SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Cupertino High School last inspected?
The most recent inspection on record was on Oct 7, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Oct 15, 2024 to Oct 7, 2026.
Has Cupertino High School ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 15, 2024.
The Full Inspection History
5 inspections
Routine Inspection
Oct 7, 2026
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Observed food worker with expired food safety manager certification and without a valid food handler card.
[CA] Each food handler shall maintain a valid food handler card or food safety manager certification for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source
Routine Inspection
Mar 13, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Yogurt parfait held in cold holding unit on the counter is measured at 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Food shall be measured at 41F prior to putting in cold holding unit as the unit is not meant for cooling food to the prior temperature. [COS] Employee relocated the parfait into the reach-in cooler to rapidly cool.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Santa Clara County Department of Environmental Health, Mar 13, 2026 · Original Source
Routine Inspection
Oct 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 17, 2025 · Original Source
Routine Inspection
Mar 6, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Potentially hazardous foods inside the walk-in cooler was measured at improper cold holding temperatures. Pizza and milk measured at 49F. Chicken, eggs, and tofu measured at 44F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.