Routine Inspection
Oct 6, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source
Santa Clara County, CA
Discovery Charter School II
762 Sunset Glen Dr
Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Discovery Charter School II last inspected?
- The most recent inspection on record was on Oct 6, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from Oct 11, 2024 to Oct 6, 2026.
- Has Discovery Charter School II 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 11, 2024.
The Full Inspection History
5 inspectionsRoutine Inspection
Apr 16, 2026
Pass
2 recorded violations
minorCode K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
there are not any sanitizer test strips. [CA] Obtain and use sanitizer test strips.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K11Food temperature
Official Wording
Proper reheating procedures for hot holding
Inspector’s Notes
Each hot food PHF must be reheated to 165 degrees F. The temperature must be taken. [CA] The food was approximately 133 degrees F when taken out. Reheat to 165 degrees F and hot hold at 135 degrees F. [COS] The hot PHFs were all reheated to 165 degrees F.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Apr 16, 2026 · Original Source
Routine Inspection
Oct 16, 2025
Pass
3 recorded violations
minorCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
The time was not written on the most recent temp taken on the paper left by the delivery driver. [CA] Properly fill out the time and temperature on the forms for each food item.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
The water at the dish reaches 110 degrees F. [CA] The water must reached 120 degrees F.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
The hot food delivered by Lunch Master wast not at 135 degrees F and the cold food was not below 41 degrees F. The time was not written on the most recent temp taken on the paper left by the delivery driver The chicken pasta was at 117 degrees F and all hot food checked was 115 -117 degrees F. The turkey sandwich and cream cheese packets checked were between 54- 57 degrees F. [CA] The hot food must be at 135 degrees F and the cold maximum 41 degrees F. If time will be used and the meals discarded after 4 hours then the log must be filled out properly including the time the temperature was taken. The cold food items were not served and the hot food will be reheated to 165 degrees F.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Oct 16, 2025 · Original Source
Routine Inspection
Mar 5, 2025
Pass
3 recorded violations
minorCode K39Equipment and utensils
Official Wording
Thermometers provided, accurate
Inspector’s Notes
Observed no thermometer in the home type refrigerator. [CA] Replace the missing thermometer in the refrigerator.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
There are no test strips here according to the employee. [CA] Provide chlorine test strips for monitoring the concentration of sanitizer at 100ppm chlorine.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
The water at the dish sink reached 116 degrees F. [CA] The water must reach 120 degrees F.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 5, 2025 · Original Source
Routine Inspection
Oct 11, 2024
Pass
3 recorded violations
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Observed the kitchen locked, lights off and no one in there upon entrance. [CA] The potentially hazardous foods must be kept hot or cold. The cut melons and milk must be 41 degrees F or below. According to the food service worker that came later he was going to throw them all away. Stated that he was in a meeting. Please keep PHF at proper temperatures when unattended. [COS] They were thrown away with the help of the principal.
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.
More about food kept at an unsafe temperatureminorCode K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
Observed trays of food stored on the dish washing sink. [CA] Do not store food on the dish washing sink. Please use the tables for storage of trays of food. [CA] They were moved to the tables.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K46Food source and labeling
Official Wording
No unapproved private home/living/sleeping quarters
Inspector’s Notes
There is a set up as a makeshift bed with crates and blanket and pillows. [CA] Remove the bedding from inside the food service area.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 11, 2024 · Original Source