SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Live Oak High School last inspected?
The most recent inspection on record was on Feb 10, 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?
3 inspections on record, from Mar 27, 2025 to Feb 10, 2026.
Has Live Oak High School ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 27, 2025.
The Full Inspection History
3 inspections
Routine Inspection
Feb 10, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Observed potentially hazardous foods that measured in the temperature danger zone located in the walk-in cooler (roast beef sandwich 49F). Per PIC, the sandwiches are on the service line for less than an hour and can be potentially on the service line for 3 different days. [CA] Keep PHFs temperature (135F or above or 41F or below) or time controlled (maximum 4 hours in the temperature danger zone and then must be discarded). Food preparation allows PHFs to be out of temperature control for a maximum of 2 cummulative hours.
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, Feb 10, 2026 · Original Source
Routine Inspection
Oct 10, 2025
Pass
1 recorded violation
criticalCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (croissant sandwich 60F). Per PIC, the sandwiches were put out around 12:35. Logs were filled out with the temperature but not the time. [CA] Ensure all PHFs subject to time control are marked or logged with the time they were removed from temperature control. Food must be discarded within 4 hours of that start time. [COS] PIC time marked the food during time of inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.