Santa Clara County, CA

Scott Lane School

1925 Scott Bl

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Scott Lane School last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Feb 7, 2025 to Oct 8, 2026.
Has Scott Lane School ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 7, 2025.

The Full Inspection History

4 inspections

Routine Inspection

Oct 8, 2026

Pass

2 recorded violations

minorCode K14Cleaning and sanitizing

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

At the 3-compartment sink, observed employee dipping equipment into sanitizer solution, then moving equipment to the drainboard for drying without maintaining adequate contact time. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

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 problems

minorCode K23Pests

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

In the dry storage room, observed a couple of dead cockroaches inside a sticky trap underneath the shelving. No live activity or active contamination of food observed. Per PIC, facility receives monthly pest control services. Pest control report unavailable for review. [CA] Remove evidence of vermin and clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source

Routine Inspection

Feb 10, 2026

Pass

1 recorded violation

criticalCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

In the top of the hot holding cabinet, measured pizza from 108-110F. Per PIC, pizza was recently delivered less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, pizza will be served until the end of lunch service (12:30 PM) and will be discarded within 4 hours from removal from temperature control. The temperature of the unit shall be turned up.

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 temperature

Official record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source

Routine Inspection

Sep 9, 2025

Pass

3 recorded violations

minorCode K06Handwashing

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

Observed the only handwash sink in the kitchen was partially blocked by trash can. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC relocated the trash can away from handwash sink.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

In the hot holding unit, measured pizzas at 110-125F. Per PIC, pizzas were delivered hot about 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Pizzas will be served until the end of lunch service (12:30PM) and discarded within 4 hours of removal from temperature control. The temperature on the hot holding unit was turned up.

In Plain English

More about food kept at an unsafe temperature

minorCode K26Food temperature

Official Wording

Approved thawing methods used; frozen food

Inspector’s Notes

In the preparation sink, observed package of deli turkey slices thawing from frozen in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.