Santa Clara County, CA

Campbell School Of Innovation

Name: Campbell School Of Innovation
Address: 295 Cherry Ln, Santa Clara County, CA

295 Cherry Ln

Last inspected Sep 2, 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.

The full inspection history

4 inspections

Routine Inspection

Sep 2, 2026

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

*REPEAT VIOLATION Pizzas in hot boxes and hot holding case measured between 109F - 122F, all delivered from Stackers approximately less than 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [SA]: Specialist instructed staff to reheat pizza in the ovens. If pizzas are received at less than 135F from delivery, ensure it is reheated to at least 165F in the oven then hot held at135F or above after. Specialist recommends having temperature logs for receiving food to determine proper further action after.

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, Sep 2, 2026 · Original Source

Routine Inspection

Feb 3, 2026

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Within the chest hot holding unit, chicken nuggets were measured at 120F. Per PIC, chicken nuggets were reheated in the oven then placed into the unit approximately 10 minutes prior to measurement. Unit's ambient temperature measured at 136F. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Chicken nuggets were reheated to 167F. Discussed ensuring that food items that are cooked and cooled shall be reheated to at least 165F prior to hot holding at 135F or above.