Routine Inspection
Sep 1, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 1, 2026 · Original Source
Santa Clara County, CA
Cherry Chase School
1138 Heatherstone Av
Last inspected Sep 1, 2026 · View Map ↗ · Compare ↗
Pass
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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 inspectionsRoutine Inspection
Feb 3, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
The following PHFs were measured at improper holding temperatures: Held inside the hot box : Beef patties (111F) Held on serving station at room temperature : falafel wraps (50F), dipping sauce (46F) [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs will be served within 4 hours of removal from temperature control, leftovers are discarded.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hand sink water measured less than 100F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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, Feb 3, 2026 · Original Source
Routine Inspection
Sep 9, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Dumplings held inside steam table measured at 116F. PIC stated PHFs were reheated from a frozen state to at least 165F about an hour ago and were placed in the steam table for hot holding. Water at the steam table measured at 170F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were reheated and served immediately.
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, Sep 9, 2025 · Original Source
Routine Inspection
Feb 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 12, 2025 · Original Source