Routine Inspection
Sep 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 23, 2026 · Original Source
Santa Clara County, CA
Ellen Fletcher Middle School
655 Arastradero Rd
Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Mar 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Routine Inspection
Oct 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 30, 2025 · Original Source
Routine Inspection
Mar 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 21, 2025 · Original Source
Follow-Up Inspection
Nov 5, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 5, 2024 · Original Source
Routine Inspection
Oct 29, 2024
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured yogurt at 50F, salsa at 51F (just stored in the unit) and cheese at 49F in three door refrigerator. Per PIC, she checked the temperature at 6:30 AM and it was at 39F, refrigerator was opened and closed often for lunch service. Items that were not taken out of the unit also measured at 50F. Refrigerator was kept closed for 10-15 minutes, ambient temperature remained at 50 F and did not go lower. [CA] PHFs shall be held at 41°F or below. [COS] PIC VC&D (Voluntary Condemnation & Destruction) PHFs that were measured in temperature danger zone for more than 4 hours. PHFs that were stored in the unit within last 30 minutes to 1 hour were transferred to a different refrigerator or freezer to cool down.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient temperature of three door refrigerator at 50F. Refrigerator was kept closed for 10-15 minutes, temperature remained at 50 F and did not go lower. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Lack of testing equipment for high temperature dish machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 29, 2024 · Original Source