Routine Inspection
Sep 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 3, 2026 · Original Source
Santa Clara County, CA
Franklin School
420 Tully Rd
Last inspected Sep 3, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Mar 11, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
2 (2 door) Traulsen upright coolers (#2 and #6) observed inoperable. No food items stored in units. [CA] Repair refrigeration units and maintain in good condition.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Routine Inspection
Sep 16, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 16, 2025 · Original Source
Routine Inspection
Feb 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 24, 2025 · Original Source
Routine Inspection
Sep 27, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured turkey wraps held in hot box at 128F. Per PIC the whole tray was kept out at room temperature for serving at an earlier breakfast time for about 20min and was put back inside the hot box. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tureky wraps were reheated to at least 165F .
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 27, 2024 · Original Source