Santa Clara County, CA

Millbrook School

Name: Millbrook School
Address: 3200 Millbrook Dr, Santa Clara County, CA

3200 Millbrook Dr

Last inspected Sep 24, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection

Sep 24, 2026

Pass

1 recorded violation

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

The county’s current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source

Routine Inspection

Feb 12, 2026

Pass

1 recorded violation

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

The quaternary ammonia sanitizer concentration on the sanitizer bucket was measured above 400 ppm. [CA] Maintain the quaternary ammonia sanitizer concentration between 150 ppm and 400 ppm and the chlorine concentration at 100 ppm, or as recommended by the manufacturer.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Santa Clara County Department of Environmental Health, Feb 12, 2026 · Original Source

Routine Inspection

Sep 10, 2025

Pass

1 recorded violation

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

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

Official record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source

Routine Inspection

Jan 27, 2025

Pass

1 recorded violation

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Santa Clara County Department of Environmental Health, Jan 27, 2025 · Original Source

Routine Inspection

Oct 1, 2024

Pass

1 recorded violation

criticalCode K11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

In the kitchen area, in the hot holding unit, measured prepackaged vegetarian burritos at 105F in the reheating/warming unit after 1.5 hours. Per operator, food is finished reheating in the hot holding unit. [CA] Ensure prepackaged potentially hazardous foods are reheated to 135F, and open/repackaged foods are reheated to 165F prior to placement in hot holding. [SA] Operator moved prepackaged vegetarian burritos to oven to reheat to 135F.

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, Oct 1, 2024 · Original Source