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DARTMOUTH MIDDLE SCHOOL

5575 DARTMOUTH DR, SAN JOSE, CA, 95118
Pass
93
Latest score
100%
Pass rate
4
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Mar 20, 2026ROUTINE INSPECTION148 days ago

According to the manager the floors will be redone in the kitchen. Please submit for any remodel projects to this department.

Inspection Timeline

Mar 20, 2026Latest
PassedScore: 93/100
ROUTINE INSPECTION
93
Oct 2, 2025
PassedScore: 86/100
ROUTINE INSPECTION
86
Mar 25, 2025
PassedScore: 95/100
ROUTINE INSPECTION
95
Oct 11, 2024
PassedScore: 97/100
ROUTINE INSPECTION
97

Violations Analysis

1
Critical Violations
1 in last 3 inspections
8
Non-Critical
9
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Mar 20, 2026
93/100

ROUTINE INSPECTION

According to the manager the floors will be redone in the kitchen. Please submit for any remodel projects to this department.

3 reported violations
  • K40: Wiping cloths: properly used, stored

    Observed used wiping towel on counter. [CA] The used wiping towels must be in sanitizer between each use. [COS] corrected

  • K23: No rodents, insects, birds, or animals

    Observed cockroaches in the glue board. [CA] The other glue boards do not have cockroaches so it seems that they are coming from somewhere in the small storage/electrical room. Take effective measures to eliminate them from inside the facility. Protect food from possible contamination.

  • K34: Warewash facilities: installed/maintained; test strips

    The dish washing machine is only reaching 166 degrees F. [CA] The 3 compartment sink sanitizer must be used at 200ppm quat to sanitize after washing in the dish machine.

Pass Oct 2, 2025
86/100

ROUTINE INSPECTION

Some leftover food (that is potentially hazardous and typically served cold) is re-served to the after school program per employee. No previously hot held food is re-served, but discarded after lunch service. NOTE: If leftover food is reserved, all potentially hazardous food must to be held 41F and below or 135F and above at all times and kept in hot/cold holding units (warmers, ice batch, milk unit).

3 reported violations
  • K08: Time as a public health control; procedures & records

    Unable to locate temperature logs/time marking labels/for potentially hazardous food (PHF)that is discarded after breakfast/lunch service. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. TPHC handout provided.

  • K07: Proper hot and cold holding temperaturesCritical

    Measured fried rice, chicken with rice in 2 of the warmer units between 115-120F. Ambient temp of warming units measured at 160-180F. [CA] Maintain potentially hazardous food 135F and above. Per employee temperature of food is lost after food removed from oven and dispensed into individual containers. All leftover hot food is discarded after lunch service. [COS] Food was discarded. Provided TPHC handout to complete for hot foods if unable to maintain 135F throughout lunch service.

  • K21: Hot and cold water available

    Hot water at 3 compartment sink measured at 115F. [CA] Maintain a minimum of 120F at all times.

Pass Mar 25, 2025
95/100

ROUTINE INSPECTION

According to the employee the kitchen will prepare lunch from raw and that plans have been submitted to our department. The correct hood type for the cooking must be addressed in submittal to this department plan check.

2 reported violations
  • K21: Hot and cold water available

    The water at the dish sink does not reach 120 degrees F when the dish washing machine is on. It reached 89 degrees F. [CA] The water at the dish sink must reach 120 degrees F during use. The dish machine was turned off and it reached proper temperatures. Make the needed adjustments so that both can reach the proper water temperatures during use.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Observed bare wood pellets that are deteriorated and being used as shelves in the walk in refrigerator. [CA] Remove the bare wood pellets from inside the walk in refrigerator and replace with approved type shelving.

Pass Oct 11, 2024
97/100

ROUTINE INSPECTION

Note: This school is part of Union School District. A food Safety for Schools Guide binder developed by Chartwells Schools Dining Services (received in August 2024) available on site for review.

1 reported violation
  • K07: Proper hot and cold holding temperatures

    Measured cauliflower tacos in warmer at 110F. [CA] Reheat tacos to 165F for hot holding and maintain at 135F and above. [COS]

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.