DISCOVERY CHARTER SCHOOL

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Inspection history

1. Mar 6, 2026

   ✓
   3 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Apr 30, 2025

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

3. Feb 2, 2024

   ✓

4. Jan 23, 2023

   ✓
   1 violation

   • Single service items reused, improperly stored, dispensed, not used when required

5. May 12, 2022

   ✓
   4 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Insects, rodents present
   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. Apr 8, 2021

   ✓
   2 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

7. Feb 11, 2020

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

8. Jan 7, 2020

   ✕
   3 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Hair is improperly restrained

9. Jan 22, 2019

   ✓
   2 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

10. Oct 5, 2018

    ✓

11. Feb 2, 2018

    ✓
    1 violation

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

12. May 23, 2017

    ✓
    1 violation

    • Single service items reused, improperly stored, dispensed, not used when required

13. Sep 23, 2016

    ✓

14. Oct 26, 2015

    ✓

15. Sep 15, 2014

    ✓

16. May 14, 2014

    ✓
    1 violation

    • Insects, rodents present

17. Apr 25, 2014

    ✕
    6 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Insects, rodents present
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

18. Feb 10, 2014

    ✕
    1 violation

    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

19. Dec 2, 2013

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

20. Sep 19, 2013

    ✓
    1 violation

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

21. Aug 26, 2013

    ✕
    4 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.