At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bel Aire Elementary School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Restroom hand wash sink in the kitchen reached a maximum of 75 degrees F. Provide a minimum of 100 degrees F water. Submit video by 3/12/26. CHSC 113953.cHow to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Bel Aire Elementary School's team
Is this your place?
Welcome, Bel Aire Elementary School. We'll walk through this together, one item at a time. To log the fixes, claim Bel Aire Elementary School first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Bel Aire Elementary SchoolWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Restroom hand wash sink in the kitchen reached a maximum of 75 degrees F. Provide a minimum of 100 degrees F water. Submit video by 3/12/26.The county found: “Restroom hand wash sink in the kitchen reached a maximum of 75 degrees F. Provide a minimum of 100 degrees F water.…”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Bel Aire Elementary SchoolWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 26 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Restroom hand wash sink in the kitchen reached a maximum of 75 degrees F. Provide a minimum of 100 degrees F water. Submit video by 3/12/26.
The department's words
CHSC 113953.c Restroom hand wash sink in the kitchen reached a maximum of 75 degrees F. Provide a minimum of 100 degrees F water. Submit video by 3/12/26.
EarlierNov 4, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sliced watermelon observed at 45 degrees F in True 2 door refrigerator. Maintain sliced melons at or below 41 degrees F.
The department's words
CHSC 113996 Sliced watermelon observed at 45 degrees F in True 2 door refrigerator. Maintain sliced melons at or below 41 degrees F.
EarlierFeb 11, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 6, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 3, 2024Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierFeb 8, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 27, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
TPHC log incomplete. No discard time recorded. Watermelons left out of refrigeration recording at 57°F. / Record TPHC logs with both time taken out of temperature control and discard time of no more than 4 hours. Record temperature of when food is delivered. Do not accept food at temperatures above 45°F.
The department's words
CHSC 114000 TPHC log incomplete. No discard time recorded. Watermelons left out of refrigeration recording at 57°F. / Record TPHC logs with both time taken out of temperature control and discard time of no more than 4 hours. Record temperature of when food is delivered. Do not accept food at temperatures above 45°F.
EarlierSep 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken and pasta hot lunches left out on a cart waiting service recorded around 128-129°F. / Relocate hot holding unit to staging area to hot hold hot lunches at 135°F or above. Do not accept delivered food that is below 135°F or above 45°F.
The department's words
CHSC 113996 Observed chicken and pasta hot lunches left out on a cart waiting service recorded around 128-129°F. / Relocate hot holding unit to staging area to hot hold hot lunches at 135°F or above. Do not accept delivered food that is below 135°F or above 45°F.
EarlierMar 31, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 22, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 24, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permit certificate posted expired. / Post valid permit in public view.
The department's words
CHSC 113725.1 Permit certificate posted expired. / Post valid permit in public view.
EarlierAug 28, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 28, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 29, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierMay 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Post valid permit to operate
The department's words
CHSC 114381 Post valid permit to operate
EarlierDec 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide proof of a current food manager certificate by 2/18/19.
The department's words
CHSC 113947.1 Provide proof of a current food manager certificate by 2/18/19.
EarlierMay 17, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Chicken in Caesar salad: 48 degrees Fahrenheit. Mozzarella stick: 44 degrees Fahrenheit.
The department's words
CHSC 113996 Chicken in Caesar salad: 48 degrees Fahrenheit. Mozzarella stick: 44 degrees Fahrenheit.
One of garbage lids flipped back .Keep lid over refuse bin.
The department's words
CHSC 114245.1 One of garbage lids flipped back .Keep lid over refuse bin.
EarlierDec 18, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Checked teriyaki chicken as soon as the driver took hot holding unit off the truck and temperature was 126 degrees F at 10:30. Chicken teriyaki on log was 146 degrees F and had time of 10:20. Driver uses an infrared thermometer. A probe thermometer provided more accurate temperatures.
The department's words
CHSC 113996 Checked teriyaki chicken as soon as the driver took hot holding unit off the truck and temperature was 126 degrees F at 10:30. Chicken teriyaki on log was 146 degrees F and had time of 10:20. Driver uses an infrared thermometer. A probe thermometer provided more accurate temperatures.
EarlierJun 7, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean hand wash sinks to remove white calcified material.
The department's words
CHSC 114250 Clean hand wash sinks to remove white calcified material.
EarlierDec 21, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked chicken in chicken salad found at 49F. Salad was in cooler and there was insufficient ice packs around the salad packaging. Keep potentially hazardous foods below 41F or above 135F at all times. Extra ice packs placed around salad to cool it down.
The department's words
CHSC 113996 Cooked chicken in chicken salad found at 49F. Salad was in cooler and there was insufficient ice packs around the salad packaging. Keep potentially hazardous foods below 41F or above 135F at all times. Extra ice packs placed around salad to cool it down.
EarlierMay 17, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Permit posted expired in January 2016.
The department's words
CHSC 114381 Permit posted expired in January 2016.
Chicken nuggets measured 129.6 degrees F. Chicken caesar salad measured 43.5 degrees F, turkey sandwich measured 44.4 degrees F.
The department's words
CHSC 113996 Chicken nuggets measured 129.6 degrees F. Chicken caesar salad measured 43.5 degrees F, turkey sandwich measured 44.4 degrees F.
One of garbage lids flipped up. Keep bin covered.
The department's words
CHSC 114245.1 One of garbage lids flipped up. Keep bin covered.
EarlierDec 16, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Notice not posted that informs consumers that the most recent inspection report is available to review upon request.
The department's words
CHSC 113725.1 Notice not posted that informs consumers that the most recent inspection report is available to review upon request.
Corrected during the inspection
Internal temperature of yogurt from Choice Lunch 44 degrees Fahrenheit. Internal temperature of chicken or veggie nuggets observed at 46 degrees Fahrenheit. Adjust glass refrigerator colder.
The department's words
CHSC 113996 Internal temperature of yogurt from Choice Lunch 44 degrees Fahrenheit. Internal temperature of chicken or veggie nuggets observed at 46 degrees Fahrenheit. Adjust glass refrigerator colder.
Observed ice scooper with handle buried in ice.
The department's words
CHSC 114119 Observed ice scooper with handle buried in ice.
Corrected during the inspection
One of milk containers had an external temperature of 48 degrees Fahrenheit.
The department's words
CHSC 114037 One of milk containers had an external temperature of 48 degrees Fahrenheit.
A couple water bottles, a pair of tongs, and two sponges buried in ice. Ice from Ice machine is used for injuries, not food consumption. However, do not store anything inside ice machine, since it is feasible that a staff member or parent could take ice out of the ice machine and it could be used for food consumption. Items removed from ice machine during inspection. Wash, rinse, sanitize, and rinse ice machine.
The department's words
CHSC 113967 A couple water bottles, a pair of tongs, and two sponges buried in ice. Ice from Ice machine is used for injuries, not food consumption. However, do not store anything inside ice machine, since it is feasible that a staff member or parent could take ice out of the ice machine and it could be used for food consumption. Items removed from ice machine during inspection. Wash, rinse, sanitize, and rinse ice machine.
EarlierMay 27, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
A couple slices of cantaloupe that were not covered with ice observed at 54-55 degrees Fahrenheit. Cantaloupe covered with ice was being held at proper temperature.
The department's words
CHSC 113996 A couple slices of cantaloupe that were not covered with ice observed at 54-55 degrees Fahrenheit. Cantaloupe covered with ice was being held at proper temperature.
Post sign informing consumers that the most recent inspection report is available to review upon request. Sign provided at inspection.
The department's words
CHSC 113725.1 Post sign informing consumers that the most recent inspection report is available to review upon request. Sign provided at inspection.
Health permit not posted in conspicuous area.
The department's words
CHSC 114381 Health permit not posted in conspicuous area.
EarlierNov 25, 2014Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken potstickers at 119-131 degrees Fahrenheit, pizza pocket - 129 degrees Fahrenheit, chicken tenders -122 degrees Fahrenheit. Maintain hot holding foods at or above 135 degrees Fahrenheit. One of thermometers on Cambro unit is not working and thermometer readings on other two Cambro units were 126.6 F and 124 degrees F. Increase temperature in Cambros in order to hot hold potentially hazardous foods at or above 135 degrees Fahrenheit. Repair or replace broken thermometer. Observed turkey sandwiches at 43 and 53 degrees Fahrenheit, chicken salad - 50 degrees Fahrenheit. Maintain cold holding foods at or below 41 degrees Fahrenheit. 11/25/14: Checked two containers of chicken nuggets. First container was 117 degrees Fahrenheit and second container was 121 degrees Fahrenheit. Maintain hot holding potentially hazardous foods at or above 135 degrees Fahrenheit. Internal temperature of honeydew was 45 degrees Fahrenheit. Maintain potentially hazardous cold holding foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed chicken potstickers at 119-131 degrees Fahrenheit, pizza pocket - 129 degrees Fahrenheit, chicken tenders -122 degrees Fahrenheit. Maintain hot holding foods at or above 135 degrees Fahrenheit. One of thermometers on Cambro unit is not working and thermometer readings on other two Cambro units were 126.6 F and 124 degrees F. Increase temperature in Cambros in order to hot hold potentially hazardous foods at or above 135 degrees Fahrenheit. Repair or replace broken thermometer. Observed turkey sandwiches at 43 and 53 degrees Fahrenheit, chicken salad - 50 degrees Fahrenheit. Maintain cold holding foods at or below 41 degrees Fahrenheit. 11/25/14: Checked two containers of chicken nuggets. First container was 117 degrees Fahrenheit and second container was 121 degrees Fahrenheit. Maintain hot holding potentially hazardous foods at or above 135 degrees Fahrenheit. Internal temperature of honeydew was 45 degrees Fahrenheit. Maintain potentially hazardous cold holding foods at or below 41 degrees Fahrenheit.
EarlierJun 3, 2014Routine inspectionViolation(s) Found
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken potstickers at 119-131 degrees Fahrenheit, pizza pocket - 129 degrees Fahrenheit, chicken tenders -122 degrees Fahrenheit. Maintain hot holding foods at or above 135 degrees Fahrenheit. One of thermometers on Cambro unit is not working and thermometer readings on other two Cambro units were 126.6 F and 124 degrees F. Increase temperature in Cambros in order to hot hold potentially hazardous foods at or above 135 degrees Fahrenheit. Repair or replace broken thermometer. Observed turkey sandwiches at 43 and 53 degrees Fahrenheit, chicken salad - 50 degrees Fahrenheit. Maintain cold holding foods at or below 41 degrees Fahnreheit.
The department's words
CHSC 113996 Observed chicken potstickers at 119-131 degrees Fahrenheit, pizza pocket - 129 degrees Fahrenheit, chicken tenders -122 degrees Fahrenheit. Maintain hot holding foods at or above 135 degrees Fahrenheit. One of thermometers on Cambro unit is not working and thermometer readings on other two Cambro units were 126.6 F and 124 degrees F. Increase temperature in Cambros in order to hot hold potentially hazardous foods at or above 135 degrees Fahrenheit. Repair or replace broken thermometer. Observed turkey sandwiches at 43 and 53 degrees Fahrenheit, chicken salad - 50 degrees Fahrenheit. Maintain cold holding foods at or below 41 degrees Fahnreheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Post sign notifying consumers that the most recent inspection is available to review upon request by any interested party.
The department's words
CHSC 113725.1 Post sign notifying consumers that the most recent inspection is available to review upon request by any interested party.
Permit posted in kitchen expired on 1/31/14. Post valid permit in conspicuous area, such as front office, or where food is served in hallway of downstairs building adjacent to library entrance.
The department's words
CHSC 114381 Permit posted in kitchen expired on 1/31/14. Post valid permit in conspicuous area, such as front office, or where food is served in hallway of downstairs building adjacent to library entrance.
EarlierMar 24, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Lasagna and black bean burrito both 138 degrees Fahrenheit.
The department's words
CHSC 113996 Lasagna and black bean burrito both 138 degrees Fahrenheit.
Corrected during the inspection
Post permit in conspicuous area, such as the school office.
The department's words
CHSC 114381 Post permit in conspicuous area, such as the school office.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Bel Aire Elementary School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Bel Aire Elementary School know
Ask for the manager. Bel Aire Elementary School can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Bel Aire Elementary School?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L11068.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.