At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bolinas-Stinson 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.
- Dishwasher didn't reach 160 degrees F on the utensils. Temperature gauge 170 degrees F and 182 degrees F. Repair dishwasher so it reaches 180 degrees F at the final rinse and repair/replace temperature gauge. Submit video/photo showing correction. CHSC 114099.7How 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 Bolinas-Stinson Elementary School's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Dishwasher didn't reach 160 degrees F on the utensils. Temperature gauge 170 degrees F and 182 degrees F. Repair dishwasher so it reaches 180 degrees F at the final rinse and repair/replace temperature gauge. Submit video/photo showing correction.The county found: “Dishwasher didn't reach 160 degrees F on the utensils. Temperature gauge 170 degrees F and 182 degrees F. Repair…”
Then the next one.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 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
LatestMay 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher didn't reach 160 degrees F on the utensils. Temperature gauge 170 degrees F and 182 degrees F. Repair dishwasher so it reaches 180 degrees F at the final rinse and repair/replace temperature gauge. Submit video/photo showing correction.
The department's words
CHSC 114099.7 Dishwasher didn't reach 160 degrees F on the utensils. Temperature gauge 170 degrees F and 182 degrees F. Repair dishwasher so it reaches 180 degrees F at the final rinse and repair/replace temperature gauge. Submit video/photo showing correction.
EarlierDec 15, 2025Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierMay 21, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding unit burritos at 130 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased. Put a standing display thermometer in unit.
The department's words
CHSC 113996 Hot holding unit burritos at 130 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased. Put a standing display thermometer in unit.
EarlierSep 13, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food in warming unit recorded at 99°F at time of inspection. Operator stated food was reheated in oven about 30 minutes ago. / Reheat food to 165°F to hot hold food at 135°F or above.
The department's words
CHSC 114016 Food in warming unit recorded at 99°F at time of inspection. Operator stated food was reheated in oven about 30 minutes ago. / Reheat food to 165°F to hot hold food at 135°F or above.
Corrected during the inspection
EarlierSep 12, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food in warming unit recorded at 99°F at time of inspection. Operator stated food was reheated in oven about 30 minutes ago. / Reheat food to 165°F to hot hold food at 135°F or above.
The department's words
CHSC 114016 Food in warming unit recorded at 99°F at time of inspection. Operator stated food was reheated in oven about 30 minutes ago. / Reheat food to 165°F to hot hold food at 135°F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 7, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Restroom hand wash facility temperature measured 80F. Handwashing facilities shall be equipped to provide warm water of at least 100F, but not greater than 108F. Adjust/repair hand wash facility in restroom to provide minimum 100F water temperature.
The department's words
CHSC 114192 Restroom hand wash facility temperature measured 80F. Handwashing facilities shall be equipped to provide warm water of at least 100F, but not greater than 108F. Adjust/repair hand wash facility in restroom to provide minimum 100F water temperature.
EarlierDec 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 3 flies in kitchen. / Remove flies from facility.
The department's words
CHSC 114259.1 Observed 3 flies in kitchen. / Remove flies from facility.
EarlierMay 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierJun 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cold water nozzle not operable at spay nozzle. Al sinks are required to have potable hot and cold water.
The department's words
CHSC 114192 Cold water nozzle not operable at spay nozzle. Al sinks are required to have potable hot and cold water.
EarlierDec 7, 2021Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
EarlierMar 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 24, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed container of shredded cheese stored on prep table at 60 degrees F. Potentially hazardous foods are required to be held at 41 degrees F or below or 135 degrees F or above.
The department's words
CHSC 113996 Observed container of shredded cheese stored on prep table at 60 degrees F. Potentially hazardous foods are required to be held at 41 degrees F or below or 135 degrees F or above.
EarlierJun 12, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 17, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 2, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 5, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Obtain a quality probe thermometer and ensure accuracy through calibration as noted.
The department's words
CHSC 114159 Obtain a quality probe thermometer and ensure accuracy through calibration as noted.
Conduct cleaning under equipment such as dishwasher.
The department's words
CHSC 114257 Conduct cleaning under equipment such as dishwasher.
EarlierApr 5, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 27, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 19, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
The food safety certification for the sole kitchen employee is expired. Obtain a new certification before the start of the next school year.
The department's words
CHSC 113947.1 The food safety certification for the sole kitchen employee is expired. Obtain a new certification before the start of the next school year.
There are cut fruits and cookies available for student self service that do not have the required sneeze guard. Install a sneeze guard or keep lids on open foods.
The department's words
CHSC 114060 There are cut fruits and cookies available for student self service that do not have the required sneeze guard. Install a sneeze guard or keep lids on open foods.
Obtain sanitizer testing strip for quaternary ammonia. Ensure 200 ppm in sanitizer buckets and final step of dishwashing.
The department's words
CHSC 114107 Obtain sanitizer testing strip for quaternary ammonia. Ensure 200 ppm in sanitizer buckets and final step of dishwashing.
Milk dispenser tubes must be cut on a diagonal and not protrude more than 1 from the dispenser. Cut tube to comply with the health code.
The department's words
CHSC 114167 Milk dispenser tubes must be cut on a diagonal and not protrude more than 1 from the dispenser. Cut tube to comply with the health code.
Repair broken cold water faucet at prep sink.
The department's words
CHSC 114190 Repair broken cold water faucet at prep sink.
EarlierNov 20, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 27, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
a. Cuisinart processor is household use, replace with commercial grade b. Panasonic microwave is household use, replace with commercial grade
The department's words
CHSC 114130 a. Cuisinart processor is household use, replace with commercial grade b. Panasonic microwave is household use, replace with commercial grade
EarlierOct 14, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Panasonic microwave is household use, please replace with an NSF or ETL commercial grade unit.
The department's words
CHSC 114130 Panasonic microwave is household use, please replace with an NSF or ETL commercial grade unit.
EarlierJun 3, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Tongs used in salad bar are too short, handles are contacting ready to eat foods, replace tongs with ones with longer handles.
The department's words
CHSC 114119 Tongs used in salad bar are too short, handles are contacting ready to eat foods, replace tongs with ones with longer handles.
EarlierJan 24, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Please obtain one digital probe thermometer for the facility.
The department's words
CHSC 114157 Please obtain one digital probe thermometer for the facility.
Provide an air gap between the waste pipe of the 2 compartment sink and the rim of the floor sink - 2x the pipe diameter.
The department's words
CHSC 114193 Provide an air gap between the waste pipe of the 2 compartment sink and the rim of the floor sink - 2x the pipe diameter.
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
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10426.
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.