At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Dr Martin Luther King Jr Academy?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Staff restrooms are in the office. Left restroom reached a maximum of 84 degrees F. Provide a minimum of 100 degrees F water. Submit video showing correction by 3/4/26. 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 Dr Martin Luther King Jr Academy's team
Is this your place?
Welcome, Dr Martin Luther King Jr Academy. We'll walk through this together, one item at a time. To log the fixes, claim Dr Martin Luther King Jr Academy 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 Dr Martin Luther King Jr AcademyWe'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: Staff restrooms are in the office. Left restroom reached a maximum of 84 degrees F. Provide a minimum of 100 degrees F water. Submit video showing correction by 3/4/26.The county found: “Staff restrooms are in the office. Left restroom reached a maximum of 84 degrees F. Provide a minimum of 100 degrees F…”
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 Dr Martin Luther King Jr AcademyWe'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 · 24 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
LatestFeb 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 25, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Staff restrooms are in the office. Left restroom reached a maximum of 84 degrees F. Provide a minimum of 100 degrees F water. Submit video showing correction by 3/4/26.
The department's words
CHSC 113953.c Staff restrooms are in the office. Left restroom reached a maximum of 84 degrees F. Provide a minimum of 100 degrees F water. Submit video showing correction by 3/4/26.
EarlierNov 6, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine. Discontinue using dishwasher until it provides 50 ppm chlorine. Submit video showing proper sanitizer concentration at final rinse. Okay to utilize under counter high temperature dishwasher.
The department's words
CHSC 114099.7 No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine. Discontinue using dishwasher until it provides 50 ppm chlorine. Submit video showing proper sanitizer concentration at final rinse. Okay to utilize under counter high temperature dishwasher.
EarlierOct 18, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink by dishwasher partially blocked by mop and mop bucket. / Keep hand wash sink easily accessible at all times.
The department's words
CHSC 113953.2 Hand wash sink by dishwasher partially blocked by mop and mop bucket. / Keep hand wash sink easily accessible at all times.
EarlierMay 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towel dispenser by mechanical dish washer is empty. Observed operator use clean towel to wipe hands. / Keep paper towel dispenser stocked at all times. Do not use cloth towel to dry hands.
The department's words
CHSC 113953.3 Paper towel dispenser by mechanical dish washer is empty. Observed operator use clean towel to wipe hands. / Keep paper towel dispenser stocked at all times. Do not use cloth towel to dry hands.
EarlierFeb 9, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sanitizer for Oxonia sanitizer at greater concentration than manufacturers specification. Sanitizer shall be maintained at appropriate concentrations. Ensure concentration solution stored between 2000 - 2800 ppm and maintain at required concentrations.
The department's words
CHSC 114099.6 Observed sanitizer for Oxonia sanitizer at greater concentration than manufacturers specification. Sanitizer shall be maintained at appropriate concentrations. Ensure concentration solution stored between 2000 - 2800 ppm and maintain at required concentrations.
EarlierApr 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicken in hot holding cases recorded at 119°F at time of inspection. Chef stated chicken was prepared about an hour and a half ago. / Immediately reheat chicken to 165°F internally to hot hold at 135°F or above.
The department's words
CHSC 113996 Chicken in hot holding cases recorded at 119°F at time of inspection. Chef stated chicken was prepared about an hour and a half ago. / Immediately reheat chicken to 165°F internally to hot hold at 135°F or above.
EarlierOct 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding unit setup incorrectly. Chicken recorded around 110-119°F and was prepared around 1.5 hours ago. / Setup hot holding unit correctly. Reheat chicken to 165°F then hot hold at 135°F or above.
The department's words
CHSC 113996 Hot holding unit setup incorrectly. Chicken recorded around 110-119°F and was prepared around 1.5 hours ago. / Setup hot holding unit correctly. Reheat chicken to 165°F then hot hold at 135°F or above.
EarlierApr 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher recorded at 0ppm sanitizer. / Repair to dispense sanitizer as prescribed by manufacturer's requirements.
The department's words
CHSC 114099.7 Mechanical dishwasher recorded at 0ppm sanitizer. / Repair to dispense sanitizer as prescribed by manufacturer's requirements.
EarlierSep 29, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Testing equipment for both dishwasher and dispenser at 3-comp sink observed to be expired. Unable to accurately test concentration of sanitizer. Both devices are not tested regularly. / Discontinue use of both devices until they have been tested to provide the required sanitizer solution per the manufacturer's instructions. Divert all ware washing to high temp dishwasher.
The department's words
CHSC 114099.7 Testing equipment for both dishwasher and dispenser at 3-comp sink observed to be expired. Unable to accurately test concentration of sanitizer. Both devices are not tested regularly. / Discontinue use of both devices until they have been tested to provide the required sanitizer solution per the manufacturer's instructions. Divert all ware washing to high temp dishwasher.
EarlierSep 22, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 20, 2019Routine inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
Code CHSC 114099.4
The department's words
Code CHSC 114099.4
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114097
The department's words
Code CHSC 114097
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Show 10 more
Code CHSC 114099
The department's words
Code CHSC 114099
Code CHSC 114101
The department's words
Code CHSC 114101
Code CHSC 114105
The department's words
Code CHSC 114105
Code CHSC 114109
The department's words
Code CHSC 114109
Code CHSC 114111
The department's words
Code CHSC 114111
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114117
The department's words
Code CHSC 114117
Code CHSC 114125
The department's words
Code CHSC 114125
Code CHSC 114141
The department's words
Code CHSC 114141
EarlierMay 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at food prep sink was recorded at 112F. / Repair or replace food prep sink to provide at least 120F water.
The department's words
CHSC 114192 Hot water at food prep sink was recorded at 112F. / Repair or replace food prep sink to provide at least 120F water.
EarlierJan 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water temperature at food prep sink was 111F. Hot water shall be supplies at a minimum temperature of 120F.
The department's words
CHSC 114192 Hot water temperature at food prep sink was 111F. Hot water shall be supplies at a minimum temperature of 120F.
EarlierJan 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJan 25, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Steam table: lentils: 121 degrees Fahrenheit and sloppy joes: 123 degrees F. Check temperatures of potentially hazardous foods in steam table to ensure they are being maintained at or above 135 degrees Fahrenheit. Both were reheated above 165 degrees Fahrenheit on the stove. Two door refrigerator: tofu: 43 degrees Fahrenheit. Hot holding unit: sloppy Joe's: 132 degrees Fahrenheit. 1/25/17: Observed whole shell eggs that were on table being placed back into refrigeration. Internal temperature of one of eggs was 52 degrees Fahrenheit. External temperature of flat of eggs was 55 - 62 degrees Fahrenheit. Flat of eggs was taken out to make muffins. Recommend pulling out only the quantity of eggs needed for a recipe to prevent eggs that are not needed at the time from entering the temperature danger zone. Do not place eggs back into the refrigerator if eggs are above 45 degrees Fahrenheit. Out of temperature eggs (26) were placed in compost bin. Cheddar cheese in sealed vacuum package was 42 degrees Fahrenheit. Pasta in steam table measured 132 degrees Fahrenheit. Meat sauce was 135 degrees Fahrenheit and in compliance.
The department's words
CHSC 113996 Steam table: lentils: 121 degrees Fahrenheit and sloppy joes: 123 degrees F. Check temperatures of potentially hazardous foods in steam table to ensure they are being maintained at or above 135 degrees Fahrenheit. Both were reheated above 165 degrees Fahrenheit on the stove. Two door refrigerator: tofu: 43 degrees Fahrenheit. Hot holding unit: sloppy Joe's: 132 degrees Fahrenheit. 1/25/17: Observed whole shell eggs that were on table being placed back into refrigeration. Internal temperature of one of eggs was 52 degrees Fahrenheit. External temperature of flat of eggs was 55 - 62 degrees Fahrenheit. Flat of eggs was taken out to make muffins. Recommend pulling out only the quantity of eggs needed for a recipe to prevent eggs that are not needed at the time from entering the temperature danger zone. Do not place eggs back into the refrigerator if eggs are above 45 degrees Fahrenheit. Out of temperature eggs (26) were placed in compost bin. Cheddar cheese in sealed vacuum package was 42 degrees Fahrenheit. Pasta in steam table measured 132 degrees Fahrenheit. Meat sauce was 135 degrees Fahrenheit and in compliance.
Water reached a maximum of 111 degrees Fahrenheit. 1/25/17: Hot water reached a maximum of 110 degrees Fahrenheit.
The department's words
CHSC 114192 Water reached a maximum of 111 degrees Fahrenheit. 1/25/17: Hot water reached a maximum of 110 degrees Fahrenheit.
EarlierDec 20, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Steam table: lentils: 121 degrees Fahrenheit and sloppy joes: 123 degrees F. Check temperatures of potentially hazardous foods in steam table to ensure they are being maintained at or above 135 degrees Fahrenheit. Both were reheated above 165 degrees Fahrenheit on the stove. Two door refrigerator: tofu: 43 degrees Fahrenheit. Hot holding unit: sloppy Joe's: 132 degrees Fahrenheit.
The department's words
CHSC 113996 Steam table: lentils: 121 degrees Fahrenheit and sloppy joes: 123 degrees F. Check temperatures of potentially hazardous foods in steam table to ensure they are being maintained at or above 135 degrees Fahrenheit. Both were reheated above 165 degrees Fahrenheit on the stove. Two door refrigerator: tofu: 43 degrees Fahrenheit. Hot holding unit: sloppy Joe's: 132 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed food handler rinsing hands in food prep sink. Only use food prep sink for food preparation. Use hand wash sink for hand washing. Hand wash sink obstructed by cart a couple times during inspection.
The department's words
CHSC 113953.1 Observed food handler rinsing hands in food prep sink. Only use food prep sink for food preparation. Use hand wash sink for hand washing. Hand wash sink obstructed by cart a couple times during inspection.
Water reached a maximum of 111 degrees Farhenheit.
The department's words
CHSC 114192 Water reached a maximum of 111 degrees Farhenheit.
Sanitizer level in the three-compartment sink exceeded the manufacturer's range.
The department's words
CHSC 114099.6 Sanitizer level in the three-compartment sink exceeded the manufacturer's range.
EarlierApr 24, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Vegetarian chili measured 129 - 132 degrees Fahrenheit in one of metal pans in hot holding pan. Chili was reheated in oven to above 165 degrees F.
The department's words
CHSC 113996 Vegetarian chili measured 129 - 132 degrees Fahrenheit in one of metal pans in hot holding pan. Chili was reheated in oven to above 165 degrees F.
Corrected during the inspection
Hot water only stays on for a few seconds at left hand wash sink. Correct within one week.
The department's words
CHSC 113953.c Hot water only stays on for a few seconds at left hand wash sink. Correct within one week.
Pick up trash from ground. Repeat violation.
The department's words
CHSC 114245.1 Pick up trash from ground. Repeat violation.
EarlierSep 30, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Sloppy joes measured 133 -137 degrees Fahrenheit in steam table.
The department's words
CHSC 113996 Sloppy joes measured 133 -137 degrees Fahrenheit in steam table.
Clean interior of ice machine.
The department's words
CHSC 114115 Clean interior of ice machine.
Pick up refuse from ground.
The department's words
CHSC 114245.1 Pick up refuse from ground.
Ice machine installed in room without approval. Flooring that ice machine is unapproved floor tiles. All equipment must first be approved prior to installation.
The department's words
CHSC 114268 Ice machine installed in room without approval. Flooring that ice machine is unapproved floor tiles. All equipment must first be approved prior to installation.
EarlierSep 21, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Sloppy joes measured 131 -133 degrees Fahrenheit in steam table.
The department's words
CHSC 113996 Sloppy joes measured 131 -133 degrees Fahrenheit in steam table.
162 ppm peroxyoctanoic acid at final rinse of dishwasher, per test kit onsite. Requirement is 2,000 - 2,800 ppm.
The department's words
CHSC 114099.7 162 ppm peroxyoctanoic acid at final rinse of dishwasher, per test kit onsite. Requirement is 2,000 - 2,800 ppm.
Corrected during the inspection
Clean interior of ice machine.
The department's words
CHSC 114115 Clean interior of ice machine.
Clothing hanging from food shelving.
The department's words
CHSC 114256.1 Clothing hanging from food shelving.
Pick up refuse from ground.
The department's words
CHSC 114245.1 Pick up refuse from ground.
Show 1 more
Ice machine installed in room without approval. Flooring that ice machine is unapproved floor tiles. All equipment must first be approved prior to installation.
The department's words
CHSC 114268 Ice machine installed in room without approval. Flooring that ice machine is unapproved floor tiles. All equipment must first be approved prior to installation.
EarlierJan 12, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide stainless steel spacer to close gap in hood filter bank.
The department's words
CHSC 114149.1 Provide stainless steel spacer to close gap in hood filter bank.
EarlierMay 21, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide sneeze guard for food on front service counter. Sneeze guard is on order - using saran wrap.)
The department's words
CHSC 114060 Provide sneeze guard for food on front service counter. Sneeze guard is on order - using saran wrap.)
EarlierMay 18, 2015Routine inspectionYellow placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken strips in hot holding unit observed at 118 degrees Fahrenheit, and meatballs observed at 116 degrees Fahrenheit. Hot holding foods in top portion of hot holding unit were discarded into the garbage. A lot of students absent today. These foods had been on the counter prior to inspection, per person in charge. Potentially hazardous foods in bottom portion of hot holding unit were above 135 degrees Fahrenheit.
The department's words
CHSC 113996 Chicken strips in hot holding unit observed at 118 degrees Fahrenheit, and meatballs observed at 116 degrees Fahrenheit. Hot holding foods in top portion of hot holding unit were discarded into the garbage. A lot of students absent today. These foods had been on the counter prior to inspection, per person in charge. Potentially hazardous foods in bottom portion of hot holding unit were above 135 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food prep sink reached a maximum of 75 degrees Fahrenheit.
The department's words
CHSC 114192 Food prep sink reached a maximum of 75 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hand wash sinks were 66-67 degrees Fahrenheit.
The department's words
CHSC 113953.c Hand wash sinks were 66-67 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Last copy of inspection report not available to view.
The department's words
CHSC 113725.1 Last copy of inspection report not available to view.
Garbage can in front of hand wash sink.
The department's words
CHSC 113953.1 Garbage can in front of hand wash sink.
Corrected during the inspection
Broccoli at front service counter in paper cartons.
The department's words
CHSC 114060 Broccoli at front service counter in paper cartons.
Food handler doesn't have a hair restraint.
The department's words
CHSC 113969 Food handler doesn't have a hair restraint.
Pick up trash from ground by exterior garbage bin.
The department's words
CHSC 114245.1 Pick up trash from ground by exterior garbage bin.
EarlierMay 28, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Post sign notifying consumers that the most recent inspection report is available upon request. Maintain copy of most recent inspection report at the school.
The department's words
CHSC 113725.1 Post sign notifying consumers that the most recent inspection report is available upon request. Maintain copy of most recent inspection report at the school.
Permit posted in kitchen expired on 10/31/13. Post valid health permit in conspicuous area.
The department's words
CHSC 114381 Permit posted in kitchen expired on 10/31/13. Post valid health permit in conspicuous area.
Observed garbage on the ground by the compactor. Pick up all garbage from the ground.
The department's words
CHSC 114245.1 Observed garbage on the ground by the compactor. Pick up all garbage from the ground.
Observed uncovered carrots at counter where kids come to pick up food. Provide sneezeguard protection for nonprepackaged food.
The department's words
CHSC 113980 Observed uncovered carrots at counter where kids come to pick up food. Provide sneezeguard protection for nonprepackaged food.
Unpackaged carrots at facility at time of inspection. Wear hair restraints to keep hair from contacting nonprepackaged food.
The department's words
CHSC 113969 Unpackaged carrots at facility at time of inspection. Wear hair restraints to keep hair from contacting nonprepackaged food.
Show 1 more
Observed potentially hazardous foods (egg salad sandwich and chicken salad sandwich) 45-46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed potentially hazardous foods (egg salad sandwich and chicken salad sandwich) 45-46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
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 Dr Martin Luther King Jr Academy, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Dr Martin Luther King Jr Academy know
Ask for the manager. Dr Martin Luther King Jr Academy 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 Dr Martin Luther King Jr Academy?
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 L11169.
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.