At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 29, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Grilly's Mill Valley?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114051 CHSC 114051How 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 Grilly's Mill Valley's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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
LatestSep 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 29, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114051
The department's words
Code CHSC 114051
EarlierFeb 19, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierApr 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
One-compartment food prep sink reached a maximum of 112 degrees F. Provide a minimum of 120 degrees F.
The department's words
CHSC 114192 One-compartment food prep sink reached a maximum of 112 degrees F. Provide a minimum of 120 degrees F.
EarlierMar 28, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Proof of enrollment submitted. Submit copy of C.F.M. certifcate once obtained.
The department's words
CHSC 113947.1 Proof of enrollment submitted. Submit copy of C.F.M. certifcate once obtained.
EarlierMar 21, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler with gloved hand touch garbage and then touched cutting board on the two-compartment sink drainboard.Observed another food handler touch garbage can with gloved hand that did wash hands after relocating garbage cans. All food handlers shall remove gloves after contaminating them and wash their hands prior to touching any food, utensils, equipment, or linens.
The department's words
CHSC 113973.b-c Observed food handler with gloved hand touch garbage and then touched cutting board on the two-compartment sink drainboard.Observed another food handler touch garbage can with gloved hand that did wash hands after relocating garbage cans. All food handlers shall remove gloves after contaminating them and wash their hands prior to touching any food, utensils, equipment, or linens.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 4, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food prep sink reached 110 degrees F. Provide a minimum of 120 degrees F.
The department's words
CHSC 114192 Food prep sink reached 110 degrees F. Provide a minimum of 120 degrees F.
EarlierMar 28, 2022Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Customer restroom hand wash sink water reached 80 degrees F. provide a minimum of 100 degrees F water. COS.
The department's words
CHSC 113953.c Customer restroom hand wash sink water reached 80 degrees F. provide a minimum of 100 degrees F water. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food prep sink reached a maximum of 107 degrees F. provide a minimum of 120 degrees F water.
The department's words
CHSC 114192 Food prep sink reached a maximum of 107 degrees F. provide a minimum of 120 degrees F water.
EarlierJan 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked pork cooling in metal pan with ice bath underneath. Ice needs to go around all four sides of pan to top level of food. Pork was transferred into two metal containers and smaller pan with deeper level of food is not cooling fast enough. Pork was separated into three pans and more ice was added.
The department's words
CHSC 114002 Observed cooked pork cooling in metal pan with ice bath underneath. Ice needs to go around all four sides of pan to top level of food. Pork was transferred into two metal containers and smaller pan with deeper level of food is not cooling fast enough. Pork was separated into three pans and more ice was added.
EarlierJan 14, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 15, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Three food handlers expired food handler cards. Renew within 30 days.
The department's words
CHSC 113948 Three food handlers expired food handler cards. Renew within 30 days.
Garbage dumpster lids do not close and are attracting rats. One live rat observed in the area. Obtain new dumpsters with rodent proof lids.
The department's words
CHSC 114245.1 Garbage dumpster lids do not close and are attracting rats. One live rat observed in the area. Obtain new dumpsters with rodent proof lids.
EarlierDec 7, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked steak measured 65F in the walk in and was cooked 5.5 hours prior. Cooked chicken measured 52F in the walk in and was cooked 5.5 hours prior. Pork measured 82F in the walk in and was cooked 3 hours prior. cool foods fast from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Spread foods out no more than 2 inches deep and place uncovered in the walk in. Put lids on and stack containers only after 41F is verified. 4 lbs. of pork was discarded. Chicken and steak were cooled to 41F within 25 minutes.
The department's words
CHSC 114002 Cooked steak measured 65F in the walk in and was cooked 5.5 hours prior. Cooked chicken measured 52F in the walk in and was cooked 5.5 hours prior. Pork measured 82F in the walk in and was cooked 3 hours prior. cool foods fast from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Spread foods out no more than 2 inches deep and place uncovered in the walk in. Put lids on and stack containers only after 41F is verified. 4 lbs. of pork was discarded. Chicken and steak were cooled to 41F within 25 minutes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Three food handlers expired food handler cards. Renew within 30 days.
The department's words
CHSC 113948 Three food handlers expired food handler cards. Renew within 30 days.
Observed food handlers using bare hands to prepare salad and burritos. Health Code requires workers to minimize bare hand contact with ready to eat foods. Use gloves or tongs.
The department's words
CHSC 113961 Observed food handlers using bare hands to prepare salad and burritos. Health Code requires workers to minimize bare hand contact with ready to eat foods. Use gloves or tongs.
Measured shredded chicken at 70F in a container left on a shelf above the prep sink for 2 hours. Maintain potentially hazardous foods below 41F. Put foods in the refrigerator when not in use. Corrected.
The department's words
CHSC 113996 Measured shredded chicken at 70F in a container left on a shelf above the prep sink for 2 hours. Maintain potentially hazardous foods below 41F. Put foods in the refrigerator when not in use. Corrected.
The chlorine concentration in the three compartment sink measured 50 ppm. 100 ppm is required for sanitizing equipment. Corrected and training conducted.
The department's words
CHSC 114099.6 The chlorine concentration in the three compartment sink measured 50 ppm. 100 ppm is required for sanitizing equipment. Corrected and training conducted.
No measurable level of sanitized observed in the wiping cloth bucket near the cookline. Maintain cloths in 100 ppm chlorine.
The department's words
CHSC 114185.1 No measurable level of sanitized observed in the wiping cloth bucket near the cookline. Maintain cloths in 100 ppm chlorine.
Show 1 more
Garbage dumpster lids do not close and are attracting rats. One live rat observed in the area. Obtain new dumpsters with rodent proof lids.
The department's words
CHSC 114245.1 Garbage dumpster lids do not close and are attracting rats. One live rat observed in the area. Obtain new dumpsters with rodent proof lids.
EarlierSep 21, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierSep 14, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures in the 3 door kitchen refrigerator: Shredded chicken 54F Tamales 54F Medium Salsa 54F Salad dressing, creamy 54F Potentially hazardous foods must be maintained below 41F or above 135F. This refrigerator is not holding potentially hazardous foods at safe termpatures. All PHFs were moved out of the unit after being placed there 2.5 hours prior.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures in the 3 door kitchen refrigerator: Shredded chicken 54F Tamales 54F Medium Salsa 54F Salad dressing, creamy 54F Potentially hazardous foods must be maintained below 41F or above 135F. This refrigerator is not holding potentially hazardous foods at safe termpatures. All PHFs were moved out of the unit after being placed there 2.5 hours prior.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Restroom (customer) hand sink lacked soap in the dispenser. Corrected.
The department's words
CHSC 113953.2 Restroom (customer) hand sink lacked soap in the dispenser. Corrected.
Observed cooked chicken stored 2 deep in covered metal pans stacked on top of each other in the walk in. chicken measured 76F and was cooked 1.5 hours prior. Partially cooked steak measured 56F and was stored in a covered metal container, 4 deep. Steak was cooked 4 hours prior. Foods must be rapidly cooled from 135F to 70F within 2 hours and then 70F to 41F within 4 hours. Foods in the cooling process - if in the walk in, must be stored 2 thick and without a cover. All items were removed from deep containers. Containers of chicken were spread out and lids removed. A cooling log was provided.
The department's words
CHSC 114002 Observed cooked chicken stored 2 deep in covered metal pans stacked on top of each other in the walk in. chicken measured 76F and was cooked 1.5 hours prior. Partially cooked steak measured 56F and was stored in a covered metal container, 4 deep. Steak was cooked 4 hours prior. Foods must be rapidly cooled from 135F to 70F within 2 hours and then 70F to 41F within 4 hours. Foods in the cooling process - if in the walk in, must be stored 2 thick and without a cover. All items were removed from deep containers. Containers of chicken were spread out and lids removed. A cooling log was provided.
Observed condensation dripping onto containers of food in t he kitchen 3 door refrigerator. Protect foods from contamination. Condensation was wiped up, a large sheet pan was placed on shelf and all foods were covered.
The department's words
CHSC 113980 Observed condensation dripping onto containers of food in t he kitchen 3 door refrigerator. Protect foods from contamination. Condensation was wiped up, a large sheet pan was placed on shelf and all foods were covered.
Observed multi-use utensils stored in a sanitizing solution. Store multi-use utensils in ice water, above 135F, or without water and change out utensils every 4 hours.
The department's words
CHSC 114119 Observed multi-use utensils stored in a sanitizing solution. Store multi-use utensils in ice water, above 135F, or without water and change out utensils every 4 hours.
The quesadilla slicer is stored under cooking equipment. Store in a container or another sanitary location.
The department's words
CHSC 114179 The quesadilla slicer is stored under cooking equipment. Store in a container or another sanitary location.
Show 1 more
Observed a food handler use his bare hands to portion lettuce and toppings into a to go container. Cal Code required bare hand contact of ready to eat foods to be minimized. Use gloves or utensils in place of bare hands.
The department's words
CHSC 113961 Observed a food handler use his bare hands to portion lettuce and toppings into a to go container. Cal Code required bare hand contact of ready to eat foods to be minimized. Use gloves or utensils in place of bare hands.
EarlierJan 14, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed knives and spatulas stored under the quesadilla press. Store all utensils in a clean and sanitary location.
The department's words
CHSC 114119 Observed knives and spatulas stored under the quesadilla press. Store all utensils in a clean and sanitary location.
EarlierJan 7, 2016Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured pork in steam table at 87F. Pork was not reheated to 165F as is required before holding hot in steam table. Food was placed in table 30 minutes prior to inspection. Food was reheated as is required and placed in the steam table.
The department's words
CHSC 114016 Measured pork in steam table at 87F. Pork was not reheated to 165F as is required before holding hot in steam table. Food was placed in table 30 minutes prior to inspection. Food was reheated as is required and placed in the steam table.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Several food handlers do not have current food handler cards. Provide copies of all cards by 1/14/16
The department's words
CHSC 113948 Several food handlers do not have current food handler cards. Provide copies of all cards by 1/14/16
Raw chicken stored above raw beef and fish in walk in. Store raw chicken below =all other foods to prevent contamination .
The department's words
CHSC 113986 Raw chicken stored above raw beef and fish in walk in. Store raw chicken below =all other foods to prevent contamination .
There are several boxes stored on the floor of the upper level storage room. Provide additional shelving so all items can be stored 6 inches off the floor.
The department's words
CHSC 114047 There are several boxes stored on the floor of the upper level storage room. Provide additional shelving so all items can be stored 6 inches off the floor.
Observed knives and spatulas stored under the quesadilla press. Store all utensils in a clean and sanitary location.
The department's words
CHSC 114119 Observed knives and spatulas stored under the quesadilla press. Store all utensils in a clean and sanitary location.
EarlierOct 16, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Several thermometers were broken, slow-reading or inaccurate. Provide NSF approved thermometers that are within +/- 2 degrees (F) for measuring food temperatures.
The department's words
CHSC 114159 Several thermometers were broken, slow-reading or inaccurate. Provide NSF approved thermometers that are within +/- 2 degrees (F) for measuring food temperatures.
The janitorial closet and storage areas were dimly lighted making it difficult to see dirty residues and accumulations. Provide higher wattage light fixtures and bulbs to achieve 20 foot-candle illumination. Or 50 foot-candles in areas where food is prepared.
The department's words
CHSC 114252 The janitorial closet and storage areas were dimly lighted making it difficult to see dirty residues and accumulations. Provide higher wattage light fixtures and bulbs to achieve 20 foot-candle illumination. Or 50 foot-candles in areas where food is prepared.
Observed black marks on floor base cove, at floor-wall junctures and around equipment legs. Clean the black marks from floor prior to mopping and improve the mopping practices to maintain floor clean.
The department's words
CHSC 114257 Observed black marks on floor base cove, at floor-wall junctures and around equipment legs. Clean the black marks from floor prior to mopping and improve the mopping practices to maintain floor clean.
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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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10695.
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.