At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Apr 14, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Hall Middle School's team
Is this your place?
Welcome, Hall Middle School. We'll walk through this together, one item at a time. To log the fixes, claim Hall Middle School first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 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
LatestApr 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 14, 2026.
No violations listed in the data.
EarlierNov 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed lack of single use paper towel in hand sink dispenser. Provide and stock single use paper towels in dispenser at al times.
The department's words
CHSC 113953.2 Observed lack of single use paper towel in hand sink dispenser. Provide and stock single use paper towels in dispenser at al times.
EarlierMay 28, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit at 56 F holding cheeses. Potentially hazardous foods must be cold held at 41 F or below. Repair unit to hold at 41 F. Cheeses discarded. Ensure refrigerator functions before serving food to students.
The department's words
CHSC 113996 Refrigeration unit at 56 F holding cheeses. Potentially hazardous foods must be cold held at 41 F or below. Repair unit to hold at 41 F. Cheeses discarded. Ensure refrigerator functions before serving food to students.
EarlierSep 23, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 12, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 5, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Kitchen hand wash sink reached a maximum of 75 degrees F.
The department's words
CHSC 113953.c Kitchen hand wash sink reached a maximum of 75 degrees F.
EarlierMay 16, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 13, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114195
The department's words
Code CHSC 114195
EarlierFeb 10, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 26, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierSep 9, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 11, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 11, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cooked broccoli measured 119F in Cambro but was not listed on good Earth's TPHC log. The broccoli was reheated to 165F. The rest of the foods on the TPHC program were measured above 135F at 9:30 AM. **Good Earth verified verbally that the broccoli measured 145F at 9:45 AM. Ensure all foods that are potentially hazardous are either logged on the TPHC sheet or maintain at safe temperature, 41F and below or 135F and above.
The department's words
CHSC 114000 Cooked broccoli measured 119F in Cambro but was not listed on good Earth's TPHC log. The broccoli was reheated to 165F. The rest of the foods on the TPHC program were measured above 135F at 9:30 AM. **Good Earth verified verbally that the broccoli measured 145F at 9:45 AM. Ensure all foods that are potentially hazardous are either logged on the TPHC sheet or maintain at safe temperature, 41F and below or 135F and above.
Obtain sanitizer testing strips for quat ammonia.
The department's words
CHSC 114107 Obtain sanitizer testing strips for quat ammonia.
EarlierMay 9, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed a food handler arrive at work, tie his shoes, then grab gloves prior to washing hands. Observed a food handler sort through her purse, then put on gloves without washing hands. Before the start of work and at any point hands are contaminated, it is required that hands must be washed before glove use. Do not contaminate clean gloves with dirty hands. Corrected with staff/volunteers. *no food was contaminated.
The department's words
CHSC 113953.3 Observed a food handler arrive at work, tie his shoes, then grab gloves prior to washing hands. Observed a food handler sort through her purse, then put on gloves without washing hands. Before the start of work and at any point hands are contaminated, it is required that hands must be washed before glove use. Do not contaminate clean gloves with dirty hands. Corrected with staff/volunteers. *no food was contaminated.
Observed food handlers fill hotel pans with cold water for use as a hot water bath above Sternos. Fill hotel pans with hot water so food can be maintained hot at all times.
The department's words
CHSC 113996 Observed food handlers fill hotel pans with cold water for use as a hot water bath above Sternos. Fill hotel pans with hot water so food can be maintained hot at all times.
Rear door left open. Maintain door closed to prevent vermin entry or install a screen door that self closes.
The department's words
CHSC 114259 Rear door left open. Maintain door closed to prevent vermin entry or install a screen door that self closes.
EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed food handler wipe her nose with the back of her gloved hand, then continue to cut apples without removing her gloves and washing hands as is required. Corrected.
The department's words
CHSC 113953.3 Observed food handler wipe her nose with the back of her gloved hand, then continue to cut apples without removing her gloves and washing hands as is required. Corrected.
Corrected during the inspection
Observed hand sink blocked with a large cooler. Keep hand sink accessible for use at all times.
The department's words
CHSC 113953.1 Observed hand sink blocked with a large cooler. Keep hand sink accessible for use at all times.
Pesto mayonnaise measured 46F. Keep potentially hazardous food above 135F or below 41F. Pack PHFs coolers with more ice.
The department's words
CHSC 113996 Pesto mayonnaise measured 46F. Keep potentially hazardous food above 135F or below 41F. Pack PHFs coolers with more ice.
There is exposed wood in the bathroom wall under the soap dispenser. Tile over this area or line with approved paneling.
The department's words
CHSC 114271 There is exposed wood in the bathroom wall under the soap dispenser. Tile over this area or line with approved paneling.
EarlierSep 20, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a pair of shoes in the food service area. Move all personal items to locker area.
The department's words
CHSC 114257.1 Observed a pair of shoes in the food service area. Move all personal items to locker area.
EarlierApr 8, 2016Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler wipe her nose with the back of her gloved hand, then continue to cut apples without removing her gloves and washing hands as is required. Corrected.
The department's words
CHSC 113953.3 Observed food handler wipe her nose with the back of her gloved hand, then continue to cut apples without removing her gloves and washing hands as is required. Corrected.
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 hand sink blocked with a large cooler. Keep hand sink accessible for use at all times.
The department's words
CHSC 113953.1 Observed hand sink blocked with a large cooler. Keep hand sink accessible for use at all times.
Pesto mayonnaise measured 46F. Keep potentially hazardous food above 135F or below 41F. Pack PHFs coolers with more ice.
The department's words
CHSC 113996 Pesto mayonnaise measured 46F. Keep potentially hazardous food above 135F or below 41F. Pack PHFs coolers with more ice.
There is exposed wood in the bathroom wall under the soap dispenser. Tile over this area or line with approved paneling.
The department's words
CHSC 114271 There is exposed wood in the bathroom wall under the soap dispenser. Tile over this area or line with approved paneling.
EarlierDec 14, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Food handler observed with unrestrained shoulder length hair.
The department's words
CHSC 113969 Food handler observed with unrestrained shoulder length hair.
Facility hot holds potentially hazardous foods inside 'Cambros' which are not mechanical hot holding devices. Use the oven to hot hold foods instead.
The department's words
CHSC 114153 Facility hot holds potentially hazardous foods inside 'Cambros' which are not mechanical hot holding devices. Use the oven to hot hold foods instead.
EarlierMay 22, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Provide a food safety supervisor for managing the handling hot holding and service of the lunch food. This person must have completed the ANSI approved food safety class.
The department's words
CHSC 113947.1 Provide a food safety supervisor for managing the handling hot holding and service of the lunch food. This person must have completed the ANSI approved food safety class.
Provide a NSF approved probe-type thermometer on site for monitoring food temperatures upon arrival and during service to the students.
The department's words
CHSC 114157 Provide a NSF approved probe-type thermometer on site for monitoring food temperatures upon arrival and during service to the students.
EarlierNov 5, 2014Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Provide a person on-site to manage/ implement food safety and has passed a the ANSI approved food safety manager course (CFH certificate).
The department's words
CHSC 113947.1 Provide a person on-site to manage/ implement food safety and has passed a the ANSI approved food safety manager course (CFH certificate).
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 Hall Middle School, you can:
Let Hall Middle School know
Ask for the manager. Hall Middle School can only fix what it knows about.
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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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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 L11013.
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.