At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 22, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Holiday Inn Express 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.
- Observed pitcher of half and half at self serve coffee area measured at 47 *F. Potentially hazardous food must be maintained at 41 *F or below. Operator states that creamer is discarded after breakfast service. Educated on proper TPHC method. CHSC 113996How 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
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Next: Observed pitcher of half and half at self serve coffee area measured at 47 *F. Potentially hazardous food must be maintained at 41 *F or below. Operator states that creamer is discarded after breakfast service. Educated on proper TPHC method.The county found: “Observed pitcher of half and half at self serve coffee area measured at 47 *F. Potentially hazardous food must be…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestNov 22, 2025Routine inspectionGreen placard
This one: Green placard, inspected Nov 22, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed pitcher of half and half at self serve coffee area measured at 47 *F. Potentially hazardous food must be maintained at 41 *F or below. Operator states that creamer is discarded after breakfast service. Educated on proper TPHC method.
The department's words
CHSC 113996 Observed pitcher of half and half at self serve coffee area measured at 47 *F. Potentially hazardous food must be maintained at 41 *F or below. Operator states that creamer is discarded after breakfast service. Educated on proper TPHC method.
EarlierOct 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sausage patties measured at 120-123 degrees F in hot holding unit. Observed almond milk opened adjacent to coffee station measuring at 63 degrees F. Potentially hazardous foods shall be held at or below 41 degrees F or at or above 135 degrees F. Almond milk voluntarily discarded by employee (3/4 of 1 qt.). Employee stated sausage patties were placed in hot holding unit about half hour ago. Sausage patties reheated in oven before returned to hot holding unit. Ensure temperatures of all foods are checked with probe thermometer.
The department's words
CHSC 113996 Observed sausage patties measured at 120-123 degrees F in hot holding unit. Observed almond milk opened adjacent to coffee station measuring at 63 degrees F. Potentially hazardous foods shall be held at or below 41 degrees F or at or above 135 degrees F. Almond milk voluntarily discarded by employee (3/4 of 1 qt.). Employee stated sausage patties were placed in hot holding unit about half hour ago. Sausage patties reheated in oven before returned to hot holding unit. Ensure temperatures of all foods are checked with probe thermometer.
EarlierFeb 1, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two door Traulsen refrigerator across from 3 compartment sink: raw bacon: 46 -47 degrees F, sausage patties: 44 - 46 degrees F, home fries: 47 degrees F. external temperature of individual yogurt: 52 degrees F. Internal temperature of hard boiled eggs in prepackaged bag observed at 47 degrees F in same Traulsen unit. The doors of this Traulsen don't always close. Make any necessary repairs to this unit. 12/28/21: Traulsen two door refrigerator across from 3-compartment sink: sausage: 46 - 47 degrees F, home fries: 48 degrees F, scrambled egg mix in carton: 46 degrees F. Thermometer inside this refrigerator is 45 degrees F. Door sometimes doesn't close properly. Repair doors so they always close. Adjust refrigerator to colder setting 2/1/22: Traulsen two door refrigerator across from the three-compartment sink: Egg and bacon biscuit sandwich internal food temperature: 45 degrees F. Internal temperature of milk: 45 degrees F. Unopened milk containers of milk measured 45- 49 degrees F. Maintain unopened containers of milk at or below 45 degrees F.
The department's words
CHSC 113996 Two door Traulsen refrigerator across from 3 compartment sink: raw bacon: 46 -47 degrees F, sausage patties: 44 - 46 degrees F, home fries: 47 degrees F. external temperature of individual yogurt: 52 degrees F. Internal temperature of hard boiled eggs in prepackaged bag observed at 47 degrees F in same Traulsen unit. The doors of this Traulsen don't always close. Make any necessary repairs to this unit. 12/28/21: Traulsen two door refrigerator across from 3-compartment sink: sausage: 46 - 47 degrees F, home fries: 48 degrees F, scrambled egg mix in carton: 46 degrees F. Thermometer inside this refrigerator is 45 degrees F. Door sometimes doesn't close properly. Repair doors so they always close. Adjust refrigerator to colder setting 2/1/22: Traulsen two door refrigerator across from the three-compartment sink: Egg and bacon biscuit sandwich internal food temperature: 45 degrees F. Internal temperature of milk: 45 degrees F. Unopened milk containers of milk measured 45- 49 degrees F. Maintain unopened containers of milk at or below 45 degrees F.
EarlierDec 28, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two door Traulsen refrigerator across from 3 compartment sink: raw bacon: 46 -47 degrees F, sausage patties: 44 - 46 degrees F, home fries: 47 degrees F. external temperature of individual yogurt: 52 degrees F. Internal temperature of hard boiled eggs in prepackaged bag observed at 47 degrees F in same Traulsen unit. The doors of this Traulsen don't always close. Make any necessary repairs to this unit. 12/28/21: Traulsen two door refrigerator across from 3-compartment sink: sausage: 46 - 47 degrees F, home fries: 48 degrees F, scrambled egg mix in carton: 46 degrees F. Thermometer inside this refrigerator is 45 degrees F. Door sometimes doesn't close properly. Repair doors so they always close. Adjust refrigerator to colder setting
The department's words
CHSC 113996 Two door Traulsen refrigerator across from 3 compartment sink: raw bacon: 46 -47 degrees F, sausage patties: 44 - 46 degrees F, home fries: 47 degrees F. external temperature of individual yogurt: 52 degrees F. Internal temperature of hard boiled eggs in prepackaged bag observed at 47 degrees F in same Traulsen unit. The doors of this Traulsen don't always close. Make any necessary repairs to this unit. 12/28/21: Traulsen two door refrigerator across from 3-compartment sink: sausage: 46 - 47 degrees F, home fries: 48 degrees F, scrambled egg mix in carton: 46 degrees F. Thermometer inside this refrigerator is 45 degrees F. Door sometimes doesn't close properly. Repair doors so they always close. Adjust refrigerator to colder setting
EarlierDec 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two door Traulsen refrigerator across from 3 compartment sink: raw bacon: 46 -47 degrees F, sausage patties: 44 - 46 degrees F, home fries: 47 degrees F. external temperature of individual yogurt: 52 degrees F. Internal temperature of hard boiled eggs in prepackaged bag observed at 47 degrees F in same Traulsen unit. The doors of this Traulsen don't always close. Make any necessary repairs to this unit.
The department's words
CHSC 113996 Two door Traulsen refrigerator across from 3 compartment sink: raw bacon: 46 -47 degrees F, sausage patties: 44 - 46 degrees F, home fries: 47 degrees F. external temperature of individual yogurt: 52 degrees F. Internal temperature of hard boiled eggs in prepackaged bag observed at 47 degrees F in same Traulsen unit. The doors of this Traulsen don't always close. Make any necessary repairs to this unit.
EarlierNov 16, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Potentially hazardous foods in two door Traulsen refrigerator across for the hand wash sink ranged from 45.4 degrees F to 47.4 degrees F. Thermometer in unit 44 degrees F.
The department's words
CHSC 113996 Potentially hazardous foods in two door Traulsen refrigerator across for the hand wash sink ranged from 45.4 degrees F to 47.4 degrees F. Thermometer in unit 44 degrees F.
EarlierOct 22, 2020Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 21, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 1, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Corrected during the inspection
EarlierSep 16, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 21, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 19, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 14, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Major violation. Unopened milk container in glass refrigerator in self service area measured 44F-50F.Turkey sausage at 115F and sausage links at 121F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inspected after breakfast. Hand sink was dry.
The department's words
CHSC 113953.3 Inspected after breakfast. Hand sink was dry.
EarlierMar 16, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
A food handler card has expired. Renew
The department's words
CHSC 113948 A food handler card has expired. Renew
3/10/17 * Observed pork sausage at 121F, turkey sausage at 103F, and cheese omelets at 113F hot holding in self service area. Keep potentially hazardous foods below 41F or above 135F. Will confirm if this Express Start SMART hot holding tray is approved (person in charge is sending this info to me). Repair unit. Will confirm if time as a public health can be used temporarily while the unit is being fixed * Breakfast service was ending and food was discarded 3/16/17 Violation has not been corrected. Scrambled eggs at 117-123F and cheese omelet at 127-131F. Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 3/10/17 * Observed pork sausage at 121F, turkey sausage at 103F, and cheese omelets at 113F hot holding in self service area. Keep potentially hazardous foods below 41F or above 135F. Will confirm if this Express Start SMART hot holding tray is approved (person in charge is sending this info to me). Repair unit. Will confirm if time as a public health can be used temporarily while the unit is being fixed * Breakfast service was ending and food was discarded 3/16/17 Violation has not been corrected. Scrambled eggs at 117-123F and cheese omelet at 127-131F. Keep potentially hazardous foods below 41F or above 135F.
Observed holes in ceiling of dry storage area. Seal holes to prevent vermin.
The department's words
CHSC 114271 Observed holes in ceiling of dry storage area. Seal holes to prevent vermin.
EarlierMar 10, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
A food handler card has expired. Renew
The department's words
CHSC 113948 A food handler card has expired. Renew
* Observed pork sausage at 121F, turkey sausage at 103F, and cheese omelets at 113F hot holding in self service area. Keep potentially hazardous foods below 41F or above 135F. Will confirm if this Express Start SMART hot holding tray is approved (person in charge is sending this info to me). Repair unit. Will confirm if time as a public health can be used temporarily while the unit is being fixed * Breakfast service was ending and food was discarded
The department's words
CHSC 113996 * Observed pork sausage at 121F, turkey sausage at 103F, and cheese omelets at 113F hot holding in self service area. Keep potentially hazardous foods below 41F or above 135F. Will confirm if this Express Start SMART hot holding tray is approved (person in charge is sending this info to me). Repair unit. Will confirm if time as a public health can be used temporarily while the unit is being fixed * Breakfast service was ending and food was discarded
Food prep sink temp is 112F. Requirement is 120F. Corrected on site.
The department's words
CHSC 114192 Food prep sink temp is 112F. Requirement is 120F. Corrected on site.
Corrected during the inspection
Observed holes in ceiling of dry storage area. Seal holes to prevent vermin.
The department's words
CHSC 114271 Observed holes in ceiling of dry storage area. Seal holes to prevent vermin.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15716.
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.