At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Kent Middle School?
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 113996 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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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
LatestMar 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 17, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 27, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee restroom on far right in the office doesn't have hot water. Provide a minimum of 100 degrees F water. Send video by 6/3/25.
The department's words
CHSC 113953.c Employee restroom on far right in the office doesn't have hot water. Provide a minimum of 100 degrees F water. Send video by 6/3/25.
EarlierOct 8, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 14, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rodent droppings on the floor in the PYA room next to the dry storage and preparation areas. [CA] Remove the rodent droppings form the facility. Any food contact-surfaces must be properly cleaned and sanitized.
The department's words
CHSC 114259.1 Observed rodent droppings on the floor in the PYA room next to the dry storage and preparation areas. [CA] Remove the rodent droppings form the facility. Any food contact-surfaces must be properly cleaned and sanitized.
EarlierAug 24, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Middle restroom: hand wash sink in the office reached a maximum of 58 degrees F. Provide a minimum of 100 degrees F water. Submit photo. Unable to get hot water to turned on at the janitorial sink. ensure janitorial sink water reaches 120 degrees F when hot water handle is turned on.
The department's words
CHSC 113953.c Middle restroom: hand wash sink in the office reached a maximum of 58 degrees F. Provide a minimum of 100 degrees F water. Submit photo. Unable to get hot water to turned on at the janitorial sink. ensure janitorial sink water reaches 120 degrees F when hot water handle is turned on.
EarlierMay 19, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food temperature log posted on refrigerator door. Last log was 5/13/ No temperatures logged for 5/16/ - 5/18/22/ Logs shall be completed for each day that potentially hazardous foods are delivered. Food delivered at end of inspection. Food delivered at end of inspection. Frittata: 118.9 degrees F. . Log brought in with 5/16 - 5/18. on log. No departure time or temperature written for 5/19. Driver stated he left at 9:30 a.m. today. Write departure time and temperature on log when departing.
The department's words
CHSC 114000 Food temperature log posted on refrigerator door. Last log was 5/13/ No temperatures logged for 5/16/ - 5/18/22/ Logs shall be completed for each day that potentially hazardous foods are delivered. Food delivered at end of inspection. Food delivered at end of inspection. Frittata: 118.9 degrees F. . Log brought in with 5/16 - 5/18. on log. No departure time or temperature written for 5/19. Driver stated he left at 9:30 a.m. today. Write departure time and temperature on log when departing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 29, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Parent volunteers that serve lunch use the three restrooms in the office. Hand wash sinks ranged from 63 - 66 degrees F. Provide a minimum pf 100 degrees F water.
The department's words
CHSC 113953.c Parent volunteers that serve lunch use the three restrooms in the office. Hand wash sinks ranged from 63 - 66 degrees F. Provide a minimum pf 100 degrees F water.
EarlierNov 23, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken Tikka Masala observed with internal temperature of 121 degrees F upon arrival of food. Sliced honeydew has internal temperature of 50 - 51 degrees F. pasta with marinara sauce observed with internal temperature of 126 degrees F. Cold potentially hazardous foods shall be delivered at 45 degrees f or colder. Hot foods shall be delivered at or above 135 degrees F. Lunch was packed onto the delivery truck at 8:00 a.m.. Lunch is served at 12:30 p.m.. If using time as a public health control measure, potentially hazardous foods must be discarded win four hours from removal from temperature control, or once it enters the temperature danger zone (42 - 134 degrees F.)
The department's words
CHSC 113996 Chicken Tikka Masala observed with internal temperature of 121 degrees F upon arrival of food. Sliced honeydew has internal temperature of 50 - 51 degrees F. pasta with marinara sauce observed with internal temperature of 126 degrees F. Cold potentially hazardous foods shall be delivered at 45 degrees f or colder. Hot foods shall be delivered at or above 135 degrees F. Lunch was packed onto the delivery truck at 8:00 a.m.. Lunch is served at 12:30 p.m.. If using time as a public health control measure, potentially hazardous foods must be discarded win four hours from removal from temperature control, or once it enters the temperature danger zone (42 - 134 degrees F.)
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
Parent volunteers that serve lunch use the three restrooms in the office. Hand wash sinks ranged from 63 - 66 degrees F. Provide a minimum pf 100 degrees F water.
The department's words
CHSC 113953.c Parent volunteers that serve lunch use the three restrooms in the office. Hand wash sinks ranged from 63 - 66 degrees F. Provide a minimum pf 100 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 28, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
4/14/21: Lunches are prepackaged. Hot foods below 135 degrees F in Cambro and on table. No temperatures logged for potentially hazardous foods for 4/14/21. Last log was 4/13/21. If using time only as a public health control measure, written procedures must be maintained, and there shall be a temperature log that is used every day food is delivered. Temperature log shall clearly indicate date and time that is four hours past when potentially hazardous foods are removed from temperature control. Potentially hazardous foods that are in the temperature danger zone (42 -134 degrees F) shall be discarded after four hours from removal from temperature control. Potentially hazardous hot holding foods were discarded by the end of the inspection into compost containers. Submit copy of written procedures. 4/19/21: Cambro box with potentially hazardous foods is plugged into outlet in the gym. Thermometer on unit is 138.4 degrees F. Internal temperature of cooked vegetables is 115 degrees F. Internal temperatures of cooked pasta is with marinara sauce: 121 degrees F. Temperatures of potentially hazardous foods ranged from 118.7 degrees F - 129 .6 degrees F with infrared thermometer. Major violation. There is a list with children's names and food orders posted on Cambro box. There isn't a temperature log or written procedures for time only as a public health control measure. Potentially hazardous foods shall be maintained at or above 135 degrees F. Second lunch service are between classrooms 11 and 12: Cambro 142.2 degrees F Potentially hazardous foods measured with infrared thermometer ranged from 125.1 degrees F -136.1 degrees F. No written procedures for time only as a public health control measure and no temperature log. 4/28/21: External temperatures of potentially hazardous foods in the Cambro ranged from 116 - 137 degrees F. All potentially hazardous foods in hot holding unit below 135 degrees F shall be discarded within four hours from leaving the food service vendors' kitchen. Per volunteer, the hot potentially hazardous foods will be discarded at the end of lunch service.
The department's words
CHSC 113996 4/14/21: Lunches are prepackaged. Hot foods below 135 degrees F in Cambro and on table. No temperatures logged for potentially hazardous foods for 4/14/21. Last log was 4/13/21. If using time only as a public health control measure, written procedures must be maintained, and there shall be a temperature log that is used every day food is delivered. Temperature log shall clearly indicate date and time that is four hours past when potentially hazardous foods are removed from temperature control. Potentially hazardous foods that are in the temperature danger zone (42 -134 degrees F) shall be discarded after four hours from removal from temperature control. Potentially hazardous hot holding foods were discarded by the end of the inspection into compost containers. Submit copy of written procedures. 4/19/21: Cambro box with potentially hazardous foods is plugged into outlet in the gym. Thermometer on unit is 138.4 degrees F. Internal temperature of cooked vegetables is 115 degrees F. Internal temperatures of cooked pasta is with marinara sauce: 121 degrees F. Temperatures of potentially hazardous foods ranged from 118.7 degrees F - 129 .6 degrees F with infrared thermometer. Major violation. There is a list with children's names and food orders posted on Cambro box. There isn't a temperature log or written procedures for time only as a public health control measure. Potentially hazardous foods shall be maintained at or above 135 degrees F. Second lunch service are between classrooms 11 and 12: Cambro 142.2 degrees F Potentially hazardous foods measured with infrared thermometer ranged from 125.1 degrees F -136.1 degrees F. No written procedures for time only as a public health control measure and no temperature log. 4/28/21: External temperatures of potentially hazardous foods in the Cambro ranged from 116 - 137 degrees F. All potentially hazardous foods in hot holding unit below 135 degrees F shall be discarded within four hours from leaving the food service vendors' kitchen. Per volunteer, the hot potentially hazardous foods will be discarded at the end of lunch service.
EarlierApr 19, 2021Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
4/14/21: Lunches are prepackaged. Hot foods below 135 degrees F in Cambro and on table. No temperatures logged for potentially hazardous foods for 4/14/21. Last log was 4/13/21. If using time only as a public health control measure, written procedures must be maintained, and there shall be a temperature log that is used every day food is delivered. Temperature log shall clearly indicate date and time that is four hours past when potentially hazardous foods are removed from temperature control. Potentially hazardous foods that are in the temperature danger zone (42 -134 degrees F) shall be discarded after four hours from removal from temperature control. Potentially hazardous hot holding foods were discarded by the end of the inspection into compost containers. Submit copy of written procedures. 4/19/21: Cambro box with potentially hazardous foods is plugged into outlet in the gym. Thermometer on unit is 138.4 degrees F. Internal temperature of cooked vegetables is 115 degrees F. Internal temperatures of cooked pasta is with marinara sauce: 121 degrees F. Temperatures of potentially hazardous foods ranged from 118.7 degrees F - 129 .6 degrees F with infrared thermometer. Major violation. There is a list with children's names and food orders posted on Cambro box. There isn't a temperature log or written procedures for time only as a public health control measure. Potentially hazardous foods shall be maintained at or above 135 degrees F. Second lunch service are between classrooms 11 and 12: Cambro 142.2 degrees F Potentially hazardous foods measured with infrared thermometer ranged from 125.1 degrees F -136.1 degrees F. No written procedures for time only as a public health control measure and no temperature log.
The department's words
CHSC 113996 4/14/21: Lunches are prepackaged. Hot foods below 135 degrees F in Cambro and on table. No temperatures logged for potentially hazardous foods for 4/14/21. Last log was 4/13/21. If using time only as a public health control measure, written procedures must be maintained, and there shall be a temperature log that is used every day food is delivered. Temperature log shall clearly indicate date and time that is four hours past when potentially hazardous foods are removed from temperature control. Potentially hazardous foods that are in the temperature danger zone (42 -134 degrees F) shall be discarded after four hours from removal from temperature control. Potentially hazardous hot holding foods were discarded by the end of the inspection into compost containers. Submit copy of written procedures. 4/19/21: Cambro box with potentially hazardous foods is plugged into outlet in the gym. Thermometer on unit is 138.4 degrees F. Internal temperature of cooked vegetables is 115 degrees F. Internal temperatures of cooked pasta is with marinara sauce: 121 degrees F. Temperatures of potentially hazardous foods ranged from 118.7 degrees F - 129 .6 degrees F with infrared thermometer. Major violation. There is a list with children's names and food orders posted on Cambro box. There isn't a temperature log or written procedures for time only as a public health control measure. Potentially hazardous foods shall be maintained at or above 135 degrees F. Second lunch service are between classrooms 11 and 12: Cambro 142.2 degrees F Potentially hazardous foods measured with infrared thermometer ranged from 125.1 degrees F -136.1 degrees F. No written procedures for time only as a public health control measure and no temperature log.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 14, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Lunches are prepackaged. Hot foods below 135 degrees F in Cambro and on table. No temperatures logged for potentially hazardous foods for 4/14/21. Last log was 4/13/21. If using time only as a public health control measure, written procedures must be maintained, and there shall be a temperature log that is used every day food is delivered. Temperature log shall clearly indicate date and time that is four hours past when potentially hazardous foods are removed from temperature control. Potentially hazardous foods that are in the temperature danger zone (42 -134 degrees F) shall be discarded after four hours from removal from temperature control. Potentially hazardous hot holding foods were discarded by the end of the inspection into compost containers. Submit copy of written procedures.
The department's words
CHSC 113996 Lunches are prepackaged. Hot foods below 135 degrees F in Cambro and on table. No temperatures logged for potentially hazardous foods for 4/14/21. Last log was 4/13/21. If using time only as a public health control measure, written procedures must be maintained, and there shall be a temperature log that is used every day food is delivered. Temperature log shall clearly indicate date and time that is four hours past when potentially hazardous foods are removed from temperature control. Potentially hazardous foods that are in the temperature danger zone (42 -134 degrees F) shall be discarded after four hours from removal from temperature control. Potentially hazardous hot holding foods were discarded by the end of the inspection into compost containers. Submit copy of written procedures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water measured 73 degrees F at all three restrooms in the office. These are the restrooms that are utilized by the food handlers. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Water measured 73 degrees F at all three restrooms in the office. These are the restrooms that are utilized by the food handlers. Provide a minimum of 100 degrees F water.
EarlierNov 21, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 13, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Corrected during the inspection
EarlierMay 18, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierDec 7, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep a copy of the food manager certification on-site. Send me a copy by e-mail within 30 days.
The department's words
CHSC 113947.1 Keep a copy of the food manager certification on-site. Send me a copy by e-mail within 30 days.
Time as a public health control logs not available on-site for viewing. The third party vendor that provides lunch left the logs at another school in the district (I did the inspection of that other school earlier today). Keep the logs on-site. Ensure potentially hazardous food leaves the main kitchen above 135F or below 41F and it is discarded within 4 hours. School stores the hot food using sterno cans which was keeping adequate temperature today.
The department's words
CHSC 114000 Time as a public health control logs not available on-site for viewing. The third party vendor that provides lunch left the logs at another school in the district (I did the inspection of that other school earlier today). Keep the logs on-site. Ensure potentially hazardous food leaves the main kitchen above 135F or below 41F and it is discarded within 4 hours. School stores the hot food using sterno cans which was keeping adequate temperature today.
Keep a probe thermometer on site.
The department's words
CHSC 114159 Keep a probe thermometer on site.
EarlierMay 16, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water at handsink in library at 66F. Lunch volunteer stated that this is the preferred restroom for volunteers to use during lunch service. Requirement for hot water is at least 100F. Repair.
The department's words
CHSC 114192 Water at handsink in library at 66F. Lunch volunteer stated that this is the preferred restroom for volunteers to use during lunch service. Requirement for hot water is at least 100F. Repair.
EarlierDec 16, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lunch Masters provided cut melon in an unrefrigerated cambro box at 48-49F. Cut melon time and temperature was not recorded on log sheet. All PHF under time as a control must be logged on sheet with discard time. Cut watermelon will be served with in the four hour window from delivery to last lunch so it will allowed to be served. Only lunch service today 12:12pm. Delivered at 9 am. *Ensure to include all PHF on log sheet that is under time as a control.
The department's words
CHSC 114000 Lunch Masters provided cut melon in an unrefrigerated cambro box at 48-49F. Cut melon time and temperature was not recorded on log sheet. All PHF under time as a control must be logged on sheet with discard time. Cut watermelon will be served with in the four hour window from delivery to last lunch so it will allowed to be served. Only lunch service today 12:12pm. Delivered at 9 am. *Ensure to include all PHF on log sheet that is under time as a control.
EarlierMay 10, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Paper towels are not in the dispenser. Keep paper towels stocked in the dispenser at all times.
The department's words
CHSC 113953.2 Paper towels are not in the dispenser. Keep paper towels stocked in the dispenser at all times.
Ensure that actual temperatures of food are recorded in the temperature log. Logs only show one temp for all hot foods and one for all cold foods.
The department's words
CHSC 114000 Ensure that actual temperatures of food are recorded in the temperature log. Logs only show one temp for all hot foods and one for all cold foods.
When cleaning utensils, 1) wash, 2) rinse, and 3) sanitize with 100 ppm chlorine (bleach) - immerse in sanitizing solution for 30 seconds then air dry.
The department's words
CHSC 114099.2 When cleaning utensils, 1) wash, 2) rinse, and 3) sanitize with 100 ppm chlorine (bleach) - immerse in sanitizing solution for 30 seconds then air dry.
Keep lids to dumpsters closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Keep lids to dumpsters closed at all times to prevent attracting vermin.
EarlierDec 17, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 15, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 9, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Provide display thermometers in the freezer and fridge. Use a probe thermometer to monitor food temperatures.
The department's words
CHSC 114157 Provide display thermometers in the freezer and fridge. Use a probe thermometer to monitor food temperatures.
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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Ask for the manager. Kent Middle School can only fix what it knows about.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11174.
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.