At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Mar 3, 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.
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For Local Kitchens Mill Valley's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 8 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
LatestMar 3, 2026Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Mar 3, 2026.
No violations listed in the data.
EarlierApr 3, 2025Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierMar 26, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed fried chicken (3 pieces) with temperature range of 110 - 119 degrees F. Chicken voluntarily discarded into the garbage. Maintain hot foods at or above 135 degrees F. No potentially hazardous foods in speed rack to left of the fryer. 4 drawer refrigerator: no food on right side. Service ticket has been generated. Refrigeration repair company coming tomorrow. Raw hamburger meat: 44 degrees F in left bottom drawer was relocated to the walk-in refrigerator. Fryer station prep refrigerator: sliced grape tomatoes: 41 degrees F: in compliance. Griddle/fryer station prep refrigerator: sliced tomatoes in top of unit: 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Submit video showing water at 41 degrees F or colder in right side of 4 drawer refrigerator.
The department's words
CHSC 113996 Observed fried chicken (3 pieces) with temperature range of 110 - 119 degrees F. Chicken voluntarily discarded into the garbage. Maintain hot foods at or above 135 degrees F. No potentially hazardous foods in speed rack to left of the fryer. 4 drawer refrigerator: no food on right side. Service ticket has been generated. Refrigeration repair company coming tomorrow. Raw hamburger meat: 44 degrees F in left bottom drawer was relocated to the walk-in refrigerator. Fryer station prep refrigerator: sliced grape tomatoes: 41 degrees F: in compliance. Griddle/fryer station prep refrigerator: sliced tomatoes in top of unit: 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Submit video showing water at 41 degrees F or colder in right side of 4 drawer refrigerator.
EarlierMar 25, 2025Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierMar 24, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed major temperature violations of potentially hazardous foods in 4 drawer refrigerator under the griddles. ~ 8 oz of pork belly at 62 - 65 degrees F, marinated fully cooked chicken: 46 degrees F, ~ 2lbs. roasted chicken at 55 degrees F. Griddle/fryer station prep refrigerator: hummus: 47 degrees F, sliced tomatoes: 42 - 47 degrees F. Pizza/burrito prep refrigerator: grated cheddar cheese: 47 degrees F Fryer station: sliced grape tomatoes: 40 - 49 degrees F.. Tomatoes double stacked in insert pan. Don't double stack containers as this can lead to improper cold holding. Alto =-Shaam under fryer station prep refrigerator: pork and egg quiche: 127 - 129 degrees F (5 pieces). Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F and above. All potentially hazardous foods at 50 degrees F or above in refrigeration voluntarily discarded. Pork and egg quiche ( 5 pieces) voluntarily discarded.
The department's words
CHSC 113996 Observed major temperature violations of potentially hazardous foods in 4 drawer refrigerator under the griddles. ~ 8 oz of pork belly at 62 - 65 degrees F, marinated fully cooked chicken: 46 degrees F, ~ 2lbs. roasted chicken at 55 degrees F. Griddle/fryer station prep refrigerator: hummus: 47 degrees F, sliced tomatoes: 42 - 47 degrees F. Pizza/burrito prep refrigerator: grated cheddar cheese: 47 degrees F Fryer station: sliced grape tomatoes: 40 - 49 degrees F.. Tomatoes double stacked in insert pan. Don't double stack containers as this can lead to improper cold holding. Alto =-Shaam under fryer station prep refrigerator: pork and egg quiche: 127 - 129 degrees F (5 pieces). Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F and above. All potentially hazardous foods at 50 degrees F or above in refrigeration voluntarily discarded. Pork and egg quiche ( 5 pieces) voluntarily discarded.
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
Fried chicken cooked to 148 degrees F, 157 degrees F. Cook chicken to a minimum of 165 degrees F. Corrected onsite.
The department's words
CHSC 114004 Fried chicken cooked to 148 degrees F, 157 degrees F. Cook chicken to a minimum of 165 degrees F. Corrected onsite.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 26, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
2/26/24: Fryer station prep refrigerator: Diced mozzarella cheese: 44 degrees F, precut tempura shrimp made at 10:00 a.m. today observed at 45 degrees F. Lids flipped up. Keep lids closed during off peak hours to help maintain potentially hazardous foods at or below 41 degrees F in refrigeration Sushiroto prep refrierator:by front counter: Observed puddle of water under and in front of unit. Seven spice aioli in bottom of unti observed at 45: degrees F. Top inserts: crab: 37 degrees F - in compliance. One of insert pans in top of unit missing. Place insert pan in top of unit to assist with temperature control. Repair unit so it doesn't leak and adjust refrigerator so it maintains potentially hazardous foods at or below 41 degrees F. Prep refrigerator closest to the door: properlly cold holding potentially hazardous foods.
The department's words
CHSC 113996 2/26/24: Fryer station prep refrigerator: Diced mozzarella cheese: 44 degrees F, precut tempura shrimp made at 10:00 a.m. today observed at 45 degrees F. Lids flipped up. Keep lids closed during off peak hours to help maintain potentially hazardous foods at or below 41 degrees F in refrigeration Sushiroto prep refrierator:by front counter: Observed puddle of water under and in front of unit. Seven spice aioli in bottom of unti observed at 45: degrees F. Top inserts: crab: 37 degrees F - in compliance. One of insert pans in top of unit missing. Place insert pan in top of unit to assist with temperature control. Repair unit so it doesn't leak and adjust refrigerator so it maintains potentially hazardous foods at or below 41 degrees F. Prep refrigerator closest to the door: properlly cold holding potentially hazardous foods.
EarlierFeb 21, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Mozzarella cheese cut at ~ 9:30 a.m. today observed at 48 degrees F 4:43 p.m., cheddar cheese: 49 degrees F. Observed gaps at back area of top section of this prep refrigerator. Eliminate gaps to prevent cold air from escaping. Adjust gaps to prevent cold air form escaping. Adjust refrigerator to colder setting. Prep refrigerator closeset to te kitchen door: Open container of whole milk: 46 degrees F, 6 unopened half gallon containers of buttermilk observed at 50 - 54 degrees F. These buttermilk containers were dated Feb 21 . All 6 buttermilk containers were voluntarily discarded. Adjust unit to colder setting. Maintain potentially hazarodus foods at 41 degrees F or colder. Unopend contaniers of dairy shall be maintained at or below 45 degrees F. Steam table: Cheese sauce observed at 97 degrees F. This sauce was prepared at 9:07 a.m. today. Tomato soup observed at 115 degrees F, garlic and oil observed at 120 degrees F. 1 lb. of cheese sauce, ~ 2lb, tomato soup, and ~ 3 cups garlic and oil voluntarily discarded. Maintain potentially hazardous foods at 135 degrees F or above in ot holding units. Observed a few pieces of fried chicken siting on a tray on top of the Turbochef under the hood. Internal temperature of chicken observed at 143 degrees F. Fried chicken is kept up to three hours on top of Turbochef oven without temperature control. Best rpactice is to hold chicken and other potentially hazardous foods out of the danger zone (42- 134 degrees F) by using refrigeration or hot holding equipment. If using time only as a pulic health control, maintain written procedures and have them available to view during inspections, and label potentially hazarouds foods with the date and indciate the time that is four hours past the point in time when the food is removed from temperature control.
The department's words
CHSC 113996 Mozzarella cheese cut at ~ 9:30 a.m. today observed at 48 degrees F 4:43 p.m., cheddar cheese: 49 degrees F. Observed gaps at back area of top section of this prep refrigerator. Eliminate gaps to prevent cold air from escaping. Adjust gaps to prevent cold air form escaping. Adjust refrigerator to colder setting. Prep refrigerator closeset to te kitchen door: Open container of whole milk: 46 degrees F, 6 unopened half gallon containers of buttermilk observed at 50 - 54 degrees F. These buttermilk containers were dated Feb 21 . All 6 buttermilk containers were voluntarily discarded. Adjust unit to colder setting. Maintain potentially hazarodus foods at 41 degrees F or colder. Unopend contaniers of dairy shall be maintained at or below 45 degrees F. Steam table: Cheese sauce observed at 97 degrees F. This sauce was prepared at 9:07 a.m. today. Tomato soup observed at 115 degrees F, garlic and oil observed at 120 degrees F. 1 lb. of cheese sauce, ~ 2lb, tomato soup, and ~ 3 cups garlic and oil voluntarily discarded. Maintain potentially hazardous foods at 135 degrees F or above in ot holding units. Observed a few pieces of fried chicken siting on a tray on top of the Turbochef under the hood. Internal temperature of chicken observed at 143 degrees F. Fried chicken is kept up to three hours on top of Turbochef oven without temperature control. Best rpactice is to hold chicken and other potentially hazardous foods out of the danger zone (42- 134 degrees F) by using refrigeration or hot holding equipment. If using time only as a pulic health control, maintain written procedures and have them available to view during inspections, and label potentially hazarouds foods with the date and indciate the time that is four hours past the point in time when the food is removed from temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Oren's Hummus: Cooked chicken: 43 degrees F, cooked beef:45 degrees F. Wise Sons: chicken broth: 133 degrees F, matzoh balls: 120 degrees F. Chicken broth and matzoh balls were reheated above 165 degrees F.
The department's words
CHSC 113996 Oren's Hummus: Cooked chicken: 43 degrees F, cooked beef:45 degrees F. Wise Sons: chicken broth: 133 degrees F, matzoh balls: 120 degrees F. Chicken broth and matzoh balls were reheated above 165 degrees F.
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 L16653.
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
- No Violation(s) Found
- 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.