At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 18, 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 Lucas Valley School's team
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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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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 · 25 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 18, 2026.
No violations listed in the data.
EarlierFeb 11, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 1, 2025Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierMar 6, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Written reheating procedure shows reheating to 140 F. Reheat foods to 165 F. Written procedure corrected to 165 F.
The department's words
CHSC 114016 Written reheating procedure shows reheating to 140 F. Reheat foods to 165 F. Written procedure corrected to 165 F.
EarlierMay 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Soap dispenser at hand sink empty. Soap dispenser still installed at 3-comp sink. Keep soap dispenser stocked at all times. Remove soap dispenser at 3-comp sink.
The department's words
CHSC 113953.2 Soap dispenser at hand sink empty. Soap dispenser still installed at 3-comp sink. Keep soap dispenser stocked at all times. Remove soap dispenser at 3-comp sink.
EarlierFeb 1, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed soap and paper towels at the 3-comp sink, none at the hand sink. Hand sinks must be stocked with a soap and paper towel dispenser. Move dispensers to the hand sink.
The department's words
CHSC 113953.2 Observed soap and paper towels at the 3-comp sink, none at the hand sink. Hand sinks must be stocked with a soap and paper towel dispenser. Move dispensers to the hand sink.
EarlierFeb 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of paper towels and soap at hand sink. Provide soap and paper towels at hand sink to allow for proper hand washing.
The department's words
CHSC 113953.2 Lack of paper towels and soap at hand sink. Provide soap and paper towels at hand sink to allow for proper hand washing.
EarlierSep 30, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler card not available at time of inspection for review. Send inspector copy within 30 days and keep available on site.
The department's words
CHSC 113948 Food handler card not available at time of inspection for review. Send inspector copy within 30 days and keep available on site.
EarlierNov 10, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide a Certified Food Manager certification within 30 days to avoid cost recovery fees. Email me a copy and have available on site. Repeat violation.
The department's words
CHSC 113947.1 Provide a Certified Food Manager certification within 30 days to avoid cost recovery fees. Email me a copy and have available on site. Repeat violation.
EarlierJun 4, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide a certified food manager certification.
The department's words
CHSC 113947.1 Provide a certified food manager certification.
EarlierApr 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean inside of refrigerators -- observed build up of food debris and grime inside drawers.
The department's words
CHSC 114175 Clean inside of refrigerators -- observed build up of food debris and grime inside drawers.
EarlierMar 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierSep 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierMay 21, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierDec 10, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 1, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Today, logs from school show food (pizza) was received at 140F. Logs from Red Boy Pizza show food was removed from ovens at 11:12 and measured 180-200 F. Continue to use logs. Submit one week's worth of logs to me by 2/14/18.
The department's words
CHSC 113996 Today, logs from school show food (pizza) was received at 140F. Logs from Red Boy Pizza show food was removed from ovens at 11:12 and measured 180-200 F. Continue to use logs. Submit one week's worth of logs to me by 2/14/18.
Corrected during the inspection
EarlierJan 31, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Today burritos, quesadillas, and hot dogs were delivered by Sonora Taqueria. Hot dogs measured 120-122F and were made at 10:10am, quesadillas at 135F, bean and cheese burritos at 114F made at 10 am. Discard all food remaining after lunch (2 pm). Procedures are in place for using TPHC - vendors must provide a log stating the time food measured 135 F before it was removed from temperature control. Continue to keep logs of receiving temperatures.
The department's words
CHSC 113996 Today burritos, quesadillas, and hot dogs were delivered by Sonora Taqueria. Hot dogs measured 120-122F and were made at 10:10am, quesadillas at 135F, bean and cheese burritos at 114F made at 10 am. Discard all food remaining after lunch (2 pm). Procedures are in place for using TPHC - vendors must provide a log stating the time food measured 135 F before it was removed from temperature control. Continue to keep logs of receiving temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 25, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pizza at temperatures of 128-130 F. Receiving temperatures of food recorded in log - 125-130F. Discussed TPHC procedures with the food manager. Food must be received at 135 F or above or the vendors must keep logs recording the time food was removed from temperature control. In the future, food found at temperatures of 130 F and below or 50 F or above should be discarded if there are no TPHC logs.
The department's words
CHSC 113996 Observed pizza at temperatures of 128-130 F. Receiving temperatures of food recorded in log - 125-130F. Discussed TPHC procedures with the food manager. Food must be received at 135 F or above or the vendors must keep logs recording the time food was removed from temperature control. In the future, food found at temperatures of 130 F and below or 50 F or above should be discarded if there are no TPHC logs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 24, 2018Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food was delivered at 10:45 today. Hot food observed at unsafe temperatures: -Hot dogs measured 106 F. -Burritos measured 111 F. -Quesadillas measured 120 F. Receiving logs indicate that food measured <135 F when it was received. Ensure that you only accept potentially hazardous food that is 135 F or greater or 41 F or below. Ensure that your thermometer is calibrated and food handlers know how to operate it. All remaining food will be discarded after the lunch period today.
The department's words
CHSC 113996 Food was delivered at 10:45 today. Hot food observed at unsafe temperatures: -Hot dogs measured 106 F. -Burritos measured 111 F. -Quesadillas measured 120 F. Receiving logs indicate that food measured <135 F when it was received. Ensure that you only accept potentially hazardous food that is 135 F or greater or 41 F or below. Ensure that your thermometer is calibrated and food handlers know how to operate it. All remaining food will be discarded after the lunch period today.
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)
Observed soap beside washed apples in the sink. Store cleaners, soap, chemicals separate from food.
The department's words
CHSC 113986 Observed soap beside washed apples in the sink. Store cleaners, soap, chemicals separate from food.
EarlierDec 20, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous food at unsafe temperatures: -Burritos at 116 F -Quesadillas at 126 F -Hot dogs at 118 F Food was delivered at 11:30 and will be used/discarded after the 12:25 lunch. Receiving temperatures of food delivered were taken with an infrared thermometer and were not accurate (67 F - burritos). Maintain food that is potentially hazardous at 135 F or greater or 41 F or below. If you want to use TPHC, complete the written procedures and keep daily logs. You must take receiving temps of food with a probe thermometer.
The department's words
CHSC 113996 Observed potentially hazardous food at unsafe temperatures: -Burritos at 116 F -Quesadillas at 126 F -Hot dogs at 118 F Food was delivered at 11:30 and will be used/discarded after the 12:25 lunch. Receiving temperatures of food delivered were taken with an infrared thermometer and were not accurate (67 F - burritos). Maintain food that is potentially hazardous at 135 F or greater or 41 F or below. If you want to use TPHC, complete the written procedures and keep daily logs. You must take receiving temps of food with a probe thermometer.
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 a bowl of uncovered apples at the buffet line. Cover food to prevent contamination.
The department's words
CHSC 113986 Observed a bowl of uncovered apples at the buffet line. Cover food to prevent contamination.
Observed stickers on washed apples. Remove stickers, then thoroughly wash produce.
The department's words
CHSC 113992 Observed stickers on washed apples. Remove stickers, then thoroughly wash produce.
Obtain a probe thermometer (digital recommended) to monitor food temperatures (internal).
The department's words
CHSC 114157 Obtain a probe thermometer (digital recommended) to monitor food temperatures (internal).
EarlierMay 22, 2017Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Paper towel dispenser by the hand sink was empty. Keep stocked at all times.
The department's words
CHSC 113953.2 Paper towel dispenser by the hand sink was empty. Keep stocked at all times.
Burritos measured 95 F in hot boxes, and will be eaten by staff (lunch is over). Receiving temperatures of food are not taken and temperatures of food are not monitored. Check receiving temps of foods daily to ensure food is 135 F or 41 F or below at the time of delivery. Then use time as a public health control and discard all food 4 hours from the time food was delivered.
The department's words
CHSC 113996 Burritos measured 95 F in hot boxes, and will be eaten by staff (lunch is over). Receiving temperatures of food are not taken and temperatures of food are not monitored. Check receiving temps of foods daily to ensure food is 135 F or 41 F or below at the time of delivery. Then use time as a public health control and discard all food 4 hours from the time food was delivered.
When cleaning utensils, 1) wash with soap, 2) rinse with warm water, and 3) sanitize in 100 ppm chlorine (bleach) by immersing utensils in sanitizing solution, then air dry. Obtain test strips to check sanitizer levels.
The department's words
CHSC 114097 When cleaning utensils, 1) wash with soap, 2) rinse with warm water, and 3) sanitize in 100 ppm chlorine (bleach) by immersing utensils in sanitizing solution, then air dry. Obtain test strips to check sanitizer levels.
Obtain a probe thermometer and use to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor food temps.
Keep lids to dumpster closed at all times.
The department's words
CHSC 114245.1 Keep lids to dumpster closed at all times.
EarlierNov 4, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get one person certified as a Certified Food Manager within 30 days. Fax or mail a copy of certificate to EHS. Put Dixie School on fax or copy.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax or mail a copy of certificate to EHS. Put Dixie School on fax or copy.
Wash then rinse then sanitize then air dry all utensils, bowls, etc. Sanitize in a solution of 100 ppm chlorine.
The department's words
CHSC 114099.2 Wash then rinse then sanitize then air dry all utensils, bowls, etc. Sanitize in a solution of 100 ppm chlorine.
EarlierOct 30, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Dixie School Snack Bar on the fax.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Dixie School Snack Bar on the fax.
Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times.
Wash then rinse then sanitize then air dry utensils.
The department's words
CHSC 114099.6 Wash then rinse then sanitize then air dry utensils.
EarlierDec 19, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Get on person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Dixie School on fax.
The department's words
CHSC 113947.1 Get on person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Dixie School on fax.
Provide permanently mounted soap dispenser and paper towel dispenser at handwash sink.
The department's words
CHSC 113953.2 Provide permanently mounted soap dispenser and paper towel dispenser at handwash sink.
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 Lucas Valley School, you can:
Let Lucas Valley School know
Ask for the manager. Lucas Valley School can only fix what it knows about.
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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.
Do you work at or run Lucas Valley School?
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 L10874.
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.