At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 18, 2026
Is that a lot?
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What was found out about Lycee Francais De San Francisco?
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- Observed domestic Black and Decker microwave and table top refrigerator. All equipment shall be ANSI-certified. Remove domestic equipment from food service room. Submit specification sheets from replacement equipment approval. CHSC 114175How 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 domestic Black and Decker microwave and table top refrigerator. All equipment shall be ANSI-certified. Remove domestic equipment from food service room. Submit specification sheets from replacement equipment approval.The county found: “Observed domestic Black and Decker microwave and table top refrigerator. All equipment shall be ANSI-certified. Remove…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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
LatestMay 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 18, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed domestic Black and Decker microwave and table top refrigerator. All equipment shall be ANSI-certified. Remove domestic equipment from food service room. Submit specification sheets from replacement equipment approval.
The department's words
CHSC 114175 Observed domestic Black and Decker microwave and table top refrigerator. All equipment shall be ANSI-certified. Remove domestic equipment from food service room. Submit specification sheets from replacement equipment approval.
EarlierJan 8, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Restroom hand wash sink by the office reached 73 degrees F. Provide hot water with a minimum of 100 degrees F and a maximum of 108 degrees F. Submit video by 1/12/26.
The department's words
CHSC 113953.c Restroom hand wash sink by the office reached 73 degrees F. Provide hot water with a minimum of 100 degrees F and a maximum of 108 degrees F. Submit video by 1/12/26.
EarlierJun 3, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 18, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 21, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 27, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permit to operate certificate has expired. / Obtain and post valid certificate in public view.
The department's words
CHSC 113725.1 Permit to operate certificate has expired. / Obtain and post valid certificate in public view.
EarlierOct 20, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility has installed commercial mechanical dishwasher without plan approval Facility has expressed that said unit will only be used for staff and student lunches are exclusively pre-packaged by their lunch vendor. / Submit statement confirming that said dishwasher is used for students then the facility ware washing area and equipment is subject to CalCode requirements and will require plan review.
The department's words
CHSC 114175 Facility has installed commercial mechanical dishwasher without plan approval Facility has expressed that said unit will only be used for staff and student lunches are exclusively pre-packaged by their lunch vendor. / Submit statement confirming that said dishwasher is used for students then the facility ware washing area and equipment is subject to CalCode requirements and will require plan review.
EarlierOct 12, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No certified food manager certificate available. / Obtain a valid copy within 30 days from 10/12/21 or cost recovery fees will apply.
The department's words
CHSC 113947.1 No certified food manager certificate available. / Obtain a valid copy within 30 days from 10/12/21 or cost recovery fees will apply.
EarlierApr 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate has expired. / Obtain valid food safety certificate when providing lunches again.
The department's words
CHSC 113947.1 Food safety certificate has expired. / Obtain valid food safety certificate when providing lunches again.
EarlierSep 1, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierMay 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Records of time temperature control of pizza delivered by Stephano's are incomplete. / Maintain records of delivered pizza in the same fashion records for Good Earth are kept. Only accept hot potentially hazardous foods at 135F or above and cold potentially hazardous foods at 41F or below.
The department's words
CHSC 114000 Records of time temperature control of pizza delivered by Stephano's are incomplete. / Maintain records of delivered pizza in the same fashion records for Good Earth are kept. Only accept hot potentially hazardous foods at 135F or above and cold potentially hazardous foods at 41F or below.
EarlierJan 10, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 11, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Sign informing consumers that the most recent inspection report is available to view is not posted. Sign provided today.
The department's words
CHSC 113725.1 Sign informing consumers that the most recent inspection report is available to view is not posted. Sign provided today.
Permit not posted. Post permit in conspicuous area.
The department's words
CHSC 114381 Permit not posted. Post permit in conspicuous area.
EarlierNov 21, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Water at hand wash sinks reached a maximum of 95 degrees at right hand wash sink and 98 degrees F at left hand wash sink in girl's restroom. Boy's restroom reached 97 and 98 degrees F.
The department's words
CHSC 113953.c Water at hand wash sinks reached a maximum of 95 degrees at right hand wash sink and 98 degrees F at left hand wash sink in girl's restroom. Boy's restroom reached 97 and 98 degrees F.
Yogurt in open cups measured 41 45 degrees F. Open cups of milk measured 43 - 44 degrees F. Hot dogs in hot holding unit measured 95 - 95 degrees F. Food was delivered by Good Earth at 11:00 a.m. today. Check internal temperature of cold and hot foods upon receipt to ensure they are being delivered at proper temperature. Hot dogs were reheated in the microwave to a minimum of 165 degrees F.
The department's words
CHSC 113996 Yogurt in open cups measured 41 45 degrees F. Open cups of milk measured 43 - 44 degrees F. Hot dogs in hot holding unit measured 95 - 95 degrees F. Food was delivered by Good Earth at 11:00 a.m. today. Check internal temperature of cold and hot foods upon receipt to ensure they are being delivered at proper temperature. Hot dogs were reheated in the microwave to a minimum of 165 degrees F.
Uncovered cups of milk, water, and yogurt on table where children come to pick up food. Hot holding foods, such as macaroni and cheese were also uncovered. Submit specification sheet for sneezeguard by December 19, 2016.
The department's words
CHSC 114060 Uncovered cups of milk, water, and yogurt on table where children come to pick up food. Hot holding foods, such as macaroni and cheese were also uncovered. Submit specification sheet for sneezeguard by December 19, 2016.
EarlierMay 7, 2015Follow-up inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed pizza at 101 -111 degrees Fahrenheit. Pizza is delivered by Good Earth. Maintain pizza at or above 135 degrees Fahrenheit. Observed yogurt at 53-55 degrees Fahrenheit. Maintain yogurt at or below 41 degrees Fahrenheit. 5/4/15: Hamburgers: 108-145 degrees Fahrenheit. Top layer of hamburgers were the coldest. Uncovered yogurt in individual cups: 53-54 degrees Fahrenheit. French fries: 105-107 degrees Fahrenheit, sliced hardboiled eggs on table: 55-60 degrees Fahrenheit. Sliced tomatoes in container in ice chest: 50-55 degrees Fahrenheit. Only two small ice packs in ice chest. Inadequate ice in ice chest. Ice chest needs sufficient amount of ice to ensure that potentially hazardous foods are received at or below 45 degrees Fahrenheit. Food delivered by good Earth at 10:15 a.m., per food handler, Temperatures are not checked every day. Check potentially hazardous foods upon receipt every day to ensure they are being delivered at or below 45 degrees Fahrenheit. Contact Good Earth to inform them that potentially hazardous foods were observed in the temperature danger zone (42-135 degrees Fahrenheit.) 5/7/15 Meatballs 143-164 degrees Fahrenheit and spaghetti:185 degrees Fahrenheit. Hot holding temperatures in compliance today. One cup of uncovered yogurt observed at 55 degrees Fahrenheit. Milk in paper cups: 45-46 degrees Fahrenheit. Per Good Earth log, potentially hazardous cold food was packed at 9:30 and all were below 41 degrees Fahrenheit. Include a column on log for receiving temperatures of potentially hazardous foods.
The department's words
CHSC 113996 Observed pizza at 101 -111 degrees Fahrenheit. Pizza is delivered by Good Earth. Maintain pizza at or above 135 degrees Fahrenheit. Observed yogurt at 53-55 degrees Fahrenheit. Maintain yogurt at or below 41 degrees Fahrenheit. 5/4/15: Hamburgers: 108-145 degrees Fahrenheit. Top layer of hamburgers were the coldest. Uncovered yogurt in individual cups: 53-54 degrees Fahrenheit. French fries: 105-107 degrees Fahrenheit, sliced hardboiled eggs on table: 55-60 degrees Fahrenheit. Sliced tomatoes in container in ice chest: 50-55 degrees Fahrenheit. Only two small ice packs in ice chest. Inadequate ice in ice chest. Ice chest needs sufficient amount of ice to ensure that potentially hazardous foods are received at or below 45 degrees Fahrenheit. Food delivered by good Earth at 10:15 a.m., per food handler, Temperatures are not checked every day. Check potentially hazardous foods upon receipt every day to ensure they are being delivered at or below 45 degrees Fahrenheit. Contact Good Earth to inform them that potentially hazardous foods were observed in the temperature danger zone (42-135 degrees Fahrenheit.) 5/7/15 Meatballs 143-164 degrees Fahrenheit and spaghetti:185 degrees Fahrenheit. Hot holding temperatures in compliance today. One cup of uncovered yogurt observed at 55 degrees Fahrenheit. Milk in paper cups: 45-46 degrees Fahrenheit. Per Good Earth log, potentially hazardous cold food was packed at 9:30 and all were below 41 degrees Fahrenheit. Include a column on log for receiving temperatures of potentially hazardous foods.
Observed plates of uncovered foods at beginning of inspection. Sneezeguard was not in vicinity of table used to serve food. Sneezeguard was put on table during inspection, however, the yogurt in individual, uncovered paper cups and uncovered granola were not under the sneezegaurd. Also, the sneezeguard was not oriented in the correct position. 5/7/15: Sneezeguard oriented in proper position. Most of the milk and the one cup of yogurt were not under the sneezeguard.
The department's words
CHSC 114060 Observed plates of uncovered foods at beginning of inspection. Sneezeguard was not in vicinity of table used to serve food. Sneezeguard was put on table during inspection, however, the yogurt in individual, uncovered paper cups and uncovered granola were not under the sneezegaurd. Also, the sneezeguard was not oriented in the correct position. 5/7/15: Sneezeguard oriented in proper position. Most of the milk and the one cup of yogurt were not under the sneezeguard.
Water reached a maximum of 67 degrees Fahrenheit. Ensure boy's and girl's restrooms in food service area both have a minimum of 100 degrees Fahrenheit water.
The department's words
CHSC 113953.c Water reached a maximum of 67 degrees Fahrenheit. Ensure boy's and girl's restrooms in food service area both have a minimum of 100 degrees Fahrenheit water.
EarlierMay 4, 2015Follow-up inspectionViolation(s) Found
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pizza at 101 -111 degrees Fahrenheit. Pizza is delivered by Good Earth. Maintain pizza at or above 135 degrees Fahrenheit. Observed yogurt at 53-55 degrees Fahrenheit. Maintain yogurt at or below 41 degrees Fahrenheit. 5/4/15: Hamburgers: 108-145 degrees Fahrenheit. Top layer of hamburgers were the coldest. Uncovered yogurt in individual cups: 53-54 degrees Fahrenheit. French fries: 105-107 degrees Fahrenheit, sliced hardboiled eggs on table: 55-60 degrees Fahrenheit. Sliced tomatoes in container in ice chest: 50-55 degrees Fahrenheit. Only two small ice packs in ice chest. Inadequate ice in ice chest. Ice chest needs sufficient amount of ice to ensure that potentially hazardous foods are received at or below 45 degrees Fahrenheit. Food delivered by good Earth at 10:15 a.m., per food handler, Temperatures are not checked every day. Check potentially hazardous foods upon receipt every day to ensure they are being delivered at or below 45 degrees Fahrenheit. Contact Good Earth to inform them that potentially hazardous foods were observed in the temperature danger zone (42-135 degrees Fahrenheit.)
The department's words
CHSC 113996 Observed pizza at 101 -111 degrees Fahrenheit. Pizza is delivered by Good Earth. Maintain pizza at or above 135 degrees Fahrenheit. Observed yogurt at 53-55 degrees Fahrenheit. Maintain yogurt at or below 41 degrees Fahrenheit. 5/4/15: Hamburgers: 108-145 degrees Fahrenheit. Top layer of hamburgers were the coldest. Uncovered yogurt in individual cups: 53-54 degrees Fahrenheit. French fries: 105-107 degrees Fahrenheit, sliced hardboiled eggs on table: 55-60 degrees Fahrenheit. Sliced tomatoes in container in ice chest: 50-55 degrees Fahrenheit. Only two small ice packs in ice chest. Inadequate ice in ice chest. Ice chest needs sufficient amount of ice to ensure that potentially hazardous foods are received at or below 45 degrees Fahrenheit. Food delivered by good Earth at 10:15 a.m., per food handler, Temperatures are not checked every day. Check potentially hazardous foods upon receipt every day to ensure they are being delivered at or below 45 degrees Fahrenheit. Contact Good Earth to inform them that potentially hazardous foods were observed in the temperature danger zone (42-135 degrees Fahrenheit.)
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 plates of uncovered foods at beginning of inspection. Sneezeguard was not in vicinity of table used to serve food. Sneezeguard was put on table during inspection, however, the yogurt in individual, uncovered paper cups and uncovered granola were not under the sneezegaurd. Also, the sneezeguard was not oriented in the correct position.
The department's words
CHSC 114060 Observed plates of uncovered foods at beginning of inspection. Sneezeguard was not in vicinity of table used to serve food. Sneezeguard was put on table during inspection, however, the yogurt in individual, uncovered paper cups and uncovered granola were not under the sneezegaurd. Also, the sneezeguard was not oriented in the correct position.
EarlierApr 30, 2014Routine inspectionViolation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pizza at 101 -111 degrees Fahrenheit. Pizza is delivered by Good Earth. Maintain pizza at or above 135 degrees Fahrenheit. Observed yogurt at 53-55 degrees Fahrenheit. Maintain yogurt at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed pizza at 101 -111 degrees Fahrenheit. Pizza is delivered by Good Earth. Maintain pizza at or above 135 degrees Fahrenheit. Observed yogurt at 53-55 degrees Fahrenheit. Maintain yogurt at or below 41 degrees Fahrenheit.
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)
Post hand wash signs adjacent to hand wash sinks.
The department's words
CHSC 113953.5 Post hand wash signs adjacent to hand wash sinks.
Provide probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Provide probe thermometer to check internal food temperatures.
Observed uncovered foods on table where food is served from. Provide sneezeguard protection over food. Submit specification sheets for approval,if you plan to utilize tabletop sneezeguards. If you want to build or purchase a counter with a sneezeguard, you must submit plans, a construction application, and plan check fee.
The department's words
CHSC 114060 Observed uncovered foods on table where food is served from. Provide sneezeguard protection over food. Submit specification sheets for approval,if you plan to utilize tabletop sneezeguards. If you want to build or purchase a counter with a sneezeguard, you must submit plans, a construction application, and plan check fee.
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 L13930.
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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.