At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · May 12, 2026
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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 Marin Country Day School's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 12, 2026.
No violations listed in the data.
EarlierDec 19, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 3, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee restroom hand wash sink reached 89 degrees F and began dropping down immediately. Provide a minimum of 100 degrees F water at this hand wash sink. Submit video prior to August 25, 2025.
The department's words
CHSC 113953.c Employee restroom hand wash sink reached 89 degrees F and began dropping down immediately. Provide a minimum of 100 degrees F water at this hand wash sink. Submit video prior to August 25, 2025.
EarlierDec 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water at employee restroom reached 90 degrees and then dropped to 89 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Water at employee restroom reached 90 degrees and then dropped to 89 degrees F. Provide a minimum of 100 degrees F water.
EarlierFeb 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MP2 salad bar: rice with veggies: observed at 49 degrees F, linguine with olive oil observed at 48 - 49 degrees F. Maintain potentially hazardous foods at 45 degrees F in self-service salad bar.
The department's words
CHSC 113996 MP2 salad bar: rice with veggies: observed at 49 degrees F, linguine with olive oil observed at 48 - 49 degrees F. Maintain potentially hazardous foods at 45 degrees F in self-service salad bar.
EarlierNov 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed house made salad dressing that has garlic suspended in oil recorded ~60°F. / Garlic in oil is considered a potentially hazardous food and requires temperature control and cold held at 41°F or below. Discard out of temperature food.
The department's words
CHSC 113996 Observed house made salad dressing that has garlic suspended in oil recorded ~60°F. / Garlic in oil is considered a potentially hazardous food and requires temperature control and cold held at 41°F or below. Discard out of temperature food.
EarlierMay 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink by service window lacking paper towels. / Keep stocked at all times.
The department's words
CHSC 113953.2 Hand wash sink by service window lacking paper towels. / Keep stocked at all times.
EarlierOct 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed boiled eggs that were placed in the walk-in refrigerator the previous day. The eggs were recorded around 50°F. / Discard improperly cooled eggs. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours right after. Cooling food must be uncovered to allow proper heat exchange. Refer to issued cooling handout for rapid cooling methods.
The department's words
CHSC 114002 Observed boiled eggs that were placed in the walk-in refrigerator the previous day. The eggs were recorded around 50°F. / Discard improperly cooled eggs. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours right after. Cooling food must be uncovered to allow proper heat exchange. Refer to issued cooling handout for rapid cooling methods.
EarlierApr 30, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inside of ice machine is growing slime mold. / Clean and sanitize inside of ice machine then discard all ice.
The department's words
CHSC 114113 Inside of ice machine is growing slime mold. / Clean and sanitize inside of ice machine then discard all ice.
EarlierSep 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 11, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher is a high temperature unit. High temperature test strip did not completely turn . Repair dishwasher so final rinse is a minimum of 180F. Dishwasher retested and is meeting minimum compliance. Dishes that did not meet minimum requirement place back through dishwasher. Violation corrected on site
The department's words
CHSC 114099.7 Dishwasher is a high temperature unit. High temperature test strip did not completely turn . Repair dishwasher so final rinse is a minimum of 180F. Dishwasher retested and is meeting minimum compliance. Dishes that did not meet minimum requirement place back through dishwasher. Violation corrected on site
EarlierOct 26, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The mop sink is dispensing hot water at 103F. 120F is required. Repair.
The department's words
CHSC 114192 The mop sink is dispensing hot water at 103F. 120F is required. Repair.
Repair the hot case thermometer or install a thermometer inside the unit.
The department's words
CHSC 114157 Repair the hot case thermometer or install a thermometer inside the unit.
Repair the leak at the single basin prep sink.
The department's words
CHSC 114190 Repair the leak at the single basin prep sink.
EarlierOct 24, 2017Routine inspectionYellow placard
8 violations listed, 7 marked critical.
Critical (7)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee loading dirty dishes into the dishwasher, then unload a clean sheet pan without first removing his gloves and washing is hands as is required. Sheet pan was re-washed and the employee was corrected.
The department's words
CHSC 113953.3 Observed an employee loading dirty dishes into the dishwasher, then unload a clean sheet pan without first removing his gloves and washing is hands as is required. Sheet pan was re-washed and the employee was corrected.
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 rice in the walk in measured 50F. maintain potentially hazardous foods below 41F or above 135F. Rice was removed from the walk in to make space for a delivery. Rice was cooling down back to 41F during the inspection.
The department's words
CHSC 113996 Fried rice in the walk in measured 50F. maintain potentially hazardous foods below 41F or above 135F. Rice was removed from the walk in to make space for a delivery. Rice was cooling down back to 41F during the inspection.
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
Roasted root vegetables measuring 80F were placed into a warming case not designed to reheat foods. Reheat food to 165F to hot hold at 135F or maintain hot food at 135F after cooking.
The department's words
CHSC 114016 Roasted root vegetables measuring 80F were placed into a warming case not designed to reheat foods. Reheat food to 165F to hot hold at 135F or maintain hot food at 135F after cooking.
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
The mop sink is dispensing hot water at 103F. 120F is required. Repair.
The department's words
CHSC 114192 The mop sink is dispensing hot water at 103F. 120F is required. Repair.
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
Multiple fryer basket ladles were observed deteriorated with wires broken off. Keep equipment in good repair. 4 baskets were discarded.
The department's words
CHSC 114175 Multiple fryer basket ladles were observed deteriorated with wires broken off. Keep equipment in good repair. 4 baskets were discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Repair the hot case thermometer or install a thermometer inside the unit.
The department's words
CHSC 114157 Repair the hot case thermometer or install a thermometer inside the unit.
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
Repair the leak at the single basin prep sink.
The department's words
CHSC 114190 Repair the leak at the single basin prep sink.
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)
All food handlers' cards are expired. Renew within 30 days.
The department's words
CHSC 113948 All food handlers' cards are expired. Renew within 30 days.
EarlierOct 4, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed the following foods held at unsafe temperatures: -Sliced tomatoes 49F -Tofu 48F -Sliced turkey 54F -Hard boiled egg out of shell 49F All items held in the buffet stations. Food was out no longer than 30 minutes and will be discarded after 2 hours. Potentially hazardous foods must be maintained below 45F in a buffet and discarded after 12 hours. Adjust temperatures on the buffet units.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: -Sliced tomatoes 49F -Tofu 48F -Sliced turkey 54F -Hard boiled egg out of shell 49F All items held in the buffet stations. Food was out no longer than 30 minutes and will be discarded after 2 hours. Potentially hazardous foods must be maintained below 45F in a buffet and discarded after 12 hours. Adjust temperatures on the buffet units.
Cooked bell peppers measured 85F. Peppers were stored 6 inches deep in a covered plastic container in the walk in and cooked one hour prior. Cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use shallow pans and do not cover food until completely cooled to 41F. Corrected.
The department's words
CHSC 114002 Cooked bell peppers measured 85F. Peppers were stored 6 inches deep in a covered plastic container in the walk in and cooked one hour prior. Cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use shallow pans and do not cover food until completely cooled to 41F. Corrected.
Observed wiping cloths stored in buckets with no measurable level of sanitizer. Store multi-use cloths in 200 ppm quaternary ammonia. - Automatic dispenser was broken. Manually fill buckets until repaired. All buckets were corrected.
The department's words
CHSC 114185.1 Observed wiping cloths stored in buckets with no measurable level of sanitizer. Store multi-use cloths in 200 ppm quaternary ammonia. - Automatic dispenser was broken. Manually fill buckets until repaired. All buckets were corrected.
a. Repair the leak under the left sink at the three compartment sink. b. Repair the leak at the sanitizer dispenser in the mop room.
The department's words
CHSC 114190 a. Repair the leak under the left sink at the three compartment sink. b. Repair the leak at the sanitizer dispenser in the mop room.
EarlierMay 11, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees personal drink was observed uncovered. Cover all drinks with a tight fitting lid. Use a to go cup or a travel mug.
The department's words
CHSC 113977 Employees personal drink was observed uncovered. Cover all drinks with a tight fitting lid. Use a to go cup or a travel mug.
EarlierJun 5, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed the walk-in freezer motor has a leak at the condensate line. Fix or repair the motor not to leak. Maintain all equipment in good repair.
The department's words
CHSC 114175 Observed the walk-in freezer motor has a leak at the condensate line. Fix or repair the motor not to leak. Maintain all equipment in good repair.
Observed the walk-in freezer motor has a leak at the condensate line. Fix or repair the motor not to leak. Maintain all equipment in good repair.
The department's words
CHSC 114252.1 Observed the walk-in freezer motor has a leak at the condensate line. Fix or repair the motor not to leak. Maintain all equipment in good repair.
Observed the boiled eggs were not held at appropriate cold holding temperature of 41 degrees (F). Repair the salad bar so potentially hazardous foods and boiled eggs are maintain cold at 41 degrees (F).
The department's words
CHSC 113980 Observed the boiled eggs were not held at appropriate cold holding temperature of 41 degrees (F). Repair the salad bar so potentially hazardous foods and boiled eggs are maintain cold at 41 degrees (F).
Observed the boiled eggs were not held at appropriate cold holding temperature of 41 degrees (F). Repair the salad bar so potentially hazardous foods and boiled eggs are maintain cold at 41 degrees (F).
The department's words
CHSC 113996 Observed the boiled eggs were not held at appropriate cold holding temperature of 41 degrees (F). Repair the salad bar so potentially hazardous foods and boiled eggs are maintain cold at 41 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)
What you can do
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Let Marin Country Day School know
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10007.
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.