At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mill Valley Community Center?
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 114095 CHSC 114095How 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
For Mill Valley Community Center's team
Is this your place?
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Fix it together
Follow the steps for each item, with the rule beside it.
Log it
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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 · 16 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 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 2, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114095
The department's words
Code CHSC 114095
EarlierJun 2, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Men's restroom hand wash sinks: left: 83 degrees F, right: 75 degrees F,. Provide a minimum of 100 degrees f water. Kitchen hand wash sink: 75 degrees F, Provide a minimum of 100 degrees F. This sink did reach 100 degrees f after running for several minutes. Increase water flow to this sink. Submit a video of the men's restroom hand wash sinks by 6/5/25.
The department's words
CHSC 113953.c Men's restroom hand wash sinks: left: 83 degrees F, right: 75 degrees F,. Provide a minimum of 100 degrees f water. Kitchen hand wash sink: 75 degrees F, Provide a minimum of 100 degrees F. This sink did reach 100 degrees f after running for several minutes. Increase water flow to this sink. Submit a video of the men's restroom hand wash sinks by 6/5/25.
EarlierMay 22, 2025Follow-up inspectionNo Violation(s) Found
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierMay 21, 2025Routine inspectionViolation(s) Found
The data does not list this inspection's violations.
EarlierNov 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Men's restroom hand wash sinks: left hand wash sink: 87 degrees F, right hand wash sink: 88 degrees Women's restroom hand wash sinks: left: 76 degrees F, middle: 88 degrees F, right: 93 degrees F.
The department's words
CHSC 113953.c Men's restroom hand wash sinks: left hand wash sink: 87 degrees F, right hand wash sink: 88 degrees Women's restroom hand wash sinks: left: 76 degrees F, middle: 88 degrees F, right: 93 degrees F.
EarlierNov 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Men's restroom hand wash sinks: left: 85 degrees F right: 75 degrees F Provide a minimum of 100 degrees F water at hand wash sinks. Kitchen hand wash sink: Water did not come out of the faucet when the hot water handle was turned on. Only cold water comes out when cold water handle is turned on. Repair hand wash sink so it provides a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Men's restroom hand wash sinks: left: 85 degrees F right: 75 degrees F Provide a minimum of 100 degrees F water at hand wash sinks. Kitchen hand wash sink: Water did not come out of the faucet when the hot water handle was turned on. Only cold water comes out when cold water handle is turned on. Repair hand wash sink so it provides a minimum of 100 degrees F water.
EarlierOct 20, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Women's restroom hand wash sinks(3) ranged from 70 - 74 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Women's restroom hand wash sinks(3) ranged from 70 - 74 degrees F. Provide a minimum of 100 degrees F water.
EarlierApr 6, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Final rinse of dishwasher reach 176 degrees F at third cycle. Temperature gauge shall reach 180 degrees F at final rinse.
The department's words
CHSC 114099.7 Final rinse of dishwasher reach 176 degrees F at third cycle. Temperature gauge shall reach 180 degrees F at final rinse.
Right hand wash sink in women's restroom reached 87 degrees F. Hand wash sinks shall provide a minimum of 100 degrees F.
The department's words
CHSC 113953.c Right hand wash sink in women's restroom reached 87 degrees F. Hand wash sinks shall provide a minimum of 100 degrees F.
EarlierSep 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean two door refrigerator shelving to remove grime. Replace if shelving has rust within the next six months.
The department's words
CHSC 114175 Clean two door refrigerator shelving to remove grime. Replace if shelving has rust within the next six months.
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean floor sinks.
The department's words
CHSC 114190 Clean floor sinks.
EarlierJan 31, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Most recent inspection report not available to view. Sign that informs consumers that most recent inspection report is available is posted in kitchen. Post this sign in conspicuous area in lobby or room where food is served that is between kitchen and lobby.
The department's words
CHSC 113725.1 Most recent inspection report not available to view. Sign that informs consumers that most recent inspection report is available is posted in kitchen. Post this sign in conspicuous area in lobby or room where food is served that is between kitchen and lobby.
Kitchen hand wash sink: 89 degrees F, men's restroom: 95 degrees F, women's restroom: 63- 70 degrees F, and snack bar hand wash sink: 90 degrees F. Water only stays on three to five seconds at restroom hand wash sinks. Water shall stay on for a minimum of 15 seconds 1/17/16: Men's restroom hand wash sink: 86 degrees F. women's restroom: 58 and 61 degrees F. Snack bar: 93 degrees F. 1/19/17: Women's restroom hand wash sinks ranged from 60-71 degrees F. Men's restroom hand wash sinks and snack bar hand wash sink at proper temperature range. 1/31/17: Hot water restored to all women's restroom hand wash sinks. Provide adequate water pressure at women's restroom hand wash sinks and adjust faucets so they stay on a minimum of 15 seconds.
The department's words
CHSC 113953.c Kitchen hand wash sink: 89 degrees F, men's restroom: 95 degrees F, women's restroom: 63- 70 degrees F, and snack bar hand wash sink: 90 degrees F. Water only stays on three to five seconds at restroom hand wash sinks. Water shall stay on for a minimum of 15 seconds 1/17/16: Men's restroom hand wash sink: 86 degrees F. women's restroom: 58 and 61 degrees F. Snack bar: 93 degrees F. 1/19/17: Women's restroom hand wash sinks ranged from 60-71 degrees F. Men's restroom hand wash sinks and snack bar hand wash sink at proper temperature range. 1/31/17: Hot water restored to all women's restroom hand wash sinks. Provide adequate water pressure at women's restroom hand wash sinks and adjust faucets so they stay on a minimum of 15 seconds.
Ice scoop had slight amount of gray material on it.
The department's words
CHSC 114115 Ice scoop had slight amount of gray material on it.
Clean interior of ovens to remove charred material.
The department's words
CHSC 114175 Clean interior of ovens to remove charred material.
No Certified Food Manager (CFM) for facility. Submit proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) for facility. Submit proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
EarlierJan 19, 2017Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Kitchen hand wash sink: 89 degrees F, men's restroom: 95 degrees F, women's restroom: 63- 70 degrees F, and snack bar hand wash sink: 90 degrees F. Water only stays on three to five seconds at restroom hand wash sinks. Water shall stay on for a minimum of 15 seconds 1/17/16: Men's restroom hand wash sink: 86 degrees F. women's restroom: 58 and 61 degrees F. Snack bar: 93 degrees F. 1/19/17: Women's restroom hand wash sinks ranged from 60-71 degrees F. Men's restroom hand wash sinks and snack bar hand wash sink at proper temperature range.
The department's words
CHSC 113953.c Kitchen hand wash sink: 89 degrees F, men's restroom: 95 degrees F, women's restroom: 63- 70 degrees F, and snack bar hand wash sink: 90 degrees F. Water only stays on three to five seconds at restroom hand wash sinks. Water shall stay on for a minimum of 15 seconds 1/17/16: Men's restroom hand wash sink: 86 degrees F. women's restroom: 58 and 61 degrees F. Snack bar: 93 degrees F. 1/19/17: Women's restroom hand wash sinks ranged from 60-71 degrees F. Men's restroom hand wash sinks and snack bar hand wash sink at proper temperature range.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Most recent inspection report not available to view. Sign that informs consumers that most recent inspection report is available is posted in kitchen. Post this sign in conspicuous area in lobby or room where food is served that is between kitchen and lobby.
The department's words
CHSC 113725.1 Most recent inspection report not available to view. Sign that informs consumers that most recent inspection report is available is posted in kitchen. Post this sign in conspicuous area in lobby or room where food is served that is between kitchen and lobby.
Ice scoop had slight amount of gray material on it.
The department's words
CHSC 114115 Ice scoop had slight amount of gray material on it.
Clean interior of ovens to remove charred material.
The department's words
CHSC 114175 Clean interior of ovens to remove charred material.
No Certified Food Manager (CFM) for facility. Submit proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) for facility. Submit proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
EarlierJan 17, 2017Follow-up inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Kitchen hand wash sink: 89 degrees F, men's restroom: 95 degrees F, women's restroom: 63- 70 degrees F, and snack bar hand wash sink: 90 degrees F. Water only stays on three to five seconds at restroom hand wash sinks. Water shall stay on for a minimum of 15 seconds 1/17/16: Men's restroom hand wash sink: 86 degrees F. women's restroom: 58 and 61 degrees F. Snack bar: 93 degrees F.
The department's words
CHSC 113953.c Kitchen hand wash sink: 89 degrees F, men's restroom: 95 degrees F, women's restroom: 63- 70 degrees F, and snack bar hand wash sink: 90 degrees F. Water only stays on three to five seconds at restroom hand wash sinks. Water shall stay on for a minimum of 15 seconds 1/17/16: Men's restroom hand wash sink: 86 degrees F. women's restroom: 58 and 61 degrees F. Snack bar: 93 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Most recent inspection report not available to view. Sign that informs consumers that most recent inspection report is available is posted in kitchen. Post this sign in conspicuous area in lobby or room where food is served that is between kitchen and lobby.
The department's words
CHSC 113725.1 Most recent inspection report not available to view. Sign that informs consumers that most recent inspection report is available is posted in kitchen. Post this sign in conspicuous area in lobby or room where food is served that is between kitchen and lobby.
Water not hot enough at any of the kitchen sink fixtures. Hot water heater was off due to power outage from yesterday. Three-compartment sink: 89 degrees F, food prep sink: 87 degrees F, janitorial sink: 85 degrees F.
The department's words
CHSC 114192 Water not hot enough at any of the kitchen sink fixtures. Hot water heater was off due to power outage from yesterday. Three-compartment sink: 89 degrees F, food prep sink: 87 degrees F, janitorial sink: 85 degrees F.
Corrected during the inspection
Ice scoop had slight amount of gray material on it.
The department's words
CHSC 114115 Ice scoop had slight amount of gray material on it.
Clean interior of ovens to remove charred material.
The department's words
CHSC 114175 Clean interior of ovens to remove charred material.
No Certified Food Manager (CFM) for facility. Submit proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) for facility. Submit proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
EarlierJan 9, 2017Routine inspectionGreen placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water not hot enough at any of the kitchen sink fixtures. Hot water heater was off due to power outage from yesterday. Three-compartment sink: 89 degrees F, food prep sink: 87 degrees F, janitorial sink: 85 degrees F.
The department's words
CHSC 114192 Water not hot enough at any of the kitchen sink fixtures. Hot water heater was off due to power outage from yesterday. Three-compartment sink: 89 degrees F, food prep sink: 87 degrees F, janitorial sink: 85 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
Kitchen hand wash sink: 89 degrees F, men's restroom: 95 degrees F, women's restroom: 63- 70 degrees F, and snack bar hand wash sink: 90 degrees F. Water only stays on three to five seconds at restroom hand wash sinks. Water shall stay on for a minimum of 15 seconds
The department's words
CHSC 113953.c Kitchen hand wash sink: 89 degrees F, men's restroom: 95 degrees F, women's restroom: 63- 70 degrees F, and snack bar hand wash sink: 90 degrees F. Water only stays on three to five seconds at restroom hand wash sinks. Water shall stay on for a minimum of 15 seconds
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Most recent inspection report not available to view. Sign that informs consumers that most recent inspection report is available is posted in kitchen. Post this sign in conspicuous area in lobby or room where food is served that is between kitchen and lobby.
The department's words
CHSC 113725.1 Most recent inspection report not available to view. Sign that informs consumers that most recent inspection report is available is posted in kitchen. Post this sign in conspicuous area in lobby or room where food is served that is between kitchen and lobby.
Ice scoop had slight amount of gray material on it.
The department's words
CHSC 114115 Ice scoop had slight amount of gray material on it.
Clean interior of ovens to remove charred material.
The department's words
CHSC 114175 Clean interior of ovens to remove charred material.
No Certified Food Manager (CFM) for facility. Submit proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) for facility. Submit proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
EarlierMay 13, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No soap inside mounted dispenser.
The department's words
CHSC 113953.2 No soap inside mounted dispenser.
High temperature dishwasher reached a maximum of 151 degrees Fahrenheit.
The department's words
CHSC 114099.7 High temperature dishwasher reached a maximum of 151 degrees Fahrenheit.
Last inspection report not shown upon request. Sign notifying consumers that most recent inspection report available is not posted.
The department's words
CHSC 113725.1 Last inspection report not shown upon request. Sign notifying consumers that most recent inspection report available is not posted.
EarlierNov 18, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed open food waste discarded and thrown away in dumpster at the rear of facility. The food-code requires that food facility operators bag all waste thrown away in the dumpster area. All trash bags should be tied close to prevent the waste material from coming loose.
The department's words
CHSC 114245.1 Observed open food waste discarded and thrown away in dumpster at the rear of facility. The food-code requires that food facility operators bag all waste thrown away in the dumpster area. All trash bags should be tied close to prevent the waste material from coming loose.
The paper towel dispenser above hand-sink at snack bar was empty. Replenish the supply of paper towels and continue to restock on a as needed basis so dispenser has towels at all times.
The department's words
CHSC 113953.2 The paper towel dispenser above hand-sink at snack bar was empty. Replenish the supply of paper towels and continue to restock on a as needed basis so dispenser has towels at all times.
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 Mill Valley Community Center, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Mill Valley Community Center know
Ask for the manager. Mill Valley Community Center can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
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 Mill Valley Community Center?
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 L10890.
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.