At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 5, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Old Mill School?
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 114192 CHSC 114192How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 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 5, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 5, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJan 6, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierMay 21, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Internal temperature of yogurt parfait observed at 51 degrees F. Internal temperature of chicken teriyaki observed at 130 degrees F. 1% milks that were left out on the outside table ranged from 44.4 degrees F - 48.7 degrees F. Maintain potentially hazardous foods at or below 41 degrees F, except milk can be maintained at or below 45 degrees F. Maintain hot foods at or above 135 degrees F. Yogurt parfait with blueberries voluntarily discarded into the garbage. Chicken teriyaki was discarded into the compost container.
The department's words
CHSC 113996 Internal temperature of yogurt parfait observed at 51 degrees F. Internal temperature of chicken teriyaki observed at 130 degrees F. 1% milks that were left out on the outside table ranged from 44.4 degrees F - 48.7 degrees F. Maintain potentially hazardous foods at or below 41 degrees F, except milk can be maintained at or below 45 degrees F. Maintain hot foods at or above 135 degrees F. Yogurt parfait with blueberries voluntarily discarded into the garbage. Chicken teriyaki was discarded into the compost container.
EarlierDec 3, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Internal temperature of hot dog in hot holding unit: 132 degrees F. Internal temperature of fried rice: 132 degrees F.
The department's words
CHSC 113996 Internal temperature of hot dog in hot holding unit: 132 degrees F. Internal temperature of fried rice: 132 degrees F.
EarlierMay 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permit not posted. Post permit in a conspicuous area.
The department's words
CHSC 114381 Permit not posted. Post permit in a conspicuous area.
EarlierFeb 27, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The Lunchmaster arrived in front of the school at 9:04 a.m.. Observed driver open the van, unload food from the van, and place food into the ot holding unit and refrigerators. Driver then packed containers back into the van and got his probe thermometer. Driver wiped probe thermomter with alcohol pad and checked a burritio. Driver also checked a chicken teriyaki and a carton of milk. Checked same foods as the driver. Temperatures were as follows: burrito: 135 degrees F, chicken teriyaki : 42 degrees F, and milk:41 degrees F. Also checked spaghetti: 121 degrees F. Spaghetti was checked first when driver placed it into the hot holding unit in the school kitchen. Hot foods shall arrive at 135 degrees F. Driver column of yellow copy of The Lunchamster log has 92 degrees F for temperature of chicken enchiladas with pm circled. Big kahuna tuna wrap has temperature 920 under temperature of driver column , and fruit has temperature of 9.10. Nonfat chocolate milk is on the row above fruit, and this may be a data entry error. A second log on white paper was in the office. Black bean and veggie burrito had temperature of 148 degrees F and time of 9:20 under driver column. Bagel kit had temp. of 38 degrees F at 9:20 a.m. and 1% milk had temperature of 39 degrees F on driver's column. Didn't see driver enter any of these times or temperatures onto this log. Ensure that accurate times and temperatured aer recorded onto Lunch Individual Delivery Report. and yeloow form( title of form not observed.)
The department's words
CHSC 113996 The Lunchmaster arrived in front of the school at 9:04 a.m.. Observed driver open the van, unload food from the van, and place food into the ot holding unit and refrigerators. Driver then packed containers back into the van and got his probe thermometer. Driver wiped probe thermomter with alcohol pad and checked a burritio. Driver also checked a chicken teriyaki and a carton of milk. Checked same foods as the driver. Temperatures were as follows: burrito: 135 degrees F, chicken teriyaki : 42 degrees F, and milk:41 degrees F. Also checked spaghetti: 121 degrees F. Spaghetti was checked first when driver placed it into the hot holding unit in the school kitchen. Hot foods shall arrive at 135 degrees F. Driver column of yellow copy of The Lunchamster log has 92 degrees F for temperature of chicken enchiladas with pm circled. Big kahuna tuna wrap has temperature 920 under temperature of driver column , and fruit has temperature of 9.10. Nonfat chocolate milk is on the row above fruit, and this may be a data entry error. A second log on white paper was in the office. Black bean and veggie burrito had temperature of 148 degrees F and time of 9:20 under driver column. Bagel kit had temp. of 38 degrees F at 9:20 a.m. and 1% milk had temperature of 39 degrees F on driver's column. Didn't see driver enter any of these times or temperatures onto this log. Ensure that accurate times and temperatured aer recorded onto Lunch Individual Delivery Report. and yeloow form( title of form not observed.)
EarlierMay 4, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 2 chicken nuggets and rice pilaf packages outside on a table near kitchen. Probe thermometer placed outside of packages to check temperatures of chicken nuggets. Chicken nuggets measured 75 degrees F and 78 degrees F. one of these lunches was picked up and the other was voluntarily discarded. Milk on table measured 45 - 49 degrees F.
The department's words
CHSC 113996 Observed 2 chicken nuggets and rice pilaf packages outside on a table near kitchen. Probe thermometer placed outside of packages to check temperatures of chicken nuggets. Chicken nuggets measured 75 degrees F and 78 degrees F. one of these lunches was picked up and the other was voluntarily discarded. Milk on table measured 45 - 49 degrees F.
EarlierNov 2, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Internal temperature of hot foods as follows: pasta: 128 degrees F corn dog:112 degrees F Indian chickpeas with rice: 130 degrees F
The department's words
CHSC 113996 Internal temperature of hot foods as follows: pasta: 128 degrees F corn dog:112 degrees F Indian chickpeas with rice: 130 degrees F
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Circle food on log that is checked for temperature.
The department's words
CHSC 114000 Circle food on log that is checked for temperature.
EarlierDec 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water at hand wash sink reached 91 degrees F at beginning of inspection. Hot water corrected by end of inspection.
The department's words
CHSC 113953.c Water at hand wash sink reached 91 degrees F at beginning of inspection. Hot water corrected by end of inspection.
EarlierApr 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Table in front of window is also in front of the hand wash sink. Table makes it hard to easily access hand wash sink. Relocate table so there is more space between the table and hand wash sink.
The department's words
CHSC 113953.1 Table in front of window is also in front of the hand wash sink. Table makes it hard to easily access hand wash sink. Relocate table so there is more space between the table and hand wash sink.
EarlierOct 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed boxed potentially hazardous foods in cardboard boxes on tables. Temperatures ranged from 51-53 degrees F with infrared thermometer. Boxed lunches contain five days of lunches. If using time only as a public health control measure, there shall be written procedures that are accurate to procedures that are taking place, and potentially hazardous foods shall be marked to indicate the time that is four hours past the point potentially hazardous foods are removed form temperature control.
The department's words
CHSC 114000 Observed boxed potentially hazardous foods in cardboard boxes on tables. Temperatures ranged from 51-53 degrees F with infrared thermometer. Boxed lunches contain five days of lunches. If using time only as a public health control measure, there shall be written procedures that are accurate to procedures that are taking place, and potentially hazardous foods shall be marked to indicate the time that is four hours past the point potentially hazardous foods are removed form temperature control.
EarlierSep 24, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Egg salad has an internal temperature of 55F. Time as a public health control is being utilized.
The department's words
CHSC 114000 Egg salad has an internal temperature of 55F. Time as a public health control is being utilized.
EarlierDec 10, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Move black table to different area. Table blocks access to hand wash sink. Repeat violation. submit photos showing correction by 12/17/18.
The department's words
CHSC 113953 Move black table to different area. Table blocks access to hand wash sink. Repeat violation. submit photos showing correction by 12/17/18.
EarlierApr 24, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Chicken nuggets: 132 degrees F. Chicken in Chines chicken salad: 46 degrees F.
The department's words
CHSC 113996 Chicken nuggets: 132 degrees F. Chicken in Chines chicken salad: 46 degrees F.
Hand wash sink is obstructed by table. Repeat violation. Replace table with a smaller table to allow easy access to the hand wash sink, or relocate current table so it doesn't obstruct hand wash sink.
The department's words
CHSC 113953.1 Hand wash sink is obstructed by table. Repeat violation. Replace table with a smaller table to allow easy access to the hand wash sink, or relocate current table so it doesn't obstruct hand wash sink.
Water reached a maximum of 115 degrees Fahrenheit.
The department's words
CHSC 114192 Water reached a maximum of 115 degrees Fahrenheit.
Clear hose that distributes water and chemicals at the janitorial sink has a buildup of black material in the center of the hose. Clean or replace hose. Clean janitorial sink.
The department's words
CHSC 114257 Clear hose that distributes water and chemicals at the janitorial sink has a buildup of black material in the center of the hose. Clean or replace hose. Clean janitorial sink.
A large quantity of melted popsicle liquid observed on bottom of Kenmore freezer and on each of the shelves on the door. Thoroughly clean freezer unit.
The department's words
CHSC 114175 A large quantity of melted popsicle liquid observed on bottom of Kenmore freezer and on each of the shelves on the door. Thoroughly clean freezer unit.
EarlierDec 5, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Table is blocking the hand wash sink. Repeat violation. Relocate table or place a smaller table at this area that doesn't block the hand wash sink.
The department's words
CHSC 113953.1 Table is blocking the hand wash sink. Repeat violation. Relocate table or place a smaller table at this area that doesn't block the hand wash sink.
EarlierMar 14, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Hand wash sink blocked by table. Relocate table away from hand wash sink.
The department's words
CHSC 113953.1 Hand wash sink blocked by table. Relocate table away from hand wash sink.
Water at hand wash sink had a maximum temperature of 56 degrees Fahrenheit at kitchen hand wash sink. Water in employee restroom reached a maximum of 97 degrees Fahrenheit. 3/141/17: Hot water restored to kitchen hand wash sink. Employee restroom hand wash sink still only reaches a maximum of 97 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at hand wash sink had a maximum temperature of 56 degrees Fahrenheit at kitchen hand wash sink. Water in employee restroom reached a maximum of 97 degrees Fahrenheit. 3/141/17: Hot water restored to kitchen hand wash sink. Employee restroom hand wash sink still only reaches a maximum of 97 degrees Fahrenheit.
Sliced cantaloupe measured 41 - 43 degrees Fahrenheit. Turley sandwich measured 47 degrees Fahrenheit. All hot holding foods checked today within hot holding temperature compliance.
The department's words
CHSC 113996 Sliced cantaloupe measured 41 - 43 degrees Fahrenheit. Turley sandwich measured 47 degrees Fahrenheit. All hot holding foods checked today within hot holding temperature compliance.
Corrected during the inspection
EarlierMar 1, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at hand wash sink had a maximum temperature of 56 degrees Fahrenheit at kitchen hand wash sink. Water in employee restroom reached a maximum of 97 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at hand wash sink had a maximum temperature of 56 degrees Fahrenheit at kitchen hand wash sink. Water in employee restroom reached a maximum of 97 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)
Hand wash sink blocked by table. Relocate table away from hand wash sink.
The department's words
CHSC 113953.1 Hand wash sink blocked by table. Relocate table away from hand wash sink.
Sliced cantaloupe measured 41 - 43 degrees Fahrenheit. Turley sandwich measured 47 degrees Fahrenheit. All hot holding foods checked today within hot holding temperature compliance.
The department's words
CHSC 113996 Sliced cantaloupe measured 41 - 43 degrees Fahrenheit. Turley sandwich measured 47 degrees Fahrenheit. All hot holding foods checked today within hot holding temperature compliance.
Provide hand wash sign by hand wash sink.
The department's words
CHSC 113953.5 Provide hand wash sign by hand wash sink.
EarlierDec 15, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Advised on time as a public health control
The department's words
CHSC 114000 Advised on time as a public health control
EarlierDec 9, 2016Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked cheese pizza at 115-118F that had just been taken out of hot holding box. Pizza was delivered by Stefano's pizza roughly 20 min prior to my inspection. Time tracking was not utilized but lunch server stated that lunch is over by 12:20 and leftover food is discarded. * Develop written procedures when using time as a public health control . Include start time of when pizza is taken out of a temperature controlled environment (like the oven at Stefano's pizza) and discard time of the food (food should be discarded no more than 4 hours after being taken out of temp controlled environment) * document receiving temperatures (food should not be accepted if it is NOT above 135 or below 41F) * Stefano's Pizza is delivered Monday's and Friday's * it time tracking is not utilized, hot hold items at 135F or above * major violation. Will re-inspect for this
The department's words
CHSC 114000 Observed cooked cheese pizza at 115-118F that had just been taken out of hot holding box. Pizza was delivered by Stefano's pizza roughly 20 min prior to my inspection. Time tracking was not utilized but lunch server stated that lunch is over by 12:20 and leftover food is discarded. * Develop written procedures when using time as a public health control . Include start time of when pizza is taken out of a temperature controlled environment (like the oven at Stefano's pizza) and discard time of the food (food should be discarded no more than 4 hours after being taken out of temp controlled environment) * document receiving temperatures (food should not be accepted if it is NOT above 135 or below 41F) * Stefano's Pizza is delivered Monday's and Friday's * it time tracking is not utilized, hot hold items at 135F or above * major violation. Will re-inspect for this
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 7, 2016Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Notice not posted that must inform consumers that the most recent inspection report is available to review.
The department's words
CHSC 113725.1 Notice not posted that must inform consumers that the most recent inspection report is available to review.
Water is not warm enough at kitchen hand wash sink (91 degrees Fahrenheit), hand wash sink in restroom in office ( 87 degrees Fahrenheit), or hand wash sink in restroom across from office (75 degrees Fahrenheit.)
The department's words
CHSC 113953.c Water is not warm enough at kitchen hand wash sink (91 degrees Fahrenheit), hand wash sink in restroom in office ( 87 degrees Fahrenheit), or hand wash sink in restroom across from office (75 degrees Fahrenheit.)
Corrected during the inspection
Table with food on it is obstructing hand wash sink. Table is at front pass though window. There is space to stand in front of the hand wash sink, but it is only about a foot between the hand wash sink and table.
The department's words
CHSC 113953.1 Table with food on it is obstructing hand wash sink. Table is at front pass though window. There is space to stand in front of the hand wash sink, but it is only about a foot between the hand wash sink and table.
Corrected during the inspection
Mozzarella stick in container with bagel and cream cheese had an internal temperature of 58 degrees Fahrenheit. The cream cheese in this same container had an internal temperature of 47 degrees. Internal temperatures of turkey sandwich and chicken caesar salad observed at 48 degrees Fahrenheit. 4/7/16: Internal temperature of cantaloupe measured 46 degrees Fahrenheit. Potentially hazardous foods shall be delivered at 45 degrees Fahrenheit or less. All other potentially hazardous foods checked today were below 41 degrees F.
The department's words
CHSC 113996 Mozzarella stick in container with bagel and cream cheese had an internal temperature of 58 degrees Fahrenheit. The cream cheese in this same container had an internal temperature of 47 degrees. Internal temperatures of turkey sandwich and chicken caesar salad observed at 48 degrees Fahrenheit. 4/7/16: Internal temperature of cantaloupe measured 46 degrees Fahrenheit. Potentially hazardous foods shall be delivered at 45 degrees Fahrenheit or less. All other potentially hazardous foods checked today were below 41 degrees F.
Post permit in conspicuous area to consumers.
The department's words
CHSC 114381 Post permit in conspicuous area to consumers.
Corrected during the inspection
Show 1 more
Submit proof of enrollment in an ANSI-certified Food Manager exam within five days and take test within 30 days. Submit copy of certificate to Marin County Environmental Health, once you receive it. CFM handout provided today.
The department's words
CHSC 113947.1 Submit proof of enrollment in an ANSI-certified Food Manager exam within five days and take test within 30 days. Submit copy of certificate to Marin County Environmental Health, once you receive it. CFM handout provided today.
Corrected during the inspection
EarlierDec 3, 2015Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water is not warm enough at kitchen hand wash sink (91 degrees Fahrenheit), hand wash sink in restroom in office ( 87 degrees Fahrenheit), or hand wash sink in restroom across from office (75 degrees Fahrenheit.)
The department's words
CHSC 113953.c Water is not warm enough at kitchen hand wash sink (91 degrees Fahrenheit), hand wash sink in restroom in office ( 87 degrees Fahrenheit), or hand wash sink in restroom across from office (75 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 (6)
Notice not posted that must inform consumers that the most recent inspection report is available to review.
The department's words
CHSC 113725.1 Notice not posted that must inform consumers that the most recent inspection report is available to review.
Table with food on it is obstructing hand wash sink.
The department's words
CHSC 113953.1 Table with food on it is obstructing hand wash sink.
Hand wash sign not observed.
The department's words
CHSC 113953.5 Hand wash sign not observed.
Mozzarella stick in container with bagel and cream cheese had an internal temperature of 58 degrees Fahrenheit. The cream cheese in this same container had an internal temperature of 47 degrees. Internal temperatures of turkey sandwich and chicken caesar salad observed at 48 degrees Fahrenheit.
The department's words
CHSC 113996 Mozzarella stick in container with bagel and cream cheese had an internal temperature of 58 degrees Fahrenheit. The cream cheese in this same container had an internal temperature of 47 degrees. Internal temperatures of turkey sandwich and chicken caesar salad observed at 48 degrees Fahrenheit.
Post permit in conspicuous area to consumers.
The department's words
CHSC 114381 Post permit in conspicuous area to consumers.
Show 1 more
Submit proof of enrollment in an ANSI-certified Food Manager exam within five days and take test within 30 days. Submit copy of certificate to Marin County Environmental Health, once you receive it. CFM handout provided today.
The department's words
CHSC 113947.1 Submit proof of enrollment in an ANSI-certified Food Manager exam within five days and take test within 30 days. Submit copy of certificate to Marin County Environmental Health, once you receive it. CFM handout provided today.
EarlierJun 3, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No ice in fruit container with slices of melons. Internal temperatures of sliced melons ranged from 47-48 degrees Fahrenheit. Person in charge stated that whole and sliced fruit is packed together in a bag and stored in the ice chest. Upon delivery, the fruit is placed in a container that doesn't have ice. Place adequate ice on and around the sliced melons to keep it out of the temperature danger zone.
The department's words
CHSC 113996 No ice in fruit container with slices of melons. Internal temperatures of sliced melons ranged from 47-48 degrees Fahrenheit. Person in charge stated that whole and sliced fruit is packed together in a bag and stored in the ice chest. Upon delivery, the fruit is placed in a container that doesn't have ice. Place adequate ice on and around the sliced melons to keep it out of the temperature danger zone.
Hand wash sink in restroom in office reached a maximum of 94 degrees Fahrenheit, and restroom across from the office reached a maximum of 75 degrees Fahrenheit.
The department's words
CHSC 114192 Hand wash sink in restroom in office reached a maximum of 94 degrees Fahrenheit, and restroom across from the office reached a maximum of 75 degrees Fahrenheit.
Many pieces of litter observed on the ground by gas meters and lunch table, and some litter by exterior refuse bins.
The department's words
CHSC 114257.1 Many pieces of litter observed on the ground by gas meters and lunch table, and some litter by exterior refuse bins.
Certified Food Manager (CFM) certificate not seen. Submit copy by June 10, 2015. If none of food handlers have a valid CFM, one food handler shall obtain an ANSI-certified CFM certificate within 30 days.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certificate not seen. Submit copy by June 10, 2015. If none of food handlers have a valid CFM, one food handler shall obtain an ANSI-certified CFM certificate within 30 days.
EarlierJun 4, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following potentially hazardous foods in the temperature danger zone: sliced cantaloupe - 52-54 degrees F, turkey -43 degrees F, tuna 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Recommend placing sliced melons in separate bag than the rest of the fruit and placing ice around sliced melons to keep sliced melons at proper temperature.
The department's words
CHSC 113996 Observed the following potentially hazardous foods in the temperature danger zone: sliced cantaloupe - 52-54 degrees F, turkey -43 degrees F, tuna 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Recommend placing sliced melons in separate bag than the rest of the fruit and placing ice around sliced melons to keep sliced melons at proper temperature.
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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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10921.
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.