At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Mar 11, 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 Saint Raphael School's team
Is this your place?
Welcome, Saint Raphael School. We'll walk through this together, one item at a time. To log the fixes, claim Saint Raphael School first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Saint Raphael SchoolWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Saint Raphael SchoolWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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
LatestMar 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 11, 2026.
No violations listed in the data.
EarlierNov 20, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed french fries hot holding at 122 F. Potentially hazardous food must be hot held at 135 F or above. Temp increased to 140 F.
The department's words
CHSC 113996 Observed french fries hot holding at 122 F. Potentially hazardous food must be hot held at 135 F or above. Temp increased to 140 F.
EarlierFeb 6, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels provided inside paper towel dispenser above hand sink near prep table. Ensure paper towels are provided inside all dispenser at all times. Instructed employee to refill dispenser.
The department's words
CHSC 113953.2 No paper towels provided inside paper towel dispenser above hand sink near prep table. Ensure paper towels are provided inside all dispenser at all times. Instructed employee to refill dispenser.
EarlierSep 19, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bulk containers for food lacking labels. / Label food containers.
The department's words
CHSC 113986 Observed bulk containers for food lacking labels. / Label food containers.
EarlierApr 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114377
The department's words
Code CHSC 114377
EarlierOct 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 1, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 6, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113980
The department's words
Code CHSC 113980
EarlierFeb 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierNov 5, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken chow mein at 114-135F stored in pans above oven. Hot hold potentially hazardous food above 135F. Chow mein immediately reheated.
The department's words
CHSC 113996 Observed chicken chow mein at 114-135F stored in pans above oven. Hot hold potentially hazardous food above 135F. Chow mein immediately reheated.
EarlierDec 5, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
A food handler card has expired. Renew.
The department's words
CHSC 113948 A food handler card has expired. Renew.
Food (packaged) and food contact surfaces (e.g. pans) are stored on floor and on bare wood shelving in a closet. Ensure food items are at least 6 inches off the ground. At change of ownership or remodel, the shelving will need to be upgraded to make it smooth, hard, and durable.
The department's words
CHSC 114178 Food (packaged) and food contact surfaces (e.g. pans) are stored on floor and on bare wood shelving in a closet. Ensure food items are at least 6 inches off the ground. At change of ownership or remodel, the shelving will need to be upgraded to make it smooth, hard, and durable.
Cut an air gap for the pipe under the food prep sink to prevent backflow. Air gap should be twice the diameter of the pipe.
The department's words
CHSC 114193 Cut an air gap for the pipe under the food prep sink to prevent backflow. Air gap should be twice the diameter of the pipe.
EarlierMar 22, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed employee wipe hands on wiping cloth rather than wash hands. Wiping cloths are only to be used for wiping surfaces and cleaning spills. Wash hands at the hand sink with soap and water and dry with clean paper towels.
The department's words
CHSC 113953.3 Observed employee wipe hands on wiping cloth rather than wash hands. Wiping cloths are only to be used for wiping surfaces and cleaning spills. Wash hands at the hand sink with soap and water and dry with clean paper towels.
There was no soap at the hand sink. This immediately was refilled. Keep soap stocked in dispensers at all times.
The department's words
CHSC 113953.2 There was no soap at the hand sink. This immediately was refilled. Keep soap stocked in dispensers at all times.
Observed pasta on the counter measuring 114 F. Pasta was just prepared and will be reheated before serving. Pasta was immediately moved to the oven.
The department's words
CHSC 113996 Observed pasta on the counter measuring 114 F. Pasta was just prepared and will be reheated before serving. Pasta was immediately moved to the oven.
Send a copy of Soledad's food manager certification to me.
The department's words
CHSC 113947.1 Send a copy of Soledad's food manager certification to me.
Observed paint can above dishwasher. Remove paint from kitchen to prevent possible contamination of food.
The department's words
CHSC 114254.1 Observed paint can above dishwasher. Remove paint from kitchen to prevent possible contamination of food.
Show 2 more
Obtain thermolabels and use daily to ensure the water temperature in the dishwasher reaches 160 F.
The department's words
CHSC 114107 Obtain thermolabels and use daily to ensure the water temperature in the dishwasher reaches 160 F.
When cleaning utensils, wash, rinse, sanitize, then air dry. Do not use wiping cloths to clean utensils.
The department's words
CHSC 114099.2 When cleaning utensils, wash, rinse, sanitize, then air dry. Do not use wiping cloths to clean utensils.
EarlierMar 7, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hamburgers on the counter measured 75 F, made at 11 am. These were rapidly reheated to 165 F. Hold food at 41 F or below or 135 F or above. Use a probe thermometer to monitor food temps.
The department's words
CHSC 113996 Hamburgers on the counter measured 75 F, made at 11 am. These were rapidly reheated to 165 F. Hold food at 41 F or below or 135 F or above. Use a probe thermometer to monitor food temps.
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)
Observed employee wipe hands on wiping cloth rather than wash hands. Wiping cloths are only to be used for wiping surfaces and cleaning spills. Wash hands at the hand sink with soap and water and dry with clean paper towels.
The department's words
CHSC 113953.3 Observed employee wipe hands on wiping cloth rather than wash hands. Wiping cloths are only to be used for wiping surfaces and cleaning spills. Wash hands at the hand sink with soap and water and dry with clean paper towels.
There was no soap at the hand sink. This immediately was refilled. Keep soap stocked in dispensers at all times.
The department's words
CHSC 113953.2 There was no soap at the hand sink. This immediately was refilled. Keep soap stocked in dispensers at all times.
Send a copy of Soledad's food manager certification to me.
The department's words
CHSC 113947.1 Send a copy of Soledad's food manager certification to me.
Observed paint can above dishwasher. Remove paint from kitchen to prevent possible contamination of food.
The department's words
CHSC 114254.1 Observed paint can above dishwasher. Remove paint from kitchen to prevent possible contamination of food.
Obtain thermolabels and use daily to ensure the water temperature in the dishwasher reaches 160 F.
The department's words
CHSC 114107 Obtain thermolabels and use daily to ensure the water temperature in the dishwasher reaches 160 F.
EarlierDec 16, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Keep hand sinks unobstructed at all times to allow for proper hand washing. Paper towels were out in the women's bathroom and were immediately replaced. Keep paper towels stocked at all times.
The department's words
CHSC 113953 Keep hand sinks unobstructed at all times to allow for proper hand washing. Paper towels were out in the women's bathroom and were immediately replaced. Keep paper towels stocked at all times.
Soiled wiping cloths observed on the counter. Always store in sanitizer of 100 ppm chlorine.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on the counter. Always store in sanitizer of 100 ppm chlorine.
Obtain chlorine test strips and use to monitor sanitizer in solution - should be 100 ppm chlorine.
The department's words
CHSC 114107 Obtain chlorine test strips and use to monitor sanitizer in solution - should be 100 ppm chlorine.
Obtain a probe thermometer and use to monitor hot and cold food temps and to check cooking temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor hot and cold food temps and to check cooking temps.
Garbage bin lids were open. Keep these closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Garbage bin lids were open. Keep these closed at all times to prevent attracting vermin.
EarlierJun 3, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
One person must be certified as the Food Manager. Submit Food Manager certification to EHS. Note the name of your facility on the email/fax.
The department's words
CHSC 113947.1 One person must be certified as the Food Manager. Submit Food Manager certification to EHS. Note the name of your facility on the email/fax.
Obtain test strips to measure levels of chlorine in sanitizer for manual ware washing and sanitizing wiping cloths.
The department's words
CHSC 114107 Obtain test strips to measure levels of chlorine in sanitizer for manual ware washing and sanitizing wiping cloths.
Place a display thermometer in the warmest part of the refrigerator.
The department's words
CHSC 114157 Place a display thermometer in the warmest part of the refrigerator.
Obtain a probe thermometer and use to monitor receiving temps of food. Food in cold, or hot holding, during rapid cooling, etc.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor receiving temps of food. Food in cold, or hot holding, during rapid cooling, etc.
There is an accumulation of litter and debris in the garbage enclosure. Clean up this area and ensure all garbage is placed in the dumpster with the lid closed - this will prevent attracting and harboring vermin.
The department's words
CHSC 114245.1 There is an accumulation of litter and debris in the garbage enclosure. Clean up this area and ensure all garbage is placed in the dumpster with the lid closed - this will prevent attracting and harboring vermin.
EarlierApr 7, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Wash, rinse, and then sanitize all utensils in 100 ppm chlorine for at least 30 seconds.
The department's words
CHSC 114101 Wash, rinse, and then sanitize all utensils in 100 ppm chlorine for at least 30 seconds.
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 Saint Raphael School, you can:
Let Saint Raphael School know
Ask for the manager. Saint Raphael School can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Saint Raphael 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 L11176.
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.