At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 1, 2026
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What was found out about San Domenico School?
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- Observed pasta at the hot holding area at the cook line at 120 F. Observed 2 large tubs of sauces at 45-48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Pasta reheated to 165 F and hot holding unit turned up. Sauces were confirmed by chef to have been cooled to 41 F before being transferred to these bins. Sauces moved to thin containers. CHSC 113996How 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 pasta at the hot holding area at the cook line at 120 F. Observed 2 large tubs of sauces at 45-48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Pasta reheated to 165 F and hot holding unit turned up. Sauces were confirmed by chef to have been cooled to 41 F before being transferred to these bins. Sauces moved to thin containers.The county found: “Observed pasta at the hot holding area at the cook line at 120 F. Observed 2 large tubs of sauces at 45-48 F.…”
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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 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
LatestApr 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed pasta at the hot holding area at the cook line at 120 F. Observed 2 large tubs of sauces at 45-48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Pasta reheated to 165 F and hot holding unit turned up. Sauces were confirmed by chef to have been cooled to 41 F before being transferred to these bins. Sauces moved to thin containers.
The department's words
CHSC 113996 Observed pasta at the hot holding area at the cook line at 120 F. Observed 2 large tubs of sauces at 45-48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Pasta reheated to 165 F and hot holding unit turned up. Sauces were confirmed by chef to have been cooled to 41 F before being transferred to these bins. Sauces moved to thin containers.
EarlierSep 17, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiple cooling violations. Deep bin of soup, covered, in 2 inches of ice. Chicken cooked at 10 AM for salads at the salad bar at 75 F and in a refrigerator at 75-80 F. 3 deep pans of mashed potatoes and 1 with pasta all cooked and covered immediately. Food must be cooled in thin pans or stirred in an ice bath. Food must go from 135 to 70 F within 2 hours and to 41 F within 4 hours after that. Soup discarded, chicken discarded, mashed potatoes and pasta moved to walk-in.
The department's words
CHSC 114002 Observed multiple cooling violations. Deep bin of soup, covered, in 2 inches of ice. Chicken cooked at 10 AM for salads at the salad bar at 75 F and in a refrigerator at 75-80 F. 3 deep pans of mashed potatoes and 1 with pasta all cooked and covered immediately. Food must be cooled in thin pans or stirred in an ice bath. Food must go from 135 to 70 F within 2 hours and to 41 F within 4 hours after that. Soup discarded, chicken discarded, mashed potatoes and pasta moved to walk-in.
EarlierMay 16, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee at dishwashing area handle soiled utensils and cookware and then proceed to put away clean food equipment without washing hands in between. All clean and sanitized equipment shall be put away with washed hands after handling soiled equipment to prevent the possibility of cross contamination. Sink at the utensils and plates side of ware washing area shall be designated as handwashing sink for employees.
The department's words
CHSC 114099.6 Observed employee at dishwashing area handle soiled utensils and cookware and then proceed to put away clean food equipment without washing hands in between. All clean and sanitized equipment shall be put away with washed hands after handling soiled equipment to prevent the possibility of cross contamination. Sink at the utensils and plates side of ware washing area shall be designated as handwashing sink for employees.
EarlierOct 21, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water temperature at hand sink near office measured 96 F. Warewashing sinks in kitchen measured 109-110 F. Ensure all handwashing sinks are provided with warm water between 100-108 F and all warewashing sinks are provided with hot water of 120 F. Repair/adjust water heater as necessary. After adjustment, warewashing sinks reached 120 F and hand washing 100 F. Corrected on site.
The department's words
CHSC 114192 Water temperature at hand sink near office measured 96 F. Warewashing sinks in kitchen measured 109-110 F. Ensure all handwashing sinks are provided with warm water between 100-108 F and all warewashing sinks are provided with hot water of 120 F. Repair/adjust water heater as necessary. After adjustment, warewashing sinks reached 120 F and hand washing 100 F. Corrected on site.
EarlierMay 16, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed cut watermelon at 51 F, cut cantaloupe 54 F, cut tomatoes 50 F, garbanzo bean mixture 50 F, tofu at 78 F, cooked mushrooms at 77 F, and cooked lentils 54 F at salad bar stations. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated fruit was prepared about 20 minutes ago and cooked vegetables were prepared about an hour ago. Instructed PIC to relocate above listed food items to walk-in cooler. Food relocated to cooler.
The department's words
CHSC 113996 Observed cut watermelon at 51 F, cut cantaloupe 54 F, cut tomatoes 50 F, garbanzo bean mixture 50 F, tofu at 78 F, cooked mushrooms at 77 F, and cooked lentils 54 F at salad bar stations. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated fruit was prepared about 20 minutes ago and cooked vegetables were prepared about an hour ago. Instructed PIC to relocate above listed food items to walk-in cooler. Food relocated to cooler.
Corrected during the inspection
Observed cheese sauce at 48 F, meat sauce at 50 F and tomatoes sauce at 51-54 F in large containers in walk-in cooler that were made last night. Ensure all potentially hazardous foods (PHFs) are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. PIC discarded about 10.5 gallons of cheese, meat and tomato sauce. Provided PIC with cooling handout.
The department's words
CHSC 114002 Observed cheese sauce at 48 F, meat sauce at 50 F and tomatoes sauce at 51-54 F in large containers in walk-in cooler that were made last night. Ensure all potentially hazardous foods (PHFs) are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. PIC discarded about 10.5 gallons of cheese, meat and tomato sauce. Provided PIC with cooling handout.
Corrected during the inspection
Water at back two restroom hand sinks measured 69-70 F. Water at left all gender restroom hand sink measured 89-90 F. Ensure water temperature at hand wash sinks is provided between 100 F to 108 F. PIC stated maintenance will be sent to repair/adjust temperature of sinks. Ensure all employees wash hands at kitchen hand sink that is provided with 100 F of water after using the restroom before beginning work.
The department's words
CHSC 114192 Water at back two restroom hand sinks measured 69-70 F. Water at left all gender restroom hand sink measured 89-90 F. Ensure water temperature at hand wash sinks is provided between 100 F to 108 F. PIC stated maintenance will be sent to repair/adjust temperature of sinks. Ensure all employees wash hands at kitchen hand sink that is provided with 100 F of water after using the restroom before beginning work.
Corrected during the inspection
EarlierMay 15, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cut watermelon at 51 F, cut cantaloupe 54 F, cut tomatoes 50 F, garbanzo bean mixture 50 F, tofu at 78 F, cooked mushrooms at 77 F, and cooked lentils 54 F at salad bar stations. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated fruit was prepared about 20 minutes ago and cooked vegetables were prepared about an hour ago. Instructed PIC to relocate above listed food items to walk-in cooler. Food relocated to cooler.
The department's words
CHSC 113996 Observed cut watermelon at 51 F, cut cantaloupe 54 F, cut tomatoes 50 F, garbanzo bean mixture 50 F, tofu at 78 F, cooked mushrooms at 77 F, and cooked lentils 54 F at salad bar stations. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated fruit was prepared about 20 minutes ago and cooked vegetables were prepared about an hour ago. Instructed PIC to relocate above listed food items to walk-in cooler. Food relocated to cooler.
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
Observed cheese sauce at 48 F, meat sauce at 50 F and tomatoes sauce at 51-54 F in large containers in walk-in cooler that were made last night. Ensure all potentially hazardous foods (PHFs) are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. PIC discarded about 10.5 gallons of cheese, meat and tomato sauce. Provided PIC with cooling handout.
The department's words
CHSC 114002 Observed cheese sauce at 48 F, meat sauce at 50 F and tomatoes sauce at 51-54 F in large containers in walk-in cooler that were made last night. Ensure all potentially hazardous foods (PHFs) are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. PIC discarded about 10.5 gallons of cheese, meat and tomato sauce. Provided PIC with cooling handout.
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
Water at back two restroom hand sinks measured 69-70 F. Water at left all gender restroom hand sink measured 89-90 F. Ensure water temperature at hand wash sinks is provided between 100 F to 108 F. PIC stated maintenance will be sent to repair/adjust temperature of sinks. Ensure all employees wash hands at kitchen hand sink that is provided with 100 F of water after using the restroom before beginning work.
The department's words
CHSC 114192 Water at back two restroom hand sinks measured 69-70 F. Water at left all gender restroom hand sink measured 89-90 F. Ensure water temperature at hand wash sinks is provided between 100 F to 108 F. PIC stated maintenance will be sent to repair/adjust temperature of sinks. Ensure all employees wash hands at kitchen hand sink that is provided with 100 F of water after using the restroom before beginning work.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 17, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Steam tables at cook line and at dinning area had the following foods at their respective temperatures: chicken 124°F, vegetable egg rolls 124°F, rice at 123°F, steamed vegetables 125°F and cooked egg plant 124°F. Chef stated foods were prepared about an hour and 15 minutes ago. / Rapidly reheat all foods to 165°F to hot hold at 135°F or above.
The department's words
CHSC 113996 Steam tables at cook line and at dinning area had the following foods at their respective temperatures: chicken 124°F, vegetable egg rolls 124°F, rice at 123°F, steamed vegetables 125°F and cooked egg plant 124°F. Chef stated foods were prepared about an hour and 15 minutes ago. / Rapidly reheat all foods to 165°F to hot hold at 135°F or above.
Corrected during the inspection
EarlierJan 12, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Steam tables at cook line and at dinning area had the following foods at their respective temperatures: chicken 124°F, vegetable egg rolls 124°F, rice at 123°F, steamed vegetables 125°F and cooked egg plant 124°F. Chef stated foods were prepared about an hour and 15 minutes ago. / Rapidly reheat all foods to 165°F to hot hold at 135°F or above.
The department's words
CHSC 113996 Steam tables at cook line and at dinning area had the following foods at their respective temperatures: chicken 124°F, vegetable egg rolls 124°F, rice at 123°F, steamed vegetables 125°F and cooked egg plant 124°F. Chef stated foods were prepared about an hour and 15 minutes ago. / Rapidly reheat all foods to 165°F to hot hold at 135°F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMay 4, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: open garbanzo beans at 54F, salsa at 48F in reach in cooler next to cook line. Ambient temperature measured at >50F (~55F) but other foods inside measured at ~45.8F (non-PHF). Garbanzo beans were used earlier this morning and put back in fridge. Employee reports that there is already a work order in place to repair fridge today. Inspector instructed employee to move all PHFs to a working unit until repaired. All PHFs moved to working unit. Discussed with operator to send me a photo verifying that fridge cold holds at 41F or below -- do not use fridge until inspector receives photo. All PHF must be held at 41F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: open garbanzo beans at 54F, salsa at 48F in reach in cooler next to cook line. Ambient temperature measured at >50F (~55F) but other foods inside measured at ~45.8F (non-PHF). Garbanzo beans were used earlier this morning and put back in fridge. Employee reports that there is already a work order in place to repair fridge today. Inspector instructed employee to move all PHFs to a working unit until repaired. All PHFs moved to working unit. Discussed with operator to send me a photo verifying that fridge cold holds at 41F or below -- do not use fridge until inspector receives photo. All PHF must be held at 41F or below.
EarlierDec 15, 2020Follow-up inspectionGreen placard
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.
EarlierNov 30, 2020Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 113984
The department's words
Code CHSC 113984
Show 4 more
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149.2
The department's words
Code CHSC 114149.2
Code CHSC 114257
The department's words
Code CHSC 114257
EarlierJan 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooking thermometer found in reach in refrigerator. Incorrect thermometer for use. Replaced with correct thermometer during inspection.
The department's words
CHSC 114157 Cooking thermometer found in reach in refrigerator. Incorrect thermometer for use. Replaced with correct thermometer during inspection.
EarlierMay 29, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Walk-in was in middle of lunch service but some foods at rear shelving were still 44-45 F. Please maintain 41 F or colder.
The department's words
CHSC 113996 Walk-in was in middle of lunch service but some foods at rear shelving were still 44-45 F. Please maintain 41 F or colder.
Please ensure equipment handles are periodically scrubbed to remove food debris.
The department's words
CHSC 114115.c Please ensure equipment handles are periodically scrubbed to remove food debris.
Some tiles in walk-in need replacement. Walls need repaint. Metro shelving showing early rusting - plan for replacement.
The department's words
CHSC 114268 Some tiles in walk-in need replacement. Walls need repaint. Metro shelving showing early rusting - plan for replacement.
EarlierJan 2, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
a. Ice machine has two loose interior screws, please repair/replace tighten as needed. b. Victory 3 door frig has torn gasket - replace. Handles on this unit need long-term cleaning.
The department's words
CHSC 114175 a. Ice machine has two loose interior screws, please repair/replace tighten as needed. b. Victory 3 door frig has torn gasket - replace. Handles on this unit need long-term cleaning.
Replace missing light bulb covers on overhead exhaust oven area.
The department's words
CHSC 114252.1 Replace missing light bulb covers on overhead exhaust oven area.
EarlierFeb 22, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Holder for ice scoop observed dirty. Clean and sanitize regularly.
The department's words
CHSC 114113 Holder for ice scoop observed dirty. Clean and sanitize regularly.
1. Observed mold on condensation line insulation to walk-in cooler condenser. Replace. 2. Observed old food debris on light switch to dry storage room. Ensure to clean and sanitize surfaces that come in contact with hands regularly. Discussed with PIC.
The department's words
CHSC 114130.4 1. Observed mold on condensation line insulation to walk-in cooler condenser. Replace. 2. Observed old food debris on light switch to dry storage room. Ensure to clean and sanitize surfaces that come in contact with hands regularly. Discussed with PIC.
EarlierDec 7, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed moldy grapes and cheese in walk-in cooler. Ensure to regularly rotate product and discard any expired/adulterated foods. Cheese and grapes discarded.
The department's words
CHSC 113980 Observed moldy grapes and cheese in walk-in cooler. Ensure to regularly rotate product and discard any expired/adulterated foods. Cheese and grapes discarded.
Observed residue in ice machine. clean and sanitize regularly.
The department's words
CHSC 114113 Observed residue in ice machine. clean and sanitize regularly.
Quat sanitizer in spray bottles greater than 400ppm quat. Ensure to provide quat sanitizer between 200-400ppm. Discussed with PIC to empty and provide correct concentrations.
The department's words
CHSC 114254 Quat sanitizer in spray bottles greater than 400ppm quat. Ensure to provide quat sanitizer between 200-400ppm. Discussed with PIC to empty and provide correct concentrations.
Quat sanitizer in sanitizer buckets less than 100 ppm. Provide quat sanitizer buckets 200-400 ppm. Ensure to change sanitizer every 2 hours. Sanitizer buckets changed.
The department's words
CHSC 114185.1 Quat sanitizer in sanitizer buckets less than 100 ppm. Provide quat sanitizer buckets 200-400 ppm. Ensure to change sanitizer every 2 hours. Sanitizer buckets changed.
EarlierMay 12, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Work on replacing chipped/cracked tiles in walk-in.
The department's words
CHSC 114268 Work on replacing chipped/cracked tiles in walk-in.
EarlierDec 18, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
a. Peeling paint above 2 compartment sink. Installing stainless steel or plastic paneling recommended, repair/repaint at a minimum. b. Repair/replace observed cracked tiles on walk-in flooring.
The department's words
CHSC 114268 a. Peeling paint above 2 compartment sink. Installing stainless steel or plastic paneling recommended, repair/repaint at a minimum. b. Repair/replace observed cracked tiles on walk-in flooring.
a. Peeling paint above 2 compartment sink. Installing stainless steel or plastic paneling recommended, repair/repaint at a minimum. b. Repair/replace observed cracked tiles on walk-in flooring.
The department's words
CHSC 114271 a. Peeling paint above 2 compartment sink. Installing stainless steel or plastic paneling recommended, repair/repaint at a minimum. b. Repair/replace observed cracked tiles on walk-in flooring.
EarlierMay 30, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Debris in ice scoop holster, clean out and consider relocating
The department's words
CHSC 113980 Debris in ice scoop holster, clean out and consider relocating
Improper sanitizer concentration in wiping cloth buckets, increase and check with test strips
The department's words
CHSC 114185.1 Improper sanitizer concentration in wiping cloth buckets, increase and check with test strips
Provide air gap on waste pipes coming from ice machine
The department's words
CHSC 114193 Provide air gap on waste pipes coming from ice machine
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 L10413.
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.