At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 16, 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 San Jose Intermediate School's team
Is this your place?
Welcome, San Jose Intermediate School. We'll walk through this together, one item at a time. To log the fixes, claim San Jose Intermediate 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 San Jose Intermediate 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 San Jose Intermediate 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 · 26 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 16, 2026.
No violations listed in the data.
EarlierApr 20, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierNov 17, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJan 17, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certificate andhandler cards not available at time of inspection. All certifications shall be valid and available upon inspection. Provide food manager certificate and food handler cards within 30 days.
The department's words
CHSC 113947.1 Food manager certificate andhandler cards not available at time of inspection. All certifications shall be valid and available upon inspection. Provide food manager certificate and food handler cards within 30 days.
EarlierApr 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierDec 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed operator skipping the sanitization step of warewashing and sanitization solution in 3-compartment sink set up improperly. All food contact surfaces shall be cleaned and sanitized. Operator educated on proper sanitizing procedures and demonstrated proper sanitization procedures using baking sheets.
The department's words
CHSC 114099.6 Observed operator skipping the sanitization step of warewashing and sanitization solution in 3-compartment sink set up improperly. All food contact surfaces shall be cleaned and sanitized. Operator educated on proper sanitizing procedures and demonstrated proper sanitization procedures using baking sheets.
EarlierDec 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified Food Manager (CFM) certification has expired; employee states re-certification is scheduled for this week. Provide a copy of the new CFM to inspector by email within 30 days and keep copy on site.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certification has expired; employee states re-certification is scheduled for this week. Provide a copy of the new CFM to inspector by email within 30 days and keep copy on site.
EarlierMay 26, 2022Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
At lower kitchen, water at 3-comp sink at 96F. Immediately repair to provide a min of 120F at 3-comp sink. Food is prepared at upper kitchen and served at lower kitchen. Maintenance person contacted to conduct repair. Dishes to be washed at upper kitchen.
The department's words
CHSC 114192 At lower kitchen, water at 3-comp sink at 96F. Immediately repair to provide a min of 120F at 3-comp sink. Food is prepared at upper kitchen and served at lower kitchen. Maintenance person contacted to conduct repair. Dishes to be washed at upper kitchen.
EarlierMay 26, 2022Follow-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 23, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
At lower kitchen, water at 3-comp sink at 96F. Immediately repair to provide a min of 120F at 3-comp sink. Food is prepared at upper kitchen and served at lower kitchen. Maintenance person contacted to conduct repair. Dishes to be washed at upper kitchen.
The department's words
CHSC 114192 At lower kitchen, water at 3-comp sink at 96F. Immediately repair to provide a min of 120F at 3-comp sink. Food is prepared at upper kitchen and served at lower kitchen. Maintenance person contacted to conduct repair. Dishes to be washed at upper kitchen.
EarlierSep 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
EarlierMar 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierMar 17, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 19, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Install hand wash sink
The department's words
CHSC 113953.2 Install hand wash sink
EarlierNov 28, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Replace broken paper towel dispenser at the hand wash sink at the stove
The department's words
CHSC 113953.2 Replace broken paper towel dispenser at the hand wash sink at the stove
EarlierMay 3, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
The soap dispenser in the employee restroom is empty. Immediately refill dispenser with soap. Keep this stocked at all times.
The department's words
CHSC 113953.2 The soap dispenser in the employee restroom is empty. Immediately refill dispenser with soap. Keep this stocked at all times.
One of the hand sinks in the employee restroom is slow-draining. Repair sink to prevent back up of waste water.
The department's words
CHSC 114197 One of the hand sinks in the employee restroom is slow-draining. Repair sink to prevent back up of waste water.
Submit plans, as required in a previous inspection for a 3-compartment ware wash sink and a hand sink in the kitchen. Food handlers do not have a safe place to wash hands. Observed food thawing in one sink basin - washing hands in the adjacent basin could result in contamination of food. Currently, large utensils that cannot be immersed in the small 2-comp sink in sanitizing solution, are taken to the central kitchen (Lynwood) for sanitizing.
The department's words
CHSC 114175 Submit plans, as required in a previous inspection for a 3-compartment ware wash sink and a hand sink in the kitchen. Food handlers do not have a safe place to wash hands. Observed food thawing in one sink basin - washing hands in the adjacent basin could result in contamination of food. Currently, large utensils that cannot be immersed in the small 2-comp sink in sanitizing solution, are taken to the central kitchen (Lynwood) for sanitizing.
Repair hole in screen door as required in previous inspection to prevent entry of vermin.
The department's words
CHSC 114259 Repair hole in screen door as required in previous inspection to prevent entry of vermin.
EarlierDec 12, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed carrots thawing on the drain board of the sink while dirty utensils were being rinsed in the sink. Carrots were moved to prevent contamination. The existing sink is 2 compartments approx. 7.75 inches deep. There is no food prep sink. Submit plans to install a food prep sink with integral drain board.
The department's words
CHSC 113986 Observed carrots thawing on the drain board of the sink while dirty utensils were being rinsed in the sink. Carrots were moved to prevent contamination. The existing sink is 2 compartments approx. 7.75 inches deep. There is no food prep sink. Submit plans to install a food prep sink with integral drain board.
The existing ware wash sink does not accommodate the largest utensils (22 inch hotel pans, 25.5 inch sheet pans) and is only 2 compartments. Submit plans to install a 3-compartment ware wash sink that accommodates the largest utensil. Until a 3-compartment sink is installed, wash and sanitize large utensils at the main kitchen. There is no hand sink in the kitchen. Observed employees washing hands in the 2 compartment ware wash/prep sink. Submit plans to install a hand sink in the kitchen. Until installed, submit standard operating procedures detailing how hand washing, food prep, and ware washing will occur to minimize contamination.
The department's words
CHSC 114175 The existing ware wash sink does not accommodate the largest utensils (22 inch hotel pans, 25.5 inch sheet pans) and is only 2 compartments. Submit plans to install a 3-compartment ware wash sink that accommodates the largest utensil. Until a 3-compartment sink is installed, wash and sanitize large utensils at the main kitchen. There is no hand sink in the kitchen. Observed employees washing hands in the 2 compartment ware wash/prep sink. Submit plans to install a hand sink in the kitchen. Until installed, submit standard operating procedures detailing how hand washing, food prep, and ware washing will occur to minimize contamination.
Repair hole in the screen door to prevent entry of vermin.
The department's words
CHSC 114259 Repair hole in the screen door to prevent entry of vermin.
EarlierMay 28, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Cooling logs show that some food is cooled to 41 F within the required time. One log shows that food did not cool to 70 F in 2 hours. When this happens, reheat food to 165 F and start the cooling process again, using a different method. Additional refrigeration may be necessary. Submit completed cooling logs to me by next week.
The department's words
CHSC 114002 Cooling logs show that some food is cooled to 41 F within the required time. One log shows that food did not cool to 70 F in 2 hours. When this happens, reheat food to 165 F and start the cooling process again, using a different method. Additional refrigeration may be necessary. Submit completed cooling logs to me by next week.
There was no sanitizer in solution in the bus tub for sanitizing. Add bleach and use test strips to ensure there is 100 ppm chlorine in solution for sanitizing utensils. I recommend sanitizing in one of the sink basins.
The department's words
CHSC 114099.6 There was no sanitizer in solution in the bus tub for sanitizing. Add bleach and use test strips to ensure there is 100 ppm chlorine in solution for sanitizing utensils. I recommend sanitizing in one of the sink basins.
Do not use Raid observed under the sink in the lower kitchen. Pesticide should only be applied by a licensed pest control technician.
The department's words
CHSC 114254.1 Do not use Raid observed under the sink in the lower kitchen. Pesticide should only be applied by a licensed pest control technician.
Clean kitchen thoroughly to remove dust, debris, etc.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove dust, debris, etc.
EarlierMay 10, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed barbeque sandwiches in the warmer measuring 124-126 F. There were made at 9:45 am and will be all used up or discarded by 1:45 pm today. Maintain hot food temperatures at 135 F or above.
The department's words
CHSC 113996 Observed barbeque sandwiches in the warmer measuring 124-126 F. There were made at 9:45 am and will be all used up or discarded by 1:45 pm today. Maintain hot food temperatures 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.
Not critical (4)
Observed chicken tenders placed in closed plastic bag to cool in the fridge. Chicken measured 81 F and was made approximately 1 hr ago. Instructed employee to place chicken on a sheet pan uncovered and move to the fridge. Cool using approved methods (see handout) from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Observed chicken tenders placed in closed plastic bag to cool in the fridge. Chicken measured 81 F and was made approximately 1 hr ago. Instructed employee to place chicken on a sheet pan uncovered and move to the fridge. Cool using approved methods (see handout) from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
There was no sanitizer in solution in the bus tub for sanitizing. Add bleach and use test strips to ensure there is 100 ppm chlorine in solution for sanitizing utensils. I recommend sanitizing in one of the sink basins.
The department's words
CHSC 114099.6 There was no sanitizer in solution in the bus tub for sanitizing. Add bleach and use test strips to ensure there is 100 ppm chlorine in solution for sanitizing utensils. I recommend sanitizing in one of the sink basins.
Do not use Raid observed under the sink in the lower kitchen. Pesticide should only be applied by a licensed pest control technician.
The department's words
CHSC 114254.1 Do not use Raid observed under the sink in the lower kitchen. Pesticide should only be applied by a licensed pest control technician.
Clean kitchen thoroughly to remove dust, debris, etc.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove dust, debris, etc.
EarlierDec 16, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Set up sanitizing solution in deep container for final rinse when washing utensils, containers, etc.
The department's words
CHSC 114099.6 Set up sanitizing solution in deep container for final rinse when washing utensils, containers, etc.
Corrected during the inspection
EarlierApr 29, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 20, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 8, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Fax copy of Certified Food Manager certificate to EHS. Put San Jose Middle School on fax.
The department's words
CHSC 113947.1 Fax copy of Certified Food Manager certificate to EHS. Put San Jose Middle School on fax.
EarlierNov 5, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put San Jose Middle School on fax.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put San Jose Middle School on fax.
EarlierMar 21, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Wash, then rinse, then sanitize, then air dry all ustensils.
The department's words
CHSC 114099.6 Wash, then rinse, then sanitize, then air dry all ustensils.
Corrected during the inspection
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 San Jose Intermediate School, you can:
Let San Jose Intermediate School know
Ask for the manager. San Jose Intermediate 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 San Jose Intermediate 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 L10481.
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.