At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Scott Valley Grill?
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 113947.1 CHSC 113947.1How 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 · 9 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 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 11, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierAug 27, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Salad prep refrigerator: chicken breast cooked yesterday observed at 43-44 degrees F in refrigerator drawer. Sandwich prep refrigerator: grated mozzarella: 50 degrees F, feta cheese: 43 degrees F - both in upper section. Drawer: cheddar cheese: 54 degrees F, Swiss cheese: 56 degrees F. ~ 3 cups mozzarella, ~1/2 lb. cheddar cheese, ~ 1/4 lb. Swiss cheese voluntarily discarded into the compost container. Pasta made yesterday observed at 51 - 60 degrees F in different drawer. ~1/2 lb. elbow macaroni voluntarily discarded into the compost container. one door True refrigerator: goat cheese: 44 degrees F, open bag of grated mozzarella cheese: 54 degrees F. ~1 lb. of grated mozzarella voluntarily discarded into the compost container. Thousand Island dressing: 46 degrees F.
The department's words
CHSC 113996 Salad prep refrigerator: chicken breast cooked yesterday observed at 43-44 degrees F in refrigerator drawer. Sandwich prep refrigerator: grated mozzarella: 50 degrees F, feta cheese: 43 degrees F - both in upper section. Drawer: cheddar cheese: 54 degrees F, Swiss cheese: 56 degrees F. ~ 3 cups mozzarella, ~1/2 lb. cheddar cheese, ~ 1/4 lb. Swiss cheese voluntarily discarded into the compost container. Pasta made yesterday observed at 51 - 60 degrees F in different drawer. ~1/2 lb. elbow macaroni voluntarily discarded into the compost container. one door True refrigerator: goat cheese: 44 degrees F, open bag of grated mozzarella cheese: 54 degrees F. ~1 lb. of grated mozzarella voluntarily discarded into the compost container. Thousand Island dressing: 46 degrees F.
EarlierJul 11, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salad prep refrigerator ( across from char-broiler and fryer): observed major temperature violations in this unit. Unit is set at coldest setting. Requested owner to contact refrigerator repair company. Repair person is coming tomorrow at 7 a.m.. Remove all potentially hazardous food from this refrigerator/ Temperatures of potentially hazardous foods in upper portion of unit: feta: 56 degrees F (`1.5 cups), grated mozzarella: 53 - 56 degrees F: (~ 1.5 lbs), whole mozzarella: 47 degrees F, tzatziki: 57 degrees S (~1 pint), cooked eggplant: 55 degrees F (~ 1/2 cup.) lower portion: white turkey: 47 degrees F, dark meat turkey: 55 - 57 degrees F (~2lbs), cooked elbows made yesterday: 62 degrees F (1.5 lbs), fruit salad with cantaloupe: and watermelon: 53 degrees F (~ 2lbs), couscous: 50 degrees F (~1.5 lbs), cooked eggplant: 51 degrees F (~1/2 cup), cooked mushroom sauce: 52 degrees F (~1/2 cup), roasted bell peppers: 57 degrees F (1/2 cup), All potentially hazardous foods at 50 degrees F or above in the salad prep refrigerator were discarded. Remove all potentially hazardous food from this prep refrigerator. Wild rice (67 degrees F) in the bottom of this unit also discarded. Potentially hazardous foods from this prep refrigerator were across from char-broiler were placed in ice around insert pans. prep refrigerator on far left: top of unit: feta: 51 degrees F (~ 1cup), sliced tomatoes: 47 degrees F, hummus: 51 degrees F (~1 pt.). Bottom of this prep refrigerator: cooked chicken: 46 degrees F at 4:00 p.m. (made at 11 am today), cooked beets: 51 degrees F (~3 lbs), goat cheese: 48 degrees F. One door True refrigerator: grated mozzarella in open bag: 47 degrees F, open block of cheddar: 49 degrees F.
The department's words
CHSC 113996 Salad prep refrigerator ( across from char-broiler and fryer): observed major temperature violations in this unit. Unit is set at coldest setting. Requested owner to contact refrigerator repair company. Repair person is coming tomorrow at 7 a.m.. Remove all potentially hazardous food from this refrigerator/ Temperatures of potentially hazardous foods in upper portion of unit: feta: 56 degrees F (`1.5 cups), grated mozzarella: 53 - 56 degrees F: (~ 1.5 lbs), whole mozzarella: 47 degrees F, tzatziki: 57 degrees S (~1 pint), cooked eggplant: 55 degrees F (~ 1/2 cup.) lower portion: white turkey: 47 degrees F, dark meat turkey: 55 - 57 degrees F (~2lbs), cooked elbows made yesterday: 62 degrees F (1.5 lbs), fruit salad with cantaloupe: and watermelon: 53 degrees F (~ 2lbs), couscous: 50 degrees F (~1.5 lbs), cooked eggplant: 51 degrees F (~1/2 cup), cooked mushroom sauce: 52 degrees F (~1/2 cup), roasted bell peppers: 57 degrees F (1/2 cup), All potentially hazardous foods at 50 degrees F or above in the salad prep refrigerator were discarded. Remove all potentially hazardous food from this prep refrigerator. Wild rice (67 degrees F) in the bottom of this unit also discarded. Potentially hazardous foods from this prep refrigerator were across from char-broiler were placed in ice around insert pans. prep refrigerator on far left: top of unit: feta: 51 degrees F (~ 1cup), sliced tomatoes: 47 degrees F, hummus: 51 degrees F (~1 pt.). Bottom of this prep refrigerator: cooked chicken: 46 degrees F at 4:00 p.m. (made at 11 am today), cooked beets: 51 degrees F (~3 lbs), goat cheese: 48 degrees F. One door True refrigerator: grated mozzarella in open bag: 47 degrees F, open block of cheddar: 49 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
Observed cooked rice in plastic container that was ~ 8 deep with rice at 111 degrees F at 2:35 p.m. Rice was transferred to shallow metal pan and loosely covered with aluminum foil. Rice observed at 95 degrees F at 5:00 p.m. and loosely covered with aluminum foil . Eggplant in deep plastic container observed at 157 degrees F at 2:40 pm.. Eggplant was transferred to shallow metal pan and loosely covered with aluminum foil at 2:40 p.m.. Observed aluminum trays with beef and rice on dining room table at beginning of inspection. These trays of food were still sitting on the table at 5:00 p.m. Beef and rice in one was 101 degrees F(rice and beef: 92 degrees F.) Second tray: rice and beef: 95 degrees F, third tray: rice: 101 degrees F, beef: 96 degrees F. Two customers came to pick up these trays of food on dining room table. One tray (4th tray) picked up before checking temperature. Per owner, these trays of food were cooling prior to pick up from customers. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees fF within two hours and from 70 degrees F to 41 degrees F within 4 hours. Keep potentially hazardous foods at 135 degrees F or hotter or 41 degrees F or colder that customers are taking to-go. Trays of to-go food reheated to 165 degrees F and above.
The department's words
CHSC 114002 Observed cooked rice in plastic container that was ~ 8 deep with rice at 111 degrees F at 2:35 p.m. Rice was transferred to shallow metal pan and loosely covered with aluminum foil. Rice observed at 95 degrees F at 5:00 p.m. and loosely covered with aluminum foil . Eggplant in deep plastic container observed at 157 degrees F at 2:40 pm.. Eggplant was transferred to shallow metal pan and loosely covered with aluminum foil at 2:40 p.m.. Observed aluminum trays with beef and rice on dining room table at beginning of inspection. These trays of food were still sitting on the table at 5:00 p.m. Beef and rice in one was 101 degrees F(rice and beef: 92 degrees F.) Second tray: rice and beef: 95 degrees F, third tray: rice: 101 degrees F, beef: 96 degrees F. Two customers came to pick up these trays of food on dining room table. One tray (4th tray) picked up before checking temperature. Per owner, these trays of food were cooling prior to pick up from customers. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees fF within two hours and from 70 degrees F to 41 degrees F within 4 hours. Keep potentially hazardous foods at 135 degrees F or hotter or 41 degrees F or colder that customers are taking to-go. Trays of to-go food reheated to 165 degrees F and above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 11, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep refrigerator on right: Potentially hazardous foods in upper and lower portion ranged from 38 - 41 degrees F today. Refrigerator in compliance. 7/11/22: Left prep refrigerator: Hummus in insert pan in upper part of unit: 42 degrees F. Lower part of unit: cooked chicken: 45 degrees F and cooked potatoes: 49 degrees F. Cooked chicken and cooked potatoes were made yesterday.
The department's words
CHSC 113996 Prep refrigerator on right: Potentially hazardous foods in upper and lower portion ranged from 38 - 41 degrees F today. Refrigerator in compliance. 7/11/22: Left prep refrigerator: Hummus in insert pan in upper part of unit: 42 degrees F. Lower part of unit: cooked chicken: 45 degrees F and cooked potatoes: 49 degrees F. Cooked chicken and cooked potatoes were made yesterday.
EarlierJul 7, 2022Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple potentially hazardous foods in temperature danger zone in both prep refrigerators. No potentially hazardous foods in either of these refrigerators was 41 degrees F or colder. Prep refrigerator on right: Sliced tomatoes prepped yesterday were double stacked in top of tomatoes sliced today. Top insert pan of sliced tomatoes measured 67 degrees F. Don't double stack pans, as this can lead to improper temperatures in cold holding units. Feta cheese: 63 degrees F, mozzarella cheese: 62 degrees F, Thousand Island dressing made yesterday: 62 degrees F, tzatziki sauce made yesterday: 61 degrees F, cooked eggplant made yesterday: 62 degrees F, fresh mozzarella: 60 degrees F, Swiss cheese: 60 degrees F, cheddar cheese: 57 - 59 degrees F, ham: 52 degrees F, turkey: 54 degrees F, pepper jack cheese: 59 degrees F, melons cut yesterday: 64 degrees F, potatoes cooked yesterday: 57 degrees F, broccoli cooked yesterday: 58 degrees F. Prep refrigerator on left: Sliced tomatoes: 46 degrees F hummus: 45 degrees F chicken made yesterday: 46 degrees F. Prep refrigerator on right needs to be repaired. Adjust prep refrigerator on left to colder setting, or repair if needed. Owner arrived at end of inspection and stated prep refrigerator on the right was accidentally unplugged by food handler. Place water in insert pans on top and bottom of unit. Wait until water is 41 degrees F or colder before placing food in this refrigerator. Rechecked prep refrigerator on right at 4:00 p.m.. Temperature: 52 degrees.
The department's words
CHSC 113996 Observed multiple potentially hazardous foods in temperature danger zone in both prep refrigerators. No potentially hazardous foods in either of these refrigerators was 41 degrees F or colder. Prep refrigerator on right: Sliced tomatoes prepped yesterday were double stacked in top of tomatoes sliced today. Top insert pan of sliced tomatoes measured 67 degrees F. Don't double stack pans, as this can lead to improper temperatures in cold holding units. Feta cheese: 63 degrees F, mozzarella cheese: 62 degrees F, Thousand Island dressing made yesterday: 62 degrees F, tzatziki sauce made yesterday: 61 degrees F, cooked eggplant made yesterday: 62 degrees F, fresh mozzarella: 60 degrees F, Swiss cheese: 60 degrees F, cheddar cheese: 57 - 59 degrees F, ham: 52 degrees F, turkey: 54 degrees F, pepper jack cheese: 59 degrees F, melons cut yesterday: 64 degrees F, potatoes cooked yesterday: 57 degrees F, broccoli cooked yesterday: 58 degrees F. Prep refrigerator on left: Sliced tomatoes: 46 degrees F hummus: 45 degrees F chicken made yesterday: 46 degrees F. Prep refrigerator on right needs to be repaired. Adjust prep refrigerator on left to colder setting, or repair if needed. Owner arrived at end of inspection and stated prep refrigerator on the right was accidentally unplugged by food handler. Place water in insert pans on top and bottom of unit. Wait until water is 41 degrees F or colder before placing food in this refrigerator. Rechecked prep refrigerator on right at 4:00 p.m.. Temperature: 52 degrees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 21, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at hand wash sink in utensil washing/food storage room reached 88 degrees F. One foot pedal is used to dispense water.
The department's words
CHSC 113953.c Water at hand wash sink in utensil washing/food storage room reached 88 degrees F. One foot pedal is used to dispense water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 2, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handles for refrigeration units were encrusted with food debris. / Clean handles.
The department's words
CHSC 114130.4 Handles for refrigeration units were encrusted with food debris. / Clean handles.
EarlierJun 27, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Hummus (46 degrees F) and feta cheese (45 degrees F) in prep refrigerator. Provolone ( 50 - 51 degrees F) and Swiss cheese (54 degrees F) were voluntarily. discarded - see VCD sheet. These were also in a prep refrigerator. Cooked chicken in drawer of right prep refrigerator observed at 44 degrees F. Cooked chicken made yesterday. Raw chicken in drawer measured 45 degrees F. Pasta (45 degrees F) in left prep refrigerator made yesterday.
The department's words
CHSC 113996 Hummus (46 degrees F) and feta cheese (45 degrees F) in prep refrigerator. Provolone ( 50 - 51 degrees F) and Swiss cheese (54 degrees F) were voluntarily. discarded - see VCD sheet. These were also in a prep refrigerator. Cooked chicken in drawer of right prep refrigerator observed at 44 degrees F. Cooked chicken made yesterday. Raw chicken in drawer measured 45 degrees F. Pasta (45 degrees F) in left prep refrigerator made yesterday.
Difficult to dispense soap from dispenser near hand wash sink located adjacent to dump sink. Repair or replace dispenser.
The department's words
CHSC 113953.2 Difficult to dispense soap from dispenser near hand wash sink located adjacent to dump sink. Repair or replace dispenser.
Observed cashier put cup in ice bin to scoop ice. Use scooper with handle to protect ice rom contamination.
The department's words
CHSC 114119 Observed cashier put cup in ice bin to scoop ice. Use scooper with handle to protect ice rom contamination.
Remove greasy cardboard from cabinet under dump sink.
The department's words
CHSC 114257 Remove greasy cardboard from cabinet under dump sink.
Anyone handling foods, such as cashier scooping ice, must obtain a CA food handler card. No food handler cards available to view. Food handlers shall obtain CA food handler cards by 7/26/17.
The department's words
CHSC 113948 Anyone handling foods, such as cashier scooping ice, must obtain a CA food handler card. No food handler cards available to view. Food handlers shall obtain CA food handler cards by 7/26/17.
Show 3 more
Aluminum foil, soda can, and some papers on ground by entrance to refuse bin. Pick up all of these items.
The department's words
CHSC 114245.1 Aluminum foil, soda can, and some papers on ground by entrance to refuse bin. Pick up all of these items.
Observed potentially hazardous foods (pasta: 58 degrees F) covered with plastic wrap that was going through the cooling process. Do not completely cover foods while they are cooling, as this increases the time is in the temperature danger zone. Pasta was made two hours ago, per person in charge. Utilize rapid cooling log ( 1 provided today) to monitor rapid cooling process of all potentially hazardous foods that are cooked and cooled.
The department's words
CHSC 114002 Observed potentially hazardous foods (pasta: 58 degrees F) covered with plastic wrap that was going through the cooling process. Do not completely cover foods while they are cooling, as this increases the time is in the temperature danger zone. Pasta was made two hours ago, per person in charge. Utilize rapid cooling log ( 1 provided today) to monitor rapid cooling process of all potentially hazardous foods that are cooked and cooled.
Provide copy of a valid Certified Food Manager CFM) certificate by July 10, 2017. If no one has a valid CFM certificate. Submit proof of enrollment in an exam by July 10, 2017 and take exam by July 22, 2017. CFM should officially be obtained by July 5, since change of ownership inspection was May 5, 2017.
The department's words
CHSC 113947.1 Provide copy of a valid Certified Food Manager CFM) certificate by July 10, 2017. If no one has a valid CFM certificate. Submit proof of enrollment in an exam by July 10, 2017 and take exam by July 22, 2017. CFM should officially be obtained by July 5, since change of ownership inspection was May 5, 2017.
EarlierMay 13, 2016Routine inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
No cold water at hand wash sink.
The department's words
CHSC 114192 No cold water at hand wash sink.
Corrected during the inspection
Fryer on left side of cook line is protruding past hood.
The department's words
CHSC 114149.1 Fryer on left side of cook line is protruding past hood.
Corrected during the inspection
Sliced cheese protruding above top of insert pan by a couple inches. Cheddar cheese measured 45.8 degrees F and jack cheddar cheese measured 43.3 degrees F.
The department's words
CHSC 113996 Sliced cheese protruding above top of insert pan by a couple inches. Cheddar cheese measured 45.8 degrees F and jack cheddar cheese measured 43.3 degrees F.
Provide probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Provide probe thermometer to check internal food temperatures.
Show 8 more
Provide chlorine test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Provide chlorine test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
Wiping cloth on food contact surface.
The department's words
CHSC 114185.1 Wiping cloth on food contact surface.
Corrected during the inspection
No paper towels inside dispenser mounted adjacent to hand wash sink.
The department's words
CHSC 113953.2 No paper towels inside dispenser mounted adjacent to hand wash sink.
Corrected during the inspection
No label on large container of oil. PIC stated it is creamy canola.
The department's words
CHSC 114377 No label on large container of oil. PIC stated it is creamy canola.
PIC did not know proper way to set up three-compartment sink. PIC described set up as follows: rinse, wash with soap, and then sanitize. Utensils not being washed a time of inspection. Chlorine is utilized in sanitizer compartment of three-compartment sink. Provide a minimum of 100 ppm chlorine at three-compartment sink.
The department's words
CHSC 114099.2 PIC did not know proper way to set up three-compartment sink. PIC described set up as follows: rinse, wash with soap, and then sanitize. Utensils not being washed a time of inspection. Chlorine is utilized in sanitizer compartment of three-compartment sink. Provide a minimum of 100 ppm chlorine at three-compartment sink.
No food handler cards onsite. Maintain food handler cards onsite. All food handlers shall obtain a valid CA food handler card within 30 days.
The department's words
CHSC 113948 No food handler cards onsite. Maintain food handler cards onsite. All food handlers shall obtain a valid CA food handler card within 30 days.
Observed baked goods on counter from Mill Valley Baking. Label only has business name.
The department's words
CHSC 114089.1.a-b Observed baked goods on counter from Mill Valley Baking. Label only has business name.
Observed baked goods on counter from Mill Valley Baking. Label only has business name.
The department's words
CHSC 114089 Observed baked goods on counter from Mill Valley Baking. Label only has business name.
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 L14723.
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.