At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Mar 3, 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 Sinaloa Middle School's team
Is this your place?
Welcome, Sinaloa Middle School. We'll walk through this together, one item at a time. To log the fixes, claim Sinaloa Middle School first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 27 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 3, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 3, 2026.
No violations listed in the data.
EarlierNov 18, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114195
The department's words
Code CHSC 114195
Code CHSC 114063
The department's words
Code CHSC 114063
EarlierMay 13, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sliced cucumbers in salad bar measured at internal temperature of 45 *F. Operator provided more ice packs to maintain temperature of foods at 41 *F and below. Ensure enough ice packs are provided to maintain contact w/ bottom of containers. All potentially hazardous foods must be maintained at 41 *F or below and 135 *F or above.
The department's words
CHSC 113996 Observed sliced cucumbers in salad bar measured at internal temperature of 45 *F. Operator provided more ice packs to maintain temperature of foods at 41 *F and below. Ensure enough ice packs are provided to maintain contact w/ bottom of containers. All potentially hazardous foods must be maintained at 41 *F or below and 135 *F or above.
EarlierDec 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water measured at 3 compartment sink measured at 85* - 91*F. Hot water at hand wash sinks fluctuating between 85 - 95*F. Hot water at 3 compartment sink shall be maintained at 120 *F at all times. Handwash sinks shall provide hot water at 100 - 104*F for at least 15 seconds, no greater than 130 *F. Operator shall wash rinse in 3 comp sink and complete sanitizing step in high temp dishwasher. Repair hot water to provide appropriate temperatures within 7 days.
The department's words
CHSC 114192 Hot water measured at 3 compartment sink measured at 85* - 91*F. Hot water at hand wash sinks fluctuating between 85 - 95*F. Hot water at 3 compartment sink shall be maintained at 120 *F at all times. Handwash sinks shall provide hot water at 100 - 104*F for at least 15 seconds, no greater than 130 *F. Operator shall wash rinse in 3 comp sink and complete sanitizing step in high temp dishwasher. Repair hot water to provide appropriate temperatures within 7 days.
EarlierMay 24, 2024Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierFeb 2, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sandwiches and chicken tenders were reheated about a half hour ago. Temperatures recorded at 115F and 122F respectively in the Auf-Sham hot holding units. Rapidly reheat food to 165F for hot holding at 135F or above. *All food reheated to 165F or above at time of inspection.
The department's words
CHSC 113996 Sandwiches and chicken tenders were reheated about a half hour ago. Temperatures recorded at 115F and 122F respectively in the Auf-Sham hot holding units. Rapidly reheat food to 165F for hot holding at 135F or above. *All food reheated to 165F or above at time of inspection.
EarlierJun 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed burgers and tamales were left on sheet pan for service recorded at 114*F at inspection. Food reheated to 165*F about an hour and half ago. Food service around an hour and all leftover food is discarded at the end of service. Food must remain hot held at 135*F or above the entire time or placed under time as a public health control. Label food with time taken out of temperature control and discard time of no more than 4 hours. Note: 11 burgers and ~5 lbs of tamales were discarded.
The department's words
CHSC 113996 Observed burgers and tamales were left on sheet pan for service recorded at 114*F at inspection. Food reheated to 165*F about an hour and half ago. Food service around an hour and all leftover food is discarded at the end of service. Food must remain hot held at 135*F or above the entire time or placed under time as a public health control. Label food with time taken out of temperature control and discard time of no more than 4 hours. Note: 11 burgers and ~5 lbs of tamales were discarded.
EarlierDec 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility is scheduled to have a new kitchen open by next year. In temporary setup, hand wash sink only has room temperature water. / Provide 100-108°F hot water for all hand washing sinks.
The department's words
CHSC 114192 Facility is scheduled to have a new kitchen open by next year. In temporary setup, hand wash sink only has room temperature water. / Provide 100-108°F hot water for all hand washing sinks.
EarlierMay 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierOct 15, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 10, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 15, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113992
The department's words
Code CHSC 113992
EarlierDec 6, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food recorded in express lane not holding unit recorded at 90F-114F. All hot food must be kept at 135F or above.
The department's words
CHSC 113996 Food recorded in express lane not holding unit recorded at 90F-114F. All hot food must be kept at 135F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 2, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Sheet pans are not being washed/rinsed/sanitized at the main kitchen, according to manager . Resume practice.
The department's words
CHSC 114099.6 Sheet pans are not being washed/rinsed/sanitized at the main kitchen, according to manager . Resume practice.
Repair floor where damaged. Replace VCT tile to render smooth and cleanable.
The department's words
CHSC 114268 Repair floor where damaged. Replace VCT tile to render smooth and cleanable.
EarlierOct 26, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 4, 2017Follow-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.
EarlierApr 24, 2017Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
All utensils/pots/pans must be washed/rinsed/sanitized. Re sanitize all washed utensils. Sanitizer recorded < 100 ppm in bus tub. Re check May1,2017 THIRD NOTICE. MAJOR VIOLATION.
The department's words
CHSC 114099.2 All utensils/pots/pans must be washed/rinsed/sanitized. Re sanitize all washed utensils. Sanitizer recorded < 100 ppm in bus tub. Re check May1,2017 THIRD NOTICE. MAJOR VIOLATION.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 8, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Large colander and mixing bowls are too big to fit in bus tub with sanitizer solution. Large items can be washed/rinsed/sanitized at San Marin High. Utensils can be picked up at salad delivery and returned the next day. 2ND NOTICE
The department's words
CHSC 114099.6 Large colander and mixing bowls are too big to fit in bus tub with sanitizer solution. Large items can be washed/rinsed/sanitized at San Marin High. Utensils can be picked up at salad delivery and returned the next day. 2ND NOTICE
Flies observed in facility. Continue efforts to exclude flies.
The department's words
CHSC 114259.1 Flies observed in facility. Continue efforts to exclude flies.
Provide test strips for QA sanitizer.
The department's words
CHSC 114107 Provide test strips for QA sanitizer.
Remove cardboard shims from under refrigerator. 2ND NOTICE
The department's words
CHSC 114175 Remove cardboard shims from under refrigerator. 2ND NOTICE
EarlierMar 31, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Dishes are not sanitized correctly. Wash/ rinse/sanitize. Do not rinse after sanitizing step. Air dry.
The department's words
CHSC 114099.6 Dishes are not sanitized correctly. Wash/ rinse/sanitize. Do not rinse after sanitizing step. Air dry.
Remove cardboard shims under 2 door refrigerator.
The department's words
CHSC 114175 Remove cardboard shims under 2 door refrigerator.
EarlierOct 23, 2015Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 19, 2015Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Provide proof of managers Food Safety Certification ASAP. REPEAT VIOLATION
The department's words
CHSC 113947.1 Provide proof of managers Food Safety Certification ASAP. REPEAT VIOLATION
Water at two compartment sink recorded 100F. Provide 120F at all times. REPEAT VIOLATION
The department's words
CHSC 114192 Water at two compartment sink recorded 100F. Provide 120F at all times. REPEAT VIOLATION
EarlierJan 30, 2015Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
No CFM onsite. Must obtain within 30 days!
The department's words
CHSC 113947.1 No CFM onsite. Must obtain within 30 days!
Walls require patching and painting. Counter has wood exposed; must be smooth and washable.
The department's words
CHSC 114271 Walls require patching and painting. Counter has wood exposed; must be smooth and washable.
EarlierDec 19, 2014Routine inspectionViolation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
No CFM onsite. Must obtain within 30 days!
The department's words
CHSC 113947.1 No CFM onsite. Must obtain within 30 days!
Wipecloth sanitizer at approx. 90 ppm chlorine. Must maintain 100 ppm chlorine. Caught and corrected prior to use.
The department's words
CHSC 114099.6 Wipecloth sanitizer at approx. 90 ppm chlorine. Must maintain 100 ppm chlorine. Caught and corrected prior to use.
Tankless water heater unable to continuously provide 120 degrees F water to multi-use utility sink. Very inconsistent. 111 to 140 degrees F observed, but moves continuously up and down (mostly down). Must correct immediately. 4th time this has occurred (minimum).
The department's words
CHSC 114192 Tankless water heater unable to continuously provide 120 degrees F water to multi-use utility sink. Very inconsistent. 111 to 140 degrees F observed, but moves continuously up and down (mostly down). Must correct immediately. 4th time this has occurred (minimum).
Clean and sanitize mold from gaskets at freezer.
The department's words
CHSC 114115.c Clean and sanitize mold from gaskets at freezer.
Walls require patching and painting. Counter has wood exposed; must be smooth and washable.
The department's words
CHSC 114271 Walls require patching and painting. Counter has wood exposed; must be smooth and washable.
EarlierMay 2, 2014Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Water at 2-compartment sink at 110F - 111F. Must deliver 120F for warewashing/utensil washing. Address.
The department's words
CHSC 114190 Water at 2-compartment sink at 110F - 111F. Must deliver 120F for warewashing/utensil washing. Address.
EarlierFeb 26, 2014Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at 2-compartment sink at 92F - 96F. Must deliver minimum of 100F for handwashing, minimum of 110F for warewashing/utensil washing. Address immediately.
The department's words
CHSC 114190 Water at 2-compartment sink at 92F - 96F. Must deliver minimum of 100F for handwashing, minimum of 110F for warewashing/utensil washing. Address immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 12, 2014Routine inspectionViolation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at 2-compartment sink at 92F - 106F. Must deliver minimum of 100F for handwashing, minimum of 110F for warewashing/utensil washing. Address immediately.
The department's words
CHSC 114190 Water at 2-compartment sink at 92F - 106F. Must deliver minimum of 100F for handwashing, minimum of 110F for warewashing/utensil washing. Address immediately.
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)
Maintain potentially hazardous foods at 41 degrees F or below or keep logs depicting time that food is removed from temperature control and 4 hours later, when food shall be discarded.
The department's words
CHSC 114000 Maintain potentially hazardous foods at 41 degrees F or below or keep logs depicting time that food is removed from temperature control and 4 hours later, when food shall be discarded.
Thoroughly clean floors in prep area.
The department's words
CHSC 114115.c Thoroughly clean floors in prep area.
All certs have expired. All food handlers must enroll in class/test within 30 days. All food handlers had been enrolled in CFM class/test for the previous weekend, but the class was unexpectedly canceled. Thank you.
The department's words
CHSC 113947.1 All certs have expired. All food handlers must enroll in class/test within 30 days. All food handlers had been enrolled in CFM class/test for the previous weekend, but the class was unexpectedly canceled. Thank you.
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 Sinaloa Middle School, you can:
Let Sinaloa Middle School know
Ask for the manager. Sinaloa Middle School can only fix what it knows about.
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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 Sinaloa Middle 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 L10482.
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.