At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Apr 1, 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 St Patricks School's team
Is this your place?
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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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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 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
LatestApr 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 1, 2026.
No violations listed in the data.
EarlierNov 14, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 28, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 8, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 12, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 24, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water temperature measured 110F in the 3-compartment and preparation sinks. [CA] Provide hot water temperature of at least 120F.
The department's words
CHSC 114195 Hot water temperature measured 110F in the 3-compartment and preparation sinks. [CA] Provide hot water temperature of at least 120F.
EarlierMay 16, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 16, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierSep 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierSep 25, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed macaroni and cheese at 119 degrees f and pizza at 93 degrees f in hot holding unit/ Thermometer on unit reading 102 degrees F and set at 9. timer may have gone off, per PIC. Potentially hazardous foods on table ranged from 92-93 degrees F. ensure potentially hazardous foods are delivered at 45 degrees F or colder, or 135 degrees F or hotter.
The department's words
CHSC 113996 Observed macaroni and cheese at 119 degrees f and pizza at 93 degrees f in hot holding unit/ Thermometer on unit reading 102 degrees F and set at 9. timer may have gone off, per PIC. Potentially hazardous foods on table ranged from 92-93 degrees F. ensure potentially hazardous foods are delivered at 45 degrees F or colder, or 135 degrees F or hotter.
EarlierMay 21, 2019Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Garbage can in front of handwash sink. COS.
The department's words
CHSC 113953.1 Garbage can in front of handwash sink. COS.
No soap in dispenser by kitchen hand wash sink.
The department's words
CHSC 113953.2 No soap in dispenser by kitchen hand wash sink.
EarlierNov 27, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No soap inside mounted dispenser by hand wash sink.
The department's words
CHSC 113953.2 No soap inside mounted dispenser by hand wash sink.
Hand wash sink obstructed by large garbage can. Corrected at inspection. 11/27/18: Garbage can in front of kitchen hand wash sink. Corrected at inspection.
The department's words
CHSC 113953.1 Hand wash sink obstructed by large garbage can. Corrected at inspection. 11/27/18: Garbage can in front of kitchen hand wash sink. Corrected at inspection.
Hand wash signs not posted at hand wash sinks. Three hand wash signs provided today. 11/27/18: Post hand wash sign in men's restroom.
The department's words
CHSC 113953.5 Hand wash signs not posted at hand wash sinks. Three hand wash signs provided today. 11/27/18: Post hand wash sign in men's restroom.
EarlierOct 22, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water reached a maximum of 89 degrees Fahrenheit. A small hot water heater is hooked up to two hand wash sinks. An additional hot water heater or larger hot water heater will need to be installed if hot water heater isn't capable of providing 100 degrees Fahrenheit water at both hand wash sinks. If a new or additional hot water heater need to be installed, submit a specification sheet, construction application, and plan check fee of $201.00 by November 13, 2018.
The department's words
CHSC 113953.c Water reached a maximum of 89 degrees Fahrenheit. A small hot water heater is hooked up to two hand wash sinks. An additional hot water heater or larger hot water heater will need to be installed if hot water heater isn't capable of providing 100 degrees Fahrenheit water at both hand wash sinks. If a new or additional hot water heater need to be installed, submit a specification sheet, construction application, and plan check fee of $201.00 by November 13, 2018.
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)
Post sign informing consumers that the most recent inspection report is available to view upon request. Sign provided today.
The department's words
CHSC 113725.1 Post sign informing consumers that the most recent inspection report is available to view upon request. Sign provided today.
No soap inside mounted dispenser by hand wash sink.
The department's words
CHSC 113953.2 No soap inside mounted dispenser by hand wash sink.
Hand wash sink obstructed by large garbage can. Corrected at inspection.
The department's words
CHSC 113953.1 Hand wash sink obstructed by large garbage can. Corrected at inspection.
Open container of half and half measured 47 degrees Fahrenheit in two door refrigerator.
The department's words
CHSC 113996 Open container of half and half measured 47 degrees Fahrenheit in two door refrigerator.
Hand wash signs not posted at hand wash sinks. Three hand wash signs provided today.
The department's words
CHSC 113953.5 Hand wash signs not posted at hand wash sinks. Three hand wash signs provided today.
EarlierOct 11, 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.
EarlierSep 29, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
I measured the following foods at unsafe temperatures: -Pepperoni pizza 41F -Hot dogs 118F -Sushi roll 52F -Whole milk 55F -Chocolate pudding 51F Potentially hazardous foods are required to be maintained below 41F or above 135F. Time as a public health control logs were not filled out to indicate the temperature of the foods upon departure, when the driver arrived to the school. If PHFs are found to be at 50F -130F without TPHC labeling, they are within the Department's right to voluntarily discard. The driver spoke with his management who indicated the food was prepared at 8:00 and left the facility at 9:30 above 135F. The food will be served at 12:00 today. Failure to maintain logs will result in the discarding of potentially hazardous foods in future inspections. The driver indicated that one of the heated Cambros was turned off. Keep equipment on during transport. - The driver did not have any alcohol swabs to sanitize his thermometer and was unable to properly probe foods and record logs accurately. Keep swab available and always directly prove foods upon departure and arrival. The driver measured at hot dog at 118F after I provided his an alcohol sway, but logged 145F. Maintain accurate logs. The cold foods (milk, pudding, sushi) were packed with an insufficient amount of ice and placed in plastic containers. Ensure cold foods are packed so that they are transported below 41F.
The department's words
CHSC 114000 I measured the following foods at unsafe temperatures: -Pepperoni pizza 41F -Hot dogs 118F -Sushi roll 52F -Whole milk 55F -Chocolate pudding 51F Potentially hazardous foods are required to be maintained below 41F or above 135F. Time as a public health control logs were not filled out to indicate the temperature of the foods upon departure, when the driver arrived to the school. If PHFs are found to be at 50F -130F without TPHC labeling, they are within the Department's right to voluntarily discard. The driver spoke with his management who indicated the food was prepared at 8:00 and left the facility at 9:30 above 135F. The food will be served at 12:00 today. Failure to maintain logs will result in the discarding of potentially hazardous foods in future inspections. The driver indicated that one of the heated Cambros was turned off. Keep equipment on during transport. - The driver did not have any alcohol swabs to sanitize his thermometer and was unable to properly probe foods and record logs accurately. Keep swab available and always directly prove foods upon departure and arrival. The driver measured at hot dog at 118F after I provided his an alcohol sway, but logged 145F. Maintain accurate logs. The cold foods (milk, pudding, sushi) were packed with an insufficient amount of ice and placed in plastic containers. Ensure cold foods are packed so that they are transported below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 13, 2017Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ravioli measured 50F in cooler bag. TPHC log is not filled out for the cold foods. Ensure both hot and cold food temperatures are logged. Maintain logs and standard operating procedures on site. School Foodies, the lunch provider was called to clarify what temperature the raviolis were upon drop off. The driver confirmed the temperature was 41F this morning at 945. Lunch is served from 1200-1245. Time tagging may not occur earlier than 845 due to the time lunch is served. A re-inspection is required.
The department's words
CHSC 114000 Ravioli measured 50F in cooler bag. TPHC log is not filled out for the cold foods. Ensure both hot and cold food temperatures are logged. Maintain logs and standard operating procedures on site. School Foodies, the lunch provider was called to clarify what temperature the raviolis were upon drop off. The driver confirmed the temperature was 41F this morning at 945. Lunch is served from 1200-1245. Time tagging may not occur earlier than 845 due to the time lunch is served. A re-inspection is required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
There was no soap in the dispenser at the kitchen hand sink. Maintain soap at all times. Corrected.
The department's words
CHSC 113953.2 There was no soap in the dispenser at the kitchen hand sink. Maintain soap at all times. Corrected.
EarlierSep 29, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
School lacks a certified food safety manager. Have one employee obtain the certification within 30 days.
The department's words
CHSC 113947.1 School lacks a certified food safety manager. Have one employee obtain the certification within 30 days.
The dishwasher is not dispensing the required 50ppm chlorine at the final rinse cycle. Do not use until repaired.
The department's words
CHSC 114099.7 The dishwasher is not dispensing the required 50ppm chlorine at the final rinse cycle. Do not use until repaired.
Two compartment prep sink lacks an air gap. Prep sinks must be indirectly plumbed. Correct within 30 days.
The department's words
CHSC 114193 Two compartment prep sink lacks an air gap. Prep sinks must be indirectly plumbed. Correct within 30 days.
Paint peeling from the ceiling above drain boards by dishwasher. Resurface and paint over with a high gloss white paint. Correct within 30 days.
The department's words
CHSC 114271 Paint peeling from the ceiling above drain boards by dishwasher. Resurface and paint over with a high gloss white paint. Correct within 30 days.
EarlierSep 27, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: - chili 108F - Pasta 113F - chicken Nuggets: 113F Potentially hazardous foods must be held above 135F or below 41F. Food was logged measuring 165F at 9:30. You must verify the temperature of the food received with a probe thermometer and log those temperatures.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: - chili 108F - Pasta 113F - chicken Nuggets: 113F Potentially hazardous foods must be held above 135F or below 41F. Food was logged measuring 165F at 9:30. You must verify the temperature of the food received with a probe thermometer and log those temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
School lacks a certified food safety manager. Have one employee obtain the certification within 30 days.
The department's words
CHSC 113947.1 School lacks a certified food safety manager. Have one employee obtain the certification within 30 days.
The dishwasher is not dispensing the required 50ppm chlorine at the final rinse cycle. Do not use until repaired.
The department's words
CHSC 114099.7 The dishwasher is not dispensing the required 50ppm chlorine at the final rinse cycle. Do not use until repaired.
Type I hood over gas range lacks the required fire suppression system. Contact the fire department for install instructions.
The department's words
CHSC 114149.1 Type I hood over gas range lacks the required fire suppression system. Contact the fire department for install instructions.
Hot hold oven exterior thermometer is not accurate. Repair or install a separate thermometer inside within 7 days.
The department's words
CHSC 114157 Hot hold oven exterior thermometer is not accurate. Repair or install a separate thermometer inside within 7 days.
Two compartment prep sink lacks an air gap. Prep sinks must be indirectly plumbed. Correct within 30 days.
The department's words
CHSC 114193 Two compartment prep sink lacks an air gap. Prep sinks must be indirectly plumbed. Correct within 30 days.
Show 2 more
Observed both volunteer lunch staff fail to wash hands prior to beginning lunch service. Always wash hands at the start of the shift. Corrected.
The department's words
CHSC 113953.3 Observed both volunteer lunch staff fail to wash hands prior to beginning lunch service. Always wash hands at the start of the shift. Corrected.
Paint peeling from the ceiling above drain boards by dishwasher. Resurface and paint over with a high gloss white paint. Correct within 30 days.
The department's words
CHSC 114271 Paint peeling from the ceiling above drain boards by dishwasher. Resurface and paint over with a high gloss white paint. Correct within 30 days.
EarlierJan 5, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
There is no certified food manager on staff. At least one employee must obtain this certification.
The department's words
CHSC 113947.1 There is no certified food manager on staff. At least one employee must obtain this certification.
School lacks a probe thermometer to monitor food temperatures.
The department's words
CHSC 114159 School lacks a probe thermometer to monitor food temperatures.
Corrected during the inspection
EarlierDec 17, 2015Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot dog and ravioli were measured at 105F in food warmer. School staff and driver are unable to verify food temperature upon delivery. All hot lunches were discarded due to temperature abuse. Potentially hazardous foods must remain at safe temperatures (below 41F or above 135F) and be monitored to ensure food is delivered at safe temperature.
The department's words
CHSC 113996 Hot dog and ravioli were measured at 105F in food warmer. School staff and driver are unable to verify food temperature upon delivery. All hot lunches were discarded due to temperature abuse. Potentially hazardous foods must remain at safe temperatures (below 41F or above 135F) and be monitored to ensure food is delivered at safe temperature.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
There is no certified food manager on staff. At least one employee must obtain this certification.
The department's words
CHSC 113947.1 There is no certified food manager on staff. At least one employee must obtain this certification.
School lacks a probe thermometer to monitor food temperatures.
The department's words
CHSC 114159 School lacks a probe thermometer to monitor food temperatures.
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
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Let St Patricks School know
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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.
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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 L11196.
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.