At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Cove School?
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 114101.a CHSC 114101.aHow 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
For The Cove School's team
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Follow the steps for each item, with the rule beside it.
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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 · 21 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
LatestMay 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114101.a
The department's words
Code CHSC 114101.a
EarlierDec 17, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3 compartment sink measured at 114 *F and then dropped down to 80 *F. Hot water at 3 compartment sink shall be measured at minimum 120 *F. Repair 3 compartment sink to provide hot water at 120 *F.
The department's words
CHSC 114192 Hot water at 3 compartment sink measured at 114 *F and then dropped down to 80 *F. Hot water at 3 compartment sink shall be measured at minimum 120 *F. Repair 3 compartment sink to provide hot water at 120 *F.
EarlierMay 22, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Three-compartment sink faucets reached 119 degrees F. Food prep sink reach 118 degrees F. Provide a minimum of 120 degrees F water at both sinks.
The department's words
CHSC 114192 Three-compartment sink faucets reached 119 degrees F. Food prep sink reach 118 degrees F. Provide a minimum of 120 degrees F water at both sinks.
EarlierDec 18, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Individual cream cheese package observed at 53 degrees F with infrared thermometer. Internal temperature of this cream cheese is 45 degrees F.
The department's words
CHSC 113996 Individual cream cheese package observed at 53 degrees F with infrared thermometer. Internal temperature of this cream cheese is 45 degrees F.
EarlierMay 20, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink lacking paper towels in its dispenser/ keep dispenser stocked at all times.
The department's words
CHSC 113953.2 Hand wash sink lacking paper towels in its dispenser/ keep dispenser stocked at all times.
EarlierNov 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Vendor for school lunches LunchMaster delivers food cold at around 39-40°F and reheats food in Metro C537-HLFS-4 to hot hold unitl lunch service. Observed no recording of temperatures of food before service. Food recorded at around 157-158°F at time of inspection. / Food must be reheated from 41-165°F for at least 15 seconds within 2 hours in a unit designed for reheating food. Logs of reheating temperature must be kept to verify food has been properly reheated for hot holding at 135°F or above.
The department's words
CHSC 114016 Vendor for school lunches LunchMaster delivers food cold at around 39-40°F and reheats food in Metro C537-HLFS-4 to hot hold unitl lunch service. Observed no recording of temperatures of food before service. Food recorded at around 157-158°F at time of inspection. / Food must be reheated from 41-165°F for at least 15 seconds within 2 hours in a unit designed for reheating food. Logs of reheating temperature must be kept to verify food has been properly reheated for hot holding at 135°F or above.
EarlierMay 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
3rd party lunch vendor delivers food around 11:00AM with hot lunches recorded around 112°F. Logs from vendors records time and temperature when leaving the warehouse at around 7:00AM and at around 166°F. No time and temperature logs recorded in between the above listed times. / Discard out of temperature foods. Food must be hot held at 135°F or above.
The department's words
CHSC 113996 3rd party lunch vendor delivers food around 11:00AM with hot lunches recorded around 112°F. Logs from vendors records time and temperature when leaving the warehouse at around 7:00AM and at around 166°F. No time and temperature logs recorded in between the above listed times. / Discard out of temperature foods. Food must be hot held at 135°F or above.
EarlierNov 10, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cream cheese spread and string cheese left on table top with unfrozen ice packs left on top of said lunches. Temperature for one of the string cheeses was recorded around 56°F. Lunch was delivered around 1055 hours. / Ensure food is cold held at 41°F or below. Keep food in refrigeration for cold holding. Food must be discarded at 1455 hours today.
The department's words
CHSC 113996 Observed cream cheese spread and string cheese left on table top with unfrozen ice packs left on top of said lunches. Temperature for one of the string cheeses was recorded around 56°F. Lunch was delivered around 1055 hours. / Ensure food is cold held at 41°F or below. Keep food in refrigeration for cold holding. Food must be discarded at 1455 hours today.
EarlierApr 30, 2021Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Handwash sink automatically mixes water roecrded at around 112-114F. / Adjust handwash sink to provide 100-108F hot water.
The department's words
CHSC 113953.c Handwash sink automatically mixes water roecrded at around 112-114F. / Adjust handwash sink to provide 100-108F hot water.
EarlierSep 23, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3-comp sink and food prep sink recorded at around 116F at time of inspection. / Repair hot water heater to provide at least 120F hot water.
The department's words
CHSC 114192 Hot water at 3-comp sink and food prep sink recorded at around 116F at time of inspection. / Repair hot water heater to provide at least 120F hot water.
EarlierDec 19, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels available in the dispenser at the kitchen hand wash sink. Paper towel roll is provided on shelf above three compartment sink. Provide paper towels in the paper towel dispenser. Minimal soap was available at the hand wash sink, refill immediately.
The department's words
CHSC 113953.2 No paper towels available in the dispenser at the kitchen hand wash sink. Paper towel roll is provided on shelf above three compartment sink. Provide paper towels in the paper towel dispenser. Minimal soap was available at the hand wash sink, refill immediately.
EarlierOct 3, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Post permit in conspicuous area, such as the front office. Permit is in the kitchen.
The department's words
CHSC 114381 Post permit in conspicuous area, such as the front office. Permit is in the kitchen.
Post sign informing consumers that the most recent inspection report is available to view upon request in a conspicuous area. Sign is in middle of kitchen. Sign can be posted in the office or in area where children pick up their food. Most recent inspection report not available to view. Maintain copy of most recent inspection report onsite.
The department's words
CHSC 113725.1 Post sign informing consumers that the most recent inspection report is available to view upon request in a conspicuous area. Sign is in middle of kitchen. Sign can be posted in the office or in area where children pick up their food. Most recent inspection report not available to view. Maintain copy of most recent inspection report onsite.
Replace missing refuse bin lid.
The department's words
CHSC 114245.1 Replace missing refuse bin lid.
EarlierMar 22, 2018Routine inspectionGreen placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The dishwasher did not dispense any measurable level of sanitizer at the final rinse. 50 ppm is required. The sanitizer bottle was replaced.
The department's words
CHSC 114099.7 The dishwasher did not dispense any measurable level of sanitizer at the final rinse. 50 ppm is required. The sanitizer bottle was replaced.
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
Several stainless steel lunch trays were observed encrusted with food residues. Ensure dishwasher methods are sufficient to remove food and grease. Trays were re-washed.
The department's words
CHSC 114115 Several stainless steel lunch trays were observed encrusted with food residues. Ensure dishwasher methods are sufficient to remove food and grease. Trays were re-washed.
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)
The hand sink dispensed hot water at 135F. This sink must dispense water at 100F-108F. This has been a reoccurring violation. Replace the mixer valve under the sink.
The department's words
CHSC 113953.c The hand sink dispensed hot water at 135F. This sink must dispense water at 100F-108F. This has been a reoccurring violation. Replace the mixer valve under the sink.
Volunteers dispense lunch in addition to employees from Good Earth who dispense hot foods. There is not any one person designated in charge. Please assign a person in charge to be on site and responsible for the operation of the lunch service.
The department's words
CHSC 113945 Volunteers dispense lunch in addition to employees from Good Earth who dispense hot foods. There is not any one person designated in charge. Please assign a person in charge to be on site and responsible for the operation of the lunch service.
EarlierOct 24, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
a. Paper towels were not provided at the designated hand sink. Maintain dispensers full. Corrected. b. Paper towels and soap are provided at the food prep sink. Do not use food prep sinks for hand washing.
The department's words
CHSC 113953.2 a. Paper towels were not provided at the designated hand sink. Maintain dispensers full. Corrected. b. Paper towels and soap are provided at the food prep sink. Do not use food prep sinks for hand washing.
Restrooms for staff lack the required hand washing signage. Post the provided signage.
The department's words
CHSC 113953.5 Restrooms for staff lack the required hand washing signage. Post the provided signage.
EarlierMay 24, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cut tomatoes measured 49F and were not listed on the Time as a Public Health Control logs provided by Good Earth. If TPHC logs are not maintained, PHFs are required to be maintained below 41F or above 135F.
The department's words
CHSC 114000 Cut tomatoes measured 49F and were not listed on the Time as a Public Health Control logs provided by Good Earth. If TPHC logs are not maintained, PHFs are required to be maintained below 41F or above 135F.
Hand sink in kitchen dispenses water at 135F and is not readily adjustable. Maintain water between 100F and 108F. Corrected. Repeat violation.
The department's words
CHSC 114192 Hand sink in kitchen dispenses water at 135F and is not readily adjustable. Maintain water between 100F and 108F. Corrected. Repeat violation.
EarlierSep 21, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Hamburgers in Cambro measured 122F. Food handlers measured hamburgers at 158F at 9:30AM. Maintain potentially hazardous foods above 135F or below 41F. Hamburgers were reheated to 165F prior to hot holding at 135F. If foods arrive several hours before lunch time, maintain them hot in the oven or cold in the refrigerator.
The department's words
CHSC 113996 Hamburgers in Cambro measured 122F. Food handlers measured hamburgers at 158F at 9:30AM. Maintain potentially hazardous foods above 135F or below 41F. Hamburgers were reheated to 165F prior to hot holding at 135F. If foods arrive several hours before lunch time, maintain them hot in the oven or cold in the refrigerator.
Purchase sanitizer testing strips for quaternary ammonia. When testing, dishwasher must test 50 ppm chorine and the 3 compartment sink must contain 200 ppm quaternary ammonia.
The department's words
CHSC 114107 Purchase sanitizer testing strips for quaternary ammonia. When testing, dishwasher must test 50 ppm chorine and the 3 compartment sink must contain 200 ppm quaternary ammonia.
The rear door is left open. Keep the door shut to exclude vermin from entering.
The department's words
CHSC 114259 The rear door is left open. Keep the door shut to exclude vermin from entering.
A new dishwasher was installed without approval. Submit specification sheets for the unit and a hot water demand worksheet.
The department's words
CHSC 114380 A new dishwasher was installed without approval. Submit specification sheets for the unit and a hot water demand worksheet.
EarlierApr 7, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Cut cantaloupe measured 49F. Potentially hazardous foods must be stored below 41F or above 135F. Ensure foods are received at safe temperatures.
The department's words
CHSC 113996 Cut cantaloupe measured 49F. Potentially hazardous foods must be stored below 41F or above 135F. Ensure foods are received at safe temperatures.
Hand sink dispensed water at 118F. Sink must dispense water at 100F to 108F when the temperature is not readily adjustable by the user. Corrected. Water measures 102F.
The department's words
CHSC 114192 Hand sink dispensed water at 118F. Sink must dispense water at 100F to 108F when the temperature is not readily adjustable by the user. Corrected. Water measures 102F.
Packaged food is being served on plywood. Wood is not permitted for use in food facilities. Remove today. This is a repeat violation.
The department's words
CHSC 114130.1 Packaged food is being served on plywood. Wood is not permitted for use in food facilities. Remove today. This is a repeat violation.
EarlierDec 17, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Paper towels not provided in dispenser at kitchen hand sink.
The department's words
CHSC 113953.2 Paper towels not provided in dispenser at kitchen hand sink.
Corrected during the inspection
Kitchen hand sink does not allow for user to adjust water temperature. Water measured 125F. Water is required to remain between 100-108F when temperature cannot be readily adjusted. Corrected
The department's words
CHSC 114192 Kitchen hand sink does not allow for user to adjust water temperature. Water measured 125F. Water is required to remain between 100-108F when temperature cannot be readily adjusted. Corrected
Plywood used as a display platform in front cooler/warmer units. Discontinue use.
The department's words
CHSC 114132 Plywood used as a display platform in front cooler/warmer units. Discontinue use.
EarlierMay 20, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 20, 2015Routine inspectionGreen placard
No violations listed in the data.
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 The Cove School, you can:
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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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14142.
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.