At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 8, 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 Vallecito School's team
Is this your place?
Welcome, Vallecito School. We'll walk through this together, one item at a time. To log the fixes, claim Vallecito 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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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 · 25 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
LatestSep 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 8, 2026.
No violations listed in the data.
EarlierOct 31, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 11, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towels not kept in dispenser. Move paper towels to dispenser. Repeat violation.
The department's words
CHSC 113953.2 Paper towels not kept in dispenser. Move paper towels to dispenser. Repeat violation.
EarlierDec 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiple crates of food stacked outside of refrigeration. Ice packs were melted. Cream cheese, tuna, cheese sticks, and burritos at 51 F. Potentially hazardous foods must be cold held at 41 F or below. Moved to refrigeration immediately.
The department's words
CHSC 113996 Observed multiple crates of food stacked outside of refrigeration. Ice packs were melted. Cream cheese, tuna, cheese sticks, and burritos at 51 F. Potentially hazardous foods must be cold held at 41 F or below. Moved to refrigeration immediately.
EarlierMay 9, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tuna sandwiches, chicken wraps, and bagel cream cheese stored with melted ice packs. Chicken wrap measured 62 degrees F. Items delivered at 8AM at 41 degrees F. Potentially hazardous foods must be cold held at 41 degrees F or below. Foods moved to refrigeration. Store all potentially hazardous foods in refrigeration upon arrival.
The department's words
CHSC 113996 Observed tuna sandwiches, chicken wraps, and bagel cream cheese stored with melted ice packs. Chicken wrap measured 62 degrees F. Items delivered at 8AM at 41 degrees F. Potentially hazardous foods must be cold held at 41 degrees F or below. Foods moved to refrigeration. Store all potentially hazardous foods in refrigeration upon arrival.
EarlierFeb 2, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certification not available at time of inspection. Keep an updated food manager certification displayed on site at all times. Email a copy to inspector within 30 days.
The department's words
CHSC 113947.1 Food manager certification not available at time of inspection. Keep an updated food manager certification displayed on site at all times. Email a copy to inspector within 30 days.
EarlierFeb 16, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 30, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep paper towels in dispenser at all times.
The department's words
CHSC 113953.2 Keep paper towels in dispenser at all times.
EarlierMar 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Only food handler cards available on site. Per email on 1/24/22, a Certified Food Manager certification is required to be submitted within 30 days to avoid cost recovery fees. Email me a copy of Vallecito's Certified Food Manager certification within 7 days to avoid cost recovery fees since lunch coordinator is not on site at time of inspection. Maintain copy available on site as well.
The department's words
CHSC 113947.1 Only food handler cards available on site. Per email on 1/24/22, a Certified Food Manager certification is required to be submitted within 30 days to avoid cost recovery fees. Email me a copy of Vallecito's Certified Food Manager certification within 7 days to avoid cost recovery fees since lunch coordinator is not on site at time of inspection. Maintain copy available on site as well.
EarlierNov 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility has food handler card only. Provide a Certified Food Manager certification within 30 days - email me a copy and have available on site.
The department's words
CHSC 113947.1 Facility has food handler card only. Provide a Certified Food Manager certification within 30 days - email me a copy and have available on site.
EarlierFeb 3, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 24, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 4, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 16, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierMay 22, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 12, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sushi rolls at 50F and salad with cut vegetables at 48F in cold cambro. Observed bacon/cheese half potato 130-132F and chicken fingers at 130F in hot box. Observed cut melon on table at 49F out for service. Ensure potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. All food will be served with-in four hrs of last documented temperature recorded on log and will be allowed to be served.
The department's words
CHSC 113996 Observed sushi rolls at 50F and salad with cut vegetables at 48F in cold cambro. Observed bacon/cheese half potato 130-132F and chicken fingers at 130F in hot box. Observed cut melon on table at 49F out for service. Ensure potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. All food will be served with-in four hrs of last documented temperature recorded on log and will be allowed to be served.
EarlierApr 27, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 31, 2016Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 17, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 30, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cut melon at 47 F, reduce to 41 F or less.
The department's words
CHSC 113996 Cut melon at 47 F, reduce to 41 F or less.
Records show 7 am pack time, service time is 1145 am. If using time as a control food must be consumed within 4 hr.
The department's words
CHSC 114000 Records show 7 am pack time, service time is 1145 am. If using time as a control food must be consumed within 4 hr.
EarlierNov 25, 2014Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Upon arrival at 10:40 am, fish sticks/potato wedges were 118-123 F. Time/temp logs not filled, hot holding unit not on. Food Safety Manager [name] agreed the food was unsafe to eat and discarded it. Hot holding requirement is 135 F or above, make corrections by 11-25-14 recheck.
The department's words
CHSC 113996 Upon arrival at 10:40 am, fish sticks/potato wedges were 118-123 F. Time/temp logs not filled, hot holding unit not on. Food Safety Manager [name] agreed the food was unsafe to eat and discarded it. Hot holding requirement is 135 F or above, make corrections by 11-25-14 recheck.
Corrected during the inspection
EarlierNov 24, 2014Routine inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Upon arrival at 10:40 am, fish sticks/potato wedges were 118-123 F. Time/temp logs not filled, hot holding unit not on. Food Safety Manager [name] agreed the food was unsafe to eat and discarded it. Hot holding requirement is 135 F or above, make corrections by 11-25-14 recheck.
The department's words
CHSC 113996 Upon arrival at 10:40 am, fish sticks/potato wedges were 118-123 F. Time/temp logs not filled, hot holding unit not on. Food Safety Manager [name] agreed the food was unsafe to eat and discarded it. Hot holding requirement is 135 F or above, make corrections by 11-25-14 recheck.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 29, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Restock paper towel dispenser, keep stocked.
The department's words
CHSC 113953.2 Restock paper towel dispenser, keep stocked.
a. Cut melon at 45-49 deg. F, reduce to 41 or less. b. Chicken in salad and meat/cheese sandwiches both at 46 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 a. Cut melon at 45-49 deg. F, reduce to 41 or less. b. Chicken in salad and meat/cheese sandwiches both at 46 deg. F, reduce to 41 or less.
EarlierApr 4, 2014Follow-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.
EarlierMar 24, 2014Routine inspectionViolation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Stock paper towels at handwash sink
The department's words
CHSC 113953.2 Stock paper towels at handwash sink
a. Ensure all hot holding temps are above 135 deg. F, temps measured between 109 and 127. b. Ensure all cold holding temps are 41 deg. F or less, fruit measured at 43 deg. F.
The department's words
CHSC 113996 a. Ensure all hot holding temps are above 135 deg. F, temps measured between 109 and 127. b. Ensure all cold holding temps are 41 deg. F or less, fruit measured at 43 deg. F.
Increase hot water to 120 degrees F.
The department's words
CHSC 114192 Increase hot water to 120 degrees F.
Calibrate hot box display thermometer. External showing 150, thermometers placed inside reading 120.
The department's words
CHSC 114157 Calibrate hot box display thermometer. External showing 150, thermometers placed inside reading 120.
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 Vallecito School, you can:
Let Vallecito School know
Ask for the manager. Vallecito School can only fix what it knows about.
The department lists no phone for this place.
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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 Vallecito 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 L11181.
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.