Marin County, CA

Local Kitchens Mill Valley

Name: Local Kitchens Mill Valley
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Mar 3, 2026 · View Map ↗ · Compare ↗

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No Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

Routine

Mar 3, 2026

No Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Mar 3, 2026 · Original Source

Routine

Apr 3, 2025

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Apr 3, 2025 · Original Source

Follow-Up

Mar 26, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed fried chicken (3 pieces) with temperature range of 110 - 119 degrees F. Chicken voluntarily discarded into the garbage. Maintain hot foods at or above 135 degrees F. No potentially hazardous foods in speed rack to left of the fryer. 4 drawer refrigerator: no food on right side. Service ticket has been generated. Refrigeration repair company coming tomorrow. Raw hamburger meat: 44 degrees F in left bottom drawer was relocated to the walk-in refrigerator. Fryer station prep refrigerator: sliced grape tomatoes: 41 degrees F: in compliance. Griddle/fryer station prep refrigerator: sliced tomatoes in top of unit: 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Submit video showing water at 41 degrees F or colder in right side of 4 drawer refrigerator.

Inspector’s notes

Fried chicken cooed above 1655 degrees F - in compliance. Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Mar 26, 2025 · Original Source

Routine

Mar 25, 2025

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Mar 25, 2025 · Original Source

Routine

Mar 24, 2025

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Observed major temperature violations of potentially hazardous foods in 4 drawer refrigerator under the griddles. ~ 8 oz of pork belly at 62 - 65 degrees F, marinated fully cooked chicken: 46 degrees F, ~ 2lbs. roasted chicken at 55 degrees F. Griddle/fryer station prep refrigerator: hummus: 47 degrees F, sliced tomatoes: 42 - 47 degrees F. Pizza/burrito prep refrigerator: grated cheddar cheese: 47 degrees F Fryer station: sliced grape tomatoes: 40 - 49 degrees F.. Tomatoes double stacked in insert pan. Don't double stack containers as this can lead to improper cold holding. Alto =-Shaam under fryer station prep refrigerator: pork and egg quiche: 127 - 129 degrees F (5 pieces). Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F and above. All potentially hazardous foods at 50 degrees F or above in refrigeration voluntarily discarded. Pork and egg quiche ( 5 pieces) voluntarily discarded.

Inspector’s notes

Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114004Food temperature

Official wording

Fried chicken cooked to 148 degrees F, 157 degrees F. Cook chicken to a minimum of 165 degrees F. Corrected onsite.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Mar 24, 2025 · Original Source

Follow-Up

Feb 26, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

2/26/24: Fryer station prep refrigerator: Diced mozzarella cheese: 44 degrees F, precut tempura shrimp made at 10:00 a.m. today observed at 45 degrees F. Lids flipped up. Keep lids closed during off peak hours to help maintain potentially hazardous foods at or below 41 degrees F in refrigeration Sushiroto prep refrierator:by front counter: Observed puddle of water under and in front of unit. Seven spice aioli in bottom of unti observed at 45: degrees F. Top inserts: crab: 37 degrees F - in compliance. One of insert pans in top of unit missing. Place insert pan in top of unit to assist with temperature control. Repair unit so it doesn't leak and adjust refrigerator so it maintains potentially hazardous foods at or below 41 degrees F. Prep refrigerator closest to the door: properlly cold holding potentially hazardous foods.

Inspector’s notes

Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Rive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m., and Friday from 8:00 a.m. – 12:00 p.m. The report may also be viewed at the facility upon request.

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Feb 26, 2024 · Original Source

Routine

Feb 21, 2024

Violation(s) Found

1 recorded violation

criticalCode CHSC 113996Food temperature

Official wording

Mozzarella cheese cut at ~ 9:30 a.m. today observed at 48 degrees F 4:43 p.m., cheddar cheese: 49 degrees F. Observed gaps at back area of top section of this prep refrigerator. Eliminate gaps to prevent cold air from escaping. Adjust gaps to prevent cold air form escaping. Adjust refrigerator to colder setting. Prep refrigerator closeset to te kitchen door: Open container of whole milk: 46 degrees F, 6 unopened half gallon containers of buttermilk observed at 50 - 54 degrees F. These buttermilk containers were dated Feb 21 . All 6 buttermilk containers were voluntarily discarded. Adjust unit to colder setting. Maintain potentially hazarodus foods at 41 degrees F or colder. Unopend contaniers of dairy shall be maintained at or below 45 degrees F. Steam table: Cheese sauce observed at 97 degrees F. This sauce was prepared at 9:07 a.m. today. Tomato soup observed at 115 degrees F, garlic and oil observed at 120 degrees F. 1 lb. of cheese sauce, ~ 2lb, tomato soup, and ~ 3 cups garlic and oil voluntarily discarded. Maintain potentially hazardous foods at 135 degrees F or above in ot holding units. Observed a few pieces of fried chicken siting on a tray on top of the Turbochef under the hood. Internal temperature of chicken observed at 143 degrees F. Fried chicken is kept up to three hours on top of Turbochef oven without temperature control. Best rpactice is to hold chicken and other potentially hazardous foods out of the danger zone (42- 134 degrees F) by using refrigeration or hot holding equipment. If using time only as a pulic health control, maintain written procedures and have them available to view during inspections, and label potentially hazarouds foods with the date and indciate the time that is four hours past the point in time when the food is removed from temperature control.