Marin County, CA

Old Mill School

Name: Old Mill School
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected May 5, 2026 · View Map ↗ · Compare ↗

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Only Minor 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

6 inspections

Routine

May 5, 2026

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, May 5, 2026 · Original Source

Routine

Jan 6, 2026

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Jan 6, 2026 · Original Source

Routine

May 21, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Internal temperature of yogurt parfait observed at 51 degrees F. Internal temperature of chicken teriyaki observed at 130 degrees F. 1% milks that were left out on the outside table ranged from 44.4 degrees F - 48.7 degrees F. Maintain potentially hazardous foods at or below 41 degrees F, except milk can be maintained at or below 45 degrees F. Maintain hot foods at or above 135 degrees F. Yogurt parfait with blueberries voluntarily discarded into the garbage. Chicken teriyaki was discarded into the compost container.

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

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, May 21, 2025 · Original Source

Routine

Dec 3, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Internal temperature of hot dog in hot holding unit: 132 degrees F. Internal temperature of fried rice: 132 degrees F.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Dec 3, 2024 · Original Source

Routine

May 22, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114381Permits, training, and postings

Official wording

Permit not posted. Post permit in a conspicuous area.

Inspector’s notes

No comments from inspector

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Marin County Environmental Health Services, May 22, 2024 · Original Source

Routine

Feb 27, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

The Lunchmaster arrived in front of the school at 9:04 a.m.. Observed driver open the van, unload food from the van, and place food into the ot holding unit and refrigerators. Driver then packed containers back into the van and got his probe thermometer. Driver wiped probe thermomter with alcohol pad and checked a burritio. Driver also checked a chicken teriyaki and a carton of milk. Checked same foods as the driver. Temperatures were as follows: burrito: 135 degrees F, chicken teriyaki : 42 degrees F, and milk:41 degrees F. Also checked spaghetti: 121 degrees F. Spaghetti was checked first when driver placed it into the hot holding unit in the school kitchen. Hot foods shall arrive at 135 degrees F. Driver column of yellow copy of The Lunchamster log has 92 degrees F for temperature of chicken enchiladas with pm circled. Big kahuna tuna wrap has temperature 920 under temperature of driver column , and fruit has temperature of 9.10. Nonfat chocolate milk is on the row above fruit, and this may be a data entry error. A second log on white paper was in the office. Black bean and veggie burrito had temperature of 148 degrees F and time of 9:20 under driver column. Bagel kit had temp. of 38 degrees F at 9:20 a.m. and 1% milk had temperature of 39 degrees F on driver's column. Didn't see driver enter any of these times or temperatures onto this log. Ensure that accurate times and temperatured aer recorded onto Lunch Individual Delivery Report. and yeloow form( title of form not observed.)