Routine
Apr 15, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 15, 2026 · Original Source
Marin County, CA
Pleasant Valley Elementary School
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Last inspected Apr 15, 2026 · View Map ↗ · Compare ↗
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
7 inspectionsRoutine
Nov 21, 2025
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Nov 21, 2025 · Original Source
Routine
May 9, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Hot dogs in warming cabinet measured at 119*F. All potentially hazardous foods shall be kept at 135 *F or above. Warming cabinet measured at least 135*F for top and bottom. Operator stated that hotdogs were reheated to 165 *F and completed reheating at around 10:30 AM before being stored in warming cabinet. Operator recommended to keep hot dogs in warming steam table and buns separate until ready to serve to students or warm the buns prior to assembling hot dogs to store in warming cabinets.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A green placard was issued.
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 temperatureOfficial record from Marin County Environmental Health Services, May 9, 2025 · Original Source
Routine
Dec 13, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Hot dogs in warming cabinet measured at 119*F. All potentially hazardous foods shall be kept at 135 *F or above. Warming cabinet measured at least 135*F for top and bottom. Operator stated that hotdogs were reheated to 165 *F and completed reheating at around 10:30 AM before being stored in warming cabinet. Operator recommended to keep hot dogs in warming steam table and buns separate until ready to serve to students or warm the buns prior to assembling hot dogs to store in warming cabinets.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A yellow placard was issued.
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 temperatureOfficial record from Marin County Environmental Health Services, Dec 13, 2024 · Original Source
Follow-Up
Apr 26, 2024
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 26, 2024 · Original Source
Routine
Apr 19, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed hot dogs at 119F and pepperoni pizza at 132F in warmer. Hot hold potentially hazardous food at 135F or above. Ensure food is reheated to 165F prior to hot holding. Food was reheated in oven and temped at 170F.
Inspector’s notes
Yellow (conditional) pass placard posted. Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
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 temperaturecriticalCode CHSC 114192Handwashing
Official wording
Both staff restrooms that the kitchen staff would use has water that reached 61F at its max (water was run for about 2 minutes). Water shall reach 100F at hand sinks. Repair water heater. If a new water heater is proposed, plan review is required. Prep sink hot water was at 114F at its maximum. 120F is required to properly sanitize/clean sink. Adjust water temperature. Comply in two weeks.
Inspector’s notes
Yellow (conditional) pass placard posted. Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Apr 19, 2024 · Original Source
Routine
Nov 29, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113947.1Food source and labeling
Official wording
Food manager certification expired. Sign up within 7 days and complete within 30 to avoid cost recovery fees. Email a copy to inspector.
Inspector’s notes
Green Placard Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Marin County Environmental Health Services, Nov 29, 2023 · Original Source
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