Routine
Mar 11, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 11, 2026 · Original Source
Marin County, CA
Scott Valley Grill
[Object Object]
Last inspected Mar 11, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
Get the next inspection, free.
We'll email you when Scott Valley Grill has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Aug 27, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Salad prep refrigerator: chicken breast cooked yesterday observed at 43-44 degrees F in refrigerator drawer. Sandwich prep refrigerator: grated mozzarella: 50 degrees F, feta cheese: 43 degrees F - both in upper section. Drawer: cheddar cheese: 54 degrees F, Swiss cheese: 56 degrees F. ~ 3 cups mozzarella, ~1/2 lb. cheddar cheese, ~ 1/4 lb. Swiss cheese voluntarily discarded into the compost container. Pasta made yesterday observed at 51 - 60 degrees F in different drawer. ~1/2 lb. elbow macaroni voluntarily discarded into the compost container. one door True refrigerator: goat cheese: 44 degrees F, open bag of grated mozzarella cheese: 54 degrees F. ~1 lb. of grated mozzarella voluntarily discarded into the compost container. Thousand Island dressing: 46 degrees F.
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
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, Aug 27, 2025 · Original Source
Routine
Jul 11, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Salad prep refrigerator ( across from char-broiler and fryer): observed major temperature violations in this unit. Unit is set at coldest setting. Requested owner to contact refrigerator repair company. Repair person is coming tomorrow at 7 a.m.. Remove all potentially hazardous food from this refrigerator/ Temperatures of potentially hazardous foods in upper portion of unit: feta: 56 degrees F (`1.5 cups), grated mozzarella: 53 - 56 degrees F: (~ 1.5 lbs), whole mozzarella: 47 degrees F, tzatziki: 57 degrees S (~1 pint), cooked eggplant: 55 degrees F (~ 1/2 cup.) lower portion: white turkey: 47 degrees F, dark meat turkey: 55 - 57 degrees F (~2lbs), cooked elbows made yesterday: 62 degrees F (1.5 lbs), fruit salad with cantaloupe: and watermelon: 53 degrees F (~ 2lbs), couscous: 50 degrees F (~1.5 lbs), cooked eggplant: 51 degrees F (~1/2 cup), cooked mushroom sauce: 52 degrees F (~1/2 cup), roasted bell peppers: 57 degrees F (1/2 cup), All potentially hazardous foods at 50 degrees F or above in the salad prep refrigerator were discarded. Remove all potentially hazardous food from this prep refrigerator. Wild rice (67 degrees F) in the bottom of this unit also discarded. Potentially hazardous foods from this prep refrigerator were across from char-broiler were placed in ice around insert pans. prep refrigerator on far left: top of unit: feta: 51 degrees F (~ 1cup), sliced tomatoes: 47 degrees F, hummus: 51 degrees F (~1 pt.). Bottom of this prep refrigerator: cooked chicken: 46 degrees F at 4:00 p.m. (made at 11 am today), cooked beets: 51 degrees F (~3 lbs), goat cheese: 48 degrees F. One door True refrigerator: grated mozzarella in open bag: 47 degrees F, open block of cheddar: 49 degrees F.
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
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 114002Food temperature
Official wording
Observed cooked rice in plastic container that was ~ 8 deep with rice at 111 degrees F at 2:35 p.m. Rice was transferred to shallow metal pan and loosely covered with aluminum foil. Rice observed at 95 degrees F at 5:00 p.m. and loosely covered with aluminum foil . Eggplant in deep plastic container observed at 157 degrees F at 2:40 pm.. Eggplant was transferred to shallow metal pan and loosely covered with aluminum foil at 2:40 p.m.. Observed aluminum trays with beef and rice on dining room table at beginning of inspection. These trays of food were still sitting on the table at 5:00 p.m. Beef and rice in one was 101 degrees F(rice and beef: 92 degrees F.) Second tray: rice and beef: 95 degrees F, third tray: rice: 101 degrees F, beef: 96 degrees F. Two customers came to pick up these trays of food on dining room table. One tray (4th tray) picked up before checking temperature. Per owner, these trays of food were cooling prior to pick up from customers. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees fF within two hours and from 70 degrees F to 41 degrees F within 4 hours. Keep potentially hazardous foods at 135 degrees F or hotter or 41 degrees F or colder that customers are taking to-go. Trays of to-go food reheated to 165 degrees F and above.
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
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, Jul 11, 2024 · Original Source
More restaurants nearby
Only Minor Violation(s) Found
Ross Elementary School
Ross · Marin County, CA
No Violation(s) Found
Davidson Middle School
San Rafael · Marin County, CA
Only Minor Violation(s) Found
Miller Creek Middle School
San Rafael · Marin County, CA
No Violation(s) Found
Sun Valley Elementary School
San Rafael · Marin County, CA