Follow-Up
Feb 19, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 19, 2026 · Original Source
Marin County, CA
Sol Food Mill Valley
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Last inspected Feb 19, 2026 · View Map ↗ · Compare ↗
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
4 inspectionsRoutine
Feb 18, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 18, 2026 · Original Source
Follow-Up
Feb 2, 2024
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Hot holding case temperature for top shelf temperature recorded above 135°F. Bottom shelf temperature recorded at 100°F. Discontinue use of bottom shelf until repaired and able to maintain temperature at 135°F or above. Contact district inspector once repaired. Cost recovery fees may apply.
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 temperatureminorCode CHSC 114192Handwashing
Official wording
First sink checked at beginning of the inspection was the hand wash sink in the back kitchen. Initial temperature was 59 degrees F, but did reach 100 degrees F after running it for a couple of minutes. All other sinks in the facility were checked only reached 59 degrees F. Employee unplugged and plugged hot water heater that is located outside. Hot water restored within a few minutes. Maintain hand wash sinks at 100 degrees F or hotter. Maintain all other sinks at 120 degrees F or hotter.
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
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, Feb 2, 2024 · Original Source
Routine
Jan 31, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Refrigerator # 1: Unopened milk containers observed at 47 - 48 degrees F, whole shell eggs: 40 degrees F, sliced Monterey jack cheese in prepackaged wrapping observed at 47 - 48 degrees F, plaintains made yesterday observed at 47 - 49 degrees F. Refrigerator # 2: chicken soup: 42 degrees F, chuletas marinitas: 42 degrees F. Refrigerator #3: temperatures okay. Saute prep refrigerator: raw meat: 43- 45 degrees F, whole shell eggs: 47 - 48 degrees F, raw pork: 43 degrees F, raw marinade pork chops: 46 degrees F, breaded shrimp: 45 degrees F. Hot holding unit: Whole chicken observed 110 -121 degrees F: finished cooking at 9:30 a.m. today, Pork ribs observed at 126 - 134 degrees F: finished cooking at 9:30 a.m. today. Chicken reheated to 172 degrees F. Prok ribs reheated to 165 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 114192Handwashing
Official wording
First sink checked at beginning of the inspection was the hand wash sink in the back kitchen. Initial temperature was 59 degrees F, but did reach 100 degrees F after running it for a couple of minutes. All other sinks in the facility were checked only reached 59 degrees F. Employee unplugged and plugged hot water heater that is located outside. Hot water restored within a few minutes. Maintain hand wash sinks at 100 degrees F or hotter. Maintain all other sinks at 120 degrees F or hotter.
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
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, Jan 31, 2024 · Original Source
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