Routine
Jun 11, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 11, 2026 · Original Source
Marin County, CA
The Village Italian Restaurant
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Last inspected Jun 11, 2026 · View Map ↗ · Compare ↗
No Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up
May 9, 2025
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
Inspector’s notes
No violations were found at the time of inspection. 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 114002Food temperature
Official wording
Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
Inspector’s notes
No violations were found at the time of inspection. 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
May 8, 2025
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
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 temperaturecriticalCode CHSC 114002Food temperature
Official wording
Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
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 8, 2025 · Original Source
Follow-Up
Feb 6, 2024
Only Minor Violation(s) Found
4 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the cold holding unit, diced chicken internal temperature readings were at 50F and 49F, penne pasta 51F, fetuccine 53F, spaguetti 52F, and cut tomatoes 46F. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Inspector’s notes
A second follow-up inspection will take place on February 8, 2024.
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 114002Food temperature
Official wording
In the walk-in refrigerator, in four containers with cooked pasta, the internal temperature readings were at 46F and 45F, and cooked eggplant at 45F. According to the person in charge, he stated that the food was prepared last night (01/31/2024), and it was cooled around 7:00 p.m. [CA] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Inspector’s notes
A second follow-up inspection will take place on February 8, 2024.
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 114002.1Food temperature
Official wording
In the walk-in refrigerator, in three containers with cooked pasta, the temperature readings were at 45F and 44F in different parts of the food, and the lasagna internal temperature reading was at 45F. According to the owner, the foods mentioned above were cooked and cooled the night before (02/05/2024). [CA] Food that is cooked and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Inspector’s notes
A second follow-up inspection will take place on February 8, 2024.
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 114175Food temperature
Official wording
The ambient temperature of the walk-in refrigerator was measured at 45F and 44F, and the two-door reach-in unit at 47F and 45F. [CA] Repair or adjust the refrigeration units. Transfer all potentially hazardous foods to a holding unit that can maintain the required tempertures of 41F or below.
Inspector’s notes
A second follow-up inspection will take place on February 8, 2024.
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, Feb 6, 2024 · Original Source
Routine
Feb 1, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the cold holding unit, diced chicken internal temperature readings were at 50F and 49F, penne pasta 51F, fetuccine 53F, spaguetti 52F, and cut tomatoes 46F. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
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.”
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
In the walk-in refrigerator, in four containers with cooked pasta, the internal temperature readings were at 46F and 45F, and cooked eggplant at 45F. According to the person in charge, he stated that the food was prepared last night (01/31/2024), and it was cooled around 7:00 p.m. [CA] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
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.”
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, Feb 1, 2024 · Original Source