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Marin County, CA

Venetia Valley Elementary School

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Last inspected Mar 17, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Routine

Mar 17, 2026

No Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Mar 17, 2026 · Original Source

Routine

Nov 6, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113947.1Food source and labeling

Official wording

Food safety manager certification expired. Per person in charge Kulwinder, she in in process of re-certifying and has signed up for class. Instructed to submit proof of registration to department within 7 business days.

Inspector’s notes

Green Placard issued at this time. 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 problems

Official record from Marin County Environmental Health Services, Nov 6, 2025 · Original Source

Routine

Mar 6, 2025

No Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Mar 6, 2025 · Original Source

Routine

Dec 5, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114192Water, plumbing, and sewage

Official wording

3-comp sink water reaches 109 F. 3-comp must reach 120 F. Email a video to inspector showing a thermometer in running water at 120 F. If violation persists, water heater may need to be upgraded.

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

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Marin County Environmental Health Services, Dec 5, 2024 · Original Source

Routine

May 14, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114195Food temperature

Official wording

Observed 115 degree F water at the 3-compartment sink. Water must reach 120 degrees F at this sink. Repair within 24 hours and provide video proof to inspector once complete.

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 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 14, 2024 · Original Source

Routine

Feb 2, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114192Food temperature

Official wording

3-compartment sink reaching 115 degrees F. Water must reach 120 degrees F at this sink. Temperature reached 120 degrees F after 20 minutes.

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 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, Feb 2, 2024 · Original Source

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