SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Vivalon Healthy Aging Center last inspected?
The most recent inspection on record was on Sep 18, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jan 2, 2024 to Sep 18, 2026.
Has Vivalon Healthy Aging Center ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 2, 2024.
The Full Inspection History
4 inspections
Routine
Sep 18, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Facility maintenance
Official Wording
Observed sandwiches in the serving refrigeration area put out at 11AM holding at 50-52 F. Potentially hazardous foods must be cold held at 41 F or below. Keep sandwiches covered. If issue persists, repair refrigerator.
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
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Marin County Environmental Health Services, Sep 18, 2026 · Original Source
Routine
Dec 19, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114095Cleaning and sanitizing
Official Wording
Observed lack of heat test strips for the dishwasher. Test strips are required to test the dishwasher. Obtain and use.
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
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Marin County Environmental Health Services, Dec 19, 2025 · Original Source
Routine
Sep 4, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114107Food temperature
Official Wording
Facility lacks high temperature test strips for dishwasher. Ensure to obtain test strips for dishwasher. Discussed with person in charge.
Inspector’s Notes
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 report or ask the food facility for the inspection report. 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.
Official record from Marin County Environmental Health Services, Sep 4, 2024 · Original Source
Routine
Jan 2, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114107Food temperature
Official Wording
Facility lacks high temperature test strips for dishwasher. Ensure to obtain test strips and keep them onsite at all times. Discussed with person in charge.
Inspector’s Notes
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 report or ask the food facility for the inspection report. 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.