At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For A & W Root Beer's team
Is this your place?
Welcome, A & W Root Beer. We'll walk through this together, one item at a time. To log the fixes, claim A & W Root Beer first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim A & W Root BeerWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 11, 2026.
No violations listed in the data.
EarlierFeb 20, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Frozen raw beef patty observed to complete final cooking temperatures ranging from 141F to 151F from conveyor belt grill line. Beef patties were sent again into belt but did not reach adequate final cooking temperature once again. Time to stay in flame belt adjusted higher. Owner of facility appeared on site and explained method of preparation of raw frozen beef patties. Provide a standard operating procedure (SOP) to this department clarifying how raw beef is cooked and served. Send to this department for review and approval. At end of inspection final cooking temperatures of beef measured at 161F.
The department's words
CHSC 114004 Frozen raw beef patty observed to complete final cooking temperatures ranging from 141F to 151F from conveyor belt grill line. Beef patties were sent again into belt but did not reach adequate final cooking temperature once again. Time to stay in flame belt adjusted higher. Owner of facility appeared on site and explained method of preparation of raw frozen beef patties. Provide a standard operating procedure (SOP) to this department clarifying how raw beef is cooked and served. Send to this department for review and approval. At end of inspection final cooking temperatures of beef measured at 161F.
EarlierMar 4, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed Styrofoam hot dog holders. Styrofoam is banned in Marin County. Replace with compostable material.
The department's words
CHSC 114377 Observed Styrofoam hot dog holders. Styrofoam is banned in Marin County. Replace with compostable material.
EarlierApr 9, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed corn dogs at 85 degrees F on the counter, chili at 122 degrees F, chicken nuggets at 75 degrees F, fried fish at 110 degrees F, and fried chicken at 130 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chili unit temperature increased. all other items labeled with time as a public health control. Repeat violation.
The department's words
CHSC 113996 Observed corn dogs at 85 degrees F on the counter, chili at 122 degrees F, chicken nuggets at 75 degrees F, fried fish at 110 degrees F, and fried chicken at 130 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chili unit temperature increased. all other items labeled with time as a public health control. Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 9, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed corn dogs at 85 degrees F on the counter, chili at 122 degrees F, chicken nuggets at 75 degrees F, fried fish at 110 degrees F, and fried chicken at 130 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chili unit temperature increased. all other items labeled with time as a public health control. Repeat violation.
The department's words
CHSC 113996 Observed corn dogs at 85 degrees F on the counter, chili at 122 degrees F, chicken nuggets at 75 degrees F, fried fish at 110 degrees F, and fried chicken at 130 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chili unit temperature increased. all other items labeled with time as a public health control. Repeat violation.
Corrected during the inspection
EarlierJul 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked mushrooms and sliced cheese on the counter at room temperature. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Maintain time logs with the discard time for these items. If this log is not kept, facility may not use time as a public health control. The mushrooms were discarded.
The department's words
CHSC 113996 Observed cooked mushrooms and sliced cheese on the counter at room temperature. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Maintain time logs with the discard time for these items. If this log is not kept, facility may not use time as a public health control. The mushrooms were discarded.
EarlierDec 8, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In-use dishwasher measured at 0ppm Cl at final rinse. Operator changed sanitizer out and replaced with new one - measured at 0ppm Cl at end of inspection. Operator called Ecolab who will come today or tomorrow. Until repaired, use 3 compartment sink to wash-rinse-sanitize all dishes - do not use dishwasher until repaired.
The department's words
CHSC 114099.7 In-use dishwasher measured at 0ppm Cl at final rinse. Operator changed sanitizer out and replaced with new one - measured at 0ppm Cl at end of inspection. Operator called Ecolab who will come today or tomorrow. Until repaired, use 3 compartment sink to wash-rinse-sanitize all dishes - do not use dishwasher until repaired.
Corrected during the inspection
EarlierDec 1, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In-use dishwasher measured at 0ppm Cl at final rinse. Operator changed sanitizer out and replaced with new one - measured at 0ppm Cl at end of inspection. Operator called Ecolab who will come today or tomorrow. Until repaired, use 3 compartment sink to wash-rinse-sanitize all dishes - do not use dishwasher until repaired.
The department's words
CHSC 114099.7 In-use dishwasher measured at 0ppm Cl at final rinse. Operator changed sanitizer out and replaced with new one - measured at 0ppm Cl at end of inspection. Operator called Ecolab who will come today or tomorrow. Until repaired, use 3 compartment sink to wash-rinse-sanitize all dishes - do not use dishwasher until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher measured at 0-10ppm Cl, ran 2-3 times. Repair dishwasher to dispense minimum 50ppm Cl - do not use until repaired. Until repaired, use 3-step WASH-RINSE-SANITIZE (w/100 ppm Cl or 200 ppm quat. ammonia)-AIR DRY. Send photo of test strip verifying repair by 3/25/22.
The department's words
CHSC 114099.7 Dishwasher measured at 0-10ppm Cl, ran 2-3 times. Repair dishwasher to dispense minimum 50ppm Cl - do not use until repaired. Until repaired, use 3-step WASH-RINSE-SANITIZE (w/100 ppm Cl or 200 ppm quat. ammonia)-AIR DRY. Send photo of test strip verifying repair by 3/25/22.
EarlierAug 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed residue on inside of ice machine. Food contact surfaces shall be clean and sanitized. Clean and sanitize inside of ice machine.
The department's words
CHSC 114113 Observed residue on inside of ice machine. Food contact surfaces shall be clean and sanitized. Clean and sanitize inside of ice machine.
EarlierFeb 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Boxes of food stored directly on the floor in the walk-in freezer and refrigerator. Provide dunnage racks or other approved means of storing food at least 6 inches off the floor.
The department's words
CHSC 114047 Boxes of food stored directly on the floor in the walk-in freezer and refrigerator. Provide dunnage racks or other approved means of storing food at least 6 inches off the floor.
EarlierAug 14, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 31, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Repair soda water filtration system leak
The department's words
CHSC 114190 Repair soda water filtration system leak
EarlierDec 19, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Update Food Handler Certificates. Get employees whose certificates have expired recertified. Discard expired certificates and certificates of employees who no longer work here.
The department's words
CHSC 113948 Update Food Handler Certificates. Get employees whose certificates have expired recertified. Discard expired certificates and certificates of employees who no longer work here.
EarlierNov 15, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Food manager certification has expired. Renew certification and send me a copy within 30 days.
The department's words
CHSC 113947.1 Food manager certification has expired. Renew certification and send me a copy within 30 days.
Nieco grill not cooking hamburgers evenly. Half of the burger gets 145F other half cooks up to temp (155F). Conveyer belt speed adjusted. Hamburgers placed back on grill. Temperature is 155-160F.
The department's words
CHSC 114004 Nieco grill not cooking hamburgers evenly. Half of the burger gets 145F other half cooks up to temp (155F). Conveyer belt speed adjusted. Hamburgers placed back on grill. Temperature is 155-160F.
Corrected during the inspection
Raw chicken stored by cooked veggie burgers in prep fridge. Store raw food below ready to eat food to prevent contamination
The department's words
CHSC 113986 Raw chicken stored by cooked veggie burgers in prep fridge. Store raw food below ready to eat food to prevent contamination
Corrected during the inspection
Observed used wiping cloths on counter. Store wiping cloths in sanitizer bucket when not in use.
The department's words
CHSC 114185.1 Observed used wiping cloths on counter. Store wiping cloths in sanitizer bucket when not in use.
Floor tiles cracked near ice machine. Replace.
The department's words
CHSC 114268 Floor tiles cracked near ice machine. Replace.
EarlierNov 9, 2016Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Nieco grill not cooking hamburgers evenly. Half of the burger gets 145F other half cooks up to temp (155F). Conveyer belt speed adjusted. Hamburgers placed back on grill. Temperature is 155-160F.
The department's words
CHSC 114004 Nieco grill not cooking hamburgers evenly. Half of the burger gets 145F other half cooks up to temp (155F). Conveyer belt speed adjusted. Hamburgers placed back on grill. Temperature is 155-160F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food manager certification has expired. Renew certification and send me a copy within 30 days.
The department's words
CHSC 113947.1 Food manager certification has expired. Renew certification and send me a copy within 30 days.
Raw chicken stored by cooked veggie burgers in prep fridge. Store raw food below ready to eat food to prevent contamination
The department's words
CHSC 113986 Raw chicken stored by cooked veggie burgers in prep fridge. Store raw food below ready to eat food to prevent contamination
Observed used wiping cloths on counter. Store wiping cloths in sanitizer bucket when not in use.
The department's words
CHSC 114185.1 Observed used wiping cloths on counter. Store wiping cloths in sanitizer bucket when not in use.
Floor tiles cracked near ice machine. Replace.
The department's words
CHSC 114268 Floor tiles cracked near ice machine. Replace.
EarlierJan 19, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 13, 2016Routine inspectionViolation(s) Found
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked hamburger patty come off grill with a final cooking temperature of 164-130F. Nieco grill is used for cooking patties. Discussed with PIC to regularly check cooking temperatures and ensure all parts of the hamburger patty is fully cooked to 155F or higher. Nieco have been identified to have issues with uneven cooking temperatures due to carbon build up or varied conveyer belt speed. Hamburgers placed back on grill speed of conveyer adjusted and now final cook temp 166-170F.
The department's words
CHSC 114004 Observed cooked hamburger patty come off grill with a final cooking temperature of 164-130F. Nieco grill is used for cooking patties. Discussed with PIC to regularly check cooking temperatures and ensure all parts of the hamburger patty is fully cooked to 155F or higher. Nieco have been identified to have issues with uneven cooking temperatures due to carbon build up or varied conveyer belt speed. Hamburgers placed back on grill speed of conveyer adjusted and now final cook temp 166-170F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Observed expired food worker cards. Ensure to update all employee food worker cards. FMC expires in Feb 2016. Update FMC and email copy of cert. to inspector [email]
The department's words
CHSC 113948 Observed expired food worker cards. Ensure to update all employee food worker cards. FMC expires in Feb 2016. Update FMC and email copy of cert. to inspector [email]
Observed employee handle raw hamburger patty to place in grill then go to touch buns with same gloved hands. To prevent cross contamination ensure to immediately discard gloves and wash hands. Employee discarded gloves, washed hands, and provided tongs to place raw hamburgers on grill.
The department's words
CHSC 113953.3 Observed employee handle raw hamburger patty to place in grill then go to touch buns with same gloved hands. To prevent cross contamination ensure to immediately discard gloves and wash hands. Employee discarded gloves, washed hands, and provided tongs to place raw hamburgers on grill.
EarlierJan 5, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Please hang mops to air dry.
The department's words
CHSC 114178 Please hang mops to air dry.
Work on flooring/tile repair. Multiple tiles chipped/cracked. Especially base cove along walk-in & deep fryer.
The department's words
CHSC 114268 Work on flooring/tile repair. Multiple tiles chipped/cracked. Especially base cove along walk-in & deep fryer.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of A & W Root Beer, you can:
Let A & W Root Beer know
Ask for the manager. A & W Root Beer can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run A & W Root Beer?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10348.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.