At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Acqua Hotel?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 27, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water for sinks in kitchen recorded at 86°F at time of inspection. Water heater had been turned off. / Restore hot water to 120°F at all sinks, with handwashing sinks at 100-108°F.
The department's words
CHSC 114192 Hot water for sinks in kitchen recorded at 86°F at time of inspection. Water heater had been turned off. / Restore hot water to 120°F at all sinks, with handwashing sinks at 100-108°F.
EarlierMar 23, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Waffle batter observed at 72 degrees F at 9:15 a.m.. Waffle batter was made at 6:55 a.m. today, per PIC, Label waffle batter with date and clearly indicate when when waffle batter shall be discarded. Once removed from temperature control, potentially hazardous foods shall be used or discarded within four hours. Discard waffle batter by 10:55 a.m..
The department's words
CHSC 113996 Waffle batter observed at 72 degrees F at 9:15 a.m.. Waffle batter was made at 6:55 a.m. today, per PIC, Label waffle batter with date and clearly indicate when when waffle batter shall be discarded. Once removed from temperature control, potentially hazardous foods shall be used or discarded within four hours. Discard waffle batter by 10:55 a.m..
EarlierDec 29, 2021Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed frittata in chafing dish at 131 degrees F with heat source below chafing dish. Observed sliced melons (cantaloupe, honeydew, and watermelon) at 58-59 degrees F. Maintain potentially hazardous foods, such as melons, at or below 41 degrees F. Per C.F.M., food is set out for breakfast from 7 - 10 a.m.. If using time only as a public health control, you must maintain written procedures and must indicate the date and time potentially hazardous foods shall be discarded. Time as a public health control written procedures document provided. Complete this form or similar written procedure for potentially hazardous foods that use time only as a public health control by 12/29/21. Time/temperature control handouts provided in English and Spanish. Self-service area in lobby: half and half in carafe: 44 degrees F and 2% milk: in carafe: 45 degrees F. Maintain both at or below 41 degrees F. 12/29/21: Scrambled eggs observed at 151-159 degrees F - in compliance. No other hot foods left. Sliced cantaloupe: 60 degrees F, honeydew: 48 degrees F, , and watermelon: 45 degrees F. Melons were sliced at 7:00 a.m .today. and placed in self-service area at approximately 7:10 a.m. .Sliced melons are thrown out by 10:30 a.m.. See 12/22/21 # 7 report regarding requirement for time as a public health control measure. Submit written procedure by 1/3/22. Failure to submit document by this date will result in a case being opened and cost recovery fees being charged. Cost recovery fee is $207.00 per hour. Waffle batters (plain and blueberry) made at 6:45 a.m. today were both 70 degrees F at 10:00 a.m.. Include waffle batter in written procedure for time as a public health control measure. Sliced fruit, hardboiled eggs, and waffle batters all discarded by 10:10 a.m..
The department's words
CHSC 113996 Observed frittata in chafing dish at 131 degrees F with heat source below chafing dish. Observed sliced melons (cantaloupe, honeydew, and watermelon) at 58-59 degrees F. Maintain potentially hazardous foods, such as melons, at or below 41 degrees F. Per C.F.M., food is set out for breakfast from 7 - 10 a.m.. If using time only as a public health control, you must maintain written procedures and must indicate the date and time potentially hazardous foods shall be discarded. Time as a public health control written procedures document provided. Complete this form or similar written procedure for potentially hazardous foods that use time only as a public health control by 12/29/21. Time/temperature control handouts provided in English and Spanish. Self-service area in lobby: half and half in carafe: 44 degrees F and 2% milk: in carafe: 45 degrees F. Maintain both at or below 41 degrees F. 12/29/21: Scrambled eggs observed at 151-159 degrees F - in compliance. No other hot foods left. Sliced cantaloupe: 60 degrees F, honeydew: 48 degrees F, , and watermelon: 45 degrees F. Melons were sliced at 7:00 a.m .today. and placed in self-service area at approximately 7:10 a.m. .Sliced melons are thrown out by 10:30 a.m.. See 12/22/21 # 7 report regarding requirement for time as a public health control measure. Submit written procedure by 1/3/22. Failure to submit document by this date will result in a case being opened and cost recovery fees being charged. Cost recovery fee is $207.00 per hour. Waffle batters (plain and blueberry) made at 6:45 a.m. today were both 70 degrees F at 10:00 a.m.. Include waffle batter in written procedure for time as a public health control measure. Sliced fruit, hardboiled eggs, and waffle batters all discarded by 10:10 a.m..
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 22, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed frittata in chafing dish at 131 degrees F with heat source below chafing dish. Observed sliced melons (cantaloupe, honeydew, and watermelon) at 58-59 degrees F. Maintain potentially hazardous foods, such as melons, at or below 41 degrees F. Per C.F.M., food is set out for breakfast from 7 - 10 a.m.. If using time only as a public health control, you must maintain written procedures and must indicate the date and time potentially hazardous foods shall be discarded. Time as a public health control written procedures document provided. Complete this form or similar written procedure for potentially hazardous foods that use time only as a public health control by 12/29/21. Time/temperature control handouts provided in English and Spanish. Self-service area in lobby: half and half in carafe: 44 degrees F and 2% milk: in carafe: 45 degrees F. Maintain both at or below 41 degrees F.
The department's words
CHSC 113996 Observed frittata in chafing dish at 131 degrees F with heat source below chafing dish. Observed sliced melons (cantaloupe, honeydew, and watermelon) at 58-59 degrees F. Maintain potentially hazardous foods, such as melons, at or below 41 degrees F. Per C.F.M., food is set out for breakfast from 7 - 10 a.m.. If using time only as a public health control, you must maintain written procedures and must indicate the date and time potentially hazardous foods shall be discarded. Time as a public health control written procedures document provided. Complete this form or similar written procedure for potentially hazardous foods that use time only as a public health control by 12/29/21. Time/temperature control handouts provided in English and Spanish. Self-service area in lobby: half and half in carafe: 44 degrees F and 2% milk: in carafe: 45 degrees F. Maintain both at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 3, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No sanitizer at final rinse of the dishwasher in upstairs kitchen. Discontinue utilizing this dishwasher until it is capable of providing a minimum of 50 ppm chlorine at the final rinse.
The department's words
CHSC 114099.7 No sanitizer at final rinse of the dishwasher in upstairs kitchen. Discontinue utilizing this dishwasher until it is capable of providing a minimum of 50 ppm chlorine at the final rinse.
Corrected during the inspection
Provide chlorine sanitizer test strips.
The department's words
CHSC 114107 Provide chlorine sanitizer test strips.
EarlierNov 30, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 24, 2020Routine inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at final rinse of the dishwasher in upstairs kitchen. Discontinue utilizing this dishwasher until it is capable of providing a minimum of 50 ppm chlorine at the final rinse.
The department's words
CHSC 114099.7 No sanitizer at final rinse of the dishwasher in upstairs kitchen. Discontinue utilizing this dishwasher until it is capable of providing a minimum of 50 ppm chlorine at the final rinse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler card for 1 employee was expired. / Obtain valid copy within 30 days from 1/7/20.
The department's words
CHSC 113948 Food handler card for 1 employee was expired. / Obtain valid copy within 30 days from 1/7/20.
EarlierAug 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierAug 1, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed mold in the ice machine. Clean it regularly. All food contact surfaces shall be cleaned as required. Wash-Rinse-Sanitize: contact with 100ppm chlorine solution for 30 seconds.
The department's words
CHSC 114113 Observed mold in the ice machine. Clean it regularly. All food contact surfaces shall be cleaned as required. Wash-Rinse-Sanitize: contact with 100ppm chlorine solution for 30 seconds.
Always store in-use wiping cloths in sanitizing solution. Observed in-use cloths were on the food prep counter.
The department's words
CHSC 114185.1 Always store in-use wiping cloths in sanitizing solution. Observed in-use cloths were on the food prep counter.
Observed no lids covered on the trash bins. Maintain or keep lids over exterior refuse container. This was noted in the last inspection on 04/15/2015.
The department's words
CHSC 114245.4 Observed no lids covered on the trash bins. Maintain or keep lids over exterior refuse container. This was noted in the last inspection on 04/15/2015.
EarlierDec 15, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Greek yogurt on ice at 46F, pre-packaged cream cheese on ice at 49F. Leftover yogurts and cream cheese are kept ad re-used. Ensure to cold hold potentially hazardous foods at 41F or below. Cover the containers of yogurt and cream cheese with the ice water to keep it cold.
The department's words
CHSC 113996 Greek yogurt on ice at 46F, pre-packaged cream cheese on ice at 49F. Leftover yogurts and cream cheese are kept ad re-used. Ensure to cold hold potentially hazardous foods at 41F or below. Cover the containers of yogurt and cream cheese with the ice water to keep it cold.
EarlierApr 22, 2015Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
Corrected during the inspection
Item stored in hand wash sink.
The department's words
CHSC 113953.1 Item stored in hand wash sink.
Corrected during the inspection
Hand wash signs not posted by hand wash sinks.
The department's words
CHSC 113953.5 Hand wash signs not posted by hand wash sinks.
Certified Food Manager (CFM) certificate not available to view. Submit copy of a valid certified Food Manager certificate by April 20, 2015. If no one has a valid CFM, submit proof of enrollment within five days and take exam within 30 days, and submit copy of certificate once you receive it. List of ANSI-certified CFM testing companies provided at inspection.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certificate not available to view. Submit copy of a valid certified Food Manager certificate by April 20, 2015. If no one has a valid CFM, submit proof of enrollment within five days and take exam within 30 days, and submit copy of certificate once you receive it. List of ANSI-certified CFM testing companies provided at inspection.
Observed several potentially hazardous foods in the temperature danger zone (42-134 degrees Fahrenheit.) Some of these potentially hazardous foods are not under any temperature control methods. Breakfast service begins at 6:30 a.m. and ends around 10:30. If using time only as a public health control measure, maintain written procedures and indicate time that is four hours past the time that potentially hazardous foods are removed from temperature control. Temperatures of potentially hazardous foods tested today: cantaloupe: 67 degrees F, watermelon: 61 degrees F, honeydew: 68 degrees, waffle batter: 68 degrees F, devilled eggs: 68 degrees F, mozzarella cheese: 70 degrees F, cream cheese: 72 degrees F, internal temperature of raspberry yogurt: 52 degrees F, 2% milk: 59 degrees F, half and half: 64 degrees F, and chicken mango sausage: 129-138 degrees F. 4/22/15: Hardboiled eggs (71-72 degrees F) made at 7:00 a.m. were discarded around 11:00 a.m. Cut melon observed at 64-65 degrees at 10:30 a.m. Cut melon still out on table at 11:00. Customer still in dining area eating at 11:00. Cream cheese (67 degrees F) and mozzarella cheese (64 degrees F) at 11:05. Both types of cheeses were discarded by 11:15 a.m. Cheese was placed onto table at ~ 6:15 a.m.. Cheese surpassed four hour window of time only as public health control measure. Submit written procedures for potentially hazardous foods that use time only as a public health control measure by April 29, 2015.
The department's words
CHSC 113996 Observed several potentially hazardous foods in the temperature danger zone (42-134 degrees Fahrenheit.) Some of these potentially hazardous foods are not under any temperature control methods. Breakfast service begins at 6:30 a.m. and ends around 10:30. If using time only as a public health control measure, maintain written procedures and indicate time that is four hours past the time that potentially hazardous foods are removed from temperature control. Temperatures of potentially hazardous foods tested today: cantaloupe: 67 degrees F, watermelon: 61 degrees F, honeydew: 68 degrees, waffle batter: 68 degrees F, devilled eggs: 68 degrees F, mozzarella cheese: 70 degrees F, cream cheese: 72 degrees F, internal temperature of raspberry yogurt: 52 degrees F, 2% milk: 59 degrees F, half and half: 64 degrees F, and chicken mango sausage: 129-138 degrees F. 4/22/15: Hardboiled eggs (71-72 degrees F) made at 7:00 a.m. were discarded around 11:00 a.m. Cut melon observed at 64-65 degrees at 10:30 a.m. Cut melon still out on table at 11:00. Customer still in dining area eating at 11:00. Cream cheese (67 degrees F) and mozzarella cheese (64 degrees F) at 11:05. Both types of cheeses were discarded by 11:15 a.m. Cheese was placed onto table at ~ 6:15 a.m.. Cheese surpassed four hour window of time only as public health control measure. Submit written procedures for potentially hazardous foods that use time only as a public health control measure by April 29, 2015.
Corrected during the inspection
Show 7 more
Facility doesn't have a metal probe thermometer. Purchase an ANSI-certified probe thermometer to check internal temperatures of potentially hazardous foods on a daily basis.
The department's words
CHSC 114159 Facility doesn't have a metal probe thermometer. Purchase an ANSI-certified probe thermometer to check internal temperatures of potentially hazardous foods on a daily basis.
One wet wiping cloth observed in front of hand wash sink. Wiping cloth containers not set up in either kitchen.
The department's words
CHSC 114185.1 One wet wiping cloth observed in front of hand wash sink. Wiping cloth containers not set up in either kitchen.
Food handler does not know how to properly utilize the three-compartment sink. Recommend placing labels with designated task (wash, rinse, sanitize) on each compartment.
The department's words
CHSC 114099.2 Food handler does not know how to properly utilize the three-compartment sink. Recommend placing labels with designated task (wash, rinse, sanitize) on each compartment.
Corrected during the inspection
Food handler placed sheet pans that were soaking in middle compartment of three-compartment sink onto top of garbage can. Do not store anything on garbage cans as this can lead to cross contamination.
The department's words
CHSC 113967 Food handler placed sheet pans that were soaking in middle compartment of three-compartment sink onto top of garbage can. Do not store anything on garbage cans as this can lead to cross contamination.
Corrected during the inspection
Observed large amount of shattered glass on ground. Properly discard of glass. Keep lids over exterior refuse container.
The department's words
CHSC 114245.1 Observed large amount of shattered glass on ground. Properly discard of glass. Keep lids over exterior refuse container.
Bottom door of one cabinets is very deteriorated. Part of laminated surface is missing and there are sharp pieces of laminate that are detached from underlying plywood. Replace door within six months. Please not that changing cabinetry requires approval from Marin County Environmental Health.
The department's words
CHSC 114175 Bottom door of one cabinets is very deteriorated. Part of laminated surface is missing and there are sharp pieces of laminate that are detached from underlying plywood. Replace door within six months. Please not that changing cabinetry requires approval from Marin County Environmental Health.
Observed uncovered sliced melons, brown sugar, jams, and raisins.
The department's words
CHSC 114060 Observed uncovered sliced melons, brown sugar, jams, and raisins.
EarlierApr 15, 2015Routine inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
Food handler did not know cold holding or hot holding temperature requirements, or required sanitizer concentrations for three-compartment sink ,dishwasher, or wiping cloth containers.
The department's words
CHSC 113947 Food handler did not know cold holding or hot holding temperature requirements, or required sanitizer concentrations for three-compartment sink ,dishwasher, or wiping cloth containers.
Item stored in hand wash sink.
The department's words
CHSC 113953.1 Item stored in hand wash sink.
Hand wash signs not posted by hand wash sinks.
The department's words
CHSC 113953.5 Hand wash signs not posted by hand wash sinks.
Certified Food Manager (CFM) certificate not available to view. Submit copy of a valid certified Food Manager certificate by April 20, 2015. If no one has a valid CFM, submit proof of enrollment within five days and take exam within 30 days, and submit copy of certificate once you receive it. List of ANSI-certified CFM testing companies provided at inspection.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certificate not available to view. Submit copy of a valid certified Food Manager certificate by April 20, 2015. If no one has a valid CFM, submit proof of enrollment within five days and take exam within 30 days, and submit copy of certificate once you receive it. List of ANSI-certified CFM testing companies provided at inspection.
Show 9 more
Observed several potentially hazardous foods in the temperature danger zone (42-134 degrees Fahrenheit.) Some of these potentially hazardous foods are not under any temperature control methods. Breakfast service begins at 6:30 a.m. and ends around 10:30. If using time only as a public health control measure, maintain written procedures and indicate time that is four hours past the time that potentially hazardous foods are removed from temperature control. Temperatures of potentially hazardous foods tested today: cantaloupe: 67 degrees F, watermelon: 61 degrees F, honeydew: 68 degrees, waffle batter: 68 degrees F, devilled eggs: 68 degrees F, mozzarella cheese: 70 degrees F, cream cheese: 72 degrees F, internal temperature of raspberry yogurt: 52 degrees F, 2% milk: 59 degrees F, half and half: 64 degrees F, and chicken mango sausage: 129-138 degrees F.
The department's words
CHSC 113996 Observed several potentially hazardous foods in the temperature danger zone (42-134 degrees Fahrenheit.) Some of these potentially hazardous foods are not under any temperature control methods. Breakfast service begins at 6:30 a.m. and ends around 10:30. If using time only as a public health control measure, maintain written procedures and indicate time that is four hours past the time that potentially hazardous foods are removed from temperature control. Temperatures of potentially hazardous foods tested today: cantaloupe: 67 degrees F, watermelon: 61 degrees F, honeydew: 68 degrees, waffle batter: 68 degrees F, devilled eggs: 68 degrees F, mozzarella cheese: 70 degrees F, cream cheese: 72 degrees F, internal temperature of raspberry yogurt: 52 degrees F, 2% milk: 59 degrees F, half and half: 64 degrees F, and chicken mango sausage: 129-138 degrees F.
Facility doesn't have a metal probe thermometer. Purchase an ANSI-certified probe thermometer to check internal temperatures of potentially hazardous foods on a daily basis.
The department's words
CHSC 114159 Facility doesn't have a metal probe thermometer. Purchase an ANSI-certified probe thermometer to check internal temperatures of potentially hazardous foods on a daily basis.
One wet wiping cloth observed in front of hand wash sink. Wiping cloth containers not set up in either kitchen.
The department's words
CHSC 114185.1 One wet wiping cloth observed in front of hand wash sink. Wiping cloth containers not set up in either kitchen.
Unlabeled chemical spray bottle. Food handler doesn't know what is inside spray bottle.
The department's words
CHSC 114254.1 Unlabeled chemical spray bottle. Food handler doesn't know what is inside spray bottle.
Food handler does not know how to properly utilize the three-compartment sink. Recommend placing labels with designated task (wash, rinse, sanitize) on each compartment.
The department's words
CHSC 114099.2 Food handler does not know how to properly utilize the three-compartment sink. Recommend placing labels with designated task (wash, rinse, sanitize) on each compartment.
Food handler placed sheet pans that were soaking in middle compartment of three-compartment sink onto top of garbage can. Do not store anything on garbage cans as this can lead to cross contamination.
The department's words
CHSC 113967 Food handler placed sheet pans that were soaking in middle compartment of three-compartment sink onto top of garbage can. Do not store anything on garbage cans as this can lead to cross contamination.
Observed large amount of shattered glass on ground. Properly discard of glass. Keep lids over exterior refuse container.
The department's words
CHSC 114245.1 Observed large amount of shattered glass on ground. Properly discard of glass. Keep lids over exterior refuse container.
Bottom door of one cabinets is very deteriorated. Part of laminated surface is missing and there are sharp pieces of laminate that are detached from underlying plywood. Replace door within six months. Please not that changing cabinetry requires approval from Marin County Environmental Health.
The department's words
CHSC 114175 Bottom door of one cabinets is very deteriorated. Part of laminated surface is missing and there are sharp pieces of laminate that are detached from underlying plywood. Replace door within six months. Please not that changing cabinetry requires approval from Marin County Environmental Health.
Observed uncovered sliced melons, brown sugar, jams, and raisins.
The department's words
CHSC 114060 Observed uncovered sliced melons, brown sugar, jams, and raisins.
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)
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About this record
Search the county's inspection lookup for the name or license number L10918.
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.