At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Apr 6, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Active Culture Cafe?
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
- Code CHSC 113984.d CHSC 113984.dHow to fixFix it
- Code CHSC 114259.1 CHSC 114259.1How 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
For Active Culture Cafe's team
Is this your place?
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Follow the steps for each item, with the rule beside it.
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 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
LatestApr 6, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 6, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierApr 18, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed black beans cooling in large plastic container in walk in refrigerator measured internal temperature at 47 *f and 48 *F. All potentially hazardous foods must be cooled from 135 - 70 *F within 2 hours and from 70 - 41 *F within 4 hours. Operator stated that the black beans were prepared the previous night and has exceeded the cooling time limit. About 16 qt of black beans were discarded. Ensure foods are cooled in shallow pans and uncovered when cooling.
The department's words
CHSC 114002 Observed black beans cooling in large plastic container in walk in refrigerator measured internal temperature at 47 *f and 48 *F. All potentially hazardous foods must be cooled from 135 - 70 *F within 2 hours and from 70 - 41 *F within 4 hours. Operator stated that the black beans were prepared the previous night and has exceeded the cooling time limit. About 16 qt of black beans were discarded. Ensure foods are cooled in shallow pans and uncovered when cooling.
EarlierJul 26, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher was in use recordede with 0ppm chlorine at final rinse. Discontinue use until repaired to dispense 100ppm chlorine at final rinse. Use test strips to verify. Divert all ware washing to 3 comp sink.
The department's words
CHSC 114099.7 Mechanical dishwasher was in use recordede with 0ppm chlorine at final rinse. Discontinue use until repaired to dispense 100ppm chlorine at final rinse. Use test strips to verify. Divert all ware washing to 3 comp sink.
EarlierDec 19, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed 6 containers with cooked quinoa in the reach-in unit. Internal temperature readings were measured at 58F, 54F, 50F, and 48F. According to the employee, the quinoa was prepared, cooked, and cooled yesterday, 12/12/2023. [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. Total of 6 hours.
The department's words
CHSC 114002 Observed 6 containers with cooked quinoa in the reach-in unit. Internal temperature readings were measured at 58F, 54F, 50F, and 48F. According to the employee, the quinoa was prepared, cooked, and cooled yesterday, 12/12/2023. [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. Total of 6 hours.
Corrected during the inspection
Chorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The employee was observed using the equipment during the time of the inspection. [CA] Provide a chlorine-sanitizing solution at 50 ppm. [COS] The person in charge agreed to use the 3-compartment sink to properly wash, rinse, and sanitize dishes and utensils while waiting for technician.
The department's words
CHSC 114099.7 Chorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The employee was observed using the equipment during the time of the inspection. [CA] Provide a chlorine-sanitizing solution at 50 ppm. [COS] The person in charge agreed to use the 3-compartment sink to properly wash, rinse, and sanitize dishes and utensils while waiting for technician.
Corrected during the inspection
EarlierDec 13, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 6 containers with cooked quinoa in the reach-in unit. Internal temperature readings were measured at 58F, 54F, 50F, and 48F. According to the employee, the quinoa was prepared, cooked, and cooled yesterday, 12/12/2023. [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. Total of 6 hours.
The department's words
CHSC 114002 Observed 6 containers with cooked quinoa in the reach-in unit. Internal temperature readings were measured at 58F, 54F, 50F, and 48F. According to the employee, the quinoa was prepared, cooked, and cooled yesterday, 12/12/2023. [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. Total of 6 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The employee was observed using the equipment during the time of the inspection. [CA] Provide a chlorine-sanitizing solution at 50 ppm. [COS] The person in charge agreed to use the 3-compartment sink to properly wash, rinse, and sanitize dishes and utensils while waiting for technician.
The department's words
CHSC 114099.7 Chorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The employee was observed using the equipment during the time of the inspection. [CA] Provide a chlorine-sanitizing solution at 50 ppm. [COS] The person in charge agreed to use the 3-compartment sink to properly wash, rinse, and sanitize dishes and utensils while waiting for technician.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 22, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed soups, beans, etc. cooling on counter with ice wand in food and containers immersed in ice. No stirring observed. Ensure rapid cooling of potentially hazardous foods (PHFs) from 135-70F within 2 hrs. and from 70-41F within 4 hrs. - keep track with provided cooling logs and probe thermometer. Stir frequently and change ice when needed to actively cool foods. Discussed with operator.
The department's words
CHSC 114002.1 Observed soups, beans, etc. cooling on counter with ice wand in food and containers immersed in ice. No stirring observed. Ensure rapid cooling of potentially hazardous foods (PHFs) from 135-70F within 2 hrs. and from 70-41F within 4 hrs. - keep track with provided cooling logs and probe thermometer. Stir frequently and change ice when needed to actively cool foods. Discussed with operator.
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 Active Culture Cafe, you can:
Learn how these get fixed
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Ask for the manager. Active Culture Cafe can only fix what it knows about.
The department lists no phone for this place.
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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.
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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 L16403.
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.