At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 5, 2023
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 Amber Kitchen's team
Is this your place?
Welcome, Amber Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Amber Kitchen 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 Amber KitchenWe'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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
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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 · 17 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 5, 2023Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Jun 5, 2023.
No violations listed in the data.
EarlierDec 30, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 5 live cockroaches under the 3-comp sink. Observed dead bodies throughout the facility including a trap that was entirely filled. Pest control had come out at the end of November. Please take the following steps: 1. Repair the hole in the wall under the 3-comp sink. 2. Repair the leak causing water to sit on the floors in the kitchen. 3. Remove all spray foam from facility and repair any holes. 4. Have licensed pest control come and treat the facility. The hole under the three-comp sink may have to be left open during treatment. replace all traps. 5. Clean and sanitize all food contact surfaces. 6. Call me at least 34 hours after pest control treatment. Ensure all steps above are complete and there are no signs of a continued infestation.
The department's words
CHSC 114259.1 Observed 5 live cockroaches under the 3-comp sink. Observed dead bodies throughout the facility including a trap that was entirely filled. Pest control had come out at the end of November. Please take the following steps: 1. Repair the hole in the wall under the 3-comp sink. 2. Repair the leak causing water to sit on the floors in the kitchen. 3. Remove all spray foam from facility and repair any holes. 4. Have licensed pest control come and treat the facility. The hole under the three-comp sink may have to be left open during treatment. replace all traps. 5. Clean and sanitize all food contact surfaces. 6. Call me at least 34 hours after pest control treatment. Ensure all steps above are complete and there are no signs of a continued infestation.
EarlierDec 14, 2021Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 5 live cockroaches under the 3-comp sink. Observed dead bodies throughout the facility including a trap that was entirely filled. Pest control had come out at the end of November. Please take the following steps: 1. Repair the hole in the wall under the 3-comp sink. 2. Repair the leak causing water to sit on the floors in the kitchen. 3. Remove all spray foam from facility and repair any holes. 4. Have licensed pest control come and treat the facility. The hole under the three-comp sink may have to be left open during treatment. replace all traps. 5. Clean and sanitize all food contact surfaces. 6. Call me at least 34 hours after pest control treatment. Ensure all steps above are complete and there are no signs of a continued infestation.
The department's words
CHSC 114259.1 Observed 5 live cockroaches under the 3-comp sink. Observed dead bodies throughout the facility including a trap that was entirely filled. Pest control had come out at the end of November. Please take the following steps: 1. Repair the hole in the wall under the 3-comp sink. 2. Repair the leak causing water to sit on the floors in the kitchen. 3. Remove all spray foam from facility and repair any holes. 4. Have licensed pest control come and treat the facility. The hole under the three-comp sink may have to be left open during treatment. replace all traps. 5. Clean and sanitize all food contact surfaces. 6. Call me at least 34 hours after pest control treatment. Ensure all steps above are complete and there are no signs of a continued infestation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 10, 2021Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 5 live cockroaches under the 3-comp sink. Observed dead bodies throughout the facility including a trap that was entirely filled. Pest control had come out at the end of November. Please take the following steps: 1. Repair the hole in the wall under the 3-comp sink. 2. Repair the leak causing water to sit on the floors in the kitchen. 3. Remove all spray foam from facility and repair any holes. 4. Have licensed pest control come and treat the facility. The hole under the three-comp sink may have to be left open during treatment. replace all traps. 5. Clean and sanitize all food contact surfaces. 6. Call me at least 34 hours after pest control treatment. Ensure all steps above are complete and there are no signs of a continued infestation.
The department's words
CHSC 114259.1 Observed 5 live cockroaches under the 3-comp sink. Observed dead bodies throughout the facility including a trap that was entirely filled. Pest control had come out at the end of November. Please take the following steps: 1. Repair the hole in the wall under the 3-comp sink. 2. Repair the leak causing water to sit on the floors in the kitchen. 3. Remove all spray foam from facility and repair any holes. 4. Have licensed pest control come and treat the facility. The hole under the three-comp sink may have to be left open during treatment. replace all traps. 5. Clean and sanitize all food contact surfaces. 6. Call me at least 34 hours after pest control treatment. Ensure all steps above are complete and there are no signs of a continued infestation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 8, 2021Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 5 live cockroaches under the 3-comp sink. Observed dead bodies throughout the facility including a trap that was entirely filled. Pest control had come out at the end of November. Please take the following steps: 1. Repair the hole in the wall under the 3-comp sink. 2. Repair the leak causing water to sit on the floors in the kitchen. 3. Remove all spray foam from facility and repair any holes. 4. Have licensed pest control come and treat the facility. The hole under the three-comp sink may have to be left open during treatment. replace all traps. 5. Clean and sanitize all food contact surfaces. 6. Call me at least 34 hours after pest control treatment. Ensure all steps above are complete and there are no signs of a continued infestation.
The department's words
CHSC 114259.1 Observed 5 live cockroaches under the 3-comp sink. Observed dead bodies throughout the facility including a trap that was entirely filled. Pest control had come out at the end of November. Please take the following steps: 1. Repair the hole in the wall under the 3-comp sink. 2. Repair the leak causing water to sit on the floors in the kitchen. 3. Remove all spray foam from facility and repair any holes. 4. Have licensed pest control come and treat the facility. The hole under the three-comp sink may have to be left open during treatment. replace all traps. 5. Clean and sanitize all food contact surfaces. 6. Call me at least 34 hours after pest control treatment. Ensure all steps above are complete and there are no signs of a continued infestation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierJan 12, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierFeb 21, 2020Follow-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.
EarlierFeb 14, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierFeb 12, 2020Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 7, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rodent droppings underneath the water heater. Remove/clean droppings and monitor for new activity. Obtain service by a licensed pest control operator. Seal cracks and openings within facility.
The department's words
CHSC 114259.1 Observed rodent droppings underneath the water heater. Remove/clean droppings and monitor for new activity. Obtain service by a licensed pest control operator. Seal cracks and openings within facility.
EarlierMar 20, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
All food employees shall have adequate knowledge of, and shall be property trained in, food safety as it relates to their assigned duties. Send EHS Certified Food Handler Cards via fax or email by 04/20/2018.
The department's words
CHSC 113948 All food employees shall have adequate knowledge of, and shall be property trained in, food safety as it relates to their assigned duties. Send EHS Certified Food Handler Cards via fax or email by 04/20/2018.
Measured cooked chicken on the counter in the kitchen at 56F. The cook voluntarily discarded the chicken during the inspection. Keep all PHF at 41 or 135F. Provided the cook a handout.
The department's words
CHSC 113996 Measured cooked chicken on the counter in the kitchen at 56F. The cook voluntarily discarded the chicken during the inspection. Keep all PHF at 41 or 135F. Provided the cook a handout.
Measured a sauce in a deep container in the fridge at 47F. All potentially hazardous food shall be rapidly cooled from 135F-41F within 6 hours. Provided the chef handouts so he can learn about the temperature control and rapid cooling methods.
The department's words
CHSC 114002.1 Measured a sauce in a deep container in the fridge at 47F. All potentially hazardous food shall be rapidly cooled from 135F-41F within 6 hours. Provided the chef handouts so he can learn about the temperature control and rapid cooling methods.
Measured no sanitizing solution in the three-compartment sink and bucket for wiping cloths. The chef added bleach in the sink and bucket. Manual sanitizing solution-(chlorine) shall be accomplished 100ppm.
The department's words
CHSC 114115 Measured no sanitizing solution in the three-compartment sink and bucket for wiping cloths. The chef added bleach in the sink and bucket. Manual sanitizing solution-(chlorine) shall be accomplished 100ppm.
The person in charge lacks of knowledge of safe food handing practices. Advised him to have a Food Handler Card.
The department's words
CHSC 113945 The person in charge lacks of knowledge of safe food handing practices. Advised him to have a Food Handler Card.
Show 2 more
Have a test strips regularly so you can adequately measure the sanitizing solution.
The department's words
CHSC 114107 Have a test strips regularly so you can adequately measure the sanitizing solution.
Store the wiping cloths in the bucked that has sanitizing solution.
The department's words
CHSC 114185.1 Store the wiping cloths in the bucked that has sanitizing solution.
EarlierJan 3, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Provide valid Food Handler Cards for all employees. Employees questioned say they do not have them.
The department's words
CHSC 113948 Provide valid Food Handler Cards for all employees. Employees questioned say they do not have them.
Manager did not know how to set up sanitizer bucket.
The department's words
CHSC 113947 Manager did not know how to set up sanitizer bucket.
Fish pakora at buffet recorded 125F. Maintain all hot food at 135F at all times. Fish reheated to 165F.
The department's words
CHSC 113996 Fish pakora at buffet recorded 125F. Maintain all hot food at 135F at all times. Fish reheated to 165F.
Replace worn/dirty cutting boards.
The department's words
CHSC 114175 Replace worn/dirty cutting boards.
No sanitizer recorded in bucket. Provide 100 ppm. Demonstrated. COS
The department's words
CHSC 114185.1 No sanitizer recorded in bucket. Provide 100 ppm. Demonstrated. COS
Corrected during the inspection
Show 1 more
Maintain last inspection report for customer review. Post handwash signs at handwash sinks. COS
The department's words
CHSC 113725.1 Maintain last inspection report for customer review. Post handwash signs at handwash sinks. COS
EarlierJul 1, 2016Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
I did not observe employees wash hands after handling soiled wiping cloths in the kitchen. Wash hands at all required times to prevent contamination of food.
The department's words
CHSC 113953.3 I did not observe employees wash hands after handling soiled wiping cloths in the kitchen. Wash hands at all required times to prevent contamination of food.
There was no soap at one hand sink and no paper towels at another hand sink, blocked by a garbage can. Keep hand sinks stocked with soap and paper towels at all times and do not block hand sinks.
The department's words
CHSC 113953.2 There was no soap at one hand sink and no paper towels at another hand sink, blocked by a garbage can. Keep hand sinks stocked with soap and paper towels at all times and do not block hand sinks.
Today all hot food on the buffet measured 135 F or greater. Use your probe thermometer daily to ensure food temperatures are maintained at 135 F or greater. If temps drop, reheat to 165 F.
The department's words
CHSC 113996 Today all hot food on the buffet measured 135 F or greater. Use your probe thermometer daily to ensure food temperatures are maintained at 135 F or greater. If temps drop, reheat to 165 F.
Corrected during the inspection
Yogurt made at 11 today measured 46-48.6 F in a large covered pot. Cool using approved methods from 70 to 41 F in 4 hours (see handout).
The department's words
CHSC 114002 Yogurt made at 11 today measured 46-48.6 F in a large covered pot. Cool using approved methods from 70 to 41 F in 4 hours (see handout).
Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine (bleach).
The department's words
CHSC 114099.7 Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine (bleach).
Show 7 more
Hot water was turned off at the kitchen hand sink, but immediately turned back on. Ensure you use warm water (minimum 100 F) for handwashing.
The department's words
CHSC 114192 Hot water was turned off at the kitchen hand sink, but immediately turned back on. Ensure you use warm water (minimum 100 F) for handwashing.
Cover condiments at the buffet to prevent contamination. Once bags of dry food are opened, store in a clean, sealable and labeled container. Move open bags of food in storage room to clean containers.
The department's words
CHSC 113986 Cover condiments at the buffet to prevent contamination. Once bags of dry food are opened, store in a clean, sealable and labeled container. Move open bags of food in storage room to clean containers.
Furniture polish and pesticide observed stored above and beside food. Store all chemicals separate and below all food.
The department's words
CHSC 114254.1 Furniture polish and pesticide observed stored above and beside food. Store all chemicals separate and below all food.
Clean inside, on, and around equipment to remove accumulated grease and food debris.
The department's words
CHSC 114115.c Clean inside, on, and around equipment to remove accumulated grease and food debris.
Do not use fly strips in the kitchen as this can result in contamination of food. Keep doors closed to exclude flies. Clean out floor sinks and waste bins to prevent attracting flies. Clean up food debris and standing water in the pantry and replace the missing coving tile.
The department's words
CHSC 114257 Do not use fly strips in the kitchen as this can result in contamination of food. Keep doors closed to exclude flies. Clean out floor sinks and waste bins to prevent attracting flies. Clean up food debris and standing water in the pantry and replace the missing coving tile.
The FRP covering on the wall behind the ware wash sink was not properly installed and there are gaps between the FRP and wall. Seal all gaps and ensure the covering is flush with the wall.
The department's words
CHSC 114271 The FRP covering on the wall behind the ware wash sink was not properly installed and there are gaps between the FRP and wall. Seal all gaps and ensure the covering is flush with the wall.
Submit a copy of the food manager's certification and food handler cards within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification and food handler cards within 30 days.
EarlierJun 17, 2016Follow-up inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken (on the buffet) measured 110-117 F, vegetable pankora measured 105-110 F. All other food on the buffet measured 135 F or greater. For today, use time as a public health control and discard food 4 hours from when it was removed from temperature control.
The department's words
CHSC 113996 Chicken (on the buffet) measured 110-117 F, vegetable pankora measured 105-110 F. All other food on the buffet measured 135 F or greater. For today, use time as a public health control and discard food 4 hours from when it was removed from temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
I did not observe employees wash hands after handling soiled wiping cloths in the kitchen. Wash hands at all required times to prevent contamination of food.
The department's words
CHSC 113953.3 I did not observe employees wash hands after handling soiled wiping cloths in the kitchen. Wash hands at all required times to prevent contamination of food.
Refill soap in the permanently-mounted dispenser in the kitchen and keep this stocked at times.
The department's words
CHSC 113953.2 Refill soap in the permanently-mounted dispenser in the kitchen and keep this stocked at times.
Yogurt made at 11 today measured 46-48.6 F in a large covered pot. Cool using approved methods from 70 to 41 F in 4 hours (see handout).
The department's words
CHSC 114002 Yogurt made at 11 today measured 46-48.6 F in a large covered pot. Cool using approved methods from 70 to 41 F in 4 hours (see handout).
Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine (bleach).
The department's words
CHSC 114099.7 Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine (bleach).
Hot water was turned off at the kitchen hand sink, but immediately turned back on. Ensure you use warm water (minimum 100 F) for handwashing.
The department's words
CHSC 114192 Hot water was turned off at the kitchen hand sink, but immediately turned back on. Ensure you use warm water (minimum 100 F) for handwashing.
Show 6 more
Cover condiments at the buffet to prevent contamination. Once bags of dry food are opened, store in a clean, sealable and labeled container. Move open bags of food in storage room to clean containers.
The department's words
CHSC 113986 Cover condiments at the buffet to prevent contamination. Once bags of dry food are opened, store in a clean, sealable and labeled container. Move open bags of food in storage room to clean containers.
Furniture polish and pesticide observed stored above and beside food. Store all chemicals separate and below all food.
The department's words
CHSC 114254.1 Furniture polish and pesticide observed stored above and beside food. Store all chemicals separate and below all food.
Clean inside, on, and around equipment to remove accumulated grease and food debris.
The department's words
CHSC 114115.c Clean inside, on, and around equipment to remove accumulated grease and food debris.
Do not use fly strips in the kitchen as this can result in contamination of food. Keep doors closed to exclude flies. Clean out floor sinks and waste bins to prevent attracting flies.
The department's words
CHSC 114257 Do not use fly strips in the kitchen as this can result in contamination of food. Keep doors closed to exclude flies. Clean out floor sinks and waste bins to prevent attracting flies.
The FRP covering on the wall behind the ware wash sink was not properly installed and there are gaps between the FRP and wall. Seal all gaps and ensure the covering is flush with the wall.
The department's words
CHSC 114271 The FRP covering on the wall behind the ware wash sink was not properly installed and there are gaps between the FRP and wall. Seal all gaps and ensure the covering is flush with the wall.
Submit a copy of the food manager's certification and food handler cards within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification and food handler cards within 30 days.
EarlierJun 6, 2016Routine inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food temperatures on the buffet measured 87-127 F and was placed on the buffet at 11:30. For today, use time as a public health control and discard all food on the buffet no later than 3:30 (4 hours). Maintain hot food temps at 135 F or greater. If you want to use TPHC daily, you must keep a log as discussed.
The department's words
CHSC 113996 Food temperatures on the buffet measured 87-127 F and was placed on the buffet at 11:30. For today, use time as a public health control and discard all food on the buffet no later than 3:30 (4 hours). Maintain hot food temps at 135 F or greater. If you want to use TPHC daily, you must keep a log as discussed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
I did not observe employees wash hands after handling soiled wiping cloths in the kitchen. Wash hands at all required times to prevent contamination of food.
The department's words
CHSC 113953.3 I did not observe employees wash hands after handling soiled wiping cloths in the kitchen. Wash hands at all required times to prevent contamination of food.
Refill soap in the permanently-mounted dispenser in the kitchen and keep this stocked at times.
The department's words
CHSC 113953.2 Refill soap in the permanently-mounted dispenser in the kitchen and keep this stocked at times.
Yogurt made at 11 today measured 46-48.6 F in a large covered pot. Cool using approved methods from 70 to 41 F in 4 hours (see handout).
The department's words
CHSC 114002 Yogurt made at 11 today measured 46-48.6 F in a large covered pot. Cool using approved methods from 70 to 41 F in 4 hours (see handout).
Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine (bleach).
The department's words
CHSC 114099.7 Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine (bleach).
Hot water was turned off at the kitchen hand sink, but immediately turned back on. Ensure you use warm water (minimum 100 F) for handwashing.
The department's words
CHSC 114192 Hot water was turned off at the kitchen hand sink, but immediately turned back on. Ensure you use warm water (minimum 100 F) for handwashing.
Show 6 more
Cover condiments at the buffet to prevent contamination. Once bags of dry food are opened, store in a clean, sealable and labeled container. Move open bags of food in storage room to clean containers.
The department's words
CHSC 113986 Cover condiments at the buffet to prevent contamination. Once bags of dry food are opened, store in a clean, sealable and labeled container. Move open bags of food in storage room to clean containers.
Furniture polish and pesticide observed stored above and beside food. Store all chemicals separate and below all food.
The department's words
CHSC 114254.1 Furniture polish and pesticide observed stored above and beside food. Store all chemicals separate and below all food.
Clean inside, on, and around equipment to remove accumulated grease and food debris.
The department's words
CHSC 114115.c Clean inside, on, and around equipment to remove accumulated grease and food debris.
Keep doors closed or install a screen door (in front) to prevent entry of vermin. Clean floor of back room and ensure there is no standing water - this attracts vermin.
The department's words
CHSC 114257 Keep doors closed or install a screen door (in front) to prevent entry of vermin. Clean floor of back room and ensure there is no standing water - this attracts vermin.
The FRP covering on the wall behind the ware wash sink was not properly installed and there are gaps between the FRP and wall. Seal all gaps and ensure the covering is flush with the wall.
The department's words
CHSC 114271 The FRP covering on the wall behind the ware wash sink was not properly installed and there are gaps between the FRP and wall. Seal all gaps and ensure the covering is flush with the wall.
Submit a copy of the food manager's certification and food handler cards within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification and food handler cards within 30 days.
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 Amber Kitchen, you can:
Let Amber Kitchen know
Ask for the manager. Amber Kitchen can only fix what it knows about.
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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.
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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 L14753.
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
- No Violation(s) Found
- 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.