At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Amelie Cafe And Wine Bar?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed cheese and meat held on melted ice at the cook line at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Lots of ice added to the container. Refill often or discontinue this practice. 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
For Amelie Cafe And Wine Bar's team
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Follow the steps for each item, with the rule beside it.
Next: Observed cheese and meat held on melted ice at the cook line at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Lots of ice added to the container. Refill often or discontinue this practice.The county found: “Observed cheese and meat held on melted ice at the cook line at 49 F. Potentially hazardous foods must be cold held at…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 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
LatestJan 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 23, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheese and meat held on melted ice at the cook line at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Lots of ice added to the container. Refill often or discontinue this practice.
The department's words
CHSC 113996 Observed cheese and meat held on melted ice at the cook line at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Lots of ice added to the container. Refill often or discontinue this practice.
EarlierJan 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed whole milk at 49F and almond milk at 47F in an inadequately prepared ice bath at front counter. Hold potentially hazardous foods (PHFs) at 41F or below or at 135F or above. If utilizing an ice bath, ensure ice level is at the same level of the product you are trying to keep cold. Milk moved to refrigeration unit to cool. Observed quiche at 56F and almond custard dessert at 62F near front counter without temperature control. Quiche was taken out of refrigeration at 9am. Custard was taken out of temp control at 5am. Use time as a public health control (TPHC) or hold at 41F or below. Quiche moved to refrigeration, custard discarded. TPHC logs provided for reference. Winter soup (with cooked carrots and potatoes) at 43-44F and chicken thigh at 43F in walk-in. Soft cheese also at 43F in walk-in. Adjust temp of walk-in immediately to ensure PHFs hold at 41F or below. Send receipt in 7 days of service for walk-in to inspector.
The department's words
CHSC 113996 Observed whole milk at 49F and almond milk at 47F in an inadequately prepared ice bath at front counter. Hold potentially hazardous foods (PHFs) at 41F or below or at 135F or above. If utilizing an ice bath, ensure ice level is at the same level of the product you are trying to keep cold. Milk moved to refrigeration unit to cool. Observed quiche at 56F and almond custard dessert at 62F near front counter without temperature control. Quiche was taken out of refrigeration at 9am. Custard was taken out of temp control at 5am. Use time as a public health control (TPHC) or hold at 41F or below. Quiche moved to refrigeration, custard discarded. TPHC logs provided for reference. Winter soup (with cooked carrots and potatoes) at 43-44F and chicken thigh at 43F in walk-in. Soft cheese also at 43F in walk-in. Adjust temp of walk-in immediately to ensure PHFs hold at 41F or below. Send receipt in 7 days of service for walk-in to inspector.
EarlierJan 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed staff washing dishes in an unapproved method. There was no detergent or sanitizer in any of the sink compartments. Discussed proper/approved method to wash equipment.
The department's words
CHSC 114099.2 Observed staff washing dishes in an unapproved method. There was no detergent or sanitizer in any of the sink compartments. Discussed proper/approved method to wash equipment.
EarlierFeb 10, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility serves medium cooked hamburgers. Provide consumer advisory on menus.
The department's words
CHSC 114093 Facility serves medium cooked hamburgers. Provide consumer advisory on menus.
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
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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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16001.
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.