At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Dec 30, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Amy's Drive Thru?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Burrito prep refrigerator: white cheddar cheese grated at 6:30 a.m. today observed at 45 degrees F and diced tomatoes observed at 44 degrees F (prepped on Friday.) Gluten free maketable refrigerator: sliced tomatoes (prepped yesterday): 45 degrees F, tofu: 43 degrees F. Pizza prep refrigerator: vegan patties (4): 51 degrees F. Grilled onions on griddle: 98 - 102 degrees F. Grilled onions (~ 1/2 cup) and vegan patties voluntarily discarded. Maintain potentially hazardous foods at 41 degrees f or 135 degrees F or hotter. 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 Amy's Drive Thru's team
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Welcome, Amy's Drive Thru. We'll walk through this together, one item at a time. To log the fixes, claim Amy's Drive Thru first; we check that you run it.
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This is my place: claim Amy's Drive ThruWe'll help you get every item done. You don't have to do it alone.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Burrito prep refrigerator: white cheddar cheese grated at 6:30 a.m. today observed at 45 degrees F and diced tomatoes observed at 44 degrees F (prepped on Friday.) Gluten free maketable refrigerator: sliced tomatoes (prepped yesterday): 45 degrees F, tofu: 43 degrees F. Pizza prep refrigerator: vegan patties (4): 51 degrees F. Grilled onions on griddle: 98 - 102 degrees F. Grilled onions (~ 1/2 cup) and vegan patties voluntarily discarded. Maintain potentially hazardous foods at 41 degrees f or 135 degrees F or hotter.The county found: “Burrito prep refrigerator: white cheddar cheese grated at 6:30 a.m. today observed at 45 degrees F and diced tomatoes…”
Then the next one.
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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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What people see next
Under each item here, people see what you fixed, in your words.
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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 · 4 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
LatestDec 30, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Dec 30, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Burrito prep refrigerator: white cheddar cheese grated at 6:30 a.m. today observed at 45 degrees F and diced tomatoes observed at 44 degrees F (prepped on Friday.) Gluten free maketable refrigerator: sliced tomatoes (prepped yesterday): 45 degrees F, tofu: 43 degrees F. Pizza prep refrigerator: vegan patties (4): 51 degrees F. Grilled onions on griddle: 98 - 102 degrees F. Grilled onions (~ 1/2 cup) and vegan patties voluntarily discarded. Maintain potentially hazardous foods at 41 degrees f or 135 degrees F or hotter.
The department's words
CHSC 113996 Burrito prep refrigerator: white cheddar cheese grated at 6:30 a.m. today observed at 45 degrees F and diced tomatoes observed at 44 degrees F (prepped on Friday.) Gluten free maketable refrigerator: sliced tomatoes (prepped yesterday): 45 degrees F, tofu: 43 degrees F. Pizza prep refrigerator: vegan patties (4): 51 degrees F. Grilled onions on griddle: 98 - 102 degrees F. Grilled onions (~ 1/2 cup) and vegan patties voluntarily discarded. Maintain potentially hazardous foods at 41 degrees f or 135 degrees F or hotter.
EarlierDec 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed ~ 1 cup of grilled onions in insert pan on the griddle at 106 degrees F. Grilled onions were made half an hour ago. Grilled onions voluntarily discarded into the compost container. Brown rice in rethermalizer observed at 123 degrees F. 3 lbs of rice voluntarily discarded into the compost container. Brown rice observed at 123 - 135 degree F in burrito section hot holding unit. ~ 1 cup of brown rice discarded. Burrito prep refrigerator; grated cheddar cheese grated at 8 a.m. today: 46 degrees F, and diced tomatoes diced on 12/22/24 observed at 32 degrees F. prepackaged burrito in bottom of prep refrigerator had internal temperature of 46 degrees F. Vegan cheddar cheese in prep refrigerator: 46 degrees F. Gluten free maketable refrigerator: sliced tomatoes sliced at 10:30 a.m. observed at 46 degrees F. 2nd batch of grilled onions being hot held observed at 120 degrees F. ~ 1.5 cups grilled onions voluntarily discarded. Pizza prep refrigerator: grated mozzarella: 43 degrees F. Observed open container of milk on the counter at 53 degrees F: ~ 1cup of milk voluntarily discarded. maintain potentially hazardous foods at or below 41 degrees F or at or above 135 degrees F.
The department's words
CHSC 113996 Observed ~ 1 cup of grilled onions in insert pan on the griddle at 106 degrees F. Grilled onions were made half an hour ago. Grilled onions voluntarily discarded into the compost container. Brown rice in rethermalizer observed at 123 degrees F. 3 lbs of rice voluntarily discarded into the compost container. Brown rice observed at 123 - 135 degree F in burrito section hot holding unit. ~ 1 cup of brown rice discarded. Burrito prep refrigerator; grated cheddar cheese grated at 8 a.m. today: 46 degrees F, and diced tomatoes diced on 12/22/24 observed at 32 degrees F. prepackaged burrito in bottom of prep refrigerator had internal temperature of 46 degrees F. Vegan cheddar cheese in prep refrigerator: 46 degrees F. Gluten free maketable refrigerator: sliced tomatoes sliced at 10:30 a.m. observed at 46 degrees F. 2nd batch of grilled onions being hot held observed at 120 degrees F. ~ 1.5 cups grilled onions voluntarily discarded. Pizza prep refrigerator: grated mozzarella: 43 degrees F. Observed open container of milk on the counter at 53 degrees F: ~ 1cup of milk voluntarily discarded. maintain potentially hazardous foods at or below 41 degrees F or at or above 135 degrees F.
EarlierApr 4, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed alternative milk stored on counter recording at 68°F. / Alternative milk requires refrigeration to cold hold at 41°F or below after opening. Discard out of temperature milk.
The department's words
CHSC 113996 Observed alternative milk stored on counter recording at 68°F. / Alternative milk requires refrigeration to cold hold at 41°F or below after opening. Discard out of temperature milk.
EarlierSep 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit by point of sale ambient temperature at 53°F. Alternative milks and plant based sauces recorded around 53°F. / Discard out of temperature foods. Discontinue use of unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit by point of sale ambient temperature at 53°F. Alternative milks and plant based sauces recorded around 53°F. / Discard out of temperature foods. Discontinue use of unit until repaired to cold hold food at 41°F or below.
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 Amy's Drive Thru, you can:
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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 L15997.
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
- Follow-up 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.