At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 27, 2026
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 Angelino's team
Is this your place?
Welcome, Angelino. We'll walk through this together, one item at a time. To log the fixes, claim Angelino 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 AngelinoWe'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.
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.
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 · 10 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
LatestJul 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 27, 2026.
No violations listed in the data.
EarlierNov 7, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit by espresso machine ambient temperature recorded at 43°F. Milk in said unit recorded at 43°F. / Repair or adjust unit to cold hold at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit by espresso machine ambient temperature recorded at 43°F. Milk in said unit recorded at 43°F. / Repair or adjust unit to cold hold at 41°F or below.
EarlierMar 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bulk bin unlabeled. Maintain all food storage containers labeled.
The department's words
CHSC 114051 Observed bulk bin unlabeled. Maintain all food storage containers labeled.
EarlierDec 29, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 29, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
The department's words
CHSC 113947.1 Employee onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
EarlierSep 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114117
The department's words
Code CHSC 114117
EarlierAug 14, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Measured cut tomatoes and sausage temperature at 46-47F. Owner moved them to walk-in immediately. PHF shall be held at or below 41F or at or above 1315F.
The department's words
CHSC 113996 Measured cut tomatoes and sausage temperature at 46-47F. Owner moved them to walk-in immediately. PHF shall be held at or below 41F or at or above 1315F.
Observed a small amount of mold in the ice machine. Clean ice machine regularly. All food contact surfaces shall be cleaned as required. Wash-Rinse-Sanitize.
The department's words
CHSC 114113 Observed a small amount of mold in the ice machine. Clean ice machine regularly. All food contact surfaces shall be cleaned as required. Wash-Rinse-Sanitize.
EarlierJan 31, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
* Garlic in oil at 65F. It had been sitting out at room temperature for 1 hour. * Cream in ice bath at 45F. Ice bath had insufficient amount of ice * Cooked sausage at 46F and broccoli at 45F in prep fridge Keep potentially hazardous foods below 41F or above 135F. Garlic in oil placed in ice bath and more ice added to the ice bath that cream was in.
The department's words
CHSC 113996 * Garlic in oil at 65F. It had been sitting out at room temperature for 1 hour. * Cream in ice bath at 45F. Ice bath had insufficient amount of ice * Cooked sausage at 46F and broccoli at 45F in prep fridge Keep potentially hazardous foods below 41F or above 135F. Garlic in oil placed in ice bath and more ice added to the ice bath that cream was in.
Observed sanitizer level at about 30ppm of chlorine at bar dishwasher. Requirement is 50ppm. Repair.
The department's words
CHSC 114099.7 Observed sanitizer level at about 30ppm of chlorine at bar dishwasher. Requirement is 50ppm. Repair.
Observed shell stock tags not in order and tags not near containers of clams/mussels in the walk-in. Keep tags in chronological order and keep copy of tag with product in prep refrigerators.
The department's words
CHSC 114039.4 Observed shell stock tags not in order and tags not near containers of clams/mussels in the walk-in. Keep tags in chronological order and keep copy of tag with product in prep refrigerators.
* Ice cream scoop stored in water at 63F. Keep in use utensils in cold running water, in hot water (above 135F), or in clean/dry place * Flour scoop observed in product. Store handle of scoop above product to prevent contamination
The department's words
CHSC 114119 * Ice cream scoop stored in water at 63F. Keep in use utensils in cold running water, in hot water (above 135F), or in clean/dry place * Flour scoop observed in product. Store handle of scoop above product to prevent contamination
Too much bleach in sanitizer bucket (around 200ppm). 100ppm is requirement. Use less bleach in buckets.
The department's words
CHSC 114185.1 Too much bleach in sanitizer bucket (around 200ppm). 100ppm is requirement. Use less bleach in buckets.
EarlierJul 29, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Some of the food handlers do not have valid certified food handling cards. All food handlers, including bartenders and servers without a valid certified food handling card shall obtain one within 30 days.
The department's words
CHSC 113948 Some of the food handlers do not have valid certified food handling cards. All food handlers, including bartenders and servers without a valid certified food handling card shall obtain one within 30 days.
Sausage in pizza prep refrigerator observed at 45 degrees Fahrenheit. Left prep refrigerator in pantry station had calamari at 44 degrees Fahrenheit and squid at 54 degrees Fahrenheit. Squid (~ 1/3 cup) was voluntarily discarded in compost container.
The department's words
CHSC 113996 Sausage in pizza prep refrigerator observed at 45 degrees Fahrenheit. Left prep refrigerator in pantry station had calamari at 44 degrees Fahrenheit and squid at 54 degrees Fahrenheit. Squid (~ 1/3 cup) was voluntarily discarded in compost container.
Clean gaskets where needed to remove food debris. Left prep refrigerator in pantry station has food debris accumulation.
The department's words
CHSC 114175 Clean gaskets where needed to remove food debris. Left prep refrigerator in pantry station has food debris accumulation.
Some of bulk storage containers are not labeled with common food name.
The department's words
CHSC 114051 Some of bulk storage containers are not labeled with common food name.
Coffee cup in gnocchi container. Use scoop with long handle.
The department's words
CHSC 114119 Coffee cup in gnocchi container. Use scoop with long handle.
Show 3 more
Food on floor in walk-in refrigerator.
The department's words
CHSC 114047 Food on floor in walk-in refrigerator.
Corrected during the inspection
Wood floor upstairs is existing noncomplying and will need to be changed to approved material at change of ownership, remodel, or when deemed necessary by Marin County Environmental Health. One of rooms has carpeted floor and has garage shelving with wine stored on it. Carpet is not an approved floor material. Install approved flooring and base coving in this room within six months, or relocate alcohol to area with approved flooring. Submit flooring and base cove sample for approval.
The department's words
CHSC 114268 Wood floor upstairs is existing noncomplying and will need to be changed to approved material at change of ownership, remodel, or when deemed necessary by Marin County Environmental Health. One of rooms has carpeted floor and has garage shelving with wine stored on it. Carpet is not an approved floor material. Install approved flooring and base coving in this room within six months, or relocate alcohol to area with approved flooring. Submit flooring and base cove sample for approval.
Some of shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Some of shellfish tags not in chronological order.
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 Angelino, you can:
Let Angelino know
Ask for the manager. Angelino can only fix what it knows about.
The department lists no phone for this place.
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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.
About this record
Search the county's inspection lookup for the name or license number L10157.
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.