At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Aug 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Armida's Bakery & 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 114115 CHSC 114115How to fixFix it
- Code CHSC 114153 CHSC 114153How to fixFix it
- Code CHSC 114185.1 CHSC 114185.1How 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 Armida's Bakery & Cafe's team
Is this your place?
Welcome, Armida's Bakery & Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Armida's Bakery & Cafe first; we check that you run it.
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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.
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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 19, 2026Routine inspectionOnly Minor Violation(s) Found
This one: Only Minor Violation(s) Found, inspected Aug 19, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114153
The department's words
Code CHSC 114153
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierNov 21, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 7, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed frozen chicken left on rack to thaw. / Thaw chicken in refrigerator or under cold running water.
The department's words
CHSC 114020 Observed frozen chicken left on rack to thaw. / Thaw chicken in refrigerator or under cold running water.
EarlierMay 21, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding unit, cheddar cheese internal temperature reading measured at 47F, Swiss cheese 44F, sliced tomatoes 45F, and sausages 47F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the cold holding unit, cheddar cheese internal temperature reading measured at 47F, Swiss cheese 44F, sliced tomatoes 45F, and sausages 47F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierFeb 22, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked potatoes internal temperature readings were measured at 70F, and 72F in different parts of the food. According to the employee, food was cooked and cooled 4 hours prior the inspection. [CA] Food that are 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). (COS) The owner removed food from the preparation area, and food was served and consumed by employees.
The department's words
CHSC 114002.1 Cooked potatoes internal temperature readings were measured at 70F, and 72F in different parts of the food. According to the employee, food was cooked and cooled 4 hours prior the inspection. [CA] Food that are 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). (COS) The owner removed food from the preparation area, and food was served and consumed by employees.
EarlierJul 27, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cheddar cheese internal temperature reading was measured at 50F, Mozzarella cheese 52F, and caramelized onions 48F. Food items were observed being stored in the cold holding unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Person in charge transferred food mentioned above in the reach-in unit providing the required temperatures of 41F or below.
The department's words
CHSC 113996 Cheddar cheese internal temperature reading was measured at 50F, Mozzarella cheese 52F, and caramelized onions 48F. Food items were observed being stored in the cold holding unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Person in charge transferred food mentioned above in the reach-in unit providing the required temperatures of 41F or below.
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
Hot water temperature reading was measured at 106F on the preparation sink, 107 on the 3-compartment sink, and 92F on the handwashing facility in the employee service area. [CA] A food facility shall not be operating without hot water. Provide adequate hot water in the preparation and 3-compartment sinks no less than 110F. Hot water temperature shall be at least 120F and hot water temperature once it reaches maximum, must remain at the required temperature. Handwashing facilities shall be at least 100F but not greater than 108F.
The department's words
CHSC 114192 Hot water temperature reading was measured at 106F on the preparation sink, 107 on the 3-compartment sink, and 92F on the handwashing facility in the employee service area. [CA] A food facility shall not be operating without hot water. Provide adequate hot water in the preparation and 3-compartment sinks no less than 110F. Hot water temperature shall be at least 120F and hot water temperature once it reaches maximum, must remain at the required temperature. Handwashing facilities shall be at least 100F but not greater than 108F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 27, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cheddar cheese internal temperature reading was measured at 50F, Mozzarella cheese 52F, and caramelized onions 48F. Food items were observed being stored in the cold holding unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Person in charge transferred food mentioned above in the reach-in unit providing the required temperatures of 41F or below.
The department's words
CHSC 113996 Cheddar cheese internal temperature reading was measured at 50F, Mozzarella cheese 52F, and caramelized onions 48F. Food items were observed being stored in the cold holding unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Person in charge transferred food mentioned above in the reach-in unit providing the required temperatures of 41F or below.
Corrected during the inspection
Hot water temperature reading was measured at 106F on the preparation sink, 107 on the 3-compartment sink, and 92F on the handwashing facility in the employee service area. [CA] A food facility shall not be operating without hot water. Provide adequate hot water in the preparation and 3-compartment sinks no less than 110F. Hot water temperature shall be at least 120F and hot water temperature once it reaches maximum, must remain at the required temperature. Handwashing facilities shall be at least 100F but not greater than 108F.
The department's words
CHSC 114192 Hot water temperature reading was measured at 106F on the preparation sink, 107 on the 3-compartment sink, and 92F on the handwashing facility in the employee service area. [CA] A food facility shall not be operating without hot water. Provide adequate hot water in the preparation and 3-compartment sinks no less than 110F. Hot water temperature shall be at least 120F and hot water temperature once it reaches maximum, must remain at the required temperature. Handwashing facilities shall be at least 100F but not greater than 108F.
Corrected during the inspection
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 Armida's Bakery & Cafe, 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 L16496.
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
- Only Minor 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.