At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 4, 2025
Is that a lot?
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What was found out about Aroma Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed tofu out on the deli slicer at 45 F not in active prep. Potentially hazardous foods must be cold held at 41 F or below. Tofu moved to be cooked. 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 Aroma Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Observed tofu out on the deli slicer at 45 F not in active prep. Potentially hazardous foods must be cold held at 41 F or below. Tofu moved to be cooked.The county found: “Observed tofu out on the deli slicer at 45 F not in active prep. Potentially hazardous foods must be cold held at 41 F…”
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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 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
LatestDec 4, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 4, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed tofu out on the deli slicer at 45 F not in active prep. Potentially hazardous foods must be cold held at 41 F or below. Tofu moved to be cooked.
The department's words
CHSC 113996 Observed tofu out on the deli slicer at 45 F not in active prep. Potentially hazardous foods must be cold held at 41 F or below. Tofu moved to be cooked.
EarlierJun 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed half and half and 2% milk in carafes at 45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above.
The department's words
CHSC 113996 Observed half and half and 2% milk in carafes at 45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above.
EarlierJan 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJul 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 20, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
EarlierJun 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 6, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierMar 15, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed gumbo at 131F in warmer and milk at 50F in carafe.
The department's words
CHSC 113996 Observed gumbo at 131F in warmer and milk at 50F in carafe.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed burrata cheese at 50F in prep top. Cold hold potentially hazardous food at 41F or below. Ensure food is kept below the fill line in pan so that it maintains temperature.
The department's words
CHSC 113996 Observed burrata cheese at 50F in prep top. Cold hold potentially hazardous food at 41F or below. Ensure food is kept below the fill line in pan so that it maintains temperature.
EarlierJun 12, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed sliced tomatoes at 48-53F, hummus at 52F, tahini tomato mix at 52F, tuna at 50F in prep top/prep fridge. Cold hold potentially hazardous foods (PHF) at 41F or below. These were all prepped about 4 hours prior. Items discarded. Do not use the prep fridge to cool PHF down. Cool food in walk-in to 41F prior to placing in prep top.
The department's words
CHSC 113996 Observed sliced tomatoes at 48-53F, hummus at 52F, tahini tomato mix at 52F, tuna at 50F in prep top/prep fridge. Cold hold potentially hazardous foods (PHF) at 41F or below. These were all prepped about 4 hours prior. Items discarded. Do not use the prep fridge to cool PHF down. Cool food in walk-in to 41F prior to placing in prep top.
* Remove/clean black residue in ice machine. * Observed 20ppm of chlorine in sanitizer buckets. 100ppm required. Use test strips to monitor sanitizer.
The department's words
CHSC 114113 * Remove/clean black residue in ice machine. * Observed 20ppm of chlorine in sanitizer buckets. 100ppm required. Use test strips to monitor sanitizer.
Ensure food contact surfaces that come in contact with PHF are washed, rinsed, sanitized at least every 4 hours.
The department's words
CHSC 114117 Ensure food contact surfaces that come in contact with PHF are washed, rinsed, sanitized at least every 4 hours.
Add labels with common name, ingredients, quantity, business name for grape fruit juice in the to-go cups.
The department's words
CHSC 114089 Add labels with common name, ingredients, quantity, business name for grape fruit juice in the to-go cups.
Remove broken equipment (e.g. Bakers pride oven upstairs) from premises.
The department's words
CHSC 114257.1 Remove broken equipment (e.g. Bakers pride oven upstairs) from premises.
Show 1 more
* Well plates are being used for soup. This piece of equipment was not approved for use without mechanical ventilation. Discontinue use of equipment (I will email you unapproval letter). * Bakers pride oven is used to reheat pastries and croissants with cheese. Will confirm if this is approved.
The department's words
CHSC 114380 * Well plates are being used for soup. This piece of equipment was not approved for use without mechanical ventilation. Discontinue use of equipment (I will email you unapproval letter). * Bakers pride oven is used to reheat pastries and croissants with cheese. Will confirm if this is approved.
EarlierMay 5, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Today tomato/cucumber salsa measured 47 F, diced tomatoes measured 48 F. All other food in the prep refrigerator measured 41 F or below. Ensure that food measures 41 F or below before placing in inserts in the prep fridge. Maintain cold food temperatures at 41 F or below.
The department's words
CHSC 113996 Today tomato/cucumber salsa measured 47 F, diced tomatoes measured 48 F. All other food in the prep refrigerator measured 41 F or below. Ensure that food measures 41 F or below before placing in inserts in the prep fridge. Maintain cold food temperatures at 41 F or below.
There was no chlorine in buckets for wiping cloths. Some soiled wiping cloths observed on cutting boards. Sanitizing solution was replaced with 100 ppm chlorine (bleach). Clean and sanitize cutting boards and always store wiping cloths in sanitizing solution.
The department's words
CHSC 114099.6 There was no chlorine in buckets for wiping cloths. Some soiled wiping cloths observed on cutting boards. Sanitizing solution was replaced with 100 ppm chlorine (bleach). Clean and sanitize cutting boards and always store wiping cloths in sanitizing solution.
Observed dead roaches in traps by the ice cream freezer and the cold pastry case. Manager states that they noted some roach activity a few months ago and immediately had pest control operator place monitoring traps. No new activity observed. Observed many fruit flies in the facility, especially by the mop sink. Clean thoroughly behind juicing station, ware wash sink, and mop sink to prevent attracting vermin. I recommend drying rags as best as possible before placing into the hamper (this seems to be the biggest attractant).
The department's words
CHSC 114259.1 Observed dead roaches in traps by the ice cream freezer and the cold pastry case. Manager states that they noted some roach activity a few months ago and immediately had pest control operator place monitoring traps. No new activity observed. Observed many fruit flies in the facility, especially by the mop sink. Clean thoroughly behind juicing station, ware wash sink, and mop sink to prevent attracting vermin. I recommend drying rags as best as possible before placing into the hamper (this seems to be the biggest attractant).
Submit a hood exemption application for cooking equipment not under a hood - you may have up to 2 pieces of hood exempt equipment. Submit specs for any equipment and pay the review fee.
The department's words
CHSC 114175 Submit a hood exemption application for cooking equipment not under a hood - you may have up to 2 pieces of hood exempt equipment. Submit specs for any equipment and pay the review fee.
EarlierMay 4, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: -Raw shell eggs on the counter measured 63 F and were removed from refrigeration 1 hour ago. Immediately return eggs to the fridge. -Cut tomatoes in the prep top measured 51-55 F and were cut at 9:30 am. For today, use time as a public health control and discard tomatoes at 1:30 pm. -Swiss cheese overfilled in an insert in the prep fridge measured 55-61 F and was voluntarily discarded. -Mozzarella measured 48 F, tomato/cucumber salsa 43-48 F. Only fill prep fridge inserts 3/4 full and ensure all foods are 41 F or below before placing in the prep fridge inserts. Maintain cold food temperatures at 41 F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Raw shell eggs on the counter measured 63 F and were removed from refrigeration 1 hour ago. Immediately return eggs to the fridge. -Cut tomatoes in the prep top measured 51-55 F and were cut at 9:30 am. For today, use time as a public health control and discard tomatoes at 1:30 pm. -Swiss cheese overfilled in an insert in the prep fridge measured 55-61 F and was voluntarily discarded. -Mozzarella measured 48 F, tomato/cucumber salsa 43-48 F. Only fill prep fridge inserts 3/4 full and ensure all foods are 41 F or below before placing in the prep fridge inserts. Maintain cold food temperatures at 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
There was no chlorine in buckets for wiping cloths. Some soiled wiping cloths observed on cutting boards. Sanitizing solution was replaced with 100 ppm chlorine (bleach). Clean and sanitize cutting boards and always store wiping cloths in sanitizing solution.
The department's words
CHSC 114099.6 There was no chlorine in buckets for wiping cloths. Some soiled wiping cloths observed on cutting boards. Sanitizing solution was replaced with 100 ppm chlorine (bleach). Clean and sanitize cutting boards and always store wiping cloths in sanitizing solution.
Observed dead roaches in traps by the ice cream freezer and the cold pastry case. Manager states that they noted some roach activity a few months ago and immediately had pest control operator place monitoring traps. No new activity observed. Observed many fruit flies in the facility, especially by the mop sink. Clean thoroughly behind juicing station, ware wash sink, and mop sink to prevent attracting vermin. I recommend drying rags as best as possible before placing into the hamper (this seems to be the biggest attractant).
The department's words
CHSC 114259.1 Observed dead roaches in traps by the ice cream freezer and the cold pastry case. Manager states that they noted some roach activity a few months ago and immediately had pest control operator place monitoring traps. No new activity observed. Observed many fruit flies in the facility, especially by the mop sink. Clean thoroughly behind juicing station, ware wash sink, and mop sink to prevent attracting vermin. I recommend drying rags as best as possible before placing into the hamper (this seems to be the biggest attractant).
Submit a hood exemption application for cooking equipment not under a hood - you may have up to 2 pieces of hood exempt equipment. Submit specs for any equipment and pay the review fee.
The department's words
CHSC 114175 Submit a hood exemption application for cooking equipment not under a hood - you may have up to 2 pieces of hood exempt equipment. Submit specs for any equipment and pay the review fee.
EarlierJan 27, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Soup in the warmer measured 123 F and was rapidly reheated to 165 F. Maintain hot foods at 135 F or higher. Whenever you re-heat foods, re-heat to 165 F.
The department's words
CHSC 113996 Soup in the warmer measured 123 F and was rapidly reheated to 165 F. Maintain hot foods at 135 F or higher. Whenever you re-heat foods, re-heat to 165 F.
Sanitizer in the dishwasher measured <50 ppm chlorine. Repair immediately. Use test strips daily to ensure there is 50 ppm chlorine in the final rinse.
The department's words
CHSC 114099.7 Sanitizer in the dishwasher measured <50 ppm chlorine. Repair immediately. Use test strips daily to ensure there is 50 ppm chlorine in the final rinse.
There was no sanitizer in buckets for wiping cloths. This solution was replaced immediately - must be 100 ppm chlorine. Clean staining observed inside the ice machine.
The department's words
CHSC 114099.6 There was no sanitizer in buckets for wiping cloths. This solution was replaced immediately - must be 100 ppm chlorine. Clean staining observed inside the ice machine.
Replace cover to ice machine to protect ice from contamination.
The department's words
CHSC 113986 Replace cover to ice machine to protect ice from contamination.
Chemicals observed next to food. Store chemicals below/separate from food to prevent contamination.
The department's words
CHSC 114254.2 Chemicals observed next to food. Store chemicals below/separate from food to prevent contamination.
Show 2 more
Use scoops with handles rather than bowls to dispense food. Store scoops with handles outside of food.
The department's words
CHSC 114119 Use scoops with handles rather than bowls to dispense food. Store scoops with handles outside of food.
Some display thermometers were missing from refrigeration. Place a display thermometer in the warmest part of each unit.
The department's words
CHSC 114157 Some display thermometers were missing from refrigeration. Place a display thermometer in the warmest part of each unit.
EarlierJan 29, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two containers of gumbo were covered in the walk-in and measured 50.5 F at the surface (containers were deep). Use proper cooling methods as described in handouts to cool properly. Use a probe thermometer to monitor temperatures while cooling all potentially hazardous food and record time and temperature in logs provided.
The department's words
CHSC 114002 Two containers of gumbo were covered in the walk-in and measured 50.5 F at the surface (containers were deep). Use proper cooling methods as described in handouts to cool properly. Use a probe thermometer to monitor temperatures while cooling all potentially hazardous food and record time and temperature in logs provided.
EarlierJan 20, 2015Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A covered container of soup in the refrigerator measured 55 F. This soup was prepared last night, cooled in an ice bath, and placed in the walk-in. Use cooling methods as described in handout - monitor food temperatures while cooling with a probe thermometer and leave container uncovered until food reaches 41 F. Soup was voluntarily discarded.
The department's words
CHSC 114002 A covered container of soup in the refrigerator measured 55 F. This soup was prepared last night, cooled in an ice bath, and placed in the walk-in. Use cooling methods as described in handout - monitor food temperatures while cooling with a probe thermometer and leave container uncovered until food reaches 41 F. Soup was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Some inserts of the prep table refrigerator are overfilled. Mozzarella in one of these inserts measured 47.6 F. Only fill inserts 3/4 full to ensure food maintains 41 F or below. Food temperatures in the walk-in are between 46-47F. The outside display shows the temp is 48 F. Adjust the temperature/repair the walk-in immediately. Maintain food temperatures at or below 41 F. Temperatures in the beverage display refrigerator are 43-45 F. Adjust the temperature of this refrigerator immediately.
The department's words
CHSC 113996 Some inserts of the prep table refrigerator are overfilled. Mozzarella in one of these inserts measured 47.6 F. Only fill inserts 3/4 full to ensure food maintains 41 F or below. Food temperatures in the walk-in are between 46-47F. The outside display shows the temp is 48 F. Adjust the temperature/repair the walk-in immediately. Maintain food temperatures at or below 41 F. Temperatures in the beverage display refrigerator are 43-45 F. Adjust the temperature of this refrigerator immediately.
Clean mold from inside of ice machine. Sanitizer for wiping cloths contained <50 ppm chlorine. Change the solution and use test strips to ensure that there is 100 ppm chlorine (bleach) in this solution. Do not leave wiping cloths on the counter. Store in sanitizing solution at all times.
The department's words
CHSC 114097 Clean mold from inside of ice machine. Sanitizer for wiping cloths contained <50 ppm chlorine. Change the solution and use test strips to ensure that there is 100 ppm chlorine (bleach) in this solution. Do not leave wiping cloths on the counter. Store in sanitizing solution at all times.
Do not use knife with the handle covered in tape - this is not smooth and cleanable. Remove foil from the edge of the ware wash sink.
The department's words
CHSC 114175 Do not use knife with the handle covered in tape - this is not smooth and cleanable. Remove foil from the edge of the ware wash sink.
Display thermometers are missing or are in the rear of refrigerators. Place a display thermometer in the warmest part of each fridge (by door).
The department's words
CHSC 114157 Display thermometers are missing or are in the rear of refrigerators. Place a display thermometer in the warmest part of each fridge (by door).
Provide an air gap between pipes and floor sink - under the front hand sink and under espresso machine. The air gap must be twice the diameter of the pipe, but no less than one inch.
The department's words
CHSC 114193 Provide an air gap between pipes and floor sink - under the front hand sink and under espresso machine. The air gap must be twice the diameter of the pipe, but no less than one inch.
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)
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About this record
Search the county's inspection lookup for the name or license number L10425.
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.