At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 10, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Aurora Ristorante?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed pooled eggs stored on prep table measuring at 51 *F without any active temperature control. Operator put pooled eggs in new ice bath in larger bowl. All PHF shall be maintained at 41*F and below or 135 *F and above. Do not store any PHF at room temperature without active temperature control. 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
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Follow the steps for each item, with the rule beside it.
Next: Observed pooled eggs stored on prep table measuring at 51 *F without any active temperature control. Operator put pooled eggs in new ice bath in larger bowl. All PHF shall be maintained at 41*F and below or 135 *F and above. Do not store any PHF at room temperature without active temperature control.The county found: “Observed pooled eggs stored on prep table measuring at 51 *F without any active temperature control. Operator put…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestApr 10, 2025Routine inspectionGreen placard
This one: Green placard, inspected Apr 10, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed pooled eggs stored on prep table measuring at 51 *F without any active temperature control. Operator put pooled eggs in new ice bath in larger bowl. All PHF shall be maintained at 41*F and below or 135 *F and above. Do not store any PHF at room temperature without active temperature control.
The department's words
CHSC 113996 Observed pooled eggs stored on prep table measuring at 51 *F without any active temperature control. Operator put pooled eggs in new ice bath in larger bowl. All PHF shall be maintained at 41*F and below or 135 *F and above. Do not store any PHF at room temperature without active temperature control.
EarlierNov 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed garlic butter at 68.6F in bowl on top of drop pans in prep top cooler across grill. This was made yesterday and was there all night. 1 small bowl of garlic butter discarded into trash. Maintain potentially hazardous foods at 41F or below - store foods in drop pans in prep top to ensure adequate cold holding below 41F.
The department's words
CHSC 113996 MAJOR - Observed garlic butter at 68.6F in bowl on top of drop pans in prep top cooler across grill. This was made yesterday and was there all night. 1 small bowl of garlic butter discarded into trash. Maintain potentially hazardous foods at 41F or below - store foods in drop pans in prep top to ensure adequate cold holding below 41F.
EarlierMar 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed minestrone soup at 48.8F and tomato sauce at 55.3-63.6F in deep covered buckets in walk in cooler, cooked last night ~7pm and improperly cooled. 8 qts. tomato sauce and 8 qts. minestrone soup voluntarily discarded into sink. Rapidly cool foods from 135-70F within 2 hours and from 70-41F within 4 hours using methods such as ice bath, in shallow, uncovered/loosely covered containers. Use provided cooling log to track cooling of soups, sauces and pasta using a probe thermometer. Send me a copy by 3/22/22. Recommend cooling pasta with rinsing and ice until 41F before placing in cooler. Cool other foods in walk in cooler.
The department's words
CHSC 114002 MAJOR - Observed minestrone soup at 48.8F and tomato sauce at 55.3-63.6F in deep covered buckets in walk in cooler, cooked last night ~7pm and improperly cooled. 8 qts. tomato sauce and 8 qts. minestrone soup voluntarily discarded into sink. Rapidly cool foods from 135-70F within 2 hours and from 70-41F within 4 hours using methods such as ice bath, in shallow, uncovered/loosely covered containers. Use provided cooling log to track cooling of soups, sauces and pasta using a probe thermometer. Send me a copy by 3/22/22. Recommend cooling pasta with rinsing and ice until 41F before placing in cooler. Cool other foods in walk in cooler.
EarlierJun 24, 2021Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
MAJOR - Observed the following foods at unsafe temperatures: tomato sauce at 48.6F, sardines at 43F in prep top across from cookline; tomato sauce at 50F, cooked eggplant at 46.8F, bacon at 52F in prep cooler (bottom portion) across from cookline; sliced tomato at 52.8F out on counter (3/4 tomato voluntarily discarded); dressing at 42.6F, packaged raw meat at 46F in True reach in cooler across from dishwasher. Potentially hazardous foods shall be cold held at 41F or below. Repeat violation on prep cooler. Repair units to cold hold at 41F or below. Operator called for repairs and will move food to a working unit until repaired.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: tomato sauce at 48.6F, sardines at 43F in prep top across from cookline; tomato sauce at 50F, cooked eggplant at 46.8F, bacon at 52F in prep cooler (bottom portion) across from cookline; sliced tomato at 52.8F out on counter (3/4 tomato voluntarily discarded); dressing at 42.6F, packaged raw meat at 46F in True reach in cooler across from dishwasher. Potentially hazardous foods shall be cold held at 41F or below. Repeat violation on prep cooler. Repair units to cold hold at 41F or below. Operator called for repairs and will move food to a working unit until repaired.
Corrected during the inspection
MAJOR - Observed cooked pasta made last night in prep cooler across from cookline covered with saran wrap. This pasta has improperly cooled and 5 long drop pans were voluntarily discarded. Ensure to rapidly cool foods from 135-70F within 2 hours and from 70-41F or below within 4 hours. Cool foods uncovered, in small portions, and in the walk in cooler (not in prep coolers).
The department's words
CHSC 114002 MAJOR - Observed cooked pasta made last night in prep cooler across from cookline covered with saran wrap. This pasta has improperly cooled and 5 long drop pans were voluntarily discarded. Ensure to rapidly cool foods from 135-70F within 2 hours and from 70-41F or below within 4 hours. Cool foods uncovered, in small portions, and in the walk in cooler (not in prep coolers).
MAJOR - Observed a metal bucket full of water, mussels and clams commingling without shell stock tags. Operator provided tags but they were put away in a box with other tags and not with the shell stock in walk in cooler. Shell stock shall have complete certification tags and shall be properly stored and displayed. Shell stock tags shall remain attached to the container in which the shell stock is received until container is empty. Shell stock from one tagged or labelled container shall not commingle with shell stock from another container with different certification numbers, harvest dates, or growing areas. You may keep the shell stock this time as long as it is fully cooked. Discontinue commingling shellfish/stock (store mussels separate from clams, etc.) and keep tags with shell stock at all times. Discussed with operator.
The department's words
CHSC 114039.4 MAJOR - Observed a metal bucket full of water, mussels and clams commingling without shell stock tags. Operator provided tags but they were put away in a box with other tags and not with the shell stock in walk in cooler. Shell stock shall have complete certification tags and shall be properly stored and displayed. Shell stock tags shall remain attached to the container in which the shell stock is received until container is empty. Shell stock from one tagged or labelled container shall not commingle with shell stock from another container with different certification numbers, harvest dates, or growing areas. You may keep the shell stock this time as long as it is fully cooked. Discontinue commingling shellfish/stock (store mussels separate from clams, etc.) and keep tags with shell stock at all times. Discussed with operator.
Corrected during the inspection
EarlierJun 23, 2021Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed the following foods at unsafe temperatures: tomato sauce at 48.6F, sardines at 43F in prep top across from cookline; tomato sauce at 50F, cooked eggplant at 46.8F, bacon at 52F in prep cooler (bottom portion) across from cookline; sliced tomato at 52.8F out on counter (3/4 tomato voluntarily discarded); dressing at 42.6F, packaged raw meat at 46F in True reach in cooler across from dishwasher. Potentially hazardous foods shall be cold held at 41F or below. Repeat violation on prep cooler. Repair units to cold hold at 41F or below. Operator called for repairs and will move food to a working unit until repaired.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: tomato sauce at 48.6F, sardines at 43F in prep top across from cookline; tomato sauce at 50F, cooked eggplant at 46.8F, bacon at 52F in prep cooler (bottom portion) across from cookline; sliced tomato at 52.8F out on counter (3/4 tomato voluntarily discarded); dressing at 42.6F, packaged raw meat at 46F in True reach in cooler across from dishwasher. Potentially hazardous foods shall be cold held at 41F or below. Repeat violation on prep cooler. Repair units to cold hold at 41F or below. Operator called for repairs and will move food to a working unit until repaired.
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
MAJOR - Observed cooked pasta made last night in prep cooler across from cookline covered with saran wrap. This pasta has improperly cooled and 5 long drop pans were voluntarily discarded. Ensure to rapidly cool foods from 135-70F within 2 hours and from 70-41F or below within 4 hours. Cool foods uncovered, in small portions, and in the walk in cooler (not in prep coolers).
The department's words
CHSC 114002 MAJOR - Observed cooked pasta made last night in prep cooler across from cookline covered with saran wrap. This pasta has improperly cooled and 5 long drop pans were voluntarily discarded. Ensure to rapidly cool foods from 135-70F within 2 hours and from 70-41F or below within 4 hours. Cool foods uncovered, in small portions, and in the walk in cooler (not in prep coolers).
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
MAJOR - Observed a metal bucket full of water, mussels and clams commingling without shell stock tags. Operator provided tags but they were put away in a box with other tags and not with the shell stock in walk in cooler. Shell stock shall have complete certification tags and shall be properly stored and displayed. Shell stock tags shall remain attached to the container in which the shell stock is received until container is empty. Shell stock from one tagged or labelled container shall not commingle with shell stock from another container with different certification numbers, harvest dates, or growing areas. You may keep the shell stock this time as long as it is fully cooked. Discontinue commingling shellfish/stock (store mussels separate from clams, etc.) and keep tags with shell stock at all times. Discussed with operator.
The department's words
CHSC 114039.4 MAJOR - Observed a metal bucket full of water, mussels and clams commingling without shell stock tags. Operator provided tags but they were put away in a box with other tags and not with the shell stock in walk in cooler. Shell stock shall have complete certification tags and shall be properly stored and displayed. Shell stock tags shall remain attached to the container in which the shell stock is received until container is empty. Shell stock from one tagged or labelled container shall not commingle with shell stock from another container with different certification numbers, harvest dates, or growing areas. You may keep the shell stock this time as long as it is fully cooked. Discontinue commingling shellfish/stock (store mussels separate from clams, etc.) and keep tags with shell stock at all times. Discussed with operator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 30, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 21, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
EarlierJul 13, 2020Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 9, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 30, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed squash soup cooled using improper methods - in a deep pot in the walk-in cooler. Soup was removed from the stove approximately 1hr & 45 min ago. Soup was immediately transferred to smaller pots, placed in an ice bath, and returned to the walk-in cooler. Soup measured 96 F at the 2 hr mark(did not reach 70F), and was rapidly reheated to 165 F. Once reheated, cool using an approved method (see handout) from 135 F to 70 F in 2 hrs and from 70 F to 41 F in 4 hrs.
The department's words
CHSC 114002 Observed squash soup cooled using improper methods - in a deep pot in the walk-in cooler. Soup was removed from the stove approximately 1hr & 45 min ago. Soup was immediately transferred to smaller pots, placed in an ice bath, and returned to the walk-in cooler. Soup measured 96 F at the 2 hr mark(did not reach 70F), and was rapidly reheated to 165 F. Once reheated, cool using an approved method (see handout) from 135 F to 70 F in 2 hrs and from 70 F to 41 F in 4 hrs.
EarlierJan 24, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The Saturn prep cooler is running greater than 41F. Food in the top inserts measured at 48F food in bottom of cooler at 46F. Immediatley lower temperature or repair. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 The Saturn prep cooler is running greater than 41F. Food in the top inserts measured at 48F food in bottom of cooler at 46F. Immediatley lower temperature or repair. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierMar 22, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Pizza prep refrigerator: tomato sauce 44F, garlic 44F, baby clams 43F, cooked pasta 47F. Salad prep refrigerator: blue cheese 49F, goat cheese 49F. True tall 2-door refrigerator: cooked potatoes 45F, cream 44F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.
The department's words
CHSC 113996 Pizza prep refrigerator: tomato sauce 44F, garlic 44F, baby clams 43F, cooked pasta 47F. Salad prep refrigerator: blue cheese 49F, goat cheese 49F. True tall 2-door refrigerator: cooked potatoes 45F, cream 44F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.
Observed raw salmon and raw sausage above ready-to-eat food in pizza prep refrigerator. All raw meat/seafood/poultry must be stored separate and below all other food.
The department's words
CHSC 113986 Observed raw salmon and raw sausage above ready-to-eat food in pizza prep refrigerator. All raw meat/seafood/poultry must be stored separate and below all other food.
Clean condenser fan grill in the wine refrigerator.
The department's words
CHSC 114175 Clean condenser fan grill in the wine refrigerator.
Keep wiping cloths in a bucket of sanitizing solution between each use. Sanitizing solution must be 100 ppm chlorine or 200 ppm quaternary ammonium (quat).
The department's words
CHSC 114185.1 Keep wiping cloths in a bucket of sanitizing solution between each use. Sanitizing solution must be 100 ppm chlorine or 200 ppm quaternary ammonium (quat).
Get Jairo Garcia recertified as a Certified Food Handler . His certificate has expired.
The department's words
CHSC 113948 Get Jairo Garcia recertified as a Certified Food Handler . His certificate has expired.
Show 2 more
Provide paper towels in the dispenser at handwash sink in dishwasher room.
The department's words
CHSC 113953.2 Provide paper towels in the dispenser at handwash sink in dishwasher room.
Provide a consumer advisory for undercooked food on menu: Consuming raw or undercooked food may increase risk of foodborne illness.
The department's words
CHSC 114093 Provide a consumer advisory for undercooked food on menu: Consuming raw or undercooked food may increase risk of foodborne illness.
EarlierFeb 10, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Do not eat in kitchen. Eat in dining room only.
The department's words
CHSC 113977 Do not eat in kitchen. Eat in dining room only.
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
EarlierJun 21, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide paper towels in the dispenser at handwash sink in stove room. Get the right size.
The department's words
CHSC 113953.2 Provide paper towels in the dispenser at handwash sink in stove room. Get the right size.
EarlierDec 29, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Discontinue storing pot lids in splash zone of kitchen handwash sink. Discontinue storing utensils in standing water. Store dry.
The department's words
CHSC 114178 Discontinue storing pot lids in splash zone of kitchen handwash sink. Discontinue storing utensils in standing water. Store dry.
EarlierJun 4, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get new employee (Katherine Rodriguez) certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get new employee (Katherine Rodriguez) certified as a Certified Food Handler within 30 days.
Salad refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Salad refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
EarlierDec 30, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Salad refrigerator is running 43 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Salad refrigerator is running 43 F. Must be 41 F or below. Repair/adjust immediately.
Do not store employee clothing and shoes on wine shelving. Store in lockers.
The department's words
CHSC 114256.1 Do not store employee clothing and shoes on wine shelving. Store in lockers.
EarlierJun 17, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Get Jairo Garcia recertified as a Certified Food Handler within 30 days. His certificate has expired.
The department's words
CHSC 113947.1 Get Jairo Garcia recertified as a Certified Food Handler within 30 days. His certificate has expired.
Observed employee with cut on finger preparing food. Must wear glove.
The department's words
CHSC 113973 Observed employee with cut on finger preparing food. Must wear glove.
Corrected during the inspection
Provide display thermometer in walk-in freezer.
The department's words
CHSC 114157 Provide display thermometer in walk-in freezer.
EarlierJan 8, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Walk-in refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
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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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 L17034.
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.