At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 26, 2026
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We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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For Avatar's' team
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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
LatestJun 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 26, 2026.
No violations listed in the data.
EarlierJan 28, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cut tomato left on counter recorded at 48°F. / Keep food in refrigeration to cold hold at 41°F or below if not under active prep.
The department's words
CHSC 113996 Cut tomato left on counter recorded at 48°F. / Keep food in refrigeration to cold hold at 41°F or below if not under active prep.
EarlierJun 28, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rice (cooked), tofu, cheese and cooked pumpkin left on counter recording at 54°F, 56°F, 54°F, and 46°F respectively. Operator stated food was set out about an hour ago. / Keep all potentially hazardous foods old held at 41°F or below.
The department's words
CHSC 113996 Rice (cooked), tofu, cheese and cooked pumpkin left on counter recording at 54°F, 56°F, 54°F, and 46°F respectively. Operator stated food was set out about an hour ago. / Keep all potentially hazardous foods old held at 41°F or below.
EarlierApr 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee skip sanitizing step for metal containers. / Ensure all dishware is washed - rinsed - sanitized - air dried every time. Re-wash and sanitize metal containers.
The department's words
CHSC 114099.2 Observed employee skip sanitizing step for metal containers. / Ensure all dishware is washed - rinsed - sanitized - air dried every time. Re-wash and sanitize metal containers.
EarlierOct 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee wash dishes in 2-comp sink with soap and hot water then placed dishes on rack to air dry. No intent to complete sanitizing step observed. / Place all dishware in dishwasher to complete 3-step wash method. Re-wash dishware.
The department's words
CHSC 114099.6 Observed employee wash dishes in 2-comp sink with soap and hot water then placed dishes on rack to air dry. No intent to complete sanitizing step observed. / Place all dishware in dishwasher to complete 3-step wash method. Re-wash dishware.
EarlierJan 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 1 dying cockroach in sticky trap behind ice machine. Observed multiple dead nymph cockroaches in back storage and a few adult ones. / Remove all dead cockroaches. Clean and sanitize area. Have pest control conduct service more frequently. Seal all holes in wall. Monitor for activity.
The department's words
CHSC 114259.1 Observed 1 dying cockroach in sticky trap behind ice machine. Observed multiple dead nymph cockroaches in back storage and a few adult ones. / Remove all dead cockroaches. Clean and sanitize area. Have pest control conduct service more frequently. Seal all holes in wall. Monitor for activity.
EarlierJun 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler cards unavailable at time of inspection. / Obtain valid food handler cards within 30 days from 6/29/21.
The department's words
CHSC 113948 Food handler cards unavailable at time of inspection. / Obtain valid food handler cards within 30 days from 6/29/21.
EarlierDec 30, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 28, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inside of ice machine is growing slime mold. / Clean and sanitize then discard all ice.
The department's words
CHSC 114113 Inside of ice machine is growing slime mold. / Clean and sanitize then discard all ice.
EarlierDec 3, 2019Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Show 5 more
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
EarlierMay 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. A container of cooked mashed potatoes mixed with cooked vegetables was recorded at 113F. The owner stated the potatoes were cooked at 11:00 AM and was left out to cool. The time temperature was taken was at 2:00 pm. Rapidly cool potential hazardous foods from 135F to 41F with in 6 hours. The temperature change from 135F to 70F shall be done within 2 hours.
The department's words
CHSC 114002.1 Major violation. A container of cooked mashed potatoes mixed with cooked vegetables was recorded at 113F. The owner stated the potatoes were cooked at 11:00 AM and was left out to cool. The time temperature was taken was at 2:00 pm. Rapidly cool potential hazardous foods from 135F to 41F with in 6 hours. The temperature change from 135F to 70F shall be done within 2 hours.
EarlierOct 2, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A sanitizing solution in a bucket was measured > 100ppm (200ppm). Contact with 100ppm chlorine solution for 30 seconds. All food contact surfaces of utensils and equipment shall be sanitized as required. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114115 A sanitizing solution in a bucket was measured > 100ppm (200ppm). Contact with 100ppm chlorine solution for 30 seconds. All food contact surfaces of utensils and equipment shall be sanitized as required. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierOct 1, 2018Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following food items: * Cooked rice at 63F * Potato Samosa at 75F * Gluten free vegetable samosa at 85F All these PHF have been kept on the shelf above the stove in the kitchen and cooked them morning around 10:30-11:30am-sh. PHF found between 50F-130F and time tracking is not utilized (no time logs or time stickers). Owner stated that he usually put above food items back in the refrigerator after lunch. Owner stated that he tries to finish all cooked food holding in ambient/room temperature in the kitchen during lunch (within 4 hours). Provide time logs for above foods.
The department's words
CHSC 114000 Measured the following food items: * Cooked rice at 63F * Potato Samosa at 75F * Gluten free vegetable samosa at 85F All these PHF have been kept on the shelf above the stove in the kitchen and cooked them morning around 10:30-11:30am-sh. PHF found between 50F-130F and time tracking is not utilized (no time logs or time stickers). Owner stated that he usually put above food items back in the refrigerator after lunch. Owner stated that he tries to finish all cooked food holding in ambient/room temperature in the kitchen during lunch (within 4 hours). Provide time logs for above foods.
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
Measured tomato sauce at 74F and it was cooked around 10:30am. Observed it in a deep container covered with plastic wrap. All PHF shall be rapidly cooled from 135F to 70F within 2 hours and 70-41F within 4 hours. Note that this violation was noted in the last inspection from 01/30/2018.
The department's words
CHSC 114002.1 Measured tomato sauce at 74F and it was cooked around 10:30am. Observed it in a deep container covered with plastic wrap. All PHF shall be rapidly cooled from 135F to 70F within 2 hours and 70-41F within 4 hours. Note that this violation was noted in the last inspection from 01/30/2018.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
A sanitizing solution in a bucket was measured > 100ppm (200ppm). Contact with 100ppm chlorine solution for 30 seconds. All food contact surfaces of utensils and equipment shall be sanitized as required. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114115 A sanitizing solution in a bucket was measured > 100ppm (200ppm). Contact with 100ppm chlorine solution for 30 seconds. All food contact surfaces of utensils and equipment shall be sanitized as required. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierFeb 2, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get recertified as a Certified Food Manager within 30 days. Email certificate to inspector.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Email certificate to inspector.
Get new employee certified as a Certified Food Handler within 30 days. Email certificate to inspector.
The department's words
CHSC 113948 Get new employee certified as a Certified Food Handler within 30 days. Email certificate to inspector.
Provide display thermometer in 2 door counter refrigerator (to left of stove) and in freezer.
The department's words
CHSC 114157 Provide display thermometer in 2 door counter refrigerator (to left of stove) and in freezer.
EarlierJan 30, 2018Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Lentils were 125F. Cool foods from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Use log provided by inspector to track cooling temperatures.
The department's words
CHSC 114002 Lentils were 125F. Cool foods from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Use log provided by inspector to track cooling temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Get recertified as a Certified Food Manager within 30 days. Email certificate to inspector.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Email certificate to inspector.
Get new employee certified as a Certified Food Handler within 30 days. Email certificate to inspector.
The department's words
CHSC 113948 Get new employee certified as a Certified Food Handler within 30 days. Email certificate to inspector.
Provide display thermometer in 2 door counter refrigerator (to left of stove) and in freezer.
The department's words
CHSC 114157 Provide display thermometer in 2 door counter refrigerator (to left of stove) and in freezer.
Keep food in freezer covered.
The department's words
CHSC 114047 Keep food in freezer covered.
EarlierOct 19, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
All of the CA food handler cards are expired. All food handlers shall obtain a valid CA food handler card within 30 days.
The department's words
CHSC 113948 All of the CA food handler cards are expired. All food handlers shall obtain a valid CA food handler card within 30 days.
Observed food on floor.
The department's words
CHSC 114047 Observed food on floor.
Clean restroom wall to remove pinkish brown stains.
The department's words
CHSC 114276 Clean restroom wall to remove pinkish brown stains.
Bottle of oil without label.
The department's words
CHSC 114377 Bottle of oil without label.
Dirty wiping cloths on shelf. Wiping cloth container only had 10 ppm chlorine.
The department's words
CHSC 114185.1 Dirty wiping cloths on shelf. Wiping cloth container only had 10 ppm chlorine.
Corrected during the inspection
Show 1 more
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
EarlierJun 23, 2014Routine inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Permit posted on wall expired on 4/30/13. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted on wall expired on 4/30/13. Post valid permit in conspicuous area.
Cheddar and jack cheese observed at 49 degrees Fahrenheit in glass refrigerator. Tomatoes sliced at 11:00 a.m. observed at 45 degrees Fahrenheit in prep refrigerator insert pan. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. The glass refrigerator is for the storage of bottled beverages, not potentially hazardous foods.
The department's words
CHSC 113996 Cheddar and jack cheese observed at 49 degrees Fahrenheit in glass refrigerator. Tomatoes sliced at 11:00 a.m. observed at 45 degrees Fahrenheit in prep refrigerator insert pan. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. The glass refrigerator is for the storage of bottled beverages, not potentially hazardous foods.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Observed rice on table at 63 degrees Fahrenheit made between 10:00 -11:00 a.m. today. Rice is kept on counter for three or four hours, per owner. Observed veggie samosas made at approximately 12:00 sitting on shelf at 81 degrees Fahrenheit at approximately 4:45 p.m.. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit and from 70 degrees Fahrenheit to 41 degrees Fahrenhreit within four hours. Recommend maintaining rapid cooling log for potentially hazardous foods that go through the cooling process to ensure potentially hazardous foods are being rapidly cooled witihin required timeframes.
The department's words
CHSC 114002 Observed rice on table at 63 degrees Fahrenheit made between 10:00 -11:00 a.m. today. Rice is kept on counter for three or four hours, per owner. Observed veggie samosas made at approximately 12:00 sitting on shelf at 81 degrees Fahrenheit at approximately 4:45 p.m.. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit and from 70 degrees Fahrenheit to 41 degrees Fahrenhreit within four hours. Recommend maintaining rapid cooling log for potentially hazardous foods that go through the cooling process to ensure potentially hazardous foods are being rapidly cooled witihin required timeframes.
No soap in dispenser. Soap placed in dispenser during inspection.
The department's words
CHSC 113953.2 No soap in dispenser. Soap placed in dispenser during inspection.
Corrected during the inspection
Show 2 more
Replace burnt out bulb above two compartment sink.
The department's words
CHSC 114252 Replace burnt out bulb above two compartment sink.
Food handlers shall wear hair restaints.
The department's words
CHSC 113969 Food handlers shall wear hair restaints.
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 L10166.
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.