At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 2, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bar Bocce?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Mechanical dishwasher in use recorded with 0ppm chlorine at inspection. / Discontinue use until repaired to dispense 50ppm chlorine at final rinse. Use 3-step wash method until unit is repaired. CHSC 114099.7How 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 Bar Bocce's team
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Follow the steps for each item, with the rule beside it.
Next: Mechanical dishwasher in use recorded with 0ppm chlorine at inspection. / Discontinue use until repaired to dispense 50ppm chlorine at final rinse. Use 3-step wash method until unit is repaired.The county found: “Mechanical dishwasher in use recorded with 0ppm chlorine at inspection. / Discontinue use until repaired to dispense…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestJan 2, 2025Routine inspectionGreen placard
This one: Green placard, inspected Jan 2, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher in use recorded with 0ppm chlorine at inspection. / Discontinue use until repaired to dispense 50ppm chlorine at final rinse. Use 3-step wash method until unit is repaired.
The department's words
CHSC 114099.7 Mechanical dishwasher in use recorded with 0ppm chlorine at inspection. / Discontinue use until repaired to dispense 50ppm chlorine at final rinse. Use 3-step wash method until unit is repaired.
EarlierJun 28, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher observed in use and recorded at 0ppm chlorine. / Repair unit to dispense 50ppm chlorine at final rinse. Divert all warewashing to 3-comp sink until repaired.
The department's words
CHSC 114099.7 Mechanical dishwasher observed in use and recorded at 0ppm chlorine. / Repair unit to dispense 50ppm chlorine at final rinse. Divert all warewashing to 3-comp sink until repaired.
EarlierApr 26, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigerator opposite of pizza oven ambient temperature around 50°F unit was set to 45°F and unit was stocked in a way that impedes airflow. / Adjust unit to cold hold all food at 41°F or below. Repair unit if necessary. Stock unit to allow proper air flow inside.
The department's words
CHSC 113996 Refrigerator opposite of pizza oven ambient temperature around 50°F unit was set to 45°F and unit was stocked in a way that impedes airflow. / Adjust unit to cold hold all food at 41°F or below. Repair unit if necessary. Stock unit to allow proper air flow inside.
EarlierOct 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheese and meatballs filled above fill line. Above fill line recorded at around 45°F, 41°F for below fill line. / Stock foods below fill line to cold hold at 41°F or below.
The department's words
CHSC 113996 Observed cheese and meatballs filled above fill line. Above fill line recorded at around 45°F, 41°F for below fill line. / Stock foods below fill line to cold hold at 41°F or below.
EarlierApr 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee drop wiping cloth on the floor, pick it up and placed it back wedged in the refrigerator door, wiped hands on it then was about to resume food preparation. Employee had to be instructed to wash hands and change gloves. / Do not use wiping cloth to clean hands. wash hands to prevent contamination and in between changing gloves each time.
The department's words
CHSC 113953.3 Observed employee drop wiping cloth on the floor, pick it up and placed it back wedged in the refrigerator door, wiped hands on it then was about to resume food preparation. Employee had to be instructed to wash hands and change gloves. / Do not use wiping cloth to clean hands. wash hands to prevent contamination and in between changing gloves each time.
EarlierJul 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit by bar ambient temperature recorded around 63°F. Recorded the following temperatures: 3x 8oz container of cheeses at 55°F, 16 cups of cream at 56°F, 8 cups mayo based dressing at 57°F, 8 cups mayo based sauce 56°F, 1/2lb yogurt at 57°F. / Immediately discard out of temperature foods. Discontinue use of aforementioned refrigerator until repaired to cold hold food at 41°F or below. Remember to check thermometer in refrigerators frequently to ensure they are working properly.
The department's words
CHSC 113996 Refrigeration unit by bar ambient temperature recorded around 63°F. Recorded the following temperatures: 3x 8oz container of cheeses at 55°F, 16 cups of cream at 56°F, 8 cups mayo based dressing at 57°F, 8 cups mayo based sauce 56°F, 1/2lb yogurt at 57°F. / Immediately discard out of temperature foods. Discontinue use of aforementioned refrigerator until repaired to cold hold food at 41°F or below. Remember to check thermometer in refrigerators frequently to ensure they are working properly.
EarlierJan 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash stations in restrooms and near pizza oven lacking paper towels in dispenser. / Keep dispensers stocked at all times.
The department's words
CHSC 113953.2 Hand wash stations in restrooms and near pizza oven lacking paper towels in dispenser. / Keep dispensers stocked at all times.
EarlierDec 18, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
An employee stated that a spatula used for stirring soup is left in a bucket of water for cleaning. The water is changed occasionally then the spatula is sent to the mechanical dishwasher at the end of the day. / Discontinue practice. Utilize 3-step wash method to properly clean and sanitize utensils. Food contact surfaces must be sanitized at least once every 4 hours.
The department's words
CHSC 114099.6 An employee stated that a spatula used for stirring soup is left in a bucket of water for cleaning. The water is changed occasionally then the spatula is sent to the mechanical dishwasher at the end of the day. / Discontinue practice. Utilize 3-step wash method to properly clean and sanitize utensils. Food contact surfaces must be sanitized at least once every 4 hours.
EarlierJun 6, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk in refrigerator atmospheric temperature recorded at 45F. Internal temperatures of sausages, meatballs, soups and cheese recorded 43F to 44F. / Repair refrigeration unit to cold hold at 41F or below. 6.6.2019 This violation has been corrected.
The department's words
CHSC 113996 Walk in refrigerator atmospheric temperature recorded at 45F. Internal temperatures of sausages, meatballs, soups and cheese recorded 43F to 44F. / Repair refrigeration unit to cold hold at 41F or below. 6.6.2019 This violation has been corrected.
Corrected during the inspection
EarlierMay 30, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Walk in refrigerator atmospheric temperature recorded at 45F. Internal temperatures of sausages, meatballs, soups and cheese recorded 43F to 44F. / Repair refrigeration unit to cold hold at 41F or below.
The department's words
CHSC 113996 Walk in refrigerator atmospheric temperature recorded at 45F. Internal temperatures of sausages, meatballs, soups and cheese recorded 43F to 44F. / Repair refrigeration unit to cold hold at 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.
EarlierOct 9, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed handwash sink is installed less than 24 inches away from food preparing area and no splashguard is installed. Please install a splashguard by 10/31/2018 and send EHS a photo of splashguard in the kitchen via email at [email]
The department's words
CHSC 113953.1 Observed handwash sink is installed less than 24 inches away from food preparing area and no splashguard is installed. Please install a splashguard by 10/31/2018 and send EHS a photo of splashguard in the kitchen via email at [email]
Measured cooked garlic in oil at 47F. Move it to walk-in asap. All PHF shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Measured cooked garlic in oil at 47F. Move it to walk-in asap. All PHF shall be held at or below 41F or at or above 135F.
Observed a bottle of wine stored in consumable ice in the bar. No employee shall commit any act that may cause the contamination or adultration of food, food contact surfaces or utensils.
The department's words
CHSC 113967 Observed a bottle of wine stored in consumable ice in the bar. No employee shall commit any act that may cause the contamination or adultration of food, food contact surfaces or utensils.
Observed flies (4-5) in the kitchen and bar areas and dining. Each facility shall be kept free of vermin: rodents, cockroaches and flies.
The department's words
CHSC 114259.1 Observed flies (4-5) in the kitchen and bar areas and dining. Each facility shall be kept free of vermin: rodents, cockroaches and flies.
Label all bulk food containers.
The department's words
CHSC 114051 Label all bulk food containers.
Show 1 more
Garbage containers shall be covered at all times.
The department's words
CHSC 114245.1 Garbage containers shall be covered at all times.
EarlierJan 25, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Mozzarella cheese: 43 - 45 degrees F in pizza prep refrigerator. Parmesan cheese: 43, 47 degrees F in salad prep refrigerator. 1/25/17: Pizza prep tempertures
The department's words
CHSC 113996 Mozzarella cheese: 43 - 45 degrees F in pizza prep refrigerator. Parmesan cheese: 43, 47 degrees F in salad prep refrigerator. 1/25/17: Pizza prep tempertures
Corrected during the inspection
Facility closed due to lack of hot water. Hot water heater pilot light igniter wire caught on fire this morning. Indoor restroom = 85 degrees F, handwash sink behind-the-counter: 75 degrees F, 3-compt. sink = 72 degrees F. No hot or cold water at hand wash sink by cookline.
The department's words
CHSC 114192 Facility closed due to lack of hot water. Hot water heater pilot light igniter wire caught on fire this morning. Indoor restroom = 85 degrees F, handwash sink behind-the-counter: 75 degrees F, 3-compt. sink = 72 degrees F. No hot or cold water at hand wash sink by cookline.
Corrected during the inspection
Indoor restroom = 85 degrees F. No hot or cold water at hand wash sink by cookline.
The department's words
CHSC 113953.c Indoor restroom = 85 degrees F. No hot or cold water at hand wash sink by cookline.
Corrected during the inspection
EarlierJan 24, 2017Routine inspectionRed placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility closed due to lack of hot water. Hot water heater pilot light igniter wire caught on fire this morning. Indoor restroom = 85 degrees F, handwash sink behind-the-counter: 75 degrees F, 3-compt. sink = 72 degrees F. No hot or cold water at hand wash sink by cookline.
The department's words
CHSC 114192 Facility closed due to lack of hot water. Hot water heater pilot light igniter wire caught on fire this morning. Indoor restroom = 85 degrees F, handwash sink behind-the-counter: 75 degrees F, 3-compt. sink = 72 degrees F. No hot or cold water at hand wash sink by cookline.
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
Indoor restroom = 85 degrees F. No hot or cold water at hand wash sink by cookline.
The department's words
CHSC 113953.c Indoor restroom = 85 degrees F. No hot or cold water at hand wash sink by cookline.
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)
Mozzarella cheese: 43 - 45 degrees F in pizza prep refrigerator. Parmesan cheese: 43, 47 degrees F in salad prep refrigerator.
The department's words
CHSC 113996 Mozzarella cheese: 43 - 45 degrees F in pizza prep refrigerator. Parmesan cheese: 43, 47 degrees F in salad prep refrigerator.
Oils in hand wash sink and pizza dough on top of it.
The department's words
CHSC 113953.1 Oils in hand wash sink and pizza dough on top of it.
Corrected during the inspection
Open employee beverage on salad prep refrigerator cutting board. Beverages shall be in covered containers.
The department's words
CHSC 113977 Open employee beverage on salad prep refrigerator cutting board. Beverages shall be in covered containers.
Corrected during the inspection
EarlierJul 29, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Please make sure you can see your monitoring thermometers - some were hidden. Also, have probe thermometers available for food temperature taking.
The department's words
CHSC 114159 Please make sure you can see your monitoring thermometers - some were hidden. Also, have probe thermometers available for food temperature taking.
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
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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.
About this record
Search the county's inspection lookup for the name or license number L11077.
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.