At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 10, 2026
Is that a lot?
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What was found out about Barefoot Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Prep top across from cook line holding at 48 F. Potentially hazardous foods must be cold held at 41 F or below or hot held at 135 F or above. Instructed operator to move foods to refrigeration. Repair company called and scheduled. Email inspector proof or repair before use. 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: Prep top across from cook line holding at 48 F. Potentially hazardous foods must be cold held at 41 F or below or hot held at 135 F or above. Instructed operator to move foods to refrigeration. Repair company called and scheduled. Email inspector proof or repair before use.The county found: “Prep top across from cook line holding at 48 F. Potentially hazardous foods must be cold held at 41 F or below or hot…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 10, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Prep top across from cook line holding at 48 F. Potentially hazardous foods must be cold held at 41 F or below or hot held at 135 F or above. Instructed operator to move foods to refrigeration. Repair company called and scheduled. Email inspector proof or repair before use.
The department's words
CHSC 113996 Prep top across from cook line holding at 48 F. Potentially hazardous foods must be cold held at 41 F or below or hot held at 135 F or above. Instructed operator to move foods to refrigeration. Repair company called and scheduled. Email inspector proof or repair before use.
EarlierOct 14, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cook line hand sink paper towel dispenser is empty. Dispensers must be stocked at all times. Dispenser filed.
The department's words
CHSC 113953.2 Cook line hand sink paper towel dispenser is empty. Dispensers must be stocked at all times. Dispenser filed.
EarlierDec 19, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cook line hand sink lacks paper towels. All hand sinks must be stacked with paper towels. Dispenser was filled.
The department's words
CHSC 113953.2 Cook line hand sink lacks paper towels. All hand sinks must be stacked with paper towels. Dispenser was filled.
EarlierMar 18, 2022Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Measured the following foods in salad prep cooler: Sausages: 48.7F, shredded Cheese: 45.5F Chorizo: 46.4F, Deli Meat: 48.8F. Eggs (pooled): 49.7F, Unit: 49.5F. Tuna: 50.2F. All foods in reach in relocated to walk in cooler. All foods in upper prep area put on ice. Cease use of unit unitl repaired.
The department's words
CHSC 113996 Measured the following foods in salad prep cooler: Sausages: 48.7F, shredded Cheese: 45.5F Chorizo: 46.4F, Deli Meat: 48.8F. Eggs (pooled): 49.7F, Unit: 49.5F. Tuna: 50.2F. All foods in reach in relocated to walk in cooler. All foods in upper prep area put on ice. Cease use of unit unitl repaired.
Corrected during the inspection
EarlierMar 17, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following foods in salad prep cooler: Sausages: 48.7F, shredded Cheese: 45.5F Chorizo: 46.4F, Deli Meat: 48.8F. Eggs (pooled): 49.7F, Unit: 49.5F. Tuna: 50.2F. All foods in reach in relocated to walk in cooler. All foods in upper prep area put on ice. Cease use of unit unitl repaired.
The department's words
CHSC 113996 Measured the following foods in salad prep cooler: Sausages: 48.7F, shredded Cheese: 45.5F Chorizo: 46.4F, Deli Meat: 48.8F. Eggs (pooled): 49.7F, Unit: 49.5F. Tuna: 50.2F. All foods in reach in relocated to walk in cooler. All foods in upper prep area put on ice. Cease use of unit unitl repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at all sinksin facility reached a high temperature of 75 degrees F.
The department's words
CHSC 114192 Hot water at all sinksin facility reached a high temperature of 75 degrees F.
EarlierJan 13, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measure the following food items: Sandwich Counter unit: Salsa:48°F Underneath grill unit: Tomatoes 55°F, Fish: 53°, Salmon: 62°F, Calamari: 46°F Food Relocated to walk in refrigerator. Employee stated fish was sliced one hour prior to inspection. Maintain all PHF at 41°F or below.
The department's words
CHSC 113996 Measure the following food items: Sandwich Counter unit: Salsa:48°F Underneath grill unit: Tomatoes 55°F, Fish: 53°, Salmon: 62°F, Calamari: 46°F Food Relocated to walk in refrigerator. Employee stated fish was sliced one hour prior to inspection. Maintain all PHF at 41°F or below.
EarlierMar 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Multiple employee Food Handler Certifications expired. Maintain valid certifications for all employees. Obtain in 7 days.
The department's words
CHSC 113948 Multiple employee Food Handler Certifications expired. Maintain valid certifications for all employees. Obtain in 7 days.
EarlierSep 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 30, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114093
The department's words
Code CHSC 114093
EarlierMay 9, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following cold holding violations: Top of prep cooler: cooked sausage 52F, sliced ham 48-43F, pesto cream sauce49-43F, cooked onions 47-42F, Grill Drawers: cut tomatoes 49-45F, portioned cooked pasta 49-45F, air temp of unit 42-43F. Ensure all potentially hazardous foods are cold held at 41F or below at all times. PIC showed invoice for service of refrigeration units. *Do not over fill drop pans in prep cooler above fill line. Leave top on prep cooler indefinitely. (don't remove during busy periods). Kitchen cook line extremely hot. Due to repeated cold holding violations compliance issued to have a hood evaluation done to determine if hood is working properly. Comply by 05-23-2017. Failure to reply will result in a case being opened and cost recovery fees being assessed. Email hood Evaluation Report to: [email]
The department's words
CHSC 113996 Observed the following cold holding violations: Top of prep cooler: cooked sausage 52F, sliced ham 48-43F, pesto cream sauce49-43F, cooked onions 47-42F, Grill Drawers: cut tomatoes 49-45F, portioned cooked pasta 49-45F, air temp of unit 42-43F. Ensure all potentially hazardous foods are cold held at 41F or below at all times. PIC showed invoice for service of refrigeration units. *Do not over fill drop pans in prep cooler above fill line. Leave top on prep cooler indefinitely. (don't remove during busy periods). Kitchen cook line extremely hot. Due to repeated cold holding violations compliance issued to have a hood evaluation done to determine if hood is working properly. Comply by 05-23-2017. Failure to reply will result in a case being opened and cost recovery fees being assessed. Email hood Evaluation Report to: [email]
EarlierMay 1, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following cold holding violations: Grill Drawers: pasta 47F, sliced tomatoes 51F, raw chicken 46F, raw beef 45F. Prep Cooler: top: cooked onions 51F, ham 50-43F, diced ham 46F, sausages 46F, bottom shrimp salad 45F, cream cheese 70F. Ensure all potentially hazardous foods cold hold at 41F or below. Do not over stock drop pans in top of prep cooler above fill lines. Replace top of prep cooler and leave in place. PIC called refrigeration repair person. Grill drawer digital thermostat read between 47-51F. Adjust both units to hold 41F. If units are not capable of cold holding 41F relocate all PHF to working refrigeration. Cream cheese left out at room temperature. Ensure all potentially hazardous foods are either cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. Cream cheese discarded.
The department's words
CHSC 113996 Observed the following cold holding violations: Grill Drawers: pasta 47F, sliced tomatoes 51F, raw chicken 46F, raw beef 45F. Prep Cooler: top: cooked onions 51F, ham 50-43F, diced ham 46F, sausages 46F, bottom shrimp salad 45F, cream cheese 70F. Ensure all potentially hazardous foods cold hold at 41F or below. Do not over stock drop pans in top of prep cooler above fill lines. Replace top of prep cooler and leave in place. PIC called refrigeration repair person. Grill drawer digital thermostat read between 47-51F. Adjust both units to hold 41F. If units are not capable of cold holding 41F relocate all PHF to working refrigeration. Cream cheese left out at room temperature. Ensure all potentially hazardous foods are either cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. Cream cheese 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 (6)
Observed employee attempt to wash hands using sprayer for dishwasher then attempt to wash hands in the 3 compartment sink. After discussing with PIC and employee hand sinks are the only sink employees can wash hands at the employee went to the back hand sink and washed hands. Later in the inspection it was observed that the hand sink in the back did not have a faucet handle on the hot water. Ensure employees are educated on when and how to properly wash hands. Wash hands for 20 seconds using soap and warm water. Rinse with warm water and then dry hands using a single use paper towel. Ensure employees only use hand sinks to wash hands to prevent hands from becoming contaminated. Discussed with employee hands washed. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113953.3 Observed employee attempt to wash hands using sprayer for dishwasher then attempt to wash hands in the 3 compartment sink. After discussing with PIC and employee hand sinks are the only sink employees can wash hands at the employee went to the back hand sink and washed hands. Later in the inspection it was observed that the hand sink in the back did not have a faucet handle on the hot water. Ensure employees are educated on when and how to properly wash hands. Wash hands for 20 seconds using soap and warm water. Rinse with warm water and then dry hands using a single use paper towel. Ensure employees only use hand sinks to wash hands to prevent hands from becoming contaminated. Discussed with employee hands washed. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Hot water faucet handle missing on back hand sink. PIC stated the repair person is purchasing a handle and will install it today.
The department's words
CHSC 113953 Hot water faucet handle missing on back hand sink. PIC stated the repair person is purchasing a handle and will install it today.
Observed two full 22 quart covered containers of cooked potatoes at 98F and 101F in walk-in cooler. And a full covered 12 qt container of cooked diced potatoes at 55F in walk-in cooler. PIC stated the potatoes were cooked 45 mins ago. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Discussed with PIC. Potatoes placed on sheet pans in walk-in to finish cooling. **Facility walk-in is at capacity. Facility does a large amount of cooking and cooling of various potentially hazardous foods. If on future inspection cooing is cited additional refrigeration may be required.
The department's words
CHSC 114002.1 Observed two full 22 quart covered containers of cooked potatoes at 98F and 101F in walk-in cooler. And a full covered 12 qt container of cooked diced potatoes at 55F in walk-in cooler. PIC stated the potatoes were cooked 45 mins ago. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Discussed with PIC. Potatoes placed on sheet pans in walk-in to finish cooling. **Facility walk-in is at capacity. Facility does a large amount of cooking and cooling of various potentially hazardous foods. If on future inspection cooing is cited additional refrigeration may be required.
Facility uses fresh shellstock. Facility does not maintain shellstock tags for 90 days. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty (b) with records maintained in chronological order, for 90 calendar days. Discussed with PIC who will now start keeping shellstock tags
The department's words
CHSC 114039.4 Facility uses fresh shellstock. Facility does not maintain shellstock tags for 90 days. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty (b) with records maintained in chronological order, for 90 calendar days. Discussed with PIC who will now start keeping shellstock tags
1. Observed raw meats stored next to greens for salad in grill drawers. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> 2. Observed raw meats stored on bottom shelf up against produce boxes in walk-in. Ensure all raw meats are stored below and away from ready to eat foods. Re-organize walk-in cooler to store all raw meats on the bottom shelf to prevent cross contamination. Raw meats relocated out of grill drawers.
The department's words
CHSC 113986 1. Observed raw meats stored next to greens for salad in grill drawers. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> 2. Observed raw meats stored on bottom shelf up against produce boxes in walk-in. Ensure all raw meats are stored below and away from ready to eat foods. Re-organize walk-in cooler to store all raw meats on the bottom shelf to prevent cross contamination. Raw meats relocated out of grill drawers.
Show 1 more
Thermometer not readily available for use. Thermometer stored in office. Ensure thermometer is available for employees to use to monitor cooking, cooling, cold, and hot holding temperatures. Discussed with PIC.
The department's words
CHSC 114157 Thermometer not readily available for use. Thermometer stored in office. Ensure thermometer is available for employees to use to monitor cooking, cooling, cold, and hot holding temperatures. Discussed with PIC.
EarlierAug 18, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 16, 2016Routine inspectionYellow placard
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Observed following cold holding violations: top prep cooler cooked sausage 49-53F, diced ham 49-50F, sliced ham 49-50F, cheese 50F, bottom prep cooler tuna 61F (left out on counter to long), tuna salad 50F, Air temp of unit 49-51F. Ensure al PHF is cold held at 41F or below. B. Observed following hot hold violations: cooked onions at 124F and cooked mushrooms at 119F in drop pans on grill. Ensure all PHF is hot held at 135F or higher. Mushrooms/ onions discarded. C. Grill drawers cooked pasta 48-49F. Ensure to check refrigeration temps regularly. PIC called refrigeration repair to fix prep cooler. All PHF moved to walk-in Tuna at 61F discarded. Check grill drawers to ensure air flow works. Replace broken gaskets on refrigeration doors.
The department's words
CHSC 113996 A. Observed following cold holding violations: top prep cooler cooked sausage 49-53F, diced ham 49-50F, sliced ham 49-50F, cheese 50F, bottom prep cooler tuna 61F (left out on counter to long), tuna salad 50F, Air temp of unit 49-51F. Ensure al PHF is cold held at 41F or below. B. Observed following hot hold violations: cooked onions at 124F and cooked mushrooms at 119F in drop pans on grill. Ensure all PHF is hot held at 135F or higher. Mushrooms/ onions discarded. C. Grill drawers cooked pasta 48-49F. Ensure to check refrigeration temps regularly. PIC called refrigeration repair to fix prep cooler. All PHF moved to walk-in Tuna at 61F discarded. Check grill drawers to ensure air flow works. Replace broken gaskets on refrigeration doors.
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
Observed the following potentially hazardous food stored out at room temperature with no time as a control: Flat of whole shell eggs 71F on prep top, 5 gallon container 1/2 full of cooked potatoes stored on floor at 58F, container of liquid raw whole shell eggs on prep top at 72F, flat of whole raw shell eggs in box on floor at 62F, turkey meat in meat slicer 77F, cooked peppers in covered container on floor at 90F. Ensure all PHF is hot held at 135F or higher or cold held at 41F or below. Storing PHF at room temperature is not allowed. Potatoes put on sheet pan and placed in walk in cooler. Eggs and liquid eggs discarded. Cooked peppers peeled, sliced, and placed in walk in cooler.
The department's words
CHSC 114000 Observed the following potentially hazardous food stored out at room temperature with no time as a control: Flat of whole shell eggs 71F on prep top, 5 gallon container 1/2 full of cooked potatoes stored on floor at 58F, container of liquid raw whole shell eggs on prep top at 72F, flat of whole raw shell eggs in box on floor at 62F, turkey meat in meat slicer 77F, cooked peppers in covered container on floor at 90F. Ensure all PHF is hot held at 135F or higher or cold held at 41F or below. Storing PHF at room temperature is not allowed. Potatoes put on sheet pan and placed in walk in cooler. Eggs and liquid eggs discarded. Cooked peppers peeled, sliced, and placed in walk in cooler.
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
Observed employee use dry dirty wiping cloth to wipe in use utensil. No sanitizer set up upon arrival. Observed several dry dirty wiping cloths stored on cutting boards and prep top surfaces. Ensure to have open bucket of sanitizer solution set up during all hours of operation. Store wiping cloths in sanitizer solution. Discussed with PIC. Sanitizer made. Utensil sanitized.
The department's words
CHSC 114113 Observed employee use dry dirty wiping cloth to wipe in use utensil. No sanitizer set up upon arrival. Observed several dry dirty wiping cloths stored on cutting boards and prep top surfaces. Ensure to have open bucket of sanitizer solution set up during all hours of operation. Store wiping cloths in sanitizer solution. Discussed with PIC. Sanitizer made. Utensil sanitized.
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)
A. Observed in use greens being stored directly on top of raw meat in grill drawers. Ensure all raw meat is stored below and away from ready to eat foods. Greens discarded. B. Observed onions and oranges stored outside. To prevent possible contamination do not store foods outdoors. Discussed with PIC. C. Observed several containers of feed stored directly on floor (cooked peppers, cooked potatoes, eggs). To prevent potential contamination do not store food on floor. D. Observed open food stored under paper towel dispenser. Do not store food under paper towel dispenser.
The department's words
CHSC 113986 A. Observed in use greens being stored directly on top of raw meat in grill drawers. Ensure all raw meat is stored below and away from ready to eat foods. Greens discarded. B. Observed onions and oranges stored outside. To prevent possible contamination do not store foods outdoors. Discussed with PIC. C. Observed several containers of feed stored directly on floor (cooked peppers, cooked potatoes, eggs). To prevent potential contamination do not store food on floor. D. Observed open food stored under paper towel dispenser. Do not store food under paper towel dispenser.
Observed unwashed produce being used for service. Ensure all unwashed produce is washed prior to cutting or serving.
The department's words
CHSC 113992 Observed unwashed produce being used for service. Ensure all unwashed produce is washed prior to cutting or serving.
No probe thermometer provided to monitor PHF temps. Provide a probe thermometer. Preferred digital.
The department's words
CHSC 114157 No probe thermometer provided to monitor PHF temps. Provide a probe thermometer. Preferred digital.
EarlierJan 26, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Some food handler cards expired, please have employees update cert. - good for 3 years.
The department's words
CHSC 113948 Some food handler cards expired, please have employees update cert. - good for 3 years.
Food moved away from paper towels - thank you, please find a different location for trash can, keep handwash sink fully accessible.
The department's words
CHSC 113953.1 Food moved away from paper towels - thank you, please find a different location for trash can, keep handwash sink fully accessible.
Please work on cold temp adjustments, reduce to 41 F or less: a. True, 2-door glass frig beverage (milk) temps 42.5 F b. Main prep frig foods at 45 F c. Under grill drawer foods at 44 F
The department's words
CHSC 113996 Please work on cold temp adjustments, reduce to 41 F or less: a. True, 2-door glass frig beverage (milk) temps 42.5 F b. Main prep frig foods at 45 F c. Under grill drawer foods at 44 F
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11106.
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.