At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jun 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Barrel House?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 114130.4 CHSC 114130.4How 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 Barrel House's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 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 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 1, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114130.4
The department's words
Code CHSC 114130.4
EarlierSep 16, 2025Follow-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.
EarlierSep 10, 2025Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed partially cooked lobster at 67 degrees F on wood table. Unknown when lobster finished cooking. ~ 1 lb. lobster voluntarily discarded into the compost container. Two door under counter refrigerator under the coffee machines: Observed multiple potentially hazardous foods in the temperature danger zone. Thermometer at back of unit: 70 degrees F. Temperatures as follows: whole milk: 54 degrees F (~ 7 cups) buttermilk: 54 degrees F (~ 2cups) buttermilk: 56 degrees F (~ 7 cups) heavy cream: (~ 1 cup) Calabrian aioli: 5 bottles ranged from 54 - 56 degrees F ( ~ 10 cups) aioli: 64 degrees F ( ~ 2 cups) Milks and cream discarded down the drain and aiolis discarded into the compost container. Remove all items from this refrigerator. Unopened heavy cream was opened to check temperature: 55 degrees F. Heavy cream discarded down the drain. Unopened goat cheese has internal temperature 52 degrees F (~ 4lbs.). Unopened half gallon buttermilk opened and internal temperature of 55 degrees F. 5 lbs. of sour cream: 53 degrees F ( unopened container). Internal temperature taken. Open sour cream: 55 degrees F ( ~ 3lbs.) mayo: 67 degrees F: (~ 1 qt.) This unit impounded. All potentially hazardous foods 50 degrees F and above voluntarily discarded. Walk-in refrigerator: raw chicken: 49 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Observed partially cooked lobster at 67 degrees F on wood table. Unknown when lobster finished cooking. ~ 1 lb. lobster voluntarily discarded into the compost container. Two door under counter refrigerator under the coffee machines: Observed multiple potentially hazardous foods in the temperature danger zone. Thermometer at back of unit: 70 degrees F. Temperatures as follows: whole milk: 54 degrees F (~ 7 cups) buttermilk: 54 degrees F (~ 2cups) buttermilk: 56 degrees F (~ 7 cups) heavy cream: (~ 1 cup) Calabrian aioli: 5 bottles ranged from 54 - 56 degrees F ( ~ 10 cups) aioli: 64 degrees F ( ~ 2 cups) Milks and cream discarded down the drain and aiolis discarded into the compost container. Remove all items from this refrigerator. Unopened heavy cream was opened to check temperature: 55 degrees F. Heavy cream discarded down the drain. Unopened goat cheese has internal temperature 52 degrees F (~ 4lbs.). Unopened half gallon buttermilk opened and internal temperature of 55 degrees F. 5 lbs. of sour cream: 53 degrees F ( unopened container). Internal temperature taken. Open sour cream: 55 degrees F ( ~ 3lbs.) mayo: 67 degrees F: (~ 1 qt.) This unit impounded. All potentially hazardous foods 50 degrees F and above voluntarily discarded. Walk-in refrigerator: raw chicken: 49 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
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 cooked pork ribs in the walk-in refrigerator at 71 degrees F and 75 degrees F. Initially unknown by chef when finished cooking. Chef called food handler. Ribs finished cooking at 10:30. Ribs voluntarily discarded. Rapidly cool from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
The department's words
CHSC 114002 Observed cooked pork ribs in the walk-in refrigerator at 71 degrees F and 75 degrees F. Initially unknown by chef when finished cooking. Chef called food handler. Ribs finished cooking at 10:30. Ribs voluntarily discarded. Rapidly cool from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
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
Shellfish tags missing and not in chronological order. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.4 Shellfish tags missing and not in chronological order. Maintain shellfish tags in chronological order for 90 days.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shell stock tags not stored in chronological order. / Keep tags on file for 90 days in chronological order.
The department's words
CHSC 114039 Shell stock tags not stored in chronological order. / Keep tags on file for 90 days in chronological order.
EarlierJun 20, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Refrigerators by pizza oven ambient temperature recorded at 53°F and 54°F respectively. Said units had the following: ~80 oysters 53°F, ~2lb tuna 52°F, ~2lb salmon 55°F, ~2lb clams 55°F, cut watermelon 57°F ~0.5lb, ~1lb cheese 55°F, 2lb shrimp 58°F, ~2lb cheese58°F, cheese cake ~5lb 53°F, ~6oz caviar 53°F, ~0.5lb herbs in oil 52°F. / Repair unit to cold hold food at 41°F or below. Discard out of temperature foods. Discontinue use of both units until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigerators by pizza oven ambient temperature recorded at 53°F and 54°F respectively. Said units had the following: ~80 oysters 53°F, ~2lb tuna 52°F, ~2lb salmon 55°F, ~2lb clams 55°F, cut watermelon 57°F ~0.5lb, ~1lb cheese 55°F, 2lb shrimp 58°F, ~2lb cheese58°F, cheese cake ~5lb 53°F, ~6oz caviar 53°F, ~0.5lb herbs in oil 52°F. / Repair unit to cold hold food at 41°F or below. Discard out of temperature foods. Discontinue use of both units until repaired to cold hold food at 41°F or below.
Corrected during the inspection
Observed mechanical dishwasher in use recording at 0ppm chlorine. / Discontinue use of unit until repaired to dispense 50ppm chlorine at final rinse. Divert all ware washing to 3-comp sink.
The department's words
CHSC 114101 Observed mechanical dishwasher in use recording at 0ppm chlorine. / Discontinue use of unit until repaired to dispense 50ppm chlorine at final rinse. Divert all ware washing to 3-comp sink.
Corrected during the inspection
EarlierJun 18, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigerators by pizza oven ambient temperature recorded at 53°F and 54°F respectively. Said units had the following: ~80 oysters 53°F, ~2lb tuna 52°F, ~2lb salmon 55°F, ~2lb clams 55°F, cut watermelon 57°F ~0.5lb, ~1lb cheese 55°F, 2lb shrimp 58°F, ~2lb cheese58°F, cheese cake ~5lb 53°F, ~6oz caviar 53°F, ~0.5lb herbs in oil 52°F. / Repair unit to cold hold food at 41°F or below. Discard out of temperature foods. Discontinue use of both units until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigerators by pizza oven ambient temperature recorded at 53°F and 54°F respectively. Said units had the following: ~80 oysters 53°F, ~2lb tuna 52°F, ~2lb salmon 55°F, ~2lb clams 55°F, cut watermelon 57°F ~0.5lb, ~1lb cheese 55°F, 2lb shrimp 58°F, ~2lb cheese58°F, cheese cake ~5lb 53°F, ~6oz caviar 53°F, ~0.5lb herbs in oil 52°F. / Repair unit to cold hold food at 41°F or below. Discard out of temperature foods. Discontinue use of both units until repaired to cold hold food 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed mechanical dishwasher in use recording at 0ppm chlorine. / Discontinue use of unit until repaired to dispense 50ppm chlorine at final rinse. Divert all ware washing to 3-comp sink.
The department's words
CHSC 114101 Observed mechanical dishwasher in use recording at 0ppm chlorine. / Discontinue use of unit until repaired to dispense 50ppm chlorine at final rinse. Divert all ware washing to 3-comp sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of grill ambient temperature recorded at 48°F. Steak, shrimp, lobster, potatoes cooked, and fish recorded ~45-48°F. / Adjust or repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of grill ambient temperature recorded at 48°F. Steak, shrimp, lobster, potatoes cooked, and fish recorded ~45-48°F. / Adjust or repair unit to cold hold food at 41°F or below.
EarlierJul 28, 2022Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit in front of the grill ambient temperature originally around 50°F. All food in said unit recorded around 50-54°F at time of inspection. Chef stated standard practice is to move food from the walk-in refrigerator to refrigerators at the cook line each day starting at around 1100 hours. At around 4 hours from 1100 hours, food in said unit still recorded at around 50-54°F. Chef has since adjusted the unit and ambient temperature of said unit has dropped to around 45°F. / Immediately discard out of temperature potentially hazardous foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below and can compensate for the frequency that the unit is opened.
The department's words
CHSC 113996 Refrigeration unit in front of the grill ambient temperature originally around 50°F. All food in said unit recorded around 50-54°F at time of inspection. Chef stated standard practice is to move food from the walk-in refrigerator to refrigerators at the cook line each day starting at around 1100 hours. At around 4 hours from 1100 hours, food in said unit still recorded at around 50-54°F. Chef has since adjusted the unit and ambient temperature of said unit has dropped to around 45°F. / Immediately discard out of temperature potentially hazardous foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below and can compensate for the frequency that the unit is opened.
EarlierJan 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several food handler cards have expired. / Obtain valid cards within 30 days from 1/20/22.
The department's words
CHSC 113948 Several food handler cards have expired. / Obtain valid cards within 30 days from 1/20/22.
EarlierJul 29, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Top section of refrigeration unit opposite of pizza oven had cut tomatoes at 46F, shredded cheeses at 44F and cooked vegetables at 45F. Bottom section of said unit had cooked ribs recorded around 48-49F and artichoke mix recoded around 50F. / Immediately discard out of temperature artichoke mix. Move potentially hazardous foods from bottom section to a unit that can cold hold food at 41F or below. Discontinue use of bottom section until repaired to cold hold food at 41F or below. ~5lb of artichoke mix was discarded on-site.
The department's words
CHSC 113996 Top section of refrigeration unit opposite of pizza oven had cut tomatoes at 46F, shredded cheeses at 44F and cooked vegetables at 45F. Bottom section of said unit had cooked ribs recorded around 48-49F and artichoke mix recoded around 50F. / Immediately discard out of temperature artichoke mix. Move potentially hazardous foods from bottom section to a unit that can cold hold food at 41F or below. Discontinue use of bottom section until repaired to cold hold food at 41F or below. ~5lb of artichoke mix was discarded on-site.
EarlierJun 30, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 25, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 19, 2019Follow-up inspectionYellow 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 17, 2019Routine inspectionYellow 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.
EarlierAug 14, 2018Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed a hand wash sink is installed less than 24 inches away from food prep area. Install/provide a metal splash guard with a height of at least 6 inches by 08/27/2018.
The department's words
CHSC 113953 Observed a hand wash sink is installed less than 24 inches away from food prep area. Install/provide a metal splash guard with a height of at least 6 inches by 08/27/2018.
Measured cooked mussels temperature at 120F. Seafood shall be heated to 145F for 15seconds.
The department's words
CHSC 114004 Measured cooked mussels temperature at 120F. Seafood shall be heated to 145F for 15seconds.
Observed during manual ware washing chlorine/Qt reading was 0ppm. Food worker added a sanitizing solution during the inspection. Contact with 100ppm chlorine for 30 seconds. Contact with 200ppm Qt ammonia for one minute.
The department's words
CHSC 114099.6 Observed during manual ware washing chlorine/Qt reading was 0ppm. Food worker added a sanitizing solution during the inspection. Contact with 100ppm chlorine for 30 seconds. Contact with 200ppm Qt ammonia for one minute.
Label all bulk food containers.
The department's words
CHSC 114051 Label all bulk food containers.
Clean all non-food contact surfaces.
The department's words
CHSC 114115.c Clean all non-food contact surfaces.
Show 1 more
Always store in-use wiping cloths in a sanitizing solution.
The department's words
CHSC 114185.1 Always store in-use wiping cloths in a sanitizing solution.
EarlierAug 13, 2018Routine inspectionYellow placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following food items temperature: Garlic in oil at 67F (prepared it yesterday) * Cooked chicken at 125F * Cooked pasta at 59F * Cooked rice at 60F * Cooked chicken at 52F All these potentially hazardous food prepared yesterday or this morning. PHF were discarded voluntarily. All PHF shall be held at or below 41F or at or above 135F. Provided handouts for ot an cold holding temperatures.
The department's words
CHSC 113996 Measured the following food items temperature: Garlic in oil at 67F (prepared it yesterday) * Cooked chicken at 125F * Cooked pasta at 59F * Cooked rice at 60F * Cooked chicken at 52F All these potentially hazardous food prepared yesterday or this morning. PHF were discarded voluntarily. All PHF shall be held at or below 41F or at or above 135F. Provided handouts for ot an cold holding temperatures.
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 the following cooked food temperatures in the walk-in. All PHF were cooked yesterday. * Cooked pasta at 60F * Minonete 46F All PHF shall be rapidly cooled from 135-70F within two (2) hours, 70-41F within four (4) hours. Provided handouts for rapidly cooling.
The department's words
CHSC 114002.1 Measured the following cooked food temperatures in the walk-in. All PHF were cooked yesterday. * Cooked pasta at 60F * Minonete 46F All PHF shall be rapidly cooled from 135-70F within two (2) hours, 70-41F within four (4) hours. Provided handouts for rapidly cooling.
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 flies in the storage area and dry droppings in the area of water heater. Near water heater, storage area and other areas are very damp with lots of standing water. Clean all the areas where standing water and the droppings tonight. Check/review a report from ATCO from 08/06/2018. Each facility shall be kept free of vermin.
The department's words
CHSC 114259.1 Observed flies in the storage area and dry droppings in the area of water heater. Near water heater, storage area and other areas are very damp with lots of standing water. Clean all the areas where standing water and the droppings tonight. Check/review a report from ATCO from 08/06/2018. Each facility shall be kept free of vermin.
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 a hand wash sink is installed less than 24 inches away from food prep area. Install/provide a metal splash guard with a height of at least 6 inches by 08/27/2018.
The department's words
CHSC 113953 Observed a hand wash sink is installed less than 24 inches away from food prep area. Install/provide a metal splash guard with a height of at least 6 inches by 08/27/2018.
Measured cooked mussels temperature at 120F. Seafood shall be heated to 145F for 15seconds.
The department's words
CHSC 114004 Measured cooked mussels temperature at 120F. Seafood shall be heated to 145F for 15seconds.
Observed during manual ware washing chlorine/Qt reading was 0ppm. Food worker added a sanitizing solution during the inspection. Contact with 100ppm chlorine for 30 seconds. Contact with 200ppm Qt ammonia for one minute.
The department's words
CHSC 114099.6 Observed during manual ware washing chlorine/Qt reading was 0ppm. Food worker added a sanitizing solution during the inspection. Contact with 100ppm chlorine for 30 seconds. Contact with 200ppm Qt ammonia for one minute.
Label all bulk food containers.
The department's words
CHSC 114051 Label all bulk food containers.
Clean all non-food contact surfaces.
The department's words
CHSC 114115.c Clean all non-food contact surfaces.
Show 1 more
Always store in-use wiping cloths in a sanitizing solution.
The department's words
CHSC 114185.1 Always store in-use wiping cloths in a sanitizing solution.
EarlierMar 7, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
EarlierFeb 24, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following food was found out of temperature in the middle prep fridge of the wood oven area: Caesar dressing at 54F, cooked butternut squash at 52F, tuna salad at 52F. Food had been stored in fridge overnight. Keep potentially hazardous food (PHF) below 41F or above 135F. PHFs in 50sF were discarded. Air temp of unit was 45F and non-PHF was also observed around 50F. Temp of fridge adjusted. Maintenance has been called for unit. Do not keep PHF in fridge until unit is repaired. Unit should be keeping temp without ice. * Clam chowder on prep top by grill station at 50F. Item placed in walk-in to cool
The department's words
CHSC 113996 The following food was found out of temperature in the middle prep fridge of the wood oven area: Caesar dressing at 54F, cooked butternut squash at 52F, tuna salad at 52F. Food had been stored in fridge overnight. Keep potentially hazardous food (PHF) below 41F or above 135F. PHFs in 50sF were discarded. Air temp of unit was 45F and non-PHF was also observed around 50F. Temp of fridge adjusted. Maintenance has been called for unit. Do not keep PHF in fridge until unit is repaired. Unit should be keeping temp without ice. * Clam chowder on prep top by grill station at 50F. Item placed in walk-in to cool
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)
No papertowels by handsink in wood oven area and handsoap dispenser does not work properly. Keep handwashing facilities supplied at all times.
The department's words
CHSC 113953.2 No papertowels by handsink in wood oven area and handsoap dispenser does not work properly. Keep handwashing facilities supplied at all times.
Cooked potatoes observed in walk-in at 83F. Item was cooked 1.5 hours prior and was cooling in deep container. Fregula at 63F in walk-in, cooling in deep container, covered. Also made about 1,5 hours prior. Rapidly cool from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). Cool in shallow containers, uncovered (so heat is not trapped).
The department's words
CHSC 114002.1 Cooked potatoes observed in walk-in at 83F. Item was cooked 1.5 hours prior and was cooling in deep container. Fregula at 63F in walk-in, cooling in deep container, covered. Also made about 1,5 hours prior. Rapidly cool from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). Cool in shallow containers, uncovered (so heat is not trapped).
Observed about 50ppm of quaternary ammonia dispensing in three compartment sink. Requirement is 200ppm. Bi-rite called for repairs.
The department's words
CHSC 114099.6 Observed about 50ppm of quaternary ammonia dispensing in three compartment sink. Requirement is 200ppm. Bi-rite called for repairs.
EarlierMar 8, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed the following in the temperature danger zone at the raw bar: blue cheese (54-55 degrees F), Humboldt Fog cheese (54 degrees F), country pork pate (53 degrees F), and raw tuna (51 degrees F.) All potentially hazardous foods found above 50 degrees Fahrenheit were voluntarily discarded into the compost bin in the kitchen. Grill station prep refrigerator: Israeli couscous (48 degrees F) and cooked broccoli (47 degrees F) both made yesterday. Fryer station prep refrigerator: raw hamburger (45 degrees F.) Heavy cream in bar refrigerator observed at 48 degrees F. Adjust and or repair all refrigerators not maintaining potentially hazardous foods at or below 41 degrees F immediately. 3/1/16: Milk in bar refrigerator was 41 degrees Fahrenheit. Thank you for correction. The prep refrigerator in raw bar is still not maintaining potentially hazardous foods at or below 41 degrees - see voluntary condemnation and destruction sheet for list of foods that were discarded. Temperatures of potentially hazardous foods ranged from 48 - 52 degrees Fahrenheit in drawers.Repair and adjust this refrigerator immediately. Monitor internal food temperatures as frequently as needed to maintain proper temperatures.. 3/8/16: Pork pate and blue cheese both 42 degrees Fahrenheit in refrigerator in raw bar area. All potentially hazardous foods in drawers of prep refrigerators in raw bar area had ice below insert pans. Ice is to be used as a temporary measure to properly hold potentially hazardous foods at or below 41 degrees Fahrenheit. Ensure refrigerators are capable of maintaining potentially hazardous foods at or below 41 degrees Fahrenheit without use of ice.
The department's words
CHSC 113996 Observed the following in the temperature danger zone at the raw bar: blue cheese (54-55 degrees F), Humboldt Fog cheese (54 degrees F), country pork pate (53 degrees F), and raw tuna (51 degrees F.) All potentially hazardous foods found above 50 degrees Fahrenheit were voluntarily discarded into the compost bin in the kitchen. Grill station prep refrigerator: Israeli couscous (48 degrees F) and cooked broccoli (47 degrees F) both made yesterday. Fryer station prep refrigerator: raw hamburger (45 degrees F.) Heavy cream in bar refrigerator observed at 48 degrees F. Adjust and or repair all refrigerators not maintaining potentially hazardous foods at or below 41 degrees F immediately. 3/1/16: Milk in bar refrigerator was 41 degrees Fahrenheit. Thank you for correction. The prep refrigerator in raw bar is still not maintaining potentially hazardous foods at or below 41 degrees - see voluntary condemnation and destruction sheet for list of foods that were discarded. Temperatures of potentially hazardous foods ranged from 48 - 52 degrees Fahrenheit in drawers.Repair and adjust this refrigerator immediately. Monitor internal food temperatures as frequently as needed to maintain proper temperatures.. 3/8/16: Pork pate and blue cheese both 42 degrees Fahrenheit in refrigerator in raw bar area. All potentially hazardous foods in drawers of prep refrigerators in raw bar area had ice below insert pans. Ice is to be used as a temporary measure to properly hold potentially hazardous foods at or below 41 degrees Fahrenheit. Ensure refrigerators are capable of maintaining potentially hazardous foods at or below 41 degrees Fahrenheit without use of ice.
Repair leak at two compartment sink faucet. Replace missing hot water handle at right side of three compartment sink. Correct within two weeks.
The department's words
CHSC 114190 Repair leak at two compartment sink faucet. Replace missing hot water handle at right side of three compartment sink. Correct within two weeks.
Permit posted expired 3/20/15.
The department's words
CHSC 114381 Permit posted expired 3/20/15.
Corrected during the inspection
Install mounted paper towel dispenser adjacent to hand wash sink.
The department's words
CHSC 113953.2 Install mounted paper towel dispenser adjacent to hand wash sink.
Pressurized cylinder under counter not secured.
The department's words
CHSC 114172 Pressurized cylinder under counter not secured.
Show 2 more
Observed magnetic strip with cutlery stored on wall right above two compartment food prep sink. Correct within two weeks.
The department's words
CHSC 114178 Observed magnetic strip with cutlery stored on wall right above two compartment food prep sink. Correct within two weeks.
Corrected during the inspection
Observed a piece of food debris on vegetable peeler in utensil drawer. 3/1/16: Vegetable peeler has rust on it. Replace vegetable peeler.
The department's words
CHSC 114115 Observed a piece of food debris on vegetable peeler in utensil drawer. 3/1/16: Vegetable peeler has rust on it. Replace vegetable peeler.
Corrected during the inspection
EarlierMar 1, 2016Follow-up inspectionViolation(s) Found
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following in the temperature danger zone at the raw bar: blue cheese (54-55 degrees F), Humboldt Fog cheese (54 degrees F), country pork pate (53 degrees F), and raw tuna (51 degrees F.) All potentially hazardous foods found above 50 degrees Fahrenheit were voluntarily discarded into the compost bin in the kitchen. Grill station prep refrigerator: Israeli couscous (48 degrees F) and cooked broccoli (47 degrees F) both made yesterday. Fryer station prep refrigerator: raw hamburger (45 degrees F.) Heavy cream in bar refrigerator observed at 48 degrees F. Adjust and or repair all refrigerators not maintaining potentially hazardous foods at or below 41 degrees F immediately. 3/1/16: Milk in bar refrigerator was 41 degrees Fahrenheit. Thank you for correction. The prep refrigerator in raw bar is still not maintaining potentially hazardous foods at or below 41 degrees - see voluntary condemnation and destruction sheet for list of foods that were discarded. Temperatures of potentially hazardous foods ranged from 48 - 52 degrees Fahrenheit in drawers. Repair and adjust this refrigerator immediately. Monitor internal food temperatures as frequently as needed to maintain proper temperatures..
The department's words
CHSC 113996 Observed the following in the temperature danger zone at the raw bar: blue cheese (54-55 degrees F), Humboldt Fog cheese (54 degrees F), country pork pate (53 degrees F), and raw tuna (51 degrees F.) All potentially hazardous foods found above 50 degrees Fahrenheit were voluntarily discarded into the compost bin in the kitchen. Grill station prep refrigerator: Israeli couscous (48 degrees F) and cooked broccoli (47 degrees F) both made yesterday. Fryer station prep refrigerator: raw hamburger (45 degrees F.) Heavy cream in bar refrigerator observed at 48 degrees F. Adjust and or repair all refrigerators not maintaining potentially hazardous foods at or below 41 degrees F immediately. 3/1/16: Milk in bar refrigerator was 41 degrees Fahrenheit. Thank you for correction. The prep refrigerator in raw bar is still not maintaining potentially hazardous foods at or below 41 degrees - see voluntary condemnation and destruction sheet for list of foods that were discarded. Temperatures of potentially hazardous foods ranged from 48 - 52 degrees Fahrenheit in drawers. Repair and adjust this refrigerator immediately. Monitor internal food temperatures as frequently as needed to maintain proper 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 (9)
No sanitizer dispensing at final rinse of dishwasher. Very little chlorine sanitizer in container hooked up to dishwasher. Chlorine sanitizer container was swapped out, but there was still no sanitizer dispensing at final rinse cycle. Do not utilize bar dishwasher until it is capable of dispensing 50 ppm chlorine. Utilize bar three compartment sink to wash, rinse and, sanitize utensils, or utilize kitchen dishwasher until bar dishwasher is repaired.
The department's words
CHSC 114099.7 No sanitizer dispensing at final rinse of dishwasher. Very little chlorine sanitizer in container hooked up to dishwasher. Chlorine sanitizer container was swapped out, but there was still no sanitizer dispensing at final rinse cycle. Do not utilize bar dishwasher until it is capable of dispensing 50 ppm chlorine. Utilize bar three compartment sink to wash, rinse and, sanitize utensils, or utilize kitchen dishwasher until bar dishwasher is repaired.
Corrected during the inspection
Repair leak at two compartment sink faucet. Replace missing hot water handle at right side of three compartment sink. Correct within two weeks.
The department's words
CHSC 114190 Repair leak at two compartment sink faucet. Replace missing hot water handle at right side of three compartment sink. Correct within two weeks.
Shellfish tags not in chronological order. Correct within one week.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order. Correct within one week.
Corrected during the inspection
Permit posted expired 3/20/15.
The department's words
CHSC 114381 Permit posted expired 3/20/15.
Install mounted paper towel dispenser adjacent to hand wash sink.
The department's words
CHSC 113953.2 Install mounted paper towel dispenser adjacent to hand wash sink.
Show 4 more
Pressurized cylinder under counter not secured.
The department's words
CHSC 114172 Pressurized cylinder under counter not secured.
Observed magnetic strip with cutlery stored on wall right above two compartment food prep sink. Correct within two weeks.
The department's words
CHSC 114178 Observed magnetic strip with cutlery stored on wall right above two compartment food prep sink. Correct within two weeks.
Observed a piece of food debris on vegetable peeler in utensil drawer. 3/1/16: Vegetable peeler has rust on it. Replace vegetable peeler.
The department's words
CHSC 114115 Observed a piece of food debris on vegetable peeler in utensil drawer. 3/1/16: Vegetable peeler has rust on it. Replace vegetable peeler.
Las inspection report not available.
The department's words
CHSC 113725.1 Las inspection report not available.
Corrected during the inspection
EarlierFeb 29, 2016Routine inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following in the temperature danger zone at the raw bar: blue cheese (54-55 degrees F), Humboldt Fog cheese (54 degrees F), country pork pate (53 degrees F), and raw tuna (51 degrees F.) All potentially hazardous foods found above 50 degrees Fahrenheit were voluntarily discarded into the compost bin in the kitchen. Grill station prep refrigerator: Israeli couscous (48 degrees F) and cooked broccoli (47 degrees F) both made yesterday. Fryer station prep refrigerator: raw hamburger (45 degrees F.) Heavy cream in bar refrigerator observed at 48 degrees F. Adjust and or repair all refrigerators not maintaining potentially hazardous foods at or below 41 degrees F immediately.
The department's words
CHSC 113996 Observed the following in the temperature danger zone at the raw bar: blue cheese (54-55 degrees F), Humboldt Fog cheese (54 degrees F), country pork pate (53 degrees F), and raw tuna (51 degrees F.) All potentially hazardous foods found above 50 degrees Fahrenheit were voluntarily discarded into the compost bin in the kitchen. Grill station prep refrigerator: Israeli couscous (48 degrees F) and cooked broccoli (47 degrees F) both made yesterday. Fryer station prep refrigerator: raw hamburger (45 degrees F.) Heavy cream in bar refrigerator observed at 48 degrees F. Adjust and or repair all refrigerators not maintaining potentially hazardous foods at or below 41 degrees F immediately.
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
No sanitizer dispensing at final rinse of dishwasher. Very little chlorine sanitizer in container hooked up to dishwasher. Chlorine sanitizer container was swapped out, but there was still no sanitizer dispensing at final rinse cycle. Do not utilize bar dishwasher until it is capable of dispensing 50 ppm chlorine. Utilize bar three compartment sink to wash, rinse and, sanitize utensils, or utilize kitchen dishwasher until bar dishwasher is repaired.
The department's words
CHSC 114099.7 No sanitizer dispensing at final rinse of dishwasher. Very little chlorine sanitizer in container hooked up to dishwasher. Chlorine sanitizer container was swapped out, but there was still no sanitizer dispensing at final rinse cycle. Do not utilize bar dishwasher until it is capable of dispensing 50 ppm chlorine. Utilize bar three compartment sink to wash, rinse and, sanitize utensils, or utilize kitchen dishwasher until bar dishwasher is repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Corrected during the inspection
Repair leak at two compartment sink faucet. Replace missing hot water handle at right side of three compartment sink. Correct within two weeks.
The department's words
CHSC 114190 Repair leak at two compartment sink faucet. Replace missing hot water handle at right side of three compartment sink. Correct within two weeks.
Shellfish tags not in chronological order. Correct within one week.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order. Correct within one week.
Permit posted expired 3/20/15.
The department's words
CHSC 114381 Permit posted expired 3/20/15.
Install mounted paper towel dispenser adjacent to hand wash sink.
The department's words
CHSC 113953.2 Install mounted paper towel dispenser adjacent to hand wash sink.
Show 4 more
Pressurized cylinder under counter not secured.
The department's words
CHSC 114172 Pressurized cylinder under counter not secured.
Observed magnetic strip with cutlery stored on wall right above two compartment food prep sink. Correct within two weeks.
The department's words
CHSC 114178 Observed magnetic strip with cutlery stored on wall right above two compartment food prep sink. Correct within two weeks.
Observed a piece of food debris on vegetable peeler in utensil drawer.
The department's words
CHSC 114115 Observed a piece of food debris on vegetable peeler in utensil drawer.
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
EarlierOct 28, 2014Follow-up inspectionNo Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Facility is missing shellfish tags. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.4 Facility is missing shellfish tags. Maintain shellfish tags in chronological order for 90 days.
Corrected during the inspection
Observed three expired certified food handling cards in binder. Purge CFH certificates for employees no longer working at this facility. Any food handler that does not have a valid certified food handling cards shall obtain one within 30 days.
The department's words
CHSC 113948 Observed three expired certified food handling cards in binder. Purge CFH certificates for employees no longer working at this facility. Any food handler that does not have a valid certified food handling cards shall obtain one within 30 days.
Corrected during the inspection
Matin copy of most recent inspection report, so it can be viewed by consumers upon request.
The department's words
CHSC 113725.1 Matin copy of most recent inspection report, so it can be viewed by consumers upon request.
Corrected during the inspection
Gruyere cheese in grill station prep refrigerator observed at 53-57 degrees Fahrenheit. Gruyere cheese in saute prep refrigerator observed at 50-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Gruyere cheese was voluntarily discarded - see voluntary condemnation and destruction sheet for details.
The department's words
CHSC 113996 Gruyere cheese in grill station prep refrigerator observed at 53-57 degrees Fahrenheit. Gruyere cheese in saute prep refrigerator observed at 50-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Gruyere cheese was voluntarily discarded - see voluntary condemnation and destruction sheet for details.
Corrected during the inspection
Hand wash sink obstructed with strainers and utensils. Do not store anything in hand wash sinks
The department's words
CHSC 113953.1 Hand wash sink obstructed with strainers and utensils. Do not store anything in hand wash sinks
Corrected during the inspection
Show 1 more
Provide chlorine sanitizer test strips to check low temperature dishwasher in bar. Provide quaternary test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Provide chlorine sanitizer test strips to check low temperature dishwasher in bar. Provide quaternary test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
Corrected during the inspection
EarlierOct 23, 2014Routine inspectionViolation(s) Found
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility is missing shellfish tags. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.4 Facility is missing shellfish tags. Maintain shellfish tags in chronological order for 90 days.
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
Gruyere cheese in grill station prep refrigerator observed at 53-57 degrees Fahrenheit. Gruyere cheese in saute prep refrigerator observed at 50-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Gruyere cheese was voluntarily discarded - see voluntary condemnation and destruction sheet for details.
The department's words
CHSC 113996 Gruyere cheese in grill station prep refrigerator observed at 53-57 degrees Fahrenheit. Gruyere cheese in saute prep refrigerator observed at 50-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Gruyere cheese was voluntarily discarded - see voluntary condemnation and destruction sheet for details.
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)
Observed three expired certified food handling cards in binder. Purge CFH certificates for employees no longer working at this facility. Any food handler that does not have a valid certified food handling cards shall obtain one within 30 days.
The department's words
CHSC 113948 Observed three expired certified food handling cards in binder. Purge CFH certificates for employees no longer working at this facility. Any food handler that does not have a valid certified food handling cards shall obtain one within 30 days.
Maintain copy of most recent inspection report, so it can be viewed by consumers upon request.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report, so it can be viewed by consumers upon request.
Hand wash sink obstructed with strainers and utensils. Do not store anything in hand wash sinks
The department's words
CHSC 113953.1 Hand wash sink obstructed with strainers and utensils. Do not store anything in hand wash sinks
Provide chlorine sanitizer test strips to check low temperature dishwasher in bar. Provide quaternary test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Provide chlorine sanitizer test strips to check low temperature dishwasher in bar. Provide quaternary test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
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
As a customer of Barrel House, you can:
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Ask for the manager. Barrel House can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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 L13443.
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.