At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Barton's Bagels?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed large bricks of cream cheese on the counter at 44-46 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Cream cheese moved to refrigeration. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Follow the steps for each item, with the rule beside it.
Next: Observed large bricks of cream cheese on the counter at 44-46 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Cream cheese moved to refrigeration.The county found: “Observed large bricks of cream cheese on the counter at 44-46 F. Potentially hazardous foods must be cold held at 41 F…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed large bricks of cream cheese on the counter at 44-46 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Cream cheese moved to refrigeration.
The department's words
CHSC 113996 Observed large bricks of cream cheese on the counter at 44-46 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Cream cheese moved to refrigeration.
EarlierOct 31, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cream cheese containers for sale are not labeled. Food must be properly labeled. Include name of item and address on container.
The department's words
CHSC 114087 Cream cheese containers for sale are not labeled. Food must be properly labeled. Include name of item and address on container.
EarlierAug 21, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food Manager Certificate expired and one Food Handler Card expired. Ensure to maintain valid food safety certificates at all times. Renew expired certificates, 30 days to comply.
The department's words
CHSC 113947.1 Food Manager Certificate expired and one Food Handler Card expired. Ensure to maintain valid food safety certificates at all times. Renew expired certificates, 30 days to comply.
EarlierJun 28, 2022Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
An employee was observed starting his/her work shift and immediately proceeded to prepare bagels without washing his/her hands. [CA] To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready-to-eat food. [COS] Employee in charge was educated, and advise to retrain the employees in proper handwashing.. Employee washed his/her hands.
The department's words
CHSC 113953.3 An employee was observed starting his/her work shift and immediately proceeded to prepare bagels without washing his/her hands. [CA] To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready-to-eat food. [COS] Employee in charge was educated, and advise to retrain the employees in proper handwashing.. Employee washed his/her hands.
Corrected during the inspection
Raw shell eggs internal temperature reading was measured at 51F in the preparation area. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Person in charge stated that he will use the eggs to prepare bagels. Eggs were used for food preparation.
The department's words
CHSC 113996 Raw shell eggs internal temperature reading was measured at 51F in the preparation area. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Person in charge stated that he will use the eggs to prepare bagels. Eggs were used for food preparation.
Corrected during the inspection
An employee could not explain the warewashing steps to the inspector during the time of the inspection. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. Educate employees and/or retrain employee. [COS] Inspector educated the employee and provided the warewashing sticker.
The department's words
CHSC 114099.2 An employee could not explain the warewashing steps to the inspector during the time of the inspection. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. Educate employees and/or retrain employee. [COS] Inspector educated the employee and provided the warewashing sticker.
Corrected during the inspection
Several house flies were observed in the preparation area, and two house flies were observed on the preparation table. [CA] A food facility shall always maintained and operate as to prevent the entrance and horborage of vermin. [COS] An employee removed house flies from the food facility.
The department's words
CHSC 114259.5 Several house flies were observed in the preparation area, and two house flies were observed on the preparation table. [CA] A food facility shall always maintained and operate as to prevent the entrance and horborage of vermin. [COS] An employee removed house flies from the food facility.
Corrected during the inspection
EarlierJun 22, 2022Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee was observed starting his/her work shift and immediately proceeded to prepare bagels without washing his/her hands. [CA] To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready-to-eat food. [COS] Employee in charge was educated, and advise to retrain the employees in proper handwashing.. Employee washed his/her hands.
The department's words
CHSC 113953.3 An employee was observed starting his/her work shift and immediately proceeded to prepare bagels without washing his/her hands. [CA] To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready-to-eat food. [COS] Employee in charge was educated, and advise to retrain the employees in proper handwashing.. Employee washed his/her hands.
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
Raw shell eggs internal temperature reading was measured at 51F in the preparation area. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Person in charge stated that he will use the eggs to prepare bagels. Eggs were used for food preparation.
The department's words
CHSC 113996 Raw shell eggs internal temperature reading was measured at 51F in the preparation area. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Person in charge stated that he will use the eggs to prepare bagels. Eggs were used for food preparation.
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
An employee could not explain the warewashing steps to the inspector during the time of the inspection. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. Educate employees and/or retrain employee. [COS] Inspector educated the employee and provided the warewashing sticker.
The department's words
CHSC 114099.2 An employee could not explain the warewashing steps to the inspector during the time of the inspection. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. Educate employees and/or retrain employee. [COS] Inspector educated the employee and provided the warewashing sticker.
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
Several house flies were observed in the preparation area, and two house flies were observed on the preparation table. [CA] A food facility shall always maintained and operate as to prevent the entrance and horborage of vermin. [COS] An employee removed house flies from the food facility.
The department's words
CHSC 114259.5 Several house flies were observed in the preparation area, and two house flies were observed on the preparation table. [CA] A food facility shall always maintained and operate as to prevent the entrance and horborage of vermin. [COS] An employee removed house flies from the food facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed gnats(fruit flies) around mop heads at janitorial sink. Mop heads were hanging on nozzles. Dry mop heads appropriately on a mop hanger for faster drying.
The department's words
CHSC 114259.1 Observed gnats(fruit flies) around mop heads at janitorial sink. Mop heads were hanging on nozzles. Dry mop heads appropriately on a mop hanger for faster drying.
EarlierSep 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 31, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierJan 14, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Expired employee Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Expired employee Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierFeb 10, 2020Follow-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.
EarlierFeb 5, 2020Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rodent droppings in back storage area and in cabinet underneath handwashing sink.
The department's words
CHSC 114259.1 Observed rodent droppings in back storage area and in cabinet underneath handwashing sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 13, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Need food safety manager and food handler cards updates.
The department's words
CHSC 113947.1 Need food safety manager and food handler cards updates.
EarlierSep 7, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Pans in prep top refrigerator: lox and cream cheese 44F, tomato basil cream cheese 45F, plain cream cheese 44F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Pans in prep top refrigerator: lox and cream cheese 44F, tomato basil cream cheese 45F, plain cream cheese 44F. Must be 41F or below. Repair/adjust immediately.
Drop pans in prep top refrigerator: discontinue storing mounded up cream cheese. All items in drop pans must be only up to the indentation in side of pan; up to 3/4 inch below top rim of pan.
The department's words
CHSC 113996 Drop pans in prep top refrigerator: discontinue storing mounded up cream cheese. All items in drop pans must be only up to the indentation in side of pan; up to 3/4 inch below top rim of pan.
Get recertified as a Certified Food Manager within 60 days. Barton Goode's certificate expired on 2/28/18.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 60 days. Barton Goode's certificate expired on 2/28/18.
All other food handlers must have a current Certified Food Handler certificate. Keep in folder or notebook on site.
The department's words
CHSC 113948 All other food handlers must have a current Certified Food Handler certificate. Keep in folder or notebook on site.
Handwash sink near 3-compartment sink: a) Provide paper towels in the dispenser. b) Do not store sandwich wraps in front of this sink.
The department's words
CHSC 113953.2 Handwash sink near 3-compartment sink: a) Provide paper towels in the dispenser. b) Do not store sandwich wraps in front of this sink.
Show 3 more
Provide toilet paper in the dispenser in the bathroom.
The department's words
CHSC 114250 Provide toilet paper in the dispenser in the bathroom.
Bathroom door must be self-closing.
The department's words
CHSC 114276 Bathroom door must be self-closing.
Thoroughly clean seeds, etc. from floor, especially in the corners and hard-to-get places.
The department's words
CHSC 114268 Thoroughly clean seeds, etc. from floor, especially in the corners and hard-to-get places.
EarlierJun 9, 2017Follow-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.
EarlierMay 31, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Block of cream cheese stored at room temperature to soften at 69F, container of cream cheese double stacked in drop pan in top of prep cooler 66F. Multiple drop pans of cream cheese in top of prep cooler 45-44F. Unit air temp 41F. Ensure all PHF is cold held 41F or below. Keep lids to prep cooler closed when not in use. Do not store cream cheese at room temperature. Lids closed on prep cooler. PIC stated cream cheese at 69F and 66F out less than 1-1 1/2 hrs. Moved to walk-in. B. Portioned lox in drop pan at 56-57F in bottom of prep cooler. PIC stated lox portioned 2 hrs prior. If PHF warms into the danger zone after preparation ensure to properly cool back down to 41F or below. Lox moved to walk-in.
The department's words
CHSC 113996 A. Block of cream cheese stored at room temperature to soften at 69F, container of cream cheese double stacked in drop pan in top of prep cooler 66F. Multiple drop pans of cream cheese in top of prep cooler 45-44F. Unit air temp 41F. Ensure all PHF is cold held 41F or below. Keep lids to prep cooler closed when not in use. Do not store cream cheese at room temperature. Lids closed on prep cooler. PIC stated cream cheese at 69F and 66F out less than 1-1 1/2 hrs. Moved to walk-in. B. Portioned lox in drop pan at 56-57F in bottom of prep cooler. PIC stated lox portioned 2 hrs prior. If PHF warms into the danger zone after preparation ensure to properly cool back down to 41F or below. Lox moved to walk-in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
A. Splashguard still not installed at hand sink. B. Back hand sink still not reattached to wall. No soap or paper towels at this hand sink. This is the 3rd citation for these violations. Facility given a 30 day compliance to install splashguards, attach hand sink in back, and provide paper towels and soap. Failure to comply will result in a case being opened and cost recovery fees being assessed.
The department's words
CHSC 113953 A. Splashguard still not installed at hand sink. B. Back hand sink still not reattached to wall. No soap or paper towels at this hand sink. This is the 3rd citation for these violations. Facility given a 30 day compliance to install splashguards, attach hand sink in back, and provide paper towels and soap. Failure to comply will result in a case being opened and cost recovery fees being assessed.
Food prep sink still being used for hand washing and storage of sanitizer and cleaning brushes. Compliance issued to remove soap and paper towel dispenser and only use food prep sink for food prep. Failure to comply will result in cost recovery fees being assessed.
The department's words
CHSC 114113 Food prep sink still being used for hand washing and storage of sanitizer and cleaning brushes. Compliance issued to remove soap and paper towel dispenser and only use food prep sink for food prep. Failure to comply will result in cost recovery fees being assessed.
Peanut butter stored under paper towel dispenser at hand sink still. Do not store food under paper towel dispenser or soap dispenser. Peanut butter relocated.
The department's words
CHSC 113986 Peanut butter stored under paper towel dispenser at hand sink still. Do not store food under paper towel dispenser or soap dispenser. Peanut butter relocated.
Dust debris on walk-in walls, ceiling, fans. Clean.
The department's words
CHSC 114115.c Dust debris on walk-in walls, ceiling, fans. Clean.
3 compartment sink drain plugs full of mold growth. Ensure to wash rinse and sanitize dishes in a clean and sanitized 3 compartment sink. Discussed with PIC.
The department's words
CHSC 114099 3 compartment sink drain plugs full of mold growth. Ensure to wash rinse and sanitize dishes in a clean and sanitized 3 compartment sink. Discussed with PIC.
Show 2 more
1 Door espresso condenser leaking. Towel on bottom to soak up condensate. Repair. Replace garden hose for bagel making with food grade hose.
The department's words
CHSC 114175 1 Door espresso condenser leaking. Towel on bottom to soak up condensate. Repair. Replace garden hose for bagel making with food grade hose.
No probe thermometer provided to monitor food temps. Compliance issued to provide a probe thermometer. Failure to comply will result in cost recovery fees being assessed.
The department's words
CHSC 114157 No probe thermometer provided to monitor food temps. Compliance issued to provide a probe thermometer. Failure to comply will result in cost recovery fees being assessed.
EarlierNov 16, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
A. No splash guards on R/L sides of hand sink. Install 6-12 in high splash guards to protect espresso machine and food in top of prep cooler . B. Reattach back hand sink to wall. Restock soap and paper towels.
The department's words
CHSC 113953.2 A. No splash guards on R/L sides of hand sink. Install 6-12 in high splash guards to protect espresso machine and food in top of prep cooler . B. Reattach back hand sink to wall. Restock soap and paper towels.
Open container of peanut butter stored under paper towel dispenser for hand sink. To prevent potential contamination do not store food under paper towel dispenser. Peanut butter relocated.
The department's words
CHSC 114060 Open container of peanut butter stored under paper towel dispenser for hand sink. To prevent potential contamination do not store food under paper towel dispenser. Peanut butter relocated.
A. Bagel debris built up on walk-in freezer floor. B. Dust debris on walls, floor, and fan of condenser in walk-in. Clean regularly.
The department's words
CHSC 114115.c A. Bagel debris built up on walk-in freezer floor. B. Dust debris on walls, floor, and fan of condenser in walk-in. Clean regularly.
1 Door espresso seal cracked and condenser leaking. Repair and replace.
The department's words
CHSC 114175 1 Door espresso seal cracked and condenser leaking. Repair and replace.
Store self service utensils with food contact side down to prevent potential contamination.
The department's words
CHSC 114119 Store self service utensils with food contact side down to prevent potential contamination.
Show 2 more
No sanitizer set up upon arrival. Have a sanitizer set up during all hours of operation. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Have a sanitizer set up during all hours of operation. Sanitizer made.
Remove soap and paper towels from wall at food prep sink. Only use food prep sink for produce washing.
The department's words
CHSC 114190 Remove soap and paper towels from wall at food prep sink. Only use food prep sink for produce washing.
EarlierOct 19, 2015Follow-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.
EarlierOct 14, 2015Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
No splash guard provided on right side of hand sink next to preparation refrigerator. To prevent possible food contamination install a 12 inch high smooth, non-absorbent, easily cleanable splash guard.
The department's words
CHSC 113953 No splash guard provided on right side of hand sink next to preparation refrigerator. To prevent possible food contamination install a 12 inch high smooth, non-absorbent, easily cleanable splash guard.
Observed cream cheeses mounded over drop pan at 53-42F, 52-42F in top of prep cooler. Ensure all PHF is cold held at 41F or below, ensure not to over fill drop pans in top of prep cooler. Cream cheeses moved to bottom of prep cooler to cool back to 41F. Bagel toaster moved over to prevent heat from toaster from warming PHF in top of prep cooler.
The department's words
CHSC 113996 Observed cream cheeses mounded over drop pan at 53-42F, 52-42F in top of prep cooler. Ensure all PHF is cold held at 41F or below, ensure not to over fill drop pans in top of prep cooler. Cream cheeses moved to bottom of prep cooler to cool back to 41F. Bagel toaster moved over to prevent heat from toaster from warming PHF in top of prep cooler.
Observed chemicals comet and draino stored on shelf over 3 comp sink. Store all chemicals below and away from food/food contact surfaces. Chemicals relocated.
The department's words
CHSC 114254 Observed chemicals comet and draino stored on shelf over 3 comp sink. Store all chemicals below and away from food/food contact surfaces. Chemicals relocated.
Facility using green utility hose for bagel making. Provide a food grade hose with a backflow prevention device.
The department's words
CHSC 114130 Facility using green utility hose for bagel making. Provide a food grade hose with a backflow prevention device.
No thermometer provided to monitor PHF. Provide a dial stem or digital thermometer.
The department's words
CHSC 114157 No thermometer provided to monitor PHF. Provide a dial stem or digital thermometer.
Show 4 more
No sanitizer set up upon arrival. Ensure to have sanitizer solution set up during all hours of operation. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure to have sanitizer solution set up during all hours of operation. Sanitizer made.
Hot water turned off at food preparation sink due to leak. Cold water turned off at 3 compartment sink due to leak. Must provide hot and cold water to all sinks. Repair-
The department's words
CHSC 114190 Hot water turned off at food preparation sink due to leak. Cold water turned off at 3 compartment sink due to leak. Must provide hot and cold water to all sinks. Repair-
Food preparation sink being used for hand washing/utensil rinsing. To prevent contamination of food prep sink only use for food preparation. Relocate/remove paper towels and soap dispenser at food preparation sink. Food prep sink drain line not visible to determine if its indirectly drained, if not provide a 1 inch air gap.
The department's words
CHSC 113984.d Food preparation sink being used for hand washing/utensil rinsing. To prevent contamination of food prep sink only use for food preparation. Relocate/remove paper towels and soap dispenser at food preparation sink. Food prep sink drain line not visible to determine if its indirectly drained, if not provide a 1 inch air gap.
Placard moved from front window to back wall inside store. Do not remove placard from front entrance.
The department's words
CHSC 113725.1 Placard moved from front window to back wall inside store. Do not remove placard from front entrance.
EarlierMar 10, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Main sandwich prep frig upper compartment at 44 F, reduce to 41 F or less.
The department's words
CHSC 113996 Main sandwich prep frig upper compartment at 44 F, reduce to 41 F or less.
No sanitizer step used in utensil cleaning. Please begin daily wash, rinse, sanitize of utensils. Stepwise instructions and test strips provided.
The department's words
CHSC 114099.2 No sanitizer step used in utensil cleaning. Please begin daily wash, rinse, sanitize of utensils. Stepwise instructions and test strips provided.
Please obtain and use test strips for your warewashing and wiping cloth buckets.
The department's words
CHSC 114107 Please obtain and use test strips for your warewashing and wiping cloth buckets.
Obtain and use at least one probe thermometer to check internal food temps.
The department's words
CHSC 114159 Obtain and use at least one probe thermometer to check internal food temps.
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.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L11047.
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.