At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Mar 1, 2021
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We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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For Bbq N Curry House's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 1, 2021Routine inspectionGreen placard
This one: Green placard, inspected Mar 1, 2021.
No violations listed in the data.
EarlierSep 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw chicken in covered container stacked on top of covered of fried onions. Store chicken on the bottom shelves to prevent cross contamination. COS
The department's words
CHSC 113967 Observed raw chicken in covered container stacked on top of covered of fried onions. Store chicken on the bottom shelves to prevent cross contamination. COS
EarlierOct 8, 2019Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113952
The department's words
Code CHSC 113952
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierOct 2, 2019Routine inspectionYellow placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114097
The department's words
Code CHSC 114097
EarlierJun 26, 2019Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
There is an accumulation of grease + food debris on, around and inside equipment. Thoroughly clean to remove all grease + food debris within 30 days. I recommend professional steam cleaning and then develop a better cleaning schedule. Observed dark staining around hood and throughout the kitchen. Exhaust hood baffles have heavy grease buildup. Have the hood cleaned and serviced and clean all stained walls and ceilings within 30days. If staining cannot be removed re-paint/replace ceiling tiles with approved materials. If stains return, a hood performance test may be required to ensure the hood is working properly.
The department's words
CHSC 114115.c There is an accumulation of grease + food debris on, around and inside equipment. Thoroughly clean to remove all grease + food debris within 30 days. I recommend professional steam cleaning and then develop a better cleaning schedule. Observed dark staining around hood and throughout the kitchen. Exhaust hood baffles have heavy grease buildup. Have the hood cleaned and serviced and clean all stained walls and ceilings within 30days. If staining cannot be removed re-paint/replace ceiling tiles with approved materials. If stains return, a hood performance test may be required to ensure the hood is working properly.
Code CHSC 114149.2
The department's words
Code CHSC 114149.2
Corrected during the inspection
EarlierJul 17, 2018Routine inspectionYellow placard
5 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following major hand washing violations: * Employee handled raw chicken, then continued preparing ready to eat foods and touched clean utensils + other non-food contact surfaces. * Employee handled a soled wiping cloth (not sanitized), then continued to prepare food. Wash hands any time hands become contaminated by scrubbing with soap +warm water for 20 seconds, then dry with clean paper towels. There were no paper towels at the kitchen hand sink or the bathroom hand sink. Keep paper towels at all times. For now, napkins were placed at hand sinks. The kitchen hand sink was blocked by boxes and there was a colander inside (dry) sink. Keep hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953.3 Observed the following major hand washing violations: * Employee handled raw chicken, then continued preparing ready to eat foods and touched clean utensils + other non-food contact surfaces. * Employee handled a soled wiping cloth (not sanitized), then continued to prepare food. Wash hands any time hands become contaminated by scrubbing with soap +warm water for 20 seconds, then dry with clean paper towels. There were no paper towels at the kitchen hand sink or the bathroom hand sink. Keep paper towels at all times. For now, napkins were placed at hand sinks. The kitchen hand sink was blocked by boxes and there was a colander inside (dry) sink. Keep hand sink unobstructed at all times to allow for proper hand washing.
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 foods at unsafe temperatures. * Raw chicken on the counter at 60F was placed on the counter last night to thaw. One box of chicken was voluntarily discarded. Thaw using approved methods only in refrigeration, as part of the cooking process, or under cold running waster (for no more two hours). Ensure that food does not go above 41F while thawing. * Lamb curry on the counter in a pan at 70F. Approximately 3 cups discarded. * Lamb curry on the counter a covered bus tub at 70-71F. The curry in the bus tub was voluntarily discarded. Made at 6:00am today. * Goat curry on the counter at 50F was immediately moved to the walk-in cooler. Maintain potentially hazardous food at 41F or below or 135F or greater. Do not leave potentially hazardous foods on the counter at room temperature.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures. * Raw chicken on the counter at 60F was placed on the counter last night to thaw. One box of chicken was voluntarily discarded. Thaw using approved methods only in refrigeration, as part of the cooking process, or under cold running waster (for no more two hours). Ensure that food does not go above 41F while thawing. * Lamb curry on the counter in a pan at 70F. Approximately 3 cups discarded. * Lamb curry on the counter a covered bus tub at 70-71F. The curry in the bus tub was voluntarily discarded. Made at 6:00am today. * Goat curry on the counter at 50F was immediately moved to the walk-in cooler. Maintain potentially hazardous food at 41F or below or 135F or greater. Do not leave potentially hazardous foods on the counter at room temperature.
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 soiled wiping cloths used to clean cutting boards and placed on top of clean plates. Clean and sanitize these surfaces. Always store wiping cloths in sanitizing solution of 100ppm chlorine (bleach). Do not tuck wiping cloths into aprons or use to wipe hands. Obtain sanitizer test strips so you can check levels of chlorine in solution. * Observed many dirty utensils (slicer, pans on floor, pots with encrusted grease, food processor, inside rice cooker, etc). Clean and sanitize thoroughly within 30 days. If equipment /utensils cannot be cleaned, discard. * Repair hand sink so it drains freely. It was slow draining. * Observed raw food (meat/fish) stored above ready to eat food. Store all raw animal products separate + below all other food. * Bleach stored beside canned goods+ clean utensils. Store chemicals separate + below food. remove antifreeze from kitchen.
The department's words
CHSC 113984.d Observed soiled wiping cloths used to clean cutting boards and placed on top of clean plates. Clean and sanitize these surfaces. Always store wiping cloths in sanitizing solution of 100ppm chlorine (bleach). Do not tuck wiping cloths into aprons or use to wipe hands. Obtain sanitizer test strips so you can check levels of chlorine in solution. * Observed many dirty utensils (slicer, pans on floor, pots with encrusted grease, food processor, inside rice cooker, etc). Clean and sanitize thoroughly within 30 days. If equipment /utensils cannot be cleaned, discard. * Repair hand sink so it drains freely. It was slow draining. * Observed raw food (meat/fish) stored above ready to eat food. Store all raw animal products separate + below all other food. * Bleach stored beside canned goods+ clean utensils. Store chemicals separate + below food. remove antifreeze from kitchen.
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
Code CHSC 114149.2
The department's words
Code CHSC 114149.2
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
There is an accumulation of grease + food debris on, around and inside equipment. Thoroughly clean to remove all grease + food debris within 30 days. I recommend professional steam cleaning and then develop a better cleaning schedule. Observed dark staining around hood and throughout the kitchen. Exhaust hood baffles have heavy grease buildup. Have the hood cleaned and serviced and clean all stained walls and ceilings within 30days. If staining cannot be removed re-paint/replace ceiling tiles with approved materials. If stains return, a hood performance test may be required to ensure the hood is working properly.
The department's words
CHSC 114115.c There is an accumulation of grease + food debris on, around and inside equipment. Thoroughly clean to remove all grease + food debris within 30 days. I recommend professional steam cleaning and then develop a better cleaning schedule. Observed dark staining around hood and throughout the kitchen. Exhaust hood baffles have heavy grease buildup. Have the hood cleaned and serviced and clean all stained walls and ceilings within 30days. If staining cannot be removed re-paint/replace ceiling tiles with approved materials. If stains return, a hood performance test may be required to ensure the hood is working properly.
EarlierJun 14, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Food employees didn't fully understand the rapidly cooling methods. All food employees shall have adequate knowledge of and shall be properly trained in.
The department's words
CHSC 113947 Food employees didn't fully understand the rapidly cooling methods. All food employees shall have adequate knowledge of and shall be properly trained in.
Observed food contact surfaces greasy, sticky and moldy. Clean regularly food contact surfaces. Clean-Rinse-Sanitize.
The department's words
CHSC 114113 Observed food contact surfaces greasy, sticky and moldy. Clean regularly food contact surfaces. Clean-Rinse-Sanitize.
Odor noted near grease trap. Correct as necessary.
The department's words
CHSC 114197 Odor noted near grease trap. Correct as necessary.
Clean again (regularly) nonfood contact surfaces.
The department's words
CHSC 114115.c Clean again (regularly) nonfood contact surfaces.
See section 114390-Interfere with the performance of the duties of an enforcement officer. Provided a hard copy of the section to the operator.
The department's words
CHSC 114377 See section 114390-Interfere with the performance of the duties of an enforcement officer. Provided a hard copy of the section to the operator.
EarlierJun 13, 2018Routine inspectionYellow placard
11 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked goat curry sauce measured at 77F, garlic in oil measured at 83. Cooked chicken measured at 80F. The cook stated that he cooked the chicken an hour ago. All PHF shall be held at 41F or below or at 135F or above.
The department's words
CHSC 113996 Cooked goat curry sauce measured at 77F, garlic in oil measured at 83. Cooked chicken measured at 80F. The cook stated that he cooked the chicken an hour ago. All PHF shall be held at 41F or below or at 135F or above.
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
Goat curry measured at 77F. Cooked it this morning around 12:00pm but the cook stated that he will discard it after 4 hours. No logs observed during the inspection. Keep time logs or time stickers during business hours.
The department's words
CHSC 114000 Goat curry measured at 77F. Cooked it this morning around 12:00pm but the cook stated that he will discard it after 4 hours. No logs observed during the inspection. Keep time logs or time stickers during business 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
Cooked goat curry in walk-in measured at 58F. The goat curry was in a deep container and covered. All PHF shall be rapidly cooled from 135F to 41F within 6 hours and during ths time the decrease in them from 135F to 70F shall occur within 2 hours.
The department's words
CHSC 114002.1 Cooked goat curry in walk-in measured at 58F. The goat curry was in a deep container and covered. All PHF shall be rapidly cooled from 135F to 41F within 6 hours and during ths time the decrease in them from 135F to 70F shall occur within 2 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
Observed a spoon was on the cooked onion. All PHF shall be kept free from adultration and spoilage.
The department's words
CHSC 113980 Observed a spoon was on the cooked onion. All PHF shall be kept free from adultration and spoilage.
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 spoiled wiping cloths all over the kitchen and service area. No sanitizing solution used during business hours. Always store in-use cloths in sanitizing solution. Manual sanitizing shall be accomplished by one of the following: Contact with: * 100ppm chlorine solution for 30 sec * 25 ppm iodine solution for 1 min * 200ppm Qt ammonia for 1 min Clean all food contact surfaces.
The department's words
CHSC 114115 observed spoiled wiping cloths all over the kitchen and service area. No sanitizing solution used during business hours. Always store in-use cloths in sanitizing solution. Manual sanitizing shall be accomplished by one of the following: Contact with: * 100ppm chlorine solution for 30 sec * 25 ppm iodine solution for 1 min * 200ppm Qt ammonia for 1 min Clean all food contact surfaces.
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 no soap in hand wash sink. Hand washing soap shall be provided in dispensers.
The department's words
CHSC 113953.2 Observed no soap in hand wash sink. Hand washing soap shall be provided in dispensers.
Wife of the owner stated that they do not wash any raw vegetables because they use frozen vegetables; however, I observed cucumbers and raw potatoes in walk-in and on the counter in the kitchen. All raw vegetables need to be washed before use them.
The department's words
CHSC 113992 Wife of the owner stated that they do not wash any raw vegetables because they use frozen vegetables; however, I observed cucumbers and raw potatoes in walk-in and on the counter in the kitchen. All raw vegetables need to be washed before use them.
Observed nonfood surfaces dusty, dirty and sticky. Clean throughout the kitchen.
The department's words
CHSC 114115.c Observed nonfood surfaces dusty, dirty and sticky. Clean throughout the kitchen.
There was no sanitizing solution in wiping cloth bucket. Always store in-use cloths in the bucket.
The department's words
CHSC 114185.1 There was no sanitizing solution in wiping cloth bucket. Always store in-use cloths in the bucket.
Clean bathroom regularly.
The department's words
CHSC 114250 Clean bathroom regularly.
Show 1 more
Clean floor, walls and all nonfood contact surfaces.
The department's words
CHSC 114268 Clean floor, walls and all nonfood contact surfaces.
EarlierJan 13, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Finish cleaning all non-food contact surfaces (around stove, etc.).
The department's words
CHSC 114115.c Finish cleaning all non-food contact surfaces (around stove, etc.).
Degrease hood baffles within 2 weeks.
The department's words
CHSC 114175 Degrease hood baffles within 2 weeks.
Provide air gap at least twice the diameter of the pipe between rim of floor sink and end of pipe from dishwasher. Correct in two weeks.
The department's words
CHSC 114193.1 Provide air gap at least twice the diameter of the pipe between rim of floor sink and end of pipe from dishwasher. Correct in two weeks.
No food handler cards. All food handles shall obtain CA food handle cards within 30 days. Handout provided.
The department's words
CHSC 113948 No food handler cards. All food handles shall obtain CA food handle cards within 30 days. Handout provided.
Provide paper towels inside the dispenser in the restroom.
The department's words
CHSC 113953.2 Provide paper towels inside the dispenser in the restroom.
EarlierJan 10, 2017Routine inspectionYellow placard
18 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken on counter measured 78 degrees F. Owners were asked at beginning of inspection if anything was cooked or prepared today and both said nothing was cooked or prepared today. When 78 degrees F chicken was observed, owner stated it was made 2- 2.5 hours ago. Chicken curry in walk-in refrigerator cooked yesterday measured 57 degrees F and was voluntarily discarded. Chicken curry was cooled on table overnight and placed in walk-in refrigerator in the morning. Discussed rapid cooling timeframes. Do not leave foods on tables overnight. Utilize rapid cooling log to ensure proper rapid cooling is achieved within required timeframes. Log provided.
The department's words
CHSC 114002 Chicken on counter measured 78 degrees F. Owners were asked at beginning of inspection if anything was cooked or prepared today and both said nothing was cooked or prepared today. When 78 degrees F chicken was observed, owner stated it was made 2- 2.5 hours ago. Chicken curry in walk-in refrigerator cooked yesterday measured 57 degrees F and was voluntarily discarded. Chicken curry was cooled on table overnight and placed in walk-in refrigerator in the morning. Discussed rapid cooling timeframes. Do not leave foods on tables overnight. Utilize rapid cooling log to ensure proper rapid cooling is achieved within required timeframes. Log provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (17)
Owners did not know how to properly set up 3-compartment sink, how to cool potentially hazardous foods, how to store utensils in use. One of owners did not know cooking temperature of chicken, and didn't know test strips check sanitizer level. Quat test strip used in dishwasher.
The department's words
CHSC 113947 Owners did not know how to properly set up 3-compartment sink, how to cool potentially hazardous foods, how to store utensils in use. One of owners did not know cooking temperature of chicken, and didn't know test strips check sanitizer level. Quat test strip used in dishwasher.
Kitchen hand wash sink blocked by food tray on this sink.
The department's words
CHSC 113953.1 Kitchen hand wash sink blocked by food tray on this sink.
Corrected during the inspection
No soap or paper towels inside kitchen hand wash station. Owners stated they don't use hand wash station behind-the-counter. Paper towels placed in kitchen dispenser. Paper towels at facility aren't right kind for mounted dispensers. Provide paper towels inside restroom dispenser. Corrected at inspection.
The department's words
CHSC 113953.2 No soap or paper towels inside kitchen hand wash station. Owners stated they don't use hand wash station behind-the-counter. Paper towels placed in kitchen dispenser. Paper towels at facility aren't right kind for mounted dispensers. Provide paper towels inside restroom dispenser. Corrected at inspection.
Cooked potatoes on counter measured 73 degrees F. Potatoes made yesterday. Cooked potatoes voluntarily discarded.
The department's words
CHSC 113996 Cooked potatoes on counter measured 73 degrees F. Potatoes made yesterday. Cooked potatoes voluntarily discarded.
Corrected during the inspection
Dirty dishes in all three-compartments and both drainboards had food particles. Owners do not know how to properly set up 3-compartment sink. Facility is using sanitizer 1st, soap 2nd, and rinsing last. Described proper 3-compartment sink set up.
The department's words
CHSC 114099.2 Dirty dishes in all three-compartments and both drainboards had food particles. Owners do not know how to properly set up 3-compartment sink. Facility is using sanitizer 1st, soap 2nd, and rinsing last. Described proper 3-compartment sink set up.
Corrected during the inspection
Show 12 more
Lots of food on floor in kitchen, and walk-in units. Store food six inches above the floor.
The department's words
CHSC 114047 Lots of food on floor in kitchen, and walk-in units. Store food six inches above the floor.
Lots of dirt, grime, grease, and food debris accumulation on equipment. Thoroughly clean all food contact and non-food contact surfaces.
The department's words
CHSC 114115.c Lots of dirt, grime, grease, and food debris accumulation on equipment. Thoroughly clean all food contact and non-food contact surfaces.
Lots of dirt, grime, grease, and food debris accumulation on equipment. Thoroughly clean all food contact and non-food contact surfaces.
The department's words
CHSC 114175 Lots of dirt, grime, grease, and food debris accumulation on equipment. Thoroughly clean all food contact and non-food contact surfaces.
Set up wiping cloth containers. Use 100 ppm chlorine or 200 pm quaternary ammonium.
The department's words
CHSC 114185.1 Set up wiping cloth containers. Use 100 ppm chlorine or 200 pm quaternary ammonium.
Provide thermometer for two door refrigerator.
The department's words
CHSC 114157 Provide thermometer for two door refrigerator.
Spoons used to stir curry sauce in very turbid water at 72 degrees F.
The department's words
CHSC 114119 Spoons used to stir curry sauce in very turbid water at 72 degrees F.
All the cutting boards have heavy black stains. Thoroughly clean cutting boards. Replace cutting boards that you are unable to removed black stains from.
The department's words
CHSC 114115 All the cutting boards have heavy black stains. Thoroughly clean cutting boards. Replace cutting boards that you are unable to removed black stains from.
Provide air gap at least twice the diameter of the pipe between rim of floor sink and end of pipe from dishwasher. Correct in two weeks.
The department's words
CHSC 114193.1 Provide air gap at least twice the diameter of the pipe between rim of floor sink and end of pipe from dishwasher. Correct in two weeks.
Provide toilet paper in dispenser.
The department's words
CHSC 114250 Provide toilet paper in dispenser.
Clean restroom hand wash sink.
The department's words
CHSC 114276 Clean restroom hand wash sink.
A general cleaning of the facility is needed to remove grease, dirt, food splash, and food debris. Replace missing emergency handle of walk-in refrigerator within one month.
The department's words
CHSC 114257 A general cleaning of the facility is needed to remove grease, dirt, food splash, and food debris. Replace missing emergency handle of walk-in refrigerator within one month.
No food handler cards. All food handles shall obtain CA food handle cards within 30 days. Handout provided.
The department's words
CHSC 113948 No food handler cards. All food handles shall obtain CA food handle cards within 30 days. Handout provided.
EarlierJul 28, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Corrected during the inspection
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
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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Search the county's inspection lookup for the name or license number L13846.
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.