At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Oct 30, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Belvedere Tennis Club?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Grill prep refrigerator: Observed provolone cheese at 55 degrees F and cheddar cheese at 56 degrees F. Wiping cloth stored on bottom insert pan. Don't store wiping clothes in insert pans as this will result in temperature violations. ~1/2 lb. provolone and ~ 1/4 lb. cheddar cheese voluntarily discarded into the compost container. Two door Traulsen refrigerator: cooked pork (48 degrees F) made yesterday. 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
For Belvedere Tennis Club's team
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Follow the steps for each item, with the rule beside it.
Next: Grill prep refrigerator: Observed provolone cheese at 55 degrees F and cheddar cheese at 56 degrees F. Wiping cloth stored on bottom insert pan. Don't store wiping clothes in insert pans as this will result in temperature violations. ~1/2 lb. provolone and ~ 1/4 lb. cheddar cheese voluntarily discarded into the compost container. Two door Traulsen refrigerator: cooked pork (48 degrees F) made yesterday.The county found: “Grill prep refrigerator: Observed provolone cheese at 55 degrees F and cheddar cheese at 56 degrees F. Wiping cloth…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestOct 30, 2025Routine inspectionGreen placard
This one: Green placard, inspected Oct 30, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Grill prep refrigerator: Observed provolone cheese at 55 degrees F and cheddar cheese at 56 degrees F. Wiping cloth stored on bottom insert pan. Don't store wiping clothes in insert pans as this will result in temperature violations. ~1/2 lb. provolone and ~ 1/4 lb. cheddar cheese voluntarily discarded into the compost container. Two door Traulsen refrigerator: cooked pork (48 degrees F) made yesterday.
The department's words
CHSC 113996 Grill prep refrigerator: Observed provolone cheese at 55 degrees F and cheddar cheese at 56 degrees F. Wiping cloth stored on bottom insert pan. Don't store wiping clothes in insert pans as this will result in temperature violations. ~1/2 lb. provolone and ~ 1/4 lb. cheddar cheese voluntarily discarded into the compost container. Two door Traulsen refrigerator: cooked pork (48 degrees F) made yesterday.
EarlierJun 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed vacuum seal bags in facility and several foods vacuum sealed by facility. Facility doe snot have a valid HACCP plan from the state. / Remove vacuum sealing equipment from facility until facility has submitted specification sheets for equipment approval. Apply for HACCP plan with CDPH. Discard vacuum sealed foods.
The department's words
CHSC 114057 Observed vacuum seal bags in facility and several foods vacuum sealed by facility. Facility doe snot have a valid HACCP plan from the state. / Remove vacuum sealing equipment from facility until facility has submitted specification sheets for equipment approval. Apply for HACCP plan with CDPH. Discard vacuum sealed foods.
EarlierDec 2, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed coffee in cup without lid on food prep table. / Provide tight fitting lid.
The department's words
CHSC 113977 Observed coffee in cup without lid on food prep table. / Provide tight fitting lid.
EarlierMay 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rice in deep container and covered recorded at 159°F. / Spread rice thinly on baking sheet to rapidly cool from 135°F to 70°F in 2 hours then from 70°F to 41°F in 4 hours thereafter.
The department's words
CHSC 114002.1 Observed rice in deep container and covered recorded at 159°F. / Spread rice thinly on baking sheet to rapidly cool from 135°F to 70°F in 2 hours then from 70°F to 41°F in 4 hours thereafter.
EarlierNov 12, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration left of ice machine had raw chicken, beef and fish stored in it recording around 45°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration left of ice machine had raw chicken, beef and fish stored in it recording around 45°F. / Repair unit to cold hold food at 41°F or below.
EarlierApr 27, 2021Routine inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate has expired. / Obtain valid food safety certificate within 30 days of 4/30/21 or cost recovery fees will apply.
The department's words
CHSC 113947.1 Food safety certificate has expired. / Obtain valid food safety certificate within 30 days of 4/30/21 or cost recovery fees will apply.
EarlierOct 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Menu on display lacking consumer advisory notice. / Follow Department issued handout to include full advisory notice.
The department's words
CHSC 114093 Menu on display lacking consumer advisory notice. / Follow Department issued handout to include full advisory notice.
EarlierMar 4, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Meat slicer seen encrusted with food debris along blade. Kitchen is room temperature. / Clean and sanitize meat slicer at least once every 4 hours.
The department's words
CHSC 114117 Meat slicer seen encrusted with food debris along blade. Kitchen is room temperature. / Clean and sanitize meat slicer at least once every 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 24, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
An employee's food handler card was unavailable at time of inspection. / Obtain a valid food handler card within 30 days from day of noted violation.
The department's words
CHSC 113948 An employee's food handler card was unavailable at time of inspection. / Obtain a valid food handler card within 30 days from day of noted violation.
EarlierNov 28, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierMay 10, 2017Routine inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Person in charge did not know minimum cooking temperatures of meats and minimum sanitizer concentration for wiping cloths.
The department's words
CHSC 113947 Person in charge did not know minimum cooking temperatures of meats and minimum sanitizer concentration for wiping cloths.
No CA food handler cards. All food handlers shall obtain CA food handler cards within 30 days. Submit copies of all CA food handler cards within 30 days.
The department's words
CHSC 113948 No CA food handler cards. All food handlers shall obtain CA food handler cards within 30 days. Submit copies of all CA food handler cards within 30 days.
Place paper towels inside dispenser.
The department's words
CHSC 113953.2 Place paper towels inside dispenser.
Corrected during the inspection
Observed four wiping cloths with heavy stains on food contact surfaces. No wiping cloth containers set up in facility. Wiping cloth container set up with 400 ppm quaternary ammonium in kitchen during inspection. Only need 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Observed four wiping cloths with heavy stains on food contact surfaces. No wiping cloth containers set up in facility. Wiping cloth container set up with 400 ppm quaternary ammonium in kitchen during inspection. Only need 200 ppm quaternary ammonium.
Show 9 more
Provide consumer advisory for undercooked and raw foods, such as Caesar dressing.
The department's words
CHSC 114093 Provide consumer advisory for undercooked and raw foods, such as Caesar dressing.
Clean interior of ice machine to remove heavy accumulation of black matter.
The department's words
CHSC 114115 Clean interior of ice machine to remove heavy accumulation of black matter.
Provide a minimum six inch overhang between inner lip of hood and end of cooking equipment.
The department's words
CHSC 114149.1 Provide a minimum six inch overhang between inner lip of hood and end of cooking equipment.
Facility is curing salmon for special occasions. Discontinue curing process. Submit HACCP plan for approval before curing any foods.
The department's words
CHSC 114419 Facility is curing salmon for special occasions. Discontinue curing process. Submit HACCP plan for approval before curing any foods.
Observed employee drying metal container with a towel.
The department's words
CHSC 114105 Observed employee drying metal container with a towel.
Observed blue cheese at 49 degrees Fahrenheit sitting on cutting board of prep refrigerator.
The department's words
CHSC 113996 Observed blue cheese at 49 degrees Fahrenheit sitting on cutting board of prep refrigerator.
Soap in middle compartment of three-compartment sink. Discussed proper set up of three-compartment sink. Provide drain stopper for wash compartment so sink can be properly set up.
The department's words
CHSC 114099.2 Soap in middle compartment of three-compartment sink. Discussed proper set up of three-compartment sink. Provide drain stopper for wash compartment so sink can be properly set up.
Observed ice scoop handle touching ice in ice machine.
The department's words
CHSC 114119 Observed ice scoop handle touching ice in ice machine.
Clean floor under cookline to remove dirt, grease, and grime.
The department's words
CHSC 114257 Clean floor under cookline to remove dirt, grease, and grime.
EarlierApr 1, 2016Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Most recent inspection not available.
The department's words
CHSC 113725.1 Most recent inspection not available.
Corrected during the inspection
Permit posted outside by snack bar window is expired. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted outside by snack bar window is expired. Post valid permit in conspicuous area.
Corrected during the inspection
No one has a valid Certified Food Manager (CFM) certificate. Submit proof of enrollment for at least one employee within five days and take test within 30 days. Once you receive a copy of the CFM certificate, submit a copy to Marin County Environmental Health. 4/1/16: Chef showed certificate of completion in CFM class. Submit copy of CFM certificate, once you receive it.
The department's words
CHSC 113947.1 No one has a valid Certified Food Manager (CFM) certificate. Submit proof of enrollment for at least one employee within five days and take test within 30 days. Once you receive a copy of the CFM certificate, submit a copy to Marin County Environmental Health. 4/1/16: Chef showed certificate of completion in CFM class. Submit copy of CFM certificate, once you receive it.
Hot side prep refrigerator: Four slices of cheddar cheese wrapped in plastic and vertically stacked in plastic insert pan was 50 degrees Fahrenheit. Cheddar/jack cheese that was grated a couple of days ago observed at 49 degrees Fahrenheit. Cheddar cheese was voluntarily discarded -see voluntary condemnation and destruction sheet. Hot dogs (42 degrees F) and calamari ( 43 degrees F) in lower portion of prep refrigerator. Salad prep refrigerator: sliced hardboiled eggs made on Sunday: 43 degrees F. Bar: Open container of half & half observed at 45 degrees F. 4/1/16: Sliced hardboiled egg in salad prep refrigerator observed at 42 degrees Fahrenheit and grated cheese in hot side prep refrigerator observed at 42 degrees Fahrenheit. Other potentially hazardous foods were 41 degrees Fahrenheit.
The department's words
CHSC 113996 Hot side prep refrigerator: Four slices of cheddar cheese wrapped in plastic and vertically stacked in plastic insert pan was 50 degrees Fahrenheit. Cheddar/jack cheese that was grated a couple of days ago observed at 49 degrees Fahrenheit. Cheddar cheese was voluntarily discarded -see voluntary condemnation and destruction sheet. Hot dogs (42 degrees F) and calamari ( 43 degrees F) in lower portion of prep refrigerator. Salad prep refrigerator: sliced hardboiled eggs made on Sunday: 43 degrees F. Bar: Open container of half & half observed at 45 degrees F. 4/1/16: Sliced hardboiled egg in salad prep refrigerator observed at 42 degrees Fahrenheit and grated cheese in hot side prep refrigerator observed at 42 degrees Fahrenheit. Other potentially hazardous foods were 41 degrees Fahrenheit.
Provide thermometers for prep refrigerators.
The department's words
CHSC 114157 Provide thermometers for prep refrigerators.
Corrected during the inspection
Show 5 more
Purchase quaternary test strips to check sanitizer level in wiping cloth containers.
The department's words
CHSC 114107 Purchase quaternary test strips to check sanitizer level in wiping cloth containers.
Corrected during the inspection
Keep lids in closed position.
The department's words
CHSC 114245.1 Keep lids in closed position.
Corrected during the inspection
Label bulk storage container with common food name.
The department's words
CHSC 114051 Label bulk storage container with common food name.
Corrected during the inspection
Clean interior of ice machine to remove slight accumulation of gray material. 4/1/16: Accumulation of black material on top portion of white component of ice machine. Observed dried grayish white material on interior part of ice machine on gray plastic part. Drain ice and thoroughly wash, rinse, sanitize, and rinse interior parts of ice machine so ice machine machine is clean to sight.
The department's words
CHSC 114115 Clean interior of ice machine to remove slight accumulation of gray material. 4/1/16: Accumulation of black material on top portion of white component of ice machine. Observed dried grayish white material on interior part of ice machine on gray plastic part. Drain ice and thoroughly wash, rinse, sanitize, and rinse interior parts of ice machine so ice machine machine is clean to sight.
Only one CA food handler card available to view. All food handlers shall have a valid CA food handler card. Obtain copies of food handling cards from food handlers and maintain cards onsite. Any food handler that doesn't have a valid food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 Only one CA food handler card available to view. All food handlers shall have a valid CA food handler card. Obtain copies of food handling cards from food handlers and maintain cards onsite. Any food handler that doesn't have a valid food handler card shall obtain one within 30 days.
EarlierMar 23, 2016Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Most recent inspection not available.
The department's words
CHSC 113725.1 Most recent inspection not available.
Permit posted outside by snack bar window is expired. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted outside by snack bar window is expired. Post valid permit in conspicuous area.
No one has a valid Certified Food Manager (CFM) certificate. Submit proof of enrollment for at least one employee within five days and take test within 30 days. Once you receive a copy of the CFM certificate, submit a copy to Marin County Environmental Health.
The department's words
CHSC 113947.1 No one has a valid Certified Food Manager (CFM) certificate. Submit proof of enrollment for at least one employee within five days and take test within 30 days. Once you receive a copy of the CFM certificate, submit a copy to Marin County Environmental Health.
Hot side prep refrigerator: Four slices of cheddar cheese wrapped in plastic and vertically stacked in plastic insert pan was 50 degrees Fahrenheit. Cheddar/jack cheese that was grated a couple of days ago observed at 49 degrees Fahrenheit. Cheddar cheese was voluntarily discarded -see voluntary condemnation and destruction sheet. Hot dogs (42 degrees F) and calamari ( 43 degrees F) in lower portion of prep refrigerator. Salad prep refrigerator: sliced hardboiled eggs made on Sunday: 43 degrees F. Bar: Open container of half & half observed at 45 degrees F.
The department's words
CHSC 113996 Hot side prep refrigerator: Four slices of cheddar cheese wrapped in plastic and vertically stacked in plastic insert pan was 50 degrees Fahrenheit. Cheddar/jack cheese that was grated a couple of days ago observed at 49 degrees Fahrenheit. Cheddar cheese was voluntarily discarded -see voluntary condemnation and destruction sheet. Hot dogs (42 degrees F) and calamari ( 43 degrees F) in lower portion of prep refrigerator. Salad prep refrigerator: sliced hardboiled eggs made on Sunday: 43 degrees F. Bar: Open container of half & half observed at 45 degrees F.
Provide thermometers for prep refrigerators.
The department's words
CHSC 114157 Provide thermometers for prep refrigerators.
Show 6 more
Purchase quaternary test strips to check sanitizer level in wiping cloth containers.
The department's words
CHSC 114107 Purchase quaternary test strips to check sanitizer level in wiping cloth containers.
Keep lids in closed position.
The department's words
CHSC 114245.1 Keep lids in closed position.
Label bulk storage container with common food name.
The department's words
CHSC 114051 Label bulk storage container with common food name.
Unlabeled bulk storage container on floor.
The department's words
CHSC 114047 Unlabeled bulk storage container on floor.
Corrected during the inspection
Clean interior of ice machine to remove slight accumulation of gray material.
The department's words
CHSC 114115 Clean interior of ice machine to remove slight accumulation of gray material.
Only one CA food handler card available to view. All food handlers shall have a valid CA food handler card. Obtain copies of food handling cards from food handlers and maintain cards onsite. Any food handler that doesn't have a valid food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 Only one CA food handler card available to view. All food handlers shall have a valid CA food handler card. Obtain copies of food handling cards from food handlers and maintain cards onsite. Any food handler that doesn't have a valid food handler card shall obtain one within 30 days.
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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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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10334.
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.