At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jun 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Beso Bistro?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Strawberries and blueberries in prep table next to cash register and steam table observed with mold-like substance. All food shall be maintained in good condition, safe, unadulterated. Items discarded. Strawberries and blueberries not in active preparation/use at time of inspection. CHSC 113980How to fixFix it
- Mussels in drawer unit observed lacking tag. Tag was discarded on accident, per operator. Tag shall always remain with shellstock. Mussels discarded. Shellstock tags not held in chronological order/not date marked to final date sold/served/discarded. Maintain tags in chronological order of final date sold/served/discarded. CHSC 114039.1How 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 Beso Bistro's team
Is this your place?
Welcome, Beso Bistro. We'll walk through this together, one item at a time. To log the fixes, claim Beso Bistro first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Beso BistroWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Strawberries and blueberries in prep table next to cash register and steam table observed with mold-like substance. All food shall be maintained in good condition, safe, unadulterated. Items discarded. Strawberries and blueberries not in active preparation/use at time of inspection.The county found: “Strawberries and blueberries in prep table next to cash register and steam table observed with mold-like substance.…”
Then the next one: Mussels in drawer unit observed lacking tag. Tag was discarded on accident, per operator. Tag shall always remain with shellstock. Mussels discarded. Shellstock tags not held in chronological order/not date marked to final date sold/served/discarded. Maintain tags in chronological order of final date sold/served/discarded.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Beso BistroWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 16, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Strawberries and blueberries in prep table next to cash register and steam table observed with mold-like substance. All food shall be maintained in good condition, safe, unadulterated. Items discarded. Strawberries and blueberries not in active preparation/use at time of inspection.
The department's words
CHSC 113980 Strawberries and blueberries in prep table next to cash register and steam table observed with mold-like substance. All food shall be maintained in good condition, safe, unadulterated. Items discarded. Strawberries and blueberries not in active preparation/use at time of inspection.
Mussels in drawer unit observed lacking tag. Tag was discarded on accident, per operator. Tag shall always remain with shellstock. Mussels discarded. Shellstock tags not held in chronological order/not date marked to final date sold/served/discarded. Maintain tags in chronological order of final date sold/served/discarded.
The department's words
CHSC 114039.1 Mussels in drawer unit observed lacking tag. Tag was discarded on accident, per operator. Tag shall always remain with shellstock. Mussels discarded. Shellstock tags not held in chronological order/not date marked to final date sold/served/discarded. Maintain tags in chronological order of final date sold/served/discarded.
EarlierNov 4, 2025Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Employee observed handling raw chicken with gloved hands then removed gloves and washed hands with only cold water at dish washing station. Employees are required to properly wash hands at designated handwashing stations only, using warm water, liquid hand soap and dry paper towels prior to donning new gloves or whenever contamination occurs. Instructed employee to properly wash hands.
The department's words
CHSC 113953.3 Employee observed handling raw chicken with gloved hands then removed gloves and washed hands with only cold water at dish washing station. Employees are required to properly wash hands at designated handwashing stations only, using warm water, liquid hand soap and dry paper towels prior to donning new gloves or whenever contamination occurs. Instructed employee to properly wash hands.
Observed breading used for oysters held without time or temperature control on shelf underneath fryer - not in active use. Employee stated the breading ingredients are replaced every 2 weeks. Potentially hazardous foods (PHFs) such as ingredients used for breading raw oysters are required to be maintained under time or temperature control. Maintain breading ingredients at 41F or utilize time as a public health control (TPHC). Use of TPHC requires date/time stamps and written procedures. Breading ingredients voluntarily discarded.
The department's words
CHSC 113996 Observed breading used for oysters held without time or temperature control on shelf underneath fryer - not in active use. Employee stated the breading ingredients are replaced every 2 weeks. Potentially hazardous foods (PHFs) such as ingredients used for breading raw oysters are required to be maintained under time or temperature control. Maintain breading ingredients at 41F or utilize time as a public health control (TPHC). Use of TPHC requires date/time stamps and written procedures. Breading ingredients voluntarily discarded.
Observed miscellaneous items stored inside back handwashing station basin. Back handwashing station also lacked paper towels and liquid hand soap. Hand washing stations are required to be supplied with liquid hand soap and paper towels from a mounted dispenser and shall be unobstructed. Instructed employee to remove items and restock handwashing station.
The department's words
CHSC 113953.1 Observed miscellaneous items stored inside back handwashing station basin. Back handwashing station also lacked paper towels and liquid hand soap. Hand washing stations are required to be supplied with liquid hand soap and paper towels from a mounted dispenser and shall be unobstructed. Instructed employee to remove items and restock handwashing station.
EarlierOct 30, 2025Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee observed handling raw chicken with gloved hands then removed gloves and washed hands with only cold water at dish washing station. Employees are required to properly wash hands at designated handwashing stations only, using warm water, liquid hand soap and dry paper towels prior to donning new gloves or whenever contamination occurs. Instructed employee to properly wash hands.
The department's words
CHSC 113953.3 Employee observed handling raw chicken with gloved hands then removed gloves and washed hands with only cold water at dish washing station. Employees are required to properly wash hands at designated handwashing stations only, using warm water, liquid hand soap and dry paper towels prior to donning new gloves or whenever contamination occurs. Instructed employee to properly wash 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
Observed breading used for oysters held without time or temperature control on shelf underneath fryer - not in active use. Employee stated the breading ingredients are replaced every 2 weeks. Potentially hazardous foods (PHFs) such as ingredients used for breading raw oysters are required to be maintained under time or temperature control. Maintain breading ingredients at 41F or utilize time as a public health control (TPHC). Use of TPHC requires date/time stamps and written procedures. Breading ingredients voluntarily discarded.
The department's words
CHSC 113996 Observed breading used for oysters held without time or temperature control on shelf underneath fryer - not in active use. Employee stated the breading ingredients are replaced every 2 weeks. Potentially hazardous foods (PHFs) such as ingredients used for breading raw oysters are required to be maintained under time or temperature control. Maintain breading ingredients at 41F or utilize time as a public health control (TPHC). Use of TPHC requires date/time stamps and written procedures. Breading ingredients voluntarily discarded.
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 miscellaneous items stored inside back handwashing station basin. Back handwashing station also lacked paper towels and liquid hand soap. Hand washing stations are required to be supplied with liquid hand soap and paper towels from a mounted dispenser and shall be unobstructed. Instructed employee to remove items and restock handwashing station.
The department's words
CHSC 113953.1 Observed miscellaneous items stored inside back handwashing station basin. Back handwashing station also lacked paper towels and liquid hand soap. Hand washing stations are required to be supplied with liquid hand soap and paper towels from a mounted dispenser and shall be unobstructed. Instructed employee to remove items and restock handwashing station.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 24, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw fish cut in a bowl on the back prep area at 50-52 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Food may only be out during active prep and must be returned to 41 degrees F of below within 2 hours. This was moved to refrigeration.
The department's words
CHSC 113996 Observed raw fish cut in a bowl on the back prep area at 50-52 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Food may only be out during active prep and must be returned to 41 degrees F of below within 2 hours. This was moved to refrigeration.
EarlierJan 26, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: Operator could not find shellstock tags from last 90 days - only today's shellstock had tags and some tags from 2020 found. The identity of the source of shellstock that are sold/served shall be maintained for 90 DAYS from the dates of harvest in chronological order. Keep tags for 90 days. Reinspection in 90 days to check compliance.
The department's words
CHSC 114039.4 MAJOR: Operator could not find shellstock tags from last 90 days - only today's shellstock had tags and some tags from 2020 found. The identity of the source of shellstock that are sold/served shall be maintained for 90 DAYS from the dates of harvest in chronological order. Keep tags for 90 days. Reinspection in 90 days to check compliance.
Corrected during the inspection
EarlierOct 26, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Operator could not find shellstock tags from last 90 days - only today's shellstock had tags and some tags from 2020 found. The identity of the source of shellstock that are sold/served shall be maintained for 90 DAYS from the dates of harvest in chronological order. Keep tags for 90 days. Reinspection in 90 days to check compliance.
The department's words
CHSC 114039.4 MAJOR: Operator could not find shellstock tags from last 90 days - only today's shellstock had tags and some tags from 2020 found. The identity of the source of shellstock that are sold/served shall be maintained for 90 DAYS from the dates of harvest in chronological order. Keep tags for 90 days. Reinspection in 90 days to check compliance.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked fettuccini in deep pan covered with saran wrap at 45F in walk in cooler, made last night ~8pm and improperly cooled. Cool foods uncovered, in shallower portions to ensure rapid cooling from 135-70F within 2hrs. and 70-41F within 4hrs. ~2 qts. fettuccini voluntarily discarded into trash. Do not cover foods with saran wrap until they are 41F or below.
The department's words
CHSC 114002 Observed cooked fettuccini in deep pan covered with saran wrap at 45F in walk in cooler, made last night ~8pm and improperly cooled. Cool foods uncovered, in shallower portions to ensure rapid cooling from 135-70F within 2hrs. and 70-41F within 4hrs. ~2 qts. fettuccini voluntarily discarded into trash. Do not cover foods with saran wrap until they are 41F or below.
EarlierJun 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed flies in facility especially in food prep area. Flies were landing on clean tongs and cutting boards and landing on equipment. Observed screens falling out of windows, open drainage holes in floor and open windows. All food facilities shall be kept free of vermin. Discontinue use of fly swatters, remove from kitchen. Repeat violation. Exclude flies from kitchen by covering drainage holes, maintaining floors clean and dry, repairing screens on windows, cleaning floor sinks, eliminating any moisture, sealing entry points, and keeping doors/windows closed. Clean and sanitize all food contact surfaces and check uncovered food to ensure food is unadulterated.
The department's words
CHSC 114259.1 Observed flies in facility especially in food prep area. Flies were landing on clean tongs and cutting boards and landing on equipment. Observed screens falling out of windows, open drainage holes in floor and open windows. All food facilities shall be kept free of vermin. Discontinue use of fly swatters, remove from kitchen. Repeat violation. Exclude flies from kitchen by covering drainage holes, maintaining floors clean and dry, repairing screens on windows, cleaning floor sinks, eliminating any moisture, sealing entry points, and keeping doors/windows closed. Clean and sanitize all food contact surfaces and check uncovered food to ensure food is unadulterated.
EarlierDec 17, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 22, 2019Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 21, 2019Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many flies in the facility, landing on prep surfaces and utensils. Observed maggots in a garbage bag that was placed in the compost bin outside today. Observed conditions inside the facility that can lead to harborage of vermin - open doors and windows in kitchen, dining, and storage room (must be closed or covered by screens), pooling water and food debris under equipment. Close up all doors and windows to exclude flies, clean garbage bins (inside or outside), clean and sanitize all food contact surfaces and check uncovered food to ensure food is unadulterated. I recommend obtaining the services of a licensed pest control technician. Facility is closed due to a fly infestation.
The department's words
CHSC 114259.1 Observed many flies in the facility, landing on prep surfaces and utensils. Observed maggots in a garbage bag that was placed in the compost bin outside today. Observed conditions inside the facility that can lead to harborage of vermin - open doors and windows in kitchen, dining, and storage room (must be closed or covered by screens), pooling water and food debris under equipment. Close up all doors and windows to exclude flies, clean garbage bins (inside or outside), clean and sanitize all food contact surfaces and check uncovered food to ensure food is unadulterated. I recommend obtaining the services of a licensed pest control technician. Facility is closed due to a fly infestation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 12, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed gnaw marks and a hole in a container of vinegar in the dry storage room. Vinegar was voluntarily discarded. No other signs of rodents observed. Observed in-use utensils stored on the stove in water. Tongs used to flip raw chicken (cooked on one side and raw on the other), were then returned to the container of tongs and used to serve ready-to-eat food. Once used in contact with raw animal products, keep utensils separate (only for use with that product) or clean and sanitize to prevent cross contamination.
The department's words
CHSC 113980 Observed gnaw marks and a hole in a container of vinegar in the dry storage room. Vinegar was voluntarily discarded. No other signs of rodents observed. Observed in-use utensils stored on the stove in water. Tongs used to flip raw chicken (cooked on one side and raw on the other), were then returned to the container of tongs and used to serve ready-to-eat food. Once used in contact with raw animal products, keep utensils separate (only for use with that product) or clean and sanitize to prevent cross contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 6, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Discard containers of food with gnaw/rub marks (soy sauce and open sugar bag) in the dry storage room and clean and sanitize all food containers on the shelf beside the reach-in cooler.
The department's words
CHSC 113980 Discard containers of food with gnaw/rub marks (soy sauce and open sugar bag) in the dry storage room and clean and sanitize all food containers on the shelf beside the reach-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 4, 2018Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Operator states that she and one other food handler were ill with gastrointestinal symptoms and these were not reported to Environmental Health.
The department's words
CHSC 113949.5 Operator states that she and one other food handler were ill with gastrointestinal symptoms and these were not reported to Environmental Health.
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 food handlers touch raw animal products with bare hands then touch ready to eat foods. Instructed employees to discard contaminated ready to eat foods then wash hands. Observed food handlers wipe hands on in-use wiping cloths, then continue with food prep. Instructed employees to wash hands.
The department's words
CHSC 113953.3 Observed food handlers touch raw animal products with bare hands then touch ready to eat foods. Instructed employees to discard contaminated ready to eat foods then wash hands. Observed food handlers wipe hands on in-use wiping cloths, then continue with food prep. Instructed employees to wash 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
Observed a soiled wiping cloth on top of hamburger buns. Buns were discarded. Observed employee touch raw crab cakes, then mix salad with bare hands. Lettuce was voluntarily discarded. Observed 2 bags of pasta, flour, and one container of sauce with gnaw marks and holes - these were voluntarily discarded.
The department's words
CHSC 113980 Observed a soiled wiping cloth on top of hamburger buns. Buns were discarded. Observed employee touch raw crab cakes, then mix salad with bare hands. Lettuce was voluntarily discarded. Observed 2 bags of pasta, flour, and one container of sauce with gnaw marks and holes - these were voluntarily discarded.
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 rodent droppings (dry), gnaw marks, and rub marks in the dry storage room. Clean up droppings using wet methods (bleach solution), seal any possible entry points (around plumbing, under doors, open windows) and monitor for new activity. Clean and sanitize all food containers/surfaces in this room.
The department's words
CHSC 114259.1 Observed rodent droppings (dry), gnaw marks, and rub marks in the dry storage room. Clean up droppings using wet methods (bleach solution), seal any possible entry points (around plumbing, under doors, open windows) and monitor for new activity. Clean and sanitize all food containers/surfaces in this room.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 15, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Silver King refrigerator (with inserts): salsa 46F, Tatziki 46F. Food must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Silver King refrigerator (with inserts): salsa 46F, Tatziki 46F. Food must be 41F or below. Repair/adjust immediately.
Provide screen for open window in kitchen above prep sink.
The department's words
CHSC 114259 Provide screen for open window in kitchen above prep sink.
Chlorine is greater than zero and less than 50 ppm in final rinse of dishwasher. Provide 50 ppm chlorine in final rinse of dishwasher.
The department's words
CHSC 114099.7 Chlorine is greater than zero and less than 50 ppm in final rinse of dishwasher. Provide 50 ppm chlorine in final rinse of dishwasher.
Observed cooked pork under raw chicken in 2-door counter refrigerator. Store all raw meat/seafood/poultry BELOW ALL other food.
The department's words
CHSC 113986 Observed cooked pork under raw chicken in 2-door counter refrigerator. Store all raw meat/seafood/poultry BELOW ALL other food.
Observed hoses running through ice for drinks. Discontinue storing ice for drinks with hoses.
The department's words
CHSC 113980 Observed hoses running through ice for drinks. Discontinue storing ice for drinks with hoses.
Show 1 more
Keep soap in permanently mounted dispenser at handwash sink in kitchen.
The department's words
CHSC 113953.2 Keep soap in permanently mounted dispenser at handwash sink in kitchen.
EarlierJan 27, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Clean white plastic baffle inside ice machine.
The department's words
CHSC 114175 Clean white plastic baffle inside ice machine.
Code CHSC 114172
The department's words
Code CHSC 114172
EarlierMay 11, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Provide soap in permanently mounted soap dispenser at kitchen handwash sink.
The department's words
CHSC 113953.2 Provide soap in permanently mounted soap dispenser at kitchen handwash sink.
Store all raw meat/seafood/poultry below all other food in walk-in refrigerator.
The department's words
CHSC 113986 Store all raw meat/seafood/poultry below all other food in walk-in refrigerator.
Do not store food on floor in walk-in refrigerator.
The department's words
CHSC 114047 Do not store food on floor in walk-in refrigerator.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Get a copy of Jose Carillo's Food Handler Certificate.
The department's words
CHSC 113948 Get a copy of Jose Carillo's Food Handler Certificate.
EarlierJan 7, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep a copy of 2 new employees' Certified Food Handler certificate in the file on site.
The department's words
CHSC 113948 Keep a copy of 2 new employees' Certified Food Handler certificate in the file on site.
All cooks must wear hair restraint.
The department's words
CHSC 113969 All cooks must wear hair restraint.
Code CHSC 114172
The department's words
Code CHSC 114172
EarlierMay 19, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
lGet Fernando certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 lGet Fernando certified as a Certified Food Handler within 30 days.
Do not comingle shell fish. Keep different batches of shellfish in separate containers.
The department's words
CHSC 114039.3 Do not comingle shell fish. Keep different batches of shellfish in separate containers.
Do not thaw frozen food at room temperature. Defrost by one of 4 legal methods - see #26 on back of page one.
The department's words
CHSC 114020 Do not thaw frozen food at room temperature. Defrost by one of 4 legal methods - see #26 on back of page one.
Walk-in refrigerator - store all raw meat/seafood/poultry below all other food.
The department's words
CHSC 113986 Walk-in refrigerator - store all raw meat/seafood/poultry below all other food.
Provide paper towels in the dispenser in women's bathroom.
The department's words
CHSC 113953.2 Provide paper towels in the dispenser in women's bathroom.
EarlierJan 29, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Get one person certified as a Certified Food Manager . Fax copy of certificate to EHS. Put Beso Bistro on fax. (or scan and email)
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager . Fax copy of certificate to EHS. Put Beso Bistro on fax. (or scan and email)
Get new employee certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get new employee certified as a Certified Food Handler within 30 days.
Do not mix clams and oysters together in the same container.
The department's words
CHSC 114039.4 Do not mix clams and oysters together in the same container.
Store all raw meat/seafood/poultry below all other food in the walk-in refrigerator.
The department's words
CHSC 113986 Store all raw meat/seafood/poultry below all other food in the walk-in refrigerator.
Label all bulk food containers.
The department's words
CHSC 114051 Label all bulk food containers.
Show 1 more
Keep employee clothing off food shelving in storage room.
The department's words
CHSC 114256.1 Keep employee clothing off food shelving in storage room.
EarlierAug 13, 2014Follow-up inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Keep employees' Certified Food Handler and Manager certificates in one file on site.
The department's words
CHSC 113948 Keep employees' Certified Food Handler and Manager certificates in one file on site.
Do not eat in food preparation areas.
The department's words
CHSC 113977 Do not eat in food preparation areas.
Corrected during the inspection
Keep kitchen handwash sink accessible at ALL times. Provide cold water to this sink at ALL times. (Chef turned cold water on.)
The department's words
CHSC 113953 Keep kitchen handwash sink accessible at ALL times. Provide cold water to this sink at ALL times. (Chef turned cold water on.)
Corrected during the inspection
Provide soap in permanently mounted dispenser at kitchen handwash sink.
The department's words
CHSC 113953.2 Provide soap in permanently mounted dispenser at kitchen handwash sink.
Corrected during the inspection
Provide 50 ppm Chlorine in final rinse of dishwasher.
The department's words
CHSC 114099.7 Provide 50 ppm Chlorine in final rinse of dishwasher.
Corrected during the inspection
Show 1 more
Keep ice scoop in clean container.
The department's words
CHSC 114161 Keep ice scoop in clean container.
Corrected during the inspection
EarlierAug 12, 2014Routine inspectionViolation(s) Found
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide 50 ppm Chlorine in final rinse of dishwasher.
The department's words
CHSC 114099.7 Provide 50 ppm Chlorine in final rinse of dishwasher.
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
Keep ice scoop in a clean container.
The department's words
CHSC 114161 Keep ice scoop in a clean container.
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)
Keep employees' Certified Food Handler and Manager certificates in one file on site.
The department's words
CHSC 113948 Keep employees' Certified Food Handler and Manager certificates in one file on site.
Do not eat in food preparation areas.
The department's words
CHSC 113977 Do not eat in food preparation areas.
Keep kitchen handwash sink accessible at ALL times. Provide cold water to this sink at ALL times. (Chef turned cold water on.)
The department's words
CHSC 113953 Keep kitchen handwash sink accessible at ALL times. Provide cold water to this sink at ALL times. (Chef turned cold water on.)
Provide soap in permanently mounted dispenser at kitchen handwash sink.
The department's words
CHSC 113953.2 Provide soap in permanently mounted dispenser at kitchen handwash sink.
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 Beso Bistro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Beso Bistro know
Ask for the manager. Beso Bistro can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 L14002.
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.