At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Best Burgers' team
Is this your place?
Welcome, Best Burgers. We'll walk through this together, one item at a time. To log the fixes, claim Best Burgers 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 Best BurgersWe'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.
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 Best BurgersWe'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 · 21 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
LatestAug 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 24, 2026.
No violations listed in the data.
EarlierOct 16, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cold holding unit ambient temperature were measured at 46F and 47F. [Corrective action] Repair or adjust the unit and transfer all potentially hazardous foods to a unit that can maintain the required temperatures of 41F or below.
The department's words
CHSC 114175 Cold holding unit ambient temperature were measured at 46F and 47F. [Corrective action] Repair or adjust the unit and transfer all potentially hazardous foods to a unit that can maintain the required temperatures of 41F or below.
EarlierApr 3, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheddar cheese internal temperature readings were measured at 44F and 45F, Swiss cheese 44F. Both cheeses were observed in the cold holding insert in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Cheddar cheese internal temperature readings were measured at 44F and 45F, Swiss cheese 44F. Both cheeses were observed in the cold holding insert in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierJul 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Swiss cheese, internal temperature readings were at 51F and 52F, and Jack cheese at 50F. Foods were observed stored in the cold holding insert in the preparation area. [CA] Potentally hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) The owner transferred cheeses in the undercounter unit.
The department's words
CHSC 113996 Swiss cheese, internal temperature readings were at 51F and 52F, and Jack cheese at 50F. Foods were observed stored in the cold holding insert in the preparation area. [CA] Potentally hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) The owner transferred cheeses in the undercounter unit.
EarlierDec 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several food boxes were observed being stored on the floor in the walk-in freezer. [Ca] Food shall be stored at least six inches above the floor to prevent food contamination or adulteration. (Repeat violation).
The department's words
CHSC 114049 Several food boxes were observed being stored on the floor in the walk-in freezer. [Ca] Food shall be stored at least six inches above the floor to prevent food contamination or adulteration. (Repeat violation).
EarlierJul 1, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer bucket measured at 50 ppm Cl. Instructed employee to add bleach to ensure 100 ppm Cl sanitizer solution. Use test strips to verify.
The department's words
CHSC 114099.6 Sanitizer bucket measured at 50 ppm Cl. Instructed employee to add bleach to ensure 100 ppm Cl sanitizer solution. Use test strips to verify.
EarlierMay 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer bucket measured at 50 ppm Cl. Instructed employee to add bleach to ensure 100 ppm Cl sanitizer solution. Use test strips to verify.
The department's words
CHSC 114099.6 Sanitizer bucket measured at 50 ppm Cl. Instructed employee to add bleach to ensure 100 ppm Cl sanitizer solution. Use test strips to verify.
EarlierOct 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee coffee cup seen on prep table next to frozen fries and hot holding unit. Store employee drinks away from food prep areas.
The department's words
CHSC 113977 Employee coffee cup seen on prep table next to frozen fries and hot holding unit. Store employee drinks away from food prep areas.
EarlierApr 6, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw chicken stored on a shelf above sausages and beef patties. Observed eggs stored above mayonnaise. Ensure to store all raw foods below and away from ready to eat foods/by cooking temperature.
The department's words
CHSC 113986 Observed raw chicken stored on a shelf above sausages and beef patties. Observed eggs stored above mayonnaise. Ensure to store all raw foods below and away from ready to eat foods/by cooking temperature.
EarlierJan 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Reach in two door cold top unit measured at 47 F. Maintain at or below 41F.
The department's words
CHSC 113996 Reach in two door cold top unit measured at 47 F. Maintain at or below 41F.
EarlierMar 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee handle raw meat and then grab cooked bacon and threw it on the grill without washing hands. Observed employee wash hands in 2 compartment ware wash sink. Ensure to wash hands after handling raw meat. Ensure to use hand wash sink only to wash hands. Instructed to use hand wash sink to wash hands and discussed when to wash hands after handling raw meat. Hands washed.
The department's words
CHSC 113953.3 Observed employee handle raw meat and then grab cooked bacon and threw it on the grill without washing hands. Observed employee wash hands in 2 compartment ware wash sink. Ensure to wash hands after handling raw meat. Ensure to use hand wash sink only to wash hands. Instructed to use hand wash sink to wash hands and discussed when to wash hands after handling raw meat. Hands washed.
EarlierMar 13, 2019Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
EarlierAug 14, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed cut tomatoes at 49-53F, stacked high in prep top. Don't overfill prep top pans and ensure cut tomatoes are chilled to 41F prior to placing in prep top.
The department's words
CHSC 114002.1 Observed cut tomatoes at 49-53F, stacked high in prep top. Don't overfill prep top pans and ensure cut tomatoes are chilled to 41F prior to placing in prep top.
Ensure to store in use utensils in a clean/dry place (wash/sanitize at least every 4 hours), in hot water (>135F), or in refrigeration with the handles above the food and the container. Observed utensils used for raw meat stored in sanitizer.
The department's words
CHSC 114119 Ensure to store in use utensils in a clean/dry place (wash/sanitize at least every 4 hours), in hot water (>135F), or in refrigeration with the handles above the food and the container. Observed utensils used for raw meat stored in sanitizer.
EarlierJul 31, 2018Routine inspectionGreen placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Per conversation with employee, dishes are not sanitized as required. Sanitize in at least 100ppm of chorine for 30 seconds (fill up a basin in the 2 compartment sink to do this). Using the spray bottle will lead to insufficient contact time with sanitizer. Sanitizer bottle has about 200ppm of chlorine which is too much.
The department's words
CHSC 114099.6 Per conversation with employee, dishes are not sanitized as required. Sanitize in at least 100ppm of chorine for 30 seconds (fill up a basin in the 2 compartment sink to do this). Using the spray bottle will lead to insufficient contact time with sanitizer. Sanitizer bottle has about 200ppm of chlorine which is too much.
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
* Different utensils need to be used for the different types of raw food placed on the grill. Observed same utensils used for raw burgers and raw chicken. This was corrected with employee * Ensure food contact surfaces that come in contact with PHF are washed, rinsed, and sanitized at least every 4 hours.
The department's words
CHSC 113984.d * Different utensils need to be used for the different types of raw food placed on the grill. Observed same utensils used for raw burgers and raw chicken. This was corrected with employee * Ensure food contact surfaces that come in contact with PHF are washed, rinsed, and sanitized at least 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.
Not critical (4)
Observed hands being rinsed (with no soap) after employee touched raw meat, and observed hands being dried off with a wiping rag. When hands become contaminated, wash with warm (100F) water and soap at hand sink for 20 seconds. Dry with disposable paper towels. Corrected with employee.
The department's words
CHSC 113953.3 Observed hands being rinsed (with no soap) after employee touched raw meat, and observed hands being dried off with a wiping rag. When hands become contaminated, wash with warm (100F) water and soap at hand sink for 20 seconds. Dry with disposable paper towels. Corrected with employee.
Observed sliced cheese in prep top at 53F. Cold hold potentially hazardous foods (PHFs) at 41F or below. Remove the plastic around the cheese as that could be warming the cheese.
The department's words
CHSC 113996 Observed sliced cheese in prep top at 53F. Cold hold potentially hazardous foods (PHFs) at 41F or below. Remove the plastic around the cheese as that could be warming the cheese.
* Remove plates on floor in corner of kitchen between two prep refrigerators. * Remove/clean dirt on floor under food prep sink * Remove/clean black residue in floor drain under ice machine
The department's words
CHSC 114115.c * Remove plates on floor in corner of kitchen between two prep refrigerators. * Remove/clean dirt on floor under food prep sink * Remove/clean black residue in floor drain under ice machine
Pipe under prep sink is broken and leaking water. Repair.
The department's words
CHSC 114190 Pipe under prep sink is broken and leaking water. Repair.
EarlierJun 6, 2017Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 3, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Hot water turned off at handsink in men's room. Keep it turned ON.
The department's words
CHSC 114192.1 Hot water turned off at handsink in men's room. Keep it turned ON.
Corrected during the inspection
Store all boxes 6 above the ground in the walk in freezer.
The department's words
CHSC 114047 Store all boxes 6 above the ground in the walk in freezer.
Grease accumulation noted at baffles and stainless steel. Steam clean on a regular basis. Switch to incandescent lights in the walk in box.
The department's words
CHSC 114149.2 Grease accumulation noted at baffles and stainless steel. Steam clean on a regular basis. Switch to incandescent lights in the walk in box.
EarlierApr 21, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed employee wipe hands on a dirty apron, then continue with food prep. Wash hands at all required times. Do not use aprons to clean hands.
The department's words
CHSC 113953.3 Observed employee wipe hands on a dirty apron, then continue with food prep. Wash hands at all required times. Do not use aprons to clean hands.
This is a re-inspection to follow-up on major temperature violations. Today, all potentially hazardous food measured 41 F or below. The walk-in refrigerator is working and holding foods at safe temps.
The department's words
CHSC 113996 This is a re-inspection to follow-up on major temperature violations. Today, all potentially hazardous food measured 41 F or below. The walk-in refrigerator is working and holding foods at safe temps.
Clean deeply stained prep table to remove dark spots.
The department's words
CHSC 114115 Clean deeply stained prep table to remove dark spots.
Clean grease from concrete around the garbage compactor - ensure liquid waste is diverted to landscaping.
The department's words
CHSC 114245.1 Clean grease from concrete around the garbage compactor - ensure liquid waste is diverted to landscaping.
EarlierApr 19, 2016Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The walk-in is running at 60 F. All potentially hazardous food above 50 F was voluntarily discarded. The 2 prep refrigerators were running above 41 F - the temperature was immediately lowered and the prep refrigerators are holding temperatures at 41 F or below. Soft serve mix is temporarily being held in a Coleman cooler - ensure that this is moved to a refrigerator at the end of the day. The walk-in is scheduled for repair tomorrow morning. Call or send an email once this is repaired. Continue to store potentially hazardous food in the working prep fridges, with the tops closed at all times. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 The walk-in is running at 60 F. All potentially hazardous food above 50 F was voluntarily discarded. The 2 prep refrigerators were running above 41 F - the temperature was immediately lowered and the prep refrigerators are holding temperatures at 41 F or below. Soft serve mix is temporarily being held in a Coleman cooler - ensure that this is moved to a refrigerator at the end of the day. The walk-in is scheduled for repair tomorrow morning. Call or send an email once this is repaired. Continue to store potentially hazardous food in the working prep fridges, with the tops closed at all times. Maintain cold food temps at 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed employee wipe hands on a dirty apron, then continue with food prep. Wash hands at all required times. Do not use aprons to clean hands.
The department's words
CHSC 113953.3 Observed employee wipe hands on a dirty apron, then continue with food prep. Wash hands at all required times. Do not use aprons to clean hands.
Clean deeply stained prep table to remove dark spots.
The department's words
CHSC 114115 Clean deeply stained prep table to remove dark spots.
Clean grease from concrete around the garbage compactor - ensure liquid waste is diverted to landscaping.
The department's words
CHSC 114245.1 Clean grease from concrete around the garbage compactor - ensure liquid waste is diverted to landscaping.
EarlierMar 23, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Tomatoes (sliced) in the prep table fridge measured 44-49 F and were sliced this morning. Lower the temperature of the refrigerator and maintain temperatures at or below 41 F.
The department's words
CHSC 113996 Tomatoes (sliced) in the prep table fridge measured 44-49 F and were sliced this morning. Lower the temperature of the refrigerator and maintain temperatures at or below 41 F.
Soiled wiping cloths were on counters. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use test strips to measure level of sanitizer. Clean the large cutting board/ prep surface to remove stains. Clean mold observed in the ice machine.
The department's words
CHSC 114097 Soiled wiping cloths were on counters. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use test strips to measure level of sanitizer. Clean the large cutting board/ prep surface to remove stains. Clean mold observed in the ice machine.
Repair leak in plumbing under the soda machine and clean out the floor sink to prevent attracting vermin. Investigate odor coming from the floor drain and service as necessary to prevent backflow into the kitchen.
The department's words
CHSC 114190 Repair leak in plumbing under the soda machine and clean out the floor sink to prevent attracting vermin. Investigate odor coming from the floor drain and service as necessary to prevent backflow into the kitchen.
Remove clutter in the back kitchen area on the floor so that the area can be cleaned and monitored for pests.
The department's words
CHSC 114257.1 Remove clutter in the back kitchen area on the floor so that the area can be cleaned and monitored for pests.
EarlierJan 13, 2014Routine inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Observed mold inside ice machine. Empty machine and clean thoroughly. Wash, rinse, and sanitize. Bleach cutting board beside the deep fryer.
The department's words
CHSC 114097 Observed mold inside ice machine. Empty machine and clean thoroughly. Wash, rinse, and sanitize. Bleach cutting board beside the deep fryer.
Store raw food below all other food.
The department's words
CHSC 113986 Store raw food below all other food.
Observed mold on gasket to door of the walk-in freezer. Clean gasket. Observed broken gaskets on the prep refridgerator beside the front counter. Replace gaskets.
The department's words
CHSC 114175 Observed mold on gasket to door of the walk-in freezer. Clean gasket. Observed broken gaskets on the prep refridgerator beside the front counter. Replace gaskets.
Observed grease and debris under the deep fryers. Pull equipment out and clean floor underneath.
The department's words
CHSC 114257 Observed grease and debris under the deep fryers. Pull equipment out and clean floor underneath.
Store mop with mop head upright to allow it to air dry.
The department's words
CHSC 114282 Store mop with mop head upright to allow it to air dry.
Show 2 more
Observed personal items with food storage. Store all personal items and non-food items in a separate location than food storage.
The department's words
CHSC 114256 Observed personal items with food storage. Store all personal items and non-food items in a separate location than food storage.
Discard the cardboard on the floor of the mop sink area. Do not use cardboard as a floor cover/liner - this material is not a smooth, cleanable surface.
The department's words
CHSC 114268 Discard the cardboard on the floor of the mop sink area. Do not use cardboard as a floor cover/liner - this material is not a smooth, cleanable surface.
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 Best Burgers, you can:
Let Best Burgers know
Ask for the manager. Best Burgers 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 L10710.
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.