At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Beverages & More?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114047 CHSC 114047How 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 Beverages & More's team
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Follow the steps for each item, with the rule beside it.
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Under each item here, people see what you fixed, in your words.
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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
LatestJan 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114047
The department's words
Code CHSC 114047
EarlierAug 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The deli display unit was observed without a thermometer. [Corrective action] Provide thermometer at each cold holding unit.
The department's words
CHSC 114157 The deli display unit was observed without a thermometer. [Corrective action] Provide thermometer at each cold holding unit.
EarlierAug 10, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The handwashing facility at the employee's restroom was observed lacking in warm water. The temperature reading was 77F. [CA] Provide warm water at the handwashing facility. Warm water shall be at least 100F but not greater than 108F.
The department's words
CHSC 114195 The handwashing facility at the employee's restroom was observed lacking in warm water. The temperature reading was 77F. [CA] Provide warm water at the handwashing facility. Warm water shall be at least 100F but not greater than 108F.
EarlierAug 8, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114157
The department's words
Code CHSC 114157
EarlierJul 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Gourmet cheese fridge holding potentially hazardous foods at 43-47 F. Maintain at or below 41 F.
The department's words
CHSC 113996 Gourmet cheese fridge holding potentially hazardous foods at 43-47 F. Maintain at or below 41 F.
EarlierMar 21, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Store needs general cleaning of sales floor sweeping. Some broken glass on the floor.
The department's words
CHSC 114115.c Store needs general cleaning of sales floor sweeping. Some broken glass on the floor.
EarlierMar 2, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Ensure all food/beverages are stored at least 6 inches off the floor using NSF approved shelving. Some open cases of liquor and individual containers of snacks (e.g. cheese balls) observed stored on floor.
The department's words
CHSC 114047 Ensure all food/beverages are stored at least 6 inches off the floor using NSF approved shelving. Some open cases of liquor and individual containers of snacks (e.g. cheese balls) observed stored on floor.
Clean mop sink area more regularly. Dirty paper was observed laying on the floor and there is accumulated dirt on walls and floor of sink.
The department's words
CHSC 114115.c Clean mop sink area more regularly. Dirty paper was observed laying on the floor and there is accumulated dirt on walls and floor of sink.
EarlierDec 20, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierDec 10, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Corrected during the inspection
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
EarlierDec 9, 2015Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rodent droppings observed on shelving with food storage. Clean droppings using wet methods and sanitize all shelves and food packages in this area (this includes beverages). Store food in rodent proof containers when possible.
The department's words
CHSC 114099.6 Rodent droppings observed on shelving with food storage. Clean droppings using wet methods and sanitize all shelves and food packages in this area (this includes beverages). Store food in rodent proof containers when possible.
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
Fresh droppings observed in the back room. There are gaps under the back roll-up door and at the front sliding doors. Eliminate gaps to prevent entry of vermin. Seal up any other holes to prevent entry. Move all food off the floor and away from walls where possible so you can monitor for new activity.
The department's words
CHSC 114259.1 Fresh droppings observed in the back room. There are gaps under the back roll-up door and at the front sliding doors. Eliminate gaps to prevent entry of vermin. Seal up any other holes to prevent entry. Move all food off the floor and away from walls where possible so you can monitor for new activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 2, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Caviar is no longer stored in the locked reach-in fridge (IFI) - it is now stored in the walk-in Temperatures of food at the front of the walk-in measured 45 degrees F. Immediately adjust the temperature to 41 degrees F or below and place a display thermometer in the warmest part of the walk-in (next to the door). Egg nog in the display case measured 48 degrees F and is stocked above the fill line. Move egg nog further back in the fridge so that it is within the fill line and is held at 41 degrees F or less.
The department's words
CHSC 113996 Caviar is no longer stored in the locked reach-in fridge (IFI) - it is now stored in the walk-in Temperatures of food at the front of the walk-in measured 45 degrees F. Immediately adjust the temperature to 41 degrees F or below and place a display thermometer in the warmest part of the walk-in (next to the door). Egg nog in the display case measured 48 degrees F and is stocked above the fill line. Move egg nog further back in the fridge so that it is within the fill line and is held at 41 degrees F or less.
Place display thermometers in the warmest part of each unit (at the front, near the door).
The department's words
CHSC 114157 Place display thermometers in the warmest part of each unit (at the front, near the door).
EarlierNov 26, 2014Routine inspectionViolation(s) Found
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Egg nog in the cheese refrigerator measured 53 degrees F and was improperly stocked (outside of the fill line). Food on the left side of this unit measured 48 degrees F. Lower the temperature of this unit immediately and ensure that all food is held at 41 degrees F or below. Caviar in the caviar reach-in refrigerator measured 50 degrees F. Assuming a 1 degree margin of error, you do not need to discard this product. Caviar was immediately moved to the walk-in refrigerator. Manufacturer recommendations for this product state to hold between 32-38 degrees F. Do not use this refrigerator for potentially hazardous food until authorized by EHS.
The department's words
CHSC 113996 Egg nog in the cheese refrigerator measured 53 degrees F and was improperly stocked (outside of the fill line). Food on the left side of this unit measured 48 degrees F. Lower the temperature of this unit immediately and ensure that all food is held at 41 degrees F or below. Caviar in the caviar reach-in refrigerator measured 50 degrees F. Assuming a 1 degree margin of error, you do not need to discard this product. Caviar was immediately moved to the walk-in refrigerator. Manufacturer recommendations for this product state to hold between 32-38 degrees F. Do not use this refrigerator for potentially hazardous food until authorized by EHS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The temperature of the water measured 116 degrees F. Adjust temperature of water to 120 degrees F.
The department's words
CHSC 114192 The temperature of the water measured 116 degrees F. Adjust temperature of water to 120 degrees F.
Place display thermometers in the warmest part of each unit (at the front, near the door).
The department's words
CHSC 114157 Place display thermometers in the warmest part of each unit (at the front, near the door).
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10490.
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.