At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Aug 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Black Bear Diner?
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 113953.2 CHSC 113953.2How to fixFix it
- Multiple potentially hazardous foods (PHFs) observed/measured and holding at improper temperatures. Tri tip and chicken in warming/hot holding unit measured at 120F. Gravy measured at 90F in hot hold unit. Per manager, PHFs were prepared less than 30 minutes prior. Items sent to rapidly re-heat to 165F during visit. All PHFs shall be maintained at 135F or above or 41F or below. 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 Black Bear Diner's team
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Follow the steps for each item, with the rule beside it.
Next: Code CHSC 113953.2The county found: “Code CHSC 113953.2”
Then the next one: Multiple potentially hazardous foods (PHFs) observed/measured and holding at improper temperatures. Tri tip and chicken in warming/hot holding unit measured at 120F. Gravy measured at 90F in hot hold unit. Per manager, PHFs were prepared less than 30 minutes prior. Items sent to rapidly re-heat to 165F during visit. All PHFs shall be maintained at 135F or above or 41F or below.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 27, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Multiple potentially hazardous foods (PHFs) observed/measured and holding at improper temperatures. Tri tip and chicken in warming/hot holding unit measured at 120F. Gravy measured at 90F in hot hold unit. Per manager, PHFs were prepared less than 30 minutes prior. Items sent to rapidly re-heat to 165F during visit. All PHFs shall be maintained at 135F or above or 41F or below.
The department's words
CHSC 113996 Multiple potentially hazardous foods (PHFs) observed/measured and holding at improper temperatures. Tri tip and chicken in warming/hot holding unit measured at 120F. Gravy measured at 90F in hot hold unit. Per manager, PHFs were prepared less than 30 minutes prior. Items sent to rapidly re-heat to 165F during visit. All PHFs shall be maintained at 135F or above or 41F or below.
Corrected during the inspection
EarlierJan 20, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Deli meat holding on ice observed/measured 44F - 48F. All potentially hazardous foods (PHFs) shall be held under proper temperatures at all times. PHFs relocated to refrigeration unit at time of visit.
The department's words
CHSC 113996 Deli meat holding on ice observed/measured 44F - 48F. All potentially hazardous foods (PHFs) shall be held under proper temperatures at all times. PHFs relocated to refrigeration unit at time of visit.
No warm water observed at cook's line at hand sink. All hand sinks shall be provided with adequate warm water, minimum 100F. Person in charge re-established warm water at hand sink during inspection.
The department's words
CHSC 114192 No warm water observed at cook's line at hand sink. All hand sinks shall be provided with adequate warm water, minimum 100F. Person in charge re-established warm water at hand sink during inspection.
Corrected during the inspection
EarlierFeb 20, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee preparing food wipe hands on a soiled rag instead of washing hands. Hands must be washed as necessary when preparing food at the hand sink. Employee instructed to wash hands immediately.
The department's words
CHSC 113953.3 Observed an employee preparing food wipe hands on a soiled rag instead of washing hands. Hands must be washed as necessary when preparing food at the hand sink. Employee instructed to wash hands immediately.
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 an employee wipe a food prep knife with a soiled wiping rag. Food contact surfaces must be clean and sanitized. Knife moved to dishwashing area.
The department's words
CHSC 114099.7 Observed an employee wipe a food prep knife with a soiled wiping rag. Food contact surfaces must be clean and sanitized. Knife moved to dishwashing area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 19, 2025Follow-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.
EarlierMar 8, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed garlic and butter mix spread measuring at 69*F. Employee stated item was prepped at 8 AM. All potentially hazardous food shall be stored at 41 *F or below. Employee states butter is used to spread on toast. Advised to use 4 hour discard time as time as public health control measure. About 1 lb of noted item was discarded.
The department's words
CHSC 113996 Observed garlic and butter mix spread measuring at 69*F. Employee stated item was prepped at 8 AM. All potentially hazardous food shall be stored at 41 *F or below. Employee states butter is used to spread on toast. Advised to use 4 hour discard time as time as public health control measure. About 1 lb of noted item was discarded.
Corrected during the inspection
EarlierMar 7, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed garlic and butter mix spread measuring at 69*F. Employee stated item was prepped at 8 AM. All potentially hazardous food shall be stored at 41 *F or below. Employee states butter is used to spread on toast. Advised to use 4 hour discard time as time as public health control measure. About 1 lb of noted item was discarded.
The department's words
CHSC 113996 Observed garlic and butter mix spread measuring at 69*F. Employee stated item was prepped at 8 AM. All potentially hazardous food shall be stored at 41 *F or below. Employee states butter is used to spread on toast. Advised to use 4 hour discard time as time as public health control measure. About 1 lb of noted item was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierOct 10, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding insert, raw shell eggs internal temperature readings were measured at 50F, and 52F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee transferred raw shell eggs in a cold holding unit providing the required temperatures of 41F or below. (Repeat violation).
The department's words
CHSC 113996 In the cold holding insert, raw shell eggs internal temperature readings were measured at 50F, and 52F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee transferred raw shell eggs in a cold holding unit providing the required temperatures of 41F or below. (Repeat violation).
EarlierFeb 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed the following foods at unsafe temperatures: - bagged mashed potatoes at 65-73F in hot holding unit -- employee states they were keeping it there in case if someone ordered it, they would microwave to reheat it. Discussed with employee that potentially hazardous foods (PHFs) must be cold held (<41F) or hot held (>135F), not held in the danger zone (41-135F). If reheating, use approved method to rapidly (within 2 hours) reheat foods to 165F, then hot hold >135F - do not use hot holding unit to reheat. Since mashed potatoes were placed there 5-10mins. prior, employee moved to walk-in to cool to 41F or below until use - whipped butter and garlic butter at 63.8F on counter, placed there ~1hr. prior -- inspector instructed employee to place on ice to ensure proper cold holding at <41F (whipped butter is PHF) - swiss cheese, cheddar shreds measured at 45.9F and sliced tomato at 43F in prep top closest to butter -- operator adjusted unit at time of inspection - ensure unit cold holds at <41F at all times Maintain PHFs at 41F or below OR 135F or above.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - bagged mashed potatoes at 65-73F in hot holding unit -- employee states they were keeping it there in case if someone ordered it, they would microwave to reheat it. Discussed with employee that potentially hazardous foods (PHFs) must be cold held (<41F) or hot held (>135F), not held in the danger zone (41-135F). If reheating, use approved method to rapidly (within 2 hours) reheat foods to 165F, then hot hold >135F - do not use hot holding unit to reheat. Since mashed potatoes were placed there 5-10mins. prior, employee moved to walk-in to cool to 41F or below until use - whipped butter and garlic butter at 63.8F on counter, placed there ~1hr. prior -- inspector instructed employee to place on ice to ensure proper cold holding at <41F (whipped butter is PHF) - swiss cheese, cheddar shreds measured at 45.9F and sliced tomato at 43F in prep top closest to butter -- operator adjusted unit at time of inspection - ensure unit cold holds at <41F at all times Maintain PHFs at 41F or below OR 135F or above.
EarlierJul 19, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
EarlierJul 16, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler with gloves handling raw meat. There was a box of produce on a cutting board nearby that I asked him to move -- he moved it with the gloved hands and then went back to the raw meat station. I stopped him before he touched any food and instructed him to wash hands. He washed his gloves and inspector instructed him to remove gloves and wash hands. Hands washed. Ensure hands are washed at all required times -- after handling raw meat, when changing tasks, before handling food, etc. Do not wash gloves. Discussed with operator.
The department's words
CHSC 113953.3 Observed food handler with gloves handling raw meat. There was a box of produce on a cutting board nearby that I asked him to move -- he moved it with the gloved hands and then went back to the raw meat station. I stopped him before he touched any food and instructed him to wash hands. He washed his gloves and inspector instructed him to remove gloves and wash hands. Hands washed. Ensure hands are washed at all required times -- after handling raw meat, when changing tasks, before handling food, etc. Do not wash gloves. Discussed with operator.
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 turkey breast at 86.8F, brisket at 95.8F, and mashed potatoes at 84F in the hot holding unit across from cook line. These foods were reheated in oven and put into unit ~6am for hot holding. Inspector found foods at 8:37am and determined that foods have not been properly reheated and were holding in danger zone for over 2 hours. 2 turkey breasts, 1 brisket, and 1/3 pan mashed potatoes voluntarily discarded. Any potentially hazardous food that has been cooked, cooled, and subsequently reheated for hot holding shall be reheated to 165F for at least 15 sec. Ensure foods are reheated to 165F before putting into hot holding unit. Discussed with employees.
The department's words
CHSC 114016 Observed turkey breast at 86.8F, brisket at 95.8F, and mashed potatoes at 84F in the hot holding unit across from cook line. These foods were reheated in oven and put into unit ~6am for hot holding. Inspector found foods at 8:37am and determined that foods have not been properly reheated and were holding in danger zone for over 2 hours. 2 turkey breasts, 1 brisket, and 1/3 pan mashed potatoes voluntarily discarded. Any potentially hazardous food that has been cooked, cooled, and subsequently reheated for hot holding shall be reheated to 165F for at least 15 sec. Ensure foods are reheated to 165F before putting into hot holding unit. Discussed with employees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 17, 2020Follow-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.
EarlierSep 3, 2020Follow-up inspectionGreen placard
8 violations listed, 8 marked critical.
Critical (8)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
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 114259.1
The department's words
Code CHSC 114259.1
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 114175
The department's words
Code CHSC 114175
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
The department's words
Code CHSC 114149
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 114185.1
The department's words
Code CHSC 114185.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 3 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114190
The department's words
Code CHSC 114190
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 114245.1
The department's words
Code CHSC 114245.1
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 114257
The department's words
Code CHSC 114257
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 20, 2020Routine inspectionGreen placard
9 violations listed, 9 marked critical.
Critical (9)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
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 114259.1
The department's words
Code CHSC 114259.1
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 114175
The department's words
Code CHSC 114175
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
The department's words
Code CHSC 114149
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 114185.1
The department's words
Code CHSC 114185.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 4 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114190
The department's words
Code CHSC 114190
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 114245.1
The department's words
Code CHSC 114245.1
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 114257
The department's words
Code CHSC 114257
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 113725.1
The department's words
Code CHSC 113725.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed missing faucet on rinse sink in ware-washing area. Observed leaking hose bib in mop sink. All plumbing fixtures shall be kept fully operative and in good repair. Repair handle and leaking hose bib.
The department's words
CHSC 114190 Observed missing faucet on rinse sink in ware-washing area. Observed leaking hose bib in mop sink. All plumbing fixtures shall be kept fully operative and in good repair. Repair handle and leaking hose bib.
EarlierAug 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierJan 3, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed garlic butter at room temperature. Must maintain below 41F or use time as a public health control if held out of temperature control.
The department's words
CHSC 113996 Observed garlic butter at room temperature. Must maintain below 41F or use time as a public health control if held out of temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 10, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
a. Pie, watermelon, tomato frig food temps 47 F, reduce to 41 F or less. b. One prep frig with cheese slices, tomato at 44-47 F, reduce to 41 or less.
The department's words
CHSC 113996 a. Pie, watermelon, tomato frig food temps 47 F, reduce to 41 F or less. b. One prep frig with cheese slices, tomato at 44-47 F, reduce to 41 or less.
Walk-in freezer door needs repair, wont close properly, light also needs repair.
The department's words
CHSC 114175 Walk-in freezer door needs repair, wont close properly, light also needs repair.
One, 4-burner grill is not under the hood, ANSUL not configured properly, needs to be under the hood with 6 minimum overhang.
The department's words
CHSC 114149.1 One, 4-burner grill is not under the hood, ANSUL not configured properly, needs to be under the hood with 6 minimum overhang.
EarlierJan 11, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Left side prep frig foods at 43F, drawer under grill some foods at 48F - reduce to 41 or less.
The department's words
CHSC 113996 Left side prep frig foods at 43F, drawer under grill some foods at 48F - reduce to 41 or less.
Corrected during the inspection
Alto-sham foods 85 and 110 F, discarded. Foods taken out of walk-in need to be reheated to 165F before being placed in the Alto-sham hot holder.
The department's words
CHSC 114016 Alto-sham foods 85 and 110 F, discarded. Foods taken out of walk-in need to be reheated to 165F before being placed in the Alto-sham hot holder.
Corrected during the inspection
Burner not under exhaust hood, rearrange equipment so there is at least a 6 of overlap.
The department's words
CHSC 114149.1 Burner not under exhaust hood, rearrange equipment so there is at least a 6 of overlap.
Corrected during the inspection
Employee cell phone on food prep counter, ensure employee personal items are kept in lockers until break periods.
The department's words
CHSC 114256.1 Employee cell phone on food prep counter, ensure employee personal items are kept in lockers until break periods.
Corrected during the inspection
EarlierJan 10, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Alto-sham foods 85 and 110 F, discarded. Foods taken out of walk-in need to be reheated to 165F before being placed in the Alto-sham hot holder.
The department's words
CHSC 114016 Alto-sham foods 85 and 110 F, discarded. Foods taken out of walk-in need to be reheated to 165F before being placed in the Alto-sham hot holder.
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)
Left side prep frig foods at 43F, drawer under grill some foods at 48F - reduce to 41 or less.
The department's words
CHSC 113996 Left side prep frig foods at 43F, drawer under grill some foods at 48F - reduce to 41 or less.
Burner not under exhaust hood, rearrange equipment so there is at least a 6 of overlap.
The department's words
CHSC 114149.1 Burner not under exhaust hood, rearrange equipment so there is at least a 6 of overlap.
Employee cell phone on food prep counter, ensure employee personal items are kept in lockers until break periods.
The department's words
CHSC 114256.1 Employee cell phone on food prep counter, ensure employee personal items are kept in lockers until break periods.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15298.
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.