At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Apr 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Blue Barn Marin?
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 113996 CHSC 113996How to fixFix it
- Code CHSC 114002 CHSC 114002How 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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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
LatestApr 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 2, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierJan 31, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed black and pink slime mold accumulated around ice tray. All food contact surfaces for equipment shall be cleaned and sanitized. Clean and sanitize any areas with mold in ice machine and other equipment.
The department's words
CHSC 114113 Observed black and pink slime mold accumulated around ice tray. All food contact surfaces for equipment shall be cleaned and sanitized. Clean and sanitize any areas with mold in ice machine and other equipment.
EarlierFeb 27, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tomato soup on shelf under the hood at 109 degrees F. Soup voluntarily discarded (~1 pint). Maintain soups at 41 degrees F or colder or 135 degrees F or hotter.
The department's words
CHSC 113996 Observed tomato soup on shelf under the hood at 109 degrees F. Soup voluntarily discarded (~1 pint). Maintain soups at 41 degrees F or colder or 135 degrees F or hotter.
Corrected during the inspection
EarlierFeb 9, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Left prep refrigerator: Caesar dressing and ranch dressing both 54 degrees Both contain raw egg. Both voluntarily discarded. Caesar dressing: 48 degrees F in salad prep refrigerator.
The department's words
CHSC 113996 Left prep refrigerator: Caesar dressing and ranch dressing both 54 degrees Both contain raw egg. Both voluntarily discarded. Caesar dressing: 48 degrees F in salad prep refrigerator.
EarlierAug 7, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
7/22/19: sandwich prep refrigerator: hummus: 50 -51 degrees, gouda: 53 degrees F, pickles in unit: 51 degrees F, tuna salad made at 1:00 measured 51 degrees F. burrata: 53 degrees F. salad prep refrigerator: black beans: 45 degrees F in unit for four hours. walk-in refrigerator: cooked chicken made yesterday: 43 degrees F, brie: 41 degrees F, feta: 39 degrees F. Sandwich prep refrigerator needs to be replaced. Unit is set to max cold holding setting and was just repaired. Submit specification sheet and for approval. Monitor internal food temperature as frequently as needed. Potentially hazardous foods at or above 53 degrees F were voluntarily discarded in compost container. 7/23/19 1:03 p.m.: Sandwich prep refrigerator: goat cheese: 44 degrees F, turkey: 45 degrees F, white cheddar cheese: 45 degrees F. Ice under insert pans. Salad prep refrigerator: goat cheese: 51 degrees F, white cheddar cheese: 53 degrees F (grated at 11:30 a.m. today), garbanzo beans (51 degrees F.) Ice under insert pans. Garbanzo beans taken out of can at 11:30 a.m.. Walk-in refrigerator: Cooked chicken in covered container: 42 degrees F. Ice under chicken. All potentially hazardous foods at or above 50 degrees F that weren't recently prepped were voluntarily discarded. 8/7/19: Observed potentially hazardous foods in salad prep refrigerator. A new compressor was installed. Metal insert pans are surrounded with ice. Ensure salad prep refrigerator is capable of maintaining potentially hazardous foods at or below 41 degrees F without use of ice around insert pans. If not, replace unit. Submit specification sheet for approval.
The department's words
CHSC 113996 7/22/19: sandwich prep refrigerator: hummus: 50 -51 degrees, gouda: 53 degrees F, pickles in unit: 51 degrees F, tuna salad made at 1:00 measured 51 degrees F. burrata: 53 degrees F. salad prep refrigerator: black beans: 45 degrees F in unit for four hours. walk-in refrigerator: cooked chicken made yesterday: 43 degrees F, brie: 41 degrees F, feta: 39 degrees F. Sandwich prep refrigerator needs to be replaced. Unit is set to max cold holding setting and was just repaired. Submit specification sheet and for approval. Monitor internal food temperature as frequently as needed. Potentially hazardous foods at or above 53 degrees F were voluntarily discarded in compost container. 7/23/19 1:03 p.m.: Sandwich prep refrigerator: goat cheese: 44 degrees F, turkey: 45 degrees F, white cheddar cheese: 45 degrees F. Ice under insert pans. Salad prep refrigerator: goat cheese: 51 degrees F, white cheddar cheese: 53 degrees F (grated at 11:30 a.m. today), garbanzo beans (51 degrees F.) Ice under insert pans. Garbanzo beans taken out of can at 11:30 a.m.. Walk-in refrigerator: Cooked chicken in covered container: 42 degrees F. Ice under chicken. All potentially hazardous foods at or above 50 degrees F that weren't recently prepped were voluntarily discarded. 8/7/19: Observed potentially hazardous foods in salad prep refrigerator. A new compressor was installed. Metal insert pans are surrounded with ice. Ensure salad prep refrigerator is capable of maintaining potentially hazardous foods at or below 41 degrees F without use of ice around insert pans. If not, replace unit. Submit specification sheet for approval.
EarlierJul 23, 2019Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
7/22/19: sandwich prep refrigerator: hummus: 50 -51 degrees, gouda: 53 degrees F, pickles in unit: 51 degrees F, tuna salad made at 1:00 measured 51 degrees F. burrata: 53 degrees F. salad prep refrigerator: black beans: 45 degrees F in unit for four hours. walk-in refrigerator: cooked chicken made yesterday: 43 degrees F, brie: 41 degrees F, feta: 39 degrees F. Sandwich prep refrigerator needs to be replaced. Unit is set to max cold holding setting and was just repaired. Submit specification sheet and for approval. Monitor internal food temperature as frequently as needed. Potentially hazardous foods at or above 53 degrees F were voluntarily discarded in compost container. 7/23/19 1:03 p.m.: Sandwich prep refrigerator: goat cheese: 44 degrees F, turkey: 45 degrees F, white cheddar cheese: 45 degrees F. Ice under insert pans. Salad prep refrigerator: goat cheese: 51 degrees F, white cheddar cheese: 53 degrees F (grated at 11:30 a.m. today), garbanzo beans (51 degrees F.) Ice under insert pans. Garbanzo beans taken out of can at 11:30 a.m.. Walk-in refrigerator: Cooked chicken in covered container: 42 degrees F. Ice under chicken. All potentially hazardous foods at or above 50 degrees F that weren't recently prepped were voluntarily discarded.
The department's words
CHSC 113996 7/22/19: sandwich prep refrigerator: hummus: 50 -51 degrees, gouda: 53 degrees F, pickles in unit: 51 degrees F, tuna salad made at 1:00 measured 51 degrees F. burrata: 53 degrees F. salad prep refrigerator: black beans: 45 degrees F in unit for four hours. walk-in refrigerator: cooked chicken made yesterday: 43 degrees F, brie: 41 degrees F, feta: 39 degrees F. Sandwich prep refrigerator needs to be replaced. Unit is set to max cold holding setting and was just repaired. Submit specification sheet and for approval. Monitor internal food temperature as frequently as needed. Potentially hazardous foods at or above 53 degrees F were voluntarily discarded in compost container. 7/23/19 1:03 p.m.: Sandwich prep refrigerator: goat cheese: 44 degrees F, turkey: 45 degrees F, white cheddar cheese: 45 degrees F. Ice under insert pans. Salad prep refrigerator: goat cheese: 51 degrees F, white cheddar cheese: 53 degrees F (grated at 11:30 a.m. today), garbanzo beans (51 degrees F.) Ice under insert pans. Garbanzo beans taken out of can at 11:30 a.m.. Walk-in refrigerator: Cooked chicken in covered container: 42 degrees F. Ice under chicken. All potentially hazardous foods at or above 50 degrees F that weren't recently prepped 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.
EarlierJul 22, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
7/22/19: sandwich prep refrigerator: hummus: 50 -51 degrees, gouda: 53 degrees F, pickles in unit: 51 degrees F, tuna salad made at 1:00 measured 51 degrees F. burrata: 53 degrees F. salad prep refrigerator: black beans: 45 degrees F in unit for four hours. walk-in refrigerator: cooked chicken made yesterday: 43 degrees F, brie: 41 degrees F, feta: 39 degrees F. Sandwich prep refrigerator needs to be replaced. Unit is set to max cold holding setting and was just repaired. Submit specification sheet and for approval. Monitor internal food temperature as frequently as needed. Potentially hazardous foods at or above 53 degrees F were voluntarily discarded in compost container.
The department's words
CHSC 113996 7/22/19: sandwich prep refrigerator: hummus: 50 -51 degrees, gouda: 53 degrees F, pickles in unit: 51 degrees F, tuna salad made at 1:00 measured 51 degrees F. burrata: 53 degrees F. salad prep refrigerator: black beans: 45 degrees F in unit for four hours. walk-in refrigerator: cooked chicken made yesterday: 43 degrees F, brie: 41 degrees F, feta: 39 degrees F. Sandwich prep refrigerator needs to be replaced. Unit is set to max cold holding setting and was just repaired. Submit specification sheet and for approval. Monitor internal food temperature as frequently as needed. Potentially hazardous foods at or above 53 degrees F were voluntarily discarded in compost container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 18, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Walk- in refrigerator: Cooked chicken made yesterday observed in 3 covered hotel pans stacked on top of each other with plastic lids covering the metal pans had temperature of 46 degrees F other potentially hazardous foods in walk-in ranged from 46-49 degrees F. Salad prep refrigerator: goat cheese 47 degrees F, cooked farro 56 degrees F, cooked chicken :59 degrees F. Air temperature: 47 degrees F. Sliced hard boiled eggs: 53 - 55 degrees F. Sandwich prep refrigerator: turkey: 46 degrees F, ham: 56 degrees F. Repair all of the above refrigerators.
The department's words
CHSC 113996 Walk- in refrigerator: Cooked chicken made yesterday observed in 3 covered hotel pans stacked on top of each other with plastic lids covering the metal pans had temperature of 46 degrees F other potentially hazardous foods in walk-in ranged from 46-49 degrees F. Salad prep refrigerator: goat cheese 47 degrees F, cooked farro 56 degrees F, cooked chicken :59 degrees F. Air temperature: 47 degrees F. Sliced hard boiled eggs: 53 - 55 degrees F. Sandwich prep refrigerator: turkey: 46 degrees F, ham: 56 degrees F. Repair all of the above refrigerators.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese in sandwich prep refrigerator measure at 42F-45F. Tuna salad in drawer of this unit is 47F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Cheese in sandwich prep refrigerator measure at 42F-45F. Tuna salad in drawer of this unit is 47F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierJan 31, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Beets (cooked) at the front prep top measured 44F. Maintain 41F or below. It is advised to use the metal container provided with the prep top rather than storing food in a plastic containing within in metal container.
The department's words
CHSC 113996 Beets (cooked) at the front prep top measured 44F. Maintain 41F or below. It is advised to use the metal container provided with the prep top rather than storing food in a plastic containing within in metal container.
Observed the dishwasher place a dishwashing rack on the top of plastic containers in the dishwasher. The points at which the rack make contact with the container would not be able to be sanitized. The dishwasher was corrected.
The department's words
CHSC 114101 Observed the dishwasher place a dishwashing rack on the top of plastic containers in the dishwasher. The points at which the rack make contact with the container would not be able to be sanitized. The dishwasher was corrected.
Repair the leak under the three compartment sink.
The department's words
CHSC 114190 Repair the leak under the three compartment sink.
Obtain a license for the soft serve machine through the California Department of Food and Agriculture.
The department's words
CHSC 114381 Obtain a license for the soft serve machine through the California Department of Food and Agriculture.
EarlierMar 8, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cooked chicken measured 46F in front prep top. Quinoa measured 45F in front prep top. Potentially hazardous foods must be maintained below 41F or above 135F. Reduce food storage inside to promote circulation.
The department's words
CHSC 113996 Cooked chicken measured 46F in front prep top. Quinoa measured 45F in front prep top. Potentially hazardous foods must be maintained below 41F or above 135F. Reduce food storage inside to promote circulation.
Observed in-use utensil stored in stagnant water at room temperature. when storing in water maintained waster above 135F or below 41F. If storing without use of water, change utensils every 4 hours.
The department's words
CHSC 114119 Observed in-use utensil stored in stagnant water at room temperature. when storing in water maintained waster above 135F or below 41F. If storing without use of water, change utensils every 4 hours.
EarlierFeb 12, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114149.1
The department's words
Code CHSC 114149.1
Code CHSC 113953.5
The department's words
Code CHSC 113953.5
Code CHSC 114380
The department's words
Code CHSC 114380
EarlierFeb 11, 2016Routine inspectionYellow placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed cashier/food handler wipe nose with bare hands, then scratch her head and hair and proceed to bag a to go salad. b. Observed dishwasher handle dirty dishes, then put away clean dishes without first washing hands. Hands must be washed prior to handling clean food contact surfaces and food to avoid spreading disease. Employees were corrected. SOPs in place to ensure dishwashing station step up for proper hand washing.
The department's words
CHSC 113953.3 a. Observed cashier/food handler wipe nose with bare hands, then scratch her head and hair and proceed to bag a to go salad. b. Observed dishwasher handle dirty dishes, then put away clean dishes without first washing hands. Hands must be washed prior to handling clean food contact surfaces and food to avoid spreading disease. Employees were corrected. SOPs in place to ensure dishwashing station step up for proper hand washing.
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
Measured ranch dressing and cooked corn at 49F in front prep top unit. Measured buffalo sauce at 119F on grill in water bath. Sauce was cooked 2 hours prior and was reheated to 165F. Potentially hazardous foods must be held below 41F or above 135F. Prep top refrigerator was adjusted.
The department's words
CHSC 113996 Measured ranch dressing and cooked corn at 49F in front prep top unit. Measured buffalo sauce at 119F on grill in water bath. Sauce was cooked 2 hours prior and was reheated to 165F. Potentially hazardous foods must be held below 41F or above 135F. Prep top refrigerator was adjusted.
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 handler use tongs to place raw salmon on the grill. Tongs were placed in a container of water with a spatula. Food handler stated the spatula is used for the cooked fish. Keep utensils used for raw and cooked meats separate. Employee was corrected and containers were labeled 'raw' and 'cooked'.
The department's words
CHSC 113984.d Observed food handler use tongs to place raw salmon on the grill. Tongs were placed in a container of water with a spatula. Food handler stated the spatula is used for the cooked fish. Keep utensils used for raw and cooked meats separate. Employee was corrected and containers were labeled 'raw' and 'cooked'.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed employee's cup of soup stored on top of the towel dispenser in kitchen. All personal foods must be stored and consumed outside of work areas. Corrected.
The department's words
CHSC 113977 Observed employee's cup of soup stored on top of the towel dispenser in kitchen. All personal foods must be stored and consumed outside of work areas. Corrected.
Observed cloth towel (appeared clean) stored in a container of chicken. Towels are not approved for use in direct contact with foods. Corrected with plastic wrap.
The department's words
CHSC 113980 Observed cloth towel (appeared clean) stored in a container of chicken. Towels are not approved for use in direct contact with foods. Corrected with plastic wrap.
Facility is approved to use up to two Panini grills outside of mechanical ventilation. Observed four grills in kitchen today. Either remove two unapproved Panini presses or use them under the hood.
The department's words
CHSC 114149.1 Facility is approved to use up to two Panini grills outside of mechanical ventilation. Observed four grills in kitchen today. Either remove two unapproved Panini presses or use them under the hood.
Measured sanitizer in bucket at 0ppm quaternary ammonia. 200 ppm is required. Corrected.
The department's words
CHSC 114185.1 Measured sanitizer in bucket at 0ppm quaternary ammonia. 200 ppm is required. Corrected.
Shared restroom hand sinks do not have the required signage indicating that employees must wash their hands upon retune to work. Provide within 14 days.
The department's words
CHSC 113953.5 Shared restroom hand sinks do not have the required signage indicating that employees must wash their hands upon retune to work. Provide within 14 days.
Show 1 more
Observed new tankless water heater has been installed. Submit spec sheets to this Department for approval. In the future, all new equipment must be approved prior to purchase and install.
The department's words
CHSC 114380 Observed new tankless water heater has been installed. Submit spec sheets to this Department for approval. In the future, all new equipment must be approved prior to purchase and install.
EarlierJun 23, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 2, 2014Follow-up inspectionNo Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Paper towel shall be dispensed from mounted dispenser.
The department's words
CHSC 113953.2 Paper towel shall be dispensed from mounted dispenser.
Corrected during the inspection
All below counter refrigerators register at 50-55F. Ensure cold holding of food is below 41F.
The department's words
CHSC 113996 All below counter refrigerators register at 50-55F. Ensure cold holding of food is below 41F.
Corrected during the inspection
Tongs found in pickled onions containers. Do not store food service utensils in food containers unless used for active food preparation.
The department's words
CHSC 114178 Tongs found in pickled onions containers. Do not store food service utensils in food containers unless used for active food preparation.
Corrected during the inspection
Excessive water on the floor of walkin. Have a technician investigate the source of water and repair as needed.
The department's words
CHSC 114175 Excessive water on the floor of walkin. Have a technician investigate the source of water and repair as needed.
Corrected during the inspection
EarlierSep 24, 2014Routine inspectionViolation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
All below counter refrigerators register at 50-55F. Ensure cold holding of food is below 41F.
The department's words
CHSC 113996 All below counter refrigerators register at 50-55F. Ensure cold holding of food is below 41F.
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)
Paper towel shall be dispensed from mounted dispenser.
The department's words
CHSC 113953.2 Paper towel shall be dispensed from mounted dispenser.
Tongs found in pickled onions containers. Do not store food service utensils in food containers unless used for active food preparation.
The department's words
CHSC 114178 Tongs found in pickled onions containers. Do not store food service utensils in food containers unless used for active food preparation.
Excessive water on the floor of walkin. Have a technician investigate the source of water and repair as needed.
The department's words
CHSC 114175 Excessive water on the floor of walkin. Have a technician investigate the source of water and repair as needed.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11504.
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.