At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jan 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Boca Pizzeria?
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
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 Boca Pizzeria's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 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
LatestJan 7, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 7, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
EarlierJan 6, 2026Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 25, 2024Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water observed in facility. Water heater was being changed out during the inspection.
The department's words
CHSC 114192 No hot water observed in facility. Water heater was being changed out during the inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 25, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot water observed in facility. Water heater was being changed out during the inspection.
The department's words
CHSC 114192 No hot water observed in facility. Water heater was being changed out during the inspection.
Corrected during the inspection
EarlierJun 21, 2024Follow-up inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed major and minor temperature violations in multiple refrigeration units throughout the facility. Pizza prep refrigerator facing the dining room: cooked mushrooms: 44 degrees F. Salad prep refrigerator: Caesar dressing with raw egg: 51 degrees F, aioli with raw egg: 51 degrees F, one door under counter refrigerator: smoked mozzarella observed at 44 degrees F, goat cheese: 45 degrees F, feta: 44 degrees F, buttermilk dressing: 51 degrees F, garbanzo beans: 45 degrees F, pasta prep refrigerator: sliced tomatoes: 46 degrees F, tartar sauce dip: 53 degrees F, cooked pesto chicken made yesterday: 45 degrees F, clams: 53 - 54 degrees F, bar refrigerator closest to entrance of bar: whole shell eggs: 59 - 60 degrees F (external temperature), half & half: 48 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into compost or garbage containers: Caesar dressing: (51 degrees F): ~ 1.5 cups buttermilk dressing: (51 degrees F): ~ 1.5 cups aioli dressing: (51 degrees F): ~ 1.5 cups clams (43 - 54 degrees F): ~ 8 lbs. whole shell eggs: (59 - 60 degrees F): 2 eggs Chef adjusted refrigerators to colder settings during inspection.
The department's words
CHSC 113996 Observed major and minor temperature violations in multiple refrigeration units throughout the facility. Pizza prep refrigerator facing the dining room: cooked mushrooms: 44 degrees F. Salad prep refrigerator: Caesar dressing with raw egg: 51 degrees F, aioli with raw egg: 51 degrees F, one door under counter refrigerator: smoked mozzarella observed at 44 degrees F, goat cheese: 45 degrees F, feta: 44 degrees F, buttermilk dressing: 51 degrees F, garbanzo beans: 45 degrees F, pasta prep refrigerator: sliced tomatoes: 46 degrees F, tartar sauce dip: 53 degrees F, cooked pesto chicken made yesterday: 45 degrees F, clams: 53 - 54 degrees F, bar refrigerator closest to entrance of bar: whole shell eggs: 59 - 60 degrees F (external temperature), half & half: 48 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into compost or garbage containers: Caesar dressing: (51 degrees F): ~ 1.5 cups buttermilk dressing: (51 degrees F): ~ 1.5 cups aioli dressing: (51 degrees F): ~ 1.5 cups clams (43 - 54 degrees F): ~ 8 lbs. whole shell eggs: (59 - 60 degrees F): 2 eggs Chef adjusted refrigerators to colder settings during inspection.
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
pasta fridge had cooked broccoli and carrots made yesterday recording at 46°F &47°F respectively. Both items missing on cooling log. All other items in said unit recorded at 41°F or below. / Discard improperly cooled broccoli and carrots. Use ice baths or sheet pans to rapidly cool food from 135-70°F in 2 hours and 70-41°F in 4 hours thereafter. Record cooling process on cooling log and submit log next Friday.
The department's words
CHSC 114002 pasta fridge had cooked broccoli and carrots made yesterday recording at 46°F &47°F respectively. Both items missing on cooling log. All other items in said unit recorded at 41°F or below. / Discard improperly cooled broccoli and carrots. Use ice baths or sheet pans to rapidly cool food from 135-70°F in 2 hours and 70-41°F in 4 hours thereafter. Record cooling process on cooling log and submit log next Friday.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed food handler touch raw meat with gloved hands and then touched garbage container and then touched other food contact surfaces. Remove gloves after handling raw meat and wash hands before touching other food or food contact surfaces to prevent cross contamination. Observed another food handler touch garbage container. This food handler was instructed to wash hands prior to touching anything. Both food handlers washed their hands.
The department's words
CHSC 113953.3 Observed food handler touch raw meat with gloved hands and then touched garbage container and then touched other food contact surfaces. Remove gloves after handling raw meat and wash hands before touching other food or food contact surfaces to prevent cross contamination. Observed another food handler touch garbage container. This food handler was instructed to wash hands prior to touching anything. Both food handlers washed their hands.
Corrected during the inspection
EarlierJun 17, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch raw meat with gloved hands and then touched garbage container and then touched other food contact surfaces. Remove gloves after handling raw meat and wash hands before touching other food or food contact surfaces to prevent cross contamination. Observed another food handler touch garbage container. This food handler was instructed to wash hands prior to touching anything. Both food handlers washed their hands.
The department's words
CHSC 113953.3 Observed food handler touch raw meat with gloved hands and then touched garbage container and then touched other food contact surfaces. Remove gloves after handling raw meat and wash hands before touching other food or food contact surfaces to prevent cross contamination. Observed another food handler touch garbage container. This food handler was instructed to wash hands prior to touching anything. Both food handlers washed their 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 major and minor temperature violations in multiple refrigeration units throughout the facility. Pizza prep refrigerator facing the dining room: cooked mushrooms: 44 degrees F. Salad prep refrigerator: Caesar dressing with raw egg: 51 degrees F, aioli with raw egg: 51 degrees F, one door under counter refrigerator: smoked mozzarella observed at 44 degrees F, goat cheese: 45 degrees F, feta: 44 degrees F, buttermilk dressing: 51 degrees F, garbanzo beans: 45 degrees F, pasta prep refrigerator: sliced tomatoes: 46 degrees F, tartar sauce dip: 53 degrees F, cooked pesto chicken made yesterday: 45 degrees F, clams: 53 - 54 degrees F, bar refrigerator closest to entrance of bar: whole shell eggs: 59 - 60 degrees F (external temperature), half & half: 48 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into compost or garbage containers: Caesar dressing: (51 degrees F): ~ 1.5 cups buttermilk dressing: (51 degrees F): ~ 1.5 cups aioli dressing: (51 degrees F): ~ 1.5 cups clams (43 - 54 degrees F): ~ 8 lbs. whole shell eggs: (59 - 60 degrees F): 2 eggs Chef adjusted refrigerators to colder settings during inspection.
The department's words
CHSC 113996 Observed major and minor temperature violations in multiple refrigeration units throughout the facility. Pizza prep refrigerator facing the dining room: cooked mushrooms: 44 degrees F. Salad prep refrigerator: Caesar dressing with raw egg: 51 degrees F, aioli with raw egg: 51 degrees F, one door under counter refrigerator: smoked mozzarella observed at 44 degrees F, goat cheese: 45 degrees F, feta: 44 degrees F, buttermilk dressing: 51 degrees F, garbanzo beans: 45 degrees F, pasta prep refrigerator: sliced tomatoes: 46 degrees F, tartar sauce dip: 53 degrees F, cooked pesto chicken made yesterday: 45 degrees F, clams: 53 - 54 degrees F, bar refrigerator closest to entrance of bar: whole shell eggs: 59 - 60 degrees F (external temperature), half & half: 48 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into compost or garbage containers: Caesar dressing: (51 degrees F): ~ 1.5 cups buttermilk dressing: (51 degrees F): ~ 1.5 cups aioli dressing: (51 degrees F): ~ 1.5 cups clams (43 - 54 degrees F): ~ 8 lbs. whole shell eggs: (59 - 60 degrees F): 2 eggs Chef adjusted refrigerators to colder settings during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken in container on griddle recording at 98°F. / Discard chicken. Keep chicken hot held at 135°F or above or 41°F or below.
The department's words
CHSC 113996 Observed chicken in container on griddle recording at 98°F. / Discard chicken. Keep chicken hot held at 135°F or above or 41°F or below.
EarlierSep 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink in back prep area and at bar lacking soap. / Keep soap dispensers stocked at all times.
The department's words
CHSC 113953.2 Hand wash sink in back prep area and at bar lacking soap. / Keep soap dispensers stocked at all times.
EarlierMar 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of stove had top drawer damaged and was not closed all the way. Blanched pasta recorded around 52°F. / Discard out of temperature foods. Repaire refrigerator drawer and replace torn seals. Ensure unit can cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of stove had top drawer damaged and was not closed all the way. Blanched pasta recorded around 52°F. / Discard out of temperature foods. Repaire refrigerator drawer and replace torn seals. Ensure unit can cold hold food at 41°F or below.
EarlierAug 11, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer observed lightly encrusted with food. / Clean and sanitize using 3-step wash method. Take apart slicer to clean.
The department's words
CHSC 114113 Deli slicer observed lightly encrusted with food. / Clean and sanitize using 3-step wash method. Take apart slicer to clean.
EarlierFeb 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink in back prep area max temperature of 87F. / Repair hand wash sink to provide 100F hot water. Discontinue use of sink until repaired.
The department's words
CHSC 114192 Hand wash sink in back prep area max temperature of 87F. / Repair hand wash sink to provide 100F hot water. Discontinue use of sink until repaired.
EarlierFeb 21, 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.
EarlierFeb 20, 2020Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee seen rinsing dirty dishes to be run through dishwasher. Same employee seen handling clean dishes and then proceeded to prepare vegetables without washing hands first. / Discontinue practice. Wash hands before handling clean dishes and/or preparing food.
The department's words
CHSC 113953.3 Employee seen rinsing dirty dishes to be run through dishwasher. Same employee seen handling clean dishes and then proceeded to prepare vegetables without washing hands first. / Discontinue practice. Wash hands before handling clean dishes and/or preparing food.
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
Prep refrigeration unit opposite of pizza oven ambient temperature recorded around 58F at time of inspection. Refer to Voluntary Condemnation and Destruction of Food Products form for food found out of temperature over 4 hours and that was voluntarily discarded. / Repair refrigeration to cold hold at 41F or below.
The department's words
CHSC 113996 Prep refrigeration unit opposite of pizza oven ambient temperature recorded around 58F at time of inspection. Refer to Voluntary Condemnation and Destruction of Food Products form for food found out of temperature over 4 hours and that was voluntarily discarded. / Repair refrigeration to cold hold at 41F or below.
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
Cooked chicken recorded at around 44F at steam table at time of inspection. / Discontinue practice. Do not use steam table to reheat food. Reheat food from 41F to 165F within 2 hours.
The department's words
CHSC 114016 Cooked chicken recorded at around 44F at steam table at time of inspection. / Discontinue practice. Do not use steam table to reheat food. Reheat food from 41F to 165F within 2 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 15, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Salad prep refrigerator: prep top: buttermilk dressing 45F, garbanzo beans 46F. Must be 41F or below. Repair/adjust refrigerator immediately. Corrected.
The department's words
CHSC 113996 Salad prep refrigerator: prep top: buttermilk dressing 45F, garbanzo beans 46F. Must be 41F or below. Repair/adjust refrigerator immediately. Corrected.
Hot water flow is too weak at handwash sink in kitchen next to dishwasher and at handwash sink in bar to right of dishwasher. Make flow stronger.
The department's words
CHSC 114190 Hot water flow is too weak at handwash sink in kitchen next to dishwasher and at handwash sink in bar to right of dishwasher. Make flow stronger.
Provide working permanently mounted soap dispenser at bar handwash sink (to right of dishwasher).
The department's words
CHSC 113953.2 Provide working permanently mounted soap dispenser at bar handwash sink (to right of dishwasher).
Get test strips for chlorine and test both dishwashers daily. Try priming pump if chlorine is below 50 ppm.
The department's words
CHSC 114107 Get test strips for chlorine and test both dishwashers daily. Try priming pump if chlorine is below 50 ppm.
EarlierJun 20, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Foods stored in prep tops are not holding 41F as is required. -Mozzarella 50F Pizza prep top Moved to another refrigerator -Cooked onion 58F salad prep top - 1/2 cup VCD stored all day out of temperature - Cream 59F pasta prep top out one hour, cooled in ice bath Refrigeration technician was on site and stated the ambient temperature of the kitchen was too hot for the refrigeration to keep the potentially hazardous foods on top of the prep tops cold. All PHFs were moved to ice baths or moved inside prep tops where temperatures are 41F or below. Maintain ice baths. Have a mechanical engineer fill out hood performance evaluation and exhaust data sheet. Return with 190$ fee.
The department's words
CHSC 113996 Foods stored in prep tops are not holding 41F as is required. -Mozzarella 50F Pizza prep top Moved to another refrigerator -Cooked onion 58F salad prep top - 1/2 cup VCD stored all day out of temperature - Cream 59F pasta prep top out one hour, cooled in ice bath Refrigeration technician was on site and stated the ambient temperature of the kitchen was too hot for the refrigeration to keep the potentially hazardous foods on top of the prep tops cold. All PHFs were moved to ice baths or moved inside prep tops where temperatures are 41F or below. Maintain ice baths. Have a mechanical engineer fill out hood performance evaluation and exhaust data sheet. Return with 190$ fee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 16, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Foods stored in prep tops are not holding 41F as is required. -Mozzarella 50F Pizza prep top Moved to another refrigerator -Cooked onion 58F salad prep top - 1/2 cup VCD stored all day out of temperature - Cream 59F pasta prep top out one hour, cooled in ice bath Refrigeration technician was on site and stated the ambient temperature of the kitchen was too hot for the refrigeration to keep the potentially hazardous foods on top of the prep tops cold. All PHFs were moved to ice baths or moved inside prep tops where temperatures are 41F or below. Maintain ice baths. Have a mechanical engineer fill out hood performance evaluation and exhaust data sheet. Return with 190$ fee.
The department's words
CHSC 113996 Foods stored in prep tops are not holding 41F as is required. -Mozzarella 50F Pizza prep top Moved to another refrigerator -Cooked onion 58F salad prep top - 1/2 cup VCD stored all day out of temperature - Cream 59F pasta prep top out one hour, cooled in ice bath Refrigeration technician was on site and stated the ambient temperature of the kitchen was too hot for the refrigeration to keep the potentially hazardous foods on top of the prep tops cold. All PHFs were moved to ice baths or moved inside prep tops where temperatures are 41F or below. Maintain ice baths. Have a mechanical engineer fill out hood performance evaluation and exhaust data sheet. Return with 190$ fee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 12, 2017Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed tongs stored on the oven handle touch the floor when the oven was opened. Keep clean utensils free of contamination. Corrected.
The department's words
CHSC 114115 Observed tongs stored on the oven handle touch the floor when the oven was opened. Keep clean utensils free of contamination. Corrected.
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 a food handler wash his hands in a sanitizer bucket. Always wash hands in the hand sink using soap. Corrected.
The department's words
CHSC 113953.3 Observed a food handler wash his hands in a sanitizer bucket. Always wash hands in the hand sink using soap. Corrected.
Hand sink next to dishwasher was blocked with garbage cans. Keep accessible for use. Corrected.
The department's words
CHSC 113953.1 Hand sink next to dishwasher was blocked with garbage cans. Keep accessible for use. Corrected.
Dish pit area hand sink is slow to drain. Repair within 24 hours.
The department's words
CHSC 114190 Dish pit area hand sink is slow to drain. Repair within 24 hours.
EarlierJun 9, 2017Routine inspectionYellow placard
11 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Pizza Station Prep Top * Caramelized onion 58F 3/4c VCD * Goat Cheese 59F 2 cup VCD * Cooked mushroom 49F * Sausage 49F Salad prep top * Smoked mozzarella 52F 1 cup VCD * Tarragon aioli 52F 1 cup VCD * cooked peppers 57F 1 cup VCD Sandwich station prep top * Tarragon aioli 52F 1 cup VCD * Truffle butter 54F made one hour prior. Cooled with ice * Basil aioli 52F 1 cup VCD Potentially hazardous foods shall be maintained below 41F or above 135F. Repair your refrigerators. All PHFS moved to working refrigerators.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Pizza Station Prep Top * Caramelized onion 58F 3/4c VCD * Goat Cheese 59F 2 cup VCD * Cooked mushroom 49F * Sausage 49F Salad prep top * Smoked mozzarella 52F 1 cup VCD * Tarragon aioli 52F 1 cup VCD * cooked peppers 57F 1 cup VCD Sandwich station prep top * Tarragon aioli 52F 1 cup VCD * Truffle butter 54F made one hour prior. Cooled with ice * Basil aioli 52F 1 cup VCD Potentially hazardous foods shall be maintained below 41F or above 135F. Repair your refrigerators. All PHFS moved to working refrigerators.
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
The following items were observed cooling incorrectly: * Cooked artichokes 90F cooked 4 hours prior 24 VCD * Polenta 47F cooked 6 hours prior 1 pan VCD * Au Jus 48F cooked 1 day prior * Chicken 54F cooked 5 hours prior - located in prep top. Spread out and moved to walk in. Cool food fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread food out no more than 2 inches thick and place in walk in. Ensure food has completely cooled to 41F prior to placing in the prep top. Submerge whole artichokes in ice water until 41F. Measure food with a thermometer to verify proper cooling.
The department's words
CHSC 114002 The following items were observed cooling incorrectly: * Cooked artichokes 90F cooked 4 hours prior 24 VCD * Polenta 47F cooked 6 hours prior 1 pan VCD * Au Jus 48F cooked 1 day prior * Chicken 54F cooked 5 hours prior - located in prep top. Spread out and moved to walk in. Cool food fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread food out no more than 2 inches thick and place in walk in. Ensure food has completely cooled to 41F prior to placing in the prep top. Submerge whole artichokes in ice water until 41F. Measure food with a thermometer to verify proper cooling.
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 food handler place a bowl of raw chicken directly on top of raw chicken in a large container. The food hander then took the smaller bowl and placed in on top of a bunch of parsley and a green colored cutting board. Do not cross contaminate between raw meats and produce or ready to eat foods. Parsley was discarded, cutting board was washed, hands washed, and bowl of chicken changed out.
The department's words
CHSC 113967 Observed a food handler place a bowl of raw chicken directly on top of raw chicken in a large container. The food hander then took the smaller bowl and placed in on top of a bunch of parsley and a green colored cutting board. Do not cross contaminate between raw meats and produce or ready to eat foods. Parsley was discarded, cutting board was washed, hands washed, and bowl of chicken changed out.
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
Bar dishwasher does not dispense any measureable level of sanitizer. 50 ppm of chlorine is required. discontinue use of unit until repaired. Major violation as dishes were being washed. Check unit daily with test strips.
The department's words
CHSC 114099.7 Bar dishwasher does not dispense any measureable level of sanitizer. 50 ppm of chlorine is required. discontinue use of unit until repaired. Major violation as dishes were being washed. Check unit daily with test strips.
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 knives at cookline stored between prep table and a refrigerator. There was visible soils touching the knives. Discontinue storing knives between equipment. Knives were cleaned and sanitized.
The department's words
CHSC 114115 Observed knives at cookline stored between prep table and a refrigerator. There was visible soils touching the knives. Discontinue storing knives between equipment. Knives were cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Shellstock tags were not able to be located for fresh clams and fresh mussels. Maintain tags with fresh shellstock until consumed. Two pounds of fresh clams and two pounds of fresh mussels were VCD. *Keep tags in order once removed from the shellstock and maintain for 90 days.
The department's words
CHSC 114039.1 Shellstock tags were not able to be located for fresh clams and fresh mussels. Maintain tags with fresh shellstock until consumed. Two pounds of fresh clams and two pounds of fresh mussels were VCD. *Keep tags in order once removed from the shellstock and maintain for 90 days.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed an employee touch raw chicken with gloved hands, then attempt to place food in the walk in without first removing his gloves and washing his hands. Employee was corrected. *Advise using tong on cookline for raw meat.
The department's words
CHSC 113953.3 Observed an employee touch raw chicken with gloved hands, then attempt to place food in the walk in without first removing his gloves and washing his hands. Employee was corrected. *Advise using tong on cookline for raw meat.
Hand sink next to dishwasher was blocked with garbage cans. Keep accessible for use. Corrected.
The department's words
CHSC 113953.1 Hand sink next to dishwasher was blocked with garbage cans. Keep accessible for use. Corrected.
Observed octopus and shrimp thawing in stagnant water. Thaw by submerging in cool running water, in the refrigerator overnight, through the cooking process, or in the microwave is cooked directly after.
The department's words
CHSC 114020 Observed octopus and shrimp thawing in stagnant water. Thaw by submerging in cool running water, in the refrigerator overnight, through the cooking process, or in the microwave is cooked directly after.
Wiping cloths in bar observed stored in 400+ ppm quaternary ammonia. Store in 200ppm. Corrected.
The department's words
CHSC 114185.1 Wiping cloths in bar observed stored in 400+ ppm quaternary ammonia. Store in 200ppm. Corrected.
Dish pit area hand sink is slow to drain. Repair within 24 hours.
The department's words
CHSC 114190 Dish pit area hand sink is slow to drain. Repair within 24 hours.
EarlierJun 8, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
There is not certified food safety manager on staff. At least one employee must obtain a food safety certification for food managers within 30 days. Email confirmation of enrollment in course on the this week.
The department's words
CHSC 113947.1 There is not certified food safety manager on staff. At least one employee must obtain a food safety certification for food managers within 30 days. Email confirmation of enrollment in course on the this week.
Facility lacks testing strips for quaternary ammonia. Provide within 10 days. 200ppm is required at sanitizer buckets and when manually sanitizing utensils and equipment.
The department's words
CHSC 114107 Facility lacks testing strips for quaternary ammonia. Provide within 10 days. 200ppm is required at sanitizer buckets and when manually sanitizing utensils and equipment.
a.. Prep top to the right of the grill is unable to maintain foods on the top shelf at safe temperatures. Repair
The department's words
CHSC 114130 a.. Prep top to the right of the grill is unable to maintain foods on the top shelf at safe temperatures. Repair
EarlierJun 2, 2016Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: * cooked mushrooms 53F at 1st prep top iced * cooked onions 52F at prep top near grill Potentially hazardous foods must be maintained below 41F or above 135F. You are directed to adjust/Repair all prep top units that are unable to hold foods below 41F
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * cooked mushrooms 53F at 1st prep top iced * cooked onions 52F at prep top near grill Potentially hazardous foods must be maintained below 41F or above 135F. You are directed to adjust/Repair all prep top units that are unable to hold foods 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 (4)
There is not certified food safety manager on staff. At least one employee must obtain a food safety certification for food managers within 30 days. Email confirmation of enrollment in course on the this week.
The department's words
CHSC 113947.1 There is not certified food safety manager on staff. At least one employee must obtain a food safety certification for food managers within 30 days. Email confirmation of enrollment in course on the this week.
Facility lacks testing strips for quaternary ammonia. Provide within 10 days. 200ppm is required at sanitizer buckets and when manually sanitizing utensils and equipment.
The department's words
CHSC 114107 Facility lacks testing strips for quaternary ammonia. Provide within 10 days. 200ppm is required at sanitizer buckets and when manually sanitizing utensils and equipment.
a.. Cookline prep tops are unable to maintain foods at safe temperatures. Repair
The department's words
CHSC 114130 a.. Cookline prep tops are unable to maintain foods at safe temperatures. Repair
Kitchen cookline area is very hot. Have hood inspected to ensure airflow is adequate. Heat is affecting nearby refrigerators.
The department's words
CHSC 114149 Kitchen cookline area is very hot. Have hood inspected to ensure airflow is adequate. Heat is affecting nearby refrigerators.
EarlierMay 31, 2016Routine inspectionYellow placard
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: * Chicken stock 87F at cookline for 2 hours. Cooled in ice bath * Alfredo sauce 45F in first kitchen prep top * Cooked mushrooms 53F first kitchen prep top. Mushrooms cooked 3 hours prior and iced * Cooked onion 50F at prep top was iced. * Caramelized onion 90F at cookline next to griddle cooked 4 hours prior - discarded. * Aioli 85F at cookline iced (later VCD by chef) * Pesto 85F at cookline [name] (later VCD by chef) * sliced tomato 65F at cookline (later VCD by chef) * Cooked chicken 105F 3 hours VCD by chef * Goat cheese 55F pizza prep top 3 hours moved to working unit * Eggplant 53F pizza prep top 3 hours moved to a working unit Potentially hazardous foods must be maintained below 41F or above 135F. You are directed to: * * Repair Pizza prep top (ambient 60F) * Adjust/Repair all prep top units that are unable to hold foods below 41F * Foods that are left on counter tops must be held in an ice bath sufficient to maintain foods below 41F.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * Chicken stock 87F at cookline for 2 hours. Cooled in ice bath * Alfredo sauce 45F in first kitchen prep top * Cooked mushrooms 53F first kitchen prep top. Mushrooms cooked 3 hours prior and iced * Cooked onion 50F at prep top was iced. * Caramelized onion 90F at cookline next to griddle cooked 4 hours prior - discarded. * Aioli 85F at cookline iced (later VCD by chef) * Pesto 85F at cookline [name] (later VCD by chef) * sliced tomato 65F at cookline (later VCD by chef) * Cooked chicken 105F 3 hours VCD by chef * Goat cheese 55F pizza prep top 3 hours moved to working unit * Eggplant 53F pizza prep top 3 hours moved to a working unit Potentially hazardous foods must be maintained below 41F or above 135F. You are directed to: * * Repair Pizza prep top (ambient 60F) * Adjust/Repair all prep top units that are unable to hold foods below 41F * Foods that are left on counter tops must be held in an ice bath sufficient to maintain foods below 41F.
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 cooked chicken in prep top at 85F and 72F. Chicken was cooked 3 hours prior. Foods must be cooled from 135F to 70F within two hours, then from 70F to 41F within 4 hours. Chicken was discarded.
The department's words
CHSC 114002 Measured cooked chicken in prep top at 85F and 72F. Chicken was cooked 3 hours prior. Foods must be cooled from 135F to 70F within two hours, then from 70F to 41F within 4 hours. Chicken was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
There is not certified food safety manager on staff. At least one employee must obtain a food safety certification for food managers within 30 days. Email confirmation of enrollment in course on the this week.
The department's words
CHSC 113947.1 There is not certified food safety manager on staff. At least one employee must obtain a food safety certification for food managers within 30 days. Email confirmation of enrollment in course on the this week.
Observed and uncovered cup of soda on the cook line prep table. All personal drinks must be covered with a tight fitting lid. Corrected.
The department's words
CHSC 113977 Observed and uncovered cup of soda on the cook line prep table. All personal drinks must be covered with a tight fitting lid. Corrected.
The bar hand sink lacks a soap dispenser. Take dispenser from dump sink and install within 24 hours.
The department's words
CHSC 113953.2 The bar hand sink lacks a soap dispenser. Take dispenser from dump sink and install within 24 hours.
Observed dish wash area hand sink blocked with garbage cans. Hand sinks must be accessible for use at all times. Corrected.
The department's words
CHSC 113953.1 Observed dish wash area hand sink blocked with garbage cans. Hand sinks must be accessible for use at all times. Corrected.
Observed dirty knives stored between prep top and wall. Always store utensils in a clean and sanitary location. Knives were washed.
The department's words
CHSC 114115 Observed dirty knives stored between prep top and wall. Always store utensils in a clean and sanitary location. Knives were washed.
Show 5 more
Shellstock tags are not maintained with clams at prep top. Tags must be held with shellstock until consumed. Correct today.
The department's words
CHSC 114039.4 Shellstock tags are not maintained with clams at prep top. Tags must be held with shellstock until consumed. Correct today.
Facility lacks testing strips for quaternary ammonia. Provide within 10 days. 200ppm is required at sanitizer buckets and when manually sanitizing utensils and equipment.
The department's words
CHSC 114107 Facility lacks testing strips for quaternary ammonia. Provide within 10 days. 200ppm is required at sanitizer buckets and when manually sanitizing utensils and equipment.
a. Refrigerator in the bar has a large condensation puddle inside the unit. Repair this unit. b. Cookline prep tops are unable to maintain foods at safe temperatures. Repair
The department's words
CHSC 114130 a. Refrigerator in the bar has a large condensation puddle inside the unit. Repair this unit. b. Cookline prep tops are unable to maintain foods at safe temperatures. Repair
Kitchen cookline area is very hot. Have hood inspected to ensure airflow is adequate. Heat is affecting nearby refrigerators.
The department's words
CHSC 114149 Kitchen cookline area is very hot. Have hood inspected to ensure airflow is adequate. Heat is affecting nearby refrigerators.
Observed numerous wiping cloths stored on countertops. Store all multi-use cloths in an approved sanitizing solution.
The department's words
CHSC 114185.1 Observed numerous wiping cloths stored on countertops. Store all multi-use cloths in an approved sanitizing solution.
EarlierSep 2, 2015Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Pasta refrigerator is running 43 F. Pizza refrigerator is running 45 F. Salad refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Pasta refrigerator is running 43 F. Pizza refrigerator is running 45 F. Salad refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
Keep all employee Certified Food Handler certificates in one file or notebook on site.
The department's words
CHSC 113948 Keep all employee Certified Food Handler certificates in one file or notebook on site.
Keep shellfish tags in order by date for 90 days.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date for 90 days.
Refrigerators on cook line have broken gaskets. Replace the broken gaskets.
The department's words
CHSC 114175 Refrigerators on cook line have broken gaskets. Replace the broken gaskets.
Move soap to handwash sink. Use sink to right of glass washer for handwashing.
The department's words
CHSC 113953.2 Move soap to handwash sink. Use sink to right of glass washer for handwashing.
EarlierAug 31, 2015Routine inspectionYellow placard
10 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pasta refrigerator is running 51 F. Pizza refrigerator is running 45 F. Salad refrigerator is running 50 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Pasta refrigerator is running 51 F. Pizza refrigerator is running 45 F. Salad refrigerator is running 50 F. Must be 41 F or below. Repair/adjust 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 cooked chicken at 102 F. Must be at or above 135 F. Chef reheated to 165 F and then cooled in walk-in.
The department's words
CHSC 113996 Observed cooked chicken at 102 F. Must be at or above 135 F. Chef reheated to 165 F and then cooled in walk-in.
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 shellfish tags in order by date for 90 days.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date for 90 days.
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
Provide 50 ppm chlorine in final rinse of dishwasher. Use dishwasher in kitchen until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher. Use dishwasher in kitchen until repaired.
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)
Keep all employee Certified Food Handler certificates in one file or notebook on site.
The department's words
CHSC 113948 Keep all employee Certified Food Handler certificates in one file or notebook on site.
Refrigerators on cook line have broken gaskets. Replace the broken gaskets.
The department's words
CHSC 114175 Refrigerators on cook line have broken gaskets. Replace the broken gaskets.
Provide display thermometers in refrigerators on cook line.
The department's words
CHSC 114157 Provide display thermometers in refrigerators on cook line.
Code CHSC 114172
The department's words
Code CHSC 114172
Clean condenser fan grills.
The department's words
CHSC 114175 Clean condenser fan grills.
Show 1 more
Move soap to handwash sink. Use sink to right of glass washer for handwashing.
The department's words
CHSC 113953.2 Move soap to handwash sink. Use sink to right of glass washer for handwashing.
EarlierDec 9, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Thermometers were missing from the cold drawers and the chef's line refrigerator at the pizza table. Monitor all the holding temperatures of all refrigerated foods. Provide accurate thermometers for each refrigerator.
The department's words
CHSC 114157 Thermometers were missing from the cold drawers and the chef's line refrigerator at the pizza table. Monitor all the holding temperatures of all refrigerated foods. Provide accurate thermometers for each refrigerator.
Observed several flies in the kitchen. Take steps to eliminate the fly activity in food preparation areas.
The department's words
CHSC 114259.1 Observed several flies in the kitchen. Take steps to eliminate the fly activity in food preparation areas.
Discontinue storing ice scoop directly in ice machine where ice may be contaminated by contact with bare hands.
The department's words
CHSC 113980 Discontinue storing ice scoop directly in ice machine where ice may be contaminated by contact with bare hands.
Discontinue storing ice scoop directly in ice machine where ice may be contaminated by contact with bare hands.
The department's words
CHSC 114089.1 Discontinue storing ice scoop directly in ice machine where ice may be contaminated by contact with bare hands.
Provide Quat-ammonia sanitizer test paper for testing the concentration of sanitizer in your wiping rag cleaning pails.
The department's words
CHSC 114107 Provide Quat-ammonia sanitizer test paper for testing the concentration of sanitizer in your wiping rag cleaning pails.
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 L11400.
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
- Follow-up 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.