At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 21, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Boudin Sf?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- OBSERVED PINK MOLD SUBTANCE ACCUMULATED IN ICE DISPENSER ON ROOF OF ICE MACHINE. ALL FOOD CONTACT SURFACES SHALL BE MAINTAINED CLEANED AND SANITIZED AFTER POTENTIAL CONTAMINATION HAS OCCURRED. CHSC 114113How 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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Next: OBSERVED PINK MOLD SUBTANCE ACCUMULATED IN ICE DISPENSER ON ROOF OF ICE MACHINE. ALL FOOD CONTACT SURFACES SHALL BE MAINTAINED CLEANED AND SANITIZED AFTER POTENTIAL CONTAMINATION HAS OCCURRED.The county found: “OBSERVED PINK MOLD SUBTANCE ACCUMULATED IN ICE DISPENSER ON ROOF OF ICE MACHINE. ALL FOOD CONTACT SURFACES SHALL BE…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 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
LatestJul 21, 2026Routine inspectionOnly Minor Violation(s) Found
This one: Only Minor Violation(s) Found, inspected Jul 21, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
OBSERVED PINK MOLD SUBTANCE ACCUMULATED IN ICE DISPENSER ON ROOF OF ICE MACHINE. ALL FOOD CONTACT SURFACES SHALL BE MAINTAINED CLEANED AND SANITIZED AFTER POTENTIAL CONTAMINATION HAS OCCURRED.
The department's words
CHSC 114113 OBSERVED PINK MOLD SUBTANCE ACCUMULATED IN ICE DISPENSER ON ROOF OF ICE MACHINE. ALL FOOD CONTACT SURFACES SHALL BE MAINTAINED CLEANED AND SANITIZED AFTER POTENTIAL CONTAMINATION HAS OCCURRED.
EarlierOct 28, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheese slices at 50 *F, sliced tomatoes at 4 *F and burrata cheese at 52*F in top inserts of refrigerated prep table nearest to wall. Ambient temperatures in reach in section measured at 44 *F. All potentially hazardous foods must be held at 41 *F and below. Repair refrigeration immediately to maintain at 41*F or below.
The department's words
CHSC 113996 Observed cheese slices at 50 *F, sliced tomatoes at 4 *F and burrata cheese at 52*F in top inserts of refrigerated prep table nearest to wall. Ambient temperatures in reach in section measured at 44 *F. All potentially hazardous foods must be held at 41 *F and below. Repair refrigeration immediately to maintain at 41*F or below.
EarlierFeb 5, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Parts for salad prep and sandwich prep refrigerators will arrive in 3-5 days.
The department's words
CHSC 114175 Parts for salad prep and sandwich prep refrigerators will arrive in 3-5 days.
EarlierFeb 3, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salad prep refrigerator: upper section: garbanzo beans: 51 degrees F - can opened and put in at 4:10 p.m. ( placed in walk-in ref.), blue cheese: 53 degrees F (1.4 lbs), feta: 53 degrees F (1 lb. 3 oz.), sliced cherry tomatoes: 48 degrees F, cheese and mortadella: 51 degrees F (2lbs., 3 oz.), ham: 58 degrees F, (1lb 7 oz.), hard boiled eggs without shells: 52 - 53 degrees F (in prep refrigerator since ~ 10 a.m. (12), wild rice: 48 degrees F, edamame: 59 degrees F (1.02 lbs) lower section: turkey: 46 degrees F (portioned on Sunday), cooked crab: 49 degrees F (portioned on Sunday) Sandwich station prep refrigerator: sliced tomatoes: 47 degrees F, Havarti cheese: 58 degrees F (1lb. 14 oz), Swiss cheese: 53 degrees F (2 lbs.), tuna salad: 50 degrees F (3lbs), chicken salad: 51 degrees F (2lbs.) turkey salad: 52 degrees F (~5lbs) chicken: 56 - 58 degrees F ( 9 portions at 3.5 oz each), roast beef: 51 degrees F burrata: 50 degrees F. lower section: tuna salad: 49 degrees F. Observed plastic bags with ice under insert pans in salad prep refrigerator with air gap. Observed bubble packs below insert pans with large air gap at sandwich prep refrigerator. Pizza prep refrigerator: mozzarella balls: and grated mozzarella cheese: both 41 degrees F. Upper insert plans - in compliance. Repair/replace salad prep and sandwich prep refrigerators. Maintain all potentially hazardous foods at or below 41 degrees. Don't store any potentially hazardous foods in the salad or sandwich prep refrigerator until units have been repaired. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container outside .If replacing refrigerators, submit specification sheets for approval. Business card provided.
The department's words
CHSC 113996 Salad prep refrigerator: upper section: garbanzo beans: 51 degrees F - can opened and put in at 4:10 p.m. ( placed in walk-in ref.), blue cheese: 53 degrees F (1.4 lbs), feta: 53 degrees F (1 lb. 3 oz.), sliced cherry tomatoes: 48 degrees F, cheese and mortadella: 51 degrees F (2lbs., 3 oz.), ham: 58 degrees F, (1lb 7 oz.), hard boiled eggs without shells: 52 - 53 degrees F (in prep refrigerator since ~ 10 a.m. (12), wild rice: 48 degrees F, edamame: 59 degrees F (1.02 lbs) lower section: turkey: 46 degrees F (portioned on Sunday), cooked crab: 49 degrees F (portioned on Sunday) Sandwich station prep refrigerator: sliced tomatoes: 47 degrees F, Havarti cheese: 58 degrees F (1lb. 14 oz), Swiss cheese: 53 degrees F (2 lbs.), tuna salad: 50 degrees F (3lbs), chicken salad: 51 degrees F (2lbs.) turkey salad: 52 degrees F (~5lbs) chicken: 56 - 58 degrees F ( 9 portions at 3.5 oz each), roast beef: 51 degrees F burrata: 50 degrees F. lower section: tuna salad: 49 degrees F. Observed plastic bags with ice under insert pans in salad prep refrigerator with air gap. Observed bubble packs below insert pans with large air gap at sandwich prep refrigerator. Pizza prep refrigerator: mozzarella balls: and grated mozzarella cheese: both 41 degrees F. Upper insert plans - in compliance. Repair/replace salad prep and sandwich prep refrigerators. Maintain all potentially hazardous foods at or below 41 degrees. Don't store any potentially hazardous foods in the salad or sandwich prep refrigerator until units have been repaired. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container outside .If replacing refrigerators, submit specification sheets for approval. Business card provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 30, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salad prep refrigerator: blue cheese and feta cheese both 46 degrees F, sliced ham: 51 degrees F (32 oz), sliced mortadella (2 lbs. 14 0z.): 52 degrees F, garbanzo beans: 49 degrees F. Sandwich station prep refrigerator: sliced tomatoes: 46 degrees f, crab Louie: 45 degrees F, Swiss cheese: 49 degrees F, Havarti cheese: 49 degrees F, chicken salad: 45 degrees F, tuna salad: 43 degrees F, cooked sliced chicken: 48 degrees F, sliced turkey: 47 degrees F Pizza station prep refrigerator turkey in lower section: 48 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container.
The department's words
CHSC 113996 Salad prep refrigerator: blue cheese and feta cheese both 46 degrees F, sliced ham: 51 degrees F (32 oz), sliced mortadella (2 lbs. 14 0z.): 52 degrees F, garbanzo beans: 49 degrees F. Sandwich station prep refrigerator: sliced tomatoes: 46 degrees f, crab Louie: 45 degrees F, Swiss cheese: 49 degrees F, Havarti cheese: 49 degrees F, chicken salad: 45 degrees F, tuna salad: 43 degrees F, cooked sliced chicken: 48 degrees F, sliced turkey: 47 degrees F Pizza station prep refrigerator turkey in lower section: 48 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container.
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
No hot water comes out of faucet on right side if the three-compartment sink. Provide a minimum of 120 degrees F water. Manager already has a service call for repair.
The department's words
CHSC 114192 No hot water comes out of faucet on right side if the three-compartment sink. Provide a minimum of 120 degrees F water. Manager already has a service call for repair.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed garlic butter left out from previous day on counter recorded at 64°F. TPHC label printed has discard time 3 days later. / Discard out of temperature foods. Correct TPHC label machine to correctly label TPHC time in a 4 hour window with food name. Manually create TPHC labels until machine is repaired, with time taken out of temperature and 4 hour later discard time.
The department's words
CHSC 114000 Observed garlic butter left out from previous day on counter recorded at 64°F. TPHC label printed has discard time 3 days later. / Discard out of temperature foods. Correct TPHC label machine to correctly label TPHC time in a 4 hour window with food name. Manually create TPHC labels until machine is repaired, with time taken out of temperature and 4 hour later discard time.
EarlierSep 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Restroom hand wash sink and hand wash sink behind point of sale lacking soap. / Keep wall mounted dispensers stocked at all times.
The department's words
CHSC 113953.2 Restroom hand wash sink and hand wash sink behind point of sale lacking soap. / Keep wall mounted dispensers stocked at all times.
EarlierMar 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked potatoes left on counter for over 2 hours. Potatoes recorded around 73°F. / Discard out of temperature potatoes. Keep food cold held at 41°F or below or hot held at 135°F or above.
The department's words
CHSC 113996 Observed cooked potatoes left on counter for over 2 hours. Potatoes recorded around 73°F. / Discard out of temperature potatoes. Keep food cold held at 41°F or below or hot held at 135°F or above.
EarlierSep 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit right of range had cooked chicken and cheeses around 52°F, scrambled eggs at 49°F, yogurt at 48°F and cut melons at 49°F. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit right of range had cooked chicken and cheeses around 52°F, scrambled eggs at 49°F, yogurt at 48°F and cut melons at 49°F. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
EarlierMar 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit left of conveyor belt oven recorded with ambient temperature of ~48-49F. Grilled cheese sandwiches recorded at ~49F / Repair unit to cold hold food at 41F or below.
The department's words
CHSC 113996 Refrigeration unit left of conveyor belt oven recorded with ambient temperature of ~48-49F. Grilled cheese sandwiches recorded at ~49F / Repair unit to cold hold food at 41F or below.
EarlierFeb 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep refrigerator opposite of conveyor belt oven recorded with cut cherry tomatoes at around 45F. Cut cheese around 43F. / Repair refrigeration to cold hold at 41F or below.
The department's words
CHSC 113996 Prep refrigerator opposite of conveyor belt oven recorded with cut cherry tomatoes at around 45F. Cut cheese around 43F. / Repair refrigeration to cold hold at 41F or below.
EarlierFeb 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 8, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Sandwich line refrigerator: prep top: chicken salad 47F, sliced tomatoes 46F, cooked peppers 47F. Must be 41F or below. Repair/adjust refrigerator immediately.
The department's words
CHSC 113996 Sandwich line refrigerator: prep top: chicken salad 47F, sliced tomatoes 46F, cooked peppers 47F. Must be 41F or below. Repair/adjust refrigerator immediately.
Observed mac and cheese packages thawing at room temperature. Thaw under refrigeration, or under running water, or in a microwave, or as part of the cooking process. (See #26 on the back of page one.)
The department's words
CHSC 114020 Observed mac and cheese packages thawing at room temperature. Thaw under refrigeration, or under running water, or in a microwave, or as part of the cooking process. (See #26 on the back of page one.)
Francis Willman's Certified Food Handler certificate has expired. Get him recertified. Check the food handler certificates regularly for expired certificates and get employees recertified.
The department's words
CHSC 113948 Francis Willman's Certified Food Handler certificate has expired. Get him recertified. Check the food handler certificates regularly for expired certificates and get employees recertified.
EarlierJun 9, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Repair leak under prep sink at drain stop.
The department's words
CHSC 114190 Repair leak under prep sink at drain stop.
Post hand washing signage where missing at restroom hand sink.
The department's words
CHSC 113953.5 Post hand washing signage where missing at restroom hand sink.
EarlierJun 7, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler take of paper from raw hamburger with gloves hands, then proceed to use salt shaker and handle bread without first removing gloves and washing hands. Always change gloved and wash hands immediately after touching raw meats and before touching anything else. Corrected employee. Bread was discarded and salt shaker was washed. Employee will use tongs designated for raw meats to remove paper. Wash tongs every 4 hours of use.
The department's words
CHSC 113953.3 Observed a food handler take of paper from raw hamburger with gloves hands, then proceed to use salt shaker and handle bread without first removing gloves and washing hands. Always change gloved and wash hands immediately after touching raw meats and before touching anything else. Corrected employee. Bread was discarded and salt shaker was washed. Employee will use tongs designated for raw meats to remove paper. Wash tongs every 4 hours of use.
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)
Cheddar cheese in poorly constructed ice bath measured 67F. Maintain potentially hazardous foods below 41F or above 135F. Ensure ice bath is at the same level as the food and container of food is surrounded on all sides by ice. 2 cups of cheese was voluntarily discarded. Cheese was out of temperature control for more than 4 hours.
The department's words
CHSC 113996 Cheddar cheese in poorly constructed ice bath measured 67F. Maintain potentially hazardous foods below 41F or above 135F. Ensure ice bath is at the same level as the food and container of food is surrounded on all sides by ice. 2 cups of cheese was voluntarily discarded. Cheese was out of temperature control for more than 4 hours.
Observed a food handler wash the meat sliver with soap water, then use sanitizer without first rinsing off the soap. Always wash, rinse, and sanitize food contact equipment in that order. Corrected.
The department's words
CHSC 114099.2 Observed a food handler wash the meat sliver with soap water, then use sanitizer without first rinsing off the soap. Always wash, rinse, and sanitize food contact equipment in that order. Corrected.
Cutting boards observed stored under leaking prep sink. Store equipment away from sources of contamination. Corrected.
The department's words
CHSC 114179 Cutting boards observed stored under leaking prep sink. Store equipment away from sources of contamination. Corrected.
observed a food handler wiping off sandwich knife with a towel tucked into her apron. Wiping cloths must be maintained in an approved sanitizer, such as 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 observed a food handler wiping off sandwich knife with a towel tucked into her apron. Wiping cloths must be maintained in an approved sanitizer, such as 200 ppm quaternary ammonia.
Repair leak under prep sink at drain stop.
The department's words
CHSC 114190 Repair leak under prep sink at drain stop.
Show 1 more
Post hand washing signage where missing at restroom hand sink.
The department's words
CHSC 113953.5 Post hand washing signage where missing at restroom hand sink.
EarlierJun 2, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Replace the household microwave with a commercial model. Send specification sheets for approval. Correct within 30 days.
The department's words
CHSC 114130 Replace the household microwave with a commercial model. Send specification sheets for approval. Correct within 30 days.
Install thermometer where missing in small kitchen prep top.
The department's words
CHSC 114157 Install thermometer where missing in small kitchen prep top.
EarlierMay 26, 2016Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee load dirty dishes into the dishwasher, then remove clean dishes without first removing gloves and washing hands as is required. corrected. Dishes were re-washed.
The department's words
CHSC 113953.3 Observed an employee load dirty dishes into the dishwasher, then remove clean dishes without first removing gloves and washing hands as is required. corrected. Dishes were re-washed.
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)
Hand sink to the right of the food prep sink dispenses water at a maximum of 90F. 100F is required. Repair - install tankless booster if needed. Send specification sheets for any new equipment. Correct within 7 days.
The department's words
CHSC 113953.c Hand sink to the right of the food prep sink dispenses water at a maximum of 90F. 100F is required. Repair - install tankless booster if needed. Send specification sheets for any new equipment. Correct within 7 days.
Large amounts of pooled water observed on the floor under shelving by the mop sink, and in the walk in. Always clean up spill, dirty mop water, etc. to avoid vermin attractant and other health and safety risks.
The department's words
CHSC 114197 Large amounts of pooled water observed on the floor under shelving by the mop sink, and in the walk in. Always clean up spill, dirty mop water, etc. to avoid vermin attractant and other health and safety risks.
Replace the household microwave with a commercial model. Send specification sheets for approval. Correct within 30 days.
The department's words
CHSC 114130 Replace the household microwave with a commercial model. Send specification sheets for approval. Correct within 30 days.
Install thermometer where missing in small kitchen prep top.
The department's words
CHSC 114157 Install thermometer where missing in small kitchen prep top.
EarlierAug 11, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 26, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 12, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
The plumbing for womens restroom handsink was broken and handwashing was difficult. Repair the handsink plumbing to wash hands properly.
The department's words
CHSC 113953 The plumbing for womens restroom handsink was broken and handwashing was difficult. Repair the handsink plumbing to wash hands properly.
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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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L10563.
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
- Only Minor Violation(s) Found
- 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.