At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jan 10, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Breakers Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Facility had food stored in vacuum sealed bags that were dated past 48 hours and facility does not have an approved HACCP plan. / Immediately discard all food that is in vacuum sealed bags that have been vacuum sealed over 48 hours. Food in vacuum sealed bags must be labeled with production date and time, kept at 41°F or below, and removed from its packaging within 48 hours from being vacuum sealed. CHSC 114057How 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 Breakers Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Facility had food stored in vacuum sealed bags that were dated past 48 hours and facility does not have an approved HACCP plan. / Immediately discard all food that is in vacuum sealed bags that have been vacuum sealed over 48 hours. Food in vacuum sealed bags must be labeled with production date and time, kept at 41°F or below, and removed from its packaging within 48 hours from being vacuum sealed.The county found: “Facility had food stored in vacuum sealed bags that were dated past 48 hours and facility does not have an approved…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 10, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 10, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Facility had food stored in vacuum sealed bags that were dated past 48 hours and facility does not have an approved HACCP plan. / Immediately discard all food that is in vacuum sealed bags that have been vacuum sealed over 48 hours. Food in vacuum sealed bags must be labeled with production date and time, kept at 41°F or below, and removed from its packaging within 48 hours from being vacuum sealed.
The department's words
CHSC 114057 Facility had food stored in vacuum sealed bags that were dated past 48 hours and facility does not have an approved HACCP plan. / Immediately discard all food that is in vacuum sealed bags that have been vacuum sealed over 48 hours. Food in vacuum sealed bags must be labeled with production date and time, kept at 41°F or below, and removed from its packaging within 48 hours from being vacuum sealed.
Corrected during the inspection
EarlierJan 9, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed queso, pork and beans on steam table recorded at 90°F, 126°F, and 90°F respectively. Staff stated food was heated in a pot then placed on steam table to heat the rest of the way. / Reheat food to 165°F to hot hold at 135°F or above.
The department's words
CHSC 114016 Observed queso, pork and beans on steam table recorded at 90°F, 126°F, and 90°F respectively. Staff stated food was heated in a pot then placed on steam table to heat the rest of the way. / Reheat food to 165°F to hot hold at 135°F or above.
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
Facility had food stored in vacuum sealed bags that were dated past 48 hours and facility does not have an approved HACCP plan. / Immediately discard all food that is in vacuum sealed bags that have been vacuum sealed over 48 hours. Food in vacuum sealed bags must be labeled with production date and time, kept at 41°F or below, and removed from its packaging within 48 hours from being vacuum sealed.
The department's words
CHSC 114057 Facility had food stored in vacuum sealed bags that were dated past 48 hours and facility does not have an approved HACCP plan. / Immediately discard all food that is in vacuum sealed bags that have been vacuum sealed over 48 hours. Food in vacuum sealed bags must be labeled with production date and time, kept at 41°F or below, and removed from its packaging within 48 hours from being vacuum sealed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 4, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit under soft serve machine recorded at 53°F and soft serve mix recorded at 53°F. / Discontinue use of unit until repaired to cold hold food at 41°F or below. Discard all food in said unit.
The department's words
CHSC 113996 Refrigeration unit under soft serve machine recorded at 53°F and soft serve mix recorded at 53°F. / Discontinue use of unit until repaired to cold hold food at 41°F or below. Discard all food in said unit.
Corrected during the inspection
EarlierAug 3, 2023Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit under soft serve machine recorded at 53°F and soft serve mix recorded at 53°F. / Discontinue use of unit until repaired to cold hold food at 41°F or below. Discard all food in said unit.
The department's words
CHSC 113996 Refrigeration unit under soft serve machine recorded at 53°F and soft serve mix recorded at 53°F. / Discontinue use of unit until repaired to cold hold food at 41°F or below. Discard all food in said unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 14, 2020Routine inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed ice machine baffle soiled with debris. Wash, rinse, and sanitize equipment.
The department's words
CHSC 114113 Observed ice machine baffle soiled with debris. Wash, rinse, and sanitize equipment.
EarlierOct 25, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierMay 3, 2017Follow-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.
EarlierMay 2, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed Hollandaise sauce at 90F stored at room temperature on top of microwave. PIC stated its been there for 3 hrs and is typically stored at room temp so it doesn't break and then put back into refrigeration. Hollandaise sauce is made in house with raw egg and is potentially hazardous food PHF. Keep PHF hot at 135F or cold at 41F or below. Room temperature storage of potentially hazardous food is not allowed. Hollandaise discarded.
The department's words
CHSC 113996 Observed Hollandaise sauce at 90F stored at room temperature on top of microwave. PIC stated its been there for 3 hrs and is typically stored at room temp so it doesn't break and then put back into refrigeration. Hollandaise sauce is made in house with raw egg and is potentially hazardous food PHF. Keep PHF hot at 135F or cold at 41F or below. Room temperature storage of potentially hazardous food is not allowed. Hollandaise 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 (7)
Observed cooked chicken at 73F and cooked beef at 79F both in full 12 inch deep containers on 3 compartment sink. PIC stated they were cooked 1 hr prior. Ensure proper cooling procedures are followed. Steam off meat on sheet pans in speed rack for 30 mins the place sheet pans of meat in walk-in cooler to cool to 41F or below before storing in deep containers or covering. Chicken and beef placed on sheet pans to finish cooing in walk-in. *Active monitoring of time and temperature of cooling process is required.
The department's words
CHSC 114002.1 Observed cooked chicken at 73F and cooked beef at 79F both in full 12 inch deep containers on 3 compartment sink. PIC stated they were cooked 1 hr prior. Ensure proper cooling procedures are followed. Steam off meat on sheet pans in speed rack for 30 mins the place sheet pans of meat in walk-in cooler to cool to 41F or below before storing in deep containers or covering. Chicken and beef placed on sheet pans to finish cooing in walk-in. *Active monitoring of time and temperature of cooling process is required.
Observed mold growth in ice machine. Clean and sanitize.
The department's words
CHSC 114113 Observed mold growth in ice machine. Clean and sanitize.
No hot water provided at women's restroom. Restore hot water immediately. Email inspector picture of thermometer showing 100F or above running water in women's bathroom.
The department's words
CHSC 114192 No hot water provided at women's restroom. Restore hot water immediately. Email inspector picture of thermometer showing 100F or above running water in women's bathroom.
Observed a few flies in kitchen. Keep doors closed. Screen pass through window to bar. Install insect lights. Have pest control service/spray. Discussed with PIC.
The department's words
CHSC 114259.1 Observed a few flies in kitchen. Keep doors closed. Screen pass through window to bar. Install insect lights. Have pest control service/spray. Discussed with PIC.
In use utensils stored in 70F water. Store in use utensils in ice water 41F or above, hot water on stove at 135F or higher, or on clean dry surface and change every 4 hrs. Discussed with PIC.
The department's words
CHSC 114119 In use utensils stored in 70F water. Store in use utensils in ice water 41F or above, hot water on stove at 135F or higher, or on clean dry surface and change every 4 hrs. Discussed with PIC.
Show 2 more
Panini grill in use not under hood. Panini must be used under the hood or apply for hood exemption.
The department's words
CHSC 114149 Panini grill in use not under hood. Panini must be used under the hood or apply for hood exemption.
Sanitizer bucket 200+ ppm chlorine. Provide chlorine sanitizer at 100 ppm or use quat sanitizer from dispenser. Change sanitizer every 2 hrs. Sanitizer bucket changed.
The department's words
CHSC 114185.1 Sanitizer bucket 200+ ppm chlorine. Provide chlorine sanitizer at 100 ppm or use quat sanitizer from dispenser. Change sanitizer every 2 hrs. Sanitizer bucket changed.
EarlierNov 9, 2016Follow-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.
EarlierOct 31, 2016Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed large bus tub of cooked beef at 89-96F in 16 in deep bus tub covered in walk-in cooler with plastic wrap. PIC stated beef was cooked and placed in walk in cooler to cool 3-4 hours prior. Observed 22 quart container of cooked beans at 47F cooked the day prior covered with condensation on lid in walk-in cooler. Ensure to actively monitor cooling and verify food is properly cooling using a probe thermometer. Beef and beans discarded.
The department's words
CHSC 114002 Observed large bus tub of cooked beef at 89-96F in 16 in deep bus tub covered in walk-in cooler with plastic wrap. PIC stated beef was cooked and placed in walk in cooler to cool 3-4 hours prior. Observed 22 quart container of cooked beans at 47F cooked the day prior covered with condensation on lid in walk-in cooler. Ensure to actively monitor cooling and verify food is properly cooling using a probe thermometer. Beef and beans discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 24, 2016Routine inspectionYellow placard
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee touch raw hamburger then touch food prep cutting board on prep cooler with out washing hands. To prevent cross contamination ensure to wash hands immediately after handling raw meat. Discussed with PIC, employee washed hands, sanitizer made, and prep surfaces wiped down.
The department's words
CHSC 113953.3 Observed employee touch raw hamburger then touch food prep cutting board on prep cooler with out washing hands. To prevent cross contamination ensure to wash hands immediately after handling raw meat. Discussed with PIC, employee washed hands, sanitizer made, and prep surfaces wiped down.
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
A. Observed cooked red potatoes in large container at 60F and fried potatoes in bowl at 66F stored at room temperature on shelf near fryer. Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. Room temperature storage is not allowed. PIC discarded both potatoes. B. Observed drop pan of cooked ground beef at 55-63F and drop pan of cooked onions at 56F both sitting on top of ice in well on top of prep table. If using ice to cold hold ensure to bury container in ice ensure ice is level with the food. PIC stated both had been in there for 5 hrs. Ensure to cold hold 41F or below. Onions and ground beef discarded.
The department's words
CHSC 113996 A. Observed cooked red potatoes in large container at 60F and fried potatoes in bowl at 66F stored at room temperature on shelf near fryer. Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. Room temperature storage is not allowed. PIC discarded both potatoes. B. Observed drop pan of cooked ground beef at 55-63F and drop pan of cooked onions at 56F both sitting on top of ice in well on top of prep table. If using ice to cold hold ensure to bury container in ice ensure ice is level with the food. PIC stated both had been in there for 5 hrs. Ensure to cold hold 41F or below. Onions and ground beef discarded.
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 5 gallon covered container of salsa verde cooked the day prior per PIC at 50F in walk-in cooler. PIC thinks prep employee did not cool properly. Ensure to cool using ice wand from 135 to 70F within 2 hours and from 70 to 41F or below with in the next 4 hours. Salsa discarded.
The department's words
CHSC 114002 Observed 5 gallon covered container of salsa verde cooked the day prior per PIC at 50F in walk-in cooler. PIC thinks prep employee did not cool properly. Ensure to cool using ice wand from 135 to 70F within 2 hours and from 70 to 41F or below with in the next 4 hours. Salsa 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 (8)
No soap provided at bar hand sink (only sanitizer) ensure all hand sinks are stocked with soap and paper towels. Provide soap.
The department's words
CHSC 113953.2 No soap provided at bar hand sink (only sanitizer) ensure all hand sinks are stocked with soap and paper towels. Provide soap.
Observed moldy cheese in walk-in cooler. Ensure to discard expired or moldy food. Cheese discarded.
The department's words
CHSC 113980 Observed moldy cheese in walk-in cooler. Ensure to discard expired or moldy food. Cheese discarded.
Observed dry crusted liquid egg in bottom of prep cooler. Ensure to clean and sanitize regularly. Do not use towel under container of eggs.
The department's words
CHSC 114117 Observed dry crusted liquid egg in bottom of prep cooler. Ensure to clean and sanitize regularly. Do not use towel under container of eggs.
Observed raw meats stored next to and over cooked foods in grill drawers. Raw shrimp next to (behind) ready to eat food in top of prep cooler (potential for dripping). Observed produce stored next to (same shelf/pan) in 3 door steel in back. Ensure all raw meats are stored below and away from ready to eat foods to prevent cross contamination. Discussed with PIC. Raw meats relocated.
The department's words
CHSC 113986 Observed raw meats stored next to and over cooked foods in grill drawers. Raw shrimp next to (behind) ready to eat food in top of prep cooler (potential for dripping). Observed produce stored next to (same shelf/pan) in 3 door steel in back. Ensure all raw meats are stored below and away from ready to eat foods to prevent cross contamination. Discussed with PIC. Raw meats relocated.
Observed old food debris on shelves under prep tables, microwave. Ensure to clean and sanitize regularly.
The department's words
CHSC 114115.c Observed old food debris on shelves under prep tables, microwave. Ensure to clean and sanitize regularly.
Show 3 more
Knife stored in cracks between equipment. Do not store knives in dirty cracks. Discussed with PIC.
The department's words
CHSC 114178 Knife stored in cracks between equipment. Do not store knives in dirty cracks. Discussed with PIC.
No thermometer available. Must provide a probe thermometer to check food temperatures. Recommend digital probe thermometer.
The department's words
CHSC 114159 No thermometer available. Must provide a probe thermometer to check food temperatures. Recommend digital probe thermometer.
No sanitizer set up. Dirty wiping cloths on prep surfaces through out kitchen/ prep area. Have sanitizer set up during all hours of operation. Store wiping cloths in sanitizer when not in use. Change sanitizer every 2 hours. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer set up. Dirty wiping cloths on prep surfaces through out kitchen/ prep area. Have sanitizer set up during all hours of operation. Store wiping cloths in sanitizer when not in use. Change sanitizer every 2 hours. Sanitizer made.
EarlierOct 7, 2015Follow-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.
EarlierOct 6, 2015Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
During inspection observed dead rodent in trap on shelf, rodent droppings on food prep surfaces. Discussed with owner facility will be required to close due to rodent control problem. Discussed with owner facility will be required to close until pest control company services facility, facility is completely deep cleaned and all food prep surfaces cleaned and sanitized. Recommend facility remove all unused equipment and items from facility and garbage area to prevent harborage of rodents. Upon arrival 2 back doors in prep area left open and door to patio left open. To prevent entrance ensure to keep all doors closed. Once facility has had professional pest control service and clean and sanitized facility call [name] at [phone].
The department's words
CHSC 114259.1 During inspection observed dead rodent in trap on shelf, rodent droppings on food prep surfaces. Discussed with owner facility will be required to close due to rodent control problem. Discussed with owner facility will be required to close until pest control company services facility, facility is completely deep cleaned and all food prep surfaces cleaned and sanitized. Recommend facility remove all unused equipment and items from facility and garbage area to prevent harborage of rodents. Upon arrival 2 back doors in prep area left open and door to patio left open. To prevent entrance ensure to keep all doors closed. Once facility has had professional pest control service and clean and sanitized facility call [name] at [phone].
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 16, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
a. Raw meat observed over produce in walk-in, please re-organize. b. Please cover condiments next to handwash sink or install a high splashguard. c. Box of potatoes on floor under handwash sink - keep foods 6 off floor.
The department's words
CHSC 113986 a. Raw meat observed over produce in walk-in, please re-organize. b. Please cover condiments next to handwash sink or install a high splashguard. c. Box of potatoes on floor under handwash sink - keep foods 6 off floor.
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 L10181.
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.