At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Apr 14, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bungalow Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Handwash sink to the right of the kitchen door by the alley: 71 degrees F. Water pressure is low. Submit video showing correction by 4/16/26. Hand wash sink to the left of the other kitchen door - in compliance. Provide a minimum of 100 degrees F water. CHSC 113953.cHow to fixFix it
- Dishwasher didn't reach 160 degrees F and there is 0 ppm chlorine at the final rinse. Chlorine bottle hooked up by the machine. Provide a minimum of 50 ppm chlorine at the final rinse or 160 degrees F. Utilize bar three-compartment sink or downstairs dishwashers until this dishwasher has bee repaired. CHSC 114099.7How 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 Bungalow Kitchen's team
Is this your place?
Welcome, Bungalow Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Bungalow Kitchen first; we check that you run it.
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We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Handwash sink to the right of the kitchen door by the alley: 71 degrees F. Water pressure is low. Submit video showing correction by 4/16/26. Hand wash sink to the left of the other kitchen door - in compliance. Provide a minimum of 100 degrees F water.The county found: “Handwash sink to the right of the kitchen door by the alley: 71 degrees F. Water pressure is low. Submit video showing…”
Then the next one: Dishwasher didn't reach 160 degrees F and there is 0 ppm chlorine at the final rinse. Chlorine bottle hooked up by the machine. Provide a minimum of 50 ppm chlorine at the final rinse or 160 degrees F. Utilize bar three-compartment sink or downstairs dishwashers until this dishwasher has bee repaired.
Log it
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 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
LatestApr 14, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 14, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Handwash sink to the right of the kitchen door by the alley: 71 degrees F. Water pressure is low. Submit video showing correction by 4/16/26. Hand wash sink to the left of the other kitchen door - in compliance. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Handwash sink to the right of the kitchen door by the alley: 71 degrees F. Water pressure is low. Submit video showing correction by 4/16/26. Hand wash sink to the left of the other kitchen door - in compliance. Provide a minimum of 100 degrees F water.
Dishwasher didn't reach 160 degrees F and there is 0 ppm chlorine at the final rinse. Chlorine bottle hooked up by the machine. Provide a minimum of 50 ppm chlorine at the final rinse or 160 degrees F. Utilize bar three-compartment sink or downstairs dishwashers until this dishwasher has bee repaired.
The department's words
CHSC 114099.7 Dishwasher didn't reach 160 degrees F and there is 0 ppm chlorine at the final rinse. Chlorine bottle hooked up by the machine. Provide a minimum of 50 ppm chlorine at the final rinse or 160 degrees F. Utilize bar three-compartment sink or downstairs dishwashers until this dishwasher has bee repaired.
EarlierApr 14, 2026Routine inspectionGreen placard
The data does not list this inspection's violations.
EarlierApr 8, 2026Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Uni foam past a sauce not cooling at rapid enough rate. plastic container has lid mostly covering the sauce. Use approved cooling methods to cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. ~ 9 quarts voluntarily discarded down the drain.
The department's words
CHSC 114002 Uni foam past a sauce not cooling at rapid enough rate. plastic container has lid mostly covering the sauce. Use approved cooling methods to cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. ~ 9 quarts voluntarily discarded down the drain.
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
Water reached a maximum of 70 degrees F at kitchen hand wash sink adjacent to the janitorial sink. Provide a minimum of 100 degrees F water. Hand wash sink by the employee entrance: 91 degrees F and water pressure for hot water is low. Provide a minimum of 100 degrees F water at hand wash sinks. Downstairs restrooms: Men's restroom hand wash sinks: 89 degrees on right; left: 95 degrees F. Women's restroom hand wash sink: 93 degrees F. Provide a minimum of 100 degrees F at all hand wash sinks. Upstairs bar: All bar sinks reached 95 degrees F. Provide a minimum of 100 degrees F at all hand wash sinks. Upstairs customer restrooms: 90 degrees F and 95 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Water reached a maximum of 70 degrees F at kitchen hand wash sink adjacent to the janitorial sink. Provide a minimum of 100 degrees F water. Hand wash sink by the employee entrance: 91 degrees F and water pressure for hot water is low. Provide a minimum of 100 degrees F water at hand wash sinks. Downstairs restrooms: Men's restroom hand wash sinks: 89 degrees on right; left: 95 degrees F. Women's restroom hand wash sink: 93 degrees F. Provide a minimum of 100 degrees F at all hand wash sinks. Upstairs bar: All bar sinks reached 95 degrees F. Provide a minimum of 100 degrees F at all hand wash sinks. Upstairs customer restrooms: 90 degrees F and 95 degrees F. Provide a minimum of 100 degrees F water.
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
Water at two-compartment food prep sink reached 110 degrees F. Janitorial sink: 80 degrees F. Three-compartment sink: left faucet: 106 degrees F, right faucet: 108 degrees F. Prewash sprayer at one-compartment sink: 106 degrees F. Provide a minimum of 120 degrees F water at food prep sink, 3-compartment sink, and the janitorial sink.
The department's words
CHSC 114192 Water at two-compartment food prep sink reached 110 degrees F. Janitorial sink: 80 degrees F. Three-compartment sink: left faucet: 106 degrees F, right faucet: 108 degrees F. Prewash sprayer at one-compartment sink: 106 degrees F. Provide a minimum of 120 degrees F water at food prep sink, 3-compartment sink, and the janitorial sink.
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 meat blood on container of raw broccolini. Raw meat stacked adjacent to broccolini. Store raw meats in a manner that doesn't cause cross-contamination. Broccolini voluntarily discarded into the compost container. (~ 2lbs.)
The department's words
CHSC 113980 Observed meat blood on container of raw broccolini. Raw meat stacked adjacent to broccolini. Store raw meats in a manner that doesn't cause cross-contamination. Broccolini voluntarily discarded into the compost container. (~ 2lbs.)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 8, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked tomatoes stored above fill line in refrigerator opposite of range. Tomatoes recorded at 44°F. / Store food below fill line to cold hold at 41°F or below.
The department's words
CHSC 113996 Cooked tomatoes stored above fill line in refrigerator opposite of range. Tomatoes recorded at 44°F. / Store food below fill line to cold hold at 41°F or below.
EarlierJul 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 2 hotel pans with stew in walk-in refrigerator. Stew was prepared yesterday and recorded at 47°F at the center. / Discard improperly cooled foods. All food must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Discussed cooling methods with chef.
The department's words
CHSC 114002 Observed 2 hotel pans with stew in walk-in refrigerator. Stew was prepared yesterday and recorded at 47°F at the center. / Discard improperly cooled foods. All food must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Discussed cooling methods with chef.
EarlierNov 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate unavailable at this time. / Provide valid copy within 30 days or cost recovery fees apply.
The department's words
CHSC 113947.1 Certified food manager certificate unavailable at this time. / Provide valid copy within 30 days or cost recovery fees apply.
EarlierJan 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed mustard butter left on counter recorded at ~64°F. No TPHC label observed. / Properly label foods using TPHC with start time when taken out of temperature control and a 4 hour later discard time.
The department's words
CHSC 114000 Observed mustard butter left on counter recorded at ~64°F. No TPHC label observed. / Properly label foods using TPHC with start time when taken out of temperature control and a 4 hour later discard time.
EarlierJul 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee use personal cell phone then resumed food preparation without washing hands. / Employee directed to wash hands and discard food. Wash hands before resuming food preparation. Store personal items in employee storage.
The department's words
CHSC 113953.3 Observed employee use personal cell phone then resumed food preparation without washing hands. / Employee directed to wash hands and discard food. Wash hands before resuming food preparation. Store personal items in employee storage.
EarlierNov 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility has vacuum sealer and is practicing reduced oxygen packaging. Facility does not have an approved HACCP at time of inspection. Observed several packages of fish and Bolognese sauce that were packaged over 48 hours ago. / Facility must have an approved HACCP plan for reduced oxygen packaging. Facility may use reduced oxygen packaging without HACCP if all of the following standards are followed: Food is labeled with production time and date, food is held at 41°F or below and food is removed from packaging in the food facility within 48 hours after packaging. Written procedures detailing this must be submitted within 7 days. All existing food past the 48 hour time window must be discarded immediately.
The department's words
CHSC 114057 Facility has vacuum sealer and is practicing reduced oxygen packaging. Facility does not have an approved HACCP at time of inspection. Observed several packages of fish and Bolognese sauce that were packaged over 48 hours ago. / Facility must have an approved HACCP plan for reduced oxygen packaging. Facility may use reduced oxygen packaging without HACCP if all of the following standards are followed: Food is labeled with production time and date, food is held at 41°F or below and food is removed from packaging in the food facility within 48 hours after packaging. Written procedures detailing this must be submitted within 7 days. All existing food past the 48 hour time window must be discarded immediately.
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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We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L16404.
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.