At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Apr 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Burger King #3505's team
Is this your place?
Welcome, Burger King #3505. We'll walk through this together, one item at a time. To log the fixes, claim Burger King #3505 first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Log it
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 24, 2026.
No violations listed in the data.
EarlierOct 8, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed black debris on soda dispensers in the dining area. Food contact surfaces must be clean and sanitized. Clean and sanitize the nozzles.
The department's words
CHSC 114099.7 Observed black debris on soda dispensers in the dining area. Food contact surfaces must be clean and sanitized. Clean and sanitize the nozzles.
EarlierOct 15, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 15, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 22, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 16, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 27, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 14, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 4, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chocolate pie measured at 44.2F in under counter fridge (ambient ~42F) next to cash registers. Maintain potentially hazardous foods at 41F or below. Repair fridge to cold hold at 41F or below. PHFs moved to working unit until repaired at time of inspection.
The department's words
CHSC 113996 Chocolate pie measured at 44.2F in under counter fridge (ambient ~42F) next to cash registers. Maintain potentially hazardous foods at 41F or below. Repair fridge to cold hold at 41F or below. PHFs moved to working unit until repaired at time of inspection.
EarlierJan 28, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114047
The department's words
Code CHSC 114047
EarlierJul 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Replace inoperable lighting above fryers.
The department's words
CHSC 114252 Replace inoperable lighting above fryers.
EarlierDec 18, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114149.1
The department's words
Code CHSC 114149.1
EarlierJun 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation corrected during inspection. Chicken nuggets at 110F discarded and temperature adjusted.
The department's words
CHSC 113996 Major violation corrected during inspection. Chicken nuggets at 110F discarded and temperature adjusted.
EarlierJun 22, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Most of the workers Certified Food Handler certificates have expired. Get them renewed and get any new employees certified within 2 weeks.
The department's words
CHSC 113948 Most of the workers Certified Food Handler certificates have expired. Get them renewed and get any new employees certified within 2 weeks.
Repair broken cold water faucet at middle section of 3-compartment sink.
The department's words
CHSC 114190 Repair broken cold water faucet at middle section of 3-compartment sink.
Repair or replace faucet at men's bathroom handwash sink.
The department's words
CHSC 114190 Repair or replace faucet at men's bathroom handwash sink.
Clean ground in dumpster area. Do not allow standing water in this area.
The department's words
CHSC 114245.4 Clean ground in dumpster area. Do not allow standing water in this area.
EarlierAug 2, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Several food handlers on staff have expired food handlers card. Have all food handlers obtain valid food handlers cards and retain a copy on site.
The department's words
CHSC 113948 Several food handlers on staff have expired food handlers card. Have all food handlers obtain valid food handlers cards and retain a copy on site.
Hash browns at make table measured 80F. There was no time tag in place to track what time the hash browns were cooked or removed from temperature control. If potentially hazardous foods are to be held at room temperatures, use a time tag to show the required discard time (4 hours after when removed from temperature control).
The department's words
CHSC 114000 Hash browns at make table measured 80F. There was no time tag in place to track what time the hash browns were cooked or removed from temperature control. If potentially hazardous foods are to be held at room temperatures, use a time tag to show the required discard time (4 hours after when removed from temperature control).
Iced coffee with cream measured 48F in the walk in. Coffee was made two hours prior and was stored in a large plastic pitcher. Ensure that foods can be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Advise using ice to cool coffee to 41F prior to adding the cream. Ice was added.
The department's words
CHSC 114002.1 Iced coffee with cream measured 48F in the walk in. Coffee was made two hours prior and was stored in a large plastic pitcher. Ensure that foods can be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Advise using ice to cool coffee to 41F prior to adding the cream. Ice was added.
There are several puddles of water outside the rear door and in the garbage enclosure. Do not clean any equipment outside. If cleaning the concrete, all the waste water must be recovered and discarded down the mop sink.
The department's words
CHSC 114197 There are several puddles of water outside the rear door and in the garbage enclosure. Do not clean any equipment outside. If cleaning the concrete, all the waste water must be recovered and discarded down the mop sink.
Tongs used for raw frozen hamburger are stored directly in the food. Store tongs in the sanitary container provided.
The department's words
CHSC 114081 Tongs used for raw frozen hamburger are stored directly in the food. Store tongs in the sanitary container provided.
Show 2 more
The men's restroom toilet constantly flushes. Repair.
The department's words
CHSC 114276 The men's restroom toilet constantly flushes. Repair.
The rear door is cracked open. Maintain the doors shut to keep vermin out.
The department's words
CHSC 114259 The rear door is cracked open. Maintain the doors shut to keep vermin out.
EarlierAug 30, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed the three compartment sink was being set up. The water dispensing into the wash compartment measured 93F. Food contact equipment must be washed in soapy water that measures no less than 100F. Advise setting up wash portion last, when washing will actually take place.
The department's words
CHSC 114099.2 Observed the three compartment sink was being set up. The water dispensing into the wash compartment measured 93F. Food contact equipment must be washed in soapy water that measures no less than 100F. Advise setting up wash portion last, when washing will actually take place.
There are areas in the kitchen floor that are missing adequate grout - mainly at the three compartment sink and middle/rear fryer area. Re-grout these areas to facilitate cleaning.
The department's words
CHSC 114268 There are areas in the kitchen floor that are missing adequate grout - mainly at the three compartment sink and middle/rear fryer area. Re-grout these areas to facilitate cleaning.
The health permit is not posted in public view as is required.
The department's words
CHSC 114381 The health permit is not posted in public view as is required.
EarlierAug 25, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Sliced tomatoes held at room temperature lacked the required labeling to indicate what time the product was removed from temperature control. Always maintain proper labels with the items not held under temperature control. Tomatoes were discarded.
The department's words
CHSC 114000 Sliced tomatoes held at room temperature lacked the required labeling to indicate what time the product was removed from temperature control. Always maintain proper labels with the items not held under temperature control. Tomatoes were discarded.
Raw hamburgers were sent through the flame broiler and were cooked to a final temperature of 144F. 155F is the required cooking temperature for ground beef. The broiler was adjusted and burgers were measured at 167F. *Hamburgers were not currently on the menu due to the time of day.
The department's words
CHSC 114004 Raw hamburgers were sent through the flame broiler and were cooked to a final temperature of 144F. 155F is the required cooking temperature for ground beef. The broiler was adjusted and burgers were measured at 167F. *Hamburgers were not currently on the menu due to the time of day.
Chili in hot holding case measured 87F. Foods must be reheated to 165F prior to hot holding. The hot holding temperature must exceed 135F. The chili had just been placed in the case by the employee and was reheated to 165F.
The department's words
CHSC 114016 Chili in hot holding case measured 87F. Foods must be reheated to 165F prior to hot holding. The hot holding temperature must exceed 135F. The chili had just been placed in the case by the employee and was reheated to 165F.
Observed the three compartment sink was being set up. The water dispensing into the wash compartment measured 93F. Food contact equipment must be washed in soapy water that measures no less than 100F. Advise setting up wash portion last, when washing will actually take place.
The department's words
CHSC 114099.2 Observed the three compartment sink was being set up. The water dispensing into the wash compartment measured 93F. Food contact equipment must be washed in soapy water that measures no less than 100F. Advise setting up wash portion last, when washing will actually take place.
a. Filters above the flame broiler are dented and dirty with grease. Due to dents and the resulting air gaps in the hood, filters must be replaced. b. Filters above the rear fryers are dripping with oil. Clean more frequently and wipe up the oil today.
The department's words
CHSC 114149.2 a. Filters above the flame broiler are dented and dirty with grease. Due to dents and the resulting air gaps in the hood, filters must be replaced. b. Filters above the rear fryers are dripping with oil. Clean more frequently and wipe up the oil today.
Show 4 more
There are areas in the kitchen floor that are missing adequate grout - mainly at the three compartment sink and middle/rear fryer area. Re-grout these areas to facilitate cleaning.
The department's words
CHSC 114268 There are areas in the kitchen floor that are missing adequate grout - mainly at the three compartment sink and middle/rear fryer area. Re-grout these areas to facilitate cleaning.
The green pass placard was posted in the office. the placard must remain in public view, where the inspector places it originally. Corrected.
The department's words
CHSC 113725.1 The green pass placard was posted in the office. the placard must remain in public view, where the inspector places it originally. Corrected.
The men's restroom lacks the required hand washing signage. Corrected.
The department's words
CHSC 113953.5 The men's restroom lacks the required hand washing signage. Corrected.
The health permit is not posted in public view as is required.
The department's words
CHSC 114381 The health permit is not posted in public view as is required.
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
As a customer of Burger King #3505, you can:
Let Burger King #3505 know
Ask for the manager. Burger King #3505 can only fix what it knows about.
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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 L15165.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.