At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jan 20, 2021
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 Burmatown's team
Is this your place?
Welcome, Burmatown. We'll walk through this together, one item at a time. To log the fixes, claim Burmatown first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim BurmatownWe'll help you get every item done. You don't have to do it alone.
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.
Log it
Your team logs the fix on their phones, with the time and who did it.
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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 7 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 20, 2021Routine inspectionGreen placard
This one: Green placard, inspected Jan 20, 2021.
No violations listed in the data.
EarlierApr 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierJan 18, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Provide sanitizer testing strips for chlorine. Ensure 500 ppm in the dishwasher and 100 ppm in sanitizer buckets and during manual sanitization.
The department's words
CHSC 114107 Provide sanitizer testing strips for chlorine. Ensure 500 ppm in the dishwasher and 100 ppm in sanitizer buckets and during manual sanitization.
There are several opening in the building that have rub marks that indicate past/current rodent travel. Close openings with 1/4 hardware cloth or sheet metal. Correct by 1.17.18.
The department's words
CHSC 114259 There are several opening in the building that have rub marks that indicate past/current rodent travel. Close openings with 1/4 hardware cloth or sheet metal. Correct by 1.17.18.
EarlierJan 9, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following potentially hazardous foods were measured at unsafe temperatures: -Sliced tomatoes 60F, out 4+ hours. 1 cup VCD - Cooked squash 60F out 4+ hours 1 cup CVCD Maintain potentially hazardous foods below 41F or above 135F *Only two hours of active prep is permitted.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: -Sliced tomatoes 60F, out 4+ hours. 1 cup VCD - Cooked squash 60F out 4+ hours 1 cup CVCD Maintain potentially hazardous foods below 41F or above 135F *Only two hours of active prep is permitted.
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)
There are numerous rat droppings in the room adjacent to the wine storage room, under the kitchen. To avoid closure you are directed to have the following completed: 1. Remove all rodent droppings. Use wet methods to avoid breathing particulates 2. Have a pest control professional conduct rodent proofing and trapping. -Ensure that all food contact surfaces are cleaned and sanitized. Correct by 1.17.18.
The department's words
CHSC 114259.1 There are numerous rat droppings in the room adjacent to the wine storage room, under the kitchen. To avoid closure you are directed to have the following completed: 1. Remove all rodent droppings. Use wet methods to avoid breathing particulates 2. Have a pest control professional conduct rodent proofing and trapping. -Ensure that all food contact surfaces are cleaned and sanitized. Correct by 1.17.18.
This facility is in need of a thorough cleaning. Pull back equipment from the walls and clean underneath. remove unused food and equipment. Organize to make better use of the limited space. Correct by 1.17.18.
The department's words
CHSC 114115.c This facility is in need of a thorough cleaning. Pull back equipment from the walls and clean underneath. remove unused food and equipment. Organize to make better use of the limited space. Correct by 1.17.18.
Provide sanitizer testing strips for chlorine. Ensure 500 ppm in the dishwasher and 100 ppm in sanitizer buckets and during manual sanitization.
The department's words
CHSC 114107 Provide sanitizer testing strips for chlorine. Ensure 500 ppm in the dishwasher and 100 ppm in sanitizer buckets and during manual sanitization.
Observed multiple dirty wiping cloths stored on countertops. Store in 100 ppm chlorine when not in use. Corrected.
The department's words
CHSC 114185.1 Observed multiple dirty wiping cloths stored on countertops. Store in 100 ppm chlorine when not in use. Corrected.
There are several opening in the building that have rub marks that indicate past/current rodent travel. Close openings with 1/4 hardware cloth or sheet metal. Correct by 1.17.18.
The department's words
CHSC 114259 There are several opening in the building that have rub marks that indicate past/current rodent travel. Close openings with 1/4 hardware cloth or sheet metal. Correct by 1.17.18.
EarlierJul 29, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
The kitchen hand sink was inaccessible with various equipment stored inside. Keep the hand sink available for use at all times. Corrected.
The department's words
CHSC 113953.1 The kitchen hand sink was inaccessible with various equipment stored inside. Keep the hand sink available for use at all times. Corrected.
Purchase sanitizing testing strips for chlorine. Ensure 100 ppm at three compartment sink and 50 ppm at the dishwasher.
The department's words
CHSC 114107 Purchase sanitizing testing strips for chlorine. Ensure 100 ppm at three compartment sink and 50 ppm at the dishwasher.
Replace the household soap dispenser in the kitchen for a commercial soap dispenser.
The department's words
CHSC 114175 Replace the household soap dispenser in the kitchen for a commercial soap dispenser.
Repair the leak at the compartment sink faucet. The faucet leaks with diverter valve use.
The department's words
CHSC 114190 Repair the leak at the compartment sink faucet. The faucet leaks with diverter valve use.
EarlierJul 6, 2016Routine inspectionGreen placard
6 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: - Barbecued pork 65F on stove top for two hours - Cooked potato 64F on counter for two hours - cooked squash 65F on counter for two hours - cooked radish 71F on counter for two hours bean sprouts (raw) 63F on counter for two hours All potentially hazardous foods were refrigerated. Maintain potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: - Barbecued pork 65F on stove top for two hours - Cooked potato 64F on counter for two hours - cooked squash 65F on counter for two hours - cooked radish 71F on counter for two hours bean sprouts (raw) 63F on counter for two hours All potentially hazardous foods were refrigerated. Maintain potentially hazardous foods below 41F or above 135F.
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)
Copies of employee's food handler cards are not maintained at the facility as is required. Obtain copies of food handlers cards within 7 days.
The department's words
CHSC 113948 Copies of employee's food handler cards are not maintained at the facility as is required. Obtain copies of food handlers cards within 7 days.
The kitchen hand sink was inaccessible with various equipment stored inside. Keep the hand sink available for use at all times. Corrected.
The department's words
CHSC 113953.1 The kitchen hand sink was inaccessible with various equipment stored inside. Keep the hand sink available for use at all times. Corrected.
Purchase sanitizing testing strips for chlorine. Ensure 100 ppm at three compartment sink and 50 ppm at the dishwasher.
The department's words
CHSC 114107 Purchase sanitizing testing strips for chlorine. Ensure 100 ppm at three compartment sink and 50 ppm at the dishwasher.
Replace the household soap dispenser in the kitchen for a commercial soap dispenser.
The department's words
CHSC 114175 Replace the household soap dispenser in the kitchen for a commercial soap dispenser.
Repair the leak at the compartment sink faucet. The faucet leaks with diverter valve use.
The department's words
CHSC 114190 Repair the leak at the compartment sink faucet. The faucet leaks with diverter valve use.
EarlierFeb 20, 2015Routine inspectionGreen placard
No violations listed in the data.
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 Burmatown, you can:
Let Burmatown know
Ask for the manager. Burmatown can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
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.
About this record
Search the county's inspection lookup for the name or license number L14329.
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.