At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 25, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Cafe 4040?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Raw eggs stored above ready to eat (RTE) foods in 2-door refrigerator. Ensure all raw potentially hazardous foods (PHFs) are stored below RTE foods. Corrected on site: Raw eggs moved during inspection. CHSC 113986How 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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Follow the steps for each item, with the rule beside it.
Next: Raw eggs stored above ready to eat (RTE) foods in 2-door refrigerator. Ensure all raw potentially hazardous foods (PHFs) are stored below RTE foods. Corrected on site: Raw eggs moved during inspection.The county found: “Raw eggs stored above ready to eat (RTE) foods in 2-door refrigerator. Ensure all raw potentially hazardous foods…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestNov 25, 2025Routine inspectionGreen placard
This one: Green placard, inspected Nov 25, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Raw eggs stored above ready to eat (RTE) foods in 2-door refrigerator. Ensure all raw potentially hazardous foods (PHFs) are stored below RTE foods. Corrected on site: Raw eggs moved during inspection.
The department's words
CHSC 113986 Raw eggs stored above ready to eat (RTE) foods in 2-door refrigerator. Ensure all raw potentially hazardous foods (PHFs) are stored below RTE foods. Corrected on site: Raw eggs moved during inspection.
EarlierNov 20, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lower area in the prep fridge holding meats at 45 degrees. Potentially hazardous foods must be kept at 41 degrees F or below. Refrigerator dial turned down.
The department's words
CHSC 113996 Lower area in the prep fridge holding meats at 45 degrees. Potentially hazardous foods must be kept at 41 degrees F or below. Refrigerator dial turned down.
EarlierOct 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certification not available. Food manager certification must be displayed on site at all times. Print out and display within 30 days. Email a copy to inspector.
The department's words
CHSC 113947.1 Food manager certification not available. Food manager certification must be displayed on site at all times. Print out and display within 30 days. Email a copy to inspector.
EarlierNov 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed expired Food Handler Card for 1 employee. Obtain current food handler cards for all employees within 30 days and keep copies available on site for review.
The department's words
CHSC 113948 Observed expired Food Handler Card for 1 employee. Obtain current food handler cards for all employees within 30 days and keep copies available on site for review.
EarlierApr 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: - milk at 43.6F in espresso fridge - repair cooler to cold hold at 41F or below. PHFs moved to working cooler until repaired. - breaded chicken at 43.4F in sandwich prep top; falafel at 48.6F, turkey at 51.8F, cheese at 47F in sandwich prep bottom - employee turned temperature down at time of inspection and states this morning the temperature was 40F. Ensure potentially hazardous foods are cold held at 41F or below. Repair sandwich and espresso coolers to cold hold <41F. Keep a refrigeration log to check cooler temperatures 3x a day.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - milk at 43.6F in espresso fridge - repair cooler to cold hold at 41F or below. PHFs moved to working cooler until repaired. - breaded chicken at 43.4F in sandwich prep top; falafel at 48.6F, turkey at 51.8F, cheese at 47F in sandwich prep bottom - employee turned temperature down at time of inspection and states this morning the temperature was 40F. Ensure potentially hazardous foods are cold held at 41F or below. Repair sandwich and espresso coolers to cold hold <41F. Keep a refrigeration log to check cooler temperatures 3x a day.
EarlierSep 10, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide lid for employee drink in facility.
The department's words
CHSC 113977 Provide lid for employee drink in facility.
EarlierFeb 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No certified food manager certification on site. Operator plans to renew over holidays. Renew CFM certification in 30 days and email to me. Repeat violation.
The department's words
CHSC 113947.1 No certified food manager certification on site. Operator plans to renew over holidays. Renew CFM certification in 30 days and email to me. Repeat violation.
EarlierJun 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No certified food manager certificate available on site (only expired one available). Due to COVID-19, employee has postponed taking exam. Obtain current CFM certificate as soon as possible & email me a copy. Repeat violation.
The department's words
CHSC 113947.1 No certified food manager certificate available on site (only expired one available). Due to COVID-19, employee has postponed taking exam. Obtain current CFM certificate as soon as possible & email me a copy. Repeat violation.
EarlierNov 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: Cooked potatoes at 78F on the counter made approximately 1 hour ago. Food in top inserts of the prep cooler at 44F-46F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: Cooked potatoes at 78F on the counter made approximately 1 hour ago. Food in top inserts of the prep cooler at 44F-46F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierMar 9, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Sandwich prep refrigerator: in inserts: sliced tomatoes 48F, sliced turkey 49Fin base: sautéed peppers & onions 44F. True 2-door: cooked squash 44F. Food must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Sandwich prep refrigerator: in inserts: sliced tomatoes 48F, sliced turkey 49Fin base: sautéed peppers & onions 44F. True 2-door: cooked squash 44F. Food must be 41F or below. Repair/adjust immediately.
Provide a display thermometer in Haagen-Dazs freezer.
The department's words
CHSC 114157 Provide a display thermometer in Haagen-Dazs freezer.
Provide 1 1/2 inch air gap between end of pipe coming from prep sink and top rim of floor sink to the right of dishwasher.
The department's words
CHSC 114193.1 Provide 1 1/2 inch air gap between end of pipe coming from prep sink and top rim of floor sink to the right of dishwasher.
Get Elsy Quintonia and Adriana Garcia certified as a Certified Food Handler .
The department's words
CHSC 113948 Get Elsy Quintonia and Adriana Garcia certified as a Certified Food Handler .
EarlierFeb 10, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Get one employee certified as a Certified Food Manager within 60 days.
The department's words
CHSC 113947.1 Get one employee certified as a Certified Food Manager within 60 days.
Get a copy of Evelyn's Certified Food Handler certificate.
The department's words
CHSC 113948 Get a copy of Evelyn's Certified Food Handler certificate.
Refrigerator for sandwich making is running 45F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator for sandwich making is running 45F. Must be 41F or below. Repair/adjust immediately.
Keep wiping cloths in a solution of 100 ppm chlorine or 200 ppm quaternary ammonium between each use.
The department's words
CHSC 114185.1 Keep wiping cloths in a solution of 100 ppm chlorine or 200 ppm quaternary ammonium between each use.
EarlierOct 5, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Keep Certified Food Handler certificates on site in one folder or notebook.
The department's words
CHSC 113948 Keep Certified Food Handler certificates on site in one folder or notebook.
Clean floor under equipment.
The department's words
CHSC 114268 Clean floor under equipment.
EarlierJan 4, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Fax copy of Certified Food Manager certificate to EHS. Put Café 4040 on fax.
The department's words
CHSC 113947.1 Fax copy of Certified Food Manager certificate to EHS. Put Café 4040 on fax.
Fax copy of Eveline's Certified Food Handler certificate to EHS. Put Café 4040 on fax.
The department's words
CHSC 113948 Fax copy of Eveline's Certified Food Handler certificate to EHS. Put Café 4040 on fax.
Refrigerator for sandwich making is running 48 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator for sandwich making is running 48 F. Must be 41 F or below. Repair/adjust immediately.
Keep handwash sink accessible at all times. Do not store mop and broom here.
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times. Do not store mop and broom here.
EarlierSep 4, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Café 4040 on fax.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Café 4040 on fax.
Get a copy of new employee's Certified Food Handler certificate to keep in file on site.
The department's words
CHSC 113948 Get a copy of new employee's Certified Food Handler certificate to keep in file on site.
EarlierJan 28, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sandwich refrigerator is running 43 F. Refrigerator under espresso machine is running 43 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Sandwich refrigerator is running 43 F. Refrigerator under espresso machine is running 43 F. Must be 41 F or below. Repair/adjust immediately.
EarlierSep 19, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Get new employee certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get new employee certified as a Certified Food Handler within 30 days.
Do not use dishwasher to sanitize dishes and utensils as thermometer is broken. Test strip shows that final rinse does not reach 160 F at the plate. Sanitize manually in a solution of 100 ppm Chlorine. (COS)
The department's words
CHSC 114099.6 Do not use dishwasher to sanitize dishes and utensils as thermometer is broken. Test strip shows that final rinse does not reach 160 F at the plate. Sanitize manually in a solution of 100 ppm Chlorine. (COS)
EarlierFeb 3, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Get test strips for hot water sanitizing dishwasher and test daily.
The department's words
CHSC 114107 Get test strips for hot water sanitizing dishwasher and test daily.
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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About this record
Search the county's inspection lookup for the name or license number L10402.
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.