At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 14, 2026
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We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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For Cafe Del Soul #2's team
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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 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 14, 2026.
No violations listed in the data.
EarlierDec 2, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the double-top prep fridge out of service with no food in it. Equipment must be kept in good repair. Repair or remove refrigeration unit.
The department's words
CHSC 114175 Observed the double-top prep fridge out of service with no food in it. Equipment must be kept in good repair. Repair or remove refrigeration unit.
EarlierAug 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher not dispensing 50 ppm chlorine. Quaternary ammonia in 3-compartment sink and wiping cloth buckets measured about 100 ppm. Ensure all food contact surfaces are kept clean and sanitized. Immediately repair dishwasher to provide 50 ppm chlorine. In meantime, utilize 3-compartment sink to wash, rinse, sanitize, air dry with 200 ppm quaternary ammonia. Instructed employee to add more quaternary ammonia to 3-comp sink sanitizing compartment and wiping cloth buckets and utilize test strips to check concentration. 200 ppm quat provided.
The department's words
CHSC 114099.7 Dishwasher not dispensing 50 ppm chlorine. Quaternary ammonia in 3-compartment sink and wiping cloth buckets measured about 100 ppm. Ensure all food contact surfaces are kept clean and sanitized. Immediately repair dishwasher to provide 50 ppm chlorine. In meantime, utilize 3-compartment sink to wash, rinse, sanitize, air dry with 200 ppm quaternary ammonia. Instructed employee to add more quaternary ammonia to 3-comp sink sanitizing compartment and wiping cloth buckets and utilize test strips to check concentration. 200 ppm quat provided.
EarlierSep 11, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierOct 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierAug 3, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 24, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed garbanzo beans in a deep plastic container at 56 F - beans were made and removed from heat this morning. Logs show the cooling process began at 8 am. Logs do not show whether beans cooled to 70 F within 2 hours. As beans did not cool to 41 within 6 hours, they were voluntarily discarded (improper cooling). Continue to use logs to record temps during cooling and ensure food cools from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Develop standard operating procedures and educate employees on how each food item should be cooled.
The department's words
CHSC 114002 Observed garbanzo beans in a deep plastic container at 56 F - beans were made and removed from heat this morning. Logs show the cooling process began at 8 am. Logs do not show whether beans cooled to 70 F within 2 hours. As beans did not cool to 41 within 6 hours, they were voluntarily discarded (improper cooling). Continue to use logs to record temps during cooling and ensure food cools from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Develop standard operating procedures and educate employees on how each food item should be cooled.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2019Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed black bean soup at 112F in hot holding unit. Item was placed there about 2 hours prior and it was reheating from cold. Rapidly reheat potentially hazardous food from 41F to 165F within 2 hours to hot hold at 135F. Soup was discarded.
The department's words
CHSC 114016 Observed black bean soup at 112F in hot holding unit. Item was placed there about 2 hours prior and it was reheating from cold. Rapidly reheat potentially hazardous food from 41F to 165F within 2 hours to hot hold at 135F. Soup was discarded.
Corrected during the inspection
No sanitizer observed in sanitizer bin of these compartment sink. Dishes were actively being cleaned. Sanitize in 200pm of quaternary ammonia. Corrected on site. It appears that a sanitizer tube was disconnected. During the 4.5.2019 inspection this was changed to a minor violation.
The department's words
CHSC 114099.6 No sanitizer observed in sanitizer bin of these compartment sink. Dishes were actively being cleaned. Sanitize in 200pm of quaternary ammonia. Corrected on site. It appears that a sanitizer tube was disconnected. During the 4.5.2019 inspection this was changed to a minor violation.
No hot water at food prep sink. Hot water was turned off. Ensure water temp can reach at least 120F at all sinks except handwashing sinks. Corrected on site.
The department's words
CHSC 114192 No hot water at food prep sink. Hot water was turned off. Ensure water temp can reach at least 120F at all sinks except handwashing sinks. Corrected on site.
Corrected during the inspection
EarlierApr 4, 2019Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed black bean soup at 112F in hot holding unit. Item was placed there about 2 hours prior and it was reheating from cold. Rapidly reheat potentially hazardous food from 41F to 165F within 2 hours to hot hold at 135F. Soup was discarded.
The department's words
CHSC 114016 Observed black bean soup at 112F in hot holding unit. Item was placed there about 2 hours prior and it was reheating from cold. Rapidly reheat potentially hazardous food from 41F to 165F within 2 hours to hot hold at 135F. Soup was 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
No sanitizer observed in sanitizer bin of these compartment sink. Dishes were actively being cleaned. Sanitize in 200pm of quaternary ammonia. Corrected on site. It appears that a sanitizer tube was disconnected.
The department's words
CHSC 114099.6 No sanitizer observed in sanitizer bin of these compartment sink. Dishes were actively being cleaned. Sanitize in 200pm of quaternary ammonia. Corrected on site. It appears that a sanitizer tube was disconnected.
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
No hot water at food prep sink. Hot water was turned off. Ensure water temp can reach at least 120F at all sinks except handwashing sinks. Corrected on site.
The department's words
CHSC 114192 No hot water at food prep sink. Hot water was turned off. Ensure water temp can reach at least 120F at all sinks except handwashing sinks. Corrected on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 26, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 4, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Beverage case temps at 45 F, reduce to 41 F or less.
The department's words
CHSC 113996 Beverage case temps at 45 F, reduce to 41 F or less.
Dishwasher, 3-com sink and wiping cloth buckets sanitizer concentration ~ 100 ppm. Increase to 200 ppm for Quat and check several times daily with test strips.
The department's words
CHSC 114099.6 Dishwasher, 3-com sink and wiping cloth buckets sanitizer concentration ~ 100 ppm. Increase to 200 ppm for Quat and check several times daily with test strips.
EarlierApr 13, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
All food measured 41 F or less in refrigeration. Chicken is now thawed in refrigeration or in the microwave as part of the cooling process.
The department's words
CHSC 113996 All food measured 41 F or less in refrigeration. Chicken is now thawed in refrigeration or in the microwave as part of the cooling process.
Corrected during the inspection
Cooling logs show that food was cooled in the required time.
The department's words
CHSC 114002 Cooling logs show that food was cooled in the required time.
Corrected during the inspection
Observed an in-use rice scoop in water measuring 80 F. Store on a clean dry surface, in refrigeration, or in water maintained at 135 F. Wash, rinse, and sanitize the scoop.
The department's words
CHSC 114115 Observed an in-use rice scoop in water measuring 80 F. Store on a clean dry surface, in refrigeration, or in water maintained at 135 F. Wash, rinse, and sanitize the scoop.
Move cups stored under the front dump sink. Do not store food or utensils under plumbing to prevent contamination.
The department's words
CHSC 114049 Move cups stored under the front dump sink. Do not store food or utensils under plumbing to prevent contamination.
Place display thermometers in the warmest part of every fridge. Some display thermometers were missing or I was unable to locate them.
The department's words
CHSC 114157 Place display thermometers in the warmest part of every fridge. Some display thermometers were missing or I was unable to locate them.
Show 2 more
Always store wiping cloths that are in-use in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Always store wiping cloths that are in-use in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
Use approved methods for thawing as discussed. Submit standard operating procedures for thawing to EHS by 4/19/17.
The department's words
CHSC 114020 Use approved methods for thawing as discussed. Submit standard operating procedures for thawing to EHS by 4/19/17.
EarlierApr 12, 2017Routine inspectionYellow placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken in deep, covered containers on the refrigerator, measured 55-61 F and was thawed in the sink around 9:30 am this morning. Thaw in refrigeration to prevent temperature abuse. If you thaw under running water, you must monitor food temperatures frequently to ensure the temperature does not exceed 41 F (using a probe thermometer). For today, chicken was moved to open shallow containers, but chicken was not in a single layer and measured 52 F at 12:15 pm. Discard chicken 4 hours from when it was thawed (1:30 pm), using time as a public health control. Bean soup measured 44 F and was on top of food in the cooling process in the fridge. Maintain food temperatures at or below 41 F or at or above 135 F.
The department's words
CHSC 113996 Chicken in deep, covered containers on the refrigerator, measured 55-61 F and was thawed in the sink around 9:30 am this morning. Thaw in refrigeration to prevent temperature abuse. If you thaw under running water, you must monitor food temperatures frequently to ensure the temperature does not exceed 41 F (using a probe thermometer). For today, chicken was moved to open shallow containers, but chicken was not in a single layer and measured 52 F at 12:15 pm. Discard chicken 4 hours from when it was thawed (1:30 pm), using time as a public health control. Bean soup measured 44 F and was on top of food in the cooling process in the fridge. Maintain food temperatures at or below 41 F or at or above 135 F.
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 multiple food items in the cooling process in deep, covered containers - soup measured 70.9 F, eggplant measured 64 F, hummus measured 70 F, green curry measured 72 F. These items were cooling from room temperature (not cooked). An ice wand was added to the soup. Other foods were uncovered. Food made at room temperature must cool to 41 F in 4 hours using approved methods (as discussed). Garbanzo beans in a deep plastic container on the counter, measured 185 F and were partially covered with a lid. Employees stated that these would cool at room temperature by stirring and would then be moved to the fridge. Employees were instructed to purchase ice (there is no ice machine) and set up ice baths and place shallow containers of beans in ice baths while stirring. There is not enough room in refrigeration to rapidly cool. Use approved methods to rapidly cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Submit standard operation procedures to EHS by 4/19/17 for cooling food. Describe all items to be cooled and methods used to cool. Use cooling logs provided. Soup measured 48 F at 2:45 and was voluntarily discarded - it did not reach 41 F in 4 hours.
The department's words
CHSC 114002 Observed multiple food items in the cooling process in deep, covered containers - soup measured 70.9 F, eggplant measured 64 F, hummus measured 70 F, green curry measured 72 F. These items were cooling from room temperature (not cooked). An ice wand was added to the soup. Other foods were uncovered. Food made at room temperature must cool to 41 F in 4 hours using approved methods (as discussed). Garbanzo beans in a deep plastic container on the counter, measured 185 F and were partially covered with a lid. Employees stated that these would cool at room temperature by stirring and would then be moved to the fridge. Employees were instructed to purchase ice (there is no ice machine) and set up ice baths and place shallow containers of beans in ice baths while stirring. There is not enough room in refrigeration to rapidly cool. Use approved methods to rapidly cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Submit standard operation procedures to EHS by 4/19/17 for cooling food. Describe all items to be cooled and methods used to cool. Use cooling logs provided. Soup measured 48 F at 2:45 and was voluntarily discarded - it did not reach 41 F in 4 hours.
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)
Observed an in-use rice scoop in water measuring 80 F. Store on a clean dry surface, in refrigeration, or in water maintained at 135 F. Wash, rinse, and sanitize the scoop.
The department's words
CHSC 114115 Observed an in-use rice scoop in water measuring 80 F. Store on a clean dry surface, in refrigeration, or in water maintained at 135 F. Wash, rinse, and sanitize the scoop.
Move cups stored under the front dump sink. Do not store food or utensils under plumbing to prevent contamination.
The department's words
CHSC 114049 Move cups stored under the front dump sink. Do not store food or utensils under plumbing to prevent contamination.
Place display thermometers in the warmest part of every fridge. Some display thermometers were missing or I was unable to locate them.
The department's words
CHSC 114157 Place display thermometers in the warmest part of every fridge. Some display thermometers were missing or I was unable to locate them.
Always store wiping cloths that are in-use in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Always store wiping cloths that are in-use in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
Use approved methods for thawing as discussed. Submit standard operating procedures for thawing to EHS by 4/19/17.
The department's words
CHSC 114020 Use approved methods for thawing as discussed. Submit standard operating procedures for thawing to EHS by 4/19/17.
EarlierJan 6, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Tofu in the prep refrigerator was overfilled in its container and stacked on top of another container. Tofu measured 54 F and was placed in this unit at 9 am. For today, use time as a public health control and discard at 1 pm. Food in other inserts measured 43-45 F. Only fill containers 3/4 full. If necessary, lower the temp to maintain food temps at 41 F or lower.
The department's words
CHSC 113996 Tofu in the prep refrigerator was overfilled in its container and stacked on top of another container. Tofu measured 54 F and was placed in this unit at 9 am. For today, use time as a public health control and discard at 1 pm. Food in other inserts measured 43-45 F. Only fill containers 3/4 full. If necessary, lower the temp to maintain food temps at 41 F or lower.
Sanitizer was <200 ppm quaternary ammonia in bucket for wiping cloths and in the 3-compartment sink. Use test strips to monitor sanitizer levels. Sanitizer was immediately replaced. An in-use scoop was observed in water of 99 F. Store in water maintained at 135 F or on a clean dry surface.
The department's words
CHSC 114097 Sanitizer was <200 ppm quaternary ammonia in bucket for wiping cloths and in the 3-compartment sink. Use test strips to monitor sanitizer levels. Sanitizer was immediately replaced. An in-use scoop was observed in water of 99 F. Store in water maintained at 135 F or on a clean dry surface.
Chicken in deep covered containers in the small prep fridge measured 49-54 F. It was partially thawed in the fridge overnight, then thawed under running lukewarm water at 9 am today. Thaw in refrigeration, under cold (41 F or <) running water, or as part of the cooking process. For today, reheat chicken to 165 F prior to serving.
The department's words
CHSC 114020 Chicken in deep covered containers in the small prep fridge measured 49-54 F. It was partially thawed in the fridge overnight, then thawed under running lukewarm water at 9 am today. Thaw in refrigeration, under cold (41 F or <) running water, or as part of the cooking process. For today, reheat chicken to 165 F prior to serving.
Food containers are stored under sink plumbing behind the front counter. Do not store food containers under waste lines.
The department's words
CHSC 114049 Food containers are stored under sink plumbing behind the front counter. Do not store food containers under waste lines.
EarlierJan 8, 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.
EarlierJan 7, 2015Routine inspectionGreen placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken defrosted at 8 am this morning measured 58.6-75 F. Chicken was voluntarily discarded. Thaw using approved methods (see handout). Use a probe thermometer to ensure cold food is held at 41 F or below to prevent foodborne illness. Prep table refrigerator in kitchen is running at 60 F. All potentially hazardous foods were voluntarily discarded. Food temperatures were 51-63 F. All other food was moved to a working unit. Use display thermometers to monitor temperatures in fridges. Check food temperatures with a probe thermometer when refrigerator temps are above 41 F.
The department's words
CHSC 113996 Chicken defrosted at 8 am this morning measured 58.6-75 F. Chicken was voluntarily discarded. Thaw using approved methods (see handout). Use a probe thermometer to ensure cold food is held at 41 F or below to prevent foodborne illness. Prep table refrigerator in kitchen is running at 60 F. All potentially hazardous foods were voluntarily discarded. Food temperatures were 51-63 F. All other food was moved to a working unit. Use display thermometers to monitor temperatures in fridges. Check food temperatures with a probe thermometer when refrigerator temps are above 41 F.
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
There is no sanitizer in wiping cloth buckets or in the sanitizing basin of the 3-compartment sink. It appears that there is something wrong with the sanitizer dispenser. Repair immediately and use 100 ppm bleach until the dispenser is repaired. Immerse utensils in sanitizer for 30 seconds or run through the dishwasher. Use test strips daily to monitor sanitizer levels.
The department's words
CHSC 114099.6 There is no sanitizer in wiping cloth buckets or in the sanitizing basin of the 3-compartment sink. It appears that there is something wrong with the sanitizer dispenser. Repair immediately and use 100 ppm bleach until the dispenser is repaired. Immerse utensils in sanitizer for 30 seconds or run through the dishwasher. Use test strips daily to monitor sanitizer levels.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Do not store food on cardboard - this is not smooth and cleanable. Under counter shelf in front is lined with cardboard.
The department's words
CHSC 114047 Do not store food on cardboard - this is not smooth and cleanable. Under counter shelf in front is lined with cardboard.
Repair the hole in the screen door to kitchen to prevent vermin entry.
The department's words
CHSC 114259 Repair the hole in the screen door to kitchen to prevent vermin entry.
Clean clutter, litter, etc. from area outside the back door.
The department's words
CHSC 114257.1 Clean clutter, litter, etc. from area outside the back door.
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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Complain directly to the health department
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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 L13434.
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.