At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 20, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Cafe Verde?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114016 CHSC 114016How 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 Cafe Verde's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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 20, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 20, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114016
The department's words
Code CHSC 114016
EarlierDec 4, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
OBserved mold growth inside ice machine on side walls and ice tray. All food contact surfaces shall be maintained cleaned and sanitized. Clean ice machine and maintain to prevent accumulation of mold.
The department's words
CHSC 114099.7 OBserved mold growth inside ice machine on side walls and ice tray. All food contact surfaces shall be maintained cleaned and sanitized. Clean ice machine and maintain to prevent accumulation of mold.
EarlierJan 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a pan stored on another pan containing raw chicken loosely wrapped in plastic. Store foods separately and covered completely. Pan was moved and chicken was covered.
The department's words
CHSC 113984 Observed a pan stored on another pan containing raw chicken loosely wrapped in plastic. Store foods separately and covered completely. Pan was moved and chicken was covered.
EarlierDec 21, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sandwich prep refrigerator: goat cheese: 48 degrees F. Glass dessert case: cheesecake: 45 degrees F, Boston chocolate cake: 44 degrees F. Adjust both refrigerators to colder settings.
The department's words
CHSC 113996 Sandwich prep refrigerator: goat cheese: 48 degrees F. Glass dessert case: cheesecake: 45 degrees F, Boston chocolate cake: 44 degrees F. Adjust both refrigerators to colder settings.
EarlierDec 20, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sandwich prep refrigerator: Sliced tomatoes prepped at ~12:00 p.m.. measured 44 -45 degrees F, goat cheese: 44 degrees F. Glass dessert case: potentially hazardous foods observed at 52-53 degrees F.
The department's words
CHSC 113996 Sandwich prep refrigerator: Sliced tomatoes prepped at ~12:00 p.m.. measured 44 -45 degrees F, goat cheese: 44 degrees F. Glass dessert case: potentially hazardous foods observed at 52-53 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 20, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pastry display case refrigerator: both thermometers 54 degrees F. Potentially hazardous foods on top shelf of pastry display case refrigerator measured 60 degrees F. These pastries are for display only. Label For display only. Adjust refrigerator colder. Adjusted to colder setting during inspection.
The department's words
CHSC 113996 Pastry display case refrigerator: both thermometers 54 degrees F. Potentially hazardous foods on top shelf of pastry display case refrigerator measured 60 degrees F. These pastries are for display only. Label For display only. Adjust refrigerator colder. Adjusted to colder setting during inspection.
EarlierJan 29, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken at 137F-144F that finished cooking approximately 30 before beginning of inspection. Chicken found cooling in prep sink drain board with aluminum foil on top. Do not cover foods while it is going through the cooling process. Cooked eggs observed in sandwich prep refrigerator in covered container at 52F.
The department's words
CHSC 114002.1 Observed cooked chicken at 137F-144F that finished cooking approximately 30 before beginning of inspection. Chicken found cooling in prep sink drain board with aluminum foil on top. Do not cover foods while it is going through the cooling process. Cooked eggs observed in sandwich prep refrigerator in covered container at 52F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 15, 2017Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierNov 29, 2017Follow-up inspectionGreen placard
10 violations listed, 10 marked critical.
Critical (10)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee's personal drink was observed without a lid on the pizza prep top. Cover all personal drinks. Use a to go cup or a travel mug.
The department's words
CHSC 113977 Employee's personal drink was observed without a lid on the pizza prep top. Cover all personal drinks. Use a to go cup or a travel mug.
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 a plastic container full of cooked bell peppers store 8 deep with the lid on. The food handler stated that he didn't know exactly when it was prepared and he would wait until it was cold before putting it in the refrigerator. The bell peppers measured 140F Cool foods fast from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Spread food out no more than 2 inches thick and cool in the refrigerator. Cover food with lids only after 41F is verified. Use an ice bath and stir foods frequently until 41F is verified with a thermometer, then store in the refrigerator. Train all employees.
The department's words
CHSC 114002.1 Observed a plastic container full of cooked bell peppers store 8 deep with the lid on. The food handler stated that he didn't know exactly when it was prepared and he would wait until it was cold before putting it in the refrigerator. The bell peppers measured 140F Cool foods fast from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Spread food out no more than 2 inches thick and cool in the refrigerator. Cover food with lids only after 41F is verified. Use an ice bath and stir foods frequently until 41F is verified with a thermometer, then store in the refrigerator. Train all employees.
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
Both the rear and the bar dishwasher did not impart 50 ppm chlorine on equipment on the final rinse. Once primed, the units functioned well. Use testing strips daily to ensure 50 ppm.
The department's words
CHSC 114099.7 Both the rear and the bar dishwasher did not impart 50 ppm chlorine on equipment on the final rinse. Once primed, the units functioned well. Use testing strips daily to ensure 50 ppm.
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 a dead rat in the garbage enclosure. Eliminate the attractant - obtain a new dumpster with a lid.
The department's words
CHSC 114259.1 Observed a dead rat in the garbage enclosure. Eliminate the attractant - obtain a new dumpster with a lid.
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
Black mildew observed in the ice machine. Have the ice machine serviced regularly.
The department's words
CHSC 114115.c Black mildew observed in the ice machine. Have the ice machine serviced regularly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 5 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Obtain chlorine testing strips.
The department's words
CHSC 114107 Obtain chlorine testing strips.
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
Remove the household kombucha refrigerator. If purchasing new equipment, submit specification sheets for approval.
The department's words
CHSC 114130.1 Remove the household kombucha refrigerator. If purchasing new equipment, submit specification sheets for approval.
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
Facility lacked a working thermometer. Corrected.
The department's words
CHSC 114159 Facility lacked a working thermometer. Corrected.
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
Wiping cloths observed stored at the espresso machine without sanitizer. Store reusable/multiuse cloths in 100 ppm chlorine. Corrected.
The department's words
CHSC 114185.1 Wiping cloths observed stored at the espresso machine without sanitizer. Store reusable/multiuse cloths in 100 ppm chlorine. Corrected.
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
Rear door was observed left open. Install a self closing screen door or maintain the door shut.
The department's words
CHSC 114259 Rear door was observed left open. Install a self closing screen door or maintain the door shut.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 27, 2017Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Employee's personal drink was observed without a lid on the pizza prep top. Cover all personal drinks. Use a to go cup or a travel mug.
The department's words
CHSC 113977 Employee's personal drink was observed without a lid on the pizza prep top. Cover all personal drinks. Use a to go cup or a travel mug.
Soup stored 8 inches deep in plastic containers observed stored on the counter top at 138F. A food handler stated he was going to put the large tubs in the refrigerator. Cools food fast from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Use ice baths, ice wands, or separate food no more than 2 inches deep and place in the refrigerator. Onsite training was conducted. Ice bath created.
The department's words
CHSC 114002.1 Soup stored 8 inches deep in plastic containers observed stored on the counter top at 138F. A food handler stated he was going to put the large tubs in the refrigerator. Cools food fast from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Use ice baths, ice wands, or separate food no more than 2 inches deep and place in the refrigerator. Onsite training was conducted. Ice bath created.
Both the rear and the bar dishwasher did not impart 50 ppm chlorine on equipment on the final rinse. Once primed, the units functioned well. Use testing strips daily to ensure 50 ppm.
The department's words
CHSC 114099.7 Both the rear and the bar dishwasher did not impart 50 ppm chlorine on equipment on the final rinse. Once primed, the units functioned well. Use testing strips daily to ensure 50 ppm.
Observed a dead rat in the garbage enclosure. Eliminate the attractant - obtain a new dumpster with a lid.
The department's words
CHSC 114259.1 Observed a dead rat in the garbage enclosure. Eliminate the attractant - obtain a new dumpster with a lid.
Black mildew observed in the ice machine. Have the ice machine serviced regularly.
The department's words
CHSC 114115.c Black mildew observed in the ice machine. Have the ice machine serviced regularly.
Show 5 more
Obtain chlorine testing strips.
The department's words
CHSC 114107 Obtain chlorine testing strips.
Remove the household kombucha refrigerator. If purchasing new equipment, submit specification sheets for approval.
The department's words
CHSC 114130.1 Remove the household kombucha refrigerator. If purchasing new equipment, submit specification sheets for approval.
Facility lacked a working thermometer. Corrected.
The department's words
CHSC 114159 Facility lacked a working thermometer. Corrected.
Wiping cloths observed stored at the espresso machine without sanitizer. Store reusable/multiuse cloths in 100 ppm chlorine. Corrected.
The department's words
CHSC 114185.1 Wiping cloths observed stored at the espresso machine without sanitizer. Store reusable/multiuse cloths in 100 ppm chlorine. Corrected.
Rear door was observed left open. Install a self closing screen door or maintain the door shut.
The department's words
CHSC 114259 Rear door was observed left open. Install a self closing screen door or maintain the door shut.
EarlierJan 9, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 114020
The department's words
Code CHSC 114020
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114268
The department's words
Code CHSC 114268
Show 1 more
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierMar 18, 2016Follow-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.
EarlierMar 17, 2016Routine inspectionYellow placard
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dish washer handling dirty dishes, the put away clean dishes without first washing hands. always wash hands after changing to tasks that involve touching clean food contact surfaces and food.
The department's words
CHSC 113953.3 Observed dish washer handling dirty dishes, the put away clean dishes without first washing hands. always wash hands after changing to tasks that involve touching clean food contact surfaces and food.
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
Measured the following foods at unsafe temperatures: Caesar salad dressing 70F at prep top counter. Out 2.5 hours. Placed in ice bath. Keep dressings in container in prep top. Half and half at 71F at customer self service coffee bar. Discarded. Change out thermos more frequently. Sliced cheese at 51F in prep top, stacked above container level. Refrigerated. Keep foods inside containers. Do not stack over the top. Potentially hazardous foods must be maintained below 41F or above 135F.
The department's words
CHSC 113996 Measured the following foods at unsafe temperatures: Caesar salad dressing 70F at prep top counter. Out 2.5 hours. Placed in ice bath. Keep dressings in container in prep top. Half and half at 71F at customer self service coffee bar. Discarded. Change out thermos more frequently. Sliced cheese at 51F in prep top, stacked above container level. Refrigerated. Keep foods inside containers. Do not stack over the top. Potentially hazardous foods must be maintained 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken in a plastic container with plastic wrap on top. chicken measured 100F. Food handler stated that chicken was cooked 1.5 hours prior. Foods must be cooled rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Place foods in shallow containers no more than 2 deep and place in refrigeration.
The department's words
CHSC 114002 Observed chicken in a plastic container with plastic wrap on top. chicken measured 100F. Food handler stated that chicken was cooked 1.5 hours prior. Foods must be cooled rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Place foods in shallow containers no more than 2 deep and place in refrigeration.
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)
Observed raw sausage and raw ground beef stored above ready to eat foods in pizza prep top and in kitchen reach in. Store raw meats below all other foods to avoid contamination.
The department's words
CHSC 113986 Observed raw sausage and raw ground beef stored above ready to eat foods in pizza prep top and in kitchen reach in. Store raw meats below all other foods to avoid contamination.
Rear door is left open and rear widow is open without the required screening. Provided screens on all openings. *There is a large sliding glass door in the front of the facility that lacks screening.
The department's words
CHSC 114259 Rear door is left open and rear widow is open without the required screening. Provided screens on all openings. *There is a large sliding glass door in the front of the facility that lacks screening.
The health permit is not posted in public view as is required. Post within 72 hours.
The department's words
CHSC 114381 The health permit is not posted in public view as is required. Post within 72 hours.
EarlierMar 26, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Two of the kitchen refrigerators were missing thermometers to monitor cold holding of salad and sandwich ingredients in the cold-top refrigerators. The temperatures of several of these food items were above 41 degrees (F). Provide a thermometer for each of these refrigerators and track temperatures in each unit.
The department's words
CHSC 113996 Two of the kitchen refrigerators were missing thermometers to monitor cold holding of salad and sandwich ingredients in the cold-top refrigerators. The temperatures of several of these food items were above 41 degrees (F). Provide a thermometer for each of these refrigerators and track temperatures in each unit.
Observed dirty residues accumulating on floor underneath equipment at floor-wall junctures. Initiate a cleaning program that improves the cleanliness of floor.
The department's words
CHSC 114268 Observed dirty residues accumulating on floor underneath equipment at floor-wall junctures. Initiate a cleaning program that improves the cleanliness of floor.
Observed the kitchen refrigerator was missing a monitoring thermometer inside the main compartment. Provide an approved NSF style thermometer to track the holding temperatures. Inside the kitchen unit. Forty-one (41) degrees or below is required for refrigerators storing potentially hazardous foods
The department's words
CHSC 114157 Observed the kitchen refrigerator was missing a monitoring thermometer inside the main compartment. Provide an approved NSF style thermometer to track the holding temperatures. Inside the kitchen unit. Forty-one (41) degrees or below is required for refrigerators storing potentially hazardous foods
EarlierMar 17, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114051
The department's words
Code CHSC 114051
Observed plastic containers being stored in kitchen after first being used for general miscellaneous storage. All of these containers are later washed and placed in kitchen for food storage or preparation. Discontinue the reuse of containers that are not intended for food service and contact with food.
The department's words
CHSC 114049 Observed plastic containers being stored in kitchen after first being used for general miscellaneous storage. All of these containers are later washed and placed in kitchen for food storage or preparation. Discontinue the reuse of containers that are not intended for food service and contact with food.
Observed the groute for tile floor appears porous and worn at the kitchen work stations. Replenish and reseal the deteriorated groute to prevent moisture intrusion and damage to floor.
The department's words
CHSC 114268 Observed the groute for tile floor appears porous and worn at the kitchen work stations. Replenish and reseal the deteriorated groute to prevent moisture intrusion and damage to floor.
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 Cafe Verde, you can:
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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.
About this record
Search the county's inspection lookup for the name or license number L11418.
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.