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 Cafe Villa's team
Is this your place?
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Follow the steps for each item, with the rule beside it.
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Show what you did
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 10 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.
EarlierMay 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher was observed not dispensing the sanitizing solution. [Corrective action] Provide Chlorine sanitizing solution at 50ppm at all times.
The department's words
CHSC 114099.7 Mechanical dishwasher was observed not dispensing the sanitizing solution. [Corrective action] Provide Chlorine sanitizing solution at 50ppm at all times.
EarlierAug 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate was observed expired upon request by the enforcement officer during the time of the inspection. [CA] Any food facility that prepares potentially hazardous foods shall have an owner or an employee who has successfully passed an approved food safety certification. Comply by 10/30/2023.
The department's words
CHSC 113947.1 Food safety certificate was observed expired upon request by the enforcement officer during the time of the inspection. [CA] Any food facility that prepares potentially hazardous foods shall have an owner or an employee who has successfully passed an approved food safety certification. Comply by 10/30/2023.
EarlierNov 5, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hard boiled eggs at 54F and milk at 47-54F on counter without temperature control. Cold hold at 41F or below.
The department's words
CHSC 113996 Observed hard boiled eggs at 54F and milk at 47-54F on counter without temperature control. Cold hold at 41F or below.
EarlierApr 13, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed milk in carafe at 45F. Cold hold potentially hazardous foods at 41F or below. Observed hard boiled eggs, shell intact but cooled under water at 69-70F. The hard-boiled eggs are only considered non-potentially hazardous if they are air cooled, with shell intact. Air cool the eggs to keep them at ambient temperature. Major violation corrected to minor violation.
The department's words
CHSC 113996 Observed milk in carafe at 45F. Cold hold potentially hazardous foods at 41F or below. Observed hard boiled eggs, shell intact but cooled under water at 69-70F. The hard-boiled eggs are only considered non-potentially hazardous if they are air cooled, with shell intact. Air cool the eggs to keep them at ambient temperature. Major violation corrected to minor violation.
Splash guard has been installed between hand sink and warewashing sink.
The department's words
CHSC 113953 Splash guard has been installed between hand sink and warewashing sink.
Corrected during the inspection
EarlierApr 10, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Milk in carafe at 57F on counter. Hard boiled eggs in non-intact shells (shells with cracks in them) at 58F. Cold hold potentially hazardous foods at 41F or below. Items discarded.
The department's words
CHSC 113996 Milk in carafe at 57F on counter. Hard boiled eggs in non-intact shells (shells with cracks in them) at 58F. Cold hold potentially hazardous foods at 41F or below. Items discarded.
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)
Facility is using a janitorial sink as their hand sink in the kitchen. This sink is adjacent to the 2 compartment warewashing sink. Add a splashguard between these two sinks to prevent contamination.
The department's words
CHSC 113953.1 Facility is using a janitorial sink as their hand sink in the kitchen. This sink is adjacent to the 2 compartment warewashing sink. Add a splashguard between these two sinks to prevent contamination.
All equipment should be in good repair. The dishwasher was not working but repairs have been scheduled for it.
The department's words
CHSC 114175 All equipment should be in good repair. The dishwasher was not working but repairs have been scheduled for it.
Buy a probe thermometer to monitor temperatures.
The department's words
CHSC 114159 Buy a probe thermometer to monitor temperatures.
EarlierFeb 23, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Sanitizer in the kitchen sink contained > 200 ppm quaternary ammonia. Water was added to dilute solution. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing. Wash, rinse, and sanitize all utensils, including drinking glasses. For in-use utensils like the slicer, wash, rinse, and sanitize (break down), at least every 4 hours.
The department's words
CHSC 114099.6 Sanitizer in the kitchen sink contained > 200 ppm quaternary ammonia. Water was added to dilute solution. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing. Wash, rinse, and sanitize all utensils, including drinking glasses. For in-use utensils like the slicer, wash, rinse, and sanitize (break down), at least every 4 hours.
Cover all food at the buffet or place behind sneeze guards to prevent contamination.
The department's words
CHSC 113986 Cover all food at the buffet or place behind sneeze guards to prevent contamination.
Do not store utensils between equipment - these areas are not clean. Wash, rinse, and sanitize knives stored between equipment/wall.
The department's words
CHSC 114178 Do not store utensils between equipment - these areas are not clean. Wash, rinse, and sanitize knives stored between equipment/wall.
Clean garbage area to remove litter. Keep lids to dumpster closed at all times.
The department's words
CHSC 114245.1 Clean garbage area to remove litter. Keep lids to dumpster closed at all times.
EarlierDec 3, 2015Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Marcello's food manager's certification is expired. Sign up for the test within the week and test within 30 days.
The department's words
CHSC 113947.1 Marcello's food manager's certification is expired. Sign up for the test within the week and test within 30 days.
Keep paper towels in the dispenser to prevent contamination.
The department's words
CHSC 113953 Keep paper towels in the dispenser to prevent contamination.
Fruit flies observed in bottles of liquor. These were voluntarily discarded. Ensure that nozzles are covered or screened.
The department's words
CHSC 113980 Fruit flies observed in bottles of liquor. These were voluntarily discarded. Ensure that nozzles are covered or screened.
Clean mold observed inside the ice machine. Wash, rinse, and sanitize.
The department's words
CHSC 114115 Clean mold observed inside the ice machine. Wash, rinse, and sanitize.
Old droppings observed inside the dishwasher, and in the back hall. Clean using wet methods, seal up any holes in the building and monitor for new activity.
The department's words
CHSC 114259.1 Old droppings observed inside the dishwasher, and in the back hall. Clean using wet methods, seal up any holes in the building and monitor for new activity.
Show 6 more
Do not use open bait as this can lead to food contamination.
The department's words
CHSC 114254.1 Do not use open bait as this can lead to food contamination.
When offering potato chips at the bar, dispense into small bowls for each customer using tongs, rather than placing out in one large bowl. Ensure that all food left out for self service is covered or protected by a sneeze guard.
The department's words
CHSC 114060 When offering potato chips at the bar, dispense into small bowls for each customer using tongs, rather than placing out in one large bowl. Ensure that all food left out for self service is covered or protected by a sneeze guard.
There are no test strips for sanitizer at the bar and test strips at the 2-comp sink are unopened. Use test strips daily to ensure there is 200 ppm quat ammonia in sanitizing solution.
The department's words
CHSC 114107 There are no test strips for sanitizer at the bar and test strips at the 2-comp sink are unopened. Use test strips daily to ensure there is 200 ppm quat ammonia in sanitizing solution.
Submit a letter from CMSA stating that the grease trap is sized appropriately. An odor was observed in the area around the grease trap.
The department's words
CHSC 114175 Submit a letter from CMSA stating that the grease trap is sized appropriately. An odor was observed in the area around the grease trap.
Do not use linens as food covers.
The department's words
CHSC 114185 Do not use linens as food covers.
Clean up the garbage area - litter and debris observed in this area.
The department's words
CHSC 114245.1 Clean up the garbage area - litter and debris observed in this area.
EarlierOct 15, 2014Routine inspectionOnly Minor Violation(s) Found
14 violations listed, 0 marked critical.
Not critical (14)
The grease trap connected to the 2-compartment sink and hand/food prep sink is deteriorated and covered with foil, rather than a proper lid. The hand sink appears to be clogged as it drains slowly. The grease trap connected to the 3-compartment warewash sink shows signs of deterioration: rusting and chipping, especially at the base of the grease trap. Repair or replace both grease traps within 90 days. Ensure that each grease trap is sealed with a proper cover.
The department's words
CHSC 114190 The grease trap connected to the 2-compartment sink and hand/food prep sink is deteriorated and covered with foil, rather than a proper lid. The hand sink appears to be clogged as it drains slowly. The grease trap connected to the 3-compartment warewash sink shows signs of deterioration: rusting and chipping, especially at the base of the grease trap. Repair or replace both grease traps within 90 days. Ensure that each grease trap is sealed with a proper cover.
Observed water leaking from one of the empty light sockets on the hood and from the ceiling above the furnace and grease trap in the ware washing room. Repair the ceiling where water is leaking through. Remove any broken/defunct equipment. Equipment and shelving is lined with tin foil. Remove foil and ensure surfaces are all smooth and cleanable. Observed a hose connected to the water heater that drains to a floor sink in a different room. Remove the hose from the water heater. Remove bare wood shelves from bakers rack or cover bare wood with an approved material. The walk-in is currently used for alcohol storage. There is an accumulation of mineral deposits or other unknown substance on the ceiling of the walk-in, and droppings on the floor. Also, the floor of the walk-in is deteriorated and bare wood is exposed in some locations. Thoroughly clean the walk-in, and repair the floor, or store alcohol in a different location approved for food storage that is clean and dry.
The department's words
CHSC 114175 Observed water leaking from one of the empty light sockets on the hood and from the ceiling above the furnace and grease trap in the ware washing room. Repair the ceiling where water is leaking through. Remove any broken/defunct equipment. Equipment and shelving is lined with tin foil. Remove foil and ensure surfaces are all smooth and cleanable. Observed a hose connected to the water heater that drains to a floor sink in a different room. Remove the hose from the water heater. Remove bare wood shelves from bakers rack or cover bare wood with an approved material. The walk-in is currently used for alcohol storage. There is an accumulation of mineral deposits or other unknown substance on the ceiling of the walk-in, and droppings on the floor. Also, the floor of the walk-in is deteriorated and bare wood is exposed in some locations. Thoroughly clean the walk-in, and repair the floor, or store alcohol in a different location approved for food storage that is clean and dry.
Soda and carbon dioxide containers are stored in the basment of the facility. This area is not approved for food storage as unfinished walls, ceilings, and dirt floors could lead to contamination of food. Droppings were also observed in this area. Move Soda and carbon dioxide containers upstairs in an area approved for food storage, with approved floor, wall, and ceiling finishes, and protected from contamination.
The department's words
CHSC 114049 Soda and carbon dioxide containers are stored in the basment of the facility. This area is not approved for food storage as unfinished walls, ceilings, and dirt floors could lead to contamination of food. Droppings were also observed in this area. Move Soda and carbon dioxide containers upstairs in an area approved for food storage, with approved floor, wall, and ceiling finishes, and protected from contamination.
Observed droppings in the walk-in refrigerator. Walk-in is used for dry storage. Droppings appear to be old and a pest control operator does routine service at this facility. Clean droppings using wet methods and sanitize the area. Monitor for new activity. Observed open rodenticide in the hall beside the back door and in the basement. Immediately discontinue use of open rodenticide as this is a hazard and could result in accidental poisoning of humans or pets.
The department's words
CHSC 114259.1 Observed droppings in the walk-in refrigerator. Walk-in is used for dry storage. Droppings appear to be old and a pest control operator does routine service at this facility. Clean droppings using wet methods and sanitize the area. Monitor for new activity. Observed open rodenticide in the hall beside the back door and in the basement. Immediately discontinue use of open rodenticide as this is a hazard and could result in accidental poisoning of humans or pets.
Submit the Food Safety Manager's Certification to EHS within 30 days. Note the name of the facility on the email or fax.
The department's words
CHSC 113947.1 Submit the Food Safety Manager's Certification to EHS within 30 days. Note the name of the facility on the email or fax.
Show 9 more
Observed breakfast food displayed for self-service unprotected in the dining room. Protect food from contamination with a sneeze guard or other food cover.
The department's words
CHSC 114060 Observed breakfast food displayed for self-service unprotected in the dining room. Protect food from contamination with a sneeze guard or other food cover.
The hand wash sink was blocked by a cart and employees were using the 2-compartment sink to wash hands and wiping cloths to dry hands. Immediately move cart to unobstruct the hand wash sink and keep the sink accessible at all times. Keep the paper towel dispenser stocked and use paper towels to dry hands after washing. Observed staining inside hand wash sink. Clean inside of sink.
The department's words
CHSC 113953.1 The hand wash sink was blocked by a cart and employees were using the 2-compartment sink to wash hands and wiping cloths to dry hands. Immediately move cart to unobstruct the hand wash sink and keep the sink accessible at all times. Keep the paper towel dispenser stocked and use paper towels to dry hands after washing. Observed staining inside hand wash sink. Clean inside of sink.
Use the 3-compartment sink to wash, rinse, and sanitize utensils and equipment.
The department's words
CHSC 114099.2 Use the 3-compartment sink to wash, rinse, and sanitize utensils and equipment.
Obtain test strips for quaternary ammonia and use these test strips to measure the level of sanitizing solution in the sanitizing rinse of the 3-compartment sink. The sanitizing solution contain 200 ppm quaternary ammonia.
The department's words
CHSC 114107 Obtain test strips for quaternary ammonia and use these test strips to measure the level of sanitizing solution in the sanitizing rinse of the 3-compartment sink. The sanitizing solution contain 200 ppm quaternary ammonia.
Replace missing or broken light bulbs in the kitchen to provide adequate light for food preparation and cleaning of equipment and utensils.
The department's words
CHSC 114252 Replace missing or broken light bulbs in the kitchen to provide adequate light for food preparation and cleaning of equipment and utensils.
Clean the kitchen, bar, and all food storage areas thoroughly to remove accumulated food and debris.
The department's words
CHSC 114257 Clean the kitchen, bar, and all food storage areas thoroughly to remove accumulated food and debris.
There is no venting in the bathroom. At remodel or change of owner, provide an approved means of ventilation in the bathroom - through an air shaft, openable screened window, or a switch-activated exhaust fan.
The department's words
CHSC 114149 There is no venting in the bathroom. At remodel or change of owner, provide an approved means of ventilation in the bathroom - through an air shaft, openable screened window, or a switch-activated exhaust fan.
Remove litter and debris from the premises.
The department's words
CHSC 114257.1 Remove litter and debris from the premises.
Empty ice machine, then clean and sanitize to remove mold observed on the inner walls.
The department's words
CHSC 114097 Empty ice machine, then clean and sanitize to remove mold observed on the inner walls.
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 Villa, you can:
Let Cafe Villa know
Ask for the manager. Cafe Villa 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.
About this record
Search the county's inspection lookup for the name or license number L10291.
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.