At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Mar 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Caffe Acri?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- 3 door glass refrigerator: open container of whole milk observed at 46 degrees F. CHSC 113996How to fixFix it
- Reviewed cooling log for 3/7 and 3/8. Per log, potentially hazardous foods cooling at rapid enough rate. Continue logging potentially hazardous foods that go through the cooling process. Observed cooked potatoes in entree station prep refrigerator at 48 degrees F. Unknown when potatoes finished cooking, Owner thinks it finished cooking at ~ 11:00 a.m.. Cool potatoes to 41 degrees F by 5:00 p.m.. Cooked potatoes were covered and in pan ~ 6 deep. Place potatoes in shallow metal pan. Don't cover potentially hazardous foods while they are cooling. Submit S.O.P. for cooling. CHSC 114002How 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 Caffe Acri's team
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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.
Next: 3 door glass refrigerator: open container of whole milk observed at 46 degrees F.The county found: “3 door glass refrigerator: open container of whole milk observed at 46 degrees F.”
Then the next one: Reviewed cooling log for 3/7 and 3/8. Per log, potentially hazardous foods cooling at rapid enough rate. Continue logging potentially hazardous foods that go through the cooling process. Observed cooked potatoes in entree station prep refrigerator at 48 degrees F. Unknown when potatoes finished cooking, Owner thinks it finished cooking at ~ 11:00 a.m.. Cool potatoes to 41 degrees F by 5:00 p.m.. Cooked potatoes were covered and in pan ~ 6 deep. Place potatoes in shallow metal pan. Don't cover potentially hazardous foods while they are cooling. Submit S.O.P. for cooling.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 9, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 9, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
3 door glass refrigerator: open container of whole milk observed at 46 degrees F.
The department's words
CHSC 113996 3 door glass refrigerator: open container of whole milk observed at 46 degrees F.
Reviewed cooling log for 3/7 and 3/8. Per log, potentially hazardous foods cooling at rapid enough rate. Continue logging potentially hazardous foods that go through the cooling process. Observed cooked potatoes in entree station prep refrigerator at 48 degrees F. Unknown when potatoes finished cooking, Owner thinks it finished cooking at ~ 11:00 a.m.. Cool potatoes to 41 degrees F by 5:00 p.m.. Cooked potatoes were covered and in pan ~ 6 deep. Place potatoes in shallow metal pan. Don't cover potentially hazardous foods while they are cooling. Submit S.O.P. for cooling.
The department's words
CHSC 114002 Reviewed cooling log for 3/7 and 3/8. Per log, potentially hazardous foods cooling at rapid enough rate. Continue logging potentially hazardous foods that go through the cooling process. Observed cooked potatoes in entree station prep refrigerator at 48 degrees F. Unknown when potatoes finished cooking, Owner thinks it finished cooking at ~ 11:00 a.m.. Cool potatoes to 41 degrees F by 5:00 p.m.. Cooked potatoes were covered and in pan ~ 6 deep. Place potatoes in shallow metal pan. Don't cover potentially hazardous foods while they are cooling. Submit S.O.P. for cooling.
EarlierMar 5, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed container of whole milk with ` 1/2 cup left stored below the espresso machine at 50 degrees F. Maintain open containers of milk at or below 41 degrees F. Whole milk voluntarily discarded down the drain. Observed fat free milk at 49 degrees F in the 3 door glass refrigerator. Fat free m milk container is open.
The department's words
CHSC 113996 Observed container of whole milk with ` 1/2 cup left stored below the espresso machine at 50 degrees F. Maintain open containers of milk at or below 41 degrees F. Whole milk voluntarily discarded down the drain. Observed fat free milk at 49 degrees F in the 3 door glass refrigerator. Fat free m milk container is open.
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
Vegetable soup not cooling at rapid enough rate. Inadequate ice around the plastic containers. Discussed proper rapid cooling process with owner. Rapidly reheat vegetable soup to 165 degrees F. Cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Rapid cooling log, minimum rate of cooling handout provided. Complete S.O.P. for rapid cooling by 3/8/26. Soup reheated to 165 degrees F.
The department's words
CHSC 114002 Vegetable soup not cooling at rapid enough rate. Inadequate ice around the plastic containers. Discussed proper rapid cooling process with owner. Rapidly reheat vegetable soup to 165 degrees F. Cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Rapid cooling log, minimum rate of cooling handout provided. Complete S.O.P. for rapid cooling by 3/8/26. Soup reheated to 165 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher in use recorded at 0ppm chlorine. / Setup sink with 100ppm chlorine. Use dishwasher for wash and rinse then submerge dishes in sanitizer bay for sanitizing step.
The department's words
CHSC 114099.7 Mechanical dishwasher in use recorded at 0ppm chlorine. / Setup sink with 100ppm chlorine. Use dishwasher for wash and rinse then submerge dishes in sanitizer bay for sanitizing step.
EarlierApr 23, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in freezer had large amount of frost from condensate line. Observed frozen condensate freeze on wire shelving and frozen on to uncovered fruits. / Discard contaminated fruits. Remove excess frost and repair line to stop leaking.
The department's words
CHSC 113967 Walk-in freezer had large amount of frost from condensate line. Observed frozen condensate freeze on wire shelving and frozen on to uncovered fruits. / Discard contaminated fruits. Remove excess frost and repair line to stop leaking.
EarlierJul 25, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Slices of ham in refrigeration unit by old baking oven recorded at 55°F. / Discard out of temperature ham. All food must be cold held at 41°F or below.
The department's words
CHSC 113996 Slices of ham in refrigeration unit by old baking oven recorded at 55°F. / Discard out of temperature ham. All food must be cold held at 41°F or below.
EarlierDec 23, 2022Routine inspectionGreen placard
The data does not list this inspection's violations.
EarlierDec 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Under counter refrigerator right of stove ambient temperature recorded around 47-48°F. Cut melons, raw scrambled eggs recorded ~47-48°F at time of inspection. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Under counter refrigerator right of stove ambient temperature recorded around 47-48°F. Cut melons, raw scrambled eggs recorded ~47-48°F at time of inspection. / Repair unit to cold hold food at 41°F or below.
EarlierJun 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit right of stove on top of counter recorded with garlic oil at 52°F, cooked onions at 51°F and cooked oats at 45°F. Also observed recently cut tomato placed back in container with uncut tomatoes not under temperature control. / Discard out of temperature foods. / Repair unit to cold hold food at 41°F or below. Advised facility to get individual lids for each drop in container.
The department's words
CHSC 113996 Refrigeration unit right of stove on top of counter recorded with garlic oil at 52°F, cooked onions at 51°F and cooked oats at 45°F. Also observed recently cut tomato placed back in container with uncut tomatoes not under temperature control. / Discard out of temperature foods. / Repair unit to cold hold food at 41°F or below. Advised facility to get individual lids for each drop in container.
EarlierDec 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several employees have expired food handler cards. / Obtain valid cards within 30 days of 12/2/21.
The department's words
CHSC 113948 Several employees have expired food handler cards. / Obtain valid cards within 30 days of 12/2/21.
EarlierMay 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed slime mold growing on metal shielding in ice machine. / Clean and sanitize ice machine then discard all ice.
The department's words
CHSC 114113 Observed slime mold growing on metal shielding in ice machine. / Clean and sanitize ice machine then discard all ice.
EarlierNov 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Front sandwich refrigeration display case top shelf had tuna sandwiches and salmon bagels recorded around 44-46F. Mid and bottom shelf recorded around 41F or below. / Store food at middle and bottom shelves until unit is repaired to cold hold food at 41F or below.
The department's words
CHSC 113996 Front sandwich refrigeration display case top shelf had tuna sandwiches and salmon bagels recorded around 44-46F. Mid and bottom shelf recorded around 41F or below. / Store food at middle and bottom shelves until unit is repaired to cold hold food at 41F or below.
EarlierJun 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Tongs that are in-use seen stored hanging on oven handle. / Do not store tongs on oven handle.
The department's words
CHSC 114113 Tongs that are in-use seen stored hanging on oven handle. / Do not store tongs on oven handle.
EarlierNov 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947
The department's words
Code CHSC 113947
EarlierJun 6, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. In the ice tray next to kitchen stove foods were between 50F and 51F. In the prep refrigerator unit temperature at top was 54F. Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Major violation. In the ice tray next to kitchen stove foods were between 50F and 51F. In the prep refrigerator unit temperature at top was 54F. Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
EarlierMay 29, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following temperature violations: Ice tray next to kitchen stove: prepared at 0800 hours.: Cut tomatoes at 50F, cooked mushrooms at 51F, provolone cheese at 51F. Prep refrigeration unit: atmospheric temperature at 54F at top: Cut melons at 50-51F, cut tomatoes at 50F When placing foods under ice storage, keep ice and ice water level at the same level as the foods. Utilize prep fridge lids to keep prep unit cold. Repair refrigeration unit to cold hold at 41F or below.
The department's words
CHSC 113996 Observed the following temperature violations: Ice tray next to kitchen stove: prepared at 0800 hours.: Cut tomatoes at 50F, cooked mushrooms at 51F, provolone cheese at 51F. Prep refrigeration unit: atmospheric temperature at 54F at top: Cut melons at 50-51F, cut tomatoes at 50F When placing foods under ice storage, keep ice and ice water level at the same level as the foods. Utilize prep fridge lids to keep prep unit cold. Repair refrigeration unit to cold hold at 41F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 29, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation. In the ice tray next to kitchen stove foods were between 50F and 51F. In the prep refrigerator unit temperature at top was 54F. Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Major violation. In the ice tray next to kitchen stove foods were between 50F and 51F. In the prep refrigerator unit temperature at top was 54F. Potentially hazardous foods shall be held at or below 41F or at 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.
EarlierJul 30, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No food safety certifications were on site. Kathryn, owner informed that she will have a CFM by Monday, the 30th.
The department's words
CHSC 113947.1 No food safety certifications were on site. Kathryn, owner informed that she will have a CFM by Monday, the 30th.
EarlierJul 30, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No food safety certifications were on site. Kathryn, owner informed that she will have a CFM by Monday, the 30th.
The department's words
CHSC 113947.1 No food safety certifications were on site. Kathryn, owner informed that she will have a CFM by Monday, the 30th.
No food safety certifications were on site. Kathryn, owner informed that she will have a CFM by Monday, the 30th.
The department's words
CHSC 113947.1 No food safety certifications were on site. Kathryn, owner informed that she will have a CFM by Monday, the 30th.
Corrected during the inspection
EarlierJul 26, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following food items: Sandwich prep section: Grilled eggplant and zucchini at 57-60F * Cheddar cheese at 57F * Cut Tomatoes at 57F * Ham at 57F Walk-In Cooler: A bag of raw chicken at 57F Tomato soup 50F Sandwiches at 57 made an hour ago. Food worker voluntarily discarded all PHF above 57F. All PHF shall be at 41F or below or at above 135F.
The department's words
CHSC 113996 Measured the following food items: Sandwich prep section: Grilled eggplant and zucchini at 57-60F * Cheddar cheese at 57F * Cut Tomatoes at 57F * Ham at 57F Walk-In Cooler: A bag of raw chicken at 57F Tomato soup 50F Sandwiches at 57 made an hour ago. Food worker voluntarily discarded all PHF above 57F. All PHF shall be at 41F or below or at 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)
Observed mold in the ice machine. All food contact surfaces need to be cleaned regularly. Wash-Since-Sanitize.
The department's words
CHSC 114113 Observed mold in the ice machine. All food contact surfaces need to be cleaned regularly. Wash-Since-Sanitize.
Observed no food prep sink. A food worker stated that he washes fruit and vegetables in a bowl and rinse them after washing.
The department's words
CHSC 113992 Observed no food prep sink. A food worker stated that he washes fruit and vegetables in a bowl and rinse them after washing.
Label all bulk containers in the storage.
The department's words
CHSC 114051 Label all bulk containers in the storage.
Provide thermometers all your fridge or place them visible (easy to see the thermometers).
The department's words
CHSC 114157 Provide thermometers all your fridge or place them visible (easy to see the thermometers).
No food safety certifications were on site. Have CFM and food handlers cards on site.
The department's words
CHSC 113947.1 No food safety certifications were on site. Have CFM and food handlers cards on site.
EarlierJul 26, 2018Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following food items: Turkey, prosciutto, tuna and salmon sandwiches at 53-54F on top shelf of the display fridge. They were voluntarily discarded by a food worker. All sandwiches were voluntarily discarded by a food worker. Middle and bottom shelves of the fridge: Spinach, mixed green salad, hard boiled eggs and smoked salmon at 47-48F. Turkey and prosciutto sandwiches at 47-48F as well. All PHF moved to walk-in cooler immediately. Checked walk-in cooler air temperature. The air temperature was at 38F. the last section of food prep fridge needs to be fixed. observed no food at that section. All potentially hazardous food shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Measured the following food items: Turkey, prosciutto, tuna and salmon sandwiches at 53-54F on top shelf of the display fridge. They were voluntarily discarded by a food worker. All sandwiches were voluntarily discarded by a food worker. Middle and bottom shelves of the fridge: Spinach, mixed green salad, hard boiled eggs and smoked salmon at 47-48F. Turkey and prosciutto sandwiches at 47-48F as well. All PHF moved to walk-in cooler immediately. Checked walk-in cooler air temperature. The air temperature was at 38F. the last section of food prep fridge needs to be fixed. observed no food at that section. All potentially hazardous food shall be held at or below 41F or at 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 (1)
No food safety certifications were on site. Kathryn, owner informed that she will have a CFM by Monday, the 30th.
The department's words
CHSC 113947.1 No food safety certifications were on site. Kathryn, owner informed that she will have a CFM by Monday, the 30th.
EarlierFeb 6, 2017Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Corrected during the inspection
Sandwich prep refrigerator: Fresh mozzarella cheese: 53 degrees F and cooked chicken: 54 degrees F were both voluntarily discarded. Ham: 44 degrees F. Glass refrigerator behind-the-counter: Sandwiches: 45 - 46 degrees F. Cheesecake: 44-49 degrees F in glass bakery display case refrigerator. Open container of milk: 42 degrees F in under counter refrigerator behind-the-counter. 2/6/17: Sandwich prep refrigerator: sausage measured 42 degrees F. Bakery display case refrigerator: fruit tart measured 42 degrees F. Sandwich display case refrigerator: turkey and ham sandwiches measured 48 degrees F.
The department's words
CHSC 113996 Sandwich prep refrigerator: Fresh mozzarella cheese: 53 degrees F and cooked chicken: 54 degrees F were both voluntarily discarded. Ham: 44 degrees F. Glass refrigerator behind-the-counter: Sandwiches: 45 - 46 degrees F. Cheesecake: 44-49 degrees F in glass bakery display case refrigerator. Open container of milk: 42 degrees F in under counter refrigerator behind-the-counter. 2/6/17: Sandwich prep refrigerator: sausage measured 42 degrees F. Bakery display case refrigerator: fruit tart measured 42 degrees F. Sandwich display case refrigerator: turkey and ham sandwiches measured 48 degrees F.
Box of food on walk-in freezer floor and open bag of grains on kitchen floor.
The department's words
CHSC 114047 Box of food on walk-in freezer floor and open bag of grains on kitchen floor.
Corrected during the inspection
No sanitizer test strips for dishwasher.
The department's words
CHSC 114107 No sanitizer test strips for dishwasher.
No probe thermometer.
The department's words
CHSC 114159 No probe thermometer.
Corrected during the inspection
Show 4 more
Provide thermometer for sandwich prep refrigerator.
The department's words
CHSC 114157 Provide thermometer for sandwich prep refrigerator.
Corrected during the inspection
Remove white crusty material from walk-in shelving.
The department's words
CHSC 114175 Remove white crusty material from walk-in shelving.
Corrected during the inspection
Observed employee wash hands under prewash sprayer of two-compartment utensil washing sink.
The department's words
CHSC 113953.1 Observed employee wash hands under prewash sprayer of two-compartment utensil washing sink.
Corrected during the inspection
Bowl of pooled eggs covered with plastic wrap stored on walk-in refrigerator shelving above ready-to eat foods.
The department's words
CHSC 113980 Bowl of pooled eggs covered with plastic wrap stored on walk-in refrigerator shelving above ready-to eat foods.
Corrected during the inspection
EarlierJan 31, 2017Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sandwich prep refrigerator: Fresh mozzarella cheese: 53 degrees F and cooked chicken: 54 degrees F were both voluntarily discarded. Ham: 44 degrees F. Glass refrigerator behind-the-counter: Sandwiches: 45 - 46 degrees F. Cheesecake: 44-49 degrees F in glass bakery display case refrigerator. Open container of milk: 42 degrees F in under counter refrigerator behind-the-counter.
The department's words
CHSC 113996 Sandwich prep refrigerator: Fresh mozzarella cheese: 53 degrees F and cooked chicken: 54 degrees F were both voluntarily discarded. Ham: 44 degrees F. Glass refrigerator behind-the-counter: Sandwiches: 45 - 46 degrees F. Cheesecake: 44-49 degrees F in glass bakery display case refrigerator. Open container of milk: 42 degrees F in under counter refrigerator behind-the-counter.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Covered container of pooled eggs stored on shelving above prepackaged almond milk.
The department's words
CHSC 113980 Covered container of pooled eggs stored on shelving above prepackaged almond milk.
Corrected during the inspection
Clean interior of ice machine to remove black material.
The department's words
CHSC 114115 Clean interior of ice machine to remove black material.
Corrected during the inspection
No person in charge at beginning of inspection.
The department's words
CHSC 113945 No person in charge at beginning of inspection.
Corrected during the inspection
Box of food on walk-in freezer floor and open bag of grains on kitchen floor.
The department's words
CHSC 114047 Box of food on walk-in freezer floor and open bag of grains on kitchen floor.
Show 5 more
No sanitizer test strips.
The department's words
CHSC 114107 No sanitizer test strips.
No probe thermometer.
The department's words
CHSC 114159 No probe thermometer.
Provide thermometer for sandwich prep refrigerator.
The department's words
CHSC 114157 Provide thermometer for sandwich prep refrigerator.
Remove white crusty material from walk-in shelving.
The department's words
CHSC 114175 Remove white crusty material from walk-in shelving.
Observed employee wash hands under prewash sprayer of two-compartment utensil washing sink.
The department's words
CHSC 113953.1 Observed employee wash hands under prewash sprayer of two-compartment utensil washing sink.
EarlierMay 1, 2015Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
All the certified food hander cards have expired. All food handlers shall take an ANSI-certified food handling card exam by May 22, 2015.
The department's words
CHSC 113948 All the certified food hander cards have expired. All food handlers shall take an ANSI-certified food handling card exam by May 22, 2015.
Goat cheese observed at 45 degrees Fahrenheit in prep refrigerator. Cheesecake (48 degrees Fahrenheit) and tiramisu (49 degrees Fahrenheit) in glass refrigerator.
The department's words
CHSC 113996 Goat cheese observed at 45 degrees Fahrenheit in prep refrigerator. Cheesecake (48 degrees Fahrenheit) and tiramisu (49 degrees Fahrenheit) in glass refrigerator.
Corrected during the inspection
Insert pan holding ice scooper is dirty.Clean interior of ice machine to remove black material.
The department's words
CHSC 114115 Insert pan holding ice scooper is dirty.Clean interior of ice machine to remove black material.
Corrected during the inspection
Post hand wash signs at all hand wash sinks.
The department's words
CHSC 113953.5 Post hand wash signs at all hand wash sinks.
FRP detached and dirty under hand wash sink. Clean and reattach FRP to wall.
The department's words
CHSC 114271 FRP detached and dirty under hand wash sink. Clean and reattach FRP to wall.
Show 4 more
Clean floor sinks to remove dirt and coffee Clean janitorial sink to remove dirt. Clean wall by dishwasher.
The department's words
CHSC 114257 Clean floor sinks to remove dirt and coffee Clean janitorial sink to remove dirt. Clean wall by dishwasher.
Permit posted expired 8/31/14. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 8/31/14. Post valid permit in conspicuous area.
Corrected during the inspection
Observed wood board installed on top of cart. Wood is not an approved surface. Remove board from cart.
The department's words
CHSC 114132 Observed wood board installed on top of cart. Wood is not an approved surface. Remove board from cart.
Observed two double panini griddles; one was behind-the-counter and one was in the kitchen. Submit application for exemption from mechanical ventilation form with $266.00 plan check fee.
The department's words
CHSC 114149.1 Observed two double panini griddles; one was behind-the-counter and one was in the kitchen. Submit application for exemption from mechanical ventilation form with $266.00 plan check fee.
EarlierApr 22, 2015Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
All the certified food hander cards have expired. All food handlers shall take an ANSI-certified food handling card exam by May 22, 2015.
The department's words
CHSC 113948 All the certified food hander cards have expired. All food handlers shall take an ANSI-certified food handling card exam by May 22, 2015.
Goat cheese observed at 45 degrees Fahrenheit in prep refrigerator. Cheesecake (48 degrees Fahrenheit) and tiramisu (49 degrees Fahrenheit) in glass refrigerator.
The department's words
CHSC 113996 Goat cheese observed at 45 degrees Fahrenheit in prep refrigerator. Cheesecake (48 degrees Fahrenheit) and tiramisu (49 degrees Fahrenheit) in glass refrigerator.
Insert pan holding ice scooper is dirty.Clean interior of ice machine to remove black material.
The department's words
CHSC 114115 Insert pan holding ice scooper is dirty.Clean interior of ice machine to remove black material.
Final rinse of dishwasher 10 ppm chlorine.
The department's words
CHSC 114099.7 Final rinse of dishwasher 10 ppm chlorine.
Corrected during the inspection
Post hand wash signs at all hand wash sinks.
The department's words
CHSC 113953.5 Post hand wash signs at all hand wash sinks.
Show 6 more
Label bulk storage containers with common food name.
The department's words
CHSC 114051 Label bulk storage containers with common food name.
Corrected during the inspection
FRP detached and dirty under hand wash sink. Clean and reattach FRP to wall.
The department's words
CHSC 114271 FRP detached and dirty under hand wash sink. Clean and reattach FRP to wall.
Clean floor sinks to remove dirt and coffee Clean janitorial sink to remove dirt. Clean wall by dishwasher.
The department's words
CHSC 114257 Clean floor sinks to remove dirt and coffee Clean janitorial sink to remove dirt. Clean wall by dishwasher.
Permit posted expired 8/31/14. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 8/31/14. Post valid permit in conspicuous area.
Observed wood board installed on top of cart. Wood is not an approved surface. Remove board from cart.
The department's words
CHSC 114132 Observed wood board installed on top of cart. Wood is not an approved surface. Remove board from cart.
Observed two double panini griddles; one was behind-the-counter and one was in the kitchen. Submit application for exemption from mechanical ventilation form with $266.00 plan check fee.
The department's words
CHSC 114149.1 Observed two double panini griddles; one was behind-the-counter and one was in the kitchen. Submit application for exemption from mechanical ventilation form with $266.00 plan check fee.
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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Ask for the manager. Caffe Acri 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 L10753.
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
- Follow-up 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.