At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 30, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Caffe Tutti?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- New water heater installed without approval or plan review. Sinks provided adequate hot water during inspection. / Submit specification sheets for new water heater and pay appropriate fees. CHSC 114380How 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 Tutti's team
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Follow the steps for each item, with the rule beside it.
Next: New water heater installed without approval or plan review. Sinks provided adequate hot water during inspection. / Submit specification sheets for new water heater and pay appropriate fees.The county found: “New water heater installed without approval or plan review. Sinks provided adequate hot water during inspection. /…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 30, 2020Routine inspectionGreen placard
This one: Green placard, inspected Jun 30, 2020.
1 violation listed, 0 marked critical.
Not critical (1)
New water heater installed without approval or plan review. Sinks provided adequate hot water during inspection. / Submit specification sheets for new water heater and pay appropriate fees.
The department's words
CHSC 114380 New water heater installed without approval or plan review. Sinks provided adequate hot water during inspection. / Submit specification sheets for new water heater and pay appropriate fees.
EarlierSep 26, 2019Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114097
The department's words
Code CHSC 114097
EarlierOct 11, 2018Follow-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.
EarlierOct 10, 2018Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following food in display fridge: * Cheese cake at 54F * Yogurt with cut fruit inside at 54F * Food containing eggs (quiche) at 45F * Pastries with soft cheese at 57F PHF measured at 54-57F were discarded voluntary. PHF measured at 45F moved to walk-in.
The department's words
CHSC 113996 Measured the following food in display fridge: * Cheese cake at 54F * Yogurt with cut fruit inside at 54F * Food containing eggs (quiche) at 45F * Pastries with soft cheese at 57F PHF measured at 54-57F were discarded voluntary. PHF measured at 45F moved to walk-in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No food safety certification onsite. Send EHS a photo of all certifications (Manager certificate and food handlers cards) via email at [email] by 10/11/2018.
The department's words
CHSC 113947.1 No food safety certification onsite. Send EHS a photo of all certifications (Manager certificate and food handlers cards) via email at [email] by 10/11/2018.
Measured a sanitizing solution in a bucket above 100ppm (chlorine). Food employee corrected it during the inspection. Contact with 00ppm chlorine solution for 30seconds.
The department's words
CHSC 114002.1 Measured a sanitizing solution in a bucket above 100ppm (chlorine). Food employee corrected it during the inspection. Contact with 00ppm chlorine solution for 30seconds.
EarlierMar 28, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
The department's words
CHSC 113947.1 Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
The department's words
CHSC 113948 Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
3/21/17 The following food was found out of temperature: * cooked potatoes stored on counter at 78F-93F. Item was taken out of walk-in 2 hours prior and was left out for incoming breakfast orders * salsa at 53F, hollandaise sauce at 53F, and queso at 59F in ice bath on counter. Ice bath had insufficient ice * fresh fruit yogurt (with cut melon) at 57F in display cooler. Display cooler was leaking this morning and was unplugged about 2 hours prior to me checking temperature. Repair unit and don't store potentially hazardous foods (PHFs) there * Keep PHF above 135F or below 41F * potatoes, queso, and yogurt discarded * ensure that ice baths have sufficient ice/water so that it comes to the same level as the food you are keeping cold * If you want to store PHF at room temperature, develop time as a public health control procedures. Document the time that food is being taken out of a temperature controlled environment and ensure to discard food within 4 hours (document discard time too) 3/23/17 Violation has not been corrected. Observed cantaloupe at 64F and hollandaise sauce at 63F, stacked in ice bath. Ensure ice is surrounding the food to keep it cold. Cantaloupe and sauce voluntarily discarded. Observed steamed milk at 72F and hot chocolate at 109F. Per employee, milk was steamed about 30 min ago. Only steam as much milk as need per order. Of you plan to leave milk out, develop time as a public health procedures (discussed in 3/20/17 report) Keep potentially hazardous foods below 41F or above 135F 3/28/17 Violation corrected to minor. Cooked pasta at 46F, tuna salad at 47F, cooked chicken at 49F on prep top. Cold hold potentially hazardous foods below 41F.
The department's words
CHSC 113996 3/21/17 The following food was found out of temperature: * cooked potatoes stored on counter at 78F-93F. Item was taken out of walk-in 2 hours prior and was left out for incoming breakfast orders * salsa at 53F, hollandaise sauce at 53F, and queso at 59F in ice bath on counter. Ice bath had insufficient ice * fresh fruit yogurt (with cut melon) at 57F in display cooler. Display cooler was leaking this morning and was unplugged about 2 hours prior to me checking temperature. Repair unit and don't store potentially hazardous foods (PHFs) there * Keep PHF above 135F or below 41F * potatoes, queso, and yogurt discarded * ensure that ice baths have sufficient ice/water so that it comes to the same level as the food you are keeping cold * If you want to store PHF at room temperature, develop time as a public health control procedures. Document the time that food is being taken out of a temperature controlled environment and ensure to discard food within 4 hours (document discard time too) 3/23/17 Violation has not been corrected. Observed cantaloupe at 64F and hollandaise sauce at 63F, stacked in ice bath. Ensure ice is surrounding the food to keep it cold. Cantaloupe and sauce voluntarily discarded. Observed steamed milk at 72F and hot chocolate at 109F. Per employee, milk was steamed about 30 min ago. Only steam as much milk as need per order. Of you plan to leave milk out, develop time as a public health procedures (discussed in 3/20/17 report) Keep potentially hazardous foods below 41F or above 135F 3/28/17 Violation corrected to minor. Cooked pasta at 46F, tuna salad at 47F, cooked chicken at 49F on prep top. Cold hold potentially hazardous foods below 41F.
Observed dirt build-up on ice machine. Cleaned on-site.
The department's words
CHSC 114115.c Observed dirt build-up on ice machine. Cleaned on-site.
Two compartment food prep sink is directly plumbed. Add backflow prevention to sink to prevent contamination.
The department's words
CHSC 114193 Two compartment food prep sink is directly plumbed. Add backflow prevention to sink to prevent contamination.
EarlierMar 23, 2017Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following food was found out of temperature: * cooked potatoes stored on counter at 78F-93F. Item was taken out of walk-in 2 hours prior and was left out for incoming breakfast orders * salsa at 53F, hollandaise sauce at 53F, and queso at 59F in ice bath on counter. Ice bath had insufficient ice * fresh fruit yogurt (with cut melon) at 57F in display cooler. Display cooler was leaking this morning and was unplugged about 2 hours prior to me checking temperature. Repair unit and don't store potentially hazardous foods (PHFs) there * Keep PHF above 135F or below 41F * potatoes, queso, and yogurt discarded * ensure that ice baths have sufficient ice/water so that it comes to the same level as the food you are keeping cold * If you want to store PHF at room temperature, develop time as a public health control procedures. Document the time that food is being taken out of a temperature controlled environment and ensure to discard food within 4 hours (document discard time too) 3/23/17 Violation has not been corrected. Observed cantaloupe at 64F and hollandaise sauce at 63F, stacked in ice bath. Ensure ice is surrounding the food to keep it cold. Cantaloupe and sauce voluntarily discarded. Observed steamed milk at 72F and hot chocolate at 109F. Per employee, milk was steamed about 30 min ago. Only steam as much milk as need per order. Of you plan to leave milk out, develop time as a public health procedures (discussed in 3/20/17 report) Keep potentially hazardous foods below 41F or above 135F
The department's words
CHSC 113996 The following food was found out of temperature: * cooked potatoes stored on counter at 78F-93F. Item was taken out of walk-in 2 hours prior and was left out for incoming breakfast orders * salsa at 53F, hollandaise sauce at 53F, and queso at 59F in ice bath on counter. Ice bath had insufficient ice * fresh fruit yogurt (with cut melon) at 57F in display cooler. Display cooler was leaking this morning and was unplugged about 2 hours prior to me checking temperature. Repair unit and don't store potentially hazardous foods (PHFs) there * Keep PHF above 135F or below 41F * potatoes, queso, and yogurt discarded * ensure that ice baths have sufficient ice/water so that it comes to the same level as the food you are keeping cold * If you want to store PHF at room temperature, develop time as a public health control procedures. Document the time that food is being taken out of a temperature controlled environment and ensure to discard food within 4 hours (document discard time too) 3/23/17 Violation has not been corrected. Observed cantaloupe at 64F and hollandaise sauce at 63F, stacked in ice bath. Ensure ice is surrounding the food to keep it cold. Cantaloupe and sauce voluntarily discarded. Observed steamed milk at 72F and hot chocolate at 109F. Per employee, milk was steamed about 30 min ago. Only steam as much milk as need per order. Of you plan to leave milk out, develop time as a public health procedures (discussed in 3/20/17 report) Keep potentially hazardous foods 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.
Not critical (4)
Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
The department's words
CHSC 113947.1 Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
The department's words
CHSC 113948 Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
Observed dirt build-up on ice machine. Cleaned on-site.
The department's words
CHSC 114115.c Observed dirt build-up on ice machine. Cleaned on-site.
Two compartment food prep sink is directly plumbed. Add backflow prevention to sink to prevent contamination.
The department's words
CHSC 114193 Two compartment food prep sink is directly plumbed. Add backflow prevention to sink to prevent contamination.
EarlierMar 20, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following food was found out of temperature: * cooked potatoes stored on counter at 78F-93F. Item was taken out of walk-in 2 hours prior and was left out for incoming breakfast orders * salsa at 53F, hollandaise sauce at 53F, and queso at 59F in ice bath on counter. Ice bath had insufficient ice * fresh fruit yogurt (with cut melon) at 57F in display cooler. Display cooler was leaking this morning and was unplugged about 2 hours prior to me checking temperature. Repair unit and don't store potentially hazardous foods (PHFs) there * Keep PHF above 135F or below 41F * potatoes, queso, and yogurt discarded * ensure that ice baths have sufficient ice/water so that it comes to the same level as the food you are keeping cold * If you want to store PHF at room temperature, develop time as a public health control procedures. Document the time that food is being taken out of a temperature controlled environment and ensure to discard food within 4 hours (document discard time too)
The department's words
CHSC 113996 The following food was found out of temperature: * cooked potatoes stored on counter at 78F-93F. Item was taken out of walk-in 2 hours prior and was left out for incoming breakfast orders * salsa at 53F, hollandaise sauce at 53F, and queso at 59F in ice bath on counter. Ice bath had insufficient ice * fresh fruit yogurt (with cut melon) at 57F in display cooler. Display cooler was leaking this morning and was unplugged about 2 hours prior to me checking temperature. Repair unit and don't store potentially hazardous foods (PHFs) there * Keep PHF above 135F or below 41F * potatoes, queso, and yogurt discarded * ensure that ice baths have sufficient ice/water so that it comes to the same level as the food you are keeping cold * If you want to store PHF at room temperature, develop time as a public health control procedures. Document the time that food is being taken out of a temperature controlled environment and ensure to discard food within 4 hours (document discard time too)
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)
Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
The department's words
CHSC 113947.1 Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
The department's words
CHSC 113948 Food manager certification and one food handler card has expired. Renew and send me copies of certificates by May 22, 2017.
Observed dirt build-up on ice machine. Cleaned on-site.
The department's words
CHSC 114115.c Observed dirt build-up on ice machine. Cleaned on-site.
Observed utensils sitting in lukewarm (80F) water. Keep utensils in hot water (above 135F), in continuously running water, or in a clean dry place. Corrected on site.
The department's words
CHSC 114119 Observed utensils sitting in lukewarm (80F) water. Keep utensils in hot water (above 135F), in continuously running water, or in a clean dry place. Corrected on site.
Corrected during the inspection
Two compartment food prep sink is directly plumbed. Add backflow prevention to sink to prevent contamination.
The department's words
CHSC 114193 Two compartment food prep sink is directly plumbed. Add backflow prevention to sink to prevent contamination.
EarlierApr 25, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Half and half in carafe measured 42 degrees F. Cooked potatoes on sheet pan made on 4/23/16 measured 44 - 45 degrees F.
The department's words
CHSC 113996 Half and half in carafe measured 42 degrees F. Cooked potatoes on sheet pan made on 4/23/16 measured 44 - 45 degrees F.
Slight accumulation of gray material on white plastic soda nozzle for Sprite. Check other nozzles and clean as necessary.
The department's words
CHSC 114115 Slight accumulation of gray material on white plastic soda nozzle for Sprite. Check other nozzles and clean as necessary.
Observed Raid flying insect spray and Enforcer roach spray in cabinet under hand wash sink.
The department's words
CHSC 114254 Observed Raid flying insect spray and Enforcer roach spray in cabinet under hand wash sink.
No sanitizer test strips. Owner purchased pH strips instead of sanitizer test strips.
The department's words
CHSC 114107 No sanitizer test strips. Owner purchased pH strips instead of sanitizer test strips.
Handle of ice scooper touching ice in ice machine.
The department's words
CHSC 114119 Handle of ice scooper touching ice in ice machine.
Corrected during the inspection
Show 3 more
Sugar container not labeled.
The department's words
CHSC 114051 Sugar container not labeled.
Corrected during the inspection
Clean two door freezer gaskets to remove dirt.
The department's words
CHSC 114175 Clean two door freezer gaskets to remove dirt.
Thermometer for prep refrigerator not visible.
The department's words
CHSC 114157 Thermometer for prep refrigerator not visible.
Corrected during the inspection
EarlierJan 30, 2014Routine inspectionOnly Minor Violation(s) Found
10 violations listed, 0 marked critical.
Not critical (10)
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Potentially hazardous foods observed at 41 - 50 degrees Fahrenheit in prep refrigerator inserts. Turkey that was stacked too high in insert pan was the food that was 50 degrees and was voluntarily discarded. Place less food in insert pans in order to maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Potentially hazardous foods observed at 41 - 50 degrees Fahrenheit in prep refrigerator inserts. Turkey that was stacked too high in insert pan was the food that was 50 degrees and was voluntarily discarded. Place less food in insert pans in order to maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Replace torn gasket on left door of two-door refrigerator within 30 days.
The department's words
CHSC 114175 Replace torn gasket on left door of two-door refrigerator within 30 days.
Water turned off at janitorial sink. Provide hot water (at least 120 degrees Fahrenheit) and cold water at janitorial sink.
The department's words
CHSC 114192 Water turned off at janitorial sink. Provide hot water (at least 120 degrees Fahrenheit) and cold water at janitorial sink.
Secures pressurized cylinder to a rigid structure.
The department's words
CHSC 114172 Secures pressurized cylinder to a rigid structure.
Show 5 more
Replace rusted shelving within 30 days. Shelving shall be ANSI-certified.
The department's words
CHSC 114175 Replace rusted shelving within 30 days. Shelving shall be ANSI-certified.
Countertop to left of hand wash sink has jagged, sharp metal. Replace countertop within six months. Submit counter top sample for approval.
The department's words
CHSC 114175 Countertop to left of hand wash sink has jagged, sharp metal. Replace countertop within six months. Submit counter top sample for approval.
Thermometer facing upside down in two door refrigerator. Place thermomoter in refrigerator so it can be easily read.
The department's words
CHSC 114157 Thermometer facing upside down in two door refrigerator. Place thermomoter in refrigerator so it can be easily read.
Corrected during the inspection
Clean shelf with bag-in-box sods system and pressurized cylinder to remove dirt.
The department's words
CHSC 114115.c Clean shelf with bag-in-box sods system and pressurized cylinder to remove dirt.
Corrected during the inspection
Two-compartment utensil washing sink is only separated from the hand wash sink by a couple inches. Install an ANSI-certified splashguard on left side of hand wash sink. Splashguard shall be a minimum of six inches high and shall extend from wall to end of hand wash sink, and the corners shall be rounded.
The department's words
CHSC 113953 Two-compartment utensil washing sink is only separated from the hand wash sink by a couple inches. Install an ANSI-certified splashguard on left side of hand wash sink. Splashguard shall be a minimum of six inches high and shall extend from wall to end of hand wash sink, and the corners shall be rounded.
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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Let Caffe Tutti know
Ask for the manager. Caffe Tutti 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 L10168.
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.