At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Feb 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Chianti Cucina?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Saute station prep refrigerator: pooled eggs stacked on top of other insert pans in upper section of unit observed at 48 degrees F. Don't double stack pans as this leads to potentially hazardous foods being in the danger zone. Pooled eggs moved to bottom of unit. Raw chicken in upper section: 42 - 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Heavy cream in bottom of unit: 47 degrees F (container open). CHSC 113996How to fixFix it
- 3-compartment sink: sanitizer compartment: 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. COS. CHSC 114099.6How 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
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Follow the steps for each item, with the rule beside it.
Next: Saute station prep refrigerator: pooled eggs stacked on top of other insert pans in upper section of unit observed at 48 degrees F. Don't double stack pans as this leads to potentially hazardous foods being in the danger zone. Pooled eggs moved to bottom of unit. Raw chicken in upper section: 42 - 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Heavy cream in bottom of unit: 47 degrees F (container open).The county found: “Saute station prep refrigerator: pooled eggs stacked on top of other insert pans in upper section of unit observed at…”
Then the next one: 3-compartment sink: sanitizer compartment: 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. COS.
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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 (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
LatestFeb 2, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 2, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Saute station prep refrigerator: pooled eggs stacked on top of other insert pans in upper section of unit observed at 48 degrees F. Don't double stack pans as this leads to potentially hazardous foods being in the danger zone. Pooled eggs moved to bottom of unit. Raw chicken in upper section: 42 - 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Heavy cream in bottom of unit: 47 degrees F (container open).
The department's words
CHSC 113996 Saute station prep refrigerator: pooled eggs stacked on top of other insert pans in upper section of unit observed at 48 degrees F. Don't double stack pans as this leads to potentially hazardous foods being in the danger zone. Pooled eggs moved to bottom of unit. Raw chicken in upper section: 42 - 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Heavy cream in bottom of unit: 47 degrees F (container open).
3-compartment sink: sanitizer compartment: 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. COS.
The department's words
CHSC 114099.6 3-compartment sink: sanitizer compartment: 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. COS.
EarlierJan 29, 2026Routine inspectionYellow placard
6 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at men's restroom handwash sink reached a maximum of 76 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Water at men's restroom handwash sink reached a maximum of 76 degrees F. Provide a minimum of 100 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at final rinse of the dishwasher. Sanitizer container is empty. Provide a minimum of 50 ppm chlorine. No container of sanitizer hooked up. Dishwasher retested multiple times - no chlorine final rinse. Discontinue using dishwasher until it has been repaired and provide a minimum of 50 ppm chlorine at the final rinse. Dishwasher rechecked multiple times. Dishwash had 50 ppm chlorine at final rinse towards end of the inspection. Sanitizer/handwashing hand out provided in Spanish.
The department's words
CHSC 114099.7 No sanitizer at final rinse of the dishwasher. Sanitizer container is empty. Provide a minimum of 50 ppm chlorine. No container of sanitizer hooked up. Dishwasher retested multiple times - no chlorine final rinse. Discontinue using dishwasher until it has been repaired and provide a minimum of 50 ppm chlorine at the final rinse. Dishwasher rechecked multiple times. Dishwash had 50 ppm chlorine at final rinse towards end of the inspection. Sanitizer/handwashing hand out provided in Spanish.
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
One door true refrigerator in back kitchen: tiramisu: 43 degrees F. Maintain potentially hazardous foods at 41 degrees F or below. Cookline: Open container of heavy cream on table: 72 degrees F: ~ 1 cup heavy cream discarded into the garbage. Observed pooled eggs at 65 degrees F double stacked above other insert pans in saute station prep refrigerator. Other potentially hazardous foods in saute prep refrigerator insert pans: mozzarella: 48 degrees F, provolone cheese: 49 degrees F, raw pork: 43 degrees F, garlic in oil: 45 degrees F. Lower section: lasagna: 43 degrees F. ~ 2 cups pooled eggs voluntarily discarded into the garbage.
The department's words
CHSC 113996 One door true refrigerator in back kitchen: tiramisu: 43 degrees F. Maintain potentially hazardous foods at 41 degrees F or below. Cookline: Open container of heavy cream on table: 72 degrees F: ~ 1 cup heavy cream discarded into the garbage. Observed pooled eggs at 65 degrees F double stacked above other insert pans in saute station prep refrigerator. Other potentially hazardous foods in saute prep refrigerator insert pans: mozzarella: 48 degrees F, provolone cheese: 49 degrees F, raw pork: 43 degrees F, garlic in oil: 45 degrees F. Lower section: lasagna: 43 degrees F. ~ 2 cups pooled eggs voluntarily discarded into the garbage.
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
3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils. Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination of utensils. Set up sink as follows: 1. dirty utensils on left drainboard 2. soap and hot water in left compartment 3. rinse with hot water in middle compartment 4. sanitize with 200 ppm quaternary ammonium in right compartment 5. air dry utensils on right drainboard Wash, rinse, and sanitize utensil washing sink and set up properly.
The department's words
CHSC 114099.6 3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils. Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination of utensils. Set up sink as follows: 1. dirty utensils on left drainboard 2. soap and hot water in left compartment 3. rinse with hot water in middle compartment 4. sanitize with 200 ppm quaternary ammonium in right compartment 5. air dry utensils on right drainboard Wash, rinse, and sanitize utensil washing sink and set up properly.
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
3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils. Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination of utensils. Set up sink as follows: 1. dirty utensils on left drainboard 2. soap and hot water in left compartment 3. rinse with hot water in middle compartment 4. sanitize with 200 ppm quaternary ammonium in right compartment 5. air dry utensils on right drainboard Wash, rinse, and sanitize utensil washing sink and set up properly.
The department's words
CHSC 114099.2 3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils. Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination of utensils. Set up sink as follows: 1. dirty utensils on left drainboard 2. soap and hot water in left compartment 3. rinse with hot water in middle compartment 4. sanitize with 200 ppm quaternary ammonium in right compartment 5. air dry utensils on right drainboard Wash, rinse, and sanitize utensil washing sink and set up properly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken plated at 145 degrees F, Cook chicken to a minimum of 165 degrees F. COS.
The department's words
CHSC 114004 Observed cooked chicken plated at 145 degrees F, Cook chicken to a minimum of 165 degrees F. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 7, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierDec 2, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pest control continues to treat for cockroaches. Facility is actively monitoring for further activity.
The department's words
CHSC 114259.1 Pest control continues to treat for cockroaches. Facility is actively monitoring for further activity.
EarlierOct 22, 2020Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 19, 2020Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierMay 30, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation corrected during inspection. Observed prosciutto in food prep refrigerator top layer was at 54F. Meat that was over 50F was discarded. The food prep refrigerator has a temperature of 46F in the left side at the bottom. Make necessary changes.
The department's words
CHSC 113996 Major violation corrected during inspection. Observed prosciutto in food prep refrigerator top layer was at 54F. Meat that was over 50F was discarded. The food prep refrigerator has a temperature of 46F in the left side at the bottom. Make necessary changes.
EarlierMay 10, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Bulk foods observed in tied off bags (pasta). Store all bulk foods in containers with tight fitting lids.
The department's words
CHSC 114047 Bulk foods observed in tied off bags (pasta). Store all bulk foods in containers with tight fitting lids.
Scrape, patch and repaint ceiling in dishwash room to render smooth and cleanable.
The department's words
CHSC 114271 Scrape, patch and repaint ceiling in dishwash room to render smooth and cleanable.
EarlierJul 20, 2017Follow-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.
EarlierJul 13, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rodent droppings noted on floor in hot water heater closet. Sweep up and monitor. Consult with your Professional Pest Control Operator. Many flies observed in the kitchen near dishwash/garbage cans. MAJOR VIOLATION (fly fan is on at rear door and all other doors are closed)
The department's words
CHSC 114259.1 Rodent droppings noted on floor in hot water heater closet. Sweep up and monitor. Consult with your Professional Pest Control Operator. Many flies observed in the kitchen near dishwash/garbage cans. MAJOR VIOLATION (fly fan is on at rear door and all other doors are closed)
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)
Handwash sink at the bar observed filled with cans. Keep this sink clear and accessible at all times.
The department's words
CHSC 113953.1 Handwash sink at the bar observed filled with cans. Keep this sink clear and accessible at all times.
<50ppm chlorine sanitizer recorded at final rinse of dishwash machine. Provide 50 ppm at all times. Call for service.
The department's words
CHSC 114099.7 <50ppm chlorine sanitizer recorded at final rinse of dishwash machine. Provide 50 ppm at all times. Call for service.
Food accumulation noted at handles on reach in refrigerators. Clean and maintain sanitary.
The department's words
CHSC 114175 Food accumulation noted at handles on reach in refrigerators. Clean and maintain sanitary.
EarlierJan 5, 2017Follow-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.
EarlierDec 28, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rat droppings in the water heater observed on floor. Call for Professional Pest control service. Meanwhile, sweep up dropping and monitor. MAJOR VIOLATION
The department's words
CHSC 114259.1 Rat droppings in the water heater observed on floor. Call for Professional Pest control service. Meanwhile, sweep up dropping and monitor. MAJOR VIOLATION
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)
Mold/slime noted inside the ice machine. Clean and maintain sanitary.
The department's words
CHSC 114113 Mold/slime noted inside the ice machine. Clean and maintain sanitary.
Always thaw food in the following way: In advance of need in refrigerator, under cold water, in microwave or as part of cooking. Frozen food observed partially sticking out of bucket of cold water. Fully immerse food in water.
The department's words
CHSC 114020 Always thaw food in the following way: In advance of need in refrigerator, under cold water, in microwave or as part of cooking. Frozen food observed partially sticking out of bucket of cold water. Fully immerse food in water.
Store all bulk food in containers with tight fitting lids, not in tied off bags.
The department's words
CHSC 114047 Store all bulk food in containers with tight fitting lids, not in tied off bags.
Large can opener found with food debris on blade. Put through the dishwash daily.
The department's words
CHSC 114139 Large can opener found with food debris on blade. Put through the dishwash daily.
Use scoops with handles to dispense bulk foods, not bowls. Keep handles out of food.
The department's words
CHSC 114119 Use scoops with handles to dispense bulk foods, not bowls. Keep handles out of food.
EarlierAug 24, 2016Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer detected at final rinse at dishwash machine. Bucket was empty and changed. MAJOR VIOLATION
The department's words
CHSC 114101 No sanitizer detected at final rinse at dishwash machine. Bucket was empty and changed. MAJOR VIOLATION
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)
No proof of Managers Food Safety Certification. Provide proof of registration for a class with in two weeks.
The department's words
CHSC 113947.1 No proof of Managers Food Safety Certification. Provide proof of registration for a class with in two weeks.
Raw chicken found stored above produce. Store all raw meat/fish/ poultry below produce / prepared foods. COS
The department's words
CHSC 113986 Raw chicken found stored above produce. Store all raw meat/fish/ poultry below produce / prepared foods. COS
Corrected during the inspection
Cutting boards found worn and dirty. Replace as needed.
The department's words
CHSC 114177 Cutting boards found worn and dirty. Replace as needed.
EarlierOct 30, 2015Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Chef questioned about proper food temps but did not know them.
The department's words
CHSC 113947.1 Chef questioned about proper food temps but did not know them.
Chicken broth recorded at 50F in steam table. Preheat all hot food to 165F prior to placement in steam table.
The department's words
CHSC 114016 Chicken broth recorded at 50F in steam table. Preheat all hot food to 165F prior to placement in steam table.
Mold noted inside ice machine. Clean and maintain sanitary.
The department's words
CHSC 114113 Mold noted inside ice machine. Clean and maintain sanitary.
Flies noted in kitchen. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Flies noted in kitchen. Continue efforts to control infestation.
Bag of rice flour found stored on ground. Store all food 6 above the floor.
The department's words
CHSC 114047 Bag of rice flour found stored on ground. Store all food 6 above the floor.
Show 4 more
No test strips available. Provide test strips to monitor sanitizer solutions.
The department's words
CHSC 114107 No test strips available. Provide test strips to monitor sanitizer solutions.
food accumulation noted at seals on reach in units. Clean and maintain sanitary.
The department's words
CHSC 114175 food accumulation noted at seals on reach in units. Clean and maintain sanitary.
Large can opener found with food debris at blade. Clean and maintain sanitary.
The department's words
CHSC 114139 Large can opener found with food debris at blade. Clean and maintain sanitary.
Ice scoop noted stored on top of ice machine. Store in a sanitary manner - on a clean plate or bowl.
The department's words
CHSC 114178 Ice scoop noted stored on top of ice machine. Store in a sanitary manner - on a clean plate or bowl.
EarlierJul 28, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Do not store pre-packaged drinks in ice machine.
The department's words
CHSC 113977 Do not store pre-packaged drinks in ice machine.
Observed uncovered seasoning/flour mix. Cover at night and when not in use.
The department's words
CHSC 113986 Observed uncovered seasoning/flour mix. Cover at night and when not in use.
Thoroughly clean behind, under equipment and ceiling. Noted facility was undergoing a thorough cleaning at time of inspection.
The department's words
CHSC 114115.c Thoroughly clean behind, under equipment and ceiling. Noted facility was undergoing a thorough cleaning at time of inspection.
Store ice scoop in food-grade container.
The department's words
CHSC 114178 Store ice scoop in food-grade container.
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)
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10438.
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.