At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Oct 23, 2018
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Cibo Of Sausalito?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Took milk temperature at coffee bar; it was 56F. Milk was discarded. In addition, found that fridge at coffee bar is not cooling evenly. Meanwhile, items in the bottom shelf in the fridge were placed in upper shelves. Make necessary repairs by 10/25/18. Potentially hazardous food shall be maintained at or below 41°F (CHSC 113996). CHSC 113996How 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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Next: Took milk temperature at coffee bar; it was 56F. Milk was discarded. In addition, found that fridge at coffee bar is not cooling evenly. Meanwhile, items in the bottom shelf in the fridge were placed in upper shelves. Make necessary repairs by 10/25/18. Potentially hazardous food shall be maintained at or below 41°F (CHSC 113996).The county found: “Took milk temperature at coffee bar; it was 56F. Milk was discarded. In addition, found that fridge at coffee bar is…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 3 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
LatestOct 23, 2018Routine inspectionGreen placard
This one: Green placard, inspected Oct 23, 2018.
1 violation listed, 0 marked critical.
Not critical (1)
Took milk temperature at coffee bar; it was 56F. Milk was discarded. In addition, found that fridge at coffee bar is not cooling evenly. Meanwhile, items in the bottom shelf in the fridge were placed in upper shelves. Make necessary repairs by 10/25/18. Potentially hazardous food shall be maintained at or below 41°F (CHSC 113996).
The department's words
Took milk temperature at coffee bar; it was 56F. Milk was discarded. In addition, found that fridge at coffee bar is not cooling evenly. Meanwhile, items in the bottom shelf in the fridge were placed in upper shelves. Make necessary repairs by 10/25/18. Potentially hazardous food shall be maintained at or below 41°F (CHSC 113996).
EarlierMar 7, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No papertowels at handsink. Keep handsinks supplied. Corrected on site.
The department's words
CHSC 113953.2 No papertowels at handsink. Keep handsinks supplied. Corrected on site.
STRONG3/2/17/STRONG The following food was found out of temperature: * soy milk and almond milk at 64F at room temperature storage. Items had been open for 1 hr. Recommend cooling down unopened containers in fridge before use. Keep on ice bath for easy access (with ice bath coming to the same level as product). Another option is to use time as a public health control. You can store food out of a temperature controlled environment if you document the time it is taken out of that temp controlled environment (i.e. the fridge) and discard within 4 hours (document discard time). I can send you info on this. Milk placed in ice bath to cool. * Ensure self-service milk products keep cold as well (half and half at 46F) * Cooked mushroom and kale mix at 46F and broccoli soup at 47F in prep fridge under Panini grill * Milk at 54F in 1 door steel fridge Keep potentially hazardous foods below 41F or above 135F STRONG3/7/17/STRONG Soy milk on ice at 62F. Ensure to cool soy milk down all the way prior to opening up the container and serving it.
The department's words
CHSC 113996 STRONG3/2/17/STRONG The following food was found out of temperature: * soy milk and almond milk at 64F at room temperature storage. Items had been open for 1 hr. Recommend cooling down unopened containers in fridge before use. Keep on ice bath for easy access (with ice bath coming to the same level as product). Another option is to use time as a public health control. You can store food out of a temperature controlled environment if you document the time it is taken out of that temp controlled environment (i.e. the fridge) and discard within 4 hours (document discard time). I can send you info on this. Milk placed in ice bath to cool. * Ensure self-service milk products keep cold as well (half and half at 46F) * Cooked mushroom and kale mix at 46F and broccoli soup at 47F in prep fridge under Panini grill * Milk at 54F in 1 door steel fridge Keep potentially hazardous foods below 41F or above 135F STRONG3/7/17/STRONG Soy milk on ice at 62F. Ensure to cool soy milk down all the way prior to opening up the container and serving it.
Include consumer advisory for poached eggs.
The department's words
CHSC 114093 Include consumer advisory for poached eggs.
Prepackaged holiday cookies, financier, Mexican wedding cookies, meringue missing name/place of manufacturer. Add label. Whoopie pie does not have list of ingredients, include that. Repeat violation.
The department's words
CHSC 114089 Prepackaged holiday cookies, financier, Mexican wedding cookies, meringue missing name/place of manufacturer. Add label. Whoopie pie does not have list of ingredients, include that. Repeat violation.
Ramekins used as scoops for dry goods (e.g. brown sugar). Keep utensils in clean/dry place. use scoops with long handles kept above product
The department's words
CHSC 114119 Ramekins used as scoops for dry goods (e.g. brown sugar). Keep utensils in clean/dry place. use scoops with long handles kept above product
Show 1 more
Observed sanitizer bucket with 200ppm of chlorine. 100ppm required. reduce amount.
The department's words
CHSC 114185.1 Observed sanitizer bucket with 200ppm of chlorine. 100ppm required. reduce amount.
EarlierMar 1, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No papertowels at handsink. Keep handsinks supplied. Corrected on site.
The department's words
CHSC 113953.2 No papertowels at handsink. Keep handsinks supplied. Corrected on site.
The following food was found out of temperature: * soy milk and almond milk at 64F at room temperature storage. Items had been open for 1 hr. Recommend cooling down unopened containers in fridge before use. Keep on ice bath for easy access (with ice bath coming to the same level as product). Another option is to use time as a public health control. You can store food out of a temperature controlled environment if you document the time it is taken out of that temp controlled environment (i.e. the fridge) and discard within 4 hours (document discard time). I can send you info on this. Milk placed in ice bath to cool. * Ensure self-service milk products keep cold as well (half and half at 46F) * Cooked mushroom and kale mix at 46F and broccoli soup at 47F in prep fridge under Panini grill * Milk at 54F in 1 door steel fridge Keep potentially hazardous foods below 41F or above 135F
The department's words
CHSC 113996 The following food was found out of temperature: * soy milk and almond milk at 64F at room temperature storage. Items had been open for 1 hr. Recommend cooling down unopened containers in fridge before use. Keep on ice bath for easy access (with ice bath coming to the same level as product). Another option is to use time as a public health control. You can store food out of a temperature controlled environment if you document the time it is taken out of that temp controlled environment (i.e. the fridge) and discard within 4 hours (document discard time). I can send you info on this. Milk placed in ice bath to cool. * Ensure self-service milk products keep cold as well (half and half at 46F) * Cooked mushroom and kale mix at 46F and broccoli soup at 47F in prep fridge under Panini grill * Milk at 54F in 1 door steel fridge Keep potentially hazardous foods below 41F or above 135F
Include consumer advisory for poached eggs.
The department's words
CHSC 114093 Include consumer advisory for poached eggs.
Prepackaged holiday cookies, financier, Mexican wedding cookies, meringue missing name/place of manufacturer. Add label. Whoopie pie does not have list of ingredients, include that. Repeat violation.
The department's words
CHSC 114089 Prepackaged holiday cookies, financier, Mexican wedding cookies, meringue missing name/place of manufacturer. Add label. Whoopie pie does not have list of ingredients, include that. Repeat violation.
Ramekins used as scoops for dry goods (e.g. brown sugar). Keep utensils in clean/dry place. use scoops with long handles kept above product
The department's words
CHSC 114119 Ramekins used as scoops for dry goods (e.g. brown sugar). Keep utensils in clean/dry place. use scoops with long handles kept above product
Show 1 more
Observed sanitizer bucket with 200ppm of chlorine. 100ppm required. reduce amount.
The department's words
CHSC 114185.1 Observed sanitizer bucket with 200ppm of chlorine. 100ppm required. reduce amount.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11166.
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.