At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · Routine county inspection · Aug 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Cocina Antigua?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How to fixFix it
- Code CHSC 114051 CHSC 114051How to fixFix it
- Code CHSC 114049 CHSC 114049How 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 Cocina Antigua's team
Is this your place?
Welcome, Cocina Antigua. We'll walk through this together, one item at a time. To log the fixes, claim Cocina Antigua first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Log it
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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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 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 19, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114051
The department's words
Code CHSC 114051
Code CHSC 114049
The department's words
Code CHSC 114049
Code CHSC 114149.3
The department's words
Code CHSC 114149.3
Code CHSC 114190
The department's words
Code CHSC 114190
Show 1 more
Code CHSC 114193.1
The department's words
Code CHSC 114193.1
EarlierFeb 11, 2026Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114000
The department's words
Code CHSC 114000
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114051
The department's words
Code CHSC 114051
Show 6 more
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114095
The department's words
Code CHSC 114095
Code CHSC 114119
The department's words
Code CHSC 114119
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierFeb 6, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked rice and vegetables left out at 98.7 *F on prep table in front of stove. Ensure PHF stored at 41 *F or below or 135 *F and above. Do no leave food out at room temperatures if not actively using for preparation.
The department's words
CHSC 113996 Observed cooked rice and vegetables left out at 98.7 *F on prep table in front of stove. Ensure PHF stored at 41 *F or below or 135 *F and above. Do no leave food out at room temperatures if not actively using for preparation.
EarlierApr 29, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed employees put on new gloves after handling raw fish. Multiple employees changing gloves and tasks without washing hands. Used gloves being left on food prep tables and not immediately discarded. Employees starting shift not washing hands before starting work. Ensure all employees wash hands before putting on new gloves and changing tasks.
The department's words
CHSC 113953.3 Observed employees put on new gloves after handling raw fish. Multiple employees changing gloves and tasks without washing hands. Used gloves being left on food prep tables and not immediately discarded. Employees starting shift not washing hands before starting work. Ensure all employees wash hands before putting on new gloves and changing tasks.
Corrected during the inspection
Observed soups left on counter and on milk carton in back kitchen left to cool. Soups recorded at 169°F, 151°F and 118°F. Soups were prepared about an hour ago. Observed vegetables left on shelf to cool recording at 117°F. Vegetables prepared about 40 minutes ago. / Immediately reheat 118°F soup to 165°F and restart cooling process. Soups must be separated into smaller containers with properly made ice baths or placed into a walk-in refrigerator in shallow pans to cool. Rapidly cool foods from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Place vegetables in walk-in refrigerator. Utilize ice wands to help with cooling process.
The department's words
CHSC 114002 Observed soups left on counter and on milk carton in back kitchen left to cool. Soups recorded at 169°F, 151°F and 118°F. Soups were prepared about an hour ago. Observed vegetables left on shelf to cool recording at 117°F. Vegetables prepared about 40 minutes ago. / Immediately reheat 118°F soup to 165°F and restart cooling process. Soups must be separated into smaller containers with properly made ice baths or placed into a walk-in refrigerator in shallow pans to cool. Rapidly cool foods from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Place vegetables in walk-in refrigerator. Utilize ice wands to help with cooling process.
Corrected during the inspection
Observed utensils stored on trash can by store. / Move utensils to warewash for 3-step wash. Store utensils in clean sanitary container.
The department's words
CHSC 114115 Observed utensils stored on trash can by store. / Move utensils to warewash for 3-step wash. Store utensils in clean sanitary container.
Corrected during the inspection
EarlierApr 26, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employees put on new gloves after handling raw fish. Multiple employees changing gloves and tasks without washing hands. Used gloves being left on food prep tables and not immediately discarded. Employees starting shift not washing hands before starting work. Ensure all employees wash hands before putting on new gloves and changing tasks.
The department's words
CHSC 113953.3 Observed employees put on new gloves after handling raw fish. Multiple employees changing gloves and tasks without washing hands. Used gloves being left on food prep tables and not immediately discarded. Employees starting shift not washing hands before starting work. Ensure all employees wash hands before putting on new gloves and changing tasks.
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
Observed soups left on counter and on milk carton in back kitchen left to cool. Soups recorded at 169°F, 151°F and 118°F. Soups were prepared about an hour ago. Observed vegetables left on shelf to cool recording at 117°F. Vegetables prepared about 40 minutes ago. / Immediately reheat 118°F soup to 165°F and restart cooling process. Soups must be separated into smaller containers with properly made ice baths or placed into a walk-in refrigerator in shallow pans to cool. Rapidly cool foods from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Place vegetables in walk-in refrigerator. Utilize ice wands to help with cooling process.
The department's words
CHSC 114002 Observed soups left on counter and on milk carton in back kitchen left to cool. Soups recorded at 169°F, 151°F and 118°F. Soups were prepared about an hour ago. Observed vegetables left on shelf to cool recording at 117°F. Vegetables prepared about 40 minutes ago. / Immediately reheat 118°F soup to 165°F and restart cooling process. Soups must be separated into smaller containers with properly made ice baths or placed into a walk-in refrigerator in shallow pans to cool. Rapidly cool foods from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Place vegetables in walk-in refrigerator. Utilize ice wands to help with cooling process.
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
Observed utensils stored on trash can by store. / Move utensils to warewash for 3-step wash. Store utensils in clean sanitary container.
The department's words
CHSC 114115 Observed utensils stored on trash can by store. / Move utensils to warewash for 3-step wash. Store utensils in clean sanitary container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 27, 2023Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 25, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed oranges and packaged meat stored on the floor. / Store all food at least 6 inches off the ground.
The department's words
CHSC 114047 Observed oranges and packaged meat stored on the floor. / Store all food at least 6 inches off the ground.
EarlierJul 22, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed pot of beans and tray of rice left on wire rack to cool in back kitchen. Beans recorded at ~80°F and rice ~96°F. / Spread rice and beans out on baking sheet to cool with thickness no more than 2 inches in depth. Rapidly cool foods from 135°F to 70°F in 2 hours then from 70°F to 41°F in 4 hours thereafter. Utilize cooling log to track cooling. Discard improperly cooled rice and beans.
The department's words
CHSC 114002 Observed pot of beans and tray of rice left on wire rack to cool in back kitchen. Beans recorded at ~80°F and rice ~96°F. / Spread rice and beans out on baking sheet to cool with thickness no more than 2 inches in depth. Rapidly cool foods from 135°F to 70°F in 2 hours then from 70°F to 41°F in 4 hours thereafter. Utilize cooling log to track cooling. Discard improperly cooled rice and beans.
Corrected during the inspection
Observed employee washing dishes at 3-comp sink but no sanitizer in sanitizer bay. Facility lacking test strips. / Setup 3-comp sink as shown on county issued sticker on 3-comp sink, with 100ppm chlorine in sanitizer bay. Re-wash all dishware cleaned without sanitizer. Provide chlorine test strips.
The department's words
CHSC 114099.6 Observed employee washing dishes at 3-comp sink but no sanitizer in sanitizer bay. Facility lacking test strips. / Setup 3-comp sink as shown on county issued sticker on 3-comp sink, with 100ppm chlorine in sanitizer bay. Re-wash all dishware cleaned without sanitizer. Provide chlorine test strips.
Corrected during the inspection
EarlierJul 19, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pot of beans and tray of rice left on wire rack to cool in back kitchen. Beans recorded at ~80°F and rice ~96°F. / Spread rice and beans out on baking sheet to cool with thickness no more than 2 inches in depth. Rapidly cool foods from 135°F to 70°F in 2 hours then from 70°F to 41°F in 4 hours thereafter. Utilize cooling log to track cooling. Discard improperly cooled rice and beans.
The department's words
CHSC 114002 Observed pot of beans and tray of rice left on wire rack to cool in back kitchen. Beans recorded at ~80°F and rice ~96°F. / Spread rice and beans out on baking sheet to cool with thickness no more than 2 inches in depth. Rapidly cool foods from 135°F to 70°F in 2 hours then from 70°F to 41°F in 4 hours thereafter. Utilize cooling log to track cooling. Discard improperly cooled rice and beans.
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
Observed employee washing dishes at 3-comp sink but no sanitizer in sanitizer bay. Facility lacking test strips. / Setup 3-comp sink as shown on county issued sticker on 3-comp sink, with 100ppm chlorine in sanitizer bay. Re-wash all dishware cleaned without sanitizer. Provide chlorine test strips.
The department's words
CHSC 114099.6 Observed employee washing dishes at 3-comp sink but no sanitizer in sanitizer bay. Facility lacking test strips. / Setup 3-comp sink as shown on county issued sticker on 3-comp sink, with 100ppm chlorine in sanitizer bay. Re-wash all dishware cleaned without sanitizer. Provide chlorine test strips.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
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 Cocina Antigua, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Cocina Antigua know
Ask for the manager. Cocina Antigua can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Cocina Antigua?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L16308.
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.