At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Jun 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Copita?
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 113953.2 CHSC 113953.2How to fixFix it
- Code CHSC 113969 CHSC 113969How to fixFix it
- Code CHSC 114115.c CHSC 114115.cHow 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 8, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113969
The department's words
Code CHSC 113969
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114178
The department's words
Code CHSC 114178
EarlierJan 16, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed salsa cooling in walk-in refrigerator recording at 82°F at center. Employee stated salsa was made within an hour ago. / Utilize ice wands to rapidly cool foods from 135-70°F in 2 hours then cool from 70-41°F in 4 hours thereafter.
The department's words
CHSC 114002.1 Observed salsa cooling in walk-in refrigerator recording at 82°F at center. Employee stated salsa was made within an hour ago. / Utilize ice wands to rapidly cool foods from 135-70°F in 2 hours then cool from 70-41°F in 4 hours thereafter.
EarlierAug 21, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed employee grab raw fish with gloved hands to cook. Said employee did not wash hands between handling raw fish and resuming food preparation. / Gloves must be changed and hands washed after handling raw food.
The department's words
CHSC 113953.3 Observed employee grab raw fish with gloved hands to cook. Said employee did not wash hands between handling raw fish and resuming food preparation. / Gloves must be changed and hands washed after handling raw food.
Corrected during the inspection
Birria sauce in walk-in refrigerator was prepared yesterday and recorded with internal temperature of 58°F. / Discard improperly cooled food. Utilize ice wands and ice bath to cool liquids every time from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.
The department's words
CHSC 114002 Birria sauce in walk-in refrigerator was prepared yesterday and recorded with internal temperature of 58°F. / Discard improperly cooled food. Utilize ice wands and ice bath to cool liquids every time from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.
Corrected during the inspection
EarlierAug 20, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee grab raw fish with gloved hands to cook. Said employee did not wash hands between handling raw fish and resuming food preparation. / Gloves must be changed and hands washed after handling raw food.
The department's words
CHSC 113953.3 Observed employee grab raw fish with gloved hands to cook. Said employee did not wash hands between handling raw fish and resuming food preparation. / Gloves must be changed and hands washed after handling raw food.
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
Birria sauce in walk-in refrigerator was prepared yesterday and recorded with internal temperature of 58°F. / Discard improperly cooled food. Utilize ice wands and ice bath to cool liquids every time from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.
The department's words
CHSC 114002 Birria sauce in walk-in refrigerator was prepared yesterday and recorded with internal temperature of 58°F. / Discard improperly cooled food. Utilize ice wands and ice bath to cool liquids every time from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 16, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierFeb 15, 2024Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 3 live cockroaches today. One nymphal cockroach was on wall adjacent to where chef jackets are hung. Two cockroaches to the left of dishwasher, in crack between steel panel and tile. Observed several (about 15) dead cockroaches around water heater and one dead cockroach on floor in office. Facility shell be free from vermin.
The department's words
CHSC 114259.1 Observed 3 live cockroaches today. One nymphal cockroach was on wall adjacent to where chef jackets are hung. Two cockroaches to the left of dishwasher, in crack between steel panel and tile. Observed several (about 15) dead cockroaches around water heater and one dead cockroach on floor in office. Facility shell be free from vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 12, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the facility actively use dishwasher with no sanitizer detected (test strips for chlorine were 0) and dish surface temperature did not reach 160F (indicator strips did not fully change color as required). Sanitize with 50ppm of chlorine or with high heat at 160F. Buy/utilize test strips for high heat. Sanitizer bucket was observed empty and was replaced. Monitor sanitizer levels daily. Sanitizer reached required level.
The department's words
CHSC 114099.7 Observed the facility actively use dishwasher with no sanitizer detected (test strips for chlorine were 0) and dish surface temperature did not reach 160F (indicator strips did not fully change color as required). Sanitize with 50ppm of chlorine or with high heat at 160F. Buy/utilize test strips for high heat. Sanitizer bucket was observed empty and was replaced. Monitor sanitizer levels daily. Sanitizer reached required level.
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 one live cockroach in room that stored water heater and one egg case in this room. Facility shall be free of vermin. Take all legal and effective means to prevent vermin. Clean/sanitize areas where vermin were found. Place monitoring traps in room and remove clutter from floor so it is easier to see floor. Pest control was at facility on 1/30/24. Recommend pest control treat facility again (and ensure report of findings is left at facility). Seal wall paneling that was coming off wall behind water heater and seal holes in floors, wall, ceiling (especially holes around water heater).
The department's words
CHSC 114259.1 Observed one live cockroach in room that stored water heater and one egg case in this room. Facility shall be free of vermin. Take all legal and effective means to prevent vermin. Clean/sanitize areas where vermin were found. Place monitoring traps in room and remove clutter from floor so it is easier to see floor. Pest control was at facility on 1/30/24. Recommend pest control treat facility again (and ensure report of findings is left at facility). Seal wall paneling that was coming off wall behind water heater and seal holes in floors, wall, ceiling (especially holes around water heater).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measure the following food items: Pantry cold holding unit: Queso fresco: 58F, per chef cheeses was placed in unit at 8:00am from the walk-in (voluntarily discarded) Prep cooler at cookline: Shredded chicken 45F. Maintain all potentially hazardous foods at or below 41F at all times.
The department's words
CHSC 113996 Measure the following food items: Pantry cold holding unit: Queso fresco: 58F, per chef cheeses was placed in unit at 8:00am from the walk-in (voluntarily discarded) Prep cooler at cookline: Shredded chicken 45F. Maintain all potentially hazardous foods at or below 41F at all times.
EarlierDec 17, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee drink stored on bar without a lid. All drinks are required to have lids to prevent contamination.
The department's words
CHSC 113977 Observed employee drink stored on bar without a lid. All drinks are required to have lids to prevent contamination.
EarlierOct 4, 2019Follow-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.
EarlierSep 24, 2019Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 20, 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.
EarlierJul 19, 2018Routine inspectionYellow placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following food items: * Salsa sauce at 61F * Almond mole at 60F * Walk-in cooler measured temperature at 51-60. * Food prep fridge temperature was at 51-54F All measured at 57-61F voluntarily discarded by manager. * raw chicken at 45-47F * Cooked beef at 52-60F * Cooked chicken at 59-63F All food measured under 50F moved to working food prep fridge. Potentially hazardous food (PHF) shall be held at or 41F or at above 135F.
The department's words
CHSC 113996 Measured the following food items: * Salsa sauce at 61F * Almond mole at 60F * Walk-in cooler measured temperature at 51-60. * Food prep fridge temperature was at 51-54F All measured at 57-61F voluntarily discarded by manager. * raw chicken at 45-47F * Cooked beef at 52-60F * Cooked chicken at 59-63F All food measured under 50F moved to working food prep fridge. Potentially hazardous food (PHF) shall be held at or 41F 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed roasted tomato sauce in a deep container (covered) in the walk-in cooler. Measured at 53F. The manager stated that this tomato sauce was cooked yesterday. All PHF shall rapidly cooled from 135-70F for two hours; 70-41F for four hours uncovered. Use the following methods for rapidly cooling cooked food: * Placing the food in shallow pans * Separating the food in smaller portion * Using rapid cooling equipment
The department's words
CHSC 114002.1 Observed roasted tomato sauce in a deep container (covered) in the walk-in cooler. Measured at 53F. The manager stated that this tomato sauce was cooked yesterday. All PHF shall rapidly cooled from 135-70F for two hours; 70-41F for four hours uncovered. Use the following methods for rapidly cooling cooked food: * Placing the food in shallow pans * Separating the food in smaller portion * Using rapid cooling equipment
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)
Observed food handler wiped hands on wiping cloths. Ensure use disposal paper towels to dry hands to prevent contamination.
The department's words
CHSC 113953.3 Observed food handler wiped hands on wiping cloths. Ensure use disposal paper towels to dry hands to prevent contamination.
Observed mold in the ice machine I the kitchen. All food contact surfaces and utensils shall be cleaned as required. Wash-Rinse-Sanitize.
The department's words
CHSC 114113 Observed mold in the ice machine I the kitchen. All food contact surfaces and utensils shall be cleaned as required. Wash-Rinse-Sanitize.
Observed dried food debris on the floor under the stove in the kitchen. All food facilities, equipment and utensils shall be kept clean.
The department's words
CHSC 114268 Observed dried food debris on the floor under the stove in the kitchen. All food facilities, equipment and utensils shall be kept clean.
EarlierJan 13, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed food handler wipe hands on rag after washing hands. Use disposable papertowels to dry hands to prevent contamination. Corrected on site.
The department's words
CHSC 113953.3 Observed food handler wipe hands on rag after washing hands. Use disposable papertowels to dry hands to prevent contamination. Corrected on site.
Observed bulk containers of white substances unlabeled. Please label.
The department's words
CHSC 114051 Observed bulk containers of white substances unlabeled. Please label.
Built up dirt at top of ice machine. Clean
The department's words
CHSC 114115.c Built up dirt at top of ice machine. Clean
Observed small bowl used to scoop sugar inside the product. Store utensil for scooping outside of food item, or get scoop with long handle (stored above food) to prevent contamination.
The department's words
CHSC 114119 Observed small bowl used to scoop sugar inside the product. Store utensil for scooping outside of food item, or get scoop with long handle (stored above food) to prevent contamination.
EarlierJan 11, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed roasted tomatoes used for tings on steam table at 100-111F. Leaned that the food was cold and taken from the walk-in and placed directly on steam table for reheating/hot holding. Reheat cooled items to 165F for at least 15 seconds before hot holding. Tomatoes reheated. Major violation, will re-inspect for this.
The department's words
CHSC 114016 Observed roasted tomatoes used for tings on steam table at 100-111F. Leaned that the food was cold and taken from the walk-in and placed directly on steam table for reheating/hot holding. Reheat cooled items to 165F for at least 15 seconds before hot holding. Tomatoes reheated. Major violation, will re-inspect for this.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
One person food handler card was unavailable for review. Get certification and keep copy on site.
The department's words
CHSC 113948 One person food handler card was unavailable for review. Get certification and keep copy on site.
Observed food handler wipe hands on rag after washing hands. Use disposable papertowels to dry hands to prevent contamination. Corrected on site.
The department's words
CHSC 113953.3 Observed food handler wipe hands on rag after washing hands. Use disposable papertowels to dry hands to prevent contamination. Corrected on site.
Observed bulk containers of white substances unlabeled. Please label.
The department's words
CHSC 114051 Observed bulk containers of white substances unlabeled. Please label.
Built up dirt at top of ice machine. Clean
The department's words
CHSC 114115.c Built up dirt at top of ice machine. Clean
Observed small bowl used to scoop sugar inside the product. Store utensil for scooping outside of food item, or get scoop with long handle (stored above food) to prevent contamination.
The department's words
CHSC 114119 Observed small bowl used to scoop sugar inside the product. Store utensil for scooping outside of food item, or get scoop with long handle (stored above food) to prevent contamination.
Show 1 more
Hot water at handsink in restroom 90F. Requirement is 100F. Repair.
The department's words
CHSC 114192 Hot water at handsink in restroom 90F. Requirement is 100F. Repair.
EarlierFeb 23, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Monterey jack cheese grated at 2:00 p.m. observed at 53 degrees Fahrenheit was voluntarily discarded. Raw marinating beef prepped at ~12:30 or 1:00 observed at 53-56 degrees Fahrenheit at 5:45 p.m. was also voluntarily discarded. Raw beef was wrapped in plastic wrap in individual portions and in a plastic container. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Monterey jack cheese grated at 2:00 p.m. observed at 53 degrees Fahrenheit was voluntarily discarded. Raw marinating beef prepped at ~12:30 or 1:00 observed at 53-56 degrees Fahrenheit at 5:45 p.m. was also voluntarily discarded. Raw beef was wrapped in plastic wrap in individual portions and in a plastic container. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Corrected during the inspection
Observed food handler without hair restraint.
The department's words
CHSC 113969 Observed food handler without hair restraint.
Grayish black material inside ice machine. Wash, rinse, sanitize, and rinse interior of ice machine.
The department's words
CHSC 114115 Grayish black material inside ice machine. Wash, rinse, sanitize, and rinse interior of ice machine.
Corrected during the inspection
EarlierFeb 20, 2015Routine inspectionYellow placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Monterey jack cheese grated at 2:00 p.m. observed at 53 degrees Fahrenheit was voluntarily discarded. Raw marinating beef prepped at ~12:30 or 1:00 observed at 53-56 degrees Fahrenheit at 5:45 p.m. was also voluntarily discarded. Raw beef was wrapped in plastic wrap in individual portions and in a plastic container. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Monterey jack cheese grated at 2:00 p.m. observed at 53 degrees Fahrenheit was voluntarily discarded. Raw marinating beef prepped at ~12:30 or 1:00 observed at 53-56 degrees Fahrenheit at 5:45 p.m. was also voluntarily discarded. Raw beef was wrapped in plastic wrap in individual portions and in a plastic container. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
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)
No sanitizer at final rinse of dishwasher.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher.
Corrected during the inspection
Observed employees eating at prep refrigerator cutting boards.in kitchen. Employees shall not eat, or drink in kitchen, except beverages in covered containers.
The department's words
CHSC 113977 Observed employees eating at prep refrigerator cutting boards.in kitchen. Employees shall not eat, or drink in kitchen, except beverages in covered containers.
Corrected during the inspection
Observed food handler without hair restraint.
The department's words
CHSC 113969 Observed food handler without hair restraint.
Grayish black material inside ice machine. Wash, rinse, sanitize, and rinse interior of ice machine.
The department's words
CHSC 114115 Grayish black material inside ice machine. Wash, rinse, sanitize, and rinse interior of ice machine.
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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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 L10163.
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.