At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 17, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Courtyard By Marriott's team
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 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
LatestJun 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 17, 2026.
No violations listed in the data.
EarlierDec 16, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 17, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a container with ice with pans of food on it. Hardboiled egg at 42 F, salsa at 43 F, meats at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Add ice to surround the pans, not just be below it.
The department's words
CHSC 113996 Observed a container with ice with pans of food on it. Hardboiled egg at 42 F, salsa at 43 F, meats at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Add ice to surround the pans, not just be below it.
EarlierMar 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw shell eggs at 62 degrees F in a bowl on a food prep counter. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Eggs moved to refrigeration. Keep eggs in the rice bin on the counter.
The department's words
CHSC 113996 Observed raw shell eggs at 62 degrees F in a bowl on a food prep counter. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Eggs moved to refrigeration. Keep eggs in the rice bin on the counter.
EarlierJul 31, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierOct 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed shredded cheese at 62.3F on counter and oatmeal at 97F on stove (off). Employee states these foods were made/prepped/taken out of temperature control ~4hrs. prior and will be discarded now that breakfast is over. If using TPHC (Time as a Public Health Control), proper records and documentation must be kept. Email inspector TPHC written procedures within 14 days for review; keep copy onsite as well. Label foods with start (630am) and discard (1030am) time and discard food after 4 hours if using TPHC. Both foods discarded. If not using TPHC, maintain food at 41F or below OR 135F or above.
The department's words
CHSC 113996 MAJOR - Observed shredded cheese at 62.3F on counter and oatmeal at 97F on stove (off). Employee states these foods were made/prepped/taken out of temperature control ~4hrs. prior and will be discarded now that breakfast is over. If using TPHC (Time as a Public Health Control), proper records and documentation must be kept. Email inspector TPHC written procedures within 14 days for review; keep copy onsite as well. Label foods with start (630am) and discard (1030am) time and discard food after 4 hours if using TPHC. Both foods discarded. If not using TPHC, maintain food at 41F or below OR 135F or above.
EarlierApr 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide a Certified Food Manager certification within 30 days. Ensure all food handler cards are up to date within 30 days. Email me a copy and keep on site.
The department's words
CHSC 113947.1 Provide a Certified Food Manager certification within 30 days. Ensure all food handler cards are up to date within 30 days. Email me a copy and keep on site.
EarlierSep 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: - oatmeal on stove at 95F - roasted tomatoes at 50.2F in drop pan in reach in fridge - hard boiled eggs at 52F in drop pan in reach in fridge Oatmeal was made within the hour and is reheated to order -- hot hold at 135F or above OR use Time as a Public Health Control (TPHC) to keep track of time made and time to discard (after 4 hours) with proper labels/records. Roasted tomatoes and hard boiled eggs were used throughout morning during food prep and were on ice when taken out of cooler; employee states they were put back in fridge ~5 mins. ago. Ensure ice bath covers all sides of drop pans to maintain at 41F or below. Potentially hazardous foods (PHFs) must be held at 41F or below OR 135F or above. Discussed with operator. Starbucks fridge measured at ~48-49F. Repair ASAP and move all PHFs to a working unit until repaired.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - oatmeal on stove at 95F - roasted tomatoes at 50.2F in drop pan in reach in fridge - hard boiled eggs at 52F in drop pan in reach in fridge Oatmeal was made within the hour and is reheated to order -- hot hold at 135F or above OR use Time as a Public Health Control (TPHC) to keep track of time made and time to discard (after 4 hours) with proper labels/records. Roasted tomatoes and hard boiled eggs were used throughout morning during food prep and were on ice when taken out of cooler; employee states they were put back in fridge ~5 mins. ago. Ensure ice bath covers all sides of drop pans to maintain at 41F or below. Potentially hazardous foods (PHFs) must be held at 41F or below OR 135F or above. Discussed with operator. Starbucks fridge measured at ~48-49F. Repair ASAP and move all PHFs to a working unit until repaired.
EarlierFeb 22, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed black mold-like substance inside of ice machine in kitchen. All food contact surfaces shall be clean and sanitized. Clean and sanitize inside of ice machine to prevent contamination.
The department's words
CHSC 114113 Observed black mold-like substance inside of ice machine in kitchen. All food contact surfaces shall be clean and sanitized. Clean and sanitize inside of ice machine to prevent contamination.
EarlierJun 19, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierFeb 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed some foods at 42F-43F in the refrigerator drawer at the front counter. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed some foods at 42F-43F in the refrigerator drawer at the front counter. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierJun 1, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Breakfast sandwiches and cheese in bottom drawer of the front prep fridge measure 43-46 F. Move potentially hazardous food to top drawers or another working refrigerator until adjusted/repaired. Display thermometers will be placed in each drawer. Maintain food temps at 41 F or below. Milk and yogurt are now stored in the display cooler, not on counter. I did not observe food in inserts on ice - food staged in this area was disposed after breakfast. Due to the amount of food prep occurring at the cook line, I highly recommend adding a prep refrigerator or under counter refrigerator to ensure food is maintained at 41 F or below - to prevent foodborne illness. Submit specifications for any proposed equipment to EHS for approval prior to purchasing.
The department's words
CHSC 113996 Breakfast sandwiches and cheese in bottom drawer of the front prep fridge measure 43-46 F. Move potentially hazardous food to top drawers or another working refrigerator until adjusted/repaired. Display thermometers will be placed in each drawer. Maintain food temps at 41 F or below. Milk and yogurt are now stored in the display cooler, not on counter. I did not observe food in inserts on ice - food staged in this area was disposed after breakfast. Due to the amount of food prep occurring at the cook line, I highly recommend adding a prep refrigerator or under counter refrigerator to ensure food is maintained at 41 F or below - to prevent foodborne illness. Submit specifications for any proposed equipment to EHS for approval prior to purchasing.
Refinish or replace deeply scored cutting board.
The department's words
CHSC 114175 Refinish or replace deeply scored cutting board.
EarlierMay 24, 2018Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: -Single serve milk at 51 F on ice in a bowl on the counter. Discard all food in this bowl 4 hours from when it was placed on ice (voluntarily discarded). -Eggs, mozzarella, and cooked broccoli in a pan on ice at 56-57 F was voluntarily discarded. -Food in inserts of the prep refrigerator, stacked on a pan at 43-44 F. -Breakfast sandwiches at 43-46 F, wrapped in the bottom drawer of the prep fridge. Maintain potentially hazardous food at 41 F or below or 135 F or above. Ensure that insert pans are placed directly into prep fridge and not stacked on other pans. When holding cold food on ice, ensure that food is fully immersed in ice (to the level of the food). Cool food to 41 F before wrapping and placing in the prep fridge. Monitor food temps with a probe thermometer. I highly recommend a digital thermometer.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Single serve milk at 51 F on ice in a bowl on the counter. Discard all food in this bowl 4 hours from when it was placed on ice (voluntarily discarded). -Eggs, mozzarella, and cooked broccoli in a pan on ice at 56-57 F was voluntarily discarded. -Food in inserts of the prep refrigerator, stacked on a pan at 43-44 F. -Breakfast sandwiches at 43-46 F, wrapped in the bottom drawer of the prep fridge. Maintain potentially hazardous food at 41 F or below or 135 F or above. Ensure that insert pans are placed directly into prep fridge and not stacked on other pans. When holding cold food on ice, ensure that food is fully immersed in ice (to the level of the food). Cool food to 41 F before wrapping and placing in the prep fridge. Monitor food temps with a probe thermometer. I highly recommend a digital thermometer.
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)
Sanitizer from the dispenser at the ware wash sink is dispensing at a lower concentration - 100 ppm quat. For today, manually add sanitizer to water to ensure there is 200 ppm quaternary ammonia for sanitizing, and repair.
The department's words
CHSC 114099.7 Sanitizer from the dispenser at the ware wash sink is dispensing at a lower concentration - 100 ppm quat. For today, manually add sanitizer to water to ensure there is 200 ppm quaternary ammonia for sanitizing, and repair.
Refinish or replace deeply scored cutting board.
The department's words
CHSC 114175 Refinish or replace deeply scored cutting board.
EarlierMar 3, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed flies in vermouth. Manager discarded 1/2 cup.
The department's words
CHSC 114259.1 Observed flies in vermouth. Manager discarded 1/2 cup.
Discontinue storing items on floor in storage room.
The department's words
CHSC 114047 Discontinue storing items on floor in storage room.
EarlierSep 27, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Line refrigerator is running 46F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Line refrigerator is running 46F. Must be 41F or below. Repair/adjust immediately.
Doors on reach in refrigerator are not closing all the way. Repair.
The department's words
CHSC 114175 Doors on reach in refrigerator are not closing all the way. Repair.
EarlierFeb 9, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 14, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Fax copy of Certified Food Manager certificate to EHS. Put Courtyard by Marriott, Novato on fax.
The department's words
CHSC 113947.1 Fax copy of Certified Food Manager certificate to EHS. Put Courtyard by Marriott, Novato on fax.
Walk-in refrigerator - store all food at least 6 inches above floor.
The department's words
CHSC 114047 Walk-in refrigerator - store all food at least 6 inches above floor.
Storage Room - do not store items on floor, so that floor may be cleaned.
The department's words
CHSC 114178 Storage Room - do not store items on floor, so that floor may be cleaned.
EarlierFeb 25, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Get one person certified as a Certified Food Manager within 60 days.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 60 days.
Provide a stronger flow of water at kitchen handwash sink.
The department's words
CHSC 113953.1 Provide a stronger flow of water at kitchen handwash sink.
Keep insects out of liquor.
The department's words
CHSC 114259.1 Keep insects out of liquor.
Corrected during the inspection
Change wiping cloth solutions more frequently. Wiping cloth solution was100 ppm quaternary ammonium. Must be 200 ppm.
The department's words
CHSC 114185.1 Change wiping cloth solutions more frequently. Wiping cloth solution was100 ppm quaternary ammonium. Must be 200 ppm.
EarlierOct 16, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Get one employee certified as a Certified Food Manager within 30 days.
The department's words
CHSC 113947.1 Get one employee certified as a Certified Food Manager within 30 days.
Get employees with expired Certified Food Handler certificates recertified within 30 days.
The department's words
CHSC 113948 Get employees with expired Certified Food Handler certificates recertified within 30 days.
EarlierOct 7, 2014Routine inspectionViolation(s) Found
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher final rinse must be 160 F at the plate. Digital readout showed 155 F. Manually sanitze until repaired.
The department's words
CHSC 114099.7 Dishwasher final rinse must be 160 F at the plate. Digital readout showed 155 F. Manually sanitze until repaired.
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
1) Provide hot water (100 F to 108 F) at kitchen handwash sink faster. 2) Flow of water at kitchen handwash sink must be stronger. 3) Provide hot water (100 F to 108 F) at men's bathroom handwash sink faster.
The department's words
CHSC 113953 1) Provide hot water (100 F to 108 F) at kitchen handwash sink faster. 2) Flow of water at kitchen handwash sink must be stronger. 3) Provide hot water (100 F to 108 F) at men's bathroom handwash sink faster.
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)
Get one employee certified as a Certified Food Manager within 30 days.
The department's words
CHSC 113947.1 Get one employee certified as a Certified Food Manager within 30 days.
Get employees with expired Certified Food Handler certificates recertified within 30 days.
The department's words
CHSC 113948 Get employees with expired Certified Food Handler certificates recertified within 30 days.
EarlierJan 30, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10881.
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.