At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 13, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Courtyard By Marriott?
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
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 · 16 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
LatestJan 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 13, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMay 8, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Honeydew and cantaloupe in fruit salad: 42 - 45 degrees F. Unknown when fruit was cut. Label cut melons with date and time prepared. Cut cantaloupe observed at 43-44 degrees F. Label cut melons with date and time prepared. Cut cantaloupe observed at 43 - 44 degrees F. Per label, cantaloupe was cut at 6:50 a.m. today. Maintain potentially hazardous foods at or below 41 degrees F. Cut cantaloupe should already be 41 degrees F.
The department's words
CHSC 113996 Honeydew and cantaloupe in fruit salad: 42 - 45 degrees F. Unknown when fruit was cut. Label cut melons with date and time prepared. Cut cantaloupe observed at 43-44 degrees F. Label cut melons with date and time prepared. Cut cantaloupe observed at 43 - 44 degrees F. Per label, cantaloupe was cut at 6:50 a.m. today. Maintain potentially hazardous foods at or below 41 degrees F. Cut cantaloupe should already be 41 degrees F.
Scrambled eggs for burritos observed at 47 degrees F. Label on eggs is 5/8 12:57 a.m.. Scrambled eggs with bacon observed at 46 - 48 degrees F Label: 5/8 1:10 a.m. Per asst. mgr., eggs were made at 12:57 p.m. and 1:10 p.m.. Instruct employees to properly mark a.m. on the stickers. Don't cover with plastic wrap while cooling. Scrambled eggs initially checked at 2:00 p.m.. Both types of scrambled eggs 48 degrees F at 2:38 p.m.. Scrambled eggs not cooling at at rapid enough rate. Cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
The department's words
CHSC 114002 Scrambled eggs for burritos observed at 47 degrees F. Label on eggs is 5/8 12:57 a.m.. Scrambled eggs with bacon observed at 46 - 48 degrees F Label: 5/8 1:10 a.m. Per asst. mgr., eggs were made at 12:57 p.m. and 1:10 p.m.. Instruct employees to properly mark a.m. on the stickers. Don't cover with plastic wrap while cooling. Scrambled eggs initially checked at 2:00 p.m.. Both types of scrambled eggs 48 degrees F at 2:38 p.m.. Scrambled eggs not cooling at at rapid enough rate. Cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
EarlierMay 6, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F. Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m. shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided in English and Spanish. Discussed approved cooling methods with assistant manager.
The department's words
CHSC 113996 Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F. Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m. shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided in English and Spanish. Discussed approved cooling methods with assistant manager.
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
Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F. Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m. shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided in English and Spanish. Discussed approved cooling methods with assistant manager.
The department's words
CHSC 114002 Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F. Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m. shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided in English and Spanish. Discussed approved cooling methods with assistant manager.
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 hot water coming out of either 3-compartment sink faucets. No cold water coming out of the left faucet. Provide hot and cold water at faucets. Hot water shall be a minimum of 120 degrees F. Corrected onsite.
The department's words
CHSC 114192 No hot water coming out of either 3-compartment sink faucets. No cold water coming out of the left faucet. Provide hot and cold water at faucets. Hot water shall be a minimum of 120 degrees F. Corrected onsite.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of range recorded at 45°F ambient temperature. Raw eggs recorded at 47°F, sausages at 45°F, and cheese at 46°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of range recorded at 45°F ambient temperature. Raw eggs recorded at 47°F, sausages at 45°F, and cheese at 46°F. / Repair unit to cold hold food at 41°F or below.
EarlierSep 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inside of microwave in kitchen is lightly soiled. / Clean and sanitize.
The department's words
CHSC 114175 Inside of microwave in kitchen is lightly soiled. / Clean and sanitize.
EarlierMar 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Boiled eggs in refrigeration unit by back handwash sink recorded at 51-52°F. Eggs were prepared a few days before. Staff explained eggs are shocked in an ice bath for a total of ~10 minutes before being placed in a lidded plastic container. / Follow approved cooling procedures as described in county issued handout. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours thereafter. Discard out of temperature eggs.
The department's words
CHSC 114002 Boiled eggs in refrigeration unit by back handwash sink recorded at 51-52°F. Eggs were prepared a few days before. Staff explained eggs are shocked in an ice bath for a total of ~10 minutes before being placed in a lidded plastic container. / Follow approved cooling procedures as described in county issued handout. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours thereafter. Discard out of temperature eggs.
EarlierAug 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee cell phone stored on food prep table in kitchen. / Store personal items at employee storage. Clean and sanitize surface.
The department's words
CHSC 114256 Observed employee cell phone stored on food prep table in kitchen. / Store personal items at employee storage. Clean and sanitize surface.
EarlierMar 24, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permit to Operate certificate posted in public view has expired. / Post valid certificate in public view.
The department's words
CHSC 114381 Permit to Operate certificate posted in public view has expired. / Post valid certificate in public view.
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Front top prep refrigerator over 50F. Voluntarily disposed of 2 orders of meatballs at 53F 2 orders of pasta at 52F 2 chicken breasts at 51F 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 Front top prep refrigerator over 50F. Voluntarily disposed of 2 orders of meatballs at 53F 2 orders of pasta at 52F 2 chicken breasts at 51F 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 />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 8, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sticky fly trap is not approved for use. Removed.
The department's words
CHSC 114130 Sticky fly trap is not approved for use. Removed.
EarlierDec 19, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Chef did not know which strips are used to test sanitizer. Did not know where thermometer was.
The department's words
CHSC 113947 Chef did not know which strips are used to test sanitizer. Did not know where thermometer was.
Spoon found in kitchen handwash sink. This sink is for handwashing ONLY
The department's words
CHSC 113953.1 Spoon found in kitchen handwash sink. This sink is for handwashing ONLY
Papertowels at frint handwash sink inserted upside down and difficult to dispense,COS
The department's words
CHSC 113953.2 Papertowels at frint handwash sink inserted upside down and difficult to dispense,COS
Corrected during the inspection
Potentially hazardous foods I the kitchen reach in recorded: Liquid eggs 44F, shredded cheese 46.5F, sausage 45F Maintain 41F or below at all times.
The department's words
CHSC 113996 Potentially hazardous foods I the kitchen reach in recorded: Liquid eggs 44F, shredded cheese 46.5F, sausage 45F Maintain 41F or below at all times.
Light out at hood. Replace bulb/repair as needed.
The department's words
CHSC 114252 Light out at hood. Replace bulb/repair as needed.
EarlierApr 13, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
There is a hole in the drop ceiling tile where the fire sprinkler lines are. Close hole with a rodent proof material to prevent vermin entry.
The department's words
CHSC 114259 There is a hole in the drop ceiling tile where the fire sprinkler lines are. Close hole with a rodent proof material to prevent vermin entry.
EarlierApr 7, 2016Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cut cantaloupe measured 55F. Melon is stored in a fruit cup in an ice bath. Potentially hazardous foods must be stored below 41F or above 135F. Advise storing fruit cups in the display refrigerator rather than an ice bath.
The department's words
CHSC 113996 Cut cantaloupe measured 55F. Melon is stored in a fruit cup in an ice bath. Potentially hazardous foods must be stored below 41F or above 135F. Advise storing fruit cups in the display refrigerator rather than an ice bath.
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)
There are numerous drain flies in the kitchen. Several floor sinks are filled with a slimy build up and have gaps between the sink and the drain pipe. Inspect and clean all sinks regularly. Seal caps to reduce harborage.
The department's words
CHSC 114259.1 There are numerous drain flies in the kitchen. Several floor sinks are filled with a slimy build up and have gaps between the sink and the drain pipe. Inspect and clean all sinks regularly. Seal caps to reduce harborage.
There is a hole in the drop ceiling tile where the fire sprinkler lines are. Close hole with a rodent proof material to prevent vermin entry.
The department's words
CHSC 114259 There is a hole in the drop ceiling tile where the fire sprinkler lines are. Close hole with a rodent proof material to prevent vermin entry.
There is a large puddle of grease under the fryer. Clean and maintain to avoid attracting vermin.
The department's words
CHSC 114115.c There is a large puddle of grease under the fryer. Clean and maintain to avoid attracting vermin.
EarlierApr 3, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 8, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed several cracked tiles in kitchen floor and groute appears worn. Repair or place the broken tiles and if the groute is porous it must be resealed.
The department's words
CHSC 114268 Observed several cracked tiles in kitchen floor and groute appears worn. Repair or place the broken tiles and if the groute is porous it must be resealed.
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 L10578.
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.