At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 23, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Creekside Cafe @marin General Hospital?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed scrambled eggs stored in hot holding steam table in patient serving side kitchen measured at internal temperature of 120 *F and 116 *F. Discontinue double stacking drop pans in hot holding steam table to allow proper warming of foods. All potentially hazardous foods shall be stored at 135 *F and above or 41 *F and below. 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
For Creekside Cafe @marin General Hospital's team
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Next: Observed scrambled eggs stored in hot holding steam table in patient serving side kitchen measured at internal temperature of 120 *F and 116 *F. Discontinue double stacking drop pans in hot holding steam table to allow proper warming of foods. All potentially hazardous foods shall be stored at 135 *F and above or 41 *F and below.The county found: “Observed scrambled eggs stored in hot holding steam table in patient serving side kitchen measured at internal…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 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
LatestDec 23, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 23, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed scrambled eggs stored in hot holding steam table in patient serving side kitchen measured at internal temperature of 120 *F and 116 *F. Discontinue double stacking drop pans in hot holding steam table to allow proper warming of foods. All potentially hazardous foods shall be stored at 135 *F and above or 41 *F and below.
The department's words
CHSC 113996 Observed scrambled eggs stored in hot holding steam table in patient serving side kitchen measured at internal temperature of 120 *F and 116 *F. Discontinue double stacking drop pans in hot holding steam table to allow proper warming of foods. All potentially hazardous foods shall be stored at 135 *F and above or 41 *F and below.
EarlierSep 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Steamed fish at steam table recorded at 123°F, cooked kale at 98°F and cooked tofu recorded 123°F. / Reheat said foods to 165°F to hot hold at 135°F or above. Do not double stack containers in steam table to ensure food stays hot held at 135°F at all times.
The department's words
CHSC 113996 Steamed fish at steam table recorded at 123°F, cooked kale at 98°F and cooked tofu recorded 123°F. / Reheat said foods to 165°F to hot hold at 135°F or above. Do not double stack containers in steam table to ensure food stays hot held at 135°F at all times.
EarlierJan 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed grilled chicken sandwich at 109F in self-service warmer. Warmer temperature was accidently put on low. Hot hold potentially hazardous food at 135F and above. Chicken was in warmer less than 30 minutes. Chicken reheated to 170F and placed back in back in warmer (with temperature of warmer turned up). Tuna melt in warmer at 97-106F. Unclear why item was under temperature but it appears that the plastic cover of the warmer is not secure so the heat escapes the unit. The tune melt was reheated and consumed within 4 hours of being prepped. Observed cut tomatoes in salad at 61F in self-service ice bath. Cold hold at 41F or below. Items were stacked high in ice bath. Items were discarded.
The department's words
CHSC 113996 Observed grilled chicken sandwich at 109F in self-service warmer. Warmer temperature was accidently put on low. Hot hold potentially hazardous food at 135F and above. Chicken was in warmer less than 30 minutes. Chicken reheated to 170F and placed back in back in warmer (with temperature of warmer turned up). Tuna melt in warmer at 97-106F. Unclear why item was under temperature but it appears that the plastic cover of the warmer is not secure so the heat escapes the unit. The tune melt was reheated and consumed within 4 hours of being prepped. Observed cut tomatoes in salad at 61F in self-service ice bath. Cold hold at 41F or below. Items were stacked high in ice bath. Items were discarded.
EarlierOct 3, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierMar 15, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 30, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed sandwiches and breakfast items in warmers and steam table between 10F-130F. 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 sandwiches and breakfast items in warmers and steam table between 10F-130F. 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.
EarlierDec 27, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Kidney beans at 44F at salad bar. Cold hold food at 41F or below. Ensure salad bar food is not stacked too high in salad bar as that may cause it to not keep cool.
The department's words
CHSC 113996 Kidney beans at 44F at salad bar. Cold hold food at 41F or below. Ensure salad bar food is not stacked too high in salad bar as that may cause it to not keep cool.
Sweet potatoes at 59-79F in walk-in fridge in a covered container, cooling. Ensure to cool this uncovered in a shallow pan.
The department's words
CHSC 114002 Sweet potatoes at 59-79F in walk-in fridge in a covered container, cooling. Ensure to cool this uncovered in a shallow pan.
* Two compartment prep sink by walk-in R6 has a water temperate at 110F at its max. Requirement is 120F. Repair. * Handsink by espresso bar has a maximum water temp of 70F. Requirement 100F. Repair. In the meantime, use food production sink as handsink as this reaches proper temp.
The department's words
CHSC 114192 * Two compartment prep sink by walk-in R6 has a water temperate at 110F at its max. Requirement is 120F. Repair. * Handsink by espresso bar has a maximum water temp of 70F. Requirement 100F. Repair. In the meantime, use food production sink as handsink as this reaches proper temp.
About 5 gnats observed by main dishwasher area. Clean up standing water and any food debris to prevent this.
The department's words
CHSC 114259.1 About 5 gnats observed by main dishwasher area. Clean up standing water and any food debris to prevent this.
Floor and walls under pot/pan dishwasher have built up grease residue on them. Clean.
The department's words
CHSC 114115.c Floor and walls under pot/pan dishwasher have built up grease residue on them. Clean.
Show 1 more
* Two compartment warewashing sink by pot/pan (smaller) dishwasher has a faucet that is leaking. Repair. * The pedals that control the hot and cold water at the handsink by ventilation hood A are loose and difficult to control. Repair.
The department's words
CHSC 114190 * Two compartment warewashing sink by pot/pan (smaller) dishwasher has a faucet that is leaking. Repair. * The pedals that control the hot and cold water at the handsink by ventilation hood A are loose and difficult to control. Repair.
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 L15202.
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.