At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 27, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Crepevine 2?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed batter for frying fish stored next to the fryer on shelf with no temperature control measured at 51.4 *F. Observed Balsamic Vinaigrette at salad prep station measured at 67.1 *F. All potentially hazardous foods shall be maintained at 41 *F or below. Store noted items in ice bath or return to refrigeration unit when not in use. 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 Crepevine 2's team
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Follow the steps for each item, with the rule beside it.
Next: Observed batter for frying fish stored next to the fryer on shelf with no temperature control measured at 51.4 *F. Observed Balsamic Vinaigrette at salad prep station measured at 67.1 *F. All potentially hazardous foods shall be maintained at 41 *F or below. Store noted items in ice bath or return to refrigeration unit when not in use.The county found: “Observed batter for frying fish stored next to the fryer on shelf with no temperature control measured at 51.4 *F.…”
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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 lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 27, 2025Routine inspectionGreen placard
This one: Green placard, inspected Feb 27, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed batter for frying fish stored next to the fryer on shelf with no temperature control measured at 51.4 *F. Observed Balsamic Vinaigrette at salad prep station measured at 67.1 *F. All potentially hazardous foods shall be maintained at 41 *F or below. Store noted items in ice bath or return to refrigeration unit when not in use.
The department's words
CHSC 113996 Observed batter for frying fish stored next to the fryer on shelf with no temperature control measured at 51.4 *F. Observed Balsamic Vinaigrette at salad prep station measured at 67.1 *F. All potentially hazardous foods shall be maintained at 41 *F or below. Store noted items in ice bath or return to refrigeration unit when not in use.
EarlierJul 11, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed two employees wash hands at cook's line without using soap. Ensure employees wash hands using soap and warm water. Instructed employees to wash hands using soap. Hands washed again.
The department's words
CHSC 113953.3 Observed two employees wash hands at cook's line without using soap. Ensure employees wash hands using soap and warm water. Instructed employees to wash hands using soap. Hands washed again.
Corrected during the inspection
Observed marinara sauce and black beans on stove at 99-109 F since 7 am. Observed cut tomatoes, feta cheese, sliced ham in right prep top refrigerator at 43-44 F. Observed chipotle sauce at 50 F inside right prep top refrigerator. Ambient temperature of right prep top refrigerator measured 43-45 F. Observed marinara sauce near walk-in cooler door at 45 F. PIC stated marinara sauce is already pre-made and place in container this morning. Front of walk-in cooler measured 43-45 F but back of cooler measured 41 F or below. About 3 lbs of marinara sauce and about half a pound of black beans on stove discarded. About 1/3 of a squeeze bottle of chipotle sauce prepared a few days ago discarded. Instructed person in charge to tell employees to relocate potentially hazardous food items in right prep top cooler to a unit measuring 41 F or below. Instructed PIC to relocate food items toward back in cooler where temperature is holding 41 F or below. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust right prep top refrigerator to cold hold at 41 F or below and discontinue use until repaired. Service walk-in cooler to ensure entire cooler cold holds at 41 F or below.
The department's words
CHSC 113996 Observed marinara sauce and black beans on stove at 99-109 F since 7 am. Observed cut tomatoes, feta cheese, sliced ham in right prep top refrigerator at 43-44 F. Observed chipotle sauce at 50 F inside right prep top refrigerator. Ambient temperature of right prep top refrigerator measured 43-45 F. Observed marinara sauce near walk-in cooler door at 45 F. PIC stated marinara sauce is already pre-made and place in container this morning. Front of walk-in cooler measured 43-45 F but back of cooler measured 41 F or below. About 3 lbs of marinara sauce and about half a pound of black beans on stove discarded. About 1/3 of a squeeze bottle of chipotle sauce prepared a few days ago discarded. Instructed person in charge to tell employees to relocate potentially hazardous food items in right prep top cooler to a unit measuring 41 F or below. Instructed PIC to relocate food items toward back in cooler where temperature is holding 41 F or below. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust right prep top refrigerator to cold hold at 41 F or below and discontinue use until repaired. Service walk-in cooler to ensure entire cooler cold holds at 41 F or below.
Corrected during the inspection
No cold water dispensing out of hand sink adjacent to dishwasher. Ensure hot and cold water is provided at all sinks at all times. Cold water turned on by end of inspection. Corrected on site.
The department's words
CHSC 114192 No cold water dispensing out of hand sink adjacent to dishwasher. Ensure hot and cold water is provided at all sinks at all times. Cold water turned on by end of inspection. Corrected on site.
Corrected during the inspection
EarlierJul 9, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two employees wash hands at cook's line without using soap. Ensure employees wash hands using soap and warm water. Instructed employees to wash hands using soap. Hands washed again.
The department's words
CHSC 113953.3 Observed two employees wash hands at cook's line without using soap. Ensure employees wash hands using soap and warm water. Instructed employees to wash hands using soap. Hands washed again.
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 marinara sauce and black beans on stove at 99-109 F since 7 am. Observed cut tomatoes, feta cheese, sliced ham in right prep top refrigerator at 43-44 F. Observed chipotle sauce at 50 F inside right prep top refrigerator. Ambient temperature of right prep top refrigerator measured 43-45 F. Observed marinara sauce near walk-in cooler door at 45 F. PIC stated marinara sauce is already pre-made and place in container this morning. Front of walk-in cooler measured 43-45 F but back of cooler measured 41 F or below. About 3 lbs of marinara sauce and about half a pound of black beans on stove discarded. About 1/3 of a squeeze bottle of chipotle sauce prepared a few days ago discarded. Instructed person in charge to tell employees to relocate potentially hazardous food items in right prep top cooler to a unit measuring 41 F or below. Instructed PIC to relocate food items toward back in cooler where temperature is holding 41 F or below. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust right prep top refrigerator to cold hold at 41 F or below and discontinue use until repaired. Service walk-in cooler to ensure entire cooler cold holds at 41 F or below.
The department's words
CHSC 113996 Observed marinara sauce and black beans on stove at 99-109 F since 7 am. Observed cut tomatoes, feta cheese, sliced ham in right prep top refrigerator at 43-44 F. Observed chipotle sauce at 50 F inside right prep top refrigerator. Ambient temperature of right prep top refrigerator measured 43-45 F. Observed marinara sauce near walk-in cooler door at 45 F. PIC stated marinara sauce is already pre-made and place in container this morning. Front of walk-in cooler measured 43-45 F but back of cooler measured 41 F or below. About 3 lbs of marinara sauce and about half a pound of black beans on stove discarded. About 1/3 of a squeeze bottle of chipotle sauce prepared a few days ago discarded. Instructed person in charge to tell employees to relocate potentially hazardous food items in right prep top cooler to a unit measuring 41 F or below. Instructed PIC to relocate food items toward back in cooler where temperature is holding 41 F or below. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust right prep top refrigerator to cold hold at 41 F or below and discontinue use until repaired. Service walk-in cooler to ensure entire cooler cold holds at 41 F or below.
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 cold water dispensing out of hand sink adjacent to dishwasher. Ensure hot and cold water is provided at all sinks at all times. Cold water turned on by end of inspection. Corrected on site.
The department's words
CHSC 114192 No cold water dispensing out of hand sink adjacent to dishwasher. Ensure hot and cold water is provided at all sinks at all times. Cold water turned on by end of inspection. Corrected on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hollandaise sauce at 109F without temperature control. Hold potentially hazardous foods below or above 135F. Facility typically uses time as a public health control logs (TPHC logs) for this time, but logs were not available today. Item was cooked about 2 hours prior and will be discarded within 4 hours. TPHC logs will be used today.
The department's words
CHSC 113996 Observed hollandaise sauce at 109F without temperature control. Hold potentially hazardous foods below or above 135F. Facility typically uses time as a public health control logs (TPHC logs) for this time, but logs were not available today. Item was cooked about 2 hours prior and will be discarded within 4 hours. TPHC logs will be used today.
EarlierJan 19, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJul 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 3, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 1, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 31, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
EarlierJul 30, 2020Routine 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.
EarlierFeb 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 29, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw shell eggs at 58F on counter, marinara sauce in pan of water on grill at 115F, pasta at 45F in walk-in. Eggs moved to refrigerator and sauce reheated. 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 raw shell eggs at 58F on counter, marinara sauce in pan of water on grill at 115F, pasta at 45F in walk-in. Eggs moved to refrigerator and sauce reheated. 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.
EarlierJul 6, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep hand sinks accessible at all times. Observed a trash can in front of hand sink by dishwasher.
The department's words
CHSC 113953.1 Keep hand sinks accessible at all times. Observed a trash can in front of hand sink by dishwasher.
Observed steamed milk at 76-111F by espresso machine and cooked noodles at 48-49F in walk-in. Keep potentially hazardous foods above 135F or below 41F. Discard the milk after you steam it. It seems the walk-in may be a little warm (temp at 45F), ensure it is holding food at 41F or below. Add a display thermometer to walk-in and repair if necessary.
The department's words
CHSC 113996 Observed steamed milk at 76-111F by espresso machine and cooked noodles at 48-49F in walk-in. Keep potentially hazardous foods above 135F or below 41F. Discard the milk after you steam it. It seems the walk-in may be a little warm (temp at 45F), ensure it is holding food at 41F or below. Add a display thermometer to walk-in and repair if necessary.
Observed cut melon at 51F in walk-in. These were cut about 5.75 hours prior. It was in the walk-in covered in a plastic container. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool uncovered, in shallow containers, preferably in metal containers. Major violation corrected to minor violation. Use cooling log that I gave you and send me a copy of a log that has been used by next Friday.
The department's words
CHSC 114002 Observed cut melon at 51F in walk-in. These were cut about 5.75 hours prior. It was in the walk-in covered in a plastic container. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool uncovered, in shallow containers, preferably in metal containers. Major violation corrected to minor violation. Use cooling log that I gave you and send me a copy of a log that has been used by next Friday.
EarlierJul 2, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked noodles wrapped in plastic at 47-48F. These had finished cooking about 7 hours prior. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Noodles discarded. Tofu at 50F in prep top. The prep top was being used to cool food. Cool in walk-in to 41F prior to placing in prep top.
The department's words
CHSC 114002 Observed cooked noodles wrapped in plastic at 47-48F. These had finished cooking about 7 hours prior. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Noodles discarded. Tofu at 50F in prep top. The prep top was being used to cool food. Cool in walk-in to 41F prior to placing in prep top.
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)
Observed hands being wiped on clothing and wiping rags. If hands become contaminated, wash them for 20 seconds in hand sink with soap and warm water, and dry with papertowels.
The department's words
CHSC 113953.3 Observed hands being wiped on clothing and wiping rags. If hands become contaminated, wash them for 20 seconds in hand sink with soap and warm water, and dry with papertowels.
Keep hand sinks accessible at all times. Observed a trash can in front of hand sink by dishwasher.
The department's words
CHSC 113953.1 Keep hand sinks accessible at all times. Observed a trash can in front of hand sink by dishwasher.
Observed soy milk at 74F by espresso machine. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Milk discarded.
The department's words
CHSC 113996 Observed soy milk at 74F by espresso machine. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Milk discarded.
Cutting boards have black/brown residue on them. Clean and replace as necessary.
The department's words
CHSC 114115 Cutting boards have black/brown residue on them. Clean and replace as necessary.
Add consumer advisory to menu for hollandaise sauce.
The department's words
CHSC 114093 Add consumer advisory to menu for hollandaise sauce.
Show 1 more
Observed fruit flies at the bar and ants on a drainboard by the prep area. Clean area, exclude vermin, monitor for any new activity.
The department's words
CHSC 114259.1 Observed fruit flies at the bar and ants on a drainboard by the prep area. Clean area, exclude vermin, monitor for any new activity.
EarlierMay 12, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
No papertowels at handsink by cook line. Keep handsinks supplied at all times. Corrected on site.
The department's words
CHSC 113953 No papertowels at handsink by cook line. Keep handsinks supplied at all times. Corrected on site.
Raw shell eggs at 59F in prep fridge drawer. Person in charge (PIC) states eggs were potentially sitting on counter for 40 min. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
The department's words
CHSC 113996 Raw shell eggs at 59F in prep fridge drawer. Person in charge (PIC) states eggs were potentially sitting on counter for 40 min. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
Tomatoes on prep top at 48F. PIC stated these were recently sliced and placed directly into prep top. Cool down to 41F prior to placing on prep top as prep top is not meant to cool food (it will keep cold food cold). Drop pan of tomatoes was also overfilled. Ensure food does not go above fill line in container.
The department's words
CHSC 114002.1 Tomatoes on prep top at 48F. PIC stated these were recently sliced and placed directly into prep top. Cool down to 41F prior to placing on prep top as prep top is not meant to cool food (it will keep cold food cold). Drop pan of tomatoes was also overfilled. Ensure food does not go above fill line in container.
Cutting boards are worn. Replace (or turn cutting board over)
The department's words
CHSC 114175 Cutting boards are worn. Replace (or turn cutting board over)
Observed wet mop stored improperly at mop sink (stored down). Store upright.
The department's words
CHSC 114282 Observed wet mop stored improperly at mop sink (stored down). Store upright.
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 L15068.
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.