At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Cucina San Anselmo?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed tempura batter on a counter at 54 F made 2 hours prior. Potentially hazardous foods must be cold held at 41 F or below. Batter labeled for 4 PM discard. For the future, only take out small amounts for food prep and keep the rest in the fridge. 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 Cucina San Anselmo's team
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Follow the steps for each item, with the rule beside it.
Next: Observed tempura batter on a counter at 54 F made 2 hours prior. Potentially hazardous foods must be cold held at 41 F or below. Batter labeled for 4 PM discard. For the future, only take out small amounts for food prep and keep the rest in the fridge.The county found: “Observed tempura batter on a counter at 54 F made 2 hours prior. Potentially hazardous foods must be cold held at 41 F…”
Then the next one.
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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
LatestFeb 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 19, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed tempura batter on a counter at 54 F made 2 hours prior. Potentially hazardous foods must be cold held at 41 F or below. Batter labeled for 4 PM discard. For the future, only take out small amounts for food prep and keep the rest in the fridge.
The department's words
CHSC 113996 Observed tempura batter on a counter at 54 F made 2 hours prior. Potentially hazardous foods must be cold held at 41 F or below. Batter labeled for 4 PM discard. For the future, only take out small amounts for food prep and keep the rest in the fridge.
EarlierDec 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bar hand sink has utensils and drink/food debris in it. Hand sinks are for handwashing only. Keep hand sink free of all items. These were removed.
The department's words
CHSC 113953.2 Bar hand sink has utensils and drink/food debris in it. Hand sinks are for handwashing only. Keep hand sink free of all items. These were removed.
EarlierFeb 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierApr 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
EarlierSep 9, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Expired employees Food Handler Certifications. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
The department's words
CHSC 113948 Expired employees Food Handler Certifications. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
EarlierFeb 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing sinks lacked permanently mounted dispenser for hand towels and hand soap in restrooms. All handwashing sinks are required to have permanently mounted dispensers for hand soap and paper towels.
The department's words
CHSC 113953 Handwashing sinks lacked permanently mounted dispenser for hand towels and hand soap in restrooms. All handwashing sinks are required to have permanently mounted dispensers for hand soap and paper towels.
EarlierSep 19, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
a) Refrigerator by pizza oven: meatballs 47F, goat cheese 46F, white beans 47F. b) Prep top refrigerator in drop pans: proscuito 45F, pancetta 48F, tomato sauce 46F. Must be 41F or below. Repair adjust immediately.
The department's words
CHSC 113996 a) Refrigerator by pizza oven: meatballs 47F, goat cheese 46F, white beans 47F. b) Prep top refrigerator in drop pans: proscuito 45F, pancetta 48F, tomato sauce 46F. Must be 41F or below. Repair adjust immediately.
Hot water at prep sink is 115F. Must be 120F or above.
The department's words
CHSC 114192 Hot water at prep sink is 115F. Must be 120F or above.
Pot sink: cold water does not turn off. Repair so that cold water can be turned off.
The department's words
CHSC 114190 Pot sink: cold water does not turn off. Repair so that cold water can be turned off.
Secure CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure CO2 containers to a rigid structure.
One employee's Certified Food Handler certificate has expired. Get Magno Mejia recertified within 30 days.
The department's words
CHSC 113948 One employee's Certified Food Handler certificate has expired. Get Magno Mejia recertified within 30 days.
Show 1 more
Food handlers must wash hands in handwash sink.
The department's words
CHSC 113953.3 Food handlers must wash hands in handwash sink.
EarlierMar 7, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed sheet pans of pasta at 86F and 110F and cooked potatoes at 84F cooling at room temperature on speed rack. Observed drop pans of cooked peppers at 78F, cooked vegetables at 56F & 68F in 2 door work top refrigerator. PIC stated the pasta and potatoes were cooked 20 mins ago and the cooked peppers and vegetables were cooked 1 hour prior. PIC did not recall the cooking time and temperature requirements and was not actively monitoring time and temperature of cooling food. Ensure all potentially hazardous foods (PHF) cool from 135 to 70F with in 2 hours and from 70 to 41F or below in the next four hours. Do not put hot foods in the prep coolers. These coolers are too small to properly cool foods. Recommend getting ice wands for cooling of sauces. Use ice water to rinse pasta to facilitate cooling to 41F. Use shallow uncovered pans in top of 3 Door or 1 Door steel coolers. Do not store in deep pans oover until food is completely cooled to 41F or below. All items moved to 3 door to finish cooling. Educational materials left on site.
The department's words
CHSC 114002 Observed sheet pans of pasta at 86F and 110F and cooked potatoes at 84F cooling at room temperature on speed rack. Observed drop pans of cooked peppers at 78F, cooked vegetables at 56F & 68F in 2 door work top refrigerator. PIC stated the pasta and potatoes were cooked 20 mins ago and the cooked peppers and vegetables were cooked 1 hour prior. PIC did not recall the cooking time and temperature requirements and was not actively monitoring time and temperature of cooling food. Ensure all potentially hazardous foods (PHF) cool from 135 to 70F with in 2 hours and from 70 to 41F or below in the next four hours. Do not put hot foods in the prep coolers. These coolers are too small to properly cool foods. Recommend getting ice wands for cooling of sauces. Use ice water to rinse pasta to facilitate cooling to 41F. Use shallow uncovered pans in top of 3 Door or 1 Door steel coolers. Do not store in deep pans oover until food is completely cooled to 41F or below. All items moved to 3 door to finish cooling. Educational materials left on site.
1. Dishwasher dispensing 0 ppm of chlorine sanitizer. Tube came out of the sanitizer container. Unit re-primed and now dispensing sanitizer. Ensure to check dishwashers daily. 2. Observed residue in ice machine. Clean and sanitize
The department's words
CHSC 114099.7 1. Dishwasher dispensing 0 ppm of chlorine sanitizer. Tube came out of the sanitizer container. Unit re-primed and now dispensing sanitizer. Ensure to check dishwashers daily. 2. Observed residue in ice machine. Clean and sanitize
Dog in facility upon arrival. Animals are not allowed in food facilities unless an approved service animal. Discussed with PIC.
The department's words
CHSC 114259.5 Dog in facility upon arrival. Animals are not allowed in food facilities unless an approved service animal. Discussed with PIC.
Raw wood cabinet doors in bar area. Paint or seal to make non absorbent.
The department's words
CHSC 114115.c Raw wood cabinet doors in bar area. Paint or seal to make non absorbent.
Raw wood cabinet doors in bar area. Paint or seal to make non absorbent.
The department's words
CHSC 114132 Raw wood cabinet doors in bar area. Paint or seal to make non absorbent.
Show 2 more
Espresso machine draining into a container on floor. Plumb to a floor drain. Discussed with PIC.
The department's words
CHSC 114190 Espresso machine draining into a container on floor. Plumb to a floor drain. Discussed with PIC.
No sanitizer set up upon arrival. Ensure to have an open bucket of sanitizer set up during all hours of operation. Sanitizer set up.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure to have an open bucket of sanitizer set up during all hours of operation. Sanitizer set up.
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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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 L14683.
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.