At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Cultivar Sausalito?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Salad prep refrigerator: goat cheese: 47 degrees F, smoked trout: 49 degrees F in upper section of unit. Lower section: feta: 66 degrees F (~ 2cups). sliced tomatoes: 44 degrees F. Feta cheese (~ 2cups) voluntarily discarded into the garbage container. Grill station prep refrigerator upper insert section: feta: 46 degrees F, cooked pork belly 47 degrees F. 4 drawer refrigerator:: 1 clam: 48 degrees F. Maintain shellfish at 45 degrees F or colder. Maintain other potentially hazardous foods at or below 41 degrees F. 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 Cultivar Sausalito's team
Is this your place?
Welcome, Cultivar Sausalito. We'll walk through this together, one item at a time. To log the fixes, claim Cultivar Sausalito first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Cultivar SausalitoWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Salad prep refrigerator: goat cheese: 47 degrees F, smoked trout: 49 degrees F in upper section of unit. Lower section: feta: 66 degrees F (~ 2cups). sliced tomatoes: 44 degrees F. Feta cheese (~ 2cups) voluntarily discarded into the garbage container. Grill station prep refrigerator upper insert section: feta: 46 degrees F, cooked pork belly 47 degrees F. 4 drawer refrigerator:: 1 clam: 48 degrees F. Maintain shellfish at 45 degrees F or colder. Maintain other potentially hazardous foods at or below 41 degrees F.The county found: “Salad prep refrigerator: goat cheese: 47 degrees F, smoked trout: 49 degrees F in upper section of unit. Lower…”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 2 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
LatestSep 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 23, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Salad prep refrigerator: goat cheese: 47 degrees F, smoked trout: 49 degrees F in upper section of unit. Lower section: feta: 66 degrees F (~ 2cups). sliced tomatoes: 44 degrees F. Feta cheese (~ 2cups) voluntarily discarded into the garbage container. Grill station prep refrigerator upper insert section: feta: 46 degrees F, cooked pork belly 47 degrees F. 4 drawer refrigerator:: 1 clam: 48 degrees F. Maintain shellfish at 45 degrees F or colder. Maintain other potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Salad prep refrigerator: goat cheese: 47 degrees F, smoked trout: 49 degrees F in upper section of unit. Lower section: feta: 66 degrees F (~ 2cups). sliced tomatoes: 44 degrees F. Feta cheese (~ 2cups) voluntarily discarded into the garbage container. Grill station prep refrigerator upper insert section: feta: 46 degrees F, cooked pork belly 47 degrees F. 4 drawer refrigerator:: 1 clam: 48 degrees F. Maintain shellfish at 45 degrees F or colder. Maintain other potentially hazardous foods at or below 41 degrees F.
EarlierFeb 25, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken stock in ice bath in the 3-comparmtnet sink at 80 degrees F at 2:20 p.m.. Chicken stock was rechecked at 2:50 p.m. and measured 73 degrees F. Chicken stock isn't cooling at rapid enough rate. Rapidly 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. Utilize rapid cooling logs to help achieve proper rapid cooling. Chicken stock finished coking at 1:20 p.m. today. Rechecked chicken stock at 4:22 p.m. and it measured 68 degrees F. Rapidly cool to 41 degrees F within four hours. Minimum rate of cooling handout provided. Pizza prep refrigerator: Observed sausage at 77 degrees F. Unknown when sausage finished cooking. ~ 2.5 lbs. of sausage voluntarily discarded into the compost container. Utilize cooling logs to keep track of potentially hazardous foods going through the cooling process.
The department's words
CHSC 114002 Observed chicken stock in ice bath in the 3-comparmtnet sink at 80 degrees F at 2:20 p.m.. Chicken stock was rechecked at 2:50 p.m. and measured 73 degrees F. Chicken stock isn't cooling at rapid enough rate. Rapidly 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. Utilize rapid cooling logs to help achieve proper rapid cooling. Chicken stock finished coking at 1:20 p.m. today. Rechecked chicken stock at 4:22 p.m. and it measured 68 degrees F. Rapidly cool to 41 degrees F within four hours. Minimum rate of cooling handout provided. Pizza prep refrigerator: Observed sausage at 77 degrees F. Unknown when sausage finished cooking. ~ 2.5 lbs. of sausage voluntarily discarded into the compost container. Utilize cooling logs to keep track of potentially hazardous foods going through the cooling process.
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
As a customer of Cultivar Sausalito, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Cultivar Sausalito know
Ask for the manager. Cultivar Sausalito can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Cultivar Sausalito?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L17747.
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.