At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 5, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Dario's Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No soap at hand wash sink by dishwasher. / Keep dispenser stocked at all times. CHSC 113953.2How 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 Dario's Restaurant's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: No soap at hand wash sink by dishwasher. / Keep dispenser stocked at all times.The county found: “No soap at hand wash sink by dishwasher. / Keep dispenser stocked at all times.”
Then the next one.
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What people see next
Under each item here, people see what you fixed, in your words.
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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 · 15 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
LatestSep 5, 2024Routine inspectionGreen placard
This one: Green placard, inspected Sep 5, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
No soap at hand wash sink by dishwasher. / Keep dispenser stocked at all times.
The department's words
CHSC 113953.2 No soap at hand wash sink by dishwasher. / Keep dispenser stocked at all times.
EarlierMay 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed herbs in oil on counter recorded 62°F. / Oil with food suspended in it is potentially hazardous food and requires temperature control. Hold at 41°F or below or 135°F or above. Discard out of temperature oil.
The department's words
CHSC 113996 Observed herbs in oil on counter recorded 62°F. / Oil with food suspended in it is potentially hazardous food and requires temperature control. Hold at 41°F or below or 135°F or above. Discard out of temperature oil.
EarlierNov 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Herbs in oil on counter recorded ~64°F. / Oil with food suspended in it is potentially hazardous food and requires temperature control. Hold food at 41°F or below or 135°F or above. Discard out of temperature oil.
The department's words
CHSC 113996 Herbs in oil on counter recorded ~64°F. / Oil with food suspended in it is potentially hazardous food and requires temperature control. Hold food at 41°F or below or 135°F or above. Discard out of temperature oil.
EarlierApr 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
1 food handler card unavailable. / Provide for inspection. Obtain valid card within 30 days of 4/26/22.
The department's words
CHSC 113947.1 1 food handler card unavailable. / Provide for inspection. Obtain valid card within 30 days of 4/26/22.
EarlierOct 12, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed container of garlic butter left on food prep table recorded at ~67°F. / Garlic butter must be kept under refrigeration cold holding at 41°F or below. Discard out of temperature garlic butter.
The department's words
CHSC 113996 Observed container of garlic butter left on food prep table recorded at ~67°F. / Garlic butter must be kept under refrigeration cold holding at 41°F or below. Discard out of temperature garlic butter.
EarlierJan 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cutting boards used to put pizza in oven are soiled with food debris. / Food contact surfaces must be cleaned and sanitized at least once every 4 hours. Clean boards using 3-steps wash method.
The department's words
CHSC 114115 Cutting boards used to put pizza in oven are soiled with food debris. / Food contact surfaces must be cleaned and sanitized at least once every 4 hours. Clean boards using 3-steps wash method.
EarlierAug 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed Avantco table top fryer on counter top. Fryer not under a hood. No hood exhaust exemption provided. / Remove unapproved equipment. All new equipment must be approved by this Department before use.
The department's words
CHSC 114130 Observed Avantco table top fryer on counter top. Fryer not under a hood. No hood exhaust exemption provided. / Remove unapproved equipment. All new equipment must be approved by this Department before use.
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler cards expired. / Obtain valid cards within 30 days from 2/25/20.
The department's words
CHSC 113948 Food handler cards expired. / Obtain valid cards within 30 days from 2/25/20.
EarlierAug 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
The department's words
CHSC 113996 Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
EarlierFeb 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed falafels at 44F that were in a plastic container at a food prep refrigerator that were made yesterday. Use metal containers and put them inside the refrigerator rather than on top. Monitor that temperatures drops from 135F to 41F within 6 hours.
The department's words
CHSC 114002.1 Observed falafels at 44F that were in a plastic container at a food prep refrigerator that were made yesterday. Use metal containers and put them inside the refrigerator rather than on top. Monitor that temperatures drops from 135F to 41F within 6 hours.
EarlierJan 29, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Get Suzan Farhan certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get Suzan Farhan certified as a Certified Food Handler within 30 days.
Observed onions on floor in walk-in refrigerator. Store all food a minimum of 6 inches above floor.
The department's words
CHSC 114047 Observed onions on floor in walk-in refrigerator. Store all food a minimum of 6 inches above floor.
Provide a display thermometer in Cooler Depot refrigerator.
The department's words
CHSC 114157 Provide a display thermometer in Cooler Depot refrigerator.
Solution for wiping cloths must be 100 ppm chlorine.
The department's words
CHSC 114185.1 Solution for wiping cloths must be 100 ppm chlorine.
Bathroom door must be self closing.
The department's words
CHSC 114276 Bathroom door must be self closing.
EarlierDec 28, 2016Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
The Certified Food Manager (CFM) certificate at the facility is expired. Provide a copy of a valid CFM certificate within five days, or provide proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
The department's words
CHSC 113947.1 The Certified Food Manager (CFM) certificate at the facility is expired. Provide a copy of a valid CFM certificate within five days, or provide proof of enrollment in a CFM exam within five days and take test within 30 days. CFM handout provided today.
Garbage can obstructing hand wash sink.
The department's words
CHSC 113953.1 Garbage can obstructing hand wash sink.
Corrected during the inspection
Sliced tomatoes in pizza prep refrigerator observed at 44 degrees F and sliced tomatoes in salad prep refrigerator measured 42 degrees F.
The department's words
CHSC 113996 Sliced tomatoes in pizza prep refrigerator observed at 44 degrees F and sliced tomatoes in salad prep refrigerator measured 42 degrees F.
Pizza dough scraper observed between two-compartment sink and hand wash sink. Do not store any utensils between these sinks.
The department's words
CHSC 114178 Pizza dough scraper observed between two-compartment sink and hand wash sink. Do not store any utensils between these sinks.
Clean interior of ice machine to remove slight build up of gray material.
The department's words
CHSC 114115 Clean interior of ice machine to remove slight build up of gray material.
Show 7 more
Boxes of food on walk-in freezer floor and two bags of vegetables on walk-in refrigerator floor.
The department's words
CHSC 114047 Boxes of food on walk-in freezer floor and two bags of vegetables on walk-in refrigerator floor.
Clean interior of refrigerator with beer kegs.
The department's words
CHSC 114175 Clean interior of refrigerator with beer kegs.
Post sign informing consumers that the most recent inspection report is available. Sign provided today.
The department's words
CHSC 113725.1 Post sign informing consumers that the most recent inspection report is available. Sign provided today.
Thermometer is mounted to back wall of glass refrigerator that is holding milk.
The department's words
CHSC 114157 Thermometer is mounted to back wall of glass refrigerator that is holding milk.
Permit not posted.
The department's words
CHSC 114381 Permit not posted.
Light fixture is dangling from ceiling. The cord attached to the fixture is not plugged in. Extension cord is on shelving in the small room with the dangling light. Repair light within one month.
The department's words
CHSC 114252 Light fixture is dangling from ceiling. The cord attached to the fixture is not plugged in. Extension cord is on shelving in the small room with the dangling light. Repair light within one month.
Water at hand wash sink reached a maximum of 90 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at hand wash sink reached a maximum of 90 degrees Fahrenheit.
EarlierApr 9, 2015Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Maintain copies of certified food handling cards onsite. The one certified food handling card onsite expired on Jan, 3, 2015. All food handlers shall obtain valid certified food handling cards within 30 days.CA Food Handler sheet with list of ANSI-certified companies provided today.
The department's words
CHSC 113947.1 Maintain copies of certified food handling cards onsite. The one certified food handling card onsite expired on Jan, 3, 2015. All food handlers shall obtain valid certified food handling cards within 30 days.CA Food Handler sheet with list of ANSI-certified companies provided today.
Blue cheese dressing 48 degrees F at beginning of inspection. Owner moved thermostat to different setting during inspection. Blue chesses dressing was 49-50 degrees F at end of inspection. Adjust unit colder, and repair unit if needed, so potentially hazardous foods are maintained at or below 41 degrees F. 4/9/15: Blue cheese dressing - 52 degrees F and ranch dressing - 50 degrees F in salad prep refrigerator. Salad dressing voluntarily discarded -see voluntary condemnation and destruction sheet. Don't store potentially hazardous foods until unit is capable of maintain potentially hazardous foods at or below 41 degrees Fahrenheit. If replacing this refrigerator, submit specification sheet for approval.
The department's words
CHSC 113996 Blue cheese dressing 48 degrees F at beginning of inspection. Owner moved thermostat to different setting during inspection. Blue chesses dressing was 49-50 degrees F at end of inspection. Adjust unit colder, and repair unit if needed, so potentially hazardous foods are maintained at or below 41 degrees F. 4/9/15: Blue cheese dressing - 52 degrees F and ranch dressing - 50 degrees F in salad prep refrigerator. Salad dressing voluntarily discarded -see voluntary condemnation and destruction sheet. Don't store potentially hazardous foods until unit is capable of maintain potentially hazardous foods at or below 41 degrees Fahrenheit. If replacing this refrigerator, submit specification sheet for approval.
Observed Raid ant & roach spray inside food facility on shelf by ice bin.
The department's words
CHSC 114254 Observed Raid ant & roach spray inside food facility on shelf by ice bin.
Corrected during the inspection
Boxes of oil and bag of flour or cornmeal on floor.
The department's words
CHSC 114047 Boxes of oil and bag of flour or cornmeal on floor.
Corrected during the inspection
Observed two burner electric stove in kitchen near pizza oven. This unit is used to cook soup and pasta. All cooking equipment shall be under an approved hood, unless you have an approved exemption letter. Submit application for exemption from mechanical ventilation and plan check fee of $266.00. One burner electric stove, observed in upstairs caged area looks in disrepair - remove from the facility. 4/9/15: The two burner electric stove not present in kitchen today. There is a one burner electric stove and a panini griddle in the kitchen. Panini griddle is not used, per owner. Remove panini griddle from the facility. Apply for hood exemption for one or two burner electric stive.
The department's words
CHSC 114149.1 Observed two burner electric stove in kitchen near pizza oven. This unit is used to cook soup and pasta. All cooking equipment shall be under an approved hood, unless you have an approved exemption letter. Submit application for exemption from mechanical ventilation and plan check fee of $266.00. One burner electric stove, observed in upstairs caged area looks in disrepair - remove from the facility. 4/9/15: The two burner electric stove not present in kitchen today. There is a one burner electric stove and a panini griddle in the kitchen. Panini griddle is not used, per owner. Remove panini griddle from the facility. Apply for hood exemption for one or two burner electric stive.
Show 3 more
Asked food handler to check temperature of chicken with probe thermometer. Chicken was 61-78 degrees Fahrenheit with Atkins thermometer. Dario's probe thermometer had reading of 200 degrees F. Calibrate this thermometer so it is accurate to +/- 2 degrees F. Facility has another probe thermometer that is accurate.
The department's words
CHSC 114159 Asked food handler to check temperature of chicken with probe thermometer. Chicken was 61-78 degrees Fahrenheit with Atkins thermometer. Dario's probe thermometer had reading of 200 degrees F. Calibrate this thermometer so it is accurate to +/- 2 degrees F. Facility has another probe thermometer that is accurate.
Corrected during the inspection
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Grease and grime accumulation seen at circular opening of hood. Degrease hood White plastic removable tray in bottom of Amana microwave has cracked into three parts. Discard these pieces and replace tray or microwave. If replacing microwave, submit specification sheet for approval. 4/9/15: Amana microwave with cracked tray has been removed from the kitchen. Facility already has another microwave and doesn't need to purchase a second one.
The department's words
CHSC 114175 Grease and grime accumulation seen at circular opening of hood. Degrease hood White plastic removable tray in bottom of Amana microwave has cracked into three parts. Discard these pieces and replace tray or microwave. If replacing microwave, submit specification sheet for approval. 4/9/15: Amana microwave with cracked tray has been removed from the kitchen. Facility already has another microwave and doesn't need to purchase a second one.
EarlierApr 7, 2015Routine inspectionYellow placard
15 violations listed, 0 marked critical.
Not critical (15)
Maintain copies of certified food handling cards onsite. The one certified food handling card onsite expired on Jan, 3, 2015. All food handlers shall obtain valid certified food handling cards within 30 days.CA Food Handler sheet with list of ANSI-certified companies provided today.
The department's words
CHSC 113947.1 Maintain copies of certified food handling cards onsite. The one certified food handling card onsite expired on Jan, 3, 2015. All food handlers shall obtain valid certified food handling cards within 30 days.CA Food Handler sheet with list of ANSI-certified companies provided today.
Observed employee eating in kitchen.
The department's words
CHSC 113977 Observed employee eating in kitchen.
Corrected during the inspection
Observed food handler touch inside of garbage can and then used this hand to wipe the large cutting board that is screwed in place by pizza oven. Food handler then placed pizza box on cutting board and placed pizza parchment paper inside box. Pizza paper discarded, and cutting board was washed, rinsed, and sanitized.
The department's words
CHSC 113953.3 Observed food handler touch inside of garbage can and then used this hand to wipe the large cutting board that is screwed in place by pizza oven. Food handler then placed pizza box on cutting board and placed pizza parchment paper inside box. Pizza paper discarded, and cutting board was washed, rinsed, and sanitized.
Corrected during the inspection
Observed food handler touch inside of garbage can and then used this hand to wipe the large cutting board that is screwed in place by pizza oven. Food handler then placed pizza box on cutting board and placed pizza parchment paper inside box. Pizza paper discarded, and cutting board was washed, rinsed, and sanitized.
The department's words
CHSC 113967 Observed food handler touch inside of garbage can and then used this hand to wipe the large cutting board that is screwed in place by pizza oven. Food handler then placed pizza box on cutting board and placed pizza parchment paper inside box. Pizza paper discarded, and cutting board was washed, rinsed, and sanitized.
Corrected during the inspection
Blue cheese dressing 48 degrees F at beginning of inspection. Owner moved thermostat to different setting during inspection. Blue chesses dressing was 49-50 degrees F at end of inspection. Adjust unit colder, and repair unit if needed, so potentially hazardous foods are maintained at or below 41 degrees F.
The department's words
CHSC 113996 Blue cheese dressing 48 degrees F at beginning of inspection. Owner moved thermostat to different setting during inspection. Blue chesses dressing was 49-50 degrees F at end of inspection. Adjust unit colder, and repair unit if needed, so potentially hazardous foods are maintained at or below 41 degrees F.
Show 10 more
Minestrone soup made at 11:30 a.m. yesterday was observed in walk-in refrigerator in covered pot at 70 degrees F. Owner stated that minestrone soup was put in walk-in refrigerator this morning. Soup was voluntarily discarded see voluntary condemnation and destruction sheet. Write standard operating procedures for foods that go through the cooling process, such as soup and chicken. Log temperatures every hour to monitor if foods are being rapidly cooled. Approved cooling logs provided in English and Spanish today.
The department's words
CHSC 114002 Minestrone soup made at 11:30 a.m. yesterday was observed in walk-in refrigerator in covered pot at 70 degrees F. Owner stated that minestrone soup was put in walk-in refrigerator this morning. Soup was voluntarily discarded see voluntary condemnation and destruction sheet. Write standard operating procedures for foods that go through the cooling process, such as soup and chicken. Log temperatures every hour to monitor if foods are being rapidly cooled. Approved cooling logs provided in English and Spanish today.
Corrected during the inspection
Observed Raid ant % roach spray inside food facility on shelf by ice bin.
The department's words
CHSC 114254 Observed Raid ant % roach spray inside food facility on shelf by ice bin.
Boxes of oil and bag of flour or cornmeal on floor.
The department's words
CHSC 114047 Boxes of oil and bag of flour or cornmeal on floor.
Grease and grime accumulation seen at circular opening of hood. Degrease hood White plastic removable tray in bottom of Amana microwave has cracked into three parts. Discard these pieces and replace tray or microwave. If replacing microwave, submit specification sheet for approval.
The department's words
CHSC 114175 Grease and grime accumulation seen at circular opening of hood. Degrease hood White plastic removable tray in bottom of Amana microwave has cracked into three parts. Discard these pieces and replace tray or microwave. If replacing microwave, submit specification sheet for approval.
Observed two burner electric stove in kitchen near pizza oven. This unit is used to cook soup and pasta. All cooking equipment shall be under an approved hood, unless you have an approved exemption letter. Submit application for exemption from mechanical ventilation and plan check fee of $266.00. One burner electric stove, observed in upstairs caged area looks in disrepair - remove from the facility.
The department's words
CHSC 114149.1 Observed two burner electric stove in kitchen near pizza oven. This unit is used to cook soup and pasta. All cooking equipment shall be under an approved hood, unless you have an approved exemption letter. Submit application for exemption from mechanical ventilation and plan check fee of $266.00. One burner electric stove, observed in upstairs caged area looks in disrepair - remove from the facility.
Asked food handler to check temperature of chicken with probe thermometer. Chicken was 61-78 degrees Fahrenheit with Atkins thermometer. Dario's probe thermometer had reading of 200 degrees F. Calibrate this thermometer so it is accurate to +/- 2 degrees F. Facility has another probe thermometer that is accurate.
The department's words
CHSC 114159 Asked food handler to check temperature of chicken with probe thermometer. Chicken was 61-78 degrees Fahrenheit with Atkins thermometer. Dario's probe thermometer had reading of 200 degrees F. Calibrate this thermometer so it is accurate to +/- 2 degrees F. Facility has another probe thermometer that is accurate.
Wiping cloth container used for dining area had less than 50 ppm chlorine.
The department's words
CHSC 114185.1 Wiping cloth container used for dining area had less than 50 ppm chlorine.
Corrected during the inspection
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Containers of ice on walk-in freezer floor were relocated to shelving.
The department's words
CHSC 114047 Containers of ice on walk-in freezer floor were relocated to shelving.
Corrected during the inspection
Observed food handler touch inside of garbage can and then used this hand to wipe the large cutting board that is screwed in place by pizza oven. Food handler then placed pizza box on cutting board and placed pizza parchment paper inside box. Pizza paper discarded, and cutting board was washed, rinsed, and sanitized.
The department's words
CHSC 114115 Observed food handler touch inside of garbage can and then used this hand to wipe the large cutting board that is screwed in place by pizza oven. Food handler then placed pizza box on cutting board and placed pizza parchment paper inside box. Pizza paper discarded, and cutting board was washed, rinsed, and sanitized.
Corrected during the inspection
EarlierApr 23, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Blue cheese dressing in salad prep refrigerator observed at 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Blue cheese dressing in salad prep refrigerator observed at 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
No certified food handler cards onsite. All food handlers that do not have a valid certified food handling card shall obtain one within 30 days. This is a repeat violation of 1/31/12 inspection. Maintain copies of certified food handling cards at the facility.
The department's words
CHSC 113948 No certified food handler cards onsite. All food handlers that do not have a valid certified food handling card shall obtain one within 30 days. This is a repeat violation of 1/31/12 inspection. Maintain copies of certified food handling cards at the facility.
Observed a number of food containers on walk-in refrigerator and freezer floors. Store food a minimum of six inches above the floor.
The department's words
CHSC 114047 Observed a number of food containers on walk-in refrigerator and freezer floors. Store food a minimum of six inches above the floor.
Observed handles of tongs touching cooked chicken in pizza prep refrigerator. Store utensils with handles above the top of the food.
The department's words
CHSC 114119 Observed handles of tongs touching cooked chicken in pizza prep refrigerator. Store utensils with handles above the top of the food.
No wiping cloth containers set up. Wiping cloths observed on food contact surfaces. Place adequate concentration of sanitizer in wiping cloth containers. Bleach added to wiping cloth container at appropriate concentration. Wiping cloths removed from food contact surfaces.
The department's words
CHSC 114185.1 No wiping cloth containers set up. Wiping cloths observed on food contact surfaces. Place adequate concentration of sanitizer in wiping cloth containers. Bleach added to wiping cloth container at appropriate concentration. Wiping cloths removed from food contact surfaces.
Corrected during the inspection
Show 1 more
Observed wiping cloth wrapped around hose in ice machine. Cover plate not on ice machine. Repair leak at ice machine and replace missing cover.
The department's words
CHSC 114175 Observed wiping cloth wrapped around hose in ice machine. Cover plate not on ice machine. Repair leak at ice machine and replace missing cover.
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 Dario's Restaurant, you can:
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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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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 L10374.
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.