At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Deer Park Villa?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Walk-in measured at 44 F. operator states door was left open. Potentially hazardous foods must be cold held at 41 F or below. Technician called to repair to 41 F. Email a picture of thermometer in the walk-in showing 41 F to inspector. 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 Deer Park Villa's team
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Follow the steps for each item, with the rule beside it.
Next: Walk-in measured at 44 F. operator states door was left open. Potentially hazardous foods must be cold held at 41 F or below. Technician called to repair to 41 F. Email a picture of thermometer in the walk-in showing 41 F to inspector.The county found: “Walk-in measured at 44 F. operator states door was left open. Potentially hazardous foods must be cold held at 41 F or…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 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
LatestJul 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in measured at 44 F. operator states door was left open. Potentially hazardous foods must be cold held at 41 F or below. Technician called to repair to 41 F. Email a picture of thermometer in the walk-in showing 41 F to inspector.
The department's words
CHSC 113996 Walk-in measured at 44 F. operator states door was left open. Potentially hazardous foods must be cold held at 41 F or below. Technician called to repair to 41 F. Email a picture of thermometer in the walk-in showing 41 F to inspector.
EarlierMar 26, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Vacuum sealer stored on metal prep table by food prep area. Vacuum sealer may not be used without approval from state. Remove vacuum sealer from facility.
The department's words
CHSC 114175 Vacuum sealer stored on metal prep table by food prep area. Vacuum sealer may not be used without approval from state. Remove vacuum sealer from facility.
EarlierApr 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing sink located across from stove hot water nozzle inoperable. Per staff sink is never used. Cover sink or place a sign sink not in use.
The department's words
CHSC 113953.c Handwashing sink located across from stove hot water nozzle inoperable. Per staff sink is never used. Cover sink or place a sign sink not in use.
EarlierSep 28, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 21, 2021Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed permanently mounted dispenser inn women's restroom not in use. Pump soap in use. Maintain permanently mounted dispenser stocked and in use.
The department's words
CHSC 113953.2 Observed permanently mounted dispenser inn women's restroom not in use. Pump soap in use. Maintain permanently mounted dispenser stocked and in use.
EarlierFeb 24, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of permanently mounted hand towel dispenser I women's restroom.
The department's words
CHSC 113953.2 Lack of permanently mounted hand towel dispenser I women's restroom.
EarlierNov 1, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierMar 8, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 16, 2017Routine inspectionGreen placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* * No hot water provided at employee bathroom outside back door to kitchen. Water temp 68F. * No hot water provided at bar three compartment sink. * No hot water provided at food preparation sink in kitchen. All sinks are required to have hot and cold running water. Hot water at hand sink must be provided between 100-108F and hot water at the 3 compartment sink must be provided at 120-130F. Restore hot water to these sinks. Instruct employees to use restrooms in front entrance until repaired.
The department's words
CHSC 114192 * * No hot water provided at employee bathroom outside back door to kitchen. Water temp 68F. * No hot water provided at bar three compartment sink. * No hot water provided at food preparation sink in kitchen. All sinks are required to have hot and cold running water. Hot water at hand sink must be provided between 100-108F and hot water at the 3 compartment sink must be provided at 120-130F. Restore hot water to these sinks. Instruct employees to use restrooms in front entrance until repaired.
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
Food prep sink not indirectly drained. To prevent potential food contamination must indirectly drain the food prep sink providing a 1 inch air gap. Discussed with PIC
The department's words
CHSC 114193 Food prep sink not indirectly drained. To prevent potential food contamination must indirectly drain the food prep sink providing a 1 inch air gap. Discussed with PIC
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Soap and paper towel dispenser empty at hand sink in kitchen. Ensure hand sinks are stocked with soap and paper towels at all times. Discussed with PIC.
The department's words
CHSC 113953.2 Soap and paper towel dispenser empty at hand sink in kitchen. Ensure hand sinks are stocked with soap and paper towels at all times. Discussed with PIC.
1. Rusty shelves in both inside and outside walk-in refrigerators. Replace with NSF shelving. 2. Cutting board surfaces (cutting board block and cutting board prep table) observed with deep grooves and staining. Have cutting board surfaces resurfaced or replaced. 3. Rusty areas on floor/wall junctions. Treat and seal. 4. Refrigerated table unit by wood cutting board table not functional holding 41F or below. Repair unit to cold hold 41F or below. (No PHF stored in unit). 5. 1 door dishwasher not functional. Repair or remove. 6. Beer cooler air temp 45F. Adjust to cold hold 41F or below. 7. Beer cooler wood shelving no longer easily cleanable. Clean and seal or replace with material that is smooth non absorbent and easily cleanable.
The department's words
CHSC 114175 1. Rusty shelves in both inside and outside walk-in refrigerators. Replace with NSF shelving. 2. Cutting board surfaces (cutting board block and cutting board prep table) observed with deep grooves and staining. Have cutting board surfaces resurfaced or replaced. 3. Rusty areas on floor/wall junctions. Treat and seal. 4. Refrigerated table unit by wood cutting board table not functional holding 41F or below. Repair unit to cold hold 41F or below. (No PHF stored in unit). 5. 1 door dishwasher not functional. Repair or remove. 6. Beer cooler air temp 45F. Adjust to cold hold 41F or below. 7. Beer cooler wood shelving no longer easily cleanable. Clean and seal or replace with material that is smooth non absorbent and easily cleanable.
Observed mold growth in outside ice machine. Clean and sanitize regularly.
The department's words
CHSC 114113 Observed mold growth in outside ice machine. Clean and sanitize regularly.
* * 1. Observed dust/debris on fans and ceilings in both walk in coolers. Clean regularly. * 2. Mold on insulation lines to walk-in cooler condenser. Replace insulation.
The department's words
CHSC 114115.c * * 1. Observed dust/debris on fans and ceilings in both walk in coolers. Clean regularly. * 2. Mold on insulation lines to walk-in cooler condenser. Replace insulation.
EarlierFeb 9, 2017Follow-up inspectionCase Opened
7 violations listed, 0 marked critical.
Not critical (7)
No food managers certificate available for review. Ensure each facility has a certified food manager.
The department's words
CHSC 113947.1 No food managers certificate available for review. Ensure each facility has a certified food manager.
Soap dispenser broken at hand sink in kitchen. Paper towels provided does not fit dispenser. Repair soap dispenser and provide a functional paper towel dispenser.
The department's words
CHSC 113953.2 Soap dispenser broken at hand sink in kitchen. Paper towels provided does not fit dispenser. Repair soap dispenser and provide a functional paper towel dispenser.
Raw shrimp thawing in 3 compartment dish sink. Use food preparation sink for thawing. Ensure to provide a continual flow of cold running water.
The department's words
CHSC 114020 Raw shrimp thawing in 3 compartment dish sink. Use food preparation sink for thawing. Ensure to provide a continual flow of cold running water.
Dishwasher not dispensing sanitizer solution 0 ppm. Repair dishwasher to provide 100 ppm chlorine.
The department's words
CHSC 114095 Dishwasher not dispensing sanitizer solution 0 ppm. Repair dishwasher to provide 100 ppm chlorine.
1 Door refrigerated work top air temp 50F. No PHF in unit (only wine and orange juice). Repair to maintain 41F or below.
The department's words
CHSC 114175 1 Door refrigerated work top air temp 50F. No PHF in unit (only wine and orange juice). Repair to maintain 41F or below.
Show 2 more
No thermometer provided to monitor food temperatures. Must provide a thermometer. Recommend digital thermometer.
The department's words
CHSC 114159 No thermometer provided to monitor food temperatures. Must provide a thermometer. Recommend digital thermometer.
No sanitizer set up upon arrival. Ensure to have open bucket of sanitizer set up during all hours of operation/food service. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure to have open bucket of sanitizer set up during all hours of operation/food service. Sanitizer made.
EarlierOct 21, 2015Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed following cold holding violations: Ice cold holding in top of make line by grills: cooked chicken wings 54F, raw calamari 46-49F, crab cakes 52F, salsa 54F. Ice wells not full of ice enough to come in contact with drop pans holding food. Person in charge stated ice wells were stocked 20 mins prior for dinner service. All items moved back to walk in cooler to cool back to 41F and ice added to wells. Observed refrigerated work top & drawers on line: bottom raw salmon 48-50F, sliders raw 50F, Top: cooked pulled pork 56F, crab mix 52F, cooked pasta 52F. Air temp in drawers 48-49F. All items just stocked in unit 20 mins prior per PIC. Temporarily use ice for cold holding 41F or below. Repair work top refrigerator before storing potentially hazardous foods in it. All items moved to walk in cooler to cool back to 41F then ice cold holding. Observed butter milk stored on prep table at 63F and cut micro greens at 70F. Ensure all potentially hazardous foods are cold held at 41F or below. Buttermilk discarded. Mico greens moved to walk in. Per PIC they were taken out of walk in 30 mins prior.
The department's words
CHSC 113996 Observed following cold holding violations: Ice cold holding in top of make line by grills: cooked chicken wings 54F, raw calamari 46-49F, crab cakes 52F, salsa 54F. Ice wells not full of ice enough to come in contact with drop pans holding food. Person in charge stated ice wells were stocked 20 mins prior for dinner service. All items moved back to walk in cooler to cool back to 41F and ice added to wells. Observed refrigerated work top & drawers on line: bottom raw salmon 48-50F, sliders raw 50F, Top: cooked pulled pork 56F, crab mix 52F, cooked pasta 52F. Air temp in drawers 48-49F. All items just stocked in unit 20 mins prior per PIC. Temporarily use ice for cold holding 41F or below. Repair work top refrigerator before storing potentially hazardous foods in it. All items moved to walk in cooler to cool back to 41F then ice cold holding. Observed butter milk stored on prep table at 63F and cut micro greens at 70F. Ensure all potentially hazardous foods are cold held at 41F or below. Buttermilk discarded. Mico greens moved to walk in. Per PIC they were taken out of walk in 30 mins prior.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
No food managers certificate available for review. Ensure each facility has a certified food manager.
The department's words
CHSC 113947.1 No food managers certificate available for review. Ensure each facility has a certified food manager.
Soap dispenser broken at hand sink in kitchen. Paper towels provided does not fit dispenser. Repair soap dispenser and provide a functional paper towel dispenser.
The department's words
CHSC 113953.2 Soap dispenser broken at hand sink in kitchen. Paper towels provided does not fit dispenser. Repair soap dispenser and provide a functional paper towel dispenser.
Raw shrimp thawing in 3 compartment dish sink. Use food preparation sink for thawing. Ensure to provide a continual flow of cold running water.
The department's words
CHSC 114020 Raw shrimp thawing in 3 compartment dish sink. Use food preparation sink for thawing. Ensure to provide a continual flow of cold running water.
Dishwasher not dispensing sanitizer solution 0 ppm. Repair dishwasher to provide 100 ppm chlorine.
The department's words
CHSC 114095 Dishwasher not dispensing sanitizer solution 0 ppm. Repair dishwasher to provide 100 ppm chlorine.
1 Door refrigerated work top air temp 50F. No PHF in unit (only wine and orange juice). Repair to maintain 41F or below.
The department's words
CHSC 114175 1 Door refrigerated work top air temp 50F. No PHF in unit (only wine and orange juice). Repair to maintain 41F or below.
Show 2 more
No thermometer provided to monitor food temperatures. Must provide a thermometer. Recommend digital thermometer.
The department's words
CHSC 114159 No thermometer provided to monitor food temperatures. Must provide a thermometer. Recommend digital thermometer.
No sanitizer set up upon arrival. Ensure to have open bucket of sanitizer set up during all hours of operation/food service. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure to have open bucket of sanitizer set up during all hours of operation/food service. Sanitizer made.
EarlierOct 20, 2015Follow-up inspectionNo Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
a. Both food prep frigs at 49-50 deg. F, repair/adjust & check food to ensure 41 or less. b. Kitchen walk-in foods at 42 deg. F, repair/adjust to 41, 38 is recommended. c. Bar frig at 52 deg. F, OK as long as no potentially hazardous foods are stored within.
The department's words
CHSC 113996 a. Both food prep frigs at 49-50 deg. F, repair/adjust & check food to ensure 41 or less. b. Kitchen walk-in foods at 42 deg. F, repair/adjust to 41, 38 is recommended. c. Bar frig at 52 deg. F, OK as long as no potentially hazardous foods are stored within.
Both kitchen dishwashers showing ~10ppm Chlorine, increase to 50, check with test strips.
The department's words
CHSC 114099.7 Both kitchen dishwashers showing ~10ppm Chlorine, increase to 50, check with test strips.
Rodent evidence observed, pest control service looks fine, work on food storage.
The department's words
CHSC 114259.1 Rodent evidence observed, pest control service looks fine, work on food storage.
Store foods in sealed, hard-plastic containers. Purchase only NSF approved food grade.
The department's words
CHSC 114047 Store foods in sealed, hard-plastic containers. Purchase only NSF approved food grade.
Thoroughly clean under grill and deep fryer, also floor sinks in kitchen.
The department's words
CHSC 114115.c Thoroughly clean under grill and deep fryer, also floor sinks in kitchen.
Show 2 more
Update food manager and handler cards within 60 and 30 days respectively.
The department's words
CHSC 113947.1 Update food manager and handler cards within 60 and 30 days respectively.
Update food manager and handler cards within 60 and 30 days respectively.
The department's words
CHSC 113948 Update food manager and handler cards within 60 and 30 days respectively.
EarlierAug 5, 2014Routine inspectionViolation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
a. Both food prep frigs at 49-50 º F, repair/adjust & check food to ensure 41 or less. b. Kitchen walk-in foods at 42 º F, repair/adjust to 41, 38 is recommended. c. Bar frig at 52 º F, OK as long as no potentially hazardous foods are stored within.
The department's words
CHSC 113996 a. Both food prep frigs at 49-50 º F, repair/adjust & check food to ensure 41 or less. b. Kitchen walk-in foods at 42 º F, repair/adjust to 41, 38 is recommended. c. Bar frig at 52 º F, OK as long as no potentially hazardous foods are stored within.
Both kitchen dishwashers showing ~10ppm Chlorine, increase to 50, check with test strips.
The department's words
CHSC 114099.7 Both kitchen dishwashers showing ~10ppm Chlorine, increase to 50, check with test strips.
Rodent evidence observed, pest control service looks fine, work on food storage.
The department's words
CHSC 114259.1 Rodent evidence observed, pest control service looks fine, work on food storage.
Store foods in sealed, hard-plastic containers. Purchase only NSF approved food grade.
The department's words
CHSC 114047 Store foods in sealed, hard-plastic containers. Purchase only NSF approved food grade.
Thoroughly clean under grill and deep fryer, also floor sinks in kitchen.
The department's words
CHSC 114115.c Thoroughly clean under grill and deep fryer, also floor sinks in kitchen.
Show 2 more
Update food manager and handler cards within 60 and 30 days respectively.
The department's words
CHSC 113947.1 Update food manager and handler cards within 60 and 30 days respectively.
Update food manager and handler cards within 60 and 30 days respectively.
The department's words
CHSC 113948 Update food manager and handler cards within 60 and 30 days respectively.
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 L10017.
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.