At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 11, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
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 Depot Garden Restaurant's team
Is this your place?
Welcome, Depot Garden Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Depot Garden Restaurant first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
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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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 · 11 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
LatestJun 11, 2020Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Jun 11, 2020.
No violations listed in the data.
EarlierMar 15, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked potatoes cooling in fridge at 73F. Item had reached 140F about 2.5 hours prior and had spent too long cooling on the counter.
The department's words
CHSC 114002 Observed cooked potatoes cooling in fridge at 73F. Item had reached 140F about 2.5 hours prior and had spent too long cooling on the counter.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 12, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw shell eggs at 65F and hollandaise sauce at 76F on counter. Observed chorizo at 118F-133F and cooked hash browns at 125F on shelf above grill. Eggs moved to refrigeration, time as a control logs started for the hollandaise sauce, and hot items reheated.
The department's words
CHSC 113996 Observed raw shell eggs at 65F and hollandaise sauce at 76F on counter. Observed chorizo at 118F-133F and cooked hash browns at 125F on shelf above grill. Eggs moved to refrigeration, time as a control logs started for the hollandaise sauce, and hot items reheated.
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 cooked potatoes cooling in a covered container in fridge at 83F. These had finished cooking about 2.5 hours prior. Potatoes discarded. Cool uncovered, in shallow containers, in refrigeration.
The department's words
CHSC 114002 Observed cooked potatoes cooling in a covered container in fridge at 83F. These had finished cooking about 2.5 hours prior. Potatoes discarded. Cool uncovered, in shallow containers, in refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 14, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114381
The department's words
Code CHSC 114381
Corrected during the inspection
EarlierNov 9, 2018Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114381
The department's words
Code CHSC 114381
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 13, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Facility bough a new prep fridge. Observed diced ham at 48F, diced tomatoes at 47F, sausages at 45F in this unit. Cold hold potentially hazardous foods (PHFs) at 41F or below. Major violation corrected to minor. Repair unit as needed. Monitor temperatures to make sure they are complaint.
The department's words
CHSC 113996 Facility bough a new prep fridge. Observed diced ham at 48F, diced tomatoes at 47F, sausages at 45F in this unit. Cold hold potentially hazardous foods (PHFs) at 41F or below. Major violation corrected to minor. Repair unit as needed. Monitor temperatures to make sure they are complaint.
Observed linen being used to wipe off a clean dish. Allow food contact surfaces to air dry to prevent contamination.
The department's words
CHSC 114105 Observed linen being used to wipe off a clean dish. Allow food contact surfaces to air dry to prevent contamination.
EarlierApr 6, 2018Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following potentially hazardous foods (PHFs) were out of temperature: * pooled eggs at 52F, cooked potatoes at 50F, raw chicken 51F, raw burger at 51F, cooked sausages at 46F in prep top and prep fridge * cold hold potentially hazardous foods (PHFs) at 41F or below * this fridge is not working properly. Do not use until repaired. Food kept overnight in fridge was discarded. Other PHF was moved to refrigeration that was working * do not overfill drop pans Observed hollandaise sauce at 92F. Use time as a public health control and keep logs for this item.
The department's words
CHSC 113996 The following potentially hazardous foods (PHFs) were out of temperature: * pooled eggs at 52F, cooked potatoes at 50F, raw chicken 51F, raw burger at 51F, cooked sausages at 46F in prep top and prep fridge * cold hold potentially hazardous foods (PHFs) at 41F or below * this fridge is not working properly. Do not use until repaired. Food kept overnight in fridge was discarded. Other PHF was moved to refrigeration that was working * do not overfill drop pans Observed hollandaise sauce at 92F. Use time as a public health control and keep logs for this item.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Renew expired food handler cards.
The department's words
CHSC 113948 Renew expired food handler cards.
There was a lack of hand washing by food handlers during service. Did not observe hands being washed before donning gloves. Wash hands at all required times (e.g. between handling raw food and ready to eat food, after handling dirty dishes, etc.). Hand washing handout provided.
The department's words
CHSC 113953.3 There was a lack of hand washing by food handlers during service. Did not observe hands being washed before donning gloves. Wash hands at all required times (e.g. between handling raw food and ready to eat food, after handling dirty dishes, etc.). Hand washing handout provided.
Do not cool food in prep top. Observed sliced tomatoes at 48-53F in prep top, cooling. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours in 3 door steel fridge, uncovered, using shallow containers.
The department's words
CHSC 114002 Do not cool food in prep top. Observed sliced tomatoes at 48-53F in prep top, cooling. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours in 3 door steel fridge, uncovered, using shallow containers.
Add a consumer advisory to menu for hollandaise sauce.
The department's words
CHSC 114093 Add a consumer advisory to menu for hollandaise sauce.
Caulk hand sink to wall.
The department's words
CHSC 114175 Caulk hand sink to wall.
Show 3 more
Buy a probe thermometer as soon as possible to monitor food temperatures (digital thermometer preferred).
The department's words
CHSC 114159 Buy a probe thermometer as soon as possible to monitor food temperatures (digital thermometer preferred).
Keep 100ppm of chlorine in sanitizer buckets.
The department's words
CHSC 114185.1 Keep 100ppm of chlorine in sanitizer buckets.
Screened area near back door is missing mech. Repair screen to prevent vermin.
The department's words
CHSC 114259 Screened area near back door is missing mech. Repair screen to prevent vermin.
EarlierFeb 15, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No vermin activity noted at the inspection today.
The department's words
CHSC 114259.1 No vermin activity noted at the inspection today.
Potatoes were not washed before peeling. Wash all produce prior to preparation (cutting, peeling, etc.)
The department's words
CHSC 113992 Potatoes were not washed before peeling. Wash all produce prior to preparation (cutting, peeling, etc.)
Do not store knives between equipment. Store in a clean dry location.
The department's words
CHSC 114178 Do not store knives between equipment. Store in a clean dry location.
Replace probe thermometer and use daily to monitor temperatures of food while cooking, cooling, and in refrigeration.
The department's words
CHSC 114159 Replace probe thermometer and use daily to monitor temperatures of food while cooking, cooling, and in refrigeration.
Floor is deteriorating and there are loose/broken vinyl tiles. There are holes in walls and gaps between coving and wall. Seal gaps and cracks to prevent harborage of vermin. Plan on upgrading the floor with approved materials. Ensure that there is no pooling water on floor and that there are no leaks in plumbing.
The department's words
CHSC 114259 Floor is deteriorating and there are loose/broken vinyl tiles. There are holes in walls and gaps between coving and wall. Seal gaps and cracks to prevent harborage of vermin. Plan on upgrading the floor with approved materials. Ensure that there is no pooling water on floor and that there are no leaks in plumbing.
Show 1 more
Cooling logs show that food cools to 41 F in the required time. Potatoes in the cooling process measured 41-46 F. Potatoes that are above 41 F were placed in a single layer on a tray and moved to the freezer. Continue to use approved methods for cooling.
The department's words
CHSC 114002 Cooling logs show that food cools to 41 F in the required time. Potatoes in the cooling process measured 41-46 F. Potatoes that are above 41 F were placed in a single layer on a tray and moved to the freezer. Continue to use approved methods for cooling.
EarlierJan 26, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Cooked potatoes beside the grill measured 61 F and were voluntarily discarded. Hold food cold at 41 F or below or hot at 135 F or above.
The department's words
CHSC 113996 Cooked potatoes beside the grill measured 61 F and were voluntarily discarded. Hold food cold at 41 F or below or hot at 135 F or above.
Cooked potatoes observed on counter in deep container. Instructed employees to move these to refrigeration immediately. After 2 hours (from when potatoes were cooked) temperatures measured 75-84 F. Rapidly reheat to 165 F, then cool using approved methods - in shallow containers, in refrigeration, on ice (see cooling handout). Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use a probe thermometer to monitor temps while cooling. Record food temps in log provided. If food does not reach 70 F within 2 hours, rapidly reheat to 165 F.
The department's words
CHSC 114002 Cooked potatoes observed on counter in deep container. Instructed employees to move these to refrigeration immediately. After 2 hours (from when potatoes were cooked) temperatures measured 75-84 F. Rapidly reheat to 165 F, then cool using approved methods - in shallow containers, in refrigeration, on ice (see cooling handout). Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use a probe thermometer to monitor temps while cooling. Record food temps in log provided. If food does not reach 70 F within 2 hours, rapidly reheat to 165 F.
The kitchen was treated by a licensed pest control operator on 1/26/17 and the kitchen cleaned and all food contact surfaces washed and sanitized. No cockroaches were observed during this inspection. Continue to clean to remove accumulated grease and food debris and continue to seal up all gaps and cracks. (There are many cracks and crevices in broken tiles that cannot be adequately sealed. I recommend upgrading the flooring and repairing holes in floor and wall as soon as possible. Continue with monitoring and treatment services by a licensed pest control technician. Set up monitoring traps so you can monitor for new activity. If you see any new activity, discontinue all food prep and contact your pest control operator. Submit invoices from pest service to me. You are approved to operate. You will be charged $190 per hour for any additional inspections/any time spent on this case.
The department's words
CHSC 114259.1 The kitchen was treated by a licensed pest control operator on 1/26/17 and the kitchen cleaned and all food contact surfaces washed and sanitized. No cockroaches were observed during this inspection. Continue to clean to remove accumulated grease and food debris and continue to seal up all gaps and cracks. (There are many cracks and crevices in broken tiles that cannot be adequately sealed. I recommend upgrading the flooring and repairing holes in floor and wall as soon as possible. Continue with monitoring and treatment services by a licensed pest control technician. Set up monitoring traps so you can monitor for new activity. If you see any new activity, discontinue all food prep and contact your pest control operator. Submit invoices from pest service to me. You are approved to operate. You will be charged $190 per hour for any additional inspections/any time spent on this case.
Potatoes were not washed before peeling. Wash all produce prior to preparation (cutting, peeling, etc.)
The department's words
CHSC 113992 Potatoes were not washed before peeling. Wash all produce prior to preparation (cutting, peeling, etc.)
Do not store knives between equipment. Store in a clean dry location.
The department's words
CHSC 114178 Do not store knives between equipment. Store in a clean dry location.
Show 2 more
Replace probe thermometer and use daily to monitor temperatures of food while cooking, cooling, and in refrigeration.
The department's words
CHSC 114159 Replace probe thermometer and use daily to monitor temperatures of food while cooking, cooling, and in refrigeration.
Floor is deteriorating and there are loose/broken vinyl tiles. There are holes in walls and gaps between coving and wall. Seal gaps and cracks to prevent harborage of vermin. Plan on upgrading the floor with approved materials. Ensure that there is no pooling water on floor and that there are no leaks in plumbing.
The department's words
CHSC 114259 Floor is deteriorating and there are loose/broken vinyl tiles. There are holes in walls and gaps between coving and wall. Seal gaps and cracks to prevent harborage of vermin. Plan on upgrading the floor with approved materials. Ensure that there is no pooling water on floor and that there are no leaks in plumbing.
EarlierJan 25, 2017Routine inspectionRed placard
7 violations listed, 0 marked critical.
Not critical (7)
Cooked potatoes beside the grill measured 61 F and were voluntarily discarded. Hold food cold at 41 F or below or hot at 135 F or above.
The department's words
CHSC 113996 Cooked potatoes beside the grill measured 61 F and were voluntarily discarded. Hold food cold at 41 F or below or hot at 135 F or above.
Cooked potatoes observed on counter in deep container. Instructed employees to move these to refrigeration immediately. After 2 hours (from when potatoes were cooked) temperatures measured 75-84 F. Rapidly reheat to 165 F, then cool using approved methods - in shallow containers, in refrigeration, on ice (see cooling handout). Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use a probe thermometer to monitor temps while cooling. Record food temps in log provided. If food does not reach 70 F within 2 hours, rapidly reheat to 165 F.
The department's words
CHSC 114002 Cooked potatoes observed on counter in deep container. Instructed employees to move these to refrigeration immediately. After 2 hours (from when potatoes were cooked) temperatures measured 75-84 F. Rapidly reheat to 165 F, then cool using approved methods - in shallow containers, in refrigeration, on ice (see cooling handout). Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use a probe thermometer to monitor temps while cooling. Record food temps in log provided. If food does not reach 70 F within 2 hours, rapidly reheat to 165 F.
2 live cockroaches observed in traps under the dishwasher and under the reach in fridge in the kitchen. Several dead roaches observed. Facility received service from a licensed pest control operator on 1/10/17. Clean the facility thoroughly to remove accumulated grease and food debris. Have facility treated for roaches. Send invoice of treatment to me. Wash, rinse, and sanitize all utensils. Remove food from kitchen prior to treatment.
The department's words
CHSC 114259.1 2 live cockroaches observed in traps under the dishwasher and under the reach in fridge in the kitchen. Several dead roaches observed. Facility received service from a licensed pest control operator on 1/10/17. Clean the facility thoroughly to remove accumulated grease and food debris. Have facility treated for roaches. Send invoice of treatment to me. Wash, rinse, and sanitize all utensils. Remove food from kitchen prior to treatment.
Potatoes were not washed before peeling. Wash all produce prior to preparation (cutting, peeling, etc.)
The department's words
CHSC 113992 Potatoes were not washed before peeling. Wash all produce prior to preparation (cutting, peeling, etc.)
Do not store knives between equipment. Store in a clean dry location.
The department's words
CHSC 114178 Do not store knives between equipment. Store in a clean dry location.
Show 2 more
Replace probe thermometer and use daily to monitor temperatures of food while cooking, cooling, and in refrigeration.
The department's words
CHSC 114159 Replace probe thermometer and use daily to monitor temperatures of food while cooking, cooling, and in refrigeration.
Floor is deteriorating and there are loose/broken vinyl tiles. There are holes in walls and gaps between coving and wall. Seal gaps and cracks to prevent harborage of vermin. Plan on upgrading the floor with approved materials. Ensure that there is no pooling water on floor and that there are no leaks in plumbing.
The department's words
CHSC 114259 Floor is deteriorating and there are loose/broken vinyl tiles. There are holes in walls and gaps between coving and wall. Seal gaps and cracks to prevent harborage of vermin. Plan on upgrading the floor with approved materials. Ensure that there is no pooling water on floor and that there are no leaks in plumbing.
EarlierJan 24, 2017Follow-up inspectionNo Violation(s) Found
9 violations listed, 0 marked critical.
Not critical (9)
Potatoes on the counter measured 53 F and were removed from refrigeration one hour ago. Logs for time as a public health control are not kept. Immediately return potatoes to the refrigerator. If you want to leave any potentially hazardous food on the counter, out of temperature control, you must keep a log showing that food is discarded after 4 hours.
The department's words
CHSC 113996 Potatoes on the counter measured 53 F and were removed from refrigeration one hour ago. Logs for time as a public health control are not kept. Immediately return potatoes to the refrigerator. If you want to leave any potentially hazardous food on the counter, out of temperature control, you must keep a log showing that food is discarded after 4 hours.
Corrected during the inspection
Food in the cooling process was covered in the refrigerator. Leave food uncovered until it reaches 41 F or below.
The department's words
CHSC 114002.1 Food in the cooling process was covered in the refrigerator. Leave food uncovered until it reaches 41 F or below.
Soiled wiping cloths observed on counters. Always store in-use wiping cloths in sanitizing solution.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on counters. Always store in-use wiping cloths in sanitizing solution.
Some flies observed in the kitchen, along with a fly swatter. The back doors are open. Close doors to exclude flies. Do not use fly swatter.
The department's words
CHSC 114259.1 Some flies observed in the kitchen, along with a fly swatter. The back doors are open. Close doors to exclude flies. Do not use fly swatter.
Do not use cardboard boxes to store food - these are not smooth and cleanable. Remove tape/string from equipment. Repair leak in prep sink faucet. Submit plans for the hand sink within 30 days.
The department's words
CHSC 114175 Do not use cardboard boxes to store food - these are not smooth and cleanable. Remove tape/string from equipment. Repair leak in prep sink faucet. Submit plans for the hand sink within 30 days.
Show 4 more
Provide an air gap of at least one inch between pipes and the floor sink.
The department's words
CHSC 114190 Provide an air gap of at least one inch between pipes and the floor sink.
Keep garbage lids closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Keep garbage lids closed to prevent attracting vermin.
Clean kitchen thoroughly to remove accumulated grease/food debris.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulated grease/food debris.
The vinyl tiles in the kitchen are deteriorating, chipping, etc. Replace flooring - submit floor samples to EHS.
The department's words
CHSC 114268 The vinyl tiles in the kitchen are deteriorating, chipping, etc. Replace flooring - submit floor samples to EHS.
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 Depot Garden Restaurant, you can:
Let Depot Garden Restaurant know
Ask for the manager. Depot Garden Restaurant can only fix what it knows about.
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Complain directly to the health department
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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 L15402.
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
- No Violation(s) Found
- 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.