At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 30, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Domino's Pizza #7915?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113947.1 CHSC 113947.1How 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 Domino's Pizza #7915's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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 30, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 30, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierFeb 4, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
EarlierJun 12, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the cold holding inserts, cooked chicken had an internal temperature reading was 54F, sausage 54F, ham 55F, steak 55F, feta cheese 55F, Mozzarella 50F, and 49F. In addition, pizza dough was observed at ambient temperature, the internal temperature reading was 74 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the cold holding inserts, cooked chicken had an internal temperature reading was 54F, sausage 54F, ham 55F, steak 55F, feta cheese 55F, Mozzarella 50F, and 49F. In addition, pizza dough was observed at ambient temperature, the internal temperature reading was 74 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
Three large containers with tomato sauce were stored at ambient temperature. According to the employee,, the tomato sauce is under time as a public health control since 12:20pm; however, during the observation (12:55 pm) the tomato sauce containers were without time labels. [Corrective action] Food facility is not following their own tomato sauce policy to put the sauce under time for 8 hours.
The department's words
CHSC 114000 Three large containers with tomato sauce were stored at ambient temperature. According to the employee,, the tomato sauce is under time as a public health control since 12:20pm; however, during the observation (12:55 pm) the tomato sauce containers were without time labels. [Corrective action] Food facility is not following their own tomato sauce policy to put the sauce under time for 8 hours.
Corrected during the inspection
EarlierJun 11, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding inserts, cooked chicken had an internal temperature reading was 54F, sausage 54F, ham 55F, steak 55F, feta cheese 55F, Mozzarella 50F, and 49F. In addition, pizza dough was observed at ambient temperature, the internal temperature reading was 74 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the cold holding inserts, cooked chicken had an internal temperature reading was 54F, sausage 54F, ham 55F, steak 55F, feta cheese 55F, Mozzarella 50F, and 49F. In addition, pizza dough was observed at ambient temperature, the internal temperature reading was 74 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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
Three large containers with tomato sauce were stored at ambient temperature. According to the employee,, the tomato sauce is under time as a public health control since 12:20pm; however, during the observation (12:55 pm) the tomato sauce containers were without time labels. [Corrective action] Food facility is not following their own tomato sauce policy to put the sauce under time for 8 hours.
The department's words
CHSC 114000 Three large containers with tomato sauce were stored at ambient temperature. According to the employee,, the tomato sauce is under time as a public health control since 12:20pm; however, during the observation (12:55 pm) the tomato sauce containers were without time labels. [Corrective action] Food facility is not following their own tomato sauce policy to put the sauce under time for 8 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 10, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A large container with cooked chicken wings was observed at ambient temperature on the cold holding. Internal temperature readings of chicken wings were measured at 56F, 58F, and 60F in different parts of the food. The employee stated he brought the container out of the walk-in because he had a big order (for less than 30 minutes). [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The employee agreed to place the chicken wings container in the walk-in refrigerator.
The department's words
CHSC 113996 A large container with cooked chicken wings was observed at ambient temperature on the cold holding. Internal temperature readings of chicken wings were measured at 56F, 58F, and 60F in different parts of the food. The employee stated he brought the container out of the walk-in because he had a big order (for less than 30 minutes). [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The employee agreed to place the chicken wings container in the walk-in refrigerator.
EarlierDec 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two bags of cooked chicken were observed on top of the pizza oven. Internal temperature readings were measured at 62F, 91F, and 72F in different parts of the food. According to the employee, chicken bags were stored on top of the pizza oven to defrost. [CA] Potentially hazardous foods shall be held at or below 41f or at or above 135F when hot. [COS] Employee removed the chicken bags, and transferred them into the walk-in refrigerator. Employee stated the chicken bags were at ambient temperature for less than 30 minutes.
The department's words
CHSC 113996 Two bags of cooked chicken were observed on top of the pizza oven. Internal temperature readings were measured at 62F, 91F, and 72F in different parts of the food. According to the employee, chicken bags were stored on top of the pizza oven to defrost. [CA] Potentially hazardous foods shall be held at or below 41f or at or above 135F when hot. [COS] Employee removed the chicken bags, and transferred them into the walk-in refrigerator. Employee stated the chicken bags were at ambient temperature for less than 30 minutes.
EarlierMay 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two house flies were observed flying above the large open cold holding unit holding all the pizza ingredients. [CA] A food facility shall not operate when there is a vermin problem that will result in the contamination of the food and equipment. [COS] Person in charge removed house flies from the facility .
The department's words
CHSC 114259.1 Two house flies were observed flying above the large open cold holding unit holding all the pizza ingredients. [CA] A food facility shall not operate when there is a vermin problem that will result in the contamination of the food and equipment. [COS] Person in charge removed house flies from the facility .
EarlierJul 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114097
The department's words
Code CHSC 114097
EarlierMar 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pizza toppings measured between 43-46F. Maintain at or below 41F.
The department's words
CHSC 113996 Pizza toppings measured between 43-46F. Maintain at or below 41F.
EarlierDec 4, 2019Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierApr 15, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water recorded at 109F max, need to be 120F. Recheck to ensure water temperature is correct. 4.15.2019 Major water temperature violation has been corrected.
The department's words
CHSC 114192 Hot water recorded at 109F max, need to be 120F. Recheck to ensure water temperature is correct. 4.15.2019 Major water temperature violation has been corrected.
Corrected during the inspection
EarlierApr 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water recorded at 109F max, need to be 120F. Recheck to ensure water temperature is correct.
The department's words
CHSC 114192 Hot water recorded at 109F max, need to be 120F. Recheck to ensure water temperature is correct.
Corrected during the inspection
EarlierSep 20, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get employees with expired Certified Food Handler certificates recertified within 30 days.
The department's words
CHSC 113948 Get employees with expired Certified Food Handler certificates recertified within 30 days.
Keep a bucket of sanitizing solution in prep area. (corrected)
The department's words
CHSC 114185.1 Keep a bucket of sanitizing solution in prep area. (corrected)
EarlierJan 2, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Quaternary ammonia solution was measured 400ppm in the three compartment sink. All food contact surfaces of utensils and equipment shall be sanitized as required. Contact with 200ppm quaternary ammonia solution for one (1) minute. Provided brochures utensil washing FYI.
The department's words
CHSC 114099.6 Quaternary ammonia solution was measured 400ppm in the three compartment sink. All food contact surfaces of utensils and equipment shall be sanitized as required. Contact with 200ppm quaternary ammonia solution for one (1) minute. Provided brochures utensil washing FYI.
EarlierOct 4, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Prep fridge - middle and right compartments measure 47 F yet foods at 40 F. Top foods - pepperoni - 40 F, sausage 38 F - Have unit checked so all compartments are 41 F or below.
The department's words
CHSC 114175 Prep fridge - middle and right compartments measure 47 F yet foods at 40 F. Top foods - pepperoni - 40 F, sausage 38 F - Have unit checked so all compartments are 41 F or below.
Provide readily visible thermometers at 'coke' fridge with bleu cheese dressing and main prep fridge.
The department's words
CHSC 114157 Provide readily visible thermometers at 'coke' fridge with bleu cheese dressing and main prep fridge.
EarlierApr 20, 2015Routine inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
The food manager's certification and some food handler's certifications have expired. Re-certify everyone with an expired card within 30 days. Send a copy of certifications to EHS. Note the name of the facility on the email or fax.
The department's words
CHSC 113947.1 The food manager's certification and some food handler's certifications have expired. Re-certify everyone with an expired card within 30 days. Send a copy of certifications to EHS. Note the name of the facility on the email or fax.
Ham and pepperoni in the prep refrigerator measured 45-47 F. Keep the top closed whenever possible. Maintain temperatures at or below 41 F.
The department's words
CHSC 113996 Ham and pepperoni in the prep refrigerator measured 45-47 F. Keep the top closed whenever possible. Maintain temperatures at or below 41 F.
Hot water at the ware wash sink measured 114 F. Increase temp of the hot water heater and provide water of 120 F for washing utensils. Water heater is corroded at the bottom and may require replacement,
The department's words
CHSC 114192 Hot water at the ware wash sink measured 114 F. Increase temp of the hot water heater and provide water of 120 F for washing utensils. Water heater is corroded at the bottom and may require replacement,
Observed rodent droppings under crates inside by the back door and outside in the garbage enclosure. Clean droppings using wet methods, sanitize the area and monitor for activity. Fruit flies were observed in the back room on the ceiling, on boxes, and in the mop sink. Clean floor sinks to prevent attracting flies.
The department's words
CHSC 114259.1 Observed rodent droppings under crates inside by the back door and outside in the garbage enclosure. Clean droppings using wet methods, sanitize the area and monitor for activity. Fruit flies were observed in the back room on the ceiling, on boxes, and in the mop sink. Clean floor sinks to prevent attracting flies.
Place display thermometers in the warmest part of every refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of every refrigerator.
Show 2 more
Keep garbage containers closed with rodent-proof lids at all times to prevent attracting vermin. Clean garbage area.
The department's words
CHSC 114245.1 Keep garbage containers closed with rodent-proof lids at all times to prevent attracting vermin. Clean garbage area.
Store employee belongings separate from food.
The department's words
CHSC 114256 Store employee belongings separate from food.
EarlierFeb 21, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Provide thermometers to all refrigeration units and place in the warmest part of the unit. Provide a display thermometer in the front of the walk-in.
The department's words
CHSC 114157 Provide thermometers to all refrigeration units and place in the warmest part of the unit. Provide a display thermometer in the front of the walk-in.
Repair leak at the 3 compartment sink faucet. When you decide to replace the hot water heater, contact EHS to determine size of replacement. Plan on replacement of the gasket on walk-in door.
The department's words
CHSC 114175 Repair leak at the 3 compartment sink faucet. When you decide to replace the hot water heater, contact EHS to determine size of replacement. Plan on replacement of the gasket on walk-in door.
Repair wall/cove damage in the bathroom.
The department's words
CHSC 114271 Repair wall/cove damage in the bathroom.
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
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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 L10543.
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.