At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 26, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Don Antonio?
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 113996 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 Don Antonio's team
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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 26, 2024Routine inspectionGreen placard
This one: Green placard, inspected Jun 26, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several food items out of temperature (cooked eggplant 58F, beef and tomato dish 53f, chopped tomatoes in oil 52F, and cheeses 52F) inthe cold holding inserts in the preparationa area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Food ittems were voluntarily discarded.
The department's words
CHSC 113996 Observed several food items out of temperature (cooked eggplant 58F, beef and tomato dish 53f, chopped tomatoes in oil 52F, and cheeses 52F) inthe cold holding inserts in the preparationa area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Food ittems were voluntarily discarded.
EarlierNov 2, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Three door prep refrigerator: open container of heavy cream in bottom of unit measured 44 degrees F.
The department's words
CHSC 113996 Three door prep refrigerator: open container of heavy cream in bottom of unit measured 44 degrees F.
EarlierOct 26, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Open container of heavy cream observed at 73 degrees F. Observed cooked zucchini on table to left of cookline at 58 degrees F. Zucchini was cooked yesterday. Two whole shell eggs on top of cooked zucchini observed at 68 degrees F. Entre prep refrigerator: clams measured 47 - 49 degrees F with infrared thermometer. Maintain potentially hazardous foods at or below 41 degrees F. Whole shell eggs shall be maintained at or below 45 degrees F. Clams shall be maintained at or below 45 degrees F. . Heavy cream was discarded down the drain. Zucchini and whole shell eggs were discarded into the garbage.
The department's words
CHSC 113996 Open container of heavy cream observed at 73 degrees F. Observed cooked zucchini on table to left of cookline at 58 degrees F. Zucchini was cooked yesterday. Two whole shell eggs on top of cooked zucchini observed at 68 degrees F. Entre prep refrigerator: clams measured 47 - 49 degrees F with infrared thermometer. Maintain potentially hazardous foods at or below 41 degrees F. Whole shell eggs shall be maintained at or below 45 degrees F. Clams shall be maintained at or below 45 degrees F. . Heavy cream was discarded down the drain. Zucchini and whole shell eggs were discarded into the garbage.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 23, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierDec 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113967
The department's words
Code CHSC 113967
EarlierJul 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep line top of refrigeration raw chicken and raw fist at 45F Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Prep line top of refrigeration raw chicken and raw fist at 45F Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierSep 22, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
A food handler on staff lacks the required food handler card. ensure all employees working with food have their cards. Correct within 14 days.
The department's words
CHSC 113948 A food handler on staff lacks the required food handler card. ensure all employees working with food have their cards. Correct within 14 days.
Observed a food hander wipe his hands on a dirty wiping cloth after washing a tomato. The food handler was instructed to wash his hands and dry them with a paper towel. Maintain hands clean when working with food. No contamination of food was observed.
The department's words
CHSC 113953.3 Observed a food hander wipe his hands on a dirty wiping cloth after washing a tomato. The food handler was instructed to wash his hands and dry them with a paper towel. Maintain hands clean when working with food. No contamination of food was observed.
Shell stock tags are not maintained in order. Keep tags organized and maintain on site for 90 days. Ensure tags stay with shellstock until consumed.
The department's words
CHSC 114039.4 Shell stock tags are not maintained in order. Keep tags organized and maintain on site for 90 days. Ensure tags stay with shellstock until consumed.
The menu does not give an advisory statement about the raw eggs used as an ingredient in the cesare salad and tiramisu. The menu must also have a reminder statement regarding the safety of eating raw/undercooked animal proteins. -Handout was provided. Update the menu.
The department's words
CHSC 114093 The menu does not give an advisory statement about the raw eggs used as an ingredient in the cesare salad and tiramisu. The menu must also have a reminder statement regarding the safety of eating raw/undercooked animal proteins. -Handout was provided. Update the menu.
Raw ground beef observed stored above ceasar salad dressing and seafood. Store raw beef below ready to eat foods.
The department's words
CHSC 113986 Raw ground beef observed stored above ceasar salad dressing and seafood. Store raw beef below ready to eat foods.
Show 2 more
Rear two door refrigerator is dropping condensation. Repair this unit.
The department's words
CHSC 114175 Rear two door refrigerator is dropping condensation. Repair this unit.
Continue to rodent proof the building -Screen the attic vent -repair the broken attic door.
The department's words
CHSC 114259 Continue to rodent proof the building -Screen the attic vent -repair the broken attic door.
EarlierSep 15, 2017Follow-up inspectionGreen placard
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured beets cooked last night at 52F. cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. -Cut beets in half and spread out, place in refrigerator OR submerge in ice water until 41F is measured by probe thermometer. 10 beets were voluntarily discarded.
The department's words
CHSC 114002 Measured beets cooked last night at 52F. cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. -Cut beets in half and spread out, place in refrigerator OR submerge in ice water until 41F is measured by probe thermometer. 10 beets were voluntarily discarded.
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
hot water was shut off at the kitchen hand sink. Hand sink must dispense at least 100F. Repair within 24 hours.
The department's words
CHSC 114192 hot water was shut off at the kitchen hand sink. Hand sink must dispense at least 100F. Repair within 24 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
A food handler on staff lacks the required food handler card. ensure all employees working with food have their cards. Correct within 14 days.
The department's words
CHSC 113948 A food handler on staff lacks the required food handler card. ensure all employees working with food have their cards. Correct within 14 days.
Observed a food hander wipe his hands on a dirty wiping cloth after washing a tomato. The food handler was instructed to wash his hands and dry them with a paper towel. Maintain hands clean when working with food. No contamination of food was observed.
The department's words
CHSC 113953.3 Observed a food hander wipe his hands on a dirty wiping cloth after washing a tomato. The food handler was instructed to wash his hands and dry them with a paper towel. Maintain hands clean when working with food. No contamination of food was observed.
There is black mildew inside the ice machine. Clean the ice machine within 24 hours.
The department's words
CHSC 114115 There is black mildew inside the ice machine. Clean the ice machine within 24 hours.
Shell stock tags are not maintained in order. Keep tags organized and maintain on site for 90 days. Ensure tags stay with shellstock until consumed.
The department's words
CHSC 114039.4 Shell stock tags are not maintained in order. Keep tags organized and maintain on site for 90 days. Ensure tags stay with shellstock until consumed.
The menu does not give an advisory statement about the raw eggs used as an ingredient in the cesare salad and tiramisu. The menu must also have a reminder statement regarding the safety of eating raw/undercooked animal proteins. -Handout was provided. Update the menu.
The department's words
CHSC 114093 The menu does not give an advisory statement about the raw eggs used as an ingredient in the cesare salad and tiramisu. The menu must also have a reminder statement regarding the safety of eating raw/undercooked animal proteins. -Handout was provided. Update the menu.
Show 5 more
There are rat droppings in the second floor storage room. Rat droppings do not appear to be fresh. Clean rat droppings and monitor for activity. - Follow rodent proofing instructions in #44. - Discontinue storage of open foods upstairs. - Have a pest control professional conduct a service if additional signs are found.
The department's words
CHSC 114259.1 There are rat droppings in the second floor storage room. Rat droppings do not appear to be fresh. Clean rat droppings and monitor for activity. - Follow rodent proofing instructions in #44. - Discontinue storage of open foods upstairs. - Have a pest control professional conduct a service if additional signs are found.
Raw ground beef observed stored above ceasar salad dressing and seafood. Store raw beef below ready to eat foods.
The department's words
CHSC 113986 Raw ground beef observed stored above ceasar salad dressing and seafood. Store raw beef below ready to eat foods.
Rear two door refrigerator is dropping condensation. Repair this unit.
The department's words
CHSC 114175 Rear two door refrigerator is dropping condensation. Repair this unit.
The upstairs restroom is unsanitary, with feces covering the toilet and no soap or paper towels in the dispenser. Clean and provide soap and towels. corrected.
The department's words
CHSC 114250 The upstairs restroom is unsanitary, with feces covering the toilet and no soap or paper towels in the dispenser. Clean and provide soap and towels. corrected.
Continue to rodent proof the building -Screen the attic vent -repair the broken attic door.
The department's words
CHSC 114259 Continue to rodent proof the building -Screen the attic vent -repair the broken attic door.
EarlierSep 13, 2017Routine inspectionYellow placard
15 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler touch raw salmon, wipe his hands on a clean wiping cloth, then continue to cook food on the line without washing his hands as is required after touching raw animal proteins. Advise obtaining tongs for raw meats. Corrected. The wiping cloth was discarded from service.
The department's words
CHSC 113953.3 Observed a food handler touch raw salmon, wipe his hands on a clean wiping cloth, then continue to cook food on the line without washing his hands as is required after touching raw animal proteins. Advise obtaining tongs for raw meats. Corrected. The wiping cloth was discarded from service.
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
The following foods were measured at unsafe temperatures: -Casear dressing containing raw egg 54F in the 2 door refrigerator. - Beef stew 51F two door refrigerator. Maintain potentially hazardous foods below 41F or above 135F. The beef stew was out on the counter for 20 minutes according to the food handler. Caesar dressing: 1 gallon was VCD.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: -Casear dressing containing raw egg 54F in the 2 door refrigerator. - Beef stew 51F two door refrigerator. Maintain potentially hazardous foods below 41F or above 135F. The beef stew was out on the counter for 20 minutes according to the food handler. Caesar dressing: 1 gallon was VCD.
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
Tomato sauce prepared last night measured 78F. Potentially hazardous foods must be cooled rapidly from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. * Use ice wands and stir food often. * Separate food into shallow pans and refrigerate * Store food no more than 2 inches deep * Use ice baths and stir food * Check food temperatures with a thermometer. Do not cover with a lid until 41F. *3 gallons of tomato sauce was VCD.
The department's words
CHSC 114002 Tomato sauce prepared last night measured 78F. Potentially hazardous foods must be cooled rapidly from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. * Use ice wands and stir food often. * Separate food into shallow pans and refrigerate * Store food no more than 2 inches deep * Use ice baths and stir food * Check food temperatures with a thermometer. Do not cover with a lid until 41F. *3 gallons of tomato sauce was VCD.
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
The dishwasher did not dispense any measurable level of chlorine on the final rinse. 50 ppm is required. *Conduct manual sanitization in the 3 compartment sink. Submerge washed dishes in 100 ppm chlorine for 30 seconds. Let dishes and equipment air dry.
The department's words
CHSC 114099.6 The dishwasher did not dispense any measurable level of chlorine on the final rinse. 50 ppm is required. *Conduct manual sanitization in the 3 compartment sink. Submerge washed dishes in 100 ppm chlorine for 30 seconds. Let dishes and equipment air dry.
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
hot water was shut off at the kitchen hand sink. Hand sink must dispense at least 100F. Repair within 24 hours.
The department's words
CHSC 114192 hot water was shut off at the kitchen hand sink. Hand sink must dispense at least 100F. Repair within 24 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
A food handler on staff lacks the required food handler card. ensure all employees working with food have their cards. Correct within 14 days.
The department's words
CHSC 113948 A food handler on staff lacks the required food handler card. ensure all employees working with food have their cards. Correct within 14 days.
The kitchen hand sink lacked paper towels in the dispenser. Maintain soap and towels at hand sink at all times. Corrected.
The department's words
CHSC 113953.2 The kitchen hand sink lacked paper towels in the dispenser. Maintain soap and towels at hand sink at all times. Corrected.
There is black mildew inside the ice machine. Clean the ice machine within 24 hours.
The department's words
CHSC 114115 There is black mildew inside the ice machine. Clean the ice machine within 24 hours.
Shell stock tags are not maintained in order. Keep tags organized and maintain on site for 90 days. Ensure tags stay with shellstock until consumed.
The department's words
CHSC 114039.4 Shell stock tags are not maintained in order. Keep tags organized and maintain on site for 90 days. Ensure tags stay with shellstock until consumed.
The menu does not give an advisory statement about the raw eggs used as an ingredient in the cesare salad and tiramisu. The menu must also have a reminder statement regarding the safety of eating raw/undercooked animal proteins. -Handout was provided. Update the menu.
The department's words
CHSC 114093 The menu does not give an advisory statement about the raw eggs used as an ingredient in the cesare salad and tiramisu. The menu must also have a reminder statement regarding the safety of eating raw/undercooked animal proteins. -Handout was provided. Update the menu.
Show 5 more
There are rat droppings in the second floor storage room. Rat droppings do not appear to be fresh. Clean rat droppings and monitor for activity. - Follow rodent proofing instructions in #44. - Discontinue storage of open foods upstairs. - Have a pest control professional conduct a service if additional signs are found.
The department's words
CHSC 114259.1 There are rat droppings in the second floor storage room. Rat droppings do not appear to be fresh. Clean rat droppings and monitor for activity. - Follow rodent proofing instructions in #44. - Discontinue storage of open foods upstairs. - Have a pest control professional conduct a service if additional signs are found.
Raw ground beef observed stored above ceasar salad dressing and seafood. Store raw beef below ready to eat foods.
The department's words
CHSC 113986 Raw ground beef observed stored above ceasar salad dressing and seafood. Store raw beef below ready to eat foods.
Rear two door refrigerator is dropping condensation. Repair this unit.
The department's words
CHSC 114175 Rear two door refrigerator is dropping condensation. Repair this unit.
The upstairs restroom is unsanitary, with feces covering the toilet and no soap or paper towels in the dispenser. Clean and provide soap and towels. corrected.
The department's words
CHSC 114250 The upstairs restroom is unsanitary, with feces covering the toilet and no soap or paper towels in the dispenser. Clean and provide soap and towels. corrected.
There is a broken window in the upstairs bathroom and a broken door upstairs. Repair to ensure building is vermin proof. The rear kitchen door is consistently left open. Install a self-closing device in the rear door.
The department's words
CHSC 114259 There is a broken window in the upstairs bathroom and a broken door upstairs. Repair to ensure building is vermin proof. The rear kitchen door is consistently left open. Install a self-closing device in the rear door.
EarlierMay 10, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed food preparation being conducted in the three compartment sink. This sink is for dishwashing purposed only.
The department's words
CHSC 113984 Observed food preparation being conducted in the three compartment sink. This sink is for dishwashing purposed only.
Facility lacks sanitizer testing strips for quaternary ammonia - the sanitizer that dispenses from the dispenser at the three compartment sink. Ensure 200PPM.
The department's words
CHSC 114107 Facility lacks sanitizer testing strips for quaternary ammonia - the sanitizer that dispenses from the dispenser at the three compartment sink. Ensure 200PPM.
The first restroom paper towel dispenser does not work. Replace or repair.
The department's words
CHSC 114175 The first restroom paper towel dispenser does not work. Replace or repair.
The drain line for the espresso machine and nearby ice sink drain line lack the required 1 inch air gap at the floor sink. Cut and mount pipes 1 above the level of the floor.
The department's words
CHSC 114193 The drain line for the espresso machine and nearby ice sink drain line lack the required 1 inch air gap at the floor sink. Cut and mount pipes 1 above the level of the floor.
The health permit is not posted in public view. Correct upon receipt.
The department's words
CHSC 114381 The health permit is not posted in public view. Correct upon receipt.
EarlierMay 3, 2016Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler removing plastic wrap from a large amount of frozen, raw chicken. Several drops of juice from chicken splashed onto and contaminated clean plates. -Always conduct food prep in the prep sink, especially if when splashing of raw animal products is likely. Plates and counter tops were cleaned and sanitized.
The department's words
CHSC 114115 Observed a food handler removing plastic wrap from a large amount of frozen, raw chicken. Several drops of juice from chicken splashed onto and contaminated clean plates. -Always conduct food prep in the prep sink, especially if when splashing of raw animal products is likely. Plates and counter tops were cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Observed an open can of soda on the prep top cutting board by the cook line. All personal drinks must have a tight fitting lid. Drink was discarded.
The department's words
CHSC 113977 Observed an open can of soda on the prep top cutting board by the cook line. All personal drinks must have a tight fitting lid. Drink was discarded.
Observed the cookline hand sink was blocked with a box of mushrooms that was stored on top. Keep hand sinks available for use at all times. Corrected.
The department's words
CHSC 113953.1 Observed the cookline hand sink was blocked with a box of mushrooms that was stored on top. Keep hand sinks available for use at all times. Corrected.
The main cookline prep top (containing clams and mussels) has an ambient temperature of 45F. Items inside measured 45F-47F. Adjust this unit and repair if necessary. Correct by 5/5/16.
The department's words
CHSC 113996 The main cookline prep top (containing clams and mussels) has an ambient temperature of 45F. Items inside measured 45F-47F. Adjust this unit and repair if necessary. Correct by 5/5/16.
Shellstock tags were not maintained with clams and mussels. Keep tags with shellstock until completely consumed. Then retain tags for 90 days.
The department's words
CHSC 114039.4 Shellstock tags were not maintained with clams and mussels. Keep tags with shellstock until completely consumed. Then retain tags for 90 days.
Observed food preparation being conducted in the three compartment sink. This sink is for dishwashing purposed only.
The department's words
CHSC 113984 Observed food preparation being conducted in the three compartment sink. This sink is for dishwashing purposed only.
Show 5 more
Bulk bins containing flour are not labeled. Label today.
The department's words
CHSC 114051 Bulk bins containing flour are not labeled. Label today.
Facility lacks sanitizer testing stops for quaternary ammonia - the sanitizer that dispenses from the dispenser at the three compartment sink. Ensure 200PPM.
The department's words
CHSC 114107 Facility lacks sanitizer testing stops for quaternary ammonia - the sanitizer that dispenses from the dispenser at the three compartment sink. Ensure 200PPM.
The first restroom paper towel dispenser does not work. Replace or repair.
The department's words
CHSC 114175 The first restroom paper towel dispenser does not work. Replace or repair.
The drain line for the espresso machine and nearby ice sink drain line lack the required 1 inch air gap at the floor sink. Cut and mount pipes 1 above the level of the floor.
The department's words
CHSC 114193 The drain line for the espresso machine and nearby ice sink drain line lack the required 1 inch air gap at the floor sink. Cut and mount pipes 1 above the level of the floor.
The health permit is not posted in public view. Correct upon receipt.
The department's words
CHSC 114381 The health permit is not posted in public view. Correct upon receipt.
EarlierSep 29, 2015Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
A few of the certified food handling cards are expired for current food handlers. All food handlers shall obtain one within 30 days.
The department's words
CHSC 113948 A few of the certified food handling cards are expired for current food handlers. All food handlers shall obtain one within 30 days.
Potentially hazardous foods observed in temperature danger zone. Caesar dressing (44 degrees F) in salad prep refrigerator. Ambient temperature of unit is 53 degrees F. Calamari in water and flour 46.8 degrees F in right prep refrigerator. Sliced tomatoes (50.4 degrees F) prepared two hours ago. Sliced grape tomatoes 46.3 degrees F., whole shell eggs 49 degrees F. Vegetable broth in bain-marie on stove 131 degrees F. Sliced tomatoes moved to lower portion of prep refrigerator. 9/29/15: Raw calamari: 45 degrees F, mozzarella cheese: 42-43 degrees F, and caesar dressing: 43 degrees F.
The department's words
CHSC 113996 Potentially hazardous foods observed in temperature danger zone. Caesar dressing (44 degrees F) in salad prep refrigerator. Ambient temperature of unit is 53 degrees F. Calamari in water and flour 46.8 degrees F in right prep refrigerator. Sliced tomatoes (50.4 degrees F) prepared two hours ago. Sliced grape tomatoes 46.3 degrees F., whole shell eggs 49 degrees F. Vegetable broth in bain-marie on stove 131 degrees F. Sliced tomatoes moved to lower portion of prep refrigerator. 9/29/15: Raw calamari: 45 degrees F, mozzarella cheese: 42-43 degrees F, and caesar dressing: 43 degrees F.
Provide consumer advisory for raw or undercooked foods, such as Caesar dressing.
The department's words
CHSC 114093 Provide consumer advisory for raw or undercooked foods, such as Caesar dressing.
Provide quaternary test strips to check sanitizer level at three-compartment sink and wiping cloth container.
The department's words
CHSC 114107 Provide quaternary test strips to check sanitizer level at three-compartment sink and wiping cloth container.
Corrected during the inspection
Remove milk crates that are being utilized as shelving. Replace with ANSI-certified shelving.
The department's words
CHSC 114130 Remove milk crates that are being utilized as shelving. Replace with ANSI-certified shelving.
Corrected during the inspection
Show 4 more
True refrigerator stored outside. Tape unit shut, and remove refrigerator from the premises.
The department's words
CHSC 114257.1 True refrigerator stored outside. Tape unit shut, and remove refrigerator from the premises.
Bulb on left side of hood was off. Food handler tapped light fixture and light turned on. Fixture is loose. Repair light fixture.
The department's words
CHSC 114252 Bulb on left side of hood was off. Food handler tapped light fixture and light turned on. Fixture is loose. Repair light fixture.
Corrected during the inspection
A few flies observed in the kitchen. Eliminate flies by safe, legal effective means. Window open in kitchen. Provide screen for window. 9/29/15: No flies in kitchen. Window closed in kitchen. Window still needs screen.
The department's words
CHSC 114259.1 A few flies observed in the kitchen. Eliminate flies by safe, legal effective means. Window open in kitchen. Provide screen for window. 9/29/15: No flies in kitchen. Window closed in kitchen. Window still needs screen.
Corrected during the inspection
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
EarlierSep 24, 2015Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Potentially hazardous foods observed in temperature danger zone. Caesar dressing (44 degrees F) in salad prep refrigerator. Ambient temperature of unit is 53 degrees F. Calamari in water and flour 46.8 degrees F in right prep refrigerator. Sliced tomatoes (50.4 degrees F) prepared two hours ago. Sliced grape tomatoes 46.3 degrees F., whole shell eggs 49 degrees F. Vegetable broth in bain-marie on stove 131 degrees F. Sliced tomatoes moved to lower portion of prep refrigerator.
The department's words
CHSC 113996 Potentially hazardous foods observed in temperature danger zone. Caesar dressing (44 degrees F) in salad prep refrigerator. Ambient temperature of unit is 53 degrees F. Calamari in water and flour 46.8 degrees F in right prep refrigerator. Sliced tomatoes (50.4 degrees F) prepared two hours ago. Sliced grape tomatoes 46.3 degrees F., whole shell eggs 49 degrees F. Vegetable broth in bain-marie on stove 131 degrees F. Sliced tomatoes moved to lower portion of prep refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
A few of the certified food handling cards are expired for current food handlers. All food handlers shall obtain one within 30 days.
The department's words
CHSC 113948 A few of the certified food handling cards are expired for current food handlers. All food handlers shall obtain one within 30 days.
Vegetable peeler in hand wash sink. Do not store anything in hand wash sink.
The department's words
CHSC 113953.1 Vegetable peeler in hand wash sink. Do not store anything in hand wash sink.
Corrected during the inspection
Provide consumer advisory for raw or undercooked foods, such as Caesar dressing.
The department's words
CHSC 114093 Provide consumer advisory for raw or undercooked foods, such as Caesar dressing.
Provide quaternary test strips to check sanitizer level at three-compartment sink and wiping cloth container.
The department's words
CHSC 114107 Provide quaternary test strips to check sanitizer level at three-compartment sink and wiping cloth container.
Remove milk crates that are being utilized as shelving. Replace with ANSI-certified shelving.
The department's words
CHSC 114130 Remove milk crates that are being utilized as shelving. Replace with ANSI-certified shelving.
Show 5 more
True refrigerator stored outside. Tape unit shut, and remove refrigerator from the premises.
The department's words
CHSC 114257.1 True refrigerator stored outside. Tape unit shut, and remove refrigerator from the premises.
Bulb on left side of hood was off. Food handler tapped light fixture and light turned on. Fixture is loose. Repair light fixture.
The department's words
CHSC 114252 Bulb on left side of hood was off. Food handler tapped light fixture and light turned on. Fixture is loose. Repair light fixture.
Provide thermometer for salad prep refrigerator.
The department's words
CHSC 114157 Provide thermometer for salad prep refrigerator.
Corrected during the inspection
A few flies observed in the kitchen. Eliminate flies by safe, legal effective means. Window open in kitchen. Provide screen for window.
The department's words
CHSC 114259.1 A few flies observed in the kitchen. Eliminate flies by safe, legal effective means. Window open in kitchen. Provide screen for window.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
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 Don Antonio, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Don Antonio know
Ask for the manager. Don Antonio can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
About this record
Search the county's inspection lookup for the name or license number L17244.
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.