At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · County inspection, Follow-up inspection · Jan 14, 2026
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (1 routine, 3 follow-up).
Nice work, Drake Shell. At the follow-up eight days later, the county listed no items still open.
You cleared the re-check in eight days. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 14, 2026Follow-up inspectionGreen placard
This one: a follow-up inspection on Jan 14, 2026.
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.
EarlierJan 12, 2026Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot holding unit: musubi blaze (3) and spam musubi (1) observed at 100 -125 degrees F. mini beef tacos observed at 107 - 122 degrees F, other potentially hazardous food was discarded by the manager after informing him the hot holding unit would be rechecked. All of the potentially hazardous foods in hot holding unit voluntarily discarded into the compost container. Vendo hot holding unit impounded. Repair/replace hot holding unit. Repair/replace hot holding unit. if replacing, submit specification sheet for approval. Maintain potentially hazardous foods at or above 135 degrees F.
The department's words
CHSC 113996 Hot holding unit: musubi blaze (3) and spam musubi (1) observed at 100 -125 degrees F. mini beef tacos observed at 107 - 122 degrees F, other potentially hazardous food was discarded by the manager after informing him the hot holding unit would be rechecked. All of the potentially hazardous foods in hot holding unit voluntarily discarded into the compost container. Vendo hot holding unit impounded. Repair/replace hot holding unit. Repair/replace hot holding unit. if replacing, submit specification sheet for approval. Maintain potentially hazardous foods at or above 135 degrees F.
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
Restroom on right: hand wash sink reached 70 degrees F. Restroom on the left reached 73 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Restroom on right: hand wash sink reached 70 degrees F. Restroom on the left reached 73 degrees F. Provide a minimum of 100 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 9, 2026Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods being improperly hot held in hot holding equipment. The following temperatures were observed: chicken wings: 112 degrees D, 113 degrees F ( 2 servings), chicken strips: 122 degrees f ( 2 servings) mini beef tacos: 124 degrees F, (1 serving), mozzarella bites: 132 degrees f (1 serving). All of the above voluntarily discarded into the compost container. Maintain all potentially hazardous foods in hot holding units at or above 135 degrees F. Adjust/repair hot holding unit.
The department's words
CHSC 113996 Observed potentially hazardous foods being improperly hot held in hot holding equipment. The following temperatures were observed: chicken wings: 112 degrees D, 113 degrees F ( 2 servings), chicken strips: 122 degrees f ( 2 servings) mini beef tacos: 124 degrees F, (1 serving), mozzarella bites: 132 degrees f (1 serving). All of the above voluntarily discarded into the compost container. Maintain all potentially hazardous foods in hot holding units at or above 135 degrees F. Adjust/repair hot holding unit.
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 at both restroom hand wash sinks reached a maximum of 71 degrees F. Rechecked hand wash sinks later in the inspection and they reached 95 degrees F. Provide a minimum of 100 degrees F.
The department's words
CHSC 113953.c Hot water at both restroom hand wash sinks reached a maximum of 71 degrees F. Rechecked hand wash sinks later in the inspection and they reached 95 degrees F. Provide a minimum of 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 6, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods being improperly hot held in hot holding equipment. The following temperatures were observed: chicken wings: 112 degrees D, 113 degrees F ( 2 servings), chicken strips: 122 degrees f ( 2 servings) mini beef tacos: 124 degrees F, (1 serving), mozzarella bites: 132 degrees f (1 serving). All of the above voluntarily discarded into the compost container. Maintain all potentially hazardous foods in hot holding units at or above 135 degrees F. Adjust/repair hot holding unit.
The department's words
CHSC 113996 Observed potentially hazardous foods being improperly hot held in hot holding equipment. The following temperatures were observed: chicken wings: 112 degrees D, 113 degrees F ( 2 servings), chicken strips: 122 degrees f ( 2 servings) mini beef tacos: 124 degrees F, (1 serving), mozzarella bites: 132 degrees f (1 serving). All of the above voluntarily discarded into the compost container. Maintain all potentially hazardous foods in hot holding units at or above 135 degrees F. Adjust/repair hot holding unit.
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 at both restroom hand wash sinks reached a maximum of 71 degrees F. Rechecked hand wash sinks later in the inspection and they reached 95 degrees F. Provide a minimum of 100 degrees F.
The department's words
CHSC 113953.c Hot water at both restroom hand wash sinks reached a maximum of 71 degrees F. Rechecked hand wash sinks later in the inspection and they reached 95 degrees F. Provide a minimum of 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 27, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Back hand wash sink lacking paper towels. / Keep paper towel dispenser stocked at all times.
The department's words
CHSC 113953.2 Back hand wash sink lacking paper towels. / Keep paper towel dispenser stocked at all times.
EarlierMar 29, 2024Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Taquitos recorded at 116°F. Employees stated they put the food on the warmer about an hour ago. Unit was set to hot hold instead of reheating. / Food must be reheated to 1665°F then hot held at 135°F or above.
The department's words
CHSC 114016 Taquitos recorded at 116°F. Employees stated they put the food on the warmer about an hour ago. Unit was set to hot hold instead of reheating. / Food must be reheated to 1665°F then hot held at 135°F or above.
EarlierFeb 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierAug 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierMar 1, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 19, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJun 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwash soap and towels shall be provided in dispensers at or adjacent to each handwashing facility. Current soap dispenser located on the inside of the cabinet beneath handwashing sink. Swap the location of the hand soap with the hand sanitizer.
The department's words
CHSC 113953.2 Handwash soap and towels shall be provided in dispensers at or adjacent to each handwashing facility. Current soap dispenser located on the inside of the cabinet beneath handwashing sink. Swap the location of the hand soap with the hand sanitizer.
EarlierMar 19, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Front register area and rear hand wash station need soap & paper towels stocked and accessible, not in the cabinet.
The department's words
CHSC 113953.2 Front register area and rear hand wash station need soap & paper towels stocked and accessible, not in the cabinet.
EarlierJan 24, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed no time logs or time stickers. Written procedures are not maintained when using as a public health control. PHF were observed and measured 135F and above: chicken wings.. pizza. Please send EHS your time log or time stickers info via email by tomorrow.
The department's words
CHSC 114000 Observed no time logs or time stickers. Written procedures are not maintained when using as a public health control. PHF were observed and measured 135F and above: chicken wings.. pizza. Please send EHS your time log or time stickers info via email by tomorrow.
Observed mold inside the ice machine. Clean the ice machine regularly.
The department's words
CHSC 114117 Observed mold inside the ice machine. Clean the ice machine regularly.
EarlierNov 3, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Show 4 more
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierOct 31, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Show 4 more
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierJun 5, 2015Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Submit a copy of the food manager's certification to EHS within 30 days. Note the name of the facility on the email or fax.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within 30 days. Note the name of the facility on the email or fax.
There were no paper towels at the hand wash sink. Keep this stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There were no paper towels at the hand wash sink. Keep this stocked at all times to allow for proper hand washing.
Milk in the beverage refrigerator measures 49.9-50 F. Repair this refrigerator immediately and maintain food temperatures at or below 41 F.
The department's words
CHSC 113996 Milk in the beverage refrigerator measures 49.9-50 F. Repair this refrigerator immediately and maintain food temperatures at or below 41 F.
Clean mold observed inside the ice machine.
The department's words
CHSC 114097 Clean mold observed inside the ice machine.
Label ice bags with the name and address of the facility.
The department's words
CHSC 114089 Label ice bags with the name and address of the facility.
Show 5 more
Place a display thermometer in the warmest part of every fridge.
The department's words
CHSC 114157 Place a display thermometer in the warmest part of every fridge.
Obtain a probe thermometer and use this to monitor temperatures of food.
The department's words
CHSC 114159 Obtain a probe thermometer and use this to monitor temperatures of food.
Redirect condensation line from the walk-in so that it drains to the floor sink.
The department's words
CHSC 114190 Redirect condensation line from the walk-in so that it drains to the floor sink.
Clean litter from garbage area. Always keep dumpster lids closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean litter from garbage area. Always keep dumpster lids closed to prevent attracting vermin.
Clean accumulated grime from floor sinks.
The department's words
CHSC 114257.1 Clean accumulated grime from floor sinks.
EarlierJun 4, 2015Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Submit a copy of the food manager's certification to EHS within 30 days. Note the name of the facility on the email or fax.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within 30 days. Note the name of the facility on the email or fax.
There were no paper towels at the hand wash sink. Keep this stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There were no paper towels at the hand wash sink. Keep this stocked at all times to allow for proper hand washing.
Breakfast sandwich in the sandwich display measured 49 F. There is no display thermometer in the fridge, but most food in this unit appears to be above 41 F. Immediately adjust or repair. Milk in the beverage cooler measured 51-54 F and was voluntarily discarded. Immediately adjust or repair. Hot foods measured 104-125 F. Food is discarded every 4 hours, but logs are not kept to document. Use logs provided if you want to use time as a public health control.
The department's words
CHSC 113996 Breakfast sandwich in the sandwich display measured 49 F. There is no display thermometer in the fridge, but most food in this unit appears to be above 41 F. Immediately adjust or repair. Milk in the beverage cooler measured 51-54 F and was voluntarily discarded. Immediately adjust or repair. Hot foods measured 104-125 F. Food is discarded every 4 hours, but logs are not kept to document. Use logs provided if you want to use time as a public health control.
Clean mold observed inside the ice machine.
The department's words
CHSC 114097 Clean mold observed inside the ice machine.
Label ice bags with the name and address of the facility.
The department's words
CHSC 114089 Label ice bags with the name and address of the facility.
Show 5 more
Place a display thermometer in the warmest part of every fridge.
The department's words
CHSC 114157 Place a display thermometer in the warmest part of every fridge.
Obtain a probe thermometer and use this to monitor temperatures of food.
The department's words
CHSC 114159 Obtain a probe thermometer and use this to monitor temperatures of food.
Redirect condensation line from the walk-in so that it drains to the floor sink.
The department's words
CHSC 114190 Redirect condensation line from the walk-in so that it drains to the floor sink.
Clean litter from garbage area. Always keep dumpster lids closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean litter from garbage area. Always keep dumpster lids closed to prevent attracting vermin.
Clean accumulated grime from floor sinks.
The department's words
CHSC 114257.1 Clean accumulated grime from floor sinks.
EarlierApr 8, 2014Routine inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
There were no paper towels or soap available at the handwash sink at the front counter and no soap at the handwash sink in the back (this sink was also blocked). Keep both handwash sinks stocked with soap (in permanently mounted dispensers) and paper towels at all times and do not block sinks.
The department's words
CHSC 113953.2 There were no paper towels or soap available at the handwash sink at the front counter and no soap at the handwash sink in the back (this sink was also blocked). Keep both handwash sinks stocked with soap (in permanently mounted dispensers) and paper towels at all times and do not block sinks.
Milk in the open air cooler was at 45 degrees F. The cooler had been turned off while employees were doing inventory. The cooler display showed 48 degrees F. Do not turn this unit off when it is holding potentially hazardous food.
The department's words
CHSC 113996 Milk in the open air cooler was at 45 degrees F. The cooler had been turned off while employees were doing inventory. The cooler display showed 48 degrees F. Do not turn this unit off when it is holding potentially hazardous food.
Separate food from non-food items in the storage area.
The department's words
CHSC 114047 Separate food from non-food items in the storage area.
Observed 2 contianers labeled hazardous waste next to food storage. Move containers away from food to prevent contamination.
The department's words
CHSC 114254.1 Observed 2 contianers labeled hazardous waste next to food storage. Move containers away from food to prevent contamination.
Obtain and use sanitizer test strips at the 3-compartment sink.
The department's words
CHSC 114107 Obtain and use sanitizer test strips at the 3-compartment sink.
Show 2 more
Send a copy of the food safety manager's certification to EHS within 30 days. Write the name and address of the facility on the email or fax.
The department's words
CHSC 113947.1 Send a copy of the food safety manager's certification to EHS within 30 days. Write the name and address of the facility on the email or fax.
Label ice bags.
The department's words
CHSC 114089 Label ice bags.
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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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 L10669.
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
- Follow-up 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.