At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Drake Terrace?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Raw eggs measured at 67F at cook's line holding without intervention. All potentially hazardous foods (PHFs) shall be maintained at or below 41F, or at or above 135F. Eggs holding for greater than 3 hours and voluntarily discarded during visit. 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 Drake Terrace's team
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Follow the steps for each item, with the rule beside it.
Next: Raw eggs measured at 67F at cook's line holding without intervention. All potentially hazardous foods (PHFs) shall be maintained at or below 41F, or at or above 135F. Eggs holding for greater than 3 hours and voluntarily discarded during visit.The county found: “Raw eggs measured at 67F at cook's line holding without intervention. All potentially hazardous foods (PHFs) shall be…”
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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 once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Raw eggs measured at 67F at cook's line holding without intervention. All potentially hazardous foods (PHFs) shall be maintained at or below 41F, or at or above 135F. Eggs holding for greater than 3 hours and voluntarily discarded during visit.
The department's words
CHSC 113996 Raw eggs measured at 67F at cook's line holding without intervention. All potentially hazardous foods (PHFs) shall be maintained at or below 41F, or at or above 135F. Eggs holding for greater than 3 hours and voluntarily discarded during visit.
Corrected during the inspection
EarlierDec 31, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Jambalaya in the hot holding unit at 120-126 F. Sausage patties in a bin at the cook line at 88 F. Potentially hazardous foods must be hot held at 135 F or above. Hot holding unit turned up and sausage patties discarded.
The department's words
CHSC 113996 Jambalaya in the hot holding unit at 120-126 F. Sausage patties in a bin at the cook line at 88 F. Potentially hazardous foods must be hot held at 135 F or above. Hot holding unit turned up and sausage patties discarded.
EarlierMar 1, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 29, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed tuna melts prepared and left on a rack at 58 degrees F for 30 minutes. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Tuna melts moved to refrigeration unit.
The department's words
CHSC 113996 Observed tuna melts prepared and left on a rack at 58 degrees F for 30 minutes. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Tuna melts moved to refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher (in-use) sanitizer measured at 0ppm Cl. Food contact surfaces must be cleaned and sanitized with proper sanitizer concentration - for dishwashers, min. 50 ppm Cl. Repair to dispense minimum 50 ppm Cl on final rinse. Re-wash, rinse, sanitize all dishes from today once dishwasher repaired. ECOLAB called at time of inspection. Dishwasher measured at ~25ppm Cl at end of inspection. ECOLAB on the way now. Send inspector photo of test strip by end of today to verify repair. Label do not use until repaired.
The department's words
CHSC 114099.7 Dishwasher (in-use) sanitizer measured at 0ppm Cl. Food contact surfaces must be cleaned and sanitized with proper sanitizer concentration - for dishwashers, min. 50 ppm Cl. Repair to dispense minimum 50 ppm Cl on final rinse. Re-wash, rinse, sanitize all dishes from today once dishwasher repaired. ECOLAB called at time of inspection. Dishwasher measured at ~25ppm Cl at end of inspection. ECOLAB on the way now. Send inspector photo of test strip by end of today to verify repair. Label do not use until repaired.
Corrected during the inspection
EarlierJul 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: Observed mashed beans at 45.2F (in middle) in walk in cooler, cooked yesterday and cooled improperly. ~10L of beans discarded. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Use shallow, uncovered portions and methods such as ice bath to promote rapid cooling. Fill out and submit cooling log to inspector within 14 days.
The department's words
CHSC 114002 MAJOR: Observed mashed beans at 45.2F (in middle) in walk in cooler, cooked yesterday and cooled improperly. ~10L of beans discarded. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Use shallow, uncovered portions and methods such as ice bath to promote rapid cooling. Fill out and submit cooling log to inspector within 14 days.
EarlierNov 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chemical dishwasher measured ~10 ppm Cl in final rinse. Repair to dispense minimum 50 ppm Cl sanitizer for mechanical dishwasher. Operator called Ecolab who is sending someone out for repair. Facility will not wash any dishes until repaired, adequate utensils are available for use until repaired. Once repaired, re-WASH/RINSE/SANITIZE all dishes washed today. Repair by end of today - call inspector for reinspection.
The department's words
CHSC 114099.7 Chemical dishwasher measured ~10 ppm Cl in final rinse. Repair to dispense minimum 50 ppm Cl sanitizer for mechanical dishwasher. Operator called Ecolab who is sending someone out for repair. Facility will not wash any dishes until repaired, adequate utensils are available for use until repaired. Once repaired, re-WASH/RINSE/SANITIZE all dishes washed today. Repair by end of today - call inspector for reinspection.
EarlierNov 3, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chemical dishwasher measured ~10 ppm Cl in final rinse. Repair to dispense minimum 50 ppm Cl sanitizer for mechanical dishwasher. Operator called Ecolab who is sending someone out for repair. Facility will not wash any dishes until repaired, adequate utensils are available for use until repaired. Once repaired, re-WASH/RINSE/SANITIZE all dishes washed today. Repair by end of today - call inspector for reinspection.
The department's words
CHSC 114099.7 Chemical dishwasher measured ~10 ppm Cl in final rinse. Repair to dispense minimum 50 ppm Cl sanitizer for mechanical dishwasher. Operator called Ecolab who is sending someone out for repair. Facility will not wash any dishes until repaired, adequate utensils are available for use until repaired. Once repaired, re-WASH/RINSE/SANITIZE all dishes washed today. Repair by end of today - call inspector for reinspection.
Corrected during the inspection
EarlierMar 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pipe underneath hot holding table expelling into floor sink without an air gap. Provide air gap that is at least 2x the diameter of the inlet and no less than 1 inch.
The department's words
CHSC 114193.1 Observed pipe underneath hot holding table expelling into floor sink without an air gap. Provide air gap that is at least 2x the diameter of the inlet and no less than 1 inch.
EarlierJan 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Remove cardboard shelving from dry storage area. If shelf lining is required use on easily cleanable and smooth material.
The department's words
CHSC 114047 Remove cardboard shelving from dry storage area. If shelf lining is required use on easily cleanable and smooth material.
EarlierJan 7, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 10, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 13, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierDec 8, 2016Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed deep covered pan of cooked cooling beef sauce at 113F in walk in cooler. Employee stated it was placed in walk-in to cool 2 1/2 hrs prior. Sauce did not meet cooling requirements cool to 70 w/n 2 hrs. Sauce discarded.
The department's words
CHSC 114002 Observed deep covered pan of cooked cooling beef sauce at 113F in walk in cooler. Employee stated it was placed in walk-in to cool 2 1/2 hrs prior. Sauce did not meet cooling requirements cool to 70 w/n 2 hrs. Sauce discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 5, 2016Routine inspectionYellow placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee take out trash then go to doing dirty dishes then put clean dishes away without washing hands. After hands become contaminated ensure to immediately wash hands. Wash hands after handling dirty dishes and before going to put clean dishes away. Discussed with PIC. Hands washed.
The department's words
CHSC 113953.3 Observed employee take out trash then go to doing dirty dishes then put clean dishes away without washing hands. After hands become contaminated ensure to immediately wash hands. Wash hands after handling dirty dishes and before going to put clean dishes away. Discussed with PIC. Hands washed.
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 large covered pots (x2) of broth based sauce at 50F and 46F in walk-in cooler. After discussion with PIC both were from the night before and were suppose to have been cooled. Observed large bowl of pulled cooked chicken at 75F covered with plastic wrap. PIC stated that chicken had just been cooked and pulled 20 mins prior. Ensure to cool potentially hazardous foods (PHF) from 135F to 70F with in 2 hours and from 70 to 41F or below in the next 4 hours. Active monitoring of cooling process is required. Do not cover or transfer cooling foods until it is fully cooled to 41F or below. *Verify with thermometer. Ensure to do a chill step to cool PHF back to 41F after preparation, portioning or assembly. Both sauces discarded. Pulled chicken placed on sheet pan to cool.
The department's words
CHSC 114002 Observed large covered pots (x2) of broth based sauce at 50F and 46F in walk-in cooler. After discussion with PIC both were from the night before and were suppose to have been cooled. Observed large bowl of pulled cooked chicken at 75F covered with plastic wrap. PIC stated that chicken had just been cooked and pulled 20 mins prior. Ensure to cool potentially hazardous foods (PHF) from 135F to 70F with in 2 hours and from 70 to 41F or below in the next 4 hours. Active monitoring of cooling process is required. Do not cover or transfer cooling foods until it is fully cooled to 41F or below. *Verify with thermometer. Ensure to do a chill step to cool PHF back to 41F after preparation, portioning or assembly. Both sauces discarded. Pulled chicken placed on sheet pan to cool.
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
Facility using unpasteurized eggs for service. Eggs are pooled together and are cooked for scrambled eggs. This facility is an HSP-Highly Susceptible Population and is not allowed to serve unpasteurized eggs. PIC stated they must have been sent the wrong ones. Pitcher of pooled eggs discarded. Remove remaining cases of unpasteurized eggs from use. Discussed with PIC.
The department's words
CHSC 114091 Facility using unpasteurized eggs for service. Eggs are pooled together and are cooked for scrambled eggs. This facility is an HSP-Highly Susceptible Population and is not allowed to serve unpasteurized eggs. PIC stated they must have been sent the wrong ones. Pitcher of pooled eggs discarded. Remove remaining cases of unpasteurized eggs from use. Discussed with PIC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed mold residue inside ice machine. Clean and sanitize regularly.
The department's words
CHSC 114113 Observed mold residue inside ice machine. Clean and sanitize regularly.
Observed raw meat stored next to and over ready to eat vegetables. Store raw meat below and away from ready to eat food. Raw meat relocated.
The department's words
CHSC 113986 Observed raw meat stored next to and over ready to eat vegetables. Store raw meat below and away from ready to eat food. Raw meat relocated.
Observed employee take unwashed produce to be used for service. Ensure all unwashed produce is rinsed prior to cutting or serving. Identify produce supply which ones come in pre-washed and which requires washing. Produce taken back into kitchen to be rinsed before being served.
The department's words
CHSC 113992 Observed employee take unwashed produce to be used for service. Ensure all unwashed produce is rinsed prior to cutting or serving. Identify produce supply which ones come in pre-washed and which requires washing. Produce taken back into kitchen to be rinsed before being served.
Observed build up on light switch. Clean regularly.
The department's words
CHSC 114115.c Observed build up on light switch. Clean regularly.
Loose bristle on metal brush. Replace. Discontinue use of wicker baskets for food service.
The department's words
CHSC 114175 Loose bristle on metal brush. Replace. Discontinue use of wicker baskets for food service.
EarlierJan 6, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Please clean out floor sink under ice machine.
The department's words
CHSC 114115.c Please clean out floor sink under ice machine.
EarlierFeb 10, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
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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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 L10637.
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.