At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 17, 2026
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 Extreme Pizza #68's team
Is this your place?
Welcome, Extreme Pizza #68. We'll walk through this together, one item at a time. To log the fixes, claim Extreme Pizza #68 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.
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Show what you did
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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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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestJun 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 17, 2026.
No violations listed in the data.
EarlierOct 29, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a loose hand sink. Hand sink must be kept in good repair. Repair to stabilize hand sink.
The department's words
CHSC 113953.2 Observed a loose hand sink. Hand sink must be kept in good repair. Repair to stabilize hand sink.
EarlierApr 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
prep fridge at 65F ambient temp. Dough and a few sliced pizzas stored in this fridge. Cold hold potentially hazardous food (PHF) at 41F or below. PHF in this fridge relocated. temped several items in the walk-in that were at 49-50F. This included cooked chicken, sausage, shredded cheese, and cut tomatoes. Ambien temperature of fridge was around 49-50F. Cold hold potentially hazardous food at 41F or below. unclear how long items were out of temperature though person in charge stated he checked display thermometer at 9am this morning and temperature was observed at 39F. Decision made to discard potentially hazardous foods in walk-in. Repair fridge immediately and do not store PHF in walk-in until fridge is repaired. Facility can operate at a limited capacity using refrigeration that is holding food at 41F or below. Send proof of repair.
The department's words
CHSC 113996 prep fridge at 65F ambient temp. Dough and a few sliced pizzas stored in this fridge. Cold hold potentially hazardous food (PHF) at 41F or below. PHF in this fridge relocated. temped several items in the walk-in that were at 49-50F. This included cooked chicken, sausage, shredded cheese, and cut tomatoes. Ambien temperature of fridge was around 49-50F. Cold hold potentially hazardous food at 41F or below. unclear how long items were out of temperature though person in charge stated he checked display thermometer at 9am this morning and temperature was observed at 39F. Decision made to discard potentially hazardous foods in walk-in. Repair fridge immediately and do not store PHF in walk-in until fridge is repaired. Facility can operate at a limited capacity using refrigeration that is holding food at 41F or below. Send proof of repair.
EarlierFeb 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierApr 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierJul 12, 2021Routine 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, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 19, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
EarlierOct 14, 2020Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierFeb 20, 2020Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water was turned off at the hand sink and immediately restored (at water shut off). Always provide water at a minimum temp of 100 F at hand sinks.
The department's words
CHSC 114192 Hot water was turned off at the hand sink and immediately restored (at water shut off). Always provide water at a minimum temp of 100 F at hand sinks.
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 many cockroaches at the hot water heater (live nymphs and adults) and under the prep refrigerator in the kitchen, along with droppings, and dead roaches. Take the following steps to exclude roaches: 1. Clean up all grease, food debris, pooling water to eliminate food source. 2. Have facility treated by a licensed pest control technician. 3. Set monitoring traps throughout the facility. 4. Seal all cracks and crevices observed throughout the facility. 5. Once no roaches are seen, clean and sanitize all food contact surfaces and call me for a re-inspection. Remember that you may not operate if live cockroaches are present.
The department's words
CHSC 114259.1 Observed many cockroaches at the hot water heater (live nymphs and adults) and under the prep refrigerator in the kitchen, along with droppings, and dead roaches. Take the following steps to exclude roaches: 1. Clean up all grease, food debris, pooling water to eliminate food source. 2. Have facility treated by a licensed pest control technician. 3. Set monitoring traps throughout the facility. 4. Seal all cracks and crevices observed throughout the facility. 5. Once no roaches are seen, clean and sanitize all food contact surfaces and call me for a re-inspection. Remember that you may not operate if live cockroaches are present.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 26, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113986
The department's words
Code CHSC 113986
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierMay 7, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed soiled wiping cloths on cutting boards in the food prep area and in front bar area. No open bucket of the sanitizing solution was during the inspection. Have a bucket for sanitizing solution and store the wiping cloths in sanitizing solution of 100ppm chlorine. This was also mentioned at the last inspection on 01/26/2018.
The department's words
CHSC 113984.d Observed soiled wiping cloths on cutting boards in the food prep area and in front bar area. No open bucket of the sanitizing solution was during the inspection. Have a bucket for sanitizing solution and store the wiping cloths in sanitizing solution of 100ppm chlorine. This was also mentioned at the last inspection on 01/26/2018.
Observed no thermometers in the food prep refrigerators. Have thermometers visible in the fridge.
The department's words
CHSC 114157 Observed no thermometers in the food prep refrigerators. Have thermometers visible in the fridge.
EarlierMay 4, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Cut tomatoes measured 52-55 F in the prep refrigerator. Only fill containers 3/4 full. Move tomatoes to the bottom of this unit until food measures 41 F or below. Food temperatures in the walk-in measured 45-47 F. The thermostat was lowered. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Cut tomatoes measured 52-55 F in the prep refrigerator. Only fill containers 3/4 full. Move tomatoes to the bottom of this unit until food measures 41 F or below. Food temperatures in the walk-in measured 45-47 F. The thermostat was lowered. Maintain cold food temps at 41 F or below.
Observed one dead cockroach under the warewash sink. Remove roach, seal all cracks and crevices, eliminate any standing water, and monitor for new activity.
The department's words
CHSC 114259.1 Observed one dead cockroach under the warewash sink. Remove roach, seal all cracks and crevices, eliminate any standing water, and monitor for new activity.
Clean inside of refrigerators around gaskets to remove food debris, mold, etc. Clean under soda fountain - clean sink and area surrounding.
The department's words
CHSC 114257 Clean inside of refrigerators around gaskets to remove food debris, mold, etc. Clean under soda fountain - clean sink and area surrounding.
Repair ceiling above the warewash sink where paint/plaster is peeling and chipping to prevent contaminating food.
The department's words
CHSC 114271 Repair ceiling above the warewash sink where paint/plaster is peeling and chipping to prevent contaminating food.
EarlierJan 26, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
The food manager's certification and one of the food handler's cards has expired. Send a copy of their new certifications to EHS within 30 days.
The department's words
CHSC 113947.1 The food manager's certification and one of the food handler's cards has expired. Send a copy of their new certifications to EHS within 30 days.
The hand sink was blocked by signs, etc. Keep hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 The hand sink was blocked by signs, etc. Keep hand sink unobstructed at all times to allow for proper hand washing.
Food in the inserts of the prep fridge measured 44-48 F. Keep lids closed when possible and refrigerate food prior to placing in inserts. Maintain cold temps at 41 F or below.
The department's words
CHSC 113996 Food in the inserts of the prep fridge measured 44-48 F. Keep lids closed when possible and refrigerate food prior to placing in inserts. Maintain cold temps at 41 F or below.
Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine.
Window cleaner stored with food. Store below/separate from food to prevent contamination of food.
The department's words
CHSC 114254.1 Window cleaner stored with food. Store below/separate from food to prevent contamination of food.
Show 2 more
Replace fabric pull on walk-in handle that is smooth and cleanable.
The department's words
CHSC 114175 Replace fabric pull on walk-in handle that is smooth and cleanable.
Clean the back area thoroughly, seal holes and gaps in walls. Do not store dish racks on the grease trap.
The department's words
CHSC 114257 Clean the back area thoroughly, seal holes and gaps in walls. Do not store dish racks on the grease trap.
EarlierFeb 2, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Temperatures of cheese, salami, and Canadian bacon in prep table fridge were 45-47 F. Close the top to this unit whenever possible and maintain temperatures at or below 41 F.
The department's words
CHSC 113996 Temperatures of cheese, salami, and Canadian bacon in prep table fridge were 45-47 F. Close the top to this unit whenever possible and maintain temperatures at or below 41 F.
The water was turned off at the food prep sink. Hot and cold water were immediately turned back on. Ensure that hot and cold water are always available at all sink fixtures.
The department's words
CHSC 114192 The water was turned off at the food prep sink. Hot and cold water were immediately turned back on. Ensure that hot and cold water are always available at all sink fixtures.
Corrected during the inspection
Repair handle to walk-in and remove fabric pull. Remove tape from the walk-in reach-in door. Fabric and tape are not smooth and cleanable.
The department's words
CHSC 114175 Repair handle to walk-in and remove fabric pull. Remove tape from the walk-in reach-in door. Fabric and tape are not smooth and cleanable.
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Repair/replace broken and missing tiles in the walk-in as this area is no longer smooth and cleanable.
The department's words
CHSC 114268 Repair/replace broken and missing tiles in the walk-in as this area is no longer smooth and cleanable.
Show 1 more
Repair ceiling where paint/plaster is peeling above the ware wash sink to prevent contamination of food contact surfaces.
The department's words
CHSC 114271 Repair ceiling where paint/plaster is peeling above the ware wash sink to prevent contamination of food contact surfaces.
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 Extreme Pizza #68, you can:
Let Extreme Pizza #68 know
Ask for the manager. Extreme Pizza #68 can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run Extreme Pizza #68?
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 L10942.
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.