At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Fairfax Coffee Roastery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pastry display refrigerator measured at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower fridge temp. 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
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Next: Pastry display refrigerator measured at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower fridge temp.The county found: “Pastry display refrigerator measured at 44 F. Potentially hazardous foods must be cold held at 41 F or below.…”
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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 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Pastry display refrigerator measured at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower fridge temp.
The department's words
CHSC 113996 Pastry display refrigerator measured at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower fridge temp.
EarlierOct 28, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed ham stacked sideways in a prep top with the part below the fill line at 41 F and the part above the fill line at 48 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to move ham below the fill line and discontinue that practice.
The department's words
CHSC 113996 Observed ham stacked sideways in a prep top with the part below the fill line at 41 F and the part above the fill line at 48 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to move ham below the fill line and discontinue that practice.
EarlierOct 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink blocked by a bag of bread at time of inspection. Ensure all hand wash sinks are maintained and accessible at all times. Bread relocated.
The department's words
CHSC 113953.1 Hand wash sink blocked by a bag of bread at time of inspection. Ensure all hand wash sinks are maintained and accessible at all times. Bread relocated.
EarlierMar 7, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheesecake measuring 51 degrees F in display unit. Observed tuna salad measuring 48 degrees F in prep top refrigeration unit. Employee stated cheesecake has been in unit since yesterday and tuna salad has been in prep top refrigerator for two days. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Employee voluntarily discarded about 1/2 of a cheesecake and about half of a 12 oz container of tuna salad.
The department's words
CHSC 113996 Observed cheesecake measuring 51 degrees F in display unit. Observed tuna salad measuring 48 degrees F in prep top refrigeration unit. Employee stated cheesecake has been in unit since yesterday and tuna salad has been in prep top refrigerator for two days. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Employee voluntarily discarded about 1/2 of a cheesecake and about half of a 12 oz container of tuna salad.
EarlierJan 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink was blocked by bag of bread at start of inspection. Employee moved bread; COS. Keep hand wash sink fully accessible at all times and use for hand washing.
The department's words
CHSC 113953.1 Hand wash sink was blocked by bag of bread at start of inspection. Employee moved bread; COS. Keep hand wash sink fully accessible at all times and use for hand washing.
EarlierMar 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employee lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierSep 21, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed large bag blocking handwashing sink. Maintain accessible at all times. Lack of handsoap in dispenser at handwashing sink. Maintain stocked at all times.
The department's words
CHSC 113953.1 Observed large bag blocking handwashing sink. Maintain accessible at all times. Lack of handsoap in dispenser at handwashing sink. Maintain stocked at all times.
Observed large bag blocking handwashing sink. Maintain accessible at all times. Lack of handsoap in dispenser at handwashing sink. Maintain stocked at all times.
The department's words
CHSC 113953.2 Observed large bag blocking handwashing sink. Maintain accessible at all times. Lack of handsoap in dispenser at handwashing sink. Maintain stocked at all times.
EarlierJan 20, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed brown bag blocking handwashing sink. Maintain all handwashing sinks accessible at all times.
The department's words
CHSC 113953.1 Observed brown bag blocking handwashing sink. Maintain all handwashing sinks accessible at all times.
EarlierJan 27, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Continue to maintain logs for items sold & displayed using time as a public health control.
The department's words
CHSC 114000 Continue to maintain logs for items sold & displayed using time as a public health control.
EarlierAug 23, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierOct 1, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed excessive food debris under the under-counter ice machine and deli table. Also observed excessive food debris under and in front counters under the espresso. Deep clean and maintain clean to prevent vermin attraction.
The department's words
CHSC 114115.c Observed excessive food debris under the under-counter ice machine and deli table. Also observed excessive food debris under and in front counters under the espresso. Deep clean and maintain clean to prevent vermin attraction.
Observed single use utensils near front door with handles down. Store with handles up to prevent contamination of the food contact side of utensil. Discussed with manager.
The department's words
CHSC 114081 Observed single use utensils near front door with handles down. Store with handles up to prevent contamination of the food contact side of utensil. Discussed with manager.
Observed plastic cup in large ice machine in ice. Must use utensil with handles with handle out of product or in a separate container to prevent contamination. Corrected on site.
The department's words
CHSC 114119 Observed plastic cup in large ice machine in ice. Must use utensil with handles with handle out of product or in a separate container to prevent contamination. Corrected on site.
Did not observe thermometers inmost of the deli fridges or under-counter reach-in fridges. Maintain thermometers in cold holding units to ensure units are maintaining proper holding temps.
The department's words
CHSC 114157 Did not observe thermometers inmost of the deli fridges or under-counter reach-in fridges. Maintain thermometers in cold holding units to ensure units are maintaining proper holding temps.
Observed holes in floor near indoor trash storage. Seal holes and all gaps to prevent vermin access.
The department's words
CHSC 114266 Observed holes in floor near indoor trash storage. Seal holes and all gaps to prevent vermin access.
EarlierMay 1, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed gallon of milk 3/4 empty on counter at 68F. Observed self serve milk in carafe at 47F. Ensure potentially hazardous foods are cold held at 41F or below. Milk in gallon discarded. Remind employees to place back in refer when not in use. Add ice to self serve milk.
The department's words
CHSC 113996 Observed gallon of milk 3/4 empty on counter at 68F. Observed self serve milk in carafe at 47F. Ensure potentially hazardous foods are cold held at 41F or below. Milk in gallon discarded. Remind employees to place back in refer when not in use. Add ice to self serve milk.
Bags of coffee beans stored inside of hand sink splash guard. Do not store anything inside of splash guard to prevent contamination. Coffee beans relocated.
The department's words
CHSC 113986 Bags of coffee beans stored inside of hand sink splash guard. Do not store anything inside of splash guard to prevent contamination. Coffee beans relocated.
Chlorine sanitizer greater than 200 ppm. Use 1 tsp of bleach per gallon of cold water. Sanitizer remade.
The department's words
CHSC 114185.1 Chlorine sanitizer greater than 200 ppm. Use 1 tsp of bleach per gallon of cold water. Sanitizer remade.
EarlierSep 27, 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.
EarlierSep 19, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed turkey sandwich at 73F, ham sandwich at 73F, tomato mozz. sandwich at 73F all stored out at room temperature on unrefrigerated display shelf with no time as a control procedure. Observed 1/4 full gallon of milk stored on counter at 73F. Observed cheesecake in display cooler at 52F. Ensure all potentially hazardous foods are cold held at 41F or below at all times. If PHF sandwiches are going to be stored at room temperature facility must use time as a control. Have written procedures posted. Mark sandwiches for 4 hours after they are made/removed from temperature control. This is the discard time. Ensure any leftover food at the discard time is discarded. All sandwiches marked. PIC will write up written procedures for time as a control. Milk and cheesecake discarded.
The department's words
CHSC 113996 Observed turkey sandwich at 73F, ham sandwich at 73F, tomato mozz. sandwich at 73F all stored out at room temperature on unrefrigerated display shelf with no time as a control procedure. Observed 1/4 full gallon of milk stored on counter at 73F. Observed cheesecake in display cooler at 52F. Ensure all potentially hazardous foods are cold held at 41F or below at all times. If PHF sandwiches are going to be stored at room temperature facility must use time as a control. Have written procedures posted. Mark sandwiches for 4 hours after they are made/removed from temperature control. This is the discard time. Ensure any leftover food at the discard time is discarded. All sandwiches marked. PIC will write up written procedures for time as a control. Milk and cheesecake discarded.
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)
A. Hand sink blocked with garbage can. Ensure hand sink is accessible at all times. Hand sink unblocked. B. Splash guard needed on left side of hand sink to protect coffee/coffee grinding from potential contamination. Install 12 in high splash guard.
The department's words
CHSC 113953.2 A. Hand sink blocked with garbage can. Ensure hand sink is accessible at all times. Hand sink unblocked. B. Splash guard needed on left side of hand sink to protect coffee/coffee grinding from potential contamination. Install 12 in high splash guard.
Bug light stored directly over food prep cooler. Bug light has dead bugs stuck to outside of unit. Relocate bug light to area not over food or food contact surfaces.
The department's words
CHSC 114060 Bug light stored directly over food prep cooler. Bug light has dead bugs stuck to outside of unit. Relocate bug light to area not over food or food contact surfaces.
Facility has unwashed produce tomatoes/onions used for sandwiches and no food preparation sink. Upon change of owner or remodel a food prep sink will be required. Wash produce using sanitize compartment of 3 compartment sink. Ensure all unwashed produce is washed.
The department's words
CHSC 113992 Facility has unwashed produce tomatoes/onions used for sandwiches and no food preparation sink. Upon change of owner or remodel a food prep sink will be required. Wash produce using sanitize compartment of 3 compartment sink. Ensure all unwashed produce is washed.
Observed chemical spray bottles stored on shelves with dishes. Store all chemicals below and away from food or food contact surfaces.
The department's words
CHSC 114254.1 Observed chemical spray bottles stored on shelves with dishes. Store all chemicals below and away from food or food contact surfaces.
Dial stem thermometer not accurate. Replace thermometer. Recommend digital probe thermometer.
The department's words
CHSC 114159 Dial stem thermometer not accurate. Replace thermometer. Recommend digital probe thermometer.
EarlierJul 20, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Keep access to handwash sink open. Recommend install of splashguard next to sink to prevent contamination of coffee packing operations.
The department's words
CHSC 113953.1 Keep access to handwash sink open. Recommend install of splashguard next to sink to prevent contamination of coffee packing operations.
Create air gaps for waste pipes next to ice maker.
The department's words
CHSC 114193.1 Create air gaps for waste pipes next to ice maker.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10031.
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.