At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Aug 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Fairfax Theater?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dippin' Dots ice cream: 35 degrees F. One opened to check ice cream. Dippin' Dots all stuck together indicating they partially melted and froze together. Recommend discarding all of the Dippin' Dots. Dippin' Dots discarded into refuse bin. Dippin' Dots in upstairs freezer are also 35 degrees F and the one checked asl has dots of ice cream sticking together. Recommend discarding these Dippin' Dots also. Dippin' Dots from upstairs freezer also discarded into the garbage. 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 Fairfax Theater's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Dippin' Dots ice cream: 35 degrees F. One opened to check ice cream. Dippin' Dots all stuck together indicating they partially melted and froze together. Recommend discarding all of the Dippin' Dots. Dippin' Dots discarded into refuse bin. Dippin' Dots in upstairs freezer are also 35 degrees F and the one checked asl has dots of ice cream sticking together. Recommend discarding these Dippin' Dots also. Dippin' Dots from upstairs freezer also discarded into the garbage.The county found: “Dippin' Dots ice cream: 35 degrees F. One opened to check ice cream. Dippin' Dots all stuck together indicating they…”
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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 visited 3 times in the last 12 months (2 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 16, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Dippin' Dots ice cream: 35 degrees F. One opened to check ice cream. Dippin' Dots all stuck together indicating they partially melted and froze together. Recommend discarding all of the Dippin' Dots. Dippin' Dots discarded into refuse bin. Dippin' Dots in upstairs freezer are also 35 degrees F and the one checked asl has dots of ice cream sticking together. Recommend discarding these Dippin' Dots also. Dippin' Dots from upstairs freezer also discarded into the garbage.
The department's words
CHSC 113996 Dippin' Dots ice cream: 35 degrees F. One opened to check ice cream. Dippin' Dots all stuck together indicating they partially melted and froze together. Recommend discarding all of the Dippin' Dots. Dippin' Dots discarded into refuse bin. Dippin' Dots in upstairs freezer are also 35 degrees F and the one checked asl has dots of ice cream sticking together. Recommend discarding these Dippin' Dots also. Dippin' Dots from upstairs freezer also discarded into the garbage.
Corrected during the inspection
EarlierAug 15, 2026Routine inspectionRed placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot dogs in refrigerator behind-the-counter: 50-51 degrees F. 11 hot dogs voluntarily discarded into the compost container.
The department's words
CHSC 113996 Hot dogs in refrigerator behind-the-counter: 50-51 degrees F. 11 hot dogs voluntarily discarded into the compost container.
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
Hand wash sink behind-the-counter: 75 degrees F. Provide a minimum of 100 degrees F water. Facility has an on demand hot water heater.
The department's words
CHSC 113953.c Hand wash sink behind-the-counter: 75 degrees F. Provide a minimum of 100 degrees F water. Facility has an on demand hot water heater.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food facility closed due to lack of power and lack of hot water.
The department's words
CHSC 114409 Food facility closed due to lack of power and lack of hot water.
EarlierApr 22, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 18, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water temperature at hand sink behind counter and hand sinks in men's and women's restrooms measured 60-64 degrees F. Hand sinks are required to reach a minimum of 100 degrees F. Immediately provide 100 degrees F of water at these sinks in facility to comply.
The department's words
CHSC 114192 Water temperature at hand sink behind counter and hand sinks in men's and women's restrooms measured 60-64 degrees F. Hand sinks are required to reach a minimum of 100 degrees F. Immediately provide 100 degrees F of water at these sinks in facility to comply.
Corrected during the inspection
EarlierJan 17, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water temperature at hand sink behind counter and hand sinks in men's and women's restrooms measured 60-64 degrees F. Hand sinks are required to reach a minimum of 100 degrees F. Immediately provide 100 degrees F of water at these sinks in facility to comply.
The department's words
CHSC 114192 Water temperature at hand sink behind counter and hand sinks in men's and women's restrooms measured 60-64 degrees F. Hand sinks are required to reach a minimum of 100 degrees F. Immediately provide 100 degrees F of water at these sinks in facility to comply.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 22, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3 compartment sink measured at 105-120F, with peaks and valleys in temperature. Hot water is required to be sustained at 120F at this sink and 100F at hand sinks. Repair hot water to dispense at minimum 120F at 3 comp. sink at all times. Reinspection in 24 hrs. to check compliance. Until repaired, only pre-packaged food can be sold - no hot dogs, pizza, or new popcorn can be prepared. Use extra tongs/scoops and do not warewash until 120F hot water has been restored.
The department's words
CHSC 114192 Hot water at 3 compartment sink measured at 105-120F, with peaks and valleys in temperature. Hot water is required to be sustained at 120F at this sink and 100F at hand sinks. Repair hot water to dispense at minimum 120F at 3 comp. sink at all times. Reinspection in 24 hrs. to check compliance. Until repaired, only pre-packaged food can be sold - no hot dogs, pizza, or new popcorn can be prepared. Use extra tongs/scoops and do not warewash until 120F hot water has been restored.
Corrected during the inspection
EarlierDec 21, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3 compartment sink measured at 105-120F, with peaks and valleys in temperature. Hot water is required to be sustained at 120F at this sink and 100F at hand sinks. Repair hot water to dispense at minimum 120F at 3 comp. sink at all times. Reinspection in 24 hrs. to check compliance. Until repaired, only pre-packaged food can be sold - no hot dogs, pizza, or new popcorn can be prepared. Use extra tongs/scoops and do not warewash until 120F hot water has been restored.
The department's words
CHSC 114192 Hot water at 3 compartment sink measured at 105-120F, with peaks and valleys in temperature. Hot water is required to be sustained at 120F at this sink and 100F at hand sinks. Repair hot water to dispense at minimum 120F at 3 comp. sink at all times. Reinspection in 24 hrs. to check compliance. Until repaired, only pre-packaged food can be sold - no hot dogs, pizza, or new popcorn can be prepared. Use extra tongs/scoops and do not warewash until 120F hot water has been restored.
EarlierDec 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3 compartment sink measured at 105-120F, with peaks and valleys in temperature. Hot water is required to be sustained at 120F at this sink and 100F at hand sinks. Repair hot water to dispense at minimum 120F at 3 comp. sink at all times. Reinspection in 24 hrs. to check compliance. Until repaired, only pre-packaged food can be sold - no hot dogs, pizza, or new popcorn can be prepared. Use extra tongs/scoops and do not warewash until 120F hot water has been restored.
The department's words
CHSC 114192 Hot water at 3 compartment sink measured at 105-120F, with peaks and valleys in temperature. Hot water is required to be sustained at 120F at this sink and 100F at hand sinks. Repair hot water to dispense at minimum 120F at 3 comp. sink at all times. Reinspection in 24 hrs. to check compliance. Until repaired, only pre-packaged food can be sold - no hot dogs, pizza, or new popcorn can be prepared. Use extra tongs/scoops and do not warewash until 120F hot water has been restored.
EarlierMar 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 26, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing sink located in women's restroom nozzle leaking water when shifted to the left. Maintain all handwashing sinks in good repair. Please repair by next inspection.
The department's words
CHSC 113953 Handwashing sink located in women's restroom nozzle leaking water when shifted to the left. Maintain all handwashing sinks in good repair. Please repair by next inspection.
EarlierOct 22, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierSep 19, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No Food Manager Certification available. Facility must have one FMC and all other employees who work in the snack bar must have food handlers cards.
The department's words
CHSC 113947.1 No Food Manager Certification available. Facility must have one FMC and all other employees who work in the snack bar must have food handlers cards.
Employee left snack bar area and then re-entered without washing hands. Ensure to wash hands before serving food.
The department's words
CHSC 113953.3 Employee left snack bar area and then re-entered without washing hands. Ensure to wash hands before serving food.
Observed mold growth in ice machine. Clean and sanitize regularly.
The department's words
CHSC 114113 Observed mold growth in ice machine. Clean and sanitize regularly.
Hot water takes 1-2 mins to get to hand sink in snack bar. Evaluate to provide on demand hot water for hand washing.
The department's words
CHSC 114192 Hot water takes 1-2 mins to get to hand sink in snack bar. Evaluate to provide on demand hot water for hand washing.
EarlierJul 28, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed mold growth in ice machine. Ensure to regularly clean ice machine. Discussed with PIC.
The department's words
CHSC 114115 Observed mold growth in ice machine. Ensure to regularly clean ice machine. Discussed with PIC.
Observed evidence of rat droppings. Violation will be addressed in open case.
The department's words
CHSC 114259.1 Observed evidence of rat droppings. Violation will be addressed in open case.
Observed build-up of popcorn and butter in butter cabinet. Clean regularly.
The department's words
CHSC 114115.c Observed build-up of popcorn and butter in butter cabinet. Clean regularly.
Plastic bin used to hold popcorn kernels broken. Potential for physical hazard. Plastic bin not food grade. Replace bin with new food grade container.
The department's words
CHSC 114175 Plastic bin used to hold popcorn kernels broken. Potential for physical hazard. Plastic bin not food grade. Replace bin with new food grade container.
Handle to popcorn scoop touching popcorn. Ensure to store scoop so handle does not touch popcorn.
The department's words
CHSC 114119 Handle to popcorn scoop touching popcorn. Ensure to store scoop so handle does not touch popcorn.
Show 2 more
Facility using stick type disposable thermometers. Not approved. Provide probe thermometer to measure hot dog reheat and hot hold temperatures.
The department's words
CHSC 114159 Facility using stick type disposable thermometers. Not approved. Provide probe thermometer to measure hot dog reheat and hot hold temperatures.
Cupboard under sink in snack bar rotting with hole. Repair/replace rotting particle board.
The department's words
CHSC 114271 Cupboard under sink in snack bar rotting with hole. Repair/replace rotting particle board.
EarlierMar 25, 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.
EarlierMar 21, 2016Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Numerous rat droppings found in cabinetry of snack bar, theatres, and in upper level storage and electrical rooms. The facility shall remain closed until the following is completed: Contact a pest control company and have a service conducted. Advise seeking the help of a company that does exclusion work. Close all holes greater than 1/2 that may grant rats access to the building. Use a rodent proof material Clean and sanitize all cabinets and food contact surfaces where rat droppings were found. Call when ready for a re-inspection.
The department's words
CHSC 114259.1 Numerous rat droppings found in cabinetry of snack bar, theatres, and in upper level storage and electrical rooms. The facility shall remain closed until the following is completed: Contact a pest control company and have a service conducted. Advise seeking the help of a company that does exclusion work. Close all holes greater than 1/2 that may grant rats access to the building. Use a rodent proof material Clean and sanitize all cabinets and food contact surfaces where rat droppings were found. Call when ready for a re-inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 28, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 28, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Please ensure all gas cylinders are fastened to a rigid structure (including presumably empties).
The department's words
CHSC 114172 Please ensure all gas cylinders are fastened to a rigid structure (including presumably empties).
Please post handwash, animal prohibition and inspection report available signs.
The department's words
CHSC 113953.5 Please post handwash, animal prohibition and inspection report available signs.
Please post handwash, animal prohibition and inspection report available signs.
The department's words
CHSC 114381 Please post handwash, animal prohibition and inspection report available signs.
Repair leaking hose bibs above mop sink - save money and water.
The department's words
CHSC 114190 Repair leaking hose bibs above mop sink - save money and water.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10020.
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.