At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Jan 17, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Falafel Hut?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- The employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee sanitized the dishes. CHSC 114099.6How to fixFix it
- The employee was observed cooking raw gyro next to cooked chicken on the panini press. The employee was observed using the same spatula to flip raw gyro and then proceeded to use the same spatula to handle the cooked chicken. [CA] To prevent cross-contamination, ensure to use one spatula for the cooked chicken and one spatula for raw meats. [COS] The employee reheated the cooked chicken at 189F. CHSC 113967How 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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Follow the steps for each item, with the rule beside it.
Next: The employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee sanitized the dishes.The county found: “The employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be…”
Then the next one: The employee was observed cooking raw gyro next to cooked chicken on the panini press. The employee was observed using the same spatula to flip raw gyro and then proceeded to use the same spatula to handle the cooked chicken. [CA] To prevent cross-contamination, ensure to use one spatula for the cooked chicken and one spatula for raw meats. [COS] The employee reheated the cooked chicken at 189F.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 17, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 17, 2024.
2 violations listed, 0 marked critical.
Not critical (2)
The employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee sanitized the dishes.
The department's words
CHSC 114099.6 The employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee sanitized the dishes.
Corrected during the inspection
The employee was observed cooking raw gyro next to cooked chicken on the panini press. The employee was observed using the same spatula to flip raw gyro and then proceeded to use the same spatula to handle the cooked chicken. [CA] To prevent cross-contamination, ensure to use one spatula for the cooked chicken and one spatula for raw meats. [COS] The employee reheated the cooked chicken at 189F.
The department's words
CHSC 113967 The employee was observed cooking raw gyro next to cooked chicken on the panini press. The employee was observed using the same spatula to flip raw gyro and then proceeded to use the same spatula to handle the cooked chicken. [CA] To prevent cross-contamination, ensure to use one spatula for the cooked chicken and one spatula for raw meats. [COS] The employee reheated the cooked chicken at 189F.
Corrected during the inspection
EarlierJan 9, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee sanitized the dishes.
The department's words
CHSC 114099.6 The employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee sanitized the dishes.
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
The employee was observed cooking raw gyro next to cooked chicken on the panini press. The employee was observed using the same spatula to flip raw gyro and then proceeded to use the same spatula to handle the cooked chicken. [CA] To prevent cross-contamination, ensure to use one spatula for the cooked chicken and one spatula for raw meats. [COS] The employee reheated the cooked chicken at 189F.
The department's words
CHSC 113967 The employee was observed cooking raw gyro next to cooked chicken on the panini press. The employee was observed using the same spatula to flip raw gyro and then proceeded to use the same spatula to handle the cooked chicken. [CA] To prevent cross-contamination, ensure to use one spatula for the cooked chicken and one spatula for raw meats. [COS] The employee reheated the cooked chicken at 189F.
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)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierDec 14, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 10, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJan 13, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
EarlierFeb 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115
The department's words
Code CHSC 114115
EarlierDec 6, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 13, 2018Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
No food manager certification available on-site for viewing. E-mail copies of certifications to me within 30 days and keep copies on-site.
The department's words
CHSC 113947.1 No food manager certification available on-site for viewing. E-mail copies of certifications to me within 30 days and keep copies on-site.
No food handler cards available for viewing either. E-mail copies of certifications to me within 30 days and keep copies on-site.
The department's words
CHSC 113948 No food handler cards available for viewing either. E-mail copies of certifications to me within 30 days and keep copies on-site.
Observed food handler eating food by prep area. Employees should not eat in areas where contamination of unpackaged food may occur. Corrected with employee.
The department's words
CHSC 113977 Observed food handler eating food by prep area. Employees should not eat in areas where contamination of unpackaged food may occur. Corrected with employee.
* Observed cooked chicken at 47F and cooked gyro meat at 46F in prep top * Observed falafel mix on counter at 58F * Observed falafels near fryer at 131F * Keep potentially hazardous foods below 41F or above 135F. Falafel mix moved to walk-in
The department's words
CHSC 113996 * Observed cooked chicken at 47F and cooked gyro meat at 46F in prep top * Observed falafel mix on counter at 58F * Observed falafels near fryer at 131F * Keep potentially hazardous foods below 41F or above 135F. Falafel mix moved to walk-in
Observed mold in ice machine. Clean
The department's words
CHSC 114113 Observed mold in ice machine. Clean
Show 7 more
* Observed food debris and grease on floor to the left of the fryer. Clean this area. * Some ants observed by front hand sink area. Clean floor by this area and ensure counter under hand sink is accessible so it can be cleaned.
The department's words
CHSC 114115.c * Observed food debris and grease on floor to the left of the fryer. Clean this area. * Some ants observed by front hand sink area. Clean floor by this area and ensure counter under hand sink is accessible so it can be cleaned.
Keep papertowels for handsinks in paper towel dispensers.
The department's words
CHSC 114175 Keep papertowels for handsinks in paper towel dispensers.
Probe thermometer is broken. Replace (recommend digital thermometer).
The department's words
CHSC 114159 Probe thermometer is broken. Replace (recommend digital thermometer).
Eliminate gaps around perimeter of back screen door.
The department's words
CHSC 114259 Eliminate gaps around perimeter of back screen door.
Remove al equipment not necessary to the operation or maintenance of facility from premises. Observed Panini press and additional gyro spinner that is not used.
The department's words
CHSC 114257.1 Remove al equipment not necessary to the operation or maintenance of facility from premises. Observed Panini press and additional gyro spinner that is not used.
Kitchen flooring was recently removed, leaving quarry tile underneath. Replace any broken tiles and re-grout this tile. Notify me of any additional changes planned for the facility prior to doing the work.
The department's words
CHSC 114268 Kitchen flooring was recently removed, leaving quarry tile underneath. Replace any broken tiles and re-grout this tile. Notify me of any additional changes planned for the facility prior to doing the work.
* Wall to the left of the fryer has missing tile. Replace * Patch up ceiling above counter. Observed a crack/hole there.
The department's words
CHSC 114271 * Wall to the left of the fryer has missing tile. Replace * Patch up ceiling above counter. Observed a crack/hole there.
EarlierDec 12, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Show 5 more
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114276
The department's words
Code CHSC 114276
Code CHSC 114257
The department's words
Code CHSC 114257
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierOct 12, 2015Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
There were no paper towels in the dispenser by the hand sink. Keep stocked at all times.
The department's words
CHSC 113953.2 There were no paper towels in the dispenser by the hand sink. Keep stocked at all times.
The hand sink in the front was blocked. Keep this sink unobstructed at all times.
The department's words
CHSC 113953 The hand sink in the front was blocked. Keep this sink unobstructed at all times.
Garlic in oil at the cook line measured 80 F and was brought out of the fridge one hour ago. Return to refrigeration immediately. Store at 41 F or below or 135 F or above or use time as a public health control.
The department's words
CHSC 113996 Garlic in oil at the cook line measured 80 F and was brought out of the fridge one hour ago. Return to refrigeration immediately. Store at 41 F or below or 135 F or above or use time as a public health control.
Lamb and chicken measured 75 F in inserts in the prep fridge. Out of oven at 12 pm. Cool to 41 F before placing in the fridge. Immediately moved to the walk-in.
The department's words
CHSC 114002.1 Lamb and chicken measured 75 F in inserts in the prep fridge. Out of oven at 12 pm. Cool to 41 F before placing in the fridge. Immediately moved to the walk-in.
Soiled wiping cloth stored on cutting board. Always store in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Soiled wiping cloth stored on cutting board. Always store in sanitizing solution of 100 ppm chlorine.
Show 7 more
One dead roach observed beside the oven. No other roaches or signs were observed. Remove and monitor for activity. Send a copy of your recent pest service invoice to EHS.
The department's words
CHSC 114259.1 One dead roach observed beside the oven. No other roaches or signs were observed. Remove and monitor for activity. Send a copy of your recent pest service invoice to EHS.
Cover food in the walk-in, unless food is in the cooling process.
The department's words
CHSC 113986 Cover food in the walk-in, unless food is in the cooling process.
Repair the coke machine/tubing that is leaking. Replace bare wood supports under the coke machine with something smooth and cleanable.
The department's words
CHSC 114175 Repair the coke machine/tubing that is leaking. Replace bare wood supports under the coke machine with something smooth and cleanable.
Store in use utensils in water maintained at 135 F or on a clean surface.
The department's words
CHSC 114119 Store in use utensils in water maintained at 135 F or on a clean surface.
Replace missing display thermometers. Place by the door (warmest part).
The department's words
CHSC 114157 Replace missing display thermometers. Place by the door (warmest part).
Clean to remove grease/food debris/construction debris. Repair screen to eliminate gaps.
The department's words
CHSC 114257 Clean to remove grease/food debris/construction debris. Repair screen to eliminate gaps.
Vinyl tiles installed without approval. Upgrades will be required at change of owner or whenever determined to be necessary.
The department's words
CHSC 114268 Vinyl tiles installed without approval. Upgrades will be required at change of owner or whenever determined to be necessary.
EarlierJul 22, 2014Follow-up inspectionOnly Minor Violation(s) Found
14 violations listed, 0 marked critical.
Not critical (14)
Code CHSC 113953
The department's words
Code CHSC 113953
Corrected during the inspection
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
When cooling, do not cover food until it reaches 41 degrees F or below. Chicken in the cooling process was immediatley uncovered.
The department's words
CHSC 114002.1 When cooling, do not cover food until it reaches 41 degrees F or below. Chicken in the cooling process was immediatley uncovered.
Code CHSC 114097
The department's words
Code CHSC 114097
Corrected during the inspection
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
Show 9 more
Close doors or install screens to prevent entry of flies.
The department's words
CHSC 114259.1 Close doors or install screens to prevent entry of flies.
Code CHSC 114020
The department's words
Code CHSC 114020
Corrected during the inspection
Code CHSC 114047
The department's words
Code CHSC 114047
Corrected during the inspection
Clean accumulated grease from the hood.
The department's words
CHSC 114115.c Clean accumulated grease from the hood.
Continue to clean.
The department's words
CHSC 114175 Continue to clean.
Code CHSC 114119
The department's words
Code CHSC 114119
Corrected during the inspection
Code CHSC 114254.1
The department's words
Code CHSC 114254.1
Corrected during the inspection
Seal all gaps and cracks in walls and between wall and wall coverings to prevent entry of vermin.
The department's words
CHSC 114257 Seal all gaps and cracks in walls and between wall and wall coverings to prevent entry of vermin.
Code CHSC 114268
The department's words
Code CHSC 114268
Corrected during the inspection
EarlierJul 8, 2014Routine inspectionViolation(s) Found
14 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 2 tubs of raw beef in the walk-in at 53-54 degrees F. Beef was voluntarily discarded. Food temperatures in the front of the walk-in measured 48 degrees F. Adjust the temperature of this unit immediately. Place a display thermometer in the front of the walk-in and monitor temperatures with a probe thermometer. Repair unit if necessary. Garlic in oil on the counter measured 71 degrees F. This was voluntarily discarded. Food temperatures on one side of the display refrigerator measured 45.6 degrees F. The other side was ok - temps at 41 degrees F or below. Adjust/repair the unit as necessary. Maintain cold temperatures at or below 41 degrees F.
The department's words
CHSC 113996 Observed 2 tubs of raw beef in the walk-in at 53-54 degrees F. Beef was voluntarily discarded. Food temperatures in the front of the walk-in measured 48 degrees F. Adjust the temperature of this unit immediately. Place a display thermometer in the front of the walk-in and monitor temperatures with a probe thermometer. Repair unit if necessary. Garlic in oil on the counter measured 71 degrees F. This was voluntarily discarded. Food temperatures on one side of the display refrigerator measured 45.6 degrees F. The other side was ok - temps at 41 degrees F or below. Adjust/repair the unit as necessary. Maintain cold temperatures at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
The handwash sink in the kitchen was blocked with a dirty mixing bowl and there were no clean paper towels in the dispenser. Keep sink unobstructed and keep dispenser stocked with paper towels. Do not use the dirty wiping cloth on a nail beside the sink for drying hands.
The department's words
CHSC 113953 The handwash sink in the kitchen was blocked with a dirty mixing bowl and there were no clean paper towels in the dispenser. Keep sink unobstructed and keep dispenser stocked with paper towels. Do not use the dirty wiping cloth on a nail beside the sink for drying hands.
Observed chicken and beef covered on the counter at 80 degrees F at 2:15pm. Food was prepared at 11:30 am today. Immediately refrigerate and uncover. For rapid cooling, food must cool from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 41 degrees F in 4 hours (6 hours total). Use approved cooling methods (see handout) and do not cover food while cooling. Monitor temperatures with a probe thermometer.
The department's words
CHSC 114002.1 Observed chicken and beef covered on the counter at 80 degrees F at 2:15pm. Food was prepared at 11:30 am today. Immediately refrigerate and uncover. For rapid cooling, food must cool from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 41 degrees F in 4 hours (6 hours total). Use approved cooling methods (see handout) and do not cover food while cooling. Monitor temperatures with a probe thermometer.
Observed a piece of paper towel, an employee beverage, and ice scoop with the handle in the ice, inside the ice bin. Do not store anything but a clean ice scoop with the handle out of the ice, inside the ice machine. Empty machine and wash, rinse, and sanitize. Remove observed mold. Clean nozzles on the soda fountain.
The department's words
CHSC 114097 Observed a piece of paper towel, an employee beverage, and ice scoop with the handle in the ice, inside the ice bin. Do not store anything but a clean ice scoop with the handle out of the ice, inside the ice machine. Empty machine and wash, rinse, and sanitize. Remove observed mold. Clean nozzles on the soda fountain.
Observed food debris in the sugar bin. Keep lid closed and use clean dispensing utensils to prevent contamination. Remove food debris from bin.
The department's words
CHSC 113980 Observed food debris in the sugar bin. Keep lid closed and use clean dispensing utensils to prevent contamination. Remove food debris from bin.
Observed flies throughout facility. Keep door closed to exclude flies. Observed ants by the storage in the back. Observed dried rodent droppings under the handwash sink at the front counter. Clean droppings and monitor for any new activity.
The department's words
CHSC 114259.1 Observed flies throughout facility. Keep door closed to exclude flies. Observed ants by the storage in the back. Observed dried rodent droppings under the handwash sink at the front counter. Clean droppings and monitor for any new activity.
Show 8 more
Observed meatballs thawing on the counter. Thaw in refrigeration, under running water, or as part of the cooking process.
The department's words
CHSC 114020 Observed meatballs thawing on the counter. Thaw in refrigeration, under running water, or as part of the cooking process.
Observed many boxes of food stored on the floor. Store all food at least 6 inches off the floor.
The department's words
CHSC 114047 Observed many boxes of food stored on the floor. Store all food at least 6 inches off the floor.
Clean accumulated grease from the hood.
The department's words
CHSC 114115.c Clean accumulated grease from the hood.
Clean equipment - observed accumulated food debris on mixers/refrigerators and other equipment. Clean inside of the walk-in (including floors and shelving) thoroughly.
The department's words
CHSC 114175 Clean equipment - observed accumulated food debris on mixers/refrigerators and other equipment. Clean inside of the walk-in (including floors and shelving) thoroughly.
Observed utensils stored in room temperature water. Store in water maintained at 135 degrees F or on the food contact surface and cleaned every four hours or as needed.
The department's words
CHSC 114119 Observed utensils stored in room temperature water. Store in water maintained at 135 degrees F or on the food contact surface and cleaned every four hours or as needed.
Do not use Raid - use a certified pest control technician to prevent contamination of food. Do not use WD-40 (stored in mixer) on food equipment. This can contaminate food. Use food-grade lubricants only.
The department's words
CHSC 114254.1 Do not use Raid - use a certified pest control technician to prevent contamination of food. Do not use WD-40 (stored in mixer) on food equipment. This can contaminate food. Use food-grade lubricants only.
Clean kitchen thoroughly to prevent attracting vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to prevent attracting vermin.
Repair deteriorated floor under hand wash sink at the front of facility. Observed gaps between wall panels. Secure wall panels and seal gaps to prevent accumulation of food debris and attracting vermin.
The department's words
CHSC 114268 Repair deteriorated floor under hand wash sink at the front of facility. Observed gaps between wall panels. Secure wall panels and seal gaps to prevent accumulation of food debris and attracting vermin.
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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Ask for the manager. Falafel Hut can only fix what it knows about.
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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 L10366.
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.