At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Fbi Burgers?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114149.3 CHSC 114149.3How 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 Fbi Burgers' team
Is this your place?
Welcome, Fbi Burgers. We'll walk through this together, one item at a time. To log the fixes, claim Fbi Burgers first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Fbi BurgersWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 7 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
LatestApr 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114149.3
The department's words
Code CHSC 114149.3
EarlierMar 14, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large metal spoon and plastic container stored in handwashing sink by front service counter. All handwash sink shall remain unobstructed and accessible. Discontinue storing anything inside handwash sinks and maintain free of ocstructions.
The department's words
CHSC 113953.1 Observed large metal spoon and plastic container stored in handwashing sink by front service counter. All handwash sink shall remain unobstructed and accessible. Discontinue storing anything inside handwash sinks and maintain free of ocstructions.
EarlierFeb 9, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed 2 half racks of cooked ribs measured at 1110 *F stored in hot holding unit and bacon at 60 *F. Operator states items were moved from freezer and warmed up in unit before cooking on grill. Any potentially hazardous food that has been cooked and cooled and reheated for hot holding shall be reheated to 165 *F for at least 5 seconds. Operator stated ribs will be cooked to order and no longer stored in hot holding unit for re-heating. Ensure any cooked foods are re-heated to 165 *F for hot holding or prepared for immediate service only.
The department's words
CHSC 114016 Observed 2 half racks of cooked ribs measured at 1110 *F stored in hot holding unit and bacon at 60 *F. Operator states items were moved from freezer and warmed up in unit before cooking on grill. Any potentially hazardous food that has been cooked and cooled and reheated for hot holding shall be reheated to 165 *F for at least 5 seconds. Operator stated ribs will be cooked to order and no longer stored in hot holding unit for re-heating. Ensure any cooked foods are re-heated to 165 *F for hot holding or prepared for immediate service only.
Corrected during the inspection
Observed operator at 3 comp sink washing knife but skipped sanitization step before air-drying. All food equipment shall be cleaned in proper wash > rinse > sanitize > airy dry steps. Ensure all equipment that is cleaned and washed is cleaned following approved procedures.
The department's words
CHSC 114099.6 Observed operator at 3 comp sink washing knife but skipped sanitization step before air-drying. All food equipment shall be cleaned in proper wash > rinse > sanitize > airy dry steps. Ensure all equipment that is cleaned and washed is cleaned following approved procedures.
Corrected during the inspection
EarlierFeb 8, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 2 half racks of cooked ribs measured at 1110 *F stored in hot holding unit and bacon at 60 *F. Operator states items were moved from freezer and warmed up in unit before cooking on grill. Any potentially hazardous food that has been cooked and cooled and reheated for hot holding shall be reheated to 165 *F for at least 5 seconds. Operator stated ribs will be cooked to order and no longer stored in hot holding unit for re-heating. Ensure any cooked foods are re-heated to 165 *F for hot holding or prepared for immediate service only.
The department's words
CHSC 114016 Observed 2 half racks of cooked ribs measured at 1110 *F stored in hot holding unit and bacon at 60 *F. Operator states items were moved from freezer and warmed up in unit before cooking on grill. Any potentially hazardous food that has been cooked and cooled and reheated for hot holding shall be reheated to 165 *F for at least 5 seconds. Operator stated ribs will be cooked to order and no longer stored in hot holding unit for re-heating. Ensure any cooked foods are re-heated to 165 *F for hot holding or prepared for immediate service only.
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 operator at 3 comp sink washing knife but skipped sanitization step before air-drying. All food equipment shall be cleaned in proper wash > rinse > sanitize > airy dry steps. Ensure all equipment that is cleaned and washed is cleaned following approved procedures.
The department's words
CHSC 114099.6 Observed operator at 3 comp sink washing knife but skipped sanitization step before air-drying. All food equipment shall be cleaned in proper wash > rinse > sanitize > airy dry steps. Ensure all equipment that is cleaned and washed is cleaned following approved procedures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
1 food handler card expired. / Obtain valid card within 30 days.
The department's words
CHSC 113948 1 food handler card expired. / Obtain valid card within 30 days.
EarlierSep 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3-comp and food prep sink recorded at ~118°F. / Repair hot water heater to provide 120°F hot water at all sinks and 100-108°F to hand wash sinks.
The department's words
CHSC 114195 Hot water at 3-comp and food prep sink recorded at ~118°F. / Repair hot water heater to provide 120°F hot water at all sinks and 100-108°F to hand wash sinks.
EarlierMar 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed broom and trashcan blacking handwashing sink behind register. Observed two crates on the floor in front of handwashing sink located next to the dishwasher. maintain all sinks accessible at all times.
The department's words
CHSC 113953.1 Observed broom and trashcan blacking handwashing sink behind register. Observed two crates on the floor in front of handwashing sink located next to the dishwasher. maintain all sinks accessible at all times.
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 Fbi Burgers, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Fbi Burgers know
Ask for the manager. Fbi Burgers can only fix what it knows about.
The department lists no phone for this place.
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Families clean together. Chores and food dates for everyone at home.
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.
About this record
Search the county's inspection lookup for the name or license number L17063.
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.