At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 5, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Fish And Chips Sausalito?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Facility has 2-comp sink as ware wash sink. Observed washing setup by food prep sink with dish soap. 2-comp sink setup as wash and rinse. / All ware washing must be done at the ware washing sink. Provide bust tub to setup 3rd compartment as sanitizer compartment to wash-rinse-santize then air dry. CHSC 114099.6How 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 Fish And Chips Sausalito's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Facility has 2-comp sink as ware wash sink. Observed washing setup by food prep sink with dish soap. 2-comp sink setup as wash and rinse. / All ware washing must be done at the ware washing sink. Provide bust tub to setup 3rd compartment as sanitizer compartment to wash-rinse-santize then air dry.The county found: “Facility has 2-comp sink as ware wash sink. Observed washing setup by food prep sink with dish soap. 2-comp sink setup…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestSep 5, 2024Routine inspectionGreen placard
This one: Green placard, inspected Sep 5, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Facility has 2-comp sink as ware wash sink. Observed washing setup by food prep sink with dish soap. 2-comp sink setup as wash and rinse. / All ware washing must be done at the ware washing sink. Provide bust tub to setup 3rd compartment as sanitizer compartment to wash-rinse-santize then air dry.
The department's words
CHSC 114099.6 Facility has 2-comp sink as ware wash sink. Observed washing setup by food prep sink with dish soap. 2-comp sink setup as wash and rinse. / All ware washing must be done at the ware washing sink. Provide bust tub to setup 3rd compartment as sanitizer compartment to wash-rinse-santize then air dry.
EarlierFeb 28, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwash sink by point of sale has a broken faucet handle for hot water. Handwash sink unable to provide hot water. / Immediately repair handwash sink to provide 100-108°F hot water.
The department's words
CHSC 114192 Handwash sink by point of sale has a broken faucet handle for hot water. Handwash sink unable to provide hot water. / Immediately repair handwash sink to provide 100-108°F hot water.
EarlierJan 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees 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 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierDec 17, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierDec 3, 2019Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114012
The department's words
Code CHSC 114012
Show 1 more
Code CHSC 114093
The department's words
Code CHSC 114093
EarlierJun 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A food handler card is expired. Obtain valid certification within 30 days.
The department's words
CHSC 113948 A food handler card is expired. Obtain valid certification within 30 days.
EarlierAug 8, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed hand wash sink corner that is across from cooking equipment is difficult to reach. it is blocked by bags and other things. This was mentioned last couple of inspections. Next time, if it is still blocked by something we will open a case. A hand wash sink shall be easy accessible at any time for employee.
The department's words
CHSC 113953.2 Observed hand wash sink corner that is across from cooking equipment is difficult to reach. it is blocked by bags and other things. This was mentioned last couple of inspections. Next time, if it is still blocked by something we will open a case. A hand wash sink shall be easy accessible at any time for employee.
Measured fish at 49F in a deep container. Owner put them in a shallow container in the refrigerator (uncovered) at the time of the inspection. All PHF shall be kept at or below 41F or at or above 135F.
The department's words
CHSC 113996 Measured fish at 49F in a deep container. Owner put them in a shallow container in the refrigerator (uncovered) at the time of the inspection. All PHF shall be kept at or below 41F or at or above 135F.
Provide consumer advisory note for raw or undercooked foods. Provided handouts of advisory note.
The department's words
CHSC 114093 Provide consumer advisory note for raw or undercooked foods. Provided handouts of advisory note.
Label all bulk food containers.
The department's words
CHSC 114051 Label all bulk food containers.
Clean regularly all non-food contact surfaces.
The department's words
CHSC 114115.c Clean regularly all non-food contact surfaces.
EarlierMar 7, 2018Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Hand wash sink near corner that is across from cooking equipment is difficult to reach; it is blocked by equipment. Observed container with water with knives in hand wash sink. Container removed from hand wash sink. Relocate equipment so hand wash sink is easily accessible.
The department's words
CHSC 113953.1 Hand wash sink near corner that is across from cooking equipment is difficult to reach; it is blocked by equipment. Observed container with water with knives in hand wash sink. Container removed from hand wash sink. Relocate equipment so hand wash sink is easily accessible.
Jack cheese measured 46 - 48 degrees Fahrenheit in salad prep refrigerator. Two door refrigerator in corner: raw hamburger: 46 degrees F, calamari: 45 degrees F. Rice in rice warmer measured 121 - 122 degrees Fahrenheit and was voluntarily discarded - see VCD sheet. Open container of soft-serve measured 43 degrees F in Kenmore refrigerator on counter by dipper well. 3/7/18: raw fish in two door refrigerator: 43 degrees Fahrenheit.
The department's words
CHSC 113996 Jack cheese measured 46 - 48 degrees Fahrenheit in salad prep refrigerator. Two door refrigerator in corner: raw hamburger: 46 degrees F, calamari: 45 degrees F. Rice in rice warmer measured 121 - 122 degrees Fahrenheit and was voluntarily discarded - see VCD sheet. Open container of soft-serve measured 43 degrees F in Kenmore refrigerator on counter by dipper well. 3/7/18: raw fish in two door refrigerator: 43 degrees Fahrenheit.
Hand wash sink is less than 24 inches from two-compartment utensil washing sink. Install a minimum six inch splashguard on left hand side by April 12, 2018. Splashguard shall be installed from wall to front edge of hand wash sink and shall have a curved edge.
The department's words
CHSC 113953 Hand wash sink is less than 24 inches from two-compartment utensil washing sink. Install a minimum six inch splashguard on left hand side by April 12, 2018. Splashguard shall be installed from wall to front edge of hand wash sink and shall have a curved edge.
One door prep refrigerator not turned on at time of inspection. Unable to verify if this unit is properly working. Have this refrigerator turned on at follow-up inspection. Repair loose cabinet door below dipper well. Repeat violation. The bottom of cabinet under dipper well is black and deteriorated. Clean and repair interior of cabinet.
The department's words
CHSC 114175 One door prep refrigerator not turned on at time of inspection. Unable to verify if this unit is properly working. Have this refrigerator turned on at follow-up inspection. Repair loose cabinet door below dipper well. Repeat violation. The bottom of cabinet under dipper well is black and deteriorated. Clean and repair interior of cabinet.
Observed a bowl or cup in bulk storage container.
The department's words
CHSC 114119 Observed a bowl or cup in bulk storage container.
Show 2 more
Pressurized cylinders are not secured.
The department's words
CHSC 114172 Pressurized cylinders are not secured.
Unapproved flooring material is deteriorated. Facility is planning a remodel of upstairs area. Install approved flooring at time of remodel or within six months. Submit flooring sample and specification sheet with plans, or submit to the district inspector if the remodel will take longer than six months.
The department's words
CHSC 114268 Unapproved flooring material is deteriorated. Facility is planning a remodel of upstairs area. Install approved flooring at time of remodel or within six months. Submit flooring sample and specification sheet with plans, or submit to the district inspector if the remodel will take longer than six months.
EarlierFeb 15, 2018Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Hand wash sink near corner that is across from cooking equipment is difficult to reach; it is blocked by equipment. Observed container with water and knives in hand wash sink. Container removed from hand wash sink. Relocate equipment so hand wash sink is easily accessible.
The department's words
CHSC 113953.1 Hand wash sink near corner that is across from cooking equipment is difficult to reach; it is blocked by equipment. Observed container with water and knives in hand wash sink. Container removed from hand wash sink. Relocate equipment so hand wash sink is easily accessible.
Jack cheese measured 46 - 48 degrees Fahrenheit in salad prep refrigerator. Two door refrigerator in corner: raw hamburger: 46 degrees F, calamari: 45 degrees F. Rice in rice warmer measured 121 - 122 degrees Fahrenheit and was voluntarily discarded - see VCD sheet. Open container of soft-serve measured 43 degrees F in Kenmore refrigerator on counter by dipper well.
The department's words
CHSC 113996 Jack cheese measured 46 - 48 degrees Fahrenheit in salad prep refrigerator. Two door refrigerator in corner: raw hamburger: 46 degrees F, calamari: 45 degrees F. Rice in rice warmer measured 121 - 122 degrees Fahrenheit and was voluntarily discarded - see VCD sheet. Open container of soft-serve measured 43 degrees F in Kenmore refrigerator on counter by dipper well.
Observed batter used for deep frying fish at 61 degrees F. Written procedure for fish batter is not being followed. Time on container was labeled 12:00. Include date on label and indicate discard time. Per food handler, the batter had been made at 12:00 today.
The department's words
CHSC 114000 Observed batter used for deep frying fish at 61 degrees F. Written procedure for fish batter is not being followed. Time on container was labeled 12:00. Include date on label and indicate discard time. Per food handler, the batter had been made at 12:00 today.
Hand wash sink is less than 24 inches from two-compartment utensil washing sink. Install a minimum six inch splashguard on left hand side by April 12, 2018. Splashguard shall be installed from wall to front edge of hand wash sink and shall have a curved edge.
The department's words
CHSC 113953 Hand wash sink is less than 24 inches from two-compartment utensil washing sink. Install a minimum six inch splashguard on left hand side by April 12, 2018. Splashguard shall be installed from wall to front edge of hand wash sink and shall have a curved edge.
One door prep refrigerator not turned on at time of inspection. Unable to verify if this unit is properly working. Have this refrigerator turned on at follow-up inspection. Repair loose cabinet door below dipper well. Repeat violation. The bottom of cabinet under dipper well is black and deteriorated. Clean and repair interior of cabinet.
The department's words
CHSC 114175 One door prep refrigerator not turned on at time of inspection. Unable to verify if this unit is properly working. Have this refrigerator turned on at follow-up inspection. Repair loose cabinet door below dipper well. Repeat violation. The bottom of cabinet under dipper well is black and deteriorated. Clean and repair interior of cabinet.
Show 4 more
Observed a bowl or cup in bulk storage container.
The department's words
CHSC 114119 Observed a bowl or cup in bulk storage container.
Pressurized cylinders are not secured.
The department's words
CHSC 114172 Pressurized cylinders are not secured.
Unapproved flooring material is deteriorated. Facility is planning a remodel of upstairs area. Install approved flooring at time of remodel or within six months. Submit flooring sample and specification sheet with plans, or submit to the district inspector if the remodel will take longer than six months.
The department's words
CHSC 114268 Unapproved flooring material is deteriorated. Facility is planning a remodel of upstairs area. Install approved flooring at time of remodel or within six months. Submit flooring sample and specification sheet with plans, or submit to the district inspector if the remodel will take longer than six months.
Observed domestic Kenmore refrigerator on the counter across from ice cream freezers. Remove this freezer from the facility within one month.
The department's words
CHSC 114130 Observed domestic Kenmore refrigerator on the counter across from ice cream freezers. Remove this freezer from the facility within one month.
EarlierJan 31, 2017Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
A food handler card has expired. Renew.
The department's words
CHSC 113948 A food handler card has expired. Renew.
Observed employee handle raw hamburger meat with gloved hands and touch ready to east food (bread) immediately after that. Ensure to unglove and wash hands when going from raw to ready to eat food.
The department's words
CHSC 113953.3 Observed employee handle raw hamburger meat with gloved hands and touch ready to east food (bread) immediately after that. Ensure to unglove and wash hands when going from raw to ready to eat food.
Fish batter at 60F by grill. Procedures are posted for time as a public health being used for the fish batter, but no logs or time tracking are being kept for that. Use time stickers to track the start time and discard time for the batter. Repeat violation.
The department's words
CHSC 114000 Fish batter at 60F by grill. Procedures are posted for time as a public health being used for the fish batter, but no logs or time tracking are being kept for that. Use time stickers to track the start time and discard time for the batter. Repeat violation.
Cutting boards on counter by handsink with no splashguard. Move utensils and food contact surfaces from this area to prevent contamination.
The department's words
CHSC 113984 Cutting boards on counter by handsink with no splashguard. Move utensils and food contact surfaces from this area to prevent contamination.
Open container of pickles found by raw meat in fridge. Separate raw food from ready to eat food to prevent contamination.
The department's words
CHSC 113986 Open container of pickles found by raw meat in fridge. Separate raw food from ready to eat food to prevent contamination.
Show 4 more
Utensils stored in water at 58-59F. Store in-use utensils in a clean dry place or in hot water.
The department's words
CHSC 114119 Utensils stored in water at 58-59F. Store in-use utensils in a clean dry place or in hot water.
6 inch overhang required for ventilation hood. No overhang for right fryer. Move fryer. Note: Small fryer that was approved in 2013 is no longer in use and has been removed from under hood. Only one broiler, one grill, and two fryers under hood.
The department's words
CHSC 114149 6 inch overhang required for ventilation hood. No overhang for right fryer. Move fryer. Note: Small fryer that was approved in 2013 is no longer in use and has been removed from under hood. Only one broiler, one grill, and two fryers under hood.
Less than 50ppm of chlorine in sanitizer buckets. 100ppm of chlorine is the requirement.
The department's words
CHSC 114185.1 Less than 50ppm of chlorine in sanitizer buckets. 100ppm of chlorine is the requirement.
Unapproved floors in upstairs food storage area. Flooring is peeling leaving exposed wood. Patch up floor.
The department's words
CHSC 114268 Unapproved floors in upstairs food storage area. Flooring is peeling leaving exposed wood. Patch up floor.
EarlierJan 24, 2017Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Fish batter at 60F by grill. Procedures are posted for time as a public health being used for the fish batter, but no logs or time tracking are being kept for that. Use time stickers to track the start time and discard time for the batter. Repeat violation.
The department's words
CHSC 114000 Fish batter at 60F by grill. Procedures are posted for time as a public health being used for the fish batter, but no logs or time tracking are being kept for that. Use time stickers to track the start time and discard time for the batter. Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
A food handler card has expired. Renew.
The department's words
CHSC 113948 A food handler card has expired. Renew.
Observed employee handle raw hamburger meat with gloved hands and touch ready to east food (bread) immediately after that. Ensure to unglove and wash hands when going from raw to ready to eat food.
The department's words
CHSC 113953.3 Observed employee handle raw hamburger meat with gloved hands and touch ready to east food (bread) immediately after that. Ensure to unglove and wash hands when going from raw to ready to eat food.
Cutting boards on counter by handsink with no splashguard. Move utensils and food contact surfaces from this area to prevent contamination.
The department's words
CHSC 113984 Cutting boards on counter by handsink with no splashguard. Move utensils and food contact surfaces from this area to prevent contamination.
Open container of pickles found by raw meat in fridge. Separate raw food from ready to eat food to prevent contamination.
The department's words
CHSC 113986 Open container of pickles found by raw meat in fridge. Separate raw food from ready to eat food to prevent contamination.
Utensils stored in water at 58-59F. Store in-use utensils in a clean dry place or in hot water.
The department's words
CHSC 114119 Utensils stored in water at 58-59F. Store in-use utensils in a clean dry place or in hot water.
Show 3 more
6 inch overhang required for ventilation hood. No overhang for right fryer. Move fryer. Note: Small fryer that was approved in 2013 is no longer in use and has been removed from under hood. Only one broiler, one grill, and two fryers under hood.
The department's words
CHSC 114149 6 inch overhang required for ventilation hood. No overhang for right fryer. Move fryer. Note: Small fryer that was approved in 2013 is no longer in use and has been removed from under hood. Only one broiler, one grill, and two fryers under hood.
Less than 50ppm of chlorine in sanitizer buckets. 100ppm of chlorine is the requirement.
The department's words
CHSC 114185.1 Less than 50ppm of chlorine in sanitizer buckets. 100ppm of chlorine is the requirement.
Unapproved floors in upstairs food storage area. Flooring is peeling leaving exposed wood. Patch up floor.
The department's words
CHSC 114268 Unapproved floors in upstairs food storage area. Flooring is peeling leaving exposed wood. Patch up floor.
EarlierJul 31, 2015Routine inspectionGreen placard
No violations listed in the data.
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 L10152.
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.