At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Apr 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Flores?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator 3 hours ago with intent to reheat. Do not store potentially hazardous foods on shelving or table. Pull potentially hazardous foods out of refrigeration and reheat to 165 degrees F or hotter. ~ 15 pounds of carnitas was voluntarily discarded into the compost container. CHSC 113996How to fixFix it
- Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container. CHSC 114002How 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: Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator 3 hours ago with intent to reheat. Do not store potentially hazardous foods on shelving or table. Pull potentially hazardous foods out of refrigeration and reheat to 165 degrees F or hotter. ~ 15 pounds of carnitas was voluntarily discarded into the compost container.The county found: “Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline.…”
Then the next one: Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 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
LatestApr 7, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 7, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator 3 hours ago with intent to reheat. Do not store potentially hazardous foods on shelving or table. Pull potentially hazardous foods out of refrigeration and reheat to 165 degrees F or hotter. ~ 15 pounds of carnitas was voluntarily discarded into the compost container.
The department's words
CHSC 113996 Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator 3 hours ago with intent to reheat. Do not store potentially hazardous foods on shelving or table. Pull potentially hazardous foods out of refrigeration and reheat to 165 degrees F or hotter. ~ 15 pounds of carnitas was voluntarily discarded into the compost container.
Corrected during the inspection
Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
The department's words
CHSC 114002 Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
Corrected during the inspection
EarlierApr 6, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator 3 hours ago with intent to reheat. Do not store potentially hazardous foods on shelving or table. Pull potentially hazardous foods out of refrigeration and reheat to 165 degrees F or hotter. ~ 15 pounds of carnitas was voluntarily discarded into the compost container.
The department's words
CHSC 113996 Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator 3 hours ago with intent to reheat. Do not store potentially hazardous foods on shelving or table. Pull potentially hazardous foods out of refrigeration and reheat to 165 degrees F or hotter. ~ 15 pounds of carnitas was 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
Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
The department's words
CHSC 114002 Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 25, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator 3 hours ago with intent to reheat. Do not store potentially hazardous foods on shelving or table. Pull potentially hazardous foods out of refrigeration and reheat to 165 degrees F or hotter. ~ 15 pounds of carnitas was voluntarily discarded into the compost container.
The department's words
CHSC 113996 Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator 3 hours ago with intent to reheat. Do not store potentially hazardous foods on shelving or table. Pull potentially hazardous foods out of refrigeration and reheat to 165 degrees F or hotter. ~ 15 pounds of carnitas was 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
Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
The department's words
CHSC 114002 Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 15, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
3 door maketable refrigerator across from the fryer and griddle has not been repaired yet. No food in unit. Observed puddle of water in the bottom of the unit. Submit repair invoice and submit video with water in an insert pan in top of unit showing water at 41 degrees F or colder.
The department's words
CHSC 114175 3 door maketable refrigerator across from the fryer and griddle has not been repaired yet. No food in unit. Observed puddle of water in the bottom of the unit. Submit repair invoice and submit video with water in an insert pan in top of unit showing water at 41 degrees F or colder.
EarlierFeb 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw tuna that was prepared at 11:00 a.m..at 50 degrees F and shrimp at 48 degrees F. Raw tuna voluntarily discarded. Repair this refrigerator, so all potentially hazardous foods are maintained below 41 degrees F.
The department's words
CHSC 113996 Observed raw tuna that was prepared at 11:00 a.m..at 50 degrees F and shrimp at 48 degrees F. Raw tuna voluntarily discarded. Repair this refrigerator, so all potentially hazardous foods are maintained below 41 degrees F.
EarlierJan 20, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 13, 2020Follow-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 11, 2020Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Four door refrigerator on cookline isn't maintaining potentially hazardous foods at or below 41 degrees F. as is required. Taquitos: 62 degrees F, cooked pork made yesterday: 50 degrees F, Oaxaca cheese: 50 degrees F. All discarded into compost bin.
The department's words
CHSC 113996 Four door refrigerator on cookline isn't maintaining potentially hazardous foods at or below 41 degrees F. as is required. Taquitos: 62 degrees F, cooked pork made yesterday: 50 degrees F, Oaxaca cheese: 50 degrees F. All discarded into compost bin.
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 hotel pan of meat sitting on top of the garbage can. Food handler took pan of meat and placed it on the stainless steel table across from the four burner stove/oven. Don't store anything on top of garbage cans.
The department's words
CHSC 113967 Observed hotel pan of meat sitting on top of the garbage can. Food handler took pan of meat and placed it on the stainless steel table across from the four burner stove/oven. Don't store anything on top of garbage cans.
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 visible mold growth in hotel pan of chorizo in walk-in cooler. Operator discarded spoiled food. All food must be unadulterated. See VCD sheet.
The department's words
CHSC 113980 Observed visible mold growth in hotel pan of chorizo in walk-in cooler. Operator discarded spoiled food. All food must be unadulterated. See VCD sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 6, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114057.1
The department's words
Code CHSC 114057.1
EarlierNov 29, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicken stock made at 1PM measured at 95F at 2PM. At 4:30 chicken stock measured 53F
The department's words
CHSC 113996 Chicken stock made at 1PM measured at 95F at 2PM. At 4:30 chicken stock measured 53F
EarlierNov 27, 2018Routine inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed fish batter in two containers on ice at cook line that were made at 1:30pm today. Fish batter measured at 72F-73F at 3:15pm. Fish batter was voluntarily discarded.
The department's words
CHSC 113996 Observed fish batter in two containers on ice at cook line that were made at 1:30pm today. Fish batter measured at 72F-73F at 3:15pm. Fish batter was voluntarily discarded.
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 black beans and soup cooling in ice bath in in food prep sink. Soup is cooling in large metal pot and beans are cooling in 20 quart plastic container. Neither are cooling at rapid enough rate.
The department's words
CHSC 114002.1 Observed black beans and soup cooling in ice bath in in food prep sink. Soup is cooling in large metal pot and beans are cooling in 20 quart plastic container. Neither are cooling at rapid enough rate.
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
No hot water at two compartment prep sink. Hot water turned off because of hot water handle is broken. Repair handle.
The department's words
CHSC 114192 No hot water at two compartment prep sink. Hot water turned off because of hot water handle is broken. Repair handle.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 27, 2018Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
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
Code CHSC 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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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About this record
Search the county's inspection lookup for the name or license number L15580.
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.