At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Flour Craft Bakery?
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 113996 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
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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 visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 11, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 20, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed ambient temperature of 2 door reach in refrigerator measured at ambient temperature of 60 - 61 *F. Measured internal temperature of pesto from 11.18 measured at 47 *F. All PHF shall be held at 41*F or below or 135 *F and above. All PHF was removed from this unit and moved to other refrigeration units. Discontinue using unit for storage of PHF until repaired to hold properly.
The department's words
CHSC 113996 Observed ambient temperature of 2 door reach in refrigerator measured at ambient temperature of 60 - 61 *F. Measured internal temperature of pesto from 11.18 measured at 47 *F. All PHF shall be held at 41*F or below or 135 *F and above. All PHF was removed from this unit and moved to other refrigeration units. Discontinue using unit for storage of PHF until repaired to hold properly.
EarlierFeb 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 26, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 57 whole shell eggs on shelf. Temperature of eggs with infrared thermometer measured 65-66 degrees F. Eggs were voluntarily discarded - see VCD sheet. Time monitoring chart was blank. No date or time markings on the eggs. If using time only as a public health control procedure, maintain written procedure, and indicate date and time when potentially hazardous foods shall be discarded. Discard after four hours from removing from temperature control. Observed tater tots in a sealed bag on table in dining area adjacent to to-go orders at 68 degrees F. Tater tots voluntarily discarded. 4/26/22 follow-up inspection: Two door Traulsen refrigerator on the left: internal temperature of half and half and heavy cream measured 45 degrees F in open containers. Maintain at or below 41 degrees F.
The department's words
CHSC 113996 Observed 57 whole shell eggs on shelf. Temperature of eggs with infrared thermometer measured 65-66 degrees F. Eggs were voluntarily discarded - see VCD sheet. Time monitoring chart was blank. No date or time markings on the eggs. If using time only as a public health control procedure, maintain written procedure, and indicate date and time when potentially hazardous foods shall be discarded. Discard after four hours from removing from temperature control. Observed tater tots in a sealed bag on table in dining area adjacent to to-go orders at 68 degrees F. Tater tots voluntarily discarded. 4/26/22 follow-up inspection: Two door Traulsen refrigerator on the left: internal temperature of half and half and heavy cream measured 45 degrees F in open containers. Maintain at or below 41 degrees F.
EarlierApr 18, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 57 whole shell eggs on shelf. Temperature of eggs with infrared thermometer measured 65-66 degrees F. Eggs were voluntarily discarded - see VCD sheet. Time monitoring chart was blank. No date or time markings on the eggs. If using time only as a public health control procedure, maintain written procedure, and indicate date and time when potentially hazardous foods shall be discarded. Discard after four hours from removing from temperature control. Observed tater tots in a sealed bag on table in dining area adjacent to to-go orders at 68 degrees F. Tater tots voluntarily discarded.
The department's words
CHSC 113996 Observed 57 whole shell eggs on shelf. Temperature of eggs with infrared thermometer measured 65-66 degrees F. Eggs were voluntarily discarded - see VCD sheet. Time monitoring chart was blank. No date or time markings on the eggs. If using time only as a public health control procedure, maintain written procedure, and indicate date and time when potentially hazardous foods shall be discarded. Discard after four hours from removing from temperature control. Observed tater tots in a sealed bag on table in dining area adjacent to to-go orders at 68 degrees F. Tater tots voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 7, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed flexible hoses in the floor sink by the ice machine and espresso machine. Provide a legal air gap between rim of floor sink and end of hoses. Air gap shall be a minimum of 1 above the rim of the floor sink.
The department's words
CHSC 114193 Observed flexible hoses in the floor sink by the ice machine and espresso machine. Provide a legal air gap between rim of floor sink and end of hoses. Air gap shall be a minimum of 1 above the rim of the floor sink.
EarlierOct 6, 2021Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Two door refrigerator on left: open container of milk 45 degrees F. Whole shell eggs external temperature observed at 48.7 - 56. 8 degrees F. Internal temperature of one egg measured 52 degrees F. Whole shell eggs voluntarily discarded - see VCD sheet. Open container of milk in one door refrigerator measured 44 degrees F. Maintain whole shell eggs and unopened container of milk at 45 degrees F or below. Maintain open containers of milk and other potentially hazardous foods at or below 41 degrees F. Glass refrigerator in retail area: feta cheese: 41 - 50 degrees F. Feta cheese voluntarily disca4ded - see VCD sheet.
The department's words
CHSC 113996 Two door refrigerator on left: open container of milk 45 degrees F. Whole shell eggs external temperature observed at 48.7 - 56. 8 degrees F. Internal temperature of one egg measured 52 degrees F. Whole shell eggs voluntarily discarded - see VCD sheet. Open container of milk in one door refrigerator measured 44 degrees F. Maintain whole shell eggs and unopened container of milk at 45 degrees F or below. Maintain open containers of milk and other potentially hazardous foods at or below 41 degrees F. Glass refrigerator in retail area: feta cheese: 41 - 50 degrees F. Feta cheese voluntarily disca4ded - 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a few live flies in the back kitchen area by the hand wash sink and warewashing sink. Entrance door is open. Keep door closed to prevent entrance of flies. Eliminate flies by safe, legal effective means.
The department's words
CHSC 114259.1 Observed a few live flies in the back kitchen area by the hand wash sink and warewashing sink. Entrance door is open. Keep door closed to prevent entrance of flies. Eliminate flies by safe, legal effective means.
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 hand ash sink in restroom on the right side. Water reached 67 degrees F. Hot water valve turned off. When valve turned on the water reached 100 degrees F. Maintenance person, Ken, approached me and hot water requirement was reviewed.
The department's words
CHSC 114192 No hot water at hand ash sink in restroom on the right side. Water reached 67 degrees F. Hot water valve turned off. When valve turned on the water reached 100 degrees F. Maintenance person, Ken, approached me and hot water requirement was reviewed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Tomatoes in prep refrigerator: 46-47 degrees F. Discontinue mounding tomatoes above insert pan. Traulsen two door refrigerator: internal temperature of heavy cream: 47 degrees F and external temperature of milk containers: 47 - 49 degrees F; open container of milk: 45 degrees F.
The department's words
CHSC 113996 Tomatoes in prep refrigerator: 46-47 degrees F. Discontinue mounding tomatoes above insert pan. Traulsen two door refrigerator: internal temperature of heavy cream: 47 degrees F and external temperature of milk containers: 47 - 49 degrees F; open container of milk: 45 degrees F.
EarlierJun 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. A carton of heavy cream was on counter next to hand wash station. Heavy cream temperature 48F. 2 boxes of eggs (total of 360 eggs) was on the counter top behind the register. Internal temperature of the eggs recorded at 66F. All eggs were discarded during inspection. Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Major violation. A carton of heavy cream was on counter next to hand wash station. Heavy cream temperature 48F. 2 boxes of eggs (total of 360 eggs) was on the counter top behind the register. Internal temperature of the eggs recorded at 66F. All eggs were discarded during inspection. Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierApr 26, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Open container of whole milk in two door refrigerator measured 43 degrees Fahrenheit. Quinoa salad (47 degrees F) and French lentil salad (46 degrees F) observed in refrigerator case in customer area. Adjust refrigerators to colder setting. 4/24/18: Observed potentially hazardous foods in open case refrigerator in dining area with internal temperatures of 45 - 56 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. 4/26/18: Chopped salad in open refrigerator case in customer area measured 45 degrees Fahrenheit.
The department's words
CHSC 113996 Open container of whole milk in two door refrigerator measured 43 degrees Fahrenheit. Quinoa salad (47 degrees F) and French lentil salad (46 degrees F) observed in refrigerator case in customer area. Adjust refrigerators to colder setting. 4/24/18: Observed potentially hazardous foods in open case refrigerator in dining area with internal temperatures of 45 - 56 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. 4/26/18: Chopped salad in open refrigerator case in customer area measured 45 degrees Fahrenheit.
Water at food prep sink reached a maximum of 116 degrees F and utensil washing sink reached 112 degrees Fahrenheit. 4/24/18: Water at food prep sink reached 120 degrees Fahrenheit, but three-compartment sink only reached 114 degrees Fahrenheit. 4/26/18: Water less than 120 degrees F at three-compartment sink.
The department's words
CHSC 114192 Water at food prep sink reached a maximum of 116 degrees F and utensil washing sink reached 112 degrees Fahrenheit. 4/24/18: Water at food prep sink reached 120 degrees Fahrenheit, but three-compartment sink only reached 114 degrees Fahrenheit. 4/26/18: Water less than 120 degrees F at three-compartment sink.
Observed boxes of nuts on the floor.
The department's words
CHSC 114047 Observed boxes of nuts on the floor.
Some of the thermometers are not easily visible.
The department's words
CHSC 114157 Some of the thermometers are not easily visible.
Observed plastic to-go container buried in corn starch bulk storage container. Corrected at 4/26/18 inspection.
The department's words
CHSC 114119 Observed plastic to-go container buried in corn starch bulk storage container. Corrected at 4/26/18 inspection.
EarlierApr 24, 2018Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Open container of whole milk in two door refrigerator measured 43 degrees Fahrenheit. Quinoa salad (47 degrees F) and French lentil salad (46 degrees F) observed in refrigerator case in customer area. Adjust refrigerators to colder setting. 4/24/18: Observed potentially hazardous foods in open case refrigerator in dining area with internal temperatures of 45 - 56 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Open container of whole milk in two door refrigerator measured 43 degrees Fahrenheit. Quinoa salad (47 degrees F) and French lentil salad (46 degrees F) observed in refrigerator case in customer area. Adjust refrigerators to colder setting. 4/24/18: Observed potentially hazardous foods in open case refrigerator in dining area with internal temperatures of 45 - 56 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - 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.
Not critical (6)
Water at food prep sink reached a maximum of 116 degrees F and utensil washing sink reached 112 degrees Fahrenheit. 4/24/18: Water at food prep sink reached 120 degrees Fahrenheit, but three-compartment sink only reached 114 degrees Fahrenheit.
The department's words
CHSC 114192 Water at food prep sink reached a maximum of 116 degrees F and utensil washing sink reached 112 degrees Fahrenheit. 4/24/18: Water at food prep sink reached 120 degrees Fahrenheit, but three-compartment sink only reached 114 degrees Fahrenheit.
Observed boxes of nuts on the floor.
The department's words
CHSC 114047 Observed boxes of nuts on the floor.
Observed a wiping cloth with a green stain sitting on the cutting board of the prep refrigerator. Once a wiping cloth has been used, store it in a wiping cloth container with appropriate sanitizer concentration. One of wiping cloth containers did not have any sanitizer and one another wiping cloth container had approximately 100 ppm quaternary ammonium. 4/24/18; Observed wet wiping cloth sitting out on food contact surface.
The department's words
CHSC 114185.1 Observed a wiping cloth with a green stain sitting on the cutting board of the prep refrigerator. Once a wiping cloth has been used, store it in a wiping cloth container with appropriate sanitizer concentration. One of wiping cloth containers did not have any sanitizer and one another wiping cloth container had approximately 100 ppm quaternary ammonium. 4/24/18; Observed wet wiping cloth sitting out on food contact surface.
Some of the thermometers are not easily visible.
The department's words
CHSC 114157 Some of the thermometers are not easily visible.
Observed plastic to-go container buried in corn starch bulk storage container.
The department's words
CHSC 114119 Observed plastic to-go container buried in corn starch bulk storage container.
Show 1 more
Observed food handler touch hair with gloved hand.
The department's words
CHSC 113973.b-c Observed food handler touch hair with gloved hand.
EarlierApr 17, 2018Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Hand wash sink behind the-counter reached a maximum of 76 degrees Fahrenheit and the hand wash sink in back kitchen area reached a maximum of 82 degrees Fahrenheit. Front hand wash sink rechecked and reached over 100 degrees F.
The department's words
CHSC 113953.c Hand wash sink behind the-counter reached a maximum of 76 degrees Fahrenheit and the hand wash sink in back kitchen area reached a maximum of 82 degrees Fahrenheit. Front hand wash sink rechecked and reached over 100 degrees F.
Open container of whole milk in two door refrigerator measured 43 degrees Fahrenheit. Quinoa salad (47 degrees F) and French lentil salad (46 degrees F) observed in refrigerator case in customer area. Adjust refrigerators to colder setting.
The department's words
CHSC 113996 Open container of whole milk in two door refrigerator measured 43 degrees Fahrenheit. Quinoa salad (47 degrees F) and French lentil salad (46 degrees F) observed in refrigerator case in customer area. Adjust refrigerators to colder setting.
Quaternary ammonium in sanitizer compartment measured less than 200 ppm, but greater than 100 ppm. Corrected at time of inspection.
The department's words
CHSC 114099.6 Quaternary ammonium in sanitizer compartment measured less than 200 ppm, but greater than 100 ppm. Corrected at time of inspection.
Water at food prep sink reached a maximum of 116 degrees F and utensil washing sink reached 112 degrees Fahrenheit.
The department's words
CHSC 114192 Water at food prep sink reached a maximum of 116 degrees F and utensil washing sink reached 112 degrees Fahrenheit.
Observed boxes of nuts on the floor.
The department's words
CHSC 114047 Observed boxes of nuts on the floor.
Show 5 more
Provide sanitizer test strips to check sanitizer level at final rinse of utensil washing sink and wiping cloth containers.
The department's words
CHSC 114107 Provide sanitizer test strips to check sanitizer level at final rinse of utensil washing sink and wiping cloth containers.
Observed a wiping cloth with a green stain sitting on the cutting board of the prep refrigerator. Once a wiping cloth has been used, store it in a wiping cloth container with appropriate sanitizer concentration. One of wiping cloth containers did not have any sanitizer and one another wiping cloth container had approximately 100 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Observed a wiping cloth with a green stain sitting on the cutting board of the prep refrigerator. Once a wiping cloth has been used, store it in a wiping cloth container with appropriate sanitizer concentration. One of wiping cloth containers did not have any sanitizer and one another wiping cloth container had approximately 100 ppm quaternary ammonium.
Some of the thermometers are not easily visible.
The department's words
CHSC 114157 Some of the thermometers are not easily visible.
Observed utensils being dried with a towel.
The department's words
CHSC 114105 Observed utensils being dried with a towel.
Observed scooper handles touching food in bulk storage containers and a plastic to-go cup in a bulk storage bin. Use scoopers with handles and keep scoop handle out of food.
The department's words
CHSC 114119 Observed scooper handles touching food in bulk storage containers and a plastic to-go cup in a bulk storage bin. Use scoopers with handles and keep scoop handle out of food.
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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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 L15403.
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.