At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Oct 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Foodles?
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
- Code CHSC 114107 CHSC 114107How to fixFix it
- Code CHSC 114130 CHSC 114130How 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 Foodles' team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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
LatestOct 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Oct 1, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114107
The department's words
Code CHSC 114107
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierFeb 4, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 17, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Oserved a bag of panko crumble bread open and stored on the storage shelf in the preparation area. [CA] Once opened, store all dry goods in an approved food rigid container with tight fitting lids. Label food contaners as to content.
The department's words
CHSC 113986 Oserved a bag of panko crumble bread open and stored on the storage shelf in the preparation area. [CA] Once opened, store all dry goods in an approved food rigid container with tight fitting lids. Label food contaners as to content.
EarlierNov 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pico de gallo sauce internal temperature readings were measured at 54F and 52F on the ice bath container in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee transferred salsa in the reach-in unit.
The department's words
CHSC 113996 Pico de gallo sauce internal temperature readings were measured at 54F and 52F on the ice bath container in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee transferred salsa in the reach-in unit.
EarlierMay 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cardboard is used to line counters and small tables in the preparation area. [CA] Discontinue the cardboard. Remove the re-used cardboard used to line the preparation counters and tables. Cardboard will attract vermin harborage.
The department's words
CHSC 114130.3 Cardboard is used to line counters and small tables in the preparation area. [CA] Discontinue the cardboard. Remove the re-used cardboard used to line the preparation counters and tables. Cardboard will attract vermin harborage.
EarlierNov 4, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierMar 9, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw sliced tomato measured at 48F. In cold top unit at the front service counter. Maintain at or below 41 F.
The department's words
CHSC 113996 Raw sliced tomato measured at 48F. In cold top unit at the front service counter. Maintain at or below 41 F.
EarlierJan 9, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114117
The department's words
Code CHSC 114117
Corrected during the inspection
EarlierDec 16, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114117
The department's words
Code CHSC 114117
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 19, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Prep top refrigerator in drop pans: tuna salad 45F, sliced tomatoes 47F. In base: red curry paste sauce 49F, kimchee 48F. Must be 41F or below. Owner made unit colder.
The department's words
CHSC 113996 Prep top refrigerator in drop pans: tuna salad 45F, sliced tomatoes 47F. In base: red curry paste sauce 49F, kimchee 48F. Must be 41F or below. Owner made unit colder.
Provide lids on employee drinks. (Corrected)
The department's words
CHSC 113977 Provide lids on employee drinks. (Corrected)
Provide soap in a permanently mounted dispenser at handwash sink in front area and in kitchen.
The department's words
CHSC 113953.2 Provide soap in a permanently mounted dispenser at handwash sink in front area and in kitchen.
Keep paper towels in dispenser at kitchen handwash sink.
The department's words
CHSC 113953.2 Keep paper towels in dispenser at kitchen handwash sink.
Walk-in refrigerator: store all raw meat/seafood/poultry below all other food. Observed raw meat above kimchee and lettuce.
The department's words
CHSC 113986 Walk-in refrigerator: store all raw meat/seafood/poultry below all other food. Observed raw meat above kimchee and lettuce.
Show 3 more
Walk-in refrigerator: clean ceiling in front of condenser.
The department's words
CHSC 114175 Walk-in refrigerator: clean ceiling in front of condenser.
Keep wiping cloths in sanitizing solution whenever not in use. Put only sanitizer (chlorine) in solution - no soap.
The department's words
CHSC 114185.1 Keep wiping cloths in sanitizing solution whenever not in use. Put only sanitizer (chlorine) in solution - no soap.
Victory refrigerator in kitchen: cold cuts 49F, beef 46F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Victory refrigerator in kitchen: cold cuts 49F, beef 46F. Must be 41F or below. Repair/adjust immediately.
EarlierMay 3, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food handler on staff does not have food handlers card. email within 7 days. Maintain copy on site.
The department's words
CHSC 113948 Food handler on staff does not have food handlers card. email within 7 days. Maintain copy on site.
Raw salmon measured 55F. food handler stated it was out briefly, but in the refrigerator when not in use. Salmon observed moved from counter to walk in. Maintain potentially hazardous foods below 41F or above 135F. Ham in front prep top measured 46F. Unit was adjusted.
The department's words
CHSC 113996 Raw salmon measured 55F. food handler stated it was out briefly, but in the refrigerator when not in use. Salmon observed moved from counter to walk in. Maintain potentially hazardous foods below 41F or above 135F. Ham in front prep top measured 46F. Unit was adjusted.
Facility is using TPHC for salad bar - no logs were available for today's set up. To remain eligible for the program, keep a log book for salad bar items daily. Observed food handlers discard remaining foods as is required.
The department's words
CHSC 114000 Facility is using TPHC for salad bar - no logs were available for today's set up. To remain eligible for the program, keep a log book for salad bar items daily. Observed food handlers discard remaining foods as is required.
Cooked chicken observed in glass door refrigerator at 109F. Chicken stored 3 deep with plastic wrap on top. A food handler stated the chicken was just removed from hot holding. Store cooling foods uncovered, no more than 2 deep so it can rapidly cool, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours.
The department's words
CHSC 114002 Cooked chicken observed in glass door refrigerator at 109F. Chicken stored 3 deep with plastic wrap on top. A food handler stated the chicken was just removed from hot holding. Store cooling foods uncovered, no more than 2 deep so it can rapidly cool, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours.
Facility lacks working chlorine testing strips. Provide within 7 days. Check dishwasher daily and ensure 50 ppm.
The department's words
CHSC 114107 Facility lacks working chlorine testing strips. Provide within 7 days. Check dishwasher daily and ensure 50 ppm.
Show 2 more
Cold water faucet knob at 3 compartment sink is falling off. Repair.
The department's words
CHSC 114175 Cold water faucet knob at 3 compartment sink is falling off. Repair.
Health permit is not posted in public view. Correct within 7 days.
The department's words
CHSC 114381 Health permit is not posted in public view. Correct within 7 days.
EarlierMar 11, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
None of the food handlers on staff have the required food handler cards. Have all food handlers take the online course and obtain card by 3.21.16.
The department's words
CHSC 113948 None of the food handlers on staff have the required food handler cards. Have all food handlers take the online course and obtain card by 3.21.16.
When food handler was asked how he knows the turkey is done cooking, he stated that the turkey should measure 140F-150F. Poultry must cook to an internal temperature of 165F. employees must be trained to perform their jobs safely and according to health and safety regulations.
The department's words
CHSC 113947 When food handler was asked how he knows the turkey is done cooking, he stated that the turkey should measure 140F-150F. Poultry must cook to an internal temperature of 165F. employees must be trained to perform their jobs safely and according to health and safety regulations.
There are several unlabeled 5 gallon buckets containing salt, sugar, and cornstarch. These items must be labeled as they are not readily identifiable. Correct today.
The department's words
CHSC 114051 There are several unlabeled 5 gallon buckets containing salt, sugar, and cornstarch. These items must be labeled as they are not readily identifiable. Correct today.
There is a fryer located next to the gas range without the required splash guard to prevent fire. Install an 8 splash guard or relocated fryer next to griddle.
The department's words
CHSC 114130 There is a fryer located next to the gas range without the required splash guard to prevent fire. Install an 8 splash guard or relocated fryer next to griddle.
There is a leak under the prep sink and at the old glass refrigerator in the front of the kitchen. Repair leaks within 7 days.
The department's words
CHSC 114190 There is a leak under the prep sink and at the old glass refrigerator in the front of the kitchen. Repair leaks within 7 days.
Show 2 more
The mop sink does not dispense hot water. 120F is required. Correct within 7 days.
The department's words
CHSC 114279 The mop sink does not dispense hot water. 120F is required. Correct within 7 days.
The health permit is not posted as is required. Post within 3 days.
The department's words
CHSC 114381 The health permit is not posted as is required. Post within 3 days.
EarlierMar 7, 2016Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Half and half and milk measured 62F at coffee station. Potentially hazardous foods must be maintained below 41F or above 135F. Keep milk in a thermos to maintain safe temperatures.
The department's words
CHSC 113996 Half and half and milk measured 62F at coffee station. Potentially hazardous foods must be maintained below 41F or above 135F. Keep milk in a thermos to maintain safe temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
None of the food handlers on staff have the required food handler cards. Have all food handlers take the online course and obtain card by 3.21.16.
The department's words
CHSC 113948 None of the food handlers on staff have the required food handler cards. Have all food handlers take the online course and obtain card by 3.21.16.
When food handler was asked how he knows the turkey is done cooking, he stated that the turkey should measure 140F-150F. Poultry must cook to an internal temperature of 165F. employees must be trained to perform their jobs safely and according to health and safety regulations.
The department's words
CHSC 113947 When food handler was asked how he knows the turkey is done cooking, he stated that the turkey should measure 140F-150F. Poultry must cook to an internal temperature of 165F. employees must be trained to perform their jobs safely and according to health and safety regulations.
Observed an employee put on gloves without first washing hands after returning to work from the store. Hands must be washed prior to putting on gloves when potentially contaminated.
The department's words
CHSC 113973.b-c Observed an employee put on gloves without first washing hands after returning to work from the store. Hands must be washed prior to putting on gloves when potentially contaminated.
a. Towel dispenser was observed empty at the hand sink set up at the three compartment sink. Keep dispensers stocked at all times. b. Observed workers washing their hands in the prep sink. The food prep sink is for food only. Use the designated hand sinks for hand washing.
The department's words
CHSC 113953.2 a. Towel dispenser was observed empty at the hand sink set up at the three compartment sink. Keep dispensers stocked at all times. b. Observed workers washing their hands in the prep sink. The food prep sink is for food only. Use the designated hand sinks for hand washing.
Observed raw hamburger stored above ready to eat foods in the walk in. Store raw meats below to prevent potential for contamination.
The department's words
CHSC 113986 Observed raw hamburger stored above ready to eat foods in the walk in. Store raw meats below to prevent potential for contamination.
Show 5 more
There are several unlabeled 5 gallon buckets containing salt, sugar, and cornstarch. These items must be labeled as they are not readily identifiable. Correct today.
The department's words
CHSC 114051 There are several unlabeled 5 gallon buckets containing salt, sugar, and cornstarch. These items must be labeled as they are not readily identifiable. Correct today.
There is a fryer located next to the gas range without the required splash guard to prevent fire. Install an 8 splash guard or relocated fryer next to griddle.
The department's words
CHSC 114130 There is a fryer located next to the gas range without the required splash guard to prevent fire. Install an 8 splash guard or relocated fryer next to griddle.
There is a leak under the prep sink and at the old glass refrigerator in the front of the kitchen. Repair leaks within 7 days.
The department's words
CHSC 114190 There is a leak under the prep sink and at the old glass refrigerator in the front of the kitchen. Repair leaks within 7 days.
The mop sink does not dispense hot water. 120F is required. Correct within 7 days.
The department's words
CHSC 114279 The mop sink does not dispense hot water. 120F is required. Correct within 7 days.
The health permit is not posted as is required. Post within 3 days.
The department's words
CHSC 114381 The health permit is not posted as is required. Post within 3 days.
EarlierJun 8, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed several potentially hazardous food items displayed in the salad bar inserts were out of temperature and too warm. Noted the Boiled eggs at 58 degrees (F), lettuce at 61 degrees (F), potato salad was 49 degrees (F), tuna salad at 67 degrees (F) and sliced melons at 49 degrees (F). All chilled foods must be held at or below 41 degrees (F) or at or above 135 degrees (F). It appears these foods have been in the salad bar from 10:00 am past 2:00 pm exceeding the time as a public health control time limit. Be advised to maintain all phf s refrigerated down to 41 degrees (F) or above 135 degrees (F) or dispose of within 4 hours of preparation.
The department's words
CHSC 113996 Observed several potentially hazardous food items displayed in the salad bar inserts were out of temperature and too warm. Noted the Boiled eggs at 58 degrees (F), lettuce at 61 degrees (F), potato salad was 49 degrees (F), tuna salad at 67 degrees (F) and sliced melons at 49 degrees (F). All chilled foods must be held at or below 41 degrees (F) or at or above 135 degrees (F). It appears these foods have been in the salad bar from 10:00 am past 2:00 pm exceeding the time as a public health control time limit. Be advised to maintain all phf s refrigerated down to 41 degrees (F) or above 135 degrees (F) or dispose of within 4 hours of preparation.
Corrected during the inspection
Observed pan fried sliced chicken breast was piled in a pan cooling inside the walk-in refrigerator. However, the temperature was much warmer in the center of pan and cooling very slowly. Divide a dish to several pans so it will cool from cooking temperatures down to 41 degrees (F) within 6 hours. Observed the bacon was cooked then placed inside the chef's Victory refrigerator slowly cooling at 64 degrees (F). Divide hot foods piled in one container into several pans to allow the heat to dissipate and cool to 41 degrees within 6 hours.
The department's words
CHSC 114002.1 Observed pan fried sliced chicken breast was piled in a pan cooling inside the walk-in refrigerator. However, the temperature was much warmer in the center of pan and cooling very slowly. Divide a dish to several pans so it will cool from cooking temperatures down to 41 degrees (F) within 6 hours. Observed the bacon was cooked then placed inside the chef's Victory refrigerator slowly cooling at 64 degrees (F). Divide hot foods piled in one container into several pans to allow the heat to dissipate and cool to 41 degrees within 6 hours.
Corrected during the inspection
Observed the dishwasher was broken and not dispensing soap into the wash cycle. Repair and or service the dishwasher to operate as intended.
The department's words
CHSC 114099.7 Observed the dishwasher was broken and not dispensing soap into the wash cycle. Repair and or service the dishwasher to operate as intended.
Corrected during the inspection
EarlierJun 5, 2015Routine inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food temperatures in Victory refrigerator: half-cooked bacon at 64 degrees F, various sliced cheeses at 49 degrees F, marinating beef at 52 degrees F. VCD all foods over 50 degrees F including bacon and marinating beef. Hold all potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Food temperatures in Victory refrigerator: half-cooked bacon at 64 degrees F, various sliced cheeses at 49 degrees F, marinating beef at 52 degrees F. VCD all foods over 50 degrees F including bacon and marinating beef. Hold all potentially hazardous foods 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a covered pan fried of cooked sliced chicken breast piled in a pan cooling inside the walk-in refrigerator at 66 degrees F and was cooked 5 hours prior. Rapidly cool by placing on an uncovered sheet pan. Cool to 70 degrees F within 2 hours of cooking and cool to 41 degrees or lower within 4 additional hours.
The department's words
CHSC 114002.1 Observed a covered pan fried of cooked sliced chicken breast piled in a pan cooling inside the walk-in refrigerator at 66 degrees F and was cooked 5 hours prior. Rapidly cool by placing on an uncovered sheet pan. Cool to 70 degrees F within 2 hours of cooking and cool to 41 degrees or lower within 4 additional hours.
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 the dishwasher was broken and not dispensing soap into the wash cycle. Repair and or service the dishwasher to operate as intended. Use approved manual warewashing procedure until dishwasher is repaired - hot soapy wash, clear water rinse, sanitizing rinse of 100 ppm chlorine and allow to air dry.
The department's words
CHSC 114099.7 Observed the dishwasher was broken and not dispensing soap into the wash cycle. Repair and or service the dishwasher to operate as intended. Use approved manual warewashing procedure until dishwasher is repaired - hot soapy wash, clear water rinse, sanitizing rinse of 100 ppm chlorine and allow to air dry.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Temperatures in salad bar: boiled eggs 58 degrees F, tuna 67 degrees F, sliced melon 49 degrees F, mixed greens 61 degrees F, potato salad 48 degrees F. The operator stated they discard all leftover foods at the end of the day - using Time as a Public Health Control, however, there were no records or documentation maintained and according to the operator, the food had already been out for over 4 hours. VCD all foods over 50 degrees F. Discarded all remaining foods.
The department's words
CHSC 114000 Temperatures in salad bar: boiled eggs 58 degrees F, tuna 67 degrees F, sliced melon 49 degrees F, mixed greens 61 degrees F, potato salad 48 degrees F. The operator stated they discard all leftover foods at the end of the day - using Time as a Public Health Control, however, there were no records or documentation maintained and according to the operator, the food had already been out for over 4 hours. VCD all foods over 50 degrees F. Discarded all remaining foods.
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 L10351.
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.