At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Four Points Sheraton?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Bar dish machine observed not dispensing adequate sanitizer residual after completing multiple cycles. Dish machine not actively in use during visit by facility. Upon further inspection, container for sanitizer connected to dish machine observed empty. Operator replaced container during visit. Upon replacement, sanitizer concentration observed still below limits. Instructed staff to cease use of machine and manually clean and sanitize utensils or use main dish machine in kitchen which was observed dispensing adequate chlorine sanitizer. CHSC 114101.aHow 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 Four Points Sheraton's team
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Follow the steps for each item, with the rule beside it.
Next: Bar dish machine observed not dispensing adequate sanitizer residual after completing multiple cycles. Dish machine not actively in use during visit by facility. Upon further inspection, container for sanitizer connected to dish machine observed empty. Operator replaced container during visit. Upon replacement, sanitizer concentration observed still below limits. Instructed staff to cease use of machine and manually clean and sanitize utensils or use main dish machine in kitchen which was observed dispensing adequate chlorine sanitizer.The county found: “Bar dish machine observed not dispensing adequate sanitizer residual after completing multiple cycles. Dish machine…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 7, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Bar dish machine observed not dispensing adequate sanitizer residual after completing multiple cycles. Dish machine not actively in use during visit by facility. Upon further inspection, container for sanitizer connected to dish machine observed empty. Operator replaced container during visit. Upon replacement, sanitizer concentration observed still below limits. Instructed staff to cease use of machine and manually clean and sanitize utensils or use main dish machine in kitchen which was observed dispensing adequate chlorine sanitizer.
The department's words
CHSC 114101.a Bar dish machine observed not dispensing adequate sanitizer residual after completing multiple cycles. Dish machine not actively in use during visit by facility. Upon further inspection, container for sanitizer connected to dish machine observed empty. Operator replaced container during visit. Upon replacement, sanitizer concentration observed still below limits. Instructed staff to cease use of machine and manually clean and sanitize utensils or use main dish machine in kitchen which was observed dispensing adequate chlorine sanitizer.
EarlierJun 26, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Consumer advisory on menu is not linked to any items. The advisory must indicate which items it pertains to. Add indication to the menu.
The department's words
CHSC 114012 Consumer advisory on menu is not linked to any items. The advisory must indicate which items it pertains to. Add indication to the menu.
EarlierNov 21, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked sausage on the counter at 69 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Moved to refrigeration.
The department's words
CHSC 113996 Observed cooked sausage on the counter at 69 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Moved to refrigeration.
EarlierApr 30, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked sausages at 75-85 degrees F on the prep counter. Employee had left to go on break. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were moved to refrigeration.
The department's words
CHSC 113996 Observed cooked sausages at 75-85 degrees F on the prep counter. Employee had left to go on break. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were moved to refrigeration.
EarlierAug 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand sink at the cook line not functioning. Use sink in the prep area nearby. repair sink within 24 hours and send email proof to inspector.
The department's words
CHSC 114192 Hand sink at the cook line not functioning. Use sink in the prep area nearby. repair sink within 24 hours and send email proof to inspector.
EarlierSep 29, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
MAJOR - observed the following foods at unsafe temperatures: buffet: milk (unopened) at 46.9F, honeydew at 38-57F, sliced cheese at 45.4F deli prep 3: cheese at 53.9F, chicken nuggets at 56.4F, grilled onions at 55F, sliced tomato at 51F, garlic oil at 55F, aioli at 56F reach in 1: butter, ice tea at 45F (ambient ~45-52F) Potentially hazardous foods (PHFs) shall be cold held at 41F or below. buffet: foods on buffet may be held at 45F or below during periods not to exceed 12hrs. in any 24hr. period. Discussed with chef to discard foods held >2hrs. above 41F. Highly recommend installing mechanical refrigeration to cold hold foods <41F at all times. If using TPHC, proper records and documentation must be kept. deli prep 3: log shows temperature of unit was 30.6F ~2hrs. prior - all PHFs moved to walk in cooler - do NOT use until 41F or below. reach in 1: all PHFs moved to walk in cooler; temperature adjusted
The department's words
CHSC 113996 MAJOR - observed the following foods at unsafe temperatures: buffet: milk (unopened) at 46.9F, honeydew at 38-57F, sliced cheese at 45.4F deli prep 3: cheese at 53.9F, chicken nuggets at 56.4F, grilled onions at 55F, sliced tomato at 51F, garlic oil at 55F, aioli at 56F reach in 1: butter, ice tea at 45F (ambient ~45-52F) Potentially hazardous foods (PHFs) shall be cold held at 41F or below. buffet: foods on buffet may be held at 45F or below during periods not to exceed 12hrs. in any 24hr. period. Discussed with chef to discard foods held >2hrs. above 41F. Highly recommend installing mechanical refrigeration to cold hold foods <41F at all times. If using TPHC, proper records and documentation must be kept. deli prep 3: log shows temperature of unit was 30.6F ~2hrs. prior - all PHFs moved to walk in cooler - do NOT use until 41F or below. reach in 1: all PHFs moved to walk in cooler; temperature adjusted
Corrected during the inspection
MAJOR - observed several flies in facility, in dry storage room near mop sink, near grease trap, and in grill area landing on cutting board at deli prep 3. Clean and sanitize contaminated cutting board. Exclude flies from facility.
The department's words
CHSC 114259.1 MAJOR - observed several flies in facility, in dry storage room near mop sink, near grease trap, and in grill area landing on cutting board at deli prep 3. Clean and sanitize contaminated cutting board. Exclude flies from facility.
EarlierSep 27, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - observed the following foods at unsafe temperatures: buffet: milk (unopened) at 46.9F, honeydew at 38-57F, sliced cheese at 45.4F deli prep 3: cheese at 53.9F, chicken nuggets at 56.4F, grilled onions at 55F, sliced tomato at 51F, garlic oil at 55F, aioli at 56F reach in 1: butter, ice tea at 45F (ambient ~45-52F) Potentially hazardous foods (PHFs) shall be cold held at 41F or below. buffet: foods on buffet may be held at 45F or below during periods not to exceed 12hrs. in any 24hr. period. Discussed with chef to discard foods held >2hrs. above 41F. Highly recommend installing mechanical refrigeration to cold hold foods <41F at all times. If using TPHC, proper records and documentation must be kept. deli prep 3: log shows temperature of unit was 30.6F ~2hrs. prior - all PHFs moved to walk in cooler - do NOT use until 41F or below. reach in 1: all PHFs moved to walk in cooler; temperature adjusted
The department's words
CHSC 113996 MAJOR - observed the following foods at unsafe temperatures: buffet: milk (unopened) at 46.9F, honeydew at 38-57F, sliced cheese at 45.4F deli prep 3: cheese at 53.9F, chicken nuggets at 56.4F, grilled onions at 55F, sliced tomato at 51F, garlic oil at 55F, aioli at 56F reach in 1: butter, ice tea at 45F (ambient ~45-52F) Potentially hazardous foods (PHFs) shall be cold held at 41F or below. buffet: foods on buffet may be held at 45F or below during periods not to exceed 12hrs. in any 24hr. period. Discussed with chef to discard foods held >2hrs. above 41F. Highly recommend installing mechanical refrigeration to cold hold foods <41F at all times. If using TPHC, proper records and documentation must be kept. deli prep 3: log shows temperature of unit was 30.6F ~2hrs. prior - all PHFs moved to walk in cooler - do NOT use until 41F or below. reach in 1: all PHFs moved to walk in cooler; temperature adjusted
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
MAJOR - observed several flies in facility, in dry storage room near mop sink, near grease trap, and in grill area landing on cutting board at deli prep 3. Clean and sanitize contaminated cutting board. Exclude flies from facility.
The department's words
CHSC 114259.1 MAJOR - observed several flies in facility, in dry storage room near mop sink, near grease trap, and in grill area landing on cutting board at deli prep 3. Clean and sanitize contaminated cutting board. Exclude flies from facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 16, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130.3
The department's words
Code CHSC 114130.3
EarlierJan 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No certified food manager. You must have a certified food manager within 90 days.
The department's words
CHSC 113947.1 No certified food manager. You must have a certified food manager within 90 days.
EarlierMar 20, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed wiping cloths in bucket of sanitizing solution of <200 ppm quaternary ammonium (quat). Provide a minimum of 200 ppm quat in sanitizing solution.
The department's words
CHSC 114185.1 Observed wiping cloths in bucket of sanitizing solution of <200 ppm quaternary ammonium (quat). Provide a minimum of 200 ppm quat in sanitizing solution.
Observed one small container of yogurt in ice inside ice machine. Discontinue storing food inside ice machine.
The department's words
CHSC 113980 Observed one small container of yogurt in ice inside ice machine. Discontinue storing food inside ice machine.
Discontinue storing employee belongings (coats, shirts) on shelving in storage room.
The department's words
CHSC 114256 Discontinue storing employee belongings (coats, shirts) on shelving in storage room.
Replace missing tiles and coving on storage room floor.
The department's words
CHSC 114268 Replace missing tiles and coving on storage room floor.
Discontinue storing cleansers/spray bottles on open paper towel dispenser. Keep paper towel dispenser closed at bar handwash sink.
The department's words
CHSC 114254.2 Discontinue storing cleansers/spray bottles on open paper towel dispenser. Keep paper towel dispenser closed at bar handwash sink.
Show 1 more
Remove plastic coating from front of dishwasher at bar.
The department's words
CHSC 114175 Remove plastic coating from front of dishwasher at bar.
EarlierJan 12, 2017Follow-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.
EarlierJan 11, 2017Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher dispensing 0 ppm chlorine sanitizer. Have dishwasher repaired to provide 100 ppm sanitizing rinse. Use back up 3 compartment sink for ware washing until repaired.
The department's words
CHSC 114099.7 Dishwasher dispensing 0 ppm chlorine sanitizer. Have dishwasher repaired to provide 100 ppm sanitizing rinse. Use back up 3 compartment sink for ware washing until repaired.
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)
Missing soap and paper towels at bar hand sink. Keep hand sinks stocked with soap and paper towels at all times.
The department's words
CHSC 113953.2 Missing soap and paper towels at bar hand sink. Keep hand sinks stocked with soap and paper towels at all times.
EarlierJan 15, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed sausages in hot hold unit in kitchen at 121F. Ensure all PHF is hot held at 135F or higher. If PHF is going to be discarded ensure to discard immediately. Sausages discarded.
The department's words
CHSC 113996 Observed sausages in hot hold unit in kitchen at 121F. Ensure all PHF is hot held at 135F or higher. If PHF is going to be discarded ensure to discard immediately. Sausages discarded.
Observed raw meats stored above/next to ready to eat foods in top of prep cooler and 2 Door reach-in. Ensure all raw meats are stored below and away from ready to eat foods. Raw meats relocated to bottom shelves.
The department's words
CHSC 113986 Observed raw meats stored above/next to ready to eat foods in top of prep cooler and 2 Door reach-in. Ensure all raw meats are stored below and away from ready to eat foods. Raw meats relocated to bottom shelves.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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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 L17383.
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.