At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Fred's Place?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed 37 whole shell eggs sitting on the counter at 58.9 degrees F to 70.3 degrees F. Whole shell eggs were moved to the back kitchen. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs voluntarily discarded into the compost container. Observed French toast batter double panned at 51 degrees F in 4 drawer refrigerator. Discontinue double panning. ~ 2 cups French toast batter discarded into the two-compartment sink. Two door refrigerator on the right in the back kitchen: sealed bag of mozzarella: internal temperature of 49 degrees F. Two door refrigerator on the right in the back kitchen: prepackaged cheese ranged from 44- 47 degrees F with infrared thermometer. Maintain all potentially hazardous foods at or below 41 degrees F. Adjust refrigerators to colder setting. 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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Follow the steps for each item, with the rule beside it.
Next: Observed 37 whole shell eggs sitting on the counter at 58.9 degrees F to 70.3 degrees F. Whole shell eggs were moved to the back kitchen. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs voluntarily discarded into the compost container. Observed French toast batter double panned at 51 degrees F in 4 drawer refrigerator. Discontinue double panning. ~ 2 cups French toast batter discarded into the two-compartment sink. Two door refrigerator on the right in the back kitchen: sealed bag of mozzarella: internal temperature of 49 degrees F. Two door refrigerator on the right in the back kitchen: prepackaged cheese ranged from 44- 47 degrees F with infrared thermometer. Maintain all potentially hazardous foods at or below 41 degrees F. Adjust refrigerators to colder setting.The county found: “Observed 37 whole shell eggs sitting on the counter at 58.9 degrees F to 70.3 degrees F. Whole shell eggs were moved…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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
LatestApr 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed 37 whole shell eggs sitting on the counter at 58.9 degrees F to 70.3 degrees F. Whole shell eggs were moved to the back kitchen. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs voluntarily discarded into the compost container. Observed French toast batter double panned at 51 degrees F in 4 drawer refrigerator. Discontinue double panning. ~ 2 cups French toast batter discarded into the two-compartment sink. Two door refrigerator on the right in the back kitchen: sealed bag of mozzarella: internal temperature of 49 degrees F. Two door refrigerator on the right in the back kitchen: prepackaged cheese ranged from 44- 47 degrees F with infrared thermometer. Maintain all potentially hazardous foods at or below 41 degrees F. Adjust refrigerators to colder setting.
The department's words
CHSC 113996 Observed 37 whole shell eggs sitting on the counter at 58.9 degrees F to 70.3 degrees F. Whole shell eggs were moved to the back kitchen. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs voluntarily discarded into the compost container. Observed French toast batter double panned at 51 degrees F in 4 drawer refrigerator. Discontinue double panning. ~ 2 cups French toast batter discarded into the two-compartment sink. Two door refrigerator on the right in the back kitchen: sealed bag of mozzarella: internal temperature of 49 degrees F. Two door refrigerator on the right in the back kitchen: prepackaged cheese ranged from 44- 47 degrees F with infrared thermometer. Maintain all potentially hazardous foods at or below 41 degrees F. Adjust refrigerators to colder setting.
EarlierSep 26, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit left of fryer ambient temperature recorded at 45°F, had sprouts at 46°F, cooked potatoes 46°F and cut tomatoes at 46°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit left of fryer ambient temperature recorded at 45°F, had sprouts at 46°F, cooked potatoes 46°F and cut tomatoes at 46°F. / Repair unit to cold hold food at 41°F or below.
EarlierMar 14, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cook crack raw eggs and return to food preparation without washing hands or changing gloves. Observed employee rinsing single use gloved hands in handwashing sink. Employees shall wash hands when working from raw foods to food preparation or when contamination occurred. Single use gloves may not be re-used, washing only allowed for multi-use gloves only. Employee instructed to dispose of gloves that have been washed and educated on proper glove usage. Re-train staff on proper handwashing and glove use.
The department's words
CHSC 113953.3 Observed cook crack raw eggs and return to food preparation without washing hands or changing gloves. Observed employee rinsing single use gloved hands in handwashing sink. Employees shall wash hands when working from raw foods to food preparation or when contamination occurred. Single use gloves may not be re-used, washing only allowed for multi-use gloves only. Employee instructed to dispose of gloves that have been washed and educated on proper glove usage. Re-train staff on proper handwashing and glove use.
Corrected during the inspection
EarlierMar 12, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cook crack raw eggs and return to food preparation without washing hands or changing gloves. Observed employee rinsing single use gloved hands in handwashing sink. Employees shall wash hands when working from raw foods to food preparation or when contamination occurred. Single use gloves may not be re-used, washing only allowed for multi-use gloves only. Employee instructed to dispose of gloves that have been washed and educated on proper glove usage. Re-train staff on proper handwashing and glove use.
The department's words
CHSC 113953.3 Observed cook crack raw eggs and return to food preparation without washing hands or changing gloves. Observed employee rinsing single use gloved hands in handwashing sink. Employees shall wash hands when working from raw foods to food preparation or when contamination occurred. Single use gloves may not be re-used, washing only allowed for multi-use gloves only. Employee instructed to dispose of gloves that have been washed and educated on proper glove usage. Re-train staff on proper handwashing and glove use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 18, 2023Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit by fryer ambient temperatures recorded ~57°F. The following items were recorded at ~55°-60°F: sprouts, cheeses, ham, sausages, cooked potatoes, salmon, garlic butter, cut tomatoes, mayo, tuna, pancake batter, and 6 eggs. / Discard out of temperature foods immediately. Discontinue use of said refrigerator until repaired to cold hold food at 41°F or below. Correct by next Tuesday.
The department's words
CHSC 113996 Refrigeration unit by fryer ambient temperatures recorded ~57°F. The following items were recorded at ~55°-60°F: sprouts, cheeses, ham, sausages, cooked potatoes, salmon, garlic butter, cut tomatoes, mayo, tuna, pancake batter, and 6 eggs. / Discard out of temperature foods immediately. Discontinue use of said refrigerator until repaired to cold hold food at 41°F or below. Correct by next Tuesday.
EarlierJul 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tomatoes stored above fill line in refrigerator left of grill. Above fill line tomatoes recorded at around 47-48°F, below fill line at 41°F or below. / Store food below fill line to keep food cold holding at 41°F or below.
The department's words
CHSC 113996 Observed tomatoes stored above fill line in refrigerator left of grill. Above fill line tomatoes recorded at around 47-48°F, below fill line at 41°F or below. / Store food below fill line to keep food cold holding at 41°F or below.
EarlierDec 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hollandaise sauce left on counter recording at around 115°F. / Reheat sauce to 165°F then keep hot held at 135°F or above.
The department's words
CHSC 113996 Observed hollandaise sauce left on counter recording at around 115°F. / Reheat sauce to 165°F then keep hot held at 135°F or above.
EarlierJun 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee handle raw beef patties then plate cooked eggs without washing hands or switching gloves in between. / Immediately discontinue practice. Hands must be washed before handling ready to eat foods even when using gloves. Hands must be washed in between switching gloves. Do not keep towels tucked into aprons.
The department's words
CHSC 113953.3 Observed employee handle raw beef patties then plate cooked eggs without washing hands or switching gloves in between. / Immediately discontinue practice. Hands must be washed before handling ready to eat foods even when using gloves. Hands must be washed in between switching gloves. Do not keep towels tucked into aprons.
EarlierDec 8, 2020Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierDec 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floor sink next to ice machine growing slime mold. / Clean and sanitize.
The department's words
CHSC 114190 Floor sink next to ice machine growing slime mold. / Clean and sanitize.
EarlierJun 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed containers of cut tomatoes, pancake batter made with raw eggs and raw shelled eggs stored on the counter top. All recorded with temperatures from 43 - 49F at time of inspection. / Keep foods cold held at 41F or below or hot held at 135F or above.
The department's words
CHSC 113996 Observed containers of cut tomatoes, pancake batter made with raw eggs and raw shelled eggs stored on the counter top. All recorded with temperatures from 43 - 49F at time of inspection. / Keep foods cold held at 41F or below or hot held at 135F or above.
EarlierDec 12, 2019Follow-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.
EarlierJun 28, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sausages seen in metal container recorded at 115F. Stated to have been made about an hour ago and left on the counter. / Discontinue practice. Keep potentially hazardous foods hot held at 135F or above or 41F or below. Reheat sausages to 165F.
The department's words
CHSC 113996 Sausages seen in metal container recorded at 115F. Stated to have been made about an hour ago and left on the counter. / Discontinue practice. Keep potentially hazardous foods hot held at 135F or above or 41F or below. Reheat sausages to 165F.
Corrected during the inspection
EarlierJun 21, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sausages seen in metal container recorded at 115F. Stated to have been made about an hour ago and left on the counter. / Discontinue practice. Keep potentially hazardous foods hot held at 135F or above or 41F or below. Reheat sausages to 165F.
The department's words
CHSC 113996 Sausages seen in metal container recorded at 115F. Stated to have been made about an hour ago and left on the counter. / Discontinue practice. Keep potentially hazardous foods hot held at 135F or above or 41F or below. Reheat sausages to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 2, 2018Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
The cook who is cooking food did not know hot and cold holding temperatures. All food employees shall have adequate knowledge of food safety as it relates to their assigned duties.
The department's words
CHSC 113947.1 The cook who is cooking food did not know hot and cold holding temperatures. All food employees shall have adequate knowledge of food safety as it relates to their assigned duties.
No paper towels in the hand wash sink in the kitchen. Provide paper towels and unclosed paper towel dispenser at hand wash sink.
The department's words
CHSC 113953.2 No paper towels in the hand wash sink in the kitchen. Provide paper towels and unclosed paper towel dispenser at hand wash sink.
Observed employee beverage stored in consumable ice in the ice machine. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
The department's words
CHSC 113967 Observed employee beverage stored in consumable ice in the ice machine. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
Observed mold in the ice machine and soiled towels every where in the kitchen and all cook were wiping their hands with these towels. All food contact surfaces of utensils and equipment shall sanitized as required.
The department's words
CHSC 113984.d Observed mold in the ice machine and soiled towels every where in the kitchen and all cook were wiping their hands with these towels. All food contact surfaces of utensils and equipment shall sanitized as required.
Clean all non-food contact surfaces today.
The department's words
CHSC 114115.c Clean all non-food contact surfaces today.
Show 1 more
Always store in-use wiping clothes in sanitizing solution.
The department's words
CHSC 114185.1 Always store in-use wiping clothes in sanitizing solution.
EarlierAug 1, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following food temperatures: Pancake dough at 74F and 47F and 2 cases of eggs measured at 58-62F. The pancake dough was discarded (74F) voluntarily. All PHF shall be held at or below 41 or above 135F.
The department's words
CHSC 113996 Measured the following food temperatures: Pancake dough at 74F and 47F and 2 cases of eggs measured at 58-62F. The pancake dough was discarded (74F) voluntarily. All PHF shall be held at or below 41 or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The cook who is cooking food did not know hot and cold holding temperatures. All food employees shall have adequate knowledge of food safety as it relates to their assigned duties.
The department's words
CHSC 113947.1 The cook who is cooking food did not know hot and cold holding temperatures. All food employees shall have adequate knowledge of food safety as it relates to their assigned duties.
No paper towels in the hand wash sink in the kitchen. Provide paper towels and unclosed paper towel dispenser at hand wash sink.
The department's words
CHSC 113953.2 No paper towels in the hand wash sink in the kitchen. Provide paper towels and unclosed paper towel dispenser at hand wash sink.
Observed employee beverage stored in consumable ice in the ice machine. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
The department's words
CHSC 113967 Observed employee beverage stored in consumable ice in the ice machine. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
Observed mold in the ice machine and soiled towels every where in the kitchen and all cook were wiping their hands with these towels. All food contact surfaces of utensils and equipment shall sanitized as required.
The department's words
CHSC 113984.d Observed mold in the ice machine and soiled towels every where in the kitchen and all cook were wiping their hands with these towels. All food contact surfaces of utensils and equipment shall sanitized as required.
Measured water at hand wash sink at 75F in the cooking area. The other water at the hand sinks at 100f or above a bit. Fixed the hot water at the time of the inspection. Measured the water at 100F. Provide hot water 100F under pressure for a minimum of 15 seconds through mixing valve.
The department's words
CHSC 114192 Measured water at hand wash sink at 75F in the cooking area. The other water at the hand sinks at 100f or above a bit. Fixed the hot water at the time of the inspection. Measured the water at 100F. Provide hot water 100F under pressure for a minimum of 15 seconds through mixing valve.
Corrected during the inspection
Show 2 more
Clean all non-food contact surfaces today.
The department's words
CHSC 114115.c Clean all non-food contact surfaces today.
Always store in-use wiping clothes in sanitizing solution.
The department's words
CHSC 114185.1 Always store in-use wiping clothes in sanitizing solution.
EarlierJan 24, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
No food handler certificates on site. Please e-mail me copies within 30 days and keep on site.
The department's words
CHSC 113948 No food handler certificates on site. Please e-mail me copies within 30 days and keep on site.
Major violation of cold holding has been corrected to a minor violation. French toast batter on ice at 56F. Ensure that ice is stacked high enough to come up to the level of the food. Please monitor the temperature of the products on ice.
The department's words
CHSC 113996 Major violation of cold holding has been corrected to a minor violation. French toast batter on ice at 56F. Ensure that ice is stacked high enough to come up to the level of the food. Please monitor the temperature of the products on ice.
Observed a bag of chicken noodle soup thawing at room temperature. Thaw under refrigeration, under cold running water, or in microwave.
The department's words
CHSC 114020 Observed a bag of chicken noodle soup thawing at room temperature. Thaw under refrigeration, under cold running water, or in microwave.
Raw salmon/shrimp stored by ready to eat food (fruits/veggies) in prep fridge and steel fridge. Separate the raw food and store below ready to eat food.
The department's words
CHSC 113986 Raw salmon/shrimp stored by ready to eat food (fruits/veggies) in prep fridge and steel fridge. Separate the raw food and store below ready to eat food.
Built up grease/dirt behind grill and in floor sink across from grill. Clean
The department's words
CHSC 114115.c Built up grease/dirt behind grill and in floor sink across from grill. Clean
Show 3 more
No light in two reach in prep fridges. Requirement is 10 foot candles. Replace
The department's words
CHSC 114252 No light in two reach in prep fridges. Requirement is 10 foot candles. Replace
Provide thermometers in prep refrigerators
The department's words
CHSC 114157 Provide thermometers in prep refrigerators
Dirty wiping cloths observed on counter. Store in sanitizer buckets with at least 100ppm of chlorine.
The department's words
CHSC 114185.1 Dirty wiping cloths observed on counter. Store in sanitizer buckets with at least 100ppm of chlorine.
EarlierJan 20, 2017Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were found out of temperature: * 3 flats of raw shell eggs stored at room temp, at 47-56F * French toast batter (with eggs and cream) stored at room temperature at 64F. This was made 1 hour prior * cut tomatoes at 54F, at room temp storage, behind prep top * salsa at 48F stacked high in prep top * milk at 58F in prep fridge Keep potentially hazardous foods below 41F or above 135F. If you want to use time as a public health (store at room temp), keep logs of time the food is taken out of a temp controlled environment and ensure it is discarded within 4 hours.
The department's words
CHSC 113996 The following foods were found out of temperature: * 3 flats of raw shell eggs stored at room temp, at 47-56F * French toast batter (with eggs and cream) stored at room temperature at 64F. This was made 1 hour prior * cut tomatoes at 54F, at room temp storage, behind prep top * salsa at 48F stacked high in prep top * milk at 58F in prep fridge Keep potentially hazardous foods below 41F or above 135F. If you want to use time as a public health (store at room temp), keep logs of time the food is taken out of a temp controlled environment and ensure it is discarded within 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
No food handler certificates on site. Please e-mail me copies within 30 days and keep on site.
The department's words
CHSC 113948 No food handler certificates on site. Please e-mail me copies within 30 days and keep on site.
Washing machine is not dispensing required amount of sanitizer (at least 50ppm). Observed about 10ppm dispensing. Repair dishwasher and wash dishes manually with at least 100ppm of chlorine in the meantime. Corrected on site.
The department's words
CHSC 114099.7 Washing machine is not dispensing required amount of sanitizer (at least 50ppm). Observed about 10ppm dispensing. Repair dishwasher and wash dishes manually with at least 100ppm of chlorine in the meantime. Corrected on site.
Corrected during the inspection
Observed a bag of chicken noodle soup thawing at room temperature. Thaw under refrigeration, under cold running water, or in microwave.
The department's words
CHSC 114020 Observed a bag of chicken noodle soup thawing at room temperature. Thaw under refrigeration, under cold running water, or in microwave.
Raw salmon/shrimp stored by ready to eat food (fruits/veggies) in prep fridge and steel fridge. Separate the raw food and store below ready to eat food.
The department's words
CHSC 113986 Raw salmon/shrimp stored by ready to eat food (fruits/veggies) in prep fridge and steel fridge. Separate the raw food and store below ready to eat food.
Built up grease/dirt behind grill and in floor sink across from grill. Clean
The department's words
CHSC 114115.c Built up grease/dirt behind grill and in floor sink across from grill. Clean
Show 3 more
No light in two reach in prep fridges. Requirement is 10 foot candles. Replace
The department's words
CHSC 114252 No light in two reach in prep fridges. Requirement is 10 foot candles. Replace
Provide thermometers in prep refrigerators
The department's words
CHSC 114157 Provide thermometers in prep refrigerators
Dirty wiping cloths observed on counter. Store in sanitizer buckets with at least 100ppm of chlorine.
The department's words
CHSC 114185.1 Dirty wiping cloths observed on counter. Store in sanitizer buckets with at least 100ppm of chlorine.
EarlierJul 28, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114157
The department's words
Code CHSC 114157
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.
About this record
Search the county's inspection lookup for the name or license number L17752.
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.