At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · May 16, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Fresh & Natural Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Women's restroom by dining area: no hot water. Unisex restroom reached a maximum of 77 degrees F. CHSC 113953.cHow 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: Women's restroom by dining area: no hot water. Unisex restroom reached a maximum of 77 degrees F.The county found: “Women's restroom by dining area: no hot water. Unisex restroom reached a maximum of 77 degrees F.”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 16, 2023Follow-up inspectionGreen placard
This one: Green placard, inspected May 16, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
Women's restroom by dining area: no hot water. Unisex restroom reached a maximum of 77 degrees F.
The department's words
CHSC 113953.c Women's restroom by dining area: no hot water. Unisex restroom reached a maximum of 77 degrees F.
EarlierMay 15, 2023Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rice in rice cooker behind-the-counter measured 101 degrees F. Rice was voluntarily discarded.
The department's words
CHSC 113996 Rice in rice cooker behind-the-counter measured 101 degrees F. Rice 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
Hamburger observed with internal temperature of 99 degrees F right off the griddle. Cook comminuted meat to 155 degrees F for 15 seconds. Hamburger was reheated to 167 degrees F, but voluntarily discarded. Another hamburger was cooked with internal temperature of 191 degrees F.
The department's words
CHSC 114004 Hamburger observed with internal temperature of 99 degrees F right off the griddle. Cook comminuted meat to 155 degrees F for 15 seconds. Hamburger was reheated to 167 degrees F, but voluntarily discarded. Another hamburger was cooked with internal temperature of 191 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
Women's restroom by dining area: no hot water. Unisex restroom reached a maximum of 77 degrees F.
The department's words
CHSC 113953.c Women's restroom by dining area: no hot water. Unisex restroom reached a maximum of 77 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 9, 2023Routine inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rice at 96-98 degrees F in rice cooker at front counter and rice at 86-88 degrees F in rice cooker in kitchen. Both batches voluntarily discarded. Maintain hot foods at 135 degrees F or above. Eggplant measured between 45 - 47 degrees F and zucchini pasta dish at 47 degrees F both in maketable refrigerator behind the counter.
The department's words
CHSC 113996 Observed rice at 96-98 degrees F in rice cooker at front counter and rice at 86-88 degrees F in rice cooker in kitchen. Both batches voluntarily discarded. Maintain hot foods at 135 degrees F or above. Eggplant measured between 45 - 47 degrees F and zucchini pasta dish at 47 degrees F both in maketable refrigerator behind the counter.
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
Hamburger measured at 70 -112 degrees F internal temperature directly after cook pulled hamburger off griddle and assembled it. Hamburger was voluntarily discarded. Comminuted meat should be cooked to 155 degrees F for 15 seconds. Cook then cooked another hamburger that measured 177 degrees F.
The department's words
CHSC 114004 Hamburger measured at 70 -112 degrees F internal temperature directly after cook pulled hamburger off griddle and assembled it. Hamburger was voluntarily discarded. Comminuted meat should be cooked to 155 degrees F for 15 seconds. Cook then cooked another hamburger that measured 177 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 no hot water in women's public restroom near dining area. Adjacent all gender restroom water in hand wash sink reached a maximum of 80 degrees F. Temperature required to be a minimum of 100 degrees F.
The department's words
CHSC 113953.c Observed no hot water in women's public restroom near dining area. Adjacent all gender restroom water in hand wash sink reached a maximum of 80 degrees F. Temperature required to be a minimum of 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 19, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Fresh, grated Mexican cheese sitting in insert pan on the counter measured 49.5 degrees F.
The department's words
CHSC 113996 Fresh, grated Mexican cheese sitting in insert pan on the counter measured 49.5 degrees F.
EarlierMay 17, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed fried chicken patties in bowl on the griddle at 112.5 degrees F. Chicken patties voluntarily discarded. See VCD sheet. Internal temperature of half and half in carafe in self-service area measured 41.7 degrees F. Steam table: cooked, cubed chicken measured 107-116 degrees F.
The department's words
CHSC 113996 Observed fried chicken patties in bowl on the griddle at 112.5 degrees F. Chicken patties voluntarily discarded. See VCD sheet. Internal temperature of half and half in carafe in self-service area measured 41.7 degrees F. Steam table: cooked, cubed chicken measured 107-116 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
Final rinse of dishwasher: 0 ppm chlorine. Provide a minimum of 50 ppm chlorine.
The department's words
CHSC 114099.7 Final rinse of dishwasher: 0 ppm chlorine. Provide a minimum of 50 ppm chlorine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 24, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 20, 2019Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierFeb 5, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food items in salad were 41F-77F. Contact said the food items are put out at 12:00 noon and removed between 4:00 and 5:00 PM. Food items must be held at less then 41F or if time is used as a public health control, items can only be held out of temperature up to 4 hours. Discard time must also be posted.
The department's words
CHSC 114000 Food items in salad were 41F-77F. Contact said the food items are put out at 12:00 noon and removed between 4:00 and 5:00 PM. Food items must be held at less then 41F or if time is used as a public health control, items can only be held out of temperature up to 4 hours. Discard time must also be posted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility is cooling down food prior to placing it at the salad bar and they are keeping it on ice. Observed pasta with tomato sauce at 46F. Cold hold food at 41F or below. Major violation corrected to minor.
The department's words
CHSC 113996 Facility is cooling down food prior to placing it at the salad bar and they are keeping it on ice. Observed pasta with tomato sauce at 46F. Cold hold food at 41F or below. Major violation corrected to minor.
EarlierMar 28, 2018Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation not corrected: * prep fridge in kitchen had cut tomatoes at 47F, pooled eggs 45F, tuna salad 45F. Ensure drop pans fit in prep top. * observed cooked chicken on burner at 120-135F in deep container. Ensure burner temp is high enough to keep food hot and store the food in shallow containers. * in mechanical fridge at salad bar: tofu at 45-52F, noodle ramen at 46-51F, inari sushi at 51F. Air temp of fridge is about 50F (measured at area below drop pans). Call for repairs of fridge. Metal pans might help too. * ice well at salad bar: spicy noodles and egg plant at 51-52F. Ensure level of ice comes to the same level as the food . Ice is only touching the bottom of pans currently. * Keep potentially hazardous foods (PHFs) below 41F or above 135F.
The department's words
CHSC 113996 Major violation not corrected: * prep fridge in kitchen had cut tomatoes at 47F, pooled eggs 45F, tuna salad 45F. Ensure drop pans fit in prep top. * observed cooked chicken on burner at 120-135F in deep container. Ensure burner temp is high enough to keep food hot and store the food in shallow containers. * in mechanical fridge at salad bar: tofu at 45-52F, noodle ramen at 46-51F, inari sushi at 51F. Air temp of fridge is about 50F (measured at area below drop pans). Call for repairs of fridge. Metal pans might help too. * ice well at salad bar: spicy noodles and egg plant at 51-52F. Ensure level of ice comes to the same level as the food . Ice is only touching the bottom of pans currently. * Keep potentially hazardous foods (PHFs) below 41F 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 (1)
Ensure food is cooled, uncovered in shallow pans. Observed cooked sausage at 69-78F cooling covered in steel fridge. Item was cooked almost 2 hours prior. Reheat to 165F and start cooling over again.
The department's words
CHSC 114002.1 Ensure food is cooled, uncovered in shallow pans. Observed cooked sausage at 69-78F cooling covered in steel fridge. Item was cooked almost 2 hours prior. Reheat to 165F and start cooling over again.
EarlierMar 14, 2018Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods (PHFs) out of temperature: * sliced tomatoes at 52F in prep top. Ensure PHF is kept below the fill line and drop pans fit adequately in prep top * observed bean sprouts at 65F and Pico de Gallo at 55F in ice bath. Insufficient ice in ice bath. Ensure level of ice is at the same level of food * in the self service cold table, observed grilled potatoes at 94F, tofu at 60F, egg noodle at 70F, cooked pasta at 65F, green beans 66F * Keep potentially hazardous foods below 41F or above 135F. All items in self service salad bar are discarded daily at 2pm and they are displayed at 11am. If you do not want to properly cool food to 41F before placing in salad bar, use time as a public health control (TPHC) and provide documentation that food is being discarded within 4 hours. Non-salad bar items moved to refrigeration.
The department's words
CHSC 113996 Observed the following potentially hazardous foods (PHFs) out of temperature: * sliced tomatoes at 52F in prep top. Ensure PHF is kept below the fill line and drop pans fit adequately in prep top * observed bean sprouts at 65F and Pico de Gallo at 55F in ice bath. Insufficient ice in ice bath. Ensure level of ice is at the same level of food * in the self service cold table, observed grilled potatoes at 94F, tofu at 60F, egg noodle at 70F, cooked pasta at 65F, green beans 66F * Keep potentially hazardous foods below 41F or above 135F. All items in self service salad bar are discarded daily at 2pm and they are displayed at 11am. If you do not want to properly cool food to 41F before placing in salad bar, use time as a public health control (TPHC) and provide documentation that food is being discarded within 4 hours. Non-salad bar items moved to refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Renew expired food handler cards.
The department's words
CHSC 113948 Renew expired food handler cards.
Observed cooked chicken at 60F in clam shell container for chicken salad. Cool food to 41F prior to packaging so heat is not trapped in the container (cool food uncovered). Cool food from 135F to 70F within 2 hours and from 70F to 41F in 4 hours (no more than 6 hours total). Don't cool food in prep top.
The department's words
CHSC 114002.1 Observed cooked chicken at 60F in clam shell container for chicken salad. Cool food to 41F prior to packaging so heat is not trapped in the container (cool food uncovered). Cool food from 135F to 70F within 2 hours and from 70F to 41F in 4 hours (no more than 6 hours total). Don't cool food in prep top.
Cover self-service sugar with lid to prevent contamination.
The department's words
CHSC 114060 Cover self-service sugar with lid to prevent contamination.
Keep soap and paper towels at hand sinks in permanently wall mounted dispensers.
The department's words
CHSC 114175 Keep soap and paper towels at hand sinks in permanently wall mounted dispensers.
EarlierNov 3, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114159
The department's words
Code CHSC 114159
Show 2 more
Code CHSC 114276
The department's words
Code CHSC 114276
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierOct 31, 2016Routine inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Front grill hot holding cooked beef slices for burritos = 100 F Pinto beans = 120 F Black beans 118F. Hot foods which are potentially hazardous must be kept at 135 F or greater or 41 F or less. Grill prep. fridge in back - raw chicken fillets = 57 F. Cooked turkey slices (top prep area) = 44 F. Potentially hazardous foods to be kept at or below 41 F.
The department's words
CHSC 113996 Front grill hot holding cooked beef slices for burritos = 100 F Pinto beans = 120 F Black beans 118F. Hot foods which are potentially hazardous must be kept at 135 F or greater or 41 F or less. Grill prep. fridge in back - raw chicken fillets = 57 F. Cooked turkey slices (top prep area) = 44 F. Potentially hazardous foods to be kept at or below 41 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
Dishwasher measured 0 ppm chlorine. Operator measured same with her test strips. Must have 50 ppm chlorine to sanitize dishes.
The department's words
CHSC 114099.7 Dishwasher measured 0 ppm chlorine. Operator measured same with her test strips. Must have 50 ppm chlorine to sanitize dishes.
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)
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114159
The department's words
Code CHSC 114159
Show 2 more
Code CHSC 114276
The department's words
Code CHSC 114276
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierApr 29, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Today, food temperatures in sandwich and salad box are 50-60 F. Food was prepared at 8 am this morning and not cooled to 41 F before placing in sandwich and salad box on ice. Cool all food prior to placing in ice boxes to 41 F or below. For today, use TPHC and discard all sandwiches and salads 4 hours from the time they were prepared. It is highly recommended that you mechanically refrigerate food for self-service. Food that is held cold with ice must be immersed in ice, however, this is not as reliable or as efficient as mechanical refrigeration.
The department's words
CHSC 113996 Today, food temperatures in sandwich and salad box are 50-60 F. Food was prepared at 8 am this morning and not cooled to 41 F before placing in sandwich and salad box on ice. Cool all food prior to placing in ice boxes to 41 F or below. For today, use TPHC and discard all sandwiches and salads 4 hours from the time they were prepared. It is highly recommended that you mechanically refrigerate food for self-service. Food that is held cold with ice must be immersed in ice, however, this is not as reliable or as efficient as mechanical refrigeration.
EarlierApr 21, 2015Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sandwiches and salads for self-service were on ice and measured 55-62 F. Food was placed in ice wells at 8 am today. Refrigerate as much food as possible now. In the future, use time as a public health control as discussed (see handout) and discard food 4 hours from the time it was removed from refrigeration. It is recommended that you use mechanical refrigeration to display food for self-service to protect your customers. Hold food cold at 41 F. Obtain a probe thermometer. Food on the salad bar measured 50-72 F and was placed on the salad bar at 11 am. Discard all food remaining after 4 hours. Service salad bar refrigerators to ensure they are working properly.
The department's words
CHSC 113996 Sandwiches and salads for self-service were on ice and measured 55-62 F. Food was placed in ice wells at 8 am today. Refrigerate as much food as possible now. In the future, use time as a public health control as discussed (see handout) and discard food 4 hours from the time it was removed from refrigeration. It is recommended that you use mechanical refrigeration to display food for self-service to protect your customers. Hold food cold at 41 F. Obtain a probe thermometer. Food on the salad bar measured 50-72 F and was placed on the salad bar at 11 am. Discard all food remaining after 4 hours. Service salad bar refrigerators to ensure they are working properly.
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)
Keep paper towel dispensers stocked at all times, rather than storing rolls on the counter, to prevent contamination.
The department's words
CHSC 113953.2 Keep paper towel dispensers stocked at all times, rather than storing rolls on the counter, to prevent contamination.
Soiled wiping cloths observed on counters. Always store in sanitizing solution. Replace the sanitizing solution as it does not contain sanitizer. Use test strips (chlorine) to ensure there is 100 ppm chlorine in solution for wiping cloths.
The department's words
CHSC 114097 Soiled wiping cloths observed on counters. Always store in sanitizing solution. Replace the sanitizing solution as it does not contain sanitizer. Use test strips (chlorine) to ensure there is 100 ppm chlorine in solution for wiping cloths.
Hot water at the pot sink measured 116 F. Increase water temperature to provide hot water of 120 F for utensil washing and food prep.
The department's words
CHSC 114192 Hot water at the pot sink measured 116 F. Increase water temperature to provide hot water of 120 F for utensil washing and food prep.
Clean droppings observed in the dishwashing area and monitor for new activity.
The department's words
CHSC 114259.1 Clean droppings observed in the dishwashing area and monitor for new activity.
Do not use Raid. This can result in contamination of food. All pest treatment must be applied by a licensed pest control operator.
The department's words
CHSC 114254.1 Do not use Raid. This can result in contamination of food. All pest treatment must be applied by a licensed pest control operator.
Show 2 more
Use test strips daily to ensure the dishwasher provides 50 ppm chlorine. Obtain test strips.
The department's words
CHSC 114107 Use test strips daily to ensure the dishwasher provides 50 ppm chlorine. Obtain test strips.
Keep garbage bin closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Keep garbage bin closed at all times to prevent attracting vermin.
EarlierMar 14, 2014Routine inspectionOnly Minor Violation(s) Found
13 violations listed, 0 marked critical.
Not critical (13)
Keep paper towel dispensers at handwash sinks stocked at all times.
The department's words
CHSC 113953.2 Keep paper towel dispensers at handwash sinks stocked at all times.
Clean dirty ice scoop - wash, rinse, and sanitize.
The department's words
CHSC 114097 Clean dirty ice scoop - wash, rinse, and sanitize.
Dishwasher is only providing 10 ppm chlorine. Sanitizer concentration at the dishwasher must be at least 50 ppm. Adust immediately.
The department's words
CHSC 114101 Dishwasher is only providing 10 ppm chlorine. Sanitizer concentration at the dishwasher must be at least 50 ppm. Adust immediately.
Observed mop water on the ground outside. Dispose of mop water in floor sink or toilet.
The department's words
CHSC 114197 Observed mop water on the ground outside. Dispose of mop water in floor sink or toilet.
Discontinue use of Raid. Pest control should be done by a professional pest service.
The department's words
CHSC 114254 Discontinue use of Raid. Pest control should be done by a professional pest service.
Show 8 more
Clean grease accumulation observed behind grill. Use drip pans in the hood to catch excess grease.
The department's words
CHSC 114115.c Clean grease accumulation observed behind grill. Use drip pans in the hood to catch excess grease.
Move stove/cooking equipment as far under the hood as possible. Do not use the sink behind the cookline for storing greasy dishes. Use a sink connected to a grease interceptor.
The department's words
CHSC 114175 Move stove/cooking equipment as far under the hood as possible. Do not use the sink behind the cookline for storing greasy dishes. Use a sink connected to a grease interceptor.
Replace heat-damaged utensils, including the Presto griddle.
The department's words
CHSC 114130 Replace heat-damaged utensils, including the Presto griddle.
Use scoops instead of bowls to dispense food.
The department's words
CHSC 114119 Use scoops instead of bowls to dispense food.
Provide display thermometers to all refrigeration units, place in the warmest part of the unit.
The department's words
CHSC 114157 Provide display thermometers to all refrigeration units, place in the warmest part of the unit.
Use a probe thermometer to check food temps.
The department's words
CHSC 114159 Use a probe thermometer to check food temps.
Provide an air gap between the pipes and floor drain beside the ice machine. Air gap should be twice the diameter of the watr inlet, but not less than one inch.
The department's words
CHSC 114193 Provide an air gap between the pipes and floor drain beside the ice machine. Air gap should be twice the diameter of the watr inlet, but not less than one inch.
Clean spilled grease accumulation in the garbage area outside.
The department's words
CHSC 114245.1 Clean spilled grease accumulation in the garbage area outside.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10038.
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.