At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 15, 2026
Is that a lot?
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What was found out about Garden Cafe?
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- Observed pancake batter in a container next to the cook line at 68 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to keep half in the refrigerator. 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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Next: Observed pancake batter in a container next to the cook line at 68 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to keep half in the refrigerator.The county found: “Observed pancake batter in a container next to the cook line at 68 F. Potentially hazardous foods must be cold held at…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 8 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 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed pancake batter in a container next to the cook line at 68 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to keep half in the refrigerator.
The department's words
CHSC 113996 Observed pancake batter in a container next to the cook line at 68 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to keep half in the refrigerator.
EarlierApr 16, 2024Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed employee handle raw shrimp with gloved hands, discarded the gloves and went to put new gloves on without washing hands. Observed employee handle dirty dishes and then proceed to handle clean dishes without washing hands. Ensure employees wash hands when switching from handling dirty dishes to clean dishes. Instructed both employees to wash hands. Hands washed.
The department's words
CHSC 113953.3 Observed employee handle raw shrimp with gloved hands, discarded the gloves and went to put new gloves on without washing hands. Observed employee handle dirty dishes and then proceed to handle clean dishes without washing hands. Ensure employees wash hands when switching from handling dirty dishes to clean dishes. Instructed both employees to wash hands. Hands washed.
Corrected during the inspection
Observed the following foods held as unsafe temperatures: about 3 lbs of cooked riced at 48 F, 2 quarts of cooked pasta at 46 F, 2 blocks of cheese at 46 F, about 4 oz of 4 packs of goat cheese at 49 F, one 8 oz block of cream cheese at 49 F, 1 four inch hotel pan of cooked potatoes at 49 F, about 60 raw shell eggs at 49-50 F. The above listed foods were voluntarily discarded by employees and were observed in the 3-door Traulsen refrigerator measuring an ambient temperature of 52 F. All other potentially hazardous foods below 45 F were relocated to a properly working refrigerator measuring 41 F and below. Staff stated 3-door was serviced due to not holding temperature a few days ago. Observed the following foods stored at room temperature: cooked sausage at 70 F on shelf next to grill, diced cooked potatoes at 70 F in bowl stored on counter, cooked hash browns at 112-117 F in oven that was turned off on sheet pans. All food held at room temperature were discarded. Observed two-door prep refrigerator measuring an ambient temperature of 45-46 F. The following foods were recorded in unit: sliced tomatoes 46 F, pico de gallo 46 F, diced roast beef 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Immediately repair/adjust 3-door Traulsen refrigerator and two-door prep refrigerator to cold hold at 41 F or below. Discontinue storing potentially hazardous foods in 3-door Traulsen refrigerator until unit repaired. Two-door prep cooler was adjusted and measured 41F ambient temperature after adjustment.
The department's words
CHSC 113996 Observed the following foods held as unsafe temperatures: about 3 lbs of cooked riced at 48 F, 2 quarts of cooked pasta at 46 F, 2 blocks of cheese at 46 F, about 4 oz of 4 packs of goat cheese at 49 F, one 8 oz block of cream cheese at 49 F, 1 four inch hotel pan of cooked potatoes at 49 F, about 60 raw shell eggs at 49-50 F. The above listed foods were voluntarily discarded by employees and were observed in the 3-door Traulsen refrigerator measuring an ambient temperature of 52 F. All other potentially hazardous foods below 45 F were relocated to a properly working refrigerator measuring 41 F and below. Staff stated 3-door was serviced due to not holding temperature a few days ago. Observed the following foods stored at room temperature: cooked sausage at 70 F on shelf next to grill, diced cooked potatoes at 70 F in bowl stored on counter, cooked hash browns at 112-117 F in oven that was turned off on sheet pans. All food held at room temperature were discarded. Observed two-door prep refrigerator measuring an ambient temperature of 45-46 F. The following foods were recorded in unit: sliced tomatoes 46 F, pico de gallo 46 F, diced roast beef 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Immediately repair/adjust 3-door Traulsen refrigerator and two-door prep refrigerator to cold hold at 41 F or below. Discontinue storing potentially hazardous foods in 3-door Traulsen refrigerator until unit repaired. Two-door prep cooler was adjusted and measured 41F ambient temperature after adjustment.
Corrected during the inspection
A cell phone was observed to be stored on the cutting board, then without washing, rinsing, and sanitizing the cutting board, an employee started preparing food on the cutting board in the preparation area. To prevent cross-contamination from employee to food, ensure all food contact surfaces are properly cleaned and sanitized prior to food preparation.
The department's words
CHSC 113967 A cell phone was observed to be stored on the cutting board, then without washing, rinsing, and sanitizing the cutting board, an employee started preparing food on the cutting board in the preparation area. To prevent cross-contamination from employee to food, ensure all food contact surfaces are properly cleaned and sanitized prior to food preparation.
Corrected during the inspection
Ice machine interior panel was observed with mold like residues on the food contact surfaces. To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ice is food, if food comes directly in contact with this residue, cross-contamination can occur. Meat slicer machine was observed with old/dry food soiled residues on the food contact surfaces. Slice machine shall be properly cleaned and sanitized regularly to prevent contamination of ready-to-eat foods. Pooled eggs was observed between the insert container and the cold holding unit in the preparation area. Ensure to prevent cross-contamination from raw eggs and ready-to-eat food and the food inside the unit by preventing overhead contamination. The employee cleaned and sanitized the soiled surface.
The department's words
CHSC 114113 Ice machine interior panel was observed with mold like residues on the food contact surfaces. To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ice is food, if food comes directly in contact with this residue, cross-contamination can occur. Meat slicer machine was observed with old/dry food soiled residues on the food contact surfaces. Slice machine shall be properly cleaned and sanitized regularly to prevent contamination of ready-to-eat foods. Pooled eggs was observed between the insert container and the cold holding unit in the preparation area. Ensure to prevent cross-contamination from raw eggs and ready-to-eat food and the food inside the unit by preventing overhead contamination. The employee cleaned and sanitized the soiled surface.
Corrected during the inspection
EarlierApr 10, 2024Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handle raw shrimp with gloved hands, discarded the gloves and went to put new gloves on without washing hands. Observed employee handle dirty dishes and then proceed to handle clean dishes without washing hands. Ensure employees wash hands when switching from handling dirty dishes to clean dishes. Instructed both employees to wash hands. Hands washed.
The department's words
CHSC 113953.3 Observed employee handle raw shrimp with gloved hands, discarded the gloves and went to put new gloves on without washing hands. Observed employee handle dirty dishes and then proceed to handle clean dishes without washing hands. Ensure employees wash hands when switching from handling dirty dishes to clean dishes. Instructed both employees to wash hands. Hands washed.
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 following foods held as unsafe temperatures: about 3 lbs of cooked riced at 48 F, 2 quarts of cooked pasta at 46 F, 2 blocks of cheese at 46 F, about 4 oz of 4 packs of goat cheese at 49 F, one 8 oz block of cream cheese at 49 F, 1 four inch hotel pan of cooked potatoes at 49 F, about 60 raw shell eggs at 49-50 F. The above listed foods were voluntarily discarded by employees and were observed in the 3-door Traulsen refrigerator measuring an ambient temperature of 52 F. All other potentially hazardous foods below 45 F were relocated to a properly working refrigerator measuring 41 F and below. Staff stated 3-door was serviced due to not holding temperature a few days ago. Observed the following foods stored at room temperature: cooked sausage at 70 F on shelf next to grill, diced cooked potatoes at 70 F in bowl stored on counter, cooked hash browns at 112-117 F in oven that was turned off on sheet pans. All food held at room temperature were discarded. Observed two-door prep refrigerator measuring an ambient temperature of 45-46 F. The following foods were recorded in unit: sliced tomatoes 46 F, pico de gallo 46 F, diced roast beef 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Immediately repair/adjust 3-door Traulsen refrigerator and two-door prep refrigerator to cold hold at 41 F or below. Discontinue storing potentially hazardous foods in 3-door Traulsen refrigerator until unit repaired. Two-door prep cooler was adjusted and measured 41F ambient temperature after adjustment.
The department's words
CHSC 113996 Observed the following foods held as unsafe temperatures: about 3 lbs of cooked riced at 48 F, 2 quarts of cooked pasta at 46 F, 2 blocks of cheese at 46 F, about 4 oz of 4 packs of goat cheese at 49 F, one 8 oz block of cream cheese at 49 F, 1 four inch hotel pan of cooked potatoes at 49 F, about 60 raw shell eggs at 49-50 F. The above listed foods were voluntarily discarded by employees and were observed in the 3-door Traulsen refrigerator measuring an ambient temperature of 52 F. All other potentially hazardous foods below 45 F were relocated to a properly working refrigerator measuring 41 F and below. Staff stated 3-door was serviced due to not holding temperature a few days ago. Observed the following foods stored at room temperature: cooked sausage at 70 F on shelf next to grill, diced cooked potatoes at 70 F in bowl stored on counter, cooked hash browns at 112-117 F in oven that was turned off on sheet pans. All food held at room temperature were discarded. Observed two-door prep refrigerator measuring an ambient temperature of 45-46 F. The following foods were recorded in unit: sliced tomatoes 46 F, pico de gallo 46 F, diced roast beef 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Immediately repair/adjust 3-door Traulsen refrigerator and two-door prep refrigerator to cold hold at 41 F or below. Discontinue storing potentially hazardous foods in 3-door Traulsen refrigerator until unit repaired. Two-door prep cooler was adjusted and measured 41F ambient temperature after adjustment.
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
A cell phone was observed to be stored on the cutting board, then without washing, rinsing, and sanitizing the cutting board, an employee started preparing food on the cutting board in the preparation area. To prevent cross-contamination from employee to food, ensure all food contact surfaces are properly cleaned and sanitized prior to food preparation.
The department's words
CHSC 113967 A cell phone was observed to be stored on the cutting board, then without washing, rinsing, and sanitizing the cutting board, an employee started preparing food on the cutting board in the preparation area. To prevent cross-contamination from employee to food, ensure all food contact surfaces are properly cleaned and sanitized prior to food preparation.
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
Ice machine interior panel was observed with mold like residues on the food contact surfaces. To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ice is food, if food comes directly in contact with this residue, cross-contamination can occur. Meat slicer machine was observed with old/dry food soiled residues on the food contact surfaces. Slice machine shall be properly cleaned and sanitized regularly to prevent contamination of ready-to-eat foods. Pooled eggs was observed between the insert container and the cold holding unit in the preparation area. Ensure to prevent cross-contamination from raw eggs and ready-to-eat food and the food inside the unit by preventing overhead contamination. The employee cleaned and sanitized the soiled surface.
The department's words
CHSC 114113 Ice machine interior panel was observed with mold like residues on the food contact surfaces. To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ice is food, if food comes directly in contact with this residue, cross-contamination can occur. Meat slicer machine was observed with old/dry food soiled residues on the food contact surfaces. Slice machine shall be properly cleaned and sanitized regularly to prevent contamination of ready-to-eat foods. Pooled eggs was observed between the insert container and the cold holding unit in the preparation area. Ensure to prevent cross-contamination from raw eggs and ready-to-eat food and the food inside the unit by preventing overhead contamination. The employee cleaned and sanitized the soiled surface.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 25, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Menu lacks consumer advisory for items such as sunny side up eggs. Add to menu: Consuming raw or undercooked foods may increase your risk of foodborne illness.
The department's words
CHSC 114012 Menu lacks consumer advisory for items such as sunny side up eggs. Add to menu: Consuming raw or undercooked foods may increase your risk of foodborne illness.
EarlierOct 20, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
Corrected during the inspection
EarlierOct 4, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114175
The department's words
Code CHSC 114175
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 4, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114093
The department's words
Code CHSC 114093
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 L16025.
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.