At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Gestalt Haus?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed prep fridge next to the hood holding foods at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Due to location of refrigerator, it may heat up often. Turn down the temp of the unit to hold all foods at 41 F or below. 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 prep fridge next to the hood holding foods at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Due to location of refrigerator, it may heat up often. Turn down the temp of the unit to hold all foods at 41 F or below.The county found: “Observed prep fridge next to the hood holding foods at 44 F. Potentially hazardous foods must be cold held at 41 F or…”
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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
LatestMar 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 25, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed prep fridge next to the hood holding foods at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Due to location of refrigerator, it may heat up often. Turn down the temp of the unit to hold all foods at 41 F or below.
The department's words
CHSC 113996 Observed prep fridge next to the hood holding foods at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Due to location of refrigerator, it may heat up often. Turn down the temp of the unit to hold all foods at 41 F or below.
EarlierJan 30, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed reach in refrigerator in small storage room measuring at ambient temperature of 50.0F/49.7F. Internal temperatures of potentially hazardous foods include: Cooked onions: 52F, bag of shredded cheese: 56F, 2 cartoons of potato salad: 54F/56F. the noted items were voluntarily discarded and rest of food measuring below 50F were moved to working units. Repair unit to hold at 41F or below before re-using equipment.
The department's words
CHSC 113996 Observed reach in refrigerator in small storage room measuring at ambient temperature of 50.0F/49.7F. Internal temperatures of potentially hazardous foods include: Cooked onions: 52F, bag of shredded cheese: 56F, 2 cartoons of potato salad: 54F/56F. the noted items were voluntarily discarded and rest of food measuring below 50F were moved to working units. Repair unit to hold at 41F or below before re-using equipment.
EarlierOct 28, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 21, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierJan 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured double door True refrigerator at 50 F. Kegs were being replaced in unit at beginning of inspection, potentially hazardous food (PHF) is being placed in another fridge while temperature is monitored. When refrigeration is back down to 41 F or below any PHFs may be placed back in unit.
The department's words
CHSC 113996 Measured double door True refrigerator at 50 F. Kegs were being replaced in unit at beginning of inspection, potentially hazardous food (PHF) is being placed in another fridge while temperature is monitored. When refrigeration is back down to 41 F or below any PHFs may be placed back in unit.
EarlierMar 18, 2019Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 16, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sausages were 44F-49F, unit is working but sausages are warm because they are in plastic bags. Discontinue this practice.
The department's words
CHSC 113996 Sausages were 44F-49F, unit is working but sausages are warm because they are in plastic bags. Discontinue this practice.
EarlierJun 27, 2018Follow-up inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
All fridges in facility are greater than 45F. Deli case food items were 43F-46F. Thermostat turned down and is now holding at 40F. Two door reach in is holding at 50F. Remove all perishable items until repaired and holding at less than 41F. Reach in by juke box 43F. Remove all perishable items until repaired and holding at less than 41F. Holding temperatures on refrigerators has been an issue prior to this inspection.
The department's words
CHSC 113996 All fridges in facility are greater than 45F. Deli case food items were 43F-46F. Thermostat turned down and is now holding at 40F. Two door reach in is holding at 50F. Remove all perishable items until repaired and holding at less than 41F. Reach in by juke box 43F. Remove all perishable items until repaired and holding at less than 41F. Holding temperatures on refrigerators has been an issue prior to this inspection.
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 cards available, please keep in a binder on-site.
The department's words
CHSC 113948 No food handler cards available, please keep in a binder on-site.
Corrected during the inspection
All temps below must be reduced to 41 F or less: a. Saturn frig food temps ranging from 42-46 F b. True upright frig next to juke box food temps 43-49 F c. Main food prep frig next to grill food temps 44-49 F. One package at 53 F was discarded.
The department's words
CHSC 113996 All temps below must be reduced to 41 F or less: a. Saturn frig food temps ranging from 42-46 F b. True upright frig next to juke box food temps 43-49 F c. Main food prep frig next to grill food temps 44-49 F. One package at 53 F was discarded.
Corrected during the inspection
Dishwasher chlorine level below 50 ppm. Repair/adjust to 50 ppm minimum and obtain and use your own test strips.
The department's words
CHSC 114099.7 Dishwasher chlorine level below 50 ppm. Repair/adjust to 50 ppm minimum and obtain and use your own test strips.
Corrected during the inspection
Multiple areas of food prep area need deep cleaning down to bare surfaces --> schedule regular cleaning time daily.
The department's words
CHSC 114115.c Multiple areas of food prep area need deep cleaning down to bare surfaces --> schedule regular cleaning time daily.
Corrected during the inspection
Main beer cooler is well worn, pooling water noted, possible mold growth. Appears beyond repair, replace within 6 months.
The department's words
CHSC 114175 Main beer cooler is well worn, pooling water noted, possible mold growth. Appears beyond repair, replace within 6 months.
Corrected during the inspection
Show 3 more
Repair/replace lighting in cooking area.
The department's words
CHSC 114252 Repair/replace lighting in cooking area.
Corrected during the inspection
Exhaust hood may need repair/upgrade, I'll consult with Senior inspector. Walls/ceiling in cook area need long-term degreasing.
The department's words
CHSC 114149.2 Exhaust hood may need repair/upgrade, I'll consult with Senior inspector. Walls/ceiling in cook area need long-term degreasing.
Corrected during the inspection
a. Ensure you have a probe thermometer on site at all times, digital preferred. b. Ensure all other refrigeration has a display thermometer.
The department's words
CHSC 114157 a. Ensure you have a probe thermometer on site at all times, digital preferred. b. Ensure all other refrigeration has a display thermometer.
Corrected during the inspection
EarlierMay 21, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
No food handler cards available, please keep in a binder on-site.
The department's words
CHSC 113948 No food handler cards available, please keep in a binder on-site.
All temps below must be reduced to 41 F or less: a. Saturn frig food temps ranging from 42-46 F b. True upright frig next to juke box food temps 43-49 F c. Main food prep frig next to grill food temps 44-49 F. One package at 53 F was discarded.
The department's words
CHSC 113996 All temps below must be reduced to 41 F or less: a. Saturn frig food temps ranging from 42-46 F b. True upright frig next to juke box food temps 43-49 F c. Main food prep frig next to grill food temps 44-49 F. One package at 53 F was discarded.
Dishwasher chlorine level below 50 ppm. Repair/adjust to 50 ppm minimum and obtain and use your own test strips.
The department's words
CHSC 114099.7 Dishwasher chlorine level below 50 ppm. Repair/adjust to 50 ppm minimum and obtain and use your own test strips.
Multiple areas of food prep area need deep cleaning down to bare surfaces --> schedule regular cleaning time daily.
The department's words
CHSC 114115.c Multiple areas of food prep area need deep cleaning down to bare surfaces --> schedule regular cleaning time daily.
Main beer cooler is well worn, pooling water noted, possible mold growth. Appears beyond repair, replace within 6 months.
The department's words
CHSC 114175 Main beer cooler is well worn, pooling water noted, possible mold growth. Appears beyond repair, replace within 6 months.
Show 3 more
Repair/replace lighting in cooking area.
The department's words
CHSC 114252 Repair/replace lighting in cooking area.
Exhaust hood may need repair/upgrade, I'll consult with Senior inspector. Walls/ceiling in cook area need long-term degreasing.
The department's words
CHSC 114149.2 Exhaust hood may need repair/upgrade, I'll consult with Senior inspector. Walls/ceiling in cook area need long-term degreasing.
a. Ensure you have a probe thermometer on site at all times, digital preferred. b. Ensure all other refrigeration has a display thermometer.
The department's words
CHSC 114157 a. Ensure you have a probe thermometer on site at all times, digital preferred. b. Ensure all other refrigeration has a display thermometer.
EarlierSep 18, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
1. Observed sliced lunch meat in top of prep cooler at 48F. 2. Observed sausages in 2 Door Steel reach in at 46F. Air temp of unit blowing 47-50F. E Ensure all potentially hazardous foods cold hold at 41F or below at all times. Ensure not to over stack drop pans in the top of the prep cooler. Top layer of sliced lunch meats relocated to bottom of prep cooler. Sausages relocated to working refrigerator until unit repaired to hold 41F or below.
The department's words
CHSC 113996 1. Observed sliced lunch meat in top of prep cooler at 48F. 2. Observed sausages in 2 Door Steel reach in at 46F. Air temp of unit blowing 47-50F. E Ensure all potentially hazardous foods cold hold at 41F or below at all times. Ensure not to over stack drop pans in the top of the prep cooler. Top layer of sliced lunch meats relocated to bottom of prep cooler. Sausages relocated to working refrigerator until unit repaired to hold 41F or below.
Gnats in facility. Discussed with person in charge to keep fruits in refrigerator when not serving, clean out floor drains, don't keep old wiping cloths in kitchen area and clean regularly.
The department's words
CHSC 114259.1 Gnats in facility. Discussed with person in charge to keep fruits in refrigerator when not serving, clean out floor drains, don't keep old wiping cloths in kitchen area and clean regularly.
Observed build up inside beer tap refrigerators. Clean thoroughly. This will help with prevention of gnats.
The department's words
CHSC 114115.c Observed build up inside beer tap refrigerators. Clean thoroughly. This will help with prevention of gnats.
Cutting board on prep cooler has deep grooves and stains. Replace cutting board.
The department's words
CHSC 114130.1 Cutting board on prep cooler has deep grooves and stains. Replace cutting board.
Cutting board on prep cooler has deep grooves and stains. Replace cutting board.
The department's words
CHSC 114157 Cutting board on prep cooler has deep grooves and stains. Replace cutting board.
EarlierSep 21, 2016Follow-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.
EarlierSep 13, 2016Routine inspectionGreen placard
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed commercially packaged potato salad , 4 containers at 52-53F and two tupawear containers of potato salad at 51F. 3rd violation for this refrigeration unit. Observed sausages in zip lock bags at 45-42F in top of prep cooler. Ensure all potentially hazardous foods are cold held at 41F or below. Do not over stock top of prep cooler. 3rd violation for the 1 Door True steel. Repair unit to hold 41F or below. Potato salad discarded.
The department's words
CHSC 113996 Observed commercially packaged potato salad , 4 containers at 52-53F and two tupawear containers of potato salad at 51F. 3rd violation for this refrigeration unit. Observed sausages in zip lock bags at 45-42F in top of prep cooler. Ensure all potentially hazardous foods are cold held at 41F or below. Do not over stock top of prep cooler. 3rd violation for the 1 Door True steel. Repair unit to hold 41F or below. Potato salad 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
Observed inside all refrigeration units build up and old food debris. Observed build up in top and bottom of food prep cooler. Ensure to regularly clean and sanitize. Cleaning compliance follow up will be conducted. Observed old food debris and build up on self service condiment containers. Clean and sanitize.
The department's words
CHSC 114113 Observed inside all refrigeration units build up and old food debris. Observed build up in top and bottom of food prep cooler. Ensure to regularly clean and sanitize. Cleaning compliance follow up will be conducted. Observed old food debris and build up on self service condiment containers. Clean and sanitize.
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)
Food managers certification expired in June 2016. Re-new certification and email to inspector at [email] .
The department's words
CHSC 113947.1 Food managers certification expired in June 2016. Re-new certification and email to inspector at [email] .
Hand sink in food prep area sink basin full of spray bottles and dirty rags. Ensure to keep hand sink accessible at all times. Hand sink cleared.
The department's words
CHSC 113953 Hand sink in food prep area sink basin full of spray bottles and dirty rags. Ensure to keep hand sink accessible at all times. Hand sink cleared.
Observed excessive build up through out kitchen, on shelves, in sinks, sides of equipment. Clean and sanitize regularly. Cleaning compliance will be conducted.
The department's words
CHSC 114115.c Observed excessive build up through out kitchen, on shelves, in sinks, sides of equipment. Clean and sanitize regularly. Cleaning compliance will be conducted.
Non-commercial Oyster microwave in use. Replace with commercial unit.
The department's words
CHSC 114130 Non-commercial Oyster microwave in use. Replace with commercial unit.
Observed grease dripping down walls and on vent. Will conduct file review to determine cooking equipment approval. Have hood system evaluated/cleaned.
The department's words
CHSC 114149.2 Observed grease dripping down walls and on vent. Will conduct file review to determine cooking equipment approval. Have hood system evaluated/cleaned.
Show 5 more
Observed missing light shields in kitchen and light with exposed wiring. Repair and provide light shields or shatter proof bubls.
The department's words
CHSC 114252 Observed missing light shields in kitchen and light with exposed wiring. Repair and provide light shields or shatter proof bubls.
No probe thermometer provided to check food temperatures. Provide digital thermometer.
The department's words
CHSC 114157 No probe thermometer provided to check food temperatures. Provide digital thermometer.
No sanitizer solution set up upon arrival. Have an open bucket of sanitizer solution set up during all hours of operation. 1 tsp bleach per gallon of water. (50-100ppm).
The department's words
CHSC 114185.1 No sanitizer solution set up upon arrival. Have an open bucket of sanitizer solution set up during all hours of operation. 1 tsp bleach per gallon of water. (50-100ppm).
Observed excessive old food debris on floors and wall under equipment and sinks. Cleaning compliance inspection will be conducted.
The department's words
CHSC 114268 Observed excessive old food debris on floors and wall under equipment and sinks. Cleaning compliance inspection will be conducted.
Observed excessive old food debris on floors and wall under equipment and sinks. Cleaning compliance inspection will be conducted.
The department's words
CHSC 114271 Observed excessive old food debris on floors and wall under equipment and sinks. Cleaning compliance inspection will be conducted.
EarlierJul 28, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Adjust the True upright refrigerator adjacent to juke box and True 2-door refrigerator near restroom so the interior temperatures are or below 41 degrees F to maintain food temperatures at or below 41 degrees.
The department's words
CHSC 114153 Adjust the True upright refrigerator adjacent to juke box and True 2-door refrigerator near restroom so the interior temperatures are or below 41 degrees F to maintain food temperatures at or below 41 degrees.
EarlierMar 28, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Two refrigeration units at 46 and 43 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 Two refrigeration units at 46 and 43 deg. F, reduce to 41 or less.
Frig with broken glass panel door, discontinue use immediately. Provide spec sheet for new equipment prior to replacement.
The department's words
CHSC 114175 Frig with broken glass panel door, discontinue use immediately. Provide spec sheet for new equipment prior to replacement.
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 L10878.
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.