At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Jan 9, 2018
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Gia Ristorante Italiano?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- a. Fryer baskets are deteriorating. Replace baskets. b. Flour was observed stored in black garbage bags. Obtain food grade equipment for bulk food storage. CHSC 114130How to fixFix it
- a. Cover open drain in front of the three compartment sink. b. Observed the rear kitchen door and lower prep room door open. Keep doors shut to prevent vermin entry. CHSC 114259How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Gia Ristorante Italiano's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: a. Fryer baskets are deteriorating. Replace baskets. b. Flour was observed stored in black garbage bags. Obtain food grade equipment for bulk food storage.The county found: “a. Fryer baskets are deteriorating. Replace baskets. b. Flour was observed stored in black garbage bags. Obtain food…”
Then the next one: a. Cover open drain in front of the three compartment sink. b. Observed the rear kitchen door and lower prep room door open. Keep doors shut to prevent vermin entry.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 3 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
LatestJan 9, 2018Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 9, 2018.
2 violations listed, 0 marked critical.
Not critical (2)
a. Fryer baskets are deteriorating. Replace baskets. b. Flour was observed stored in black garbage bags. Obtain food grade equipment for bulk food storage.
The department's words
CHSC 114130 a. Fryer baskets are deteriorating. Replace baskets. b. Flour was observed stored in black garbage bags. Obtain food grade equipment for bulk food storage.
a. Cover open drain in front of the three compartment sink. b. Observed the rear kitchen door and lower prep room door open. Keep doors shut to prevent vermin entry.
The department's words
CHSC 114259 a. Cover open drain in front of the three compartment sink. b. Observed the rear kitchen door and lower prep room door open. Keep doors shut to prevent vermin entry.
EarlierJan 3, 2018Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
An uncovered personal drink was observed stored on a food prep surface. All employees' drinks must be covered with a tight fitting lid. corrected.
The department's words
CHSC 113977 An uncovered personal drink was observed stored on a food prep surface. All employees' drinks must be covered with a tight fitting lid. corrected.
The soap dispenser next to the meat slicer was not working. The towel dispenser in the lower level was empty. Maintain full and functional soap and towel dispensers. Corrected.
The department's words
CHSC 113953.2 The soap dispenser next to the meat slicer was not working. The towel dispenser in the lower level was empty. Maintain full and functional soap and towel dispensers. Corrected.
The walk-in refrigerator containing soup ( on the left) has an ambient temperature of 46F. Braised meat and soup measured 46F. Maintain potentially hazardous foods below 41F or above 135F. Adjust the walk-in.
The department's words
CHSC 113996 The walk-in refrigerator containing soup ( on the left) has an ambient temperature of 46F. Braised meat and soup measured 46F. Maintain potentially hazardous foods below 41F or above 135F. Adjust the walk-in.
a. The food pusher plate on the meat slicer was visible soiled with food debris. clean and sanitize all parts of the meat sliver after use. corrected. b. The dishwasher was not dispensing chlorine at 50 ppm at the final rinse due to no chlorine in the bucket. test daily to ensure the equipment is functioning. corrected. c. Sheet pans were observed stored on the floor. Store all cleaned food contact equipment in a sanitary location. Corrected, equipment was re-washed.
The department's words
CHSC 113984.d a. The food pusher plate on the meat slicer was visible soiled with food debris. clean and sanitize all parts of the meat sliver after use. corrected. b. The dishwasher was not dispensing chlorine at 50 ppm at the final rinse due to no chlorine in the bucket. test daily to ensure the equipment is functioning. corrected. c. Sheet pans were observed stored on the floor. Store all cleaned food contact equipment in a sanitary location. Corrected, equipment was re-washed.
Shellstock tags were not maintained with raw clams as is required. Maintain tag with the product until consumed and then for 90 days. Corrected.
The department's words
CHSC 114039.1 Shellstock tags were not maintained with raw clams as is required. Maintain tag with the product until consumed and then for 90 days. Corrected.
Show 5 more
The menu contains items (house mayo, seared fish, tiramisu) made with raw animal proteins but does not have the required disclosure and advisory statement. See the provided handout.
The department's words
CHSC 114093 The menu contains items (house mayo, seared fish, tiramisu) made with raw animal proteins but does not have the required disclosure and advisory statement. See the provided handout.
a. Fryer baskets are deteriorating. Replace baskets. b. Flour was observed stored in black garbage bags. Obtain food grade equipment for bulk food storage.
The department's words
CHSC 114130 a. Fryer baskets are deteriorating. Replace baskets. b. Flour was observed stored in black garbage bags. Obtain food grade equipment for bulk food storage.
Provide a thermometer ( 0 -220F) within 24 hours.
The department's words
CHSC 114159 Provide a thermometer ( 0 -220F) within 24 hours.
Repair the leak under the three compartment sink.
The department's words
CHSC 114190 Repair the leak under the three compartment sink.
a. Cover open drain in front of the three compartment sink. b. Observed the rear kitchen door and lower prep room door open. Keep doors shut to prevent vermin entry.
The department's words
CHSC 114259 a. Cover open drain in front of the three compartment sink. b. Observed the rear kitchen door and lower prep room door open. Keep doors shut to prevent vermin entry.
EarlierDec 28, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cut melon at 46F in Delfield prep fridge and cooked octopus at 47F in same fridge. Keep potentially hazardous foods below 41F or above 135F. Temperature of fridge turned down. Call for repairs if the prep fridge has trouble maintain temperature.
The department's words
CHSC 113996 Cut melon at 46F in Delfield prep fridge and cooked octopus at 47F in same fridge. Keep potentially hazardous foods below 41F or above 135F. Temperature of fridge turned down. Call for repairs if the prep fridge has trouble maintain temperature.
Old equipment left outside. Keep premises free of clutter and clean.
The department's words
CHSC 114257 Old equipment left outside. Keep premises free of clutter and clean.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14941.
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.