At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · County inspection, Follow-up inspection · May 23, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
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 Gravity Tavern's team
Is this your place?
Welcome, Gravity Tavern. We'll walk through this together, one item at a time. To log the fixes, claim Gravity Tavern first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Gravity TavernWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 10 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Gravity Tavern. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 23, 2025Follow-up inspectionGreen placard
This one: a follow-up inspection on May 23, 2025.
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.
EarlierMay 19, 2025Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed blue cheese at 47 degrees F in the pantry prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Observe roast in Alto-Shaam at 50.7 degrees F. Roast was made yesterday, placed in Alto-Shaam, and then wrapped it and placed it in the walk-in refrigerator. Roast was reheated today and was placed in the Alto-Shaam at 1:30 p.m. today. Roast was reheated today and was placed in the Alto-Shaam. Roast was reheated in the oven to 130 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding equipment.
The department's words
CHSC 113996 Observed blue cheese at 47 degrees F in the pantry prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Observe roast in Alto-Shaam at 50.7 degrees F. Roast was made yesterday, placed in Alto-Shaam, and then wrapped it and placed it in the walk-in refrigerator. Roast was reheated today and was placed in the Alto-Shaam at 1:30 p.m. today. Roast was reheated today and was placed in the Alto-Shaam. Roast was reheated in the oven to 130 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding equipment.
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
No hot water comes out of the food prep sink. Provide a minimum of 120 degrees F water.
The department's words
CHSC 114192 No hot water comes out of the food prep sink. Provide a minimum of 120 degrees F water.
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
No water came out of left hand wash sink in the men's restroom. Provide a minimum of 100 degrees F. water.
The department's words
CHSC 113953.c No water came out of left hand wash sink in the men's restroom. Provide a minimum of 100 degrees F. water.
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 hotel pan with oysters in the walk-in refrigerator without a shellfish tag. Shellfish tag shall be kept with oysters. Latest shellfish tag in red box in walk-in refrigerator is 4/320/25.
The department's words
CHSC 114039 Observed hotel pan with oysters in the walk-in refrigerator without a shellfish tag. Shellfish tag shall be kept with oysters. Latest shellfish tag in red box in walk-in refrigerator is 4/320/25.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand sink at the bar does not provide hot water. Hand sink must reach 100-108 degrees F. Repair prior to Monday and email proof to inspector.
The department's words
CHSC 114192 Hand sink at the bar does not provide hot water. Hand sink must reach 100-108 degrees F. Repair prior to Monday and email proof to inspector.
EarlierSep 8, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No water coming out of left hand wash sink in women's restroom. Both handles spin around. Repair both handles so hot and cold water comes out.
The department's words
CHSC 113953.c No water coming out of left hand wash sink in women's restroom. Both handles spin around. Repair both handles so hot and cold water comes out.
Corrected during the inspection
Salad prep refrigerator: Top portion: Cherry tomatoes: 46 degrees F, blue cheese: 53 degrees F,, and cooked small red potatoes: 43 degrees F. Blue cheese discarded. Lower portion: nicoise tuna (seared): 45 degrees F.
The department's words
CHSC 113996 Salad prep refrigerator: Top portion: Cherry tomatoes: 46 degrees F, blue cheese: 53 degrees F,, and cooked small red potatoes: 43 degrees F. Blue cheese discarded. Lower portion: nicoise tuna (seared): 45 degrees F.
EarlierAug 10, 2022Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No water coming out of left hand wash sink in women's restroom. Both handles spin around. Repair both handles so hot and cold water comes out.
The department's words
CHSC 113953.c No water coming out of left hand wash sink in women's restroom. Both handles spin around. Repair both handles so hot and cold water comes out.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 1, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No water coming out of left hand wash sink in women's restroom. Both handles spin around. Sous chef turned on water from below. Repair both handles so hot and cold water comes out. Bar hand wash sink is out of order. Plumber is coming to repair it. Soap and paper towels available by functioning dump sink located on left side of bar. Submit invoice for hand wash sink repair by 8/4/22. Hand wash sink shall be in good operating order and provide 100 degrees F water and cold water.
The department's words
CHSC 113953.c No water coming out of left hand wash sink in women's restroom. Both handles spin around. Sous chef turned on water from below. Repair both handles so hot and cold water comes out. Bar hand wash sink is out of order. Plumber is coming to repair it. Soap and paper towels available by functioning dump sink located on left side of bar. Submit invoice for hand wash sink repair by 8/4/22. Hand wash sink shall be in good operating order and provide 100 degrees F water and cold water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 18, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
EarlierNov 9, 2020Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee touched outside compost bin and then grabbed gloves when first came inside. Hands shall be washed after contaminating them and prior to donning gloves. COS Observed food handler place something in the garbage can and press it down and then proceeded to prepare French fries without washing hands first. Hand washing shall occur whenever hands/gloves are contaminated to prevent contamination of food. SOP. Write standard operating procedure for hand washing and have employees read and sign the document that they understand the S.O.P..
The department's words
CHSC 113953.3 Employee touched outside compost bin and then grabbed gloves when first came inside. Hands shall be washed after contaminating them and prior to donning gloves. COS Observed food handler place something in the garbage can and press it down and then proceeded to prepare French fries without washing hands first. Hand washing shall occur whenever hands/gloves are contaminated to prevent contamination of food. SOP. Write standard operating procedure for hand washing and have employees read and sign the document that they understand the S.O.P..
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
Potatoes cooked yesterday observed at 50 degrees F in insert pan in fryer station refrigerator. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees to 41 degrees F within four hours. Potatoes voluntarily discarded.
The department's words
CHSC 114002 Potatoes cooked yesterday observed at 50 degrees F in insert pan in fryer station refrigerator. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees to 41 degrees F within four hours. Potatoes 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
Hand wash sink by cookline reached a maximum of 94 degrees F and quickly dropped to 70 degrees F. Hot water reached a maximum of 90 degrees F in the men's restroom. No hot water in employee restroom. (Water doesn't come out of faucet when hot water handle is turned on.) Maintain hot water at a minimum of 100 degrees F.
The department's words
CHSC 113953.c Hand wash sink by cookline reached a maximum of 94 degrees F and quickly dropped to 70 degrees F. Hot water reached a maximum of 90 degrees F in the men's restroom. No hot water in employee restroom. (Water doesn't come out of faucet when hot water handle is turned on.) Maintain hot water at 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water only reached 100 degrees F at the food prep sink. Provide a minimum of 120 degrees F water.
The department's words
CHSC 114192 Hot water only reached 100 degrees F at the food prep sink. Provide a minimum of 120 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 10, 2019Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114097
The department's words
Code CHSC 114097
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJun 19, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
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
As a customer of Gravity Tavern, you can:
Let Gravity Tavern know
Ask for the manager. Gravity Tavern can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Gravity Tavern?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L15730.
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.