At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 17, 2019
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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 Grilly's Fairfax's team
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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 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
LatestSep 17, 2019Routine inspectionGreen placard
This one: Green placard, inspected Sep 17, 2019.
No violations listed in the data.
EarlierNov 9, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114271
The department's words
Code CHSC 114271
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierSep 19, 2017Routine inspectionYellow placard
6 violations listed, 0 marked critical.
Not critical (6)
1. Observed employee rinse hands off in food preparation sink in place of washing hands in the hand wash sink. 2. Observed employee crack raw whole shell eggs and then go back to preparing foods without washing hands. 3. Observed employee used gloved hands to put on oven mitts to handle a hot pan then go back to preparing food using the same gloves. Ensure employees are educated on when and how to properly wash hands. Wash hands for 20 seconds using soap and warm water. Ensure employees only use the hand washing sink to wash hands.
The department's words
CHSC 113953.3 1. Observed employee rinse hands off in food preparation sink in place of washing hands in the hand wash sink. 2. Observed employee crack raw whole shell eggs and then go back to preparing foods without washing hands. 3. Observed employee used gloved hands to put on oven mitts to handle a hot pan then go back to preparing food using the same gloves. Ensure employees are educated on when and how to properly wash hands. Wash hands for 20 seconds using soap and warm water. Ensure employees only use the hand washing sink to wash hands.
Observed multiple foods sto red at room temperature on shelf under steam table. Repeat violation. 1. Full six inch drop pans: 3 pans of diced cooked beef at 98F, 3 pans of diced cooked chicken at 106-107F, 1/4 full drop pan of refried beans 89F 2. Drop pan of cooked chorizo at 109F sitting on top of drop pan inside steam table. 3. Full 6 inch drop pan of cooked rice in microwave at 88F 5. Fresh watermelon drink at 56F and horchata at 58F on ice. Ice level only in contact with the bottom of the dispensers.\ 6. Grab and go cups of watermelon drink at 55Fand horchata at 56F on ice. Ice only in contact with bottom portion of cups. *** Ensur e all potentially hazardous foods are either cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. **Facility is limited in space where hot foods can be stored. Oven completely full of hot holding foods, steam table full of hot holding foods, and 2nd oven being used to cook chicken. Discussed with owner via phone to provide additional hot holding methods ( table top steam table, Hot box hold hold unit, or double boiler on gas grill). Discussed violation with employees all . One employee stated food was cooked around 8 am another employee stated 30 mins prior. PHF found out of temperature discarded. When using ice to cold hold ensure ice is level with the product. Recommend storing grab and go cups of horchata and water melon drinks inside 1 Door glass cooler.
The department's words
CHSC 113996 Observed multiple foods sto red at room temperature on shelf under steam table. Repeat violation. 1. Full six inch drop pans: 3 pans of diced cooked beef at 98F, 3 pans of diced cooked chicken at 106-107F, 1/4 full drop pan of refried beans 89F 2. Drop pan of cooked chorizo at 109F sitting on top of drop pan inside steam table. 3. Full 6 inch drop pan of cooked rice in microwave at 88F 5. Fresh watermelon drink at 56F and horchata at 58F on ice. Ice level only in contact with the bottom of the dispensers.\ 6. Grab and go cups of watermelon drink at 55Fand horchata at 56F on ice. Ice only in contact with bottom portion of cups. *** Ensur e all potentially hazardous foods are either cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. **Facility is limited in space where hot foods can be stored. Oven completely full of hot holding foods, steam table full of hot holding foods, and 2nd oven being used to cook chicken. Discussed with owner via phone to provide additional hot holding methods ( table top steam table, Hot box hold hold unit, or double boiler on gas grill). Discussed violation with employees all . One employee stated food was cooked around 8 am another employee stated 30 mins prior. PHF found out of temperature discarded. When using ice to cold hold ensure ice is level with the product. Recommend storing grab and go cups of horchata and water melon drinks inside 1 Door glass cooler.
Employee cooking chicken in oven using a time timer went off and employee stated chicken was done. Final cook temp 148-150F. Ensure employees are trained in proper cooking temperatures. Chicken must be fully cooked to 165F or higher. Demonstrated how to use the thermometer to check cooking temperatures with employees. Chicken placed back into oven to finish cooking to 165F.
The department's words
CHSC 114004 Employee cooking chicken in oven using a time timer went off and employee stated chicken was done. Final cook temp 148-150F. Ensure employees are trained in proper cooking temperatures. Chicken must be fully cooked to 165F or higher. Demonstrated how to use the thermometer to check cooking temperatures with employees. Chicken placed back into oven to finish cooking to 165F.
Water temperature at employee bathroom hand sink 70F. Ensure hot water is at least 100F for hand washing. Repair immediately. Instructed employees to do a 2nd hand wash at kitchen hand sink after using restroom and before preparing food.
The department's words
CHSC 114192.1 Water temperature at employee bathroom hand sink 70F. Ensure hot water is at least 100F for hand washing. Repair immediately. Instructed employees to do a 2nd hand wash at kitchen hand sink after using restroom and before preparing food.
Raw meat chicken boxes store in contact with bags of cheese in 3 Door Cooler . Provide more separation between ready to eat foods and raw meat. Discussed with employees to reorganize raw meat storage.
The department's words
CHSC 113986 Raw meat chicken boxes store in contact with bags of cheese in 3 Door Cooler . Provide more separation between ready to eat foods and raw meat. Discussed with employees to reorganize raw meat storage.
Show 1 more
Chlorine sanitizer greater than 200 ppm. Ensure to provide chlorine sanitizer at 100 ppm in 3 compartment sink. Discussed with employee importance for them to use correct concentration so that chemical residue is not left on dishes and employees do not subject them selves to high concentrations of chemicals. Sink measurements taken and concentration calculated. Use 1/4 cup of bleach for a full compartment in 3 compartment sink.
The department's words
CHSC 114185.1 Chlorine sanitizer greater than 200 ppm. Ensure to provide chlorine sanitizer at 100 ppm in 3 compartment sink. Discussed with employee importance for them to use correct concentration so that chemical residue is not left on dishes and employees do not subject them selves to high concentrations of chemicals. Sink measurements taken and concentration calculated. Use 1/4 cup of bleach for a full compartment in 3 compartment sink.
EarlierMar 16, 2017Follow-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.
EarlierMar 15, 2017Routine inspectionYellow placard
3 violations listed, 0 marked critical.
Not critical (3)
FONT color=#ff00001. Observed drop pan of chicken at 112F and drop pan of refried beans at 103 stored at room temperature on shelf under steam table. Employee was not sure how long they had been there and guessed 3 hrs./FONT FONT color=#ff00002. Observed sour cream at 47F, cooked chicken at 47F, salsa at 47F in prep cooler. Air temperature of prep cooler 47F. /FONT FONT color=#ff00003. Observed juice with fresh watermelon at 49F cold held in ice. /FONT FONT color=#ff0000Ensure all PHF hot holds at 135F or higher or cold holds at 41F or below. Room temperature storage of potentially hazardous foods is not allowed. Prep cooler adjusted. Chicken and refried beans . /FONT FONT color=#ff0000Discussed with owner to ensure not to fill juice container above level of ice to ensure it cold holds 41F. Recommending writing fill line on juice container. Ice added./FONT
The department's words
CHSC 113996 FONT color=#ff00001. Observed drop pan of chicken at 112F and drop pan of refried beans at 103 stored at room temperature on shelf under steam table. Employee was not sure how long they had been there and guessed 3 hrs./FONT FONT color=#ff00002. Observed sour cream at 47F, cooked chicken at 47F, salsa at 47F in prep cooler. Air temperature of prep cooler 47F. /FONT FONT color=#ff00003. Observed juice with fresh watermelon at 49F cold held in ice. /FONT FONT color=#ff0000Ensure all PHF hot holds at 135F or higher or cold holds at 41F or below. Room temperature storage of potentially hazardous foods is not allowed. Prep cooler adjusted. Chicken and refried beans . /FONT FONT color=#ff0000Discussed with owner to ensure not to fill juice container above level of ice to ensure it cold holds 41F. Recommending writing fill line on juice container. Ice added./FONT
FONT color=#ff0000Observed covered hotel pan of pulled chicken at 63F in 3 Door reach in. Employees said pulled chicken was from this morning. As stated on previous inspections facility is not allowed to cool potentially hazardous foods due lack of adequate refrigeration space. Discussed with facility owner who stated the employees are suppose to cook and hot hold. Due to improper cooling chicken discarded. No cooling of potentially hazardous foods is allowed./FONT
The department's words
CHSC 114002 FONT color=#ff0000Observed covered hotel pan of pulled chicken at 63F in 3 Door reach in. Employees said pulled chicken was from this morning. As stated on previous inspections facility is not allowed to cool potentially hazardous foods due lack of adequate refrigeration space. Discussed with facility owner who stated the employees are suppose to cook and hot hold. Due to improper cooling chicken discarded. No cooling of potentially hazardous foods is allowed./FONT
FONT color=#ff0000Condenser leaking in prep cooler. Repair leaking condenser. /FONT
The department's words
CHSC 114175 FONT color=#ff0000Condenser leaking in prep cooler. Repair leaking condenser. /FONT
EarlierSep 21, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several deep containers of cooked beans cooling in melted ice in bus tubs. Temp of beans 80-83F. PIC stated beans had been cooked 1 hr 55mins ago. Discussed with PIC he had 5 mins to cool beans to 70F to meet cooling requirement. Facility had ran out of ice and was only able to cool some beans with in the 2 hours to 70F. Remaining beans discarded. Ensure all PHF is cooled from 135 to 70F with in 2 hours and from 70 to 41F or below w/n 4 hours. Active time and temperature monitoring is required. Due to limited refrigeration, no ability to use ice wands, and limited ice facility is no longer allowed to cool PHF. All PHF will be cooked and hot held until served. Discussed with PIC. No more room temperature cooling allowed.
The department's words
CHSC 114002 Observed several deep containers of cooked beans cooling in melted ice in bus tubs. Temp of beans 80-83F. PIC stated beans had been cooked 1 hr 55mins ago. Discussed with PIC he had 5 mins to cool beans to 70F to meet cooling requirement. Facility had ran out of ice and was only able to cool some beans with in the 2 hours to 70F. Remaining beans discarded. Ensure all PHF is cooled from 135 to 70F with in 2 hours and from 70 to 41F or below w/n 4 hours. Active time and temperature monitoring is required. Due to limited refrigeration, no ability to use ice wands, and limited ice facility is no longer allowed to cool PHF. All PHF will be cooked and hot held until served. Discussed with PIC. No more room temperature cooling allowed.
EarlierSep 12, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several deep containers of cooked beans cooling in melted ice in bus tubs. Temp of beans 80-83F. PIC stated beans had been cooked 1 hr 55mins ago. Discussed with PIC he had 5 mins to cool beans to 70F to meet cooling requirement. Facility had ran out of ice and was only able to cool some beans with in the 2 hours to 70F. Remaining beans discarded. Ensure all PHF is cooled from 135 to 70F with in 2 hours and from 70 to 41F or below w/n 4 hours. Active time and temperature monitoring is required. Due to limited refrigeration, no ability to use ice wands, and limited ice facility is no longer allowed to cool PHF. All PHF will be cooked and hot held until served. Discussed with PIC. No more room temperature cooling allowed.
The department's words
CHSC 114002 Observed several deep containers of cooked beans cooling in melted ice in bus tubs. Temp of beans 80-83F. PIC stated beans had been cooked 1 hr 55mins ago. Discussed with PIC he had 5 mins to cool beans to 70F to meet cooling requirement. Facility had ran out of ice and was only able to cool some beans with in the 2 hours to 70F. Remaining beans discarded. Ensure all PHF is cooled from 135 to 70F with in 2 hours and from 70 to 41F or below w/n 4 hours. Active time and temperature monitoring is required. Due to limited refrigeration, no ability to use ice wands, and limited ice facility is no longer allowed to cool PHF. All PHF will be cooked and hot held until served. Discussed with PIC. No more room temperature cooling allowed.
EarlierSep 8, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed employee handle raw meat with gloved hands, discard gloves, and put new gloves on to touch food contact surfaces with out washing hands before putting on gloves. Ensure all employees wash hands immediately after handling raw meat or immediately after discarding gloves that touch raw meat. Wash hands anytime they become contaminated in designated hand wash sink only. Discussed with PIC and employee hands washed.
The department's words
CHSC 113953.3 Observed employee handle raw meat with gloved hands, discard gloves, and put new gloves on to touch food contact surfaces with out washing hands before putting on gloves. Ensure all employees wash hands immediately after handling raw meat or immediately after discarding gloves that touch raw meat. Wash hands anytime they become contaminated in designated hand wash sink only. Discussed with PIC and employee hands washed.
Observed the following cold holding violations: Horchata at 56F, fresh watermelon juice 57F both on ice not level with product. Observed in prep cooler sour cream 48F, corn 49F, pico 48F, salsa 46F, and pickled peppers 45F. Unit air temp 48-49F. Observed containers of cooked beans at 103F, cooked pork at 114F, and cooked chicken at 110F stored at room temperature under steam table on shelf. Employee stated there wasn't enough room in oven for them. Ensure all potentially hazardous foods are hot held at 135F or above or cold held at 41F or below. Room temperatures storage of PHF is not allowed. If using ice to cold hold ensure ice is level with food. Ensure to regularly check refrigeration units to ensure they are cold holding 41F or below. Prep cooler adjusted air temp now reads 41F or below. Chicken beans and pork were cooked 20 mins prior per employee reheated to 165F or higher and hot held in stove. PIC unplugged 1 door to clean behind it temperature is dropping to 41F.
The department's words
CHSC 113996 Observed the following cold holding violations: Horchata at 56F, fresh watermelon juice 57F both on ice not level with product. Observed in prep cooler sour cream 48F, corn 49F, pico 48F, salsa 46F, and pickled peppers 45F. Unit air temp 48-49F. Observed containers of cooked beans at 103F, cooked pork at 114F, and cooked chicken at 110F stored at room temperature under steam table on shelf. Employee stated there wasn't enough room in oven for them. Ensure all potentially hazardous foods are hot held at 135F or above or cold held at 41F or below. Room temperatures storage of PHF is not allowed. If using ice to cold hold ensure ice is level with food. Ensure to regularly check refrigeration units to ensure they are cold holding 41F or below. Prep cooler adjusted air temp now reads 41F or below. Chicken beans and pork were cooked 20 mins prior per employee reheated to 165F or higher and hot held in stove. PIC unplugged 1 door to clean behind it temperature is dropping to 41F.
Observed several deep containers of cooked beans cooling in melted ice in bus tubs. Temp of beans 80-83F. PIC stated beans had been cooked 1 hr 55mins ago. Discussed with PIC he had 5 mins to cool beans to 70F to meet cooling requirement. Facility had ran out of ice and was only able to cool some beans with in the 2 hours to 70F. Remaining beans discarded. Ensure all PHF is cooled from 135 to 70F with in 2 hours and from 70 to 41F or below w/n 4 hours. Active time and temperature monitoring is required. Due to limited refrigeration, no ability to use ice wands, and limited ice facility is no longer allowed to cool PHF. All PHF will be cooked and hot held until served. Discussed with PIC. No more room temperature cooling allowed.
The department's words
CHSC 114002 Observed several deep containers of cooked beans cooling in melted ice in bus tubs. Temp of beans 80-83F. PIC stated beans had been cooked 1 hr 55mins ago. Discussed with PIC he had 5 mins to cool beans to 70F to meet cooling requirement. Facility had ran out of ice and was only able to cool some beans with in the 2 hours to 70F. Remaining beans discarded. Ensure all PHF is cooled from 135 to 70F with in 2 hours and from 70 to 41F or below w/n 4 hours. Active time and temperature monitoring is required. Due to limited refrigeration, no ability to use ice wands, and limited ice facility is no longer allowed to cool PHF. All PHF will be cooked and hot held until served. Discussed with PIC. No more room temperature cooling allowed.
Facility has very limited refrigeration. Raw meat stored next to and over ready to eat foods in 3 door. Store raw meats below and away from ready to eat foods. Recommend using 1 door reach in for raw meat store only.
The department's words
CHSC 113986 Facility has very limited refrigeration. Raw meat stored next to and over ready to eat foods in 3 door. Store raw meats below and away from ready to eat foods. Recommend using 1 door reach in for raw meat store only.
No sanitizer set up upon arrival. Have sanitizer set up during all hours of operations. Sanitizer set up.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Have sanitizer set up during all hours of operations. Sanitizer set up.
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 L10533.
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.