At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · County inspection, Follow-up inspection · Nov 13, 2017
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Guaymas?
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- Enroll at least one employee in a certified food manager exam within five days and take test within 30 days. Submit proof of registration by 11/13/17. Submit copy of C.F.M. certificate once received. C.F.M. handout provided. 11/13/17: Manager showed proof of enrollment in 11/15/17 exam. CHSC 113947.1How to fixFix it
- No sanitizer at final rinse of upstairs bar dishwasher. Provide a minimum of 50 ppm chlorine. 11/13/17: Corrected at inspection today. CHSC 114099.7How to fixFix it
- Observed several bulk storage containers with white material without labels. Label bulk storage containers with common food name. CHSC 114051How 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 Guaymas' team
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Follow the steps for each item, with the rule beside it.
Next: Enroll at least one employee in a certified food manager exam within five days and take test within 30 days. Submit proof of registration by 11/13/17. Submit copy of C.F.M. certificate once received. C.F.M. handout provided. 11/13/17: Manager showed proof of enrollment in 11/15/17 exam.The county found: “Enroll at least one employee in a certified food manager exam within five days and take test within 30 days. Submit…”
Then the next one: No sanitizer at final rinse of upstairs bar dishwasher. Provide a minimum of 50 ppm chlorine. 11/13/17: Corrected at inspection today.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 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
LatestNov 13, 2017Follow-up inspectionGreen placard
This one: Green placard, inspected Nov 13, 2017.
5 violations listed, 0 marked critical.
Not critical (5)
Enroll at least one employee in a certified food manager exam within five days and take test within 30 days. Submit proof of registration by 11/13/17. Submit copy of C.F.M. certificate once received. C.F.M. handout provided. 11/13/17: Manager showed proof of enrollment in 11/15/17 exam.
The department's words
CHSC 113947.1 Enroll at least one employee in a certified food manager exam within five days and take test within 30 days. Submit proof of registration by 11/13/17. Submit copy of C.F.M. certificate once received. C.F.M. handout provided. 11/13/17: Manager showed proof of enrollment in 11/15/17 exam.
No sanitizer at final rinse of upstairs bar dishwasher. Provide a minimum of 50 ppm chlorine. 11/13/17: Corrected at inspection today.
The department's words
CHSC 114099.7 No sanitizer at final rinse of upstairs bar dishwasher. Provide a minimum of 50 ppm chlorine. 11/13/17: Corrected at inspection today.
Corrected during the inspection
Observed several bulk storage containers with white material without labels. Label bulk storage containers with common food name.
The department's words
CHSC 114051 Observed several bulk storage containers with white material without labels. Label bulk storage containers with common food name.
Provide approved air gaps between rims of floor sinks and ends of pipes where needed. Air gap shall be twice the diameter of the pipes.
The department's words
CHSC 114190 Provide approved air gaps between rims of floor sinks and ends of pipes where needed. Air gap shall be twice the diameter of the pipes.
Install approved flooring under upstairs ice machine. Submit sample for approval. Repeat violation. Correct by January 7, 2018.
The department's words
CHSC 114268 Install approved flooring under upstairs ice machine. Submit sample for approval. Repeat violation. Correct by January 7, 2018.
EarlierNov 8, 2017Routine inspectionYellow placard
17 violations listed, 0 marked critical.
Not critical (17)
Enroll at least one employee in a certified food manager exam within five days and take test within 30 days. Submit proof of registration by 11/13/17. Submit copy of C.F.M. certificate once received. C.F.M. handout provided.
The department's words
CHSC 113947.1 Enroll at least one employee in a certified food manager exam within five days and take test within 30 days. Submit proof of registration by 11/13/17. Submit copy of C.F.M. certificate once received. C.F.M. handout provided.
Observed employee touch raw fish with gloved hands and then touched avocado. Gloves shall be removed after handling raw fish or meat, and hands shall be washed before donning new gloves and handling raw vegetables or fruit.
The department's words
CHSC 113973.b-c Observed employee touch raw fish with gloved hands and then touched avocado. Gloves shall be removed after handling raw fish or meat, and hands shall be washed before donning new gloves and handling raw vegetables or fruit.
Observed employee touch raw fish with gloved hands and then touched avocado. Gloves shall be removed after handling raw fish or meat, and hands shall be washed before donning new gloves and handling raw vegetables or fruit.
The department's words
CHSC 113967 Observed employee touch raw fish with gloved hands and then touched avocado. Gloves shall be removed after handling raw fish or meat, and hands shall be washed before donning new gloves and handling raw vegetables or fruit.
Cantaloupe (43 degrees F) and flan (42 degrees F) in two drawer refrigerator under glass refrigerator near hand wash sink.
The department's words
CHSC 113996 Cantaloupe (43 degrees F) and flan (42 degrees F) in two drawer refrigerator under glass refrigerator near hand wash sink.
Observed 6 metal pans ~ 4 deep filled with cooked black beans. The person who prepared the beans left before black beans were observed. Black beans were cooling on a rack in the very back of the kitchen. Cooling log not in use and manager had to call the person who prepared beans to find out when the black beans finished cooking. Black beans are not cooling at rapid enough rate. Black beans ranged from 87 - 119 degrees F at 4:07 p.m. and 90 - 127 degrees F at 5:06 p.m.. Discussed rapid cooling methods and required timeframes with person in charge. Black beans voluntarily discarded - see VCD sheet.
The department's words
CHSC 114002 Observed 6 metal pans ~ 4 deep filled with cooked black beans. The person who prepared the beans left before black beans were observed. Black beans were cooling on a rack in the very back of the kitchen. Cooling log not in use and manager had to call the person who prepared beans to find out when the black beans finished cooking. Black beans are not cooling at rapid enough rate. Black beans ranged from 87 - 119 degrees F at 4:07 p.m. and 90 - 127 degrees F at 5:06 p.m.. Discussed rapid cooling methods and required timeframes with person in charge. Black beans voluntarily discarded - see VCD sheet.
Show 12 more
Observed 6 metal pans ~ 4 deep filled with cooked black beans. The person who prepared the beans left before black beans were observed. Black beans were cooling on a rack in the very back of the kitchen. Cooling log not in use and manager had to call the person who prepared beans to find out when the black beans finished cooking. Black beans are not cooling at rapid enough rate. Black beans ranged from 87 - 119 degrees F at 4:07 p.m. and 90 - 127 degrees F at 5:06 p.m.. Discussed rapid cooling methods and required timeframes with person in charge. Black beans voluntarily discarded - see VCD sheet.
The department's words
CHSC 114002.1 Observed 6 metal pans ~ 4 deep filled with cooked black beans. The person who prepared the beans left before black beans were observed. Black beans were cooling on a rack in the very back of the kitchen. Cooling log not in use and manager had to call the person who prepared beans to find out when the black beans finished cooking. Black beans are not cooling at rapid enough rate. Black beans ranged from 87 - 119 degrees F at 4:07 p.m. and 90 - 127 degrees F at 5:06 p.m.. Discussed rapid cooling methods and required timeframes with person in charge. Black beans voluntarily discarded - see VCD sheet.
No sanitizer at final rinse of upstairs bar dishwasher. Provide a minimum of 50 ppm chlorine.
The department's words
CHSC 114099.7 No sanitizer at final rinse of upstairs bar dishwasher. Provide a minimum of 50 ppm chlorine.
No hot water comes out of right faucet of three-compartment sink. Restore hot water to this faucet. Water shall be a minimum of 120 degrees F. Corrected at time of inspection.
The department's words
CHSC 114192 No hot water comes out of right faucet of three-compartment sink. Restore hot water to this faucet. Water shall be a minimum of 120 degrees F. Corrected at time of inspection.
Observed several bulk storage containers with white material without labels. Label bulk storage containers with common food name.
The department's words
CHSC 114051 Observed several bulk storage containers with white material without labels. Label bulk storage containers with common food name.
Provide quaternary sanitizer test strips to check sanitizer level at three-compartment sink and wiping cloth containers. Chlorine test strips (Ecolab) did not change color when dipped into final rinse of bar dishwasher. Replace chlorine test strips. Marin County EHS result: 50 ppm chlorine at bar dishwasher.
The department's words
CHSC 114107 Provide quaternary sanitizer test strips to check sanitizer level at three-compartment sink and wiping cloth containers. Chlorine test strips (Ecolab) did not change color when dipped into final rinse of bar dishwasher. Replace chlorine test strips. Marin County EHS result: 50 ppm chlorine at bar dishwasher.
Provide probe thermometer to check hot and cold holding foods and potentially hazardous foods going through the rapid cooling process.
The department's words
CHSC 114159 Provide probe thermometer to check hot and cold holding foods and potentially hazardous foods going through the rapid cooling process.
Provide approved air gaps between rims of floor sinks and ends of pipes where needed. Air gap shall be twice the diameter of the pipes.
The department's words
CHSC 114190 Provide approved air gaps between rims of floor sinks and ends of pipes where needed. Air gap shall be twice the diameter of the pipes.
Install approved flooring under upstairs ice machine. Submit sample for approval. Repeat violation. Correct by January 7, 2018.
The department's words
CHSC 114268 Install approved flooring under upstairs ice machine. Submit sample for approval. Repeat violation. Correct by January 7, 2018.
Replace Sunbeam microwave with ANSI-certified. Submit specification sheet for approval by January 7, 2018.
The department's words
CHSC 114130 Replace Sunbeam microwave with ANSI-certified. Submit specification sheet for approval by January 7, 2018.
Use scoopers with handles. Observed bowl in rice bulk storage container.
The department's words
CHSC 114119 Use scoopers with handles. Observed bowl in rice bulk storage container.
Replace cracked light guard in walk-in refrigerator immediately. Guard in poor condition.
The department's words
CHSC 114252.1 Replace cracked light guard in walk-in refrigerator immediately. Guard in poor condition.
Provide 200 ppm quaternary ammonium in wiping cloth containers. Less than 200 q.a. at bar in container.
The department's words
CHSC 114185.1 Provide 200 ppm quaternary ammonium in wiping cloth containers. Less than 200 q.a. at bar in container.
EarlierMar 31, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
3/21/17 Cooked, shredded chicken hot holding at 104-120F. Shredded pork hot holding at 127F-130F, salsa at 50F, rancheros salsa at 63F. Learned that all items had been taken out of walk-in about 1.5 hours prior and were not reheated properly before hot holding. Ensure to reheat food to 165F prior to hot holding at 135F. Items were reheated and placed in prep top. Major violation. 3/24/17 Trip #2 conducted to ensure proper reheating. Violation Unot/U corrected. Observed salsa hot holding at 101F. Item was prepared about 1 hour prior and was placed on steam table immediately after prep. Reheat potentially hazardous foods to 165F prior to hot holding. Item was reheated. Will re-inspect for this violation. 3/31/17 Violation corrected. All items on steam table were hot holding above 135F.
The department's words
CHSC 114016 3/21/17 Cooked, shredded chicken hot holding at 104-120F. Shredded pork hot holding at 127F-130F, salsa at 50F, rancheros salsa at 63F. Learned that all items had been taken out of walk-in about 1.5 hours prior and were not reheated properly before hot holding. Ensure to reheat food to 165F prior to hot holding at 135F. Items were reheated and placed in prep top. Major violation. 3/24/17 Trip #2 conducted to ensure proper reheating. Violation Unot/U corrected. Observed salsa hot holding at 101F. Item was prepared about 1 hour prior and was placed on steam table immediately after prep. Reheat potentially hazardous foods to 165F prior to hot holding. Item was reheated. Will re-inspect for this violation. 3/31/17 Violation corrected. All items on steam table were hot holding above 135F.
Corrected during the inspection
Some recent shellfish tags were unavailable and the only way I could determine that the shellfish was from an approved source was from the invoices. Keep shellfish tags from the past 90 days in chronological order on site.
The department's words
CHSC 114039.4 Some recent shellfish tags were unavailable and the only way I could determine that the shellfish was from an approved source was from the invoices. Keep shellfish tags from the past 90 days in chronological order on site.
* Ice machine upstairs is on concrete which is unapproved flooring (concrete). Remove * Remove wood slats in liquor fridge. Store liquor on approved shelving
The department's words
CHSC 114268 * Ice machine upstairs is on concrete which is unapproved flooring (concrete). Remove * Remove wood slats in liquor fridge. Store liquor on approved shelving
EarlierMar 24, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
3/21/17 Cooked, shredded chicken hot holding at 104-120F. Shredded pork hot holding at 127F-130F, salsa at 50F, rancheros salsa at 63F. Learned that all items had been taken out of walk-in about 1.5 hours prior and were not reheated properly before hot holding. Ensure to reheat food to 165F prior to hot holding at 135F. Items were reheated and placed in prep top. Major violation. 3/24/17 Trip #2 conducted to ensure proper reheating. Violation Unot/U corrected. Observed salsa hot holding at 101F. Item was prepared about 1 hour prior and was placed on steam table immediately after prep. Reheat potentially hazardous foods to 165F prior to hot holding. Item was reheated. Will re-inspect for this violation.
The department's words
CHSC 114016 3/21/17 Cooked, shredded chicken hot holding at 104-120F. Shredded pork hot holding at 127F-130F, salsa at 50F, rancheros salsa at 63F. Learned that all items had been taken out of walk-in about 1.5 hours prior and were not reheated properly before hot holding. Ensure to reheat food to 165F prior to hot holding at 135F. Items were reheated and placed in prep top. Major violation. 3/24/17 Trip #2 conducted to ensure proper reheating. Violation Unot/U corrected. Observed salsa hot holding at 101F. Item was prepared about 1 hour prior and was placed on steam table immediately after prep. Reheat potentially hazardous foods to 165F prior to hot holding. Item was reheated. Will re-inspect for this violation.
Some recent shellfish tags were unavailable and the only way I could determine that the shellfish was from an approved source was from the invoices. Keep shellfish tags from the past 90 days in chronological order on site.
The department's words
CHSC 114039.4 Some recent shellfish tags were unavailable and the only way I could determine that the shellfish was from an approved source was from the invoices. Keep shellfish tags from the past 90 days in chronological order on site.
* Ice machine upstairs is on concrete which is unapproved flooring (concrete). Remove * Remove wood slats in liquor fridge. Store liquor on approved shelving
The department's words
CHSC 114268 * Ice machine upstairs is on concrete which is unapproved flooring (concrete). Remove * Remove wood slats in liquor fridge. Store liquor on approved shelving
EarlierMar 21, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Cooked, shredded chicken hot holding at 104-120F. Shredded pork hot holding at 127F-130F, salsa at 50F, rancheros salsa at 63F. Learned that all items had been taken out of walk-in about 1.5 hours prior and were not reheated properly before hot holding. Ensure to reheat food to 165F prior to hot holding at 135F. Items were reheated and placed in prep top. Major violation.
The department's words
CHSC 114016 Cooked, shredded chicken hot holding at 104-120F. Shredded pork hot holding at 127F-130F, salsa at 50F, rancheros salsa at 63F. Learned that all items had been taken out of walk-in about 1.5 hours prior and were not reheated properly before hot holding. Ensure to reheat food to 165F prior to hot holding at 135F. Items were reheated and placed in prep top. Major violation.
Some recent shellfish tags were unavailable and the only way I could determine that the shellfish was from an approved source was from the invoices. Keep shellfish tags from the past 90 days in chronological order on site.
The department's words
CHSC 114039.4 Some recent shellfish tags were unavailable and the only way I could determine that the shellfish was from an approved source was from the invoices. Keep shellfish tags from the past 90 days in chronological order on site.
* Ice machine upstairs is on concrete which is unapproved flooring (concrete). Remove * Remove wood slats in liquor fridge. Store liquor on approved shelving
The department's words
CHSC 114268 * Ice machine upstairs is on concrete which is unapproved flooring (concrete). Remove * Remove wood slats in liquor fridge. Store liquor on approved shelving
EarlierApr 21, 2016Follow-up inspectionNo Violation(s) Found
14 violations listed, 0 marked critical.
Not critical (14)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
No hot water coming out of faucet. Server station not in use at time of inspection.
The department's words
CHSC 113953.c No hot water coming out of faucet. Server station not in use at time of inspection.
Sliced tomatoes cut at 11:30 a.m. today were observed at 47 degrees Fahrenheit.4:20 p.m..
The department's words
CHSC 113996 Sliced tomatoes cut at 11:30 a.m. today were observed at 47 degrees Fahrenheit.4:20 p.m..
Sticky aluminum foil on bottom of bar counter refrigerator on far left. Remove aluminum foil rom shelf. Clean refrigeration shelving as frequently as needed to keep clean. Discontinue use of using aluminum foil. Replace missing bar refrigerator handle within one month. Remove rust from base of faucet fixture at one compartment dump sink. Repeat violation. Replace torn gasket hanging from interior of upstairs ice machine. Prep refrigerators were maintaining potentially hazardous foods at time of inspection. Ice observed under insert pans of prep refrigerator inserts. Repair refrigerators so they are capable of maintaining potentially hazardous foods at or below 41 degrees without the assistance of ice. Ice shall be used as a temporary measure if you find the refrigerators are not holding potentially hazardous foods at or below 41 degrees Fahrenheit. Prep refrigerators don't have lids. The Executive Chef stated that sheet pans are used to cover insert pans. Recommend installing properly fitting lids to assist refrigerator with proper cold holding requirement.
The department's words
CHSC 114175 Sticky aluminum foil on bottom of bar counter refrigerator on far left. Remove aluminum foil rom shelf. Clean refrigeration shelving as frequently as needed to keep clean. Discontinue use of using aluminum foil. Replace missing bar refrigerator handle within one month. Remove rust from base of faucet fixture at one compartment dump sink. Repeat violation. Replace torn gasket hanging from interior of upstairs ice machine. Prep refrigerators were maintaining potentially hazardous foods at time of inspection. Ice observed under insert pans of prep refrigerator inserts. Repair refrigerators so they are capable of maintaining potentially hazardous foods at or below 41 degrees without the assistance of ice. Ice shall be used as a temporary measure if you find the refrigerators are not holding potentially hazardous foods at or below 41 degrees Fahrenheit. Prep refrigerators don't have lids. The Executive Chef stated that sheet pans are used to cover insert pans. Recommend installing properly fitting lids to assist refrigerator with proper cold holding requirement.
No Certified Food Manager (CFM) at the facility. Submit proof of enrollment in a CFM exam within five days and have at least one employees take the CFM exam within 30 days. Submit copy of the CFM to Marin County Environmental Health once you receive it.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) at the facility. Submit proof of enrollment in a CFM exam within five days and have at least one employees take the CFM exam within 30 days. Submit copy of the CFM to Marin County Environmental Health once you receive it.
Show 9 more
There is a one door refrigerator in the upstairs mechanical room that is not plugged in and has a large amount of a brown sticky substance inside. Remove inoperable equipment from the facility.
The department's words
CHSC 114257.1 There is a one door refrigerator in the upstairs mechanical room that is not plugged in and has a large amount of a brown sticky substance inside. Remove inoperable equipment from the facility.
Observed a broken, partially missing quarry tile in bar. There is grout missing around may of e the quarry tiles in the bar and kitchen. Replace missing grout in bar and kitchen within 90 days.
The department's words
CHSC 114268 Observed a broken, partially missing quarry tile in bar. There is grout missing around may of e the quarry tiles in the bar and kitchen. Replace missing grout in bar and kitchen within 90 days.
Quaternary ammonium above 100 ppm, but less than 200 ppm. Provide a minimum of 200 ppm quaternary ammonium. Repeat violation.
The department's words
CHSC 114185.1 Quaternary ammonium above 100 ppm, but less than 200 ppm. Provide a minimum of 200 ppm quaternary ammonium. Repeat violation.
FONT color=#000000Clean bar floor to remove grime accumulation under equipment, especially in the corner by the hand wash sink./FONT FONT color=#000000Clean floor under cook line in main prep area to remove liquid spillage. /FONT FONT color=#000000Large areas of brown splash on dumb waiter wall. Clean dumb waiter walls within thirty days./FONT Clean or remove dirty caulking around perimeter of men's restroom hand wash sink. Repeat violation.
The department's words
CHSC 114257 FONT color=#000000Clean bar floor to remove grime accumulation under equipment, especially in the corner by the hand wash sink./FONT FONT color=#000000Clean floor under cook line in main prep area to remove liquid spillage. /FONT FONT color=#000000Large areas of brown splash on dumb waiter wall. Clean dumb waiter walls within thirty days./FONT Clean or remove dirty caulking around perimeter of men's restroom hand wash sink. Repeat violation.
Inadequate air gap at floor sink in bar. Ensure all floor sinks have a legal air gap within 90 days.This is a repeat violation.
The department's words
CHSC 114193 Inadequate air gap at floor sink in bar. Ensure all floor sinks have a legal air gap within 90 days.This is a repeat violation.
No sanitizer dispensed from dishwasher. Correct immediately. Upstairs bar not open at time of inspection, but bar is utilized.
The department's words
CHSC 114099.7 No sanitizer dispensed from dishwasher. Correct immediately. Upstairs bar not open at time of inspection, but bar is utilized.
No hot or cold water at one of the sinks. Bar not being utilized at time of inspection.
The department's words
CHSC 114192 No hot or cold water at one of the sinks. Bar not being utilized at time of inspection.
Observed plastic beverage bottle used to mix drinks in ice that is used for consumer consumption. Do not store anything in ice bin, except ice. Repeat violation.
The department's words
CHSC 113980 Observed plastic beverage bottle used to mix drinks in ice that is used for consumer consumption. Do not store anything in ice bin, except ice. Repeat violation.
Ice machine is on concrete. Concrete is not an approved floor surface, and was documented on the 9/29/14 inspection report. A deadline was given to install approved flooring and base coving within six months of 9/29/14. Submit floor and base coving sample within two weeks. Once flooring and base coving samples are approved, install approved flooring and base coving by April 25, 2016.
The department's words
CHSC 114268 Ice machine is on concrete. Concrete is not an approved floor surface, and was documented on the 9/29/14 inspection report. A deadline was given to install approved flooring and base coving within six months of 9/29/14. Submit floor and base coving sample within two weeks. Once flooring and base coving samples are approved, install approved flooring and base coving by April 25, 2016.
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 L10197.
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.