At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jun 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Guesthouse?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Lack of Food Manager and food Handler certificates. CHSC 113947.1How to fixFix it
- Lack of Food Manager and food Handler certificates. CHSC 113948How 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 Guesthouse's team
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Follow the steps for each item, with the rule beside it.
Next: Lack of Food Manager and food Handler certificates.The county found: “Lack of Food Manager and food Handler certificates.”
Then the next one: Lack of Food Manager and food Handler certificates.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 7 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
LatestJun 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 18, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Lack of Food Manager and food Handler certificates.
The department's words
CHSC 113947.1 Lack of Food Manager and food Handler certificates.
Lack of Food Manager and food Handler certificates.
The department's words
CHSC 113948 Lack of Food Manager and food Handler certificates.
EarlierMar 18, 2024Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
An employee was observed opening raw oysters, and then he proceeded to remove the single bolve without washing his hands. He wore only one single glove and proceeded to cut the lettuce, holding it with his bare hands while slicing it. [Corrective action] Any action that requires handwashing means that the employee must discard the gloves they are using, wash and dry their hands, and put on clean gloves before returning to food handling activities. Educate employees about proper glove use.
The department's words
CHSC 113953.3 An employee was observed opening raw oysters, and then he proceeded to remove the single bolve without washing his hands. He wore only one single glove and proceeded to cut the lettuce, holding it with his bare hands while slicing it. [Corrective action] Any action that requires handwashing means that the employee must discard the gloves they are using, wash and dry their hands, and put on clean gloves before returning to food handling activities. Educate employees about proper glove use.
Corrected during the inspection
In the cook line, cream internal temperature readings were at 69F and 67F, and soft bacon internal temperature readings were at 77F and 71F. Both food items were observed to be stored at ambient temperatures. In the cold holding inserts, pepper jack cheese internal temperature reading was at 52F, cheddar cheese at 52F, lobster sauce at 45F, cherry tomatoes at 44F, and Bolognese sauce at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 or at or above 135F.
The department's words
CHSC 113996 In the cook line, cream internal temperature readings were at 69F and 67F, and soft bacon internal temperature readings were at 77F and 71F. Both food items were observed to be stored at ambient temperatures. In the cold holding inserts, pepper jack cheese internal temperature reading was at 52F, cheddar cheese at 52F, lobster sauce at 45F, cherry tomatoes at 44F, and Bolognese sauce at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 or at or above 135F.
Corrected during the inspection
In the walk-in refrigerator, large container with marinara sauce, the internal temperature readings were measured at 132F, and 135F, and chicken broth at 67F and 70F. According to the cook, the foods were in the cooling process 4 hours ago (started at 2:00 p.m ). In addition, beef stock, the internal temperature readings were at 46F and 44F in different parts of the food. According to the cook, beef broth/stock was prepared, cooked, and cooled two days ago (03/12/2024). [Corrective action] Foods that are cooked and then cooked shall be cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, large container with marinara sauce, the internal temperature readings were measured at 132F, and 135F, and chicken broth at 67F and 70F. According to the cook, the foods were in the cooling process 4 hours ago (started at 2:00 p.m ). In addition, beef stock, the internal temperature readings were at 46F and 44F in different parts of the food. According to the cook, beef broth/stock was prepared, cooked, and cooled two days ago (03/12/2024). [Corrective action] Foods that are cooked and then cooked shall be cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
Corrected during the inspection
An employee was observed to use the same tong for cooked pork chops and raw chicken, and another employee used the same tong for ready-to-eat foods and raw shrimps in the preparation area. [Corrective action] To prevent cross-contamination, ensure to use utensils for each type of meat.
The department's words
CHSC 113967 An employee was observed to use the same tong for cooked pork chops and raw chicken, and another employee used the same tong for ready-to-eat foods and raw shrimps in the preparation area. [Corrective action] To prevent cross-contamination, ensure to use utensils for each type of meat.
Corrected during the inspection
EarlierMar 14, 2024Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee was observed opening raw oysters, and then he proceeded to remove the single bolve without washing his hands. He wore only one single glove and proceeded to cut the lettuce, holding it with his bare hands while slicing it. [Corrective action] Any action that requires handwashing means that the employee must discard the gloves they are using, wash and dry their hands, and put on clean gloves before returning to food handling activities. Educate employees about proper glove use.
The department's words
CHSC 113953.3 An employee was observed opening raw oysters, and then he proceeded to remove the single bolve without washing his hands. He wore only one single glove and proceeded to cut the lettuce, holding it with his bare hands while slicing it. [Corrective action] Any action that requires handwashing means that the employee must discard the gloves they are using, wash and dry their hands, and put on clean gloves before returning to food handling activities. Educate employees about proper glove use.
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
In the cook line, cream internal temperature readings were at 69F and 67F, and soft bacon internal temperature readings were at 77F and 71F. Both food items were observed to be stored at ambient temperatures. In the cold holding inserts, pepper jack cheese internal temperature reading was at 52F, cheddar cheese at 52F, lobster sauce at 45F, cherry tomatoes at 44F, and Bolognese sauce at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 or at or above 135F.
The department's words
CHSC 113996 In the cook line, cream internal temperature readings were at 69F and 67F, and soft bacon internal temperature readings were at 77F and 71F. Both food items were observed to be stored at ambient temperatures. In the cold holding inserts, pepper jack cheese internal temperature reading was at 52F, cheddar cheese at 52F, lobster sauce at 45F, cherry tomatoes at 44F, and Bolognese sauce at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 or at or above 135F.
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
In the walk-in refrigerator, large container with marinara sauce, the internal temperature readings were measured at 132F, and 135F, and chicken broth at 67F and 70F. According to the cook, the foods were in the cooling process 4 hours ago (started at 2:00 p.m ). In addition, beef stock, the internal temperature readings were at 46F and 44F in different parts of the food. According to the cook, beef broth/stock was prepared, cooked, and cooled two days ago (03/12/2024). [Corrective action] Foods that are cooked and then cooked shall be cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, large container with marinara sauce, the internal temperature readings were measured at 132F, and 135F, and chicken broth at 67F and 70F. According to the cook, the foods were in the cooling process 4 hours ago (started at 2:00 p.m ). In addition, beef stock, the internal temperature readings were at 46F and 44F in different parts of the food. According to the cook, beef broth/stock was prepared, cooked, and cooled two days ago (03/12/2024). [Corrective action] Foods that are cooked and then cooked shall be cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
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
An employee was observed to use the same tong for cooked pork chops and raw chicken, and another employee used the same tong for ready-to-eat foods and raw shrimps in the preparation area. [Corrective action] To prevent cross-contamination, ensure to use utensils for each type of meat.
The department's words
CHSC 113967 An employee was observed to use the same tong for cooked pork chops and raw chicken, and another employee used the same tong for ready-to-eat foods and raw shrimps in the preparation area. [Corrective action] To prevent cross-contamination, ensure to use utensils for each type of meat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 4, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Minor slime growth observed on interiors of both ice machines. Clean slime from ice machine interiors. Service ordered while inspection was underway.
The department's words
CHSC 114130.1 Minor slime growth observed on interiors of both ice machines. Clean slime from ice machine interiors. Service ordered while inspection was underway.
EarlierFeb 19, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114016
The department's words
Code CHSC 114016
EarlierNov 6, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed ice scoops with handle in product. Store scoops with handles out of product or in a clean container to prevent hand contamination in product. Corrected on site.
The department's words
CHSC 114119 Observed ice scoops with handle in product. Store scoops with handles out of product or in a clean container to prevent hand contamination in product. Corrected on site.
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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About this record
Search the county's inspection lookup for the name or license number L15566.
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.