At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 16, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Heart Beat Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Submit all food handler cards to me by 12/16/21 by email. 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 Heart Beat Cafe's team
Is this your place?
Welcome, Heart Beat Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Heart Beat Cafe 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 Heart Beat CafeWe'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.
Next: Submit all food handler cards to me by 12/16/21 by email.The county found: “Submit all food handler cards to me by 12/16/21 by email.”
Then the next one.
Log it
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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 · 9 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 16, 2021Routine inspectionGreen placard
This one: Green placard, inspected Nov 16, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Submit all food handler cards to me by 12/16/21 by email.
The department's words
CHSC 113948 Submit all food handler cards to me by 12/16/21 by email.
EarlierFeb 3, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 3, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierMar 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierSep 25, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed dishes blocking hand sink and food debris in sink basin. Keep Handsink unobstructed and only use for handwashing. Corrected on site.
The department's words
CHSC 113953 Observed dishes blocking hand sink and food debris in sink basin. Keep Handsink unobstructed and only use for handwashing. Corrected on site.
Observed meat slicer dirty on mobile rack. Not in use, but needs to be cleaned to prevent contamination. Discussed with manager.
The department's words
CHSC 114115 Observed meat slicer dirty on mobile rack. Not in use, but needs to be cleaned to prevent contamination. Discussed with manager.
Facility cooks food to order (hamburger), must provide consumer advisory to public. Discussed with manager and he said it will be added to the digital menu screen.
The department's words
CHSC 114093 Facility cooks food to order (hamburger), must provide consumer advisory to public. Discussed with manager and he said it will be added to the digital menu screen.
Observed staff thawing bagged frozen shrimp in a plastic tub in stagnant water. Must thaw food with an approved thawing method to prevent bacterial growth. Corrected by putting food item in a tub with warm running water.
The department's words
CHSC 114020 Observed staff thawing bagged frozen shrimp in a plastic tub in stagnant water. Must thaw food with an approved thawing method to prevent bacterial growth. Corrected by putting food item in a tub with warm running water.
Observed shelled eggs on middle shelf of reach-in fridge over container of mayo with lid and other food items. Store shelled eggs on bottom shelf - corrected on site.
The department's words
CHSC 113986 Observed shelled eggs on middle shelf of reach-in fridge over container of mayo with lid and other food items. Store shelled eggs on bottom shelf - corrected on site.
Show 2 more
No test strips for chlorine sanitizer. Staff made a sanitizer bucket and the solution was >200 ppm Cl. Discussed with manager who made a new bucket with sanitizer solution between 50-100 ppm CL. Must have sanitizer strips to check the sanitizer solution levels to ensure proper sanitization of surfaces.
The department's words
CHSC 114254.2 No test strips for chlorine sanitizer. Staff made a sanitizer bucket and the solution was >200 ppm Cl. Discussed with manager who made a new bucket with sanitizer solution between 50-100 ppm CL. Must have sanitizer strips to check the sanitizer solution levels to ensure proper sanitization of surfaces.
Need to post handwashing sign at handwash sink.
The department's words
CHSC 113953.5 Need to post handwashing sign at handwash sink.
EarlierFeb 15, 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.
EarlierFeb 10, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at hand sink took 5 mins 20 seconds to reach 100F. Warm water of at least 100F is required to be immediately available to hand sinks for proper hand washing. PIC stated facility will repair plumbing to provide hot water at hand sink this week. A re-inspection will be conducted to verify hot water of at least 100F is provided at the hand sink.
The department's words
CHSC 114192 Water at hand sink took 5 mins 20 seconds to reach 100F. Warm water of at least 100F is required to be immediately available to hand sinks for proper hand washing. PIC stated facility will repair plumbing to provide hot water at hand sink this week. A re-inspection will be conducted to verify hot water of at least 100F is provided at the hand sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 26, 2017Routine inspectionGreen placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water at hand sink 76F. No hot water available after running faucet appx. 2 mins. Must provide hot water between 100-108F for hand washing. Recommend installing an insta-hot hot water heater at sink. Use 2 comp sink for hand washing until repaired.
The department's words
CHSC 114192 Hot water at hand sink 76F. No hot water available after running faucet appx. 2 mins. Must provide hot water between 100-108F for hand washing. Recommend installing an insta-hot hot water heater at sink. Use 2 comp sink for hand washing until repaired.
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 at hand sink 76F. No hot water available after running faucet appx. 2 mins. Must provide hot water between 100-108F for hand washing. Recommend installing an insta-hot hot water heater at sink. Use 2 comp sink for hand washing until repaired.
The department's words
CHSC 114189 Hot water at hand sink 76F. No hot water available after running faucet appx. 2 mins. Must provide hot water between 100-108F for hand washing. Recommend installing an insta-hot hot water heater at sink. Use 2 comp sink for hand washing until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Employee touched raw meat with gloved hands, take gloves off then go to touch food contact surfaces w/o washing hands first. Immediately discard gloves and wash hands after touching raw meat to prevent cross contamination. Discussed with PIC to use tongs stored in ice to place raw meat on grill to prevent from having to wash hands. Hands washed.
The department's words
CHSC 113953.3 Employee touched raw meat with gloved hands, take gloves off then go to touch food contact surfaces w/o washing hands first. Immediately discard gloves and wash hands after touching raw meat to prevent cross contamination. Discussed with PIC to use tongs stored in ice to place raw meat on grill to prevent from having to wash hands. Hands washed.
Hand sink needs 6 in splash guard on left side of sink to protect food in the prep cooler. Install splash guard.
The department's words
CHSC 113953 Hand sink needs 6 in splash guard on left side of sink to protect food in the prep cooler. Install splash guard.
Observed drop pan of sliced turkey at 46-47F double stacked in top of prep cooler. Cut melon at 46-44F in salad buffet. Ensure to cold hold 41F or below. Don't double stack drop pans in top of prep. Use lids on salad bar. Turkey placed back in cooler. Buffet turned colder and lid added.
The department's words
CHSC 113996 Observed drop pan of sliced turkey at 46-47F double stacked in top of prep cooler. Cut melon at 46-44F in salad buffet. Ensure to cold hold 41F or below. Don't double stack drop pans in top of prep. Use lids on salad bar. Turkey placed back in cooler. Buffet turned colder and lid added.
* * Observed raw meats next to lunch meat in 2 door steel. Ensure all raw meats are stored below and away from ready to eat foods. *Re-organize to have raw meat storage on bottom shelves. * Croutons offered at salad buffet with no sneeze guard protection. Move croutons under sneeze guard or provide a lid. * Bagged onions/potatoes stored on shelf under self serve coffee bar w/o protection from customers. Remove or provide protection. * Unwashed apples provided for grab and go. Label wash before eating or wash and provide sneeze guard protection. * Provide tongs for self service bread rolls.
The department's words
CHSC 113986 * * Observed raw meats next to lunch meat in 2 door steel. Ensure all raw meats are stored below and away from ready to eat foods. *Re-organize to have raw meat storage on bottom shelves. * Croutons offered at salad buffet with no sneeze guard protection. Move croutons under sneeze guard or provide a lid. * Bagged onions/potatoes stored on shelf under self serve coffee bar w/o protection from customers. Remove or provide protection. * Unwashed apples provided for grab and go. Label wash before eating or wash and provide sneeze guard protection. * Provide tongs for self service bread rolls.
* * No open bucket of sanitizer solution set up. Have an open bucket of sanitizer solution set up during all hours of operation. Provide 100 ppm chlorine 1 tsp per gallon of COLD water. Change sanitizer every 2 hrs. Sanitizer made. * Sanitizer spray bottle that facility is using 0 ppm sanitizer. Use open buckets instead.
The department's words
CHSC 114185.1 * * No open bucket of sanitizer solution set up. Have an open bucket of sanitizer solution set up during all hours of operation. Provide 100 ppm chlorine 1 tsp per gallon of COLD water. Change sanitizer every 2 hrs. Sanitizer made. * Sanitizer spray bottle that facility is using 0 ppm sanitizer. Use open buckets instead.
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 Heart Beat Cafe, you can:
Learn how these get fixed
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Let Heart Beat Cafe know
Ask for the manager. Heart Beat Cafe can only fix what it knows about.
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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.
Do you work at or run Heart Beat Cafe?
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 L14991.
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.