At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 28, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Hilda's Coffee Shop?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hashbrowns on counter at 73 F for about 30 minutes per employee. Observed watermelon and sliced cheese in 2-door reach in refrigerator at 43 F. Ensure all potentially hazardous foods are cold held at 41 F or below or 135 F or above. Employee relocated hashbrowns to refrigeration unit. Ensure not to overload 2-door reach in refrigerator. CHSC 113996How 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
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Next: Hashbrowns on counter at 73 F for about 30 minutes per employee. Observed watermelon and sliced cheese in 2-door reach in refrigerator at 43 F. Ensure all potentially hazardous foods are cold held at 41 F or below or 135 F or above. Employee relocated hashbrowns to refrigeration unit. Ensure not to overload 2-door reach in refrigerator.The county found: “Hashbrowns on counter at 73 F for about 30 minutes per employee. Observed watermelon and sliced cheese in 2-door reach…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestAug 28, 2024Routine inspectionGreen placard
This one: Green placard, inspected Aug 28, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Hashbrowns on counter at 73 F for about 30 minutes per employee. Observed watermelon and sliced cheese in 2-door reach in refrigerator at 43 F. Ensure all potentially hazardous foods are cold held at 41 F or below or 135 F or above. Employee relocated hashbrowns to refrigeration unit. Ensure not to overload 2-door reach in refrigerator.
The department's words
CHSC 113996 Hashbrowns on counter at 73 F for about 30 minutes per employee. Observed watermelon and sliced cheese in 2-door reach in refrigerator at 43 F. Ensure all potentially hazardous foods are cold held at 41 F or below or 135 F or above. Employee relocated hashbrowns to refrigeration unit. Ensure not to overload 2-door reach in refrigerator.
EarlierDec 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed prep top across from the cook line holding sliced cheese and cut tomato at 45 degrees F
The department's words
CHSC 113996 Observed prep top across from the cook line holding sliced cheese and cut tomato at 45 degrees F
EarlierSep 22, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the preparation area, raw shell eggs and pooled eggs were observed being stored on the counter at ambient temperature. Raw shell eggs internal temperature readings were measured at 69F and 68F and pooled eggs at 62F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee transferred foods mentioned above in the undercounter unit. (REPEATED VIOLATION).
The department's words
CHSC 113996 In the preparation area, raw shell eggs and pooled eggs were observed being stored on the counter at ambient temperature. Raw shell eggs internal temperature readings were measured at 69F and 68F and pooled eggs at 62F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee transferred foods mentioned above in the undercounter unit. (REPEATED VIOLATION).
EarlierMar 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cord to meat slicer blocking access to handwashing sink. Maintain accessible at all times. Cord relocated.
The department's words
CHSC 113953.1 Observed cord to meat slicer blocking access to handwashing sink. Maintain accessible at all times. Cord relocated.
EarlierSep 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierFeb 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection.
The department's words
CHSC 113947.1 Lack of Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection.
EarlierFeb 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed can of beer stored in ice machine. Please maintain ice machine free of items to prevent contamination. Can removed.
The department's words
CHSC 114113 Observed can of beer stored in ice machine. Please maintain ice machine free of items to prevent contamination. Can removed.
EarlierJan 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility needs a certified food manager. Obtain food safety certification within 30 days.
The department's words
CHSC 113947.1 Facility needs a certified food manager. Obtain food safety certification within 30 days.
EarlierJan 8, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Delfield upright frig & main food prep frig both reading temps at 44F, reduce to 41F or less.
The department's words
CHSC 113996 Delfield upright frig & main food prep frig both reading temps at 44F, reduce to 41F or less.
Area behind grill and above hood need long-term cleaning: remove equipment and degrease.
The department's words
CHSC 114115.c Area behind grill and above hood need long-term cleaning: remove equipment and degrease.
Any wiping cloths not in immediate use need to be stored in a bucket of sanitizer at correct concentration - refer to handout provided.
The department's words
CHSC 114185.1 Any wiping cloths not in immediate use need to be stored in a bucket of sanitizer at correct concentration - refer to handout provided.
EarlierFeb 22, 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 15, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed container of cooked cooled tomato soup at 46F in 2 door. PIC stated soup cooked and cooled the day before. Soup has not been removed from 2 door. Air temp of 2 Door 40F. Discussed proper cooling procedures with PIC again. *Ensure to verify cooling foods fully cool to 41F in ice bath using a thermometer before storing in 2 Door in deep containers. Discussed with PIC to use cooling time/temp educational materials provided to verify procedure is meeting cooling requirements 135 to 70 with in 2 hrs and from 70 to 41F or below in the next 4 hrs. Soup discarded.
The department's words
CHSC 114002 Observed container of cooked cooled tomato soup at 46F in 2 door. PIC stated soup cooked and cooled the day before. Soup has not been removed from 2 door. Air temp of 2 Door 40F. Discussed proper cooling procedures with PIC again. *Ensure to verify cooling foods fully cool to 41F in ice bath using a thermometer before storing in 2 Door in deep containers. Discussed with PIC to use cooling time/temp educational materials provided to verify procedure is meeting cooling requirements 135 to 70 with in 2 hrs and from 70 to 41F or below in the next 4 hrs. Soup discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 1, 2017Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed large covered container of cooked and cooled soup in 2 door at 47F. PIC stated soup was cooked and cooled using ice the day before. Soup had not been taken out of refrigeration today and air temp of unit 40F. Ensure proper cooling procedures are followed. Cool PHF from 135 to 70F with in 2 hrs and from 70 to 41F or below with in the next four hours. *Verify cooling time and temperatures using a thermometer. Do not cover or store in deep containers until PHF fully cooled to 41F verified by a thermometer. Soup discarded. Use metal pot and lots of ice in food prep sink. Stir frequently. Recommend providing ice wand for rapid cooling.
The department's words
CHSC 114002 Observed large covered container of cooked and cooled soup in 2 door at 47F. PIC stated soup was cooked and cooled using ice the day before. Soup had not been taken out of refrigeration today and air temp of unit 40F. Ensure proper cooling procedures are followed. Cool PHF from 135 to 70F with in 2 hrs and from 70 to 41F or below with in the next four hours. *Verify cooling time and temperatures using a thermometer. Do not cover or store in deep containers until PHF fully cooled to 41F verified by a thermometer. Soup discarded. Use metal pot and lots of ice in food prep sink. Stir frequently. Recommend providing ice wand for rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Missing and expired food handlers cards. Renew expired ones and provide for employees missing them.
The department's words
CHSC 113948 Missing and expired food handlers cards. Renew expired ones and provide for employees missing them.
Observed whole sell eggs on counter at 60F. Observed in top of prep cooler sliced tomato 46-47F, diced ham at 44 in a container stored in drop pan, and ham in bottom of prep at 46-47F. Ensure all potentially hazardous foods (PHF) are cold held at 41F or below. Unit air temp 41F. Do not use containers inside drop pans to store food. Store directly in drop pan. Don't over stock drop pans. Doors to prep cooler do not close all the way fix hinge to close correctly. If eggs are left out in use add ice water to cold hold 41F or below. Ice added.
The department's words
CHSC 113996 Observed whole sell eggs on counter at 60F. Observed in top of prep cooler sliced tomato 46-47F, diced ham at 44 in a container stored in drop pan, and ham in bottom of prep at 46-47F. Ensure all potentially hazardous foods (PHF) are cold held at 41F or below. Unit air temp 41F. Do not use containers inside drop pans to store food. Store directly in drop pan. Don't over stock drop pans. Doors to prep cooler do not close all the way fix hinge to close correctly. If eggs are left out in use add ice water to cold hold 41F or below. Ice added.
Observed raw meats stored next to produce in 2 door. Ensure to store raw meats below and away from ready to eat food. Produce relocated.
The department's words
CHSC 113986 Observed raw meats stored next to produce in 2 door. Ensure to store raw meats below and away from ready to eat food. Produce relocated.
Grease build up on cutting board/shelf area next to flat top. Clean and seal shelf under cutting board.
The department's words
CHSC 114115.c Grease build up on cutting board/shelf area next to flat top. Clean and seal shelf under cutting board.
Non-commercial microwave and blender. All equipment is required to be NSF. When replaced replace with NSF.
The department's words
CHSC 114130 Non-commercial microwave and blender. All equipment is required to be NSF. When replaced replace with NSF.
Show 3 more
* * Towels are being used to line cutting boards to place flat top utensils on. Towels can not be used to store utensils on. Clean dry surfaces only. * Utensils in container stored under paper towel dispenser for hand sink. To prevent potential contamination do not store utensils under paper towel dispenser.
The department's words
CHSC 114185 * * Towels are being used to line cutting boards to place flat top utensils on. Towels can not be used to store utensils on. Clean dry surfaces only. * Utensils in container stored under paper towel dispenser for hand sink. To prevent potential contamination do not store utensils under paper towel dispenser.
Sanitizer in bucket greater than 200 ppm. Use 1 tsp of bleach per gallon of water to provide santizier 100 ppm chlorine. Sanitizer remade. Do not store wiping cloths on apron waste bands.
The department's words
CHSC 114185.1 Sanitizer in bucket greater than 200 ppm. Use 1 tsp of bleach per gallon of water to provide santizier 100 ppm chlorine. Sanitizer remade. Do not store wiping cloths on apron waste bands.
Carpet/rug next to dishwasher. Rugs/or carpet are not approved flooring in kitchen area. Remove.
The department's words
CHSC 114268 Carpet/rug next to dishwasher. Rugs/or carpet are not approved flooring in kitchen area. Remove.
EarlierOct 14, 2015Follow-up inspectionNo Violation(s) Found
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.
EarlierOct 14, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed employee go from doing dishes to start to prepare food with out washing hands. Ensure after changing tasks that contaminate food employees immediately wash hands. Hands washed.
The department's words
CHSC 113953.3 Observed employee go from doing dishes to start to prepare food with out washing hands. Ensure after changing tasks that contaminate food employees immediately wash hands. Hands washed.
Observed frozen sausages being thawed at room temperature in food prep sink. Ensure to properly thaw foods in the refrigerator or submerged in cold running water. Sausages moved to 2 Door cooler.
The department's words
CHSC 114020 Observed frozen sausages being thawed at room temperature in food prep sink. Ensure to properly thaw foods in the refrigerator or submerged in cold running water. Sausages moved to 2 Door cooler.
Observed raw hamburger stored next to and over produce in 2 Door reach-in. Ensure raw meats are stored below and away from ready to eat foods. Raw meats moved to bottom produce to top.
The department's words
CHSC 113986 Observed raw hamburger stored next to and over produce in 2 Door reach-in. Ensure raw meats are stored below and away from ready to eat foods. Raw meats moved to bottom produce to top.
Faucet taped together on 2 comp sink. Repair/replace faucet.
The department's words
CHSC 114190 Faucet taped together on 2 comp sink. Repair/replace faucet.
EarlierMar 16, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Please keep a folder on site with all food handler and manager certificates.
The department's words
CHSC 113947.1 Please keep a folder on site with all food handler and manager certificates.
Please keep a folder on site with all food handler and manager certificates.
The department's words
CHSC 113948 Please keep a folder on site with all food handler and manager certificates.
Observed employee cracking raw eggs and then handling other foods and equipment without washing hands at all. Advised employee to prevent cross-contamination by washing with warm soap and water for 10-15 sec.
The department's words
CHSC 113953.3 Observed employee cracking raw eggs and then handling other foods and equipment without washing hands at all. Advised employee to prevent cross-contamination by washing with warm soap and water for 10-15 sec.
a. Repair torn gaskets on True upright frig. b. Repair sagging doors on True prep frig, cold air escaping, save energy and $
The department's words
CHSC 114175 a. Repair torn gaskets on True upright frig. b. Repair sagging doors on True prep frig, cold air escaping, save energy and $
Grease/smoke streaking outside exhaust hood, try first moving grill 6 under hood lip as required, clean stained wall, if issue not resolved a hood performance test will be needed.
The department's words
CHSC 114149.1 Grease/smoke streaking outside exhaust hood, try first moving grill 6 under hood lip as required, clean stained wall, if issue not resolved a hood performance test will be needed.
EarlierApr 8, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Update food manager certificate within 60 days, create a folder with all food handler cards and keep on site.
The department's words
CHSC 113947.1 Update food manager certificate within 60 days, create a folder with all food handler cards and keep on site.
Update food manager certificate within 60 days, create a folder with all food handler cards and keep on site.
The department's words
CHSC 113948 Update food manager certificate within 60 days, create a folder with all food handler cards and keep on site.
Main True 2-door frig food temps at 45 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 Main True 2-door frig food temps at 45 deg. F, reduce to 41 or less.
Dishwasher chlorine concentration at 10 ppm, increase to 50, test daily with your test strips.
The department's words
CHSC 114099.7 Dishwasher chlorine concentration at 10 ppm, increase to 50, test daily with your test strips.
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 L10525.
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.