At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Feb 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Hopmonk Tavern?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How to fixFix it
- Code CHSC 113984.d CHSC 113984.dHow to fixFix it
- Code CHSC 114057 CHSC 114057How 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 Hopmonk Tavern's team
Is this your place?
Welcome, Hopmonk Tavern. We'll walk through this together, one item at a time. To log the fixes, claim Hopmonk Tavern 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 Hopmonk TavernWe'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.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Hopmonk TavernWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 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
LatestFeb 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 23, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114057
The department's words
Code CHSC 114057
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114081
The department's words
Code CHSC 114081
EarlierJan 30, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed batter for fish and chips at cook's line measuring at 53.5 *F. Batter was no under temperature or time control. All PHF shall be held 41 or below. Operator stated batter was removed from refrigeration ~10:00 AM and added discard time label at 14:00. Ensure discard labels are put on PHF that use time only as a control measure.
The department's words
CHSC 113996 Observed batter for fish and chips at cook's line measuring at 53.5 *F. Batter was no under temperature or time control. All PHF shall be held 41 or below. Operator stated batter was removed from refrigeration ~10:00 AM and added discard time label at 14:00. Ensure discard labels are put on PHF that use time only as a control measure.
EarlierNov 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed batter kept at 62 degrees F at the cook line with the 'time as a public health control' log not filled out for the day. Ensure this log is filled out any time the batter is used in this way. Otherwise, keep potentially hazardous foods at 41 degrees F or below or 135 degrees F or above. Batter has been marked for a 15:00 discard time.
The department's words
CHSC 113996 Observed batter kept at 62 degrees F at the cook line with the 'time as a public health control' log not filled out for the day. Ensure this log is filled out any time the batter is used in this way. Otherwise, keep potentially hazardous foods at 41 degrees F or below or 135 degrees F or above. Batter has been marked for a 15:00 discard time.
EarlierOct 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 18, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
EarlierSep 3, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cold held foods out of temperature. Cod observed at 54F, immediately discarded. Cut cherry tomatos observed at 50F, immediately discarded. Repair cooling unit to cold hold foods at or below 41F.
The department's words
CHSC 113996 Observed cold held foods out of temperature. Cod observed at 54F, immediately discarded. Cut cherry tomatos observed at 50F, immediately discarded. Repair cooling unit to cold hold foods at or below 41F.
EarlierJul 18, 2019Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed the following foods held at unsafe temperatures: -In the cook line prep coolers: cut tomatoes at 54 F, feta cheese at 56 F, house made ranch at 53 F, sliced cheese at 43 F, deli meat at 56 F. These coolers were stocked less than 2 hours ago and all potentially hazardous food above 50 F was immediately placed in an enclosed cooler. -Garlic in oil on the counter at 70 F, made 4 hours ago - 1 insert of garlic in oil was voluntarily destroyed. -Tomato soup at hot table measured 102 F in the middle and was immediately reheated to 165 F. -Calamari thawing in the prep sink under warm (70 F) running water at 71 F was immediately placed in a shallow container and moved to the walk-in. Maintain potentially hazardous food at 135 F or above or 41 F or below and regularly monitor temps with a probe thermometer. Only stock prep cooler inserts when food temps are 41 F or less.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: -In the cook line prep coolers: cut tomatoes at 54 F, feta cheese at 56 F, house made ranch at 53 F, sliced cheese at 43 F, deli meat at 56 F. These coolers were stocked less than 2 hours ago and all potentially hazardous food above 50 F was immediately placed in an enclosed cooler. -Garlic in oil on the counter at 70 F, made 4 hours ago - 1 insert of garlic in oil was voluntarily destroyed. -Tomato soup at hot table measured 102 F in the middle and was immediately reheated to 165 F. -Calamari thawing in the prep sink under warm (70 F) running water at 71 F was immediately placed in a shallow container and moved to the walk-in. Maintain potentially hazardous food at 135 F or above or 41 F or below and regularly monitor temps with a probe thermometer. Only stock prep cooler inserts when food temps are 41 F or less.
Corrected during the inspection
Veggie broth measured 100 F 2 hours into the cooling process. Immediately reheat broth to 165F and try a different cooling method (ice bath and ice wand recommended). Use cooling logs to verify that food cools from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Revise cooling SOPs as required and submit to me by 7/22/19. A case is open and you will be charged cost recovery fees for any time spent on this issue.
The department's words
CHSC 114002 Veggie broth measured 100 F 2 hours into the cooling process. Immediately reheat broth to 165F and try a different cooling method (ice bath and ice wand recommended). Use cooling logs to verify that food cools from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Revise cooling SOPs as required and submit to me by 7/22/19. A case is open and you will be charged cost recovery fees for any time spent on this issue.
Corrected during the inspection
EarlierJul 16, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods held at unsafe temperatures: -In the cook line prep coolers: cut tomatoes at 54 F, feta cheese at 56 F, house made ranch at 53 F, sliced cheese at 43 F, deli meat at 56 F. These coolers were stocked less than 2 hours ago and all potentially hazardous food above 50 F was immediately placed in an enclosed cooler. -Garlic in oil on the counter at 70 F, made 4 hours ago - 1 insert of garlic in oil was voluntarily destroyed. -Tomato soup at hot table measured 102 F in the middle and was immediately reheated to 165 F. -Calamari thawing in the prep sink under warm (70 F) running water at 71 F was immediately placed in a shallow container and moved to the walk-in. Maintain potentially hazardous food at 135 F or above or 41 F or below and regularly monitor temps with a probe thermometer. Only stock prep cooler inserts when food temps are 41 F or less.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: -In the cook line prep coolers: cut tomatoes at 54 F, feta cheese at 56 F, house made ranch at 53 F, sliced cheese at 43 F, deli meat at 56 F. These coolers were stocked less than 2 hours ago and all potentially hazardous food above 50 F was immediately placed in an enclosed cooler. -Garlic in oil on the counter at 70 F, made 4 hours ago - 1 insert of garlic in oil was voluntarily destroyed. -Tomato soup at hot table measured 102 F in the middle and was immediately reheated to 165 F. -Calamari thawing in the prep sink under warm (70 F) running water at 71 F was immediately placed in a shallow container and moved to the walk-in. Maintain potentially hazardous food at 135 F or above or 41 F or below and regularly monitor temps with a probe thermometer. Only stock prep cooler inserts when food temps are 41 F or less.
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
Veggie broth measured 100 F 2 hours into the cooling process. Immediately reheat broth to 165F and try a different cooling method (ice bath and ice wand recommended). Use cooling logs to verify that food cools from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Revise cooling SOPs as required and submit to me by 7/22/19. A case is open and you will be charged cost recovery fees for any time spent on this issue.
The department's words
CHSC 114002 Veggie broth measured 100 F 2 hours into the cooling process. Immediately reheat broth to 165F and try a different cooling method (ice bath and ice wand recommended). Use cooling logs to verify that food cools from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Revise cooling SOPs as required and submit to me by 7/22/19. A case is open and you will be charged cost recovery fees for any time spent on this issue.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 16, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierNov 14, 2018Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous food held at unsafe temperatures. Chile verde was voluntarily discarded. Batter will be discarded 4 hrs from when it was prepared.
The department's words
CHSC 113996 Observed potentially hazardous food held at unsafe temperatures. Chile verde was voluntarily discarded. Batter will be discarded 4 hrs from when it was prepared.
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
Observed food cooled with improper methods and that did not reach the required temperature within 2 hours. Spanish rice, white rice, and fried chicken were voluntarily discarded.
The department's words
CHSC 114002 Observed food cooled with improper methods and that did not reach the required temperature within 2 hours. Spanish rice, white rice, and fried chicken were voluntarily discarded.
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
Observed a hamburger at a final cooking temperature of 135 F. The burger was placed back on the grill to cook to 155 F.
The department's words
CHSC 114004 Observed a hamburger at a final cooking temperature of 135 F. The burger was placed back on the grill to cook to 155 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 8, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 18, 2017Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Handwash sink by old break room papertowels/soap found empty. Provide papertowels at all times. Sink blocked by bus pans. Maintain clear and accessible at all times.
The department's words
CHSC 113953.2 Handwash sink by old break room papertowels/soap found empty. Provide papertowels at all times. Sink blocked by bus pans. Maintain clear and accessible at all times.
Slime/mold noted inside ice machine. Clean and sanitize immediately.COS
The department's words
CHSC 114113 Slime/mold noted inside ice machine. Clean and sanitize immediately.COS
Corrected during the inspection
Blocked drain still not repaired outside by the dumpster. This issue has been going on for over a year. A case will be opened. You will be charged $190/hour for any follow up, phone calls, emails, visits regarding this matter.
The department's words
CHSC 114197 Blocked drain still not repaired outside by the dumpster. This issue has been going on for over a year. A case will be opened. You will be charged $190/hour for any follow up, phone calls, emails, visits regarding this matter.
Food related items observed stored in unapproved/unfinished rear storage room. Remove all food related items from this area. Submit plans to Environmental health to finis room.
The department's words
CHSC 114049 Food related items observed stored in unapproved/unfinished rear storage room. Remove all food related items from this area. Submit plans to Environmental health to finis room.
Empty stainless steel bowls found on top of inserts of open food. Do not keep on top of food.
The department's words
CHSC 113986 Empty stainless steel bowls found on top of inserts of open food. Do not keep on top of food.
Show 7 more
Dust/mold noted at fan guards , walls and ceiling in beer keg walk in box. Determine cause of ice build up and eliminate.
The department's words
CHSC 114115.c Dust/mold noted at fan guards , walls and ceiling in beer keg walk in box. Determine cause of ice build up and eliminate.
Food accumulation noted under the slicer. Clean and maintain sanitary. Remove damp rags and use bar matts (rubber) if needed. Faucet at 2 compartment sink is damaged. Repair it. Food debris found at bottoms of reach in refrigerators and freezers.
The department's words
CHSC 114175 Food accumulation noted under the slicer. Clean and maintain sanitary. Remove damp rags and use bar matts (rubber) if needed. Faucet at 2 compartment sink is damaged. Repair it. Food debris found at bottoms of reach in refrigerators and freezers.
Large can opener noted with food accumulation on blade. Put through the dishwash machine daily . COS
The department's words
CHSC 114139 Large can opener noted with food accumulation on blade. Put through the dishwash machine daily . COS
Corrected during the inspection
Light bulbs out at hood. Replace/repair
The department's words
CHSC 114252 Light bulbs out at hood. Replace/repair
Lids found up on freezer. Keep them down. Bag all garbage carefully. Exchange dirty dumpster for a new one. Grease barrel found with excess grease accumulation. Pavement stained black w/ grease accumulation. Professionally clean/remove all grease from ground, wall, grease barrel, etc.
The department's words
CHSC 114245.1 Lids found up on freezer. Keep them down. Bag all garbage carefully. Exchange dirty dumpster for a new one. Grease barrel found with excess grease accumulation. Pavement stained black w/ grease accumulation. Professionally clean/remove all grease from ground, wall, grease barrel, etc.
Backpack noted stored with food. Store in lockers provided.
The department's words
CHSC 114256 Backpack noted stored with food. Store in lockers provided.
Food debris/dirt observed on floors, especially under/behind equipment. Clean thoroughly on a regular basis to prevent build up.
The department's words
CHSC 114268 Food debris/dirt observed on floors, especially under/behind equipment. Clean thoroughly on a regular basis to prevent build up.
EarlierMar 14, 2017Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Papertowel dispenser by the office door found empty. Liquid soap dispenser at handwash sink rear line found empty. Provide liquid soap and papertowels in dispensers at all times.
The department's words
CHSC 113953.2 Papertowel dispenser by the office door found empty. Liquid soap dispenser at handwash sink rear line found empty. Provide liquid soap and papertowels in dispensers at all times.
Food accumulation noted at bottom of reach in refrigerators and freezers. Clean and maintain sanitary. Food debris noted at bulk food containers. Clean and maintain sanitary.
The department's words
CHSC 114175 Food accumulation noted at bottom of reach in refrigerators and freezers. Clean and maintain sanitary. Food debris noted at bulk food containers. Clean and maintain sanitary.
Replace ice scoop damaged from standing water in the holder. Do not let scoop sit in water in the holder.
The department's words
CHSC 114178 Replace ice scoop damaged from standing water in the holder. Do not let scoop sit in water in the holder.
Replace missing shatterproof cover for light in beer walk in box.
The department's words
CHSC 114252.1 Replace missing shatterproof cover for light in beer walk in box.
Grease accumulation noted at baffles at hood. Steam clean to prevent build up. Dust accumulation noted at hood baffles above the dishwash. Clean and maintain sanitary.
The department's words
CHSC 114149.1 Grease accumulation noted at baffles at hood. Steam clean to prevent build up. Dust accumulation noted at hood baffles above the dishwash. Clean and maintain sanitary.
Show 4 more
Wet wiping cloths found on counters. Set up sanitizer buckets prior to food prep.. Keep wet rags I solution when not In use.
The department's words
CHSC 114185.1 Wet wiping cloths found on counters. Set up sanitizer buckets prior to food prep.. Keep wet rags I solution when not In use.
Sanitizer at third compartment sink recorded <200 QA. Provide 200-300 ppm. Suggest measuring sanitizer in a shot glass or similar to be more accurate.. Bartender says he was instructed to pump twice from dispenser. COS
The department's words
CHSC 114099.6 Sanitizer at third compartment sink recorded <200 QA. Provide 200-300 ppm. Suggest measuring sanitizer in a shot glass or similar to be more accurate.. Bartender says he was instructed to pump twice from dispenser. COS
Corrected during the inspection
Keep lids down on dispenser. Clean up trash on the ground.
The department's words
CHSC 114245.1 Keep lids down on dispenser. Clean up trash on the ground.
Jackets found stored with food. Store separately in lockers provided.
The department's words
CHSC 114256.1 Jackets found stored with food. Store separately in lockers provided.
EarlierSep 22, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 25, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 25, 2016Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Install a papertowel dispenser adjacent to the rear bar sink and a liquid soap dispenser at the front bar handwash sink.
The department's words
CHSC 113953.2 Install a papertowel dispenser adjacent to the rear bar sink and a liquid soap dispenser at the front bar handwash sink.
Hot water takes too long at customer restrooms. Provide 100F with in two minutes.
The department's words
CHSC 113953.c Hot water takes too long at customer restrooms. Provide 100F with in two minutes.
Several PHF's recorded 42-43 at the inserts at reach in refrigerators. Adjust/repair as needed.
The department's words
CHSC 113996 Several PHF's recorded 42-43 at the inserts at reach in refrigerators. Adjust/repair as needed.
Mold/slime noted inside ice machine. Clean and sanitize.
The department's words
CHSC 114113 Mold/slime noted inside ice machine. Clean and sanitize.
Bulk food found stored in bags with rolled down tops. Store al bulk food in containers with tight fitting lids.
The department's words
CHSC 113986 Bulk food found stored in bags with rolled down tops. Store al bulk food in containers with tight fitting lids.
Show 6 more
Sack of flour found on floor. Store all food 6 above the ground or on racks or pallets.
The department's words
CHSC 114047 Sack of flour found on floor. Store all food 6 above the ground or on racks or pallets.
Dust/mold noted at fan guards in the walk in box. Clean and maintain sanitary
The department's words
CHSC 114115.c Dust/mold noted at fan guards in the walk in box. Clean and maintain sanitary
Speed gun holder at rear bar is not draining properly. Repair/replace
The department's words
CHSC 114175 Speed gun holder at rear bar is not draining properly. Repair/replace
Food accumulation noted at bottom of reach in refrigerators and freezer.Clean and maintain sanitary
The department's words
CHSC 114130.4 Food accumulation noted at bottom of reach in refrigerators and freezer.Clean and maintain sanitary
Grease/dust accumulation noted at baffels in hoods. Steam clean to prevent build up.
The department's words
CHSC 114149.2 Grease/dust accumulation noted at baffels in hoods. Steam clean to prevent build up.
Drain outside by dumpster is still slow draining, Manager says repair responsibility is being assessed.
The department's words
CHSC 114190 Drain outside by dumpster is still slow draining, Manager says repair responsibility is being assessed.
EarlierOct 2, 2015Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Papertowel dispenser in Men's restroom does not turn on. Replace batteries as needed.
The department's words
CHSC 113953.2 Papertowel dispenser in Men's restroom does not turn on. Replace batteries as needed.
Wash floor matts at the mop sink to ensure waste water goes to sanitary sewer.
The department's words
CHSC 114197 Wash floor matts at the mop sink to ensure waste water goes to sanitary sewer.
Fruit flies found at rear bar beer keg station. Keep area very clean and continue efforts to control infestation.
The department's words
CHSC 114259.1 Fruit flies found at rear bar beer keg station. Keep area very clean and continue efforts to control infestation.
Show 5 more
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114159
The department's words
Code CHSC 114159
Lids found up on dumpster. Keep them closed at all times. Call for replacement dumpster as lids are broken.
The department's words
CHSC 114245.1 Lids found up on dumpster. Keep them closed at all times. Call for replacement dumpster as lids are broken.
Jacket noted stored with food, Store in lockers provided.
The department's words
CHSC 114256 Jacket noted stored with food, Store in lockers provided.
Grease/food accumulation noted behind cooking equipment. Clean thoroughly on a regular basis.
The department's words
CHSC 114268 Grease/food accumulation noted behind cooking equipment. Clean thoroughly on a regular basis.
EarlierOct 31, 2014Follow-up inspectionNo Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Cutting boards scarred and stained. Replace or resurface/bleach boards.
The department's words
CHSC 114130.3 Cutting boards scarred and stained. Replace or resurface/bleach boards.
Corrected during the inspection
Bulk dry goods had no labels. Once product is removed from original packaging, ensure storage container is marked with the common name of the product.
The department's words
CHSC 114051 Bulk dry goods had no labels. Once product is removed from original packaging, ensure storage container is marked with the common name of the product.
Corrected during the inspection
Rags stored in bucket with no sanitizer. Ensure rags are always stored in sanitizing solution. Sanitizer autodispenser tested and okay to use.
The department's words
CHSC 114185.1 Rags stored in bucket with no sanitizer. Ensure rags are always stored in sanitizing solution. Sanitizer autodispenser tested and okay to use.
Corrected during the inspection
Two end blow-counter refrigerators (far left and far right) measured 45-58 degrees. Repair units immediately. Do not use to store foods until units are repaired.
The department's words
CHSC 113996 Two end blow-counter refrigerators (far left and far right) measured 45-58 degrees. Repair units immediately. Do not use to store foods until units are repaired.
Corrected during the inspection
EarlierOct 20, 2014Routine inspectionViolation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Two end blow-counter refrigerators (far left and far right) measured 45-58 degrees. Repair units immediately. Do not use to store foods until units are repaired.
The department's words
CHSC 113996 Two end blow-counter refrigerators (far left and far right) measured 45-58 degrees. Repair units immediately. Do not use to store foods until units are 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 (3)
Cutting boards scarred and stained. Replace or resurface/bleach boards.
The department's words
CHSC 114130.3 Cutting boards scarred and stained. Replace or resurface/bleach boards.
Bulk dry goods had no labels. Once product is removed from original packaging, ensure storage container is marked with the common name of the product.
The department's words
CHSC 114051 Bulk dry goods had no labels. Once product is removed from original packaging, ensure storage container is marked with the common name of the product.
Rags stored in bucket with no sanitizer. Ensure rags are always stored in sanitizing solution. Sanitizer autodispenser tested and okay to use.
The department's words
CHSC 114185.1 Rags stored in bucket with no sanitizer. Ensure rags are always stored in sanitizing solution. Sanitizer autodispenser tested and okay to use.
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 Hopmonk Tavern, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Hopmonk Tavern know
Ask for the manager. Hopmonk Tavern can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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 Hopmonk Tavern?
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 L13361.
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.