At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Il Fornaio?
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 114113 CHSC 114113How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestApr 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 7, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierMay 16, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Grill station prep refrigerator: sauteed onions: 43 degrees F. Salad prep refrigerator: sliced cherry tomatoes: 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Grill station prep refrigerator: sauteed onions: 43 degrees F. Salad prep refrigerator: sliced cherry tomatoes: 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
Observed vacuum packaged marinara sauce in the walk-in refrigerator that was prepared and vacuum sealed on 5/14/24. Temperature of marinara sauce: 41 degrees F. Remove marinara sauce from vacuum sealed bags. Sauce removed from bags and placed in Cambro container. Facility is discontinuing vacuum packaging and will utilize approved cooling methods, such as ice bath and ice wands. New ice wands ordered.
The department's words
CHSC 114057 Observed vacuum packaged marinara sauce in the walk-in refrigerator that was prepared and vacuum sealed on 5/14/24. Temperature of marinara sauce: 41 degrees F. Remove marinara sauce from vacuum sealed bags. Sauce removed from bags and placed in Cambro container. Facility is discontinuing vacuum packaging and will utilize approved cooling methods, such as ice bath and ice wands. New ice wands ordered.
Observed vacuum packaged marinara sauce in the walk-in refrigerator that was prepared and vacuum sealed on 5/14/24. Temperature of marinara sauce: 41 degrees F. Remove marinara sauce from vacuum sealed bags. Sauce removed from bags and placed in Cambro container. Facility is discontinuing vacuum packaging and will utilize approved cooling methods, such as ice bath and ice wands. New ice wands ordered.
The department's words
CHSC 114419 Observed vacuum packaged marinara sauce in the walk-in refrigerator that was prepared and vacuum sealed on 5/14/24. Temperature of marinara sauce: 41 degrees F. Remove marinara sauce from vacuum sealed bags. Sauce removed from bags and placed in Cambro container. Facility is discontinuing vacuum packaging and will utilize approved cooling methods, such as ice bath and ice wands. New ice wands ordered.
EarlierMay 14, 2024Routine inspectionYellow placard
5 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee prewashing utensils at prewash sink and then took out clean utensils from the dishwasher and then touched a clean cutting board and placed it on a shelf. Employee than touched a clean hotel pan. Employees shall wash hands after contaminating them with soap and water and then dry with paper towels. Chef instructed employee on hand washing.
The department's words
CHSC 113953.3 Observed employee prewashing utensils at prewash sink and then took out clean utensils from the dishwasher and then touched a clean cutting board and placed it on a shelf. Employee than touched a clean hotel pan. Employees shall wash hands after contaminating them with soap and water and then dry with paper towels. Chef instructed employee on hand washing.
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
Pasta prep refrigerator: Cut tomatoes observed at 46, friutana made yesterday observed at 48 - 51 degrees F, bolognese: 43 - 51 degrees F . Bolognese sauce voluntarily discarded (~ 8 lbs.) Friulana voluntarily discarded (~ 2lbs.) Grill station prep refrigerator: mushroom sauce: 46 degrees F. Pizza prep refrigerator: tomatoes cut yesterday observed at 49 degrees F. Salad prep refrigerator: goat cheese: 49 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Keep covers over tops of prep refrigerators to help maintain proper temperatures. Monitor potentially hazardous foods as frequently as needed to keep potentially hazardous foods at 41 degrees F or colder.
The department's words
CHSC 113996 Pasta prep refrigerator: Cut tomatoes observed at 46, friutana made yesterday observed at 48 - 51 degrees F, bolognese: 43 - 51 degrees F . Bolognese sauce voluntarily discarded (~ 8 lbs.) Friulana voluntarily discarded (~ 2lbs.) Grill station prep refrigerator: mushroom sauce: 46 degrees F. Pizza prep refrigerator: tomatoes cut yesterday observed at 49 degrees F. Salad prep refrigerator: goat cheese: 49 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Keep covers over tops of prep refrigerators to help maintain proper temperatures. Monitor potentially hazardous foods as frequently as needed to keep potentially hazardous foods at 41 degrees F or colder.
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
Some of the tags have faded, smeared dates, and missing dates. All shellfish tags shall have legible dates.
The department's words
CHSC 114039 Some of the tags have faded, smeared dates, and missing dates. All shellfish tags shall have legible dates.
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
Some of the tags have faded, smeared dates, and missing dates. All shellfish tags shall have legible dates.
The department's words
CHSC 114039.1 Some of the tags have faded, smeared dates, and missing dates. All shellfish tags shall have legible dates.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed shellfish tags that were not in chronological order. All shellfish tags shall be kept in chronological order.
The department's words
CHSC 114039.4 Observed shellfish tags that were not in chronological order. All shellfish tags shall be kept in chronological order.
EarlierAug 23, 2022Routine inspectionViolation(s) Found
The data does not list this inspection's violations.
EarlierJan 13, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierFeb 7, 2019Follow-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 4, 2019Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler with gloves touch compost container with both hands and then touch two insert pans. Employee began to wash hands with gloves after being instructed to wash hands after contaminating gloves. Gloves should be removed after they are contaminated, followed by washing hands with soap and water. Hands properly washed an food was discarded. Corrected during inspection.
The department's words
CHSC 113953.3 Observed food handler with gloves touch compost container with both hands and then touch two insert pans. Employee began to wash hands with gloves after being instructed to wash hands after contaminating gloves. Gloves should be removed after they are contaminated, followed by washing hands with soap and water. Hands properly washed an food was discarded. Corrected during inspection.
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 two large plastic containers filled with demi-glaze in ice bath. Container with larger quantity did not cool from 135F to 70F with in 2 hours. Demi-glaze reheated to 212F.
The department's words
CHSC 114002.1 Observed two large plastic containers filled with demi-glaze in ice bath. Container with larger quantity did not cool from 135F to 70F with in 2 hours. Demi-glaze reheated to 212F.
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
No handle for hot water at sink at server station. Install handle. Provide a hot water temperature of 120F. Hand wash sink in ware washing room reached a maximum of 89F provide a minimum of 100F water.
The department's words
CHSC 114192 No handle for hot water at sink at server station. Install handle. Provide a hot water temperature of 120F. Hand wash sink in ware washing room reached a maximum of 89F provide a minimum of 100F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 13, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 17, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Labels were not provided on the to-go salad containers. Ensure labels indicate the ingredients, distributor, avg. net weight, and allergens.
The department's words
CHSC 114089 Labels were not provided on the to-go salad containers. Ensure labels indicate the ingredients, distributor, avg. net weight, and allergens.
EarlierNov 16, 2017Routine inspectionYellow placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Vodka sauce stored in a 22 qt. plastic container with a lid on in the walk in that was cooked last night. The sauce measured 52F this morning. Cool from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. I advise adding a manager's signature requirement to sign off on cooling logs. Use metal containers to hold food in ice baths. Stir often. Use your thermometers. 22 quarts of vodka sauce was discarded.
The department's words
CHSC 114002 Vodka sauce stored in a 22 qt. plastic container with a lid on in the walk in that was cooked last night. The sauce measured 52F this morning. Cool from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. I advise adding a manager's signature requirement to sign off on cooling logs. Use metal containers to hold food in ice baths. Stir often. Use your thermometers. 22 quarts of vodka sauce was 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
Measured chicken stock at 110F in the hot water bath on the line. Tomato sauce measured 116F. Reheat foods to 165F prior to hot holding at 135F. Food was holding for 1.5 hours and was reheated.
The department's words
CHSC 114016 Measured chicken stock at 110F in the hot water bath on the line. Tomato sauce measured 116F. Reheat foods to 165F prior to hot holding at 135F. Food was holding for 1.5 hours and was reheated.
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)
Paper towels were not available for use in the dispensers at the bar hand sink, the hand sink used at the cookline, and the hand sink in the dish pit. Maintain dispensers full at all times. Corrected. Install a dispenser at the bar.
The department's words
CHSC 113953.2 Paper towels were not available for use in the dispensers at the bar hand sink, the hand sink used at the cookline, and the hand sink in the dish pit. Maintain dispensers full at all times. Corrected. Install a dispenser at the bar.
The following potentially hazardous foods were measured at unsafe temperatures: -red pepper sauce 50F 2 cups were voluntarily discarded - caramelized onions 46F cookline prep top - raw chicken 45F cookline prep top Maintain potentially hazardous foods below 41F or above 135F. Adjust the prep top refrigerator on the line so PHFs can hold below 41F.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: -red pepper sauce 50F 2 cups were voluntarily discarded - caramelized onions 46F cookline prep top - raw chicken 45F cookline prep top Maintain potentially hazardous foods below 41F or above 135F. Adjust the prep top refrigerator on the line so PHFs can hold below 41F.
Labels were not provided on the to-go salad containers. Ensure labels indicate the ingredients, distributor, avg. net weight, and allergens.
The department's words
CHSC 114089 Labels were not provided on the to-go salad containers. Ensure labels indicate the ingredients, distributor, avg. net weight, and allergens.
Wooden pasta racks with wire mesh are not food grade. Obtain food grade equipment.
The department's words
CHSC 114130 Wooden pasta racks with wire mesh are not food grade. Obtain food grade equipment.
Observed pasta dough containing raw cooked spinach being rolled into sheets at 9:30. The same pasta dough was observed in ravioli form drying at room temperature at 10:50. Cal Code allows 2 hours for diligent food prep out of temperature control. Ensure that this process take not more than 2 hours. Cool pasta to 41F or cook and cool. *A challenge study may be obtained to verify the dough is non-PHF. Without it, the dough is considered a PHF.
The department's words
CHSC 113998 Observed pasta dough containing raw cooked spinach being rolled into sheets at 9:30. The same pasta dough was observed in ravioli form drying at room temperature at 10:50. Cal Code allows 2 hours for diligent food prep out of temperature control. Ensure that this process take not more than 2 hours. Cool pasta to 41F or cook and cool. *A challenge study may be obtained to verify the dough is non-PHF. Without it, the dough is considered a PHF.
EarlierJan 3, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed large plastic containers of soup cooling in an ice bath. Soups measured 124F-111F. The food handler stated that he cooked the soups one hour prior. -Ensure foods handler understands that the cooling time starts when food initially cools to 135F - Metal containers are better for cooling than plastic containers -If using plastic, also use ice wands. *Food was transferred to metal containers and cooled to 56F within 30 minutes.
The department's words
CHSC 114002.1 Observed large plastic containers of soup cooling in an ice bath. Soups measured 124F-111F. The food handler stated that he cooked the soups one hour prior. -Ensure foods handler understands that the cooling time starts when food initially cools to 135F - Metal containers are better for cooling than plastic containers -If using plastic, also use ice wands. *Food was transferred to metal containers and cooled to 56F within 30 minutes.
Shellstock tags are not maintained in order. Provide a means to keep tags in order. You can discard tags 90 days after shellstock was consumed.
The department's words
CHSC 114039.4 Shellstock tags are not maintained in order. Provide a means to keep tags in order. You can discard tags 90 days after shellstock was consumed.
Restaurant's hot water measured 112F. 120F is required. Adjust water heater to attain 120F within 48 hours.
The department's words
CHSC 114192 Restaurant's hot water measured 112F. 120F is required. Adjust water heater to attain 120F within 48 hours.
a. Hand sink approximately 12 from bread station lacks the required splashguard. Install splash guard on right side to prevent contamination of food contact surfaces from splashing water. b. Facility lacks drain plugs for three compartment sink and prep sink. Provide plugs and discontinue using homemade drain plugs.
The department's words
CHSC 114175 a. Hand sink approximately 12 from bread station lacks the required splashguard. Install splash guard on right side to prevent contamination of food contact surfaces from splashing water. b. Facility lacks drain plugs for three compartment sink and prep sink. Provide plugs and discontinue using homemade drain plugs.
Observed several in use utensils at prep area held in a sanitizer bucket containing 200 ppm quaternary ammonia. Do not store utensils in sanitizing solution. Store in ice water or in wate above 135F.
The department's words
CHSC 114119 Observed several in use utensils at prep area held in a sanitizer bucket containing 200 ppm quaternary ammonia. Do not store utensils in sanitizing solution. Store in ice water or in wate above 135F.
Show 2 more
Ceiling tiles are brown due to smoke leakage from rotisserie. Ensure gaskets are keeping smoke in and clean filters frequently. Clean, paint, or replace tiles.
The department's words
CHSC 114271 Ceiling tiles are brown due to smoke leakage from rotisserie. Ensure gaskets are keeping smoke in and clean filters frequently. Clean, paint, or replace tiles.
The health permit was not posted in public view. Place permit where the public can see it.
The department's words
CHSC 114381 The health permit was not posted in public view. Place permit where the public can see it.
EarlierJan 3, 2017Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113967
The department's words
Code CHSC 113967
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114039
The department's words
Code CHSC 114039
Code CHSC 114197
The department's words
Code CHSC 114197
Show 6 more
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierMay 2, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dishwasher load dirty dishes into dishwashing machine, then unload clean dishes without first washing his hands as is required. Train employees to put away clean dishes with clean hands only.
The department's words
CHSC 113953.3 Observed dishwasher load dirty dishes into dishwashing machine, then unload clean dishes without first washing his hands as is required. Train employees to put away clean dishes with clean hands only.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed large plastic containers of soup cooling in an ice bath. Soups measured 124F-111F. The food handler stated that he cooked the soups one hour prior. -Ensure foods handler understands that the cooling time starts when food initially cools to 135F - Metal containers are better for cooling than plastic containers -If using plastic, also use ice wands. *Food was transferred to metal containers and cooled to 56F within 30 minutes.
The department's words
CHSC 114002.1 Observed large plastic containers of soup cooling in an ice bath. Soups measured 124F-111F. The food handler stated that he cooked the soups one hour prior. -Ensure foods handler understands that the cooling time starts when food initially cools to 135F - Metal containers are better for cooling than plastic containers -If using plastic, also use ice wands. *Food was transferred to metal containers and cooled to 56F within 30 minutes.
Shellstock tags are not maintained in order. Provide a means to keep tags in order. You can discard tags 90 days after shellstock was consumed.
The department's words
CHSC 114039.4 Shellstock tags are not maintained in order. Provide a means to keep tags in order. You can discard tags 90 days after shellstock was consumed.
Restaurant's hot water measured 112F. 120F is required. Adjust water heater to attain 120F within 48 hours.
The department's words
CHSC 114192 Restaurant's hot water measured 112F. 120F is required. Adjust water heater to attain 120F within 48 hours.
a. Hand sink approximately 12 from bread station lacks the required splashguard. Install splash guard on right side to prevent contamination of food contact surfaces from splashing water. b. Facility lacks drain plugs for three compartment sink and prep sink. Provide plugs and discontinue using homemade drain plugs.
The department's words
CHSC 114175 a. Hand sink approximately 12 from bread station lacks the required splashguard. Install splash guard on right side to prevent contamination of food contact surfaces from splashing water. b. Facility lacks drain plugs for three compartment sink and prep sink. Provide plugs and discontinue using homemade drain plugs.
Observed several in use utensils at prep area held in a sanitizer bucket containing 200 ppm quaternary ammonia. Do not store utensils in sanitizing solution. Store in ice water or in wate above 135F.
The department's words
CHSC 114119 Observed several in use utensils at prep area held in a sanitizer bucket containing 200 ppm quaternary ammonia. Do not store utensils in sanitizing solution. Store in ice water or in wate above 135F.
Show 2 more
Ceiling tiles are brown due to smoke leakage from rotisserie. Ensure gaskets are keeping smoke in and clean filters frequently. Clean, paint, or replace tiles.
The department's words
CHSC 114271 Ceiling tiles are brown due to smoke leakage from rotisserie. Ensure gaskets are keeping smoke in and clean filters frequently. Clean, paint, or replace tiles.
The health permit was not posted in public view. Place permit where the public can see it.
The department's words
CHSC 114381 The health permit was not posted in public view. Place permit where the public can see it.
EarlierJul 29, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Keep linens off floor.
The department's words
CHSC 114178 Keep linens off floor.
Do not store food (oil) next to handwash sink. Keep food out of splash zone.
The department's words
CHSC 114049 Do not store food (oil) next to handwash sink. Keep food out of splash zone.
Provide display thermometer in both ice cream freezers.
The department's words
CHSC 114157 Provide display thermometer in both ice cream freezers.
Keep shellfish tags in chronological order.
The department's words
CHSC 114039.4 Keep shellfish tags in chronological order.
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 L10597.
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.