At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 29, 2026
Is that a lot?
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What was found out about Insalata's?
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- Observed 3 large tubs of soup or stew at 48-52 F in the walk-in from previous days. Potentially hazardous foods must be cooled from 135-70 F within 2 hours and from 70-41 F within 4 hours. Tubs discarded. CHSC 114002How 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: Observed 3 large tubs of soup or stew at 48-52 F in the walk-in from previous days. Potentially hazardous foods must be cooled from 135-70 F within 2 hours and from 70-41 F within 4 hours. Tubs discarded.The county found: “Observed 3 large tubs of soup or stew at 48-52 F in the walk-in from previous days. Potentially hazardous foods must…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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
LatestMay 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 29, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed 3 large tubs of soup or stew at 48-52 F in the walk-in from previous days. Potentially hazardous foods must be cooled from 135-70 F within 2 hours and from 70-41 F within 4 hours. Tubs discarded.
The department's words
CHSC 114002 Observed 3 large tubs of soup or stew at 48-52 F in the walk-in from previous days. Potentially hazardous foods must be cooled from 135-70 F within 2 hours and from 70-41 F within 4 hours. Tubs discarded.
EarlierJul 30, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed line cook drinking from an uncovered beverage container in food preparation area. Drink containers must be covered with a lid and eat/drinking shall only be done in areas away from food preparation.
The department's words
CHSC 113977 Observed line cook drinking from an uncovered beverage container in food preparation area. Drink containers must be covered with a lid and eat/drinking shall only be done in areas away from food preparation.
EarlierDec 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Green Placard Observed batter in a bowl on the cook line at 70 degrees F. Observed milk held in ice only halfway at 52 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Batter was moved to refrigeration. Milk container was filled with ice.
The department's words
CHSC 113996 Green Placard Observed batter in a bowl on the cook line at 70 degrees F. Observed milk held in ice only halfway at 52 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Batter was moved to refrigeration. Milk container was filled with ice.
EarlierMay 3, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee mug stored on prep table. Maintain all drinks covered to prevent contamination.
The department's words
CHSC 113977 Observed employee mug stored on prep table. Maintain all drinks covered to prevent contamination.
EarlierOct 20, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 14, 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.
EarlierJan 14, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee expired Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113947.1 Employee expired Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierFeb 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
One employee Food Handler Certificate expired. Maintain all valid Food Handler and Manager [name] for employees at all times.
The department's words
CHSC 113947 One employee Food Handler Certificate expired. Maintain all valid Food Handler and Manager [name] for employees at all times.
EarlierOct 8, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Take-out display case: black bean corn 42F, lentils 42F. All other food tested was 41F or below. Make refrigerator just a little bit colder so that all food is 41F or below.
The department's words
CHSC 113996 Take-out display case: black bean corn 42F, lentils 42F. All other food tested was 41F or below. Make refrigerator just a little bit colder so that all food is 41F or below.
Code CHSC 114051
The department's words
Code CHSC 114051
EarlierOct 2, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Takeout display case: flounder 48F, lamb kebobs 47F, polenta cakes 49F, broccoli salad 48F, brown rice salad 46F, lentils 45F. Must be 41F or below. Repair/adjust immediately. Grab & Go case in Takeout area: hummus 49F, chocolate pudding 45F. Musts be 41F or below. Repair/adjust immediately. Submit manufacturer's specification sheet to EHS for approval of new refrigerator.
The department's words
CHSC 113996 Takeout display case: flounder 48F, lamb kebobs 47F, polenta cakes 49F, broccoli salad 48F, brown rice salad 46F, lentils 45F. Must be 41F or below. Repair/adjust immediately. Grab & Go case in Takeout area: hummus 49F, chocolate pudding 45F. Musts be 41F or below. Repair/adjust immediately. Submit manufacturer's specification sheet to EHS for approval of new refrigerator.
Label food using time as a public health control with discard time not start time.
The department's words
CHSC 114000 Label food using time as a public health control with discard time not start time.
Observed cook wash hands with cold water only. Use warm water to wash hands.
The department's words
CHSC 113953.3 Observed cook wash hands with cold water only. Use warm water to wash hands.
Code CHSC 114051
The department's words
Code CHSC 114051
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
Show 1 more
Observed no chlorine in dishwasher. Repair so that bar dishwasher has 50 ppm chlorine in final rinse. Get test strips and test daily. Use kitchen dishwasher until bar dishwasher is repaired.
The department's words
CHSC 114099.7 Observed no chlorine in dishwasher. Repair so that bar dishwasher has 50 ppm chlorine in final rinse. Get test strips and test daily. Use kitchen dishwasher until bar dishwasher is repaired.
EarlierApr 18, 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.
EarlierMar 13, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods not properly cooled: cooked chicken in drop pan on make line 66F. Observed in display cooler mashed potatoes 63F, cooked vegetables 53F, cooked green beans 51F, cooked chicken 52F, cooked meatballs 50F, cooked broccoli 50F. Observed in walk-in cooler cooked diced 3 covered stacked pans vegetables between 69-64F. Ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135 to 70F with in 2 hours and from 70 to 41F or below in the next 4 hours. Use shallow uncovered pans in walk-in cooler to cool. Ensure to temp cooled foods to make sure its cooled completely to 41F or below before storing in deep containers, covering, or filling the make line or display cooler. These refrigeration units are not capable of properly cooling foods. All items placed on sheet pans uncovered in walk-in cooler to cool. Provide an additional speed rack in walk-in cooler for proper cooling. Recommend adding cooling verification temperature to facility's temp log.
The department's words
CHSC 114002.1 Observed the following foods not properly cooled: cooked chicken in drop pan on make line 66F. Observed in display cooler mashed potatoes 63F, cooked vegetables 53F, cooked green beans 51F, cooked chicken 52F, cooked meatballs 50F, cooked broccoli 50F. Observed in walk-in cooler cooked diced 3 covered stacked pans vegetables between 69-64F. Ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135 to 70F with in 2 hours and from 70 to 41F or below in the next 4 hours. Use shallow uncovered pans in walk-in cooler to cool. Ensure to temp cooled foods to make sure its cooled completely to 41F or below before storing in deep containers, covering, or filling the make line or display cooler. These refrigeration units are not capable of properly cooling foods. All items placed on sheet pans uncovered in walk-in cooler to cool. Provide an additional speed rack in walk-in cooler for proper cooling. Recommend adding cooling verification temperature to facility's temp log.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Observed herb oil at 42F and garlic in butter at 50F on make line with no time marking. Facility uses time as a control for garlic butter and herb oils. During inspection PIC stated they also place individual pizzas out at room temperature for to go. In use potentially hazardous foods stored out at room temperature must be marked with time as a control. Mark foods with date and discard time. Have written procedures indicating what foods are under time as a control and the requirement of marking them with date and discard time. Discard time is 4 hours after the food has been removed from temperature control. All items marked with date and discard time.
The department's words
CHSC 114000 Observed herb oil at 42F and garlic in butter at 50F on make line with no time marking. Facility uses time as a control for garlic butter and herb oils. During inspection PIC stated they also place individual pizzas out at room temperature for to go. In use potentially hazardous foods stored out at room temperature must be marked with time as a control. Mark foods with date and discard time. Have written procedures indicating what foods are under time as a control and the requirement of marking them with date and discard time. Discard time is 4 hours after the food has been removed from temperature control. All items marked with date and discard time.
Wood cutting board surfaces show deep cuts and staining. Discussed with PIC to have wooden cutting boards resurfaces.
The department's words
CHSC 114130.1 Wood cutting board surfaces show deep cuts and staining. Discussed with PIC to have wooden cutting boards resurfaces.
Observed raw meat stored next to vegetables on food preparation sink. Ensure during food prep to keep raw meat prep and vegetable prep separate to prevent cross contamination. Ensure to wash, rinse, and sanitize food contact surfaces after raw meat prep. Discussed with PIC.
The department's words
CHSC 113986 Observed raw meat stored next to vegetables on food preparation sink. Ensure during food prep to keep raw meat prep and vegetable prep separate to prevent cross contamination. Ensure to wash, rinse, and sanitize food contact surfaces after raw meat prep. Discussed with PIC.
Observed chipping paint and rust on ceiling in back prep kitchen. Discussed with PIC to seal and paint.
The department's words
CHSC 114271 Observed chipping paint and rust on ceiling in back prep kitchen. Discussed with PIC to seal and paint.
EarlierFeb 17, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
L Door to sauté prep cooler dented w/ exposed insulation. Replace Door. Part on juicer chipped/cracked plastic. Replace part or replace juicer due to possible physical hazard.
The department's words
CHSC 114175 L Door to sauté prep cooler dented w/ exposed insulation. Replace Door. Part on juicer chipped/cracked plastic. Replace part or replace juicer due to possible physical hazard.
Sanitizer greater then 200ppm Ch. Mix 1 tsp bleach per gallon of water. Sanitizer remade.
The department's words
CHSC 114185.1 Sanitizer greater then 200ppm Ch. Mix 1 tsp bleach per gallon of water. Sanitizer remade.
EarlierJan 27, 2016Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several PHF in display coolers that were cooked and cooled this am. (cooked veggies at 63F, cooked chicken breasts at 54F, cooked rice at 52-54F, cooked meatballs 61F, cooked enchiladas 56F). Ensure proper cooling procedures are fallowed. Ensure to monitor cooling of PHF to ensure product cools from 135F to 70F with in 2 hours and from 70F to 41F or below with in the next 4 hours. Do not use display cooler to cool foods. Ensure facilities cooling procedure to cool PHF to 41F in walk in cooler is followed (food cools to 41For below before being placed in display cooler). All items placed in freezer to rapidly cool to 41F or below then move back to display cooler. Display cooler air temp 38F.
The department's words
CHSC 114002.1 Observed several PHF in display coolers that were cooked and cooled this am. (cooked veggies at 63F, cooked chicken breasts at 54F, cooked rice at 52-54F, cooked meatballs 61F, cooked enchiladas 56F). Ensure proper cooling procedures are fallowed. Ensure to monitor cooling of PHF to ensure product cools from 135F to 70F with in 2 hours and from 70F to 41F or below with in the next 4 hours. Do not use display cooler to cool foods. Ensure facilities cooling procedure to cool PHF to 41F in walk in cooler is followed (food cools to 41For below before being placed in display cooler). All items placed in freezer to rapidly cool to 41F or below then move back to display cooler. Display cooler air temp 38F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
L Door to sauté prep cooler dented w/ exposed insulation. Replace Door. Part on juicer chipped/cracked plastic. Replace part or replace juicer due to possible physical hazard.
The department's words
CHSC 114175 L Door to sauté prep cooler dented w/ exposed insulation. Replace Door. Part on juicer chipped/cracked plastic. Replace part or replace juicer due to possible physical hazard.
Sanitizer greater then 200ppm Ch. Mix 1 tsp bleach per gallon of water. Sanitizer remade.
The department's words
CHSC 114185.1 Sanitizer greater then 200ppm Ch. Mix 1 tsp bleach per gallon of water. Sanitizer remade.
EarlierOct 27, 2014Follow-up inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Provide results of Certified Food Manager exam by 10-27-14.
The department's words
CHSC 113947.1 Provide results of Certified Food Manager exam by 10-27-14.
Corrected during the inspection
Temps of 48-52 F recorded at three main food prep frig. Reduce/adjust to 41 F or less. Chicken, cheese and sliced tomatoes discarded.
The department's words
CHSC 113996 Temps of 48-52 F recorded at three main food prep frig. Reduce/adjust to 41 F or less. Chicken, cheese and sliced tomatoes discarded.
Corrected during the inspection
One live roach and many dead observed in facility. Pesticide application has been carried out and presence not considered an infestation at this point. Continue with pest treatment and cleaning.
The department's words
CHSC 114259.1 One live roach and many dead observed in facility. Pesticide application has been carried out and presence not considered an infestation at this point. Continue with pest treatment and cleaning.
Corrected during the inspection
Clean observed grease build up under main grill, clean wall under dishwasher.
The department's words
CHSC 114175 Clean observed grease build up under main grill, clean wall under dishwasher.
Repair FRP/wall under dishwasher, seal all cracks and crevices in warewash area. Repair section of missing drywall behind grab and go drink & salad case.
The department's words
CHSC 114271 Repair FRP/wall under dishwasher, seal all cracks and crevices in warewash area. Repair section of missing drywall behind grab and go drink & salad case.
Corrected during the inspection
EarlierOct 22, 2014Routine inspectionViolation(s) Found
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Temps of 48-52 F recorded at three main food prep frig. Reduce/adjust to 41 F or less. Chicken, cheese and sliced tomatoes discarded.
The department's words
CHSC 113996 Temps of 48-52 F recorded at three main food prep frig. Reduce/adjust to 41 F or less. Chicken, cheese and sliced tomatoes 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
One live roach and many dead observed in facility. Pesticide application has been carried out and presence not considered an infestation at this point. Continue with pest treatment and cleaning.
The department's words
CHSC 114259.1 One live roach and many dead observed in facility. Pesticide application has been carried out and presence not considered an infestation at this point. Continue with pest treatment and cleaning.
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)
Provide results of Certified Food Manager exam by 10-27-14.
The department's words
CHSC 113947.1 Provide results of Certified Food Manager exam by 10-27-14.
Clean observed grease build up under main grill, clean wall under dishwasher.
The department's words
CHSC 114175 Clean observed grease build up under main grill, clean wall under dishwasher.
Repair FRP/wall under dishwasher, seal all cracks and crevices in warewash area. Repair section of missing drywall behind grab and go drink & salad case.
The department's words
CHSC 114271 Repair FRP/wall under dishwasher, seal all cracks and crevices in warewash area. Repair section of missing drywall behind grab and go drink & salad case.
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 L10852.
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.