At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · May 20, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
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 Jason's Restaurant's team
Is this your place?
Welcome, Jason's Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Jason's Restaurant 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 Jason's RestaurantWe'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?
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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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 20, 2021Routine inspectionGreen placard
This one: Green placard, inspected May 20, 2021.
No violations listed in the data.
EarlierFeb 9, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shell stock tags not kept with shell stock. Tags shall stay with shell stock until discarded or used. Tags were available and placed with appropriate shell stock. If violation occurs during the next inspection shell stock will be discarded.
The department's words
CHSC 114039.1 Shell stock tags not kept with shell stock. Tags shall stay with shell stock until discarded or used. Tags were available and placed with appropriate shell stock. If violation occurs during the next inspection shell stock will be discarded.
EarlierFeb 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide hand soap in wall mounted dispenser.
The department's words
CHSC 113953.2 Provide hand soap in wall mounted dispenser.
EarlierMay 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
True 2-door upright refrigerator food at 46F. The gaskets are shredded. Reduce to 41F and replace gaskets. Everest 2-door refrigerator food at 44F. The gaskets are shredded. Reduce to 41F and replace gaskets.
The department's words
CHSC 113996 True 2-door upright refrigerator food at 46F. The gaskets are shredded. Reduce to 41F and replace gaskets. Everest 2-door refrigerator food at 44F. The gaskets are shredded. Reduce to 41F and replace gaskets.
EarlierAug 10, 2018Routine inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Salad refrigerator: raw chicken 45F, raw steak 44F. Must be 41F or below. Owner made refrigerator colder.
The department's words
CHSC 113996 Salad refrigerator: raw chicken 45F, raw steak 44F. Must be 41F or below. Owner made refrigerator colder.
Observed raw scallops over cream and raw squid over clean plates in refrigerator in corner. Keep all raw seafood/poultry/meat below and separate from all other food.
The department's words
CHSC 113986 Observed raw scallops over cream and raw squid over clean plates in refrigerator in corner. Keep all raw seafood/poultry/meat below and separate from all other food.
Observed cook clean knife by wiping it on a cloth that was hanging out of his pocket. Use only cloths from wiping cloth bucket with sanitizing solution.
The department's words
CHSC 114185.1 Observed cook clean knife by wiping it on a cloth that was hanging out of his pocket. Use only cloths from wiping cloth bucket with sanitizing solution.
Artic Air Freezer: repair broken threshold.
The department's words
CHSC 114175 Artic Air Freezer: repair broken threshold.
Provide stainless steel spacers to close gaps in hood filter banks.
The department's words
CHSC 114175 Provide stainless steel spacers to close gaps in hood filter banks.
Show 9 more
Food Prep Sink: provide 1 1/2 inch air gap between end of pipe and top rim of floor sink.
The department's words
CHSC 114193.1 Food Prep Sink: provide 1 1/2 inch air gap between end of pipe and top rim of floor sink.
Repair faucet on mop sink. Install a backflow prevention device.
The department's words
CHSC 114190 Repair faucet on mop sink. Install a backflow prevention device.
Employee bathroom: provide toilet paper in permanently mounted dispenser.
The department's words
CHSC 114250 Employee bathroom: provide toilet paper in permanently mounted dispenser.
Refrigerator under beer taps: cut fruit 47F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator under beer taps: cut fruit 47F. Must be 41F or below. Repair/adjust immediately.
Observed one fly in Jim Beam. Owner discarded 1 cup.
The department's words
CHSC 114259.1 Observed one fly in Jim Beam. Owner discarded 1 cup.
Code CHSC 114172
The department's words
Code CHSC 114172
Get all employees certified as a Certified Food Handler within 30 days. Keep in one file or notebook on site.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days. Keep in one file or notebook on site.
Provide consumer advisory for foods served raw or undercooked. Follow instructions on handout.
The department's words
CHSC 114093 Provide consumer advisory for foods served raw or undercooked. Follow instructions on handout.
Keep shell stock tags in order by date for 90 days. Observed bag full of tags not in order.
The department's words
CHSC 114039.4 Keep shell stock tags in order by date for 90 days. Observed bag full of tags not in order.
EarlierJan 25, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Fix the air gap in the food prep area. Air gap requirement for waste lines is a minimum of one inch or at least the diameter if the waste line.
The department's words
CHSC 114193.1 Fix the air gap in the food prep area. Air gap requirement for waste lines is a minimum of one inch or at least the diameter if the waste line.
Observed employees were drinking tea without lid and straw in food prep area. Approved practices include drinking from a closed container that is handled to prevent contamination.
The department's words
CHSC 113977 Observed employees were drinking tea without lid and straw in food prep area. Approved practices include drinking from a closed container that is handled to prevent contamination.
EarlierJan 24, 2018Routine inspectionYellow placard
5 violations listed, 0 marked critical.
Not critical (5)
Measured deep fried chicken 145F. Poultry shall be heated to a temperature of at least 165F in all parts of the food.
The department's words
CHSC 114004 Measured deep fried chicken 145F. Poultry shall be heated to a temperature of at least 165F in all parts of the food.
Observed tomato sauce, chicken broth and soup on the steam table for reheating. Measured 54F. Reheating for hot holding shall be done rapidly. The time the food is between 41F and 165F shall not exceed two hours.
The department's words
CHSC 114016 Observed tomato sauce, chicken broth and soup on the steam table for reheating. Measured 54F. Reheating for hot holding shall be done rapidly. The time the food is between 41F and 165F shall not exceed two hours.
Observed one live cockroach in the bar area (refrigerator that holds drinks). Clean and sanitize the area.
The department's words
CHSC 114259.1 Observed one live cockroach in the bar area (refrigerator that holds drinks). Clean and sanitize the area.
Fix the air gap in the food prep area. Air gap requirement for waste lines is a minimum of one inch or at least the diameter if the waste line.
The department's words
CHSC 114193.1 Fix the air gap in the food prep area. Air gap requirement for waste lines is a minimum of one inch or at least the diameter if the waste line.
Observed employees were drinking tea without lid and straw in food prep area. Approved practices include drinking from a closed container that is handled to prevent contamination.
The department's words
CHSC 113977 Observed employees were drinking tea without lid and straw in food prep area. Approved practices include drinking from a closed container that is handled to prevent contamination.
EarlierOct 24, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114093
The department's words
Code CHSC 114093
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
Show 2 more
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Code CHSC 113953.5
The department's words
Code CHSC 113953.5
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 Jason's Restaurant, you can:
Let Jason's Restaurant know
Ask for the manager. Jason's Restaurant can only fix what it knows about.
The department lists no phone for this place.
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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 Jason's Restaurant?
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 L15899.
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.