At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 12, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Java Hub Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- 1 food handler card is expired. Renew within 30 days - keep all food safety certifications up to date. CHSC 113948How 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 Java Hub Cafe's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: 1 food handler card is expired. Renew within 30 days - keep all food safety certifications up to date.The county found: “1 food handler card is expired. Renew within 30 days - keep all food safety certifications up to date.”
Then the next one.
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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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestJan 12, 2023Routine inspectionGreen placard
This one: Green placard, inspected Jan 12, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
1 food handler card is expired. Renew within 30 days - keep all food safety certifications up to date.
The department's words
CHSC 113948 1 food handler card is expired. Renew within 30 days - keep all food safety certifications up to date.
EarlierFeb 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bottom shelf of reach-in freezer soiled with food particles. Maintain clean.
The department's words
CHSC 114175 Observed bottom shelf of reach-in freezer soiled with food particles. Maintain clean.
EarlierJul 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed carton of eggs stored above ready-to eat foods and coked foods in walk in cooler. Observed bag of rice stored in room with chemicals.
The department's words
CHSC 113980 Observed carton of eggs stored above ready-to eat foods and coked foods in walk in cooler. Observed bag of rice stored in room with chemicals.
EarlierDec 23, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 23, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed container labeled cream cheese that previously held cream cheese stored on shelf containing flour. All food storage containers shall be stored in an approved container and labeled with its contents.
The department's words
CHSC 114051 Observed container labeled cream cheese that previously held cream cheese stored on shelf containing flour. All food storage containers shall be stored in an approved container and labeled with its contents.
EarlierFeb 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw hamburger patties stored above raw shrimp. Maintain all foods stored in an approved method to prevent cross contamination.
The department's words
CHSC 113986 Observed raw hamburger patties stored above raw shrimp. Maintain all foods stored in an approved method to prevent cross contamination.
EarlierMay 13, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
exhaust fan not turned on upon arrival of inspector. Heavy cooking smoke/grease on celling and ventilation gate. Fan needs t be turned on while cooking. Clean the walls, ceilings, and grates. Repair hood if necessary to 90% efficiency.
The department's words
CHSC 114149 exhaust fan not turned on upon arrival of inspector. Heavy cooking smoke/grease on celling and ventilation gate. Fan needs t be turned on while cooking. Clean the walls, ceilings, and grates. Repair hood if necessary to 90% efficiency.
EarlierSep 7, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hot water at warewash sink was 115F. Owner turned up water heater. Hot water is now above 120F.
The department's words
CHSC 114192 Hot water at warewash sink was 115F. Owner turned up water heater. Hot water is now above 120F.
Keep wiping cloths in bucket of sanitizing solution whenever not in use.
The department's words
CHSC 114185.1 Keep wiping cloths in bucket of sanitizing solution whenever not in use.
EarlierFeb 23, 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 14, 2017Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee place pan of cooked chicken in walk-in cooler upon starting inspection. Chicken temperature 76-80F. After discussion with employee chicken cooked 3 hours prior with no time temperature monitoring of cooling. Ensure potentially hazardous foods cool from 135F to 70F or below with in 2 hrs and from 70F to 41F or below in the next four hours. Recommend cooling chicken in shallow pan uncovered in walk-in cooler after letting it steam off for about 10 mins on counter. Discussed with PIC. Chicken did not meet cooling requirements and discarded. Egg salad in front display cooler at 47-48F with lid. Discussed with PIC to ensure to fully cool eggs to 41F or below prior to mixing egg salad. Pre-chill all ingredients. Do a chill step of egg salad after prep to cool back to 41 F or below before covering or storing in front glass display cooler. Lid removed from egg salad.
The department's words
CHSC 114002 Observed employee place pan of cooked chicken in walk-in cooler upon starting inspection. Chicken temperature 76-80F. After discussion with employee chicken cooked 3 hours prior with no time temperature monitoring of cooling. Ensure potentially hazardous foods cool from 135F to 70F or below with in 2 hrs and from 70F to 41F or below in the next four hours. Recommend cooling chicken in shallow pan uncovered in walk-in cooler after letting it steam off for about 10 mins on counter. Discussed with PIC. Chicken did not meet cooling requirements and discarded. Egg salad in front display cooler at 47-48F with lid. Discussed with PIC to ensure to fully cool eggs to 41F or below prior to mixing egg salad. Pre-chill all ingredients. Do a chill step of egg salad after prep to cool back to 41 F or below before covering or storing in front glass display cooler. Lid removed from egg salad.
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)
Rice scoop stored in room temperature water 73F. Ensure to store in use utensils on a clean dry surface and change out with new every 4 hours, in ice water at 41F or below, or hot held in water at 135F or higher. Discussed with PIC. New rice scoop now stored on plate.
The department's words
CHSC 114119 Rice scoop stored in room temperature water 73F. Ensure to store in use utensils on a clean dry surface and change out with new every 4 hours, in ice water at 41F or below, or hot held in water at 135F or higher. Discussed with PIC. New rice scoop now stored on plate.
EarlierOct 23, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Person in charge could not answer food safety questions (proper cooling requirements). Ensure person in charge is knowledgeable in food safety practices. Food safety educational materials provided.
The department's words
CHSC 113947 Person in charge could not answer food safety questions (proper cooling requirements). Ensure person in charge is knowledgeable in food safety practices. Food safety educational materials provided.
Observed employee enter into facility through back door and go to 3 compartment sink to rinse hands. Ensure to wash hands at designated hand washing sink only. Ensure to use soap and warm water. Hands washed at hand sink.
The department's words
CHSC 113953.3 Observed employee enter into facility through back door and go to 3 compartment sink to rinse hands. Ensure to wash hands at designated hand washing sink only. Ensure to use soap and warm water. Hands washed at hand sink.
Sanitizer provided greater than 200ppm chlorine. Ensure to mix 1 tsp bleach per gallon of water to provide 100ppm chlorine. Sanitizer remade.
The department's words
CHSC 114185.1 Sanitizer provided greater than 200ppm chlorine. Ensure to mix 1 tsp bleach per gallon of water to provide 100ppm chlorine. Sanitizer remade.
EarlierOct 19, 2015Routine inspectionYellow placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following cold holding violations: cut melon salad 52F, tuna salad 54F, chicken salad 51F, egg salad 51F in display cooler. Air temp of display cooler 48-49F. PIC stated all salads were made fresh this morning around 8-9am. Ensure all potentially hazardous foods are cold held at 41F or below. Do not store any PHF in display cooler until it is repaired and holding 41F or below. Observed cooked chicken stored on shelf of rolling cart for use during lunch at 63F. Ensure all PHF is cold held at 41F or hot held at 135F or higher. Chicken discarded.
The department's words
CHSC 113996 Observed the following cold holding violations: cut melon salad 52F, tuna salad 54F, chicken salad 51F, egg salad 51F in display cooler. Air temp of display cooler 48-49F. PIC stated all salads were made fresh this morning around 8-9am. Ensure all potentially hazardous foods are cold held at 41F or below. Do not store any PHF in display cooler until it is repaired and holding 41F or below. Observed cooked chicken stored on shelf of rolling cart for use during lunch at 63F. Ensure all PHF is cold held at 41F or hot held at 135F or higher. Chicken 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 2 plates of cooked pot stickers on plates covered with plastic wrap stored on top of drop pans in top of prep cooler at 86F made at 10am per employee and at 49F made at 6 am per employee. Observed large stock pot of broth 14-16 inches deep covered at 140F in walk-in cooler. After discussion with employee and owner proper cooling procedures were not known. Ensure proper cooling procedures are met. Cool PHF from 135-to 70F with-in 2 hours and from 70F to 41F with in the next 4 hours. Pot stickers discarded due to not meeting cooling requirements. Soup/broth reduced to smaller amounts and uncovered in walk-in cooler.
The department's words
CHSC 114002 Observed 2 plates of cooked pot stickers on plates covered with plastic wrap stored on top of drop pans in top of prep cooler at 86F made at 10am per employee and at 49F made at 6 am per employee. Observed large stock pot of broth 14-16 inches deep covered at 140F in walk-in cooler. After discussion with employee and owner proper cooling procedures were not known. Ensure proper cooling procedures are met. Cool PHF from 135-to 70F with-in 2 hours and from 70F to 41F with in the next 4 hours. Pot stickers discarded due to not meeting cooling requirements. Soup/broth reduced to smaller amounts and uncovered in walk-in cooler.
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)
Person in charge could not answer food safety questions (proper cooling requirements). Ensure person in charge is knowledgeable in food safety practices. Food safety educational materials provided.
The department's words
CHSC 113947 Person in charge could not answer food safety questions (proper cooling requirements). Ensure person in charge is knowledgeable in food safety practices. Food safety educational materials provided.
Observed employee enter into facility through back door and go to 3 compartment sink to rinse hands. Ensure to wash hands at designated hand washing sink only. Ensure to use soap and warm water. Hands washed at hand sink.
The department's words
CHSC 113953.3 Observed employee enter into facility through back door and go to 3 compartment sink to rinse hands. Ensure to wash hands at designated hand washing sink only. Ensure to use soap and warm water. Hands washed at hand sink.
Sanitizer provided greater than 200ppm chlorine. Ensure to mix 1 tsp bleach per gallon of water to provide 100ppm chlorine. Sanitizer remade.
The department's words
CHSC 114185.1 Sanitizer provided greater than 200ppm chlorine. Ensure to mix 1 tsp bleach per gallon of water to provide 100ppm chlorine. Sanitizer remade.
EarlierSep 24, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Paper towels empty, keep filled at all times.
The department's words
CHSC 113953.2 Paper towels empty, keep filled at all times.
Beverage air milk frig at 44 F, reduce to 41 or less.
The department's words
CHSC 113996 Beverage air milk frig at 44 F, reduce to 41 or less.
Multiple flies observed in facility, doors open - install screens.
The department's words
CHSC 114259.1 Multiple flies observed in facility, doors open - install screens.
Multiple flies observed in facility, doors open - install screens.
The department's words
CHSC 114259 Multiple flies observed in facility, doors open - install screens.
a. Replace household use rice cooker with commercial grade equipment. b. Install a lid over ice maker bin, remove paper bag. c. Repair leaking cooler in walk-in, water dripping on foods.
The department's words
CHSC 114175 a. Replace household use rice cooker with commercial grade equipment. b. Install a lid over ice maker bin, remove paper bag. c. Repair leaking cooler in walk-in, water dripping on foods.
Show 1 more
Move panini grill under exhaust hood, inside at least 6 inches.
The department's words
CHSC 114149.1 Move panini grill under exhaust hood, inside at least 6 inches.
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
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10145.
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.