At a glance
CleanCleaver food safety systematic review results
What happened?
9problems found
9 problems found · County inspection, Follow-up inspection · Jan 24, 2018
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Joe's Cafe?
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
- I did not observe any foods in the cooling process today. Foods in the walk-in measured 41 F or below. Please continue to cool as discussed and as described in the cooling handouts. CHSC 114002How to fixFix it
- Observed containers of food stored on the floor. Employee then moved containers to a cutting board, contaminating that surface. Move food stored on floor to clean containers, then wash rinse and sanitize cutting boards. Clean and sanitize the inside of the ice machine and ice basin at the bar to remove mold and grime. CHSC 114115How 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: Code CHSC 113996The county found: “Code CHSC 113996”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 4 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 24, 2018Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 24, 2018.
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
I did not observe any foods in the cooling process today. Foods in the walk-in measured 41 F or below. Please continue to cool as discussed and as described in the cooling handouts.
The department's words
CHSC 114002 I did not observe any foods in the cooling process today. Foods in the walk-in measured 41 F or below. Please continue to cool as discussed and as described in the cooling handouts.
Corrected during the inspection
Observed containers of food stored on the floor. Employee then moved containers to a cutting board, contaminating that surface. Move food stored on floor to clean containers, then wash rinse and sanitize cutting boards. Clean and sanitize the inside of the ice machine and ice basin at the bar to remove mold and grime.
The department's words
CHSC 114115 Observed containers of food stored on the floor. Employee then moved containers to a cutting board, contaminating that surface. Move food stored on floor to clean containers, then wash rinse and sanitize cutting boards. Clean and sanitize the inside of the ice machine and ice basin at the bar to remove mold and grime.
Code CHSC 114192
The department's words
Code CHSC 114192
Corrected during the inspection
Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use wiping cloths only for wiping off cutting boards/counters. Do not use to clean or dry hands or other utensils.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use wiping cloths only for wiping off cutting boards/counters. Do not use to clean or dry hands or other utensils.
Show 4 more
Clean the kitchen thoroughly to remove grease and food debris observed on, inside, and around equipment. Clean hood baffles.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris observed on, inside, and around equipment. Clean hood baffles.
Seal cracks and crevices and holes in walls and floor to prevent entry of vermin/harborage.
The department's words
CHSC 114259 Seal cracks and crevices and holes in walls and floor to prevent entry of vermin/harborage.
Refinish or replace cutting boards to remove deep scoring/black stains.
The department's words
CHSC 114175 Refinish or replace cutting boards to remove deep scoring/black stains.
Repair plumbing/grease trap under the dishwashing bay. Observed grease trap propped open and odor present in this area. One drain pipe was re-directed to the grease trap under the propped lid.
The department's words
CHSC 114190 Repair plumbing/grease trap under the dishwashing bay. Observed grease trap propped open and odor present in this area. One drain pipe was re-directed to the grease trap under the propped lid.
EarlierJan 22, 2018Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Observed the following foods at unsafe temperatures: -Mashed potatoes on the steam table, stacked onto another insert pan measured 110 F (made 2 hours ago). Mashed potatoes immediately reheated to 165 F. -Food temperatures in inserts of the prep refrigerator measured 42-49 F. Lower the temp of this fridge or keep lids closed to maintain temps at 41 F or below. Maintain temps of potentially hazardous food at or below 41 F or at or above 135 F.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Mashed potatoes on the steam table, stacked onto another insert pan measured 110 F (made 2 hours ago). Mashed potatoes immediately reheated to 165 F. -Food temperatures in inserts of the prep refrigerator measured 42-49 F. Lower the temp of this fridge or keep lids closed to maintain temps at 41 F or below. Maintain temps of potentially hazardous food at or below 41 F or at or above 135 F.
Observed improperly cooled food: Cooked potatoes in a deep pot in the walk-in measured 80 F in the center and were made more than 2 hours ago. Potatoes were immediately reheated to 165 F, as they did not cool in the time required. Cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours, using approved methods like long shallow pans. Observed cooked noodles cooling on long shallow pans (good method).
The department's words
CHSC 114002 Observed improperly cooled food: Cooked potatoes in a deep pot in the walk-in measured 80 F in the center and were made more than 2 hours ago. Potatoes were immediately reheated to 165 F, as they did not cool in the time required. Cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours, using approved methods like long shallow pans. Observed cooked noodles cooling on long shallow pans (good method).
Observed cut vegetables in the prep refrigerator covered with a dirty piece of cardboard. Vegetables in contact with the cardboard with the cardboard were voluntarily discarded.
The department's words
CHSC 113980 Observed cut vegetables in the prep refrigerator covered with a dirty piece of cardboard. Vegetables in contact with the cardboard with the cardboard were voluntarily discarded.
Corrected during the inspection
Observed containers of food stored on the floor. Employee then moved containers to a cutting board, contaminating that surface. Move food stored on floor to clean containers, then wash rinse and sanitize cutting boards. Clean and sanitize the inside of the ice machine and ice basin at the bar to remove mold and grime.
The department's words
CHSC 114115 Observed containers of food stored on the floor. Employee then moved containers to a cutting board, contaminating that surface. Move food stored on floor to clean containers, then wash rinse and sanitize cutting boards. Clean and sanitize the inside of the ice machine and ice basin at the bar to remove mold and grime.
Repair the hand sink in the kitchen so that it provides water at a minimum temperature of 100 F. Repair leak at this faucet.
The department's words
CHSC 114192 Repair the hand sink in the kitchen so that it provides water at a minimum temperature of 100 F. Repair leak at this faucet.
Show 6 more
Observed raw beef stored above ready to eat food. Store raw animal products separate and below all other food. Cover containers of food to prevent contamination.
The department's words
CHSC 113986 Observed raw beef stored above ready to eat food. Store raw animal products separate and below all other food. Cover containers of food to prevent contamination.
Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use wiping cloths only for wiping off cutting boards/counters. Do not use to clean or dry hands or other utensils.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use wiping cloths only for wiping off cutting boards/counters. Do not use to clean or dry hands or other utensils.
Clean the kitchen thoroughly to remove grease and food debris observed on, inside, and around equipment. Clean hood baffles.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris observed on, inside, and around equipment. Clean hood baffles.
Seal cracks and crevices and holes in walls and floor to prevent entry of vermin/harborage.
The department's words
CHSC 114259 Seal cracks and crevices and holes in walls and floor to prevent entry of vermin/harborage.
Refinish or replace cutting boards to remove deep scoring/black stains.
The department's words
CHSC 114175 Refinish or replace cutting boards to remove deep scoring/black stains.
Repair plumbing/grease trap under the dishwashing bay. Observed grease trap propped open and odor present in this area. One drain pipe was re-directed to the grease trap under the propped lid.
The department's words
CHSC 114190 Repair plumbing/grease trap under the dishwashing bay. Observed grease trap propped open and odor present in this area. One drain pipe was re-directed to the grease trap under the propped lid.
EarlierJan 17, 2018Routine inspectionYellow placard
12 violations listed, 0 marked critical.
Not critical (12)
Observed a food handler dry hands on a dirty wiping cloth. Instructed food handler to always dry hands with a clean paper towel. Wash hands at the hand sink scrubbing for 20 seconds with soap and warm water and dry with paper towels. Do not wash hands at the prep sink.
The department's words
CHSC 113953.3 Observed a food handler dry hands on a dirty wiping cloth. Instructed food handler to always dry hands with a clean paper towel. Wash hands at the hand sink scrubbing for 20 seconds with soap and warm water and dry with paper towels. Do not wash hands at the prep sink.
Repair/refill the soap dispenser at the hand sink in the kitchen immediately. Place paper towels in the dispenser at the wait station hand sink. Keep soap and paper towels stocked at all times.
The department's words
CHSC 113953.2 Repair/refill the soap dispenser at the hand sink in the kitchen immediately. Place paper towels in the dispenser at the wait station hand sink. Keep soap and paper towels stocked at all times.
Observed the following foods at unsafe temperatures: -Turkey at 55 F, beef at 61 F, and raw chicken at 51.9 F on the speed rack in the kitchen. Employees stated that these items were removed from the refrigerator 2 hours ago. These food items were immediately moved to the walk-in cooler. -Roast beef on the steam table measured 71 F. Employees state this was cooked 2 hours ago. Beef was rapidly reheated to 165 F. (repeat violation) Maintain potentially hazardous foods at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Turkey at 55 F, beef at 61 F, and raw chicken at 51.9 F on the speed rack in the kitchen. Employees stated that these items were removed from the refrigerator 2 hours ago. These food items were immediately moved to the walk-in cooler. -Roast beef on the steam table measured 71 F. Employees state this was cooked 2 hours ago. Beef was rapidly reheated to 165 F. (repeat violation) Maintain potentially hazardous foods at 41 F or below or 135 F or above.
Cooked potatoes, made last night, measured 46 F in the center. Potatoes were stored in a deep, covered bucket in the walk-in. Potatoes did not cool within the required time period and were voluntarily discarded. When cooling foods, cool from 135 F to 70 F in 2hours and from 70 F to 41 F in 4 hours in long, shallow pans, uncovered, or use other approved methods - see handout. Monitor food temps while cooling with a probe thermometer.
The department's words
CHSC 114002 Cooked potatoes, made last night, measured 46 F in the center. Potatoes were stored in a deep, covered bucket in the walk-in. Potatoes did not cool within the required time period and were voluntarily discarded. When cooling foods, cool from 135 F to 70 F in 2hours and from 70 F to 41 F in 4 hours in long, shallow pans, uncovered, or use other approved methods - see handout. Monitor food temps while cooling with a probe thermometer.
Observed cut vegetables in the prep refrigerator covered with a dirty piece of cardboard. Vegetables in contact with the cardboard with the cardboard were voluntarily discarded.
The department's words
CHSC 113980 Observed cut vegetables in the prep refrigerator covered with a dirty piece of cardboard. Vegetables in contact with the cardboard with the cardboard were voluntarily discarded.
Show 7 more
Observed containers of food stored on the floor. Employee then moved containers to a cutting board, contaminating that surface. Move food stored on floor to clean containers, then wash rinse and sanitize cutting boards. Clean and sanitize the inside of the ice machine and ice basin at the bar to remove mold and grime.
The department's words
CHSC 114115 Observed containers of food stored on the floor. Employee then moved containers to a cutting board, contaminating that surface. Move food stored on floor to clean containers, then wash rinse and sanitize cutting boards. Clean and sanitize the inside of the ice machine and ice basin at the bar to remove mold and grime.
Repair the hand sink in the kitchen so that it provides water at a minimum temperature of 100 F. Repair leak at this faucet.
The department's words
CHSC 114192 Repair the hand sink in the kitchen so that it provides water at a minimum temperature of 100 F. Repair leak at this faucet.
Observed chicken thawing at room temperature. Thaw using approved methods in refrigeration, while cooking, or under running water. Ensure that food temps do not go above 41 F while thawing.
The department's words
CHSC 114020 Observed chicken thawing at room temperature. Thaw using approved methods in refrigeration, while cooking, or under running water. Ensure that food temps do not go above 41 F while thawing.
Observed raw beef stored above ready to eat food. Store raw animal products separate and below all other food. Cover containers of food to prevent contamination.
The department's words
CHSC 113986 Observed raw beef stored above ready to eat food. Store raw animal products separate and below all other food. Cover containers of food to prevent contamination.
Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use wiping cloths only for wiping off cutting boards/counters. Do not use to clean or dry hands or other utensils.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use wiping cloths only for wiping off cutting boards/counters. Do not use to clean or dry hands or other utensils.
Clean the kitchen thoroughly to remove grease and food debris observed on, inside, and around equipment. Clean hood baffles.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris observed on, inside, and around equipment. Clean hood baffles.
Seal cracks and crevices and holes in walls and floor to prevent entry of vermin/harborage.
The department's words
CHSC 114259 Seal cracks and crevices and holes in walls and floor to prevent entry of vermin/harborage.
EarlierOct 19, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Replace mangled hood filter.
The department's words
CHSC 114149.1 Replace mangled hood filter.
Repair loose faucet at kitchen handwash sink.
The department's words
CHSC 114190 Repair loose faucet at kitchen handwash sink.
Clean walk-in condenser, ceiling, and cage around light.
The department's words
CHSC 114175 Clean walk-in condenser, ceiling, and cage around light.
Clean white plastic baffle inside ice machine.
The department's words
CHSC 114175 Clean white plastic baffle inside ice machine.
Provide a display thermometer in ice cream freezer.
The department's words
CHSC 114157 Provide a display thermometer in ice cream freezer.
Show 3 more
Keep roast beef refrigerated. (Observed roast beef at 125F.)
The department's words
CHSC 113996 Keep roast beef refrigerated. (Observed roast beef at 125F.)
Keep shellfish tags for 90 days -- missing October.
The department's words
CHSC 114039.4 Keep shellfish tags for 90 days -- missing October.
P align=leftKeep Certified Food Handler certificates for all employees in one file on site.
The department's words
CHSC 113948 P align=leftKeep Certified Food Handler certificates for all employees in one file on site.
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 L10278.
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
- Follow-up 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.