At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Juice Girl?
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 114002 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestFeb 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierApr 10, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Yams finished cooking at 12:00 p.m. today. Yams observed at 48 degrees F in salad bar refrigerator. Do not store warm/hot foods in prep or salad bar refrigerators. Utilize three door refrigerator in back kitchen for potentially hazardous foods going through the cooling process. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. No soup cooling today. Owner has discontinued cooking soup until a commercial soup cooker is approved by Environmental Health Services. Submit specification sheet.
The department's words
CHSC 114002 Yams finished cooking at 12:00 p.m. today. Yams observed at 48 degrees F in salad bar refrigerator. Do not store warm/hot foods in prep or salad bar refrigerators. Utilize three door refrigerator in back kitchen for potentially hazardous foods going through the cooling process. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. No soup cooling today. Owner has discontinued cooking soup until a commercial soup cooker is approved by Environmental Health Services. Submit specification sheet.
EarlierApr 8, 2024Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed covered pot of turmeric cauliflower soup at 77- 79 degrees F at 3:40 p.m. in 3-door Beverage-Air refrigerator. This soup was made at 11:00 a.m. today. Soup was rechecked at 4:10 p.m. and was 75 - 77 degrees F. Soup is not cooling at rapid enough rate. Soup voluntarily discarded. Vegetables discarded into compost and liquid was disposed into the drain. Discussed proper rapid cooling methods, such as ice wands and ice bath. Don't cover potentially hazardous foods in the cooling process. Rapidly cool potentially hazardous foods from 135 degrees F within two ours and from 70 degrees F to 41 degrees F within four hours. Utilize rapid cooling logs to assist with rapid cooling. Cooling methods and cooling log handouts provided in English and Spanish.
The department's words
CHSC 114002 Observed covered pot of turmeric cauliflower soup at 77- 79 degrees F at 3:40 p.m. in 3-door Beverage-Air refrigerator. This soup was made at 11:00 a.m. today. Soup was rechecked at 4:10 p.m. and was 75 - 77 degrees F. Soup is not cooling at rapid enough rate. Soup voluntarily discarded. Vegetables discarded into compost and liquid was disposed into the drain. Discussed proper rapid cooling methods, such as ice wands and ice bath. Don't cover potentially hazardous foods in the cooling process. Rapidly cool potentially hazardous foods from 135 degrees F within two ours and from 70 degrees F to 41 degrees F within four hours. Utilize rapid cooling logs to assist with rapid cooling. Cooling methods and cooling log handouts provided in English and Spanish.
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 live flies in the front food prep area. Observed a live fly land on the lid of a pitcher filled with a beverage that was sitting on the cutting board of the prep refrigerator. This fly also landed on the food prep refrigerator cutting board. Both door open. Keep doors closed to prevent entrance of vermin. Doors closed during the inspection. New lid placed on beverage pitcher. Lid that fly landed on was brought back to the 4-compartment sink. Cutting board was washed, rinsed, sanitized, and then dried with a towel. Utensils shall be air dried. Cutting board was washed, rinsed, and sanitized again and was placed on the food prep sink to air dry.
The department's words
CHSC 114259.1 Observed two live flies in the front food prep area. Observed a live fly land on the lid of a pitcher filled with a beverage that was sitting on the cutting board of the prep refrigerator. This fly also landed on the food prep refrigerator cutting board. Both door open. Keep doors closed to prevent entrance of vermin. Doors closed during the inspection. New lid placed on beverage pitcher. Lid that fly landed on was brought back to the 4-compartment sink. Cutting board was washed, rinsed, sanitized, and then dried with a towel. Utensils shall be air dried. Cutting board was washed, rinsed, and sanitized again and was placed on the food prep sink to air dry.
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 two live flies in the front food prep area. Observed a live fly land on the lid of a pitcher filled with a beverage that was sitting on the cutting board of the prep refrigerator. This fly also landed on the food prep refrigerator cutting board. Both door open. Keep doors closed to prevent entrance of vermin. Doors closed during the inspection. New lid placed on beverage pitcher. Lid that fly landed on was brought back to the 4-compartment sink. Cutting board was washed, rinsed, sanitized, and then dried with a towel. Utensils shall be air dried. Cutting board was washed, rinsed, and sanitized again and was placed on the food prep sink to air dry.
The department's words
CHSC 114115 Observed two live flies in the front food prep area. Observed a live fly land on the lid of a pitcher filled with a beverage that was sitting on the cutting board of the prep refrigerator. This fly also landed on the food prep refrigerator cutting board. Both door open. Keep doors closed to prevent entrance of vermin. Doors closed during the inspection. New lid placed on beverage pitcher. Lid that fly landed on was brought back to the 4-compartment sink. Cutting board was washed, rinsed, sanitized, and then dried with a towel. Utensils shall be air dried. Cutting board was washed, rinsed, and sanitized again and was placed on the food prep sink to air dry.
EarlierJan 10, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed white freezer in back area that is turned off. This freezer appears domestic. All equipment shall be ANSI-certified. Remove freezer from the premises within one month. Submit photos showing freezer has been removed, No food inside freezer. Glass refrigerator case on the counter is new and not approved at this time.
The department's words
CHSC 114130 Observed white freezer in back area that is turned off. This freezer appears domestic. All equipment shall be ANSI-certified. Remove freezer from the premises within one month. Submit photos showing freezer has been removed, No food inside freezer. Glass refrigerator case on the counter is new and not approved at this time.
EarlierJan 3, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed unopened bags of grated cheddar and mozzarella cheese at 45 degrees F with infrared thermometer. Open bag of of grated cheddar cheese observed at 47 degrees F with probe thermometer.
The department's words
CHSC 113996 Observed unopened bags of grated cheddar and mozzarella cheese at 45 degrees F with infrared thermometer. Open bag of of grated cheddar cheese observed at 47 degrees F with probe thermometer.
EarlierMar 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
3 door Beverage-Air refrigerator: cheddar cheese: 47 degrees, mozzarella cheese: 46 degrees F.
The department's words
CHSC 113996 3 door Beverage-Air refrigerator: cheddar cheese: 47 degrees, mozzarella cheese: 46 degrees F.
EarlierJun 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep refrigerator in corner adjacent to Moffat turbofan isn't working. Observed sliced tomatoes at 71 degrees F in this unit. Tomatoes voluntarily discarded - see VCD sheet. Raw vegetables, cut banana, and almond butter in top portion of this unit. Discontinue using this prep refrigerator until unit is capable of maintaining potentially hazardous foods at or below 41 degrees F. Submit repair invoice.
The department's words
CHSC 113996 Prep refrigerator in corner adjacent to Moffat turbofan isn't working. Observed sliced tomatoes at 71 degrees F in this unit. Tomatoes voluntarily discarded - see VCD sheet. Raw vegetables, cut banana, and almond butter in top portion of this unit. Discontinue using this prep refrigerator until unit is capable of maintaining potentially hazardous foods at or below 41 degrees F. Submit repair invoice.
EarlierSep 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 11, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler did not know what sanitizer is utilized at three compartment sink or where test strips are kept.
The department's words
CHSC 113947 Food handler did not know what sanitizer is utilized at three compartment sink or where test strips are kept.
EarlierOct 17, 2017Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Facility lacks a certified food safety manager. Certify at least one employee by 12.1.17. Send certification to [email]
The department's words
CHSC 113947.1 Facility lacks a certified food safety manager. Certify at least one employee by 12.1.17. Send certification to [email]
Observed an employee's personal beverage on a rear prep table which lacked the required tight fitting lid. Instruct employees to use to go cups or travel mugs.
The department's words
CHSC 113977 Observed an employee's personal beverage on a rear prep table which lacked the required tight fitting lid. Instruct employees to use to go cups or travel mugs.
Measured cooked potatoes in a drop in container in the prep top at 81F. Potatoes were cooked 1.5 hours prior. cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread hot foods out no more than 2 inches deep and refrigerate. Repeat violation. Potatoes were spread out and cooled in the refrigerator.
The department's words
CHSC 114002.1 Measured cooked potatoes in a drop in container in the prep top at 81F. Potatoes were cooked 1.5 hours prior. cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread hot foods out no more than 2 inches deep and refrigerate. Repeat violation. Potatoes were spread out and cooled in the refrigerator.
Observed fruit flies and dead house flies in the facility. Keep front food closed, clean up all food and food soils. Clean out floor sinks daily. Hang mops to dry.
The department's words
CHSC 114259.1 Observed fruit flies and dead house flies in the facility. Keep front food closed, clean up all food and food soils. Clean out floor sinks daily. Hang mops to dry.
Paper towels are not stored in dispensers. Replace or repair dispensers.
The department's words
CHSC 114175 Paper towels are not stored in dispensers. Replace or repair dispensers.
Show 5 more
Boxes of various equipment are stored on the floor. Store all items 6 inches off the floor. Provide adequate shelving.
The department's words
CHSC 114178 Boxes of various equipment are stored on the floor. Store all items 6 inches off the floor. Provide adequate shelving.
Repair/replace non-functional fluorescent lighting. 2 fixtures are not lit in the rear kitchen.
The department's words
CHSC 114252 Repair/replace non-functional fluorescent lighting. 2 fixtures are not lit in the rear kitchen.
Clean heavily dusted HVAC vents. Advise having HVAC serviced and cleaned.
The department's words
CHSC 114149.3 Clean heavily dusted HVAC vents. Advise having HVAC serviced and cleaned.
Floor sinks are heavily soiled with food debris. Clean daily.
The department's words
CHSC 114190 Floor sinks are heavily soiled with food debris. Clean daily.
Observed new Turbo Fan oven and Kombucha dispenser. Submit specification sheets for these items by 10.24.17.
The department's words
CHSC 114380 Observed new Turbo Fan oven and Kombucha dispenser. Submit specification sheets for these items by 10.24.17.
EarlierAug 9, 2016Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
There are food handlers on staff that lack the required food handlers card. Obtain copies of cards and maintain them at the site. Correct within 30 days.
The department's words
CHSC 113948 There are food handlers on staff that lack the required food handlers card. Obtain copies of cards and maintain them at the site. Correct within 30 days.
Packaged foods (juices, salads, wraps, desserts) do not have the required labeling that indicates the name and location of the distributor, the product names, the ingredients listed in order of weight, average net weight of product, and allergens. Correct within 30 days.
The department's words
CHSC 114089 Packaged foods (juices, salads, wraps, desserts) do not have the required labeling that indicates the name and location of the distributor, the product names, the ingredients listed in order of weight, average net weight of product, and allergens. Correct within 30 days.
Bottled juice does not have the required labeling required by the FDA for unpasteurized juice. The warning label on each bottle must say Warning: this product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Correct within 30 days.
The department's words
CHSC 114090 Bottled juice does not have the required labeling required by the FDA for unpasteurized juice. The warning label on each bottle must say Warning: this product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Correct within 30 days.
Cover exposed fluorescent lights in the prep room.
The department's words
CHSC 114252.1 Cover exposed fluorescent lights in the prep room.
With white high gloss paint, paint wall behind rice cooker where paint has been damaged.
The department's words
CHSC 114271 With white high gloss paint, paint wall behind rice cooker where paint has been damaged.
Show 1 more
Post current health permit in public view.
The department's words
CHSC 114381 Post current health permit in public view.
EarlierAug 5, 2016Routine inspectionGreen placard
13 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked sweet potatoes in the front prep top measured 51F.Potatoes were cooked 5.5 hours prior. Foods must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Do not place food in prep top unless already cooled to 41F. Use shallow pans to cool foods fast. *potatoes were spread out and cooled rapidly in the freezer.
The department's words
CHSC 114002 Cooked sweet potatoes in the front prep top measured 51F.Potatoes were cooked 5.5 hours prior. Foods must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Do not place food in prep top unless already cooled to 41F. Use shallow pans to cool foods fast. *potatoes were spread out and cooled rapidly in the freezer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
There are food handlers on staff that lack the required food handlers card. Obtain copies of cards and maintain them at the site. Correct within 30 days.
The department's words
CHSC 113948 There are food handlers on staff that lack the required food handlers card. Obtain copies of cards and maintain them at the site. Correct within 30 days.
Observed an employee preparing foods with nail polish applied. Employees must use gloves when nails are polished. Corrected.
The department's words
CHSC 113973.b-c Observed an employee preparing foods with nail polish applied. Employees must use gloves when nails are polished. Corrected.
Restroom sink lacked warm water due to valve turned off at the wall. 100F is required. Corrected.
The department's words
CHSC 113953.c Restroom sink lacked warm water due to valve turned off at the wall. 100F is required. Corrected.
Cheese in rear three door refrigerator measured 46F. Ambient temperature is 44F. Maintain potentially hazardous foods below 41F or above 135F. *Have refrigerator adjusted within 48 hours.
The department's words
CHSC 113996 Cheese in rear three door refrigerator measured 46F. Ambient temperature is 44F. Maintain potentially hazardous foods below 41F or above 135F. *Have refrigerator adjusted within 48 hours.
Packaged foods (juices, salads, wraps, desserts) do not have the required labeling that indicates the name and location of the distributor, the product names, the ingredients listed in order of weight, average net weight of product, and allergens. Correct within 30 days.
The department's words
CHSC 114089 Packaged foods (juices, salads, wraps, desserts) do not have the required labeling that indicates the name and location of the distributor, the product names, the ingredients listed in order of weight, average net weight of product, and allergens. Correct within 30 days.
Show 7 more
Bottled juice does not have the required labeling required by the FDA for unpasteurized juice. The warning label on each bottle must say Warning: this product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Correct within 30 days.
The department's words
CHSC 114090 Bottled juice does not have the required labeling required by the FDA for unpasteurized juice. The warning label on each bottle must say Warning: this product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Correct within 30 days.
The ice machine has excessive build up of black mildew inside. clean within 24 hours.
The department's words
CHSC 114115.c The ice machine has excessive build up of black mildew inside. clean within 24 hours.
Cover exposed fluorescent lights in the prep room.
The department's words
CHSC 114252.1 Cover exposed fluorescent lights in the prep room.
Provide a probe thermometer to measure food temperatures by 8.8.16.
The department's words
CHSC 114159 Provide a probe thermometer to measure food temperatures by 8.8.16.
Wiping cloths observed stored in a solution with no measurable levels of sanitizer. Maintain cloths in a 200ppm quaternary ammonia or 100 ppm chlorine solution.
The department's words
CHSC 114185.1 Wiping cloths observed stored in a solution with no measurable levels of sanitizer. Maintain cloths in a 200ppm quaternary ammonia or 100 ppm chlorine solution.
With white high gloss paint, paint wall behind rice cooker where paint has been damaged.
The department's words
CHSC 114271 With white high gloss paint, paint wall behind rice cooker where paint has been damaged.
Post current health permit in public view.
The department's words
CHSC 114381 Post current health permit in public view.
EarlierOct 29, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Only minor violations observed. In addition, and take steps to eliminate the flies as discussed.
The department's words
CHSC 114259.1 Only minor violations observed. In addition, and take steps to eliminate the flies as discussed.
EarlierApr 17, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
The soap and towels were missing from wall mounted dispensers at kitchen hand sink. Replenish the supplies of hand soap and towels for hand washing.
The department's words
CHSC 113953.2 The soap and towels were missing from wall mounted dispensers at kitchen hand sink. Replenish the supplies of hand soap and towels for hand washing.
Clear floor of all food storage and elevate to food grade shelving at least 6-inches above the floor.
The department's words
CHSC 114047 Clear floor of all food storage and elevate to food grade shelving at least 6-inches above the floor.
Provide the common name and date of food received or made when stored overnight in a storage area or the walk-in refrigerator.
The department's words
CHSC 114089 Provide the common name and date of food received or made when stored overnight in a storage area or the walk-in refrigerator.
Post your health permit in a clearly visible location in facility entry.
The department's words
CHSC 114381 Post your health permit in a clearly visible location in facility entry.
Observed the floor was accumulating dirt and residues on the floor. Initiate a cleaning program to maintain the floor clean.
The department's words
CHSC 114268 Observed the floor was accumulating dirt and residues on the floor. Initiate a cleaning program to maintain the floor clean.
Show 1 more
observed dirty residues accumulating on equipment and on surfaces. Initiate a cleaning program to maintain the premises clean and free of dirt.
The department's words
CHSC 114257 observed dirty residues accumulating on equipment and on surfaces. Initiate a cleaning program to maintain the premises clean and free of dirt.
EarlierAug 12, 2014Follow-up inspectionNo Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
The post and display the required signs including SB-180, no animals allowed and the health permit certificate. The signs should be easily visible to public upon entry into facility.
The department's words
CHSC 114381 The post and display the required signs including SB-180, no animals allowed and the health permit certificate. The signs should be easily visible to public upon entry into facility.
Corrected during the inspection
The paper towel and hand soap dispensers were empty at kitchen hand wash station. Maintain soap and towels properly stocked. at all times. Refill the wall mounted dispensers to maintain towels and soap available.
The department's words
CHSC 113953.2 The paper towel and hand soap dispensers were empty at kitchen hand wash station. Maintain soap and towels properly stocked. at all times. Refill the wall mounted dispensers to maintain towels and soap available.
Corrected during the inspection
observed an accumulation of produce debris on kitchen floor. Thoroughly clean the floor to remove all the dirt and sticky residues.
The department's words
CHSC 113980 observed an accumulation of produce debris on kitchen floor. Thoroughly clean the floor to remove all the dirt and sticky residues.
Corrected during the inspection
observed an accumulation of produce debris on kitchen floor. Thoroughly clean the floor to remove all the dirt and sticky residues.
The department's words
CHSC 114185 observed an accumulation of produce debris on kitchen floor. Thoroughly clean the floor to remove all the dirt and sticky residues.
Corrected during the inspection
observed an accumulation of produce debris on kitchen floor. Thoroughly clean the floor to remove all the dirt and sticky residues.
The department's words
CHSC 114268 observed an accumulation of produce debris on kitchen floor. Thoroughly clean the floor to remove all the dirt and sticky residues.
Corrected during the inspection
Show 2 more
Observed a ceiling panel was broken in the kitchen. Replace the ceiling panel so surface is maintained cleaned and nothing falls on food being prepared.
The department's words
CHSC 114271 Observed a ceiling panel was broken in the kitchen. Replace the ceiling panel so surface is maintained cleaned and nothing falls on food being prepared.
Corrected during the inspection
Observed mold growth around edges and plastic trays inside the ice machine. Clean and sanitize the interior of ice machine to eliminate possible cross contamination.
The department's words
CHSC 114113 Observed mold growth around edges and plastic trays inside the ice machine. Clean and sanitize the interior of ice machine to eliminate possible cross contamination.
Corrected during the inspection
EarlierJul 1, 2014Routine inspectionViolation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
The post and display the required signs including SB-180, no animals allowed and the health permit certificate. The signs should be easily visible to public upon entry into facility.
The department's words
CHSC 114381 The post and display the required signs including SB-180, no animals allowed and the health permit certificate. The signs should be easily visible to public upon entry into facility.
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 L17103.
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.