At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Mar 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Kababbq?
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 114130 CHSC 114130How to fixFix it
- Code CHSC 114271 CHSC 114271How 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 Kababbq's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 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
LatestMar 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 25, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114271
The department's words
Code CHSC 114271
EarlierJul 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee's drink was observed on the cold holding unit in the preparation area. [Corrective action] A food employee may drink from a closed beverage contianer with a lid and straw and stored away from any preparation or storage area.
The department's words
CHSC 113977 Employee's drink was observed on the cold holding unit in the preparation area. [Corrective action] A food employee may drink from a closed beverage contianer with a lid and straw and stored away from any preparation or storage area.
EarlierJul 25, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding inserts, cucumbers/tomato salad internal temperature reading was at 65F, yougurt sauce 63F, Bulgarian cheese 66F, butter 68F. In addition, int he three doors undercounter unit, falafels internal temperature reading was at 55F, soup 50F, chopped tomatoes 52F, and American cheese 55F. In the two doors reach-in unit, shirmps kabobs were at 45F, lamb kabobs 45, raw ground beef 45F, and raw beef 45F. [Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The employee placed the foods mentioned above into a unit providing temperpatures of 41F or below.
The department's words
CHSC 113996 In the cold holding inserts, cucumbers/tomato salad internal temperature reading was at 65F, yougurt sauce 63F, Bulgarian cheese 66F, butter 68F. In addition, int he three doors undercounter unit, falafels internal temperature reading was at 55F, soup 50F, chopped tomatoes 52F, and American cheese 55F. In the two doors reach-in unit, shirmps kabobs were at 45F, lamb kabobs 45, raw ground beef 45F, and raw beef 45F. [Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The employee placed the foods mentioned above into a unit providing temperpatures of 41F or below.
EarlierDec 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding insert, cucumber and tomato salad internal temperature reading was measured at 45F, yogurt sauce 46F, and cheese 46F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 In the cold holding insert, cucumber and tomato salad internal temperature reading was measured at 45F, yogurt sauce 46F, and cheese 46F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
EarlierMay 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate was not provide upon request by the enforcement officer during the time of the inspection. [CA] Amy food facility that prepares potentially hazardous foods shall have an owner or an employee who has passed an approved and accredited food safety certification examination. Comply by 07/10/2022.
The department's words
CHSC 113947.1 Food safety certificate was not provide upon request by the enforcement officer during the time of the inspection. [CA] Amy food facility that prepares potentially hazardous foods shall have an owner or an employee who has passed an approved and accredited food safety certification examination. Comply by 07/10/2022.
EarlierNov 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierMar 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ambient temperature in two door Beverage-Air refrigerator measured between 45-48F. Maintain at or below 41F.
The department's words
CHSC 113996 Ambient temperature in two door Beverage-Air refrigerator measured between 45-48F. Maintain at or below 41F.
EarlierMay 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rice in drawer under grill at 45F. Some food items in 3 door food prep refrigerator at 43F. Reduce/adjust to 41F.
The department's words
CHSC 113996 Rice in drawer under grill at 45F. Some food items in 3 door food prep refrigerator at 43F. Reduce/adjust to 41F.
EarlierJun 20, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep Certified Food Handler certificates on site. Do not take them home. Email certificates to inspector: [email]
The department's words
CHSC 113948 Keep Certified Food Handler certificates on site. Do not take them home. Email certificates to inspector: [email]
EarlierJun 19, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Prep top refrigerator: in prep top: salsa 48F, yogurt 49F. Must be 41F or below. Chef made refrigerator colder.
The department's words
CHSC 113996 Prep top refrigerator: in prep top: salsa 48F, yogurt 49F. Must be 41F or below. Chef made refrigerator colder.
Hot water is at 105F. Must be 120F or above. Adjust hot water heater immediately.
The department's words
CHSC 114192 Hot water is at 105F. Must be 120F or above. Adjust hot water heater immediately.
Discontinue storing pickles next to handwash sink. Wastewater has accumulated in lid. (Corrected)
The department's words
CHSC 114049 Discontinue storing pickles next to handwash sink. Wastewater has accumulated in lid. (Corrected)
Provide display thermometer in refrigerator under wooden butcher block counter.
The department's words
CHSC 114157 Provide display thermometer in refrigerator under wooden butcher block counter.
Keep Certified Food Handler certificates on site. Do not take them home. Email certificates to inspector: [email]
The department's words
CHSC 113948 Keep Certified Food Handler certificates on site. Do not take them home. Email certificates to inspector: [email]
EarlierMay 24, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Employees could not locate valid food safety certification. Paper posted indicates food safety class was attended, but does not prove exam was passed. This is a repeat violation. Failure to produce certification will result in cost recovery efforts. Correct by 6.24.17. Email copy of certification to [email]
The department's words
CHSC 113947.1 Employees could not locate valid food safety certification. Paper posted indicates food safety class was attended, but does not prove exam was passed. This is a repeat violation. Failure to produce certification will result in cost recovery efforts. Correct by 6.24.17. Email copy of certification to [email]
Observed a cut tomato and a bell pepper stored directly on a refrigerator shelf. Store food in a sanitary container. Corrected.
The department's words
CHSC 113980 Observed a cut tomato and a bell pepper stored directly on a refrigerator shelf. Store food in a sanitary container. Corrected.
Observed a food handler cutting produce at the 3 compartment sink. Use food preparation sink for food prep. Add an extra prep table. Advise to place it where freezer is currently stored. Correct by 6.24.17.
The department's words
CHSC 113984 Observed a food handler cutting produce at the 3 compartment sink. Use food preparation sink for food prep. Add an extra prep table. Advise to place it where freezer is currently stored. Correct by 6.24.17.
Replace broken gasket at 3 door refrigerator by cookline. Gasket is located in center door.
The department's words
CHSC 114175 Replace broken gasket at 3 door refrigerator by cookline. Gasket is located in center door.
Identify and repair cause of standing water in the cabinet behind the ice machine.
The department's words
CHSC 114190 Identify and repair cause of standing water in the cabinet behind the ice machine.
EarlierOct 21, 2016Follow-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.
EarlierOct 18, 2016Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handle wrapped skewer of raw chicken, plate with raw chicken juice and cutting board with raw chicken juice then touch other food contact surfaces and bagged grains with out washing hands. To prevent cross contamination from raw meats employees are required to immediately wash hands after touching raw meat or surfaces contaminated with raw meat. Discussed with employee. Hands washed.
The department's words
CHSC 113953.3 Observed employee handle wrapped skewer of raw chicken, plate with raw chicken juice and cutting board with raw chicken juice then touch other food contact surfaces and bagged grains with out washing hands. To prevent cross contamination from raw meats employees are required to immediately wash hands after touching raw meat or surfaces contaminated with raw meat. Discussed with employee. Hands washed.
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 employee lay bagged grains on cutting board with raw chicken juice then lay bag on another food contact surface. To prevent cross contamination ensure all surfaces that are contaminated with raw meat are immediately washed, rinsed, and sanitized. No sanitizer set up in kitchen while working with raw meat. Discussed with employee. Sanitizer set up but concentration was 0 ppm. After testing dispenser it needs to run for appox 30 seconds to allow for sanitizer to dispense. Discussed with employee. Sanitizer buckets changed and food contact surfaces sanitized.
The department's words
CHSC 114113 Observed employee lay bagged grains on cutting board with raw chicken juice then lay bag on another food contact surface. To prevent cross contamination ensure all surfaces that are contaminated with raw meat are immediately washed, rinsed, and sanitized. No sanitizer set up in kitchen while working with raw meat. Discussed with employee. Sanitizer set up but concentration was 0 ppm. After testing dispenser it needs to run for appox 30 seconds to allow for sanitizer to dispense. Discussed with employee. Sanitizer buckets changed and food contact surfaces sanitized.
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 large strainer full of cooked rice at 67F. Employee stated rice was cooked 30 mins prior. Employee did not know time and temperature cooling requirements and was not actively monitoring cooling rice. Rice then covered with plastic wrap and placed in 2 Door to finish cooling unmonitored. Discussed with owner over the phone cooling requirement and active monitoring to ensure rice cools properly. Rice uncovered and reduced depth to ensure proper cooling.
The department's words
CHSC 114002.1 Observed large strainer full of cooked rice at 67F. Employee stated rice was cooked 30 mins prior. Employee did not know time and temperature cooling requirements and was not actively monitoring cooling rice. Rice then covered with plastic wrap and placed in 2 Door to finish cooling unmonitored. Discussed with owner over the phone cooling requirement and active monitoring to ensure rice cools properly. Rice uncovered and reduced depth to ensure proper cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 6, 2016Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the dishwasher handling dirty dishes and attempt to put away clean dished without washing hands first. Always wash hands with soap at the hand sink before handling foods or clean food contact surfaces. Corrected.
The department's words
CHSC 113953.3 Observed the dishwasher handling dirty dishes and attempt to put away clean dished without washing hands first. Always wash hands with soap at the hand sink before handling foods or clean food contact surfaces. Corrected.
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)
Food safety certificate is not available for viewing. Maintain certificate on sire. Email within 7 days to [email] .
The department's words
CHSC 113947.1 Food safety certificate is not available for viewing. Maintain certificate on sire. Email within 7 days to [email] .
Food handler cards are not available for all staff on site. Keep copies of all employees' cards. correct within 30 days.
The department's words
CHSC 113948 Food handler cards are not available for all staff on site. Keep copies of all employees' cards. correct within 30 days.
Observed steak fried on the countertop at 82F. Potentially hazardous foods must be maintained above 135F of below 41F. *If fries are to be held out at room temperature, a label must indicate what time the food shall be discarded. The time the food is out of temperature control shall not exceed 4 hours.
The department's words
CHSC 113996 Observed steak fried on the countertop at 82F. Potentially hazardous foods must be maintained above 135F of below 41F. *If fries are to be held out at room temperature, a label must indicate what time the food shall be discarded. The time the food is out of temperature control shall not exceed 4 hours.
a. Repair the leak at the espresso machine. b. Repair the leak at the faucet of the three compartment sink.
The department's words
CHSC 114190 a. Repair the leak at the espresso machine. b. Repair the leak at the faucet of the three compartment sink.
EarlierOct 3, 2016Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee pick up old dirty rags and used napkins from the floor, then proceed to put clean dishes away without first washing hands at the hand sink with soap as is required. Always wash hands with soap at the hand sink before handling foods or clean food contact surfaces. Corrected.
The department's words
CHSC 113953.3 Observed an employee pick up old dirty rags and used napkins from the floor, then proceed to put clean dishes away without first washing hands at the hand sink with soap as is required. Always wash hands with soap at the hand sink before handling foods or clean food contact surfaces. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Food safety certificate is not available for viewing. Maintain certificate on sire. Email within 7 days to [email] .
The department's words
CHSC 113947.1 Food safety certificate is not available for viewing. Maintain certificate on sire. Email within 7 days to [email] .
Food handler cards are not available for all staff on site. Keep copies of all employees' cards. correct within 30 days.
The department's words
CHSC 113948 Food handler cards are not available for all staff on site. Keep copies of all employees' cards. correct within 30 days.
Kitchen hand sink observed blocked by a laundry basket. Keep the hand sink accessible for use at all time. Corrected. Repeat violation.
The department's words
CHSC 113953.1 Kitchen hand sink observed blocked by a laundry basket. Keep the hand sink accessible for use at all time. Corrected. Repeat violation.
Observed steak fried on the countertop at 82F. Potentially hazardous foods must be maintained above 135F of below 41F. *If fries are to be held out at room temperature, a label must indicate what time the food shall be discarded. The time the food is out of temperature control shall not exceed 4 hours.
The department's words
CHSC 113996 Observed steak fried on the countertop at 82F. Potentially hazardous foods must be maintained above 135F of below 41F. *If fries are to be held out at room temperature, a label must indicate what time the food shall be discarded. The time the food is out of temperature control shall not exceed 4 hours.
Observed a good handler remove dirty tongs from the three compartment sink and spray them with water to clean them. Food contact equipment must be washed, rinsed, and sanitized. Corrected.
The department's words
CHSC 114099.7 Observed a good handler remove dirty tongs from the three compartment sink and spray them with water to clean them. Food contact equipment must be washed, rinsed, and sanitized. Corrected.
Show 4 more
Observed curry beef stew stored under raw meats in the two door stand up refrigerator. Store ready to eat foods above raw meat to prevent contamination.
The department's words
CHSC 113986 Observed curry beef stew stored under raw meats in the two door stand up refrigerator. Store ready to eat foods above raw meat to prevent contamination.
The facility overall is in need of a thorough cleaning. Clean on, under, and between equipment. Correct by 10.6.16.
The department's words
CHSC 114115.c The facility overall is in need of a thorough cleaning. Clean on, under, and between equipment. Correct by 10.6.16.
Observed a multi-use wiping cloth stored on the counter top. Store all multi-use cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed a multi-use wiping cloth stored on the counter top. Store all multi-use cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
a. Repair the leak at the espresso machine. b. Repair the leak at the faucet of the three compartment sink.
The department's words
CHSC 114190 a. Repair the leak at the espresso machine. b. Repair the leak at the faucet of the three compartment sink.
EarlierFeb 12, 2016Follow-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 9, 2016Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one live mouse in kitchen and four dead mice in the cabinets under the espresso machine. Numerous droppings observed throughout the facility. Restaurant shall remain closed until infestation is abated.
The department's words
CHSC 114259.1 Observed one live mouse in kitchen and four dead mice in the cabinets under the espresso machine. Numerous droppings observed throughout the facility. Restaurant shall remain closed until infestation is abated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 18, 2015Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
There is no certified food safety manager on staff as is required.
The department's words
CHSC 113947.1 There is no certified food safety manager on staff as is required.
There are no food handler cards available for viewing. All food handlers must obtain food handler's cards within 30 days and maintain cards on file at facility.
The department's words
CHSC 113948 There are no food handler cards available for viewing. All food handlers must obtain food handler's cards within 30 days and maintain cards on file at facility.
There are mouse droppings throughout the facility. To avoid closure you are required to complete the following: 1. Call your pest control company and have them conduct a service within 24 hours. 2. Remove all mouse droppings. Clean and sanitize where droppings are found. Focus in the area under the espresso machine, the cabinet behind the ice machine and along the wall of the mop sink. 3. Conduct a general cleaning to remove any food debris. 4. Monitor for activity.
The department's words
CHSC 114259.1 There are mouse droppings throughout the facility. To avoid closure you are required to complete the following: 1. Call your pest control company and have them conduct a service within 24 hours. 2. Remove all mouse droppings. Clean and sanitize where droppings are found. Focus in the area under the espresso machine, the cabinet behind the ice machine and along the wall of the mop sink. 3. Conduct a general cleaning to remove any food debris. 4. Monitor for activity.
1. Large commercial mixed is unused and taking up valuable kitchen space. Remove this equipment and replace with NSF/ANSI approved shelving. 2. Paper towel dispenser is broken at kitchen hand sink. Repair or replace with NSF/ANSI approved model.
The department's words
CHSC 114175 1. Large commercial mixed is unused and taking up valuable kitchen space. Remove this equipment and replace with NSF/ANSI approved shelving. 2. Paper towel dispenser is broken at kitchen hand sink. Repair or replace with NSF/ANSI approved model.
Observed dirty multiple use wiping cloths stored on counter tops. Store wiping cloths in a 100PPM solution of chlorine or a 200PPM solution of quaternary ammonia.
The department's words
CHSC 114185.1 Observed dirty multiple use wiping cloths stored on counter tops. Store wiping cloths in a 100PPM solution of chlorine or a 200PPM solution of quaternary ammonia.
Show 1 more
The health permit is not available at the facility. Post in public view as is required.
The department's words
CHSC 114381 The health permit is not available at the facility. Post in public view as is required.
EarlierDec 16, 2015Routine inspectionYellow placard
12 violations listed, 0 marked critical.
Not critical (12)
There is no certified food safety manager on staff as is required.
The department's words
CHSC 113947.1 There is no certified food safety manager on staff as is required.
There are no food handler cards available for viewing. All food handlers must obtain food handler's cards within 30 days and maintain cards on file at facility.
The department's words
CHSC 113948 There are no food handler cards available for viewing. All food handlers must obtain food handler's cards within 30 days and maintain cards on file at facility.
Numerous uncovered personal drinks observed in kitchen. All personal drinks must be covered with a tight fitting lid. Drink using a straw or sip-hole.
The department's words
CHSC 113977 Numerous uncovered personal drinks observed in kitchen. All personal drinks must be covered with a tight fitting lid. Drink using a straw or sip-hole.
Corrected during the inspection
Observed food handler washing his hands after reporting for work and use his pants to dry his hands. Paper towels must be used to dry hands.
The department's words
CHSC 113953.3 Observed food handler washing his hands after reporting for work and use his pants to dry his hands. Paper towels must be used to dry hands.
Corrected during the inspection
Observed hand sink blocked with shipment of produce and meat. Keep hand sink accessible for use at all times. Corrected
The department's words
CHSC 113953.1 Observed hand sink blocked with shipment of produce and meat. Keep hand sink accessible for use at all times. Corrected
Corrected during the inspection
Show 7 more
Measured cooked rice at 67F in prep sink. Employee stated that rice was there for one hour after being rinsed to cool it down. Potentially hazardous food must be stored below 41F or above 135F. Corrected by placing in the refrigerator.
The department's words
CHSC 113996 Measured cooked rice at 67F in prep sink. Employee stated that rice was there for one hour after being rinsed to cool it down. Potentially hazardous food must be stored below 41F or above 135F. Corrected by placing in the refrigerator.
Observed food handler remove a dirty sheet pan out of three compartment sink and wash it using soap and water only. Food handler proceeded to attempt to put rice in the pan. All food contact surfaces must be washed rinsed and sanitized.
The department's words
CHSC 114099.6 Observed food handler remove a dirty sheet pan out of three compartment sink and wash it using soap and water only. Food handler proceeded to attempt to put rice in the pan. All food contact surfaces must be washed rinsed and sanitized.
There are mouse droppings throughout the facility. To avoid closure you are required to complete the following: 1. Call your pest control company and have them conduct a service within 24 hours. 2. Remove all mouse droppings. Clean and sanitize where droppings are found. Focus in the area under the espresso machine, the cabinet behind the ice machine and along the wall of the mop sink. 3. Conduct a general cleaning to remove any food debris. 4. Monitor for activity.
The department's words
CHSC 114259.1 There are mouse droppings throughout the facility. To avoid closure you are required to complete the following: 1. Call your pest control company and have them conduct a service within 24 hours. 2. Remove all mouse droppings. Clean and sanitize where droppings are found. Focus in the area under the espresso machine, the cabinet behind the ice machine and along the wall of the mop sink. 3. Conduct a general cleaning to remove any food debris. 4. Monitor for activity.
1. Large commercial mixed is unused and taking up valuable kitchen space. Remove this equipment and replace with NSF/ANSI approved shelving. 2. Paper towel dispenser is broken at kitchen hand sink. Repair or replace with NSF/ANSI approved model.
The department's words
CHSC 114175 1. Large commercial mixed is unused and taking up valuable kitchen space. Remove this equipment and replace with NSF/ANSI approved shelving. 2. Paper towel dispenser is broken at kitchen hand sink. Repair or replace with NSF/ANSI approved model.
Observed clean kebab skewers stored in a bucket in the mop sink. Store all clean utensils in a sanitary location.
The department's words
CHSC 114178 Observed clean kebab skewers stored in a bucket in the mop sink. Store all clean utensils in a sanitary location.
Corrected during the inspection
Observed dirty multiple use wiping cloths stored on counter tops. Store wiping cloths in a 100PPM solution of chlorine or a 200PPM solution of quaternary ammonia.
The department's words
CHSC 114185.1 Observed dirty multiple use wiping cloths stored on counter tops. Store wiping cloths in a 100PPM solution of chlorine or a 200PPM solution of quaternary ammonia.
The health permit is not available at the facility. Post in public view as is required.
The department's words
CHSC 114381 The health permit is not available at the facility. Post in public view as is required.
EarlierOct 24, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed the water pressure for restroom hand sink was weak. Make repairs as needed to increase the water flow strong enough for proper hand washing.
The department's words
CHSC 113953 Observed the water pressure for restroom hand sink was weak. Make repairs as needed to increase the water flow strong enough for proper hand washing.
The cutting boards appear worn and deteriorated. Provide food preparation surfaces that smooth and easily cleanable.
The department's words
CHSC 114115 The cutting boards appear worn and deteriorated. Provide food preparation surfaces that smooth and easily cleanable.
The grout lines for kitchen tile floor appear worn and deteriorated. Provide maintenance on a regular basis to keep floor clean.
The department's words
CHSC 114179 The grout lines for kitchen tile floor appear worn and deteriorated. Provide maintenance on a regular basis to keep floor clean.
The grout lines for kitchen tile floor appear worn and deteriorated. Provide sealer and service floor as needed to maintain floor easily cleanable.
The department's words
CHSC 114268 The grout lines for kitchen tile floor appear worn and deteriorated. Provide sealer and service floor as needed to maintain floor easily cleanable.
EarlierMay 28, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed supplies and cleaning agents stored on the floor underneath utensil sink. Relocate the items from under utensil sink to proper storage shelving in a storage cabinet.
The department's words
CHSC 114047 Observed supplies and cleaning agents stored on the floor underneath utensil sink. Relocate the items from under utensil sink to proper storage shelving in a storage cabinet.
The kitchen is dimly lighted. Take steps to add lights to achieve at least 50 footcandle brightness.
The department's words
CHSC 114252 The kitchen is dimly lighted. Take steps to add lights to achieve at least 50 footcandle brightness.
Provide NSF approved thermometers for each refrigerator holding food for your operation.
The department's words
CHSC 114157 Provide NSF approved thermometers for each refrigerator holding food for your operation.
Oberved excess grease in the hood grease catch-tray. Take steps to clean the grease from the ventilation hood.
The department's words
CHSC 114149 Oberved excess grease in the hood grease catch-tray. Take steps to clean the grease from the ventilation hood.
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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Let Kababbq know
Ask for the manager. Kababbq can only fix what it knows about.
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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.
About this record
Search the county's inspection lookup for the name or license number L10729.
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.