At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 21, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food safety manager certificate and employee food handler cards unavailable for review at this time. Maintain food safety documentation available for review on site. CHSC 113947.1How 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: Food safety manager certificate and employee food handler cards unavailable for review at this time. Maintain food safety documentation available for review on site.The county found: “Food safety manager certificate and employee food handler cards unavailable for review at this time. Maintain food…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 21, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 21, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Food safety manager certificate and employee food handler cards unavailable for review at this time. Maintain food safety documentation available for review on site.
The department's words
CHSC 113947.1 Food safety manager certificate and employee food handler cards unavailable for review at this time. Maintain food safety documentation available for review on site.
EarlierDec 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee washing utensils at 3-compartment sink and submerged utensils in quaternary ammonia sanitizer at third compartment for less than the required contact time. Utensils that are manually washed with quaternary ammonia as sanitizing agent shall be submerged in quaternary ammonia solution of minimum 200 PPM at final step (i.e. third compartment) of manual warewashing. Corrected on site: utensils returned to sanitizer solution during inspection.
The department's words
CHSC 114099.6 Observed employee washing utensils at 3-compartment sink and submerged utensils in quaternary ammonia sanitizer at third compartment for less than the required contact time. Utensils that are manually washed with quaternary ammonia as sanitizing agent shall be submerged in quaternary ammonia solution of minimum 200 PPM at final step (i.e. third compartment) of manual warewashing. Corrected on site: utensils returned to sanitizer solution during inspection.
EarlierApr 11, 2025Follow-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.
EarlierApr 9, 2025Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bakery display case refrigerator: lemon tart: 44 degrees F Two door under counter refrigerator underneath the espresso machine: open container of heavy cream: 45 degrees F Salad station prep refrigerator: upper section: cooked quinoa made 4/9: unknown when finished cooking: 49 degrees F, cooked zucchini labeled 4/9 - unknow when finished cooking: 49 degrees F, tuna salad: 41 degrees F - made 4/9 - in compliance. bottom section: all potentially hazardous foods observed at 35 - 41 degrees F, except grilled chicken at 64 degrees F labeled 4/9 (unknown when chicken finished cooking.) food handler was contacted. Chicken finished cooking between 10:00 ~ 10:30 a.m.. See #9 for grilled chicken on page 2. Prep refrigerator across from cookline: upper section: whole shell eggs: 46.8 - 53.3 degrees F, cooked potatoes labeled 4/8: 44 degrees F, grated cheddar and jack cheese: 45 degrees F, sliced white cheddar cheese: 48 degrees F, yellow cheddar cheese labeled 4/8: 51 degrees F (3 slices) Bottom section: tofu in back: 41 degrees F, sliced white cheddar cheese: at front area: 43 degrees F. Walk-in refrigerator: Whole shell eggs in hotel pan: 45.8 - 46.4 degrees F, open packages of Canadian bacon: 51 - 53 degrees F, cheddar and jack cheese: 3 bags at 5 lbs each, 50 degrees f, 51 degrees F, 60 degrees F. packaged Gruyere cheese internal temperature: 52 degrees F (Black + Barrel)~ 6 lbs , German gruyere packaged - internal temperature : 49 degrees F, unopened mascarpone cheese ( internal temperature of of 49 degrees F. Other potentially hazardous foods ranged from 45 - 49 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F, except whole shell eggs and unopened containers of milk shall be maintained at or below 45 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Repair all refrigeration, so they maintain potentially hazardous foods at 41 degrees F or colder.
The department's words
CHSC 113996 Bakery display case refrigerator: lemon tart: 44 degrees F Two door under counter refrigerator underneath the espresso machine: open container of heavy cream: 45 degrees F Salad station prep refrigerator: upper section: cooked quinoa made 4/9: unknown when finished cooking: 49 degrees F, cooked zucchini labeled 4/9 - unknow when finished cooking: 49 degrees F, tuna salad: 41 degrees F - made 4/9 - in compliance. bottom section: all potentially hazardous foods observed at 35 - 41 degrees F, except grilled chicken at 64 degrees F labeled 4/9 (unknown when chicken finished cooking.) food handler was contacted. Chicken finished cooking between 10:00 ~ 10:30 a.m.. See #9 for grilled chicken on page 2. Prep refrigerator across from cookline: upper section: whole shell eggs: 46.8 - 53.3 degrees F, cooked potatoes labeled 4/8: 44 degrees F, grated cheddar and jack cheese: 45 degrees F, sliced white cheddar cheese: 48 degrees F, yellow cheddar cheese labeled 4/8: 51 degrees F (3 slices) Bottom section: tofu in back: 41 degrees F, sliced white cheddar cheese: at front area: 43 degrees F. Walk-in refrigerator: Whole shell eggs in hotel pan: 45.8 - 46.4 degrees F, open packages of Canadian bacon: 51 - 53 degrees F, cheddar and jack cheese: 3 bags at 5 lbs each, 50 degrees f, 51 degrees F, 60 degrees F. packaged Gruyere cheese internal temperature: 52 degrees F (Black + Barrel)~ 6 lbs , German gruyere packaged - internal temperature : 49 degrees F, unopened mascarpone cheese ( internal temperature of of 49 degrees F. Other potentially hazardous foods ranged from 45 - 49 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F, except whole shell eggs and unopened containers of milk shall be maintained at or below 45 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Repair all refrigeration, so they maintain potentially hazardous foods at 41 degrees F or colder.
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 grilled chicken at 64 degrees F in salad prep refrigerator in Ziplog bag. This chicken finished cooking at ~ 10:00 - 10:30 a.m. today. Observed grilled chicken in Ziplog bags in the walk-in refrigerator at 61 degrees F. This grilled chicken was cooked at the same time as the batch in the salad prep refrigerator. Observed cooked tri-tip in Ziploc at 71 degrees F. Unknown when finished cooking (~3.5 lbs tri-tip.) ~ 5lbs cooked potatoes at 48 - 49 degrees F made on 4/8 observed in walk-in refrigerator. Observed quinoa at 49 degrees F in salad prep refrigerator labeled 4/9 - unknown when finished cooking. Observed cooked zucchini in salad prep refrigerator at 49 degrees F labeled 4/9. ~ 3 cups of cooked zucchini and ~ 3 cups of cooked quinoa. Rapidly cool potentially hazardous foods from 135 degrees F- 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four hours. Grilled chicken, cooked quinoa, and cooked zucchini voluntarily discarded.
The department's words
CHSC 114002 Observed grilled chicken at 64 degrees F in salad prep refrigerator in Ziplog bag. This chicken finished cooking at ~ 10:00 - 10:30 a.m. today. Observed grilled chicken in Ziplog bags in the walk-in refrigerator at 61 degrees F. This grilled chicken was cooked at the same time as the batch in the salad prep refrigerator. Observed cooked tri-tip in Ziploc at 71 degrees F. Unknown when finished cooking (~3.5 lbs tri-tip.) ~ 5lbs cooked potatoes at 48 - 49 degrees F made on 4/8 observed in walk-in refrigerator. Observed quinoa at 49 degrees F in salad prep refrigerator labeled 4/9 - unknown when finished cooking. Observed cooked zucchini in salad prep refrigerator at 49 degrees F labeled 4/9. ~ 3 cups of cooked zucchini and ~ 3 cups of cooked quinoa. Rapidly cool potentially hazardous foods from 135 degrees F- 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four hours. Grilled chicken, cooked quinoa, and cooked zucchini voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 8, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salad station prep refrigerator: garbanzo beans: 48 degrees F, sliced cheddar cheese: 51 degrees F, (~3 lbs.), grilled eggplant made yesterday: 46 - 49 degrees F, grilled chicken made yesterday: 47 degrees: F, Prep refrigerator across from the cookline: cooked potatoes: 47 degrees F (finished cooking yesterday), vegetarian chorizo: with beans and potatoes: 43 degrees F, grated cheddar and jack cheese: 48 degrees F, sliced jack cheese: 50 degrees F, (~1/4 lb), pepper jack cheese: 57 degrees F (~1/2 slice), sliced cheddar cheese: 55 degrees F (~ 3/4 lb), blue cheese slices: 49 degrees F, sliced cheddar cheese: 50 degrees F (~1/2 lb), vegetarian chorizo: 47 degrees F, whole shell eggs: 58.9 - 67 degrees F (47 eggs) in metal hotel pan - observed metal hotel pan with whole shell eggs sitting on the table a the beginning of the inspection. Confirmed that these are the same eggs. Once eggs or other potentially hazardous foods are in the temperature danger zone, they can't be placed back into the refrigerator. This is temperature abuse and can lead to foodborne illness.4 tri-tip sandwiches made at 10:30 a.m.. observed at 56 degrees F. walk-in refrigerator: whole shell eggs: 46.8 -49.1 degrees F. sliced blue cheese: 50 degrees F (~ 3oz.), mascarpone cheese: 51 degrees F (~1 cup), unopened half and half container: 49 .3 degrees F, open container of whole milk: 48 degrees F, grilled chicken made on 4/6: 47 degrees F, 2md pan of grilled chicken made on 4/6: 48 degrees F, sealed packages of sausages: 48 degrees F, sliced grilled chicken cooked on 4/6: 48 degrees F, curry chicken apple: 48 degrees F. thermometer by door: 60 degrees F, thermometer at back of unit: 50 degrees F. 2 door under counter refrigerator below the espresso machine: open container of whipping cream: 48.9 degrees F. glass bakery display case refrigerator: souffle bites: 49 - 50 degrees F (1 at 50 degrees F), butterscotch budino: 4 4 degrees F. Maintain open containers of dairy and whole shell eggs at 45 degrees f or colder and all other potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F was voluntarily discarded into the compost containers, except half and half that was discarded down the drain. Repair refrigeration so it maintains potentially hazardous foods at or below 41 degrees F. Monitor internal temperatures of potentially hazardous foods as frequently as needed to assist with proper cold holding.
The department's words
CHSC 113996 Salad station prep refrigerator: garbanzo beans: 48 degrees F, sliced cheddar cheese: 51 degrees F, (~3 lbs.), grilled eggplant made yesterday: 46 - 49 degrees F, grilled chicken made yesterday: 47 degrees: F, Prep refrigerator across from the cookline: cooked potatoes: 47 degrees F (finished cooking yesterday), vegetarian chorizo: with beans and potatoes: 43 degrees F, grated cheddar and jack cheese: 48 degrees F, sliced jack cheese: 50 degrees F, (~1/4 lb), pepper jack cheese: 57 degrees F (~1/2 slice), sliced cheddar cheese: 55 degrees F (~ 3/4 lb), blue cheese slices: 49 degrees F, sliced cheddar cheese: 50 degrees F (~1/2 lb), vegetarian chorizo: 47 degrees F, whole shell eggs: 58.9 - 67 degrees F (47 eggs) in metal hotel pan - observed metal hotel pan with whole shell eggs sitting on the table a the beginning of the inspection. Confirmed that these are the same eggs. Once eggs or other potentially hazardous foods are in the temperature danger zone, they can't be placed back into the refrigerator. This is temperature abuse and can lead to foodborne illness.4 tri-tip sandwiches made at 10:30 a.m.. observed at 56 degrees F. walk-in refrigerator: whole shell eggs: 46.8 -49.1 degrees F. sliced blue cheese: 50 degrees F (~ 3oz.), mascarpone cheese: 51 degrees F (~1 cup), unopened half and half container: 49 .3 degrees F, open container of whole milk: 48 degrees F, grilled chicken made on 4/6: 47 degrees F, 2md pan of grilled chicken made on 4/6: 48 degrees F, sealed packages of sausages: 48 degrees F, sliced grilled chicken cooked on 4/6: 48 degrees F, curry chicken apple: 48 degrees F. thermometer by door: 60 degrees F, thermometer at back of unit: 50 degrees F. 2 door under counter refrigerator below the espresso machine: open container of whipping cream: 48.9 degrees F. glass bakery display case refrigerator: souffle bites: 49 - 50 degrees F (1 at 50 degrees F), butterscotch budino: 4 4 degrees F. Maintain open containers of dairy and whole shell eggs at 45 degrees f or colder and all other potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F was voluntarily discarded into the compost containers, except half and half that was discarded down the drain. Repair refrigeration so it maintains potentially hazardous foods at or below 41 degrees F. Monitor internal temperatures of potentially hazardous foods as frequently as needed to assist with proper cold holding.
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 3 pans of grilled chicken in hotel pans in walk in refrigerator that were cooked on 4/6/25. All 3 pans were covered with aluminum foil. Do not cover foods during the cooling process. Walk-in refrigerator air temperature by the chicken is 50 degrees F. Thermometer by door is 60 degrees F. Grilled chicken may have been improperly cooled and stored in the temperature danger zone due to walk-in refrigerator not being cold enough. Discussed proper rapid cooling process with the manager. Approved cooling logs provided. Hollandaise sauce in prep refrigerator across from cookline observed at 65 degrees F at 3:05 p.m.. Hollandaise sauce was made at 9:30 a.m. today. Tri tip sandwiches made at ~ 10:30 a.m. today were observed at 57 degrees f at 3:14 p.m.. All of the above potentially hazardous foods were voluntarily discarded into the compost container (~50 lbs grilled chicken, 2 cups hollandaise sauce, 4 tri tip sandwiches.)
The department's words
CHSC 114002 Observed 3 pans of grilled chicken in hotel pans in walk in refrigerator that were cooked on 4/6/25. All 3 pans were covered with aluminum foil. Do not cover foods during the cooling process. Walk-in refrigerator air temperature by the chicken is 50 degrees F. Thermometer by door is 60 degrees F. Grilled chicken may have been improperly cooled and stored in the temperature danger zone due to walk-in refrigerator not being cold enough. Discussed proper rapid cooling process with the manager. Approved cooling logs provided. Hollandaise sauce in prep refrigerator across from cookline observed at 65 degrees F at 3:05 p.m.. Hollandaise sauce was made at 9:30 a.m. today. Tri tip sandwiches made at ~ 10:30 a.m. today were observed at 57 degrees f at 3:14 p.m.. All of the above potentially hazardous foods were voluntarily discarded into the compost container (~50 lbs grilled chicken, 2 cups hollandaise sauce, 4 tri tip sandwiches.)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 19, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper-towels were not available at the handwashing facility in the preparation area. [CA] Provide paper-towels in dispenser at all times to discourage employee from drying their hands with an unapproved cloth towel or uniform which could lead to cross-contamination.
The department's words
CHSC 113953.2 Paper-towels were not available at the handwashing facility in the preparation area. [CA] Provide paper-towels in dispenser at all times to discourage employee from drying their hands with an unapproved cloth towel or uniform which could lead to cross-contamination.
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 L16774.
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.