At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Kitchen Sunnyside?
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 114099.7 CHSC 114099.7How 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 Kitchen Sunnyside's team
Is this your place?
Welcome, Kitchen Sunnyside. We'll walk through this together, one item at a time. To log the fixes, claim Kitchen Sunnyside first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Kitchen SunnysideWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Kitchen SunnysideWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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
LatestMar 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 11, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierAug 26, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Asked owner if any potentially hazardous foods are going through the cooling process. Per owner, nothing is going through the cooling process. Observed three containers of cooked potatoes in 3 plastic containers that are filled ~ 6 high in three door True refrigerator with temperatures ranging from 51 - 56 degrees F. Per chef, two of the food containers of potatoes were cooked today and one was cooked yesterday. These containers were all labeled 8/25/24. Two of the containers of cooked potatoes were voluntarily discarded ( 30 lbs.) Utilize rapid cooling logs to ensure proper rapid cooling is achieved. Properly label dates on containers. Don't cover potentially hazardous foods during the cooling process. Use approved cooling methods, such as utilizing shallow metal pans, and ice baths.
The department's words
CHSC 114002 Asked owner if any potentially hazardous foods are going through the cooling process. Per owner, nothing is going through the cooling process. Observed three containers of cooked potatoes in 3 plastic containers that are filled ~ 6 high in three door True refrigerator with temperatures ranging from 51 - 56 degrees F. Per chef, two of the food containers of potatoes were cooked today and one was cooked yesterday. These containers were all labeled 8/25/24. Two of the containers of cooked potatoes were voluntarily discarded ( 30 lbs.) Utilize rapid cooling logs to ensure proper rapid cooling is achieved. Properly label dates on containers. Don't cover potentially hazardous foods during the cooling process. Use approved cooling methods, such as utilizing shallow metal pans, and ice baths.
EarlierAug 21, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at restrooms reached a maximum of 79 degrees F. Signs are posted at each door that restrooms are out of service. Restrooms at 18 E. Blithedale Avenue in adjacent building can be temporarily used, per [name], Consumer Protection Supervisor. Building owner left voicemail this morning that a part was needed to repair the hot water heater. Part is arriving today. Hot water heater will be fixed this afternoon or tomorrow. Submit video of both restroom hand wash sinks show hot water at least 100 degrees F.
The department's words
CHSC 113953.c Water at restrooms reached a maximum of 79 degrees F. Signs are posted at each door that restrooms are out of service. Restrooms at 18 E. Blithedale Avenue in adjacent building can be temporarily used, per [name], Consumer Protection Supervisor. Building owner left voicemail this morning that a part was needed to repair the hot water heater. Part is arriving today. Hot water heater will be fixed this afternoon or tomorrow. Submit video of both restroom hand wash sinks show hot water at least 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed eggs left on counter recording at 66°F. / Discard eggs. Keep food in refrigeration to cold hold at 41°F or below.
The department's words
CHSC 113996 Observed eggs left on counter recording at 66°F. / Discard eggs. Keep food in refrigeration to cold hold at 41°F or below.
EarlierNov 8, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked potatoes made yesterday observed in plastic container in lower part of salad prep refrigerator at 43 - 45 degrees F. Recommend storing potatoes in metal container. Discussed rapid cooling times of 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F. Use shallow metal pans to cool potatoes. Other approved cooling methods, such as ice bath can be used. Utilize cooling logs to assist with proper rapid cooling. Middle prep refrigerator: pepper jack cheese observed at 42 degrees F. Pepper jack is stacked to the top of the insert pan. Place smaller mount in insert pan.
The department's words
CHSC 113996 Cooked potatoes made yesterday observed in plastic container in lower part of salad prep refrigerator at 43 - 45 degrees F. Recommend storing potatoes in metal container. Discussed rapid cooling times of 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F. Use shallow metal pans to cool potatoes. Other approved cooling methods, such as ice bath can be used. Utilize cooling logs to assist with proper rapid cooling. Middle prep refrigerator: pepper jack cheese observed at 42 degrees F. Pepper jack is stacked to the top of the insert pan. Place smaller mount in insert pan.
EarlierNov 7, 2022Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pepper jack cheese slices at 49 degrees F in upper plastic insert pan in middle prep refrigerator. Pepper jack slices are stacked above top level of insert pan. Place smaller portions in insert pan. Metal pan can also help with maintaining potentially hazardous foods at or below 41 degrees F. Cooked potatoes made yesterday observed on ice bath at 39-55 degrees F. Ice water only touching bottom of potato container. Container holding potatoes is too large too allow ice to be placed up all four sides of the container to top level of the food. Use smaller container for holding cooked potatoes, or larger container to hold ice. Best practice is to store the cooked potatoes in the refrigerator. Cooked potatoes voluntarily discarded into compost bin.
The department's words
CHSC 113996 Observed pepper jack cheese slices at 49 degrees F in upper plastic insert pan in middle prep refrigerator. Pepper jack slices are stacked above top level of insert pan. Place smaller portions in insert pan. Metal pan can also help with maintaining potentially hazardous foods at or below 41 degrees F. Cooked potatoes made yesterday observed on ice bath at 39-55 degrees F. Ice water only touching bottom of potato container. Container holding potatoes is too large too allow ice to be placed up all four sides of the container to top level of the food. Use smaller container for holding cooked potatoes, or larger container to hold ice. Best practice is to store the cooked potatoes in the refrigerator. Cooked potatoes voluntarily discarded into compost bin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 3, 2022Follow-up inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked potatoes made yesterday observed at 54 degrees F in bottom of salad station prep refrigerator. Unknown if potatoes are in the temperature danger zone due to improper cooling, or because potatoes were taken out of the refrigerator while salad station prep refrigerator was being cleaned today, or a combination of improper cooling and cold holding.
The department's words
CHSC 114002 Cooked potatoes made yesterday observed at 54 degrees F in bottom of salad station prep refrigerator. Unknown if potatoes are in the temperature danger zone due to improper cooling, or because potatoes were taken out of the refrigerator while salad station prep refrigerator was being cleaned today, or a combination of improper cooling and 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
Cooked potatoes made yesterday observed at 54 degrees F in bottom of salad station prep refrigerator. Unknown if potatoes are in the temperature danger zone due to improper cooling, or because potatoes were taken out of the refrigerator while salad station prep refrigerator was being cleaned today, or a combination of improper cooling and cold holding. Whole shell eggs (20) in this same refrigerator observed with external temperature of 64 degrees F. Whole shell eggs were also taken out of the refrigerator for approximately an half hour to clean the unit. When cleaning the refrigerator, place potentially hazardous foods in different refrigerators to prevent the foods from entering the temperature danger zone. Cooked potatoes and whole shell eggs were voluntarily discarded. Middle prep refrigerator: Upper inserts: pepper jack cheese: 46 degrees F; diced tomatoes: 46 degrees F Lower part of prep refrigerator: diced tomatoes: observed at 53 degrees F. 2 lbs. of diced tomatoes voluntarily discarded into compost container. Egg station prep refrigerator: Pooled eggs in bottom of unit observed at 52 - 53 degrees F. Pooled eggs had been taken out of the refrigerator to clean the unit. Pooled eggs voluntarily discarded dozen the drain (~ 1/2 gallon.) Maintain all potentially hazardous foods at or below 41 degrees F. Maintain whole shell eggs at or below 45 degrees F.
The department's words
CHSC 113996 Cooked potatoes made yesterday observed at 54 degrees F in bottom of salad station prep refrigerator. Unknown if potatoes are in the temperature danger zone due to improper cooling, or because potatoes were taken out of the refrigerator while salad station prep refrigerator was being cleaned today, or a combination of improper cooling and cold holding. Whole shell eggs (20) in this same refrigerator observed with external temperature of 64 degrees F. Whole shell eggs were also taken out of the refrigerator for approximately an half hour to clean the unit. When cleaning the refrigerator, place potentially hazardous foods in different refrigerators to prevent the foods from entering the temperature danger zone. Cooked potatoes and whole shell eggs were voluntarily discarded. Middle prep refrigerator: Upper inserts: pepper jack cheese: 46 degrees F; diced tomatoes: 46 degrees F Lower part of prep refrigerator: diced tomatoes: observed at 53 degrees F. 2 lbs. of diced tomatoes voluntarily discarded into compost container. Egg station prep refrigerator: Pooled eggs in bottom of unit observed at 52 - 53 degrees F. Pooled eggs had been taken out of the refrigerator to clean the unit. Pooled eggs voluntarily discarded dozen the drain (~ 1/2 gallon.) Maintain all potentially hazardous foods at or below 41 degrees F. Maintain whole shell eggs at or below 45 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 31, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked potatoes on ice bath at 1.45. p.m. at 57 degrees F. Rechecked cooked potatoes (which had been placed in a prep refrigerator with a lid on it at some point during the inspection) at 2:45 p.m. and temperatures ranged from 51 - 57 degrees F. Place potatoes in shallow metal pans rather than plastic container to assist with rapid cooling. Change ice as frequently as needed. Monitor potentially hazardous foods with a probe thermometer. Approved cooling logs in English and cooling handout in English provided today. Use log to assist with achieving proper rapid cooling. Potatoes voluntarily discarded into compost container inside the facility. Approved cooling methods/log and second cooling log (both in Spanish) provided today.
The department's words
CHSC 114002 Observed cooked potatoes on ice bath at 1.45. p.m. at 57 degrees F. Rechecked cooked potatoes (which had been placed in a prep refrigerator with a lid on it at some point during the inspection) at 2:45 p.m. and temperatures ranged from 51 - 57 degrees F. Place potatoes in shallow metal pans rather than plastic container to assist with rapid cooling. Change ice as frequently as needed. Monitor potentially hazardous foods with a probe thermometer. Approved cooling logs in English and cooling handout in English provided today. Use log to assist with achieving proper rapid cooling. Potatoes voluntarily discarded into compost container inside the facility. Approved cooling methods/log and second cooling log (both in Spanish) provided today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 1, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked potatoes made yesterday measured 46 - 50 degrees F in prep refrigerator across from fryer. Potatoes voluntarily discarded - see VCD sheet. Heavy cream: 51 degrees F in two door refrigerator. Heavy cream voluntarily discarded.
The department's words
CHSC 113996 Cooked potatoes made yesterday measured 46 - 50 degrees F in prep refrigerator across from fryer. Potatoes voluntarily discarded - see VCD sheet. Heavy cream: 51 degrees F in two door refrigerator. Heavy cream voluntarily discarded.
EarlierAug 5, 2019Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Observed the dishwasher person touch dirty utensils and then touched clean cutting board in dishwasher. COS. Hands shall be washed after contaminating them.
The department's words
CHSC 113953.3 Observed the dishwasher person touch dirty utensils and then touched clean cutting board in dishwasher. COS. Hands shall be washed after contaminating them.
EarlierMar 18, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheddar cheese (47 degrees F) in griddle station prep refrigerator, French toast batter: 48 degrees F in same unit.
The department's words
CHSC 113996 Cheddar cheese (47 degrees F) in griddle station prep refrigerator, French toast batter: 48 degrees F in same unit.
EarlierFeb 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee touch clean dishes after handling dirty dishes. Employees shall wash hands after contaminating them. Observed food handler touch face with gloved hand and then touch food covered in plastic. Corrected during inspection.
The department's words
CHSC 113953.3 Observed employee touch clean dishes after handling dirty dishes. Employees shall wash hands after contaminating them. Observed food handler touch face with gloved hand and then touch food covered in plastic. Corrected during inspection.
EarlierJan 26, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Manager did not have access to Food Handler certificates. Email Food Handler certificates for all employees to inspector.
The department's words
CHSC 113948 Manager did not have access to Food Handler certificates. Email Food Handler certificates for all employees to inspector.
Counter refrigerator under wine glasses is running 47F to 49F. Fruit refrigerator is running 45F to 47F. Cook line refrigerator is running 46F to 48F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Counter refrigerator under wine glasses is running 47F to 49F. Fruit refrigerator is running 45F to 47F. Cook line refrigerator is running 46F to 48F. Must be 41F or below. Repair/adjust immediately.
EarlierDec 21, 2016Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Found diced tomatoes at 62F, stacked high, in drop pan on prep top. Tomatoes were diced a few minutes prior. Do not fill drop pans above fill line. Food can warm up during prep, so make sure to cool food down again before placing in prep top. Keep potentially hazardous foods above 135F or below 41F
The department's words
CHSC 113996 Found diced tomatoes at 62F, stacked high, in drop pan on prep top. Tomatoes were diced a few minutes prior. Do not fill drop pans above fill line. Food can warm up during prep, so make sure to cool food down again before placing in prep top. Keep potentially hazardous foods above 135F or below 41F
Salsa in large container in 2 door steel fridge was at 87F. Salsa was cooling and cooked 1.5 hours prior. Cool food from 135F to 70F in 2 hours and from 70 to 41F in 4 hours (no more than 6 hours total). Cool in shallow pans and/or using ice wands. Ice bath can also rapidly cool food. Salsa was voluntarily discarded.
The department's words
CHSC 114002 Salsa in large container in 2 door steel fridge was at 87F. Salsa was cooling and cooked 1.5 hours prior. Cool food from 135F to 70F in 2 hours and from 70 to 41F in 4 hours (no more than 6 hours total). Cool in shallow pans and/or using ice wands. Ice bath can also rapidly cool food. Salsa was voluntarily discarded.
Observed raw meat stored above ready to eat food. Store below to prevent contamination.
The department's words
CHSC 113986 Observed raw meat stored above ready to eat food. Store below to prevent contamination.
Dirty wiping cloths stored on counter. Store in sanitizer bucket. Do not use wiping cloths to wipe off hands.
The department's words
CHSC 114185.1 Dirty wiping cloths stored on counter. Store in sanitizer bucket. Do not use wiping cloths to wipe off hands.
Handsink by food prep sink has pipe that is leaking. Repair.
The department's words
CHSC 114190 Handsink by food prep sink has pipe that is leaking. Repair.
Show 1 more
Dishwasher has been repaired and 50ppm of chlorine is dispensing. Minor violation corrected
The department's words
CHSC 114099.7 Dishwasher has been repaired and 50ppm of chlorine is dispensing. Minor violation corrected
Corrected during the inspection
EarlierDec 15, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Diced tomatoes at 47F, cooked asparagus at 52F, cooked chorizo at 47F in far right prep fridge. Asparagus stacked above fill line, keep food items stacked below fill line. Air temp fridge was 45F, temp turned down. Monitor temp and call for repairs if fridge does not stay cold * cooked ham on middle prep top stacked high at 53F. Stacking was limited and items above 50 were put back in 2 door steel fridge to cool * Keep potentially hazardous foods above 135F or below 41F
The department's words
CHSC 113996 Diced tomatoes at 47F, cooked asparagus at 52F, cooked chorizo at 47F in far right prep fridge. Asparagus stacked above fill line, keep food items stacked below fill line. Air temp fridge was 45F, temp turned down. Monitor temp and call for repairs if fridge does not stay cold * cooked ham on middle prep top stacked high at 53F. Stacking was limited and items above 50 were put back in 2 door steel fridge to cool * Keep potentially hazardous foods above 135F or below 41F
Salsa in large container in 2 door steel fridge was at 87F. Salsa was cooling and cooked 1.5 hours prior. Cool food from 135F to 70F in 2 hours and from 70 to 41F in 4 hours (no more than 6 hours total). Cool in shallow pans and/or using ice wands. Ice bath can also rapidly cool food. Salsa was voluntarily discarded.
The department's words
CHSC 114002 Salsa in large container in 2 door steel fridge was at 87F. Salsa was cooling and cooked 1.5 hours prior. Cool food from 135F to 70F in 2 hours and from 70 to 41F in 4 hours (no more than 6 hours total). Cool in shallow pans and/or using ice wands. Ice bath can also rapidly cool food. Salsa was voluntarily discarded.
Observed raw meat stored above ready to eat food. Store below to prevent contamination.
The department's words
CHSC 113986 Observed raw meat stored above ready to eat food. Store below to prevent contamination.
Dirty wiping cloths stored on counter. Store in sanitizer bucket. Do not use wiping cloths to wipe off hands.
The department's words
CHSC 114185.1 Dirty wiping cloths stored on counter. Store in sanitizer bucket. Do not use wiping cloths to wipe off hands.
Handsink by food prep sink has pipe that is leaking. Repair.
The department's words
CHSC 114190 Handsink by food prep sink has pipe that is leaking. Repair.
Show 1 more
Less than 50ppm of chlorine is dispensing from washing machine (bleach container was full and tube looked primed). Call for repairs immediately for machine and use three compartment sink for washing, rinsing, and sanitizing. Requirement is 100ppm of chlorine to sanitize. Use test strips to test this.
The department's words
CHSC 114099.7 Less than 50ppm of chlorine is dispensing from washing machine (bleach container was full and tube looked primed). Call for repairs immediately for machine and use three compartment sink for washing, rinsing, and sanitizing. Requirement is 100ppm of chlorine to sanitize. Use test strips to test this.
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
As a customer of Kitchen Sunnyside, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Kitchen Sunnyside know
Ask for the manager. Kitchen Sunnyside can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Kitchen Sunnyside?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L17248.
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.