At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 17, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about La Toscana Ristorante?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Cooked vegetables at prep table top observed holding at 52F and was prepared night prior, per employee. Cooked vegetables discarded during inspection. Discontinue overcrowding prep top unit to ensure PHFs are maintained at adequate, proper temperatures. Alfredo sauce on counter measured at 51F but was just prepared, per employee. Alfredo sauce placed in ice bath during visit. Ground beef rolls and raw chicken in prep table drawers at cook's line measured at 44F and 43F respectively. Maintain PHFs at proper temperatures at all times. CHSC 113996How 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: Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Cooked vegetables at prep table top observed holding at 52F and was prepared night prior, per employee. Cooked vegetables discarded during inspection. Discontinue overcrowding prep top unit to ensure PHFs are maintained at adequate, proper temperatures. Alfredo sauce on counter measured at 51F but was just prepared, per employee. Alfredo sauce placed in ice bath during visit. Ground beef rolls and raw chicken in prep table drawers at cook's line measured at 44F and 43F respectively. Maintain PHFs at proper temperatures at all times.The county found: “Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Cooked vegetables at prep…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestMar 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 17, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Cooked vegetables at prep table top observed holding at 52F and was prepared night prior, per employee. Cooked vegetables discarded during inspection. Discontinue overcrowding prep top unit to ensure PHFs are maintained at adequate, proper temperatures. Alfredo sauce on counter measured at 51F but was just prepared, per employee. Alfredo sauce placed in ice bath during visit. Ground beef rolls and raw chicken in prep table drawers at cook's line measured at 44F and 43F respectively. Maintain PHFs at proper temperatures at all times.
The department's words
CHSC 113996 Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Cooked vegetables at prep table top observed holding at 52F and was prepared night prior, per employee. Cooked vegetables discarded during inspection. Discontinue overcrowding prep top unit to ensure PHFs are maintained at adequate, proper temperatures. Alfredo sauce on counter measured at 51F but was just prepared, per employee. Alfredo sauce placed in ice bath during visit. Ground beef rolls and raw chicken in prep table drawers at cook's line measured at 44F and 43F respectively. Maintain PHFs at proper temperatures at all times.
EarlierDec 2, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed batteries placed on a cutting board. Dishwasher reading 0ppm chlorine in active use at the bar. Food contact surfaces must be clean and sanitized. Cutting board moved to back dishwasher. Bar dishwasher corrected on site to provide 50ppm chlorine.
The department's words
CHSC 114099.7 Observed batteries placed on a cutting board. Dishwasher reading 0ppm chlorine in active use at the bar. Food contact surfaces must be clean and sanitized. Cutting board moved to back dishwasher. Bar dishwasher corrected on site to provide 50ppm chlorine.
EarlierAug 29, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sauces such as tomato sauce on the counter in deep containers at 89 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were reheated.
The department's words
CHSC 113996 Observed sauces such as tomato sauce on the counter in deep containers at 89 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were reheated.
EarlierNov 18, 2022Follow-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.
EarlierNov 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed short ribs at 52.6F-60F in ~6 inch covered containers, cooked and cooled last night ~9pm (12+ hrs. ago). 2 hotel pans of short ribs were determined to be improperly cooled and were discarded into compost bin. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Use methods such as portioning food into smaller, shallower portions, keep food uncovered or loosely covered while cooling, ice bath/ice wand, etc. Use cooling log to monitor rapid cooling.
The department's words
CHSC 114002 Observed short ribs at 52.6F-60F in ~6 inch covered containers, cooked and cooled last night ~9pm (12+ hrs. ago). 2 hotel pans of short ribs were determined to be improperly cooled and were discarded into compost bin. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Use methods such as portioning food into smaller, shallower portions, keep food uncovered or loosely covered while cooling, ice bath/ice wand, etc. Use cooling log to monitor rapid cooling.
Corrected during the inspection
EarlierMar 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed clams and mussels stored in water in separate pans in prep cooler, tags stored separately on a hook. Maintain tags with shellfish at all times until container is empty, then keep for 90 days. Discontinue storage of shellfish in water - store on drained ice or in storage container to prevent drowning. Shellfish drained.
The department's words
CHSC 114039.3 Observed clams and mussels stored in water in separate pans in prep cooler, tags stored separately on a hook. Maintain tags with shellfish at all times until container is empty, then keep for 90 days. Discontinue storage of shellfish in water - store on drained ice or in storage container to prevent drowning. Shellfish drained.
EarlierAug 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed 3 14qt. containers of tomato sauce at 46-47F made yesterday in the walk in cooler. The tomato sauce was improperly cooled and voluntarily discarded. Discussed with operator to rapidly cool foods from 135-70F within 2 hours and 70-41F within 4 hours using methods such as ice wand, ice bath in shallow containers to facilitate rapid cooling. Use thermometer to monitor cooling on cooling log - submit cooling log to me by 9/2/21.
The department's words
CHSC 114002 MAJOR - Observed 3 14qt. containers of tomato sauce at 46-47F made yesterday in the walk in cooler. The tomato sauce was improperly cooled and voluntarily discarded. Discussed with operator to rapidly cool foods from 135-70F within 2 hours and 70-41F within 4 hours using methods such as ice wand, ice bath in shallow containers to facilitate rapid cooling. Use thermometer to monitor cooling on cooling log - submit cooling log to me by 9/2/21.
EarlierFeb 3, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 10, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierJan 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee drinks without lids in the kitchen near food preparation. Provide lids & store away from food prep areas.
The department's words
CHSC 113977 Observed employee drinks without lids in the kitchen near food preparation. Provide lids & store away from food prep areas.
EarlierMar 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No sanitizer recorded at dishwasher final rinse. Provide 50 ppm at all times. Ecolab came out and made repairs during inspection. Major violation corrected during inspection.
The department's words
CHSC 114099.7 No sanitizer recorded at dishwasher final rinse. Provide 50 ppm at all times. Ecolab came out and made repairs during inspection. Major violation corrected during inspection.
EarlierMay 2, 2018Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No Food Manager Certificate available during the inspection. Send EHS the FMC via email by 06/01/2018.
The department's words
CHSC 113947.1 No Food Manager Certificate available during the inspection. Send EHS the FMC via email by 06/01/2018.
Measured cooked beef at 82F in walk-in. The meat was in a shallow container but it was covered. Discussed it with PIC and provided a handout for approved cooling method.
The department's words
CHSC 114002.1 Measured cooked beef at 82F in walk-in. The meat was in a shallow container but it was covered. Discussed it with PIC and provided a handout for approved cooling method.
Observed mold in the ice bin in the kitchen. Measured zero sanitizing solution in the bucket in the food prep area. The chef immediately corrected it as well as in the bar area.
The department's words
CHSC 113984.d Observed mold in the ice bin in the kitchen. Measured zero sanitizing solution in the bucket in the food prep area. The chef immediately corrected it as well as in the bar area.
Measured hot water at 89F in Men's bathroom. Hand washing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds.
The department's words
CHSC 114192 Measured hot water at 89F in Men's bathroom. Hand washing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds.
Saw one live cockroach in the food prep area. Each food facility shall be kept free of vermin.
The department's words
CHSC 114259.1 Saw one live cockroach in the food prep area. Each food facility shall be kept free of vermin.
Show 1 more
Observed wiping cloths were on the counter in the bar area. Always store wiping cloths in sanitizing solution.
The department's words
CHSC 114185.1 Observed wiping cloths were on the counter in the bar area. Always store wiping cloths in sanitizing solution.
EarlierMay 1, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured temperature for the following items: * Garlic in oil at 60F * Cut tomatoes at 54F * Clams at 51F * Sliced cheese at 51F * Cooked beans at 48F * Cheese ravioli at 46F * Ground meat at 47F * Cooked pasta at 44F Potentially Hazardous Food shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Measured temperature for the following items: * Garlic in oil at 60F * Cut tomatoes at 54F * Clams at 51F * Sliced cheese at 51F * Cooked beans at 48F * Cheese ravioli at 46F * Ground meat at 47F * Cooked pasta at 44F Potentially Hazardous Food shall be held at or below 41F or at or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No Food Manager Certificate available during the inspection. Send EHS the FMC via email by 06/01/2018.
The department's words
CHSC 113947.1 No Food Manager Certificate available during the inspection. Send EHS the FMC via email by 06/01/2018.
Measured cooked beef at 82F in walk-in. The meat was in a shallow container but it was covered. Discussed it with PIC and provided a handout for approved cooling method.
The department's words
CHSC 114002.1 Measured cooked beef at 82F in walk-in. The meat was in a shallow container but it was covered. Discussed it with PIC and provided a handout for approved cooling method.
Observed mold in the ice bin in the kitchen. Measured zero sanitizing solution in the bucket in the food prep area. The chef immediately corrected it as well as in the bar area.
The department's words
CHSC 113984.d Observed mold in the ice bin in the kitchen. Measured zero sanitizing solution in the bucket in the food prep area. The chef immediately corrected it as well as in the bar area.
Measured hot water at 89F in Men's bathroom. Hand washing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds.
The department's words
CHSC 114192 Measured hot water at 89F in Men's bathroom. Hand washing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds.
Saw one live cockroach in the food prep area. Each food facility shall be kept free of vermin.
The department's words
CHSC 114259.1 Saw one live cockroach in the food prep area. Each food facility shall be kept free of vermin.
Show 1 more
Observed wiping cloths were on the counter in the bar area. Always store wiping cloths in sanitizing solution.
The department's words
CHSC 114185.1 Observed wiping cloths were on the counter in the bar area. Always store wiping cloths in sanitizing solution.
EarlierSep 28, 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.
EarlierSep 27, 2016Routine inspectionYellow placard
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee place raw hamburger on grill then touch a plate used for customer order with out washing hands. Ensure all employees immediately wash hands after touching raw meat or after hands have become contaminated to prevent cross contamination. Discussed with employee and PIC. Hands washed.
The department's words
CHSC 113953.3 Observed employee place raw hamburger on grill then touch a plate used for customer order with out washing hands. Ensure all employees immediately wash hands after touching raw meat or after hands have become contaminated to prevent cross contamination. Discussed with employee and PIC. 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
1. Observed cooked noodles on top of prep table upon starting inspection. Noodles moved to walk-in. Noodle temperature 79F. Employee stated they are stored at room temperature during service. 2. Observed rice hot holding in steam table at 119F. 3. Observed cut tomatoes on top of prep table at 65F. Employee said he cut them 20 mins prior. 4. Observed cooked shrimp at 60F in 2 Door cooler. Employee stated he thawed the shrimp at room temperature and then placed in 2 door cooler. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. Ensure proper thawing procedures are followed. In refrigeration or under cold running water. Noodles, rice, and shrimp discarded. Cut tomatoes moved to cooler.
The department's words
CHSC 113996 1. Observed cooked noodles on top of prep table upon starting inspection. Noodles moved to walk-in. Noodle temperature 79F. Employee stated they are stored at room temperature during service. 2. Observed rice hot holding in steam table at 119F. 3. Observed cut tomatoes on top of prep table at 65F. Employee said he cut them 20 mins prior. 4. Observed cooked shrimp at 60F in 2 Door cooler. Employee stated he thawed the shrimp at room temperature and then placed in 2 door cooler. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. Ensure proper thawing procedures are followed. In refrigeration or under cold running water. Noodles, rice, and shrimp discarded. Cut tomatoes moved to cooler.
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 cream sauce in deep pan covered with lid at 119F, observed 3-5 gallon container of sauce at 145F in covered container, 3-5 gallon covered container of broth at 139F in walk-in cooler cooling with no time temperature monitoring of cooling foods. Ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70-41F or below in the next 4 hours. Cool foods in a shallow pan 2 in food depth uncovered in walk in cooler to 41F or below. Ice wands placed in 3-5 gallon containers and monitoring with probe thermometer started. Cream sauce reduce to shallow uncovered pan.
The department's words
CHSC 114002.1 Observed cream sauce in deep pan covered with lid at 119F, observed 3-5 gallon container of sauce at 145F in covered container, 3-5 gallon covered container of broth at 139F in walk-in cooler cooling with no time temperature monitoring of cooling foods. Ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70-41F or below in the next 4 hours. Cool foods in a shallow pan 2 in food depth uncovered in walk in cooler to 41F or below. Ice wands placed in 3-5 gallon containers and monitoring with probe thermometer started. Cream sauce reduce to shallow uncovered pan.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Missing/expired Food managers certificate and food handlers cards. Provide copies to inspector [email]
The department's words
CHSC 113947.1 Missing/expired Food managers certificate and food handlers cards. Provide copies to inspector [email]
No paper towels at kitchen hand sink. No paper towels and dead battery in soap dispenser in bar. Ensure all hand sinks are stocked with soap and paper towels at all times. Paper towels provided batteries changed.
The department's words
CHSC 113953.2 No paper towels at kitchen hand sink. No paper towels and dead battery in soap dispenser in bar. Ensure all hand sinks are stocked with soap and paper towels at all times. Paper towels provided batteries changed.
Observed moldy pork fat in walk-in cooler. Ensure to regularly check for moldy or expired foods. Pork fat discarded.
The department's words
CHSC 113980 Observed moldy pork fat in walk-in cooler. Ensure to regularly check for moldy or expired foods. Pork fat discarded.
Observed raw meat stored next to and over ready to eat foods and garnishes in prep cooler, walk-in cooler, and 5 door work top cooler. Ensure raw meats are stored below and away from ready to eat foods. Reorganize raw meat storage.
The department's words
CHSC 113986 Observed raw meat stored next to and over ready to eat foods and garnishes in prep cooler, walk-in cooler, and 5 door work top cooler. Ensure raw meats are stored below and away from ready to eat foods. Reorganize raw meat storage.
Shellstock tags not stored with clams and mussels. Ensure tags are stored with all parts of the batch until gone the file tag in chronologically and keep for 90days.
The department's words
CHSC 114039.1 Shellstock tags not stored with clams and mussels. Ensure tags are stored with all parts of the batch until gone the file tag in chronologically and keep for 90days.
Show 3 more
Observed mold inside kitchen and bar ice machine. Clean and sanitize
The department's words
CHSC 114113 Observed mold inside kitchen and bar ice machine. Clean and sanitize
1. Condenser leaking in bottom of 5 door work top cooler. Repair leak 2. Shelf and wooden cutting board has built up food debris. Clean and sanitize 3 Thermostat not function on 2 Door steel
The department's words
CHSC 114175 1. Condenser leaking in bottom of 5 door work top cooler. Repair leak 2. Shelf and wooden cutting board has built up food debris. Clean and sanitize 3 Thermostat not function on 2 Door steel
No sanitizer set up upon arrival. Ensure to have open bucket of sanitizer solution set up in each work station during all hours of operation. Change sanitizer every 2 hours to keep right concentration. Store wiping cloths in sanitizer when not in use. Provide separate sanitizer for raw meat. No in use dry towels should be stored on prep tables, in back pants pockets, or aprons.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure to have open bucket of sanitizer solution set up in each work station during all hours of operation. Change sanitizer every 2 hours to keep right concentration. Store wiping cloths in sanitizer when not in use. Provide separate sanitizer for raw meat. No in use dry towels should be stored on prep tables, in back pants pockets, or aprons.
EarlierJul 27, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Reduce all below to 41 ° F or less: a. Bar frig milk at 45 ° F. b. Corner prep frig (True 4 drawer) at 43 F. c. 2 door True upright frig temps at 47 F.
The department's words
CHSC 113996 Reduce all below to 41 ° F or less: a. Bar frig milk at 45 ° F. b. Corner prep frig (True 4 drawer) at 43 F. c. 2 door True upright frig temps at 47 F.
Equipment under exhaust hood extending beyond lip of hood. Move/remove equipment so there is a 6 margin from the inner lip of the hood to the equipment. Grease stains observed on walls and conduit.
The department's words
CHSC 114149.1 Equipment under exhaust hood extending beyond lip of hood. Move/remove equipment so there is a 6 margin from the inner lip of the hood to the equipment. Grease stains observed on walls and conduit.
EarlierApr 23, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Corner and large console True prep frig both had foods at 46 deg. F, please reduce/adjust to 41 or less.
The department's words
CHSC 113996 Corner and large console True prep frig both had foods at 46 deg. F, please reduce/adjust to 41 or less.
Meat sauce observed thawing out on counter, please thaw using methods described on handouts provided.
The department's words
CHSC 114020 Meat sauce observed thawing out on counter, please thaw using methods described on handouts provided.
Fasten all gas cylinders to a rigid structure.
The department's words
CHSC 114172 Fasten all gas cylinders to a rigid structure.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10343.
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.