At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 12, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Lavier Homestyle Cuisine?
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 113996 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
For Lavier Homestyle Cuisine's team
Is this your place?
Welcome, Lavier Homestyle Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Lavier Homestyle Cuisine first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Log it
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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.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 12, 2022Routine inspectionGreen placard
This one: Green placard, inspected Sep 12, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 3, 2022Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierFeb 2, 2022Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 3, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee use in-use tongs previously used with raw chicken, used with raw beef. Due to cross-contamination, employee then cooked beef immediately to 165 F. Tongs for handling raw meat and other food are all held in one container of hot water. Store tongs for use with raw meat/fish separate from other utensils and separate from utensils used with different types of raw animal products to prevent cross-contamination.
The department's words
CHSC 113980 Observed employee use in-use tongs previously used with raw chicken, used with raw beef. Due to cross-contamination, employee then cooked beef immediately to 165 F. Tongs for handling raw meat and other food are all held in one container of hot water. Store tongs for use with raw meat/fish separate from other utensils and separate from utensils used with different types of raw animal products to prevent cross-contamination.
EarlierNov 6, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJan 2, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed cooked beef/pork at 124-130F on cooling rack. A food handler stated it was cooked about 30 min prior. Place in fridge so it can cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Observed about 6 other potentially hazardous foods cooling (including salsa and beans) that was cooked about 15 minutes prior. Most of these items were around 135F. Do not cool this much food at the same time as you do not have sufficient space or equipment to cool this much food down. Remember to cool in shallow containers and cool uncovered when placed in fridge (food can be covered when it gets to 41F). Discussed and demonstrated cooling process with staff. Major violation corrected to minor violation.
The department's words
CHSC 114002 Observed cooked beef/pork at 124-130F on cooling rack. A food handler stated it was cooked about 30 min prior. Place in fridge so it can cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Observed about 6 other potentially hazardous foods cooling (including salsa and beans) that was cooked about 15 minutes prior. Most of these items were around 135F. Do not cool this much food at the same time as you do not have sufficient space or equipment to cool this much food down. Remember to cool in shallow containers and cool uncovered when placed in fridge (food can be covered when it gets to 41F). Discussed and demonstrated cooling process with staff. Major violation corrected to minor violation.
Facility still does not have a thermometer. Get one immediately.
The department's words
CHSC 114159 Facility still does not have a thermometer. Get one immediately.
Corrected during the inspection
EarlierDec 28, 2017Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked rice at 119F in cooling rack. Food was cooked 2.5 hours prior. Actively cool food (using thermometers and cooling methods like shallow pans) from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Place the food in refrigeration to cool.
The department's words
CHSC 114002 Observed cooked rice at 119F in cooling rack. Food was cooked 2.5 hours prior. Actively cool food (using thermometers and cooling methods like shallow pans) from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Place the food in refrigeration to cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Observed chef drinking from an open mug in prep area. No employee shall eat/drink in an area where contamination of open food or clean equipment can occur.
The department's words
CHSC 113977 Observed chef drinking from an open mug in prep area. No employee shall eat/drink in an area where contamination of open food or clean equipment can occur.
Observed chicken/pork broth on steam table at 118F. Drop pans of items where not all the way in steam table. Hot hold at 135F or above. Use smaller drop pans that fit in steam table.
The department's words
CHSC 113996 Observed chicken/pork broth on steam table at 118F. Drop pans of items where not all the way in steam table. Hot hold at 135F or above. Use smaller drop pans that fit in steam table.
Observed wiping cloths being used for multiple purposes (wiping cutting boards, wiping hands) on counter. Keep rags in 100ppm of chlorine. Don't use rags to dry hands, use disposable papertowels.
The department's words
CHSC 114115 Observed wiping cloths being used for multiple purposes (wiping cutting boards, wiping hands) on counter. Keep rags in 100ppm of chlorine. Don't use rags to dry hands, use disposable papertowels.
Store utensils in water above 135F or in a clean, dry place. Observed utensils stored in water at around 90F.
The department's words
CHSC 114119 Store utensils in water above 135F or in a clean, dry place. Observed utensils stored in water at around 90F.
Observed linen being used to handle food. This can lead to contamination of food. Use approved utensils to handle this.
The department's words
CHSC 114185 Observed linen being used to handle food. This can lead to contamination of food. Use approved utensils to handle this.
Show 5 more
Southbend grill extends past overhang of ventilation hood. Must fit under hood by 6 . Move equipment to the left.
The department's words
CHSC 114149.1 Southbend grill extends past overhang of ventilation hood. Must fit under hood by 6 . Move equipment to the left.
Get a probe thermometer immediately.
The department's words
CHSC 114159 Get a probe thermometer immediately.
Add display thermometers to all refrigeration.
The department's words
CHSC 114157 Add display thermometers to all refrigeration.
Seal holes in screen door to prevent vermin.
The department's words
CHSC 114259 Seal holes in screen door to prevent vermin.
Remove all unused equipment from premises, including the turbofan oven.
The department's words
CHSC 114257.1 Remove all unused equipment from premises, including the turbofan oven.
EarlierSep 20, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
No one on site possessed a valid certified food manager certificate. Food handlers also lack certified food handlers cards. Only approx. half of food handlers have cfh cards.
The department's words
CHSC 113947.1 No one on site possessed a valid certified food manager certificate. Food handlers also lack certified food handlers cards. Only approx. half of food handlers have cfh cards.
Code CHSC 113948
The department's words
Code CHSC 113948
Chicken out at room temp. thawing. Properly thaw potentially hazardous foods in refrigerator or under cold running water. Chicken was still frozen solid and worker moved it to fridge.
The department's words
CHSC 114020 Chicken out at room temp. thawing. Properly thaw potentially hazardous foods in refrigerator or under cold running water. Chicken was still frozen solid and worker moved it to fridge.
All foods and food containers must be stored at least 6 inches off floor on approved shelving. - cease using attic area for banquet pan, chafing dishes, etc. This are is not approved for food/food utensil/container storage. Provide proper utensil storage. Remove plastic office drawers with ice cream scoop, tart pans, etc. Remove bare wood (2 x 4's) under water cooler and plastic drawers. Provide approved shelving for cases of wine in front hall area under curtain. Banquet utensils on floor (in containers) under shelves needs to be at least 6 inches off floor. Rice container, oil containers on floor.
The department's words
CHSC 114049 All foods and food containers must be stored at least 6 inches off floor on approved shelving. - cease using attic area for banquet pan, chafing dishes, etc. This are is not approved for food/food utensil/container storage. Provide proper utensil storage. Remove plastic office drawers with ice cream scoop, tart pans, etc. Remove bare wood (2 x 4's) under water cooler and plastic drawers. Provide approved shelving for cases of wine in front hall area under curtain. Banquet utensils on floor (in containers) under shelves needs to be at least 6 inches off floor. Rice container, oil containers on floor.
Remove non-NSF food equipment (crockpots - 3; Haier microwave). Clean black build up/growth on ice machine water filter (inside bin by ice). Clean interior of dishwasher to remove black build up on walls. Remove unused Turbofan convection oven not under ventilation hood. Manager said unit is not being used. Royal grill extends past overhang of ventilation hood. Must fit under hood by 6 inches. Once Turbofan oven is removed, items under hood can move over and accommodate Royal grill properly.
The department's words
CHSC 114130 Remove non-NSF food equipment (crockpots - 3; Haier microwave). Clean black build up/growth on ice machine water filter (inside bin by ice). Clean interior of dishwasher to remove black build up on walls. Remove unused Turbofan convection oven not under ventilation hood. Manager said unit is not being used. Royal grill extends past overhang of ventilation hood. Must fit under hood by 6 inches. Once Turbofan oven is removed, items under hood can move over and accommodate Royal grill properly.
Show 2 more
Provide working, readily visible thermometer in prep. fridge.
The department's words
CHSC 114157 Provide working, readily visible thermometer in prep. fridge.
Remove excess debris at rear of facility (outside garbage area) to prevent harborage for vermin. - by back door.
The department's words
CHSC 114245.5 Remove excess debris at rear of facility (outside garbage area) to prevent harborage for vermin. - by back door.
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 Lavier Homestyle Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Lavier Homestyle Cuisine know
Ask for the manager. Lavier Homestyle Cuisine can only fix what it knows about.
The department lists no phone for this place.
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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 Lavier Homestyle Cuisine?
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 L14777.
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.