At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Le Marais?
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 Le Marais' team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 7 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 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 2, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 20, 2023Follow-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.
EarlierJul 18, 2023Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touching compost container with gloved hands and touched 8 qt. container with lobster. Once gloves are contaminated, gloves shall be removed and hands shall be washed wit soap and water before putting on new gloves. Instructed food handler to wash hands and change food container into clean container.
The department's words
CHSC 113973.b-c Observed food handler touching compost container with gloved hands and touched 8 qt. container with lobster. Once gloves are contaminated, gloves shall be removed and hands shall be washed wit soap and water before putting on new gloves. Instructed food handler to wash hands and change food container into clean container.
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 tomato, mozzarella, and veggie sandwiches on the countertop at 63 -65 degrees F. per PIC and food handler behind-the-counter, sandwiches were made at 9:00 a.m. today. Observed sandwiches on counter at beginning of inspection. Per employees, sandwiches are held on the counter for four hours, If using time only as a public health control, maintain written procedures and mark potentially hazardous foods to indicate time when potentially hazardous foods were removed from temperature control and when they shall be discarded. Discard within four hours from removing from temperature control. Submit written procedures by 7/119/23. Time as a Public Health Control Guidelines/written procedures document provided. Sandwiches (9) voluntarily discarded into compost container.
The department's words
CHSC 113996 Observed tomato, mozzarella, and veggie sandwiches on the countertop at 63 -65 degrees F. per PIC and food handler behind-the-counter, sandwiches were made at 9:00 a.m. today. Observed sandwiches on counter at beginning of inspection. Per employees, sandwiches are held on the counter for four hours, If using time only as a public health control, maintain written procedures and mark potentially hazardous foods to indicate time when potentially hazardous foods were removed from temperature control and when they shall be discarded. Discard within four hours from removing from temperature control. Submit written procedures by 7/119/23. Time as a Public Health Control Guidelines/written procedures document provided. Sandwiches (9) voluntarily discarded into compost container.
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
No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine. Dishwasher impounded.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine. Dishwasher impounded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 24, 2023Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler with gloves use wiping cloth with green stains to wipe off hands. Wiping cloth was on green cutting board. food handler then proceeded with food preparation. Don't use wiping cloths to wipe gloves. Once gloves are contaminated, take gloves off wash hands and then don new gloves.
The department's words
CHSC 113973.b-c Observed food handler with gloves use wiping cloth with green stains to wipe off hands. Wiping cloth was on green cutting board. food handler then proceeded with food preparation. Don't use wiping cloths to wipe gloves. Once gloves are contaminated, take gloves off wash hands and then don new gloves.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed quiche at 44 degrees f and flan at 48 degrees F in one door Arctic Air refrigerator to the right of the rotisserie oven. Observed carafe with half and half in self-service area at 49 degrees F.
The department's words
CHSC 113996 Observed quiche at 44 degrees f and flan at 48 degrees F in one door Arctic Air refrigerator to the right of the rotisserie oven. Observed carafe with half and half in self-service area at 49 degrees F.
EarlierApr 18, 2023Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch compost container with gloved hand and then touched food containers. Once gloved are contaminated, remove gloves, wash hands, and then don new gloves.
The department's words
CHSC 113973.b-c Observed food handler touch compost container with gloved hand and then touched food containers. Once gloved are contaminated, remove gloves, wash hands, and then don new gloves.
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 hollandaise sauce today at 98 degrees F in front of the griddle. Maintain hollandaise sauce at or above 135 degrees F, or maintain written procedure and indicate date and time when made and when it shall be discarded. Discard hollandaise sauce within four hours of making it if it stored below 135 degrees F. Hollandaise sauce discarded at end of day (~3 p.m.. ) Observed Florentine quiche at 71 degrees F, Quiche was made at ~ 6 a.m. or 7 a.m.. Observed a few 8 round flans and one slice sitting on rolling rack in the kitchen. Slice of flan had an internal temperature of 60 degrees F. Flan is baked at Le Marais in Sutter Street in S.F.. Potentially hazardous foods shall be delivered at 45 degrees F or colder, or 135 degrees F or hotter. Observed cooked potatoes at 45 degrees F in large prep refrigerator in top of unit. Tuna in this unit measured 43 degrees F. Rotisserie chicken made yesterday was reheated today and observed at 49 degrees F at 1:42 p.m.. Chicken was warmed at 10:00 a.m. - possibly - chef not sure. Small prep refrigerator: pooled eggs: 43 degrees F, comte sliced cheese: 48 - 49 degrees F, ham: 43 degrees F. Observed two rotisserie chickens sitting on the bottom of the rotisserie oven. One piece measured 58 degrees F and one measured 72 degrees F. Per chef, they were made ~ 20 - 30 minutes ago. When asked a second time, chef stated they were cooked an hour ago. Maintain at or above 135 degrees F. Chef had to leave. Unable to verify what happened to these two pieces of chicken at tend of business day.
The department's words
CHSC 113996 Observed hollandaise sauce today at 98 degrees F in front of the griddle. Maintain hollandaise sauce at or above 135 degrees F, or maintain written procedure and indicate date and time when made and when it shall be discarded. Discard hollandaise sauce within four hours of making it if it stored below 135 degrees F. Hollandaise sauce discarded at end of day (~3 p.m.. ) Observed Florentine quiche at 71 degrees F, Quiche was made at ~ 6 a.m. or 7 a.m.. Observed a few 8 round flans and one slice sitting on rolling rack in the kitchen. Slice of flan had an internal temperature of 60 degrees F. Flan is baked at Le Marais in Sutter Street in S.F.. Potentially hazardous foods shall be delivered at 45 degrees F or colder, or 135 degrees F or hotter. Observed cooked potatoes at 45 degrees F in large prep refrigerator in top of unit. Tuna in this unit measured 43 degrees F. Rotisserie chicken made yesterday was reheated today and observed at 49 degrees F at 1:42 p.m.. Chicken was warmed at 10:00 a.m. - possibly - chef not sure. Small prep refrigerator: pooled eggs: 43 degrees F, comte sliced cheese: 48 - 49 degrees F, ham: 43 degrees F. Observed two rotisserie chickens sitting on the bottom of the rotisserie oven. One piece measured 58 degrees F and one measured 72 degrees F. Per chef, they were made ~ 20 - 30 minutes ago. When asked a second time, chef stated they were cooked an hour ago. Maintain at or above 135 degrees F. Chef had to leave. Unable to verify what happened to these two pieces of chicken at tend of business day.
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 chicken breasts cooling on rolling rack at 67 degrees F and 70 degrees F at 1:30 p.m.. Chicken was made at ~ 10:00 a.m.. today. This facility isn't approved to cook and chill potentially hazardous foods, per C.P. Supervisor. Discontinue cooking chicken breasts, or any other potentially hazardous foods that are cooked and cooled. A walk-in refrigerator shall be installed to supports menu with potentially hazardous foods that are cooked and cooled. Installation of a walk-in refrigerator requires approval of plans by the County of Marin, Environmental Health Services, and the City of Mill Valley Building Department.
The department's words
CHSC 114002 Observed chicken breasts cooling on rolling rack at 67 degrees F and 70 degrees F at 1:30 p.m.. Chicken was made at ~ 10:00 a.m.. today. This facility isn't approved to cook and chill potentially hazardous foods, per C.P. Supervisor. Discontinue cooking chicken breasts, or any other potentially hazardous foods that are cooked and cooled. A walk-in refrigerator shall be installed to supports menu with potentially hazardous foods that are cooked and cooled. Installation of a walk-in refrigerator requires approval of plans by the County of Marin, Environmental Health Services, and the City of Mill Valley Building Department.
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 one of the food containers on top of the compost container transferred to the butcher block board on top of two door refrigerator. Wash, rinse, and sanitize cutting board. Observed tongs hanging from food prep sink into the garbage container. Wash, rinse, and sanitize tongs. Brought tongs to the three-compartment sink. Observe black material on left and right interior surfaces if the ice machine. Wash, rinse, sanitize, and rinse the ice machine.
The department's words
CHSC 114115 Observed one of the food containers on top of the compost container transferred to the butcher block board on top of two door refrigerator. Wash, rinse, and sanitize cutting board. Observed tongs hanging from food prep sink into the garbage container. Wash, rinse, and sanitize tongs. Brought tongs to the three-compartment sink. Observe black material on left and right interior surfaces if the ice machine. Wash, rinse, sanitize, and rinse the ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 21, 2021Follow-up inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed open container of milk at 64 degrees F. Milk voluntarily discarded down the drain. Unopened container of milk observed at 49. 2 degrees F. Maintain unopened containers of milk at 45 degrees F or colder, and opened containers of milk at or below 41 degrees F. Observed open container of milk at 60 degrees F in two door refrigerator. Milk voluntarily discarded. 6/21/21: One door refrigerator behind-the-counter: open container of fat free milk observed at 43 degrees F. Open container of whole milk observed at 42 degrees F.
The department's words
CHSC 113996 Observed open container of milk at 64 degrees F. Milk voluntarily discarded down the drain. Unopened container of milk observed at 49. 2 degrees F. Maintain unopened containers of milk at 45 degrees F or colder, and opened containers of milk at or below 41 degrees F. Observed open container of milk at 60 degrees F in two door refrigerator. Milk voluntarily discarded. 6/21/21: One door refrigerator behind-the-counter: open container of fat free milk observed at 43 degrees F. Open container of whole milk observed at 42 degrees F.
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
Water reached a maximum of 81 degrees F in the men's restroom. Provide a minimum of 100 degrees F water. 6/21/21: Women's restroom hand wash sink reached a maximum of 75 degrees F. Submit video showing women's hand wash sink at 100 degrees F.
The department's words
CHSC 113953.c Water reached a maximum of 81 degrees F in the men's restroom. Provide a minimum of 100 degrees F water. 6/21/21: Women's restroom hand wash sink reached a maximum of 75 degrees F. Submit video showing women's hand wash sink at 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.
EarlierJun 17, 2021Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed open container of milk at 64 degrees F. Milk voluntarily discarded down the drain. Unopened container of milk observed at 49. 2 degrees F. Maintain unopened containers of milk at 45 degrees F or colder, and opened containers of milk at or below 41 degrees F. Observed open container of milk at 60 degrees F in two door refrigerator. Milk voluntarily discarded.
The department's words
CHSC 113996 Observed open container of milk at 64 degrees F. Milk voluntarily discarded down the drain. Unopened container of milk observed at 49. 2 degrees F. Maintain unopened containers of milk at 45 degrees F or colder, and opened containers of milk at or below 41 degrees F. Observed open container of milk at 60 degrees F in two door refrigerator. Milk voluntarily discarded.
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
Water reached a maximum of 81 degrees F in the men's restroom. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Water reached a maximum of 81 degrees F in the men's restroom. Provide a minimum of 100 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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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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 L16172.
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.