At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Aug 14, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Le Marais Buvette?
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
- Code CHSC 114002.1 CHSC 114002.1How 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
For Le Marais Buvette's team
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Under each item here, people see what you fixed, in your words.
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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 3 times in the last 12 months (2 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 14, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 14, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Corrected during the inspection
EarlierAug 13, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 4, 2025Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed employee push garbage down in the garbage container in the kitchen and proceeded to continue the next task without first washing hands.Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at behind-the-counter hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at back kitchen hand wash sink.
The department's words
CHSC 113953.3 Observed employee push garbage down in the garbage container in the kitchen and proceeded to continue the next task without first washing hands.Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at behind-the-counter hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at back kitchen hand wash sink.
Observed Hollondaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m.. today. If using time only as a public health control measure, you must maintain written procedure and clearly indicate date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees F or hotter. Hollondaise sauce was discarded at the end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. whole milk: 56 degrees F (~1 qt), fat free milk: 67 degrees F (~ 5cups), half and half: 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese and croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~ 1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control this should be used for temporary measures if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees F in two door refrigerator in the back kitchen.
The department's words
CHSC 113996 Observed Hollondaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m.. today. If using time only as a public health control measure, you must maintain written procedure and clearly indicate date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees F or hotter. Hollondaise sauce was discarded at the end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. whole milk: 56 degrees F (~1 qt), fat free milk: 67 degrees F (~ 5cups), half and half: 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese and croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~ 1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control this should be used for temporary measures if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees F in two door refrigerator in the back kitchen.
Observed dry rodent droppings located near bait box traps near entrance leading to the outside dining area. Facility shall be kept free of vermin. Clean and sanitize any areas with observe rodent droppings. Increase pest control service if continued activity is observed.
The department's words
CHSC 114259.1 Observed dry rodent droppings located near bait box traps near entrance leading to the outside dining area. Facility shall be kept free of vermin. Clean and sanitize any areas with observe rodent droppings. Increase pest control service if continued activity is observed.
EarlierJan 16, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ham and cheese croissants on the counter: 65 degrees F. Ham and cheese croissants voluntarily discarded into the compost container. Observed time as a public health control log/ Provide written procedure if using time only as a public health control. Milk in carafe: 47 degrees F, half and half in carafe: 46 degrees F. Both in the two door under counter refrigerator at behind-the-counter area. Maintain potentially hazardous foods at or below 41 degrees F. No potentially hazardous foods on ice baths today.
The department's words
CHSC 113996 Ham and cheese croissants on the counter: 65 degrees F. Ham and cheese croissants voluntarily discarded into the compost container. Observed time as a public health control log/ Provide written procedure if using time only as a public health control. Milk in carafe: 47 degrees F, half and half in carafe: 46 degrees F. Both in the two door under counter refrigerator at behind-the-counter area. Maintain potentially hazardous foods at or below 41 degrees F. No potentially hazardous foods on ice baths today.
EarlierJan 14, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee push garbage down in garbage container in the kitchen and proceeded to continue next task without first washing hands. Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at the behind-the-counter area hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at the back kitchen.
The department's words
CHSC 113973.b-c Observed employee push garbage down in garbage container in the kitchen and proceeded to continue next task without first washing hands. Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at the behind-the-counter area hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at the back kitchen.
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 at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m. today. If using time only as a public health control measure, you must maintain written procedures and clearly indicate the date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees f or hotter. Hollondaise sauce was discarded at end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in a water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. Whole milk: 56 degrees F (~ 1 qt.), fat free milk: 67 degrees F (~ 5 cups), half and half: 49 degrees F, open container of oat milk labeled keep refrigerated after opening : 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control, this should be used for temporary measure if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees f in two door refrigerator in the back kitchen.
The department's words
CHSC 113996 Observed Hollandaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m. today. If using time only as a public health control measure, you must maintain written procedures and clearly indicate the date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees f or hotter. Hollondaise sauce was discarded at end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in a water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. Whole milk: 56 degrees F (~ 1 qt.), fat free milk: 67 degrees F (~ 5 cups), half and half: 49 degrees F, open container of oat milk labeled keep refrigerated after opening : 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control, this should be used for temporary measure if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees f in two door refrigerator in the back kitchen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 14, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee push garbage down in the garbage container in the kitchen and proceeded to continue the next task without first washing hands.Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at behind-the-counter hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at back kitchen hand wash sink.
The department's words
CHSC 113953.3 Observed employee push garbage down in the garbage container in the kitchen and proceeded to continue the next task without first washing hands.Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at behind-the-counter hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at back kitchen hand wash sink.
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 Hollondaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m.. today. If using time only as a public health control measure, you must maintain written procedure and clearly indicate date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees F or hotter. Hollondaise sauce was discarded at the end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. whole milk: 56 degrees F (~1 qt), fat free milk: 67 degrees F (~ 5cups), half and half: 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese and croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~ 1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control this should be used for temporary measures if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees F in two door refrigerator in the back kitchen.
The department's words
CHSC 113996 Observed Hollondaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m.. today. If using time only as a public health control measure, you must maintain written procedure and clearly indicate date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees F or hotter. Hollondaise sauce was discarded at the end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. whole milk: 56 degrees F (~1 qt), fat free milk: 67 degrees F (~ 5cups), half and half: 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese and croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~ 1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control this should be used for temporary measures if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees F in two door refrigerator in the back kitchen.
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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L17262.
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
- Follow-up 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.