At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · Jul 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Lo Coco's Authentic Italian Pizzeria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs. CHSC 113977How to fixFix it
- Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs. CHSC 114000How to fixFix it
- Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs. CHSC 114016How 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 Lo Coco's Authentic Italian Pizzeria's team
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Follow the steps for each item, with the rule beside it.
Next: Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.The county found: “Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container.…”
Then the next one: Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
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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 visited 2 times in the last 12 months (1 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
LatestJul 1, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 1, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
The department's words
CHSC 113977 Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
Corrected during the inspection
Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
The department's words
CHSC 114000 Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
Corrected during the inspection
Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
The department's words
CHSC 114016 Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
Corrected during the inspection
EarlierJun 30, 2026Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
The department's words
CHSC 113977 Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
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 TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
The department's words
CHSC 114000 Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
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 TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
The department's words
CHSC 114016 Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 3 buckets of sauce and one parge pan of sauce on a hot plate. Buckets at 53, 51, and 59 Degrees F. Time as a public health control logs not filled out. Potentially hazardous foods must be held at 41 degrees F or below or 135 degrees F or above. Each item labeled and marked with discard times of 7pm. For the next two weeks, facility must send inspector updated time as a public health control logs filled out and pictures via text or email.
The department's words
CHSC 113996 Observed 3 buckets of sauce and one parge pan of sauce on a hot plate. Buckets at 53, 51, and 59 Degrees F. Time as a public health control logs not filled out. Potentially hazardous foods must be held at 41 degrees F or below or 135 degrees F or above. Each item labeled and marked with discard times of 7pm. For the next two weeks, facility must send inspector updated time as a public health control logs filled out and pictures via text or email.
EarlierOct 4, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tomato sauce on a warmer plate at 44 degrees F. Time as a public health control table not filled out. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above when time charts are not used. This was moved to the walk in. Small amounts will be taken out and time as a public health control chart will be filled out.
The department's words
CHSC 113996 Observed tomato sauce on a warmer plate at 44 degrees F. Time as a public health control table not filled out. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above when time charts are not used. This was moved to the walk in. Small amounts will be taken out and time as a public health control chart will be filled out.
EarlierOct 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: Observed the following foods at unsafe temperatures 1. Tomato sauce at 55-62F on warmer and on counter. Operator states sauce is held warm (btw. 41-135F) for use while facility is open (~5hrs.). Potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. Inspector instructed operator to move to cooler to cold hold below 41F. 2. Garlic, oil, vinegar dressing at 71.5F on counter since yesterday. Submit recipe/ingredients to inspector so EHS can determine if potentially hazardous or not - we will reach out by email with response. For now, keep 41F or below since garlic in oil is potentially hazardous food. Potentially hazardous foods must be cold held <41F or hot held >135F.
The department's words
CHSC 113996 MAJOR: Observed the following foods at unsafe temperatures 1. Tomato sauce at 55-62F on warmer and on counter. Operator states sauce is held warm (btw. 41-135F) for use while facility is open (~5hrs.). Potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. Inspector instructed operator to move to cooler to cold hold below 41F. 2. Garlic, oil, vinegar dressing at 71.5F on counter since yesterday. Submit recipe/ingredients to inspector so EHS can determine if potentially hazardous or not - we will reach out by email with response. For now, keep 41F or below since garlic in oil is potentially hazardous food. Potentially hazardous foods must be cold held <41F or hot held >135F.
EarlierSep 14, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierOct 6, 2020Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierDec 5, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 27, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
a. Front pizza prep counter ingredients 46-49 F. Add more ice up to the level of the food, don't fill bins to the top. b. Salad prep frig food temps 43 F, maintain at 41 F or less.
The department's words
CHSC 113996 a. Front pizza prep counter ingredients 46-49 F. Add more ice up to the level of the food, don't fill bins to the top. b. Salad prep frig food temps 43 F, maintain at 41 F or less.
Light, mold-like substance in ice maker interior. Remove all ice, wash rinse sanitize interior.
The department's words
CHSC 114113 Light, mold-like substance in ice maker interior. Remove all ice, wash rinse sanitize interior.
Mold-like substance around edge of warewash sink - cut out, sanitize and reseal.
The department's words
CHSC 114175 Mold-like substance around edge of warewash sink - cut out, sanitize and reseal.
EarlierNov 15, 2016Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Facility currently does not have a dedicated hand sink inside kitchen or in front pizza prep area where raw meat is handled. At time of inspection the 2 compartment sink in the back kitchen area (the only sink in the kitchen) was full of cut lettuce in left compartment and dishes and draining olives in the right compartment leaving no where to wash hands with out potentially contaminating in prep food. Discussed with manager to install a dedicated hand sink in kitchen for employees to wash hands. Submit plans to EHS for sink installation.
The department's words
CHSC 113953 Facility currently does not have a dedicated hand sink inside kitchen or in front pizza prep area where raw meat is handled. At time of inspection the 2 compartment sink in the back kitchen area (the only sink in the kitchen) was full of cut lettuce in left compartment and dishes and draining olives in the right compartment leaving no where to wash hands with out potentially contaminating in prep food. Discussed with manager to install a dedicated hand sink in kitchen for employees to wash hands. Submit plans to EHS for sink installation.
A. Observed mold growth inside ice machine. Clean and sanitize ice machine regularly. B. Facility currently using raw wood dough crates. Wood shows signs of mold and yeast growth. All food contact surfaces are required to be smooth, non-absorbent, and easily cleanable. Replace wood dough crates.
The department's words
CHSC 114113 A. Observed mold growth inside ice machine. Clean and sanitize ice machine regularly. B. Facility currently using raw wood dough crates. Wood shows signs of mold and yeast growth. All food contact surfaces are required to be smooth, non-absorbent, and easily cleanable. Replace wood dough crates.
Observed water inside light shield to walk in cooler light. Due to physical hazard. Repair immediately.
The department's words
CHSC 114175 Observed water inside light shield to walk in cooler light. Due to physical hazard. Repair immediately.
No sanitizer set up in kitchen or front pizza prep area. Ensure to have buckets of sanitizer solution set up in each food prep area during all hours of operation.
The department's words
CHSC 114185.1 No sanitizer set up in kitchen or front pizza prep area. Ensure to have buckets of sanitizer solution set up in each food prep area during all hours of operation.
EarlierApr 23, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Update expired food handler cards
The department's words
CHSC 113948 Update expired food handler cards
a. Pizza ingredient prep area frig foods at 44-47 F, reduce to 41 F or less, put less food in each pan and bring ice up to level of food. b. Rear beverage air prep frig ingredients range from 41-47 F, reduce to 41 or less, also work on not overfilling containers.
The department's words
CHSC 113996 a. Pizza ingredient prep area frig foods at 44-47 F, reduce to 41 F or less, put less food in each pan and bring ice up to level of food. b. Rear beverage air prep frig ingredients range from 41-47 F, reduce to 41 or less, also work on not overfilling containers.
Clean ice maker interior.
The department's words
CHSC 114175 Clean ice maker interior.
Ensure each waste pipe going into a floor sink has an air gap - prevent back siphonage.
The department's words
CHSC 114193 Ensure each waste pipe going into a floor sink has an air gap - prevent back siphonage.
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 L10422.
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.