At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Lucinda's Take Out?
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 Lucinda's Take Out's team
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Follow the steps for each item, with the rule beside it.
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Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestFeb 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 27, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked potatoes at 117-140F in steam table. Hot hold potentially hazardous food (PHF) at 135F or above. Unclear why potatoes were out of temp (everything else on steam table was at temp). Potatoes were cooked about 1 hour prior. Potatoes reheated to 178F to hot hold again. Adjust steam table if needed.
The department's words
CHSC 113996 Observed cooked potatoes at 117-140F in steam table. Hot hold potentially hazardous food (PHF) at 135F or above. Unclear why potatoes were out of temp (everything else on steam table was at temp). Potatoes were cooked about 1 hour prior. Potatoes reheated to 178F to hot hold again. Adjust steam table if needed.
EarlierJan 24, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee packaging salsa in to go containers but left the containers out of temperature control. Salsa recorded ~57°F and was prepared about an hour ago. / Keep salsa under refrigeration to cold hold at 41°F or below.
The department's words
CHSC 113996 Observed employee packaging salsa in to go containers but left the containers out of temperature control. Salsa recorded ~57°F and was prepared about an hour ago. / Keep salsa under refrigeration to cold hold at 41°F or below.
EarlierJul 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed duct tape on handle of equipment. / Remove duct tape.
The department's words
CHSC 114175 Observed duct tape on handle of equipment. / Remove duct tape.
EarlierDec 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink by 3-comp sink lacking soap. / Keep dispenser stocked at all times.
The department's words
CHSC 113953.2 Hand wash sink by 3-comp sink lacking soap. / Keep dispenser stocked at all times.
EarlierJun 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Red and green salsa recorded around 60-61F at time of inspection. Operator stated salsas were out 2 hours. Facility has TPHC procedures on file. No time stamp seen on salsa containers. / Provide time salsa made and discard time 4 hours after time made on containers as described on TPHC procedure. TPHC sticker added at time of inspection.
The department's words
CHSC 114000 Red and green salsa recorded around 60-61F at time of inspection. Operator stated salsas were out 2 hours. Facility has TPHC procedures on file. No time stamp seen on salsa containers. / Provide time salsa made and discard time 4 hours after time made on containers as described on TPHC procedure. TPHC sticker added at time of inspection.
EarlierDec 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed in use tongs stored on oven handle. / Discontinue practice of storing tongs on oven handles.
The department's words
CHSC 114113 Observed in use tongs stored on oven handle. / Discontinue practice of storing tongs on oven handles.
EarlierJun 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooling log being completed. Observed pork broth sitting on wire shelf for rapid cooling. Pork broth not observed on cooling log. Internal temperature around 160F at time of inspection. / Discontinue practice of leaving pork broth on wire shelving to rapidly cool. Set up an ice bath for pork broth and occasionally stir. Use rapid cooling log when rapidly cooling potentially hazardous foods.
The department's words
CHSC 114002.1 Observed cooling log being completed. Observed pork broth sitting on wire shelf for rapid cooling. Pork broth not observed on cooling log. Internal temperature around 160F at time of inspection. / Discontinue practice of leaving pork broth on wire shelving to rapidly cool. Set up an ice bath for pork broth and occasionally stir. Use rapid cooling log when rapidly cooling potentially hazardous foods.
EarlierOct 10, 2019Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 114099.4
The department's words
Code CHSC 114099.4
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
EarlierFeb 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certification was not available at the time of inspection.
The department's words
CHSC 113947.1 Certified food manager certification was not available at the time of inspection.
EarlierJan 29, 2018Follow-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.
EarlierJan 25, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed utensils being cleaned during inspection. No water in middle compartment. Place hot water in middle compartment to rinse utensils before placing utensils in the sanitizer compartment. 1/25/17: No water in middle compartment. Dirty dishes in middle compartment. Place hot water in middle compartment of three-compartment sink. Corrected during inspection.
The department's words
CHSC 114099.2 Observed utensils being cleaned during inspection. No water in middle compartment. Place hot water in middle compartment to rinse utensils before placing utensils in the sanitizer compartment. 1/25/17: No water in middle compartment. Dirty dishes in middle compartment. Place hot water in middle compartment of three-compartment sink. Corrected during inspection.
Cheese that was grated at 11:00 a.m. was 60 degrees Fahrenheit at 4:00 p.m. in two door refrigerator near cookline. Cheese was voluntarily discarded - see VCD sheet. Two shallow metal pans of pinto beans covered in plastic in same two door refrigerator that were made yesterday measured 45 and 47 degrees Fahrenheit. Unknown if beans ever reached 41 degrees Fahrenheit. Beans in temperature danger zone may be due to inadequate rapid cooling and/or refrigerator not set to cold enough setting. Monitor cooling of beans and other potentially hazardous foods that go through the cooling process on an hourly basis. Cooling log is used. Adjust refrigerator to colder setting (no foods observed at 41 degrees Fahrenheit.) 1/25/18: Two door refrigerator near cookline: Cheddar and jack cheese grated at 10:00 a.m. today observed at 45 - 46 degrees Fahrenheit. Mozzarella cheese that was grated on 1/24/18 measured 48 degrees Fahrenheit. Adjust or repair refrigerator so it maintains potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Cheese that was grated at 11:00 a.m. was 60 degrees Fahrenheit at 4:00 p.m. in two door refrigerator near cookline. Cheese was voluntarily discarded - see VCD sheet. Two shallow metal pans of pinto beans covered in plastic in same two door refrigerator that were made yesterday measured 45 and 47 degrees Fahrenheit. Unknown if beans ever reached 41 degrees Fahrenheit. Beans in temperature danger zone may be due to inadequate rapid cooling and/or refrigerator not set to cold enough setting. Monitor cooling of beans and other potentially hazardous foods that go through the cooling process on an hourly basis. Cooling log is used. Adjust refrigerator to colder setting (no foods observed at 41 degrees Fahrenheit.) 1/25/18: Two door refrigerator near cookline: Cheddar and jack cheese grated at 10:00 a.m. today observed at 45 - 46 degrees Fahrenheit. Mozzarella cheese that was grated on 1/24/18 measured 48 degrees Fahrenheit. Adjust or repair refrigerator so it maintains potentially hazardous foods at or below 41 degrees Fahrenheit.
EarlierJan 23, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler place food into mouth with hand and continued with food preparation without washing hands. Corrected at inspection.
The department's words
CHSC 113953.3 Observed a food handler place food into mouth with hand and continued with food preparation without washing hands. Corrected at inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed employee dip utensils into sanitizer compartment for a few seconds. Utensils shall be kept in quaternary ammonium for at least a minute. Sanitizer measured 100 ppm quaternary ammonium. Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114099.6 Observed employee dip utensils into sanitizer compartment for a few seconds. Utensils shall be kept in quaternary ammonium for at least a minute. Sanitizer measured 100 ppm quaternary ammonium. Provide a minimum of 200 ppm quaternary ammonium.
Observed utensils being cleaned during inspection. No water in middle compartment. Place hot water in middle compartment to rinse utensils before placing utensils in the sanitizer compartment.
The department's words
CHSC 114099.2 Observed utensils being cleaned during inspection. No water in middle compartment. Place hot water in middle compartment to rinse utensils before placing utensils in the sanitizer compartment.
Cheese that was grated at 11:00 a.m. was 60 degrees Fahrenheit at 4:00 p.m. in two door refrigerator near cookline. Cheese was voluntarily discarded - see VCD sheet. Two shallow metal pans of pinto beans covered in plastic in same two door refrigerator that were made yesterday measured 45 and 47 degrees Fahrenheit. Unknown if beans ever reached 41 degrees Fahrenheit. Beans in temperature danger zone may be due to inadequate rapid cooling and/or refrigerator not set to cold enough setting. Monitor cooling of beans and other potentially hazardous foods that go through the cooling process on an hourly basis. Cooling log is used. Adjust refrigerator to colder setting (no foods observed at 341 degrees Fahrenheit.)
The department's words
CHSC 113996 Cheese that was grated at 11:00 a.m. was 60 degrees Fahrenheit at 4:00 p.m. in two door refrigerator near cookline. Cheese was voluntarily discarded - see VCD sheet. Two shallow metal pans of pinto beans covered in plastic in same two door refrigerator that were made yesterday measured 45 and 47 degrees Fahrenheit. Unknown if beans ever reached 41 degrees Fahrenheit. Beans in temperature danger zone may be due to inadequate rapid cooling and/or refrigerator not set to cold enough setting. Monitor cooling of beans and other potentially hazardous foods that go through the cooling process on an hourly basis. Cooling log is used. Adjust refrigerator to colder setting (no foods observed at 341 degrees Fahrenheit.)
EarlierDec 16, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed 44 F temps in some refrigerators. Monitor temps and adjust colder as needed.
The department's words
CHSC 113996 Observed 44 F temps in some refrigerators. Monitor temps and adjust colder as needed.
Make sure monitoring thermometers are accurate. I observed variation when taking temps.
The department's words
CHSC 114157 Make sure monitoring thermometers are accurate. I observed variation when taking temps.
Observed no sanitizer in wiping cloth bucket/s.
The department's words
CHSC 114185.1 Observed no sanitizer in wiping cloth bucket/s.
I observed a broken, quarry, floor tile. Replace.
The department's words
CHSC 114268 I observed a broken, quarry, floor tile. Replace.
EarlierMar 17, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
One of the food handler's certified food handling cards has expired. If he has retaken the test and passed the exam, obtain a copy of the card. If he doesn't have a valid card, he shall obtain one within 30 days.
The department's words
CHSC 113948 One of the food handler's certified food handling cards has expired. If he has retaken the test and passed the exam, obtain a copy of the card. If he doesn't have a valid card, he shall obtain one within 30 days.
Cheddar cheese (43 degrees Fahrenheit) and jack cheese (49 degrees Fahrenheit) in left prep refrigerator insert pans. Observed hotel pans with pinto beans (127-136 degrees Fahrenheit) stacked on top of another pan of beans on the griddle. Do not double stack food pans, as this can lead to potentially hazardous foods entering the temperature danger zone (42-135 degrees Fahrenheit.) Beans were rapidly reheated to 165 degrees Fahrenheit.
The department's words
CHSC 113996 Cheddar cheese (43 degrees Fahrenheit) and jack cheese (49 degrees Fahrenheit) in left prep refrigerator insert pans. Observed hotel pans with pinto beans (127-136 degrees Fahrenheit) stacked on top of another pan of beans on the griddle. Do not double stack food pans, as this can lead to potentially hazardous foods entering the temperature danger zone (42-135 degrees Fahrenheit.) Beans were rapidly reheated to 165 degrees Fahrenheit.
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
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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 L10063.
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.