At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Luna Blu?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Some of the shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days. CHSC 114039.4How 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
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Follow the steps for each item, with the rule beside it.
Next: Some of the shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.The county found: “Some of the shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestJun 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Some of the shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.4 Some of the shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
EarlierJul 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Marinara sauce in refrigerator recorded at 48°F at center. Sauce was prepared yesterday. / Discard improperly cooled food. Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Discussed cooling using ice bath and ice wand with chef.
The department's words
CHSC 114002 Marinara sauce in refrigerator recorded at 48°F at center. Sauce was prepared yesterday. / Discard improperly cooled food. Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Discussed cooling using ice bath and ice wand with chef.
EarlierApr 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
All food handler cards have expired. / Obtain valid cards within 30 days.
The department's words
CHSC 113948 All food handler cards have expired. / Obtain valid cards within 30 days.
EarlierFeb 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floor sink by down stairs dishwasher is slow draining. / Repair drain to drain adequately.
The department's words
CHSC 114197 Floor sink by down stairs dishwasher is slow draining. / Repair drain to drain adequately.
EarlierAug 5, 2021Follow-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.
EarlierAug 4, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit next to down stairs range ambient temperature recorded around 50 °F cut tomatoes at 48°F, cooked rice at 50°F, cooked pasta at 50°F, marinera sauce at 50°F, raw squid at 51°F, cooked pasta at 50°F, cream at 50°F and cheese at 51°F. / Discontinue use of refrigeration unit until repaired to cold hold food at 41°F or below. Discard out of temperature food.
The department's words
CHSC 113996 Refrigeration unit next to down stairs range ambient temperature recorded around 50 °F cut tomatoes at 48°F, cooked rice at 50°F, cooked pasta at 50°F, marinera sauce at 50°F, raw squid at 51°F, cooked pasta at 50°F, cream at 50°F and cheese at 51°F. / Discontinue use of refrigeration unit until repaired to cold hold food at 41°F or below. Discard out of temperature food.
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 4 shell stock tags dated in July of 2021 in the garbage can. / Shell stock tag must be kept on file for 90 days after supply has been exhausted.
The department's words
CHSC 114039.4 Observed 4 shell stock tags dated in July of 2021 in the garbage can. / Shell stock tag must be kept on file for 90 days after supply has been exhausted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 15, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Menu is lacking consumer advisory notice. / Follow Department issued handout to include full notice.
The department's words
CHSC 114093 Menu is lacking consumer advisory notice. / Follow Department issued handout to include full notice.
EarlierNov 20, 2019Routine inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114097
The department's words
Code CHSC 114097
Show 10 more
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114099.1
The department's words
Code CHSC 114099.1
Code CHSC 114099.4
The department's words
Code CHSC 114099.4
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Code CHSC 114039
The department's words
Code CHSC 114039
Code CHSC 114039.1
The department's words
Code CHSC 114039.1
Code CHSC 114039.2
The department's words
Code CHSC 114039.2
Code CHSC 114039.3
The department's words
Code CHSC 114039.3
Code CHSC 114039.4
The department's words
Code CHSC 114039.4
Code CHSC 114039.5
The department's words
Code CHSC 114039.5
EarlierDec 27, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dishes and other items on hand wash sinks. Hand wash sinks should not be obstructed or inaccessible for hand washing. Corrected on site-items were removed.
The department's words
CHSC 113953.1 Observed dishes and other items on hand wash sinks. Hand wash sinks should not be obstructed or inaccessible for hand washing. Corrected on site-items were removed.
EarlierJun 15, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Heavy cream: 51 degrees F and sliced tomatoes sliced at 10:00 - 10:30: 56 degrees F were voluntarily discarded. Calamari and shrimp in this unit: 48 degrees F. Bolognese in same unit: 48 degrees F. 6/15/17: Potentially hazardous foods ranged from 43 - 46 degrees Fahrenheit.
The department's words
CHSC 113996 Heavy cream: 51 degrees F and sliced tomatoes sliced at 10:00 - 10:30: 56 degrees F were voluntarily discarded. Calamari and shrimp in this unit: 48 degrees F. Bolognese in same unit: 48 degrees F. 6/15/17: Potentially hazardous foods ranged from 43 - 46 degrees Fahrenheit.
Dirty utensils in all 3 compartments of utensil washing sink. Keep dirty dishes on drainboard closest to dishwasher. Owner and employee began cleaning sink during inspection. Soap was in middle compartment. Place soap in right compartment. 6/15/17: Observed dirty utensils on left drainboard of three-compartment sink. The dishwasher is to the right of the three-compartment sink. The right drainboard of the three-compartment sink is used to load dirty dishes into the dishwasher and the clean utensils come onto the drainboard to the right side of the dishwasher. Since the right drainboard of the three-compartment sink is used to place racks with dirty utensils on it, the right compartment of the three-compartment sink shall be set up with soap and water, and the left compartment shall be set up with sanitizer and water, and the left drainboard shall be used for clean utensils.
The department's words
CHSC 114099.2 Dirty utensils in all 3 compartments of utensil washing sink. Keep dirty dishes on drainboard closest to dishwasher. Owner and employee began cleaning sink during inspection. Soap was in middle compartment. Place soap in right compartment. 6/15/17: Observed dirty utensils on left drainboard of three-compartment sink. The dishwasher is to the right of the three-compartment sink. The right drainboard of the three-compartment sink is used to load dirty dishes into the dishwasher and the clean utensils come onto the drainboard to the right side of the dishwasher. Since the right drainboard of the three-compartment sink is used to place racks with dirty utensils on it, the right compartment of the three-compartment sink shall be set up with soap and water, and the left compartment shall be set up with sanitizer and water, and the left drainboard shall be used for clean utensils.
Unlabeled container of oil under kitchen hand wash sink.
The department's words
CHSC 114377 Unlabeled container of oil under kitchen hand wash sink.
No soap in mounted dispenser.
The department's words
CHSC 113953.2 No soap in mounted dispenser.
Submit application for mechanical ventilation for panini griddle with fee of $302.00. Form provided. 6/15/17: Application was submitted on June 13, 2017. Once the application is reviewed the Sr. Plans Examiner, Luna Blu will receive a letter notifying Luna Blu if the panini griddle is approved for use without being under a hood.
The department's words
CHSC 114149.1 Submit application for mechanical ventilation for panini griddle with fee of $302.00. Form provided. 6/15/17: Application was submitted on June 13, 2017. Once the application is reviewed the Sr. Plans Examiner, Luna Blu will receive a letter notifying Luna Blu if the panini griddle is approved for use without being under a hood.
EarlierJun 12, 2017Routine inspectionYellow placard
18 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee touched dirty utensils in three-compartment sink and then touched clean utensil that had come out of dishwasher. This employee later used food prep sink to rinse hands. Utilize hand wash sink for hand washing and use soap to wash hands. Employee translated proper hand washing to employee who improperly rinsed hands.
The department's words
CHSC 113953.3 Employee touched dirty utensils in three-compartment sink and then touched clean utensil that had come out of dishwasher. This employee later used food prep sink to rinse hands. Utilize hand wash sink for hand washing and use soap to wash hands. Employee translated proper hand washing to employee who improperly rinsed hands.
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
Heavy cream: 51 degrees F and sliced tomatoes sliced at 10:00 - 10:30: 56 degrees F were voluntarily discarded. Calamari and shrimp in this unit: 48 degrees F. Bolognese in same unit: 48 degrees F.
The department's words
CHSC 113996 Heavy cream: 51 degrees F and sliced tomatoes sliced at 10:00 - 10:30: 56 degrees F were voluntarily discarded. Calamari and shrimp in this unit: 48 degrees F. Bolognese in same unit: 48 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Dirty utensils in all 3 compartments of utensil washing sink. Keep dirty dishes on drainboard closest to dishwasher. Owner and employee began cleaning sink during inspection. Soap was in middle compartment. Place soap in right compartment.
The department's words
CHSC 114099.2 Dirty utensils in all 3 compartments of utensil washing sink. Keep dirty dishes on drainboard closest to dishwasher. Owner and employee began cleaning sink during inspection. Soap was in middle compartment. Place soap in right compartment.
Some of shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Some of shellfish tags not in chronological order.
No cold water at dump sink. Corrected.
The department's words
CHSC 114192 No cold water at dump sink. Corrected.
Corrected during the inspection
Label bulk storage containers with common food name.
The department's words
CHSC 114051 Label bulk storage containers with common food name.
Clean exterior of freezers and refrigerators hat have dried food residue and clean interiors to removed food spillage.
The department's words
CHSC 114175 Clean exterior of freezers and refrigerators hat have dried food residue and clean interiors to removed food spillage.
Show 11 more
Clean container that was contaminated from improper hand washing was placed into three compartment sink. Lots of food debris on scissors hanging from magnetic strip. Food debris on magnetic strip. Store only clean utensils on magnetic strip.
The department's words
CHSC 114115 Clean container that was contaminated from improper hand washing was placed into three compartment sink. Lots of food debris on scissors hanging from magnetic strip. Food debris on magnetic strip. Store only clean utensils on magnetic strip.
Wiping cloth wrapped around knife on cutting board. Store wiping cloths in wiping cloth containers with appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Wiping cloth wrapped around knife on cutting board. Store wiping cloths in wiping cloth containers with appropriate sanitizer concentration.
Need air gap for pipe from ice machine. Air gap shall be twice the diameter of the pipe form end of pipe to rim of floor sink.
The department's words
CHSC 114193 Need air gap for pipe from ice machine. Air gap shall be twice the diameter of the pipe form end of pipe to rim of floor sink.
Clean wall behind dishwasher to remove accumulation of dirt. Wall is black.
The department's words
CHSC 114271 Clean wall behind dishwasher to remove accumulation of dirt. Wall is black.
Unlabeled container of oil under kitchen hand wash sink.
The department's words
CHSC 114377 Unlabeled container of oil under kitchen hand wash sink.
Garbage can obstructing hand wash sink in kitchen downstairs.
The department's words
CHSC 113953.1 Garbage can obstructing hand wash sink in kitchen downstairs.
Corrected during the inspection
Replace inaccurate thermometer in two door refrigerator downstairs.
The department's words
CHSC 114157 Replace inaccurate thermometer in two door refrigerator downstairs.
No soap in mounted dispenser.
The department's words
CHSC 113953.2 No soap in mounted dispenser.
Sliced tomatoes 42 - 44 degrees F in upstairs prep refrigerator. Keep 41 degrees F or colder.
The department's words
CHSC 113996 Sliced tomatoes 42 - 44 degrees F in upstairs prep refrigerator. Keep 41 degrees F or colder.
Partially cooked ad raw fish above covered parmesan cheese. Keep ready-to-eat foods above raw foods. Corrected. ( 1 door Hobart)
The department's words
CHSC 113980 Partially cooked ad raw fish above covered parmesan cheese. Keep ready-to-eat foods above raw foods. Corrected. ( 1 door Hobart)
Submit application for mechanical ventilation for panini griddle with fee of $302.00. Form provided.
The department's words
CHSC 114149.1 Submit application for mechanical ventilation for panini griddle with fee of $302.00. Form provided.
EarlierNov 19, 2015Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Some of the food handler cards have expired. All food handlers that don't have a valid CA food handler card shall obtain one within 30 days. 11/19/15: Only one CFH card needed, per owner. Have this food handler obtain a CFH card by December, 15 2015.
The department's words
CHSC 113948 Some of the food handler cards have expired. All food handlers that don't have a valid CA food handler card shall obtain one within 30 days. 11/19/15: Only one CFH card needed, per owner. Have this food handler obtain a CFH card by December, 15 2015.
Observed food handler touching garbage with gloves and then touched ready-to-eat produce and prep refrigerator cutting board. Employees shall wash hands, or take off gloves and wash hands after contaminating hands or gloves.
The department's words
CHSC 113953.3 Observed food handler touching garbage with gloves and then touched ready-to-eat produce and prep refrigerator cutting board. Employees shall wash hands, or take off gloves and wash hands after contaminating hands or gloves.
Corrected during the inspection
Blue cheese (45-50 degrees F) in upstairs prep refrigerator and mozzarella cheese 50 -51 degrees F in downstairs kitchen sauté prep refrigerator. Both types of cheese voluntarily discarded. Blue cheese in sauté prep refrigerator: 46 degrees F. 11/19/15: Cooked rice (42 degrees F) and cooked pasta (43 degrees F) in prep refrigerator insert pans.
The department's words
CHSC 113996 Blue cheese (45-50 degrees F) in upstairs prep refrigerator and mozzarella cheese 50 -51 degrees F in downstairs kitchen sauté prep refrigerator. Both types of cheese voluntarily discarded. Blue cheese in sauté prep refrigerator: 46 degrees F. 11/19/15: Cooked rice (42 degrees F) and cooked pasta (43 degrees F) in prep refrigerator insert pans.
Clean interior of ice machine to remove pink and grey slime accumulation on white plastic area.
The department's words
CHSC 114115 Clean interior of ice machine to remove pink and grey slime accumulation on white plastic area.
Corrected during the inspection
Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week. 11/19/15: Vacmaster not observed in facility today. Owners stated that they aren't using the Vacmaster anymore.If you want to use the Vacmaster in the future, please follow requirements above.
The department's words
CHSC 114419 Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week. 11/19/15: Vacmaster not observed in facility today. Owners stated that they aren't using the Vacmaster anymore.If you want to use the Vacmaster in the future, please follow requirements above.
Corrected during the inspection
Show 7 more
Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week. 11/19/15: Vacmaster not observed in facility today. Owners stated that they aren't using the Vacmaster anymore. Raw fresh and frozen fish that were in ROP were voluntarily discarded today.
The department's words
CHSC 114057 Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week. 11/19/15: Vacmaster not observed in facility today. Owners stated that they aren't using the Vacmaster anymore. Raw fresh and frozen fish that were in ROP were voluntarily discarded today.
Corrected during the inspection
Caesar dressing contains raw shell eggs. Eggs are heated by bain marie method. Unknown what final cooking temperature is of Caesar dressing. Check final temperature of dressing. If dressing is undercooked, or raw, a verbal or written advisory is required.
The department's words
CHSC 114093 Caesar dressing contains raw shell eggs. Eggs are heated by bain marie method. Unknown what final cooking temperature is of Caesar dressing. Check final temperature of dressing. If dressing is undercooked, or raw, a verbal or written advisory is required.
Replace broken handle of left door of upstairs prep refrigerator.
The department's words
CHSC 114175 Replace broken handle of left door of upstairs prep refrigerator.
Provide thermometers for refrigeration where missing.
The department's words
CHSC 114157 Provide thermometers for refrigeration where missing.
Corrected during the inspection
Observed fly strips in upstairs kitchen. One of fly strips is above wood food prep table with food preparation taking place. All strips had dead insects. Remove fly strips. Do not place fly strips over food prep areas.
The department's words
CHSC 114259.3 Observed fly strips in upstairs kitchen. One of fly strips is above wood food prep table with food preparation taking place. All strips had dead insects. Remove fly strips. Do not place fly strips over food prep areas.
Corrected during the inspection
Clean wall under stainless steel table to remove food splash in downstairs kitchen.
The department's words
CHSC 114271 Clean wall under stainless steel table to remove food splash in downstairs kitchen.
Corrected during the inspection
Maintain copy of most recent inspection report onsite.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report onsite.
Corrected during the inspection
EarlierNov 16, 2015Routine inspectionYellow placard
16 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Blue cheese (45-50 degrees F) in upstairs prep refrigerator and mozzarella cheese 50 -51 degrees F in downstairs kitchen sauté prep refrigerator. Both types of cheese voluntarily discarded. Blue cheese in sauté prep refrigerator: 46 degrees F.
The department's words
CHSC 113996 Blue cheese (45-50 degrees F) in upstairs prep refrigerator and mozzarella cheese 50 -51 degrees F in downstairs kitchen sauté prep refrigerator. Both types of cheese voluntarily discarded. Blue cheese in sauté prep refrigerator: 46 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Some of the food handler cards have expired. All food handlers that don't have a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 Some of the food handler cards have expired. All food handlers that don't have a valid CA food handler card shall obtain one within 30 days.
Observed food handler touching garbage with gloves and then touched ready-to-eat produce and prep refrigerator cutting board. Employees shall wash hands, or take off gloves and wash hands after contaminating hands or gloves.
The department's words
CHSC 113953.3 Observed food handler touching garbage with gloves and then touched ready-to-eat produce and prep refrigerator cutting board. Employees shall wash hands, or take off gloves and wash hands after contaminating hands or gloves.
Items obstructing access to hand wash sink behind-the-counter, and garbage can in front of downstairs kitchen hand wash sink.
The department's words
CHSC 113953.1 Items obstructing access to hand wash sink behind-the-counter, and garbage can in front of downstairs kitchen hand wash sink.
Corrected during the inspection
Observed linguine in covered plastic container at 62 degrees F at 3:25 p.m.. Unknown exactly when linguine finished cooking, but was completed between 10:30 - 11:30. Linguine was rechecked at 4:40 p.m. and ranged from 52-56 degrees F. Linguine was placed in ice bath at 3:30 after identifying it in covered container in reach-in refrigerator. Linguine isn't cooling at fast enough rate in plastic covered container. Utilize approved cooling methods, per back of page 1 under # 9. Linguine 41 degrees F at 6:20 p.m..
The department's words
CHSC 114002 Observed linguine in covered plastic container at 62 degrees F at 3:25 p.m.. Unknown exactly when linguine finished cooking, but was completed between 10:30 - 11:30. Linguine was rechecked at 4:40 p.m. and ranged from 52-56 degrees F. Linguine was placed in ice bath at 3:30 after identifying it in covered container in reach-in refrigerator. Linguine isn't cooling at fast enough rate in plastic covered container. Utilize approved cooling methods, per back of page 1 under # 9. Linguine 41 degrees F at 6:20 p.m..
Corrected during the inspection
Clean interior of ice machine to remove pink and grey slime accumulation on white plastic area.
The department's words
CHSC 114115 Clean interior of ice machine to remove pink and grey slime accumulation on white plastic area.
Show 10 more
Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week.
The department's words
CHSC 114419 Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week.
Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week.
The department's words
CHSC 114057 Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week.
Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week.
The department's words
CHSC 114057.1 Facility has a Vacmaster that is being used to vacuum package raw fish and raw vegetables. Some of raw fish observed in refrigerator and some was in freezer. Reduced oxygen packaging requires state approval. County of Marin Specialized Food Processing Questionnaire and HACCP Plan handout provided today. Discontinue use of Vacmaster until given approval by Marin County Environmental Health. Submit Specialized food Processing Questionnaire within one week.
Caesar dressing contains raw shell eggs. Eggs are heated by bain marie method. Unknown what final cooking temperature is of Caesar dressing. Check final temperature of dressing. If dressing is undercooked, or raw, a verbal or written advisory is required.
The department's words
CHSC 114093 Caesar dressing contains raw shell eggs. Eggs are heated by bain marie method. Unknown what final cooking temperature is of Caesar dressing. Check final temperature of dressing. If dressing is undercooked, or raw, a verbal or written advisory is required.
Replace broken handle of left door of upstairs prep refrigerator.
The department's words
CHSC 114175 Replace broken handle of left door of upstairs prep refrigerator.
One of scooper handles touching bread crumbs. Keep handle above food.
The department's words
CHSC 114119 One of scooper handles touching bread crumbs. Keep handle above food.
Corrected during the inspection
Provide thermometers for refrigeration where missing.
The department's words
CHSC 114157 Provide thermometers for refrigeration where missing.
Observed fly strips in upstairs kitchen. One of fly strips is above wood food prep table with food preparation taking place. All strips had dead insects. Remove fly strips. Do not place fly strips over food prep areas.
The department's words
CHSC 114259.3 Observed fly strips in upstairs kitchen. One of fly strips is above wood food prep table with food preparation taking place. All strips had dead insects. Remove fly strips. Do not place fly strips over food prep areas.
Clean wall under stainless steel table to remove food splash in downstairs kitchen.
The department's words
CHSC 114271 Clean wall under stainless steel table to remove food splash in downstairs kitchen.
Maintain copy of most recent inspection report onsite.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report onsite.
EarlierMar 13, 2014Follow-up inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Facility only has shellfish tags for the past month. Facility opened on December 13, 2013. Maintain shellfish tags for 90 days. Shellfish tags shall be kept in chronological order.
The department's words
CHSC 114039.4 Facility only has shellfish tags for the past month. Facility opened on December 13, 2013. Maintain shellfish tags for 90 days. Shellfish tags shall be kept in chronological order.
Corrected during the inspection
Cooked spaghetti made yesterday (49 degrees F) mounded above top of insert pan in prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in refrigetration. Place smaller portions in insert pans.
The department's words
CHSC 113996 Cooked spaghetti made yesterday (49 degrees F) mounded above top of insert pan in prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in refrigetration. Place smaller portions in insert pans.
Secure pressurized cylinder to wall.
The department's words
CHSC 114172 Secure pressurized cylinder to wall.
EarlierFeb 24, 2014Routine inspectionViolation(s) Found
17 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility only has shellfish tags for the past month. Facility opened on December 13, 2013. Maintain shellfish tags for 90 days. Shellfish tags shall be kept in chronological order.
The department's words
CHSC 114039.4 Facility only has shellfish tags for the past month. Facility opened on December 13, 2013. Maintain shellfish tags for 90 days. Shellfish tags shall be kept in chronological order.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Observed open container of heavy cream in refrigerator at 70 degrees Fahrenheit. Maintain open containers of cream at or below 41 degrees Fahrenheit. Heavy cream was voluntarily discarded down the drain.
The department's words
CHSC 113996 Observed open container of heavy cream in refrigerator at 70 degrees Fahrenheit. Maintain open containers of cream at or below 41 degrees Fahrenheit. Heavy cream was voluntarily discarded down the drain.
Corrected during the inspection
Observed sheet pan with fried egglplant on top of garbage can. Do not store anything on top of garbage can as this can lead to cross contamination.
The department's words
CHSC 113984.d Observed sheet pan with fried egglplant on top of garbage can. Do not store anything on top of garbage can as this can lead to cross contamination.
Corrected during the inspection
Unlabeled container of oil on shelf. Maintain label on the premises for as long as the food is stored, distributed by, or used in the preparation of food.
The department's words
CHSC 114377 Unlabeled container of oil on shelf. Maintain label on the premises for as long as the food is stored, distributed by, or used in the preparation of food.
Label chemical spray bottles with common chemical names.
The department's words
CHSC 114254.1 Label chemical spray bottles with common chemical names.
Oil and vinegar containers are being stored on the same shelf as chemicals. Store chemicals in a separate area from food.
The department's words
CHSC 114254.2 Oil and vinegar containers are being stored on the same shelf as chemicals. Store chemicals in a separate area from food.
Show 11 more
Secure pressurized tank to rigid structure. New pressurized tanks are being installed tomorrow in different area.
The department's words
CHSC 114172 Secure pressurized tank to rigid structure. New pressurized tanks are being installed tomorrow in different area.
Observed dried food debris on slicer, especially on under side below blade. Wash, rinse, and sanitize slicer.
The department's words
CHSC 114115 Observed dried food debris on slicer, especially on under side below blade. Wash, rinse, and sanitize slicer.
Replace rusted can opener that is mounted to stainless steel table.
The department's words
CHSC 114175 Replace rusted can opener that is mounted to stainless steel table.
Observed scooper handle touching semolina in open bag. Store scoopers above food. Once bags are open, store food in containers with tightly fitting lids.
The department's words
CHSC 114119 Observed scooper handle touching semolina in open bag. Store scoopers above food. Once bags are open, store food in containers with tightly fitting lids.
Observed bottle in ice used for consumption. Do not store anything in ice that is used for consumption. Bottle removed from ice.
The department's words
CHSC 113980 Observed bottle in ice used for consumption. Do not store anything in ice that is used for consumption. Bottle removed from ice.
Corrected during the inspection
Observed employee drinking from open glass. Employees shall drink from closed containers.
The department's words
CHSC 113977 Observed employee drinking from open glass. Employees shall drink from closed containers.
All food handlers shall wear hair restraints.
The department's words
CHSC 113969 All food handlers shall wear hair restraints.
Metal pan with lemons and straws in hand wash sink. Use hand wash sink for hand washing only.
The department's words
CHSC 113953.1 Metal pan with lemons and straws in hand wash sink. Use hand wash sink for hand washing only.
Corrected during the inspection
Open container of whole milk (46 degree F) and open container of fat free milk (47 degrees F) in one door refrigerator. Maintain open containers of milk at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Open container of whole milk (46 degree F) and open container of fat free milk (47 degrees F) in one door refrigerator. Maintain open containers of milk at or below 41 degrees Fahrenheit.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Observed cooked pasta made yesterday at 46-47 degrees Fahrenheit and cut tomatoes (43 degrees Fahrenheit). Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed cooked pasta made yesterday at 46-47 degrees Fahrenheit and cut tomatoes (43 degrees Fahrenheit). Maintain potentially hazardous foods at or below 41 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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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.
About this record
Search the county's inspection lookup for the name or license number L13887.
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.