At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · County inspection, Follow-up inspection · Aug 19, 2026
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We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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For Lundy'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 · 20 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Lundy's. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 19, 2026Follow-up inspectionGreen placard
This one: a follow-up inspection on Aug 19, 2026.
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 12, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed shelled eggs and pancake batter on a shelf at the cookline at 71 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Items moved to refrigeration.
The department's words
CHSC 113996 Observed shelled eggs and pancake batter on a shelf at the cookline at 71 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Items moved to refrigeration.
EarlierDec 30, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed whipped butter at 57 F, pancake batter at 55 F, and cut tomatoes at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Items moved to refrigeration. Instructed operator to keep out smaller amounts of butter / batter for use in active prep.
The department's words
CHSC 113996 Observed whipped butter at 57 F, pancake batter at 55 F, and cut tomatoes at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Items moved to refrigeration. Instructed operator to keep out smaller amounts of butter / batter for use in active prep.
EarlierJul 15, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked rice in a large container covered at 142 F. PIC stated rice finished cooking about 10 minutes ago. Observed cooked beans in large containers covered inside 2-door glass refrigerator at 130 F. PIC stated beans were finished cooking about 10 minutes ago. Observed salsa inside 2-door glass refrigerator at 44 F made about 3 days ago. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and from 70 F to 41 F, within 4 hours using proper methods. Instructed PIC to leave cooked rice and beans uncovered while cooling and place in proper ice baths. Instructed PIC to monitor temperatures of food utilizing a probe thermometer and cooling logs. About 4 quarts of salsa discarded. Ice baths made for beans and rice. Provided PIC with cooling handouts and logs.
The department's words
CHSC 114002 Observed cooked rice in a large container covered at 142 F. PIC stated rice finished cooking about 10 minutes ago. Observed cooked beans in large containers covered inside 2-door glass refrigerator at 130 F. PIC stated beans were finished cooking about 10 minutes ago. Observed salsa inside 2-door glass refrigerator at 44 F made about 3 days ago. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and from 70 F to 41 F, within 4 hours using proper methods. Instructed PIC to leave cooked rice and beans uncovered while cooling and place in proper ice baths. Instructed PIC to monitor temperatures of food utilizing a probe thermometer and cooling logs. About 4 quarts of salsa discarded. Ice baths made for beans and rice. Provided PIC with cooling handouts and logs.
EarlierSep 5, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a large cut of raw beef in a bucket in the back food storage hallway at 70 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. This was discarded.
The department's words
CHSC 113996 Observed a large cut of raw beef in a bucket in the back food storage hallway at 70 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. This was discarded.
EarlierOct 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierMar 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierJun 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierJan 15, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierNov 22, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed food handler touch raw beef and then touch several surfaces in the kitchen, including a clean plate being used for a customers order. Wash hands when they become contaminated. Corrected with employee 11.20.2018 Violation corrected
The department's words
CHSC 113953.3 Observed food handler touch raw beef and then touch several surfaces in the kitchen, including a clean plate being used for a customers order. Wash hands when they become contaminated. Corrected with employee 11.20.2018 Violation corrected
Corrected during the inspection
Observed hollandaise sauce at 86F, par cooked bacon at 95-117F, raw shell eggs at 58F, salsa at 66F on counter. Keep logs when using time as a public health control. 11.20.2018 violation corrected
The department's words
CHSC 113996 Observed hollandaise sauce at 86F, par cooked bacon at 95-117F, raw shell eggs at 58F, salsa at 66F on counter. Keep logs when using time as a public health control. 11.20.2018 violation corrected
Corrected during the inspection
EarlierNov 16, 2018Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch raw beef and then touch several surfaces in the kitchen, including a clean plate being used for a customers order. Wash hands when they become contaminated. Corrected with employee
The department's words
CHSC 113953.3 Observed food handler touch raw beef and then touch several surfaces in the kitchen, including a clean plate being used for a customers order. Wash hands when they become contaminated. Corrected with employee
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 86F, par cooked bacon at 95-117F, raw shell eggs at 58F, salsa at 66F on counter. Keep logs when using time as a public health control.
The department's words
CHSC 113996 Observed hollandaise sauce at 86F, par cooked bacon at 95-117F, raw shell eggs at 58F, salsa at 66F on counter. Keep logs when using time as a public health control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 26, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed linen rags being used to wipe off hands. Wash hands with soap and warm water at hand sink and dry with disposable paper towels to prevent contamination.
The department's words
CHSC 113953.3 Observed linen rags being used to wipe off hands. Wash hands with soap and warm water at hand sink and dry with disposable paper towels to prevent contamination.
Observed par-cooked bacon at 104F on shelf above grill. Keep below 41F or above 135F. Per owner, this was taken out of refrigeration at 7am. Use time as a public health control and discard this by 11am. Major violation corrected to minor.
The department's words
CHSC 113996 Observed par-cooked bacon at 104F on shelf above grill. Keep below 41F or above 135F. Per owner, this was taken out of refrigeration at 7am. Use time as a public health control and discard this by 11am. Major violation corrected to minor.
EarlierJan 23, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw shells eggs at 67F, cooked potatoes at 63F, and raw bacon on counter. Pancake batter (containing egg whites) that was rehydrated was at 51F. Keep potentially hazardous foods below 41F or above 135F. Only take out as much food as you need (from refrigeration) for the order. Major violation. Will re-inspect for this. Correct violation by re-inspection to avoid cost recovery fees of $195/hr.
The department's words
CHSC 113996 Observed raw shells eggs at 67F, cooked potatoes at 63F, and raw bacon on counter. Pancake batter (containing egg whites) that was rehydrated was at 51F. Keep potentially hazardous foods below 41F or above 135F. Only take out as much food as you need (from refrigeration) for the order. Major violation. Will re-inspect for this. Correct violation by re-inspection to avoid cost recovery fees of $195/hr.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed dishwasher touch clean dishes after handling dirty dishes with not handwashing in between. Wash hands at hand sink ( not food prep sink) if the become contaminated. Note: observed little handwashing during inspection. Glove use does not replace handwashing.
The department's words
CHSC 113953.3 Observed dishwasher touch clean dishes after handling dirty dishes with not handwashing in between. Wash hands at hand sink ( not food prep sink) if the become contaminated. Note: observed little handwashing during inspection. Glove use does not replace handwashing.
Tomatoes at 53F in prep top. These were cooling. Prep top not built to cool food. Cool food in fridge after prep.
The department's words
CHSC 114002 Tomatoes at 53F in prep top. These were cooling. Prep top not built to cool food. Cool food in fridge after prep.
* Observed wiping cloths with no sanitizer being used to wipe off dishes. Store these cloths in sanitizer to prevent contamination of the dishes. * Clean observed mold in ice machine.
The department's words
CHSC 114113 * Observed wiping cloths with no sanitizer being used to wipe off dishes. Store these cloths in sanitizer to prevent contamination of the dishes. * Clean observed mold in ice machine.
Observed several gnats by dishwasher and by food prep sink. Determine source of gnats and prevent vermin harborage.
The department's words
CHSC 114259.1 Observed several gnats by dishwasher and by food prep sink. Determine source of gnats and prevent vermin harborage.
Do not store dishes in food prep sink (observed dishes stored there). Only use this sink for food prep to prevent contamination. Don't wash hands there either.
The department's words
CHSC 113984 Do not store dishes in food prep sink (observed dishes stored there). Only use this sink for food prep to prevent contamination. Don't wash hands there either.
Show 2 more
Clean floors and walls behind grill. Observed built-up grease and food residue.
The department's words
CHSC 114115.c Clean floors and walls behind grill. Observed built-up grease and food residue.
Existing, non-complying floors, walls, ceilings (e.g. concrete and brink) in back storage area hallway. This will need to be upgraded upon change of ownership, remodel, or as deemed necessary by the EHS department.
The department's words
CHSC 114268 Existing, non-complying floors, walls, ceilings (e.g. concrete and brink) in back storage area hallway. This will need to be upgraded upon change of ownership, remodel, or as deemed necessary by the EHS department.
EarlierNov 17, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114190
The department's words
Code CHSC 114190
Show 1 more
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierJul 7, 2015Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Tomatoes in the prep refrigerator (top) measured 55 F and were sliced at 8 am. Discard tomatoes at 12 pm today, using time as a public health control. Cool tomatoes to 41 F in the bottom portion of the refrigerator before placing in the top. Use a probe thermometer to monitor temps in this unit. Maintain food temps at or below 41 F. If the top does not maintain temps at 41 F or below, store in bottom fridge.
The department's words
CHSC 113996 Tomatoes in the prep refrigerator (top) measured 55 F and were sliced at 8 am. Discard tomatoes at 12 pm today, using time as a public health control. Cool tomatoes to 41 F in the bottom portion of the refrigerator before placing in the top. Use a probe thermometer to monitor temps in this unit. Maintain food temps at or below 41 F. If the top does not maintain temps at 41 F or below, store in bottom fridge.
Cooling logs show food cools to 70 F within 2 hours, but does not indicate whether the temperature dropped to 41 F. Write down the temperature every hour (checking with a probe thermometer) until the food reaches 41 F.
The department's words
CHSC 114002 Cooling logs show food cools to 70 F within 2 hours, but does not indicate whether the temperature dropped to 41 F. Write down the temperature every hour (checking with a probe thermometer) until the food reaches 41 F.
Used wiping cloths observed on counters. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Used wiping cloths observed on counters. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine.
Sanitizer in the dishwasher measured <50 ppm chlorine. Repair immediately so that it provides 50 ppm chlorine for sanitizing utensils.
The department's words
CHSC 114099.7 Sanitizer in the dishwasher measured <50 ppm chlorine. Repair immediately so that it provides 50 ppm chlorine for sanitizing utensils.
Do not use Raid or WD-40 as these chemicals can contaminate food or contact surfaces. Use food-grade lubricants only and pesticide can only be applied by a licensed pest control operator.
The department's words
CHSC 114254.1 Do not use Raid or WD-40 as these chemicals can contaminate food or contact surfaces. Use food-grade lubricants only and pesticide can only be applied by a licensed pest control operator.
Show 6 more
Make-up air for the hood does not appear to work. It is very hot and humid in the front room (where the cook line is located). Complete a hood performance data sheet and submit to EHS within 30 days.
The department's words
CHSC 114149.1 Make-up air for the hood does not appear to work. It is very hot and humid in the front room (where the cook line is located). Complete a hood performance data sheet and submit to EHS within 30 days.
Repair/replace light covers in the back kitchen.
The department's words
CHSC 114252 Repair/replace light covers in the back kitchen.
Replace broken display thermometers. Place thermometers in the warmest part of every refrigerator.
The department's words
CHSC 114157 Replace broken display thermometers. Place thermometers in the warmest part of every refrigerator.
Provide an air gap between pipes under food prep table and the floor sink. The air gap must be no less than one inch and twice the diameter of the pipe.
The department's words
CHSC 114193 Provide an air gap between pipes under food prep table and the floor sink. The air gap must be no less than one inch and twice the diameter of the pipe.
Clean up garbage area. Ensure that all garbage is in a bin with the lid closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean up garbage area. Ensure that all garbage is in a bin with the lid closed to prevent attracting vermin.
Observed accumulated food debris and grease on, under, and around equipment. Clean thoroughly to prevent attracting vermin.
The department's words
CHSC 114257 Observed accumulated food debris and grease on, under, and around equipment. Clean thoroughly to prevent attracting vermin.
EarlierApr 22, 2014Follow-up inspectionCase Opened
2 violations listed, 0 marked critical.
Not critical (2)
Observed potatoes (cooked) in the refrigerator at 72.5 degrees F. Potatoes were prepared last night. Cooling logs only show beginning temp at 135 degrees F and 70 degrees F after 2 hours. Potatoes were voluntarily destroyed. Use cooling logs to record temperatures of cooling foods every hour until the food reaches 41 degrees F. Use approved cooling mehtods - cool in long shallow containers, or use ice. Leave food uncovered until it reaches 41 degrees F. Use a probe thermometer to monitor temperatures.
The department's words
CHSC 114002.1 Observed potatoes (cooked) in the refrigerator at 72.5 degrees F. Potatoes were prepared last night. Cooling logs only show beginning temp at 135 degrees F and 70 degrees F after 2 hours. Potatoes were voluntarily destroyed. Use cooling logs to record temperatures of cooling foods every hour until the food reaches 41 degrees F. Use approved cooling mehtods - cool in long shallow containers, or use ice. Leave food uncovered until it reaches 41 degrees F. Use a probe thermometer to monitor temperatures.
Observed food in the prep table refrigerator between 44-48 degrees F. Temperatures in lower compartment of unit were ok. Cool food before placing in the inserts. Have refrigerator serviced if necessary. Maintain food temperatures at 41 degrees F or below.
The department's words
CHSC 113996 Observed food in the prep table refrigerator between 44-48 degrees F. Temperatures in lower compartment of unit were ok. Cool food before placing in the inserts. Have refrigerator serviced if necessary. Maintain food temperatures at 41 degrees F or below.
EarlierApr 7, 2014Routine inspectionViolation(s) Found
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked potatoes under the counter between 68-73 degrees F. These were prepared last night. Potatoes were voluntarily destroyed. Use cooling methods as discussed and use log provided.
The department's words
CHSC 114002.1 Observed cooked potatoes under the counter between 68-73 degrees F. These were prepared last night. Potatoes were voluntarily destroyed. Use cooling methods as discussed and use log provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed open coffee cup at the grill counter. Store employee drinks covered and separate from food preparation to prevent contamination.
The department's words
CHSC 113977 Observed open coffee cup at the grill counter. Store employee drinks covered and separate from food preparation to prevent contamination.
Observed employees handle garbage and not wash hands. Wash hands at all times required.
The department's words
CHSC 113953.3 Observed employees handle garbage and not wash hands. Wash hands at all times required.
Observed multiple foods inside kitchen refrigerator at 55 degrees F. Food was voluntarily destroyed. Observed food in inserts at the cookline at 50 degrees F. Use time as a public health control today. Discard any leftover food after 4 hours (12 pm). Do not stack containers onto a pan - place directly into the refrigerator.
The department's words
CHSC 113996 Observed multiple foods inside kitchen refrigerator at 55 degrees F. Food was voluntarily destroyed. Observed food in inserts at the cookline at 50 degrees F. Use time as a public health control today. Discard any leftover food after 4 hours (12 pm). Do not stack containers onto a pan - place directly into the refrigerator.
Observed hollandaise sauce on the counter at the cookline. Use the log provided to record time as a public health control.
The department's words
CHSC 114000 Observed hollandaise sauce on the counter at the cookline. Use the log provided to record time as a public health control.
Dirty wiping cloths on counters were used and not sanitized. Store all in-use wiping cloths in sanitizer (with chlorine at 100 ppm).
The department's words
CHSC 114097 Dirty wiping cloths on counters were used and not sanitized. Store all in-use wiping cloths in sanitizer (with chlorine at 100 ppm).
Show 2 more
Observed dried droppings in the back storage area. Clean floor thoroughly. Clean around and under all equipment throughout the facility. Monitor for new activity.
The department's words
CHSC 114259.1 Observed dried droppings in the back storage area. Clean floor thoroughly. Clean around and under all equipment throughout the facility. Monitor for new activity.
Use probe thermometer to check food temperatures.
The department's words
CHSC 114159 Use probe thermometer to check food temperatures.
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
As a customer of Lundy's, you can:
Let Lundy's know
Ask for the manager. Lundy's can only fix what it knows about.
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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 L10215.
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.