At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about M & G Burgers & Beverages?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed chili in hot holding unit at 95 F. Potentially hazardous foods must be hot held at 135 F or above. Reheat to 165 F. Ensure unit is on before putting food in unit. 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
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Next: Observed chili in hot holding unit at 95 F. Potentially hazardous foods must be hot held at 135 F or above. Reheat to 165 F. Ensure unit is on before putting food in unit.The county found: “Observed chili in hot holding unit at 95 F. Potentially hazardous foods must be hot held at 135 F or above. Reheat to…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 18, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed chili in hot holding unit at 95 F. Potentially hazardous foods must be hot held at 135 F or above. Reheat to 165 F. Ensure unit is on before putting food in unit.
The department's words
CHSC 113996 Observed chili in hot holding unit at 95 F. Potentially hazardous foods must be hot held at 135 F or above. Reheat to 165 F. Ensure unit is on before putting food in unit.
EarlierOct 15, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a paintbrush utensil used at the cook line. Observed multiple cardboard boxes folded up and holding food debris. Equipment must be approved for commercial use. Replace utensil with NSF approved utensil. Remove cardboard.
The department's words
CHSC 114175 Observed a paintbrush utensil used at the cook line. Observed multiple cardboard boxes folded up and holding food debris. Equipment must be approved for commercial use. Replace utensil with NSF approved utensil. Remove cardboard.
EarlierJan 9, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility has a 2-comp sink as a warewashing sink. Employees missed sanitizing step when explaining 3-step wash method. Instructed employees that dishware must be washed -> rinsed -> sanitized -> air dried. When warewashing, set up bus tub to be sanitizer compartment.
The department's words
CHSC 114099.6 Facility has a 2-comp sink as a warewashing sink. Employees missed sanitizing step when explaining 3-step wash method. Instructed employees that dishware must be washed -> rinsed -> sanitized -> air dried. When warewashing, set up bus tub to be sanitizer compartment.
EarlierSep 21, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierDec 17, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierSep 18, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 3, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed cook touch broom under griddle without washing hands and went to prep hamburger bun without washing hands. Employees much wash hands after changing activities to prevent contamination. Discussed with manager and cooked washed hands.
The department's words
CHSC 113953.3 Observed cook touch broom under griddle without washing hands and went to prep hamburger bun without washing hands. Employees much wash hands after changing activities to prevent contamination. Discussed with manager and cooked washed hands.
Manager said they will occasionally cook hamburgers to order. If this practice continues, facility will need to post consumer protection advisory. Discussed with manager
The department's words
CHSC 114093 Manager said they will occasionally cook hamburgers to order. If this practice continues, facility will need to post consumer protection advisory. Discussed with manager
Observed veggie burger stored under bagged raw hamburger in deli case. Store veggie burger patty above raw hamburger to prevent contamination. Corrected on site.
The department's words
CHSC 113986 Observed veggie burger stored under bagged raw hamburger in deli case. Store veggie burger patty above raw hamburger to prevent contamination. Corrected on site.
Observed bottles of bleach and other chemicals above prep/handsink. Store away from prep sink to prevent contamination since this sink is used for washing of produce. Discussed with manager.
The department's words
CHSC 114254.2 Observed bottles of bleach and other chemicals above prep/handsink. Store away from prep sink to prevent contamination since this sink is used for washing of produce. Discussed with manager.
Observed cup being used stored in open bag of sugar. Keep sugar bag closed to prevent contamination. Must use utensils with handles which must be stored handles out in product or in clean container to prevent contamination. Discussed with manager.
The department's words
CHSC 114119 Observed cup being used stored in open bag of sugar. Keep sugar bag closed to prevent contamination. Must use utensils with handles which must be stored handles out in product or in clean container to prevent contamination. Discussed with manager.
Show 3 more
Observed moist wiping cloths throughout the facility. Wiping cloths must remain in sanitizing solution when not in use to prevent bacterial growth. Corrected on site. Observed tongs and spatula being stored on greasy cloth. Wiping cloths cannot be used for food contact surfaces unless stored in sanitizer solution and cleaned after use. CalCode 114185.1(b)
The department's words
CHSC 114185.1 Observed moist wiping cloths throughout the facility. Wiping cloths must remain in sanitizing solution when not in use to prevent bacterial growth. Corrected on site. Observed tongs and spatula being stored on greasy cloth. Wiping cloths cannot be used for food contact surfaces unless stored in sanitizer solution and cleaned after use. CalCode 114185.1(b)
Observed grease build-up in garbage enclosure. Pressure wash and clean to prevent vermin attraction. Discussed with manager.
The department's words
CHSC 114245 Observed grease build-up in garbage enclosure. Pressure wash and clean to prevent vermin attraction. Discussed with manager.
Observed door to attic ajar. Replace to prevent vermin access. Back door missing weather stripping - install. Discussed with operator.
The department's words
CHSC 114259 Observed door to attic ajar. Replace to prevent vermin access. Back door missing weather stripping - install. Discussed with operator.
EarlierMay 9, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Spatula stored in contact with sanitizer wiping cloth. Cloth is not an approved food contact surface. Store spatula on a clean dry surface and change out every 4 hours, store in ice water at 41F, or in 135F high water on grill. Discussed with PIC.
The department's words
CHSC 114119 Spatula stored in contact with sanitizer wiping cloth. Cloth is not an approved food contact surface. Store spatula on a clean dry surface and change out every 4 hours, store in ice water at 41F, or in 135F high water on grill. Discussed with PIC.
Mop sink faucet missing a reduced pressure backflow assembly (RPBA). Provide RPBA.
The department's words
CHSC 114193.1 Mop sink faucet missing a reduced pressure backflow assembly (RPBA). Provide RPBA.
EarlierOct 18, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 22, 2016Follow-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.
EarlierSep 21, 2016Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee come in from outside facility and start work touching food contact surfaces with out washing hands first. Ensure to wash hands prior to starting work. Discussed with employee and hands washed. Noted: Facility has gone back to placing raw burgers on grill with bare hands and then washing hands after touching the raw meat. Ensure that the hand that touches raw meat does not touch any other surface (meat press/salt shaker) until washed. Use other hand that has not touched raw meat to salt and to put press on to prevent contamination of salt shaker and press.
The department's words
CHSC 113953.3 Observed employee come in from outside facility and start work touching food contact surfaces with out washing hands first. Ensure to wash hands prior to starting work. Discussed with employee and hands washed. Noted: Facility has gone back to placing raw burgers on grill with bare hands and then washing hands after touching the raw meat. Ensure that the hand that touches raw meat does not touch any other surface (meat press/salt shaker) until washed. Use other hand that has not touched raw meat to salt and to put press on to prevent contamination of salt shaker and press.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Expired FMC. Renew food managers certification.
The department's words
CHSC 113947.1 Expired FMC. Renew food managers certification.
Observed hot dogs at 47F and cut tomatoes at 48F in top of prep cooler. Raw hamburgers at 49-50F in bottom of prep cooler. Air temp of unit 47-50F. Unit adjust and air temp still 49-50F. Ensure all potentially hazardous foods are cold held at 41F or below. Relocate all PHF to 2 door steel ref. and have prep cooler repaired.
The department's words
CHSC 113996 Observed hot dogs at 47F and cut tomatoes at 48F in top of prep cooler. Raw hamburgers at 49-50F in bottom of prep cooler. Air temp of unit 47-50F. Unit adjust and air temp still 49-50F. Ensure all potentially hazardous foods are cold held at 41F or below. Relocate all PHF to 2 door steel ref. and have prep cooler repaired.
Fryer doesn't fit completely under hood. Observed grease leakage on wall and ceiling. Observed tape over hole on hood. Will conduct a file review to determine approved equipment under hood and to determine if hood evaluation will be required.
The department's words
CHSC 114149.1 Fryer doesn't fit completely under hood. Observed grease leakage on wall and ceiling. Observed tape over hole on hood. Will conduct a file review to determine approved equipment under hood and to determine if hood evaluation will be required.
Knife stored in crack between prep cooler and steam table. Do not store knives in cracks of equipment to prevent contamination of utensil. Discussed with PIC. Knife removed to be washed.
The department's words
CHSC 114119 Knife stored in crack between prep cooler and steam table. Do not store knives in cracks of equipment to prevent contamination of utensil. Discussed with PIC. Knife removed to be washed.
EarlierOct 26, 2015Follow-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.
EarlierOct 21, 2015Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee place raw hamburger patty on grill wipe fingers on wiping cloth that hand no sanitizer then place buns on grill. To prevent cross contamination ensure to immediately wash hands after touching raw meat. Hands washed buns discarded. Discussed with owner alternatives to handling raw patties with hands, use spatchula or tongs to place patties on grill.
The department's words
CHSC 113953.3 Observed employee place raw hamburger patty on grill wipe fingers on wiping cloth that hand no sanitizer then place buns on grill. To prevent cross contamination ensure to immediately wash hands after touching raw meat. Hands washed buns discarded. Discussed with owner alternatives to handling raw patties with hands, use spatchula or tongs to place patties on grill.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Sanitizer rag stored on prep table to wipe hands after handling raw patties. No sanitizer solution detected in rag. Ensure to store wiping cloths in sanitizer solution when not in use. Only use hand washing for hands after handling raw meats.
The department's words
CHSC 114185.1 Sanitizer rag stored on prep table to wipe hands after handling raw patties. No sanitizer solution detected in rag. Ensure to store wiping cloths in sanitizer solution when not in use. Only use hand washing for hands after handling raw meats.
EarlierOct 1, 2014Follow-up inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Have at least 3 employees obtain food handler cards within 30 days.
The department's words
CHSC 113948 Have at least 3 employees obtain food handler cards within 30 days.
Corrected during the inspection
a. Main food prep frig temps at 48-53 deg. F, repair/adjust to 41 or less. b. Frig next to ice machine food at 46 deg. F, repair/adjust to 41 or less.
The department's words
CHSC 113996 a. Main food prep frig temps at 48-53 deg. F, repair/adjust to 41 or less. b. Frig next to ice machine food at 46 deg. F, repair/adjust to 41 or less.
Hot water at 118, increase to at least 120 deg. F
The department's words
CHSC 114192 Hot water at 118, increase to at least 120 deg. F
Corrected during the inspection
Mouse feces on/around water heater, start/show proof of licensed pest control service.
The department's words
CHSC 114259.1 Mouse feces on/around water heater, start/show proof of licensed pest control service.
Corrected during the inspection
Obtain/use test strips to check sanitizer concentration.
The department's words
CHSC 114107 Obtain/use test strips to check sanitizer concentration.
Corrected during the inspection
Show 1 more
Show/obtain state dairy license for soft-serve ice cream.
The department's words
CHSC 114381 Show/obtain state dairy license for soft-serve ice cream.
EarlierAug 11, 2014Routine inspectionViolation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Have at least 3 employees obtain food handler cards within 30 days.
The department's words
CHSC 113948 Have at least 3 employees obtain food handler cards within 30 days.
a. Main food prep frig temps at 48-53 deg. F, repair/adjust to 41 or less. b. Frig next to ice machine food at 46 deg. F, repair/adjust to 41 or less.
The department's words
CHSC 113996 a. Main food prep frig temps at 48-53 deg. F, repair/adjust to 41 or less. b. Frig next to ice machine food at 46 deg. F, repair/adjust to 41 or less.
Hot water at 118, increase to at least 120 deg. F
The department's words
CHSC 114192 Hot water at 118, increase to at least 120 deg. F
Mouse feces on/around water heater, start/show proof of licensed pest control service.
The department's words
CHSC 114259.1 Mouse feces on/around water heater, start/show proof of licensed pest control service.
Obtain/use test strips to check sanitizer concentration.
The department's words
CHSC 114107 Obtain/use test strips to check sanitizer concentration.
Show 1 more
Show/obtain state dairy license for soft-serve ice cream.
The department's words
CHSC 114381 Show/obtain state dairy license for soft-serve ice cream.
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 L10025.
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.