At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 17, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 M & G Burgers Larkspur's team
Is this your place?
Welcome, M & G Burgers Larkspur. We'll walk through this together, one item at a time. To log the fixes, claim M & G Burgers Larkspur first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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 · 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 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 17, 2026.
No violations listed in the data.
EarlierMay 15, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the cold holding insert, swiss cheese, the internal temperature reading was measured at 47°F, for cheddar at 46°F, and for American cheese at 52°F. In addition, in the undercounter unit, organic raw beef patties, internal temperature reading of 50F, hamburger patties 47F, and raw chicken 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 In the cold holding insert, swiss cheese, the internal temperature reading was measured at 47°F, for cheddar at 46°F, and for American cheese at 52°F. In addition, in the undercounter unit, organic raw beef patties, internal temperature reading of 50F, hamburger patties 47F, and raw chicken 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
Corrected during the inspection
An employee was observed skipping the sanitizing step in the 3-compartment sink. [Corrective action] The manual warewashing shall be accomplished by first removing the food soil residues from the utensils, then washing, rinsing, sanitizing, and air drying the utensil.
The department's words
CHSC 114099.6 An employee was observed skipping the sanitizing step in the 3-compartment sink. [Corrective action] The manual warewashing shall be accomplished by first removing the food soil residues from the utensils, then washing, rinsing, sanitizing, and air drying the utensil.
Corrected during the inspection
EarlierMay 14, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding insert, swiss cheese, the internal temperature reading was measured at 47°F, for cheddar at 46°F, and for American cheese at 52°F. In addition, in the undercounter unit, organic raw beef patties, internal temperature reading of 50F, hamburger patties 47F, and raw chicken 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 In the cold holding insert, swiss cheese, the internal temperature reading was measured at 47°F, for cheddar at 46°F, and for American cheese at 52°F. In addition, in the undercounter unit, organic raw beef patties, internal temperature reading of 50F, hamburger patties 47F, and raw chicken 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
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
An employee was observed skipping the sanitizing step in the 3-compartment sink. [Corrective action] The manual warewashing shall be accomplished by first removing the food soil residues from the utensils, then washing, rinsing, sanitizing, and air drying the utensil.
The department's words
CHSC 114099.6 An employee was observed skipping the sanitizing step in the 3-compartment sink. [Corrective action] The manual warewashing shall be accomplished by first removing the food soil residues from the utensils, then washing, rinsing, sanitizing, and air drying the utensil.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 17, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 1, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding insert, American cheese internal temperature readings were at 50F, and 52F, and raw hamburger patties internal temperature readings were at 53F, and 51F, and raw chicken 46F int he undercounter unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above135F when hot.
The department's words
CHSC 113996 In the cold holding insert, American cheese internal temperature readings were at 50F, and 52F, and raw hamburger patties internal temperature readings were at 53F, and 51F, and raw chicken 46F int he undercounter unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above135F when hot.
EarlierFeb 11, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierJun 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer buckets are available but not set up for use. Set up sanitizer at every shift and change every 4 hours or as needed.
The department's words
CHSC 114185.1 Sanitizer buckets are available but not set up for use. Set up sanitizer at every shift and change every 4 hours or as needed.
EarlierOct 14, 2019Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114097
The department's words
Code CHSC 114097
Code CHSC 114099.1
The department's words
Code CHSC 114099.1
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 13, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Email Certified Food Manager certificate to inspector: [email]
The department's words
CHSC 113947.1 Email Certified Food Manager certificate to inspector: [email]
Get Ricardo de Leon recertified as a Certified Food Handler . His certificate has expired.
The department's words
CHSC 113948 Get Ricardo de Leon recertified as a Certified Food Handler . His certificate has expired.
True tall 2-door refrigerator in kitchen: chocolate lowfat milk 45F, milk 43F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 True tall 2-door refrigerator in kitchen: chocolate lowfat milk 45F, milk 43F. Must be 41F or below. Repair/adjust immediately.
Provide display thermometer for white freezer next to stainless steel freezer.
The department's words
CHSC 114157 Provide display thermometer for white freezer next to stainless steel freezer.
Keep wiping cloths in the buckets of sanitizing solution whenever not in use.
The department's words
CHSC 114185.1 Keep wiping cloths in the buckets of sanitizing solution whenever not in use.
EarlierMar 31, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Measured chili in Nemco food wamer at 67F at 11:35. Water in warmer measured 165F. Chili must be reheated to 165F within 2 hours. It is advised to reheat chili to 165F on gas stove then place in warmer. Chili was reheated on stove.
The department's words
CHSC 114016 Measured chili in Nemco food wamer at 67F at 11:35. Water in warmer measured 165F. Chili must be reheated to 165F within 2 hours. It is advised to reheat chili to 165F on gas stove then place in warmer. Chili was reheated on stove.
Hot water measured 110F. 120F is required. Adjust water to provide 120F to the facility. Adjust within 48 hours.
The department's words
CHSC 114192 Hot water measured 110F. 120F is required. Adjust water to provide 120F to the facility. Adjust within 48 hours.
Observed raw chicken stored above produce in stand up 2 door refrigerator. Store raw meats below ready eat foods. Correct today.
The department's words
CHSC 113986 Observed raw chicken stored above produce in stand up 2 door refrigerator. Store raw meats below ready eat foods. Correct today.
There is a leak at the hand sink in the kitchen. Repair within 7 days.
The department's words
CHSC 114190 There is a leak at the hand sink in the kitchen. Repair within 7 days.
There is a pile of cardboard in the rear of the facility. that has the potential of attracting vermin. Break down boxes at organize or have more frequent pick ups by regular garbage service.
The department's words
CHSC 114245.2 There is a pile of cardboard in the rear of the facility. that has the potential of attracting vermin. Break down boxes at organize or have more frequent pick ups by regular garbage service.
EarlierFeb 24, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Both food handlers in the kitchen lack the required food handler card. Obtain these cards for all food handling staff by 3-1-16.
The department's words
CHSC 113948 Both food handlers in the kitchen lack the required food handler card. Obtain these cards for all food handling staff by 3-1-16.
Observed raw turkey burger stored above produce in the reach in refrigerator. Store raw meats below all other food to avoid contamination.
The department's words
CHSC 113986 Observed raw turkey burger stored above produce in the reach in refrigerator. Store raw meats below all other food to avoid contamination.
There is a large hole in the ceiling where the roof leaked. Ensure leak and hole have been repaired by 4.1.16.
The department's words
CHSC 114271 There is a large hole in the ceiling where the roof leaked. Ensure leak and hole have been repaired by 4.1.16.
EarlierFeb 23, 2016Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee touch raw burger patty, then wash hands without use of soap. Wash hands using soap to ensure hands are clean and to avoid contaminating other surfaces or foods.
The department's words
CHSC 113953.3 Observed employee touch raw burger patty, then wash hands without use of soap. Wash hands using soap to ensure hands are clean and to avoid contaminating other surfaces or foods.
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)
Both food handlers in the kitchen lack the required food handler card. Obtain these cards for all food handling staff by 3-1-16.
The department's words
CHSC 113948 Both food handlers in the kitchen lack the required food handler card. Obtain these cards for all food handling staff by 3-1-16.
Observed raw turkey burger stored above produce in the reach in refrigerator. Store raw meats below all other food to avoid contamination.
The department's words
CHSC 113986 Observed raw turkey burger stored above produce in the reach in refrigerator. Store raw meats below all other food to avoid contamination.
There is a large hole in the ceiling where the roof leaked. Ensure leak and hole have been repaired by 4.1.16.
The department's words
CHSC 114271 There is a large hole in the ceiling where the roof leaked. Ensure leak and hole have been repaired by 4.1.16.
EarlierFeb 22, 2016Routine inspectionYellow placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee touch raw burger patty, touch salt shaker, and then touch burger press without first washing hands. Wash hands immediately after touching raw burger to avoid contaminating other surfaces.
The department's words
CHSC 113953.3 Observed employee touch raw burger patty, touch salt shaker, and then touch burger press without first washing hands. Wash hands immediately after touching raw burger to avoid contaminating other surfaces.
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
Measured garlic sauce at 52F. Sauce was thawing in prep sink. Maintain potentially hazardous foods below 41F or above 135F. Sauce out two hours according to food handler. Sauce was refrigerated.
The department's words
CHSC 113996 Measured garlic sauce at 52F. Sauce was thawing in prep sink. Maintain potentially hazardous foods below 41F or above 135F. Sauce out two hours according to food handler. Sauce was refrigerated.
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 employee wash dishes and skip the required sanitizing step. Sanitize after washing and rinsing off soap. Submerge in chlorine solution at 100PPM for 30 seconds. Employee corrected and trained.
The department's words
CHSC 114099.2 Observed employee wash dishes and skip the required sanitizing step. Sanitize after washing and rinsing off soap. Submerge in chlorine solution at 100PPM for 30 seconds. Employee corrected and trained.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Both food handlers in the kitchen lack the required food handler card. Obtain these cards for all food handling staff by 3-1-16.
The department's words
CHSC 113948 Both food handlers in the kitchen lack the required food handler card. Obtain these cards for all food handling staff by 3-1-16.
Observed veggie burgers thawing at room temperature. Only thaw in the refrigerator, under running water in the prep sink, in microwave if cooked after, or thaw as a part of cooking process.
The department's words
CHSC 114020 Observed veggie burgers thawing at room temperature. Only thaw in the refrigerator, under running water in the prep sink, in microwave if cooked after, or thaw as a part of cooking process.
Observed raw burger stored above produce in the reach in refrigerator. Store raw meats below all other food to avoid contamination.
The department's words
CHSC 113986 Observed raw burger stored above produce in the reach in refrigerator. Store raw meats below all other food to avoid contamination.
Facility lacks the required sanitizer test strips. Provide test strips for chlorine within 7 days. Ensure sanitizer in sani buckets and 3 compartment measure 100ppm.
The department's words
CHSC 114107 Facility lacks the required sanitizer test strips. Provide test strips for chlorine within 7 days. Ensure sanitizer in sani buckets and 3 compartment measure 100ppm.
Observed cell phone and drink cups stored in side prep sink. Keep personal items off of work surfaces. Maintain sink clean. Sanitize before next use.
The department's words
CHSC 114256 Observed cell phone and drink cups stored in side prep sink. Keep personal items off of work surfaces. Maintain sink clean. Sanitize before next use.
Show 1 more
There is a large hole in the ceiling where the roof leaked. Ensure leak and hole have been repaired by 4.1.16.
The department's words
CHSC 114271 There is a large hole in the ceiling where the roof leaked. Ensure leak and hole have been repaired by 4.1.16.
EarlierJul 28, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Manual Warewashing procedure had rinse and sanitize steps reversed. manually wash all utensials and dishes in the following order: * * Wash with hot and soapy water * Rinse with clear water * Sanitize with 100ppm chlorine bleach * Air dry
The department's words
CHSC 114099.2 Manual Warewashing procedure had rinse and sanitize steps reversed. manually wash all utensials and dishes in the following order: * * Wash with hot and soapy water * Rinse with clear water * Sanitize with 100ppm chlorine bleach * Air dry
EarlierMay 16, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed the accumulation of grease in the duct for facility ventilation hood. Hood may have been improperly cleaned on 5-11-14. A second cleaning was required to remove remaining grease. The grease accumulation problem was abated.
The department's words
CHSC 114149.2 Observed the accumulation of grease in the duct for facility ventilation hood. Hood may have been improperly cleaned on 5-11-14. A second cleaning was required to remove remaining grease. The grease accumulation problem was abated.
EarlierFeb 3, 2014Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed an accumulation of greasy food residues on hood filters. Clean the filters to remove the residues. Draft a kitchen maintenance plan that schedules routine hood cleaning on a rotating basis.
The department's words
CHSC 114149 Observed an accumulation of greasy food residues on hood filters. Clean the filters to remove the residues. Draft a kitchen maintenance plan that schedules routine hood cleaning on a rotating basis.
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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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L11111.
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.