At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 14, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Magnolia Park Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Refrigeration unit right of panini press had chicken recorded at 51°F, cheeses at 53°F, cooked artichokes at 46°F, tuna at 50°F, turkey at 52°F, cut tomatoes at 53°F and beef at 53°F. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Provide properly fitting containers for unit and individual lids to containers to help cold hold properly. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Magnolia Park Kitchen's team
Is this your place?
Welcome, Magnolia Park Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Magnolia Park Kitchen first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Magnolia Park KitchenWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Refrigeration unit right of panini press had chicken recorded at 51°F, cheeses at 53°F, cooked artichokes at 46°F, tuna at 50°F, turkey at 52°F, cut tomatoes at 53°F and beef at 53°F. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Provide properly fitting containers for unit and individual lids to containers to help cold hold properly.The county found: “Refrigeration unit right of panini press had chicken recorded at 51°F, cheeses at 53°F, cooked artichokes at 46°F,…”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Magnolia Park KitchenWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 14, 2023Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 14, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit right of panini press had chicken recorded at 51°F, cheeses at 53°F, cooked artichokes at 46°F, tuna at 50°F, turkey at 52°F, cut tomatoes at 53°F and beef at 53°F. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Provide properly fitting containers for unit and individual lids to containers to help cold hold properly.
The department's words
CHSC 113996 Refrigeration unit right of panini press had chicken recorded at 51°F, cheeses at 53°F, cooked artichokes at 46°F, tuna at 50°F, turkey at 52°F, cut tomatoes at 53°F and beef at 53°F. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Provide properly fitting containers for unit and individual lids to containers to help cold hold properly.
Corrected during the inspection
EarlierSep 13, 2023Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit right of panini press had chicken recorded at 51°F, cheeses at 53°F, cooked artichokes at 46°F, tuna at 50°F, turkey at 52°F, cut tomatoes at 53°F and beef at 53°F. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Provide properly fitting containers for unit and individual lids to containers to help cold hold properly.
The department's words
CHSC 113996 Refrigeration unit right of panini press had chicken recorded at 51°F, cheeses at 53°F, cooked artichokes at 46°F, tuna at 50°F, turkey at 52°F, cut tomatoes at 53°F and beef at 53°F. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Provide properly fitting containers for unit and individual lids to containers to help cold hold properly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 2, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMay 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 16, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
EarlierMar 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierMar 6, 2019Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 20, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed sliced tomatoes and sliced cheese at 45F in prep top. Cold hold potentially hazardous foods (PHFs) at 41F or below. Major violation corrected to minor violation.
The department's words
CHSC 113996 Observed sliced tomatoes and sliced cheese at 45F in prep top. Cold hold potentially hazardous foods (PHFs) at 41F or below. Major violation corrected to minor violation.
Did not observe cooling during this inspection. Use cooling logs and email me a copy by 8/27 so I can confirm cooling is being completed properly.
The department's words
CHSC 114002 Did not observe cooling during this inspection. Use cooling logs and email me a copy by 8/27 so I can confirm cooling is being completed properly.
Observed a couple of wiping rags on cutting boards. Keep these in sanitizer buckets to prevent contamination.
The department's words
CHSC 114185.1 Observed a couple of wiping rags on cutting boards. Keep these in sanitizer buckets to prevent contamination.
EarlierAug 16, 2018Routine inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods (PHFs) out of compliance: cut tomatoes at 60-65F, sliced turkey at 60F, sliced ham at 47-50F, cooked green bell pepper at 54F, eggplant at 49-50F in prep top. Prep top containers were overfilled and were not sitting level in the prep top. Cold hold PHF at 41F or below. Items moved to two door steel refrigerators to continue cooling. Repair this prep fridge as necessary (ambient temp varied between 43-49F). Observed roasted red bell peppers at 54F in 2 door True Fridge. Unclear how this item warmed up. This was discarded.
The department's words
CHSC 113996 Observed the following potentially hazardous foods (PHFs) out of compliance: cut tomatoes at 60-65F, sliced turkey at 60F, sliced ham at 47-50F, cooked green bell pepper at 54F, eggplant at 49-50F in prep top. Prep top containers were overfilled and were not sitting level in the prep top. Cold hold PHF at 41F or below. Items moved to two door steel refrigerators to continue cooling. Repair this prep fridge as necessary (ambient temp varied between 43-49F). Observed roasted red bell peppers at 54F in 2 door True Fridge. Unclear how this item warmed up. This was discarded.
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 spaghetti noodles at 53F in deep, covered container. Noodles were cooked yesterday morning and it appears that the item did not cool down properly. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use a probe thermometer (preferably digital) to measure temperature. Cool rapidly using small portions, shallow containers (preferably metal), uncovering item, and using ice. Spaghetti discarded. In addition, don't use the prep top to cool PHF after prep. For example, tomatoes should not be placed directly in prep top after slicing (unless they are at 41F).
The department's words
CHSC 114002 Observed spaghetti noodles at 53F in deep, covered container. Noodles were cooked yesterday morning and it appears that the item did not cool down properly. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use a probe thermometer (preferably digital) to measure temperature. Cool rapidly using small portions, shallow containers (preferably metal), uncovering item, and using ice. Spaghetti discarded. In addition, don't use the prep top to cool PHF after prep. For example, tomatoes should not be placed directly in prep top after slicing (unless they are at 41F).
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 two different food handlers touch raw meat with gloved on, change gloves, and begin to touch other items in the kitchen without washing hands in between. Glove use does not replace handwashing. Wash hands anytime they become contaminated. Corrected with employees.
The department's words
CHSC 113953.3 Observed two different food handlers touch raw meat with gloved on, change gloves, and begin to touch other items in the kitchen without washing hands in between. Glove use does not replace handwashing. Wash hands anytime they become contaminated. Corrected with employees.
Utensils must be cleaned before each use with different types of raw food of animal origin and when changing from working with raw food to ready to eat food. Per conversation with food handler at grill, some of the same utensils were used for these different purposes, and were not washed, rinsed, and sanitized as required.
The department's words
CHSC 114117 Utensils must be cleaned before each use with different types of raw food of animal origin and when changing from working with raw food to ready to eat food. Per conversation with food handler at grill, some of the same utensils were used for these different purposes, and were not washed, rinsed, and sanitized as required.
Observed dry wiping rags with food debris on them being used to wipe off cutting boards and wipe off hands. Keep wiping rags in 200ppm of quaternary ammonia (buy test strips for this). Also remove debris in soda gun holder.
The department's words
CHSC 114115 Observed dry wiping rags with food debris on them being used to wipe off cutting boards and wipe off hands. Keep wiping rags in 200ppm of quaternary ammonia (buy test strips for this). Also remove debris in soda gun holder.
Observed several gnats under hand sink across from oven. Exclude vermin.
The department's words
CHSC 114259.1 Observed several gnats under hand sink across from oven. Exclude vermin.
Remove/clean debris on floor around grease trap.
The department's words
CHSC 114115.c Remove/clean debris on floor around grease trap.
Show 2 more
Ensure garbage is disposed of in leak proof/rodent proof containers. Observed some bags of garbage in uncovered containers. Remove standing water in garbage area.
The department's words
CHSC 114245.1 Ensure garbage is disposed of in leak proof/rodent proof containers. Observed some bags of garbage in uncovered containers. Remove standing water in garbage area.
Seal cracks around soda line and around plumbing under front hand sink.
The department's words
CHSC 114259 Seal cracks around soda line and around plumbing under front hand sink.
EarlierDec 22, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed one dead cockroach by water heater. Observed no other activity. Facility can re-open. Pest control treated facility yesterday. Pest control will conduct a follow up on 12/26/17. Continue to monitor for new activity. Seal up any cracks in floors, walls, and ceilings (opening notices under front handsink by plumbing). Clean all food contact surfaces prior to re-opening.
The department's words
CHSC 114259.1 Observed one dead cockroach by water heater. Observed no other activity. Facility can re-open. Pest control treated facility yesterday. Pest control will conduct a follow up on 12/26/17. Continue to monitor for new activity. Seal up any cracks in floors, walls, and ceilings (opening notices under front handsink by plumbing). Clean all food contact surfaces prior to re-opening.
EarlierDec 11, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed an employee is drinking in non-designated area (in food prep area) where contamination may result. Personal drinks will be allowed in food prep areas if a beverage container with a tight fitting lid and straw.
The department's words
CHSC 113977 Observed an employee is drinking in non-designated area (in food prep area) where contamination may result. Personal drinks will be allowed in food prep areas if a beverage container with a tight fitting lid and straw.
Observed an employee sneezed and didn't wash his hands. Employees are required to wash their hands after sneeze.
The department's words
CHSC 113953.3 Observed an employee sneezed and didn't wash his hands. Employees are required to wash their hands after sneeze.
Potentially hazards hazardous food (meat, tomato soup) stored in a deep container in the refrigerator. Potentially hazardous foods must be rapidly cooled using one or more of the following methods: - Placing the food into in shallow container - Separating the food into smaller portions.
The department's words
CHSC 114002 Potentially hazards hazardous food (meat, tomato soup) stored in a deep container in the refrigerator. Potentially hazardous foods must be rapidly cooled using one or more of the following methods: - Placing the food into in shallow container - Separating the food into smaller portions.
Paints with bottled drinks stored on the floor in the storage room. Chemicals not stored separate from food items
The department's words
CHSC 114254.1 Paints with bottled drinks stored on the floor in the storage room. Chemicals not stored separate from food items
Observed drinks stored on the floor in the storage area. Food is not stored at least 6 inches above the floor.
The department's words
CHSC 114047 Observed drinks stored on the floor in the storage area. Food is not stored at least 6 inches above the floor.
EarlierDec 11, 2017Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Observed an employee is drinking in non-designated area (in food prep area) where contamination may result. Personal drinks will be allowed in food prep areas if a beverage container with a tight fitting lid and straw.
The department's words
CHSC 113977 Observed an employee is drinking in non-designated area (in food prep area) where contamination may result. Personal drinks will be allowed in food prep areas if a beverage container with a tight fitting lid and straw.
Observed an employee sneezed and didn't wash his hands. Employees are required to wash their hands after sneeze.
The department's words
CHSC 113953.3 Observed an employee sneezed and didn't wash his hands. Employees are required to wash their hands after sneeze.
Potentially hazards hazardous food (meat, tomato soup) stored in a deep container in the refrigerator. Potentially hazardous foods must be rapidly cooled using one or more of the following methods: - Placing the food into in shallow container - Separating the food into smaller portions.
The department's words
CHSC 114002 Potentially hazards hazardous food (meat, tomato soup) stored in a deep container in the refrigerator. Potentially hazardous foods must be rapidly cooled using one or more of the following methods: - Placing the food into in shallow container - Separating the food into smaller portions.
Paints with bottled drinks stored on the floor in the storage room. Chemicals not stored separate from food items.
The department's words
CHSC 114254.1 Paints with bottled drinks stored on the floor in the storage room. Chemicals not stored separate from food items.
Observed drinks stored on the floor in the storage area. Food is not stored at least 6 inches above the floor.
The department's words
CHSC 114047 Observed drinks stored on the floor in the storage area. Food is not stored at least 6 inches above the floor.
Show 1 more
Cockroaches observed at neighboring facility (BBQ N Curry) so this facility was inspected to confirm if there was a vermin problem. Observed 4 live cockroaches under warewashing sink. Observed 2 dead cockroaches under hand sink and 2 by water heater. Take all legal and effective means to prevent vermin. Facility is closed. Have pest control treat and call me 24 hours after treatment for a re-open. Send copy of pest control report.
The department's words
CHSC 114259.1 Cockroaches observed at neighboring facility (BBQ N Curry) so this facility was inspected to confirm if there was a vermin problem. Observed 4 live cockroaches under warewashing sink. Observed 2 dead cockroaches under hand sink and 2 by water heater. Take all legal and effective means to prevent vermin. Facility is closed. Have pest control treat and call me 24 hours after treatment for a re-open. Send copy of pest control report.
EarlierSep 19, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Current food manager certificate must be maintained.
The department's words
CHSC 113947.1 Current food manager certificate must be maintained.
Potentially hazardous foods must be maintained at or below 41 F. Sliced turkey meat at sandwich prep. fridge was 44 F and grilled chicken was 49 F.
The department's words
CHSC 113996 Potentially hazardous foods must be maintained at or below 41 F. Sliced turkey meat at sandwich prep. fridge was 44 F and grilled chicken was 49 F.
Bag of dirty cloths up against pantry foods. Keep soiled items separate from foods. Open bakery items at front counter by register. Provide cover for open/exposed foods.
The department's words
CHSC 113984 Bag of dirty cloths up against pantry foods. Keep soiled items separate from foods. Open bakery items at front counter by register. Provide cover for open/exposed foods.
Clean soda nozzle gun and holder to remove build up of black residue.
The department's words
CHSC 114130.3 Clean soda nozzle gun and holder to remove build up of black residue.
Clean out dirt/debris from floor sinks (front area, dishwasher, food prep). Provide at least one inch air gap for ice machine drain currently touching floor sink grate.
The department's words
CHSC 114199 Clean out dirt/debris from floor sinks (front area, dishwasher, food prep). Provide at least one inch air gap for ice machine drain currently touching floor sink grate.
Show 1 more
Women's restroom sink leaks onto floor. Repair leak and provide hot water at sink.
The department's words
CHSC 114276 Women's restroom sink leaks onto floor. Repair leak and provide hot water at sink.
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 Magnolia Park Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Magnolia Park Kitchen know
Ask for the manager. Magnolia Park Kitchen can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run Magnolia Park Kitchen?
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 L14811.
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.