At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · Routine county inspection · Apr 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mamita Cocina Mexicana?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113953.2 CHSC 113953.2How to fixFix it
- Code CHSC 113984.d CHSC 113984.dHow to fixFix it
- Code CHSC 114149.3 CHSC 114149.3How 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 Mamita Cocina Mexicana's team
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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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 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
LatestApr 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 9, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114149.3
The department's words
Code CHSC 114149.3
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierApr 24, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large 16 quart container of black beans prepared on 4/23/25 cooling in walk in refrigerator. Foods must be cooled from 135 - 70 *F within 2 hours and 70 - 41 *F within 4 hours. 16 quartz of black beans were voluntarily discarded.
The department's words
CHSC 114002 Observed large 16 quart container of black beans prepared on 4/23/25 cooling in walk in refrigerator. Foods must be cooled from 135 - 70 *F within 2 hours and 70 - 41 *F within 4 hours. 16 quartz of black beans were voluntarily discarded.
EarlierMar 14, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
In the cook line, masa internal temperature readings were measured at 54F, 52F, and 49F in different parts of the food. Carnitas internal temperature readings were at 118F and 120F in the hot holding container, raw fish 45F, and pre-cooked chicken 45F in the cold holding drawers, and pico de gallo sauce at 45F in the cold holding insert. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 In the cook line, masa internal temperature readings were measured at 54F, 52F, and 49F in different parts of the food. Carnitas internal temperature readings were at 118F and 120F in the hot holding container, raw fish 45F, and pre-cooked chicken 45F in the cold holding drawers, and pico de gallo sauce at 45F in the cold holding insert. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
Corrected during the inspection
In the bar area, the chlorine concentration in the mechanical dishwasher was measured at 0 ppm, and the second dishwasher chlorine concentration was at 25 ppm. [CA] Always provide a chlorine sanitizing solution at 50 ppm to properly sanitize the utensils.
The department's words
CHSC 114099.7 In the bar area, the chlorine concentration in the mechanical dishwasher was measured at 0 ppm, and the second dishwasher chlorine concentration was at 25 ppm. [CA] Always provide a chlorine sanitizing solution at 50 ppm to properly sanitize the utensils.
Corrected during the inspection
Hot water temperature reading was 105F in the dump sink in the bar area. [Corrective action] The hot water temperature shall be at least 120F.
The department's words
CHSC 114195 Hot water temperature reading was 105F in the dump sink in the bar area. [Corrective action] The hot water temperature shall be at least 120F.
Corrected during the inspection
EarlierMar 11, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cook line, masa internal temperature readings were measured at 54F, 52F, and 49F in different parts of the food. Carnitas internal temperature readings were at 118F and 120F in the hot holding container, raw fish 45F, and pre-cooked chicken 45F in the cold holding drawers, and pico de gallo sauce at 45F in the cold holding insert. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 In the cook line, masa internal temperature readings were measured at 54F, 52F, and 49F in different parts of the food. Carnitas internal temperature readings were at 118F and 120F in the hot holding container, raw fish 45F, and pre-cooked chicken 45F in the cold holding drawers, and pico de gallo sauce at 45F in the cold holding insert. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
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
In the bar area, the chlorine concentration in the mechanical dishwasher was measured at 0 ppm, and the second dishwasher chlorine concentration was at 25 ppm. [CA] Always provide a chlorine sanitizing solution at 50 ppm to properly sanitize the utensils.
The department's words
CHSC 114099.7 In the bar area, the chlorine concentration in the mechanical dishwasher was measured at 0 ppm, and the second dishwasher chlorine concentration was at 25 ppm. [CA] Always provide a chlorine sanitizing solution at 50 ppm to properly sanitize the utensils.
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
Hot water temperature reading was 105F in the dump sink in the bar area. [Corrective action] The hot water temperature shall be at least 120F.
The department's words
CHSC 114195 Hot water temperature reading was 105F in the dump sink in the bar area. [Corrective action] The hot water temperature shall be at least 120F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 28, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the cold holding unit, several food items were observed above 41F (Mozzarella 52F, green sauce 47F, red sauce 47F, tomatillo sauce 47F, pico de gallo sauce 46F, caramelized onions 50F, and roasted corn 50F) in the preparation area. In addition, in the bar area, raw shell eggs internal temperature reading was measured at 51F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (SA) The chef placed food mentioned above on an ice bath container.
The department's words
CHSC 113996 In the cold holding unit, several food items were observed above 41F (Mozzarella 52F, green sauce 47F, red sauce 47F, tomatillo sauce 47F, pico de gallo sauce 46F, caramelized onions 50F, and roasted corn 50F) in the preparation area. In addition, in the bar area, raw shell eggs internal temperature reading was measured at 51F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (SA) The chef placed food mentioned above on an ice bath container.
Corrected during the inspection
The two dishwasher machines in the bar area were observed not dispensing/providing the sanitizer solution in the final rinsing. [CA] Always provide chlorine at 50ppm in the dishwasher machine. (SA) The chef agreed to wash the glasses and utensils from the bar area in the mechanical dishwasher located in the warewashing area.
The department's words
CHSC 114099.7 The two dishwasher machines in the bar area were observed not dispensing/providing the sanitizer solution in the final rinsing. [CA] Always provide chlorine at 50ppm in the dishwasher machine. (SA) The chef agreed to wash the glasses and utensils from the bar area in the mechanical dishwasher located in the warewashing area.
Corrected during the inspection
EarlierMar 27, 2023Routine 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 unit, several food items were observed above 41F (Mozzarella 52F, green sauce 47F, red sauce 47F, tomatillo sauce 47F, pico de gallo sauce 46F, caramelized onions 50F, raw chicken 47F, and roasted corn 50F) in the preparation area. In addition, in the bar area, raw shell eggs internal temperature reading was measured at 51F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (SA) The chef placed food mentioned above on an ice bath container.
The department's words
CHSC 113996 In the cold holding unit, several food items were observed above 41F (Mozzarella 52F, green sauce 47F, red sauce 47F, tomatillo sauce 47F, pico de gallo sauce 46F, caramelized onions 50F, raw chicken 47F, and roasted corn 50F) in the preparation area. In addition, in the bar area, raw shell eggs internal temperature reading was measured at 51F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (SA) The chef placed food mentioned above on an ice bath container.
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
The two dishwasher machines in the bar area were observed not dispensing/providing the sanitizer solution in the final rinsing. [CA] Always provide chlorine at 50ppm in the dishwasher machine. (SA) The chef agreed to wash the glasses and utensils from the bar area in the mechanical dishwasher located in the warewashing area.
The department's words
CHSC 114099.7 The two dishwasher machines in the bar area were observed not dispensing/providing the sanitizer solution in the final rinsing. [CA] Always provide chlorine at 50ppm in the dishwasher machine. (SA) The chef agreed to wash the glasses and utensils from the bar area in the mechanical dishwasher located in the warewashing area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 20, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierApr 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 15, 2020Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114252.1
The department's words
Code CHSC 114252.1
Code CHSC 114256.1
The department's words
Code CHSC 114256.1
Code CHSC 113953.5
The department's words
Code CHSC 113953.5
EarlierOct 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food debris noted on slicer. Clean and sanitize every four hours.
The department's words
CHSC 114115 Food debris noted on slicer. Clean and sanitize every four hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 25, 2018Follow-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 9, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food accumulation observed at slicer. Clean and sanitize every four hours. MAJOR VIOLATION
The department's words
CHSC 114115 Food accumulation observed at slicer. Clean and sanitize every four hours. MAJOR VIOLATION
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 27, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
This is a re-inspection to follow up on major temperature violations in the 6-drawer prep refrigerator. Temperatures of food in this refrigerator measured 46-48 F. Immediately lower temperatures of this unit, place display thermometers throughout this unit. If not maintaining temps of 42 F or below, discontinue use of this refrigerator until repaired. Monitor food temperatures with a probe thermometer.
The department's words
CHSC 113996 This is a re-inspection to follow up on major temperature violations in the 6-drawer prep refrigerator. Temperatures of food in this refrigerator measured 46-48 F. Immediately lower temperatures of this unit, place display thermometers throughout this unit. If not maintaining temps of 42 F or below, discontinue use of this refrigerator until repaired. Monitor food temperatures with a probe thermometer.
EarlierNov 22, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
This is a re-inspection to follow up on major temperature violations in the 6-drawer prep refrigerator. Temperatures of food in this refrigerator measured 46-48 F. Immediately lower temperatures of this unit, place display thermometers throughout this unit. If not maintaining temps of 42 F or below, discontinue use of this refrigerator until repaired. Monitor food temperatures with a probe thermometer.
The department's words
CHSC 113996 This is a re-inspection to follow up on major temperature violations in the 6-drawer prep refrigerator. Temperatures of food in this refrigerator measured 46-48 F. Immediately lower temperatures of this unit, place display thermometers throughout this unit. If not maintaining temps of 42 F or below, discontinue use of this refrigerator until repaired. Monitor food temperatures with a probe thermometer.
EarlierNov 17, 2017Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Potentially hazardous foods at the salad prep top were measured at unsafe temperatures: -Ranch dressing measured 50 F, iced, out for 2.5 hours. -Black beans 46 F. Maintain potentially hazardous foods at 41 F and below or 135 F and above. The prep top is scheduled to be repaired on Tuesday morning. Hold all items in prep top containers on ice. Check ice level frequently.
The department's words
CHSC 113996 Potentially hazardous foods at the salad prep top were measured at unsafe temperatures: -Ranch dressing measured 50 F, iced, out for 2.5 hours. -Black beans 46 F. Maintain potentially hazardous foods at 41 F and below or 135 F and above. The prep top is scheduled to be repaired on Tuesday morning. Hold all items in prep top containers on ice. Check ice level frequently.
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)
Clean the veggie slicer to remove food debris. Clean and sanitize at least every 4 hours (taking it apart). If this cannot be cleaned and sanitized, discard. Clean inside the ice machine to remove mold.
The department's words
CHSC 114115 Clean the veggie slicer to remove food debris. Clean and sanitize at least every 4 hours (taking it apart). If this cannot be cleaned and sanitized, discard. Clean inside the ice machine to remove mold.
Oysters were separate today, however the tags were not maintained with them. Maintain shell stock tags with the food until consumed.
The department's words
CHSC 114039.4 Oysters were separate today, however the tags were not maintained with them. Maintain shell stock tags with the food until consumed.
Observed some flies in the kitchen. Keep doors closed and garbage bin lids closed to prevent entry/attracting flies.
The department's words
CHSC 114259.1 Observed some flies in the kitchen. Keep doors closed and garbage bin lids closed to prevent entry/attracting flies.
Observed raw meat next to ready to eat foods. Store raw meat separate and below all other food.
The department's words
CHSC 113986 Observed raw meat next to ready to eat foods. Store raw meat separate and below all other food.
Observed possible spillage of grease/vapors from the exhaust hood (main cooking equipment). Within 30 days, submit a hood exhaust data sheet, hood performance data sheet, specs for all cooking equipment, and a review fee of $311 to EHS. Observed staining on ceiling and walls and smoke in the kitchen.
The department's words
CHSC 114175 Observed possible spillage of grease/vapors from the exhaust hood (main cooking equipment). Within 30 days, submit a hood exhaust data sheet, hood performance data sheet, specs for all cooking equipment, and a review fee of $311 to EHS. Observed staining on ceiling and walls and smoke in the kitchen.
Show 1 more
Clean kitchen thoroughly to remove food debris and standing water. Seal cracks and crevices in walls/floor to prevent harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove food debris and standing water. Seal cracks and crevices in walls/floor to prevent harborage of vermin.
EarlierNov 16, 2017Routine inspectionYellow placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temps: -Chicken (cooked) in the 6 drawer prep top cooler measured 54 F and was voluntarily discarded. -House made dressing, salsa, and mayo measured 53-54 F in inserts of the prep refrigerator and were voluntarily discarded. One container of goat cheese measured 53 F and was voluntarily discarded. Dressing on the other side of the prep fridge measured 47-48 F. For today, use time as a public health control for foods in the prep fridge - discard 4 hours from when they are placed in the prep fridge. -Clams at the cook line in refrigerated drawer measured 48 F and were placed here at 11 am. These were immediately returned to the walk-in. -Cooked potatoes and cooked Brussels Sprouts measured 47-48 F in a refrigerated drawer. Repair broken refrigeration as necessary. Maintain potentially hazardous food at 41 F or below or 135 F or above. Ensure that food is 41 F or below before placing in inserts of prep fridge.
The department's words
CHSC 113996 Observed the following foods at unsafe temps: -Chicken (cooked) in the 6 drawer prep top cooler measured 54 F and was voluntarily discarded. -House made dressing, salsa, and mayo measured 53-54 F in inserts of the prep refrigerator and were voluntarily discarded. One container of goat cheese measured 53 F and was voluntarily discarded. Dressing on the other side of the prep fridge measured 47-48 F. For today, use time as a public health control for foods in the prep fridge - discard 4 hours from when they are placed in the prep fridge. -Clams at the cook line in refrigerated drawer measured 48 F and were placed here at 11 am. These were immediately returned to the walk-in. -Cooked potatoes and cooked Brussels Sprouts measured 47-48 F in a refrigerated drawer. Repair broken refrigeration as necessary. Maintain potentially hazardous food at 41 F or below or 135 F or above. Ensure that food is 41 F or below before placing in inserts of prep fridge.
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 oysters from 2 different locations comingled in one container. Do not comingle shellfish to ensure that shellfish can be tracked.
The department's words
CHSC 114039.4 Observed oysters from 2 different locations comingled in one container. Do not comingle shellfish to ensure that shellfish can be tracked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Clean the veggie slicer to remove food debris. Clean and sanitize at least every 4 hours (taking it apart). If this cannot be cleaned and sanitized, discard. Clean inside the ice machine to remove mold.
The department's words
CHSC 114115 Clean the veggie slicer to remove food debris. Clean and sanitize at least every 4 hours (taking it apart). If this cannot be cleaned and sanitized, discard. Clean inside the ice machine to remove mold.
Observed some flies in the kitchen. Keep doors closed and garbage bin lids closed to prevent entry/attracting flies.
The department's words
CHSC 114259.1 Observed some flies in the kitchen. Keep doors closed and garbage bin lids closed to prevent entry/attracting flies.
Observed raw meat next to ready to eat foods. Store raw meat separate and below all other food.
The department's words
CHSC 113986 Observed raw meat next to ready to eat foods. Store raw meat separate and below all other food.
Observed possible spillage of grease/vapors from the exhaust hood (main cooking equipment). Within 30 days, submit a hood exhaust data sheet, hood performance data sheet, specs for all cooking equipment, and a review fee of $311 to EHS. Observed staining on ceiling and walls and smoke in the kitchen.
The department's words
CHSC 114175 Observed possible spillage of grease/vapors from the exhaust hood (main cooking equipment). Within 30 days, submit a hood exhaust data sheet, hood performance data sheet, specs for all cooking equipment, and a review fee of $311 to EHS. Observed staining on ceiling and walls and smoke in the kitchen.
Clean kitchen thoroughly to remove food debris and standing water. Seal cracks and crevices in walls/floor to prevent harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove food debris and standing water. Seal cracks and crevices in walls/floor to prevent harborage of vermin.
EarlierFeb 24, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Discontinue comingling clams and mussels. (COS)
The department's words
CHSC 114039.4 Discontinue comingling clams and mussels. (COS)
Corrected during the inspection
Provide lid on drinks in kitchen.
The department's words
CHSC 113977 Provide lid on drinks in kitchen.
Code CHSC 114107
The department's words
Code CHSC 114107
Clean condenser fan grills in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grills in walk-in refrigerator.
Follow example on handout regarding consumer advisory for raw or undercooked animal foods on menu.
The department's words
CHSC 114093 Follow example on handout regarding consumer advisory for raw or undercooked animal foods on menu.
Show 1 more
Permanently mount paper towel dispenser in bar.
The department's words
CHSC 113953.2 Permanently mount paper towel dispenser in bar.
EarlierSep 16, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Oven station refrigerator is running 46F. Must be 41F or below. (Manager adjusted.)
The department's words
CHSC 113996 Oven station refrigerator is running 46F. Must be 41F or below. (Manager adjusted.)
Employee bathroom door must be self-closing.
The department's words
CHSC 114276 Employee bathroom door must be self-closing.
Keep lids on dumpster closed at all times.
The department's words
CHSC 114245.1 Keep lids on dumpster closed at all times.
EarlierFeb 29, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Milk refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Milk refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately.
Manager discarded 1 cup Agave Nectar due to insects.
The department's words
CHSC 114259.1 Manager discarded 1 cup Agave Nectar due to insects.
Keep ice scoop out of ice in icemaker. Keep in a clean container.
The department's words
CHSC 114175 Keep ice scoop out of ice in icemaker. Keep in a clean container.
Kitchen workers must wear hair restraints.
The department's words
CHSC 113969 Kitchen workers must wear hair restraints.
Bakery hood - replace broken filter.
The department's words
CHSC 114149.2 Bakery hood - replace broken filter.
Show 3 more
Employee bathroom door must be self-closing.
The department's words
CHSC 114276 Employee bathroom door must be self-closing.
Keep toilet paper in dispenser.
The department's words
CHSC 114250 Keep toilet paper in dispenser.
Keep lids on dumpster closed at all times.
The department's words
CHSC 114245.5 Keep lids on dumpster closed at all times.
EarlierSep 3, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mount paper towel dispenser at handwash sink in bar.
The department's words
CHSC 113953.2 Mount paper towel dispenser at handwash sink in bar.
EarlierFeb 10, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Keep all raw meat/seafood/poultry below all other food in walk-in refrigerator.
The department's words
CHSC 113986 Keep all raw meat/seafood/poultry below all other food in walk-in refrigerator.
Code CHSC 113969
The department's words
Code CHSC 113969
Keep lids on dumpster closed at all times.
The department's words
CHSC 114245 Keep lids on dumpster closed at all times.
Keep insects out of liquor.
The department's words
CHSC 113980 Keep insects out of liquor.
Corrected during the inspection
EarlierSep 12, 2014Routine inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Get a copy of Maddie's Certified Food Handler certificate and keep in notebook.
The department's words
CHSC 113948 Get a copy of Maddie's Certified Food Handler certificate and keep in notebook.
Salad refrigerator is running 46 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Salad refrigerator is running 46 F. Must be 41 F or below. Repair/adjust immediately.
Keep all wiping cloths in bucket of 100 ppm Chlorine or 200 ppm Quaternary Ammonium between each use.
The department's words
CHSC 114185.1 Keep all wiping cloths in bucket of 100 ppm Chlorine or 200 ppm Quaternary Ammonium between each use.
Employee bathroom door must be self-closing.
The department's words
CHSC 114276 Employee bathroom door must be self-closing.
Store glasses and pepper mills on cleanable surface.
The department's words
CHSC 114178 Store glasses and pepper mills on cleanable surface.
Show 2 more
Remount paper towel dispenser and keep filled with paper towels.
The department's words
CHSC 113953.2 Remount paper towel dispenser and keep filled with paper towels.
Keep dumpster lids closed at all times.
The department's words
CHSC 114245.1 Keep dumpster lids closed at all times.
EarlierApr 9, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Reheat soups to 165 F before holding hot at 135 F or above.
The department's words
CHSC 114016 Reheat soups to 165 F before holding hot at 135 F or above.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
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
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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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10584.
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.