At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · County inspection, Follow-up inspection · Mar 5, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marche Aux Fleurs?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed an employee entering the kitchen area who, without washing his/her hands, proceeded to wash dishes in the dishwasher machine and wipe them after the dishwasher cycle, then store them. [Corrective action] To prevent cross-contamination, ensure that employees properly wash and dry their hands before entering and before handling food and clean utensils. CHSC 113953.3How to fixFix it
- Several potentially hazardous foods were observed to be stored at ambient temperature in the kitchen area. (pork ribs 69F, precooked potato fries 62F, bean 56F, grilled pepper 62F, grilled onions 63F). [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected on site] The foods mentioned above were stored in an ice bath. CHSC 113996How to fixFix it
- Chlorine sanitizer solution concentration was measured at 0 ppm in the mechanical dishwasher. [Corrective action] Always provide a chlorine sanitizing solution at 50 ppm in the mechanical dishwasher. [Corrected on site] The chlorine concentration reading measured 50 ppm. CHSC 114099.7How 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 an employee entering the kitchen area who, without washing his/her hands, proceeded to wash dishes in the dishwasher machine and wipe them after the dishwasher cycle, then store them. [Corrective action] To prevent cross-contamination, ensure that employees properly wash and dry their hands before entering and before handling food and clean utensils.The county found: “Observed an employee entering the kitchen area who, without washing his/her hands, proceeded to wash dishes in the…”
Then the next one: Several potentially hazardous foods were observed to be stored at ambient temperature in the kitchen area. (pork ribs 69F, precooked potato fries 62F, bean 56F, grilled pepper 62F, grilled onions 63F). [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected on site] The foods mentioned above were stored in an ice bath.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 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
LatestMar 5, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 5, 2024.
4 violations listed, 0 marked critical.
Not critical (4)
Observed an employee entering the kitchen area who, without washing his/her hands, proceeded to wash dishes in the dishwasher machine and wipe them after the dishwasher cycle, then store them. [Corrective action] To prevent cross-contamination, ensure that employees properly wash and dry their hands before entering and before handling food and clean utensils.
The department's words
CHSC 113953.3 Observed an employee entering the kitchen area who, without washing his/her hands, proceeded to wash dishes in the dishwasher machine and wipe them after the dishwasher cycle, then store them. [Corrective action] To prevent cross-contamination, ensure that employees properly wash and dry their hands before entering and before handling food and clean utensils.
Corrected during the inspection
Several potentially hazardous foods were observed to be stored at ambient temperature in the kitchen area. (pork ribs 69F, precooked potato fries 62F, bean 56F, grilled pepper 62F, grilled onions 63F). [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected on site] The foods mentioned above were stored in an ice bath.
The department's words
CHSC 113996 Several potentially hazardous foods were observed to be stored at ambient temperature in the kitchen area. (pork ribs 69F, precooked potato fries 62F, bean 56F, grilled pepper 62F, grilled onions 63F). [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected on site] The foods mentioned above were stored in an ice bath.
Corrected during the inspection
Chlorine sanitizer solution concentration was measured at 0 ppm in the mechanical dishwasher. [Corrective action] Always provide a chlorine sanitizing solution at 50 ppm in the mechanical dishwasher. [Corrected on site] The chlorine concentration reading measured 50 ppm.
The department's words
CHSC 114099.7 Chlorine sanitizer solution concentration was measured at 0 ppm in the mechanical dishwasher. [Corrective action] Always provide a chlorine sanitizing solution at 50 ppm in the mechanical dishwasher. [Corrected on site] The chlorine concentration reading measured 50 ppm.
Corrected during the inspection
In the reach-in unit, chicken broth, the internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, broth was prepared, cooked, and cooled yesterday (02/28/2024). [Corrective action] Any food that is cooked and then cooled, shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. [Corrected on site] The owner discarded the chicken broth.
The department's words
CHSC 114002 In the reach-in unit, chicken broth, the internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, broth was prepared, cooked, and cooled yesterday (02/28/2024). [Corrective action] Any food that is cooked and then cooled, shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. [Corrected on site] The owner discarded the chicken broth.
Corrected during the inspection
EarlierFeb 29, 2024Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee entering the kitchen area who, without washing his/her hands, proceeded to wash dishes in the dishwasher machine and wipe them after the dishwasher cycle, then store them. [Corrective action] To prevent cross-contamination, ensure that employees properly wash and dry their hands before entering and before handling food and clean utensils.
The department's words
CHSC 113953.3 Observed an employee entering the kitchen area who, without washing his/her hands, proceeded to wash dishes in the dishwasher machine and wipe them after the dishwasher cycle, then store them. [Corrective action] To prevent cross-contamination, ensure that employees properly wash and dry their hands before entering and before handling food and clean 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
Several potentially hazardous foods were observed to be stored at ambient temperature in the kitchen area. (pork ribs 69F, precooked potato fries 62F, bean 56F, grilled pepper 62F, grilled onions 63F). [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected on site] The foods mentioned above were stored in an ice bath.
The department's words
CHSC 113996 Several potentially hazardous foods were observed to be stored at ambient temperature in the kitchen area. (pork ribs 69F, precooked potato fries 62F, bean 56F, grilled pepper 62F, grilled onions 63F). [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected on site] The foods mentioned above were stored in an ice bath.
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
Chlorine sanitizer solution concentration was measured at 0 ppm in the mechanical dishwasher. [Corrective action] Always provide a chlorine sanitizing solution at 50 ppm in the mechanical dishwasher. [Corrected on site] The chlorine concentration reading measured 50 ppm.
The department's words
CHSC 114099.7 Chlorine sanitizer solution concentration was measured at 0 ppm in the mechanical dishwasher. [Corrective action] Always provide a chlorine sanitizing solution at 50 ppm in the mechanical dishwasher. [Corrected on site] The chlorine concentration reading measured 50 ppm.
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 reach-in unit, chicken broth, the internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, broth was prepared, cooked, and cooled yesterday (02/28/2024). [Corrective action] Any food that is cooked and then cooled, shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. [Corrected on site] The owner discarded the chicken broth.
The department's words
CHSC 114002 In the reach-in unit, chicken broth, the internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, broth was prepared, cooked, and cooled yesterday (02/28/2024). [Corrective action] Any food that is cooked and then cooled, shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. [Corrected on site] The owner discarded the chicken broth.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide disclosure statement on menu for raw or undercooked foods. Submit revised menu.
The department's words
CHSC 114093 Provide disclosure statement on menu for raw or undercooked foods. Submit revised menu.
EarlierJan 27, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierDec 7, 2018Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierFeb 7, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Currently, this facility does not have a dedicated hand washing sink. Important, to sanitize the sink prior to using as a food prep sink. This was mentioned at the last inspection on 12/02/2016 as well.
The department's words
CHSC 113953.1 Currently, this facility does not have a dedicated hand washing sink. Important, to sanitize the sink prior to using as a food prep sink. This was mentioned at the last inspection on 12/02/2016 as well.
This minor violation mentioned at the last inspection as well. See last inspection report and send a copy of your menu including the Consumer advisory provided for raw or undercooked foods by 02/13/2018.
The department's words
CHSC 114093 This minor violation mentioned at the last inspection as well. See last inspection report and send a copy of your menu including the Consumer advisory provided for raw or undercooked foods by 02/13/2018.
* Observed towel drying of wine glasses(towel appeared clean). Wine glasses were upside down on a dusty shelf. Clean regularly the shelf for wine glasses. * Observed ice scoop was in dirty container at the bar area. Clean the bar area and send a photo of cleaned area by 02/13/2018.
The department's words
CHSC 114115 * Observed towel drying of wine glasses(towel appeared clean). Wine glasses were upside down on a dusty shelf. Clean regularly the shelf for wine glasses. * Observed ice scoop was in dirty container at the bar area. Clean the bar area and send a photo of cleaned area by 02/13/2018.
EarlierDec 2, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Currently facility does not have a dedicated hand washing sink. Sink is used for hand washing and food preparation. Discussed with owner to consider installation of a dedicated hand sink. Ensure to sanitize sink compartment prior to using as a food prep sink.
The department's words
CHSC 113953 Currently facility does not have a dedicated hand washing sink. Sink is used for hand washing and food preparation. Discussed with owner to consider installation of a dedicated hand sink. Ensure to sanitize sink compartment prior to using as a food prep sink.
Shell stock tag not kept with batch of mussels. Ensure to keep tag with all parts of shell stock batch until gone. Then store tag for 90 days.
The department's words
CHSC 114039 Shell stock tag not kept with batch of mussels. Ensure to keep tag with all parts of shell stock batch until gone. Then store tag for 90 days.
Facility u8ses raw egg in aoli with no consumer advisory. Consumer advisory required verbally or written for raw or under cooked foods. Recommend written consumer advisory. *Cooked to order or contains raw egg. Consuming raw or under cooked meats, seafood or eggs can increase your chance for foodborne illness. Include hamburgers or steaks.
The department's words
CHSC 114012 Facility u8ses raw egg in aoli with no consumer advisory. Consumer advisory required verbally or written for raw or under cooked foods. Recommend written consumer advisory. *Cooked to order or contains raw egg. Consuming raw or under cooked meats, seafood or eggs can increase your chance for foodborne illness. Include hamburgers or steaks.
Observed build up on floors, under equipment, on shelves, under 2 comp sink, and floor drain. Clean regularly. Discussed with PIC.
The department's words
CHSC 114115.c Observed build up on floors, under equipment, on shelves, under 2 comp sink, and floor drain. Clean regularly. Discussed with PIC.
Front 2 door wine cooler condenser leaking. Repair unit leak and adjust to 41F. Discussed with PIC.
The department's words
CHSC 114175 Front 2 door wine cooler condenser leaking. Repair unit leak and adjust to 41F. Discussed with PIC.
Show 3 more
Probe thermometer not calibrated. Recommend providing digital probe thermometer.
The department's words
CHSC 114159 Probe thermometer not calibrated. Recommend providing digital probe thermometer.
Chlorine bleach sanitizer greater than 200 ppm. Use 1 tsp bleach per gallon of cold water. (100ppm). Sanitizer remade.
The department's words
CHSC 114185.1 Chlorine bleach sanitizer greater than 200 ppm. Use 1 tsp bleach per gallon of cold water. (100ppm). Sanitizer remade.
Observed raw meats stored next to and over ready to eat foods in 2 Door Steel. Store raw meats below and away from ready to eat foods.
The department's words
CHSC 113986 Observed raw meats stored next to and over ready to eat foods in 2 Door Steel. Store raw meats below and away from ready to eat foods.
EarlierJan 27, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Obtain and use test strips.
The department's words
CHSC 114107 Obtain and use test strips.
Install covers on overhead lighting in kitchen.
The department's words
CHSC 114252.1 Install covers on overhead lighting in kitchen.
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 L16622.
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.