At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Mar 26, 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.
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For Marin Alano Club's team
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Follow the steps for each item, with the rule beside it.
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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.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestMar 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 26, 2026.
No violations listed in the data.
EarlierJul 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate was not provided upon request by the enforcement officer. [Corrective action] Provide the food safety certificate no later than 09/10/2024.
The department's words
CHSC 113947.1 Food safety certificate was not provided upon request by the enforcement officer. [Corrective action] Provide the food safety certificate no later than 09/10/2024.
EarlierMar 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierSep 23, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 7 slices of ham in reach in freezer on top of country crock container with frozen condensate drip on them. 7 slices of ham discarded into trash. Food shall be pure and free from adulteration. Discontinue practice - store all food covered and in containers/plastic/etc. to protect from contamination.
The department's words
CHSC 113980 Observed 7 slices of ham in reach in freezer on top of country crock container with frozen condensate drip on them. 7 slices of ham discarded into trash. Food shall be pure and free from adulteration. Discontinue practice - store all food covered and in containers/plastic/etc. to protect from contamination.
EarlierDec 17, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide consumer advisory for menu. Repeat violation.
The department's words
CHSC 114093 Provide consumer advisory for menu. Repeat violation.
EarlierJun 10, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide consumer advisory for menu. See handout.
The department's words
CHSC 114093 Provide consumer advisory for menu. See handout.
EarlierDec 18, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 28, 2020Follow-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.
EarlierFeb 26, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods being held out of temperature in the prep top cooler and fridge below it: garlic in oil 53F, sliced tomato 55F, sliced cheese 58F, opened mayonnaise 53.4F, shredded cheddar cheese 55F. The ambient temperature of the unit measured at 58F. Discussed with chef that potentially hazardous foods shall be held at or below 41F. The above foods were voluntarily discarded and the other non-PHF foods in the fridge were moved to another refrigeration unit. The chef called the manager to repair the unit. Ensure that the fridge is repaired as soon as possible. An impound sticker was placed on unit-- you may not use this fridge until sticker is removed.
The department's words
CHSC 113996 Observed the following foods being held out of temperature in the prep top cooler and fridge below it: garlic in oil 53F, sliced tomato 55F, sliced cheese 58F, opened mayonnaise 53.4F, shredded cheddar cheese 55F. The ambient temperature of the unit measured at 58F. Discussed with chef that potentially hazardous foods shall be held at or below 41F. The above foods were voluntarily discarded and the other non-PHF foods in the fridge were moved to another refrigeration unit. The chef called the manager to repair the unit. Ensure that the fridge is repaired as soon as possible. An impound sticker was placed on unit-- you may not use this fridge until sticker is removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 21, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierApr 5, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed the chef didn't wash his hands after touching the cleaning products and the equipment. Food employees are required to wash their hands before handling food or clean equipment. This was mentioned in the last inspection on 01/11/2017.
The department's words
CHSC 113953.3 Observed the chef didn't wash his hands after touching the cleaning products and the equipment. Food employees are required to wash their hands before handling food or clean equipment. This was mentioned in the last inspection on 01/11/2017.
Observed hand washing sink is rendered temporarily inaccessible because the chef stored cleaning spray bottles in the sink. Hand wash facilities must be available to make hand washing not only possible, but likely.
The department's words
CHSC 113953.1 Observed hand washing sink is rendered temporarily inaccessible because the chef stored cleaning spray bottles in the sink. Hand wash facilities must be available to make hand washing not only possible, but likely.
Measured * fried rice at 79F and * cooked sausage at 87F on the counter. The chef stated that he cooked them around 10:00am and he will re-heat them when he gets an order. He put them in the refrigerator during the inspection. Measured food prep refrigerator temperature at 50F. He moved all food to the working refrigerator. Send EHS a document that lowered the temperature of the fridge.
The department's words
CHSC 113996 Measured * fried rice at 79F and * cooked sausage at 87F on the counter. The chef stated that he cooked them around 10:00am and he will re-heat them when he gets an order. He put them in the refrigerator during the inspection. Measured food prep refrigerator temperature at 50F. He moved all food to the working refrigerator. Send EHS a document that lowered the temperature of the fridge.
Observed all food contact surfaces were not sanitized. Manual sanitization shall be accomplished contact with 100ppm chlorine for 30 seconds.
The department's words
CHSC 114113 Observed all food contact surfaces were not sanitized. Manual sanitization shall be accomplished contact with 100ppm chlorine for 30 seconds.
Observed uncooked pasta was stored in the opened plastic bag in the storage room. Store all food fully closed working containers.
The department's words
CHSC 114051 Observed uncooked pasta was stored in the opened plastic bag in the storage room. Store all food fully closed working containers.
Show 3 more
The mechanical ware washing machine is not working during the inspection. They are going to use the three compartment sink at this time.
The department's words
CHSC 114107 The mechanical ware washing machine is not working during the inspection. They are going to use the three compartment sink at this time.
Clean the ventilation hood and the screen today. They look very creasy.
The department's words
CHSC 114149.2 Clean the ventilation hood and the screen today. They look very creasy.
Measured no sanitizing solution in the wiping cloth bucket and it seemed they do not use the bucket with sanitizing solution. The chef filled water in the bucket and added the sanitizing solution with right concentration during the inspection.
The department's words
CHSC 114185.1 Measured no sanitizing solution in the wiping cloth bucket and it seemed they do not use the bucket with sanitizing solution. The chef filled water in the bucket and added the sanitizing solution with right concentration during the inspection.
EarlierJan 11, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Food employee stated that he cleans hands by dunking them in bleach water. Wash hands at all required times with soap and water and dry with a clean paper towel.
The department's words
CHSC 113953.3 Food employee stated that he cleans hands by dunking them in bleach water. Wash hands at all required times with soap and water and dry with a clean paper towel.
Store paper towels in a permanently-mounted dispenser. There were cleaners stored in the hand sink Keep hand sink unobstructed at all times.
The department's words
CHSC 113953.2 Store paper towels in a permanently-mounted dispenser. There were cleaners stored in the hand sink Keep hand sink unobstructed at all times.
Food temperatures in the small prep refrigerator measured 44.6-46 F. Lower the temperature of this unit immediately.
The department's words
CHSC 113996 Food temperatures in the small prep refrigerator measured 44.6-46 F. Lower the temperature of this unit immediately.
Soiled wiping cloths observed on the counter. Always store these in 100 ppm chlorine. There is >200 ppm chlorine in the bucket for wiping cloths. Change solution and use test strips to ensure there is 100 ppm chlorine in solution.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on the counter. Always store these in 100 ppm chlorine. There is >200 ppm chlorine in the bucket for wiping cloths. Change solution and use test strips to ensure there is 100 ppm chlorine in solution.
Remove WD-40 from the kitchen and do no use. Use food-grade lubricants only.
The department's words
CHSC 114254.1 Remove WD-40 from the kitchen and do no use. Use food-grade lubricants only.
Show 1 more
Observed uncovered garbage bin outside. Keep garbage bins covered to prevent attracting vermin.
The department's words
CHSC 114245.1 Observed uncovered garbage bin outside. Keep garbage bins covered to prevent attracting vermin.
EarlierOct 21, 2015Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Store paper towels in the permanently mounted dispenser to prevent contamination.
The department's words
CHSC 113953.2 Store paper towels in the permanently mounted dispenser to prevent contamination.
Corrected during the inspection
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Today there is no new activity. Pest service is scheduled to come out today. Clean up remaining dead roaches and monitor for new activity. Continue to seal up gaps and cracks.
The department's words
CHSC 114259.1 Today there is no new activity. Pest service is scheduled to come out today. Clean up remaining dead roaches and monitor for new activity. Continue to seal up gaps and cracks.
Corrected during the inspection
Replace broken light cover in the dishwasher area.
The department's words
CHSC 114252 Replace broken light cover in the dishwasher area.
Corrected during the inspection
The dishwasher is providing sanitizer of 50 ppm chlorine to the final rinse.
The department's words
CHSC 114099.7 The dishwasher is providing sanitizer of 50 ppm chlorine to the final rinse.
Corrected during the inspection
Show 1 more
The ice machine is on a piece of bare wood. This is not cleanable and is not off the floor. Replace wood piece with sanitary legs.
The department's words
CHSC 114175 The ice machine is on a piece of bare wood. This is not cleanable and is not off the floor. Replace wood piece with sanitary legs.
Corrected during the inspection
EarlierOct 14, 2015Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several dead cockroaches observed in the kitchen - in cabinets and dry food storage and on the floor. Remove roaches, clean, and sanitize those areas and any food containers/utensils, clean the kitchen to remove any food debris and obtain services of a licensed pest control technician. Fax or email a copy of their report to EHS. Discontinue use of Raid, as this can lead to contamination. Discard all old cardboard boxes. Do not use cardboard to line shelves.
The department's words
CHSC 114259.1 Several dead cockroaches observed in the kitchen - in cabinets and dry food storage and on the floor. Remove roaches, clean, and sanitize those areas and any food containers/utensils, clean the kitchen to remove any food debris and obtain services of a licensed pest control technician. Fax or email a copy of their report to EHS. Discontinue use of Raid, as this can lead to contamination. Discard all old cardboard boxes. Do not use cardboard to line shelves.
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)
Store paper towels in the permanently mounted dispenser to prevent contamination.
The department's words
CHSC 113953.2 Store paper towels in the permanently mounted dispenser to prevent contamination.
Food in the small prep fridge measured 45-49 F in the top inserts. Immediately lower the temperature. Maintain temps at 41 F or below.
The department's words
CHSC 113996 Food in the small prep fridge measured 45-49 F in the top inserts. Immediately lower the temperature. Maintain temps at 41 F or below.
Replace broken light cover in the dishwasher area.
The department's words
CHSC 114252 Replace broken light cover in the dishwasher area.
There is no sanitizer in the dishwasher after running it 3 times. It has not been used to clean dishes today. Immediately repair. Until fixed, use the 3-compartment sink to sanitize utensils by immersing in 100 ppm chlorine for 30 seconds.
The department's words
CHSC 114099.7 There is no sanitizer in the dishwasher after running it 3 times. It has not been used to clean dishes today. Immediately repair. Until fixed, use the 3-compartment sink to sanitize utensils by immersing in 100 ppm chlorine for 30 seconds.
The ice machine is on a piece of bare wood. This is not cleanable and is not off the floor. Replace wood piece with sanitary legs.
The department's words
CHSC 114175 The ice machine is on a piece of bare wood. This is not cleanable and is not off the floor. Replace wood piece with sanitary legs.
EarlierJul 16, 2014Follow-up inspectionCase Opened
6 violations listed, 0 marked critical.
Not critical (6)
Store wiping cloths in sanitizing solution of 100ppm bleach.
The department's words
CHSC 114185.1 Store wiping cloths in sanitizing solution of 100ppm bleach.
The Beverage Air prep table fridge is still running high today - above 50 degrees F. Potentially hazardous food was voluntarily destroyed. All other food was moved to a working unit holding temperatures at 40 degrees F. Temperature of this unit was immediately adjusted. Do not store food in this unit until food temperatures are 41 degrees F or less (put a cup of water in the unit to use for measuring food temperatures). Use a probe thermometer to measure food temperatures.
The department's words
CHSC 113996 The Beverage Air prep table fridge is still running high today - above 50 degrees F. Potentially hazardous food was voluntarily destroyed. All other food was moved to a working unit holding temperatures at 40 degrees F. Temperature of this unit was immediately adjusted. Do not store food in this unit until food temperatures are 41 degrees F or less (put a cup of water in the unit to use for measuring food temperatures). Use a probe thermometer to measure food temperatures.
Observed uncovered raw meat above muffins in the freezer. Cover foods and store raw foods below all ready to eat food.
The department's words
CHSC 113986 Observed uncovered raw meat above muffins in the freezer. Cover foods and store raw foods below all ready to eat food.
Corrected during the inspection
Observed roach motels and detergents stored with food in cupboards. Store all toxic materials separate from food.
The department's words
CHSC 114254.1 Observed roach motels and detergents stored with food in cupboards. Store all toxic materials separate from food.
Corrected during the inspection
Observed cups used as scoops in rice and flour bins. Use a scoop with a handle and store with the handle out of food to protect food from contamination.
The department's words
CHSC 114119 Observed cups used as scoops in rice and flour bins. Use a scoop with a handle and store with the handle out of food to protect food from contamination.
Corrected during the inspection
Show 1 more
Observed paint chipping from the ceiling and wall above the 3-compartment sink. Also observed a hole in drywall. Repair wall and ceiling to prevent pieces of paint/drywall from contaminating food contact surfaces.
The department's words
CHSC 114271 Observed paint chipping from the ceiling and wall above the 3-compartment sink. Also observed a hole in drywall. Repair wall and ceiling to prevent pieces of paint/drywall from contaminating food contact surfaces.
EarlierJul 8, 2014Routine inspectionViolation(s) Found
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The Beverage Air prep table refrigerator is running at 60 degrees F. Food inside the refrigerator measured 58 degrees and has been in the unit overnight. Potentially hazardous food was voluntarily discarded. Adjust temperature of this refrigerator and do not use until it can hold at 41 degrees F. Use a probe thermometer to monitor food temperatures.
The department's words
CHSC 113996 The Beverage Air prep table refrigerator is running at 60 degrees F. Food inside the refrigerator measured 58 degrees and has been in the unit overnight. Potentially hazardous food was voluntarily discarded. Adjust temperature of this refrigerator and do not use until it can hold at 41 degrees F. Use a probe thermometer to monitor food temperatures.
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)
Observed uncovered raw meat above muffins in the freezer. Cover foods and store raw foods below all ready to eat food.
The department's words
CHSC 113986 Observed uncovered raw meat above muffins in the freezer. Cover foods and store raw foods below all ready to eat food.
Observed roach motels and detergents stored with food in cupboards. Store all toxic materials separate from food.
The department's words
CHSC 114254.1 Observed roach motels and detergents stored with food in cupboards. Store all toxic materials separate from food.
Observed cups used as scoops in rice and flour bins. Use a scoop with a handle and store with the handle out of food to protect food from contamination.
The department's words
CHSC 114119 Observed cups used as scoops in rice and flour bins. Use a scoop with a handle and store with the handle out of food to protect food from contamination.
Observed paint chipping from the ceiling and wall above the 3-compartment sink. Also observed a hole in drywall. Repair wall and ceiling to prevent pieces of paint/drywall from contaminating food contact surfaces.
The department's words
CHSC 114271 Observed paint chipping from the ceiling and wall above the 3-compartment sink. Also observed a hole in drywall. Repair wall and ceiling to prevent pieces of paint/drywall from contaminating food contact surfaces.
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 Marin Alano Club, you can:
Let Marin Alano Club know
Ask for the manager. Marin Alano Club can only fix what it knows about.
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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.
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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 L10706.
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.