At a glance
CleanCleaver food safety systematic review results
What happened?
8problems found
8 problems found · Routine county inspection · May 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Coffee Roasters #1?
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.c CHSC 113953.cHow to fixFix it
- Code CHSC 114000 CHSC 114000How to fixFix it
- Code CHSC 114089 CHSC 114089How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 7, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 114000
The department's words
Code CHSC 114000
Code CHSC 114089
The department's words
Code CHSC 114089
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114149.3
The department's words
Code CHSC 114149.3
Show 3 more
Code CHSC 114157
The department's words
Code CHSC 114157
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114271
The department's words
Code CHSC 114271
EarlierApr 29, 2026Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114000
The department's words
Code CHSC 114000
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 114089
The department's words
Code CHSC 114089
Code CHSC 114130
The department's words
Code CHSC 114130
Show 6 more
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114252
The department's words
Code CHSC 114252
Code CHSC 114149.3
The department's words
Code CHSC 114149.3
Code CHSC 114157
The department's words
Code CHSC 114157
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierJan 28, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Reach in refrigerated unit and 4 drawer refrigerated unit behind display case measured at 50.1 and 48.1 *F respectively. All PHF shall be held at 41*F or below. Repair refrigerated units to hold at 41 *F or below.
The department's words
CHSC 113996 Reach in refrigerated unit and 4 drawer refrigerated unit behind display case measured at 50.1 and 48.1 *F respectively. All PHF shall be held at 41*F or below. Repair refrigerated units to hold at 41 *F or below.
EarlierDec 4, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed front display refrigeration unit holding quiches at ambient temperatures of 55*F and internal temps of quiches at 53*F. All potentially hazardous foods shall be stored at 41 *F or below or 135 *F and above. Repair refrigeration unit to hold ambient temperature at 41*F or below. Operator stated that quiches were put in unit at 5:30 AM this morning. Operator voluntarily discarded quiches. Volume totaling ~125 g of food.
The department's words
CHSC 113996 Observed front display refrigeration unit holding quiches at ambient temperatures of 55*F and internal temps of quiches at 53*F. All potentially hazardous foods shall be stored at 41 *F or below or 135 *F and above. Repair refrigeration unit to hold ambient temperature at 41*F or below. Operator stated that quiches were put in unit at 5:30 AM this morning. Operator voluntarily discarded quiches. Volume totaling ~125 g of food.
Corrected during the inspection
Observed employees using the dump sink as a ware washing sink and pitchers drying on a rag between hand wash sink and dump sink. All sinks shall be used only for their intended purposes. Ensure all wares are only washed in ware washing sinks and storage of washed items in the designated areas. All wares that are manually warewashed shall be sanitized after being washed and rinsed.
The department's words
CHSC 114115 Observed employees using the dump sink as a ware washing sink and pitchers drying on a rag between hand wash sink and dump sink. All sinks shall be used only for their intended purposes. Ensure all wares are only washed in ware washing sinks and storage of washed items in the designated areas. All wares that are manually warewashed shall be sanitized after being washed and rinsed.
Corrected during the inspection
EarlierDec 1, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed front display refrigeration unit holding quiches at ambient temperatures of 55*F and internal temps of quiches at 53*F. All potentially hazardous foods shall be stored at 41 *F or below or 135 *F and above. Repair refrigeration unit to hold ambient temperature at 41*F or below. Operator stated that quiches were put in unit at 5:30 AM this morning. Operator voluntarily discarded quiches. Volume totaling ~125 g of food.
The department's words
CHSC 113996 Observed front display refrigeration unit holding quiches at ambient temperatures of 55*F and internal temps of quiches at 53*F. All potentially hazardous foods shall be stored at 41 *F or below or 135 *F and above. Repair refrigeration unit to hold ambient temperature at 41*F or below. Operator stated that quiches were put in unit at 5:30 AM this morning. Operator voluntarily discarded quiches. Volume totaling ~125 g of food.
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 employees using the dump sink as a ware washing sink and pitchers drying on a rag between hand wash sink and dump sink. All sinks shall be used only for their intended purposes. Ensure all wares are only washed in ware washing sinks and storage of washed items in the designated areas. All wares that are manually warewashed shall be sanitized after being washed and rinsed.
The department's words
CHSC 114115 Observed employees using the dump sink as a ware washing sink and pitchers drying on a rag between hand wash sink and dump sink. All sinks shall be used only for their intended purposes. Ensure all wares are only washed in ware washing sinks and storage of washed items in the designated areas. All wares that are manually warewashed shall be sanitized after being washed and rinsed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114159
The department's words
Code CHSC 114159
EarlierNov 30, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
EarlierFeb 23, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierFeb 17, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Potentially hazardous foods recorded at 51F in refrigerated display case. All PHF's must be kept 41F or below at all times. Temperature lowered and recorded 41F at end of inspection.
The department's words
CHSC 113996 Potentially hazardous foods recorded at 51F in refrigerated display case. All PHF's must be kept 41F or below at all times. Temperature lowered and recorded 41F at end of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 23, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Temperatures in the espresso cooler and in the baked goods display case are 41 or below. Food in the open grab and go display cooler measured 46-49 F. Move all potentially hazardous food to a working refrigerator that maintains food at 41 F or below until this cooler is repaired. If you replace the cooler, send manufacture's specs to me for approval before purchasing.
The department's words
CHSC 113996 Temperatures in the espresso cooler and in the baked goods display case are 41 or below. Food in the open grab and go display cooler measured 46-49 F. Move all potentially hazardous food to a working refrigerator that maintains food at 41 F or below until this cooler is repaired. If you replace the cooler, send manufacture's specs to me for approval before purchasing.
EarlierApr 17, 2018Follow-up 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 at unsafe temperatures: -Salads in the display cooler at 45-47 F. All other food in this cooler measured 41 F or below. -Quiche in the counter display cooler at 45-60 F. One pan of quiche at 60 F was voluntarily discarded. All other quiche moved to the back cooler. Repair this cooler and ensure food is 41 F before stocking cooler. Store all potentially hazardous food in the section of this cooler that is working until repaired. -Milk in the espresso cooler at 49.9 F. Immediately move milk to a working cooler. Do not use this cooler to hold potentially hazardous food until repaired. Maintain cold potentially hazardous food at 41 F or below. Obtain a probe thermometer today.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Salads in the display cooler at 45-47 F. All other food in this cooler measured 41 F or below. -Quiche in the counter display cooler at 45-60 F. One pan of quiche at 60 F was voluntarily discarded. All other quiche moved to the back cooler. Repair this cooler and ensure food is 41 F before stocking cooler. Store all potentially hazardous food in the section of this cooler that is working until repaired. -Milk in the espresso cooler at 49.9 F. Immediately move milk to a working cooler. Do not use this cooler to hold potentially hazardous food until repaired. Maintain cold potentially hazardous food at 41 F or below. Obtain a probe thermometer today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 11, 2018Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Submit a copy of the food manager's certification to EHS within one week. Note the facility name on fax or email.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within one week. Note the facility name on fax or email.
There were no soap dispensers at either kitchen hand sink. Employees were using hand sinks in the toilet room only. Soap was immediately provided to hand sinks. Replace permanently-mounted soap dispensers.
The department's words
CHSC 113953.2 There were no soap dispensers at either kitchen hand sink. Employees were using hand sinks in the toilet room only. Soap was immediately provided to hand sinks. Replace permanently-mounted soap dispensers.
Observed the following foods at unsafe temperatures: -Food in the grab and go cooler measured 45-46 F. -Quiche in the refrigerated display cooler measured 45-47 F. -Milk in the espresso cooler measured 47 F. Immediately lower the temp of these coolers or repair so they maintain food temps at 41 F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Food in the grab and go cooler measured 45-46 F. -Quiche in the refrigerated display cooler measured 45-47 F. -Milk in the espresso cooler measured 47 F. Immediately lower the temp of these coolers or repair so they maintain food temps at 41 F or below.
Clean inside ice machine and sanitize to remove mold/mildew.
The department's words
CHSC 114115 Clean inside ice machine and sanitize to remove mold/mildew.
Do not use Raid in the food facility to prevent contamination. Discard.
The department's words
CHSC 114254.1 Do not use Raid in the food facility to prevent contamination. Discard.
Show 4 more
Observed food and utensils in a cabinet under plumbing. Move food and utensils to another location, not under plumbing to prevent contamination.
The department's words
CHSC 114049 Observed food and utensils in a cabinet under plumbing. Move food and utensils to another location, not under plumbing to prevent contamination.
-Do not store food in garbage bags - store in food grade bags or containers. -Refinish or replace the deeply scored and stained cutting board. -Install splash guards at the hand sink to prevent contamination of utensils.
The department's words
CHSC 114175 -Do not store food in garbage bags - store in food grade bags or containers. -Refinish or replace the deeply scored and stained cutting board. -Install splash guards at the hand sink to prevent contamination of utensils.
Obtain a probe thermometer and use to monitor food temps. Ensure a display thermometer is placed in the warmest part of each cooler - many were missing.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor food temps. Ensure a display thermometer is placed in the warmest part of each cooler - many were missing.
Clean on, around, and inside equipment to remove accumulated food debris. Seal cracks, crevices, and holes throughout the facility to prevent entry or harborage of vermin. Keep doors closed to exclude vermin. I highly recommend routine monitoring by a licensed pest control operator.
The department's words
CHSC 114257 Clean on, around, and inside equipment to remove accumulated food debris. Seal cracks, crevices, and holes throughout the facility to prevent entry or harborage of vermin. Keep doors closed to exclude vermin. I highly recommend routine monitoring by a licensed pest control operator.
EarlierDec 16, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Get a copy of Kayla Trono's Certified Food Manager certificate and keep in notebook.
The department's words
CHSC 113947.1 Get a copy of Kayla Trono's Certified Food Manager certificate and keep in notebook.
EarlierDec 13, 2016Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Frittatas are running 49F in display case. Sandwiches are running 62F in display case. Must be 41F or below. Repair/adjust immediately. (Sandwiches and frittatas were moved to a working refrigerator.)
The department's words
CHSC 113996 Frittatas are running 49F in display case. Sandwiches are running 62F in display case. Must be 41F or below. Repair/adjust immediately. (Sandwiches and frittatas were moved to a working refrigerator.)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Get Silvia Carvajal recertified as a Certified Food Handler .
The department's words
CHSC 113948 Get Silvia Carvajal recertified as a Certified Food Handler .
Get a copy of Kayla Trono's Certified Food Manager certificate and keep in notebook.
The department's words
CHSC 113947.1 Get a copy of Kayla Trono's Certified Food Manager certificate and keep in notebook.
EarlierOct 20, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Frittatas on bottom shelf of display refrigerator were 46 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Frittatas on bottom shelf of display refrigerator were 46 F. Must be 41 F or below. Repair/adjust immediately.
Provide a display thermometer in dessert refrigerator (2 door counter unit).
The department's words
CHSC 114157 Provide a display thermometer in dessert refrigerator (2 door counter unit).
EarlierOct 16, 2015Routine inspectionYellow placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
4 sandwiches in display refrigerator were 62 F - One veggie and 3 meat. (Owner discarded.) Frittatas on bottom shelf of display refrigerator were 46 F. All cold holding items must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 4 sandwiches in display refrigerator were 62 F - One veggie and 3 meat. (Owner discarded.) Frittatas on bottom shelf of display refrigerator were 46 F. All cold holding items must be 41 F or below. Repair/adjust immediately.
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
Approx. 6 flies were in facility. Take steps to keep flies out of facility.
The department's words
CHSC 114259.1 Approx. 6 flies were in facility. Take steps to keep flies out of facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Tea was stored under food prep sink. Store only cleansers in this cabinet. Do not store food under sewage pipes.
The department's words
CHSC 114049 Tea was stored under food prep sink. Store only cleansers in this cabinet. Do not store food under sewage pipes.
Secure water faucet to counter at handwash sink.
The department's words
CHSC 114175 Secure water faucet to counter at handwash sink.
Provide a display thermometer in 4-drawer refrigerator and in dessert refrigerator (2 door counter unit).
The department's words
CHSC 114157 Provide a display thermometer in 4-drawer refrigerator and in dessert refrigerator (2 door counter unit).
EarlierMar 5, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food in display case refrigerator is 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Food in display case refrigerator is 45 F. Must be 41 F or below. Repair/adjust immediately.
Corrected during the inspection
EarlierFeb 25, 2015Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food in display case refrigerator is 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Food in display case refrigerator is 45 F. Must be 41 F or below. Repair/adjust immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 4, 2015Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Display case refrigerator is running 63 F. Must be 41 F or below. Repair/adjust immediately. Do not use until repaired. (PHFs in display case were moved to a working refrigerator except 2 slices of frittata which were discarded.)
The department's words
CHSC 113996 Display case refrigerator is running 63 F. Must be 41 F or below. Repair/adjust immediately. Do not use until repaired. (PHFs in display case were moved to a working refrigerator except 2 slices of frittata which were discarded.)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Get new employee certified as a Certified Food Handler within 28 days.
The department's words
CHSC 113948 Get new employee certified as a Certified Food Handler within 28 days.
EarlierFeb 2, 2015Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Display case refrigerator is running 60 F. Pastry refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately. (PHFs in display case were moved to a working refrigerator.)
The department's words
CHSC 113996 Display case refrigerator is running 60 F. Pastry refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately. (PHFs in display case were moved to a working refrigerator.)
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)
Hot water at front handwash sink is not flowing strong enough. Repair/adjust immediately.
The department's words
CHSC 113953 Hot water at front handwash sink is not flowing strong enough. Repair/adjust immediately.
Remove shelving in back that has wooden shelves. Use NSF approved shelving only.
The department's words
CHSC 114047 Remove shelving in back that has wooden shelves. Use NSF approved shelving only.
Provide a splash guard on shelving to protect from splash of handwash sink.
The department's words
CHSC 114049 Provide a splash guard on shelving to protect from splash of handwash sink.
Provide a display thermometer in pastry refrigerator and in sliding glass doors refrigerator in back.
The department's words
CHSC 114157 Provide a display thermometer in pastry refrigerator and in sliding glass doors refrigerator in back.
Get new employee certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get new employee certified as a Certified Food Handler within 30 days.
EarlierMar 14, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Quiche in drawer is running 48 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Quiche in drawer is running 48 F. Must be 41 F or below. Repair/adjust immediately.
Provide hot water at sink to the right of the handwash sink.
The department's words
CHSC 114190 Provide hot water at sink to the right of the handwash sink.
Keep paper towels in the dispenser.
The department's words
CHSC 113953.2 Keep paper towels in the dispenser.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10401.
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.