At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 12, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Joe's?
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 touch dirty dishes at prewash sink and then touched clean dishes that were run through the dishwasher without changing gloves and washing hands. Once employees contaminate gloves/hands they shall remove gloves, wash their hands, and put on new gloves. Corrected at inspection. CHSC 113973.b-cHow 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 Marin Joe's' team
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Follow the steps for each item, with the rule beside it.
Next: Observed an employee touch dirty dishes at prewash sink and then touched clean dishes that were run through the dishwasher without changing gloves and washing hands. Once employees contaminate gloves/hands they shall remove gloves, wash their hands, and put on new gloves. Corrected at inspection.The county found: “Observed an employee touch dirty dishes at prewash sink and then touched clean dishes that were run through the…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 12, 2025Routine inspectionGreen placard
This one: Green placard, inspected Feb 12, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed an employee touch dirty dishes at prewash sink and then touched clean dishes that were run through the dishwasher without changing gloves and washing hands. Once employees contaminate gloves/hands they shall remove gloves, wash their hands, and put on new gloves. Corrected at inspection.
The department's words
CHSC 113973.b-c Observed an employee touch dirty dishes at prewash sink and then touched clean dishes that were run through the dishwasher without changing gloves and washing hands. Once employees contaminate gloves/hands they shall remove gloves, wash their hands, and put on new gloves. Corrected at inspection.
EarlierJan 20, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 2, 2019Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierMay 10, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get all employees certified as a Certified Food Handler (except hostess). Get expired certificates renewed. Do this within 21 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler (except hostess). Get expired certificates renewed. Do this within 21 days.
2-door salad prep top refrigerator: sliced tomatoes 47F, quartered tomatoes 46F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 2-door salad prep top refrigerator: sliced tomatoes 47F, quartered tomatoes 46F. Must be 41F or below. Repair/adjust immediately.
Place an asterisk (*) next to foods that can be undercooked or uncooked, and place asterisk (*) next to consumer advisory.
The department's words
CHSC 114093 Place an asterisk (*) next to foods that can be undercooked or uncooked, and place asterisk (*) next to consumer advisory.
EarlierMay 4, 2018Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Roast beef was 126F. Must be 135F or above. Repair/adjust immediately.
The department's words
CHSC 113996 Roast beef was 126F. Must be 135F or above. 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.
Not critical (3)
Get all employees certified as a Certified Food Handler (except hostess). Get expired certificates renewed. Do this within 30 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler (except hostess). Get expired certificates renewed. Do this within 30 days.
2-door salad prep top refrigerator: sliced tomatoes 48F, quartered tomatoes 46F. Must be 41F or below. Owner made refrigerator colder.
The department's words
CHSC 113996 2-door salad prep top refrigerator: sliced tomatoes 48F, quartered tomatoes 46F. Must be 41F or below. Owner made refrigerator colder.
Place an asterisk (*) next to foods that can be undercooked or uncooked, and place asterisk (*) next to consumer advisory.
The department's words
CHSC 114093 Place an asterisk (*) next to foods that can be undercooked or uncooked, and place asterisk (*) next to consumer advisory.
EarlierMay 1, 2018Routine inspectionGreen placard
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Eggwash at 79F. Must be 41F or below. Observed eggs at room temp 78F. Must be kept refrigerated or labeled with the discard time. Owner discarded 3 dozen eggs. Cook discarded 1 cup eggwash.
The department's words
CHSC 113996 Eggwash at 79F. Must be 41F or below. Observed eggs at room temp 78F. Must be kept refrigerated or labeled with the discard time. Owner discarded 3 dozen eggs. Cook discarded 1 cup eggwash.
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
Roast beef was 120F, prime rib was 110F. Lids were propped open. Lids were closed and meat was over 140F after 20 minutes.
The department's words
CHSC 113996 Roast beef was 120F, prime rib was 110F. Lids were propped open. Lids were closed and meat was over 140F after 20 minutes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Get all employees certified as a Certified Food Handler (except hostess). Get expired certificates renewed. Do this within 30 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler (except hostess). Get expired certificates renewed. Do this within 30 days.
Cook-line 3-door refrigerator: observed meat/chicken above vegetables. Store all raw meat/seafood/poultry below all other food.
The department's words
CHSC 113986 Cook-line 3-door refrigerator: observed meat/chicken above vegetables. Store all raw meat/seafood/poultry below all other food.
Cook-line handwash sink nearest hostess station: keep plates out of splash zone of this sink.
The department's words
CHSC 114178 Cook-line handwash sink nearest hostess station: keep plates out of splash zone of this sink.
Cook-line handwash sink nearest kitchen: cooks are washing pans in this sink. Pans must be washed/rinsed/sanitized. Use this sink for handwashing only. Run pans through dishwasher.
The department's words
CHSC 114099.7 Cook-line handwash sink nearest kitchen: cooks are washing pans in this sink. Pans must be washed/rinsed/sanitized. Use this sink for handwashing only. Run pans through dishwasher.
Observed several wiping cloths sitting on counters. Keep wiping cloths in the bucket of sanitizing solution whenever not in use.
The department's words
CHSC 114185.1 Observed several wiping cloths sitting on counters. Keep wiping cloths in the bucket of sanitizing solution whenever not in use.
Show 7 more
2-door salad prep top refrigerator: sliced tomatoes 47F, cooked beets 44F. Must be 41F or below. Owner made refrigerator colder.
The department's words
CHSC 113996 2-door salad prep top refrigerator: sliced tomatoes 47F, cooked beets 44F. Must be 41F or below. Owner made refrigerator colder.
Provide a display thermometer for salad prep top refrigerator.
The department's words
CHSC 114157 Provide a display thermometer for salad prep top refrigerator.
Cheesecake in dessert refrigerator was 47F. Must be 41F or below. Repair/adjust refrigerator immediately.
The department's words
CHSC 113996 Cheesecake in dessert refrigerator was 47F. Must be 41F or below. Repair/adjust refrigerator immediately.
Keep stock pot on simmer at 135F or above. (Stock was 153F.) Discontinue turning heat off and letting stock sit at room temperature.
The department's words
CHSC 113996 Keep stock pot on simmer at 135F or above. (Stock was 153F.) Discontinue turning heat off and letting stock sit at room temperature.
Observed food handler wash hands without soap. Use soap whenever washing hands.
The department's words
CHSC 113953.3 Observed food handler wash hands without soap. Use soap whenever washing hands.
Place an asterisk (*) next to foods that can be undercooked or uncooked, and place asterisk (*) next to consumer advisory.
The department's words
CHSC 114093 Place an asterisk (*) next to foods that can be undercooked or uncooked, and place asterisk (*) next to consumer advisory.
Keep lids on dumpster closed at all times.
The department's words
CHSC 114245.5 Keep lids on dumpster closed at all times.
EarlierMar 22, 2017Follow-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.
EarlierMar 16, 2017Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher is not dispensing the required 50 ppm chlorine. This is a reoccurring issue. Repair this unit. Check sanitizer daily. Advise replacing chemical controller - as break downs are so frequent. Manual sanitizing will be conducted until dishwasher is repaired.
The department's words
CHSC 114099.7 Dishwasher is not dispensing the required 50 ppm chlorine. This is a reoccurring issue. Repair this unit. Check sanitizer daily. Advise replacing chemical controller - as break downs are so frequent. Manual sanitizing will be conducted until dishwasher is repaired.
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)
Observe wait staff attempt to wash a dish in the hand sink. Always wash, rinse and sanitize dishes in the dishwasher or 2 compartment sink. Corrected.
The department's words
CHSC 114099.6 Observe wait staff attempt to wash a dish in the hand sink. Always wash, rinse and sanitize dishes in the dishwasher or 2 compartment sink. Corrected.
EarlierMar 7, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Roast beef 118F Meat reheated. Maintain potentially hazardous foods above 135F or below 41F.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Roast beef 118F Meat reheated. Maintain potentially hazardous foods above 135F or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 3, 2017Routine inspectionYellow placard
8 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed employee load dirty dishes into the dishwasher then put away clean dishes without first washing hands as is required. Corrected. b. Observed line cook touch raw beef with bare hands, then wash hands without use of soap as is required. Corrected.
The department's words
CHSC 113953.3 a. Observed employee load dirty dishes into the dishwasher then put away clean dishes without first washing hands as is required. Corrected. b. Observed line cook touch raw beef with bare hands, then wash hands without use of soap as is required. Corrected.
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 following foods were measured at unsafe temperatures: Roast beef 102F 2+ hours. 2lbs VCD Prime rib 120F 2 hours+ 5 lbs VCD Cooked spinach 56 2+ hours refrigerated raw shell eggs 73F 1 hour, refrigerated Swiss cheese 61 1 hour refrigerated Maintain potentially hazardous foods above 135F or beloew 41F. Do not use plates under roasts in steam table. Do not leave spinach, cheese, or eggs on line during service.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Roast beef 102F 2+ hours. 2lbs VCD Prime rib 120F 2 hours+ 5 lbs VCD Cooked spinach 56 2+ hours refrigerated raw shell eggs 73F 1 hour, refrigerated Swiss cheese 61 1 hour refrigerated Maintain potentially hazardous foods above 135F or beloew 41F. Do not use plates under roasts in steam table. Do not leave spinach, cheese, or eggs on line during service.
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
Measured au jus cooked 3 hours prior at 121F in a large covered pot in the walk in. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use cooling sticks and track progress. Or place foods 2 inches deep in shallow trays and place in walk in. Do not cover foods until they cool to 41F.
The department's words
CHSC 114002 Measured au jus cooked 3 hours prior at 121F in a large covered pot in the walk in. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use cooling sticks and track progress. Or place foods 2 inches deep in shallow trays and place in walk in. Do not cover foods until they cool to 41F.
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
Dishwasher does not dispense a measurable level of sanitizer. 50 ppm is required. Conduct manual sanitization with 100ppm chlorine until corrected. Test the dishwasher daily. Corrected.
The department's words
CHSC 114099.7 Dishwasher does not dispense a measurable level of sanitizer. 50 ppm is required. Conduct manual sanitization with 100ppm chlorine until corrected. Test the dishwasher daily. Corrected.
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 bar soda nozzle submerged in liquid in clogged drain. Ensure drains are functioning and nozzles are cleaned regularly. Corrected.
The department's words
CHSC 114115 Observed bar soda nozzle submerged in liquid in clogged drain. Ensure drains are functioning and nozzles are cleaned regularly. Corrected.
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)
Observed cook like hand sink rendered inaccessible with pot of noodles inside. Hand sink is for hand washing only and must always remain accessible for use. Corrected.
The department's words
CHSC 113953 Observed cook like hand sink rendered inaccessible with pot of noodles inside. Hand sink is for hand washing only and must always remain accessible for use. Corrected.
Food containers are nesting in other containers of food at the line. Provide adequate shelving in refrigerators to eliminate need for nesting.
The department's words
CHSC 113986 Food containers are nesting in other containers of food at the line. Provide adequate shelving in refrigerators to eliminate need for nesting.
Multi use wiping cloths observed stored on countertops at various stations in the kitchen. Store cloths in 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Multi use wiping cloths observed stored on countertops at various stations in the kitchen. Store cloths in 200 ppm quaternary ammonia or 100 ppm chlorine.
EarlierDec 29, 2015Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Prime rib measured 110F in steam table. Potentially hazardous foods must be stored below 41F or above 135F.
The department's words
CHSC 113996 Prime rib measured 110F in steam table. Potentially hazardous foods must be stored below 41F or above 135F.
Corrected during the inspection
Soda fountain nozzle catch trays are filled with pink mildew. Clean often and maintain.
The department's words
CHSC 114115.c Soda fountain nozzle catch trays are filled with pink mildew. Clean often and maintain.
Corrected during the inspection
Sanitizer test strips are not available.
The department's words
CHSC 114107 Sanitizer test strips are not available.
Corrected during the inspection
Wiping cloths dirty from multiple uses observed stored on countertops.
The department's words
CHSC 114185.1 Wiping cloths dirty from multiple uses observed stored on countertops.
Corrected during the inspection
Observed au jus sauce cooling in large pot in walk in measuring 74F. Au just came off stove at 12:00 at a boil. Ice wand inside au just was fully melted.
The department's words
CHSC 114002 Observed au jus sauce cooling in large pot in walk in measuring 74F. Au just came off stove at 12:00 at a boil. Ice wand inside au just was fully melted.
Corrected during the inspection
EarlierDec 28, 2015Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed au jus sauce cooling in large pot in walk in measuring 74F. Au just came off stove at 12:00 at a boil. Ice wand inside au just was fully melted.
The department's words
CHSC 114002 Observed au jus sauce cooling in large pot in walk in measuring 74F. Au just came off stove at 12:00 at a boil. Ice wand inside au just was fully melted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 24, 2015Follow-up inspectionViolation(s) Found
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prime rib measured 110F in steam table. Potentially hazardous foods must be stored below 41F or above 135F.
The department's words
CHSC 113996 Prime rib measured 110F in steam table. Potentially hazardous foods must be stored below 41F or above 135F.
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
Soda fountain nozzle catch trays are filled with pink mildew. Clean often and maintain.
The department's words
CHSC 114115.c Soda fountain nozzle catch trays are filled with pink mildew. Clean often and maintain.
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)
Observed food handler rinse hands in bucket of water after preparing food item with raw pooled eggs. Hands must be washed in the hand sink with soap and warm water.
The department's words
CHSC 113953.3 Observed food handler rinse hands in bucket of water after preparing food item with raw pooled eggs. Hands must be washed in the hand sink with soap and warm water.
Corrected during the inspection
Mechanical dishwasher does not dispense a measureable level of chlorine sanitizer.
The department's words
CHSC 114099.7 Mechanical dishwasher does not dispense a measureable level of chlorine sanitizer.
Corrected during the inspection
Sanitizer test strips are not available.
The department's words
CHSC 114107 Sanitizer test strips are not available.
Corrected during the inspection
Wiping cloths dirty from multiple uses observed stored on countertops.
The department's words
CHSC 114185.1 Wiping cloths dirty from multiple uses observed stored on countertops.
Two unscreened openings observed in ceiling of dry storage room.
The department's words
CHSC 114259 Two unscreened openings observed in ceiling of dry storage room.
Corrected during the inspection
Show 1 more
Observed pinto beans measuring 100F in walk in, in a covered tray. Observed large tray of meatballs placed in walk in without any rapid cooling intervention. Foods must be rapidly cooled from 135F to 70F within 2 hours. Then foods must be cooled from 70F to 41F within 4 hours.
The department's words
CHSC 114002 Observed pinto beans measuring 100F in walk in, in a covered tray. Observed large tray of meatballs placed in walk in without any rapid cooling intervention. Foods must be rapidly cooled from 135F to 70F within 2 hours. Then foods must be cooled from 70F to 41F within 4 hours.
Corrected during the inspection
EarlierDec 22, 2015Routine inspectionYellow placard
13 violations listed, 8 marked critical.
Critical (8)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler rinse hands in bucket of water after preparing food item with raw pooled eggs. Hands must be washed in the hand sink with soap and warm water.
The department's words
CHSC 113953.3 Observed food handler rinse hands in bucket of water after preparing food item with raw pooled eggs. Hands must be washed in the hand sink with soap and warm water.
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
Prime rib measured 110F in steam table. Potentially hazardous foods must be stored below 41F or above 135F.
The department's words
CHSC 113996 Prime rib measured 110F in steam table. Potentially hazardous foods must be stored below 41F or above 135F.
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
Mechanical dishwasher does not dispense a measureable level of chlorine sanitizer.
The department's words
CHSC 114099.7 Mechanical dishwasher does not dispense a measureable level of chlorine sanitizer.
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
Soda fountain nozzle catch trays are filled with pink mildew. Clean often and maintain.
The department's words
CHSC 114115.c Soda fountain nozzle catch trays are filled with pink mildew. Clean often and maintain.
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
Sanitizer test strips are not available.
The department's words
CHSC 114107 Sanitizer test strips are not available.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 3 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Wiping cloths dirty from multiple uses observed stored on countertops.
The department's words
CHSC 114185.1 Wiping cloths dirty from multiple uses observed stored on countertops.
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
Two unscreened openings observed in ceiling of dry storage room.
The department's words
CHSC 114259 Two unscreened openings observed in ceiling of dry storage room.
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 pinto beans measuring 100F in walk in, in a covered tray. Observed large tray of meatballs placed in walk in without any rapid cooling intervention. Foods must be rapidly cooled from 135F to 70F within 2 hours. Then foods must be cooled from 70F to 41F within 4 hours.
The department's words
CHSC 114002 Observed pinto beans measuring 100F in walk in, in a covered tray. Observed large tray of meatballs placed in walk in without any rapid cooling intervention. Foods must be rapidly cooled from 135F to 70F within 2 hours. Then foods must be cooled from 70F to 41F within 4 hours.
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)
There is no food safety certified manager as is required.
The department's words
CHSC 113947.1 There is no food safety certified manager as is required.
Food handlers do not have food handler cards as is required.
The department's words
CHSC 113948 Food handlers do not have food handler cards as is required.
Rear kitchen hand sink does not work.
The department's words
CHSC 113953 Rear kitchen hand sink does not work.
Observed multi use ice cream scoops stored in stagnant water at room temperature. Scoops must be stored below 41F or above 135F.
The department's words
CHSC 114113 Observed multi use ice cream scoops stored in stagnant water at room temperature. Scoops must be stored below 41F or above 135F.
Observed raw chicken stored above ready to eat foods in walk in.
The department's words
CHSC 113986 Observed raw chicken stored above ready to eat foods in walk in.
EarlierJan 13, 2015Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed the wall mounted hand-soap dispenser for behind bar hand-wash station was missing. Provide hand-soap in a wall mounted dispenser at each hand-washing station.
The department's words
CHSC 113953 Observed the wall mounted hand-soap dispenser for behind bar hand-wash station was missing. Provide hand-soap in a wall mounted dispenser at each hand-washing station.
Provide accurate NSF style thermometers for each under counter refrigerator behind bar. Noted, there were three refrigerators behind the bar.
The department's words
CHSC 114157 Provide accurate NSF style thermometers for each under counter refrigerator behind bar. Noted, there were three refrigerators behind the bar.
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 114175
The department's words
Code CHSC 114175
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.
About this record
Search the county's inspection lookup for the name or license number L17250.
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.