At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · May 22, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Pizza?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Major violation. Caesar dressing in squirt bottle 45F, slice tomatoes 43F, cooked meatball 43F-56F, meatballs above and on top of pan at 50F. Meatballs voluntarily discarded. Jack cheese in 3 door refrigerator at 43F and feta cheese at 49F-53F voluntarily discarded. 5/22/19: Dressings in squeeze bottles are kept in ice baths. Inadequate ice around dressing bottles. Caesar dressing (51 degrees F) was voluntarily discarded. Blue cheese dressing measured 49 degrees F. Place ice around perimeter of all containers. Ice shall be stacked to top level of food. CHSC 113996How 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 Pizza's team
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Follow the steps for each item, with the rule beside it.
Next: Major violation. Caesar dressing in squirt bottle 45F, slice tomatoes 43F, cooked meatball 43F-56F, meatballs above and on top of pan at 50F. Meatballs voluntarily discarded. Jack cheese in 3 door refrigerator at 43F and feta cheese at 49F-53F voluntarily discarded. 5/22/19: Dressings in squeeze bottles are kept in ice baths. Inadequate ice around dressing bottles. Caesar dressing (51 degrees F) was voluntarily discarded. Blue cheese dressing measured 49 degrees F. Place ice around perimeter of all containers. Ice shall be stacked to top level of food.The county found: “Major violation. Caesar dressing in squirt bottle 45F, slice tomatoes 43F, cooked meatball 43F-56F, meatballs above…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 4 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
LatestMay 22, 2019Follow-up inspectionGreen placard
This one: Green placard, inspected May 22, 2019.
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Caesar dressing in squirt bottle 45F, slice tomatoes 43F, cooked meatball 43F-56F, meatballs above and on top of pan at 50F. Meatballs voluntarily discarded. Jack cheese in 3 door refrigerator at 43F and feta cheese at 49F-53F voluntarily discarded. 5/22/19: Dressings in squeeze bottles are kept in ice baths. Inadequate ice around dressing bottles. Caesar dressing (51 degrees F) was voluntarily discarded. Blue cheese dressing measured 49 degrees F. Place ice around perimeter of all containers. Ice shall be stacked to top level of food.
The department's words
CHSC 113996 Major violation. Caesar dressing in squirt bottle 45F, slice tomatoes 43F, cooked meatball 43F-56F, meatballs above and on top of pan at 50F. Meatballs voluntarily discarded. Jack cheese in 3 door refrigerator at 43F and feta cheese at 49F-53F voluntarily discarded. 5/22/19: Dressings in squeeze bottles are kept in ice baths. Inadequate ice around dressing bottles. Caesar dressing (51 degrees F) was voluntarily discarded. Blue cheese dressing measured 49 degrees F. Place ice around perimeter of all containers. Ice shall be stacked to top level of food.
EarlierMay 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Caesar dressing in squirt bottle 45F, slice tomatoes 43F, cooked meatball 43F-56F, meatballs above and on top of pan at 50F. Meatballs voluntarily discarded. Jack cheese in 3 door refrigerator at 43F and feta cheese at 49F-43F voluntarily discarded.
The department's words
CHSC 113996 Major violation. Caesar dressing in squirt bottle 45F, slice tomatoes 43F, cooked meatball 43F-56F, meatballs above and on top of pan at 50F. Meatballs voluntarily discarded. Jack cheese in 3 door refrigerator at 43F and feta cheese at 49F-43F voluntarily discarded.
EarlierApr 2, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Ice cream freezer and pizza boxes are stored next to employee lockers. Move freezer to another location in the food service area. move pizza boxes to the kitchen.
The department's words
CHSC 114049 Ice cream freezer and pizza boxes are stored next to employee lockers. Move freezer to another location in the food service area. move pizza boxes to the kitchen.
Seal all openings in walls where pipes and conduits pass through. Above water heater, at electrical panels near the back door, in the women's restroom at fire sprinklers. Paint the exposed plywood at the second floor C02 blender panel.
The department's words
CHSC 114259 Seal all openings in walls where pipes and conduits pass through. Above water heater, at electrical panels near the back door, in the women's restroom at fire sprinklers. Paint the exposed plywood at the second floor C02 blender panel.
EarlierMar 27, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
The following potentially hazardous foods (PHFs) were measured at unsafe tmepratures Pizza sauce 48F pizza prep station L Mozzarella cheese 47F pizza prep station L Sausage 46F pizza prep station L Caramelized onions pizza prep R Roasted bell peppers salad prep top Pesto sauce 64F counter top, out less than two hours, chilled in ice. Maintain PHfs below 41F or above 135F Adjust refrigerators, store pesto in refrigeration, check temps daily.
The department's words
CHSC 113996 The following potentially hazardous foods (PHFs) were measured at unsafe tmepratures Pizza sauce 48F pizza prep station L Mozzarella cheese 47F pizza prep station L Sausage 46F pizza prep station L Caramelized onions pizza prep R Roasted bell peppers salad prep top Pesto sauce 64F counter top, out less than two hours, chilled in ice. Maintain PHfs below 41F or above 135F Adjust refrigerators, store pesto in refrigeration, check temps daily.
Measured meatballs at 75F - stored in a large plastic container with the lid on in the walk in. According to the chef, the meatballs were moved from the oven less than an hour prior. cool foods from 135F tot 70F within two hours, then from 70F to 41F within 4 hours. Cool food less than 2 inches deep in an uncovered container or on a sheet pan in the walk in. verify that food has cooled to 41F prior to storing in bulk and placing a lid or plastic wrap on top. Corrected.
The department's words
CHSC 114002 Measured meatballs at 75F - stored in a large plastic container with the lid on in the walk in. According to the chef, the meatballs were moved from the oven less than an hour prior. cool foods from 135F tot 70F within two hours, then from 70F to 41F within 4 hours. Cool food less than 2 inches deep in an uncovered container or on a sheet pan in the walk in. verify that food has cooled to 41F prior to storing in bulk and placing a lid or plastic wrap on top. Corrected.
The meat slicer was not used today but had visible food residues behind the blade. Always take apart the slicer and wash, rinse, and sanitize after using. corrected.
The department's words
CHSC 114115 The meat slicer was not used today but had visible food residues behind the blade. Always take apart the slicer and wash, rinse, and sanitize after using. corrected.
Ice cream freezer and pizza boxes are stored next to employee lockers. Move freezer to another location in the food service area. move pizza boxes to the kitchen.
The department's words
CHSC 114049 Ice cream freezer and pizza boxes are stored next to employee lockers. Move freezer to another location in the food service area. move pizza boxes to the kitchen.
Seal all openings in walls where pipes and conduits pass through. Above water heater, at electrical panels near the back door, in the women's restroom at fire sprinklers. Paint the exposed plywood at the second floor C02 blender panel.
The department's words
CHSC 114259 Seal all openings in walls where pipes and conduits pass through. Above water heater, at electrical panels near the back door, in the women's restroom at fire sprinklers. Paint the exposed plywood at the second floor C02 blender panel.
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 Pizza, you can:
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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 L15396.
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.