At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Mar 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Post Acute?
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 114175 CHSC 114175How to fixFix it
- Code CHSC 114245.1 CHSC 114245.1How to fixFix it
- Code CHSC 114268 CHSC 114268How 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 Post Acute's team
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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 · 23 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 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 27, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierMay 7, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Large tub of macaroni cooked and covered in the walk-in at 60 F from 13:00. Food must be cooled in thin containers, uncovered. Macaroni moved to thin containers.
The department's words
CHSC 114002 Large tub of macaroni cooked and covered in the walk-in at 60 F from 13:00. Food must be cooled in thin containers, uncovered. Macaroni moved to thin containers.
EarlierFeb 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Scrambled eggs' internal temperature reading was 112F, over medium-cooked eggs 108F, and oatmeal 112F. Food items were observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge discarded food mentioned above.
The department's words
CHSC 113996 Scrambled eggs' internal temperature reading was 112F, over medium-cooked eggs 108F, and oatmeal 112F. Food items were observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge discarded food mentioned above.
EarlierSep 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing facility in the warewashing area, was observed with one small broom on top of the sink. [CA] Handwashing facilities shall be available at all times to make handwashing not only possible but likely. (COS) Employee removed the small broom.
The department's words
CHSC 113953 Handwashing facility in the warewashing area, was observed with one small broom on top of the sink. [CA] Handwashing facilities shall be available at all times to make handwashing not only possible but likely. (COS) Employee removed the small broom.
EarlierFeb 22, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water measured at <120F at the following sinks: 107.3F at food prep sink 1 (not in use) 115.4F at 3 comp. sink 114F at food prep sink 2 Maintenance is adjusting hot water heater at time of inspection. Repair and maintain hot water at 100F at hand sinks and 120F at all other sinks. Repeat violation. Monitor hot water temperatures daily to ensure temperature requirements are maintained. Reinspection later today when hot water heater repaired.
The department's words
CHSC 114192 Hot water measured at <120F at the following sinks: 107.3F at food prep sink 1 (not in use) 115.4F at 3 comp. sink 114F at food prep sink 2 Maintenance is adjusting hot water heater at time of inspection. Repair and maintain hot water at 100F at hand sinks and 120F at all other sinks. Repeat violation. Monitor hot water temperatures daily to ensure temperature requirements are maintained. Reinspection later today when hot water heater repaired.
EarlierFeb 22, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water measured at <120F at the following sinks: 107.3F at food prep sink 1 (not in use) 115.4F at 3 comp. sink 114F at food prep sink 2 Maintenance is adjusting hot water heater at time of inspection. Repair and maintain hot water at 100F at hand sinks and 120F at all other sinks. Repeat violation. Monitor hot water temperatures daily to ensure temperature requirements are maintained. Reinspection later today when hot water heater repaired.
The department's words
CHSC 114192 Hot water measured at <120F at the following sinks: 107.3F at food prep sink 1 (not in use) 115.4F at 3 comp. sink 114F at food prep sink 2 Maintenance is adjusting hot water heater at time of inspection. Repair and maintain hot water at 100F at hand sinks and 120F at all other sinks. Repeat violation. Monitor hot water temperatures daily to ensure temperature requirements are maintained. Reinspection later today when hot water heater repaired.
EarlierJan 15, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility using Clorox Clean Up Disinfectant cleaner with Bleach to clean food contact surfaces. Not an approved sanitizer. Quaternary ammonium was acquired and will be used in facility.
The department's words
CHSC 114115 Facility using Clorox Clean Up Disinfectant cleaner with Bleach to clean food contact surfaces. Not an approved sanitizer. Quaternary ammonium was acquired and will be used in facility.
EarlierDec 27, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierOct 22, 2019Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953
The department's words
Code CHSC 113953
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 16, 2019Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an active cockroach infestation, evidenced by presence of live, fast-moving German cockroaches in the kithcen on and around equipment, entering holes into walls, live and dead roaches in traps, egg sacks, and droppings. The operator agrees to self-close and immediately discontinue all food preparation.
The department's words
CHSC 114259.1 Observed an active cockroach infestation, evidenced by presence of live, fast-moving German cockroaches in the kithcen on and around equipment, entering holes into walls, live and dead roaches in traps, egg sacks, and droppings. The operator agrees to self-close and immediately discontinue all food preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 14, 2019Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an active cockroach infestation, evidenced by presence of live, fast-moving German cockroaches in the kithcen on and around equipment, entering holes into walls, live and dead roaches in traps, egg sacks, and droppings. The operator agrees to self-close and immediately discontinue all food preparation.
The department's words
CHSC 114259.1 Observed an active cockroach infestation, evidenced by presence of live, fast-moving German cockroaches in the kithcen on and around equipment, entering holes into walls, live and dead roaches in traps, egg sacks, and droppings. The operator agrees to self-close and immediately discontinue all food preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 11, 2019Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an active cockroach infestation, evidenced by presence of live, fast-moving German cockroaches in the kithcen on and around equipment, entering holes into walls, live and dead roaches in traps, egg sacks, and droppings. The operator agrees to self-close and immediately discontinue all food preparation.
The department's words
CHSC 114259.1 Observed an active cockroach infestation, evidenced by presence of live, fast-moving German cockroaches in the kithcen on and around equipment, entering holes into walls, live and dead roaches in traps, egg sacks, and droppings. The operator agrees to self-close and immediately discontinue all food preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 10, 2019Routine inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an active cockroach infestation, evidenced by presence of live, fast-moving German cockroaches in the kithcen on and around equipment, entering holes into walls, live and dead roaches in traps, egg sacks, and droppings. The operator agrees to self-close and immediately discontinue all food preparation.
The department's words
CHSC 114259.1 Observed an active cockroach infestation, evidenced by presence of live, fast-moving German cockroaches in the kithcen on and around equipment, entering holes into walls, live and dead roaches in traps, egg sacks, and droppings. The operator agrees to self-close and immediately discontinue all food preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed turkey broth and whole turkeys in the cooling process in the walk-in being cooled by improper methods: broth at 95F in a deep stock pot covered. Whole turkeys covered in a hotel pan at 107F-143F. Turkeys and broth were placed in the walk in at 11:00 after they were removed from stove. Both were immediately uncovered and moved to the walk in freezer. Cool using approved methods from 135F to 70F in 2 hours and from 70F to 41F in 4 hours.
The department's words
CHSC 114002.1 Observed turkey broth and whole turkeys in the cooling process in the walk-in being cooled by improper methods: broth at 95F in a deep stock pot covered. Whole turkeys covered in a hotel pan at 107F-143F. Turkeys and broth were placed in the walk in at 11:00 after they were removed from stove. Both were immediately uncovered and moved to the walk in freezer. Cool using approved methods from 135F to 70F in 2 hours and from 70F to 41F in 4 hours.
EarlierSep 18, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
The hand sink in the ware washing room was filled with containers. Remove containers so this sink is accessible at all times.
The department's words
CHSC 113953.1 The hand sink in the ware washing room was filled with containers. Remove containers so this sink is accessible at all times.
The cover to the oven handle is peeling off - replace or remove to prevent contaminating food. For the ice machine, waste lines should be plumbed separately to drain indirectly to the floor drain. Repair.
The department's words
CHSC 114175 The cover to the oven handle is peeling off - replace or remove to prevent contaminating food. For the ice machine, waste lines should be plumbed separately to drain indirectly to the floor drain. Repair.
Observed litter and food debris around the dumpster. Ensure all garbage is kept inside the dumpster with lids closed to prevent attracting vermin. Remove discarded equipment from the premises to prevent harborage of vermin.
The department's words
CHSC 114245.1 Observed litter and food debris around the dumpster. Ensure all garbage is kept inside the dumpster with lids closed to prevent attracting vermin. Remove discarded equipment from the premises to prevent harborage of vermin.
Clean under equipment to remove food debris. I highly recommend replacing the badly-deteriorated flooring - the floor is not smooth and cleanable.
The department's words
CHSC 114257.1 Clean under equipment to remove food debris. I highly recommend replacing the badly-deteriorated flooring - the floor is not smooth and cleanable.
Observed some flies in the kitchen. Keep doors/windows closed to exclude flies. Clean and sanitize any surfaces where flies land.
The department's words
CHSC 114259.1 Observed some flies in the kitchen. Keep doors/windows closed to exclude flies. Clean and sanitize any surfaces where flies land.
EarlierMar 17, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 10, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 28, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 7, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 5, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 14, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 19, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
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 L11207.
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.