At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 18, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Suites Hotel?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- HOT WATER AT 3 COMPARMENT SINK MEASURED AT 113*F. REPAIR TOI PROVIDE HOT WATER MINIMUM OF 120 *F. CHSC 114192How 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 Suites Hotel's team
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Follow the steps for each item, with the rule beside it.
Next: HOT WATER AT 3 COMPARMENT SINK MEASURED AT 113*F. REPAIR TOI PROVIDE HOT WATER MINIMUM OF 120 *F.The county found: “HOT WATER AT 3 COMPARMENT SINK MEASURED AT 113*F. REPAIR TOI PROVIDE HOT WATER MINIMUM OF 120 *F.”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 10 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
LatestNov 18, 2025Routine inspectionGreen placard
This one: Green placard, inspected Nov 18, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
HOT WATER AT 3 COMPARMENT SINK MEASURED AT 113*F. REPAIR TOI PROVIDE HOT WATER MINIMUM OF 120 *F.
The department's words
CHSC 114192 HOT WATER AT 3 COMPARMENT SINK MEASURED AT 113*F. REPAIR TOI PROVIDE HOT WATER MINIMUM OF 120 *F.
EarlierAug 29, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels inside mounted dispenser adjacent to the kitchen hand wash sink.
The department's words
CHSC 113953.2 No paper towels inside mounted dispenser adjacent to the kitchen hand wash sink.
EarlierJun 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Yoplait yogurt in two door Everest refrigerator: 43.5 - 44.9 degrees F.
The department's words
CHSC 113996 Yoplait yogurt in two door Everest refrigerator: 43.5 - 44.9 degrees F.
EarlierJun 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Internal temperature of yogurts in dandy refrigerator measured 51 and 56 degrees F. Yogurts voluntarily discarded.
The department's words
CHSC 113996 Internal temperature of yogurts in dandy refrigerator measured 51 and 56 degrees F. Yogurts voluntarily discarded.
Corrected during the inspection
EarlierJan 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide thermometer in beverage aid.
The department's words
CHSC 114157 Provide thermometer in beverage aid.
EarlierJan 8, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
There are no set procedures for reheating. Food must be reheated to 165F prior to hold holding at 135F. All parts of the foods must measured 165F. Food must be rotated/stirred and covered for 2 minutes after reheating in the microwave. Advise creating a checklist for employees.
The department's words
CHSC 114016 There are no set procedures for reheating. Food must be reheated to 165F prior to hold holding at 135F. All parts of the foods must measured 165F. Food must be rotated/stirred and covered for 2 minutes after reheating in the microwave. Advise creating a checklist for employees.
EarlierDec 8, 2017Routine inspectionGreen placard
8 violations 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: -Egg, omelet 132F in the hot case - Cream cheese 51F in an ice bath. Chilled in refrigerator -Milk 54F in an ice bath. Chilled in refrigerator Hold potentially hazardous foods above 135F or below 41F. Adjust the hot case. Ensure the ice bath is will maintained, so containers of food are submerged and ice touches all sides. Advise creating a line checklist for employees. Waffle mix measured 57F. Mix is removed from the refrigerator at 6AM and discarded at 10pm. You must either maintain a time tag on the mix or a log to show that the food will be discarded within 4 hours. Will send TPHC procedures document via email.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: -Egg, omelet 132F in the hot case - Cream cheese 51F in an ice bath. Chilled in refrigerator -Milk 54F in an ice bath. Chilled in refrigerator Hold potentially hazardous foods above 135F or below 41F. Adjust the hot case. Ensure the ice bath is will maintained, so containers of food are submerged and ice touches all sides. Advise creating a line checklist for employees. Waffle mix measured 57F. Mix is removed from the refrigerator at 6AM and discarded at 10pm. You must either maintain a time tag on the mix or a log to show that the food will be discarded within 4 hours. Will send TPHC procedures document via email.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Food safety certification is expired. Renew within 30 days.
The department's words
CHSC 113947.1 Food safety certification is expired. Renew within 30 days.
Food handler cards are not available for each staff member in the kitchen. Correct within 30 days.
The department's words
CHSC 113948 Food handler cards are not available for each staff member in the kitchen. Correct within 30 days.
Observed an employees uncovered drink/food in the kitchen. Cover all drinks with a tight fitting lid and use a straw. Do not eat in the kitchen.
The department's words
CHSC 113977 Observed an employees uncovered drink/food in the kitchen. Cover all drinks with a tight fitting lid and use a straw. Do not eat in the kitchen.
There are no set procedures for reheating. Food must be reheated to 165F prior to hold holding at 135F. All parts of the foods must measured 165F. Food must be rotated/stirred and covered for 2 minutes after reheating in the microwave. Advise creating a checklist for employees.
The department's words
CHSC 114016 There are no set procedures for reheating. Food must be reheated to 165F prior to hold holding at 135F. All parts of the foods must measured 165F. Food must be rotated/stirred and covered for 2 minutes after reheating in the microwave. Advise creating a checklist for employees.
Employees were sanitizing food contact equipment with less than 100 ppm quaternary ammonia. 200 ppm is required, Test each time. You may also use 100 ppm chlorine. Get new testing strips for chlorine.
The department's words
CHSC 114099.6 Employees were sanitizing food contact equipment with less than 100 ppm quaternary ammonia. 200 ppm is required, Test each time. You may also use 100 ppm chlorine. Get new testing strips for chlorine.
Show 2 more
Bagels and muffins are displayed without sneeze protection. Provide a lid or a sneeze guard for these items.
The department's words
CHSC 114060 Bagels and muffins are displayed without sneeze protection. Provide a lid or a sneeze guard for these items.
a. Facility lacks a probe thermometer. Obtain within 24 hours. b. Install a thermometer in the hot case.
The department's words
CHSC 114159 a. Facility lacks a probe thermometer. Obtain within 24 hours. b. Install a thermometer in the hot case.
EarlierAug 5, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Employees lack food handlers cards which are required. Obtain cards within 30 days and maintain copies of cards at this facility.
The department's words
CHSC 113947.1 Employees lack food handlers cards which are required. Obtain cards within 30 days and maintain copies of cards at this facility.
The facility lacks a certified food manager. At least one employee must obtain a certification and maintain it at the facility. Email certification once obtained.
The department's words
CHSC 113948 The facility lacks a certified food manager. At least one employee must obtain a certification and maintain it at the facility. Email certification once obtained.
Packaged cream cheese displayed at room temperature measured 67F. Maintain potentially hazardous foods below 41F or above 135F. 1/2 lb. of cream cheese was voluntarily discarded.
The department's words
CHSC 113996 Packaged cream cheese displayed at room temperature measured 67F. Maintain potentially hazardous foods below 41F or above 135F. 1/2 lb. of cream cheese was voluntarily discarded.
Provide a probe thermometer to measure food temperatures.
The department's words
CHSC 114159 Provide a probe thermometer to measure food temperatures.
Install a thermometer where missing in the hot holding case.
The department's words
CHSC 114157 Install a thermometer where missing in the hot holding case.
Show 1 more
Install a self-closing device on the restroom door.
The department's words
CHSC 114276 Install a self-closing device on the restroom door.
EarlierJul 30, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 31, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Submit a copy of your plans including drawings for the handsink installation. A permit fee for health department approval is required.
The department's words
CHSC 114380 Submit a copy of your plans including drawings for the handsink installation. A permit fee for health department approval is required.
Provide an manual warewashing instructional sign posted above the utensil sink. Conduct warewashing activities in acordance with the food code regulations.
The department's words
CHSC 114099.2 Provide an manual warewashing instructional sign posted above the utensil sink. Conduct warewashing activities in acordance with the food code regulations.
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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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 L10867.
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.