At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 29, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Tennis Club?
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 113947.1 CHSC 113947.1How 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 Tennis Club's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 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
LatestDec 29, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 29, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJan 6, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water at hand sink in women's restroom reached a maximum of 82F. Ensure water can reach between 100-108F. Violation correct on site (water temp was adjusted).
The department's words
CHSC 114192 Water at hand sink in women's restroom reached a maximum of 82F. Ensure water can reach between 100-108F. Violation correct on site (water temp was adjusted).
EarlierSep 26, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility is serving undercooked beef (hamburger) without a consumer advisory. [CA] Provide a consumer advisory informing consumers that food served contains raw and/or undercooked food. (COS) Person in charge provided the consumer advisory.
The department's words
CHSC 114093 Facility is serving undercooked beef (hamburger) without a consumer advisory. [CA] Provide a consumer advisory informing consumers that food served contains raw and/or undercooked food. (COS) Person in charge provided the consumer advisory.
EarlierApr 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed the following foods at unsafe temperatures: - fried tofu at 52.4F, in prep top, on top of drop pans since morning - operator discarded 1/2 quart into trash - pasta salad at 48.3F in display fridge - this was on ice during lunch for 1-2 hrs. - operator moved to reach in cooler - chili oil/garlic/sugar sauce at 71.6F, placed out at room temperature ~3.5 hrs. prior - 1/4 qt. marked for discard at 330pm. Garlic in oil is considered potentially hazardous food (PHF) and must be cold held <41F, hot held >135F, or TPHC (Time as a Public Health Control) used with proper records/documentation. TPHC handout provided. - rice noodles (raw) soaking in water ~73F since ~1030am - operator states this is usually done in fridge - operator voluntarily discarded ~8qts. (unable to determine water activity) Maintain PHFs at 41F or below OR 135F or above.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - fried tofu at 52.4F, in prep top, on top of drop pans since morning - operator discarded 1/2 quart into trash - pasta salad at 48.3F in display fridge - this was on ice during lunch for 1-2 hrs. - operator moved to reach in cooler - chili oil/garlic/sugar sauce at 71.6F, placed out at room temperature ~3.5 hrs. prior - 1/4 qt. marked for discard at 330pm. Garlic in oil is considered potentially hazardous food (PHF) and must be cold held <41F, hot held >135F, or TPHC (Time as a Public Health Control) used with proper records/documentation. TPHC handout provided. - rice noodles (raw) soaking in water ~73F since ~1030am - operator states this is usually done in fridge - operator voluntarily discarded ~8qts. (unable to determine water activity) Maintain PHFs at 41F or below OR 135F or above.
EarlierSep 1, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed mussels (thawing) without shell stock tags. Shell stock shall have certification tags and shall be properly stored. Invoice for mussels provided. Store shellfish with shellstock tags until used up, and then keep tags for 90 days in chronological order correlated to the dates the shell stock are served. Discussed with operator.
The department's words
CHSC 114039.1 Observed mussels (thawing) without shell stock tags. Shell stock shall have certification tags and shall be properly stored. Invoice for mussels provided. Store shellfish with shellstock tags until used up, and then keep tags for 90 days in chronological order correlated to the dates the shell stock are served. Discussed with operator.
Observed mussels (thawing) without shell stock tags. Shell stock shall have certification tags and shall be properly stored. Invoice for mussels provided. Store shellfish with shellstock tags until used up, and then keep tags for 90 days in chronological order correlated to the dates the shell stock are served. Discussed with operator.
The department's words
CHSC 114039.4 Observed mussels (thawing) without shell stock tags. Shell stock shall have certification tags and shall be properly stored. Invoice for mussels provided. Store shellfish with shellstock tags until used up, and then keep tags for 90 days in chronological order correlated to the dates the shell stock are served. Discussed with operator.
EarlierMar 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed slice cheese at 49F and feta cheese at 46.4F in prep top cooler in drop pans. Potentially hazardous foods shall be maintained at or below 41F. Repair unit to cold hold foods at 41F or below and continue to keep cover closed when not in use.
The department's words
CHSC 113996 Observed slice cheese at 49F and feta cheese at 46.4F in prep top cooler in drop pans. Potentially hazardous foods shall be maintained at or below 41F. Repair unit to cold hold foods at 41F or below and continue to keep cover closed when not in use.
EarlierMar 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a spray can of Bug Buster under the 2 compartment sink stored next to bleach. Only those pesticides that are specifically approved for use in a food facility shall be used-- Ensure that this household pesticide (unapproved) is not used in the food facility as the spray may lead to contamination of food contact surfaces. Discussed with employee, spray was removed from the kitchen.
The department's words
CHSC 114254.2 Observed a spray can of Bug Buster under the 2 compartment sink stored next to bleach. Only those pesticides that are specifically approved for use in a food facility shall be used-- Ensure that this household pesticide (unapproved) is not used in the food facility as the spray may lead to contamination of food contact surfaces. Discussed with employee, spray was removed from the kitchen.
EarlierJan 23, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Repair broken soap dispenser in the kitchen.
The department's words
CHSC 113953.2 Repair broken soap dispenser in the kitchen.
EarlierApr 19, 2018Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
The paper towel dispenser is located above the clean utensil drain board. Relocate so this is beside the hand sink, but not above food prep. This was required at a previous inspection.
The department's words
CHSC 113953 The paper towel dispenser is located above the clean utensil drain board. Relocate so this is beside the hand sink, but not above food prep. This was required at a previous inspection.
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Observed soup approximately 4 hours into the cooling process at 51 F in an ice bath. Employees report the temperature as 41 F, but their probe was hitting the bottom of the container. Instructed employees on how to take proper temperatures - do not touch probe to container walls where there is direct contact with ice, this will give you a false reading. Logs were not completed, but employees say that soup measured 60 F at the 2 hour mark. Complete cooling logs whenever cooling, as instructed. Submit a week's worth of cooling logs to me by 4/27. All other food measured 135 F or above or 41 F or below.
The department's words
CHSC 114002 Observed soup approximately 4 hours into the cooling process at 51 F in an ice bath. Employees report the temperature as 41 F, but their probe was hitting the bottom of the container. Instructed employees on how to take proper temperatures - do not touch probe to container walls where there is direct contact with ice, this will give you a false reading. Logs were not completed, but employees say that soup measured 60 F at the 2 hour mark. Complete cooling logs whenever cooling, as instructed. Submit a week's worth of cooling logs to me by 4/27. All other food measured 135 F or above or 41 F or below.
Provided a consumer advisory on your menu - see handout for instructions.
The department's words
CHSC 114093 Provided a consumer advisory on your menu - see handout for instructions.
Clean kitchen thoroughly, behind equipment to remove food debris, etc.
The department's words
CHSC 114115.c Clean kitchen thoroughly, behind equipment to remove food debris, etc.
Show 1 more
When submitting the Hood Exhaust Data Sheet, include a plan check application, $311 review fee, and specifications for all cooling equipment. Send me your standard operating procedures for using the outdoor BBQ.
The department's words
CHSC 114175 When submitting the Hood Exhaust Data Sheet, include a plan check application, $311 review fee, and specifications for all cooling equipment. Send me your standard operating procedures for using the outdoor BBQ.
EarlierApr 18, 2018Routine inspectionYellow placard
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: * Caesar dressing on, not immersed in ice, on the counter at 50.4 F. * Rice on the stove, not heated, at 116 F. These foods were voluntarily discarded after lunch service. Hold potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: * Caesar dressing on, not immersed in ice, on the counter at 50.4 F. * Rice on the stove, not heated, at 116 F. These foods were voluntarily discarded after lunch service. Hold potentially hazardous food at 41 F or below or 135 F or above.
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 broth and pasta in deep covered containers at 53 F and 63 F. These were made at 9 am this morning and were voluntarily discarded as they did not cool rapidly as required. Use approved methods (see handout) to cool rapidly from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use logs provided to monitor temps while cooling.
The department's words
CHSC 114002 Observed broth and pasta in deep covered containers at 53 F and 63 F. These were made at 9 am this morning and were voluntarily discarded as they did not cool rapidly as required. Use approved methods (see handout) to cool rapidly from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use logs provided to monitor temps while cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Observed food handler wipe hands on a soiled wiping cloth. Instructed food handler to wash hands. Employee started to wash hands with the sprayer for utensils. Whenever required (see handout) wash hands at the hand sink, scrubbing with soap for 20 seconds, then dry with clean paper towels.
The department's words
CHSC 113953.3 Observed food handler wipe hands on a soiled wiping cloth. Instructed food handler to wash hands. Employee started to wash hands with the sprayer for utensils. Whenever required (see handout) wash hands at the hand sink, scrubbing with soap for 20 seconds, then dry with clean paper towels.
The paper towel dispenser is located above the clean utensil drain board. Relocate so this is beside the hand sink, but not above food prep. This was required at a previous inspection.
The department's words
CHSC 113953 The paper towel dispenser is located above the clean utensil drain board. Relocate so this is beside the hand sink, but not above food prep. This was required at a previous inspection.
Observed dirty knives in the clean knife holder. Wash, rinse, and sanitize knives and holder. Observed tongs rinsed, then wiped with a soiled wiping cloth. Employee instructed to wash and sanitize tongs.
The department's words
CHSC 114115 Observed dirty knives in the clean knife holder. Wash, rinse, and sanitize knives and holder. Observed tongs rinsed, then wiped with a soiled wiping cloth. Employee instructed to wash and sanitize tongs.
Provided a consumer advisory on your menu - see handout for instructions.
The department's words
CHSC 114093 Provided a consumer advisory on your menu - see handout for instructions.
Observed raw animal products stored beside and above ready to eat food. Store raw animal products separate and below all other food to prevent contamination.
The department's words
CHSC 113986 Observed raw animal products stored beside and above ready to eat food. Store raw animal products separate and below all other food to prevent contamination.
Show 3 more
Clean kitchen thoroughly, behind equipment to remove food debris, etc.
The department's words
CHSC 114115.c Clean kitchen thoroughly, behind equipment to remove food debris, etc.
Submit specifications for new equipment proposed or installed, for approval. In the future, submit specs prior to installation. Submit a hood exhaust data sheet for new cooking equipment proposed under hood. Once approved, submit a hood performance data sheet. There is a fee for this review. Discard any broken (non-cleanable) equipment/utensils).
The department's words
CHSC 114175 Submit specifications for new equipment proposed or installed, for approval. In the future, submit specs prior to installation. Submit a hood exhaust data sheet for new cooking equipment proposed under hood. Once approved, submit a hood performance data sheet. There is a fee for this review. Discard any broken (non-cleanable) equipment/utensils).
Observed soiled wiping cloths on cutting boards and on aprons. Once used, store immersed in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on cutting boards and on aprons. Once used, store immersed in sanitizing solution of 100 ppm chlorine.
EarlierNov 14, 2016Routine inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114047
The department's words
Code CHSC 114047
Show 8 more
Code CHSC 114095
The department's words
Code CHSC 114095
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierAug 19, 2015Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
The soap dispenser at the hand sink in the kitchen does not work properly. Remove soap dispenser. Move the paper towel dispenser located next to the prep sink to a different location not above food prep surfaces.
The department's words
CHSC 113953.2 The soap dispenser at the hand sink in the kitchen does not work properly. Remove soap dispenser. Move the paper towel dispenser located next to the prep sink to a different location not above food prep surfaces.
Clean the dried droppings observed below the soda dispenser and monitor for new activity. Use wet methods (sanitizing solution) to clean up droppings.
The department's words
CHSC 114259.1 Clean the dried droppings observed below the soda dispenser and monitor for new activity. Use wet methods (sanitizing solution) to clean up droppings.
Peroxide observed on a shelf above food. Store all chemicals separate and below all food.
The department's words
CHSC 114254.1 Peroxide observed on a shelf above food. Store all chemicals separate and below all food.
Obtain a probe thermometer and use to monitor food temperatures. The thermometer must be able to measure both hot and cold temperatures.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor food temperatures. The thermometer must be able to measure both hot and cold temperatures.
Soiled wiping cloths are used to clean tables without being sanitized. Always store wiping cloths in sanitizing solution of 100 ppm chlorine (bleach).
The department's words
CHSC 114185.1 Soiled wiping cloths are used to clean tables without being sanitized. Always store wiping cloths in sanitizing solution of 100 ppm chlorine (bleach).
Show 2 more
Employee belonging observed on top of onions. Store personal belongings separate from food to prevent contamination.
The department's words
CHSC 114256 Employee belonging observed on top of onions. Store personal belongings separate from food to prevent contamination.
Open air barbeques may not be approved.
The department's words
CHSC 114175 Open air barbeques may not be approved.
EarlierJul 21, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Clean inside of ice machine to remove observed mold.
The department's words
CHSC 114115 Clean inside of ice machine to remove observed mold.
Provide at least one inch air gap between the pipe and drain at the ice machine to prevent backflow.
The department's words
CHSC 114193 Provide at least one inch air gap between the pipe and drain at the ice machine to prevent backflow.
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 L10361.
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.