At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · County inspection, Follow-up inspection · Jan 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Marinitas' team
Is this your place?
Welcome, Marinitas. We'll walk through this together, one item at a time. To log the fixes, claim Marinitas first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Marinitas. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 8, 2026Follow-up inspectionGreen placard
This one: a follow-up inspection on Jan 8, 2026.
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.
EarlierJan 6, 2026Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed bar dishwasher in use reaching 0ppm chlorine sanitizer. Employee did not know how to test dishwasher. Dishwasher must dispense 50 ppm. Repair and test dishwasher daily.
The department's words
CHSC 114099.7 Observed bar dishwasher in use reaching 0ppm chlorine sanitizer. Employee did not know how to test dishwasher. Dishwasher must dispense 50 ppm. Repair and test dishwasher daily.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 3, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No cold water dispensing out of hand wash sink adjacent to ware washing area. No cold water provided at spray sink and two compartment sink. Immediately repair to provide hot and cold water at these sinks. No hot water provided at both restroom hand sinks. Immediately repair to provide 100 degrees F of water at both hand wash sinks.
The department's words
CHSC 114192 No cold water dispensing out of hand wash sink adjacent to ware washing area. No cold water provided at spray sink and two compartment sink. Immediately repair to provide hot and cold water at these sinks. No hot water provided at both restroom hand sinks. Immediately repair to provide 100 degrees F of water at both hand wash sinks.
EarlierDec 4, 2023Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No cold water dispensing out of hand wash sink adjacent to ware washing area. No cold water provided at spray sink and two compartment sink. Immediately repair to provide hot and cold water at these sinks. No hot water provided at both restroom hand sinks. Immediately repair to provide 100 degrees F of water at both hand wash sinks.
The department's words
CHSC 114192 No cold water dispensing out of hand wash sink adjacent to ware washing area. No cold water provided at spray sink and two compartment sink. Immediately repair to provide hot and cold water at these sinks. No hot water provided at both restroom hand sinks. Immediately repair to provide 100 degrees F of water at both hand wash sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierSep 10, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee cup of water without a lid stored next to dishwasher in warewashing area. All employee drinks are required to have a lid to prevent contamination. Drink discarded.
The department's words
CHSC 113977 Observed employee cup of water without a lid stored next to dishwasher in warewashing area. All employee drinks are required to have a lid to prevent contamination. Drink discarded.
EarlierFeb 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water valve turned off at handwashing sink located in waiter station. Maintain all handwashing sinks operable at all times.
The department's words
CHSC 113953 Hot water valve turned off at handwashing sink located in waiter station. Maintain all handwashing sinks operable at all times.
EarlierFeb 6, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Wash, rinse, and sanitize all utensils, pots, and pans. Sanitization step is being skipped.
The department's words
CHSC 114113 Wash, rinse, and sanitize all utensils, pots, and pans. Sanitization step is being skipped.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 10, 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.
EarlierJan 30, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* * Observed 22 quart full container of charred tomato mix at 62-65F. PIC stated they were cooked the day before and placed in the refrigerator the day before in walk-in. * Observed employee place a full 22 quart covered container of cooked chicken breast at 68F in walk-in. * Observed covered with plastic wrap prepped enchiladas at 56F in 3 door. * Observed drop pan of cooked chicken breasts at 58F covered with plastic wrap. *Ensure to discuss proper cooling procedures with all employees. Cool PHF from 135 to 70F with in two hrs and from 70 to 41F or below with in the next 4 hrs. * Time temperature monitoring of cooing is required. Chicken placed on sheet pan uncovered in walk-in to rapidly cool. Charred tomatoes discarded. Plastic wrap removed from prepped food.
The department's words
CHSC 114002 * * Observed 22 quart full container of charred tomato mix at 62-65F. PIC stated they were cooked the day before and placed in the refrigerator the day before in walk-in. * Observed employee place a full 22 quart covered container of cooked chicken breast at 68F in walk-in. * Observed covered with plastic wrap prepped enchiladas at 56F in 3 door. * Observed drop pan of cooked chicken breasts at 58F covered with plastic wrap. *Ensure to discuss proper cooling procedures with all employees. Cool PHF from 135 to 70F with in two hrs and from 70 to 41F or below with in the next 4 hrs. * Time temperature monitoring of cooing is required. Chicken placed on sheet pan uncovered in walk-in to rapidly cool. Charred tomatoes discarded. Plastic wrap removed from prepped food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 24, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 22 quart covered container full of cooked chicken at 68-69F. Observed 3/4 full 22 qt covered container of house made salsa at 56-58F. Observed covered container of cooked chicken at 58F. Observed 3 sheet pans of cooked wrapped enchiladas in 3 door steel refer at 54-56F. Ensure to properly cool PHF. Time temperature monitoring is required. Ensure PHF cools from 135 to 70F with in 2 hrs and from 70 to 41F or below with in the next 4 hrs. *Do not cover, use plastic wrap, or store in deep containers until product fully cools to 41F or below. Verify with probe thermometer. Discussed with PIC. Chicken placed on sheet pan to finish cooling ice wand added to sauce. Recommend cool off period 15-20 mins on prep table then shallow uncovered pans in walk-in cooler. Rotate cooled foods to bottom shelves of speed racks to prevent warming already cooled foods up from newly cooling foods.
The department's words
CHSC 114002 Observed 22 quart covered container full of cooked chicken at 68-69F. Observed 3/4 full 22 qt covered container of house made salsa at 56-58F. Observed covered container of cooked chicken at 58F. Observed 3 sheet pans of cooked wrapped enchiladas in 3 door steel refer at 54-56F. Ensure to properly cool PHF. Time temperature monitoring is required. Ensure PHF cools from 135 to 70F with in 2 hrs and from 70 to 41F or below with in the next 4 hrs. *Do not cover, use plastic wrap, or store in deep containers until product fully cools to 41F or below. Verify with probe thermometer. Discussed with PIC. Chicken placed on sheet pan to finish cooling ice wand added to sauce. Recommend cool off period 15-20 mins on prep table then shallow uncovered pans in walk-in cooler. Rotate cooled foods to bottom shelves of speed racks to prevent warming already cooled foods up from newly cooling foods.
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)
Observed house made salsa cold holding on ice at service station at 40-49F. Ensure potentially hazardous foods cold hold 41F or below. Ensure when using ice to cold hold that ice is level with the food. Use larger pan to ensure ice surrounds pan on all sides. Larger pan of ice provided.
The department's words
CHSC 113996 Observed house made salsa cold holding on ice at service station at 40-49F. Ensure potentially hazardous foods cold hold 41F or below. Ensure when using ice to cold hold that ice is level with the food. Use larger pan to ensure ice surrounds pan on all sides. Larger pan of ice provided.
A. Bar dishwasher dispensing less than 50 ppm sanitizer solution. Ensure to provide 50 ppm chlorine for mechanical warewashing. Repair to provide 50 ppm. (Replace corroded tubing on kitchen dishwasher). B. Ice machine needs to be cleaned and sanitized inside and on upper lid area. Remove tape on inner plate. Discussed with PIC.
The department's words
CHSC 114099.7 A. Bar dishwasher dispensing less than 50 ppm sanitizer solution. Ensure to provide 50 ppm chlorine for mechanical warewashing. Repair to provide 50 ppm. (Replace corroded tubing on kitchen dishwasher). B. Ice machine needs to be cleaned and sanitized inside and on upper lid area. Remove tape on inner plate. Discussed with PIC.
Observed container of juice stored in ice used for customer drinks. To prevent potential contamination do not store anything in ice used for drinks.
The department's words
CHSC 113980 Observed container of juice stored in ice used for customer drinks. To prevent potential contamination do not store anything in ice used for drinks.
Observed deep staining and deep grooves in wooden cutting boards, surfaces on cook line and prep table and cutting, and plastic cutting boards. All food contact surfaces should be smooth, non-absorbent, and easily cleanable. Have wooden prep surfaces resurfaced or replaced. Replace plastic cutting boards.
The department's words
CHSC 114175 Observed deep staining and deep grooves in wooden cutting boards, surfaces on cook line and prep table and cutting, and plastic cutting boards. All food contact surfaces should be smooth, non-absorbent, and easily cleanable. Have wooden prep surfaces resurfaced or replaced. Replace plastic cutting boards.
Observed in use utensils stored in water at 103F no heat source. Ensure to store in use utensils on clean dry surface and change out every 4 hrs, in ice water at 41F or below, or in hot water with heat source at 135F or higher. Discussed with PIC. B. Ice scoop laying in ice bin in bar. Store with handle not touching ice. C. Linens being used to cover open foods. Linens are not an approved food contact surface. Discontinue use.
The department's words
CHSC 114119 Observed in use utensils stored in water at 103F no heat source. Ensure to store in use utensils on clean dry surface and change out every 4 hrs, in ice water at 41F or below, or in hot water with heat source at 135F or higher. Discussed with PIC. B. Ice scoop laying in ice bin in bar. Store with handle not touching ice. C. Linens being used to cover open foods. Linens are not an approved food contact surface. Discontinue use.
EarlierApr 13, 2016Follow-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.
EarlierApr 7, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked potatoes measured 114F, cooked onions measured 84F. The chef stated they were cooked one hour earlier. Potentially hazardous foods must be stored at 135F and above or 41F and below.
The department's words
CHSC 113996 Cooked potatoes measured 114F, cooked onions measured 84F. The chef stated they were cooked one hour earlier. Potentially hazardous foods must be stored at 135F and above or 41F and below.
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)
Observed numerous personal drinks that lacked the required tight fitting lid. Have employees use a travel mug or to go cup with a tight fitting lid.
The department's words
CHSC 113977 Observed numerous personal drinks that lacked the required tight fitting lid. Have employees use a travel mug or to go cup with a tight fitting lid.
Produce boxes full of tomatoes are stored under the prep table on a shelf. The boxes are pulled out enough that anything dripping off of the table could fall onto the tomatoes. Move boxed further under the prep table to avoid contamination of produce. Corrected.
The department's words
CHSC 113980 Produce boxes full of tomatoes are stored under the prep table on a shelf. The boxes are pulled out enough that anything dripping off of the table could fall onto the tomatoes. Move boxed further under the prep table to avoid contamination of produce. Corrected.
Observed dulce de leche crema stored under raw beef in refrigerator. Observed lettuce stored under boxes of raw chicken in walk in. Always store raw meats below ready to eat foods ands produce to avoid contamination.
The department's words
CHSC 113986 Observed dulce de leche crema stored under raw beef in refrigerator. Observed lettuce stored under boxes of raw chicken in walk in. Always store raw meats below ready to eat foods ands produce to avoid contamination.
Ice scoop in beverage station is stored in a holder that is forcing the scoop to be stored in dirty, rusty, water. Relocate the holder so excess water is able to drain away from the scoop. Corrected.
The department's words
CHSC 114178 Ice scoop in beverage station is stored in a holder that is forcing the scoop to be stored in dirty, rusty, water. Relocate the holder so excess water is able to drain away from the scoop. Corrected.
a. Bar floor sink is heavily soiled with black mildew. Clean and maintain. b. Repair leak at the kitchen prep sink drain line. c. Ice station drain line is dripping condensation. Insulate line to eliminate standing water.
The department's words
CHSC 114190 a. Bar floor sink is heavily soiled with black mildew. Clean and maintain. b. Repair leak at the kitchen prep sink drain line. c. Ice station drain line is dripping condensation. Insulate line to eliminate standing water.
Show 2 more
Observed two rear doors left open. Maintain doors closed to keep vermin out.
The department's words
CHSC 114259 Observed two rear doors left open. Maintain doors closed to keep vermin out.
When asked how the prep table is cleaned after conducting raw chicken prep, the chef stated that it is wiped down with a sanitizing solution. Ensure that all food contact surfaces are washed, rinsed, and sanitized especially after preparing raw meats.
The department's words
CHSC 113947 When asked how the prep table is cleaned after conducting raw chicken prep, the chef stated that it is wiped down with a sanitizing solution. Ensure that all food contact surfaces are washed, rinsed, and sanitized especially after preparing raw meats.
EarlierJul 27, 2015Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Food in prep frig along cook line at 43 F, reduce to 41 F or less.
The department's words
CHSC 113996 Food in prep frig along cook line at 43 F, reduce to 41 F or less.
Corrected during the inspection
Warewash and bar sinks hot water at 95 F, 120 F hot water available at other sinks. Increase to 120 F throughout facility, call when ready for recheck.
The department's words
CHSC 114192 Warewash and bar sinks hot water at 95 F, 120 F hot water available at other sinks. Increase to 120 F throughout facility, call when ready for recheck.
Corrected during the inspection
Obtain, use test strips to check sanitizer concentrations. Especially for wiping cloth buckets.
The department's words
CHSC 114107 Obtain, use test strips to check sanitizer concentrations. Especially for wiping cloth buckets.
Corrected during the inspection
Code CHSC 114193.1
The department's words
Code CHSC 114193.1
Corrected during the inspection
EarlierJul 22, 2015Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Warewash and bar sinks hot water at 95 F, 120 F hot water available at other sinks. Increase to 120 F throughout facility, call when ready for recheck.
The department's words
CHSC 114192 Warewash and bar sinks hot water at 95 F, 120 F hot water available at other sinks. Increase to 120 F throughout facility, call when ready for recheck.
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)
Food in prep frig along cook line at 43 F, reduce to 41 F or less.
The department's words
CHSC 113996 Food in prep frig along cook line at 43 F, reduce to 41 F or less.
Obtain, use test strips to check sanitizer concentrations. Especially for wiping cloth buckets.
The department's words
CHSC 114107 Obtain, use test strips to check sanitizer concentrations. Especially for wiping cloth buckets.
Code CHSC 114193.1
The department's words
Code CHSC 114193.1
EarlierApr 2, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
a. Walk-in frig food temps at 44 deg. F, reduce to 41 or less. b. Food prep frig temps at 43 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 a. Walk-in frig food temps at 44 deg. F, reduce to 41 or less. b. Food prep frig temps at 43 deg. F, reduce to 41 or less.
Facility hot water at 116 deg. F, repaired during inspection to over 120.
The department's words
CHSC 114192 Facility hot water at 116 deg. F, repaired during inspection to over 120.
Corrected during the inspection
Bar: clean floor sinks and refrigeration gaskets, increase lighting for cleaning.
The department's words
CHSC 114115.c Bar: clean floor sinks and refrigeration gaskets, increase lighting for cleaning.
Kitchen: repair gasket and handle insert on True food prep frig. Bar: clean nozzle holster of soda gun, consider relocating away from ice.
The department's words
CHSC 114175 Kitchen: repair gasket and handle insert on True food prep frig. Bar: clean nozzle holster of soda gun, consider relocating away from ice.
Cut/adjust waste pipes to provide an air gap at the ice machine and possibly the dishwasher.
The department's words
CHSC 114193 Cut/adjust waste pipes to provide an air gap at the ice machine and possibly the dishwasher.
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 Marinitas, you can:
Let Marinitas know
Ask for the manager. Marinitas can only fix what it knows about.
The department lists no phone for this place.
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Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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 L11136.
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.