At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Aug 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mario's Fairfix Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Half and half sitting on the counter by self-service coffee observed at 56 degrees F. Half and half voluntarily discarded down the drain. (~ 3cups). Sandwich prep refrigerator: top section: potentially hazardous foods ranged from 42 - 49 degrees F. Thermometer on outside of unit: 44 degrees F. Whole shell eggs in bottom section: 49.2 degrees F. Adjust unit colder. Unit adjusted during inspection. Salad prep refrigerator: No temperature violations. One door under counter refrigerator: internal temperature of whole milk: 49 degrees F. One door True refrigerator reach0in to right of food storage shelving: various packaged cheeses: 40.8 - 44.6 degrees F. ~ 2lbs raw chorizo: 52 degrees F voluntarily discarded into the compost container. 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 Mario's Fairfix Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Half and half sitting on the counter by self-service coffee observed at 56 degrees F. Half and half voluntarily discarded down the drain. (~ 3cups). Sandwich prep refrigerator: top section: potentially hazardous foods ranged from 42 - 49 degrees F. Thermometer on outside of unit: 44 degrees F. Whole shell eggs in bottom section: 49.2 degrees F. Adjust unit colder. Unit adjusted during inspection. Salad prep refrigerator: No temperature violations. One door under counter refrigerator: internal temperature of whole milk: 49 degrees F. One door True refrigerator reach0in to right of food storage shelving: various packaged cheeses: 40.8 - 44.6 degrees F. ~ 2lbs raw chorizo: 52 degrees F voluntarily discarded into the compost container.The county found: “Half and half sitting on the counter by self-service coffee observed at 56 degrees F. Half and half voluntarily…”
Then the next one.
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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 visited 3 times in the last 12 months (2 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 16, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Half and half sitting on the counter by self-service coffee observed at 56 degrees F. Half and half voluntarily discarded down the drain. (~ 3cups). Sandwich prep refrigerator: top section: potentially hazardous foods ranged from 42 - 49 degrees F. Thermometer on outside of unit: 44 degrees F. Whole shell eggs in bottom section: 49.2 degrees F. Adjust unit colder. Unit adjusted during inspection. Salad prep refrigerator: No temperature violations. One door under counter refrigerator: internal temperature of whole milk: 49 degrees F. One door True refrigerator reach0in to right of food storage shelving: various packaged cheeses: 40.8 - 44.6 degrees F. ~ 2lbs raw chorizo: 52 degrees F voluntarily discarded into the compost container.
The department's words
CHSC 113996 Half and half sitting on the counter by self-service coffee observed at 56 degrees F. Half and half voluntarily discarded down the drain. (~ 3cups). Sandwich prep refrigerator: top section: potentially hazardous foods ranged from 42 - 49 degrees F. Thermometer on outside of unit: 44 degrees F. Whole shell eggs in bottom section: 49.2 degrees F. Adjust unit colder. Unit adjusted during inspection. Salad prep refrigerator: No temperature violations. One door under counter refrigerator: internal temperature of whole milk: 49 degrees F. One door True refrigerator reach0in to right of food storage shelving: various packaged cheeses: 40.8 - 44.6 degrees F. ~ 2lbs raw chorizo: 52 degrees F voluntarily discarded into the compost container.
EarlierAug 15, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sandwich prep refrigerator: top section: turkey: 60 degrees F, chipotle sauce: 62 degrees F, ham: 56 degrees F, lamb: 64 degrees F, Spanish rice: 57 degrees Fm pepper jack cheese: 56 - 57 degrees F, cheddar cheese: 57 degrees Fm Swiss cheese: 57 - 60 degrees F: lower section: ham: 53 degrees F, pastrami: 55 degrees F, grated cheddar and Swiss cheese: 58 degrees F, pooled eggs: 56 degrees F, cooked home fries: 58 degrees F, cooked potatoes: 58 degrees F, whole shell eggs: 58.8 degrees F, cooked steaks: 54 degrees F, cooked veggies: 58 degrees Fm salsa: 51 degrees F, seasoned cooked steak: 65 degrees F. All of the above potentially hazarodus foods discarded into the compost container. Approximate amounts as follows: turkey: ~ 3lbs., chipotle sauce: ~ 1 lb., lamb: ~ 1 lb., ham: ~ 1 lb., Spanish rice: ~ 2lbs., pepper jack cheese: ~ 2lbs., cheddar cheese: ~ 1 lb. , Swiss cheese: ~ 2lbs., ham: ~ 2lbs., whole shell eggs: 3, 4 small red potatoes, pastramis: ~ 1lb., grated cheddar and Swiss cheese: ~ 3lbs., cooked home fries: ~ 1/2 lb., cooked steak: ` 4lbs., cooked veggies: ~ 1 cup, ` 3lbs. salsa, ` 3lbs. steak. ~ 1 cup pool eggs discarded down the drain. Salad prep refrigerator: feta: 51 degrees F, hummus: 49 degrees F, dolmas: 52 degrees F. ~ 2lbs feta, ~ 1 lb. dolmas both voluntarily discarded into the compost container. One door reach-in refrigerator in the back: cream cheese: 50 degrees F. 2lbs. cream cheese voluntarily discarded into the compost container. 2 pepper jack cheese in sealed packages and in plastic wrap both 49 degrees F.
The department's words
CHSC 113996 Sandwich prep refrigerator: top section: turkey: 60 degrees F, chipotle sauce: 62 degrees F, ham: 56 degrees F, lamb: 64 degrees F, Spanish rice: 57 degrees Fm pepper jack cheese: 56 - 57 degrees F, cheddar cheese: 57 degrees Fm Swiss cheese: 57 - 60 degrees F: lower section: ham: 53 degrees F, pastrami: 55 degrees F, grated cheddar and Swiss cheese: 58 degrees F, pooled eggs: 56 degrees F, cooked home fries: 58 degrees F, cooked potatoes: 58 degrees F, whole shell eggs: 58.8 degrees F, cooked steaks: 54 degrees F, cooked veggies: 58 degrees Fm salsa: 51 degrees F, seasoned cooked steak: 65 degrees F. All of the above potentially hazarodus foods discarded into the compost container. Approximate amounts as follows: turkey: ~ 3lbs., chipotle sauce: ~ 1 lb., lamb: ~ 1 lb., ham: ~ 1 lb., Spanish rice: ~ 2lbs., pepper jack cheese: ~ 2lbs., cheddar cheese: ~ 1 lb. , Swiss cheese: ~ 2lbs., ham: ~ 2lbs., whole shell eggs: 3, 4 small red potatoes, pastramis: ~ 1lb., grated cheddar and Swiss cheese: ~ 3lbs., cooked home fries: ~ 1/2 lb., cooked steak: ` 4lbs., cooked veggies: ~ 1 cup, ` 3lbs. salsa, ` 3lbs. steak. ~ 1 cup pool eggs discarded down the drain. Salad prep refrigerator: feta: 51 degrees F, hummus: 49 degrees F, dolmas: 52 degrees F. ~ 2lbs feta, ~ 1 lb. dolmas both voluntarily discarded into the compost container. One door reach-in refrigerator in the back: cream cheese: 50 degrees F. 2lbs. cream cheese voluntarily discarded into the compost container. 2 pepper jack cheese in sealed packages and in plastic wrap both 49 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 25, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sliced orange cheese at 45 F in prep top refrigerator adjacent to ice machine. Ensure potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Cheese was filled above container's fill line. Instructed person in charge to not fill container above fill line and relocate some cheese to back refrigeration unit to cool.
The department's words
CHSC 113996 Observed sliced orange cheese at 45 F in prep top refrigerator adjacent to ice machine. Ensure potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Cheese was filled above container's fill line. Instructed person in charge to not fill container above fill line and relocate some cheese to back refrigeration unit to cool.
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 L17170.
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.