At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Mar 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marvin's Restaurant?
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
- Code CHSC 113977 CHSC 113977How to fixFix it
- Code CHSC 113984.d CHSC 113984.dHow 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 Marvin's Restaurant's team
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Follow the steps for each item, with the rule beside it.
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What people see next
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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 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 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 19, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierFeb 13, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 6 sausages and 1 sausage patty measured at 62 *F on rack under heating lamp. Sausages were prepared roughly around 8:30 AM. Operator voluntarily discarded noted food items. Operator stated that sausages will only be cook to order for future servicing as alternative to hot holding.
The department's words
CHSC 113996 Observed 6 sausages and 1 sausage patty measured at 62 *F on rack under heating lamp. Sausages were prepared roughly around 8:30 AM. Operator voluntarily discarded noted food items. Operator stated that sausages will only be cook to order for future servicing as alternative to hot holding.
EarlierNov 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Menu lacks a consumer advisory for benedicts and burgers. Include a consumer advisory on each menu. Consuming raw or undercooked foods may increase your risk of foodborne illness.
The department's words
CHSC 114012 Menu lacks a consumer advisory for benedicts and burgers. Include a consumer advisory on each menu. Consuming raw or undercooked foods may increase your risk of foodborne illness.
EarlierOct 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shell internal temperature reading was measured at 53F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Owner agreed to use Time as a Public Health Control for 4 hours (TPHC).
The department's words
CHSC 113996 Raw shell internal temperature reading was measured at 53F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Owner agreed to use Time as a Public Health Control for 4 hours (TPHC).
EarlierJun 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierDec 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114254.2
The department's words
Code CHSC 114254.2
EarlierJun 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierAug 29, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Today I observed one dead cockroach and one slow-moving dying cockroach. No other signs of cockroaches observed. Clean and sanitize all utensils stored where the dying cockroach was observed. You are approved to operate. Continue to clean food debris and grease to prevent attracting vermin and remove any unnecessary clutter and store all items off the ground, at least 6 inches. Continue to seal cracks and crevices. I will return in a week to follow up and ensure that your facility continues to be free of vermin. Remember that you may not operate if there are any live cockroaches in your facility.
The department's words
CHSC 114259.1 Today I observed one dead cockroach and one slow-moving dying cockroach. No other signs of cockroaches observed. Clean and sanitize all utensils stored where the dying cockroach was observed. You are approved to operate. Continue to clean food debris and grease to prevent attracting vermin and remove any unnecessary clutter and store all items off the ground, at least 6 inches. Continue to seal cracks and crevices. I will return in a week to follow up and ensure that your facility continues to be free of vermin. Remember that you may not operate if there are any live cockroaches in your facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 26, 2019Follow-up inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one live nymphal cockroach in the restroom and one dead cockroach and egg sack under the ware wash sink. Observed conditions in the kitchen that could lead to harborage of vermin - holes in walls, missing/cracked floor tiles, gaps in wall paneling and cracks and crevices in floors and walls, pooling water oil and food debris in between floor tiles. No live roaches were observed in the kitchen, therefore I cannot conclude that there is an infestation in the kitchen and you may remain open. If you see any live cockroaches in the kitchen, you must stop operating immediately. Have facility treated for cockroaches by a licensed pest control technician and place monitoring traps throughout the facility. If you are found to be operating with live cockroaches in your facility, your license will be suspended.
The department's words
CHSC 114259.1 Observed one live nymphal cockroach in the restroom and one dead cockroach and egg sack under the ware wash sink. Observed conditions in the kitchen that could lead to harborage of vermin - holes in walls, missing/cracked floor tiles, gaps in wall paneling and cracks and crevices in floors and walls, pooling water oil and food debris in between floor tiles. No live roaches were observed in the kitchen, therefore I cannot conclude that there is an infestation in the kitchen and you may remain open. If you see any live cockroaches in the kitchen, you must stop operating immediately. Have facility treated for cockroaches by a licensed pest control technician and place monitoring traps throughout the facility. If you are found to be operating with live cockroaches in your facility, your license will be suspended.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 22, 2019Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food held at unsafe temperatures. Food measuring at temperatures greater than 41 F was voluntarily destroyed. The Everest cooler is running at temperatures above 41 F and was immediately adjusted to lower temps. Ensure that food is received at 41 F (check with a probe thermometer) and immediately refrigerated. Maintain potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed food held at unsafe temperatures. Food measuring at temperatures greater than 41 F was voluntarily destroyed. The Everest cooler is running at temperatures above 41 F and was immediately adjusted to lower temps. Ensure that food is received at 41 F (check with a probe thermometer) and immediately refrigerated. Maintain 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 one live nymphal cockroach in the restroom and one dead cockroach and egg sack under the ware wash sink. Observed conditions in the kitchen that could lead to harborage of vermin - holes in walls, missing/cracked floor tiles, gaps in wall paneling and cracks and crevices in floors and walls, pooling water oil and food debris in between floor tiles. No live roaches were observed in the kitchen, therefore I cannot conclude that there is an infestation in the kitchen and you may remain open. If you see any live cockroaches in the kitchen, you must stop operating immediately. Have facility treated for cockroaches by a licensed pest control technician and place monitoring traps throughout the facility. If you are found to be operating with live cockroaches in your facility, your license will be suspended.
The department's words
CHSC 114259.1 Observed one live nymphal cockroach in the restroom and one dead cockroach and egg sack under the ware wash sink. Observed conditions in the kitchen that could lead to harborage of vermin - holes in walls, missing/cracked floor tiles, gaps in wall paneling and cracks and crevices in floors and walls, pooling water oil and food debris in between floor tiles. No live roaches were observed in the kitchen, therefore I cannot conclude that there is an infestation in the kitchen and you may remain open. If you see any live cockroaches in the kitchen, you must stop operating immediately. Have facility treated for cockroaches by a licensed pest control technician and place monitoring traps throughout the facility. If you are found to be operating with live cockroaches in your facility, your license will be suspended.
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 ham directly touching raw uncooked sausage in the under counter cooler at the cook line. Contaminated ham was voluntarily destroyed. Store raw animal products separate/below ready to eat food to prevent cross contamination.
The department's words
CHSC 113980 Observed ham directly touching raw uncooked sausage in the under counter cooler at the cook line. Contaminated ham was voluntarily destroyed. Store raw animal products separate/below ready to eat food to prevent cross contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 10, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Gravy and hollandaise sauce began reheating in soup warmers at 7:00 AM and measure 90F-120F at the beginning of the inspection ( 2 hours into reheating).
The department's words
CHSC 114016 Gravy and hollandaise sauce began reheating in soup warmers at 7:00 AM and measure 90F-120F at the beginning of the inspection ( 2 hours into reheating).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 5, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
WD40 noted stored in the kitchen. Store separately.
The department's words
CHSC 114254.2 WD40 noted stored in the kitchen. Store separately.
Replace missing ice bin cover - on order. Food debris noted at front reach ins. Clean and maintain sanitary.
The department's words
CHSC 114175 Replace missing ice bin cover - on order. Food debris noted at front reach ins. Clean and maintain sanitary.
Replace missing light tubes in the kitchen above the dishwash.
The department's words
CHSC 114252 Replace missing light tubes in the kitchen above the dishwash.
Stack of wet wiping rags noted on line. Stack dry clothes only. Keep damp/wet rags in sanitizer solution.
The department's words
CHSC 114185.1 Stack of wet wiping rags noted on line. Stack dry clothes only. Keep damp/wet rags in sanitizer solution.
Remove cardboard form under shelving in front
The department's words
CHSC 114259 Remove cardboard form under shelving in front
EarlierMar 16, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Standing water observed on ground behind facility. Do not dump mop water here. - Dispose of mop water in the mop sink. - Do not hang mops outside. Hang upside sown at the mop sink inside facility. - Determine cause of dirty standing water and eliminate (mops?)
The department's words
CHSC 114197 Standing water observed on ground behind facility. Do not dump mop water here. - Dispose of mop water in the mop sink. - Do not hang mops outside. Hang upside sown at the mop sink inside facility. - Determine cause of dirty standing water and eliminate (mops?)
Employee observed taking food temps without sanitizing probe thermometer. Always sanitize the thermometer first.
The department's words
CHSC 113986 Employee observed taking food temps without sanitizing probe thermometer. Always sanitize the thermometer first.
Provide buckts with sanitizer for wiping rags. Keep wet rags in solution when not I use. Dry rags OK on counter.
The department's words
CHSC 114185.1 Provide buckts with sanitizer for wiping rags. Keep wet rags in solution when not I use. Dry rags OK on counter.
Trash observed along the fence. Maintain area clean at all times.
The department's words
CHSC 114245.1 Trash observed along the fence. Maintain area clean at all times.
Placard has been moved from original posting. Do not move/remove placard.
The department's words
CHSC 113725.1 Placard has been moved from original posting. Do not move/remove placard.
EarlierAug 8, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide shatterproof covers for overhead lights.
The department's words
CHSC 114252.1 Provide shatterproof covers for overhead lights.
EarlierFeb 9, 2016Follow-up inspectionNo Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Provide proof of Managers Food Safety Certification. Send proof of registration to me ASAP.
The department's words
CHSC 113947.1 Provide proof of Managers Food Safety Certification. Send proof of registration to me ASAP.
Sanitizer at final rinse of dishwasher machine recoded below 50ppm (10ppm). Provide 50 ppm at all times. Service called for repair.
The department's words
CHSC 114099.7 Sanitizer at final rinse of dishwasher machine recoded below 50ppm (10ppm). Provide 50 ppm at all times. Service called for repair.
Evidence of mop water being dumped out behind facility on ground. Dispose of waste water via sanitary sewer.
The department's words
CHSC 114197 Evidence of mop water being dumped out behind facility on ground. Dispose of waste water via sanitary sewer.
Rodent droppings observed next to microwave. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Rodent droppings observed next to microwave. Continue efforts to control infestation.
Seal is broken on reach in freezer. Replace it.
The department's words
CHSC 114115.c Seal is broken on reach in freezer. Replace it.
Show 1 more
Milk crates used for shelving in dry storage. Discontinue practice.
The department's words
CHSC 114130.1 Milk crates used for shelving in dry storage. Discontinue practice.
EarlierFeb 3, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Meat slicer observed with food accumulation. Has not been used since yesterday. Clean and sanitize the slicer at least every four hours. MAJOR VIOLATION.
The department's words
CHSC 114113 Meat slicer observed with food accumulation. Has not been used since yesterday. Clean and sanitize the slicer at least every four hours. MAJOR VIOLATION.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Provide proof of Managers Food Safety Certification. Send proof of registration to me ASAP.
The department's words
CHSC 113947.1 Provide proof of Managers Food Safety Certification. Send proof of registration to me ASAP.
Sanitizer at final rinse of dishwasher machine recoded below 50ppm (10ppm). Provide 50 ppm at all times. Service called for repair.
The department's words
CHSC 114099.7 Sanitizer at final rinse of dishwasher machine recoded below 50ppm (10ppm). Provide 50 ppm at all times. Service called for repair.
Evidence of mop water being dumped out behind facility on ground. Dispose of waste water via sanitary sewer.
The department's words
CHSC 114197 Evidence of mop water being dumped out behind facility on ground. Dispose of waste water via sanitary sewer.
Rodent droppings observed next to microwave. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Rodent droppings observed next to microwave. Continue efforts to control infestation.
Seal is broken on reach in freezer. Replace it.
The department's words
CHSC 114115.c Seal is broken on reach in freezer. Replace it.
Show 1 more
Milk crates used for shelving in dry storage. Discontinue practice.
The department's words
CHSC 114130.1 Milk crates used for shelving in dry storage. Discontinue practice.
EarlierMar 31, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No soap at handwash station today. Corrected immediately. Install mounted soap dispenser for handwashing. (Handwashing occurring at 2-comp. sink in kitchen and in restroom.)
The department's words
CHSC 113953.2 No soap at handwash station today. Corrected immediately. Install mounted soap dispenser for handwashing. (Handwashing occurring at 2-comp. sink in kitchen and in restroom.)
Torn gaskets on 2-door freezer in back storage area are being replaced, on order.
The department's words
CHSC 114175 Torn gaskets on 2-door freezer in back storage area are being replaced, on order.
All employees do not have currently valid food handler cards today. Renew within 30 days.
The department's words
CHSC 113948 All employees do not have currently valid food handler cards today. Renew within 30 days.
Current practice of lining floors with cardboard and then placing rubber mats over them shall be discontinued. Floors shall be nonabsorbent and cleanable.
The department's words
CHSC 114130.4 Current practice of lining floors with cardboard and then placing rubber mats over them shall be discontinued. Floors shall be nonabsorbent and cleanable.
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 Marvin's Restaurant, you can:
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Ask for the manager. Marvin's Restaurant can only fix what it knows about.
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Complain directly to the health department
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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 L10417.
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.