At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mas Masa?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Minor food temperature violation of mashed sweet potatoes: 44 degrees F. Some vacuum packaged raw meats observed at 44- 45 degrees F. 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 Mas Masa's team
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Follow the steps for each item, with the rule beside it.
Next: Minor food temperature violation of mashed sweet potatoes: 44 degrees F. Some vacuum packaged raw meats observed at 44- 45 degrees F.The county found: “Minor food temperature violation of mashed sweet potatoes: 44 degrees F. Some vacuum packaged raw meats observed at…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 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 15, 2026Routine inspectionOnly Minor Violation(s) Found
This one: Only Minor Violation(s) Found, inspected Aug 15, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Minor food temperature violation of mashed sweet potatoes: 44 degrees F. Some vacuum packaged raw meats observed at 44- 45 degrees F.
The department's words
CHSC 113996 Minor food temperature violation of mashed sweet potatoes: 44 degrees F. Some vacuum packaged raw meats observed at 44- 45 degrees F.
EarlierMay 22, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a vertical broiler holding meat at 125 F. Potentially hazardous foods must be held at 135 F or above. Instructed operator to reheat food to 165 F and increase unit temp to hold at 135 F.
The department's words
CHSC 113996 Observed a vertical broiler holding meat at 125 F. Potentially hazardous foods must be held at 135 F or above. Instructed operator to reheat food to 165 F and increase unit temp to hold at 135 F.
EarlierApr 22, 2026Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a vertical broiler holding meat at 125 F. Potentially hazardous foods must be held at 135 F or above. Instructed operator to reheat food to 165 F and increase unit temp to hold at 135 F.
The department's words
CHSC 113996 Observed a vertical broiler holding meat at 125 F. Potentially hazardous foods must be held at 135 F or above. Instructed operator to reheat food to 165 F and increase unit temp to hold at 135 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 14, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pork cooling at 165 degrees F on counter in 4 inch pan without intervention. Ensure potentially hazardous foods are rapidly cooled utilizing approved intervention (i.e. using an ice bath). Potentially hazardous foods shall be rapidly cooled using approved methods from 135 degrees F to 70 degrees F, within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Employee placed pork in a shallow pan and utilized an ice bath after instructed. Provided employee with cooling handout.
The department's words
CHSC 114002.1 Observed pork cooling at 165 degrees F on counter in 4 inch pan without intervention. Ensure potentially hazardous foods are rapidly cooled utilizing approved intervention (i.e. using an ice bath). Potentially hazardous foods shall be rapidly cooled using approved methods from 135 degrees F to 70 degrees F, within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Employee placed pork in a shallow pan and utilized an ice bath after instructed. Provided employee with cooling handout.
EarlierJan 29, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 16, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Employees lacked Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Employees lacked Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
Expired Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection.
The department's words
CHSC 113947.1 Expired Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection.
EarlierOct 15, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 29, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114192
The department's words
Code CHSC 114192
Code CHSC 114192.1
The department's words
Code CHSC 114192.1
EarlierFeb 1, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep Certified Food Handler certificates on site in one file. Email to inspector.
The department's words
CHSC 113948 Keep Certified Food Handler certificates on site in one file. Email to inspector.
EarlierJan 12, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep Certified Food Handler certificates on site in one file. Email to inspector.
The department's words
CHSC 113948 Keep Certified Food Handler certificates on site in one file. Email to inspector.
Keep mashed sweet potatoes hot above 135F or cold at 41F or below. Manager discarded 2 cups of sweet potatoes that were sitting out at room temp 82F.
The department's words
CHSC 113996 Keep mashed sweet potatoes hot above 135F or cold at 41F or below. Manager discarded 2 cups of sweet potatoes that were sitting out at room temp 82F.
Provide a display thermometer in every refrigerator and in freezer.
The department's words
CHSC 114157 Provide a display thermometer in every refrigerator and in freezer.
EarlierJan 5, 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.
EarlierDec 27, 2016Routine inspectionGreen placard
4 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 89F. Chicken was cooked and pulled 40 mins prior. Observed full 22 quart covered container of chicken carcasses at 60F placed in container 40 mins prior. Masa made with cooked corn 3 1/2 hours ago on shelf at room temperature at 85F. Ensure all PHF is cooled from 135 to 70F w/n 2 hrs and from 70 to 41F or below with in the next 4 hrs. *Time temperature monitoring is required. Cool large batches of beans or sauces in ice baths using ice wands. *Provide 2 ice wands for cooling. Use sheet pan/shallow pan uncovered in refrigerator. No more than 2 pans of cooling foods in a refrigerator at a time. Chicken and bones sheet panned and placed in walk in cooler. Masa discarded.
The department's words
CHSC 114002 Observed 22 quart covered container full of cooked chicken at 89F. Chicken was cooked and pulled 40 mins prior. Observed full 22 quart covered container of chicken carcasses at 60F placed in container 40 mins prior. Masa made with cooked corn 3 1/2 hours ago on shelf at room temperature at 85F. Ensure all PHF is cooled from 135 to 70F w/n 2 hrs and from 70 to 41F or below with in the next 4 hrs. *Time temperature monitoring is required. Cool large batches of beans or sauces in ice baths using ice wands. *Provide 2 ice wands for cooling. Use sheet pan/shallow pan uncovered in refrigerator. No more than 2 pans of cooling foods in a refrigerator at a time. Chicken and bones sheet panned and placed in walk in cooler. Masa discarded.
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)
Observed cooked beans at 46F and cooked vegetables in top of prep cooler. Ensure all potentially hazardous foods (PHF) are cold held at 41F or below. Ensure not to over fill drop pans in top of prep. Adjust cooler to 41F.
The department's words
CHSC 113996 Observed cooked beans at 46F and cooked vegetables in top of prep cooler. Ensure all potentially hazardous foods (PHF) are cold held at 41F or below. Ensure not to over fill drop pans in top of prep. Adjust cooler to 41F.
Hot water took 2-3 mins to reach hand sink. Fix recirculation pump to provide hot water sooner to hand sink for hand washing.
The department's words
CHSC 114195 Hot water took 2-3 mins to reach hand sink. Fix recirculation pump to provide hot water sooner to hand sink for hand washing.
Observed bus tub of vegetables stored on box of raw meat. Ensure raw meats are stored below and away from ready to eat foods. Recommend reorganizing refrigeration to have all raw meat in one refrigerator and vegetables in another one.
The department's words
CHSC 113986 Observed bus tub of vegetables stored on box of raw meat. Ensure raw meats are stored below and away from ready to eat foods. Recommend reorganizing refrigeration to have all raw meat in one refrigerator and vegetables in another one.
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)
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About this record
Search the county's inspection lookup for the name or license number L16446.
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
- Only Minor Violation(s) Found
- 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.