At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Feb 20, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mauro's Pasta?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- In the preparation area, several pizzas were observed at ambient temperature (cheese the internal temperature reading was at 65F, pepperoni 62F, Americano 62F, veggies 65F, fungos 65F, olives 65F). In addition, a container with tortellini the internal temperature readings were at 98F, and 89F, and cheese at 69F. Both containers were stored on the table at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. CHSC 113996How to fixFix it
- In the 3-compartment sink, sanitizer compartment, the solution reading was at 0ppm. Dishes were observed submerged in the water during the time of the observation. [CA] Provide sanitizing solution to properly sanitize utensils. Chlorine concentration shall be at 100ppm, and Quaternary ammonium at 200ppm. CHSC 114099.6How 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 Mauro's Pasta's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: In the preparation area, several pizzas were observed at ambient temperature (cheese the internal temperature reading was at 65F, pepperoni 62F, Americano 62F, veggies 65F, fungos 65F, olives 65F). In addition, a container with tortellini the internal temperature readings were at 98F, and 89F, and cheese at 69F. Both containers were stored on the table at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F.The county found: “In the preparation area, several pizzas were observed at ambient temperature (cheese the internal temperature reading…”
Then the next one: In the 3-compartment sink, sanitizer compartment, the solution reading was at 0ppm. Dishes were observed submerged in the water during the time of the observation. [CA] Provide sanitizing solution to properly sanitize utensils. Chlorine concentration shall be at 100ppm, and Quaternary ammonium at 200ppm.
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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 lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 20, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 20, 2024.
2 violations listed, 0 marked critical.
Not critical (2)
In the preparation area, several pizzas were observed at ambient temperature (cheese the internal temperature reading was at 65F, pepperoni 62F, Americano 62F, veggies 65F, fungos 65F, olives 65F). In addition, a container with tortellini the internal temperature readings were at 98F, and 89F, and cheese at 69F. Both containers were stored on the table at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the preparation area, several pizzas were observed at ambient temperature (cheese the internal temperature reading was at 65F, pepperoni 62F, Americano 62F, veggies 65F, fungos 65F, olives 65F). In addition, a container with tortellini the internal temperature readings were at 98F, and 89F, and cheese at 69F. Both containers were stored on the table at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
In the 3-compartment sink, sanitizer compartment, the solution reading was at 0ppm. Dishes were observed submerged in the water during the time of the observation. [CA] Provide sanitizing solution to properly sanitize utensils. Chlorine concentration shall be at 100ppm, and Quaternary ammonium at 200ppm.
The department's words
CHSC 114099.6 In the 3-compartment sink, sanitizer compartment, the solution reading was at 0ppm. Dishes were observed submerged in the water during the time of the observation. [CA] Provide sanitizing solution to properly sanitize utensils. Chlorine concentration shall be at 100ppm, and Quaternary ammonium at 200ppm.
Corrected during the inspection
EarlierFeb 13, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the preparation area, several pizzas were observed at ambient temperature (cheese the internal temperature reading was at 65F, pepperoni 62F, Americano 62F, veggies 65F, fungos 65F, olives 65F). In addition, a container with tortellini the internal temperature readings were at 98F, and 89F, and cheese at 69F. Both containers were stored on the table at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the preparation area, several pizzas were observed at ambient temperature (cheese the internal temperature reading was at 65F, pepperoni 62F, Americano 62F, veggies 65F, fungos 65F, olives 65F). In addition, a container with tortellini the internal temperature readings were at 98F, and 89F, and cheese at 69F. Both containers were stored on the table at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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
In the 3-compartment sink, sanitizer compartment, the solution reading was at 0ppm. Dishes were observed submerged in the water during the time of the observation. [CA] Provide sanitizing solution to properly sanitize utensils. Chlorine concentration shall be at 100ppm, and Quaternary ammonium at 200ppm.
The department's words
CHSC 114099.6 In the 3-compartment sink, sanitizer compartment, the solution reading was at 0ppm. Dishes were observed submerged in the water during the time of the observation. [CA] Provide sanitizing solution to properly sanitize utensils. Chlorine concentration shall be at 100ppm, and Quaternary ammonium at 200ppm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed inoperable light bulb above salad prep cooler. Repair bulb.
The department's words
CHSC 114252 Observed inoperable light bulb above salad prep cooler. Repair bulb.
EarlierOct 28, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
EarlierJan 13, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 3, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee plate of food on the prep table. Employees are not allowed to eat or drink in food prep areas to prevent contamination.
The department's words
CHSC 113977 Observed employee plate of food on the prep table. Employees are not allowed to eat or drink in food prep areas to prevent contamination.
EarlierNov 22, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed fly paper installed above a mobile prep area with utensil storage. Do not store insect control devices above food, food storage area, prep area, or utensil storage. Recommend installing an electric insect control device near front door.
The department's words
CHSC 114259.3 Observed fly paper installed above a mobile prep area with utensil storage. Do not store insect control devices above food, food storage area, prep area, or utensil storage. Recommend installing an electric insect control device near front door.
EarlierJun 25, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hot water at 116 F, ensure your normal temp is at 120 F or above.
The department's words
CHSC 114192 Hot water at 116 F, ensure your normal temp is at 120 F or above.
Walk-in floor, walls and ceiling need long term cleaning/sanitizing.
The department's words
CHSC 114175 Walk-in floor, walls and ceiling need long term cleaning/sanitizing.
EarlierMar 21, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Pizza in display case refrigerator is running 45F. Must be 41F or below. Repair/adjust this refrigerator immediately.
The department's words
CHSC 113996 Pizza in display case refrigerator is running 45F. Must be 41F or below. Repair/adjust this refrigerator immediately.
Chlorine in 3-compartment sink is 50 ppm. Chlorine in wiping cloth bucket is 50 ppm. Must be 100 ppm chlorine. Double the amount of chlorine putting in sink and bucket.
The department's words
CHSC 114099.6 Chlorine in 3-compartment sink is 50 ppm. Chlorine in wiping cloth bucket is 50 ppm. Must be 100 ppm chlorine. Double the amount of chlorine putting in sink and bucket.
Remove insect killer from premises.
The department's words
CHSC 114254 Remove insect killer from premises.
Clean condenser in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser in walk-in refrigerator.
Code CHSC 114051
The department's words
Code CHSC 114051
Show 1 more
Provide soap in a permanently mounted dispenser at bathroom handwash sink.
The department's words
CHSC 113953.2 Provide soap in a permanently mounted dispenser at bathroom handwash sink.
EarlierJan 5, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 2, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Cooked salmon dinner at 46F, pasta dinner at 46F in display cooler. PIC stated unit just defrosted. Unit air temp 41F. PIC stated defrost timer not functional. Discussed with PIC to have unit repaired and use probe thermometer to probe food to monitor temp of unit. Ensure all PHF is cold held at 41F or below.
The department's words
CHSC 113996 Cooked salmon dinner at 46F, pasta dinner at 46F in display cooler. PIC stated unit just defrosted. Unit air temp 41F. PIC stated defrost timer not functional. Discussed with PIC to have unit repaired and use probe thermometer to probe food to monitor temp of unit. Ensure all PHF is cold held at 41F or below.
Observed mold growth on plastic cover for speed rack in walk-in cooler. Cover is no longer cleanable. Replace cover
The department's words
CHSC 114115.c Observed mold growth on plastic cover for speed rack in walk-in cooler. Cover is no longer cleanable. Replace cover
No sanitizer solution set upon arrival. Ensure to have open bucket of sanitizer solution set up during all hours of operation.
The department's words
CHSC 114185.1 No sanitizer solution set upon arrival. Ensure to have open bucket of sanitizer solution set up during all hours of operation.
No probe thermometer available. Probe thermometer required. Recommend digital.
The department's words
CHSC 114159 No probe thermometer available. Probe thermometer required. Recommend digital.
EarlierOct 26, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed vacuum sealed cooked beef in freezer vacuum sealed by facility. Discussed with PIC vacuum sealing/reduced oxygen packaging is not an allowed procedure without an approved HACCP plan from California Dept. of Public Health. Discontinue vacuum sealing.
The department's words
CHSC 114057 Observed vacuum sealed cooked beef in freezer vacuum sealed by facility. Discussed with PIC vacuum sealing/reduced oxygen packaging is not an allowed procedure without an approved HACCP plan from California Dept. of Public Health. Discontinue vacuum sealing.
EarlierJul 7, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Keep wiping cloths in a bucket of sanitizer.
The department's words
CHSC 114185.1 Keep wiping cloths in a bucket of sanitizer.
Investigate and repair cause of roof leak in Northeast corner of the building.
The department's words
CHSC 114271 Investigate and repair cause of roof leak in Northeast corner of the building.
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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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 L16523.
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.