At a glance
CleanCleaver food safety systematic review results
What happened?
8problems found
8 problems found · County inspection, Follow-up inspection · Nov 16, 2016
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Maylee's?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Last inspection report not available. Post sign informing consumers that the most recent inspection report is available to view upon request. CHSC 113725.1How to fixFix it
- CA food handler cards all expired in March 2015. All food handlers, including servers, shall obtain a valid CA food handler card within 30 days. CHSC 113948How to fixFix it
- Maketable refrigerator: pooled eggs: 53 degrees F, sliced tofu: 43 degrees F. Pooled eggs voluntarily discarded. Sushi rice made at 3:00 today measured 91 -94 degrees F at 3:20 p.m. Sushi rice is acidified with vinegar and is cooled in bowl for 30 minutes before placing in rice warmer. Sushi rice is kept until 9:30 p.m.. Submit specialized food process questionnaire for sushi rice process. Sushi rice can only be held in temperature danger zone (42 - 135 degrees F) for a maximum of four hours, unless proven by a lab challenge study or by pH test to be nonpotetially hazardous. 11/16/16: Pooled eggs in bottom of maketable: 39 degrees F - good. Sushi rice made at 11:30 a.m. is held until 4:00. Sushi rice measured 73 degrees F at 2:40 p.m. Use sushi rice within four hours from removing from temperature control, unless meet requirement noted above. Specialized food process questionnaire provided today. Complete and submit questionnaire to Environmental Health. 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 Maylee's' team
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Follow the steps for each item, with the rule beside it.
Next: Last inspection report not available. Post sign informing consumers that the most recent inspection report is available to view upon request.The county found: “Last inspection report not available. Post sign informing consumers that the most recent inspection report is…”
Then the next one: CA food handler cards all expired in March 2015. All food handlers, including servers, shall obtain a valid CA food handler card within 30 days.
Show what you did
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 2 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
LatestNov 16, 2016Follow-up inspectionGreen placard
This one: Green placard, inspected Nov 16, 2016.
8 violations listed, 0 marked critical.
Not critical (8)
Last inspection report not available. Post sign informing consumers that the most recent inspection report is available to view upon request.
The department's words
CHSC 113725.1 Last inspection report not available. Post sign informing consumers that the most recent inspection report is available to view upon request.
CA food handler cards all expired in March 2015. All food handlers, including servers, shall obtain a valid CA food handler card within 30 days.
The department's words
CHSC 113948 CA food handler cards all expired in March 2015. All food handlers, including servers, shall obtain a valid CA food handler card within 30 days.
Maketable refrigerator: pooled eggs: 53 degrees F, sliced tofu: 43 degrees F. Pooled eggs voluntarily discarded. Sushi rice made at 3:00 today measured 91 -94 degrees F at 3:20 p.m. Sushi rice is acidified with vinegar and is cooled in bowl for 30 minutes before placing in rice warmer. Sushi rice is kept until 9:30 p.m.. Submit specialized food process questionnaire for sushi rice process. Sushi rice can only be held in temperature danger zone (42 - 135 degrees F) for a maximum of four hours, unless proven by a lab challenge study or by pH test to be nonpotetially hazardous. 11/16/16: Pooled eggs in bottom of maketable: 39 degrees F - good. Sushi rice made at 11:30 a.m. is held until 4:00. Sushi rice measured 73 degrees F at 2:40 p.m. Use sushi rice within four hours from removing from temperature control, unless meet requirement noted above. Specialized food process questionnaire provided today. Complete and submit questionnaire to Environmental Health.
The department's words
CHSC 113996 Maketable refrigerator: pooled eggs: 53 degrees F, sliced tofu: 43 degrees F. Pooled eggs voluntarily discarded. Sushi rice made at 3:00 today measured 91 -94 degrees F at 3:20 p.m. Sushi rice is acidified with vinegar and is cooled in bowl for 30 minutes before placing in rice warmer. Sushi rice is kept until 9:30 p.m.. Submit specialized food process questionnaire for sushi rice process. Sushi rice can only be held in temperature danger zone (42 - 135 degrees F) for a maximum of four hours, unless proven by a lab challenge study or by pH test to be nonpotetially hazardous. 11/16/16: Pooled eggs in bottom of maketable: 39 degrees F - good. Sushi rice made at 11:30 a.m. is held until 4:00. Sushi rice measured 73 degrees F at 2:40 p.m. Use sushi rice within four hours from removing from temperature control, unless meet requirement noted above. Specialized food process questionnaire provided today. Complete and submit questionnaire to Environmental Health.
No drainboards on two compartment sink. An approved utensil washing sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114103 No drainboards on two compartment sink. An approved utensil washing sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
Three of the four refuse bins had lids flipped back.
The department's words
CHSC 114245.1 Three of the four refuse bins had lids flipped back.
Corrected during the inspection
Show 3 more
Render restroom door self-closing.
The department's words
CHSC 114276 Render restroom door self-closing.
Thick layer of grime on exteriors of two door Traulsen unit by cookline. Interior of this unit has dirt accumulation. Some of refrigerators have food spillage. Clean exteriors and interiors of refrigerators.
The department's words
CHSC 114175 Thick layer of grime on exteriors of two door Traulsen unit by cookline. Interior of this unit has dirt accumulation. Some of refrigerators have food spillage. Clean exteriors and interiors of refrigerators.
Cooked barbecue pork finished cooking at 3:20, per owner. Barbecue pork measured 119 -156 degrees F when checked in refrigerator at 3:35 p.m. in metal colander. Barbecue pork seen on top of table at beginning of inspection. Barbecue pork is piled too high in colander and is not cooling at rapid enough rate. Barbecue pork was transferred to shallow metal pan at end of inspection. 11/16/16: Thinly sliced beef finished cooking at 1:00 measured 58 degrees F in metal bowl.
The department's words
CHSC 114002 Cooked barbecue pork finished cooking at 3:20, per owner. Barbecue pork measured 119 -156 degrees F when checked in refrigerator at 3:35 p.m. in metal colander. Barbecue pork seen on top of table at beginning of inspection. Barbecue pork is piled too high in colander and is not cooling at rapid enough rate. Barbecue pork was transferred to shallow metal pan at end of inspection. 11/16/16: Thinly sliced beef finished cooking at 1:00 measured 58 degrees F in metal bowl.
Corrected during the inspection
EarlierNov 14, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Last inspection report not available. Post sign informing consumers that the most recent inspection report is available to view upon request.
The department's words
CHSC 113725.1 Last inspection report not available. Post sign informing consumers that the most recent inspection report is available to view upon request.
CA food handler cards all expired in March 2015. All food handlers, including servers, shall obtain a valid CA food handler card within 30 days.
The department's words
CHSC 113948 CA food handler cards all expired in March 2015. All food handlers, including servers, shall obtain a valid CA food handler card within 30 days.
Maketable refrigerator: pooled eggs: 53 degrees F, sliced tofu: 43 degrees F. Pooled eggs voluntarily discarded. Sushi rice made at 3:00 today measured 91 -94 degrees F at 3:20 p.m, and measured 84 degrees F at end of inspection. Sushi rice is acidified with vinegar and is cooled in bowl for 30 minutes before placing in rice warmer. Sushi rice is kept until 9:30 p.m.. Submit specialized food process questionnaire for sushi rice process. Sushi rice can only be held in temperature danger zone (42 - 135 degrees F) for a maximum of four hours, unless proven by a lab challenge study or by pH test to be nonpotetially hazardous.
The department's words
CHSC 113996 Maketable refrigerator: pooled eggs: 53 degrees F, sliced tofu: 43 degrees F. Pooled eggs voluntarily discarded. Sushi rice made at 3:00 today measured 91 -94 degrees F at 3:20 p.m, and measured 84 degrees F at end of inspection. Sushi rice is acidified with vinegar and is cooled in bowl for 30 minutes before placing in rice warmer. Sushi rice is kept until 9:30 p.m.. Submit specialized food process questionnaire for sushi rice process. Sushi rice can only be held in temperature danger zone (42 - 135 degrees F) for a maximum of four hours, unless proven by a lab challenge study or by pH test to be nonpotetially hazardous.
No drainboards on two compartment sink. An approved utensil washing sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114103 No drainboards on two compartment sink. An approved utensil washing sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
Bulk storage container with white powder not labeled.
The department's words
CHSC 114051 Bulk storage container with white powder not labeled.
Corrected during the inspection
Show 5 more
Three of the four refuse bins had lids flipped back.
The department's words
CHSC 114245.1 Three of the four refuse bins had lids flipped back.
Render restroom door self-closing.
The department's words
CHSC 114276 Render restroom door self-closing.
Thick layer of grime on exteriors of two door Traulsen unit by cookline. Interior of this unit has dirt accumulation. Some of refrigerators have food spillage. Clean exteriors and interiors of refrigerators.
The department's words
CHSC 114175 Thick layer of grime on exteriors of two door Traulsen unit by cookline. Interior of this unit has dirt accumulation. Some of refrigerators have food spillage. Clean exteriors and interiors of refrigerators.
Cooked barbecue pork finished cooking at 3:20, per owner. Barbecue pork measured 119 -156 degrees F when checked in refrigerator at 3:35 p.m. in metal colander. Barbecue pork seen on top of table at beginning of inspection. Barbecue pork measured 68 - 98 degrees F at end of inspection. Barbecue pork is piled too high in colander and is not cooling at rapid enough rate. Barbecue pork was transferred to shallow metal pan at end of inspection. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes.
The department's words
CHSC 114002 Cooked barbecue pork finished cooking at 3:20, per owner. Barbecue pork measured 119 -156 degrees F when checked in refrigerator at 3:35 p.m. in metal colander. Barbecue pork seen on top of table at beginning of inspection. Barbecue pork measured 68 - 98 degrees F at end of inspection. Barbecue pork is piled too high in colander and is not cooling at rapid enough rate. Barbecue pork was transferred to shallow metal pan at end of inspection. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes.
Cooked barbecue pork finished cooking at 3:20, per owner. Barbecue pork measured 119 -156 degrees F when checked in refrigerator at 3:35 p.m. in metal colander. Barbecue pork seen on top of table at beginning of inspection. Barbecue pork measured 68 - 98 degrees F at end of inspection. Barbecue pork is piled too high in colander and is not cooling at rapid enough rate. Barbecue pork was transferred to shallow metal pan at end of inspection. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes.
The department's words
CHSC 114002.1 Cooked barbecue pork finished cooking at 3:20, per owner. Barbecue pork measured 119 -156 degrees F when checked in refrigerator at 3:35 p.m. in metal colander. Barbecue pork seen on top of table at beginning of inspection. Barbecue pork measured 68 - 98 degrees F at end of inspection. Barbecue pork is piled too high in colander and is not cooling at rapid enough rate. Barbecue pork was transferred to shallow metal pan at end of inspection. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes.
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 L10551.
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.