At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Mcdonald's #11597's team
Is this your place?
Welcome, Mcdonald's #11597. We'll walk through this together, one item at a time. To log the fixes, claim Mcdonald's #11597 first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 9, 2026.
No violations listed in the data.
EarlierDec 16, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Air dryer in men's restroom observed non-operational. Ensure all equipment is in good repair. Additional air dryer available and operational in restroom at this time.
The department's words
CHSC 114130 Air dryer in men's restroom observed non-operational. Ensure all equipment is in good repair. Additional air dryer available and operational in restroom at this time.
EarlierOct 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw bacon on the bottom of the two-door refrigerator that faces the ice machine wall at 48 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Lower temperature of the unit.
The department's words
CHSC 113996 Observed raw bacon on the bottom of the two-door refrigerator that faces the ice machine wall at 48 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Lower temperature of the unit.
EarlierNov 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Soda gun nozzle was observed to have black mold-like residue. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary.
The department's words
CHSC 114115 Soda gun nozzle was observed to have black mold-like residue. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary.
EarlierOct 17, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - restroom hand sink was only dispensing ~75F warm water. Warm water at hand sinks is required to be 100F. Employee adjusted sink; 100F warm water provided at end of inspection. COS. Ensure 100F warm water is provided at all hand sinks.
The department's words
CHSC 114192 MAJOR - restroom hand sink was only dispensing ~75F warm water. Warm water at hand sinks is required to be 100F. Employee adjusted sink; 100F warm water provided at end of inspection. COS. Ensure 100F warm water is provided at all hand sinks.
EarlierMar 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Reach in cooler next to drive through window #1 holding food at ~44.5F (ambient shows 46F). Maintain potentially hazardous foods at 41F or below. Operator adjusted unit at time of inspection. If adjustment does not bring temp. back down to 41F, move all foods to working unit until repaired.
The department's words
CHSC 113996 Reach in cooler next to drive through window #1 holding food at ~44.5F (ambient shows 46F). Maintain potentially hazardous foods at 41F or below. Operator adjusted unit at time of inspection. If adjustment does not bring temp. back down to 41F, move all foods to working unit until repaired.
EarlierAug 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cockroach pupa (egg sack) and several ants in back corner of facility under soda syrup rack. Pest report from July 2021 noted no activity. Food facilities shall be kept free from pests and vermin. Discussed with manager to clean up insects, clean and sanitize the area. Call pest control for monthly (regular) treatment and monitor for activity. Keep floors clean and dry; clean up spilled syrup and food debris.
The department's words
CHSC 114259.1 Observed cockroach pupa (egg sack) and several ants in back corner of facility under soda syrup rack. Pest report from July 2021 noted no activity. Food facilities shall be kept free from pests and vermin. Discussed with manager to clean up insects, clean and sanitize the area. Call pest control for monthly (regular) treatment and monitor for activity. Keep floors clean and dry; clean up spilled syrup and food debris.
EarlierJan 28, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing sink at front service area is obstructed by the ice cream machine. Move the ice cream machine so that the handwashing sink is accessible to employees for handwashing.
The department's words
CHSC 113953 Handwashing sink at front service area is obstructed by the ice cream machine. Move the ice cream machine so that the handwashing sink is accessible to employees for handwashing.
EarlierDec 3, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 13, 2019Follow-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.
EarlierMar 6, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 27, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep lid on the dumpster in garbage enclosure to prevent vermin attraction
The department's words
CHSC 114245.5 Keep lid on the dumpster in garbage enclosure to prevent vermin attraction
EarlierDec 28, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Yogurt/milk case food temps ~ 57 deg F. All food discarded. Repair or replace unit, call for recheck, unit impounded.
The department's words
CHSC 113996 Yogurt/milk case food temps ~ 57 deg F. All food discarded. Repair or replace unit, call for recheck, unit impounded.
Corrected during the inspection
Create/provide air gap at soda fountain floor sink. Repair separated plumbing at warewash sink.
The department's words
CHSC 114193 Create/provide air gap at soda fountain floor sink. Repair separated plumbing at warewash sink.
Corrected during the inspection
EarlierNov 28, 2017Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Yogurt/milk case food temps ~ 57 deg F. All food discarded. Repair or replace unit, call for recheck, unit impounded.
The department's words
CHSC 113996 Yogurt/milk case food temps ~ 57 deg F. All food discarded. Repair or replace unit, call for recheck, unit impounded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Create/provide air gap at soda fountain floor sink. Repair separated plumbing at warewash sink.
The department's words
CHSC 114193 Create/provide air gap at soda fountain floor sink. Repair separated plumbing at warewash sink.
EarlierMar 20, 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.
EarlierMar 14, 2017Routine inspectionGreen placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed hamburger cook temp in lower left corner of patty 148-149F. Ensure all hamburgers are fully cooked to 155F or higher. Discussed with PIC. Hamburger batch discarded. Timer currently set for 51 seconds and PIC states the grills and the Teflon on grills is cleaned daily. Cooking temperatures for batches of hamburgers ranged from 155 to 170's. Discussed with PIC that the wide range in cook temperatures could be an indication that the grills need to be cleaned or there is carbon build up on or under Teflon sheets. Ensure to discuss grill cleaning procedure with employees. Recommend PIC increase the number cook out temperatures today to ensure cooking temperatures reach 155F or higher. Follow up with employees to make sure they are properly cleaning grills and Teflon sheets. Increase cooking time if needed.
The department's words
CHSC 114004 Observed hamburger cook temp in lower left corner of patty 148-149F. Ensure all hamburgers are fully cooked to 155F or higher. Discussed with PIC. Hamburger batch discarded. Timer currently set for 51 seconds and PIC states the grills and the Teflon on grills is cleaned daily. Cooking temperatures for batches of hamburgers ranged from 155 to 170's. Discussed with PIC that the wide range in cook temperatures could be an indication that the grills need to be cleaned or there is carbon build up on or under Teflon sheets. Ensure to discuss grill cleaning procedure with employees. Recommend PIC increase the number cook out temperatures today to ensure cooking temperatures reach 155F or higher. Follow up with employees to make sure they are properly cleaning grills and Teflon sheets. Increase cooking time if needed.
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
Hot water at front hand sink took 1-2 mins to reach 98F. Hot water must be supplied at a minimum of 100F at all hand sinks immediately for proper hand washing. Facility has recently installed this hand sink. After a file review facility did not submit plans for the sink installation. Please submit plans for the hand sink installation. Repair hand sink to provide immediate hot water of at least 100F.
The department's words
CHSC 114192 Hot water at front hand sink took 1-2 mins to reach 98F. Hot water must be supplied at a minimum of 100F at all hand sinks immediately for proper hand washing. Facility has recently installed this hand sink. After a file review facility did not submit plans for the sink installation. Please submit plans for the hand sink installation. Repair hand sink to provide immediate hot water of at least 100F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed employee put on blue gloves to place raw meat on grill then take gloves off touching the outside of the glove that had contacted the raw meat with hands, throw them away, then go to prepare food with out washing hands. After discussion with PIC and reviewing McDonald's blue glove policy employees need to remove the glove with out touching the outside of the glove using the peel off from the inside method. Discussed with employee who washed hands. Instructed PIC to retrain employees on proper use of the blue gloves and how to discard them as to not contaminate their hands. *Policy also states blue gloves to be used at fry station and grill only. Remove blue gloves from food prep sink area.
The department's words
CHSC 113953.3 Observed employee put on blue gloves to place raw meat on grill then take gloves off touching the outside of the glove that had contacted the raw meat with hands, throw them away, then go to prepare food with out washing hands. After discussion with PIC and reviewing McDonald's blue glove policy employees need to remove the glove with out touching the outside of the glove using the peel off from the inside method. Discussed with employee who washed hands. Instructed PIC to retrain employees on proper use of the blue gloves and how to discard them as to not contaminate their hands. *Policy also states blue gloves to be used at fry station and grill only. Remove blue gloves from food prep sink area.
EarlierAug 22, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No proof of Managers Food Safety Certification available.
The department's words
CHSC 113947.1 No proof of Managers Food Safety Certification available.
Liquid is leaking onto the floor in the rear. Repair as needed. On order. Ice build up noted at upper reach in freezer. Defrost it.
The department's words
CHSC 114175 Liquid is leaking onto the floor in the rear. Repair as needed. On order. Ice build up noted at upper reach in freezer. Defrost it.
Ice scoop found stored in the ice machine. Store scoop in a sanitary manner.
The department's words
CHSC 114178 Ice scoop found stored in the ice machine. Store scoop in a sanitary manner.
Placard has been removed. DO NOT REMOVE PLACARD Maintain last inspection report for customer review
The department's words
CHSC 113725.1 Placard has been removed. DO NOT REMOVE PLACARD Maintain last inspection report for customer review
EarlierJul 27, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Corner Beverage air frig out of adjustment, yogurt temps at 54 F, food discarded. Frig temp adjusted at inspection to 38 F.
The department's words
CHSC 113996 Corner Beverage air frig out of adjustment, yogurt temps at 54 F, food discarded. Frig temp adjusted at inspection to 38 F.
Corrected during the inspection
Install display thermometer in Beverage Air corner frig and also in milk/yogurt frig.
The department's words
CHSC 114157 Install display thermometer in Beverage Air corner frig and also in milk/yogurt frig.
Ensure wiping cloth bucket concentration is at 100 ppm chlorine, recorded at about 50 ppm today.
The department's words
CHSC 114185.1 Ensure wiping cloth bucket concentration is at 100 ppm chlorine, recorded at about 50 ppm today.
EarlierApr 4, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Small milk/yogurt frig food temps at 44 deg. F, reduce to 41 or less
The department's words
CHSC 113996 Small milk/yogurt frig food temps at 44 deg. F, reduce to 41 or less
Replace chipped/cracked ice scoop on main ice maker
The department's words
CHSC 114175 Replace chipped/cracked ice scoop on main ice maker
Repair weatherstripping on rear delivery door to seal the gap (vermin exclusion)
The department's words
CHSC 114271 Repair weatherstripping on rear delivery door to seal the gap (vermin exclusion)
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 Mcdonald's #11597, you can:
Let Mcdonald's #11597 know
Ask for the manager. Mcdonald's #11597 can only fix what it knows about.
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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 L16742.
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.