At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mcdonald's #1561?
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 114113 CHSC 114113How 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 Mcdonald's #1561's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestSep 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierFeb 2, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114271
The department's words
Code CHSC 114271
EarlierJun 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierMar 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit for drinks at drive thru had gasket that fell off. / Re-install gasket.
The department's words
CHSC 114175 Refrigeration unit for drinks at drive thru had gasket that fell off. / Re-install gasket.
EarlierAug 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floor sink under cafe station is soiled. / Clean and sanitize.
The department's words
CHSC 114190 Floor sink under cafe station is soiled. / Clean and sanitize.
EarlierFeb 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Reach in refrigerator by dry storage ambient temperature recorded around 60F at time of inspection. The following items were in said refrigerator: 6 packets of eggs 58F, 35 bags of pancakes 57F, 1 box of whipped butter 58F, 1 bag of burrito mix 52F, 8 bags of smoothie mix 55F, 54 burritos 54F, 1 bag of yogurt 53F, 2 bags of whole milk 51F. / Immediately discard out of temperature potentially hazardous foods. Discontinue use of unit until repaired to cold hold food at 41F or below.
The department's words
CHSC 113996 Reach in refrigerator by dry storage ambient temperature recorded around 60F at time of inspection. The following items were in said refrigerator: 6 packets of eggs 58F, 35 bags of pancakes 57F, 1 box of whipped butter 58F, 1 bag of burrito mix 52F, 8 bags of smoothie mix 55F, 54 burritos 54F, 1 bag of yogurt 53F, 2 bags of whole milk 51F. / Immediately discard out of temperature potentially hazardous foods. Discontinue use of unit until repaired to cold hold food at 41F or below.
EarlierAug 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Women's restroom handwash sink recorded at 91°F. / Repair sink to provide 100-108°F warm water.
The department's words
CHSC 114192 Women's restroom handwash sink recorded at 91°F. / Repair sink to provide 100-108°F warm water.
EarlierFeb 10, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Female restroom lacking soap in dispenser. / Keep dispenser stocked at all times.
The department's words
CHSC 113953.2 Female restroom lacking soap in dispenser. / Keep dispenser stocked at all times.
EarlierJun 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator ambient temperature recorded around 53F at time of inspection. Items delivered today were temperature checked. Boxes of cut tomatoes, liquid eggs, ice cream mix, pre-cut cheese were recorded around 56-57F. Items not delivered today recorded around 42F or below. Items were delivered around 0930 hours from Stockton, CA. / Out of temperature foods must be discarded immediately. Monitor walk-in refrigerator to ensure unit is able to cool down fast enough to cold hold food at 41F or below. Advised to have more employees assigned with stocking walk-in to shorten the time the walk-in door is open.
The department's words
CHSC 113996 Walk-in refrigerator ambient temperature recorded around 53F at time of inspection. Items delivered today were temperature checked. Boxes of cut tomatoes, liquid eggs, ice cream mix, pre-cut cheese were recorded around 56-57F. Items not delivered today recorded around 42F or below. Items were delivered around 0930 hours from Stockton, CA. / Out of temperature foods must be discarded immediately. Monitor walk-in refrigerator to ensure unit is able to cool down fast enough to cold hold food at 41F or below. Advised to have more employees assigned with stocking walk-in to shorten the time the walk-in door is open.
EarlierDec 6, 2019Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierMay 21, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Coffee machine was seen encrusted with dried milk and syrup. / Clean equipment with hot water and soap then sanitize. Sanitize equipment once every 4 hours.
The department's words
CHSC 114175 Coffee machine was seen encrusted with dried milk and syrup. / Clean equipment with hot water and soap then sanitize. Sanitize equipment once every 4 hours.
EarlierNov 20, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierMay 26, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheeseburger measured 127 degrees Fahrenheit. Sliced tomatoes held without refrigeration measured 63 degrees F. Sliced tomatoes did not have any date stickers to indicate when the tomatoes were removed from the refrigerator. Cheeseburger and sliced tomatoes were voluntarily discarded. White cheddar cheese in Delfield refrigerator measured 47 degrees Fahrenheit. 5/24/17: Cheeseburgers measured 113 and 126 degrees Fahrenheit and were voluntarily discarded. 5/26/17: hamburger measured 129 degrees F and cheeseburger measured 119 degrees F. Both were voluntarily discarded - see vcd sheet.
The department's words
CHSC 113996 Cheeseburger measured 127 degrees Fahrenheit. Sliced tomatoes held without refrigeration measured 63 degrees F. Sliced tomatoes did not have any date stickers to indicate when the tomatoes were removed from the refrigerator. Cheeseburger and sliced tomatoes were voluntarily discarded. White cheddar cheese in Delfield refrigerator measured 47 degrees Fahrenheit. 5/24/17: Cheeseburgers measured 113 and 126 degrees Fahrenheit and were voluntarily discarded. 5/26/17: hamburger measured 129 degrees F and cheeseburger measured 119 degrees F. Both were voluntarily discarded - see vcd sheet.
EarlierMay 24, 2017Follow-up inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cheeseburger measured 127 degrees Fahrenheit. Sliced tomatoes held without refrigeration measured 63 degrees F. Sliced tomatoes did not have any date stickers to indicate when the tomatoes were removed from the refrigerator. Cheeseburger and sliced tomatoes were voluntarily discarded. White cheddar cheese in Delfield refrigerator measured 47 degrees Fahrenheit. 5/24/17: Cheeseburgers measured 113 and 126 degrees Fahrenheit and were voluntarily discarded.
The department's words
CHSC 113996 Cheeseburger measured 127 degrees Fahrenheit. Sliced tomatoes held without refrigeration measured 63 degrees F. Sliced tomatoes did not have any date stickers to indicate when the tomatoes were removed from the refrigerator. Cheeseburger and sliced tomatoes were voluntarily discarded. White cheddar cheese in Delfield refrigerator measured 47 degrees Fahrenheit. 5/24/17: Cheeseburgers measured 113 and 126 degrees Fahrenheit and were voluntarily discarded.
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
Sliced tomatoes had time stamp of 11:45 p.m. and measured 69 degrees F. Tomatoes were voluntarily discarded. Provide accurate time sticker.
The department's words
CHSC 114000 Sliced tomatoes had time stamp of 11:45 p.m. and measured 69 degrees F. Tomatoes were voluntarily discarded. Provide accurate time sticker.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 11, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cheeseburger measured 127 degrees Fahrenheit. Sliced tomatoes held without refrigeration measured 63 degrees F. Sliced tomatoes did not have any date stickers to indicate when the tomatoes were removed from the refrigerator. Cheeseburger and sliced tomatoes were voluntarily discarded. White cheddar cheese in Delfield refrigerator measured 47 degrees Fahrenheit.
The department's words
CHSC 113996 Cheeseburger measured 127 degrees Fahrenheit. Sliced tomatoes held without refrigeration measured 63 degrees F. Sliced tomatoes did not have any date stickers to indicate when the tomatoes were removed from the refrigerator. Cheeseburger and sliced tomatoes were voluntarily discarded. White cheddar cheese in Delfield refrigerator measured 47 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed employee place something in the garbage can with gloved hands and took off gloves and compacted garbage. Employee then picked up utensil to clean griddle. Corrected at inspection.
The department's words
CHSC 113953.3 Observed employee place something in the garbage can with gloved hands and took off gloves and compacted garbage. Employee then picked up utensil to clean griddle. Corrected at inspection.
Corrected during the inspection
Observed employee discard container of sliced tomatoes into the garbage that were in the temperature danger zone. Part of the top of the container touched the garbage can. The food handler proceeded to use the same container to place new tomatoes into it. Three-compartment sink was not set up properly. There were dirty utensils in the first two compartments. One of the utensils in the middle compartment had a lot of guacamole on it and water was turbid in the middle compartment. The employee washed the container that had sliced tomatoes in the wash compartment with soap, rinsed it with the prewash sprayer above the middle compartment, and dipped the container in the sanitizer compartment for a couple seconds. Three-compartment sink was cleaned during the inspection. Dirty utensils in rinse compartment were placed into wash compartment. Sanitizer compartment was drained and refilled.
The department's words
CHSC 114099.6 Observed employee discard container of sliced tomatoes into the garbage that were in the temperature danger zone. Part of the top of the container touched the garbage can. The food handler proceeded to use the same container to place new tomatoes into it. Three-compartment sink was not set up properly. There were dirty utensils in the first two compartments. One of the utensils in the middle compartment had a lot of guacamole on it and water was turbid in the middle compartment. The employee washed the container that had sliced tomatoes in the wash compartment with soap, rinsed it with the prewash sprayer above the middle compartment, and dipped the container in the sanitizer compartment for a couple seconds. Three-compartment sink was cleaned during the inspection. Dirty utensils in rinse compartment were placed into wash compartment. Sanitizer compartment was drained and refilled.
Corrected during the inspection
Observed employee discard container of sliced tomatoes into the garbage that were in the temperature danger zone. Part of the top of the container touched the garbage can. The food handler proceeded to use the same container to place new tomatoes into it. Three-compartment sink was not set up properly. There were dirty utensils in the first two compartments. One of the utensils in the middle compartment had a lot of guacamole on it and water was turbid in the middle compartment. The employee washed the container that had sliced tomatoes in the wash compartment with soap, rinsed it with the prewash sprayer above the middle compartment, and dipped the container in the sanitizer compartment for a couple seconds. Three-compartment sink was cleaned during the inspection. Dirty utensils in rinse compartment were placed into wash compartment. Sanitizer compartment was drained and refilled.
The department's words
CHSC 114113 Observed employee discard container of sliced tomatoes into the garbage that were in the temperature danger zone. Part of the top of the container touched the garbage can. The food handler proceeded to use the same container to place new tomatoes into it. Three-compartment sink was not set up properly. There were dirty utensils in the first two compartments. One of the utensils in the middle compartment had a lot of guacamole on it and water was turbid in the middle compartment. The employee washed the container that had sliced tomatoes in the wash compartment with soap, rinsed it with the prewash sprayer above the middle compartment, and dipped the container in the sanitizer compartment for a couple seconds. Three-compartment sink was cleaned during the inspection. Dirty utensils in rinse compartment were placed into wash compartment. Sanitizer compartment was drained and refilled.
Corrected during the inspection
Observed employee discard container of sliced tomatoes into the garbage that were in the temperature danger zone. Part of the top of the container touched the garbage can. The food handler proceeded to use the same container to place new tomatoes into it. Three-compartment sink was not set up properly. There were dirty utensils in the first two compartments. One of the utensils in the middle compartment had a lot of guacamole on it and water was turbid in the middle compartment. The employee washed the container that had sliced tomatoes in the wash compartment with soap, rinsed it with the prewash sprayer above the middle compartment, and dipped the container in the sanitizer compartment for a couple seconds. Three-compartment sink was cleaned during the inspection. Dirty utensils in rinse compartment were placed into wash compartment. Sanitizer compartment was drained and refilled.
The department's words
CHSC 114099.2 Observed employee discard container of sliced tomatoes into the garbage that were in the temperature danger zone. Part of the top of the container touched the garbage can. The food handler proceeded to use the same container to place new tomatoes into it. Three-compartment sink was not set up properly. There were dirty utensils in the first two compartments. One of the utensils in the middle compartment had a lot of guacamole on it and water was turbid in the middle compartment. The employee washed the container that had sliced tomatoes in the wash compartment with soap, rinsed it with the prewash sprayer above the middle compartment, and dipped the container in the sanitizer compartment for a couple seconds. Three-compartment sink was cleaned during the inspection. Dirty utensils in rinse compartment were placed into wash compartment. Sanitizer compartment was drained and refilled.
Corrected during the inspection
Pick up toilet paper from restroom floors.
The department's words
CHSC 114250 Pick up toilet paper from restroom floors.
EarlierJun 20, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Permit not posted in conspicuous area.
The department's words
CHSC 114387 Permit not posted in conspicuous area.
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Liquid waste on ground by garbage bags on ground. Refuse bin is completely full. Clean up concrete slab to remove liquid waste. No lids on exterior refuse bin. Bin is in an enclosure, however, the door was open, which can allow for vermin harborage. Provide lids for refuse bin, and/or keep door closed.
The department's words
CHSC 114245.1 Liquid waste on ground by garbage bags on ground. Refuse bin is completely full. Clean up concrete slab to remove liquid waste. No lids on exterior refuse bin. Bin is in an enclosure, however, the door was open, which can allow for vermin harborage. Provide lids for refuse bin, and/or keep door closed.
Clean cabinet under orange juice dispenser across from cash registers to remove liquid spillage. Repair or replace detached gasket at orange juice dispensing unit at drive-thru area.
The department's words
CHSC 114175 Clean cabinet under orange juice dispenser across from cash registers to remove liquid spillage. Repair or replace detached gasket at orange juice dispensing unit at drive-thru area.
Replace burnt out bulb.
The department's words
CHSC 114252 Replace burnt out bulb.
EarlierFeb 17, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed brown and pink material on ice guard.
The department's words
CHSC 114115 Observed brown and pink material on ice guard.
Observed folding eggs at 53 degrees Fahrenheit. Eggs were voluntarily discarded - see voluntary condemnation and destruction sheet. Canadian bacon in four door refrigerator observed at 43 degrees Fahrenheit.
The department's words
CHSC 113996 Observed folding eggs at 53 degrees Fahrenheit. Eggs were voluntarily discarded - see voluntary condemnation and destruction sheet. Canadian bacon in four door refrigerator observed at 43 degrees Fahrenheit.
One door freezer gasket dirty.
The department's words
CHSC 114175 One door freezer gasket dirty.
Observed griddle and coffee. maker that are no longer used.
The department's words
CHSC 114257.1 Observed griddle and coffee. maker that are no longer used.
Observed murky water under and by the exterior garbage bin. Manager stated that there is a hole in the bottom. Plug the hole, or obtain a new bin to prevent leakage onto the ground.
The department's words
CHSC 114245.1 Observed murky water under and by the exterior garbage bin. Manager stated that there is a hole in the bottom. Plug the hole, or obtain a new bin to prevent leakage onto the ground.
Show 3 more
Provide 10 foot candles of lighting in dry storage room. Only six foot candles of lighting to right of entryway.
The department's words
CHSC 114252 Provide 10 foot candles of lighting in dry storage room. Only six foot candles of lighting to right of entryway.
Clean janitorial sink to remove dirt.
The department's words
CHSC 114257 Clean janitorial sink to remove dirt.
Replace cracked and deteriorated ceramic tiles behind three compartment sink.
The department's words
CHSC 114271 Replace cracked and deteriorated ceramic tiles behind three compartment sink.
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
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Let Mcdonald's #1561 know
Ask for the manager. Mcdonald's #1561 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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14342.
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.