At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 14, 2026
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What was found out about Mh Bread & Butter?
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- Observed cut tomatoes on ice at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed employee to ensure ice surrounds any food stored this way. 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
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Next: Observed cut tomatoes on ice at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed employee to ensure ice surrounds any food stored this way.The county found: “Observed cut tomatoes on ice at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 14, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed cut tomatoes on ice at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed employee to ensure ice surrounds any food stored this way.
The department's words
CHSC 113996 Observed cut tomatoes on ice at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed employee to ensure ice surrounds any food stored this way.
EarlierDec 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ham and cheese croissant in a room temperature case since 8:30 AM. Meat and cheese sandwiches in the deli cooler at 51 degrees F. Potentially hazardous foods must be cold held at 41 degrees F or below. Labeled croissants for a 12:00 PM discard time. Label daily, if issue persists this practice may be discontinued at facility. Sandwiches were moved to proper refrigeration. Repair the front unit to hold at or below 41 degrees F.
The department's words
CHSC 113996 Ham and cheese croissant in a room temperature case since 8:30 AM. Meat and cheese sandwiches in the deli cooler at 51 degrees F. Potentially hazardous foods must be cold held at 41 degrees F or below. Labeled croissants for a 12:00 PM discard time. Label daily, if issue persists this practice may be discontinued at facility. Sandwiches were moved to proper refrigeration. Repair the front unit to hold at or below 41 degrees F.
EarlierApr 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured the following items in espresso cooler: Bhakti: 54.7 Whole Milk: 52.8F Oat Milk: 51.1F Oat Milk: 51.2f Half and Half: 52.8F Fat Free: Milk: 51.8F Espresso Cooler: 53.5. Cease use of unit until repaired. All Milk voluntarily discarded.
The department's words
CHSC 113996 Measured the following items in espresso cooler: Bhakti: 54.7 Whole Milk: 52.8F Oat Milk: 51.1F Oat Milk: 51.2f Half and Half: 52.8F Fat Free: Milk: 51.8F Espresso Cooler: 53.5. Cease use of unit until repaired. All Milk voluntarily discarded.
EarlierSep 3, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 31, 2021Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierMar 5, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw shell eggs stored above uncovered container of cooked soup. Maintain all ready to eat foods / cooked foods stored above raw foods to prevent cross contamination.
The department's words
CHSC 113986 Observed raw shell eggs stored above uncovered container of cooked soup. Maintain all ready to eat foods / cooked foods stored above raw foods to prevent cross contamination.
EarlierFeb 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee eating a pastry on food prep table with and drinking an uncovered cup of water. Employees are required to eat in a designated area separate from food prep to prevent contamination.
The department's words
CHSC 113977 Observed employee eating a pastry on food prep table with and drinking an uncovered cup of water. Employees are required to eat in a designated area separate from food prep to prevent contamination.
EarlierJul 11, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 24, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee observed donning new gloves with out washing hands first. Always wash hands first. See hand out.
The department's words
CHSC 113953.3 Employee observed donning new gloves with out washing hands first. Always wash hands first. See hand out.
EarlierJan 10, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following potentially hazardous foods were measured at unsafe temperatures: Sheep's cheese at 52F, cooked mushrooms at 53F, smoked salmon at 50F-54F, aioli at 52F, pork belly at 49F, and cooked squash at 46F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: Sheep's cheese at 52F, cooked mushrooms at 53F, smoked salmon at 50F-54F, aioli at 52F, pork belly at 49F, and cooked squash at 46F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 12, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Pastry case (up front) is running 49F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Pastry case (up front) is running 49F. Must be 41F or below. Repair/adjust immediately.
Observed chicken stock in walk-in refrigerator at 105F. Log cooling temps once product reaches 135F. Use active cooling methods to cool product to 70F in 2 hours and from 70F to 41F in 4 hours. Manager had employee reheat stock to 165F. Use log provided by inspector to track temperatures.
The department's words
CHSC 114002 Observed chicken stock in walk-in refrigerator at 105F. Log cooling temps once product reaches 135F. Use active cooling methods to cool product to 70F in 2 hours and from 70F to 41F in 4 hours. Manager had employee reheat stock to 165F. Use log provided by inspector to track temperatures.
Provide soap and paper towels in the permanently mounted dispensers at handwash sink in dishwashing room.
The department's words
CHSC 113953.2 Provide soap and paper towels in the permanently mounted dispensers at handwash sink in dishwashing room.
Change wiping cloth buckets of sanitizing solution every 4 hours. Quat was no longer active.
The department's words
CHSC 114185.1 Change wiping cloth buckets of sanitizing solution every 4 hours. Quat was no longer active.
EarlierJan 10, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Pastry case (up front) is running 49F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Pastry case (up front) is running 49F. Must be 41F or below. Repair/adjust immediately.
Observed chicken stock in walk-in refrigerator at 105F. Log cooling temps once product reaches 135F. Use active cooling methods to cool product to 70F in 2 hours and from 70F to 41F in 4 hours. Manager had employee reheat stock to 165F. Use log provided by inspector to track temperatures.
The department's words
CHSC 114002 Observed chicken stock in walk-in refrigerator at 105F. Log cooling temps once product reaches 135F. Use active cooling methods to cool product to 70F in 2 hours and from 70F to 41F in 4 hours. Manager had employee reheat stock to 165F. Use log provided by inspector to track temperatures.
Provide soap and paper towels in the permanently mounted dispensers at handwash sink in dishwashing room.
The department's words
CHSC 113953.2 Provide soap and paper towels in the permanently mounted dispensers at handwash sink in dishwashing room.
Change wiping cloth buckets of sanitizing solution every 4 hours. Quat was no longer active.
The department's words
CHSC 114185.1 Change wiping cloth buckets of sanitizing solution every 4 hours. Quat was no longer active.
EarlierNov 17, 2016Follow-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.
EarlierNov 16, 2016Routine inspectionYellow placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Observed following potentially hazardous foods stored at room temperature on prep tables out for use: raw whole shell eggs 69F, herb butter 68F, cooked mushrooms X2 containers 65F & 61F, cooked onions. B. Observed sandwiches in front deli case at 45-48F. Unit air temp 38F. Deli case is not meant to cool foods. Ensure to do a chill step after sandwich assembly and display in deli case. Room temperature storage is not allowed. Keep PHF cold at 41F or below or hot at 135F. Eggs and mushrooms taken out 40 mins prior and placed back into refrigeration. All other PHF out for more then 2 hrs and marked for time as a control to be discarded after 4 hrs. Discussed with PIC facility must provide additional refrigeration either a prep cooler or a table top prep.
The department's words
CHSC 113996 A. Observed following potentially hazardous foods stored at room temperature on prep tables out for use: raw whole shell eggs 69F, herb butter 68F, cooked mushrooms X2 containers 65F & 61F, cooked onions. B. Observed sandwiches in front deli case at 45-48F. Unit air temp 38F. Deli case is not meant to cool foods. Ensure to do a chill step after sandwich assembly and display in deli case. Room temperature storage is not allowed. Keep PHF cold at 41F or below or hot at 135F. Eggs and mushrooms taken out 40 mins prior and placed back into refrigeration. All other PHF out for more then 2 hrs and marked for time as a control to be discarded after 4 hrs. Discussed with PIC facility must provide additional refrigeration either a prep cooler or a table top prep.
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
Dishes being washed in dishwater dispensing 0 ppm Tube not in sanitizer bucket. Ensure to sanitize using 100 ppm sanitizer. Repair dishwasher. Re sanitize all dishes washed in dishwater in 3 comp sink.
The department's words
CHSC 114099.7 Dishes being washed in dishwater dispensing 0 ppm Tube not in sanitizer bucket. Ensure to sanitize using 100 ppm sanitizer. Repair dishwasher. Re sanitize all dishes washed in dishwater in 3 comp sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No paper towels at bakery hand sink. No soap or paper towels at dishwasher hand sink. Hand sink blocked by garbage can in front kitchen. Ensure hand sinks are accessible and stocked with soap and paper towels at all times. Hand sink unblocked, soap, and paper towels provided.
The department's words
CHSC 113953.2 No paper towels at bakery hand sink. No soap or paper towels at dishwasher hand sink. Hand sink blocked by garbage can in front kitchen. Ensure hand sinks are accessible and stocked with soap and paper towels at all times. Hand sink unblocked, soap, and paper towels provided.
Observed covered container of cooked mushrooms at 79F in prep cooler, covered plate of cooked carrots at 58F in prep cooler, 22 quart container full of cooked beans at 170F in walk in cooler. All cooling with no monitoring of time temperature cooling requirements. Ensure to actively monitor cooling process. Do not store hot cooling foods in prep cooler. Beans reduced to 2 pans carrots and mushrooms moved to walk in uncovered to cool.
The department's words
CHSC 114002 Observed covered container of cooked mushrooms at 79F in prep cooler, covered plate of cooked carrots at 58F in prep cooler, 22 quart container full of cooked beans at 170F in walk in cooler. All cooling with no monitoring of time temperature cooling requirements. Ensure to actively monitor cooling process. Do not store hot cooling foods in prep cooler. Beans reduced to 2 pans carrots and mushrooms moved to walk in uncovered to cool.
Bread samples offered for self service with no sneeze guard or tongs. To protect food provide sneeze guard protection and tongs.
The department's words
CHSC 114060 Bread samples offered for self service with no sneeze guard or tongs. To protect food provide sneeze guard protection and tongs.
Broccoli being cut prior to rinsing. Ensure all unwashed produce/fruit is rinsed prior to cutting serving.
The department's words
CHSC 113992 Broccoli being cut prior to rinsing. Ensure all unwashed produce/fruit is rinsed prior to cutting serving.
A. Facility currently using raw wood cutting boards as service plates. Cutting boards have deep grooves and are no longer easily cleanable. B. Facility using linen lined baskets to store dough to rise. Linens are not washed. All surfaces must be smooth non absorbent, and easily cleanable. Replace wooden cutting boards and line with wax paper to serve food on. Will inquire with food lead to determine if facility may continue using linen lined baskets. C. Repair back screen door D. Prep cooler 1 Door leaking condenser. Repair.
The department's words
CHSC 114130.1 A. Facility currently using raw wood cutting boards as service plates. Cutting boards have deep grooves and are no longer easily cleanable. B. Facility using linen lined baskets to store dough to rise. Linens are not washed. All surfaces must be smooth non absorbent, and easily cleanable. Replace wooden cutting boards and line with wax paper to serve food on. Will inquire with food lead to determine if facility may continue using linen lined baskets. C. Repair back screen door D. Prep cooler 1 Door leaking condenser. Repair.
Show 1 more
No sanitizer buckets on cook line. Cooks wearing dirty wiping cloths on waist band. Have sanitizer set up in each station. Store wiping cloths in sanitizer only when not in use. Sanitizer set up.
The department's words
CHSC 114185.1 No sanitizer buckets on cook line. Cooks wearing dirty wiping cloths on waist band. Have sanitizer set up in each station. Store wiping cloths in sanitizer only when not in use. Sanitizer set up.
EarlierMar 16, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Front display case at 47 F, reduce to 41 F or less.
The department's words
CHSC 113996 Front display case at 47 F, reduce to 41 F or less.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16285.
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.