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Milano

Other food place · Tiburon, CA

13 inspections

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At a glance

CleanCleaver food safety systematic review results

What happened?

No problems found · Routine county inspection · Jul 16, 2020

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

Which one are you?

For Milano's team

Is this your place?

Welcome, Milano. We'll walk through this together, one item at a time. To log the fixes, claim Milano first; we check that you run it.

Your whole team can help. Each person gets one next step, and everyone can see what's done.

This is my place: claim Milano

We'll help you get every item done. You don't have to do it alone.

We know an inspection can feel heavy, especially when it's busy.

  1. Fix it together

    Follow the steps for each item, with the rule beside it.

  2. Log it

    Your team logs the fix on their phones, with the time and who did it.

    Claim Milano to log it

  3. Show what you did

    Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.

Each fix step comes from our free guides, built on the FDA Food Code your state uses.

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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.

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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

Left alone, the same items can come back at the next inspection. Fixed together, they're done.

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Inspections

From Marin County Community Development Agency, Environmental Health Services · 13 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

  1. LatestJul 16, 2020Routine inspectionNo Violation(s) Found

    This one: No Violation(s) Found, inspected Jul 16, 2020.

    No violations listed in the data.

  2. EarlierNov 5, 2019Follow-up inspectionGreen placard

    21 violations listed, 0 marked critical.

    Not critical (21)

    • Code CHSC 113947

      The department's words

      Code CHSC 113947

      Corrected during the inspection

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

      Corrected during the inspection

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

      Corrected during the inspection

    • Code CHSC 113952

      The department's words

      Code CHSC 113952

      Corrected during the inspection

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

      Corrected during the inspection

    Show 16 more

    • Code CHSC 113953.4

      The department's words

      Code CHSC 113953.4

      Corrected during the inspection

    • Code CHSC 113953

      The department's words

      Code CHSC 113953

      Corrected during the inspection

    • Code CHSC 113953.1

      The department's words

      Code CHSC 113953.1

      Corrected during the inspection

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

      Corrected during the inspection

    • Code CHSC 113953.c

      The department's words

      Code CHSC 113953.c

      Corrected during the inspection

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

      Corrected during the inspection

    • Code CHSC 113967

      The department's words

      Code CHSC 113967

      Corrected during the inspection

    • Code CHSC 113976

      The department's words

      Code CHSC 113976

      Corrected during the inspection

    • Code CHSC 114039

      The department's words

      Code CHSC 114039

      Corrected during the inspection

    • Code CHSC 114039.1

      The department's words

      Code CHSC 114039.1

      Corrected during the inspection

    • Code CHSC 114039.2

      The department's words

      Code CHSC 114039.2

      Corrected during the inspection

    • Code CHSC 114039.3

      The department's words

      Code CHSC 114039.3

      Corrected during the inspection

    • Code CHSC 114039.4

      The department's words

      Code CHSC 114039.4

      Corrected during the inspection

    • Code CHSC 114039.5

      The department's words

      Code CHSC 114039.5

      Corrected during the inspection

    • Code CHSC 114012

      The department's words

      Code CHSC 114012

      Corrected during the inspection

    • Code CHSC 114093

      The department's words

      Code CHSC 114093

      Corrected during the inspection

  3. EarlierOct 22, 2019Routine inspectionYellow placard

    21 violations listed, 21 marked critical.

    Critical (21)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113947

      The department's words

      Code CHSC 113947

      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

      Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

      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

      Code CHSC 113948

      The department's words

      Code CHSC 113948

      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

      Code CHSC 113952

      The department's words

      Code CHSC 113952

      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

      Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 16 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113953.4

      The department's words

      Code CHSC 113953.4

      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

      Code CHSC 113953

      The department's words

      Code CHSC 113953

      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

      Code CHSC 113953.1

      The department's words

      Code CHSC 113953.1

      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

      Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

      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

      Code CHSC 113953.c

      The department's words

      Code CHSC 113953.c

      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

      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.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113967

      The department's words

      Code CHSC 113967

      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

      Code CHSC 113976

      The department's words

      Code CHSC 113976

      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

      Code CHSC 114039

      The department's words

      Code CHSC 114039

      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

      Code CHSC 114039.1

      The department's words

      Code CHSC 114039.1

      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

      Code CHSC 114039.2

      The department's words

      Code CHSC 114039.2

      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

      Code CHSC 114039.3

      The department's words

      Code CHSC 114039.3

      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

      Code CHSC 114039.4

      The department's words

      Code CHSC 114039.4

      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

      Code CHSC 114039.5

      The department's words

      Code CHSC 114039.5

      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

      Code CHSC 114012

      The department's words

      Code CHSC 114012

      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

      Code CHSC 114093

      The department's words

      Code CHSC 114093

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

  4. EarlierMay 8, 2019Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • A plastic tub of cooked mashed potatoes, prepared the previous night, was recorded at 49F to 51F at the steam table. An employee explained that the mashed potatoes were prepared and cooked the previous night and cold held in a refrigeration unit. The same mashed potatoes are then put in the steam table for reheating and is used around 3:00PM. / Employee was explained that reheating for hot holding shall be done rapidly (from 41F to 165F within 2 hours). Employee voluntarily discarded mashed potatoes.

      The department's words

      CHSC 114016 A plastic tub of cooked mashed potatoes, prepared the previous night, was recorded at 49F to 51F at the steam table. An employee explained that the mashed potatoes were prepared and cooked the previous night and cold held in a refrigeration unit. The same mashed potatoes are then put in the steam table for reheating and is used around 3:00PM. / Employee was explained that reheating for hot holding shall be done rapidly (from 41F to 165F within 2 hours). Employee voluntarily discarded mashed potatoes.

      Corrected during the inspection

  5. EarlierMay 1, 2019Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      A plastic tub of cooked mashed potatoes, prepared the previous night, was recorded at 49F to 51F at the steam table. An employee explained that the mashed potatoes were prepared and cooked the previous night and cold held in a refrigeration unit. The same mashed potatoes are then put in the steam table for reheating and is used around 3:00PM. / Employee was explained that reheating for hot holding shall be done rapidly (from 41F to 165F within 2 hours). Employee voluntarily discarded mashed potatoes.

      The department's words

      CHSC 114016 A plastic tub of cooked mashed potatoes, prepared the previous night, was recorded at 49F to 51F at the steam table. An employee explained that the mashed potatoes were prepared and cooked the previous night and cold held in a refrigeration unit. The same mashed potatoes are then put in the steam table for reheating and is used around 3:00PM. / Employee was explained that reheating for hot holding shall be done rapidly (from 41F to 165F within 2 hours). Employee voluntarily discarded mashed potatoes.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

  6. EarlierMay 1, 2019Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      A plastic tub of mashed potatoes that were prepared the previous night were recorded at 49F-51F at the steam table. Mashed potatoes were cold held in the refrigerator overnight. They were then put into steam table. Reheating shall be done rapidly from 41F to 165F within two hours.

      The department's words

      CHSC 114016 A plastic tub of mashed potatoes that were prepared the previous night were recorded at 49F-51F at the steam table. Mashed potatoes were cold held in the refrigerator overnight. They were then put into steam table. Reheating shall be done rapidly from 41F to 165F within two hours.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

  7. EarlierAug 13, 2018Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • No CFM observed at the time of the inspection.

      The department's words

      CHSC 113947.1 No CFM observed at the time of the inspection.

  8. EarlierAug 9, 2018Follow-up inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed some fruit flies in the wine bar area again. Each facility shall be free of vermin and flies.

      The department's words

      CHSC 114259.1 Observed some fruit flies in the wine bar area again. Each facility shall be free of vermin and flies.

      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)

    • No CFM observed at the time of the inspection.

      The department's words

      CHSC 113947.1 No CFM observed at the time of the inspection.

  9. EarlierAug 8, 2018Routine inspectionYellow placard

    10 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed a lot of mold in the ice machine, soiled wiping cloths in the counter of food prep, cutting boards have a lots of black marks (possibly mold). No sanitizing solution for wiping cloths in the kitchen. All food contact surfaces shall be cleaned regularly. Wash-Rinse-Sanitize (contact with 100ppm Chlorine).

      The department's words

      CHSC 114113 Observed a lot of mold in the ice machine, soiled wiping cloths in the counter of food prep, cutting boards have a lots of black marks (possibly mold). No sanitizing solution for wiping cloths in the kitchen. All food contact surfaces shall be cleaned regularly. Wash-Rinse-Sanitize (contact with 100ppm Chlorine).

      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

      Observe many flies are present in the wine bar. Each facility shall be kept free of vermin and flies.

      The department's words

      CHSC 114259.1 Observe many flies are present in the wine bar. Each facility shall be kept free of vermin and flies.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (8)

    • No CFM observed at the time of the inspection.

      The department's words

      CHSC 113947.1 No CFM observed at the time of the inspection.

    • Measured the following food temperature: * Veg. Soup 46F * Garlic in Oil at 49F. Cook stated that he cooked them yesterday. All potentially hazardous food shall be held at or below 41F or at or above 135F. Maintain rapidly cooling method: 135-70F within two hours, 70-41F within 4 hours uncovered. Provided approved rapidly cooling method handout.

      The department's words

      CHSC 114002.1 Measured the following food temperature: * Veg. Soup 46F * Garlic in Oil at 49F. Cook stated that he cooked them yesterday. All potentially hazardous food shall be held at or below 41F or at or above 135F. Maintain rapidly cooling method: 135-70F within two hours, 70-41F within 4 hours uncovered. Provided approved rapidly cooling method handout.

    • Observed no shell tags mussels and clams in the container. Shell tags are not in chronological order for 90 days from dates of harvest by using an approved record keeping system that keeps tags.

      The department's words

      CHSC 114039.4 Observed no shell tags mussels and clams in the container. Shell tags are not in chronological order for 90 days from dates of harvest by using an approved record keeping system that keeps tags.

    • Label all bulk food containers.

      The department's words

      CHSC 114051 Label all bulk food containers.

    • Clean and wash all non-food contact surfaces today.

      The department's words

      CHSC 114115.c Clean and wash all non-food contact surfaces today.

    Show 3 more

    • Provide at least 50 foot candles in all areas food is prepared.

      The department's words

      CHSC 114252 Provide at least 50 foot candles in all areas food is prepared.

    • Always store in-use cloths in a sanitizing solution.

      The department's words

      CHSC 114185.1 Always store in-use cloths in a sanitizing solution.

    • Clean both restrooms very well.

      The department's words

      CHSC 114250 Clean both restrooms very well.

  10. EarlierFeb 17, 2017Follow-up inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • No food safety certifications of a couple of the food handlers. Get certifications and send me copies within 30 days.

      The department's words

      CHSC 113948 No food safety certifications of a couple of the food handlers. Get certifications and send me copies within 30 days.

    • Tomato sauce at 51F in prep top. Person in charge stated this came from a can that was opened this morning. Ensure to cool the food in walk-in before placing on prep top as prep top is not meant to cool.

      The department's words

      CHSC 113996 Tomato sauce at 51F in prep top. Person in charge stated this came from a can that was opened this morning. Ensure to cool the food in walk-in before placing on prep top as prep top is not meant to cool.

    • Facility only has recent shellfish tags for oysters, clams, and mussels. Ensure to keep tags for the past 90 days. Please e-mail me copies of other tags within one week (by 2/24/17).

      The department's words

      CHSC 114039 Facility only has recent shellfish tags for oysters, clams, and mussels. Ensure to keep tags for the past 90 days. Please e-mail me copies of other tags within one week (by 2/24/17).

    • No lights in any of the prep refrigerators and the racks and ceiling of these units are dirty. Open food kept in units and this can be contaminated by dirt/dust in units. Clean units. Provide at least 10 foot candles of light in these units to confirm that they are clean.

      The department's words

      CHSC 114115.c No lights in any of the prep refrigerators and the racks and ceiling of these units are dirty. Open food kept in units and this can be contaminated by dirt/dust in units. Clean units. Provide at least 10 foot candles of light in these units to confirm that they are clean.

    • Gasket coming off on 1 door steel fridge. Replace.

      The department's words

      CHSC 114175 Gasket coming off on 1 door steel fridge. Replace.

    Show 1 more

    • No lights in any of the prep refrigerators and the racks and ceiling of these units are dirty. Open food kept in units and this can be contaminated by dirt/dust in units. Clean units. Provide at least 10 foot candles of light in these units to confirm that they are clean.

      The department's words

      CHSC 114252 No lights in any of the prep refrigerators and the racks and ceiling of these units are dirty. Open food kept in units and this can be contaminated by dirt/dust in units. Clean units. Provide at least 10 foot candles of light in these units to confirm that they are clean.

  11. EarlierFeb 16, 2017Routine inspectionYellow placard

    6 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The following food was found out of temperature: * sausage at 54F and tomato sauce at 52F in far left prep top. The items were placed in prep top about 1.5 hours prior. Items placed in walk-in to cool * ricotta cheese also in far left prep fridge at 48F. Thermostat of fridge turned down. If unit is not keeping cold, call for repairs. * cooked spaghetti on prep top at 49F. Item cooked this morning and placed directly in prep top after cooking. Ensure to cool in walk-in before placing on prep top. Prep top not meant to cool, only meant to keep cold food cold Keep potentially hazardous foods below 41F or above 135F. Major violation

      The department's words

      CHSC 113996 The following food was found out of temperature: * sausage at 54F and tomato sauce at 52F in far left prep top. The items were placed in prep top about 1.5 hours prior. Items placed in walk-in to cool * ricotta cheese also in far left prep fridge at 48F. Thermostat of fridge turned down. If unit is not keeping cold, call for repairs. * cooked spaghetti on prep top at 49F. Item cooked this morning and placed directly in prep top after cooking. Ensure to cool in walk-in before placing on prep top. Prep top not meant to cool, only meant to keep cold food cold Keep potentially hazardous foods below 41F or above 135F. Major violation

      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

      No shell stock tags available for clams or mussels. Person in charge says that they do keep these tags onsite but he is unaware of where they are kept. Employee who keeps track of these is not at the facility today. Option given to impound shellfish until source is confirmed or discard. Shellfish was discarded. E-mail me copies of tags. Please see code 114039 for more details on what is required on shellfish labels.

      The department's words

      CHSC 114039 No shell stock tags available for clams or mussels. Person in charge says that they do keep these tags onsite but he is unaware of where they are kept. Employee who keeps track of these is not at the facility today. Option given to impound shellfish until source is confirmed or discard. Shellfish was discarded. E-mail me copies of tags. Please see code 114039 for more details on what is required on shellfish labels.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (4)

    • No food safety certifications of a couple of the food handlers. Get certifications and send me copies within 30 days.

      The department's words

      CHSC 113948 No food safety certifications of a couple of the food handlers. Get certifications and send me copies within 30 days.

    • No lights in any of the prep refrigerators and the racks and ceiling of these units are dirty. Open food kept in units and this can be contaminated by dirt/dust in units. Clean units. Provide at least 10 foot candles of light in these units to confirm that they are clean.

      The department's words

      CHSC 114115.c No lights in any of the prep refrigerators and the racks and ceiling of these units are dirty. Open food kept in units and this can be contaminated by dirt/dust in units. Clean units. Provide at least 10 foot candles of light in these units to confirm that they are clean.

    • Gasket coming off on 1 door steel fridge. Replace.

      The department's words

      CHSC 114175 Gasket coming off on 1 door steel fridge. Replace.

    • No lights in any of the prep refrigerators and the racks and ceiling of these units are dirty. Open food kept in units and this can be contaminated by dirt/dust in units. Clean units. Provide at least 10 foot candles of light in these units to confirm that they are clean.

      The department's words

      CHSC 114252 No lights in any of the prep refrigerators and the racks and ceiling of these units are dirty. Open food kept in units and this can be contaminated by dirt/dust in units. Clean units. Provide at least 10 foot candles of light in these units to confirm that they are clean.

  12. EarlierJul 30, 2015Follow-up inspectionGreen placard

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Major Violation-Cheese and sliced tomatoes at prep line above-counter unit near grill measured 50 degrees. When not in active cooking, keep lids on units to maintain foods below 41 degrees. Minor Violation- Juices and desserts at unit near server station measured 48 degrees. Have unit repaired or do not use to store potentially hazardous foods (PHFs). Bottled drinks are okay to store.

      The department's words

      CHSC 113996 Major Violation-Cheese and sliced tomatoes at prep line above-counter unit near grill measured 50 degrees. When not in active cooking, keep lids on units to maintain foods below 41 degrees. Minor Violation- Juices and desserts at unit near server station measured 48 degrees. Have unit repaired or do not use to store potentially hazardous foods (PHFs). Bottled drinks are okay to store.

      Corrected during the inspection

    • Code CHSC 114002.1

      The department's words

      Code CHSC 114002.1

      Corrected during the inspection

    • Code CHSC 114177

      The department's words

      Code CHSC 114177

      Corrected during the inspection

    • Cough medicine stored in food prep area. Store personal items away from food prep areas.

      The department's words

      CHSC 114254.2 Cough medicine stored in food prep area. Store personal items away from food prep areas.

      Corrected during the inspection

    • Clean bottoms of refrigerator and freezer units of excess food debris.

      The department's words

      CHSC 114115.c Clean bottoms of refrigerator and freezer units of excess food debris.

      Corrected during the inspection

    Show 2 more

    • No detectable level of sanitizer in buckets. Store wiping cloths in buckets when not in use. Ensure at least 100 ppm chlorine (bleach) in buckets at all times. Corrected on site.

      The department's words

      CHSC 114185.1 No detectable level of sanitizer in buckets. Store wiping cloths in buckets when not in use. Ensure at least 100 ppm chlorine (bleach) in buckets at all times. Corrected on site.

      Corrected during the inspection

    • Posted health permit is expired. Post current health permit.

      The department's words

      CHSC 114381 Posted health permit is expired. Post current health permit.

  13. EarlierJul 28, 2015Routine inspectionYellow placard

    7 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Major Violation-Cheese and sliced tomatoes at prep line above-counter unit near grill measured 50 degrees. When not in active cooking, keep lids on units to maintain foods below 41 degrees. Minor Violation- Juices and desserts at unit near server station measured 48 degrees. Have unit repaired or do not use to store potentially hazardous foods (PHFs). Bottled drinks are okay to store.

      The department's words

      CHSC 113996 Major Violation-Cheese and sliced tomatoes at prep line above-counter unit near grill measured 50 degrees. When not in active cooking, keep lids on units to maintain foods below 41 degrees. Minor Violation- Juices and desserts at unit near server station measured 48 degrees. Have unit repaired or do not use to store potentially hazardous foods (PHFs). Bottled drinks are okay to store.

      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

      Code CHSC 114002.1

      The department's words

      Code CHSC 114002.1

      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)

    • Code CHSC 114177

      The department's words

      Code CHSC 114177

    • Cough medicine stored in food prep area. Store personal items away from food prep areas.

      The department's words

      CHSC 114254.2 Cough medicine stored in food prep area. Store personal items away from food prep areas.

    • Clean bottoms of refrigerator and freezer units of excess food debris.

      The department's words

      CHSC 114115.c Clean bottoms of refrigerator and freezer units of excess food debris.

    • No detectable level of sanitizer in buckets. Store wiping cloths in buckets when not in use. Ensure at least 100 ppm chlorine (bleach) in buckets at all times. Corrected on site.

      The department's words

      CHSC 114185.1 No detectable level of sanitizer in buckets. Store wiping cloths in buckets when not in use. Ensure at least 100 ppm chlorine (bleach) in buckets at all times. Corrected on site.

    • Posted health permit is expired. Post current health permit.

      The department's words

      CHSC 114381 Posted health permit is expired. Post current health permit.

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 Milano, you can:

  1. Let Milano know

    Ask for the manager. Milano can only fix what it knows about.

    The department lists no phone for this place.

  2. Share this page

  3. Use CleanCleaver at home

    Families clean together. Chores and food dates for everyone at home.

    See CleanCleaver for home

  4. Complain directly to the health department

    We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)

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.

Do you work at or run Milano?

See the plan to fix each item and show what you did.

Address this

About this record

Search the county's inspection lookup for the name or license number L10191.

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
No Violation(s) Found
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.

Questions about Milano

When was Milano last inspected?

The county last inspected Milano on Jul 16, 2020. It was a routine inspection.

What did the county find at Milano?

The county listed no violations on Jul 16, 2020.

How often does Marin County inspect restaurants?

In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.

What does a critical item mean?

Critical items are the ones most likely to make someone sick. On Jul 16, 2020, the county marked none as critical.