At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Apr 29, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Miracle Mile Cafe?
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 113996 CHSC 113996How to fixFix it
- Code CHSC 114093 CHSC 114093How 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 Miracle Mile Cafe's team
Is this your place?
Welcome, Miracle Mile Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Miracle Mile Cafe 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 Miracle Mile CafeWe'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.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Miracle Mile CafeWe'll set it up with you. 25 days free.
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.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 29, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114093
The department's words
Code CHSC 114093
EarlierJun 27, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed two large tubs of sausages cooling at 90 F. Cool foods using approved methods. Sausages moved to multiple shallow portioned containers.
The department's words
CHSC 114002 Observed two large tubs of sausages cooling at 90 F. Cool foods using approved methods. Sausages moved to multiple shallow portioned containers.
EarlierApr 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shell egg internal temperature readings were measured at 63F and 60F. Raw shell eggs were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Raw shell egg internal temperature readings were measured at 63F and 60F. Raw shell eggs were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierJun 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw meats were stored next to or above ready-to eat foods. [CA] food must be stored by cooking temperature to avoid cross-contamination.
The department's words
CHSC 113986 Raw meats were stored next to or above ready-to eat foods. [CA] food must be stored by cooking temperature to avoid cross-contamination.
EarlierJan 19, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
A container with green sauce was observed stored at ambient temperature on the cold holding cutting board. The internal temperature was measured at 67 °F. Raw shell eggs were observed stored on the storage shelf in the preparation area. The internal temperature was measured at 66F. Cooked potatoes' internal temperature readings were measured at 77F and 72F. Cooked potato containers were observed stored on the storage shelf in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
The department's words
CHSC 113996 A container with green sauce was observed stored at ambient temperature on the cold holding cutting board. The internal temperature was measured at 67 °F. Raw shell eggs were observed stored on the storage shelf in the preparation area. The internal temperature was measured at 66F. Cooked potatoes' internal temperature readings were measured at 77F and 72F. Cooked potato containers were observed stored on the storage shelf in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
Corrected during the inspection
Chlorine sanitizing solution concentration was measured at 0 ppm in the mechanical dishwasher while the employee was observed actively washing utensils in the warewashing area. [CA] The mechanical dishwasher shall provide a chlorine sanitizing solution of 50 ppm at all times. The person in charge agreed to manually wash, rinse, and sanitize utensils while waiting for the technician to repair the dishwasher.
The department's words
CHSC 114099.7 Chlorine sanitizing solution concentration was measured at 0 ppm in the mechanical dishwasher while the employee was observed actively washing utensils in the warewashing area. [CA] The mechanical dishwasher shall provide a chlorine sanitizing solution of 50 ppm at all times. The person in charge agreed to manually wash, rinse, and sanitize utensils while waiting for the technician to repair the dishwasher.
Corrected during the inspection
EarlierJan 17, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A container with green sauce was observed stored at ambient temperature on the cold holding cutting board. The internal temperature was measured at 67 °F. Raw shell eggs were observed stored on the storage shelf in the preparation area. The internal temperature was measured at 66F. Cooked potatoes' internal temperature readings were measured at 77F and 72F. Cooked potato containers were observed stored on the storage shelf in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
The department's words
CHSC 113996 A container with green sauce was observed stored at ambient temperature on the cold holding cutting board. The internal temperature was measured at 67 °F. Raw shell eggs were observed stored on the storage shelf in the preparation area. The internal temperature was measured at 66F. Cooked potatoes' internal temperature readings were measured at 77F and 72F. Cooked potato containers were observed stored on the storage shelf in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT 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
Chlorine sanitizing solution concentration was measured at 0 ppm in the mechanical dishwasher while the employee was observed actively washing utensils in the warewashing area. [CA] The mechanical dishwasher shall provide a chlorine sanitizing solution of 50 ppm at all times. The person in charge agreed to manually wash, rinse, and sanitize utensils while waiting for the technician to repair the dishwasher.
The department's words
CHSC 114099.7 Chlorine sanitizing solution concentration was measured at 0 ppm in the mechanical dishwasher while the employee was observed actively washing utensils in the warewashing area. [CA] The mechanical dishwasher shall provide a chlorine sanitizing solution of 50 ppm at all times. The person in charge agreed to manually wash, rinse, and sanitize utensils while waiting for the technician to repair the dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the preparation area, raw shell eggs internal temperature reading was measured at 67F. Raw shell eggs were stored on the shelf at ambient temperature. According to the employee, raw shell eggs were outside the unit for a few minutes and they will be used for food preparation. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS} Employee transferred raw shell eggs in the reach-in unit.
The department's words
CHSC 113996 In the preparation area, raw shell eggs internal temperature reading was measured at 67F. Raw shell eggs were stored on the shelf at ambient temperature. According to the employee, raw shell eggs were outside the unit for a few minutes and they will be used for food preparation. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS} Employee transferred raw shell eggs in the reach-in unit.
EarlierApr 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees using latex gloves to handle food.
The department's words
CHSC 113973.b-c Employees using latex gloves to handle food.
EarlierSep 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, 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, handling, or storing food are required to have a Food Handler Certification.
EarlierDec 23, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
E mployees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain in 30 days.
The department's words
CHSC 113948 E mployees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain in 30 days.
EarlierDec 2, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierNov 28, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 12, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed hollandaise sauce at 84F on counter. Item had been out of temperature control fro 3.5 hours. Observed sliced cheddar cheese at 46F in prep top. Keep potentially hazardous food (PHF) below 41F or above 135F. Ensure cheese in prep top is not stacked above the fill line in the container. For the hollandaise sauce, use time as a public health control (TPHC) and discard PHF within 4 hours from the time it is removed from temperature control. Maintain documentation of discard time.
The department's words
CHSC 113996 Observed hollandaise sauce at 84F on counter. Item had been out of temperature control fro 3.5 hours. Observed sliced cheddar cheese at 46F in prep top. Keep potentially hazardous food (PHF) below 41F or above 135F. Ensure cheese in prep top is not stacked above the fill line in the container. For the hollandaise sauce, use time as a public health control (TPHC) and discard PHF within 4 hours from the time it is removed from temperature control. Maintain documentation of discard time.
* Observed some mold in ice machine. Clean. * Observed 150ppm of quaternary ammonia in sanitizer bucket. 200ppm required. * Observed knives stored in between equipment. Relocate storage to a clean place.
The department's words
CHSC 114113 * Observed some mold in ice machine. Clean. * Observed 150ppm of quaternary ammonia in sanitizer bucket. 200ppm required. * Observed knives stored in between equipment. Relocate storage to a clean place.
Remove plastic bags used to plug holes in the walls for the soda machine and water filter. If you want to cover holes, cover with a durable material.
The department's words
CHSC 114175 Remove plastic bags used to plug holes in the walls for the soda machine and water filter. If you want to cover holes, cover with a durable material.
Keep wiping cloths in sanitizer bucket. Observed a few soiled rags stored on counter/cutting board.
The department's words
CHSC 114185.1 Keep wiping cloths in sanitizer bucket. Observed a few soiled rags stored on counter/cutting board.
Cut an air gap for the food prep sink. Gap should be twice the diameter of the pipe.
The department's words
CHSC 114193 Cut an air gap for the food prep sink. Gap should be twice the diameter of the pipe.
EarlierMay 24, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Knives stored between equipment and walls. Wash, rinse, sanitize, and store on clean surface.
The department's words
CHSC 114113 Knives stored between equipment and walls. Wash, rinse, sanitize, and store on clean surface.
Observed some grease residue outside of grease trap. appears it had been leaking recently. Person in charge (PIC) stated that too much water was running through it which lead to this issue (employee drained a sink and ran a dishwasher at the same time). CMSA is scheduled to clean out grease trap today. Please clean up remaining grease residue on floor.
The department's words
CHSC 114197 Observed some grease residue outside of grease trap. appears it had been leaking recently. Person in charge (PIC) stated that too much water was running through it which lead to this issue (employee drained a sink and ran a dishwasher at the same time). CMSA is scheduled to clean out grease trap today. Please clean up remaining grease residue on floor.
* Observed container of dry food stored on floor in pantry. Store food at least 6 inches off ground * Pre-packaged beverage bottles stored under sink. Store in a place where it is not exposed to splash or dust
The department's words
CHSC 114047 * Observed container of dry food stored on floor in pantry. Store food at least 6 inches off ground * Pre-packaged beverage bottles stored under sink. Store in a place where it is not exposed to splash or dust
Clean food residue and dust in pantry, behind shelving, and behind prep fridge more regularly.
The department's words
CHSC 114115.c Clean food residue and dust in pantry, behind shelving, and behind prep fridge more regularly.
Replace missing light in pantry. Repeat violation.
The department's words
CHSC 114252 Replace missing light in pantry. Repeat violation.
Show 1 more
Observed a couple wet wiping cloths stored in containers with no sanitizer. Store in 200ppm of quaternary ammonia or 100ppm of chlorine.
The department's words
CHSC 114185.1 Observed a couple wet wiping cloths stored in containers with no sanitizer. Store in 200ppm of quaternary ammonia or 100ppm of chlorine.
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 Miracle Mile Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Miracle Mile Cafe know
Ask for the manager. Miracle Mile Cafe can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Miracle Mile Cafe?
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 L15360.
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.