At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Jan 11, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mission's Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Code CHSC 114190 CHSC 114190How 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 Mission's Grill'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 lists no visits in the last 12 months.
Nice work, Mission's Grill. At the follow-up eight days later, the county listed no items still open.
You cleared the re-check in eight days. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 11, 2023Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 11, 2023.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114190
The department's words
Code CHSC 114190
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 11, 2023Follow-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.
EarlierJan 3, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierDec 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierMay 17, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114039.1
The department's words
Code CHSC 114039.1
EarlierNov 6, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 17, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 27, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
EarlierFeb 25, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
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 113980
The department's words
Code CHSC 113980
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 11, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Obtain food manager certification within 30 days and keep onsite.
The department's words
CHSC 113947.1 Obtain food manager certification within 30 days and keep onsite.
EarlierMay 7, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed shredded mozzarella cheese at 49F in prep top. Ensure pan in prep top is not overfilled. Cold hold at 41F or below. Major violation corrected to minor.
The department's words
CHSC 113996 Observed shredded mozzarella cheese at 49F in prep top. Ensure pan in prep top is not overfilled. Cold hold at 41F or below. Major violation corrected to minor.
Observed cooked chicken in walk in at 52-60F. This finished cooking about 4.5 hours prior. Meat was stacked in pan a little high (about 3 inches deep). Meat was spread out so that it could cool quicker. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total).
The department's words
CHSC 114002.1 Observed cooked chicken in walk in at 52-60F. This finished cooking about 4.5 hours prior. Meat was stacked in pan a little high (about 3 inches deep). Meat was spread out so that it could cool quicker. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total).
EarlierMay 2, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed shrimp thawing improperly in food prep sink at 43-53F. Thaw under refrigeration. Observed sliced tomatoes overstacked in prep top at 51-53F. Cold hold food at 41F or below. Don't overstack prep top.
The department's words
CHSC 113996 Observed shrimp thawing improperly in food prep sink at 43-53F. Thaw under refrigeration. Observed sliced tomatoes overstacked in prep top at 51-53F. Cold hold food at 41F or below. Don't overstack prep top.
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)
No food manager certification for facility. Repeat violation. Submit documentation that you enrolled in a certification class by 5/16/18 or a case will be opened and you will be charged $195/hr. for any time spent on this issue. Ensure all food handlers have current food handler cards too.
The department's words
CHSC 113947.1 No food manager certification for facility. Repeat violation. Submit documentation that you enrolled in a certification class by 5/16/18 or a case will be opened and you will be charged $195/hr. for any time spent on this issue. Ensure all food handlers have current food handler cards too.
Observed the following handwashing violations: * dishwasher was handling clean dishes directly after handling dirty dishes with no handwashing in between * observed food handler rinse gloves after handling raw meat and start to handle other food * observed hands being washed without soap * observed hands being dried on rag instead of on disposable paper towels Wash hands at all required times like between handling raw food and ready to eat food and between handling dirty and clean equipment. Use soap and dry with papertowels (encourage that you replace air dryer at front hand sink with paper towel dispenser)
The department's words
CHSC 113953.3 Observed the following handwashing violations: * dishwasher was handling clean dishes directly after handling dirty dishes with no handwashing in between * observed food handler rinse gloves after handling raw meat and start to handle other food * observed hands being washed without soap * observed hands being dried on rag instead of on disposable paper towels Wash hands at all required times like between handling raw food and ready to eat food and between handling dirty and clean equipment. Use soap and dry with papertowels (encourage that you replace air dryer at front hand sink with paper towel dispenser)
Observed cooked beef and chicken at 69F stacked high in pan in prep fridge. This had finished cooking 2 hours prior and was cooling. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in walk-in and use shallow containers, uncovered.
The department's words
CHSC 114002.1 Observed cooked beef and chicken at 69F stacked high in pan in prep fridge. This had finished cooking 2 hours prior and was cooling. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in walk-in and use shallow containers, uncovered.
* Remove/clean mold in ice machine. remove ice first, then wash/rinse/sanitize. * About 50ppm of sanitizer in warewashing sink. Sanitize with 100ppm of chlorine.
The department's words
CHSC 114107 * Remove/clean mold in ice machine. remove ice first, then wash/rinse/sanitize. * About 50ppm of sanitizer in warewashing sink. Sanitize with 100ppm of chlorine.
Remove/organize clutter around janitorial sink.
The department's words
CHSC 114257.1 Remove/organize clutter around janitorial sink.
EarlierMay 2, 2017Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
No food manager certification and no food handler card (for one employee) available for viewing. Keep copies of certifications on site. Take food safety exams and send me copies of certifications by 5/26/17.
The department's words
CHSC 113947.1 No food manager certification and no food handler card (for one employee) available for viewing. Keep copies of certifications on site. Take food safety exams and send me copies of certifications by 5/26/17.
No food manager certification and no food handler card (for one employee) available for viewing. Keep copies of certifications on site. Take food safety exams and send me copies of certifications by 5/26/17.
The department's words
CHSC 113948 No food manager certification and no food handler card (for one employee) available for viewing. Keep copies of certifications on site. Take food safety exams and send me copies of certifications by 5/26/17.
4/27/17 Cooked beef at 60F in walk-in. Cooked about 5 hours prior. Meat stacked high in pan. Beef spread out more in smaller pans to continue cooling. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. 5/2/17 Sliced tomatoes at 67F on prep top. Person in charge stated tomatoes were sliced 20 minutes prior then placed in prep top. Ensure to cool food completely (to 41F) prior to placing on prep top.
The department's words
CHSC 114002 4/27/17 Cooked beef at 60F in walk-in. Cooked about 5 hours prior. Meat stacked high in pan. Beef spread out more in smaller pans to continue cooling. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. 5/2/17 Sliced tomatoes at 67F on prep top. Person in charge stated tomatoes were sliced 20 minutes prior then placed in prep top. Ensure to cool food completely (to 41F) prior to placing on prep top.
No sanitizer measured in 3 compartment sink (no dishes were actively being washed/rinsed/sanitized). Sanitize dishes with at least 100ppm of chlorine.
The department's words
CHSC 114099.6 No sanitizer measured in 3 compartment sink (no dishes were actively being washed/rinsed/sanitized). Sanitize dishes with at least 100ppm of chlorine.
Observed about 10-15 small flies by mop sink. Clean this area and store mops upright to dry.
The department's words
CHSC 114259.1 Observed about 10-15 small flies by mop sink. Clean this area and store mops upright to dry.
Show 4 more
Buy test strips to test sanitizer concentration, Repeat violation.
The department's words
CHSC 114107 Buy test strips to test sanitizer concentration, Repeat violation.
A couple soiled wiping cloths stored on counter. Keep in sanitizer bucket. Sanitizer in bucket was >200ppm, keep concentration at 100ppm.
The department's words
CHSC 114185.1 A couple soiled wiping cloths stored on counter. Keep in sanitizer bucket. Sanitizer in bucket was >200ppm, keep concentration at 100ppm.
Clean floor sink under 3 compartment sink. Accumulation of food debris observed here that may attract vermin.
The department's words
CHSC 114190 Clean floor sink under 3 compartment sink. Accumulation of food debris observed here that may attract vermin.
Gaps in tiling observed near bulk storage area (where wall coving is meeting floor). Repair as needed to keep area clean and prevent vermin.
The department's words
CHSC 114268 Gaps in tiling observed near bulk storage area (where wall coving is meeting floor). Repair as needed to keep area clean and prevent vermin.
EarlierApr 27, 2017Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following food was found out of temperature: * habanero salsa in bottle on prep top at 77F. Keep bottle in prep fridge discarded. Salsa discarded * green salsa at 51F, sliced tomatoes at 48F, diced tomato salsa at 49F in prep top. Surface temperature of metal plating below prep top was 20F, unclear why items in prep top are not keeping temperature. Ice temporarily added to prep top. Ensure that prep top is keeping temperature without ice and call for repairs of unit if needed * pork at 64F, al pastor at 55F, chicken at 48-64F in pans near Wolf grill. These were sitting at room temperature for about one hour during lunch service. Items spread out in pan and placed in fridge to rapidly cool * Keep potentially hazardous foods below 41F or above 135F
The department's words
CHSC 113996 The following food was found out of temperature: * habanero salsa in bottle on prep top at 77F. Keep bottle in prep fridge discarded. Salsa discarded * green salsa at 51F, sliced tomatoes at 48F, diced tomato salsa at 49F in prep top. Surface temperature of metal plating below prep top was 20F, unclear why items in prep top are not keeping temperature. Ice temporarily added to prep top. Ensure that prep top is keeping temperature without ice and call for repairs of unit if needed * pork at 64F, al pastor at 55F, chicken at 48-64F in pans near Wolf grill. These were sitting at room temperature for about one hour during lunch service. Items spread out in pan and placed in fridge to rapidly cool * Keep potentially hazardous foods below 41F or above 135F
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
No food manager certification and no food handler card (for one employee) available for viewing. Keep copies of certifications on site. Take food safety exams and send me copies of certifications by 5/26/17.
The department's words
CHSC 113947.1 No food manager certification and no food handler card (for one employee) available for viewing. Keep copies of certifications on site. Take food safety exams and send me copies of certifications by 5/26/17.
No food manager certification and no food handler card (for one employee) available for viewing. Keep copies of certifications on site. Take food safety exams and send me copies of certifications by 5/26/17.
The department's words
CHSC 113948 No food manager certification and no food handler card (for one employee) available for viewing. Keep copies of certifications on site. Take food safety exams and send me copies of certifications by 5/26/17.
Cooked beef at 60F in walk-in. Cooked about 5 hours prior. Meat stacked high in pan. Beef spread out more in smaller pans to continue cooling. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 Cooked beef at 60F in walk-in. Cooked about 5 hours prior. Meat stacked high in pan. Beef spread out more in smaller pans to continue cooling. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
No sanitizer measured in 3 compartment sink (no dishes were actively being washed/rinsed/sanitized). Sanitize dishes with at least 100ppm of chlorine.
The department's words
CHSC 114099.6 No sanitizer measured in 3 compartment sink (no dishes were actively being washed/rinsed/sanitized). Sanitize dishes with at least 100ppm of chlorine.
Observed about 10-15 small flies by mop sink. Clean this area and store mops upright to dry.
The department's words
CHSC 114259.1 Observed about 10-15 small flies by mop sink. Clean this area and store mops upright to dry.
Show 4 more
Buy test strips to test sanitizer concentration, Repeat violation.
The department's words
CHSC 114107 Buy test strips to test sanitizer concentration, Repeat violation.
A couple soiled wiping cloths stored on counter. Keep in sanitizer bucket. Sanitizer in bucket was >200ppm, keep concentration at 100ppm.
The department's words
CHSC 114185.1 A couple soiled wiping cloths stored on counter. Keep in sanitizer bucket. Sanitizer in bucket was >200ppm, keep concentration at 100ppm.
Clean floor sink under 3 compartment sink. Accumulation of food debris observed here that may attract vermin.
The department's words
CHSC 114190 Clean floor sink under 3 compartment sink. Accumulation of food debris observed here that may attract vermin.
Gaps in tiling observed near bulk storage area (where wall coving is meeting floor). Repair as needed to keep area clean and prevent vermin.
The department's words
CHSC 114268 Gaps in tiling observed near bulk storage area (where wall coving is meeting floor). Repair as needed to keep area clean and prevent vermin.
EarlierJan 26, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Pork in the prep refrigerator measured 50-73 F and was voluntarily discarded. Tomato slices were overfilled in the prep fridge insert and measured 49 F. Only fill inserts 3/4 full. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Pork in the prep refrigerator measured 50-73 F and was voluntarily discarded. Tomato slices were overfilled in the prep fridge insert and measured 49 F. Only fill inserts 3/4 full. Maintain cold food temps at 41 F or below.
Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine. Clean mold from the inside of the ice machine.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine. Clean mold from the inside of the ice machine.
Shrimp observed thawing in a container of water on the counter. Thaw using approved methods - under running water, in refrigeration, or while cooking.
The department's words
CHSC 114020 Shrimp observed thawing in a container of water on the counter. Thaw using approved methods - under running water, in refrigeration, or while cooking.
Shelving throughout the kitchen is rusty. Clean shelving thoroughly. Refinish if possible to remove rust or replace.
The department's words
CHSC 114175 Shelving throughout the kitchen is rusty. Clean shelving thoroughly. Refinish if possible to remove rust or replace.
Obtain test strips to measure levels of chlorine in sanitizing solution. (100 ppm chlorine - bleach)
The department's words
CHSC 114107 Obtain test strips to measure levels of chlorine in sanitizing solution. (100 ppm chlorine - bleach)
Show 3 more
Repair leak at the hand sink and at the sprayer of the 3-comp sink. The warewash sink does not appear to be connected to the grease trap. I will follow up with CMSA.
The department's words
CHSC 114190 Repair leak at the hand sink and at the sprayer of the 3-comp sink. The warewash sink does not appear to be connected to the grease trap. I will follow up with CMSA.
Clean kitchen thoroughly to remove food debris and standing water, especially between tiles. Re-grout/repair tiles as necessary to prevent standing water.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove food debris and standing water, especially between tiles. Re-grout/repair tiles as necessary to prevent standing water.
One of the walls by the cook line is bare drywall. Cover with approved materials.
The department's words
CHSC 114271 One of the walls by the cook line is bare drywall. Cover with approved materials.
EarlierJan 29, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Today beans are being held hot at 135 F and above.
The department's words
CHSC 114002 Today beans are being held hot at 135 F and above.
Corrected during the inspection
Sanitizer in the ware wash sink measured <200 ppm quaternary ammonia. Use test strips to ensure sanitizing solution contains 200 ppm quaternary ammonia. Add sanitizer to this solution now. Always store wiping cloths in sanitizing solution - not on the counter. Clean mold from inside the ice machine.
The department's words
CHSC 114099.7 Sanitizer in the ware wash sink measured <200 ppm quaternary ammonia. Use test strips to ensure sanitizing solution contains 200 ppm quaternary ammonia. Add sanitizer to this solution now. Always store wiping cloths in sanitizing solution - not on the counter. Clean mold from inside the ice machine.
No cockroaches were observed, but you still need to fax a copy of the most recent pest service to EHS today.
The department's words
CHSC 114259.1 No cockroaches were observed, but you still need to fax a copy of the most recent pest service to EHS today.
Corrected during the inspection
EarlierJan 21, 2015Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pinto beans in a stock pot on a cold burner measured 125 F. Beans were prepared at 9 am today and were voluntarily discarded. Use approved methods (see handout) to cool beans or hold hot at 135 F on a heating element. Salsa in the walk-in measured 65 F and was prepared at 11 am. The container of salsa was covered. Cool food uncovered in a shallow container. Do not cover food until it reaches 41 F. Salsa was immediately transferred to a shallow pan. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours total).
The department's words
CHSC 114002 Pinto beans in a stock pot on a cold burner measured 125 F. Beans were prepared at 9 am today and were voluntarily discarded. Use approved methods (see handout) to cool beans or hold hot at 135 F on a heating element. Salsa in the walk-in measured 65 F and was prepared at 11 am. The container of salsa was covered. Cool food uncovered in a shallow container. Do not cover food until it reaches 41 F. Salsa was immediately transferred to a shallow pan. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours total).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Cut tomatoes in an insert of the prep table fridge measured 49 F. This container is overfilled. Move tomatoes to the walk-in until cold (41 F). Only fill inserts 3/4 full.
The department's words
CHSC 113996 Cut tomatoes in an insert of the prep table fridge measured 49 F. This container is overfilled. Move tomatoes to the walk-in until cold (41 F). Only fill inserts 3/4 full.
Sanitizer in the ware wash sink measured <200 ppm quaternary ammonia. Use test strips to ensure sanitizing solution contains 200 ppm quaternary ammonia. Add sanitizer to this solution now. Always store wiping cloths in sanitizing solution - not on the counter. Clean mold from inside the ice machine.
The department's words
CHSC 114099.7 Sanitizer in the ware wash sink measured <200 ppm quaternary ammonia. Use test strips to ensure sanitizing solution contains 200 ppm quaternary ammonia. Add sanitizer to this solution now. Always store wiping cloths in sanitizing solution - not on the counter. Clean mold from inside the ice machine.
Hot water at the ware wash sink measured 112 F. Increase the hot water temperature at this fixture to 120 F.
The department's words
CHSC 114192 Hot water at the ware wash sink measured 112 F. Increase the hot water temperature at this fixture to 120 F.
Observed fruit flies in the kitchen. Clean floor sinks to prevent attracting fruit flies. Several dead cockroaches were observed on a glue trap inside a drawer under the grill. Send an invoice of your most recent pest control service to EHS by 1/27/15. Seal any gaps or cracks in the walls and floors throughout the kitchen. Replace broken floor and coving tiles and re-grout in between tiles as necessary to prevent attracting vermin.
The department's words
CHSC 114259.1 Observed fruit flies in the kitchen. Clean floor sinks to prevent attracting fruit flies. Several dead cockroaches were observed on a glue trap inside a drawer under the grill. Send an invoice of your most recent pest control service to EHS by 1/27/15. Seal any gaps or cracks in the walls and floors throughout the kitchen. Replace broken floor and coving tiles and re-grout in between tiles as necessary to prevent attracting vermin.
Clean inside the freezer to remove blood from the bottom shelf. Clean the floor of the walk-in.
The department's words
CHSC 114257 Clean inside the freezer to remove blood from the bottom shelf. Clean the floor of the walk-in.
Show 2 more
The evaporator line from the beverage display fridge drains onto the floor. Provide an evaporating pan under the flexible pipe.
The department's words
CHSC 114175 The evaporator line from the beverage display fridge drains onto the floor. Provide an evaporating pan under the flexible pipe.
Alfredo's certification for food manager has expired. He must get re-certified and then submit a copy to EHS within 60 days. Include the name of the facility on the email or fax.
The department's words
CHSC 113947.1 Alfredo's certification for food manager has expired. He must get re-certified and then submit a copy to EHS within 60 days. Include the name of the facility on the email or fax.
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 L10849.
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
- Follow-up 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.