At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mixt?
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
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 Mixt's team
Is this your place?
Welcome, Mixt. We'll walk through this together, one item at a time. To log the fixes, claim Mixt 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 MixtWe'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.
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 MixtWe'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 · 8 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
LatestMar 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 30, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
See 7/28/25 written report.
The department's words
CHSC 114380 See 7/28/25 written report.
EarlierJul 28, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot holding unit: crispy chicken: 130 - 133 degrees F, fried cauliflower: 130 degrees F. Both in the upper section. Maintain potentially hazardous foods at or above 135 degrees F. Reheat both to 165 degrees F or hotter. Chicken reheated to 170 - 181 degrees F and cauliflower reheated to 170 degrees F. 4 drawer refrigerator under the hood: falafel in an open bag: 50 -52 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Open refrigerator case behind-the counter: two bottles of Caesar dressing: 45 and 46 degrees F, blue cheese dressing: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Hot holding unit: crispy chicken: 130 - 133 degrees F, fried cauliflower: 130 degrees F. Both in the upper section. Maintain potentially hazardous foods at or above 135 degrees F. Reheat both to 165 degrees F or hotter. Chicken reheated to 170 - 181 degrees F and cauliflower reheated to 170 degrees F. 4 drawer refrigerator under the hood: falafel in an open bag: 50 -52 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Open refrigerator case behind-the counter: two bottles of Caesar dressing: 45 and 46 degrees F, blue cheese dressing: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 27, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding case right of deep fryer had chicken in deep containers recording at 105°F. Chicken is seared, placed in oven to cook, cut then placed in containers to hot hold. / Change practice to reheat chicken to 165°F after cutting then hot hold at 135°F or above. Discard out of temperature chicken.
The department's words
CHSC 113996 Hot holding case right of deep fryer had chicken in deep containers recording at 105°F. Chicken is seared, placed in oven to cook, cut then placed in containers to hot hold. / Change practice to reheat chicken to 165°F after cutting then hot hold at 135°F or above. Discard out of temperature chicken.
EarlierAug 23, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Restroom on right is closed - hand wash sink isn't operational. Send video showing water at 100 - 108 degrees F by 8/25/22.
The department's words
CHSC 113953.c Restroom on right is closed - hand wash sink isn't operational. Send video showing water at 100 - 108 degrees F by 8/25/22.
EarlierAug 16, 2022Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler shucking corn into green container with clear plastic liner, Food handler observed pushing down corn husks into compost container and continuing to shuck corn on the cob. Use clean container to shuck corn into and then place husks into compost bin to prevent contamination of gloves. Observed employee touch dirty dishes at the three-compartment sink and then touched container that came out of the dishwasher and placed it on the shelf to the right of the three-compartment sink. Discussed having one employee handle dirty utensils and one handling clean utensils to prevent contamination of utensils that have been cleaned. One of the food handlers translated procedure to employee washing utensils.
The department's words
CHSC 113973.b-c Observed food handler shucking corn into green container with clear plastic liner, Food handler observed pushing down corn husks into compost container and continuing to shuck corn on the cob. Use clean container to shuck corn into and then place husks into compost bin to prevent contamination of gloves. Observed employee touch dirty dishes at the three-compartment sink and then touched container that came out of the dishwasher and placed it on the shelf to the right of the three-compartment sink. Discussed having one employee handle dirty utensils and one handling clean utensils to prevent contamination of utensils that have been cleaned. One of the food handlers translated procedure to employee washing utensils.
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)
Restroom hand wash sink on right reached 116 nd degrees F. COS.
The department's words
CHSC 113953.c Restroom hand wash sink on right reached 116 nd degrees F. COS.
EarlierAug 14, 2022Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Restroom hand wash sink on right: 75 and degrees F. COS.
The department's words
CHSC 113953.c Restroom hand wash sink on right: 75 and degrees F. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 10, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Restroom hand wash sinks reached a maximum of 75 and degrees F. COS.
The department's words
CHSC 113953.c Restroom hand wash sinks reached a maximum of 75 and degrees F. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Mixt, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Mixt know
Ask for the manager. Mixt 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.
About this record
Search the county's inspection lookup for the name or license number L16589.
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.