At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · Routine county inspection · Apr 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Monk's Kettle?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Frozen raw tuna observed undergoing thawing process while remaining in original, vacuum sealed state. Discontinue this practice. Frozen raw fish in vacuum sealed state shall be removed from packaging prior to thawing/defrosting. Corrected on site: Fish removed from vacuum sealed state during inspection. CHSC 114020How to fixFix it
- Dish machine unit at main kitchen area observed not dispensing adequate sanitizer upon completing multiple cycles. Ensure dish machine dispenses adequate sanitizer at all times. Dish machine not in active use at time of visit. Operator was able to adjust dish machine unit at end of visit. Dish machine unit observed dispensing 50 PPM chlorine residual. CHSC 114101.aHow to fixFix it
- Ice scoop at bar observed chipping/fraying at edge of scoop. Repair/replace in an approved manner. Ensure all equipment is in good repair. CHSC 114130How 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 Monk's Kettle's team
Is this your place?
Welcome, Monk's Kettle. We'll walk through this together, one item at a time. To log the fixes, claim Monk's Kettle 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 Monk's KettleWe'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.
Next: Frozen raw tuna observed undergoing thawing process while remaining in original, vacuum sealed state. Discontinue this practice. Frozen raw fish in vacuum sealed state shall be removed from packaging prior to thawing/defrosting. Corrected on site: Fish removed from vacuum sealed state during inspection.The county found: “Frozen raw tuna observed undergoing thawing process while remaining in original, vacuum sealed state. Discontinue this…”
Then the next one: Dish machine unit at main kitchen area observed not dispensing adequate sanitizer upon completing multiple cycles. Ensure dish machine dispenses adequate sanitizer at all times. Dish machine not in active use at time of visit. Operator was able to adjust dish machine unit at end of visit. Dish machine unit observed dispensing 50 PPM chlorine residual.
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 Monk's KettleWe'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 · 10 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 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 8, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Frozen raw tuna observed undergoing thawing process while remaining in original, vacuum sealed state. Discontinue this practice. Frozen raw fish in vacuum sealed state shall be removed from packaging prior to thawing/defrosting. Corrected on site: Fish removed from vacuum sealed state during inspection.
The department's words
CHSC 114020 Frozen raw tuna observed undergoing thawing process while remaining in original, vacuum sealed state. Discontinue this practice. Frozen raw fish in vacuum sealed state shall be removed from packaging prior to thawing/defrosting. Corrected on site: Fish removed from vacuum sealed state during inspection.
Dish machine unit at main kitchen area observed not dispensing adequate sanitizer upon completing multiple cycles. Ensure dish machine dispenses adequate sanitizer at all times. Dish machine not in active use at time of visit. Operator was able to adjust dish machine unit at end of visit. Dish machine unit observed dispensing 50 PPM chlorine residual.
The department's words
CHSC 114101.a Dish machine unit at main kitchen area observed not dispensing adequate sanitizer upon completing multiple cycles. Ensure dish machine dispenses adequate sanitizer at all times. Dish machine not in active use at time of visit. Operator was able to adjust dish machine unit at end of visit. Dish machine unit observed dispensing 50 PPM chlorine residual.
Ice scoop at bar observed chipping/fraying at edge of scoop. Repair/replace in an approved manner. Ensure all equipment is in good repair.
The department's words
CHSC 114130 Ice scoop at bar observed chipping/fraying at edge of scoop. Repair/replace in an approved manner. Ensure all equipment is in good repair.
Personal items (employee drinks) observed at food preparation areas. Maintain personal items in a designated area away from all food/food preparation/food contact surfaces.
The department's words
CHSC 114256 Personal items (employee drinks) observed at food preparation areas. Maintain personal items in a designated area away from all food/food preparation/food contact surfaces.
EarlierJun 14, 2024Follow-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.
EarlierJun 13, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two bins of raw chicken on ice at the cook line at 50-60 degrees F. Garlic oil on the counter at 72. Bin of fries at 60-70 at the cook line. Potentially hazardous foods must be kept at 41 or below or 135 or above. garlic oil discarded. Fries labeled for a 4-hour discard time.
The department's words
CHSC 113996 Observed two bins of raw chicken on ice at the cook line at 50-60 degrees F. Garlic oil on the counter at 72. Bin of fries at 60-70 at the cook line. Potentially hazardous foods must be kept at 41 or below or 135 or above. garlic oil discarded. Fries labeled for a 4-hour discard time.
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
Cooked potatoes and cheese improperly cooling on the counter. potatoes uncovered and moved to the walk-in. Cheese separated into multiple thin pans and moved to the walk-in. A cooling log was created. After two hours, the potatoes reached 52 degrees F. All 4 cheese bins did not reach 70 degrees F and had to be reheated to 165 and begin cooling again. Food must be cooled from 135 to 70 within 2 hours and from 70 to 41 within an additional 4 hours. Maintain cooling logs and create standard operating procedures for cooling.
The department's words
CHSC 114002 Cooked potatoes and cheese improperly cooling on the counter. potatoes uncovered and moved to the walk-in. Cheese separated into multiple thin pans and moved to the walk-in. A cooling log was created. After two hours, the potatoes reached 52 degrees F. All 4 cheese bins did not reach 70 degrees F and had to be reheated to 165 and begin cooling again. Food must be cooled from 135 to 70 within 2 hours and from 70 to 41 within an additional 4 hours. Maintain cooling logs and create standard operating procedures for cooling.
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
Standard operating procedures for time as a public health control and for reduced oxygen packaging were not followed. Garlic and oil unlabeled out of temperature on the counter. Packaged meats labeled for 6/5 kept in the walk-in. Facility is no longer allowed to use time as a public health control. When oxygen packaging, food must be labeled, kept at 41, and discarded within 48 hours.
The department's words
CHSC 114419 Standard operating procedures for time as a public health control and for reduced oxygen packaging were not followed. Garlic and oil unlabeled out of temperature on the counter. Packaged meats labeled for 6/5 kept in the walk-in. Facility is no longer allowed to use time as a public health control. When oxygen packaging, food must be labeled, kept at 41, and discarded within 48 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 17, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit under grill holding raw meats such as hamburger patties, fish, chicken at 68-70°F. Potentially hazardous foods shall be cold held at 41°F or below. All food in unit moved to walk in refrigerator. Employee reset refrigeration unit.
The department's words
CHSC 113996 Refrigeration unit under grill holding raw meats such as hamburger patties, fish, chicken at 68-70°F. Potentially hazardous foods shall be cold held at 41°F or below. All food in unit moved to walk in refrigerator. Employee reset refrigeration unit.
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
Observed employee running dishwasher at 0ppm chlorine. Food contact surfaces must be cleaned and sanitized. Employee hooked up new sanitizer. Employee who was washing dishes did not know how to test the dishwasher or set up the 3-compartment sink. If violation persists, a case may be opened and charged at $207/hour for compliance checks.
The department's words
CHSC 114097 Observed employee running dishwasher at 0ppm chlorine. Food contact surfaces must be cleaned and sanitized. Employee hooked up new sanitizer. Employee who was washing dishes did not know how to test the dishwasher or set up the 3-compartment sink. If violation persists, a case may be opened and charged at $207/hour for compliance checks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 17, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Refrigeration unit under grill holding raw meats such as hamburger patties, fish, chicken at 68-70°F. Potentially hazardous foods shall be cold held at 41°F or below. All food in unit moved to walk in refrigerator. Employee reset refrigeration unit.
The department's words
CHSC 113996 Refrigeration unit under grill holding raw meats such as hamburger patties, fish, chicken at 68-70°F. Potentially hazardous foods shall be cold held at 41°F or below. All food in unit moved to walk in refrigerator. Employee reset refrigeration unit.
Corrected during the inspection
Observed employee running dishwasher at 0ppm chlorine. Food contact surfaces must be cleaned and sanitized. Employee hooked up new sanitizer. Employee who was washing dishes did not know how to test the dishwasher or set up the 3-compartment sink. If violation persists, a case may be opened and charged at $207/hour for compliance checks.
The department's words
CHSC 114097 Observed employee running dishwasher at 0ppm chlorine. Food contact surfaces must be cleaned and sanitized. Employee hooked up new sanitizer. Employee who was washing dishes did not know how to test the dishwasher or set up the 3-compartment sink. If violation persists, a case may be opened and charged at $207/hour for compliance checks.
Corrected during the inspection
EarlierDec 30, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
MAJOR - Observed garlic oil at 71.1F on counter, out since 12/16 and 12/23. Observed hot oil containing garlic at 59.1F out for ~2hrs. but previously in cooler but before that unable to determine if it was out all day on a previous day because employee states hot oil is left out during day and then put back into fridge at end of day. 3 containers of garlic oil and 0.5 container hot oil with garlic discarded into grease collector. REPEAT VIOLATION. Garlic in oil mixtures are potentially hazardous foods (PHFs) and must be kept <41F, >135F, or TPHC (Time as a Public Health Control) can be used with food discarded 4 hrs. after taken from temperature control. Employee took new batch of hot oil from walk in and labeled with start and discard time. Discard after 4 hrs. Add hot oil to TPHC procedures and send inspector a copy. Keep garlic oil in fridge. COS.
The department's words
CHSC 113996 MAJOR - Observed garlic oil at 71.1F on counter, out since 12/16 and 12/23. Observed hot oil containing garlic at 59.1F out for ~2hrs. but previously in cooler but before that unable to determine if it was out all day on a previous day because employee states hot oil is left out during day and then put back into fridge at end of day. 3 containers of garlic oil and 0.5 container hot oil with garlic discarded into grease collector. REPEAT VIOLATION. Garlic in oil mixtures are potentially hazardous foods (PHFs) and must be kept <41F, >135F, or TPHC (Time as a Public Health Control) can be used with food discarded 4 hrs. after taken from temperature control. Employee took new batch of hot oil from walk in and labeled with start and discard time. Discard after 4 hrs. Add hot oil to TPHC procedures and send inspector a copy. Keep garlic oil in fridge. COS.
Corrected during the inspection
MAJOR - Observed the following hot water violations: - hand sink next to ice machine dispensed warm water at 77.5F - repair to dispense min. 100F warm water - bar hand sink (closest to facility exit) had no hot or cold running water - repair to provide hot (100F) and cold running water - bar hand sink (closest to dishwasher) had no cold water and had 99F warm water - repair to provide cold water and 100F hot water Repair by reinspection.
The department's words
CHSC 114192 MAJOR - Observed the following hot water violations: - hand sink next to ice machine dispensed warm water at 77.5F - repair to dispense min. 100F warm water - bar hand sink (closest to facility exit) had no hot or cold running water - repair to provide hot (100F) and cold running water - bar hand sink (closest to dishwasher) had no cold water and had 99F warm water - repair to provide cold water and 100F hot water Repair by reinspection.
Corrected during the inspection
EarlierDec 28, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed garlic oil at 71.1F on counter, out since 12/16 and 12/23. Observed hot oil containing garlic at 59.1F out for ~2hrs. but previously in cooler but before that unable to determine if it was out all day on a previous day because employee states hot oil is left out during day and then put back into fridge at end of day. 3 containers of garlic oil and 0.5 container hot oil with garlic discarded into grease collector. REPEAT VIOLATION. Garlic in oil mixtures are potentially hazardous foods (PHFs) and must be kept <41F, >135F, or TPHC (Time as a Public Health Control) can be used with food discarded 4 hrs. after taken from temperature control. Employee took new batch of hot oil from walk in and labeled with start and discard time. Discard after 4 hrs. Add hot oil to TPHC procedures and send inspector a copy. Keep garlic oil in fridge. COS.
The department's words
CHSC 113996 MAJOR - Observed garlic oil at 71.1F on counter, out since 12/16 and 12/23. Observed hot oil containing garlic at 59.1F out for ~2hrs. but previously in cooler but before that unable to determine if it was out all day on a previous day because employee states hot oil is left out during day and then put back into fridge at end of day. 3 containers of garlic oil and 0.5 container hot oil with garlic discarded into grease collector. REPEAT VIOLATION. Garlic in oil mixtures are potentially hazardous foods (PHFs) and must be kept <41F, >135F, or TPHC (Time as a Public Health Control) can be used with food discarded 4 hrs. after taken from temperature control. Employee took new batch of hot oil from walk in and labeled with start and discard time. Discard after 4 hrs. Add hot oil to TPHC procedures and send inspector a copy. Keep garlic oil in fridge. COS.
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
MAJOR - Observed the following hot water violations: - hand sink next to ice machine dispensed warm water at 77.5F - repair to dispense min. 100F warm water - bar hand sink (closest to facility exit) had no hot or cold running water - repair to provide hot (100F) and cold running water - bar hand sink (closest to dishwasher) had no cold water and had 99F warm water - repair to provide cold water and 100F hot water Repair by reinspection.
The department's words
CHSC 114192 MAJOR - Observed the following hot water violations: - hand sink next to ice machine dispensed warm water at 77.5F - repair to dispense min. 100F warm water - bar hand sink (closest to facility exit) had no hot or cold running water - repair to provide hot (100F) and cold running water - bar hand sink (closest to dishwasher) had no cold water and had 99F warm water - repair to provide cold water and 100F hot water Repair by reinspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 8, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
MAJOR: Observed the following foods at unsafe temperatures: - grilled onions at 125F, on counter since ~2hrs. ago - marked for discard 4 hours past cook time - mashed potato at 108F, on tray on stove since <4hrs. ago - marked for discard 4 hours past cook time - hot oil (chili and garlic) at 85.6F, on counter since few days ago - 6 containers and 1 fried chicken coated in it discarded by employee - par cooked fries at 71.3F, on counter/shelf since <4hrs. ago - marked for discard 4 hours past time taken from temperature control - left low boy prep cooler (ambient ~58F): cheese sticks 56.3F (~1qt), chicken wings ~53.1F (~8qts.), lamb pieces ~54.5F (4 pc.), cooked squash 53.7F (2qts.), salami/charcuterie meat 53.7F (~2qts), brie 56.6F (4pcs.), aioil 55F (1/2 container), chicken (raw) 54.6F (~4qts), house ranch 64F (~1 container), hardboiled eggs 55.7F (~7), cooked green beans 57.5F (1/2qt) - all listed foods discarded due to unknown time >41F. Employee states cooler was 44-45F at 7am. DO NOT USE for PHFs until repaired. Repair ASAP. Maintain PHFs at 41F or below OR 135F or above at all times.
The department's words
CHSC 113996 MAJOR: Observed the following foods at unsafe temperatures: - grilled onions at 125F, on counter since ~2hrs. ago - marked for discard 4 hours past cook time - mashed potato at 108F, on tray on stove since <4hrs. ago - marked for discard 4 hours past cook time - hot oil (chili and garlic) at 85.6F, on counter since few days ago - 6 containers and 1 fried chicken coated in it discarded by employee - par cooked fries at 71.3F, on counter/shelf since <4hrs. ago - marked for discard 4 hours past time taken from temperature control - left low boy prep cooler (ambient ~58F): cheese sticks 56.3F (~1qt), chicken wings ~53.1F (~8qts.), lamb pieces ~54.5F (4 pc.), cooked squash 53.7F (2qts.), salami/charcuterie meat 53.7F (~2qts), brie 56.6F (4pcs.), aioil 55F (1/2 container), chicken (raw) 54.6F (~4qts), house ranch 64F (~1 container), hardboiled eggs 55.7F (~7), cooked green beans 57.5F (1/2qt) - all listed foods discarded due to unknown time >41F. Employee states cooler was 44-45F at 7am. DO NOT USE for PHFs until repaired. Repair ASAP. Maintain PHFs at 41F or below OR 135F or above at all times.
MAJOR: Hot water measured at 70-71F in 2 restrooms. 100F hot water is required at hand sinks. Operator fixed at time of inspection and hot water was at least 100F in restrooms.
The department's words
CHSC 113953.c MAJOR: Hot water measured at 70-71F in 2 restrooms. 100F hot water is required at hand sinks. Operator fixed at time of inspection and hot water was at least 100F in restrooms.
Corrected during the inspection
EarlierJul 7, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Observed the following foods at unsafe temperatures: - grilled onions at 125F, on counter since ~2hrs. ago - marked for discard 4 hours past cook time - mashed potato at 108F, on tray on stove since <4hrs. ago - marked for discard 4 hours past cook time - hot oil (chili and garlic) at 85.6F, on counter since few days ago - 6 containers and 1 fried chicken coated in it discarded by employee - par cooked fries at 71.3F, on counter/shelf since <4hrs. ago - marked for discard 4 hours past time taken from temperature control - left low boy prep cooler (ambient ~58F): cheese sticks 56.3F (~1qt), chicken wings ~53.1F (~8qts.), lamb pieces ~54.5F (4 pc.), cooked squash 53.7F (2qts.), salami/charcuterie meat 53.7F (~2qts), brie 56.6F (4pcs.), aioil 55F (1/2 container), chicken (raw) 54.6F (~4qts), house ranch 64F (~1 container), hardboiled eggs 55.7F (~7), cooked green beans 57.5F (1/2qt) - all listed foods discarded due to unknown time >41F. Employee states cooler was 44-45F at 7am. DO NOT USE for PHFs until repaired. Repair ASAP. Maintain PHFs at 41F or below OR 135F or above at all times.
The department's words
CHSC 113996 MAJOR: Observed the following foods at unsafe temperatures: - grilled onions at 125F, on counter since ~2hrs. ago - marked for discard 4 hours past cook time - mashed potato at 108F, on tray on stove since <4hrs. ago - marked for discard 4 hours past cook time - hot oil (chili and garlic) at 85.6F, on counter since few days ago - 6 containers and 1 fried chicken coated in it discarded by employee - par cooked fries at 71.3F, on counter/shelf since <4hrs. ago - marked for discard 4 hours past time taken from temperature control - left low boy prep cooler (ambient ~58F): cheese sticks 56.3F (~1qt), chicken wings ~53.1F (~8qts.), lamb pieces ~54.5F (4 pc.), cooked squash 53.7F (2qts.), salami/charcuterie meat 53.7F (~2qts), brie 56.6F (4pcs.), aioil 55F (1/2 container), chicken (raw) 54.6F (~4qts), house ranch 64F (~1 container), hardboiled eggs 55.7F (~7), cooked green beans 57.5F (1/2qt) - all listed foods discarded due to unknown time >41F. Employee states cooler was 44-45F at 7am. DO NOT USE for PHFs until repaired. Repair ASAP. Maintain PHFs at 41F or below OR 135F or above at all times.
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
MAJOR: Hot water measured at 70-71F in 2 restrooms. 100F hot water is required at hand sinks. Operator fixed at time of inspection and hot water was at least 100F in restrooms.
The department's words
CHSC 113953.c MAJOR: Hot water measured at 70-71F in 2 restrooms. 100F hot water is required at hand sinks. Operator fixed at time of inspection and hot water was at least 100F in restrooms.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: ranch dressing at 43F, pasta at 46F in front prep cooler. All potentially hazardous foods shall be held at 41F or below. Discussed with chef and he turned temperature down at time of inspection.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: ranch dressing at 43F, pasta at 46F in front prep cooler. All potentially hazardous foods shall be held at 41F or below. Discussed with chef and he turned temperature down at time of inspection.
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 Monk's Kettle, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Monk's Kettle know
Ask for the manager. Monk's Kettle 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 Monk's Kettle?
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 L16164.
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.