At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Mar 5, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Moseley's?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Fry station: potentially hazardous foods ranged from 43 - 47 degrees F. Pizza prep refrigerator: sausage: 45 degrees F. 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 Moseley's' team
Is this your place?
Welcome, Moseley's. We'll walk through this together, one item at a time. To log the fixes, claim Moseley's first; we check that you run it.
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This is my place: claim Moseley'sWe'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: Fry station: potentially hazardous foods ranged from 43 - 47 degrees F. Pizza prep refrigerator: sausage: 45 degrees F.The county found: “Fry station: potentially hazardous foods ranged from 43 - 47 degrees F. Pizza prep refrigerator: sausage: 45 degrees F.”
Then the next one.
Log it
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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 · 4 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
LatestMar 5, 2020Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 5, 2020.
1 violation listed, 0 marked critical.
Not critical (1)
Fry station: potentially hazardous foods ranged from 43 - 47 degrees F. Pizza prep refrigerator: sausage: 45 degrees F.
The department's words
CHSC 113996 Fry station: potentially hazardous foods ranged from 43 - 47 degrees F. Pizza prep refrigerator: sausage: 45 degrees F.
EarlierFeb 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No sanitizer at final rinse of dishwasher. COS
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. COS
Corrected during the inspection
EarlierJun 20, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Salad prep top refrigerator: in prep top: crème fraiche dressing 43F, barrata cheese 43F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Salad prep top refrigerator: in prep top: crème fraiche dressing 43F, barrata cheese 43F. Must be 41F or below. Repair/adjust immediately.
Renew Certified Food Manager certificate within 15 days. Email to inspector: [email]
The department's words
CHSC 113947.1 Renew Certified Food Manager certificate within 15 days. Email to inspector: [email]
Get all employees certified as a Certified Food Handler within 15 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 15 days.
EarlierJun 5, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pizza by the slice stored at room temp (72F). Must be 41F or below OR 135F or above. Pizza was refrigerated.
The department's words
CHSC 113996 Pizza by the slice stored at room temp (72F). Must be 41F or below OR 135F or above. Pizza was refrigerated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Discontinue storing garbage container in front of handwash sink in the middle of the cook-line. Keep handwash sink accessible at all times. (Corrected)
The department's words
CHSC 113953.1 Discontinue storing garbage container in front of handwash sink in the middle of the cook-line. Keep handwash sink accessible at all times. (Corrected)
Salad prep top refrigerator: in prep top: ranch dressing 48F, barrata cheese 48F, papadew peppers 48F. Keep food at 41F or below. Kitchen manager adjusted refrigerator. (Corrected)
The department's words
CHSC 113996 Salad prep top refrigerator: in prep top: ranch dressing 48F, barrata cheese 48F, papadew peppers 48F. Keep food at 41F or below. Kitchen manager adjusted refrigerator. (Corrected)
Mop sink is in a room that has been converted into liquor storage with shelving blocking access to mop sink. Render mop sink accessible and useable and use it.
The department's words
CHSC 114175 Mop sink is in a room that has been converted into liquor storage with shelving blocking access to mop sink. Render mop sink accessible and useable and use it.
Bar: Provide paper towels in dispenser at handwash sink. (Corrected)
The department's words
CHSC 113953.2 Bar: Provide paper towels in dispenser at handwash sink. (Corrected)
Renew Certified Food Manager certificate within 30 days. Email to inspector: [email]
The department's words
CHSC 113947.1 Renew Certified Food Manager certificate within 30 days. Email to inspector: [email]
Show 1 more
Get all employees certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days.
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 Moseley's, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Moseley's know
Ask for the manager. Moseley's can only fix what it knows about.
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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 L15407.
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.