At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Dec 11, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mt Tam Racquet Club?
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 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 114178 CHSC 114178How 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 Mt Tam Racquet Club's team
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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
LatestDec 11, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 11, 2025.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114178
The department's words
Code CHSC 114178
EarlierJan 8, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed garlic in oil at 62F on shelf by the grill. Cold hold potentially hazardous food (PHF) at 41F or below. Garlic moved to refrigeration.
The department's words
CHSC 113996 Observed garlic in oil at 62F on shelf by the grill. Cold hold potentially hazardous food (PHF) at 41F or below. Garlic moved to refrigeration.
EarlierSep 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an open container of half and half at 56 degrees F in the two door black Beverage-Air refrigerator on the left unit. Observed open container of low fat milk at 43 degrees F and an open container of vanilla soft serve mix at 45 degrees F in this same unit. Half and half voluntarily discard. Food prep refrigerator: whole shell eggs observed at 54 - 66 degrees F. Eggs voluntarily discarded. Maintain whole shell eggs at or below 5 degrees F. In lower portion of food prep refrigerator, observed sliced turkey, sliced ham, and raw chicken at 45 degrees F.
The department's words
CHSC 113996 Observed an open container of half and half at 56 degrees F in the two door black Beverage-Air refrigerator on the left unit. Observed open container of low fat milk at 43 degrees F and an open container of vanilla soft serve mix at 45 degrees F in this same unit. Half and half voluntarily discard. Food prep refrigerator: whole shell eggs observed at 54 - 66 degrees F. Eggs voluntarily discarded. Maintain whole shell eggs at or below 5 degrees F. In lower portion of food prep refrigerator, observed sliced turkey, sliced ham, and raw chicken at 45 degrees F.
EarlierJul 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 18, 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 4, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114097
The department's words
Code CHSC 114097
EarlierSep 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115
The department's words
Code CHSC 114115
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide paper towels for hand washing.
The department's words
CHSC 113953.2 Provide paper towels for hand washing.
EarlierOct 3, 2017Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
a. When asked how milkshake blender is cleaned, a food handler stated it is soaked in hot water and then sanitized. Food contact surfaces must be washed, rinsed, and sanitized. Always wash with hot soapy water before sanitizing. b. Food handlers on the cookline were unable to tell me what the required cooking temperatures are for raw meats and unable to say what temperatures are required for hot and cold holding. Train employees. Post signage where critical temperatures can be found. Signage provided.
The department's words
CHSC 113947 a. When asked how milkshake blender is cleaned, a food handler stated it is soaked in hot water and then sanitized. Food contact surfaces must be washed, rinsed, and sanitized. Always wash with hot soapy water before sanitizing. b. Food handlers on the cookline were unable to tell me what the required cooking temperatures are for raw meats and unable to say what temperatures are required for hot and cold holding. Train employees. Post signage where critical temperatures can be found. Signage provided.
Half and half measured 54F. Milk 46F. - Maintain potentially hazardous foods below 41F or above 135F. Advise removing half and half from service after the busy morning rush or use ice.
The department's words
CHSC 113996 Half and half measured 54F. Milk 46F. - Maintain potentially hazardous foods below 41F or above 135F. Advise removing half and half from service after the busy morning rush or use ice.
Observed moldy cheese in the display case. Cheese was not for facility use. Discard foods that have spoiled. Hold customer items separate from facility foods.
The department's words
CHSC 113980 Observed moldy cheese in the display case. Cheese was not for facility use. Discard foods that have spoiled. Hold customer items separate from facility foods.
Milk shake blender was dirty with food soils. Clean after each use. Corrected.
The department's words
CHSC 114115 Milk shake blender was dirty with food soils. Clean after each use. Corrected.
Observed raw ground beef stored above cooked chicken in the two door True refrigerator.
The department's words
CHSC 113986 Observed raw ground beef stored above cooked chicken in the two door True refrigerator.
Show 4 more
Label the dispensers for sanitizer and soap at the dishwashing sink to avoid confusion. Corrected.
The department's words
CHSC 114254 Label the dispensers for sanitizer and soap at the dishwashing sink to avoid confusion. Corrected.
The three compartment sink in the kitchen is equipped with a faucet that is too short to reach the outside compartments. Replace the faucet with one that can dispense water into each sink.
The department's words
CHSC 114099 The three compartment sink in the kitchen is equipped with a faucet that is too short to reach the outside compartments. Replace the faucet with one that can dispense water into each sink.
The probe thermometer was not calibrated. Ensure the thermometer is accurate by measuring 32F in ice water. Corrected.
The department's words
CHSC 114159 The probe thermometer was not calibrated. Ensure the thermometer is accurate by measuring 32F in ice water. Corrected.
Animal proteins on menu served raw or undercooked must be accompanied with a disclosure and a consumer advisory. The menu in use has no advisory. Change the menu to meet the disclosure/advisory requirements.
The department's words
CHSC 114093 Animal proteins on menu served raw or undercooked must be accompanied with a disclosure and a consumer advisory. The menu in use has no advisory. Change the menu to meet the disclosure/advisory requirements.
EarlierSep 29, 2017Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
a. When asked how milkshake blender is cleaned, a food handler stated it is soaked in hot water and then sanitized. Food contact surfaces must be washed, rinsed, and sanitized. Always wash with hot soapy water before sanitizing. b. Food handlers on the cookline were unable to tell me what the required cooking temperatures are for raw meats and unable to say what temperatures are required for hot and cold holding. Train employees. Post signage where critical temperatures can be found. Signage provided.
The department's words
CHSC 113947 a. When asked how milkshake blender is cleaned, a food handler stated it is soaked in hot water and then sanitized. Food contact surfaces must be washed, rinsed, and sanitized. Always wash with hot soapy water before sanitizing. b. Food handlers on the cookline were unable to tell me what the required cooking temperatures are for raw meats and unable to say what temperatures are required for hot and cold holding. Train employees. Post signage where critical temperatures can be found. Signage provided.
Half and half measured 60F at the front counter. Cooked chicken measured 88F at the cookline and was cooked 30 minutes prior. Maintain potentially hazardous foods below 41F or above 135F. Chicken must not sit at room temperature in anticipation of an order. Change half and half more frequently or add ice to keep cold. Chicken was cooled. Half and half was discarded voluntarily.
The department's words
CHSC 113996 Half and half measured 60F at the front counter. Cooked chicken measured 88F at the cookline and was cooked 30 minutes prior. Maintain potentially hazardous foods below 41F or above 135F. Chicken must not sit at room temperature in anticipation of an order. Change half and half more frequently or add ice to keep cold. Chicken was cooled. Half and half was discarded voluntarily.
Observed moldy cheese in the display case. Cheese was not for facility use. Discard foods that have spoiled. Hold customer items separate from facility foods.
The department's words
CHSC 113980 Observed moldy cheese in the display case. Cheese was not for facility use. Discard foods that have spoiled. Hold customer items separate from facility foods.
Milk shake blender was dirty with food soils. Clean after each use. Corrected.
The department's words
CHSC 114115 Milk shake blender was dirty with food soils. Clean after each use. Corrected.
Observed raw ground beef stored above cooked chicken in the two door True refrigerator.
The department's words
CHSC 113986 Observed raw ground beef stored above cooked chicken in the two door True refrigerator.
Show 4 more
Label the dispensers for sanitizer and soap at the dishwashing sink to avoid confusion. Corrected.
The department's words
CHSC 114254 Label the dispensers for sanitizer and soap at the dishwashing sink to avoid confusion. Corrected.
The three compartment sink in the kitchen is equipped with a faucet that is too short to reach the outside compartments. Replace the faucet with one that can dispense water into each sink.
The department's words
CHSC 114099 The three compartment sink in the kitchen is equipped with a faucet that is too short to reach the outside compartments. Replace the faucet with one that can dispense water into each sink.
The probe thermometer was not calibrated. Ensure the thermometer is accurate by measuring 32F in ice water. Corrected.
The department's words
CHSC 114159 The probe thermometer was not calibrated. Ensure the thermometer is accurate by measuring 32F in ice water. Corrected.
Animal proteins on menu served raw or undercooked must be accompanied with a disclosure and a consumer advisory. The menu in use has no advisory. Change the menu to meet the disclosure/advisory requirements.
The department's words
CHSC 114093 Animal proteins on menu served raw or undercooked must be accompanied with a disclosure and a consumer advisory. The menu in use has no advisory. Change the menu to meet the disclosure/advisory requirements.
EarlierSep 20, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Employees were unable to produce a food safety manager's certificate. One employee must obtain this certification within 30 days and retain the original on site. Email a copy of the certificate to [email]
The department's words
CHSC 113947.1 Employees were unable to produce a food safety manager's certificate. One employee must obtain this certification within 30 days and retain the original on site. Email a copy of the certificate to [email]
Food handling employees lack the required food handler cards. All employees must obtain cards within 30 days and maintain a copy on site.
The department's words
CHSC 113948 Food handling employees lack the required food handler cards. All employees must obtain cards within 30 days and maintain a copy on site.
Observed a food handler's beverage in the prep area without the required tight fitting lid covering the beverage. Corrected.
The department's words
CHSC 113977 Observed a food handler's beverage in the prep area without the required tight fitting lid covering the beverage. Corrected.
Observed fruit flies in bar. Clean out all floor sinks - slimy floor sinks provide breeding sites to flies.
The department's words
CHSC 114259.1 Observed fruit flies in bar. Clean out all floor sinks - slimy floor sinks provide breeding sites to flies.
Remove wood from under fryer. Install casters on the fryer.
The department's words
CHSC 114130.1 Remove wood from under fryer. Install casters on the fryer.
Show 1 more
Food preparation sink lacks the required air gap. Install air gap at the drain line to eliminate back flow risk. * All food prep and washing of produce must be conducted in the food prep sink rather than the three compartment sink.
The department's words
CHSC 114193.1 Food preparation sink lacks the required air gap. Install air gap at the drain line to eliminate back flow risk. * All food prep and washing of produce must be conducted in the food prep sink rather than the three compartment sink.
EarlierJan 27, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Facility does not have a certified food safety manager. Enroll at least one employee in an ANSI accredited food safety course.
The department's words
CHSC 113947.1 Facility does not have a certified food safety manager. Enroll at least one employee in an ANSI accredited food safety course.
Observed numerous personal drinks not covered by tight fitting lids as is required. Correct practice with all staff.
The department's words
CHSC 113977 Observed numerous personal drinks not covered by tight fitting lids as is required. Correct practice with all staff.
Front bar hand sink lacked the required paper towels. Use paper towels for drying hands.
The department's words
CHSC 113953.2 Front bar hand sink lacked the required paper towels. Use paper towels for drying hands.
Bar tap area floor sink and floor sink under 4 compartment sink have excessive mildew growth. Clean within 48 hours.
The department's words
CHSC 114115.c Bar tap area floor sink and floor sink under 4 compartment sink have excessive mildew growth. Clean within 48 hours.
Observed numerous unsecured pressurized CO2 tanks in the storage room and bar. All high pressure gas tanks must be secured to prevent fall.
The department's words
CHSC 114172 Observed numerous unsecured pressurized CO2 tanks in the storage room and bar. All high pressure gas tanks must be secured to prevent fall.
Show 2 more
Multi-use knives and spatulas stored in water on stove at 108F. Store above 135F or below 41F. Corrected.
The department's words
CHSC 114119 Multi-use knives and spatulas stored in water on stove at 108F. Store above 135F or below 41F. Corrected.
Health permit is not posted in public view as is required. Correct within 10 days.
The department's words
CHSC 114381 Health permit is not posted in public view as is required. Correct within 10 days.
EarlierMay 26, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In response to fire the day before, kitchen staff had been cleaning mats behind building. Informed staff to cease as it is improper waste water disposal. Staff will use the mop sink or send mats out for cleaning by a pro cleaning service.
The department's words
CHSC 114197 In response to fire the day before, kitchen staff had been cleaning mats behind building. Informed staff to cease as it is improper waste water disposal. Staff will use the mop sink or send mats out for cleaning by a pro cleaning service.
EarlierMay 22, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Store employee clothes away from food/food prep.
The department's words
CHSC 114047 Store employee clothes away from food/food prep.
Obtain and use test strips to check sanitizer concentrations - 50 ppm chlorine for dishwasher.
The department's words
CHSC 114107 Obtain and use test strips to check sanitizer concentrations - 50 ppm chlorine for dishwasher.
Clean the staining from the floor sink under the customer service counter.
The department's words
CHSC 114190 Clean the staining from the floor sink under the customer service counter.
EarlierJan 29, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Provide a NSF approved probe thermometer to measure food temperatures through the food preparation process.
The department's words
CHSC 114159 Provide a NSF approved probe thermometer to measure food temperatures through the food preparation process.
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 L10447.
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.