At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 24, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Muffin Mania?
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 114099.7 CHSC 114099.7How 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 Muffin Mania's team
Is this your place?
Welcome, Muffin Mania. We'll walk through this together, one item at a time. To log the fixes, claim Muffin Mania 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 Muffin ManiaWe'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.
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.
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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.
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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 · 9 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
LatestSep 24, 2021Routine inspectionGreen placard
This one: Green placard, inspected Sep 24, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierMar 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Re-caulk the back handwashing sink, sink is slightly detached from the wall.
The department's words
CHSC 114175 Re-caulk the back handwashing sink, sink is slightly detached from the wall.
EarlierApr 22, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Conduct light cleaning of kitchen floor.
The department's words
CHSC 114268 Conduct light cleaning of kitchen floor.
EarlierSep 20, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed pizza sitting out at room temperature. Pizza must be cold at 41F or below or hot at 135F or above. Pizza moved to oven.
The department's words
CHSC 113996 Observed pizza sitting out at room temperature. Pizza must be cold at 41F or below or hot at 135F or above. Pizza moved to oven.
Prep top refrigerator in base: sausage 44F, tuna 46F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Prep top refrigerator in base: sausage 44F, tuna 46F. Must be 41F or below. Repair/adjust immediately.
Code CHSC 114051
The department's words
Code CHSC 114051
Provide a consumer advisory for burgers in menu and on menu board. Follow directions in handout.
The department's words
CHSC 114093 Provide a consumer advisory for burgers in menu and on menu board. Follow directions in handout.
Get Antonio Cadenas recertified as a Certified Food Handler within 30 days. His certificate has expired.
The department's words
CHSC 113948 Get Antonio Cadenas recertified as a Certified Food Handler within 30 days. His certificate has expired.
EarlierDec 21, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
A soft cheese pastry (1) in the display case measured 68F. Advised the manager to keep the pastry in the refrigerator. Potentially hazardous food (PHF) shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 A soft cheese pastry (1) in the display case measured 68F. Advised the manager to keep the pastry in the refrigerator. Potentially hazardous food (PHF) shall be held at or below 41F or at or above 135F.
Fix the air gap in the kitchen.
The department's words
CHSC 114193.1 Fix the air gap in the kitchen.
EarlierSep 26, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114157
The department's words
Code CHSC 114157
EarlierDec 17, 2014Follow-up inspectionNo Violation(s) Found
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.
EarlierDec 5, 2014Routine inspectionViolation(s) Found
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Temperatures of food in the 3-door Traulsen measured 46-47.5 F. Lower the temperature of this unit immediately. Food temperatures in the prep table refrigerator measured 48-52 F. Tomato sauce and tuna salad were above 50 F and were voluntarily destroyed. Maintain cold food temperatures at or below 41 F to prevent the growth of pathogens.
The department's words
CHSC 113996 Temperatures of food in the 3-door Traulsen measured 46-47.5 F. Lower the temperature of this unit immediately. Food temperatures in the prep table refrigerator measured 48-52 F. Tomato sauce and tuna salad were above 50 F and were voluntarily destroyed. Maintain cold food temperatures at or below 41 F to prevent the growth of pathogens.
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
Soiled wiping cloths were observed on counter (food prep surfaces). Wiping cloths were then placed in sanitizing solution and used to clean counters. No chlorine (bleach) was present in sanitizing solution. Immediately change water in wiping cloth buckets and add chlorine (100ppm). Store wiping cloths in sanitizing solution after each use. Sanitizing solution in the 3-compartment sink contains only 50 ppm chlorine. Bleach was added to the solution to bring the chlorine concentration up to 100 ppm. Remember to immerse utensils in sanitizing solution for 20 seconds.
The department's words
CHSC 114097 Soiled wiping cloths were observed on counter (food prep surfaces). Wiping cloths were then placed in sanitizing solution and used to clean counters. No chlorine (bleach) was present in sanitizing solution. Immediately change water in wiping cloth buckets and add chlorine (100ppm). Store wiping cloths in sanitizing solution after each use. Sanitizing solution in the 3-compartment sink contains only 50 ppm chlorine. Bleach was added to the solution to bring the chlorine concentration up to 100 ppm. Remember to immerse utensils in sanitizing solution for 20 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Raw meat was observed in the freezer beside and above baked goods and fruit. Store all raw animal products below all other food.
The department's words
CHSC 113986 Raw meat was observed in the freezer beside and above baked goods and fruit. Store all raw animal products below all other food.
Clean soiled scoops in dry storage. Store flour and other dry goods in food grade containers rather than open bags. Use scoops, not bowls to dispense food.
The department's words
CHSC 114119 Clean soiled scoops in dry storage. Store flour and other dry goods in food grade containers rather than open bags. Use scoops, not bowls to dispense food.
Use test strips to measure chlorine levels in the 3-compartment sink and in sanitizing solution. Obtain test strips (pHydrion is what we use) that show 10, 50, 100, & 200 ppm color gradient.
The department's words
CHSC 114107 Use test strips to measure chlorine levels in the 3-compartment sink and in sanitizing solution. Obtain test strips (pHydrion is what we use) that show 10, 50, 100, & 200 ppm color gradient.
Place display thermometers in all refrigeration units, in the warmest part of each unit. Thermometers were missing in most units.
The department's words
CHSC 114157 Place display thermometers in all refrigeration units, in the warmest part of each unit. Thermometers were missing in most units.
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 Muffin Mania, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Muffin Mania know
Ask for the manager. Muffin Mania can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
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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 L14093.
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.