At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Mulberry Street Pizza's team
Is this your place?
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Follow the steps for each item, with the rule beside it.
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Show what you did
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 3, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 3, 2026.
No violations listed in the data.
EarlierFeb 23, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed four cheese pizzas stored at ambient temperature on the cold holding cutting board. The internal temperature readings were at 98F, 102F, 110F, and 101F subsequently. In addition, garlic with oil container was observed at ambient temperature and the internal temperature readings were at 52F and 54F. In the cold holding/undercounter unit, cooked mushrooms lover's mixture (mushroom, provolone cheese, garlic and herbs, oil, and creamy sauce), the internal temperature readings were at 52F and 55F. Parmesan cheese container was observed by the salad station at ambient temperature. The internal temperature reading was at 71F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Observed four cheese pizzas stored at ambient temperature on the cold holding cutting board. The internal temperature readings were at 98F, 102F, 110F, and 101F subsequently. In addition, garlic with oil container was observed at ambient temperature and the internal temperature readings were at 52F and 54F. In the cold holding/undercounter unit, cooked mushrooms lover's mixture (mushroom, provolone cheese, garlic and herbs, oil, and creamy sauce), the internal temperature readings were at 52F and 55F. Parmesan cheese container was observed by the salad station at ambient temperature. The internal temperature reading was at 71F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierMay 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Grilled mushrooms and diced tomatoes in bins at 48 degrees F on the counter. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Bins moved to refrigeration.
The department's words
CHSC 113996 Grilled mushrooms and diced tomatoes in bins at 48 degrees F on the counter. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Bins moved to refrigeration.
EarlierAug 3, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed shredded cheese in a bin at 57 degrees F and cooked noodles at 90 degrees F. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Noodles were moved to a thin pan for cooling and shredded cheese was moved to the walk in.
The department's words
CHSC 113996 Observed shredded cheese in a bin at 57 degrees F and cooked noodles at 90 degrees F. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Noodles were moved to a thin pan for cooling and shredded cheese was moved to the walk in.
EarlierNov 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tomato sauce at 43-44F in pizza prep cooler (top and bottom) - employee states unit was just opened and closed frequently to be filled. Ensure potentially hazardous foods are kept COLD at 41F or below. Unit ambient measured ~41F.
The department's words
CHSC 113996 Observed tomato sauce at 43-44F in pizza prep cooler (top and bottom) - employee states unit was just opened and closed frequently to be filled. Ensure potentially hazardous foods are kept COLD at 41F or below. Unit ambient measured ~41F.
EarlierMar 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean and sanitize ice deflector panel in ice machine.
The department's words
CHSC 114113 Clean and sanitize ice deflector panel in ice machine.
EarlierAug 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean and sanitize inside of ice machine. Food contact surfaces shall be clean and sanitized.
The department's words
CHSC 114113 Clean and sanitize inside of ice machine. Food contact surfaces shall be clean and sanitized.
EarlierFeb 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean and sanitize door gaskets.
The department's words
CHSC 114115.c Clean and sanitize door gaskets.
EarlierJan 28, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
LACK OF HAND TOWELS AND HAND SOAP AT HANDWASHING STATIONS. MAINTAIN HAND SOAP AND HAND TOWELS AT ALL HANDWASHING STATIONS.
The department's words
CHSC 113953.2 LACK OF HAND TOWELS AND HAND SOAP AT HANDWASHING STATIONS. MAINTAIN HAND SOAP AND HAND TOWELS AT ALL HANDWASHING STATIONS.
EarlierApr 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierOct 17, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 4, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods at unsafe temps: -In the prep top refrigerator, sausage was at 52 F, salami at 57 F, these were voluntarily discarded (one container each). -One container of garlic in oil on the inserts of the prep top fridge at 60 F was voluntarily discarded. -One large insert of tomato sauce on the counter at 55 F was voluntarily discarded. -Pizza on a shelf at 107 F will be discarded 4 hours from when it was removed from the oven. Maintain potentially hazardous food at 41 F or below or 135 F or above. If you want to use time as a public health control, complete the form with your TPHC procedure and submit to me and keep a log or mark food with disposal time.
The department's words
CHSC 113996 Observed the following potentially hazardous foods at unsafe temps: -In the prep top refrigerator, sausage was at 52 F, salami at 57 F, these were voluntarily discarded (one container each). -One container of garlic in oil on the inserts of the prep top fridge at 60 F was voluntarily discarded. -One large insert of tomato sauce on the counter at 55 F was voluntarily discarded. -Pizza on a shelf at 107 F will be discarded 4 hours from when it was removed from the oven. Maintain potentially hazardous food at 41 F or below or 135 F or above. If you want to use time as a public health control, complete the form with your TPHC procedure and submit to me and keep a log or mark food with disposal time.
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)
Observed a food handler wipe hands on an in-use wiping cloth. Do not use wiping cloths to clean hands. Wash hands at the hand sink with soap and warm water and dry with clean paper towels. if you need to wipe food off hands (not raw animal products), it is ok to use a clean paper towel.
The department's words
CHSC 113953.3 Observed a food handler wipe hands on an in-use wiping cloth. Do not use wiping cloths to clean hands. Wash hands at the hand sink with soap and warm water and dry with clean paper towels. if you need to wipe food off hands (not raw animal products), it is ok to use a clean paper towel.
Observed quinoa cooling in the walk-in in a deep, covered bowl. Quinoa was immediately moved to a sheet pan and returned to the walk-in to cool rapidly. Use approved methods to cool food rapidly (see handout) and leave food uncovered until it reaches 41 F. Ensure that food is cooled to 41 F or below before placing in the prep top fridge.
The department's words
CHSC 114002.1 Observed quinoa cooling in the walk-in in a deep, covered bowl. Quinoa was immediately moved to a sheet pan and returned to the walk-in to cool rapidly. Use approved methods to cool food rapidly (see handout) and leave food uncovered until it reaches 41 F. Ensure that food is cooled to 41 F or below before placing in the prep top fridge.
Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine bleach or 200 quaternary ammonia. Obtain test strips for sanitizer.
The department's words
CHSC 114185.1 Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine bleach or 200 quaternary ammonia. Obtain test strips for sanitizer.
Ensure that lids to dumpsters close completely to exclude rodents (there is a gap between the lids).
The department's words
CHSC 114245.5 Ensure that lids to dumpsters close completely to exclude rodents (there is a gap between the lids).
Clean out the pre-filter to the grease trap to remove the heavy odor.
The department's words
CHSC 114257 Clean out the pre-filter to the grease trap to remove the heavy odor.
Show 1 more
Remove discarded equipment stored along the back wall from the premises as this can lead to harborage of vermin. Rodent droppings observed outside, behind discarded equipment. I highly recommend removing ivy from the retaining wall as this provides a runway for rodents.
The department's words
CHSC 114257.1 Remove discarded equipment stored along the back wall from the premises as this can lead to harborage of vermin. Rodent droppings observed outside, behind discarded equipment. I highly recommend removing ivy from the retaining wall as this provides a runway for rodents.
EarlierJan 19, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Clean and sanitize the inside of the ice machine to remove observed mold.
The department's words
CHSC 114115 Clean and sanitize the inside of the ice machine to remove observed mold.
Observed heavy staining on wall and ceiling beside the pizza oven and cook top. Clean wall and ceiling and submit a Hood Performance evaluation and Hood Exhaust Data Sheet to EHS for review to ensure hoods are working properly (within 30 days). There is a fee for this review. Discard broken/cracked utensils -these are not smooth and cleanable. Repair the one-door prep fridge leaking condensate inside. Do not store food here until repaired.
The department's words
CHSC 114175 Observed heavy staining on wall and ceiling beside the pizza oven and cook top. Clean wall and ceiling and submit a Hood Performance evaluation and Hood Exhaust Data Sheet to EHS for review to ensure hoods are working properly (within 30 days). There is a fee for this review. Discard broken/cracked utensils -these are not smooth and cleanable. Repair the one-door prep fridge leaking condensate inside. Do not store food here until repaired.
Clean on, around, and inside equipment to remove food debris, mold, etc. Seal cracks and crevices throughout the kitchen to prevent entry/harborage of vermin.
The department's words
CHSC 114257 Clean on, around, and inside equipment to remove food debris, mold, etc. Seal cracks and crevices throughout the kitchen to prevent entry/harborage of vermin.
Submit samples to EHS within 90 days to replace the pitted floor in the kitchen - it is no longer smooth and cleanable.
The department's words
CHSC 114268 Submit samples to EHS within 90 days to replace the pitted floor in the kitchen - it is no longer smooth and cleanable.
EarlierJan 17, 2018Routine inspectionYellow placard
9 violations listed, 0 marked critical.
Not critical (9)
Observed a food handler go outside to empty the trash, then return to the kitchen without washing hands. I instructed the employee to immediately wash hands. Wash hands at all required times to prevent contamination of food. Also observed employee handle dirty utensils, then return to food prep without washing hands.
The department's words
CHSC 113953.3 Observed a food handler go outside to empty the trash, then return to the kitchen without washing hands. I instructed the employee to immediately wash hands. Wash hands at all required times to prevent contamination of food. Also observed employee handle dirty utensils, then return to food prep without washing hands.
Observed the following potentially hazardous foods at unsafe temperatures: sliced sausage at 51-55 F, cut tomatoes at 56 F, and ham at 55F in inserts of the prep refrigerator. These foods were voluntarily discarded. All other potentially hazardous food should be moved to the walk-in immediately to cool to 41 F. Instructed employees to clean and sanitize lids to the prep fridge and place back on the fridge. Maintain potentially hazardous food at 41F or below or 135 F or above.
The department's words
CHSC 113996 Observed the following potentially hazardous foods at unsafe temperatures: sliced sausage at 51-55 F, cut tomatoes at 56 F, and ham at 55F in inserts of the prep refrigerator. These foods were voluntarily discarded. All other potentially hazardous food should be moved to the walk-in immediately to cool to 41 F. Instructed employees to clean and sanitize lids to the prep fridge and place back on the fridge. Maintain potentially hazardous food at 41F or below or 135 F or above.
Cheese pizza observed on a shelf below the counter at 70 F. Time as a public health control is used for pizza slices, but no logs are kept and food was not marked. Mark food with the time it was removed from temperature control and discard 4 hours later.
The department's words
CHSC 114000 Cheese pizza observed on a shelf below the counter at 70 F. Time as a public health control is used for pizza slices, but no logs are kept and food was not marked. Mark food with the time it was removed from temperature control and discard 4 hours later.
Observed deep plastic containers of noodles observed in the walk-in. Noodles measuring 70-80F were made last night, noodles measuring 65.5F were made at 9 am this morning. Food did not cool to 70 F within 2 hours and was voluntarily discarded (approx. 18 qts.). Cool food rapidly from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Cool in long shallow containers uncovered until food reaches 41 F or use other approved method (see handout).
The department's words
CHSC 114002 Observed deep plastic containers of noodles observed in the walk-in. Noodles measuring 70-80F were made last night, noodles measuring 65.5F were made at 9 am this morning. Food did not cool to 70 F within 2 hours and was voluntarily discarded (approx. 18 qts.). Cool food rapidly from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Cool in long shallow containers uncovered until food reaches 41 F or use other approved method (see handout).
Observed a soiled wiping cloth on top of a slice of cheese pizza. Pizza slice was voluntarily discarded.
The department's words
CHSC 113980 Observed a soiled wiping cloth on top of a slice of cheese pizza. Pizza slice was voluntarily discarded.
Show 4 more
Clean and sanitize the inside of the ice machine to remove observed mold.
The department's words
CHSC 114115 Clean and sanitize the inside of the ice machine to remove observed mold.
Observed heavy staining on wall and ceiling beside the pizza oven and cook top. Clean wall and ceiling and submit a Hood Performance evaluation and Hood Exhaust Data Sheet to EHS for review to ensure hoods are working properly (within 30 days). There is a fee for this review. Discard broken/cracked utensils -these are not smooth and cleanable. Repair the one-door prep fridge leaking condensate inside. Do not store food here until repaired.
The department's words
CHSC 114175 Observed heavy staining on wall and ceiling beside the pizza oven and cook top. Clean wall and ceiling and submit a Hood Performance evaluation and Hood Exhaust Data Sheet to EHS for review to ensure hoods are working properly (within 30 days). There is a fee for this review. Discard broken/cracked utensils -these are not smooth and cleanable. Repair the one-door prep fridge leaking condensate inside. Do not store food here until repaired.
Clean on, around, and inside equipment to remove food debris, mold, etc. Seal cracks and crevices throughout the kitchen to prevent entry/harborage of vermin.
The department's words
CHSC 114257 Clean on, around, and inside equipment to remove food debris, mold, etc. Seal cracks and crevices throughout the kitchen to prevent entry/harborage of vermin.
Submit samples to EHS within 90 days to replace the pitted floor in the kitchen - it is no longer smooth and cleanable.
The department's words
CHSC 114268 Submit samples to EHS within 90 days to replace the pitted floor in the kitchen - it is no longer smooth and cleanable.
EarlierOct 19, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Clean white plastic baffle inside ice machine.
The department's words
CHSC 114175 Clean white plastic baffle inside ice machine.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
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
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Let Mulberry Street Pizza know
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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.
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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 L15509.
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.