At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 26, 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 Napa Valley Burger Co's team
Is this your place?
Welcome, Napa Valley Burger Co. We'll walk through this together, one item at a time. To log the fixes, claim Napa Valley Burger Co first; we check that you run it.
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This is my place: claim Napa Valley Burger CoWe'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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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 · 16 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
LatestJun 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 26, 2026.
No violations listed in the data.
EarlierJan 23, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed knives stored between refrigerator and prep table. / Store knives on magnetic knife strip or NSF approved knife block.
The department's words
CHSC 114119 Observed knives stored between refrigerator and prep table. / Store knives on magnetic knife strip or NSF approved knife block.
EarlierFeb 15, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed slime mold on corner of ice shield in ice machine of wine cellar in contact w/ ice. All food contact surfaces shall be cleaned and sanitized to prevent cross contamination. Operator instructed to remove contaminated ice from machine in cellar and clean + sanitize ice shield and inside machine. Ensure ice machine cleaned thoroughly and regularly.
The department's words
CHSC 114113 Observed slime mold on corner of ice shield in ice machine of wine cellar in contact w/ ice. All food contact surfaces shall be cleaned and sanitized to prevent cross contamination. Operator instructed to remove contaminated ice from machine in cellar and clean + sanitize ice shield and inside machine. Ensure ice machine cleaned thoroughly and regularly.
EarlierMar 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at ware wash and prep sinks recorded at 115°F. / Repair water heater to provide 120°F hot water. If a replacement is needed, submit specification sheets and review fee for approval.
The department's words
CHSC 114192 Hot water at ware wash and prep sinks recorded at 115°F. / Repair water heater to provide 120°F hot water. If a replacement is needed, submit specification sheets and review fee for approval.
EarlierSep 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at all sinks recorded around 100°F at time of inspection. / Facility must immediately repair hot water heater to dispense at least 100-108°F hot water at hand washing sinks and at least 120°F hot water at all other sinks. Facility must close if hot water is not available.
The department's words
CHSC 114195 Hot water at all sinks recorded around 100°F at time of inspection. / Facility must immediately repair hot water heater to dispense at least 100-108°F hot water at hand washing sinks and at least 120°F hot water at all other sinks. Facility must close if hot water is not available.
Corrected during the inspection
EarlierMar 3, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee grab raw beef with gloved hands then wiped hands with wiping cloth. Said employee then grabbed buns to toast without washing hands or changing gloves in between. / Discontinue practice. Discard contaminated buns. Wash hands with 100°F warm water and soup in between handling raw and ready to eat foods and in between putting on new gloves.
The department's words
CHSC 113953.3 Observed employee grab raw beef with gloved hands then wiped hands with wiping cloth. Said employee then grabbed buns to toast without washing hands or changing gloves in between. / Discontinue practice. Discard contaminated buns. Wash hands with 100°F warm water and soup in between handling raw and ready to eat foods and in between putting on new gloves.
EarlierJun 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of 2 burner stove ambient temperature recorded at around 49-50F. No food currently in unit. / Repair unit to cold hold food at 41F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of 2 burner stove ambient temperature recorded at around 49-50F. No food currently in unit. / Repair unit to cold hold food at 41F or below.
EarlierDec 3, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 30, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 11, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Tomato salad on ice bath temperature 48F at the top of salad. Top layers put in another container in bottom of food prep refrigerator. Corrected on site Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Tomato salad on ice bath temperature 48F at the top of salad. Top layers put in another container in bottom of food prep refrigerator. Corrected on site Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierFeb 7, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Inserts to left of stove are running 44F to 46F. White bin with inserts is running 43F to 46F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Inserts to left of stove are running 44F to 46F. White bin with inserts is running 43F to 46F. Must be 41F or below. Repair/adjust immediately.
Email inspector the Certified Food Manager certificate.
The department's words
CHSC 113947.1 Email inspector the Certified Food Manager certificate.
Email inspector the Certified Food Handler certificates.
The department's words
CHSC 113948 Email inspector the Certified Food Handler certificates.
EarlierOct 10, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Refrigerator drawer under griddle: Swiss cheese: 48 degrees F, hot dog: 44 degrees F. Assembly station refrigerator: internal temperature of unopened package of sliced cheddar cheese: 45 degrees F. Fry station prep refrigerator: feta: 42 degrees F, shelled hardboiled eggs: 42 degrees F.
The department's words
CHSC 113996 Refrigerator drawer under griddle: Swiss cheese: 48 degrees F, hot dog: 44 degrees F. Assembly station refrigerator: internal temperature of unopened package of sliced cheddar cheese: 45 degrees F. Fry station prep refrigerator: feta: 42 degrees F, shelled hardboiled eggs: 42 degrees F.
One container of food on floor.
The department's words
CHSC 114047 One container of food on floor.
Ice scoop holder by ice machine has black wet material.
The department's words
CHSC 114115 Ice scoop holder by ice machine has black wet material.
Observed toothpaste, toothbrush, and torn shirt stored in utensil drawer adjacent to cutlery.
The department's words
CHSC 114256.1 Observed toothpaste, toothbrush, and torn shirt stored in utensil drawer adjacent to cutlery.
Corrected during the inspection
EarlierJun 3, 2014Follow-up inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit) in refrigerator under cookline. Temperatures were as follows: raw chicken burger - 47 degrees F, blue cheese - 51 degrees F, and truffle cheese - 47 degrees F. Observed feta cheese - 53 degrees F in double pan with too little ice. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. When using ice to cold hold foods, ice must go below and around all sides of each food container to top level of food. Do not double up pans. 6/3/14: Feta cheese (50-52 degrees Fahrenheit) in insert pan was observed in hotel pan with eight other insert pans. Below this hotel pan was another hotel pan with some ice. Please see above paragraph when using ice as a temperature control method for cold holding of potentially hazardous foods. Feta cheese was voluntarily discarded - see voluntary condemnation and destruction sheet. Provolone cheese (43 degrees F) and Swiss cheese ( 44 degrees F) observed in drawer refrigerator under cook line. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit) in refrigerator under cookline. Temperatures were as follows: raw chicken burger - 47 degrees F, blue cheese - 51 degrees F, and truffle cheese - 47 degrees F. Observed feta cheese - 53 degrees F in double pan with too little ice. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. When using ice to cold hold foods, ice must go below and around all sides of each food container to top level of food. Do not double up pans. 6/3/14: Feta cheese (50-52 degrees Fahrenheit) in insert pan was observed in hotel pan with eight other insert pans. Below this hotel pan was another hotel pan with some ice. Please see above paragraph when using ice as a temperature control method for cold holding of potentially hazardous foods. Feta cheese was voluntarily discarded - see voluntary condemnation and destruction sheet. Provolone cheese (43 degrees F) and Swiss cheese ( 44 degrees F) observed in drawer refrigerator under cook line. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Thermometer for refrigerator under cooking equipment was at back of unit by door side of unit. Keep thermometer in easily visible location in warmest part of unit.
The department's words
CHSC 114157 Thermometer for refrigerator under cooking equipment was at back of unit by door side of unit. Keep thermometer in easily visible location in warmest part of unit.
Corrected during the inspection
Install commercial soap and paper towel dispensers adjacent to hand wash sink.
The department's words
CHSC 113953.2 Install commercial soap and paper towel dispensers adjacent to hand wash sink.
No paper towels inside dispenser located at sink used for hand washing. Restock paper towels into dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser located at sink used for hand washing. Restock paper towels into dispenser.
Observed two door freezer located upstairs and outside. Kitchen equipment shall be kept in approved areas, such as the kitchen. Relocate freezer to kitchen, or install approved flooring in upstairs room. Submit flooring material for approval prior to any remodeling. Flooring shall have base coving that extends at least four inches up the walls and shall have a minimum 3/8 inch radius. Correct by 10/28/14.
The department's words
CHSC 114049 Observed two door freezer located upstairs and outside. Kitchen equipment shall be kept in approved areas, such as the kitchen. Relocate freezer to kitchen, or install approved flooring in upstairs room. Submit flooring material for approval prior to any remodeling. Flooring shall have base coving that extends at least four inches up the walls and shall have a minimum 3/8 inch radius. Correct by 10/28/14.
Show 2 more
New permit is by bar, but it is hidden. Permit shall be posted in conspicuous area.
The department's words
CHSC 114381 New permit is by bar, but it is hidden. Permit shall be posted in conspicuous area.
Label bulk storage containers with common food names.
The department's words
CHSC 114051 Label bulk storage containers with common food names.
Corrected during the inspection
EarlierApr 29, 2014Routine inspectionViolation(s) Found
16 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit) in refrigerator under cookline. Temperatures were as follows: raw chicken burger - 47 degrees F, blue cheese - 51 degrees F, and truffle cheese - 47 degrees F. Observed feta cheese - 53 degrees F in double pan with too little ice. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. When using ice to cold hold foods, ice must go below and around all sides of each food container to top level of food. Do not double up pans.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit) in refrigerator under cookline. Temperatures were as follows: raw chicken burger - 47 degrees F, blue cheese - 51 degrees F, and truffle cheese - 47 degrees F. Observed feta cheese - 53 degrees F in double pan with too little ice. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. When using ice to cold hold foods, ice must go below and around all sides of each food container to top level of food. Do not double up pans.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Observed a food handler wipe his mouth with a wiping cloth and then placed the wiping cloth on a shelf with utensils stored on it. Food handler then used wiping cloth to wipe off his hands .Employees shall not commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
The department's words
CHSC 113967 Observed a food handler wipe his mouth with a wiping cloth and then placed the wiping cloth on a shelf with utensils stored on it. Food handler then used wiping cloth to wipe off his hands .Employees shall not commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
Corrected during the inspection
Checked temperatures of two beef burgers that were ordered medium. First burger was 154 degreees Fahrenheit and second burger was 122 degrees Fahrenheit. Cook comminuted meat for a minimum of 155 degrees for at least 15 seconds. Both were placed back on the griddle and cooked above 155 degrees Fahrenheit.
The department's words
CHSC 114004 Checked temperatures of two beef burgers that were ordered medium. First burger was 154 degreees Fahrenheit and second burger was 122 degrees Fahrenheit. Cook comminuted meat for a minimum of 155 degrees for at least 15 seconds. Both were placed back on the griddle and cooked above 155 degrees Fahrenheit.
Corrected during the inspection
Observed six plastic food containers on walk-in refrigerator floor and a few boxes of food on walk-in freezer floor Store food at least six inches above the floor.
The department's words
CHSC 114178 Observed six plastic food containers on walk-in refrigerator floor and a few boxes of food on walk-in freezer floor Store food at least six inches above the floor.
Sanitizer test strips not available to test sanitizer concentration at utensil washing sink. Purchase and utilize quaternary test strips to check sanitizer level at two-compartment sink.
The department's words
CHSC 114107 Sanitizer test strips not available to test sanitizer concentration at utensil washing sink. Purchase and utilize quaternary test strips to check sanitizer level at two-compartment sink.
Observed unlabeled container of oil on two compartment sink drainboard. Maintain label for as long as oil is stored, distributed, or served by, or used in the preparation of food within the food facility.
The department's words
CHSC 114377 Observed unlabeled container of oil on two compartment sink drainboard. Maintain label for as long as oil is stored, distributed, or served by, or used in the preparation of food within the food facility.
Show 10 more
Upstairs storage room, with two door True freezer with food inside of it, has carpet. Carpet is not an approved flooring material. Remove carpet and install approved flooring, or relocate freezer to downstairs kitchen. Submit flooring sample for approval. Base coving shall extend up the walls a minimum of four inches and shall have a minimum 3/8 radius. Correct within six months.
The department's words
CHSC 114268 Upstairs storage room, with two door True freezer with food inside of it, has carpet. Carpet is not an approved flooring material. Remove carpet and install approved flooring, or relocate freezer to downstairs kitchen. Submit flooring sample for approval. Base coving shall extend up the walls a minimum of four inches and shall have a minimum 3/8 radius. Correct within six months.
Provide drain stopper for utensil washing sink, so utensils can be immersed in sanitizer for at least one minute.
The department's words
CHSC 114175 Provide drain stopper for utensil washing sink, so utensils can be immersed in sanitizer for at least one minute.
Observed bowl in panko bread crumbs bulk storage container. Use scoopers with handles and keep handle above food.
The department's words
CHSC 114119 Observed bowl in panko bread crumbs bulk storage container. Use scoopers with handles and keep handle above food.
Label bulk storage containers with common food name.
The department's words
CHSC 114051 Label bulk storage containers with common food name.
Thermometer not visilbe in refrigerator under cookline. Keep thermometer in warmest part of unit in easily visible location.
The department's words
CHSC 114157 Thermometer not visilbe in refrigerator under cookline. Keep thermometer in warmest part of unit in easily visible location.
Corrected during the inspection
Permit not posted. One in binder expired 4/30/12. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit not posted. One in binder expired 4/30/12. Post valid permit in conspicuous area.
No soap for hand washing and no paper towel dispenser in bar area. Paper towels were sititng on stainless steel surface near hand wash sink. Install commercial soap and paper towel dispensers adjacent to bar hand wash sink.
The department's words
CHSC 113953.2 No soap for hand washing and no paper towel dispenser in bar area. Paper towels were sititng on stainless steel surface near hand wash sink. Install commercial soap and paper towel dispensers adjacent to bar hand wash sink.
Blender on shelf in front of hand wash sink is an obstruction to hand wash sink. Do not obstruct hand wash sink. Relocate blender.
The department's words
CHSC 113953.1 Blender on shelf in front of hand wash sink is an obstruction to hand wash sink. Do not obstruct hand wash sink. Relocate blender.
Observed cell phone and keys touching paper towels. Store personal belongings in approved area, such as lockers.
The department's words
CHSC 114256 Observed cell phone and keys touching paper towels. Store personal belongings in approved area, such as lockers.
Observed syrup buildup on soda gun spout. Thoroughly clean soda gun.
The department's words
CHSC 114115 Observed syrup buildup on soda gun spout. Thoroughly clean soda gun.
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 Napa Valley Burger Co, you can:
Let Napa Valley Burger Co know
Ask for the manager. Napa Valley Burger Co can only fix what it knows about.
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Complain directly to the health department
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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 L10473.
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.