At a glance
CleanCleaver food safety systematic review results
What happened?
10problems found
10 problems found · County inspection, Follow-up inspection · Jun 16, 2017
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Napoli Pizza & Pasta?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink in kitchen blocked at start of inspection with a pot of raw chicken. Observed employees wash hands in food prep sink. Keep hand sinks accessible at all times. Use hand sinks for hands and food prep sinks for food to prevent contamination. CHSC 113953.1How to fixFix it
- Sliced tomato at 48F in prep top stacked above prep top. Cold hold potentially hazardous food below 41F. Don't stack food above fill line in drop pan. CHSC 113996How to fixFix it
- Cooked ground beef at 89-99F in walk-in. Food was cooked 6 hours prior, left on counter for 4 hours, then placed in walk-in. Cool potentially hazardous foods (PHFs) from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool items like this in shallow pans, uncovered in fridge Tomato sauce at 67F in prep top. Learned that sauce was from can that was opened 1.5. hours prior and placed directly in prep top. Do not cool food in prep top. Cool using ice baths, ice wands. CHSC 114002How 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 Napoli Pizza & Pasta's team
Is this your place?
Welcome, Napoli Pizza & Pasta. We'll walk through this together, one item at a time. To log the fixes, claim Napoli Pizza & Pasta first; we check that you run it.
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This is my place: claim Napoli Pizza & PastaWe'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: Hand sink in kitchen blocked at start of inspection with a pot of raw chicken. Observed employees wash hands in food prep sink. Keep hand sinks accessible at all times. Use hand sinks for hands and food prep sinks for food to prevent contamination.The county found: “Hand sink in kitchen blocked at start of inspection with a pot of raw chicken. Observed employees wash hands in food…”
Then the next one: Sliced tomato at 48F in prep top stacked above prep top. Cold hold potentially hazardous food below 41F. Don't stack food above fill line in drop pan.
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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 2 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
LatestJun 16, 2017Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 16, 2017.
10 violations listed, 0 marked critical.
Not critical (10)
Hand sink in kitchen blocked at start of inspection with a pot of raw chicken. Observed employees wash hands in food prep sink. Keep hand sinks accessible at all times. Use hand sinks for hands and food prep sinks for food to prevent contamination.
The department's words
CHSC 113953.1 Hand sink in kitchen blocked at start of inspection with a pot of raw chicken. Observed employees wash hands in food prep sink. Keep hand sinks accessible at all times. Use hand sinks for hands and food prep sinks for food to prevent contamination.
Sliced tomato at 48F in prep top stacked above prep top. Cold hold potentially hazardous food below 41F. Don't stack food above fill line in drop pan.
The department's words
CHSC 113996 Sliced tomato at 48F in prep top stacked above prep top. Cold hold potentially hazardous food below 41F. Don't stack food above fill line in drop pan.
Cooked ground beef at 89-99F in walk-in. Food was cooked 6 hours prior, left on counter for 4 hours, then placed in walk-in. Cool potentially hazardous foods (PHFs) from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool items like this in shallow pans, uncovered in fridge Tomato sauce at 67F in prep top. Learned that sauce was from can that was opened 1.5. hours prior and placed directly in prep top. Do not cool food in prep top. Cool using ice baths, ice wands.
The department's words
CHSC 114002 Cooked ground beef at 89-99F in walk-in. Food was cooked 6 hours prior, left on counter for 4 hours, then placed in walk-in. Cool potentially hazardous foods (PHFs) from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool items like this in shallow pans, uncovered in fridge Tomato sauce at 67F in prep top. Learned that sauce was from can that was opened 1.5. hours prior and placed directly in prep top. Do not cool food in prep top. Cool using ice baths, ice wands.
Meat sauce at 111F on steam table. Sauce was reheated about 1 hour prior but it appears sauce was not reheated properly (everything on steam table was in temperature but this sauce). Reheat food to 165F to hot hold it. Sauce was reheated to 180F and placed back on prep top.
The department's words
CHSC 114016 Meat sauce at 111F on steam table. Sauce was reheated about 1 hour prior but it appears sauce was not reheated properly (everything on steam table was in temperature but this sauce). Reheat food to 165F to hot hold it. Sauce was reheated to 180F and placed back on prep top.
Dishwasher dispensing 10ppm of chlorine, requirement is 50ppm. Repair dishwasher and manually wash/rinse/sanitize dishes in 200ppm of quaternary ammonia (buy test strips to test sanitizer)
The department's words
CHSC 114099.7 Dishwasher dispensing 10ppm of chlorine, requirement is 50ppm. Repair dishwasher and manually wash/rinse/sanitize dishes in 200ppm of quaternary ammonia (buy test strips to test sanitizer)
Show 5 more
Standing water at bottom of prep fridge. Clean
The department's words
CHSC 114115.c Standing water at bottom of prep fridge. Clean
Buy a probe thermometer to measure temperatures.
The department's words
CHSC 114159 Buy a probe thermometer to measure temperatures.
No sanitizer detected in sanitizer buckets. 100ppm of chlorine required. Store wiping cloths here
The department's words
CHSC 114185.1 No sanitizer detected in sanitizer buckets. 100ppm of chlorine required. Store wiping cloths here
Remove old equipment (Cadco oven, old grease trap, etc.). Multiple areas of downstairs storage room has no lighting, repair. Determine source of standing water under staircase and repair/clean-up. Seal all holes downstairs to prevent vermin . Seal holes/repair broken tiling behind 3 compartment sink to prevent vermin.
The department's words
CHSC 114257 Remove old equipment (Cadco oven, old grease trap, etc.). Multiple areas of downstairs storage room has no lighting, repair. Determine source of standing water under staircase and repair/clean-up. Seal all holes downstairs to prevent vermin . Seal holes/repair broken tiling behind 3 compartment sink to prevent vermin.
Unapproved floors, walls, ceilings downstairs. Liquor, cans of food and pizza boxes stored here. Will review if area needs to be upgraded.
The department's words
CHSC 114268 Unapproved floors, walls, ceilings downstairs. Liquor, cans of food and pizza boxes stored here. Will review if area needs to be upgraded.
EarlierJun 15, 2017Routine inspectionYellow placard
10 violations listed, 0 marked critical.
Not critical (10)
Hand sink in kitchen blocked at start of inspection with a pot of raw chicken. Observed employees wash hands in food prep sink. Keep hand sinks accessible at all times. Use hand sinks for hands and food prep sinks for food to prevent contamination.
The department's words
CHSC 113953.1 Hand sink in kitchen blocked at start of inspection with a pot of raw chicken. Observed employees wash hands in food prep sink. Keep hand sinks accessible at all times. Use hand sinks for hands and food prep sinks for food to prevent contamination.
Sliced tomato at 48F in prep top stacked above prep top. Cold hold potentially hazardous food below 41F. Don't stack food above fill line in drop pan.
The department's words
CHSC 113996 Sliced tomato at 48F in prep top stacked above prep top. Cold hold potentially hazardous food below 41F. Don't stack food above fill line in drop pan.
Cooked ground beef at 89-99F in walk-in. Food was cooked 6 hours prior, left on counter for 4 hours, then placed in walk-in. Cool potentially hazardous foods (PHFs) from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool items like this in shallow pans, uncovered in fridge Tomato sauce at 67F in prep top. Learned that sauce was from can that was opened 1.5. hours prior and placed directly in prep top. Do not cool food in prep top. Cool using ice baths, ice wands.
The department's words
CHSC 114002 Cooked ground beef at 89-99F in walk-in. Food was cooked 6 hours prior, left on counter for 4 hours, then placed in walk-in. Cool potentially hazardous foods (PHFs) from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool items like this in shallow pans, uncovered in fridge Tomato sauce at 67F in prep top. Learned that sauce was from can that was opened 1.5. hours prior and placed directly in prep top. Do not cool food in prep top. Cool using ice baths, ice wands.
Meat sauce at 111F on steam table. Sauce was reheated about 1 hour prior but it appears sauce was not reheated properly (everything on steam table was in temperature but this sauce). Reheat food to 165F to hot hold it. Sauce was reheated to 180F and placed back on prep top.
The department's words
CHSC 114016 Meat sauce at 111F on steam table. Sauce was reheated about 1 hour prior but it appears sauce was not reheated properly (everything on steam table was in temperature but this sauce). Reheat food to 165F to hot hold it. Sauce was reheated to 180F and placed back on prep top.
Dishwasher dispensing 10ppm of chlorine, requirement is 50ppm. Repair dishwasher and manually wash/rinse/sanitize dishes in 200ppm of quaternary ammonia (buy test strips to test sanitizer)
The department's words
CHSC 114099.7 Dishwasher dispensing 10ppm of chlorine, requirement is 50ppm. Repair dishwasher and manually wash/rinse/sanitize dishes in 200ppm of quaternary ammonia (buy test strips to test sanitizer)
Show 5 more
Standing water at bottom of prep fridge. Clean
The department's words
CHSC 114115.c Standing water at bottom of prep fridge. Clean
Buy a probe thermometer to measure temperatures.
The department's words
CHSC 114159 Buy a probe thermometer to measure temperatures.
No sanitizer detected in sanitizer buckets. 100ppm of chlorine required. Store wiping cloths here
The department's words
CHSC 114185.1 No sanitizer detected in sanitizer buckets. 100ppm of chlorine required. Store wiping cloths here
Remove old equipment (Cadco oven, old grease trap, etc.). Multiple areas of downstairs storage room has no lighting, repair. Determine source of standing water under staircase and repair/clean-up. Seal all holes downstairs to prevent vermin . Seal holes/repair broken tiling behind 3 compartment sink to prevent vermin.
The department's words
CHSC 114257 Remove old equipment (Cadco oven, old grease trap, etc.). Multiple areas of downstairs storage room has no lighting, repair. Determine source of standing water under staircase and repair/clean-up. Seal all holes downstairs to prevent vermin . Seal holes/repair broken tiling behind 3 compartment sink to prevent vermin.
Unapproved floors, walls, ceilings downstairs. Liquor, cans of food and pizza boxes stored here. Will review if area needs to be upgraded.
The department's words
CHSC 114268 Unapproved floors, walls, ceilings downstairs. Liquor, cans of food and pizza boxes stored here. Will review if area needs to be upgraded.
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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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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10256.
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.