At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about New Beginnings Center?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed build-up on interior of ice machine on baffle. Food contact surfaces shall be maintained clean. Clean ice machine baffle. CHSC 114115How 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 New Beginnings Center's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed build-up on interior of ice machine on baffle. Food contact surfaces shall be maintained clean. Clean ice machine baffle.The county found: “Observed build-up on interior of ice machine on baffle. Food contact surfaces shall be maintained clean. Clean ice…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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
LatestJul 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 23, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed build-up on interior of ice machine on baffle. Food contact surfaces shall be maintained clean. Clean ice machine baffle.
The department's words
CHSC 114115 Observed build-up on interior of ice machine on baffle. Food contact surfaces shall be maintained clean. Clean ice machine baffle.
EarlierDec 11, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed accumulation of debris on interior of ice machine. Maintain all food contact surfaces clean. Instructed person in charge to clean and sanitize ice machine.
The department's words
CHSC 114113 Observed accumulation of debris on interior of ice machine. Maintain all food contact surfaces clean. Instructed person in charge to clean and sanitize ice machine.
EarlierJan 8, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ice machine has black residue buildup inside. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine.
The department's words
CHSC 114099.7 Ice machine has black residue buildup inside. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine.
EarlierJan 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed garlic stored in oil on a counter at 62 degrees F since 8AM. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Garlic was labeled with a discard time of 12PM. Garlic was observed discarded at 12PM.
The department's words
CHSC 113996 Observed garlic stored in oil on a counter at 62 degrees F since 8AM. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Garlic was labeled with a discard time of 12PM. Garlic was observed discarded at 12PM.
EarlierMay 17, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierOct 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed heavy cream at 49F (top), partially immersed in ice bath at front food service station. Chef states it was placed there ~20 mins. ago. Maintain potentially hazardous foods at 41F or below at all times. Keep fully immersed (all sides) in ice (yogurt, cream cheese) or in cooler. Heavy cream moved to walk in cooler.
The department's words
CHSC 113996 Observed heavy cream at 49F (top), partially immersed in ice bath at front food service station. Chef states it was placed there ~20 mins. ago. Maintain potentially hazardous foods at 41F or below at all times. Keep fully immersed (all sides) in ice (yogurt, cream cheese) or in cooler. Heavy cream moved to walk in cooler.
EarlierFeb 23, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed chicken noodle soup at 48.6F in lidded deep ~16 qt. cube, mushroom soup at 47.6F in deep saran wrap covered small stockpot, and chicken marsala at 45.7F in ~16 qt. cube (covered with saran wrap) in walk in cooler, made yesterday. Foods were in deep part of fridge and were determined to be improperly cooled due to their deep storage containers, covered tops, and incomplete cooling logs. Approximately 16 qts. chicken soup, 10 qts. mushroom soup, and 8 qts. chicken marsala voluntarily discarded into trash. Rapidly cool PHFs from 135-70F within 2 hours and from 70-41F within 4 hrs. Use cooling logs to track time every hour and send me a copy in 2 weeks. Promote rapid cooling by using uncovered/loosely covered shallower portioned containers (not stock pots) and using ice wands/ice baths. Repeat violation.
The department's words
CHSC 114002 MAJOR - Observed chicken noodle soup at 48.6F in lidded deep ~16 qt. cube, mushroom soup at 47.6F in deep saran wrap covered small stockpot, and chicken marsala at 45.7F in ~16 qt. cube (covered with saran wrap) in walk in cooler, made yesterday. Foods were in deep part of fridge and were determined to be improperly cooled due to their deep storage containers, covered tops, and incomplete cooling logs. Approximately 16 qts. chicken soup, 10 qts. mushroom soup, and 8 qts. chicken marsala voluntarily discarded into trash. Rapidly cool PHFs from 135-70F within 2 hours and from 70-41F within 4 hrs. Use cooling logs to track time every hour and send me a copy in 2 weeks. Promote rapid cooling by using uncovered/loosely covered shallower portioned containers (not stock pots) and using ice wands/ice baths. Repeat violation.
EarlierJun 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 1 hotel pan full of Spanish rice at 46-49F that was cooked/served last night and improperly cooled. Operator states that pan covered with foil before measuring at 41F yesterday during cooling. 1 hotel pan voluntarily discarded. Ensure potentially hazardous foods are rapidly cooled from 135-70F within 2 hours and from 70-41F or below within 4 hours. Cool foods uncovered in small portions. I recommend using blast chiller to cool to 41F.
The department's words
CHSC 114002 Observed 1 hotel pan full of Spanish rice at 46-49F that was cooked/served last night and improperly cooled. Operator states that pan covered with foil before measuring at 41F yesterday during cooling. 1 hotel pan voluntarily discarded. Ensure potentially hazardous foods are rapidly cooled from 135-70F within 2 hours and from 70-41F or below within 4 hours. Cool foods uncovered in small portions. I recommend using blast chiller to cool to 41F.
EarlierDec 30, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114271
The department's words
Code CHSC 114271
EarlierJul 30, 2019Follow-up inspectionGreen placard
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.
EarlierJul 25, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one old dead rodent on a sticky trap under the cook line, along with signs of a past infestation (insulation, gnaw marks, litter, etc.). Remove rodent and clean and sanitize all food contact surfaces and ensure that all food is in safe condition. If you find that this is an active infestation (new signs/activity), discontinue use of kitchen until rodents excluded and call me. You may not operate during an active infestation as this is an imminent health hazard.
The department's words
CHSC 114259.1 Observed one old dead rodent on a sticky trap under the cook line, along with signs of a past infestation (insulation, gnaw marks, litter, etc.). Remove rodent and clean and sanitize all food contact surfaces and ensure that all food is in safe condition. If you find that this is an active infestation (new signs/activity), discontinue use of kitchen until rodents excluded and call me. You may not operate during an active infestation as this is an imminent health hazard.
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
Observed rodent gnaw marks on a container of coffee. Coffee with container was voluntarily destroyed.
The department's words
CHSC 113980 Observed rodent gnaw marks on a container of coffee. Coffee with container was voluntarily destroyed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 12, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: cut melon on ice at 48F on the serving line immediately immersed in ice. Lasagna in covered pan in the walk-in in cooler at 86F. This may have been donated today and no receiving temperatures were taken.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: cut melon on ice at 48F on the serving line immediately immersed in ice. Lasagna in covered pan in the walk-in in cooler at 86F. This may have been donated today and no receiving temperatures were taken.
EarlierDec 18, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep paper towels in dispenser in women's bathroom.
The department's words
CHSC 113953.2 Keep paper towels in dispenser in women's bathroom.
Keep ice scoop holder clean.
The department's words
CHSC 114178 Keep ice scoop holder clean.
Keep lids on garbage dumpster closed at all times.
The department's words
CHSC 114245.5 Keep lids on garbage dumpster closed at all times.
EarlierOct 11, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 15, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 13, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Test final rinse of dishwasher for 50 ppm chlorine on a daily basis and prime sanitizer pump if no chlorine.
The department's words
CHSC 114099.7 Test final rinse of dishwasher for 50 ppm chlorine on a daily basis and prime sanitizer pump if no chlorine.
Keep dumpster lids closed at all times.
The department's words
CHSC 114245.5 Keep dumpster lids closed at all times.
EarlierFeb 25, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep a copy of each employee's Certified Food Handler certificate on site in one file.
The department's words
CHSC 113948 Keep a copy of each employee's Certified Food Handler certificate on site in one file.
EarlierJun 18, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Repair or replace broken soap dispenser in women's bathroom.
The department's words
CHSC 113953.2 Repair or replace broken soap dispenser in women's bathroom.
Dishwasher had zero chlorine in final rinse. Pump was primed and chlorine was then 50 ppm. Get test strips and test for chlorine at 50 ppm daily.
The department's words
CHSC 114099.7 Dishwasher had zero chlorine in final rinse. Pump was primed and chlorine was then 50 ppm. Get test strips and test for chlorine at 50 ppm daily.
EarlierJan 28, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Get a new soap dispenser in men's bathroom to replace broken one.
The department's words
CHSC 113953.2 Get a new soap dispenser in men's bathroom to replace broken one.
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 New Beginnings Center, you can:
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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.
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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 L10905.
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.