At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jan 14, 2019
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 New Morning Cafe's team
Is this your place?
Welcome, New Morning Cafe. We'll walk through this together, one item at a time. To log the fixes, claim New Morning Cafe 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 New Morning CafeWe'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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim New Morning CafeWe'll set it up with you. 25 days free.
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.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 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
LatestJan 14, 2019Routine inspectionGreen placard
This one: Green placard, inspected Jan 14, 2019.
No violations listed in the data.
EarlierJan 31, 2018Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Vacuum sealed white cheddar cheese in walk-in refrigerator measured 49 - 53 degrees Fahrenheit. Cheese was left on counter prior to inspection. White cheddar cheese was voluntarily discarded - see VCD sheet. Cheese in plastic wrap, cubed potatoes that were cooked two days ago, and sliced ham in walk-in refrigerator measured 44 - 45 degrees Fahrenheit. Adjust walk-in refrigerator to a colder setting. Chicken in plastic insert pan in right prep refrigerator measured 49 -51 degrees Fahrenheit. Chicken was cooked yesterday. Chicken voluntarily discarded - see VCD sheet. 1/31/18: Chicken in plastic insert pan in right prep refrigerator measured 53 degrees Fahrenheit at 11:40 a.m.. Asked the cook when chicken finished cooking and initial answer was 12:00 p.m. today and second answer was 10:00 a.m.. Recommend utilizing rapid cooling log to keep accurate track of potentially hazardous foods that are going through the cooling process. Do not use upper portion of prep refrigerators to cool potentially hazardous foods. Other potentially hazardous foods checked in right prep refrigerator observed at proper temperature. Potentially hazardous foods in walk-in refrigerator ranged from 45- 46 degrees Fahrenheit. Adjust walk-in refrigerator to colder setting. Discussed relocating cheese in plastic container at bottom corner of unit to shelving closer to fan.
The department's words
CHSC 113996 Vacuum sealed white cheddar cheese in walk-in refrigerator measured 49 - 53 degrees Fahrenheit. Cheese was left on counter prior to inspection. White cheddar cheese was voluntarily discarded - see VCD sheet. Cheese in plastic wrap, cubed potatoes that were cooked two days ago, and sliced ham in walk-in refrigerator measured 44 - 45 degrees Fahrenheit. Adjust walk-in refrigerator to a colder setting. Chicken in plastic insert pan in right prep refrigerator measured 49 -51 degrees Fahrenheit. Chicken was cooked yesterday. Chicken voluntarily discarded - see VCD sheet. 1/31/18: Chicken in plastic insert pan in right prep refrigerator measured 53 degrees Fahrenheit at 11:40 a.m.. Asked the cook when chicken finished cooking and initial answer was 12:00 p.m. today and second answer was 10:00 a.m.. Recommend utilizing rapid cooling log to keep accurate track of potentially hazardous foods that are going through the cooling process. Do not use upper portion of prep refrigerators to cool potentially hazardous foods. Other potentially hazardous foods checked in right prep refrigerator observed at proper temperature. Potentially hazardous foods in walk-in refrigerator ranged from 45- 46 degrees Fahrenheit. Adjust walk-in refrigerator to colder setting. Discussed relocating cheese in plastic container at bottom corner of unit to shelving closer to fan.
One light cover is missing and one is cracked at cookline. Light guard missing at warewashing area also. Replace missing light covers and cracked one.
The department's words
CHSC 114252.1 One light cover is missing and one is cracked at cookline. Light guard missing at warewashing area also. Replace missing light covers and cracked one.
Flexible hose from walk-in refrigerator is at bottom of floor sink located under the hand wash sink. Install rigid pipe that has an air gap between rim of floor sink and end of pipe. Air gap shall be twice the diameter of the pipe. Correct within two months.
The department's words
CHSC 114193 Flexible hose from walk-in refrigerator is at bottom of floor sink located under the hand wash sink. Install rigid pipe that has an air gap between rim of floor sink and end of pipe. Air gap shall be twice the diameter of the pipe. Correct within two months.
Observed lots trash on the ground. Pick up all trash.
The department's words
CHSC 114245.1 Observed lots trash on the ground. Pick up all trash.
Thermometer not observed in left prep refrigerator.
The department's words
CHSC 114157 Thermometer not observed in left prep refrigerator.
Show 3 more
Replace baffle that has spaces in between it within two months. The ceiling has a dark grey discoloration indicating that the hood is not functioning properly. A hood performance test may be required at the next routine inspection to evaluate the effectiveness of the hood. A hood performance test must be done by a licensed mechanical engineer or contractor and the test results must be submitted on the Marin County hood performance from and submitted with a plan check fee.
The department's words
CHSC 114149.1 Replace baffle that has spaces in between it within two months. The ceiling has a dark grey discoloration indicating that the hood is not functioning properly. A hood performance test may be required at the next routine inspection to evaluate the effectiveness of the hood. A hood performance test must be done by a licensed mechanical engineer or contractor and the test results must be submitted on the Marin County hood performance from and submitted with a plan check fee.
Clean and repaint discolored ceiling within six months ( July 28, 2018.)
The department's words
CHSC 114271 Clean and repaint discolored ceiling within six months ( July 28, 2018.)
Notice that shall advise consumers that the most recent inspection report is available upon request is not visible to consumers. Relocate sign to the dining area and post in visible area.
The department's words
CHSC 113725.1 Notice that shall advise consumers that the most recent inspection report is available upon request is not visible to consumers. Relocate sign to the dining area and post in visible area.
EarlierJan 29, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Vacuum sealed white cheddar cheese in walk-in refrigerator measured 49 - 53 degrees Fahrenheit. Cheese was left on counter prior to inspection. White cheddar cheese was voluntarily discarded - see VCD sheet. Cheese in plastic wrap, cubed potatoes that were cooked two days ago, and sliced ham in walk-in refrigerator measured 44 - 45 degrees Fahrenheit. Adjust walk-in refrigerator to a colder setting. Chicken in plastic insert pan in right prep refrigerator measured 49 -51 degrees Fahrenheit. Chicken was cooked yesterday. Chicken voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Vacuum sealed white cheddar cheese in walk-in refrigerator measured 49 - 53 degrees Fahrenheit. Cheese was left on counter prior to inspection. White cheddar cheese was voluntarily discarded - see VCD sheet. Cheese in plastic wrap, cubed potatoes that were cooked two days ago, and sliced ham in walk-in refrigerator measured 44 - 45 degrees Fahrenheit. Adjust walk-in refrigerator to a colder setting. Chicken in plastic insert pan in right prep refrigerator measured 49 -51 degrees Fahrenheit. Chicken was cooked yesterday. Chicken voluntarily discarded - see VCD sheet.
One light cover is missing and one is cracked at cookline. Light guard missing at warewashing area also. Replace missing light covers and cracked one.
The department's words
CHSC 114252.1 One light cover is missing and one is cracked at cookline. Light guard missing at warewashing area also. Replace missing light covers and cracked one.
Flexible hose from walk-in refrigerator is at bottom of floor sink located under the hand wash sink. Install rigid pipe that has an air gap between rim of floor sink and end of pipe. Air gap shall be twice the diameter of the pipe. Correct within two months.
The department's words
CHSC 114193 Flexible hose from walk-in refrigerator is at bottom of floor sink located under the hand wash sink. Install rigid pipe that has an air gap between rim of floor sink and end of pipe. Air gap shall be twice the diameter of the pipe. Correct within two months.
Observed lots trash on the ground. Pick up all trash.
The department's words
CHSC 114245.1 Observed lots trash on the ground. Pick up all trash.
Thermometer not observed in left prep refrigerator.
The department's words
CHSC 114157 Thermometer not observed in left prep refrigerator.
Show 3 more
Replace baffle that has spaces in between it within two months. The ceiling has a dark grey discoloration indicating that the hood is not functioning properly. A hood performance test may be required at the next routine inspection to evaluate the effectiveness of the hood. A hood performance test must be done by a licensed mechanical engineer or contractor and the test results must be submitted on the Marin County hood performance from and submitted with a plan check fee.
The department's words
CHSC 114149.1 Replace baffle that has spaces in between it within two months. The ceiling has a dark grey discoloration indicating that the hood is not functioning properly. A hood performance test may be required at the next routine inspection to evaluate the effectiveness of the hood. A hood performance test must be done by a licensed mechanical engineer or contractor and the test results must be submitted on the Marin County hood performance from and submitted with a plan check fee.
Clean and repaint discolored ceiling within six months ( July 28, 2018.)
The department's words
CHSC 114271 Clean and repaint discolored ceiling within six months ( July 28, 2018.)
Notice that shall advise consumers that the most recent inspection report is available upon request is not visible to consumers. Relocate sign to the dining area and post in visible area.
The department's words
CHSC 113725.1 Notice that shall advise consumers that the most recent inspection report is available upon request is not visible to consumers. Relocate sign to the dining area and post in visible area.
EarlierAug 31, 2016Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
At least two food handler cards expired. All food handlers that do not have a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 At least two food handler cards expired. All food handlers that do not have a valid CA food handler card shall obtain one within 30 days.
No Certified Food Manager certificate available to view. Provide proof of enrollment in Certified Food Manager exam within five days and take test within 30 days. Submit copy of CFM certificate, once received.
The department's words
CHSC 113947.1 No Certified Food Manager certificate available to view. Provide proof of enrollment in Certified Food Manager exam within five days and take test within 30 days. Submit copy of CFM certificate, once received.
At least one of lights in kitchen needs a shatterproof light guard.
The department's words
CHSC 114252.1 At least one of lights in kitchen needs a shatterproof light guard.
No sanitizer in container with wiping cloths.
The department's words
CHSC 114185.1 No sanitizer in container with wiping cloths.
Permit posted expired 4/30/16> Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 4/30/16> Post valid permit in conspicuous area.
Show 1 more
Permit posted expired 4/30/16> Post valid permit in conspicuous area.
The department's words
CHSC 113949.2 Permit posted expired 4/30/16> Post valid permit in conspicuous area.
EarlierAug 30, 2016Routine inspectionRed placard
16 violations listed, 0 marked critical.
Not critical (16)
At least two food handler cards expired. All food handlers that do not have a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 At least two food handler cards expired. All food handlers that do not have a valid CA food handler card shall obtain one within 30 days.
No Certified Food Manager certificate available to view. Provide proof of enrollment in Certified Food Manager exam within five days and take test within 30 days. Submit copy of CFM certificate, once received.
The department's words
CHSC 113947.1 No Certified Food Manager certificate available to view. Provide proof of enrollment in Certified Food Manager exam within five days and take test within 30 days. Submit copy of CFM certificate, once received.
Observed employee touch dirty dishes, wipe hands with wet wiping cloth and then touched utensil (blender) that was just cleaned in dishwasher. Employees shall wash hands before touching clean utensils, after touching dirty utensils, or otherwise contaminating hands.
The department's words
CHSC 113953.3 Observed employee touch dirty dishes, wipe hands with wet wiping cloth and then touched utensil (blender) that was just cleaned in dishwasher. Employees shall wash hands before touching clean utensils, after touching dirty utensils, or otherwise contaminating hands.
Corrected during the inspection
Cooked home fries on griddle measured 121.6 - 139 degrees Fahrenheit. All potentially hazardous foods that are being hot held shall be maintained at or above 135 degrees F. Pancake batter ( 67.5 degrees F) and gluten free pancake batter (65.5 degrees ) at 10:30 a.m.. Both pancake batters made at 10:00 a.m.. today were on the counter without any temperature control. If using time only as a public health control measure, you must maintain written procedures and you must indicate the time that is four hours past the point in time potentially hazardous foods was removed from temperature control. Batter placed into refrigerator during inspection. Batter is usually kept on the counter for one hour before placing in refrigerator. Left prep refrigerator: ham: 41.7 - 42 degrees F. Right prep refrigerator: goat cheese: 42. 6 degrees F.
The department's words
CHSC 113996 Cooked home fries on griddle measured 121.6 - 139 degrees Fahrenheit. All potentially hazardous foods that are being hot held shall be maintained at or above 135 degrees F. Pancake batter ( 67.5 degrees F) and gluten free pancake batter (65.5 degrees ) at 10:30 a.m.. Both pancake batters made at 10:00 a.m.. today were on the counter without any temperature control. If using time only as a public health control measure, you must maintain written procedures and you must indicate the time that is four hours past the point in time potentially hazardous foods was removed from temperature control. Batter placed into refrigerator during inspection. Batter is usually kept on the counter for one hour before placing in refrigerator. Left prep refrigerator: ham: 41.7 - 42 degrees F. Right prep refrigerator: goat cheese: 42. 6 degrees F.
Potatoes from griddle were reheated for order, but were not reheated to 165 degrees F. Potatoes were placed back into pan twice more to reheat to 165 degrees F.
The department's words
CHSC 114016 Potatoes from griddle were reheated for order, but were not reheated to 165 degrees F. Potatoes were placed back into pan twice more to reheat to 165 degrees F.
Corrected during the inspection
Show 11 more
No sanitizer at final rinse of dishwasher. Dishwasher impounded. Utilize two-compartment sink to wash, rinse, and sanitize utensils. Provide a minimum of 50 ppm chlorine.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Dishwasher impounded. Utilize two-compartment sink to wash, rinse, and sanitize utensils. Provide a minimum of 50 ppm chlorine.
Observed two live cockroaches and several dead cockroaches in the kitchen. Eliminate cockroaches by safe, legal effective means. Seal any openings, gas, or crevices. Three more live cockroaches seen at 12:45 p.m. by shelving with brackets. Recommend removing brackets to see of cockroaches are hiding behind brackets.
The department's words
CHSC 114259.1 Observed two live cockroaches and several dead cockroaches in the kitchen. Eliminate cockroaches by safe, legal effective means. Seal any openings, gas, or crevices. Three more live cockroaches seen at 12:45 p.m. by shelving with brackets. Recommend removing brackets to see of cockroaches are hiding behind brackets.
Thoroughly clean food facility to remove old food debris, grease, and grime. Clean floors, walls, and light fixtures. Two dead cockroaches in light fixture by dishwasher.
The department's words
CHSC 114257 Thoroughly clean food facility to remove old food debris, grease, and grime. Clean floors, walls, and light fixtures. Two dead cockroaches in light fixture by dishwasher.
Food containers on floor. Store food six inches above the floor.
The department's words
CHSC 114047 Food containers on floor. Store food six inches above the floor.
Observed cockroach on top of bulk storage container in closet. Lids have an accumulation of food. Thoroughly clean exteriors of bulk storage containers.
The department's words
CHSC 114115.c Observed cockroach on top of bulk storage container in closet. Lids have an accumulation of food. Thoroughly clean exteriors of bulk storage containers.
At least one of lights in kitchen needs a shatterproof light guard.
The department's words
CHSC 114252.1 At least one of lights in kitchen needs a shatterproof light guard.
Purchase an ANSI-certified probe thermometer.
The department's words
CHSC 114159 Purchase an ANSI-certified probe thermometer.
No sanitizer in container with wiping cloths.
The department's words
CHSC 114185.1 No sanitizer in container with wiping cloths.
Replace deteriorated corner base cove tile near walk-in refrigerator within one month.
The department's words
CHSC 114268 Replace deteriorated corner base cove tile near walk-in refrigerator within one month.
Maintain copy of most recent inspection report. Report not available.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report. Report not available.
Permit posted expired 4/30/16. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 4/30/16. Post valid permit in conspicuous area.
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 Morning Cafe, you can:
Let New Morning Cafe know
Ask for the manager. New Morning Cafe can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run New Morning Cafe?
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 L10295.
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.