At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jun 10, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Nick The Greek?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114175 CHSC 114175How 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 Nick The Greek's team
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Follow the steps for each item, with the rule beside it.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 7 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 10, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 10, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierJun 4, 2026Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salad prep refrigerator: upper section: garbanzo beans: 44 degrees F, grated feta (6.4 oz): 50 - 51 degrees F, hummus: 48 degrees F lower section: hummus (3lbs): 51 degrees F, hummus: 50 degrees F (4lbs.) Wrap station prep refrigerator: upper section: tzatziki sauce in individual containers: 49 - 50 degrees F. Containers stacked too high in insert pan. Place smaller amounts in insert pan. Other potentially hazardous foods in upper and lower sections in compliance. Maintain all potentially hazardous foods at or below 41 degrees F. Repair/replace salad prep refrigerator. If replacing, submit specification sheet for approval. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into the compost container. Monitor internal temperatures of potentially hazardous foods as frequently as necessary to maintain proper temperatures.
The department's words
CHSC 113996 Salad prep refrigerator: upper section: garbanzo beans: 44 degrees F, grated feta (6.4 oz): 50 - 51 degrees F, hummus: 48 degrees F lower section: hummus (3lbs): 51 degrees F, hummus: 50 degrees F (4lbs.) Wrap station prep refrigerator: upper section: tzatziki sauce in individual containers: 49 - 50 degrees F. Containers stacked too high in insert pan. Place smaller amounts in insert pan. Other potentially hazardous foods in upper and lower sections in compliance. Maintain all potentially hazardous foods at or below 41 degrees F. Repair/replace salad prep refrigerator. If replacing, submit specification sheet for approval. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into the compost container. Monitor internal temperatures of potentially hazardous foods as frequently as necessary to maintain proper temperatures.
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
Customer restroom sink reached 79 degrees F. Provide a minimum of 100 degrees F water. Corrected onsite.
The department's words
CHSC 113953.c Customer restroom sink reached 79 degrees F. Provide a minimum of 100 degrees F water. Corrected onsite.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 1, 2026Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch mat and then touched salt shaker. Remove glove, wash hands and then place new gloves on hands after contaminating gloves. Hand washing and glove handouts provided.
The department's words
CHSC 113973.b-c Observed food handler touch mat and then touched salt shaker. Remove glove, wash hands and then place new gloves on hands after contaminating gloves. Hand washing and glove handouts provided.
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
Salad prep refrigerator: garlic mix: 51 degrees F in upper section of unit. ~ 1 cup of garlic mix voluntarily discarded into the compost container. Garlic mix in lower section of this refrigerator: 43 degrees F. Grated feta cheese in upper section: 45 degrees F, hummus: 45 degrees F. 4 door refrigerator: falafel46 degrees F, raw hamburger patties: 41 - 44 degrees F, raw beef kabobs: 47 degrees F. Wrap station prep refrigerator: sliced tomatoes stacked in plastic baskets: 51 - 61 degrees f, Don't stack potentially hazardous foods above inserts pans as this leads to temperature violations. Sliced tomatoes above 50 degrees F were voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Salad prep refrigerator: garlic mix: 51 degrees F in upper section of unit. ~ 1 cup of garlic mix voluntarily discarded into the compost container. Garlic mix in lower section of this refrigerator: 43 degrees F. Grated feta cheese in upper section: 45 degrees F, hummus: 45 degrees F. 4 door refrigerator: falafel46 degrees F, raw hamburger patties: 41 - 44 degrees F, raw beef kabobs: 47 degrees F. Wrap station prep refrigerator: sliced tomatoes stacked in plastic baskets: 51 - 61 degrees f, Don't stack potentially hazardous foods above inserts pans as this leads to temperature violations. Sliced tomatoes above 50 degrees F were voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F.
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
Customer restroom hand wash sink: 72 degrees F. Provide a minimum of 100 degrees F water. COS
The department's words
CHSC 113953.c Customer restroom hand wash sink: 72 degrees F. Provide a minimum of 100 degrees F water. COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 6, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 2 20 lb. vacuum packaged raw beef thawing in food prep sink with cold running water running over meat into a tub. Raw beef had internal temperature of 53 degrees F and 56 degrees F. Raw beef voluntarily discarded into the compost container (40 lbs.)
The department's words
CHSC 113996 Observed 2 20 lb. vacuum packaged raw beef thawing in food prep sink with cold running water running over meat into a tub. Raw beef had internal temperature of 53 degrees F and 56 degrees F. Raw beef voluntarily discarded into the compost container (40 lbs.)
EarlierOct 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rotisserie turned off. Meat on said unit recorded at 103°F. / Keep unit on to rapidly reheat food to 165°F to hot hold food at 135°F or above.
The department's words
CHSC 114016 Observed rotisserie turned off. Meat on said unit recorded at 103°F. / Keep unit on to rapidly reheat food to 165°F to hot hold food at 135°F or above.
EarlierMay 22, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Shaved meat that was cut about 30 minutes ago recorded at 128°F in warming drawer. / Reheat food to 165°F before hot holding at 135°F or above.
The department's words
CHSC 113996 Shaved meat that was cut about 30 minutes ago recorded at 128°F in warming drawer. / Reheat food to 165°F before hot holding at 135°F or above.
Corrected during the inspection
3-comp sink not setup at inspection observed employee wash dishes without using 3-step wash method. / Setup 3-comp sink as shown on sticker at 3-comp sink. All dishes must be washed - rinsed - sanitized - air dried.
The department's words
CHSC 114097 3-comp sink not setup at inspection observed employee wash dishes without using 3-step wash method. / Setup 3-comp sink as shown on sticker at 3-comp sink. All dishes must be washed - rinsed - sanitized - air dried.
Corrected during the inspection
EarlierMay 21, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Shaved meat that was cut about 30 minutes ago recorded at 128°F in warming drawer. / Reheat food to 165°F before hot holding at 135°F or above.
The department's words
CHSC 113996 Shaved meat that was cut about 30 minutes ago recorded at 128°F in warming drawer. / Reheat food to 165°F before hot holding at 135°F or above.
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
3-comp sink not setup at inspection observed employee wash dishes without using 3-step wash method. / Setup 3-comp sink as shown on sticker at 3-comp sink. All dishes must be washed - rinsed - sanitized - air dried.
The department's words
CHSC 114097 3-comp sink not setup at inspection observed employee wash dishes without using 3-step wash method. / Setup 3-comp sink as shown on sticker at 3-comp sink. All dishes must be washed - rinsed - sanitized - air dried.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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)
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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 L17181.
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.