At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · May 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Nick's Cove?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw chicken in drawer unit measured at 50F-51F and prepared yesterday, per cook. Raw chicken voluntarily discarded. caramelized onions hot holding measured at 108F - 120F. Item holding for approximately 20 minutes, per cook. Item rapidly re-heated to 170F during inspection. Raw fish, clams, mussels in drawer unit measured at 45F, 47F and 47F respectively. Ice added to product during visit. Person in charge (PIC) called for service/maintenance to investigate drawer refrigerator unit holding PHFs measured at improper temperatures at cook's line. Maintain all PHFs under proper temperature limits at all times. CHSC 113996How to fixFix it
- Shellstock tags observed not held under chronological order. Ensure tags are maintained in chronological order and dated to when product is completely sold/served/discarded. CHSC 114039.4How 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's Cove's team
Is this your place?
Welcome, Nick's Cove. We'll walk through this together, one item at a time. To log the fixes, claim Nick's Cove 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 Nick's CoveWe'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: Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw chicken in drawer unit measured at 50F-51F and prepared yesterday, per cook. Raw chicken voluntarily discarded. caramelized onions hot holding measured at 108F - 120F. Item holding for approximately 20 minutes, per cook. Item rapidly re-heated to 170F during inspection. Raw fish, clams, mussels in drawer unit measured at 45F, 47F and 47F respectively. Ice added to product during visit. Person in charge (PIC) called for service/maintenance to investigate drawer refrigerator unit holding PHFs measured at improper temperatures at cook's line. Maintain all PHFs under proper temperature limits at all times.The county found: “Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw chicken in drawer unit…”
Then the next one: Shellstock tags observed not held under chronological order. Ensure tags are maintained in chronological order and dated to when product is completely sold/served/discarded.
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 Nick's CoveWe'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 · 20 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
LatestMay 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 19, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw chicken in drawer unit measured at 50F-51F and prepared yesterday, per cook. Raw chicken voluntarily discarded. caramelized onions hot holding measured at 108F - 120F. Item holding for approximately 20 minutes, per cook. Item rapidly re-heated to 170F during inspection. Raw fish, clams, mussels in drawer unit measured at 45F, 47F and 47F respectively. Ice added to product during visit. Person in charge (PIC) called for service/maintenance to investigate drawer refrigerator unit holding PHFs measured at improper temperatures at cook's line. Maintain all PHFs under proper temperature limits at all times.
The department's words
CHSC 113996 Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw chicken in drawer unit measured at 50F-51F and prepared yesterday, per cook. Raw chicken voluntarily discarded. caramelized onions hot holding measured at 108F - 120F. Item holding for approximately 20 minutes, per cook. Item rapidly re-heated to 170F during inspection. Raw fish, clams, mussels in drawer unit measured at 45F, 47F and 47F respectively. Ice added to product during visit. Person in charge (PIC) called for service/maintenance to investigate drawer refrigerator unit holding PHFs measured at improper temperatures at cook's line. Maintain all PHFs under proper temperature limits at all times.
Shellstock tags observed not held under chronological order. Ensure tags are maintained in chronological order and dated to when product is completely sold/served/discarded.
The department's words
CHSC 114039.4 Shellstock tags observed not held under chronological order. Ensure tags are maintained in chronological order and dated to when product is completely sold/served/discarded.
EarlierAug 27, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed soup base at 52F in a large, covered container in walk-in. Soup was dated 8-25. It appears soup did not cool down properly. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use ice batch, ice wands, and smaller portions to rapidly cool food. Ensure food is not covered until it reaches 41F. Soup base discarded.
The department's words
CHSC 114002 Observed soup base at 52F in a large, covered container in walk-in. Soup was dated 8-25. It appears soup did not cool down properly. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use ice batch, ice wands, and smaller portions to rapidly cool food. Ensure food is not covered until it reaches 41F. Soup base discarded.
EarlierFeb 3, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed beer batter used for raw fish recorded at 57°F. Employee stated TPHC is used but no label present. / Discard out of temperature food. Properly label food when taken out of temperature control and a 4 hour later discard time.
The department's words
CHSC 114000 Observed beer batter used for raw fish recorded at 57°F. Employee stated TPHC is used but no label present. / Discard out of temperature food. Properly label food when taken out of temperature control and a 4 hour later discard time.
Corrected during the inspection
Mechanical dish washer recorded at 0ppm chlorine after several cycles. / Repair immediately. Discontinue use and divert all ware washing to 3-comp sink until repaired to dispense 50ppm chlorine at final rinse.
The department's words
CHSC 114099.7 Mechanical dish washer recorded at 0ppm chlorine after several cycles. / Repair immediately. Discontinue use and divert all ware washing to 3-comp sink until repaired to dispense 50ppm chlorine at final rinse.
Corrected during the inspection
EarlierFeb 2, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed beer batter used for raw fish recorded at 57°F. Employee stated TPHC is used but no label present. / Discard out of temperature food. Properly label food when taken out of temperature control and a 4 hour later discard time.
The department's words
CHSC 114000 Observed beer batter used for raw fish recorded at 57°F. Employee stated TPHC is used but no label present. / Discard out of temperature food. Properly label food when taken out of temperature control and a 4 hour later discard time.
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
Mechanical dish washer recorded at 0ppm chlorine after several cycles. / Repair immediately. Discontinue use and divert all ware washing to 3-comp sink until repaired to dispense 50ppm chlorine at final rinse.
The department's words
CHSC 114099.7 Mechanical dish washer recorded at 0ppm chlorine after several cycles. / Repair immediately. Discontinue use and divert all ware washing to 3-comp sink until repaired to dispense 50ppm chlorine at final rinse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 10, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Table top refrigerator: goat cheese: 56 degrees F, crab: 52 degrees F, shrimp: 48 degrees F. Prep refrigerator across from cookline: cheddar cheese: : 52 - 57 degrees F, blue cheese: 50 - 51 degrees F. Prep refrigerator across from cookline: 4 drawer refrigerator: cooked chicken made yesterday: 43 degrees F. Server station one door refrigerator: open container of half and half: 47 degrees F and open container of fat free milk: 43 degrees F. 3/10/22: Table top refrigerator: diced tomatoes: 48 degrees F. 4 drawer refrigerator: shrimp: 43 degrees F Server station refrigerator: fat free milk: 43 degrees f, whole milk: 43 degrees F (Both in open containers. )
The department's words
CHSC 113996 Table top refrigerator: goat cheese: 56 degrees F, crab: 52 degrees F, shrimp: 48 degrees F. Prep refrigerator across from cookline: cheddar cheese: : 52 - 57 degrees F, blue cheese: 50 - 51 degrees F. Prep refrigerator across from cookline: 4 drawer refrigerator: cooked chicken made yesterday: 43 degrees F. Server station one door refrigerator: open container of half and half: 47 degrees F and open container of fat free milk: 43 degrees F. 3/10/22: Table top refrigerator: diced tomatoes: 48 degrees F. 4 drawer refrigerator: shrimp: 43 degrees F Server station refrigerator: fat free milk: 43 degrees f, whole milk: 43 degrees F (Both in open containers. )
EarlierMar 8, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Table top refrigerator: goat cheese: 56 degrees F, crab: 52 degrees F, shrimp: 48 degrees F. Prep refrigerator across from cookline: cheddar cheese: : 52 - 57 degrees F, blue cheese: 50 - 51 degrees F. Prep refrigerator across from cookline: 4 drawer refrigerator: cooked chicken made yesterday: 43 degrees F. Server station one door refrigerator: open container of half and half: 47 degrees F and open container of fat free milk: 43 degrees F.
The department's words
CHSC 113996 Table top refrigerator: goat cheese: 56 degrees F, crab: 52 degrees F, shrimp: 48 degrees F. Prep refrigerator across from cookline: cheddar cheese: : 52 - 57 degrees F, blue cheese: 50 - 51 degrees F. Prep refrigerator across from cookline: 4 drawer refrigerator: cooked chicken made yesterday: 43 degrees F. Server station one door refrigerator: open container of half and half: 47 degrees F and open container of fat free milk: 43 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
Observed utensils coming out of the dishwasher. No chlorine at the final rinse. Provide a minimum of 50 ppm chlorine. Corrected onsite.
The department's words
CHSC 114099.7 Observed utensils coming out of the dishwasher. No chlorine at the final rinse. Provide a minimum of 50 ppm chlorine. Corrected onsite.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 5, 2020Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114105
The department's words
Code CHSC 114105
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114252
The department's words
Code CHSC 114252
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierJan 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierAug 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierOct 10, 2018Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Provide two handsinks with at least liquid soap + paper towel
The department's words
CHSC 114113 Provide two handsinks with at least liquid soap + paper towel
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
thermometers missing in some reach-in units. Provide thermometers in each and every refrigerator unit - COS
The department's words
CHSC 114157 thermometers missing in some reach-in units. Provide thermometers in each and every refrigerator unit - COS
Grease accumulation noted at baffles in hood. Steam clean to remove build up. Provide shatterproof cover of bulb for light in walk-in box.
The department's words
CHSC 114149 Grease accumulation noted at baffles in hood. Steam clean to remove build up. Provide shatterproof cover of bulb for light in walk-in box.
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Show 6 more
Code CHSC 113980
The department's words
Code CHSC 113980
Dust/mold noted at ceiling in kitchen walk-in box. Clean + maintain sanitary
The department's words
CHSC 114115.c Dust/mold noted at ceiling in kitchen walk-in box. Clean + maintain sanitary
Store linens separately from food items in dry storage room.
The department's words
CHSC 114185.4 Store linens separately from food items in dry storage room.
Replace worn cutting boards throughout (try sand down first)
The department's words
CHSC 114175 Replace worn cutting boards throughout (try sand down first)
Provide test strips at the bar to monitor sanitizer solution
The department's words
CHSC 114107 Provide test strips at the bar to monitor sanitizer solution
Code CHSC 114021
The department's words
Code CHSC 114021
EarlierSep 5, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Home pickled veggies observed in dry storage room. Home canning is not approved with out a permit from State FDA. Fresh pickling using refrigeration is OK. Remove jars of pickled veggie from premises.
The department's words
CHSC 114021 Home pickled veggies observed in dry storage room. Home canning is not approved with out a permit from State FDA. Fresh pickling using refrigeration is OK. Remove jars of pickled veggie from premises.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 5, 2018Routine inspectionViolation(s) Found
11 violations listed, 11 marked critical.
Critical (11)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide two handsinks with at least liquid soap + paper towel
The department's words
CHSC 114113 Provide two handsinks with at least liquid soap + paper towel
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
Provide two hand sinks with a least liquefied soap + paper towel dispenser at opposite of the bar
The department's words
CHSC 113953.2 Provide two hand sinks with a least liquefied soap + paper towel dispenser at opposite of the bar
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
thermometers missing in some reach-in units. Provide thermometers in each and every refrigerator unit - COS
The department's words
CHSC 114157 thermometers missing in some reach-in units. Provide thermometers in each and every refrigerator unit - COS
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
Grease accumulation noted at baffles in hood. Steam clean to remove build up. Provide shatterproof cover of bulb for light in walk-in box.
The department's words
CHSC 114149 Grease accumulation noted at baffles in hood. Steam clean to remove build up. Provide shatterproof cover of bulb for light in walk-in box.
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
Several flies observed in facility. Continue efforts to exclude flies. Keep fly fans ON
The department's words
CHSC 114259.1 Several flies observed in facility. Continue efforts to exclude flies. Keep fly fans ON
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 6 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113980
The department's words
Code CHSC 113980
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
Dust/mold noted at ceiling in kitchen walk-in box. Clean + maintain sanitary
The department's words
CHSC 114115.c Dust/mold noted at ceiling in kitchen walk-in box. Clean + maintain sanitary
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
Store linens separately from food items in dry storage room.
The department's words
CHSC 114185.4 Store linens separately from food items in dry storage room.
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
Replace worn cutting boards throughout (try sand down first)
The department's words
CHSC 114175 Replace worn cutting boards throughout (try sand down first)
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
Provide test strips at the bar to monitor sanitizer solution
The department's words
CHSC 114107 Provide test strips at the bar to monitor sanitizer solution
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
Home pickled veggies observed in dry storage room. Home canning is not approved without a permit from State FDA. Fresh pickling using refrigeration is okay. Remove jars of pickled veggies from premises. MAJOR VIOLATION.
The department's words
CHSC 114021 Home pickled veggies observed in dry storage room. Home canning is not approved without a permit from State FDA. Fresh pickling using refrigeration is okay. Remove jars of pickled veggies from premises. MAJOR VIOLATION.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 19, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Employee observed rinsing out cup at handwash sink in kitchen. Reserve for handwashing only.
The department's words
CHSC 113953.1 Employee observed rinsing out cup at handwash sink in kitchen. Reserve for handwashing only.
Install working liquid soap and papertowel dispensers at handwash sinks at the bar.
The department's words
CHSC 113953.2 Install working liquid soap and papertowel dispensers at handwash sinks at the bar.
Mold/slime noted inside the ice machine. Clean and maintain sanitary.
The department's words
CHSC 114113 Mold/slime noted inside the ice machine. Clean and maintain sanitary.
Dust/mold noted at fan guards/condenser in walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards/condenser in walk in box. Clean and maintain sanitary.
Wlime observed on speed guns and holders at the bar. Clean and sanitize daily.
The department's words
CHSC 114175 Wlime observed on speed guns and holders at the bar. Clean and sanitize daily.
EarlierMay 24, 2017Follow-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.
EarlierMay 3, 2017Routine inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Temperature of reach in refrigerator on line recorded 52F. Maintain all cold food 41F at all times. Move PHF's to another operating unit. MAJOR VIOLATION COS
The department's words
CHSC 113996 Temperature of reach in refrigerator on line recorded 52F. Maintain all cold food 41F at all times. Move PHF's to another operating unit. MAJOR VIOLATION COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Equipment observed blocking the papertowel dispenser at oyster prep. Keep sink accessible for handwash. COS
The department's words
CHSC 113953.1 Equipment observed blocking the papertowel dispenser at oyster prep. Keep sink accessible for handwash. COS
Corrected during the inspection
Mold/slime noted inside ice machine. Clean and maintain sanitary.
The department's words
CHSC 114115 Mold/slime noted inside ice machine. Clean and maintain sanitary.
Food noted stored in bags with rolled down tops. Store all bulk food in containers with tight fitting lids.
The department's words
CHSC 114060 Food noted stored in bags with rolled down tops. Store all bulk food in containers with tight fitting lids.
Dust/mold observed at ceiling in walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold observed at ceiling in walk in box. Clean and maintain sanitary.
Seals found broken on reach in door. Replace them.
The department's words
CHSC 114175 Seals found broken on reach in door. Replace them.
Show 6 more
Store scoops in dipper well with water turned on.
The department's words
CHSC 114119 Store scoops in dipper well with water turned on.
Lined stored with food. Store separately.
The department's words
CHSC 114178 Lined stored with food. Store separately.
Ensure all overhead lighting in food prep areas is shatterproof.
The department's words
CHSC 114252.1 Ensure all overhead lighting in food prep areas is shatterproof.
Provide probe thermometer on kitchen staff (not in office across the street)
The department's words
CHSC 114159 Provide probe thermometer on kitchen staff (not in office across the street)
Provide thermometers in each and every refrigeration unit.
The department's words
CHSC 114157 Provide thermometers in each and every refrigeration unit.
Placard removed. Do not move/remove
The department's words
CHSC 113725.1 Placard removed. Do not move/remove
EarlierMay 31, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Liquid soap and papertowel dispensers found empty in kitchen. Provide at all times.
The department's words
CHSC 113953.2 Liquid soap and papertowel dispensers found empty in kitchen. Provide at all times.
Mold/slime noted inside ice machine. Clean and maintain sanitary.
The department's words
CHSC 114113 Mold/slime noted inside ice machine. Clean and maintain sanitary.
Uncovered food noted in the walk in box. Keep all food covered.
The department's words
CHSC 113986 Uncovered food noted in the walk in box. Keep all food covered.
Food containers found cracked/taped. Replace them.
The department's words
CHSC 114175 Food containers found cracked/taped. Replace them.
Glasses observed preset at patio tables. Invert glasses to protect drinking surface or set out glasses when guests are seated.
The department's words
CHSC 114081 Glasses observed preset at patio tables. Invert glasses to protect drinking surface or set out glasses when guests are seated.
Show 2 more
Grease noted at fly fan on rear door. Clean and maintain sanitary.
The department's words
CHSC 114149.2 Grease noted at fly fan on rear door. Clean and maintain sanitary.
Post handwash sign at women's room.
The department's words
CHSC 113953.5 Post handwash sign at women's room.
EarlierOct 20, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No saop dispenser found at oyster bar handwash sink. Papertowel dispenser found empty. Provide liquid soap and papertowels in dispensers.
The department's words
CHSC 113953.2 No saop dispenser found at oyster bar handwash sink. Papertowel dispenser found empty. Provide liquid soap and papertowels in dispensers.
Flies observed I kitchen. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Flies observed I kitchen. Continue efforts to control infestation.
Bulk foods found stored I open bags, Store all open bags of food in containers with tight fitting lids.
The department's words
CHSC 114051 Bulk foods found stored I open bags, Store all open bags of food in containers with tight fitting lids.
Cracked plastic food tub observed in walk in box. Replace it.
The department's words
CHSC 114175 Cracked plastic food tub observed in walk in box. Replace it.
Dipper well noted not on. Keep it on. COS
The department's words
CHSC 114119 Dipper well noted not on. Keep it on. COS
Corrected during the inspection
Show 1 more
Clean the floor under and behind equipment in the bar and dry storage room.
The department's words
CHSC 114268 Clean the floor under and behind equipment in the bar and dry storage room.
EarlierMar 13, 2015Follow-up inspectionNo Violation(s) Found
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.
EarlierOct 13, 2014Routine inspectionViolation(s) Found
8 violations listed, 0 marked critical.
Not critical (8)
Observed open drink above prepping (food prep taking place). Corrected immediately.
The department's words
CHSC 113977 Observed open drink above prepping (food prep taking place). Corrected immediately.
At cookline, large prep unit had two compartments (top right and bottom right) with all food at 45F to 47F. All other compartments at 41F or below. Maintain all refrigerated compartments 41F or below.
The department's words
CHSC 113996 At cookline, large prep unit had two compartments (top right and bottom right) with all food at 45F to 47F. All other compartments at 41F or below. Maintain all refrigerated compartments 41F or below.
Interior of outdoor receiving oyster bins scratched and rusty. Porential for contamination. Address immediately. Cutting boards have deep grooves and black staining. Resurface or replace immediately. Clean interior of ice machine by dishwasher. Clean potato cutter and walls adjacent. Clean ice crusher (entire area). Debris observed. Significant.
The department's words
CHSC 113980 Interior of outdoor receiving oyster bins scratched and rusty. Porential for contamination. Address immediately. Cutting boards have deep grooves and black staining. Resurface or replace immediately. Clean interior of ice machine by dishwasher. Clean potato cutter and walls adjacent. Clean ice crusher (entire area). Debris observed. Significant.
Significant fly problem noted. Many methods of control in place - zappers, air curtains, manual removal, tape strips, professional pest management, traps, introduction of natural predators (outside), etc. Still dozens of flies inside facility and hundreds outside. Please intensify efforts. Will check with supervisor for alternate solutions. Keep dock door closed.
The department's words
CHSC 114259.1 Significant fly problem noted. Many methods of control in place - zappers, air curtains, manual removal, tape strips, professional pest management, traps, introduction of natural predators (outside), etc. Still dozens of flies inside facility and hundreds outside. Please intensify efforts. Will check with supervisor for alternate solutions. Keep dock door closed.
Clean exterior of ice machine and floors and walls in area. Clean floor of walk-in refrigerator. Clean gaskets on freezer in dry goods area. Clean floor in dry goods area. Debris/accumulations noted.
The department's words
CHSC 114115.c Clean exterior of ice machine and floors and walls in area. Clean floor of walk-in refrigerator. Clean gaskets on freezer in dry goods area. Clean floor in dry goods area. Debris/accumulations noted.
Show 3 more
Sanitizer pail at wait station at 0 ppm quats. Corrected onsite. Ensure sanitizer dispenser is consistently dispensing; had some mixed results today, which appear to have been corrected.
The department's words
CHSC 114099.6 Sanitizer pail at wait station at 0 ppm quats. Corrected onsite. Ensure sanitizer dispenser is consistently dispensing; had some mixed results today, which appear to have been corrected.
Ensure all full CO2 canisters are chained to a rigid structure. Observed several chained, three not chained.
The department's words
CHSC 114172 Ensure all full CO2 canisters are chained to a rigid structure. Observed several chained, three not chained.
Two employee food handler cards have expired. Address.
The department's words
CHSC 113948 Two employee food handler cards have expired. Address.
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 Nick's Cove, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Nick's Cove know
Ask for the manager. Nick's Cove 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.
About this record
Search the county's inspection lookup for the name or license number L11071.
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.