At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Osteria Divino?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Paper towel dispenser by hand wash sink behind-the-counter is broken. Repair or replace dispenser immediately. CHSC 113953.2How 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 Osteria Divino's team
Is this your place?
Welcome, Osteria Divino. We'll walk through this together, one item at a time. To log the fixes, claim Osteria Divino 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 Osteria DivinoWe'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: Paper towel dispenser by hand wash sink behind-the-counter is broken. Repair or replace dispenser immediately.The county found: “Paper towel dispenser by hand wash sink behind-the-counter is broken. Repair or replace dispenser immediately.”
Then the next one.
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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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.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 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
LatestMar 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Paper towel dispenser by hand wash sink behind-the-counter is broken. Repair or replace dispenser immediately.
The department's words
CHSC 113953.2 Paper towel dispenser by hand wash sink behind-the-counter is broken. Repair or replace dispenser immediately.
EarlierJun 28, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee handle mop bucket then was about to resume food preparation without washing hands first. / Wash hands before resuming food preparation every time.
The department's words
CHSC 113953.3 Observed employee handle mop bucket then was about to resume food preparation without washing hands first. / Wash hands before resuming food preparation every time.
EarlierSep 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate has expired. / Obtain valid certificate within 30 days of today or cost recovery fees will apply.
The department's words
CHSC 113947.1 Certified food manager certificate has expired. / Obtain valid certificate within 30 days of today or cost recovery fees will apply.
EarlierAug 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit at coffee bar had oat milk recorded at 45°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit at coffee bar had oat milk recorded at 45°F. / Repair unit to cold hold food at 41°F or below.
EarlierAug 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Oysters stored in reach in refrigerator by back door lacking shellstock tags. / Keep shellstock tags with supply until exhausted then keep in chronological order for 90 days thereafter. Discard shellstock without tags. About 8 oysters were discarded on-site.
The department's words
CHSC 114039.1 Oysters stored in reach in refrigerator by back door lacking shellstock tags. / Keep shellstock tags with supply until exhausted then keep in chronological order for 90 days thereafter. Discard shellstock without tags. About 8 oysters were discarded on-site.
EarlierJan 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink in the kitchen had utensils stored in it. / Do not store anything in the hand wash sink.
The department's words
CHSC 113953.1 Hand wash sink in the kitchen had utensils stored in it. / Do not store anything in the hand wash sink.
EarlierJul 2, 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.
EarlierJun 27, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation. Shell stock tag records incomplete. Maintain shell stock tags for at least 3 months (90 days) in chronological order
The department's words
CHSC 114039.4 Major violation. Shell stock tag records incomplete. Maintain shell stock tags for at least 3 months (90 days) in chronological order
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
Three compartment sink recorded at 105F, mechanical dishwasher recorded at 97F. Repair water heater to sustain hot water at least 120F for ware washing.
The department's words
CHSC 114192 Three compartment sink recorded at 105F, mechanical dishwasher recorded at 97F. Repair water heater to sustain hot water at least 120F for ware washing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 1, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Measured cooked black beans sauce temperature at 49F. The sauce was cooked yesterday and covered. It was in a deep container in a refrigerator in the kitchen. Also soup measured at 47F and cooked it yesterday. Follow the approved rapidly cooling methods. 135-70F within 2 hours and 70-41F within 4 hours Keep the food in a shallow container, uncovered until 41F. Provided handouts for cooling methods.
The department's words
CHSC 114002.1 Measured cooked black beans sauce temperature at 49F. The sauce was cooked yesterday and covered. It was in a deep container in a refrigerator in the kitchen. Also soup measured at 47F and cooked it yesterday. Follow the approved rapidly cooling methods. 135-70F within 2 hours and 70-41F within 4 hours Keep the food in a shallow container, uncovered until 41F. Provided handouts for cooling methods.
Observed mold in the ice machine. All food contact surfaces shall be cleaned as required. Wash-Rinse-Sanitize. Clean the ice machine regularly.
The department's words
CHSC 114117 Observed mold in the ice machine. All food contact surfaces shall be cleaned as required. Wash-Rinse-Sanitize. Clean the ice machine regularly.
Observed shell stock tags stored not in chronological order. Maintain them in chronological order. Maintain them in chronological order and keep the tags for 90 days.
The department's words
CHSC 114039.4 Observed shell stock tags stored not in chronological order. Maintain them in chronological order. Maintain them in chronological order and keep the tags for 90 days.
Observed a bag of sugar opened and did not store it in a container with lid. Always store a bulk food in ta container that has a lid.
The department's words
CHSC 114051 Observed a bag of sugar opened and did not store it in a container with lid. Always store a bulk food in ta container that has a lid.
EarlierJan 25, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food manager certification has expired. Please renew certification and keep a copy on-site. E-mail me CFM within 30 days.
The department's words
CHSC 113947.1 Food manager certification has expired. Please renew certification and keep a copy on-site. E-mail me CFM within 30 days.
Not all food handler cards were available for review. Please renew certifications and keep a copy on-site.
The department's words
CHSC 113948 Not all food handler cards were available for review. Please renew certifications and keep a copy on-site.
Observed garlic in oil at 56F on counter. Cooked pasta noodles at 47F in prep fridge drawer. Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 Observed garlic in oil at 56F on counter. Cooked pasta noodles at 47F in prep fridge drawer. Keep potentially hazardous foods below 41F or above 135F.
Shell stock tags out of order. Keep in chronological order.
The department's words
CHSC 114039.4 Shell stock tags out of order. Keep in chronological order.
Maximum temperature at warewash sink is 106F. Requirement is 120F. Repair.
The department's words
CHSC 114192 Maximum temperature at warewash sink is 106F. Requirement is 120F. Repair.
Show 2 more
Linens used to cover salad in walk-in refrigerator. Linen should not be used in contact with food.
The department's words
CHSC 114185 Linens used to cover salad in walk-in refrigerator. Linen should not be used in contact with food.
Chlorine in sanitizer bucket was observed at over 200ppm. Requirement is 100ppm. Use less bleach in buckets.
The department's words
CHSC 114185.1 Chlorine in sanitizer bucket was observed at over 200ppm. Requirement is 100ppm. Use less bleach in buckets.
EarlierOct 1, 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.
EarlierSep 23, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed the following potentially hazardous foods out of temperature in the 2 Door glass cooler. Cooked beans at 56F, cooked chicken 50-54F, cooked potatoes 46F, raw clams 49F, soup 48F, 14 quarts of cooked noodles 51-54F. Air temp of unit 46-48F. All PHF above 50F discarded. Ensure all PHF is cold held at 41F or below. Unit adjusted and now air temp 41F.
The department's words
CHSC 113996 Observed the following potentially hazardous foods out of temperature in the 2 Door glass cooler. Cooked beans at 56F, cooked chicken 50-54F, cooked potatoes 46F, raw clams 49F, soup 48F, 14 quarts of cooked noodles 51-54F. Air temp of unit 46-48F. All PHF above 50F discarded. Ensure all PHF is cold held at 41F or below. Unit adjusted and now air temp 41F.
Corrected during the inspection
Observed food debris on meat slicer and mold in ice machine. Ensure to regularly clean and sanitize. Discussed with PIC.
The department's words
CHSC 114115 Observed food debris on meat slicer and mold in ice machine. Ensure to regularly clean and sanitize. Discussed with PIC.
No sanitizer set up upon arrival in kitchen. Ensure to have sanitizer set up during all hours of operation. Sanitizer set up.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival in kitchen. Ensure to have sanitizer set up during all hours of operation. Sanitizer set up.
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 Osteria Divino, you can:
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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 L10757.
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.