At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 2, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Out The Door?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Potentially hazardous foods (PHFs) observed undergoing cooling without proper intervention methods. Cooked shrimp observed at 92F in plastic container prepared 1 hour prior. Carne asada holding at room temperature, Al pastor holding at room temperature, prepared less than 1 hour prior per employee measured at 118F and 124F. PHFs shall be rapidly cooled from 135F to 70F within 2 hours, then 70F to 41F in 4 hours. Ice added to shrimp during inspection. Meats re-heated to restart cooling process as time and temperature indicated to still be within parameters. Food safety handout provided during inspection. CHSC 114002.1How 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 Out The Door's team
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Follow the steps for each item, with the rule beside it.
Next: Potentially hazardous foods (PHFs) observed undergoing cooling without proper intervention methods. Cooked shrimp observed at 92F in plastic container prepared 1 hour prior. Carne asada holding at room temperature, Al pastor holding at room temperature, prepared less than 1 hour prior per employee measured at 118F and 124F. PHFs shall be rapidly cooled from 135F to 70F within 2 hours, then 70F to 41F in 4 hours. Ice added to shrimp during inspection. Meats re-heated to restart cooling process as time and temperature indicated to still be within parameters. Food safety handout provided during inspection.The county found: “Potentially hazardous foods (PHFs) observed undergoing cooling without proper intervention methods. Cooked shrimp…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 2 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
LatestDec 2, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 2, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Potentially hazardous foods (PHFs) observed undergoing cooling without proper intervention methods. Cooked shrimp observed at 92F in plastic container prepared 1 hour prior. Carne asada holding at room temperature, Al pastor holding at room temperature, prepared less than 1 hour prior per employee measured at 118F and 124F. PHFs shall be rapidly cooled from 135F to 70F within 2 hours, then 70F to 41F in 4 hours. Ice added to shrimp during inspection. Meats re-heated to restart cooling process as time and temperature indicated to still be within parameters. Food safety handout provided during inspection.
The department's words
CHSC 114002.1 Potentially hazardous foods (PHFs) observed undergoing cooling without proper intervention methods. Cooked shrimp observed at 92F in plastic container prepared 1 hour prior. Carne asada holding at room temperature, Al pastor holding at room temperature, prepared less than 1 hour prior per employee measured at 118F and 124F. PHFs shall be rapidly cooled from 135F to 70F within 2 hours, then 70F to 41F in 4 hours. Ice added to shrimp during inspection. Meats re-heated to restart cooling process as time and temperature indicated to still be within parameters. Food safety handout provided during inspection.
EarlierAug 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed shredded cheese, facility made salsa, crema, butter (mixed with caramelized pineapples), at 55-60F on counter. Cold hold potentially hazardous food (PHF) at 41F. Items had been on counter for less than 2 hours and were moved to refrigeration. Keep items refrigerated. Some parts of a clam chowder in a food warmer were at 127F. Hot hold at/above 135F. Heat of warmer was turned up and item was stirred. Four door reach-in at 44F. Temperature was turned down during inspection.
The department's words
CHSC 113996 Observed shredded cheese, facility made salsa, crema, butter (mixed with caramelized pineapples), at 55-60F on counter. Cold hold potentially hazardous food (PHF) at 41F. Items had been on counter for less than 2 hours and were moved to refrigeration. Keep items refrigerated. Some parts of a clam chowder in a food warmer were at 127F. Hot hold at/above 135F. Heat of warmer was turned up and item was stirred. Four door reach-in at 44F. Temperature was turned down during inspection.
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.
About this record
Search the county's inspection lookup for the name or license number L17231.
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.