At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 2, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Panama Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Major violation corrected during inspection. Left side of true 3 door refrigerator had the following foods at 50F-53F: cooked corn, apples and beans. Manager adjusted unit during inspection. CHSC 113996How 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 Panama Restaurant's team
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This is my place: claim Panama RestaurantWe'll help you get every item done. You don't have to do it alone.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Major violation corrected during inspection. Left side of true 3 door refrigerator had the following foods at 50F-53F: cooked corn, apples and beans. Manager adjusted unit during inspection.The county found: “Major violation corrected during inspection. Left side of true 3 door refrigerator had the following foods at 50F-53F:…”
Then the next one.
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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 · 2 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
LatestMay 2, 2019Routine inspectionGreen placard
This one: Green placard, inspected May 2, 2019.
1 violation listed, 0 marked critical.
Not critical (1)
Major violation corrected during inspection. Left side of true 3 door refrigerator had the following foods at 50F-53F: cooked corn, apples and beans. Manager adjusted unit during inspection.
The department's words
CHSC 113996 Major violation corrected during inspection. Left side of true 3 door refrigerator had the following foods at 50F-53F: cooked corn, apples and beans. Manager adjusted unit during inspection.
EarlierMay 29, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed food handler touch raw fish with gloved hands, change gloves, and begin to touch other surfaces in the kitchen with no handwashing in between. Wash hands at all required times (educational document provided). Glove use does not replace handwashing. Corrected with employee.
The department's words
CHSC 113973.b-c Observed food handler touch raw fish with gloved hands, change gloves, and begin to touch other surfaces in the kitchen with no handwashing in between. Wash hands at all required times (educational document provided). Glove use does not replace handwashing. Corrected with employee.
Observed hand sink by cooking equipment blocked by a garbage can. Keep hand sinks easily accessible at all times.
The department's words
CHSC 113953.1 Observed hand sink by cooking equipment blocked by a garbage can. Keep hand sinks easily accessible at all times.
Observed cooked pepper/squash mixture at 55-69F and black beans at 50F in prep top. These items had finished cooking about 2 hours prior. Ensure food is cooled down to 41F prior to placing in prep top as that unit is not built to cool food. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Actively monitor temperature of PHF during the cooling process and cool using methods such as ice wands, ice baths, and placing food uncovered in shallow containers in walk-in. Food can be covered once it reaches 41F.
The department's words
CHSC 114002.1 Observed cooked pepper/squash mixture at 55-69F and black beans at 50F in prep top. These items had finished cooking about 2 hours prior. Ensure food is cooled down to 41F prior to placing in prep top as that unit is not built to cool food. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Actively monitor temperature of PHF during the cooling process and cool using methods such as ice wands, ice baths, and placing food uncovered in shallow containers in walk-in. Food can be covered once it reaches 41F.
Store wiping rags in sanitizer buckets with 200ppm of quaternary ammonia. Observed rags stored on counter being used for multiple purposes. Store in sanitizer to prevent cross contamination.
The department's words
CHSC 114113 Store wiping rags in sanitizer buckets with 200ppm of quaternary ammonia. Observed rags stored on counter being used for multiple purposes. Store in sanitizer to prevent cross contamination.
Buy a probe thermometer (preferably digital) immediately so temperatures can be monitored.
The department's words
CHSC 114159 Buy a probe thermometer (preferably digital) immediately so temperatures can be monitored.
Show 1 more
Observed par-cooked bacon at 77-80F on counter. Observed cooked peppers stacked on top of other pans of food in prep top. Keep potentially hazardous foods (PHFs) above 135F or below 41F. Keep PHF below fill line in prep top. Bacon moved to refrigeration.
The department's words
CHSC 113996 Observed par-cooked bacon at 77-80F on counter. Observed cooked peppers stacked on top of other pans of food in prep top. Keep potentially hazardous foods (PHFs) above 135F or below 41F. Keep PHF below fill line in prep top. Bacon moved to refrigeration.
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 Panama Restaurant, you can:
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The department lists no phone for this place.
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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.
Do you work at or run Panama Restaurant?
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 L15453.
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.