At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Mar 19, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Paseo A California Bistro?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No food in maketable refrigerator. Water from hand wash sink (60 degrees F) and sauce from walk--in refrigerator were placed in drawers of unit. Sauce (42 degrees F). Salad prep refrigerator: No food in upper section. Lower section: 34 - 41 degrees F. Rechecked maketable refrigerator at end of inspection: water: 44 degrees F and sauce: 43 degrees F. 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 Paseo A California Bistro's team
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Follow the steps for each item, with the rule beside it.
Next: No food in maketable refrigerator. Water from hand wash sink (60 degrees F) and sauce from walk--in refrigerator were placed in drawers of unit. Sauce (42 degrees F). Salad prep refrigerator: No food in upper section. Lower section: 34 - 41 degrees F. Rechecked maketable refrigerator at end of inspection: water: 44 degrees F and sauce: 43 degrees F.The county found: “No food in maketable refrigerator. Water from hand wash sink (60 degrees F) and sauce from walk--in refrigerator were…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 4 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
LatestMar 19, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 19, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
No food in maketable refrigerator. Water from hand wash sink (60 degrees F) and sauce from walk--in refrigerator were placed in drawers of unit. Sauce (42 degrees F). Salad prep refrigerator: No food in upper section. Lower section: 34 - 41 degrees F. Rechecked maketable refrigerator at end of inspection: water: 44 degrees F and sauce: 43 degrees F.
The department's words
CHSC 113996 No food in maketable refrigerator. Water from hand wash sink (60 degrees F) and sauce from walk--in refrigerator were placed in drawers of unit. Sauce (42 degrees F). Salad prep refrigerator: No food in upper section. Lower section: 34 - 41 degrees F. Rechecked maketable refrigerator at end of inspection: water: 44 degrees F and sauce: 43 degrees F.
EarlierMar 12, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Maketable refrigerator with 6 drawers: cooked lobster made on Saturday observed at 51 - 54 degrees F in one of the left drawers. ~1 1/4 lbs. of raw scallops in one of the middle drawers observed at 51 - 57 degrees F. ~1 1/4 lbs. canned crab observed at 54 - 57 degrees F in middle drawer and ~ 1/2 lb. chorizo (57 degrees F) in middle drawer. Don't store any potentilly hazarodus foods in drawers of maketable refrigerator. Upper section with inserts: cheddar cheese: 46 degrees F, blue cheese: 44 degrees F, Frnech dip: 45 degrees F. Salad prep refrigerator: pooled eggs in upper insert pan: 44 degrees F. Eggs are used for caesar dressing.
The department's words
CHSC 113996 Maketable refrigerator with 6 drawers: cooked lobster made on Saturday observed at 51 - 54 degrees F in one of the left drawers. ~1 1/4 lbs. of raw scallops in one of the middle drawers observed at 51 - 57 degrees F. ~1 1/4 lbs. canned crab observed at 54 - 57 degrees F in middle drawer and ~ 1/2 lb. chorizo (57 degrees F) in middle drawer. Don't store any potentilly hazarodus foods in drawers of maketable refrigerator. Upper section with inserts: cheddar cheese: 46 degrees F, blue cheese: 44 degrees F, Frnech dip: 45 degrees F. Salad prep refrigerator: pooled eggs in upper insert pan: 44 degrees F. Eggs are used for caesar dressing.
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
No hot water came out of faucet on left side of three-compartment sink. This faucet is for wash and rinse compartments. Bar three-compartment sink: reached 112 degrees F. Provide a minimum of 120 degrees F water at both three-compartment sinks.
The department's words
CHSC 114192 No hot water came out of faucet on left side of three-compartment sink. This faucet is for wash and rinse compartments. Bar three-compartment sink: reached 112 degrees F. Provide a minimum of 120 degrees F water at both three-compartment sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 28, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
new hot water heater installed in the cabinet in front of the bar dump sink/ Water initially reached 94 degrees F. Pastry chef increased temperature setting of the hot water heater. Provide a minimum of 120 degrees F water at he dump sink. Submit video showing water at minimum temperature requirement/
The department's words
CHSC 114192 new hot water heater installed in the cabinet in front of the bar dump sink/ Water initially reached 94 degrees F. Pastry chef increased temperature setting of the hot water heater. Provide a minimum of 120 degrees F water at he dump sink. Submit video showing water at minimum temperature requirement/
EarlierFeb 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler touch garbage can and then touched refrigerator handle and thermometer inside of the refrigerator. Food handlers shall wash hand after contaminating them. Corrected onsite.
The department's words
CHSC 113953.3 Observed food handler touch garbage can and then touched refrigerator handle and thermometer inside of the refrigerator. Food handlers shall wash hand after contaminating them. Corrected onsite.
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
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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 L16425.
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.