At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Feb 17, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
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 Patxi's Pizza's team
Is this your place?
Welcome, Patxi's Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Patxi's Pizza 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 Patxi's PizzaWe'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.
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?
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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.
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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 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
LatestFeb 17, 2021Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Feb 17, 2021.
No violations listed in the data.
EarlierDec 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierJul 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 22, 2019Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Salad preparation refrigerator malfunctioning. Food temperatures were 60F-70F. Slice tomatoes and cheese discarded. Please move foods to walk-in or remove from temperature control and 4 hour discard time.
The department's words
CHSC 113996 Salad preparation refrigerator malfunctioning. Food temperatures were 60F-70F. Slice tomatoes and cheese discarded. Please move foods to walk-in or remove from temperature control and 4 hour discard time.
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 114197
The department's words
Code CHSC 114197
Show 1 more
Code CHSC 114250
The department's words
Code CHSC 114250
EarlierApr 24, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salad preparation refrigerator malfunctioning. Food temperatures were 60F-70F. Slice tomatoes and cheese discarded. Please move foods to walk-in or remove from temperature control and 4 hour discard time.
The department's words
CHSC 113996 Salad preparation refrigerator malfunctioning. Food temperatures were 60F-70F. Slice tomatoes and cheese discarded. Please move foods to walk-in or remove from temperature control and 4 hour discard time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 6, 2018Follow-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.
EarlierFeb 27, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed cut tomatoes at 48F in prep fridge and cooked chicken at 48F in prep top. Cold hold potentially hazardous foods at 41F or below. Ensure pans in prep top are not filled above the fill line.
The department's words
CHSC 113996 Observed cut tomatoes at 48F in prep fridge and cooked chicken at 48F in prep top. Cold hold potentially hazardous foods at 41F or below. Ensure pans in prep top are not filled above the fill line.
No sanitizer in bar dishwasher. 50ppm required. Manually sanitize dishes with 100ppm of chlorine or sanitize in back dishwasher until repaired.
The department's words
CHSC 114099.7 No sanitizer in bar dishwasher. 50ppm required. Manually sanitize dishes with 100ppm of chlorine or sanitize in back dishwasher until repaired.
* Clean floor in bar. Observed debris such as bottle caps and broken glass. * Clean floor and walls by main dishwasher. Observed liquid residue in these areas.
The department's words
CHSC 114115.c * Clean floor in bar. Observed debris such as bottle caps and broken glass. * Clean floor and walls by main dishwasher. Observed liquid residue in these areas.
Remove duct tape around the pipes of the hand sink in the women's restroom and repair as necessary.
The department's words
CHSC 114190 Remove duct tape around the pipes of the hand sink in the women's restroom and repair as necessary.
Replace wood cutting board near pizza oven as that is scratched.
The department's words
CHSC 114115 Replace wood cutting board near pizza oven as that is scratched.
EarlierDec 13, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Show 3 more
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierDec 5, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114190
The department's words
Code CHSC 114190
Show 2 more
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierSep 17, 2015Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Corrected during the inspection
Some of the inserts in pizza prep fridges were overfilled and food measured 46-47 F. All other food measured 41 F or below. Do not overfill inserts. Only fill these containers 3/4 full and maintain cold temps at or below 41 F.
The department's words
CHSC 113996 Some of the inserts in pizza prep fridges were overfilled and food measured 46-47 F. All other food measured 41 F or below. Do not overfill inserts. Only fill these containers 3/4 full and maintain cold temps at or below 41 F.
Code CHSC 114097
The department's words
Code CHSC 114097
Corrected during the inspection
Code CHSC 113992
The department's words
Code CHSC 113992
Corrected during the inspection
Code CHSC 114107
The department's words
Code CHSC 114107
Corrected during the inspection
Show 1 more
Provide an air gap between pipes and floor sink at service station. The air gap must be twice the diameter of the pipe, but not less than one inch.
The department's words
CHSC 114193 Provide an air gap between pipes and floor sink at service station. The air gap must be twice the diameter of the pipe, but not less than one inch.
EarlierSep 11, 2015Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Multiple foods at the pizza prep line measured 52-53 F (chicken, mozzarella). Insert containers were overfilled. Use time as a public health control today and discard these items 4 hours from the time they were removed from the walk-in. Other foods in overfilled inserts measured 45-49 F. Refrigerator temp was lowered. Maintain cold temps at or below 41 F. Place display thermometers in the warmest part of each fridge and maintain cold temps at or below 41 F.
The department's words
CHSC 113996 Multiple foods at the pizza prep line measured 52-53 F (chicken, mozzarella). Insert containers were overfilled. Use time as a public health control today and discard these items 4 hours from the time they were removed from the walk-in. Other foods in overfilled inserts measured 45-49 F. Refrigerator temp was lowered. Maintain cold temps at or below 41 F. Place display thermometers in the warmest part of each fridge and maintain cold temps at or below 41 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Hand sink blocked by a garbage can. Leave hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 Hand sink blocked by a garbage can. Leave hand sink unobstructed at all times to allow for proper hand washing.
Sanitizer in the sink at the bar measured 50 ppm chlorine. Add chlorine to bring the level to 100 ppm chlorine. Use test strips daily to ensure sanitizing solution contains the required amount of sanitizer. Soiled wiping cloths observed on counter tops. Always store in sanitizing solution. Utensils observed wedged between equipment. Store in a clean location.
The department's words
CHSC 114097 Sanitizer in the sink at the bar measured 50 ppm chlorine. Add chlorine to bring the level to 100 ppm chlorine. Use test strips daily to ensure sanitizing solution contains the required amount of sanitizer. Soiled wiping cloths observed on counter tops. Always store in sanitizing solution. Utensils observed wedged between equipment. Store in a clean location.
Wash all fruits and vegetables prior to slicing, etc. Observed the sticker still on fruit (at the bar).
The department's words
CHSC 113992 Wash all fruits and vegetables prior to slicing, etc. Observed the sticker still on fruit (at the bar).
Obtain test strips for chlorine and use daily to measure sanitizer. 100 ppm chlorine--> manual sanitizing, 50 ppm --> dishwasher.
The department's words
CHSC 114107 Obtain test strips for chlorine and use daily to measure sanitizer. 100 ppm chlorine--> manual sanitizing, 50 ppm --> dishwasher.
Provide an air gap between pipes and floor sink at service station. The air gap must be twice the diameter of the pipe, but not less than one inch.
The department's words
CHSC 114193 Provide an air gap between pipes and floor sink at service station. The air gap must be twice the diameter of the pipe, but not less than one inch.
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 Patxi's Pizza, you can:
Let Patxi's Pizza know
Ask for the manager. Patxi's Pizza can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run Patxi's Pizza?
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 L14524.
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
- No Violation(s) Found
- 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.