At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 18, 2026
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 Peet's Coffee & Tea #103's team
Is this your place?
Welcome, Peet's Coffee & Tea #103. We'll walk through this together, one item at a time. To log the fixes, claim Peet's Coffee & Tea #103 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 Peet's Coffee & Tea #103We'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.
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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 · 22 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 18, 2026.
No violations listed in the data.
EarlierDec 1, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 9, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the preparation area, regular milk internal temperture readings were measured at 53F and 51F. The milk container was observed to be at ambien temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the preparation area, regular milk internal temperture readings were measured at 53F and 51F. The milk container was observed to be at ambien temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierMar 7, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Whipped cream internal temperature read at 60F. Whipped cream was stored on the counter at ambient temperature. Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [corrected on site] Whipped cream was voluntarily discarded.
The department's words
CHSC 113996 Whipped cream internal temperature read at 60F. Whipped cream was stored on the counter at ambient temperature. Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [corrected on site] Whipped cream was voluntarily discarded.
Corrected during the inspection
Observed low-fat and half and half carafes at a self-serve counter stored at ambient temperature without Time as a Public Health Control (TPHC). According to the person in charge, the timer went off a few minutes before the inspection. [corrective action] When using TPHC, records and documentation must be maintained, such as a timer or sticker with disposal time. [corrected on site] The employee voluntarily discarded both food items mentioned above.
The department's words
CHSC 114000 Observed low-fat and half and half carafes at a self-serve counter stored at ambient temperature without Time as a Public Health Control (TPHC). According to the person in charge, the timer went off a few minutes before the inspection. [corrective action] When using TPHC, records and documentation must be maintained, such as a timer or sticker with disposal time. [corrected on site] The employee voluntarily discarded both food items mentioned above.
Corrected during the inspection
EarlierMar 4, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Whipped cream internal temperature read at 60F. Whipped cream was stored on the counter at ambient temperature. Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [corrected on site] Whipped cream was voluntarily discarded.
The department's words
CHSC 113996 Whipped cream internal temperature read at 60F. Whipped cream was stored on the counter at ambient temperature. Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [corrected on site] Whipped cream was voluntarily discarded.
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
Observed low-fat and half and half carafes at a self-serve counter stored at ambient temperature without Time as a Public Health Control (TPHC). According to the person in charge, the timer went off a few minutes before the inspection. [corrective action] When using TPHC, records and documentation must be maintained, such as a timer or sticker with disposal time. [corrected on site] The employee voluntarily discarded both food items mentioned above.
The department's words
CHSC 114000 Observed low-fat and half and half carafes at a self-serve counter stored at ambient temperature without Time as a Public Health Control (TPHC). According to the person in charge, the timer went off a few minutes before the inspection. [corrective action] When using TPHC, records and documentation must be maintained, such as a timer or sticker with disposal time. [corrected on site] The employee voluntarily discarded both food items mentioned above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The bottom shelf of the two door reach-in unit was observed with milk soil residues in the storage area. [CA] Non-food contact surfaces shall be kept free from accumulation of dirt, dust, food residues, and other debris. Clean equipment routinelly.
The department's words
CHSC 114115.c The bottom shelf of the two door reach-in unit was observed with milk soil residues in the storage area. [CA] Non-food contact surfaces shall be kept free from accumulation of dirt, dust, food residues, and other debris. Clean equipment routinelly.
EarlierFeb 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The Quaternary ammonium sanitizing solution concentration was measured at 100 ppm in the 3-compartment sink, and chlorine sanitizing solution concentration was measured at 0 ppm in the mechanical dishwasher. Both equipment were observed not in use during the time of the observation.[Ca] Provide quaternary ammonium solution at 200ppm in the 3-compartment sink, and chlorine sanitizing solution at 50 ppm in the mechanical dishwasher at all times.
The department's words
CHSC 114099.6 The Quaternary ammonium sanitizing solution concentration was measured at 100 ppm in the 3-compartment sink, and chlorine sanitizing solution concentration was measured at 0 ppm in the mechanical dishwasher. Both equipment were observed not in use during the time of the observation.[Ca] Provide quaternary ammonium solution at 200ppm in the 3-compartment sink, and chlorine sanitizing solution at 50 ppm in the mechanical dishwasher at all times.
EarlierJun 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Soy milk internal temperature reading was measured at 61F, almond milk at 58F, and oatmeal milk at 70F. All food items were opened and stored at ambient temperature on the counter in the preparation area. [Ca] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Employee transferred all food items mentioned above in the undercounter unit.
The department's words
CHSC 113996 Soy milk internal temperature reading was measured at 61F, almond milk at 58F, and oatmeal milk at 70F. All food items were opened and stored at ambient temperature on the counter in the preparation area. [Ca] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Employee transferred all food items mentioned above in the undercounter unit.
EarlierJun 15, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 23, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several black/grey specs of debris on ice chunks in ice machine. Some debris also observed on ice deflector panel/ice machine. Empty and discard all ice, clean and sanitize inside of ice machine to prevent further ice contamination. Food shall be free from contamination/adulteration. Keep ice machine clean and sanitized.
The department's words
CHSC 113980 Observed several black/grey specs of debris on ice chunks in ice machine. Some debris also observed on ice deflector panel/ice machine. Empty and discard all ice, clean and sanitize inside of ice machine to prevent further ice contamination. Food shall be free from contamination/adulteration. Keep ice machine clean and sanitized.
EarlierMay 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured sanitizer bucket at handwash sink at <200 ppm quat. ammonia. Maintain at 200 ppm quat. ammonia to ensure adequate sanitizing. Discussed with operator to remake sanitizer.
The department's words
CHSC 114113 Measured sanitizer bucket at handwash sink at <200 ppm quat. ammonia. Maintain at 200 ppm quat. ammonia to ensure adequate sanitizing. Discussed with operator to remake sanitizer.
EarlierJan 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 30, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 16, 2020Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114119
The department's words
Code CHSC 114119
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierMar 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed half and half thermos at 45.4F at self service counter. Manager states that they switch out the thermoses every 1hr. but no logs for Time as Public Health Control were being used. When time is used as a public health control, records and documentation must be maintained. Ensure that logs/stickers are used for TPHC-- refer to department-issued handout.
The department's words
CHSC 114000 Observed half and half thermos at 45.4F at self service counter. Manager states that they switch out the thermoses every 1hr. but no logs for Time as Public Health Control were being used. When time is used as a public health control, records and documentation must be maintained. Ensure that logs/stickers are used for TPHC-- refer to department-issued handout.
EarlierMar 29, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Per conversation with person in charge, it appears that some dishes are not being cleaned/sanitized as required. If food contact surfaces (e.g.tongs and pitchers) are coming in contact with potentially hazardous foods they should be washed, rinsed, and sanitized every 4 hours. Rinsing is not sufficient. Corrected during inspection.
The department's words
CHSC 114113 Per conversation with person in charge, it appears that some dishes are not being cleaned/sanitized as required. If food contact surfaces (e.g.tongs and pitchers) are coming in contact with potentially hazardous foods they should be washed, rinsed, and sanitized every 4 hours. Rinsing is not sufficient. Corrected during inspection.
EarlierOct 18, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
EarlierOct 5, 2017Routine inspectionGreen placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
There were no paper towels at the hand sink. These were immediately replaced. Keep paper towel dispensers stocked at all times.
The department's words
CHSC 113953.2 There were no paper towels at the hand sink. These were immediately replaced. Keep paper towel dispensers stocked at all times.
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
Observed many containers of milk on the counter. Milk measured 51 -66 F and has been on the counter for approximately 1 hr. Milk was immediately returned to refrigeration. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Observed many containers of milk on the counter. Milk measured 51 -66 F and has been on the counter for approximately 1 hr. Milk was immediately returned to refrigeration. Maintain cold food temps at 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed an employee wipe hands on apron after washing them. Wash hands with warm water and soap for 20 seconds, then dry with clean paper towels.
The department's words
CHSC 113953.3 Observed an employee wipe hands on apron after washing them. Wash hands with warm water and soap for 20 seconds, then dry with clean paper towels.
Observed mold inside the ice machine. Wash, rinse, and sanitize the inside of this machine. There was no sanitizer in solution in wiping cloth containers. This was immediately replaced with 200 ppm quaternary ammonia.
The department's words
CHSC 114115 Observed mold inside the ice machine. Wash, rinse, and sanitize the inside of this machine. There was no sanitizer in solution in wiping cloth containers. This was immediately replaced with 200 ppm quaternary ammonia.
Clean food debris observed on and around equipment.
The department's words
CHSC 114115.c Clean food debris observed on and around equipment.
Obtain thermolabels for testing the temperature in the dishwasher rinse cycle.
The department's words
CHSC 114107 Obtain thermolabels for testing the temperature in the dishwasher rinse cycle.
Observed open lid to garbage can - keep lids closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Observed open lid to garbage can - keep lids closed at all times to prevent attracting vermin.
Show 1 more
Seal up holes in exterior and interior wall as instructed to prevent entry of vermin.
The department's words
CHSC 114259 Seal up holes in exterior and interior wall as instructed to prevent entry of vermin.
EarlierMar 25, 2016Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Submit a copy of the food manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within 30 days.
Sanitizer in the 3-comp sink basin measured 200 ppm quaternary ammonia, but sanitizer dispensed into small containers measured 100 ppm quat or less. Use test strips to ensure you have 200 ppm quat in sanitizing solution. Repair dispenser or alter your dispensing procedures.
The department's words
CHSC 114099.6 Sanitizer in the 3-comp sink basin measured 200 ppm quaternary ammonia, but sanitizer dispensed into small containers measured 100 ppm quat or less. Use test strips to ensure you have 200 ppm quat in sanitizing solution. Repair dispenser or alter your dispensing procedures.
The drain in the garbage area is still clogged. A case will be opened and you will be charged $184 per hour for any time spent on the case, until it is cleared.
The department's words
CHSC 114197 The drain in the garbage area is still clogged. A case will be opened and you will be charged $184 per hour for any time spent on the case, until it is cleared.
The 2-door True refrigerator is propped with a partially-bare wood block. Remove wood block - it is not smooth and cleanable.
The department's words
CHSC 114175 The 2-door True refrigerator is propped with a partially-bare wood block. Remove wood block - it is not smooth and cleanable.
Clean up garbage area to remove litter/discarded furniture to prevent harborage of vermin. Seal hole in the building (by the hot water heater) to prevent entry of vermin.
The department's words
CHSC 114245.1 Clean up garbage area to remove litter/discarded furniture to prevent harborage of vermin. Seal hole in the building (by the hot water heater) to prevent entry of vermin.
Show 1 more
Grout missing from between some tiles by the front counter. Food/water observed pooling in this space. Re-grout as necessary to allow for proper cleaning. Repair cracks in base coving and replace missing base cove tile by the back door.
The department's words
CHSC 114268 Grout missing from between some tiles by the front counter. Food/water observed pooling in this space. Re-grout as necessary to allow for proper cleaning. Repair cracks in base coving and replace missing base cove tile by the back door.
EarlierMar 23, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sanitizer recently dispensed from the dispenser did not contain sanitizer (0 ppm quaternary ammonia). Until repaired, dispense sanitizer manually. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution for sanitizing. Soiled wiping cloths used without being sanitized. Always store wiping cloths in 200 ppm quaternary ammonia to prevent cross contamination.
The department's words
CHSC 114099.6 Sanitizer recently dispensed from the dispenser did not contain sanitizer (0 ppm quaternary ammonia). Until repaired, dispense sanitizer manually. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution for sanitizing. Soiled wiping cloths used without being sanitized. Always store wiping cloths in 200 ppm quaternary ammonia to prevent cross contamination.
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)
Submit a copy of the food manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within 30 days.
The drain in the garbage area is clogged. Clear drain immediately to avoid cost recovery fees. This drain was clogged at the last inspection.
The department's words
CHSC 114197 The drain in the garbage area is clogged. Clear drain immediately to avoid cost recovery fees. This drain was clogged at the last inspection.
The 2-door True refrigerator is propped with a partially-bare wood block. Remove wood block - it is not smooth and cleanable.
The department's words
CHSC 114175 The 2-door True refrigerator is propped with a partially-bare wood block. Remove wood block - it is not smooth and cleanable.
Clean up garbage area to remove litter/discarded furniture to prevent harborage of vermin. Seal hole in the building (by the hot water heater) to prevent entry of vermin.
The department's words
CHSC 114245.1 Clean up garbage area to remove litter/discarded furniture to prevent harborage of vermin. Seal hole in the building (by the hot water heater) to prevent entry of vermin.
Grout missing from between some tiles by the front counter. Food/water observed pooling in this space. Re-grout as necessary to allow for proper cleaning. Repair cracks in base coving and replace missing base cove tile by the back door.
The department's words
CHSC 114268 Grout missing from between some tiles by the front counter. Food/water observed pooling in this space. Re-grout as necessary to allow for proper cleaning. Repair cracks in base coving and replace missing base cove tile by the back door.
EarlierMar 26, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Once you receive your Food Manager Certification, submit a copy to EHS.
The department's words
CHSC 113947.1 Once you receive your Food Manager Certification, submit a copy to EHS.
The drain in the outdoor garbage area appears to be clogged or slow draining. Clear this drain. (Liquid waste inside the facility is all properly disposed)
The department's words
CHSC 114197 The drain in the outdoor garbage area appears to be clogged or slow draining. Clear this drain. (Liquid waste inside the facility is all properly disposed)
Clean food debris and stains observed on storage shelving at the front counters to prevent contamination of food and food contact surfaces. Clean food debris and litter observed on and around equipment to prevent attracting vermin.
The department's words
CHSC 114115.c Clean food debris and stains observed on storage shelving at the front counters to prevent contamination of food and food contact surfaces. Clean food debris and litter observed on and around equipment to prevent attracting vermin.
Obtain test strips for quaternary ammonia and use these to monitor sanitizer level in wiping cloth buckets. Ensure 200 ppm quaternary ammonia for sanitizing. Always store wiping cloths in sanitizing solution.
The department's words
CHSC 114107 Obtain test strips for quaternary ammonia and use these to monitor sanitizer level in wiping cloth buckets. Ensure 200 ppm quaternary ammonia for sanitizing. Always store wiping cloths in sanitizing solution.
Clean the garbage area and remove litter and debris from this area to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean the garbage area and remove litter and debris from this area to prevent attracting vermin.
Show 1 more
Replace burned out or broken lights in the back area to allow sufficient light for cleaning.
The department's words
CHSC 114252 Replace burned out or broken lights in the back area to allow sufficient light for cleaning.
EarlierJan 13, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
No sanitizer in the dishwasher. Have dishwasher serviced and fax a copy of the invoice to EHS (include the facility name & address). Until the dishwasher is fixed, sanitize all utensils manually in the 3-compartment sink.
The department's words
CHSC 114099.7 No sanitizer in the dishwasher. Have dishwasher serviced and fax a copy of the invoice to EHS (include the facility name & address). Until the dishwasher is fixed, sanitize all utensils manually in the 3-compartment sink.
Observed mold in ice machines. Clean both machines.
The department's words
CHSC 114097 Observed mold in ice machines. Clean both machines.
Obtain test strips for quaternary ammonia to test the sanitizing solution of the wiping cloth containers.
The department's words
CHSC 114107 Obtain test strips for quaternary ammonia to test the sanitizing solution of the wiping cloth containers.
When not in use, store mop upright to allow it to air dry.
The department's words
CHSC 114282 When not in use, store mop upright to allow it to air dry.
Corrected during the 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)
What you can do
As a customer of Peet's Coffee & Tea #103, you can:
Let Peet's Coffee & Tea #103 know
Ask for the manager. Peet's Coffee & Tea #103 can only fix what it knows about.
The department lists no phone for this place.
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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 Peet's Coffee & Tea #103?
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 L10224.
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.