At a glance
CleanCleaver food safety systematic review results
What happened?
7problems found
7 problems found · Routine county inspection · Jun 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Perry's Larkspur?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113953.1 CHSC 113953.1How to fixFix it
- Code CHSC 113996 CHSC 113996How to fixFix it
- Code CHSC 113984.d CHSC 113984.dHow 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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestJun 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 25, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 113986
The department's words
Code CHSC 113986
Code CHSC 114254.1
The department's words
Code CHSC 114254.1
Show 2 more
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114149.3
The department's words
Code CHSC 114149.3
EarlierFeb 26, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed meatballs at 65-100F in bain marie on grill. Item was taken out of refrigeration and briefly reheated on grill prior to being placed in hot water bath. Food was not reheated long enough. Reheat to 165F prior to hot holding at 135F. Meatballs were placed back on stove to reheat (item was taken out of refrigeration less than 1 hour prior).
The department's words
CHSC 114016 Observed meatballs at 65-100F in bain marie on grill. Item was taken out of refrigeration and briefly reheated on grill prior to being placed in hot water bath. Food was not reheated long enough. Reheat to 165F prior to hot holding at 135F. Meatballs were placed back on stove to reheat (item was taken out of refrigeration less than 1 hour prior).
EarlierFeb 23, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch forehead with right hand (that was gloved) then touch crab cakes. Employees shall wash hands after touching body parts, especially prior to handling food. Corrected with employee. Hands were washed.
The department's words
CHSC 113953.3 Observed food handler touch forehead with right hand (that was gloved) then touch crab cakes. Employees shall wash hands after touching body parts, especially prior to handling food. Corrected with employee. Hands were washed.
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 cooked chicken at 109-140F in two different pans. Hot hold potentially hazardous food at 135F or above. One pan was on the counter and the other pan had chicken stacked a little high in pan on grill. Chicken was reheated and placed in shallow pan on grill.
The department's words
CHSC 113996 Observed cooked chicken at 109-140F in two different pans. Hot hold potentially hazardous food at 135F or above. One pan was on the counter and the other pan had chicken stacked a little high in pan on grill. Chicken was reheated and placed in shallow pan on grill.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 16, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 22, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Grill station prep refrigerator: swiss and cheddar cheese both measured 49F in insert pans in upper unit. / Maintain potentially hazardous foods at or below 41F in refrigeration
The department's words
CHSC 113996 Grill station prep refrigerator: swiss and cheddar cheese both measured 49F in insert pans in upper unit. / Maintain potentially hazardous foods at or below 41F in refrigeration
EarlierApr 18, 2019Follow-up inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed swiss cheese at 50-52F and cheddar cheese at 47-49F in grill station prep refrigerator insert pans. Cheese stacked above top level of insert pans. / Maintain potentially hazardous foods at or below 41F.
The department's words
CHSC 113996 Observed swiss cheese at 50-52F and cheddar cheese at 47-49F in grill station prep refrigerator insert pans. Cheese stacked above top level of insert pans. / Maintain potentially hazardous foods at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 15, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
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
Code CHSC 114004
The department's words
Code CHSC 114004
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 13, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a food handler scratching his face while working the fry station. The employee had to be reminded to wash his hands. Always wash hands after touching the body or when hands are otherwise contaminated. Continue to work with staff on reducing bare hand contact with ready to eat foods.
The department's words
CHSC 113953.3 Observed a food handler scratching his face while working the fry station. The employee had to be reminded to wash his hands. Always wash hands after touching the body or when hands are otherwise contaminated. Continue to work with staff on reducing bare hand contact with ready to eat foods.
EarlierMar 5, 2018Follow-up inspectionYellow placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler touch the paper divider on a raw hamburger patty, then continue working without washing his hands as is required. corrected. All employees must be trained to understand how to eliminate the risk of cross contamination. Wash hands immediately after touching raw meats. Avoid touching meats by using tongs designated for each meat type.
The department's words
CHSC 113953.3 Observed a food handler touch the paper divider on a raw hamburger patty, then continue working without washing his hands as is required. corrected. All employees must be trained to understand how to eliminate the risk of cross contamination. Wash hands immediately after touching raw meats. Avoid touching meats by using tongs designated for each meat type.
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
Pot roast gravy was observed stored 8 deep in a 22 quart Cambro with the lid on. The gravy measured 93F-145F and was cooked 3.5 hours prior. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use a probe thermometer to verify temps are reached within the times required. Use the provided cooling log. Gravy was VCD. Use metal containers with ice baths and stir often. Ice wands may also be beneficial.
The department's words
CHSC 114002.1 Pot roast gravy was observed stored 8 deep in a 22 quart Cambro with the lid on. The gravy measured 93F-145F and was cooked 3.5 hours prior. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use a probe thermometer to verify temps are reached within the times required. Use the provided cooling log. Gravy was VCD. Use metal containers with ice baths and stir often. Ice wands may also be beneficial.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113980
The department's words
Code CHSC 113980
Code CHSC 114093
The department's words
Code CHSC 114093
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierMar 1, 2018Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
A food handler on duty did not have is food handler's card. ensure all food handlers obtain valid cards within 30 days and maintain them on site.
The department's words
CHSC 113948 A food handler on duty did not have is food handler's card. ensure all food handlers obtain valid cards within 30 days and maintain them on site.
Observed a food handler on the cookline peel the paper divider off of a hamburger, wipe his wiping cloth with his contaminated hands, touch the surface of a plate, touch tongs, and touch a cutting board before he was stopped. If hand become contaminated, immediately wash them before touching anything else. all surfaces were cleaned and sanitized, the food handler was instructed to wash his hands, and was retrained on eliminated bare hand contact with raw meats. This is a repeat violation.
The department's words
CHSC 113953.3 Observed a food handler on the cookline peel the paper divider off of a hamburger, wipe his wiping cloth with his contaminated hands, touch the surface of a plate, touch tongs, and touch a cutting board before he was stopped. If hand become contaminated, immediately wash them before touching anything else. all surfaces were cleaned and sanitized, the food handler was instructed to wash his hands, and was retrained on eliminated bare hand contact with raw meats. This is a repeat violation.
A paper towel dispenser at the cookline hand sink was empty. Maintain towel dispensers stocked at all times.
The department's words
CHSC 113953.2 A paper towel dispenser at the cookline hand sink was empty. Maintain towel dispensers stocked at all times.
The following potentially hazardous foods were measured at unsafe temperatures: -Batter for fried chicken: 62F Room temperature storage. Batter was iced. - Cooked potatoes - 50F low boy @ the line 2 lbs. were discarded. Maintain potentially hazardous foods below 41F or above 135F. Keep the batter refrigerated or on an ice bath.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: -Batter for fried chicken: 62F Room temperature storage. Batter was iced. - Cooked potatoes - 50F low boy @ the line 2 lbs. were discarded. Maintain potentially hazardous foods below 41F or above 135F. Keep the batter refrigerated or on an ice bath.
Baked potatoes cooked on hour prior were measured at 98F and were cooling at room temperature. Béchamel sauce measured 123F was observed cooling in an ice bath, but was cooked one hours prior and had not been stirred. cool foods rapidly from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Practice active cooling by stirring foods in ice baths, portioning foods no more than 2 inches deep and placing them in the walk in. Do not cover foods with plastic or foil under 41F. Béchamel was stirred and brought down to 70F within 20 minutes. Potatoes were halved and placed in the walk in.
The department's words
CHSC 114002.1 Baked potatoes cooked on hour prior were measured at 98F and were cooling at room temperature. Béchamel sauce measured 123F was observed cooling in an ice bath, but was cooked one hours prior and had not been stirred. cool foods rapidly from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Practice active cooling by stirring foods in ice baths, portioning foods no more than 2 inches deep and placing them in the walk in. Do not cover foods with plastic or foil under 41F. Béchamel was stirred and brought down to 70F within 20 minutes. Potatoes were halved and placed in the walk in.
Show 6 more
Fruit flies were observed in a bottle of Bruto American and Campano Dry. 1/2 bottle of each brand was VCD. Use fly proof pour soups and wrap nozzles at night. Eliminate moisture in the bar to reduce fly breeding sites.
The department's words
CHSC 113980 Fruit flies were observed in a bottle of Bruto American and Campano Dry. 1/2 bottle of each brand was VCD. Use fly proof pour soups and wrap nozzles at night. Eliminate moisture in the bar to reduce fly breeding sites.
Seared ahi, soft poached eggs, and smoked salmon must be disclose on the menu as containing a raw/undercook animal product. Provide the disclosure as well as the advisory statement reminding the customer of the risks of consuming raw/undercooked food.
The department's words
CHSC 114093 Seared ahi, soft poached eggs, and smoked salmon must be disclose on the menu as containing a raw/undercook animal product. Provide the disclosure as well as the advisory statement reminding the customer of the risks of consuming raw/undercooked food.
a. Clean the mildew out of the ice machine - specifically, the non-food contact portion of the baffle. b. Clean the encrusted food off of the walk-in door.
The department's words
CHSC 114115.c a. Clean the mildew out of the ice machine - specifically, the non-food contact portion of the baffle. b. Clean the encrusted food off of the walk-in door.
Several deteriorates strainers were observed with broken and missing parts. Discard deteriorating equipment.
The department's words
CHSC 114175 Several deteriorates strainers were observed with broken and missing parts. Discard deteriorating equipment.
This facility lacks a probe thermometer. Obtain enough thermometers for each cooking/prep station. Ensure range with 0-220F. Correct within 24 hours.
The department's words
CHSC 114159 This facility lacks a probe thermometer. Obtain enough thermometers for each cooking/prep station. Ensure range with 0-220F. Correct within 24 hours.
a, The dishwasher drain board in the bar has a drain line that is draining directly onto the floor. Direct this line to a floor sink. b. One of the soda nozzles' catch tray is clogged and attracting fruit flies. Clean and repair.
The department's words
CHSC 114190 a, The dishwasher drain board in the bar has a drain line that is draining directly onto the floor. Direct this line to a floor sink. b. One of the soda nozzles' catch tray is clogged and attracting fruit flies. Clean and repair.
EarlierMar 10, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Food handler lacks valid food handlers card. Ensure all employees have cards within 30 days.
The department's words
CHSC 113948 Food handler lacks valid food handlers card. Ensure all employees have cards within 30 days.
Hot water measures 112F throughout facility. Adjust water heater to 120F within 24 hours.
The department's words
CHSC 114192 Hot water measures 112F throughout facility. Adjust water heater to 120F within 24 hours.
Repair salad station prep top door.
The department's words
CHSC 114175 Repair salad station prep top door.
Drink strainers observed stored on hand sink splashguard. Discontinue equipment storage in this location.
The department's words
CHSC 114178 Drink strainers observed stored on hand sink splashguard. Discontinue equipment storage in this location.
a. Repair two holes in threshold of kitchen door. Use a rodent proof material. b. Advise skunk proofing with sheet metal at the exterior of the building. Bury sheet metal at exterior of building. Bury metal 1 foot down, ensure L shape to prevent burrowing.
The department's words
CHSC 114259 a. Repair two holes in threshold of kitchen door. Use a rodent proof material. b. Advise skunk proofing with sheet metal at the exterior of the building. Bury sheet metal at exterior of building. Bury metal 1 foot down, ensure L shape to prevent burrowing.
EarlierMar 7, 2017Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee touch sliced tomatoes with a bandaged bare hand. With an injury, gloves must be worn over bandages. Corrected. 1 lb of tomatoes were voluntarily discarded.
The department's words
CHSC 113953.3 Observed employee touch sliced tomatoes with a bandaged bare hand. With an injury, gloves must be worn over bandages. Corrected. 1 lb of tomatoes were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Food handler lacks valid food handlers card. Ensure all employees have cards within 30 days.
The department's words
CHSC 113948 Food handler lacks valid food handlers card. Ensure all employees have cards within 30 days.
Employee's personal drink observed uncovered at cookline. All drinks must be protected with a tight fitting lid. Corrected.
The department's words
CHSC 113977 Employee's personal drink observed uncovered at cookline. All drinks must be protected with a tight fitting lid. Corrected.
Hand sink lacked paper towels at coffee/tea station. Maintain dispensers full. Corrected.
The department's words
CHSC 113953.2 Hand sink lacked paper towels at coffee/tea station. Maintain dispensers full. Corrected.
Observed food prep conducted in the 3 compartment sink. Use the food prep sink for food and the three compartment sink for dishes/equipment washing.
The department's words
CHSC 113967 Observed food prep conducted in the 3 compartment sink. Use the food prep sink for food and the three compartment sink for dishes/equipment washing.
Bar soda nozzle observed with brown residue. Clean more frequently. Corrected.
The department's words
CHSC 114115 Bar soda nozzle observed with brown residue. Clean more frequently. Corrected.
Show 4 more
Hot water measures 112F throughout facility. Adjust water heater to 120F within 24 hours.
The department's words
CHSC 114192 Hot water measures 112F throughout facility. Adjust water heater to 120F within 24 hours.
Repair salad station prep top door.
The department's words
CHSC 114175 Repair salad station prep top door.
Drink strainers observed stored on hand sink splashguard. Discontinue equipment storage in this location.
The department's words
CHSC 114178 Drink strainers observed stored on hand sink splashguard. Discontinue equipment storage in this location.
a. Repair two holes in threshold of kitchen door. Use a rodent proof material. b. Advise skunk proofing with sheet metal at the exterior of the building. Bury sheet metal at exterior of building. Bury metal 1 foot down, ensure L shape to prevent burrowing.
The department's words
CHSC 114259 a. Repair two holes in threshold of kitchen door. Use a rodent proof material. b. Advise skunk proofing with sheet metal at the exterior of the building. Bury sheet metal at exterior of building. Bury metal 1 foot down, ensure L shape to prevent burrowing.
EarlierJan 22, 2016Follow-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.
EarlierJan 21, 2016Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler use tongs to place raw chicken on grill. food handler used the same tongs to remove cooked chicken from grill. Prevent cross contamination by using separate tongs for raw and cooked chicken and other meats. Ensure tongs used for raw chicken are not used for any other foods. Corrected with staff.
The department's words
CHSC 114113 Observed food handler use tongs to place raw chicken on grill. food handler used the same tongs to remove cooked chicken from grill. Prevent cross contamination by using separate tongs for raw and cooked chicken and other meats. Ensure tongs used for raw chicken are not used for any other foods. Corrected with staff.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Hand sink faucet by ANSUL system control boxes is very loose. Repair within 7 days.
The department's words
CHSC 114190 Hand sink faucet by ANSUL system control boxes is very loose. Repair within 7 days.
EarlierJan 20, 2016Routine inspectionYellow placard
7 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed employee touch raw beef with gloved hands, then touch wiping cloth, cutting board, and salt and pepper with same contaminated hands. After touching raw meats and before switching tasks, gloves must be removed and hands washed. b. Observed dish washer touching dirty dishes with bare hands then put away clean dishes with unwashed hands. Hands must be washed before putting away clean dishes or touching clean food contact surfaces.
The department's words
CHSC 113953.3 a. Observed employee touch raw beef with gloved hands, then touch wiping cloth, cutting board, and salt and pepper with same contaminated hands. After touching raw meats and before switching tasks, gloves must be removed and hands washed. b. Observed dish washer touching dirty dishes with bare hands then put away clean dishes with unwashed hands. Hands must be washed before putting away clean dishes or touching clean food contact surfaces.
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
Cooked chicken measured 113F and 98F at separate work stations. Chicken is held in water bath. Potentially hazardous foods must be maintained below 41F or above 135F. Chicken cooked one hour prior and was reheated and hot held.
The department's words
CHSC 113996 Cooked chicken measured 113F and 98F at separate work stations. Chicken is held in water bath. Potentially hazardous foods must be maintained below 41F or above 135F. Chicken cooked one hour prior and was reheated and hot held.
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
Measured macaroni and cheese sauce in hot water bath at 73F. Foods must be reheated to 165F prior to placing in hot holding. Sauce was placed in bath 30 minutes prior and was reheated as required.
The department's words
CHSC 114016 Measured macaroni and cheese sauce in hot water bath at 73F. Foods must be reheated to 165F prior to placing in hot holding. Sauce was placed in bath 30 minutes prior and was reheated as required.
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 food handler use tongs to place raw chicken on grill. food handler used the same tongs to remove cooked chicken from grill. Prevent cross contamination by using separate tongs for raw and cooked chicken and other meats. Ensure tongs used for raw chicken are not used for any other foods. Corrected with staff.
The department's words
CHSC 114113 Observed food handler use tongs to place raw chicken on grill. food handler used the same tongs to remove cooked chicken from grill. Prevent cross contamination by using separate tongs for raw and cooked chicken and other meats. Ensure tongs used for raw chicken are not used for any other foods. Corrected with staff.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food handler observed with long, unrestrained hair in kitchen. Hair must be restrained to avoid physical contamination of foods. Use a hat or hairband. Corrected.
The department's words
CHSC 113969 Food handler observed with long, unrestrained hair in kitchen. Hair must be restrained to avoid physical contamination of foods. Use a hat or hairband. Corrected.
Hand sink faucet by ANSUL system control boxes is very loose. Repair within 7 days.
The department's words
CHSC 114190 Hand sink faucet by ANSUL system control boxes is very loose. Repair within 7 days.
Observed two jackets stored on tables/work surfaces in kitchen. Keep all personal items in lockers and out of the food preparation areas.
The department's words
CHSC 114257.1 Observed two jackets stored on tables/work surfaces in kitchen. Keep all personal items in lockers and out of the food preparation areas.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14656.
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.