At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 13, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Petite Left Bank Tiburon?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Shellfish tags not with mussels or clams in the walk-in refrigerator and the prep refrigerator. Maintain shellfish tags with shellfish. CHSC 114039How 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 Petite Left Bank Tiburon's team
Is this your place?
Welcome, Petite Left Bank Tiburon. We'll walk through this together, one item at a time. To log the fixes, claim Petite Left Bank Tiburon 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 Petite Left Bank TiburonWe'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.
Next: Shellfish tags not with mussels or clams in the walk-in refrigerator and the prep refrigerator. Maintain shellfish tags with shellfish.The county found: “Shellfish tags not with mussels or clams in the walk-in refrigerator and the prep refrigerator. Maintain shellfish…”
Then the next one.
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 · 6 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
LatestApr 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 13, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Shellfish tags not with mussels or clams in the walk-in refrigerator and the prep refrigerator. Maintain shellfish tags with shellfish.
The department's words
CHSC 114039 Shellfish tags not with mussels or clams in the walk-in refrigerator and the prep refrigerator. Maintain shellfish tags with shellfish.
EarlierOct 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler cards and certified food manager certificate unavailable. / Provide valid copies within 30 days or cost recovery fees will apply.
The department's words
CHSC 113947.1 Food handler cards and certified food manager certificate unavailable. / Provide valid copies within 30 days or cost recovery fees will apply.
EarlierApr 19, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed the following foods held at unsafe temperatures: batter for french toast on prep table at 51°F, bernaise sauce on prep table at 77°F made 2 hours ago, garbanzo beans 46°F, sausages 56°F, sliced tomatoes 47°F, cooked potatoes 56°F, sliced cheese 54°F inside the prep top refrigerators. Ensure all potentially hazardous foods are cold held at 41°F or below or hot held at 135°F or above.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: batter for french toast on prep table at 51°F, bernaise sauce on prep table at 77°F made 2 hours ago, garbanzo beans 46°F, sausages 56°F, sliced tomatoes 47°F, cooked potatoes 56°F, sliced cheese 54°F inside the prep top refrigerators. Ensure all potentially hazardous foods are cold held at 41°F or below or hot held at 135°F or above.
Corrected during the inspection
Observed potato soup at 127°F cooling on prep table without intervention. Employee stated soup has been cooling since 11:30 AM. Ensure all potentially hazardous foods are rapidly cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
The department's words
CHSC 114002 Observed potato soup at 127°F cooling on prep table without intervention. Employee stated soup has been cooling since 11:30 AM. Ensure all potentially hazardous foods are rapidly cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Corrected during the inspection
Observed unapproved vacuum sealer inside of facility. Equipment is required to have an approved HACCP plan from the state.
The department's words
CHSC 114057 Observed unapproved vacuum sealer inside of facility. Equipment is required to have an approved HACCP plan from the state.
Corrected during the inspection
EarlierApr 18, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods held at unsafe temperatures: batter for french toast on prep table at 51°F, bernaise sauce on prep table at 77°F made 2 hours ago, garbanzo beans 46°F, sausages 56°F, sliced tomatoes 47°F, cooked potatoes 56°F, sliced cheese 54°F inside the prep top refrigerators. Ensure all potentially hazardous foods are cold held at 41°F or below or hot held at 135°F or above.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: batter for french toast on prep table at 51°F, bernaise sauce on prep table at 77°F made 2 hours ago, garbanzo beans 46°F, sausages 56°F, sliced tomatoes 47°F, cooked potatoes 56°F, sliced cheese 54°F inside the prep top refrigerators. Ensure all potentially hazardous foods are cold held at 41°F or below or hot held at 135°F or above.
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 potato soup at 127°F cooling on prep table without intervention. Employee stated soup has been cooling since 11:30 AM. Ensure all potentially hazardous foods are rapidly cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
The department's words
CHSC 114002 Observed potato soup at 127°F cooling on prep table without intervention. Employee stated soup has been cooling since 11:30 AM. Ensure all potentially hazardous foods are rapidly cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
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 unapproved vacuum sealer inside of facility. Equipment is required to have an approved HACCP plan from the state.
The department's words
CHSC 114057 Observed unapproved vacuum sealer inside of facility. Equipment is required to have an approved HACCP plan from the state.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink at bar had strainer in it. / Keep hand wash free and easily accessible at all times for hand washing only.
The department's words
CHSC 113953 Hand wash sink at bar had strainer in it. / Keep hand wash free and easily accessible at all times for hand washing only.
EarlierSep 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee using personal cell phone then resumed food preparation without washing hands in between. / Wash hands before resuming food preparation to prevent cross contamination.
The department's words
CHSC 113953.3 Observed employee using personal cell phone then resumed food preparation without washing hands in between. / Wash hands before resuming food preparation to prevent cross contamination.
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 Petite Left Bank Tiburon, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Petite Left Bank Tiburon know
Ask for the manager. Petite Left Bank Tiburon 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 Petite Left Bank Tiburon?
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 L16647.
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.