At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Jun 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Phyllis' Giant Burgers?
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 114115 CHSC 114115How to fixFix it
- Code CHSC 114051 CHSC 114051How to fixFix it
- Code CHSC 114185.1 CHSC 114185.1How 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 · 19 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 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 9, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114051
The department's words
Code CHSC 114051
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierFeb 15, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
An employee was observed grilling hamburgers next to a veggie patty on the griddle, then flipping the raw hamburger, and then proceeding to flip the veggie patty in the preparation area. [CA] To prevent cross-contamination, ensure to use different spatulas for each type of raw meat and vegetable.
The department's words
CHSC 113967 An employee was observed grilling hamburgers next to a veggie patty on the griddle, then flipping the raw hamburger, and then proceeding to flip the veggie patty in the preparation area. [CA] To prevent cross-contamination, ensure to use different spatulas for each type of raw meat and vegetable.
EarlierAug 9, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 26, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the reach-in unit, large container with raw hamburger patties inter temperature readings were at 52F and 54F, and raw chicken at 58F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135 when hot. [COS] Raw meats were transferred in the cold holdin drawer, and reach-in unit.
The department's words
CHSC 113996 In the reach-in unit, large container with raw hamburger patties inter temperature readings were at 52F and 54F, and raw chicken at 58F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135 when hot. [COS] Raw meats were transferred in the cold holdin drawer, and reach-in unit.
EarlierJan 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw chicken was observed being thawed on the counter at ambient temperature in the preparation area. [CA] Frozen meats and foods shall be thawed using an approved thawing method: under refrigeration, in an microwave oven, completely submerge under potable water, and as part of the cooking process.
The department's words
CHSC 114020 Raw chicken was observed being thawed on the counter at ambient temperature in the preparation area. [CA] Frozen meats and foods shall be thawed using an approved thawing method: under refrigeration, in an microwave oven, completely submerge under potable water, and as part of the cooking process.
EarlierJul 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the preparation area, the internal temperature of raw chicken was 50 degrees Fahrenheit, and raw ground beef was 51 degrees Fahrenheit. Food items were observed stored in the reach-in unit that was disconnected and/or turned off.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge turned on the unit and transferred raw meats to a unit that was providing the required temperatures of 41F or below.
The department's words
CHSC 113996 In the preparation area, the internal temperature of raw chicken was 50 degrees Fahrenheit, and raw ground beef was 51 degrees Fahrenheit. Food items were observed stored in the reach-in unit that was disconnected and/or turned off.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge turned on the unit and transferred raw meats to a unit that was providing the required temperatures of 41F or below.
EarlierApr 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee washing lettuce in the 3 compartment sink. The third compartment sink contained chlorine . When food preparation is conducted ensure there is no warewashing conducted or sanitizer in the compartments. there is no food -preparation sink in the facility. Failure to use 3 compartment sink in an approved way will result in the facility being required to install a preparation sink.
The department's words
CHSC 113984.d Observed employee washing lettuce in the 3 compartment sink. The third compartment sink contained chlorine . When food preparation is conducted ensure there is no warewashing conducted or sanitizer in the compartments. there is no food -preparation sink in the facility. Failure to use 3 compartment sink in an approved way will result in the facility being required to install a preparation sink.
EarlierAug 12, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierJan 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 29, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The following foods were measure from the reach-in refrigerator located next to the grill/stove: Containers raw hamburger patties: 47 - 50 degrees F Container sliced cheese: 48 -49 degrees F Container of Mayonnaise: 48 - 50 degrees F Refrigeration Unit: 48.6 degrees F All potentially hazardous foods are required to be maintained at 41 degrees F or below.
The department's words
CHSC 113996 The following foods were measure from the reach-in refrigerator located next to the grill/stove: Containers raw hamburger patties: 47 - 50 degrees F Container sliced cheese: 48 -49 degrees F Container of Mayonnaise: 48 - 50 degrees F Refrigeration Unit: 48.6 degrees F All potentially hazardous foods are required to be maintained at 41 degrees F or below.
EarlierFeb 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Internal temperature of hamburger patties stored in reach-in refrigerator measure between 43-45 degrees F. Internal temperature of mayonnaise in cold holding unit measured at 45 degrees. All potentially hazardous foods are required to be held at 41 degrees or below.
The department's words
CHSC 113996 Internal temperature of hamburger patties stored in reach-in refrigerator measure between 43-45 degrees F. Internal temperature of mayonnaise in cold holding unit measured at 45 degrees. All potentially hazardous foods are required to be held at 41 degrees or below.
EarlierDec 14, 2018Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Renew food manager certification within 30 days.
The department's words
CHSC 113947.1 Renew food manager certification within 30 days.
EarlierMar 22, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed employee drink from a cup with no lid/straw in the prep area. This could lead to contamination of food. If drinking in kitchen, drink from cups with lids.
The department's words
CHSC 113977 Observed employee drink from a cup with no lid/straw in the prep area. This could lead to contamination of food. If drinking in kitchen, drink from cups with lids.
Remove/clean dirt on shelving by soda syrup boxes.
The department's words
CHSC 114115.c Remove/clean dirt on shelving by soda syrup boxes.
Re-caulk 3 compartment sink backsplash to wall with a waterproof silicone sealer. Caulk is deteriorating.
The department's words
CHSC 114175 Re-caulk 3 compartment sink backsplash to wall with a waterproof silicone sealer. Caulk is deteriorating.
No sanitizer observed in sanitizer bucket. Maintain 100ppm of chlorine in bucket. Corrected on site.
The department's words
CHSC 114185.1 No sanitizer observed in sanitizer bucket. Maintain 100ppm of chlorine in bucket. Corrected on site.
Remove/clean debris on ground in outdoor trash area.
The department's words
CHSC 114245.1 Remove/clean debris on ground in outdoor trash area.
Show 2 more
Seal hole in wall around mop sink as this is deteriorated.
The department's words
CHSC 114259 Seal hole in wall around mop sink as this is deteriorated.
Re-grout coving tile by floor sink as this is deteriorated.
The department's words
CHSC 114268 Re-grout coving tile by floor sink as this is deteriorated.
EarlierDec 20, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Show 2 more
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierNov 14, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Show 2 more
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierNov 7, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Shake blender must be washed, rinsed and sanitized after each use, not just rinsed out.
The department's words
CHSC 114099.7 Shake blender must be washed, rinsed and sanitized after each use, not just rinsed out.
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 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Show 2 more
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierMay 28, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
In-use wiping cloth observed on the counter. Always store wiping cloths in sanitizing solution.
The department's words
CHSC 114185.1 In-use wiping cloth observed on the counter. Always store wiping cloths in sanitizing solution.
Repair leaking faucet at the mop sink.
The department's words
CHSC 114190 Repair leaking faucet at the mop sink.
Clean up the garbage area and keep lids closed to prevent attracting flies. Many flies were observed in this area.
The department's words
CHSC 114245.1 Clean up the garbage area and keep lids closed to prevent attracting flies. Many flies were observed in this area.
Clean debris from under equipment and plumbing. Continue to seal gaps around the screen door to prevent entry of vermin.
The department's words
CHSC 114257 Clean debris from under equipment and plumbing. Continue to seal gaps around the screen door to prevent entry of vermin.
Do not use Raid as this can lead to contamination of food/contact surfaces.
The department's words
CHSC 114254.1 Do not use Raid as this can lead to contamination of food/contact surfaces.
Show 1 more
The makeshift evaporator pan under the 2-door upright fridge is full of water. Remove water routinely to prevent attracting vermin. Replace with an actual evaporator pan made for the refrigeration unit to prevent standing water conditions or repair refrigerator if it is leaking more than it should.
The department's words
CHSC 114175 The makeshift evaporator pan under the 2-door upright fridge is full of water. Remove water routinely to prevent attracting vermin. Replace with an actual evaporator pan made for the refrigeration unit to prevent standing water conditions or repair refrigerator if it is leaking more than it should.
EarlierAug 25, 2014Routine inspectionViolation(s) Found
12 violations listed, 0 marked critical.
Not critical (12)
Observed bacon thawing on the counter. Use approved methods to thaw foods - under running water, in refrigeration, or as part of the cooking process - to prevent bacterial growth.
The department's words
CHSC 114020 Observed bacon thawing on the counter. Use approved methods to thaw foods - under running water, in refrigeration, or as part of the cooking process - to prevent bacterial growth.
Observed flies in the facility. One fly landed on a knife that was on a food prep surface. Wash, rinse, and sanitize the knife. The screen door is not installed properly. There are large gaps between the screen door and the door frame, which allow flies to enter the facility. Repair the screen door to prevent entry of flies and other vermin within 30 days. There was also a fly swatter on shelving beside the cookline. Wash, rinse, and sanitize any food contact surface where the fly swatter was used. Flies carry disease that can be transmitted to people by contamination of food and food contact surfaces.
The department's words
CHSC 114259.1 Observed flies in the facility. One fly landed on a knife that was on a food prep surface. Wash, rinse, and sanitize the knife. The screen door is not installed properly. There are large gaps between the screen door and the door frame, which allow flies to enter the facility. Repair the screen door to prevent entry of flies and other vermin within 30 days. There was also a fly swatter on shelving beside the cookline. Wash, rinse, and sanitize any food contact surface where the fly swatter was used. Flies carry disease that can be transmitted to people by contamination of food and food contact surfaces.
The mop sink is missing an atmospheric vacuum breaker at the faucet. Provide this type of faucet to prevent back-flow within 30 days.
The department's words
CHSC 114192 The mop sink is missing an atmospheric vacuum breaker at the faucet. Provide this type of faucet to prevent back-flow within 30 days.
Observed soiled wiping cloth on a cutting board. Wash, rinse, and sanitize cutting board. Always store wiping cloths in sanitizing solution. After using a wiping cloth to wipe a surface, return the cloth to sanitizing solution.
The department's words
CHSC 114097 Observed soiled wiping cloth on a cutting board. Wash, rinse, and sanitize cutting board. Always store wiping cloths in sanitizing solution. After using a wiping cloth to wipe a surface, return the cloth to sanitizing solution.
Observed employee rinse hands under water and then dry with a paper towel. When washing hands, use soap and scrub hands for 20 seconds, then rinse under warm water, and then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed employee rinse hands under water and then dry with a paper towel. When washing hands, use soap and scrub hands for 20 seconds, then rinse under warm water, and then dry with a clean paper towel.
Show 7 more
Drainage pipes serving fixtures were observed not properly air gapped. Raise pipe ends at least one inch above the top of the floor sinks within 30 days. Ensure there is proper gravity drainage. Flush plumbing to clear any debris from the drain lines.
The department's words
CHSC 114193 Drainage pipes serving fixtures were observed not properly air gapped. Raise pipe ends at least one inch above the top of the floor sinks within 30 days. Ensure there is proper gravity drainage. Flush plumbing to clear any debris from the drain lines.
All front counter shelving is deteriorated and uncleanable. Upgrade to approved shelving within 30 days. This upgrade will be subject to approval by this office. One of the doors to the 2-door Beverage Air beside the cookline does not completely close. Repair the refrigerator door.
The department's words
CHSC 114175 All front counter shelving is deteriorated and uncleanable. Upgrade to approved shelving within 30 days. This upgrade will be subject to approval by this office. One of the doors to the 2-door Beverage Air beside the cookline does not completely close. Repair the refrigerator door.
Walls in some areas are missing base coving and holes were observed in the walls behind some equipment. Replace missing base coving and repair damaged areas of walls.
The department's words
CHSC 114271 Walls in some areas are missing base coving and holes were observed in the walls behind some equipment. Replace missing base coving and repair damaged areas of walls.
Replace broken display thermometer in the True upright beside the cookline.
The department's words
CHSC 114157 Replace broken display thermometer in the True upright beside the cookline.
Toilet paper was observed on the floor of the bathroom. Place toilet paper in a wall-mounted dispenser.
The department's words
CHSC 114276 Toilet paper was observed on the floor of the bathroom. Place toilet paper in a wall-mounted dispenser.
Cardboard boxes were observed in the planter outside next to the kitchen door and in the refuse area. All refuse and recycling must be contained in an enclosed bin. Clean garbage area thoroughly to prevent attracting flies.
The department's words
CHSC 114245.1 Cardboard boxes were observed in the planter outside next to the kitchen door and in the refuse area. All refuse and recycling must be contained in an enclosed bin. Clean garbage area thoroughly to prevent attracting flies.
There is no grease interceptor connected to fixtures in the kitchen. Provide a letter from Central Marin Sanitation verifying that this restaurant facility is or is not required to install a grease interceptor.
The department's words
CHSC 114190 There is no grease interceptor connected to fixtures in the kitchen. Provide a letter from Central Marin Sanitation verifying that this restaurant facility is or is not required to install a grease interceptor.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10488.
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.