At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jul 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Piazza D' Angelo?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- One dead cockroach observed on the floor in the corner of the cook line area. All nearby traps were empty. Pest control scheduled each week for the next 3 weeks. If activity is seen, self-close and treat facility. CHSC 114259.1How 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
For Piazza D' Angelo's team
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Follow the steps for each item, with the rule beside it.
Next: One dead cockroach observed on the floor in the corner of the cook line area. All nearby traps were empty. Pest control scheduled each week for the next 3 weeks. If activity is seen, self-close and treat facility.The county found: “One dead cockroach observed on the floor in the corner of the cook line area. All nearby traps were empty. Pest…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 28, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
One dead cockroach observed on the floor in the corner of the cook line area. All nearby traps were empty. Pest control scheduled each week for the next 3 weeks. If activity is seen, self-close and treat facility.
The department's words
CHSC 114259.1 One dead cockroach observed on the floor in the corner of the cook line area. All nearby traps were empty. Pest control scheduled each week for the next 3 weeks. If activity is seen, self-close and treat facility.
EarlierJul 24, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 1 live cockroach on refrigerated prep table in kitchen. Observed several live cockroaches underneath coffee boiler at bussing service station near employee lockers. Facility shall remain free of vermin. Ensure all noted areas are cleaned and sanitized and facility is maintained free of vermin.
The department's words
CHSC 114259.1 Observed 1 live cockroach on refrigerated prep table in kitchen. Observed several live cockroaches underneath coffee boiler at bussing service station near employee lockers. Facility shall remain free of vermin. Ensure all noted areas are cleaned and sanitized and facility is maintained free of vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 22, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 1 live cockroach on refrigerated prep table in kitchen. Observed several live cockroaches underneath coffee boiler at bussing service station near employee lockers. Facility shall remain free of vermin. Ensure all noted areas are cleaned and sanitized and facility is maintained free of vermin.
The department's words
CHSC 114259.1 Observed 1 live cockroach on refrigerated prep table in kitchen. Observed several live cockroaches underneath coffee boiler at bussing service station near employee lockers. Facility shall remain free of vermin. Ensure all noted areas are cleaned and sanitized and facility is maintained free of vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 19, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility was observed to vacuum sealing potentially hazardous food without an approved HAACP plan or certification from CDPH and identified vacuum sealer in back kitchen area by prep stations. A facility must have an approved HAACP plan from California Dept of Public Health. Facility shall discontinue any vacuum sealing or production of reduced oxygen packaging foods. Facility shall also remove any vacuum sealing equipment until approved. All vacuum sealed foods packaged on site at the facility were voluntarily discarded by the operator.
The department's words
CHSC 114419 Facility was observed to vacuum sealing potentially hazardous food without an approved HAACP plan or certification from CDPH and identified vacuum sealer in back kitchen area by prep stations. A facility must have an approved HAACP plan from California Dept of Public Health. Facility shall discontinue any vacuum sealing or production of reduced oxygen packaging foods. Facility shall also remove any vacuum sealing equipment until approved. All vacuum sealed foods packaged on site at the facility were voluntarily discarded by the operator.
EarlierOct 25, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bar dishwasher reading 0ppm sanitizer at time of inspection. Test daily before use to ensure 50ppm chlorine. Sanitizer was refilled.
The department's words
CHSC 114099.7 Bar dishwasher reading 0ppm sanitizer at time of inspection. Test daily before use to ensure 50ppm chlorine. Sanitizer was refilled.
EarlierFeb 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 3, 2020Follow-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.
EarlierAug 26, 2020Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water at 3-compartment sink.
The department's words
CHSC 114192 No hot water at 3-compartment sink.
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)
Chicken ravioli in prep refrigerator measured 43 degrees F.
The department's words
CHSC 113996 Chicken ravioli in prep refrigerator measured 43 degrees F.
EarlierJul 6, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pasta at 57-58 degrees F in prep refrigerator. Pasta voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Observed pasta at 57-58 degrees F in prep refrigerator. Pasta voluntarily discarded - see VCD sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 27, 2019Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Lighting will be completed within next couple days. 2/27/19: Lighting has been corrected.
The department's words
CHSC 114252 Lighting will be completed within next couple days. 2/27/19: Lighting has been corrected.
Corrected during the inspection
Plumber was out Tuesday and Wednesday this week and needs to come back out. 2/27/19: hand wash sink reached 100 degrees F.
The department's words
CHSC 113953.c Plumber was out Tuesday and Wednesday this week and needs to come back out. 2/27/19: hand wash sink reached 100 degrees F.
Corrected during the inspection
EarlierFeb 21, 2019Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Plumber was out Tuesday and Wednesday this week and needs to come back out.
The department's words
CHSC 113953.c Plumber was out Tuesday and Wednesday this week and needs to come back 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 (1)
Lighting will be completed within next couple days.
The department's words
CHSC 114252 Lighting will be completed within next couple days.
EarlierFeb 13, 2019Follow-up inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pasta prep refrigerator: Discontinue cooling past in this prep refrigerator. Ricotta salata at 59F in this unit.
The department's words
CHSC 113996 Pasta prep refrigerator: Discontinue cooling past in this prep refrigerator. Ricotta salata at 59F in this unit.
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
Provide a minimum of 100F water at hand wash sink. Hot water reached a maximum of 88F. Provide a minimum of 120F water at the three compartment sink. Hot water reached a maximum of 95F.
The department's words
CHSC 114192 Provide a minimum of 100F water at hand wash sink. Hot water reached a maximum of 88F. Provide a minimum of 120F water at the three compartment sink. Hot water reached a maximum of 95F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 6, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide a minimum of 120F water at the three compartment utensil washing sink. Hot water was turned off at left faucet. Corrected during inspection. Bar: Three compartment sink maximum temperature of 98F and dump sink has a maximum temperature of 113F. Both sinks should have a minimum of 120F water.
The department's words
CHSC 114192 Provide a minimum of 120F water at the three compartment utensil washing sink. Hot water was turned off at left faucet. Corrected during inspection. Bar: Three compartment sink maximum temperature of 98F and dump sink has a maximum temperature of 113F. Both sinks should have a minimum of 120F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 8, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114380
The department's words
Code CHSC 114380
EarlierJan 9, 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.
EarlierJan 8, 2018Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Potentially hazardous hot food (PHF) is held at 97F or below as a result of an improper process. Measured the following: * Mushroom bacon sauce at 96.6F * Bolognese sauce at 97F * Tomato cream sauce at 115F * Tomato sauce at 91.3 F * Chicken broth at 71.1F These sauce are out since 11:30am today. 1. Refrigerator unit in the front kitchen was measured 46.6F and 51.1F. Measured the following: * Cooked Pasta 46.F and 51F * Cooked vegetables 44F * Salmon and shrimp 50F 2. Refrigerator in the back kitchen was measured 43-44F 3. Refrigerators where making pizza and bar area 43-46F The employees moved all food to normal working refrigerator (41F or below) PHF shall be held at or below 41F or at or above 135F. Repair the refrigerators by 01/09/2018.
The department's words
CHSC 113996 Potentially hazardous hot food (PHF) is held at 97F or below as a result of an improper process. Measured the following: * Mushroom bacon sauce at 96.6F * Bolognese sauce at 97F * Tomato cream sauce at 115F * Tomato sauce at 91.3 F * Chicken broth at 71.1F These sauce are out since 11:30am today. 1. Refrigerator unit in the front kitchen was measured 46.6F and 51.1F. Measured the following: * Cooked Pasta 46.F and 51F * Cooked vegetables 44F * Salmon and shrimp 50F 2. Refrigerator in the back kitchen was measured 43-44F 3. Refrigerators where making pizza and bar area 43-46F The employees moved all food to normal working refrigerator (41F or below) PHF shall be held at or below 41F or at or above 135F. Repair the refrigerators by 01/09/2018.
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 beef, chicken, salmon, and shrimp over 50F. The employees transferred the food to another refrigerator that works under 41F.
The department's words
CHSC 113980 Measured beef, chicken, salmon, and shrimp over 50F. The employees transferred the food to another refrigerator that works under 41F.
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)
During manual ware washing quaternary ammonium reading was 400ppm. Manual sanitization shall be accomplished with 200ppm Qt solution for one minute.
The department's words
CHSC 114099.6 During manual ware washing quaternary ammonium reading was 400ppm. Manual sanitization shall be accomplished with 200ppm Qt solution for one minute.
EarlierFeb 28, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
One food handler card expired. Renew.
The department's words
CHSC 113948 One food handler card expired. Renew.
* Bolognese sauce at 125F hot holding in water bath. Per employee, item was recently reheated and then placed in the water bath. Temp of water bath turned up * Ragu at 47F in prep top Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 * Bolognese sauce at 125F hot holding in water bath. Per employee, item was recently reheated and then placed in the water bath. Temp of water bath turned up * Ragu at 47F in prep top Keep potentially hazardous foods below 41F or above 135F.
* Vegetable stock at 93F in walk-in. Item was cooked 2 hours prior and was cooling in large/deep container in walk-in. Ensure to cool potentially hazardous foods from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Stock reheated to 165F to start cooling process over again. * Ravioli with spinach and ricotta was cooling in walk-in at 59F. Item was cooked about 3 hours prior and was wrapped in plastic. Do not cover food while it is cooling as that can trap the heat. Ravioli taken out of plastic and laid on tray back in walk-in to cool * Cooling log left on site
The department's words
CHSC 114002 * Vegetable stock at 93F in walk-in. Item was cooked 2 hours prior and was cooling in large/deep container in walk-in. Ensure to cool potentially hazardous foods from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Stock reheated to 165F to start cooling process over again. * Ravioli with spinach and ricotta was cooling in walk-in at 59F. Item was cooked about 3 hours prior and was wrapped in plastic. Do not cover food while it is cooling as that can trap the heat. Ravioli taken out of plastic and laid on tray back in walk-in to cool * Cooling log left on site
Shell stock tags not in order. Keep tags from past 90 days in chronological order
The department's words
CHSC 114039.4 Shell stock tags not in order. Keep tags from past 90 days in chronological order
MVS 45X machine used for reduced oxygen packaging (ROP). Facility uses machine for steak, chicken, and fish per chef. ROP method can not be used for fish (unless the fish is frozen). A HACCP (Hazard Analysis Critical Control Point) plan approved by the state department of health is needed to operate this. Apply for approval (application left on site) and send me a copy of certificate from state. Please update me within 30 days regarding this process.
The department's words
CHSC 114419 MVS 45X machine used for reduced oxygen packaging (ROP). Facility uses machine for steak, chicken, and fish per chef. ROP method can not be used for fish (unless the fish is frozen). A HACCP (Hazard Analysis Critical Control Point) plan approved by the state department of health is needed to operate this. Apply for approval (application left on site) and send me a copy of certificate from state. Please update me within 30 days regarding this process.
Show 3 more
Bottom of prep fridge in pizza area has standing water. Clean.
The department's words
CHSC 114115.c Bottom of prep fridge in pizza area has standing water. Clean.
300ppm of quaternary ammonia observed in 3 compartment sink. 200ppm is requirement. Reduce amount.
The department's words
CHSC 114185.1 300ppm of quaternary ammonia observed in 3 compartment sink. 200ppm is requirement. Reduce amount.
* Repair leak under two compartment food prep sink. A pipe is leaking * Floor sink is draining slowly under hand sink in pizza area. Clean out * Cut air gap for floor drain of ice bin in bar area
The department's words
CHSC 114190 * Repair leak under two compartment food prep sink. A pipe is leaking * Floor sink is draining slowly under hand sink in pizza area. Clean out * Cut air gap for floor drain of ice bin in bar area
EarlierFeb 21, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
One food handler card expired. Renew.
The department's words
CHSC 113948 One food handler card expired. Renew.
The following food was found out of temperature: * cooked spaghetti at 52F, sausage at 49F in prep top by grill. Ensure that drop pans are not overfilled * ravioli at 49F, raw shrimp at 52F in prep drawer by grill * tomato and cream sauce at 131F and spaghetti sauce (ground beef and tomato sauce) at 127F hot held in water bath on grill. Ensure sufficient water in hot water bath Keep potentially hazardous foods below 41F or above 135F. Items in the 50s were placed in walk-in to cool
The department's words
CHSC 113996 The following food was found out of temperature: * cooked spaghetti at 52F, sausage at 49F in prep top by grill. Ensure that drop pans are not overfilled * ravioli at 49F, raw shrimp at 52F in prep drawer by grill * tomato and cream sauce at 131F and spaghetti sauce (ground beef and tomato sauce) at 127F hot held in water bath on grill. Ensure sufficient water in hot water bath Keep potentially hazardous foods below 41F or above 135F. Items in the 50s were placed in walk-in to cool
* Vegetable stock at 93F in walk-in. Item was cooked 2 hours prior and was cooling in large/deep container in walk-in. Ensure to cool potentially hazardous foods from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Stock reheated to 165F to start cooling process over again. * Ravioli with spinach and ricotta was cooling in walk-in at 59F. Item was cooked about 3 hours prior and was wrapped in plastic. Do not cover food while it is cooling as that can trap the heat. Ravioli taken out of plastic and laid on tray back in walk-in to cool * Cooling log left on site
The department's words
CHSC 114002 * Vegetable stock at 93F in walk-in. Item was cooked 2 hours prior and was cooling in large/deep container in walk-in. Ensure to cool potentially hazardous foods from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Stock reheated to 165F to start cooling process over again. * Ravioli with spinach and ricotta was cooling in walk-in at 59F. Item was cooked about 3 hours prior and was wrapped in plastic. Do not cover food while it is cooling as that can trap the heat. Ravioli taken out of plastic and laid on tray back in walk-in to cool * Cooling log left on site
Shell stock tags not in order. Keep tags from past 90 days in chronological order
The department's words
CHSC 114039.4 Shell stock tags not in order. Keep tags from past 90 days in chronological order
MVS 45X machine used for reduced oxygen packaging (ROP). Facility uses machine for steak, chicken, and fish per chef. ROP method can not be used for fish (unless the fish is frozen). A HACCP (Hazard Analysis Critical Control Point) plan approved by the state department of health is needed to operate this. Apply for approval (application left on site) and send me a copy of certificate from state. Please update me within 30 days regarding this process.
The department's words
CHSC 114419 MVS 45X machine used for reduced oxygen packaging (ROP). Facility uses machine for steak, chicken, and fish per chef. ROP method can not be used for fish (unless the fish is frozen). A HACCP (Hazard Analysis Critical Control Point) plan approved by the state department of health is needed to operate this. Apply for approval (application left on site) and send me a copy of certificate from state. Please update me within 30 days regarding this process.
Show 3 more
Bottom of prep fridge in pizza area has standing water. Clean.
The department's words
CHSC 114115.c Bottom of prep fridge in pizza area has standing water. Clean.
300ppm of quaternary ammonia observed in 3 compartment sink. 200ppm is requirement. Reduce amount.
The department's words
CHSC 114185.1 300ppm of quaternary ammonia observed in 3 compartment sink. 200ppm is requirement. Reduce amount.
* Repair leak under two compartment food prep sink. A pipe is leaking * Floor sink is draining slowly under hand sink in pizza area. Clean out * Cut air gap for floor drain of ice bin in bar area
The department's words
CHSC 114190 * Repair leak under two compartment food prep sink. A pipe is leaking * Floor sink is draining slowly under hand sink in pizza area. Clean out * Cut air gap for floor drain of ice bin in bar area
EarlierDec 22, 2015Follow-up inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
Facility doesn't have a Certified Food Manager. Provide proof of enrollment in CFM exam within five days and takes test within 30 days. CFM handout provided today.
The department's words
CHSC 113947.1 Facility doesn't have a Certified Food Manager. Provide proof of enrollment in CFM exam within five days and takes test within 30 days. CFM handout provided today.
No CA food handler. Have CA food handler cards readily available for health inspectors to review during inspection.
The department's words
CHSC 113948 No CA food handler. Have CA food handler cards readily available for health inspectors to review during inspection.
Large metal pan with greasy cardboard on top of pan is under kitchen hand wash sink. Garbage can by this hand wash sink. Pan and garbage can are obstructing hand wash sink. Do not obstruct hand wash sink.
The department's words
CHSC 113953.1 Large metal pan with greasy cardboard on top of pan is under kitchen hand wash sink. Garbage can by this hand wash sink. Pan and garbage can are obstructing hand wash sink. Do not obstruct hand wash sink.
Observed meat sauces sitting on shelf above cookline in temperature danger zone. The meat sauce (92 degrees F) that was made at 11 a.m. today was reheated above 165 degrees F. Meat sauces made yesterday were voluntarily discarded - see voluntary condemnation and destruction sheet. Beef stock (85-88 degrees F) and veggie stock (82 degrees F) observed in steam stable. Submit specification sheet for new steam table for approval. Fax #: [phone]. Put business name on fax. Beef and veggie stock were voluntarily discarded- see VCD sheet. Potentially hazardous foods in walk-in refrigerator that were being cold held ranged from 42 degrees F 50 degrees F. Two types of cheese at 50 degrees F were voluntarily discarded -see voluntary condemnation and destruction sheet. Open containers of milk in bar refrigerator were 51 degrees F and voluntarily discarded. Thermometer in unit 50 degrees F. Adjust/repair this unit. Do not store any dairy in this refrigerator until it is capable of maintaining open dairy containers at or below 41 degrees F.
The department's words
CHSC 113996 Observed meat sauces sitting on shelf above cookline in temperature danger zone. The meat sauce (92 degrees F) that was made at 11 a.m. today was reheated above 165 degrees F. Meat sauces made yesterday were voluntarily discarded - see voluntary condemnation and destruction sheet. Beef stock (85-88 degrees F) and veggie stock (82 degrees F) observed in steam stable. Submit specification sheet for new steam table for approval. Fax #: [phone]. Put business name on fax. Beef and veggie stock were voluntarily discarded- see VCD sheet. Potentially hazardous foods in walk-in refrigerator that were being cold held ranged from 42 degrees F 50 degrees F. Two types of cheese at 50 degrees F were voluntarily discarded -see voluntary condemnation and destruction sheet. Open containers of milk in bar refrigerator were 51 degrees F and voluntarily discarded. Thermometer in unit 50 degrees F. Adjust/repair this unit. Do not store any dairy in this refrigerator until it is capable of maintaining open dairy containers at or below 41 degrees F.
Corrected during the inspection
Beef stock (85-88degrees F) and veggie stock (82 degrees F) observed in steam stable. Submit specification sheet for new steam table for approval. Fax #: [phone]. Put business name on fax. Clean refrigerator gaskets where dirty, such as pizza prep refrigerator. Stainless steel table to left of cookline is being propped up with metal pan. Repair or replace table. If replacing, submit specification sheet for approval.
The department's words
CHSC 114175 Beef stock (85-88degrees F) and veggie stock (82 degrees F) observed in steam stable. Submit specification sheet for new steam table for approval. Fax #: [phone]. Put business name on fax. Clean refrigerator gaskets where dirty, such as pizza prep refrigerator. Stainless steel table to left of cookline is being propped up with metal pan. Repair or replace table. If replacing, submit specification sheet for approval.
Show 10 more
Only have shellfish tags for 12/9 - 12/13/15. Maintain shellfish tags for 90 days. Request copies of tags from vendor.
The department's words
CHSC 114039.4 Only have shellfish tags for 12/9 - 12/13/15. Maintain shellfish tags for 90 days. Request copies of tags from vendor.
Corrected during the inspection
Observed customer with dog on lap. Discussed protocol for questioning customers with dogs with person in charge (PIC.)
The department's words
CHSC 114259.5 Observed customer with dog on lap. Discussed protocol for questioning customers with dogs with person in charge (PIC.)
Provide thermometers for refrigerators where missing and broken.
The department's words
CHSC 114157 Provide thermometers for refrigerators where missing and broken.
Clean walls and ceiling in warewashing room to remove dirt accumulation, and any other areas with dirt accumulation.
The department's words
CHSC 114257 Clean walls and ceiling in warewashing room to remove dirt accumulation, and any other areas with dirt accumulation.
Remove duct tape from wall under kitchen hand wash sink by main cookline. Make durable repair to wall. Remove puffy foam insulation from this area.
The department's words
CHSC 114271 Remove duct tape from wall under kitchen hand wash sink by main cookline. Make durable repair to wall. Remove puffy foam insulation from this area.
There are approximately 20 quarry tiles missing from floor under and in front of prep refrigerator in corner by main cookline. Replace missing quarry tiles within six months.
The department's words
CHSC 114268 There are approximately 20 quarry tiles missing from floor under and in front of prep refrigerator in corner by main cookline. Replace missing quarry tiles within six months.
Replace missing hood bulbs.
The department's words
CHSC 114252 Replace missing hood bulbs.
Vacuum packed meat in walk-in refrigerator without labels. Provide copy of invoice.
The department's words
CHSC 114057 Vacuum packed meat in walk-in refrigerator without labels. Provide copy of invoice.
Veggie stock and minestrone stock cooling in large covered plastic containers. Use approved cooling methods. Soups not cooling at fast enough rates.
The department's words
CHSC 114002 Veggie stock and minestrone stock cooling in large covered plastic containers. Use approved cooling methods. Soups not cooling at fast enough rates.
Corrected during the inspection
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
EarlierDec 17, 2015Routine inspectionYellow placard
18 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed meat sauces sitting on shelf above cookline in temperature danger zone. The meat sauce (92 degrees F) that was made at 11 a.m. today was reheated above 165 degrees F. Meat sauces made yesterday were voluntarily discarded - see voluntary condemnation and destruction sheet. Beef stock (85-88 degrees F) and veggie stock (82 degrees F) observed in steam stable. Submit specification sheet for new steam table for approval. Fax #: [phone]. Put business name on fax. Beef and veggie stock were voluntarily discarded- see VCD sheet. Potentially hazardous foods in walk-in refrigerator that were being cold held ranged from 42 degrees F 50 degrees F. Two types of cheese at 50 degrees F were voluntarily discarded -see voluntary condemnation and destruction sheet. Open containers of milk in bar refrigerator were 51 degrees F and voluntarily discarded. Thermometer in unit 50 degrees F. Adjust/repair this unit. Do not store any dairy in this refrigerator until it is capable of maintaining open dairy containers at or below 41 degrees F.
The department's words
CHSC 113996 Observed meat sauces sitting on shelf above cookline in temperature danger zone. The meat sauce (92 degrees F) that was made at 11 a.m. today was reheated above 165 degrees F. Meat sauces made yesterday were voluntarily discarded - see voluntary condemnation and destruction sheet. Beef stock (85-88 degrees F) and veggie stock (82 degrees F) observed in steam stable. Submit specification sheet for new steam table for approval. Fax #: [phone]. Put business name on fax. Beef and veggie stock were voluntarily discarded- see VCD sheet. Potentially hazardous foods in walk-in refrigerator that were being cold held ranged from 42 degrees F 50 degrees F. Two types of cheese at 50 degrees F were voluntarily discarded -see voluntary condemnation and destruction sheet. Open containers of milk in bar refrigerator were 51 degrees F and voluntarily discarded. Thermometer in unit 50 degrees F. Adjust/repair this unit. Do not store any dairy in this refrigerator until it is capable of maintaining open dairy containers at or below 41 degrees F.
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
Only have shellfish tags for 12/9 - 12/13/15. Maintain shellfish tags for 90 days. Request copies of tags from vendor.
The department's words
CHSC 114039.4 Only have shellfish tags for 12/9 - 12/13/15. Maintain shellfish tags for 90 days. Request copies of tags from vendor.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Facility doesn't have a Certified Food Manager. Provide proof of enrollment in CFM exam within five days and takes test within 30 days. CFM handout provided today.
The department's words
CHSC 113947.1 Facility doesn't have a Certified Food Manager. Provide proof of enrollment in CFM exam within five days and takes test within 30 days. CFM handout provided today.
No CA food handler cards. Have CA food handler cards readily available for health inspectors to review during inspection.
The department's words
CHSC 113948 No CA food handler cards. Have CA food handler cards readily available for health inspectors to review during inspection.
Uncovered cup of soda on top of white freezer. Provide lids for beverages.
The department's words
CHSC 113977 Uncovered cup of soda on top of white freezer. Provide lids for beverages.
Corrected during the inspection
Large metal pan with greasy cardboard on top of pan is under kitchen hand wash sink. Garbage can by this hand wash sink. Pan and garbage can are obstructing hand wash sink. Do not obstruct hand wash sink.
The department's words
CHSC 113953.1 Large metal pan with greasy cardboard on top of pan is under kitchen hand wash sink. Garbage can by this hand wash sink. Pan and garbage can are obstructing hand wash sink. Do not obstruct hand wash sink.
Beef stock (85-88degrees F) and veggie stock (82 degrees F) observed in steam stable. Submit specification sheet for new steam table for approval. Fax #: [phone]. Put business name on fax. Clean refrigerator gaskets where dirty, such as pizza prep refrigerator. Stainless steel table to left of cookline is being propped up with metal pan. Repair or replace table. If replacing, submit specification sheet for approval.
The department's words
CHSC 114175 Beef stock (85-88degrees F) and veggie stock (82 degrees F) observed in steam stable. Submit specification sheet for new steam table for approval. Fax #: [phone]. Put business name on fax. Clean refrigerator gaskets where dirty, such as pizza prep refrigerator. Stainless steel table to left of cookline is being propped up with metal pan. Repair or replace table. If replacing, submit specification sheet for approval.
Show 11 more
Observed customer with dog on lap. Discussed protocol for questioning customers with dogs with person in charge (PIC.)
The department's words
CHSC 114259.5 Observed customer with dog on lap. Discussed protocol for questioning customers with dogs with person in charge (PIC.)
Provide thermometers for refrigerators where missing and broken.
The department's words
CHSC 114157 Provide thermometers for refrigerators where missing and broken.
Clean walls and ceiling in warewashing room to remove dirt accumulation, and any other areas with dirt accumulation.
The department's words
CHSC 114257 Clean walls and ceiling in warewashing room to remove dirt accumulation, and any other areas with dirt accumulation.
Remove duct tape from wall under kitchen hand wash sink by main cookline. Make durable repair to wall. Remove puffy foam insulation from this area.
The department's words
CHSC 114271 Remove duct tape from wall under kitchen hand wash sink by main cookline. Make durable repair to wall. Remove puffy foam insulation from this area.
There are approximately 20 quarry tiles missing from floor under and in front of prep refrigerator in corner by main cookline. Replace missing quarry tiles within six months.
The department's words
CHSC 114268 There are approximately 20 quarry tiles missing from floor under and in front of prep refrigerator in corner by main cookline. Replace missing quarry tiles within six months.
Two sets of tongs stored on hand wash sink splashguard. Properly store tongs.
The department's words
CHSC 114119 Two sets of tongs stored on hand wash sink splashguard. Properly store tongs.
Corrected during the inspection
Replace missing hood bulbs.
The department's words
CHSC 114252 Replace missing hood bulbs.
Vacuum packed meat in walk-in refrigerator without labels. Provide copy of invoice.
The department's words
CHSC 114057 Vacuum packed meat in walk-in refrigerator without labels. Provide copy of invoice.
Veggie stock and minestrone stock cooling in large covered plastic containers. Use approved cooling methods. Soups not cooling at fast enough rates.
The department's words
CHSC 114002 Veggie stock and minestrone stock cooling in large covered plastic containers. Use approved cooling methods. Soups not cooling at fast enough rates.
Veggie stock and minestrone stock cooling in large covered plastic containers. Use approved cooling methods. Soups not cooling at fast enough rates.
The department's words
CHSC 114002.1 Veggie stock and minestrone stock cooling in large covered plastic containers. Use approved cooling methods. Soups not cooling at fast enough rates.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
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 Piazza D' Angelo, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Piazza D' Angelo know
Ask for the manager. Piazza D' Angelo can only fix what it knows about.
The department lists no phone for this place.
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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.
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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 L10342.
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
- Follow-up 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.