At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jun 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Picco Restaurant & Pizzeria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. CHSC 113947.1How to fixFix it
- No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. CHSC 113948How 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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Next: No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.The county found: “No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager…”
Then the next one: No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 24, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierApr 8, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the cold holding unit, ceviche (raw tuna) internal temperature readings were measured at 51F, and 52F. Several food items were observed to be stored at ambient temperature on the cold holding equipment and cooking equipment: Fried chicken, 54F and 56F, rice cakes, 76F, and 79F, steamed rice container, 65F, garlic with oil and parsley, 75F, pork chop sauce, 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 In the cold holding unit, ceviche (raw tuna) internal temperature readings were measured at 51F, and 52F. Several food items were observed to be stored at ambient temperature on the cold holding equipment and cooking equipment: Fried chicken, 54F and 56F, rice cakes, 76F, and 79F, steamed rice container, 65F, garlic with oil and parsley, 75F, pork chop sauce, 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
Corrected during the inspection
Food facility is using reduced-oxygen packaging for raw meats. According to the person in charge, he uses the packaging machine to maintain food quality. [CA] If packaging potentially hazardous foods using reduced-oxygen packaging, a HACCP plan is required. Or, if approved by the health department, the food facility uses a reduced-oxygen packaging method: the food shall be labeled with the production time and date, the food is held at 41 °F or lower during refrigeration storage, and the food is removed from its package in the food facility within 48 hours after packaging.
The department's words
CHSC 114419 Food facility is using reduced-oxygen packaging for raw meats. According to the person in charge, he uses the packaging machine to maintain food quality. [CA] If packaging potentially hazardous foods using reduced-oxygen packaging, a HACCP plan is required. Or, if approved by the health department, the food facility uses a reduced-oxygen packaging method: the food shall be labeled with the production time and date, the food is held at 41 °F or lower during refrigeration storage, and the food is removed from its package in the food facility within 48 hours after packaging.
Corrected during the inspection
EarlierApr 4, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding unit, ceviche (raw tuna) internal temperature readings were measured at 51F, and 52F. Several food items were observed to be stored at ambient temperature on the cold holding equipment and cooking equipment: Fried chicken, 54F and 56F, rice cakes, 76F, and 79F, steamed rice container, 65F, garlic with oil and parsley, 75F, pork chop sauce, 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 In the cold holding unit, ceviche (raw tuna) internal temperature readings were measured at 51F, and 52F. Several food items were observed to be stored at ambient temperature on the cold holding equipment and cooking equipment: Fried chicken, 54F and 56F, rice cakes, 76F, and 79F, steamed rice container, 65F, garlic with oil and parsley, 75F, pork chop sauce, 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °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
Food facility is using reduced-oxygen packaging for raw meats. According to the person in charge, he uses the packaging machine to maintain food quality. [CA] If packaging potentially hazardous foods using reduced-oxygen packaging, a HACCP plan is required. Or, if approved by the health department, the food facility uses a reduced-oxygen packaging method: the food shall be labeled with the production time and date, the food is held at 41 °F or lower during refrigeration storage, and the food is removed from its package in the food facility within 48 hours after packaging.
The department's words
CHSC 114419 Food facility is using reduced-oxygen packaging for raw meats. According to the person in charge, he uses the packaging machine to maintain food quality. [CA] If packaging potentially hazardous foods using reduced-oxygen packaging, a HACCP plan is required. Or, if approved by the health department, the food facility uses a reduced-oxygen packaging method: the food shall be labeled with the production time and date, the food is held at 41 °F or lower during refrigeration storage, and the food is removed from its package in the food facility within 48 hours after packaging.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114157
The department's words
Code CHSC 114157
EarlierJan 26, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 25, 2019Follow-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 11, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation corrected during inspection. Back dishwasher has no sanitizer at final rinse at first two cycles. COS.
The department's words
CHSC 114113 Major violation corrected during inspection. Back dishwasher has no sanitizer at final rinse at first two cycles. COS.
Corrected during the inspection
EarlierJan 10, 2019Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 3 22quart containers of chicken stock and cooked polenta on ice baths in food prep since. These potentially hazardous foods are not cooling at a rapid enough rate. Chicken stock placed in more ice. Polenta reheated to 165F
The department's words
CHSC 114002.1 Observed 3 22quart containers of chicken stock and cooked polenta on ice baths in food prep since. These potentially hazardous foods are not cooling at a rapid enough rate. Chicken stock placed in more ice. Polenta reheated to 165F
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
Wash, rinse and sanitizer slicer. Corrected during inspection.
The department's words
CHSC 114115 Wash, rinse and sanitizer slicer. Corrected during inspection.
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 tora flies land on slicer located downstairs. Eliminate flies by safe and legal means.
The department's words
CHSC 114259.1 Observed tora flies land on slicer located downstairs. Eliminate flies by safe and legal means.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 inspectionRed placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Heavy whipping cream, 52F Located in the tall reach in behind the bar 3/4 Qt.VCD Cooked pasta, 53F in the tall reach in behind the bar 3 cups VCD Lentils 55F, in the tall reach in behind the bar, 3 Qts. VCD Meat Bolognese 48F prep top behind bar Pork belly 47F salad prep top, behind the bar. Maintain potentially hazardous foods below 41F or above 135F. Repair the refrigerators. Enact daily line check to ensure all units are working.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Heavy whipping cream, 52F Located in the tall reach in behind the bar 3/4 Qt.VCD Cooked pasta, 53F in the tall reach in behind the bar 3 cups VCD Lentils 55F, in the tall reach in behind the bar, 3 Qts. VCD Meat Bolognese 48F prep top behind bar Pork belly 47F salad prep top, behind the bar. Maintain potentially hazardous foods below 41F or above 135F. Repair the refrigerators. Enact daily line check to ensure all units are working.
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 3 live rats on a glue boards in the area leading to the crawlspace. Rat droppings were observed in the downstairs kitchen near the oven, by the ice machine, and by the produce. Droppings were observed in the area of the employee lockers. The restaurant shall remain closed until the following is corrected: 1. Have a pest control professional conduct a service for rats. Include an aggressive trapping program and repair all openings at the building's exterior. 2. Have a plumber inspect the sewer lines under the building to rule out the possibility of rat intrusion via open/broken pipes. 3. clean and sanitize all areas where rat droppings are found. 4. Ensure all openings at the buildings exterior are repaired with a rodent proof material such at 1/4 hardware cloth.
The department's words
CHSC 114259.1 Observed 3 live rats on a glue boards in the area leading to the crawlspace. Rat droppings were observed in the downstairs kitchen near the oven, by the ice machine, and by the produce. Droppings were observed in the area of the employee lockers. The restaurant shall remain closed until the following is corrected: 1. Have a pest control professional conduct a service for rats. Include an aggressive trapping program and repair all openings at the building's exterior. 2. Have a plumber inspect the sewer lines under the building to rule out the possibility of rat intrusion via open/broken pipes. 3. clean and sanitize all areas where rat droppings are found. 4. Ensure all openings at the buildings exterior are repaired with a rodent proof material such at 1/4 hardware cloth.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed food handlers cell phone stored on work surfaces (cutting boards) . Keep personal items away from food contact surfaces to prevent contamination. Corrected. surfaces were sanitized.
The department's words
CHSC 113984.d Observed food handlers cell phone stored on work surfaces (cutting boards) . Keep personal items away from food contact surfaces to prevent contamination. Corrected. surfaces were sanitized.
Shellstock tags were not maintained with fresh oysters in the walk in. Maintain tags with all live shellstock until consumed. Then maintain tag in order for 90 days. Corrected.
The department's words
CHSC 114039.4 Shellstock tags were not maintained with fresh oysters in the walk in. Maintain tags with all live shellstock until consumed. Then maintain tag in order for 90 days. Corrected.
Sanitizer testing strips were not available for chlorine or quaternary ammonia. Provide within 7 days and train employees on their use.
The department's words
CHSC 114107 Sanitizer testing strips were not available for chlorine or quaternary ammonia. Provide within 7 days and train employees on their use.
A colander observed in use has multiple faying wires. Discard deteriorating equipment. Corrected.
The department's words
CHSC 114175 A colander observed in use has multiple faying wires. Discard deteriorating equipment. Corrected.
Repair the leak behind the lower level ice machine.
The department's words
CHSC 114190 Repair the leak behind the lower level ice machine.
Show 1 more
Rear door was observed propped open (lower kitchen door). Keep the door shut.
The department's words
CHSC 114259 Rear door was observed propped open (lower kitchen door). Keep the door shut.
EarlierSep 9, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed vacuum packaged sword fish, trout, and octopus in the downstairs walk in refrigerator. All fish is raw and thawed. 5 trout fillet, 4 portions of Hamachi, 8 portions of salmon, 11 portions of swordfish, and 6 pounds of octopus were impounded. The disposition of those items will be determined by 9.9.16. Foods very voluntarily discarded on 9.9.16.
The department's words
CHSC 114057.1 Observed vacuum packaged sword fish, trout, and octopus in the downstairs walk in refrigerator. All fish is raw and thawed. 5 trout fillet, 4 portions of Hamachi, 8 portions of salmon, 11 portions of swordfish, and 6 pounds of octopus were impounded. The disposition of those items will be determined by 9.9.16. Foods very voluntarily discarded on 9.9.16.
Replace the downstairs household microwave with NSF/ANSI approved equipment.
The department's words
CHSC 114130 Replace the downstairs household microwave with NSF/ANSI approved equipment.
EarlierSep 8, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed vacuum packaged sword fish, trout, and octopus in the downstairs walk in refrigerator. All fish is raw and thawed. 5 trout fillet, 4 portions of Hamachi, 8 portions of salmon, 11 portions of swordfish, and 6 pounds of octopus were impounded. The disposition of those items will be determined by 9.9.16.
The department's words
CHSC 114057.1 Observed vacuum packaged sword fish, trout, and octopus in the downstairs walk in refrigerator. All fish is raw and thawed. 5 trout fillet, 4 portions of Hamachi, 8 portions of salmon, 11 portions of swordfish, and 6 pounds of octopus were impounded. The disposition of those items will be determined by 9.9.16.
Menu does not specifically indicate that the oysters served on the half shell are raw. Insert an asterisk next to the menu item and the warning statement below.
The department's words
CHSC 114093 Menu does not specifically indicate that the oysters served on the half shell are raw. Insert an asterisk next to the menu item and the warning statement below.
Observed raw chicken stored above raw beef and raw beef stored above radishes in the walk in downstairs. Store raw meats below ready to eat foods and store raw chickens below all other foods.
The department's words
CHSC 113986 Observed raw chicken stored above raw beef and raw beef stored above radishes in the walk in downstairs. Store raw meats below ready to eat foods and store raw chickens below all other foods.
Replace the downstairs household microwave with NSF/ANSI approved equipment.
The department's words
CHSC 114130 Replace the downstairs household microwave with NSF/ANSI approved equipment.
EarlierJul 28, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed employee drinking out of open glass while prepping food. Ensure all employees drink only out of covered glasses with straws while preparing food.
The department's words
CHSC 113977 Observed employee drinking out of open glass while prepping food. Ensure all employees drink only out of covered glasses with straws while preparing food.
Sous vide machine used for sausage, leeks and corn. Please contact our office to ensure all required documentation is in place for this cooking process.
The department's words
CHSC 114419 Sous vide machine used for sausage, leeks and corn. Please contact our office to ensure all required documentation is in place for this cooking process.
EarlierMay 1, 2014Routine inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114107
The department's words
Code CHSC 114107
Corrected during the inspection
EarlierMar 6, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
The kitchen and bar dishwashers were not dispensing chlorine sanitizer at the required 50 ppm. Repair or service each dishwasher to dispense an adequate amount of sanitizer.
The department's words
CHSC 114099.7 The kitchen and bar dishwashers were not dispensing chlorine sanitizer at the required 50 ppm. Repair or service each dishwasher to dispense an adequate amount of sanitizer.
Observed the sanitizer dispensers at the utensil sinks were out of test paper and not being tested. Provide sanitizer test paper for quat-ammonia base sanitizer used at the utensil sinks.
The department's words
CHSC 114099.6 Observed the sanitizer dispensers at the utensil sinks were out of test paper and not being tested. Provide sanitizer test paper for quat-ammonia base sanitizer used at the utensil sinks.
Replace the burnt out light tube in kitchen downstairs adjacent to hood for Alto-Sham cooker. The lighting requirement is to provide at least 20 foot-candle illumination.
The department's words
CHSC 114252 Replace the burnt out light tube in kitchen downstairs adjacent to hood for Alto-Sham cooker. The lighting requirement is to provide at least 20 foot-candle illumination.
The proper sanitizer testing paper was not available on-site. Provide sanitizer testing paper for the chlorine base sanitizer used in the dishwashing machines.
The department's words
CHSC 114107 The proper sanitizer testing paper was not available on-site. Provide sanitizer testing paper for the chlorine base sanitizer used in the dishwashing machines.
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 L10713.
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.