At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Oct 27, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Pizza Antica?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed dishwasher handle dirty dishes then handled clean dishes without washing hands in between. / Re-wash clean dishes. Dishwasher must wash hands between handling clean and dirty dishes. Explained potential cross contamination with chef and manager. CHSC 113953.3How 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 Pizza Antica's team
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Follow the steps for each item, with the rule beside it.
Next: Observed dishwasher handle dirty dishes then handled clean dishes without washing hands in between. / Re-wash clean dishes. Dishwasher must wash hands between handling clean and dirty dishes. Explained potential cross contamination with chef and manager.The county found: “Observed dishwasher handle dirty dishes then handled clean dishes without washing hands in between. / Re-wash clean…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestOct 27, 2022Routine inspectionGreen placard
This one: Green placard, inspected Oct 27, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Observed dishwasher handle dirty dishes then handled clean dishes without washing hands in between. / Re-wash clean dishes. Dishwasher must wash hands between handling clean and dirty dishes. Explained potential cross contamination with chef and manager.
The department's words
CHSC 113953.3 Observed dishwasher handle dirty dishes then handled clean dishes without washing hands in between. / Re-wash clean dishes. Dishwasher must wash hands between handling clean and dirty dishes. Explained potential cross contamination with chef and manager.
EarlierApr 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed facility utilizing reduced oxygen packaging without HACCP plan approved from the state for frozen pizzas. / Discontinue reduced oxygen packaging until HACCP plan for reduced oxygen packaging for pizzas has been approved. Pizzas packaged within 48 hours must be cooked and served within this 48 hour time frame. Do not sell or serve any reduced oxygen packaged pizzas that have past the 48 hour time frame.
The department's words
CHSC 114057 Observed facility utilizing reduced oxygen packaging without HACCP plan approved from the state for frozen pizzas. / Discontinue reduced oxygen packaging until HACCP plan for reduced oxygen packaging for pizzas has been approved. Pizzas packaged within 48 hours must be cooked and served within this 48 hour time frame. Do not sell or serve any reduced oxygen packaged pizzas that have past the 48 hour time frame.
EarlierOct 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed facility utilizing reduced oxygen packaging without HACCP plan approved from the State for frozen pizzas. / Discontinue reduced oxygen packaging until HACCP plan for reduced oxygen packaging for pizzas has been approved. Pizzas packaged within 48 hours must be cooked and served within this 48 hour time frame. Do not sell or serve any ROP pizza that has past the 48 hour time frame.
The department's words
CHSC 114419 Observed facility utilizing reduced oxygen packaging without HACCP plan approved from the State for frozen pizzas. / Discontinue reduced oxygen packaging until HACCP plan for reduced oxygen packaging for pizzas has been approved. Pizzas packaged within 48 hours must be cooked and served within this 48 hour time frame. Do not sell or serve any ROP pizza that has past the 48 hour time frame.
EarlierMar 19, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food prep sink hot water recorded at 105F-107F. / Repair food prep sink to provide at least 120F hot water.
The department's words
CHSC 114192 Food prep sink hot water recorded at 105F-107F. / Repair food prep sink to provide at least 120F hot water.
EarlierDec 6, 2019Routine inspectionGreen placard
21 violations listed, 0 marked critical.
Not critical (21)
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Show 16 more
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114097
The department's words
Code CHSC 114097
Code CHSC 114099.1
The department's words
Code CHSC 114099.1
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114101
The department's words
Code CHSC 114101
Code CHSC 114105
The department's words
Code CHSC 114105
Code CHSC 114109
The department's words
Code CHSC 114109
Code CHSC 114111
The department's words
Code CHSC 114111
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114117
The department's words
Code CHSC 114117
Code CHSC 114125
The department's words
Code CHSC 114125
Code CHSC 114141
The department's words
Code CHSC 114141
EarlierMay 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Soap and paper towels absent at hand wash sink closest to the bar entrance.
The department's words
CHSC 113953.2 Soap and paper towels absent at hand wash sink closest to the bar entrance.
EarlierJun 25, 2018Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed a man with a dog go inside the restaurant and went to a table. Spoke with manager about the questions that can be asked when customers bring dogs inside a food facility. ADA Service Animals handout provided today. manager approached customer to ask questions allowed, per ADA.
The department's words
CHSC 114259.5 Observed a man with a dog go inside the restaurant and went to a table. Spoke with manager about the questions that can be asked when customers bring dogs inside a food facility. ADA Service Animals handout provided today. manager approached customer to ask questions allowed, per ADA.
EarlierFeb 16, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed 3 compartment sink dispensing 100ppm of quaternary ammonia. Requirement is 200ppm. Corrected on site.
The department's words
CHSC 114099.6 Observed 3 compartment sink dispensing 100ppm of quaternary ammonia. Requirement is 200ppm. Corrected on site.
Shellfish tags on site only go back to 1/21/17. Requirement is to keep them for 90 days. Get copies of old tags and keep on site. Please e-mail me copies of old tags within one week (2/23/17).
The department's words
CHSC 114039 Shellfish tags on site only go back to 1/21/17. Requirement is to keep them for 90 days. Get copies of old tags and keep on site. Please e-mail me copies of old tags within one week (2/23/17).
* Dirt/dust observed in prep fridges by compressor and on racks. Open food kept in here. Clean to prevent dirt falling on food and potentially contaminating them * Floor under soda boxes dirty. Possibly soda residue on floor. Clean to prevent vermin.
The department's words
CHSC 114115.c * Dirt/dust observed in prep fridges by compressor and on racks. Open food kept in here. Clean to prevent dirt falling on food and potentially contaminating them * Floor under soda boxes dirty. Possibly soda residue on floor. Clean to prevent vermin.
Observed scoops for dry food stored in product. Buy scoops with a long handle to prevent contamination (so that the potentially dirty handle of the product is not covered by food)
The department's words
CHSC 114119 Observed scoops for dry food stored in product. Buy scoops with a long handle to prevent contamination (so that the potentially dirty handle of the product is not covered by food)
No lights in the prep fridges. 10 foot candles of light is required to confirm that unit is clean. Will advise how to fix this.
The department's words
CHSC 114252 No lights in the prep fridges. 10 foot candles of light is required to confirm that unit is clean. Will advise how to fix this.
EarlierSep 21, 2015Follow-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.
EarlierSep 17, 2015Routine inspectionViolation(s) Found
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following cold holding violations: cut tomatoes at salad station in container on shelf at station 67F, cut diced eggs in top of prep cooler at49F, pasta in pasta station prep cooler 48-50F and alfredo in top at 48F. Ensure all potentially hazardous foods (PHF) are cold held at 41F or below. After file review both prep coolers have been cited for cold holding. Have prep cooers serviced. Also discussed with PIC to not over fill drop pans above fill lines. Observed cooked ham at 73F in pan sitting on ledge of pizza oven. Employee stated ham was for salads and kept warm setting it there. Ensure PHF are hot held at 135F or higher. Employee stated the ham was there for 1 hour. Ham placed in walk in cooler to cool.
The department's words
CHSC 113996 Observed the following cold holding violations: cut tomatoes at salad station in container on shelf at station 67F, cut diced eggs in top of prep cooler at49F, pasta in pasta station prep cooler 48-50F and alfredo in top at 48F. Ensure all potentially hazardous foods (PHF) are cold held at 41F or below. After file review both prep coolers have been cited for cold holding. Have prep cooers serviced. Also discussed with PIC to not over fill drop pans above fill lines. Observed cooked ham at 73F in pan sitting on ledge of pizza oven. Employee stated ham was for salads and kept warm setting it there. Ensure PHF are hot held at 135F or higher. Employee stated the ham was there for 1 hour. Ham placed in walk in cooler to cool.
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 2 cooked lasagnas in 12inch deep pans covered with plastic wrap at 48-49F. After discussion with person in charge (PIC) the lasagna was cooked 2 days prior placed on counter to cool prior to being placed in walk in cooler to finish cooling. Ensure to properly cool PHF. Cool in shallow pans uncovered in walk in cooler. Lasagna discarded.
The department's words
CHSC 114002 Observed 2 cooked lasagnas in 12inch deep pans covered with plastic wrap at 48-49F. After discussion with person in charge (PIC) the lasagna was cooked 2 days prior placed on counter to cool prior to being placed in walk in cooler to finish cooling. Ensure to properly cool PHF. Cool in shallow pans uncovered in walk in cooler. Lasagna discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Hand sink (HS) by salad prep cooler blocked with cutting board over sink to hold olives and oils. Ensure HS is accessible at all times. Do not store food at HS to prevent possible contamination.
The department's words
CHSC 113953 Hand sink (HS) by salad prep cooler blocked with cutting board over sink to hold olives and oils. Ensure HS is accessible at all times. Do not store food at HS to prevent possible contamination.
Observed 3 containers of moldy strawberries in walk-in cooler. Ensure all food is u nadulterated . Strawberries discarded.
The department's words
CHSC 113980 Observed 3 containers of moldy strawberries in walk-in cooler. Ensure all food is u nadulterated . Strawberries discarded.
Observed old food debris in bottom of prep coolers and food debris on meat slicer. Ensure all food contact surfaces are regularly cleaned and sanitized. Discussed with PIC.
The department's words
CHSC 114117 Observed old food debris in bottom of prep coolers and food debris on meat slicer. Ensure all food contact surfaces are regularly cleaned and sanitized. Discussed with PIC.
EarlierFeb 18, 2014Routine inspectionOnly Minor Violation(s) Found
16 violations listed, 0 marked critical.
Not critical (16)
Observed container of olives in hand wash sink. Do not store anything in hand wash sink. Use hand wash sink for hand washing only.
The department's words
CHSC 113953.1 Observed container of olives in hand wash sink. Do not store anything in hand wash sink. Use hand wash sink for hand washing only.
Corrected during the inspection
Observed wiping cloths on food contact surfaces. Store wiping cloths in containers with appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed wiping cloths on food contact surfaces. Store wiping cloths in containers with appropriate sanitizer concentration.
None of food handlers were wearing hair restraints. All food handlers shall wear hair restraints.
The department's words
CHSC 113969 None of food handlers were wearing hair restraints. All food handlers shall wear hair restraints.
Two burner stove is protruding from hood. Cooking equipment shall properly fit under hood. End of cooking equipment shall be a minimum of six inches from the inner lip of the hood.
The department's words
CHSC 114149.1 Two burner stove is protruding from hood. Cooking equipment shall properly fit under hood. End of cooking equipment shall be a minimum of six inches from the inner lip of the hood.
Post sign notifying customers that the most recent inspection report is available to review.
The department's words
CHSC 113725.1 Post sign notifying customers that the most recent inspection report is available to review.
Show 11 more
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Clean refrigerator gaskets to remove dirt accumulation. Replace torn gasket at bottom right drawer of pantry prep refrigerator. Repair hot water handle for left side of three-compartment sink. Replace missing knobs at two pot burner stove.
The department's words
CHSC 114175 Clean refrigerator gaskets to remove dirt accumulation. Replace torn gasket at bottom right drawer of pantry prep refrigerator. Repair hot water handle for left side of three-compartment sink. Replace missing knobs at two pot burner stove.
Keep scooper handle above food in bulk storage containers.
The department's words
CHSC 114119 Keep scooper handle above food in bulk storage containers.
Corrected during the inspection
Observed food debris on tongs hanging below pizza ovens. Tongs are not being cleaned as frequently as required. Utensils shall be washed, rinsed, and sanitized at least every four hours.
The department's words
CHSC 114117 Observed food debris on tongs hanging below pizza ovens. Tongs are not being cleaned as frequently as required. Utensils shall be washed, rinsed, and sanitized at least every four hours.
Degrease floor in front of janitorial sink. Replace cracked quarry tile and base cove at corner of hot water heater platform.
The department's words
CHSC 114268 Degrease floor in front of janitorial sink. Replace cracked quarry tile and base cove at corner of hot water heater platform.
Interior cover of ice machine is cracked in two places and has exposed insulation. Replace broken ice machine cover within one month.
The department's words
CHSC 114175 Interior cover of ice machine is cracked in two places and has exposed insulation. Replace broken ice machine cover within one month.
Certified Food Manager (CFM) certificate expired in 2011. Provide proof of enrollment in CFM exam within five days and take test within 30 days.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certificate expired in 2011. Provide proof of enrollment in CFM exam within five days and take test within 30 days.
Inadequate sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at final rinse of dishwasher.
The department's words
CHSC 114099.7 Inadequate sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at final rinse of dishwasher.
Corrected during the inspection
Wash, rinse, and santize slicer to remove food debris.
The department's words
CHSC 114115 Wash, rinse, and santize slicer to remove food debris.
Observed uncovered, cut lemons and limes on bar counter. Place cut citrus behind the counter, or cover food to protect food against contamination.
The department's words
CHSC 114060 Observed uncovered, cut lemons and limes on bar counter. Place cut citrus behind the counter, or cover food to protect food against contamination.
Observed grated mozzarella at 46 degrees Fahrenheit, Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed grated mozzarella at 46 degrees Fahrenheit, Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
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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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.
About this record
Search the county's inspection lookup for the name or license number L11090.
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.