At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Oct 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Pizza Hacker?
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 113996 CHSC 113996How 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 Hacker's team
Is this your place?
Welcome, Pizza Hacker. We'll walk through this together, one item at a time. To log the fixes, claim Pizza Hacker first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Pizza HackerWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 8 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestOct 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Oct 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 2, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113961
The department's words
Code CHSC 113961
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
EarlierMay 28, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
0 ppm chlorine at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine. Corrected onsite.
The department's words
CHSC 114099.7 0 ppm chlorine at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine. Corrected onsite.
EarlierSep 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Left top drawer of pizza prep refrigerator holding precooked chicken measuring an internal temperature of 45 degrees F, capocollo at 48 degrees F ,prosciutto at 45 degrees F and aioli at 44 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below. Foods in left drawer relocated to walk-in refrigerator.
The department's words
CHSC 113996 Left top drawer of pizza prep refrigerator holding precooked chicken measuring an internal temperature of 45 degrees F, capocollo at 48 degrees F ,prosciutto at 45 degrees F and aioli at 44 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below. Foods in left drawer relocated to walk-in refrigerator.
EarlierJun 14, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No flies in kitchen. Only a few flies observed in the dining area. Doors open. Keep doors closed. Recommend installing air curtains at both entrances.
The department's words
CHSC 114259.1 No flies in kitchen. Only a few flies observed in the dining area. Doors open. Keep doors closed. Recommend installing air curtains at both entrances.
EarlierJun 13, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods in pizza prep refrigerator in temperature danger zone 42-134 degrees F. Temperatures were as follows: goat cheese: 49 degrees F, ham: 50 degrees F, sausage: 51 degrees F, provolone cheese: 49 degrees F, taleggio cheese: 54 degrees F, fresh mozzarella cheese: 51 degrees F (top insert), pepperoni: 63 degrees F, vegan cheese: 53 degrees F (labeled Keep Refrigerated. Perishable. Meatball: 60 degrees F, whole shell eggs: 54 degrees F, five containers of mozzarella in lower part of unit: 2 were 49 degrees F and three containers were 50 degrees F. All potentially hazardous foods 50 degrees F and above were voluntarily discarded -see VCD sheet. Thermometers in unit: 56 degrees F and 60 degrees F. Refrigerator impounded. Refrigerator is at max cold holding setting, per person in charge. Repair refrigerator. Monitor internal temperatures of potentially hazardous foods as frequently as necessary to prevent them from entering the temperature danger zone.
The department's words
CHSC 113996 Observed potentially hazardous foods in pizza prep refrigerator in temperature danger zone 42-134 degrees F. Temperatures were as follows: goat cheese: 49 degrees F, ham: 50 degrees F, sausage: 51 degrees F, provolone cheese: 49 degrees F, taleggio cheese: 54 degrees F, fresh mozzarella cheese: 51 degrees F (top insert), pepperoni: 63 degrees F, vegan cheese: 53 degrees F (labeled Keep Refrigerated. Perishable. Meatball: 60 degrees F, whole shell eggs: 54 degrees F, five containers of mozzarella in lower part of unit: 2 were 49 degrees F and three containers were 50 degrees F. All potentially hazardous foods 50 degrees F and above were voluntarily discarded -see VCD sheet. Thermometers in unit: 56 degrees F and 60 degrees F. Refrigerator impounded. Refrigerator is at max cold holding setting, per person in charge. Repair refrigerator. Monitor internal temperatures of potentially hazardous foods as frequently as necessary to prevent them from entering the temperature danger zone.
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 a couple of flies in the kitchen by the pizza prep refrigerator and ~ a dozen flies in the dining area. Doors are open. Eliminate flies by safe, legal effective means. Recommend installing air curtains at front and back entrances.
The department's words
CHSC 114259.1 Observed a couple of flies in the kitchen by the pizza prep refrigerator and ~ a dozen flies in the dining area. Doors are open. Eliminate flies by safe, legal effective means. Recommend installing air curtains at front and back entrances.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several flies in the kitchen and dining area. Eliminate flies by safe, legal effective means.
The department's words
CHSC 114259.1 Observed several flies in the kitchen and dining area. Eliminate flies by safe, legal effective means.
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 Pizza Hacker, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Pizza Hacker know
Ask for the manager. Pizza Hacker can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L15999.
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.