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Pizzalina

Other food place · San Anselmo, CA

13 inspections

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At a glance

CleanCleaver food safety systematic review results

What happened?

1 problem found · Routine county inspection · Nov 25, 2025

Is that a lot?

We can't say yet. Too few places here have a number.

What was found out about Pizzalina?

It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.

  1. Observed red sauce at 45 F at the prep table adjacent to the back prep top. Potentially hazardous foods shall be kept at 41 F or below. Instructed operator to keep less sauce out at a time for active prep use. CHSC 113996How to fixFix it

See all 1 item ↓

Source: Marin County Community Development Agency, Environmental Health Services

We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.

Visit them directly at marincounty.gov (opens the department's site) · How we review

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Inspections

From Marin County Community Development Agency, Environmental Health Services · 13 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

  1. LatestNov 25, 2025Routine inspectionGreen placard

    This one: Green placard, inspected Nov 25, 2025.

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed red sauce at 45 F at the prep table adjacent to the back prep top. Potentially hazardous foods shall be kept at 41 F or below. Instructed operator to keep less sauce out at a time for active prep use.

      The department's words

      CHSC 113996 Observed red sauce at 45 F at the prep table adjacent to the back prep top. Potentially hazardous foods shall be kept at 41 F or below. Instructed operator to keep less sauce out at a time for active prep use.

  2. EarlierJan 13, 2025Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed meatballs at 65F on the counter. Observed heavy cream and vodka sauce at 53-56F in prep fridge. Observed potatoes and cheese at 47-53F in prep top. Cold hold potentially hazardous food (PHF) at 41F or below. Meatballs were discarded. It appears cream and sauce had been left on the counter earlier in the day for less than 2 hours. This was moved to the walk-in. The prep top temperature was made colder in prep top and prep tops items were moved.

      The department's words

      CHSC 113996 Observed meatballs at 65F on the counter. Observed heavy cream and vodka sauce at 53-56F in prep fridge. Observed potatoes and cheese at 47-53F in prep top. Cold hold potentially hazardous food (PHF) at 41F or below. Meatballs were discarded. It appears cream and sauce had been left on the counter earlier in the day for less than 2 hours. This was moved to the walk-in. The prep top temperature was made colder in prep top and prep tops items were moved.

  3. EarlierFeb 6, 2023Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

  4. EarlierJul 27, 2022Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

  5. EarlierJan 28, 2021Routine inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

    • Code CHSC 114095

      The department's words

      Code CHSC 114095

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    Show 3 more

    • Code CHSC 114245.1

      The department's words

      Code CHSC 114245.1

    • Code CHSC 114276

      The department's words

      Code CHSC 114276

    • Code CHSC 114257

      The department's words

      Code CHSC 114257

  6. EarlierJan 5, 2021Routine inspectionGreen placard

    No violations listed in the data.

  7. EarlierJul 9, 2020Routine inspectionGreen placard

    11 violations listed, 0 marked critical.

    Not critical (11)

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

      Corrected during the inspection

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

      Corrected during the inspection

    • Code CHSC 114113

      The department's words

      Code CHSC 114113

      Corrected during the inspection

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

      Corrected during the inspection

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

      Corrected during the inspection

    Show 6 more

    • Code CHSC 114107

      The department's words

      Code CHSC 114107

      Corrected during the inspection

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

      Corrected during the inspection

    • Code CHSC 114119

      The department's words

      Code CHSC 114119

      Corrected during the inspection

    • Code CHSC 114149.1

      The department's words

      Code CHSC 114149.1

      Corrected during the inspection

    • Code CHSC 114245.1

      The department's words

      Code CHSC 114245.1

      Corrected during the inspection

    • Code CHSC 114257

      The department's words

      Code CHSC 114257

      Corrected during the inspection

  8. EarlierSep 26, 2019Routine inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Code CHSC 113953

      The department's words

      Code CHSC 113953

    • Code CHSC 113953.c

      The department's words

      Code CHSC 113953.c

    • Code CHSC 113953.1

      The department's words

      Code CHSC 113953.1

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

  9. EarlierJan 7, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Cooked chicken on salad bar was 48F(bottom of containers was 37F). Keep lid on containers or do not overload container so all items maintain less than 41F. It was cooled to 41F, corrected on site

      The department's words

      CHSC 114000 Cooked chicken on salad bar was 48F(bottom of containers was 37F). Keep lid on containers or do not overload container so all items maintain less than 41F. It was cooled to 41F, corrected on site

  10. EarlierJan 9, 2018Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Use a log and probe thermometer to track cooling especially between shifts. Start tracking when food cools to 135F. Soup was 70F after 2 hours - this is correct.

      The department's words

      CHSC 114002 Use a log and probe thermometer to track cooling especially between shifts. Start tracking when food cools to 135F. Soup was 70F after 2 hours - this is correct.

    • Keep shellfish tags in order by date.

      The department's words

      CHSC 114039.4 Keep shellfish tags in order by date.

    • Get expired Food Handler Certificates recertified. Keep in one folder.

      The department's words

      CHSC 113948 Get expired Food Handler Certificates recertified. Keep in one folder.

  11. EarlierNov 22, 2016Follow-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.

  12. EarlierNov 14, 2016Routine inspectionGreen placard

    4 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed pureed cooked beans in container stored on shelf next to grill at 76F. Cooked beans are potentially hazardous food and must be hot held at 135F or higher or cold held at 41F or below. Beans placed out at room temp 2 hrs prior and will be marked with time as a control today. Discard after 4 hours. *Noted garlic/herbs in oil is a potentially hazardous food. Discussed with PIC to use time as a control or pesto herb oil. Have written procedures available for review. Pesto herb oil marked with time as a control.

      The department's words

      CHSC 113996 Observed pureed cooked beans in container stored on shelf next to grill at 76F. Cooked beans are potentially hazardous food and must be hot held at 135F or higher or cold held at 41F or below. Beans placed out at room temp 2 hrs prior and will be marked with time as a control today. Discard after 4 hours. *Noted garlic/herbs in oil is a potentially hazardous food. Discussed with PIC to use time as a control or pesto herb oil. Have written procedures available for review. Pesto herb oil marked with time as a control.

      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 cooked mushrooms at 74F, 2 pans of cooked sausages in covered drop pans in walk in cooler. PIC stated they were cooked around four hours prior, cooled at room temperature, then placed in drop pans covered in walk-in. Observed container of cooked garlic at 51F and containers of cooked potatoes at 49-50F covered in walk-in cooler cooked 2 hours prior. Ensure all cooked potentially hazardous foods cool from 135-70F with in 2 hours and from 70-41F or below in the next 4 hours. Recommend sheet pan cooling in walk-in cooler. Sausage and mushrooms discarded. Potatoes and cooked garlic placed on sheet pans to finish cooling. Do not cover or store foods in deep containers until it cools to 41F.

      The department's words

      CHSC 114002 Observed cooked mushrooms at 74F, 2 pans of cooked sausages in covered drop pans in walk in cooler. PIC stated they were cooked around four hours prior, cooled at room temperature, then placed in drop pans covered in walk-in. Observed container of cooked garlic at 51F and containers of cooked potatoes at 49-50F covered in walk-in cooler cooked 2 hours prior. Ensure all cooked potentially hazardous foods cool from 135-70F with in 2 hours and from 70-41F or below in the next 4 hours. Recommend sheet pan cooling in walk-in cooler. Sausage and mushrooms discarded. Potatoes and cooked garlic placed on sheet pans to finish cooling. Do not cover or store foods in deep containers until it cools to 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 (2)

    • Observed mold residue in ice machine. Clean and sanitize.

      The department's words

      CHSC 114113 Observed mold residue in ice machine. Clean and sanitize.

    • Observed raw meat stored over cooked food in walk-in cooler. Ensure all raw meats are stored below and away from cooked foods. Raw meats relocated.

      The department's words

      CHSC 113986 Observed raw meat stored over cooked food in walk-in cooler. Ensure all raw meats are stored below and away from cooked foods. Raw meats relocated.

  13. EarlierMar 9, 2015Routine inspectionGreen placard

    No violations listed in the data.

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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About this record

Search the county's inspection lookup for the name or license number L16132.

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.

Questions about Pizzalina

When was Pizzalina last inspected?

The county last inspected Pizzalina on Nov 25, 2025. It was a routine inspection.

What did the county find at Pizzalina?

The county listed 1 violation on Nov 25, 2025: Observed red sauce at 45 F at the prep table adjacent to the back prep top. Potentially hazardous foods shall be kept at 41 F or below. Instructed operator to keep less sauce out at a time for active prep use..

How often does Marin County inspect restaurants?

In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.

What does a critical item mean?

Critical items are the ones most likely to make someone sick. On Nov 25, 2025, the county marked none as critical.