At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Feb 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Planet Juice?
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
- Code CHSC 114115 CHSC 114115How to fixFix it
- Code CHSC 114130 CHSC 114130How 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 Planet Juice's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestFeb 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 12, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierMar 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sliced tomatoes internal temperature readings were at 50F and 47F in the cold holding unit, and almond milk internal temperature reading was at 44F. [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 Sliced tomatoes internal temperature readings were at 50F and 47F in the cold holding unit, and almond milk internal temperature reading was at 44F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
EarlierMay 4, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 1, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding unit, slice tomatoes internal temperature reading was at 44F, and cream cheese 44F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 In the cold holding unit, slice tomatoes internal temperature reading was at 44F, and cream cheese 44F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
EarlierApr 18, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed milk at 49F, juice at 48F, hot dog at 43F in under counter 2-door prep cooler (ambient 46-47F). Operator moved all potentially hazardous foods to a working unit (walk in) until repaired. Maintain PHFs at 41F or below. Repair ASAP and provide invoice verifying repair - do NOT use until repaired.
The department's words
CHSC 113996 Observed milk at 49F, juice at 48F, hot dog at 43F in under counter 2-door prep cooler (ambient 46-47F). Operator moved all potentially hazardous foods to a working unit (walk in) until repaired. Maintain PHFs at 41F or below. Repair ASAP and provide invoice verifying repair - do NOT use until repaired.
EarlierApr 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed milk at 49F, juice at 48F, hot dog at 43F in under counter 2-door prep cooler (ambient 46-47F). Operator moved all potentially hazardous foods to a working unit (walk in) until repaired. Maintain PHFs at 41F or below. Repair ASAP and provide invoice verifying repair - do NOT use until repaired.
The department's words
CHSC 113996 Observed milk at 49F, juice at 48F, hot dog at 43F in under counter 2-door prep cooler (ambient 46-47F). Operator moved all potentially hazardous foods to a working unit (walk in) until repaired. Maintain PHFs at 41F or below. Repair ASAP and provide invoice verifying repair - do NOT use until repaired.
EarlierApr 6, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR VIOLATION - 2 compartment sink hot water measured at 100-112F and 3 compartment sink measured at 107F. Repair to dispense at least 120F hot water. Water was adjusted and measured at >120F at both sinks.
The department's words
CHSC 114192 MAJOR VIOLATION - 2 compartment sink hot water measured at 100-112F and 3 compartment sink measured at 107F. Repair to dispense at least 120F hot water. Water was adjusted and measured at >120F at both sinks.
EarlierJan 28, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Test strips were not found during inspection. Provide the correct test strips so that sanitizer is measured throughout the day.
The department's words
CHSC 114107 Test strips were not found during inspection. Provide the correct test strips so that sanitizer is measured throughout the day.
EarlierDec 19, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Corrected during the inspection
EarlierDec 12, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 5, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 19, 2018Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
No food manager certification available. Obtain certification and email to me within 30 days.
The department's words
CHSC 113947.1 No food manager certification available. Obtain certification and email to me within 30 days.
Observed hands being wiped off on wiping rags. If hands become contaminated, wash them at a hand sink with warm water for 20 seconds and dry with paper towels that are disposable. Glove use does not replace handwashing.
The department's words
CHSC 113953.3 Observed hands being wiped off on wiping rags. If hands become contaminated, wash them at a hand sink with warm water for 20 seconds and dry with paper towels that are disposable. Glove use does not replace handwashing.
Per person in charge, the only designated hand sink that facility has is in the restroom. Use dump sink as hand sink and add a wall mounted paper towel dispenser to the area as hands are required to be washed in prep area. Washing hands at prep sink or warewashing sink can lead to contamination.
The department's words
CHSC 113953.2 Per person in charge, the only designated hand sink that facility has is in the restroom. Use dump sink as hand sink and add a wall mounted paper towel dispenser to the area as hands are required to be washed in prep area. Washing hands at prep sink or warewashing sink can lead to contamination.
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Observed cream cheese at 44-46F in prep top and milk at 47F in prep fridge. Cold hold potentially hazardous food (PHF) at 41F or below.
The department's words
CHSC 113996 Observed cream cheese at 44-46F in prep top and milk at 47F in prep fridge. Cold hold potentially hazardous food (PHF) at 41F or below.
Show 4 more
Only 100ppm of quaternary ammonia was observed at warewashing sink. 200ppm is required for sanitization.
The department's words
CHSC 114099.6 Only 100ppm of quaternary ammonia was observed at warewashing sink. 200ppm is required for sanitization.
Clean interior of ice machine. Mold was observed.
The department's words
CHSC 114115 Clean interior of ice machine. Mold was observed.
* Observed 2 flies in prep area. Keep front door closed to exclude vermin * Observed several gnats by mops and mop sink area. Remove/clean dirt/debris on floor and mops in this area. Add lighting to area so it can be cleaned properly
The department's words
CHSC 114259.1 * Observed 2 flies in prep area. Keep front door closed to exclude vermin * Observed several gnats by mops and mop sink area. Remove/clean dirt/debris on floor and mops in this area. Add lighting to area so it can be cleaned properly
Remove/clean sticky drink residue on floor of walk-in and on exterior of juice dispenser machine.
The department's words
CHSC 114115.c Remove/clean sticky drink residue on floor of walk-in and on exterior of juice dispenser machine.
EarlierJun 6, 2017Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 30, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
There was no sanitizer in solution in the bucket for wiping cloths. The solution was changed. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing wiping cloths and utensils. Sanitizer was low in the 3-comp sink. Add sanitizer, use test strips to confirm there is 200 ppm quat, then re-immerse utensils in sanitizing solution. Remove mold from inside the ice machine. Wash, rinse, and sanitize. The prep fridge cutting board is deeply scored and stained. Refinish or replace.
The department's words
CHSC 114099.6 There was no sanitizer in solution in the bucket for wiping cloths. The solution was changed. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing wiping cloths and utensils. Sanitizer was low in the 3-comp sink. Add sanitizer, use test strips to confirm there is 200 ppm quat, then re-immerse utensils in sanitizing solution. Remove mold from inside the ice machine. Wash, rinse, and sanitize. The prep fridge cutting board is deeply scored and stained. Refinish or replace.
Repair the slow drain at the hand sink.
The department's words
CHSC 114197 Repair the slow drain at the hand sink.
Send CFM and food handler cards within 30 days.
The department's words
CHSC 113947.1 Send CFM and food handler cards within 30 days.
Repair ice machine facing and remove duct tape and cardboard. Remove electrical cords running across the flooring. Submit a hood exemption application for the Waring Panini press or remove.
The department's words
CHSC 114175 Repair ice machine facing and remove duct tape and cardboard. Remove electrical cords running across the flooring. Submit a hood exemption application for the Waring Panini press or remove.
Move utensils stored under the paper towel dispenser to prevent contamination.
The department's words
CHSC 114178 Move utensils stored under the paper towel dispenser to prevent contamination.
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 L14714.
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.