At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 23, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Poggio?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed 2 door refrigerated prep table at salad prep station measured at 48 *F and got cheese stored on top section at 44*F. All PHF shall be maintained and held at 41 *F and below. Repair refrigerated unit to hold at required temperatures. 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
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Next: Observed 2 door refrigerated prep table at salad prep station measured at 48 *F and got cheese stored on top section at 44*F. All PHF shall be maintained and held at 41 *F and below. Repair refrigerated unit to hold at required temperatures.The county found: “Observed 2 door refrigerated prep table at salad prep station measured at 48 *F and got cheese stored on top section…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestSep 23, 2025Routine inspectionOnly Minor Violation(s) Found
This one: Only Minor Violation(s) Found, inspected Sep 23, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed 2 door refrigerated prep table at salad prep station measured at 48 *F and got cheese stored on top section at 44*F. All PHF shall be maintained and held at 41 *F and below. Repair refrigerated unit to hold at required temperatures.
The department's words
CHSC 113996 Observed 2 door refrigerated prep table at salad prep station measured at 48 *F and got cheese stored on top section at 44*F. All PHF shall be maintained and held at 41 *F and below. Repair refrigerated unit to hold at required temperatures.
EarlierAug 22, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed many cockroaches at different stages of their life cycle under refrigeration units by ice cream freezer and under large soup boiler. / Facility must close due to cockroach infestation. Contact pest control service to conduct service to eliminate infestation. After pest control service , seal all holes, cracks and crevices to eliminate all entrances for cockroaches. Do not use spray foam. Contact this department 24 hours after most recent pest control service for a re inspection. Facility may not reopen if there is any evidence of cockroaches including to but not limited to a live cockroach or cockroach eggs. Provide pest control report.
The department's words
CHSC 114259.1 Observed many cockroaches at different stages of their life cycle under refrigeration units by ice cream freezer and under large soup boiler. / Facility must close due to cockroach infestation. Contact pest control service to conduct service to eliminate infestation. After pest control service , seal all holes, cracks and crevices to eliminate all entrances for cockroaches. Do not use spray foam. Contact this department 24 hours after most recent pest control service for a re inspection. Facility may not reopen if there is any evidence of cockroaches including to but not limited to a live cockroach or cockroach eggs. Provide pest control report.
Corrected during the inspection
EarlierAug 20, 2024Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many cockroaches at different stages of their life cycle under refrigeration units by ice cream freezer and under large soup boiler. / Facility must close due to cockroach infestation. Contact pest control service to conduct service to eliminate infestation. After pest control service , seal all holes, cracks and crevices to eliminate all entrances for cockroaches. Do not use spray foam. Contact this department 24 hours after most recent pest control service for a re inspection. Facility may not reopen if there is any evidence of cockroaches including to but not limited to a live cockroach or cockroach eggs. Provide pest control report.
The department's words
CHSC 114259.1 Observed many cockroaches at different stages of their life cycle under refrigeration units by ice cream freezer and under large soup boiler. / Facility must close due to cockroach infestation. Contact pest control service to conduct service to eliminate infestation. After pest control service , seal all holes, cracks and crevices to eliminate all entrances for cockroaches. Do not use spray foam. Contact this department 24 hours after most recent pest control service for a re inspection. Facility may not reopen if there is any evidence of cockroaches including to but not limited to a live cockroach or cockroach eggs. Provide pest control report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 15, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pooled eggs at 51F in prep fridge. Cold hold at 41F or below. Hollandaise sauce at 101F on counter. Hold below 41F or above 135F. Facility states they discard item at end of service (at 11am). Ensure to use time as a public health control (TPHC) logs for items without temp control. Logs will be used today.
The department's words
CHSC 113996 Observed pooled eggs at 51F in prep fridge. Cold hold at 41F or below. Hollandaise sauce at 101F on counter. Hold below 41F or above 135F. Facility states they discard item at end of service (at 11am). Ensure to use time as a public health control (TPHC) logs for items without temp control. Logs will be used today.
EarlierDec 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJul 22, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierDec 16, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierSep 26, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 20, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 3, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Open container of heavy cream measured 53 degrees Fahrenheit and was voluntarily discarded. Raw chicken in walk-in refrigerator: 44 degrees F. Risotto in one refrigerator drawers: 45 degrees F Ragout and pooled eggs: 47 - 49 degrees in prep refrigerator insert pans in upper portion of unit. Duck confit: 45 -46 degrees F. Two sliced tomatoes on counter: 68 degrees F were voluntarily discarded. Pizza prep refrigerator: provolone cheese (52 degrees F) was double stacked into another metal pan of cheese. Provolone cheese voluntarily discarded. Cooked potato wedges on sheet pan in front of pizza oven measured 74 degrees F at 5:44 p.m.. Cooked potatoes finished cooking at 4:00 p.m.. Cooked potatoes are held at this area and are reheated to order. When using time only as a public health measure, you must maintain written procedures and the food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control. 11/3/17: Saute prep refrigerator: pooled eggs: 42 degrees F.
The department's words
CHSC 113996 Open container of heavy cream measured 53 degrees Fahrenheit and was voluntarily discarded. Raw chicken in walk-in refrigerator: 44 degrees F. Risotto in one refrigerator drawers: 45 degrees F Ragout and pooled eggs: 47 - 49 degrees in prep refrigerator insert pans in upper portion of unit. Duck confit: 45 -46 degrees F. Two sliced tomatoes on counter: 68 degrees F were voluntarily discarded. Pizza prep refrigerator: provolone cheese (52 degrees F) was double stacked into another metal pan of cheese. Provolone cheese voluntarily discarded. Cooked potato wedges on sheet pan in front of pizza oven measured 74 degrees F at 5:44 p.m.. Cooked potatoes finished cooking at 4:00 p.m.. Cooked potatoes are held at this area and are reheated to order. When using time only as a public health measure, you must maintain written procedures and the food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control. 11/3/17: Saute prep refrigerator: pooled eggs: 42 degrees F.
Pressurized cylinders are not secured.
The department's words
CHSC 114172 Pressurized cylinders are not secured.
Observed ice scoop handle touching ice. Corrected during inspection. 11/2/17: Ice scoop handle touching ice. Corrected during inspection.
The department's words
CHSC 114119 Observed ice scoop handle touching ice. Corrected during inspection. 11/2/17: Ice scoop handle touching ice. Corrected during inspection.
Bar counter top is deteriorated in at least two places. Observed two areas of edge of bar countertop on the employee side that have approximately one foot long by ~ 1/2 wide sections missing. Bar counter has rough surfaces where deteriorated. Repaid bar counter top so it is smooth and easily cleanable.
The department's words
CHSC 114257 Bar counter top is deteriorated in at least two places. Observed two areas of edge of bar countertop on the employee side that have approximately one foot long by ~ 1/2 wide sections missing. Bar counter has rough surfaces where deteriorated. Repaid bar counter top so it is smooth and easily cleanable.
Door of gelato freezer has uplifted metal and part of the gasket is worn and torn and is close to breaking off. Replace gelato freezer door within a month to prevent pieces of the gasket from falling into the gelato. Replace the cracked cover of ice scoop holder that is mounted adjacent to the ice machine.
The department's words
CHSC 114175 Door of gelato freezer has uplifted metal and part of the gasket is worn and torn and is close to breaking off. Replace gelato freezer door within a month to prevent pieces of the gasket from falling into the gelato. Replace the cracked cover of ice scoop holder that is mounted adjacent to the ice machine.
Show 2 more
Observed bottled beverages stored in ice. Ice scoop in one of these ice bins. 11/2/17: Bottled beverage and ice scoop observed in ice bin.
The department's words
CHSC 113990 Observed bottled beverages stored in ice. Ice scoop in one of these ice bins. 11/2/17: Bottled beverage and ice scoop observed in ice bin.
Middle hand wash sink only has cold water.
The department's words
CHSC 113953.c Middle hand wash sink only has cold water.
EarlierNov 1, 2017Routine inspectionYellow placard
15 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Open container of heavy cream measured 53 degrees Fahrenheit and was voluntarily discarded. Raw chicken in walk-in refrigerator: 44 degrees F. Risotto in one refrigerator drawers: 45 degrees F Ragout and pooled eggs: 47 - 49 degrees in prep refrigerator insert pans in upper portion of unit. Duck confit: 45 -46 degrees F. Two sliced tomatoes on counter: 68 degrees F were voluntarily discarded. Pizza prep refrigerator: provolone cheese (52 degrees F) was double stacked into another metal pan of cheese. Provolone cheese voluntarily discarded. Cooked potato wedges on sheet pan in front of pizza oven measured 74 degrees F at 5:44 p.m.. Cooked potatoes finished cooking at 4:00 p.m.. Cooked potatoes are held at this area and are reheated to order. When using time only as a public health measure, you must maintain written procedures and the food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control.
The department's words
CHSC 113996 Open container of heavy cream measured 53 degrees Fahrenheit and was voluntarily discarded. Raw chicken in walk-in refrigerator: 44 degrees F. Risotto in one refrigerator drawers: 45 degrees F Ragout and pooled eggs: 47 - 49 degrees in prep refrigerator insert pans in upper portion of unit. Duck confit: 45 -46 degrees F. Two sliced tomatoes on counter: 68 degrees F were voluntarily discarded. Pizza prep refrigerator: provolone cheese (52 degrees F) was double stacked into another metal pan of cheese. Provolone cheese voluntarily discarded. Cooked potato wedges on sheet pan in front of pizza oven measured 74 degrees F at 5:44 p.m.. Cooked potatoes finished cooking at 4:00 p.m.. Cooked potatoes are held at this area and are reheated to order. When using time only as a public health measure, you must maintain written procedures and the food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature 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
Two pans of meatloaf cooling in metal baking pans. Meatloaf finished cooking at 4:00. Meatloaf measured 104 - 113 degrees F at 5:04 p.m. and 86-87 degrees F at 6:10 p.m.. Meatloaf is not cooling off at a fast enough rate. Utilize rapid cooling logs on a daily basis to monitor temperatures of potentially hazardous foods going through the cooling process.
The department's words
CHSC 114002 Two pans of meatloaf cooling in metal baking pans. Meatloaf finished cooking at 4:00. Meatloaf measured 104 - 113 degrees F at 5:04 p.m. and 86-87 degrees F at 6:10 p.m.. Meatloaf is not cooling off at a fast enough rate. Utilize rapid cooling logs on a daily basis to monitor temperatures of potentially hazardous foods going through the cooling process.
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
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Observed metal pan with holes in hand wash sink. Observed a wiping cloth container and scrubbing pads in hand wash sink next to utensil washing sink. Do not store anything in hand wash sinks. Use hand wash sinks for hand washing only.
The department's words
CHSC 113953.1 Observed metal pan with holes in hand wash sink. Observed a wiping cloth container and scrubbing pads in hand wash sink next to utensil washing sink. Do not store anything in hand wash sinks. Use hand wash sinks for hand washing only.
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Observed black material on interior walls and white plastic guard. Wash, rinse, sanitize, and rinse interior surfaces. Clean interior of blue, plastic ice scoop holder.
The department's words
CHSC 114115 Observed black material on interior walls and white plastic guard. Wash, rinse, sanitize, and rinse interior surfaces. Clean interior of blue, plastic ice scoop holder.
Pressurized cylinders are not secured.
The department's words
CHSC 114095 Pressurized cylinders are not secured.
Pressurized cylinders are not secured.
The department's words
CHSC 114172 Pressurized cylinders are not secured.
Show 7 more
Observed a linen napkin on top of greens in refrigerator drawer.
The department's words
CHSC 114185 Observed a linen napkin on top of greens in refrigerator drawer.
Observed ice scoop handle touching ice. Corrected during inspection.
The department's words
CHSC 114119 Observed ice scoop handle touching ice. Corrected during inspection.
Bar counter top is deteriorated in at least two places. Observed two areas of edge of bar countertop on the employee side that have approximately one foot long by ~ 1/2 wide sections missing. Bar counter has rough surfaces where deteriorated. Repaid bar counter top so it is smooth and easily cleanable.
The department's words
CHSC 114257 Bar counter top is deteriorated in at least two places. Observed two areas of edge of bar countertop on the employee side that have approximately one foot long by ~ 1/2 wide sections missing. Bar counter has rough surfaces where deteriorated. Repaid bar counter top so it is smooth and easily cleanable.
Door of gelato freezer has uplifted metal and part of the gasket is worn and torn and is close to breaking off. Replace gelato freezer door within a month to prevent pieces of the gasket from falling into the gelato. Replace the cracked cover of ice scoop holder that is mounted adjacent to the ice machine.
The department's words
CHSC 114175 Door of gelato freezer has uplifted metal and part of the gasket is worn and torn and is close to breaking off. Replace gelato freezer door within a month to prevent pieces of the gasket from falling into the gelato. Replace the cracked cover of ice scoop holder that is mounted adjacent to the ice machine.
Observed bottled beverages stored in ice. Ice scoop in one of these ice bins.
The department's words
CHSC 113990 Observed bottled beverages stored in ice. Ice scoop in one of these ice bins.
Inadequate air gaps from the two larger copper pipes at floor sink near back part of bar located near entrance to the kitchen. Air gap shall be twice the diameter of the pipe and gap shall be from rim of floor sink to ends of pipes.
The department's words
CHSC 114193 Inadequate air gaps from the two larger copper pipes at floor sink near back part of bar located near entrance to the kitchen. Air gap shall be twice the diameter of the pipe and gap shall be from rim of floor sink to ends of pipes.
Middle hand wash sink only has cold water.
The department's words
CHSC 113953.c Middle hand wash sink only has cold water.
EarlierMar 28, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Handsink by dishwasher was blocked by red sanitizer bucket. Keep handsinks accessible at all times.
The department's words
CHSC 113953.1 Handsink by dishwasher was blocked by red sanitizer bucket. Keep handsinks accessible at all times.
* Observed tomato sauce at 49F in prep top. Drop pan of prep top was overfilled. Item was also prepped this morning and placed straight into the prep top instead of in another fridge to cool prior. * Mashed potatoes hot holding at 120F. Person in charge states this had only been hot holding for about 20 minutes after being properly reheated * Keep potentially hazardous foods below 41F or above 135F. Amount of sauce reduced in drop pan. For items that are being prepped, that you plan to put in prep top, ensure to cool down properly in a fridge. Prep top will maintain temp but it will not properly cool down food. Hot holding temperature for mash potatoes adjusted.
The department's words
CHSC 113996 * Observed tomato sauce at 49F in prep top. Drop pan of prep top was overfilled. Item was also prepped this morning and placed straight into the prep top instead of in another fridge to cool prior. * Mashed potatoes hot holding at 120F. Person in charge states this had only been hot holding for about 20 minutes after being properly reheated * Keep potentially hazardous foods below 41F or above 135F. Amount of sauce reduced in drop pan. For items that are being prepped, that you plan to put in prep top, ensure to cool down properly in a fridge. Prep top will maintain temp but it will not properly cool down food. Hot holding temperature for mash potatoes adjusted.
Observed used wiping cloths on counter near cutting boards and prep tables. Ensure to store cloths in sanitizer bucket to prevent contamination.
The department's words
CHSC 114185.1 Observed used wiping cloths on counter near cutting boards and prep tables. Ensure to store cloths in sanitizer bucket to prevent contamination.
EarlierMar 15, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Two plastic containers of uncovered bolognese that were made yesterday were both 49 degrees Fahrenheit. Both containers of Bolognese were voluntarily discarded - see voluntary condemnation and destruction sheet. Approved cooling methods handout with cooling log provided at time of inspection. Complete log for one week and submit to Marin County Environmental Health for review. 3/15/16: Meatballs finished cooking at 11:45 a.m. were 185 degrees Fahrenheit, per rapid cooling log. Meatballs were in shallow metal pans in walk-in refrigerator and had temperature range of 55 - 70 degrees Fahrenheit at 2:20 p.m.
The department's words
CHSC 114002 Two plastic containers of uncovered bolognese that were made yesterday were both 49 degrees Fahrenheit. Both containers of Bolognese were voluntarily discarded - see voluntary condemnation and destruction sheet. Approved cooling methods handout with cooling log provided at time of inspection. Complete log for one week and submit to Marin County Environmental Health for review. 3/15/16: Meatballs finished cooking at 11:45 a.m. were 185 degrees Fahrenheit, per rapid cooling log. Meatballs were in shallow metal pans in walk-in refrigerator and had temperature range of 55 - 70 degrees Fahrenheit at 2:20 p.m.
Corrected during the inspection
Clean two door under counter refrigerator gaskets to remove debris accumulation.
The department's words
CHSC 114175 Clean two door under counter refrigerator gaskets to remove debris accumulation.
Observed a double panini griddle on a shelf near walk-in refrigerator and a convection oven on a shelf at dessert station. If you would like to continue to use the panini griddle, please submit an application for exemption from mechanical exemption with specification sheets or photos showing manufacturers names and model #' and ANSI-certified insignia with a plan check fee of $293.00 by March 11, 2016. Please note that a double panini griddle counts as two pieces of cooking equipment. 3/15/16: Poggio has a double Panini griddle, a single Panini griddle, and a convection oven. The chef stated that Poggio will be removing the double Panini. Submit application for exemption from mechanical ventilation and plan check fee of $293.00 by March 23, 2016.
The department's words
CHSC 114149.1 Observed a double panini griddle on a shelf near walk-in refrigerator and a convection oven on a shelf at dessert station. If you would like to continue to use the panini griddle, please submit an application for exemption from mechanical exemption with specification sheets or photos showing manufacturers names and model #' and ANSI-certified insignia with a plan check fee of $293.00 by March 11, 2016. Please note that a double panini griddle counts as two pieces of cooking equipment. 3/15/16: Poggio has a double Panini griddle, a single Panini griddle, and a convection oven. The chef stated that Poggio will be removing the double Panini. Submit application for exemption from mechanical ventilation and plan check fee of $293.00 by March 23, 2016.
Post sign notifying consumers that the most recent inspection report is available to view upon request. Most recent inspection report not available to view. Print out copy of most recent inspection report and have readily available.
The department's words
CHSC 113725.1 Post sign notifying consumers that the most recent inspection report is available to view upon request. Most recent inspection report not available to view. Print out copy of most recent inspection report and have readily available.
Corrected during the inspection
Permit not available to view. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit not available to view. Post valid permit in conspicuous area.
Corrected during the inspection
EarlierMar 3, 2016Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Two plastic containers of uncovered bolognese that were made yesterday were both 49 degrees Fahrenheit. Both containers of bolognese were voluntarily discarded - see voluntary condemnation and destruction sheet. Approved cooling methods handout with cooling log provided at time of inspection. Complete log for one week and submit to Marin County Environmental Health for review.
The department's words
CHSC 114002 Two plastic containers of uncovered bolognese that were made yesterday were both 49 degrees Fahrenheit. Both containers of bolognese were voluntarily discarded - see voluntary condemnation and destruction sheet. Approved cooling methods handout with cooling log provided at time of inspection. Complete log for one week and submit to Marin County Environmental Health for review.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Food container in hand wash sink.
The department's words
CHSC 113953.1 Food container in hand wash sink.
Corrected during the inspection
Kitchen: Vegetable soup observed at 50 degrees Fahrenheit was voluntarily discarded. Soup may have been on counter for awhile before being taken from walk-in refrigerator and placed in prep refrigerator. Saute prep refrigerator: pork and beef ragout observed at 42 - 43 degrees Fahrenheit and pooled eggs were 43 degrees Fahreneheit. Caronoli rice and fregalo observed at 43 degrees Fahrenheit. Burrata chesses observed at 43-38 degrees Fahrenheit. Bar: open container of milk observed at 43 degrees Fahrenheit in bar refrigerator.
The department's words
CHSC 113996 Kitchen: Vegetable soup observed at 50 degrees Fahrenheit was voluntarily discarded. Soup may have been on counter for awhile before being taken from walk-in refrigerator and placed in prep refrigerator. Saute prep refrigerator: pork and beef ragout observed at 42 - 43 degrees Fahrenheit and pooled eggs were 43 degrees Fahreneheit. Caronoli rice and fregalo observed at 43 degrees Fahrenheit. Burrata chesses observed at 43-38 degrees Fahrenheit. Bar: open container of milk observed at 43 degrees Fahrenheit in bar refrigerator.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Corrected during the inspection
Observed uncovered frittata and grapefruit slices on bar counter. Provide sneezeguard protection. Uncovered food was removed from bar during inspection.
The department's words
CHSC 114060 Observed uncovered frittata and grapefruit slices on bar counter. Provide sneezeguard protection. Uncovered food was removed from bar during inspection.
Corrected during the inspection
Clean two door under counter refrigerator gaskets to remove debris accumulation.
The department's words
CHSC 114175 Clean two door under counter refrigerator gaskets to remove debris accumulation.
Show 5 more
Observed a double panini griddle on a shelf near walk-in refrigerator and a convection oven on a shelf at dessert station. If you would like to continue to use the panini griddle, please submit an application for exemption from mechanical exemption with specification sheets or photos showing manufacturers names and model #' and ANSI-certified insignia with a plan check fee of $293.00 by March 11, 2016. Please note that a double panini griddle counts as two pieces of cooking equipment.
The department's words
CHSC 114149.1 Observed a double panini griddle on a shelf near walk-in refrigerator and a convection oven on a shelf at dessert station. If you would like to continue to use the panini griddle, please submit an application for exemption from mechanical exemption with specification sheets or photos showing manufacturers names and model #' and ANSI-certified insignia with a plan check fee of $293.00 by March 11, 2016. Please note that a double panini griddle counts as two pieces of cooking equipment.
Ice scoop handle touching ice.
The department's words
CHSC 114119 Ice scoop handle touching ice.
Corrected during the inspection
Post sign notifying consumers that the most recent inspection report is available to view upon request. Most recent inspection report not available to view. Print out copy of most recent inspection report and have readily available.
The department's words
CHSC 113725.1 Post sign notifying consumers that the most recent inspection report is available to view upon request. Most recent inspection report not available to view. Print out copy of most recent inspection report and have readily available.
Permit not available to view. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit not available to view. Post valid permit in conspicuous area.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Corrected during the inspection
EarlierApr 30, 2014Follow-up inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Head cheese prepared at 1:00 today observed at 49-50 degrees Fahrenheit was voluntarily discarded. Potentially hazardous foods in pizza prep refrigerator ranged from 42-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. 4/30/14: PIzza prep refrigerator: raw meat: 43 - degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Head cheese prepared at 1:00 today observed at 49-50 degrees Fahrenheit was voluntarily discarded. Potentially hazardous foods in pizza prep refrigerator ranged from 42-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. 4/30/14: PIzza prep refrigerator: raw meat: 43 - degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
No sanitizer at final rinse of dishwasher. Provide a minimum of 50 pm chlorine at final rinse. 4/30/14: No sanitizer at final rinse of dishwasher. Corrected at end of inspection.
The department's words
CHSC 114099.6 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 pm chlorine at final rinse. 4/30/14: No sanitizer at final rinse of dishwasher. Corrected at end of inspection.
Corrected during the inspection
Observed two missing ceiling panels above janitorial sink. Replace missing ceiling panels.
The department's words
CHSC 114271 Observed two missing ceiling panels above janitorial sink. Replace missing ceiling panels.
Provide labels with common food name for any unlabeled bulk storage containers.
The department's words
CHSC 114051 Provide labels with common food name for any unlabeled bulk storage containers.
Sanitizer test strips not available to check concentration of sanitizer in wiping cloth containers. Provide quaternary ammonium test strips.
The department's words
CHSC 114107 Sanitizer test strips not available to check concentration of sanitizer in wiping cloth containers. Provide quaternary ammonium test strips.
Show 2 more
All food handlers shall wear hair restraints.
The department's words
CHSC 113969 All food handlers shall wear hair restraints.
Toilet paper not in dispenser. Place toilet paper in mounted dispenser.
The department's words
CHSC 114250 Toilet paper not in dispenser. Place toilet paper in mounted dispenser.
Corrected during the inspection
EarlierApr 28, 2014Routine inspectionViolation(s) Found
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Head cheese prepared at 1:00 today observed at 49-50 degrees Fahrenheit was voluntarily discarded. Potentially hazardous foods in pizza prep refrigerator ranged from 42-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Head cheese prepared at 1:00 today observed at 49-50 degrees Fahrenheit was voluntarily discarded. Potentially hazardous foods in pizza prep refrigerator ranged from 42-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
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
No sanitizer at final rinse of dishwasher. Provide a minimum of 50 pm chlorine at final rinse.
The department's words
CHSC 114099.6 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 pm chlorine at final rinse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
No soap inside mounted dispenser. Place soap inside dispenser and replenish as frequently as needed.
The department's words
CHSC 113953.2 No soap inside mounted dispenser. Place soap inside dispenser and replenish as frequently as needed.
Observed scooper handle touching ice. Keep scooper handle out of ice.
The department's words
CHSC 114119 Observed scooper handle touching ice. Keep scooper handle out of ice.
Corrected during the inspection
Provide labels with common food name for any unlabeled bulk storage containers.
The department's words
CHSC 114051 Provide labels with common food name for any unlabeled bulk storage containers.
Observed tape on brown sugar bulk storage container. Replace brown sugar container with ANSI-certified container.
The department's words
CHSC 114175 Observed tape on brown sugar bulk storage container. Replace brown sugar container with ANSI-certified container.
Sanitizer test strips not available to check concentration of sanitizer in wiping cloth containers. Provide quaternary ammonium test strips.
The department's words
CHSC 114107 Sanitizer test strips not available to check concentration of sanitizer in wiping cloth containers. Provide quaternary ammonium test strips.
Show 3 more
Observed two missing ceiling panels above janitorial sink. Replace missing ceiling panels.
The department's words
CHSC 114271 Observed two missing ceiling panels above janitorial sink. Replace missing ceiling panels.
All food handlers shall wear hair restraints.
The department's words
CHSC 113969 All food handlers shall wear hair restraints.
Toilet paper not in dispenser. Place toilet paper in mounted dispenser.
The department's words
CHSC 114250 Toilet paper not in dispenser. Place toilet paper in mounted dispenser.
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 Poggio, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Poggio know
Ask for the manager. Poggio can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 L11021.
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
- Only Minor Violation(s) Found
- 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.