At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · May 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Rafael Racquet Club's team
Is this your place?
Welcome, Rafael Racquet Club. We'll walk through this together, one item at a time. To log the fixes, claim Rafael Racquet Club 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 Rafael Racquet ClubWe'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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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
LatestMay 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 28, 2026.
No violations listed in the data.
EarlierOct 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed refrigerator next to dishwasher holding meats and cheeses at 45 degrees F. Potentially hazardous foods must be cold held at 41 degrees F or below or 135 degrees F or above. Refrigerator temperature was turned down. Check temperature daily before use.
The department's words
CHSC 113996 Observed refrigerator next to dishwasher holding meats and cheeses at 45 degrees F. Potentially hazardous foods must be cold held at 41 degrees F or below or 135 degrees F or above. Refrigerator temperature was turned down. Check temperature daily before use.
EarlierDec 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
EarlierFeb 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee personal cup stored on counter without a lid. All personal drinks are required to have a lid. Corrected on site.
The department's words
CHSC 113977 Observed employee personal cup stored on counter without a lid. All personal drinks are required to have a lid. Corrected on site.
EarlierMar 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pump soap at handwashing sink in restroom. located nest to coffee station. Hand soap is required to be held in an approved permanently mounted dispenser.
The department's words
CHSC 113953.2 Observed pump soap at handwashing sink in restroom. located nest to coffee station. Hand soap is required to be held in an approved permanently mounted dispenser.
EarlierJul 24, 2019Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 18, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 12, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114002
The department's words
Code CHSC 114002
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 11, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No food handler cards or food manager certification available fore viewing. Keep copies of certifications on-site. Please e-mail me certifications by 7/14/17 or cost recovery fees will be charged at $190/hr.
The department's words
CHSC 113947.1 No food handler cards or food manager certification available fore viewing. Keep copies of certifications on-site. Please e-mail me certifications by 7/14/17 or cost recovery fees will be charged at $190/hr.
* Raw bacon at 65F on cooling rack. Person in charge stated bacon was delivered about 30 min prior. Ensure that refrigerated potentially hazardous foods (PHFs) are delivered at 45F or below and cool to 41F after you receive it. Store in refrigeration until ready to use * Cheese at 55F stacked high in prep top. Don't stack food above the fill line in the drop pan. Don't store refrigerated PHF by the grill as it will heat up. Cheese placed in fridge to cool * Pork at 50F on counter * Keep potentially hazardous foods below 41F or above 135F
The department's words
CHSC 113996 * Raw bacon at 65F on cooling rack. Person in charge stated bacon was delivered about 30 min prior. Ensure that refrigerated potentially hazardous foods (PHFs) are delivered at 45F or below and cool to 41F after you receive it. Store in refrigeration until ready to use * Cheese at 55F stacked high in prep top. Don't stack food above the fill line in the drop pan. Don't store refrigerated PHF by the grill as it will heat up. Cheese placed in fridge to cool * Pork at 50F on counter * Keep potentially hazardous foods below 41F or above 135F
No sanitizer detected in dishwasher. 50ppm of chlorine required. Manually wash dishes in 3 compartment sink with 100ppm of chlorine until machine is repaired. Once machine is repaired, ensure to check sanitizer levels daily . Repeat violation.
The department's words
CHSC 114099.7 No sanitizer detected in dishwasher. 50ppm of chlorine required. Manually wash dishes in 3 compartment sink with 100ppm of chlorine until machine is repaired. Once machine is repaired, ensure to check sanitizer levels daily . Repeat violation.
Seal bags of food, including tortillas and hot dog buns to prevent contamination Uncovered potatoes stored under hand sink. Don't store under plumbing.
The department's words
CHSC 114047 Seal bags of food, including tortillas and hot dog buns to prevent contamination Uncovered potatoes stored under hand sink. Don't store under plumbing.
EarlierJul 6, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Raw bacon at 65F on cooling rack. Person in charge stated bacon was delivered about 30 min prior. Ensure that refrigerated potentially hazardous foods (PHFs) are delivered at 45F or below and cool to 41F after you receive it. Store in refrigeration until ready to use * Cheese at 55F stacked high in prep top. Don't stack food above the fill line in the drop pan. Don't store refrigerated PHF by the grill as it will heat up. Cheese placed in fridge to cool * Pork at 50F on counter * Keep potentially hazardous foods below 41F or above 135F
The department's words
CHSC 113996 * Raw bacon at 65F on cooling rack. Person in charge stated bacon was delivered about 30 min prior. Ensure that refrigerated potentially hazardous foods (PHFs) are delivered at 45F or below and cool to 41F after you receive it. Store in refrigeration until ready to use * Cheese at 55F stacked high in prep top. Don't stack food above the fill line in the drop pan. Don't store refrigerated PHF by the grill as it will heat up. Cheese placed in fridge to cool * Pork at 50F on counter * Keep potentially hazardous foods below 41F or above 135F
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)
No food handler cards or food manager certification available fore viewing. Keep copies of certifications on-site. Please e-mail me certifications by 7/14/17 or cost recovery fees will be charged at $190/hr.
The department's words
CHSC 113947.1 No food handler cards or food manager certification available fore viewing. Keep copies of certifications on-site. Please e-mail me certifications by 7/14/17 or cost recovery fees will be charged at $190/hr.
No sanitizer detected in dishwasher. 50ppm of chlorine required. Manually wash dishes in 3 compartment sink with 100ppm of chlorine until machine is repaired. Once machine is repaired, ensure to check sanitizer levels daily . Repeat violation.
The department's words
CHSC 114099.7 No sanitizer detected in dishwasher. 50ppm of chlorine required. Manually wash dishes in 3 compartment sink with 100ppm of chlorine until machine is repaired. Once machine is repaired, ensure to check sanitizer levels daily . Repeat violation.
Seal bags of food, including tortillas and hot dog buns to prevent contamination Uncovered potatoes stored under hand sink. Don't store under plumbing.
The department's words
CHSC 114047 Seal bags of food, including tortillas and hot dog buns to prevent contamination Uncovered potatoes stored under hand sink. Don't store under plumbing.
EarlierJan 18, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Install a 6 inch splash guard around the hand sink/prep sink in the kitchen to prevent contamination.
The department's words
CHSC 113953.2 Install a 6 inch splash guard around the hand sink/prep sink in the kitchen to prevent contamination.
There is no sanitizer in the final rinse of the dishwasher. Until repaired, sanitize manually in the sink with 100 ppm chlorine in water. Repair the dishwasher so it provides 50 ppm chlorine. Use test strips to check sanitizer daily. (No utensils were in the process of being washed.)
The department's words
CHSC 114099.6 There is no sanitizer in the final rinse of the dishwasher. Until repaired, sanitize manually in the sink with 100 ppm chlorine in water. Repair the dishwasher so it provides 50 ppm chlorine. Use test strips to check sanitizer daily. (No utensils were in the process of being washed.)
Do not store utensils between equipment. Wash, rinse, sanitize, and store in a clean dry location.
The department's words
CHSC 114178 Do not store utensils between equipment. Wash, rinse, sanitize, and store in a clean dry location.
Observed open flour bag. Once opened, store food in a sealable container to prevent attracting vermin.
The department's words
CHSC 113986 Observed open flour bag. Once opened, store food in a sealable container to prevent attracting vermin.
Place display thermometers in the warmest part of each fridge (by the door).
The department's words
CHSC 114157 Place display thermometers in the warmest part of each fridge (by the door).
Show 1 more
Clean behind equipment and on pipes to remove food debris.
The department's words
CHSC 114257 Clean behind equipment and on pipes to remove food debris.
EarlierOct 21, 2015Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
Provide soap in a permanently-mounted dispenser to the hand sink in the kitchen. Provide a permanently-mounted paper towel dispenser at the hand sink.
The department's words
CHSC 113953.2 Provide soap in a permanently-mounted dispenser to the hand sink in the kitchen. Provide a permanently-mounted paper towel dispenser at the hand sink.
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Always store all wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Always store all wiping cloths in sanitizing solution of 100 ppm chlorine.
Clean food debris encrusted on the stirring wand of the shake machine.
The department's words
CHSC 114097 Clean food debris encrusted on the stirring wand of the shake machine.
Corrected during the inspection
Show 4 more
All droppings have been removed and areas cleaned and sanitized. The Hitmen (pest control) identified an entry point under the ware wash sink and closed the hole with expanding foam. No activity was observed today. Continue to clean under the 2-compartment sink. Manager informed me that they will be replacing pipes, floor sink, and will re-tile the bottom of the cabinet.
The department's words
CHSC 114259.1 All droppings have been removed and areas cleaned and sanitized. The Hitmen (pest control) identified an entry point under the ware wash sink and closed the hole with expanding foam. No activity was observed today. Continue to clean under the 2-compartment sink. Manager informed me that they will be replacing pipes, floor sink, and will re-tile the bottom of the cabinet.
Corrected during the inspection
Code CHSC 113986
The department's words
Code CHSC 113986
Corrected during the inspection
Store ice scoop with the handle outside of the ice.
The department's words
CHSC 114119 Store ice scoop with the handle outside of the ice.
Code CHSC 114190
The department's words
Code CHSC 114190
Corrected during the inspection
EarlierOct 14, 2015Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Many rodent droppings observed in the kitchen under equipment and in cabinets. A licensed pest control technician inspected on 9/21/15 and does routine monitoring. Clean droppings using wet methods. Clean thoroughly behind equipment and in cabinets. Consult with your pest service to identify entry points and exclude. Sanitize any utensils in areas where droppings were observed.
The department's words
CHSC 114259.1 Many rodent droppings observed in the kitchen under equipment and in cabinets. A licensed pest control technician inspected on 9/21/15 and does routine monitoring. Clean droppings using wet methods. Clean thoroughly behind equipment and in cabinets. Consult with your pest service to identify entry points and exclude. Sanitize any utensils in areas where droppings were observed.
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)
Employee observed touching raw chicken, then rinsing and drying hands without scrubbing with soap. After touching raw animal products, wash hands for 30 seconds with soap and warm water. May want to consider tongs for each container of raw chicken, beef, etc.
The department's words
CHSC 113953.3 Employee observed touching raw chicken, then rinsing and drying hands without scrubbing with soap. After touching raw animal products, wash hands for 30 seconds with soap and warm water. May want to consider tongs for each container of raw chicken, beef, etc.
Provide soap in a permanently-mounted dispenser to the hand sink in the kitchen. Provide a permanently-mounted paper towel dispenser at the hand sink.
The department's words
CHSC 113953.2 Provide soap in a permanently-mounted dispenser to the hand sink in the kitchen. Provide a permanently-mounted paper towel dispenser at the hand sink.
Sweet potatoes on the counter measured 72 F. Discard after 4 hours (3pm). Store hot at 135 F or higher, cold at 41 F or lower, or use time as a public health control, mark the container with the start time and discard 4 hours later.
The department's words
CHSC 113996 Sweet potatoes on the counter measured 72 F. Discard after 4 hours (3pm). Store hot at 135 F or higher, cold at 41 F or lower, or use time as a public health control, mark the container with the start time and discard 4 hours later.
Always store all wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Always store all wiping cloths in sanitizing solution of 100 ppm chlorine.
Clean food debris encrusted on the stirring wand of the shake machine.
The department's words
CHSC 114097 Clean food debris encrusted on the stirring wand of the shake machine.
Show 3 more
Raw meat, fish, etc. stored uncovered above and beside vegetables. Cover raw animal products and store below all other food.
The department's words
CHSC 113986 Raw meat, fish, etc. stored uncovered above and beside vegetables. Cover raw animal products and store below all other food.
Store ice scoop with the handle outside of the ice.
The department's words
CHSC 114119 Store ice scoop with the handle outside of the ice.
Repair leak in kitchen faucet. Provide an air gap between pipes and the floor sinks of at least one inch (twice the diameter of the pipe).
The department's words
CHSC 114190 Repair leak in kitchen faucet. Provide an air gap between pipes and the floor sinks of at least one inch (twice the diameter of the pipe).
EarlierMay 15, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Observed multiple dirty wiping cloths on food contact surfaces. Clean and sanitize countertops, and store in-use wiping cloths in sanitizing solution of at least 100 ppm.
The department's words
CHSC 114097 Observed multiple dirty wiping cloths on food contact surfaces. Clean and sanitize countertops, and store in-use wiping cloths in sanitizing solution of at least 100 ppm.
Observed areas of the flooring that have peeled back (behind the cookline). Repair or replace deteriorated flooring within 6 months.
The department's words
CHSC 114268 Observed areas of the flooring that have peeled back (behind the cookline). Repair or replace deteriorated flooring within 6 months.
A section of the countertop is painted wood. Paint on the wood is chipping and there are cracks and gaps in areas of the countertop above the dishwasher. Replace and/or repair countertop where deteriorating within 6 months. The replacement material should be durable, smooth, and cleanable. Submit a sample of materials to EHS prior to any work.
The department's words
CHSC 114130.3 A section of the countertop is painted wood. Paint on the wood is chipping and there are cracks and gaps in areas of the countertop above the dishwasher. Replace and/or repair countertop where deteriorating within 6 months. The replacement material should be durable, smooth, and cleanable. Submit a sample of materials to EHS prior to any work.
Water from kitchen faucet measured 114 degrees F after running for 2 minutes. Adjust temperature of hot water and provide water of at least 120 degrees F to the kitchen facuet for warewashing.
The department's words
CHSC 114192 Water from kitchen faucet measured 114 degrees F after running for 2 minutes. Adjust temperature of hot water and provide water of at least 120 degrees F to the kitchen facuet for warewashing.
Observed cooking equipment not fully contained by the hood. Move equipment so that the hood overhangs at least 6 inches beyond the outer edges of the cooking equipment to the inner lip of the hood.
The department's words
CHSC 114149.1 Observed cooking equipment not fully contained by the hood. Move equipment so that the hood overhangs at least 6 inches beyond the outer edges of the cooking equipment to the inner lip of the hood.
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 Rafael Racquet Club, you can:
Let Rafael Racquet Club know
Ask for the manager. Rafael Racquet Club can only fix what it knows about.
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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.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10518.
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.