At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · Routine county inspection · Apr 22, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Red Boy Pizza?
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 113953.1 CHSC 113953.1How to fixFix it
- Code CHSC 113953.2 CHSC 113953.2How to fixFix it
- Code CHSC 114002.1 CHSC 114002.1How 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 Red Boy Pizza's team
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Follow the steps for each item, with the rule beside it.
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 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
LatestApr 22, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 22, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114130
The department's words
Code CHSC 114130
Show 1 more
Code CHSC 114149.3
The department's words
Code CHSC 114149.3
EarlierMar 19, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water measured at the janitorial sink measured at 105.6 *F, 3 compartment sink at 119 *F but dropped down to 108 *F. Hot water at all 3 compartment sinks must reach a minimum of 120 for 15 seconds. Valves were adjusted and hot water measured at 120 *F or greater.
The department's words
CHSC 114192 Hot water measured at the janitorial sink measured at 105.6 *F, 3 compartment sink at 119 *F but dropped down to 108 *F. Hot water at all 3 compartment sinks must reach a minimum of 120 for 15 seconds. Valves were adjusted and hot water measured at 120 *F or greater.
EarlierDec 4, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed margarine and garlic mixture at 66 degrees F. Observed cut tomatoes at 46 degrees F, sausage at 46 degrees F and tomato sauce at 43 degrees F in prep top refrigeration units. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or 135 degrees F or above. Margarine and butter mixture was discarded (about 1/4 of a 4.09 kg container) by employee. Adjust or repair units to maintain potentially hazardous foods at 41 degrees F or below.
The department's words
CHSC 113996 Observed margarine and garlic mixture at 66 degrees F. Observed cut tomatoes at 46 degrees F, sausage at 46 degrees F and tomato sauce at 43 degrees F in prep top refrigeration units. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or 135 degrees F or above. Margarine and butter mixture was discarded (about 1/4 of a 4.09 kg container) by employee. Adjust or repair units to maintain potentially hazardous foods at 41 degrees F or below.
EarlierApr 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at warewashing sink/throughout facility observed at 108F. Water heater was adjusted to provide water at 114F by the end of the inspection. Adjust or repair unit to consistently provide hot water to fixtures at a minimum of 120F at all times.
The department's words
CHSC 114192 Hot water at warewashing sink/throughout facility observed at 108F. Water heater was adjusted to provide water at 114F by the end of the inspection. Adjust or repair unit to consistently provide hot water to fixtures at a minimum of 120F at all times.
EarlierJun 23, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 7, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 5, 2019Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierSep 5, 2019Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 113948
The department's words
Code CHSC 113948
Corrected during the inspection
EarlierAug 27, 2019Follow-up inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113948
The department's words
Code CHSC 113948
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 19, 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.
EarlierDec 13, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Fax Gina's food manager food safety certification
The department's words
CHSC 113947.1 Fax Gina's food manager food safety certification
EarlierNov 28, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide proof of managers food safety certification immediatley.
The department's words
CHSC 113947.1 Provide proof of managers food safety certification immediatley.
EarlierNov 28, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Mold/slime noted in ice machine. Clean and sanitize immediately.
The department's words
CHSC 114113 Mold/slime noted in ice machine. Clean and sanitize immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 27, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
I observed 3 slow-moving, dying roaches near floor sinks and the ware washing area, along with a few dead roaches. No other signs of roaches were observed. The facility was treated for roaches on 9/25/17 at 1:45 pm. After treatment, all food contact surfaces were washed, rinsed, and sanitized.
The department's words
CHSC 114259.1 I observed 3 slow-moving, dying roaches near floor sinks and the ware washing area, along with a few dead roaches. No other signs of roaches were observed. The facility was treated for roaches on 9/25/17 at 1:45 pm. After treatment, all food contact surfaces were washed, rinsed, and sanitized.
EarlierSep 25, 2017Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed live cockroaches in the kitchen. Clean the kitchen thoroughly, have treatment for roaches applied by a licensed pest control technician, and clean and sanitize all food contact surfaces.
The department's words
CHSC 114259.1 Observed live cockroaches in the kitchen. Clean the kitchen thoroughly, have treatment for roaches applied by a licensed pest control technician, and clean and sanitize all food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 9, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Salad refrigerator is running 44F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Salad refrigerator is running 44F. Must be 41F or below. Repair/adjust immediately.
Sanitizing sink of 3-compartment sink had quaternary ammonium at 100 ppm. Must be 200 ppm. Get feeder adjusted. Use dishwasher until repaired.
The department's words
CHSC 114099.6 Sanitizing sink of 3-compartment sink had quaternary ammonium at 100 ppm. Must be 200 ppm. Get feeder adjusted. Use dishwasher until repaired.
Get test strips for chlorine and quaternary ammonium. Test daily.
The department's words
CHSC 114107 Get test strips for chlorine and quaternary ammonium. Test daily.
Get a copy of Nelson's Certified Food Handler certificate.
The department's words
CHSC 113948 Get a copy of Nelson's Certified Food Handler certificate.
Clean metal baffle inside ice machine.
The department's words
CHSC 114175 Clean metal baffle inside ice machine.
Show 2 more
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Keep lids on dumpster closed at all times.
The department's words
CHSC 114245.5 Keep lids on dumpster closed at all times.
EarlierMar 31, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Dessert refrigerator is running 49 F. Refrigerator under dessert refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately. Keep pesto and garlic in oil refrigerated.
The department's words
CHSC 113996 Dessert refrigerator is running 49 F. Refrigerator under dessert refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately. Keep pesto and garlic in oil refrigerated.
Ice machine - clean metal baffle inside.
The department's words
CHSC 114175 Ice machine - clean metal baffle inside.
Keep ice scoop in a clean container.
The department's words
CHSC 114178 Keep ice scoop in a clean container.
Provide display thermometer in keg refrigerator.
The department's words
CHSC 114157 Provide display thermometer in keg refrigerator.
EarlierOct 8, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Salad refrigerator is running 48 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Salad refrigerator is running 48 F. Must be 41 F or below. Repair/adjust immediately.
Handwash sink near ice machine - hot water faucet is too difficult to turn. Repair to make adjustments easy. Use other handwash sink until repaired.
The department's words
CHSC 114175 Handwash sink near ice machine - hot water faucet is too difficult to turn. Repair to make adjustments easy. Use other handwash sink until repaired.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
EarlierMay 6, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep wiping cloths in bucket of sanitizing solution, 200 ppm quaternary ammonium or 100 ppm chlorine.
The department's words
CHSC 114185.1 Keep wiping cloths in bucket of sanitizing solution, 200 ppm quaternary ammonium or 100 ppm chlorine.
Keep food off floor in walk-in freezer.
The department's words
CHSC 114047 Keep food off floor in walk-in freezer.
Secure CO2 containers to a rigid structure. (Hook came out of wall.)
The department's words
CHSC 114172 Secure CO2 containers to a rigid structure. (Hook came out of wall.)
EarlierDec 2, 2014Routine inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed employee wash hands in food prep sink with no soap and used a cloth towel to dry his hands. Use handwash sink for hand washing with soap and use paper towels to dry hands.
The department's words
CHSC 113953.3 Observed employee wash hands in food prep sink with no soap and used a cloth towel to dry his hands. Use handwash sink for hand washing with soap and use paper towels to dry hands.
Corrected during the inspection
Keep handwash sinks accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sinks accessible at all times.
Corrected during the inspection
Provide 50 ppm Chloriine in final rinse of dishwasher. Manually sanitize until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm Chloriine in final rinse of dishwasher. Manually sanitize until repaired.
Corrected during the inspection
EarlierNov 25, 2014Routine inspectionViolation(s) Found
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee wash hands in food prep sink with no soap and used a cloth towel to dry his hands. Use handwash sink for hand washing with soap and use paper towels to dry hands.
The department's words
CHSC 113953.3 Observed employee wash hands in food prep sink with no soap and used a cloth towel to dry his hands. Use handwash sink for hand washing with soap and use paper towels to dry hands.
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
Keep handwash sinks accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sinks accessible at all times.
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
Provide 50 ppm Chloriine in final rinse of dishwasher. Manually sanitize until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm Chloriine in final rinse of dishwasher. Manually sanitize until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 13, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Repair leaking hot water faucet at food prep sink across from stove.
The department's words
CHSC 114163 Repair leaking hot water faucet at food prep sink across from stove.
Clean metal baffle inside ice machine.
The department's words
CHSC 114175 Clean metal baffle inside ice machine.
EarlierJan 22, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Fax copy of Eric's Certified Food Handler certificate to EHS. Put Red Boy Pizza (Entrada) on fax. Get new employee certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Fax copy of Eric's Certified Food Handler certificate to EHS. Put Red Boy Pizza (Entrada) on fax. Get new employee certified as a Certified Food Handler within 30 days.
Provide 50 ppm chlorine in final rinse of dishwasher. Manually sanitize until repaired. Get test strips and test daily. (Owner repaired chlorine to dishwasher before inspector left.)
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher. Manually sanitize until repaired. Get test strips and test daily. (Owner repaired chlorine to dishwasher before inspector left.)
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Keep lids on garbage dumpster closed at all times.
The department's words
CHSC 114245.1 Keep lids on garbage dumpster closed at all times.
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 Red Boy Pizza, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Red Boy Pizza know
Ask for the manager. Red Boy Pizza 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.
Do you work at or run Red Boy Pizza?
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 L17717.
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.