At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 1, 2024
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.
- Food manager certification expired. Sign up within 7 days and complete within 30. Post on the wall to display to the public and email a copy to inspector. CHSC 113947.1How 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.
Next: Food manager certification expired. Sign up within 7 days and complete within 30. Post on the wall to display to the public and email a copy to inspector.The county found: “Food manager certification expired. Sign up within 7 days and complete within 30. Post on the wall to display to the…”
Then the next one.
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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 · 7 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
LatestFeb 1, 2024Routine inspectionGreen placard
This one: Green placard, inspected Feb 1, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certification expired. Sign up within 7 days and complete within 30. Post on the wall to display to the public and email a copy to inspector.
The department's words
CHSC 113947.1 Food manager certification expired. Sign up within 7 days and complete within 30. Post on the wall to display to the public and email a copy to inspector.
EarlierSep 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees 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 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. .
EarlierMar 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed beer kegs blocking handwashing sink located near back door. Maintain all handwashing stations accessible at all times.
The department's words
CHSC 113953.1 Observed beer kegs blocking handwashing sink located near back door. Maintain all handwashing stations accessible at all times.
EarlierFeb 21, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bottle of highly concentrated chlorine solution without a label. All toxic chemicals must be labeled. Corrected on site.
The department's words
CHSC 114254 Observed bottle of highly concentrated chlorine solution without a label. All toxic chemicals must be labeled. Corrected on site.
EarlierMay 9, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 28, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
FONT color=#ff0000No paper towels at front hand sink. SPAN style='FONT-SIZE: 11pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'Ensure all hand sinks are stocked with soap and paper towels and is accessible at all times. Do not block or store things inside hand wash sink. Paper towels provided. /SPAN/FONT
The department's words
CHSC 113953.2 FONT color=#ff0000No paper towels at front hand sink. SPAN style='FONT-SIZE: 11pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'Ensure all hand sinks are stocked with soap and paper towels and is accessible at all times. Do not block or store things inside hand wash sink. Paper towels provided. /SPAN/FONT
FONT color=#ff0000Dishwasher dispensing 0 ppm chlorine. Facility had not used dishwasher yet today. SPAN style='FONT-SIZE: 11pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'Dishwashers must dispense a final sanitizing rinse of 50 ppm of chlorineSPAN style= mso-spacerun: yes /SPANbleach. Ensure when sanitizer is changed that the unit is primed and dispensing sanitizer. Discontinue use of dishwasher and have unit repaired. /SPAN/FONT
The department's words
CHSC 114099.7 FONT color=#ff0000Dishwasher dispensing 0 ppm chlorine. Facility had not used dishwasher yet today. SPAN style='FONT-SIZE: 11pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'Dishwashers must dispense a final sanitizing rinse of 50 ppm of chlorineSPAN style= mso-spacerun: yes /SPANbleach. Ensure when sanitizer is changed that the unit is primed and dispensing sanitizer. Discontinue use of dishwasher and have unit repaired. /SPAN/FONT
FONT color=#ff00001. No cold water provided at front hand sink. Water turned off due to leak. Hot water at 122F. Repair faucet leak immediately to provide cold water for mixing with hot water for hand washing. Discussed with PIC. /FONT FONT color=#ff00002. Water only provided through sprayer at 3 compartment sink. due to faucet not functioning. Repair immediately. /FONT FONT color=#ff0000/FONT
The department's words
CHSC 114192 FONT color=#ff00001. No cold water provided at front hand sink. Water turned off due to leak. Hot water at 122F. Repair faucet leak immediately to provide cold water for mixing with hot water for hand washing. Discussed with PIC. /FONT FONT color=#ff00002. Water only provided through sprayer at 3 compartment sink. due to faucet not functioning. Repair immediately. /FONT FONT color=#ff0000/FONT
FONT color=#ff00001. Observed raw sausage stored in bus tub with cooked meats. SPAN style= COLOR: red; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial Ensure all raw meats are stored below and away from ready to eat foods. Raw sausage relocated. /SPAN/FONT FONT color=#ff0000SPAN style= COLOR: red; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial 2. Observed bags of dough stored on floor in walk-in cooler. Ensure all food is stored off the floor at least 6 inches. Dough relocated. /SPAN/FONT
The department's words
CHSC 113986 FONT color=#ff00001. Observed raw sausage stored in bus tub with cooked meats. SPAN style= COLOR: red; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial Ensure all raw meats are stored below and away from ready to eat foods. Raw sausage relocated. /SPAN/FONT FONT color=#ff0000SPAN style= COLOR: red; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial 2. Observed bags of dough stored on floor in walk-in cooler. Ensure all food is stored off the floor at least 6 inches. Dough relocated. /SPAN/FONT
FONT color=#ff0000Observed non commercial fryer in use in facility not located under hood. Due to not being commercial and a fire hazard remove unapproved fryer immediately. Discussed with PIC./FONT
The department's words
CHSC 114130 FONT color=#ff0000Observed non commercial fryer in use in facility not located under hood. Due to not being commercial and a fire hazard remove unapproved fryer immediately. Discussed with PIC./FONT
Show 1 more
FONT color=#ff0000SPAN style='FONT-SIZE: 11pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT size=4No sanitizer set up upon arrival. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration./FONT FONT size=4Sanitizer made./FONT /SPAN/FONT
The department's words
CHSC 114185.1 FONT color=#ff0000SPAN style='FONT-SIZE: 11pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT size=4No sanitizer set up upon arrival. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration./FONT FONT size=4Sanitizer made./FONT /SPAN/FONT
EarlierSep 22, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed several employees start work with out washing hands first. Ensure all employees immediately wash hands upon starting work. Discussed with PIC. Hands washed.
The department's words
CHSC 113953.3 Observed several employees start work with out washing hands first. Ensure all employees immediately wash hands upon starting work. Discussed with PIC. Hands washed.
2nd Violation: Hot water turned off at both kitchen hand sinks. Back hand sink no soap and paper towels and blocked by mop bucket and dirty cloth bin. Ensure hand sinks are stocked with soap and paper towels at all times. Ensure they are accessible and have hot and cold water supplied at all times. If facility is cited again for turning hot water off to hand sinks a case will be opened and fees assessed for follow up. Hot water turned back on.
The department's words
CHSC 113953.c 2nd Violation: Hot water turned off at both kitchen hand sinks. Back hand sink no soap and paper towels and blocked by mop bucket and dirty cloth bin. Ensure hand sinks are stocked with soap and paper towels at all times. Ensure they are accessible and have hot and cold water supplied at all times. If facility is cited again for turning hot water off to hand sinks a case will be opened and fees assessed for follow up. Hot water turned back on.
A. Observed excessive mold growth inside ice machine. Ensure to clean and sanitize regularly. B. Observed employee personal bag on prep table. To prevent contamination of food prep surfaces do not store personal items on food contact surfaces. Clean and sanitize both surfaces.
The department's words
CHSC 114113 A. Observed excessive mold growth inside ice machine. Ensure to clean and sanitize regularly. B. Observed employee personal bag on prep table. To prevent contamination of food prep surfaces do not store personal items on food contact surfaces. Clean and sanitize both surfaces.
No sanitizer set up upon arrival. Have open bucket of sanitizer solution set up during all hours of operation. Sanitizer set up.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Have open bucket of sanitizer solution set up during all hours of operation. Sanitizer set up.
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
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Let Red Boy Pizza know
Ask for the manager. Red Boy Pizza 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 L15593.
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.