At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Apr 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Red Whale Coffee?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot water measured at maximum 110F at faucet. Maintain hot water at minimum 120F at the faucet. Investigate cause. CHSC 114192How to fixFix it
- Code CHSC 114089 CHSC 114089How to fixFix it
- Code CHSC 114107 CHSC 114107How 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 Whale Coffee's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot water measured at maximum 110F at faucet. Maintain hot water at minimum 120F at the faucet. Investigate cause.The county found: “Hot water measured at maximum 110F at faucet. Maintain hot water at minimum 120F at the faucet. Investigate cause.”
Then the next one: Code CHSC 114089
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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 · 10 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 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 23, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Hot water measured at maximum 110F at faucet. Maintain hot water at minimum 120F at the faucet. Investigate cause.
The department's words
CHSC 114192 Hot water measured at maximum 110F at faucet. Maintain hot water at minimum 120F at the faucet. Investigate cause.
Code CHSC 114089
The department's words
Code CHSC 114089
Code CHSC 114107
The department's words
Code CHSC 114107
EarlierMar 13, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher took 2 tries to achieve 160 F. Dishwasher must reach 160 F when in use. Test daily.
The department's words
CHSC 114099.7 Dishwasher took 2 tries to achieve 160 F. Dishwasher must reach 160 F when in use. Test daily.
EarlierNov 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certification not available at time of inspection. Facility must have an up-to-date food manager certification displayed to the public. Obtain within 30 days and email a copy to inspector.
The department's words
CHSC 113947.1 Food manager certification not available at time of inspection. Facility must have an up-to-date food manager certification displayed to the public. Obtain within 30 days and email a copy to inspector.
EarlierApr 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water measured at 112F at 3 compartment sink. Repair to dispense 120F minimum hot water. Hot water heater adjusted - measured at 120F at end of inspection.
The department's words
CHSC 114192 Hot water measured at 112F at 3 compartment sink. Repair to dispense 120F minimum hot water. Hot water heater adjusted - measured at 120F at end of inspection.
EarlierJan 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierSep 7, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Submit a copy of the food manager's certification within 30 days to avoid cost recovery fees.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification within 30 days to avoid cost recovery fees.
The hand sink in the back kitchen was blocked and not plugged in (non-working at time of inspection). Operator states that the 3-compartment sink is used for hand washing . Soap and paper towels were provided on a shelf above the 3-compartment sink. I will review your set up with my supervisor.
The department's words
CHSC 113953.1 The hand sink in the back kitchen was blocked and not plugged in (non-working at time of inspection). Operator states that the 3-compartment sink is used for hand washing . Soap and paper towels were provided on a shelf above the 3-compartment sink. I will review your set up with my supervisor.
A ham and cheese pastry in the unrefrigerated display case measured 76 F and was voluntarily discarded. Maintain potentially hazardous food at 41 F or below or 135 F or above. If you want to use time as a public health control, you must keep logs and discard food 4 hours from when it was removed from temperature control.
The department's words
CHSC 113996 A ham and cheese pastry in the unrefrigerated display case measured 76 F and was voluntarily discarded. Maintain potentially hazardous food at 41 F or below or 135 F or above. If you want to use time as a public health control, you must keep logs and discard food 4 hours from when it was removed from temperature control.
Submit an exemption from mechanical ventilation for the induction plate used to prepare chai.
The department's words
CHSC 114175 Submit an exemption from mechanical ventilation for the induction plate used to prepare chai.
Obtain a probe thermometer and use to monitor internal temperatures of food.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor internal temperatures of food.
EarlierApr 5, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food manager certification unavailable. Please keep a copy onsite and send me proof of certification by 5/5/17.
The department's words
CHSC 113947.1 Food manager certification unavailable. Please keep a copy onsite and send me proof of certification by 5/5/17.
At start of inspection, the only handsink on premises (that was not in restroom) was blocked by equipment. This is a portable handink that had water turned off. Soap dispenser was not working properly. Water was turned on later. Keep handsinks accessible and supplied at all times. Note: ensure dishwasher washes hands in between handling dirty dishes and clean dishes
The department's words
CHSC 113953.1 At start of inspection, the only handsink on premises (that was not in restroom) was blocked by equipment. This is a portable handink that had water turned off. Soap dispenser was not working properly. Water was turned on later. Keep handsinks accessible and supplied at all times. Note: ensure dishwasher washes hands in between handling dirty dishes and clean dishes
Half & half at 52F and 2% milk at 48F in prep fridge at front counter. Keep potentially hazardous food below 41F or above 135F. Do not keep milk out on counter.
The department's words
CHSC 113996 Half & half at 52F and 2% milk at 48F in prep fridge at front counter. Keep potentially hazardous food below 41F or above 135F. Do not keep milk out on counter.
Handsink (in back prep area) had water at maximum temperature of 76F. Requirement is 100F. Repair sink. Use one basin of three compartment sink as hand washing sink in the meantime. Ensure to not contaminate dishes in sink while washing hands.
The department's words
CHSC 114192 Handsink (in back prep area) had water at maximum temperature of 76F. Requirement is 100F. Repair sink. Use one basin of three compartment sink as hand washing sink in the meantime. Ensure to not contaminate dishes in sink while washing hands.
Observed open bags of coffee beans on floor. Keep food at least 6 inches off ground.
The department's words
CHSC 114047 Observed open bags of coffee beans on floor. Keep food at least 6 inches off ground.
Show 2 more
Cadco oven used to cook frozen pastries. Submit mechanical ventilation exemption form (with fee of $302) by 5/5/17 or oven will be subject to impound. Repeat violation.
The department's words
CHSC 114149 Cadco oven used to cook frozen pastries. Submit mechanical ventilation exemption form (with fee of $302) by 5/5/17 or oven will be subject to impound. Repeat violation.
No display thermometer for Atosa fridge. Provide thermometer. Corrected on site.
The department's words
CHSC 114157 No display thermometer for Atosa fridge. Provide thermometer. Corrected on site.
EarlierJan 27, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get all employees certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days.
Provide soap in a permanently mounted dispenser at bathroom handwash sink.
The department's words
CHSC 113953.2 Provide soap in a permanently mounted dispenser at bathroom handwash sink.
EarlierMar 13, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide a display thermometer in glass door refrigerator in middle room.
The department's words
CHSC 114157 Provide a display thermometer in glass door refrigerator in middle room.
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 Whale Coffee, you can:
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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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14006.
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.