At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 24, 2026
Is that a lot?
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What was found out about Redhill Cake & Pastry?
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- 3 compartment sink measured at 112 F. Water at this sink must reach 120 F. Operator turned up water heater to get water above 120 F. CHSC 114192How 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: 3 compartment sink measured at 112 F. Water at this sink must reach 120 F. Operator turned up water heater to get water above 120 F.The county found: “3 compartment sink measured at 112 F. Water at this sink must reach 120 F. Operator turned up water heater to get…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
3 compartment sink measured at 112 F. Water at this sink must reach 120 F. Operator turned up water heater to get water above 120 F.
The department's words
CHSC 114192 3 compartment sink measured at 112 F. Water at this sink must reach 120 F. Operator turned up water heater to get water above 120 F.
EarlierJun 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3-compartment sink and janitorial sink measured 106 F at time of inspection. Ensure water temperature at warewashing sinks is provided at 120 F at all times. Person in charge adjusted water heater. Water temperature reached 117 F after adjustment. Ensure to provide 120 F. If water heater needs to be replaced, contact EHS for approval and submit specification sheet prior to installation.
The department's words
CHSC 114192 Hot water at 3-compartment sink and janitorial sink measured 106 F at time of inspection. Ensure water temperature at warewashing sinks is provided at 120 F at all times. Person in charge adjusted water heater. Water temperature reached 117 F after adjustment. Ensure to provide 120 F. If water heater needs to be replaced, contact EHS for approval and submit specification sheet prior to installation.
EarlierFeb 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierAug 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierOct 4, 2021Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed operator touch face mask and then touch unpackaged hot dog buns without washing hands. Hands must be washed after touching hair/face/body, prior to handling ready to eat foods, and at any time hands are contaminated. 5 hot dog buns and 2 sausage pies voluntarily discarded.
The department's words
CHSC 113953.3 Observed operator touch face mask and then touch unpackaged hot dog buns without washing hands. Hands must be washed after touching hair/face/body, prior to handling ready to eat foods, and at any time hands are contaminated. 5 hot dog buns and 2 sausage pies voluntarily discarded.
Observed the following foods at unsafe temperatures: hot dog buns at 53F, chicken pot pie at 55F, both in display cooler ~56F ambient; garlic in oil at 75.8F under hand sink area that operator states is for employee only; mango mania juice at 46F in under counter smoothie cooler. Potentially hazardous foods MUST be cold held at 41F or below. All foods were moved out of display cooler into working units when inspector arrived. Hot dogs buns discarded (see #5), garlic in oil discarded, and operator adjusted undercounter cooler. Display cooler is waiting on repair technician. All coolers will be checked upon reinspection.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: hot dog buns at 53F, chicken pot pie at 55F, both in display cooler ~56F ambient; garlic in oil at 75.8F under hand sink area that operator states is for employee only; mango mania juice at 46F in under counter smoothie cooler. Potentially hazardous foods MUST be cold held at 41F or below. All foods were moved out of display cooler into working units when inspector arrived. Hot dogs buns discarded (see #5), garlic in oil discarded, and operator adjusted undercounter cooler. Display cooler is waiting on repair technician. All coolers will be checked upon reinspection.
Hot water at 3 compartment sink measured at 107.6F. Repair to dispense at 120F minimum. Operator adjusted hot water heater - measured at 123F at end of inspection.
The department's words
CHSC 114192 Hot water at 3 compartment sink measured at 107.6F. Repair to dispense at 120F minimum. Operator adjusted hot water heater - measured at 123F at end of inspection.
Corrected during the inspection
EarlierOct 1, 2021Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed operator touch face mask and then touch unpackaged hot dog buns without washing hands. Hands must be washed after touching hair/face/body, prior to handling ready to eat foods, and at any time hands are contaminated. 5 hot dog buns and 2 sausage pies voluntarily discarded.
The department's words
CHSC 113953.3 Observed operator touch face mask and then touch unpackaged hot dog buns without washing hands. Hands must be washed after touching hair/face/body, prior to handling ready to eat foods, and at any time hands are contaminated. 5 hot dog buns and 2 sausage pies voluntarily discarded.
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
Observed the following foods at unsafe temperatures: hot dog buns at 53F, chicken pot pie at 55F, both in display cooler ~56F ambient; garlic in oil at 75.8F under hand sink area that operator states is for employee only; mango mania juice at 46F in under counter smoothie cooler. Potentially hazardous foods MUST be cold held at 41F or below. All foods were moved out of display cooler into working units when inspector arrived. Hot dogs buns discarded (see #5), garlic in oil discarded, and operator adjusted undercounter cooler. Display cooler is waiting on repair technician. All coolers will be checked upon reinspection.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: hot dog buns at 53F, chicken pot pie at 55F, both in display cooler ~56F ambient; garlic in oil at 75.8F under hand sink area that operator states is for employee only; mango mania juice at 46F in under counter smoothie cooler. Potentially hazardous foods MUST be cold held at 41F or below. All foods were moved out of display cooler into working units when inspector arrived. Hot dogs buns discarded (see #5), garlic in oil discarded, and operator adjusted undercounter cooler. Display cooler is waiting on repair technician. All coolers will be checked upon reinspection.
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
Hot water at 3 compartment sink measured at 107.6F. Repair to dispense at 120F minimum. Operator adjusted hot water heater - measured at 123F at end of inspection.
The department's words
CHSC 114192 Hot water at 3 compartment sink measured at 107.6F. Repair to dispense at 120F minimum. Operator adjusted hot water heater - measured at 123F at end of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 22, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 30, 2020Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 114175
The department's words
Code CHSC 114175
Show 5 more
Code CHSC 114119
The department's words
Code CHSC 114119
Code CHSC 114149.1
The department's words
Code CHSC 114149.1
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114250
The department's words
Code CHSC 114250
Code CHSC 114256
The department's words
Code CHSC 114256
EarlierSep 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierFeb 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierJun 25, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Renew certificate of food safety manager within 60 days.
The department's words
CHSC 113947.1 Renew certificate of food safety manager within 60 days.
Corrected during the inspection
Move shelf away from handwash sink, repair faucet handle.
The department's words
CHSC 113953 Move shelf away from handwash sink, repair faucet handle.
Corrected during the inspection
a. Beverage air 3 door frig food temps at 44F. b. True 2 door front counter frig 46F - replace gasket. Both above must be reduced to 41F or less.
The department's words
CHSC 113996 a. Beverage air 3 door frig food temps at 44F. b. True 2 door front counter frig 46F - replace gasket. Both above must be reduced to 41F or less.
Corrected during the inspection
EarlierApr 10, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Renew certificate of food safety manager within 60 days.
The department's words
CHSC 113947.1 Renew certificate of food safety manager within 60 days.
Move shelf away from handwash sink, repair faucet handle.
The department's words
CHSC 113953 Move shelf away from handwash sink, repair faucet handle.
a. Beverage air 3 door frig food temps at 44F. b. True 2 door front counter frig 46F - replace gasket. Both above must be reduced to 41F or less.
The department's words
CHSC 113996 a. Beverage air 3 door frig food temps at 44F. b. True 2 door front counter frig 46F - replace gasket. Both above must be reduced to 41F or less.
EarlierFeb 1, 2018Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Renew certificate of food safety manager within 60 days.
The department's words
CHSC 113947.1 Renew certificate of food safety manager within 60 days.
Please wash hands with soap and water after handling food/food prep before serving customers and after handling cash.
The department's words
CHSC 113953.3 Please wash hands with soap and water after handling food/food prep before serving customers and after handling cash.
Corrected during the inspection
Move shelf away from handwash sink, repair faucet handle.
The department's words
CHSC 113953 Move shelf away from handwash sink, repair faucet handle.
a. Beverage air 3 door frig food temps at 44F. b. True 2 door front counter frig 46F - replace gasket. Both above must be reduced to 41F or less.
The department's words
CHSC 113996 a. Beverage air 3 door frig food temps at 44F. b. True 2 door front counter frig 46F - replace gasket. Both above must be reduced to 41F or less.
Proper wash, rinse, sanitize not set up. Bowl with raw meat rinsed out only and stored on shelf. Proper technique explained, must demonstrate at recheck.
The department's words
CHSC 114099.6 Proper wash, rinse, sanitize not set up. Bowl with raw meat rinsed out only and stored on shelf. Proper technique explained, must demonstrate at recheck.
Corrected during the inspection
Show 2 more
Clean food debris from all floors, walls and refrigeration.
The department's words
CHSC 114115.c Clean food debris from all floors, walls and refrigeration.
Corrected during the inspection
Place knives in a sanitary location such as a knife rack or magnet strip.
The department's words
CHSC 114178 Place knives in a sanitary location such as a knife rack or magnet strip.
Corrected during the inspection
EarlierJan 29, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Proper wash, rinse, sanitize not set up. Bowl with raw meat rinsed out only and stored on shelf. Proper technique explained, must demonstrate at recheck.
The department's words
CHSC 114099.6 Proper wash, rinse, sanitize not set up. Bowl with raw meat rinsed out only and stored on shelf. Proper technique explained, must demonstrate at recheck.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Renew certificate of food safety manager within 60 days.
The department's words
CHSC 113947.1 Renew certificate of food safety manager within 60 days.
Please wash hands with soap and water after handling food/food prep before serving customers and after handling cash.
The department's words
CHSC 113953.3 Please wash hands with soap and water after handling food/food prep before serving customers and after handling cash.
Move shelf away from handwash sink, repair faucet handle.
The department's words
CHSC 113953 Move shelf away from handwash sink, repair faucet handle.
a. Beverage air 3 door frig food temps at 44F. b. True 2 door front counter frig 46F - replace gasket. Both above must be reduced to 41F or less.
The department's words
CHSC 113996 a. Beverage air 3 door frig food temps at 44F. b. True 2 door front counter frig 46F - replace gasket. Both above must be reduced to 41F or less.
Clean food debris from all floors, walls and refrigeration.
The department's words
CHSC 114115.c Clean food debris from all floors, walls and refrigeration.
Show 1 more
Place knives in a sanitary location such as a knife rack or magnet strip.
The department's words
CHSC 114178 Place knives in a sanitary location such as a knife rack or magnet strip.
EarlierNov 17, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food handler card of employee present expired. Renew and e-mail a copy to EHS within 30 days.
The department's words
CHSC 113948 Food handler card of employee present expired. Renew and e-mail a copy to EHS within 30 days.
Handsink blocked and lacking papertowels. Handsink should be accessible at all times and fully supplied.
The department's words
CHSC 113953.1 Handsink blocked and lacking papertowels. Handsink should be accessible at all times and fully supplied.
Several items were taken out of oven, placed at room temperature to cool for a short period of time, and then placed in refrigerated display containers to continue cooling. Quiche at 75F, sausage pizza at 69F, hot dogs at 50F found in display fridges. All items were taken out of the oven approximately 1 hour prior. Ensure to cool items from 135-70F within 2 hours and from 70-41F within 4 hours in a commercial refrigerator. All items placed in 1 door steel fridge.
The department's words
CHSC 114002 Several items were taken out of oven, placed at room temperature to cool for a short period of time, and then placed in refrigerated display containers to continue cooling. Quiche at 75F, sausage pizza at 69F, hot dogs at 50F found in display fridges. All items were taken out of the oven approximately 1 hour prior. Ensure to cool items from 135-70F within 2 hours and from 70-41F within 4 hours in a commercial refrigerator. All items placed in 1 door steel fridge.
Dead bugs observed under elevated wooden planks behind display case. This area was also wet. Clean and dry this area to prevent vermin.
The department's words
CHSC 114259.1 Dead bugs observed under elevated wooden planks behind display case. This area was also wet. Clean and dry this area to prevent vermin.
Frozen chicken thawing at room temp. Only thaw in refrigerator, under cool running water, or in microwave.
The department's words
CHSC 114020 Frozen chicken thawing at room temp. Only thaw in refrigerator, under cool running water, or in microwave.
Show 2 more
Do not use milk crates for storage.
The department's words
CHSC 114047 Do not use milk crates for storage.
Clean walls by 3 compartment sink.
The department's words
CHSC 114115.c Clean walls by 3 compartment sink.
EarlierJul 30, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Adjust/repair refrigerator units so the food temperatures are 41F or below at all times. Front display unit was 49F and 3-compartment lower prep unit was 43F.
The department's words
CHSC 113996 Adjust/repair refrigerator units so the food temperatures are 41F or below at all times. Front display unit was 49F and 3-compartment lower prep unit was 43F.
Store food in food-grade containers with labels. Remove residential microwave. Replace with EHS-approved commercial microwave.
The department's words
CHSC 114130 Store food in food-grade containers with labels. Remove residential microwave. Replace with EHS-approved commercial microwave.
Increase lighting in food preparation area.
The department's words
CHSC 114252 Increase lighting in food preparation area.
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierApr 15, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Ensure hot water is 120 deg. F or higher, recorded at 111, was corrected on site.
The department's words
CHSC 114192 Ensure hot water is 120 deg. F or higher, recorded at 111, was corrected on site.
Corrected during the inspection
Obtain/replace bulk food containers with NSF approved, food grade, label each container with food contents.
The department's words
CHSC 114047 Obtain/replace bulk food containers with NSF approved, food grade, label each container with food contents.
Obtain and keep one probe thermometer on-site to check food and water temperature.
The department's words
CHSC 114159 Obtain and keep one probe thermometer on-site to check food and water temperature.
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)
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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 L10602.
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.