At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Restoration Hardware?
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 114099.7 CHSC 114099.7How 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 Restoration Hardware's team
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Follow the steps for each item, with the rule beside it.
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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 · 12 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierDec 17, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked chicken held in alto sham warming cabinet measured at internal temperature of 106 *F. All PHF must be hot held at 135 *F and above or 41*F and below. Cooked chicken was reheated in over to 165*F before being returned to altosham warming cabinet. Ensure cooked chicken is reheated properly to 165*F after being rested and moved to warming cabinet,
The department's words
CHSC 113996 Observed cooked chicken held in alto sham warming cabinet measured at internal temperature of 106 *F. All PHF must be hot held at 135 *F and above or 41*F and below. Cooked chicken was reheated in over to 165*F before being returned to altosham warming cabinet. Ensure cooked chicken is reheated properly to 165*F after being rested and moved to warming cabinet,
EarlierJan 30, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
One door Continental refrigerator: delice cheese: 43 - 44 degrees f, rosemary aioli: 41 degrees f - ok. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Alto-Shaam: roasted chicken: 132 degrees F, chicken breasts: 135 degrees F - ok. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit.
The department's words
CHSC 113996 One door Continental refrigerator: delice cheese: 43 - 44 degrees f, rosemary aioli: 41 degrees f - ok. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Alto-Shaam: roasted chicken: 132 degrees F, chicken breasts: 135 degrees F - ok. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit.
EarlierJan 29, 2025Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken at 126 - 127 degrees F in Alto-Shaam hot holding unit. Maintain hot potentially hazardous foods at or above 135 degrees F. Chicken was reheated above 165 degrees F and placed back in the hot holding unit. Observed cooked potatoes made on Monday at 49 degrees F in one door Continental refrigerator in the main kitchen. Maintain potentially hazardous foods in refrigeration at or below 41 degrees F.
The department's words
CHSC 113996 Observed cooked chicken at 126 - 127 degrees F in Alto-Shaam hot holding unit. Maintain hot potentially hazardous foods at or above 135 degrees F. Chicken was reheated above 165 degrees F and placed back in the hot holding unit. Observed cooked potatoes made on Monday at 49 degrees F in one door Continental refrigerator in the main kitchen. Maintain potentially hazardous foods in refrigeration at or below 41 degrees F.
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 hamburger cooked to 139-140 degrees F. Cook hamburger to 155 degrees F for 15 seconds. Hamburger discarded voluntarily. New hamburger cooked to 160 degrees F.
The department's words
CHSC 114004 Observed hamburger cooked to 139-140 degrees F. Cook hamburger to 155 degrees F for 15 seconds. Hamburger discarded voluntarily. New hamburger cooked to 160 degrees F.
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 hand wash sink water at 64 degrees F in prep kitchen by cooking equipment. Provide a range of 100 - 108 degrees F for the hand wash sink.COS
The department's words
CHSC 113953.c Observed hand wash sink water at 64 degrees F in prep kitchen by cooking equipment. Provide a range of 100 - 108 degrees F for the hand wash sink.COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked eggs without shells in water in insert pan in broiler station prep refrigerator at 54 degrees F. Eggs were cooked on Sunday. Time sticker stated the eggs were made at 9:45 a.m. on Monday. Th eggs were placed in the prep refrigerator at 9:45 a.m.. Eggs were in plastic container that was in a metal insert pan. Use by date on label was Thursday at 9:45 a.m. Discontinue double stacking containers. Maintain potentially hazardous foods at or below 41 degrees F. Eggs aren't on time as a public health control document from 5/4/22 in the file. 9 eggs voluntarily discarded. Observed bottle of Dijonnaise at 67 degrees F in top portion of prep refrigerator located against the wall. Label stated made on 2/12/24 9:59 a.m., use by Thurs 2/15 9:59 a.m.. Dijonnaise was checked at 2:00 p.m. Dijonnaise was voluntarily discarded. Maintain potentially hazardous foods at or below 41 degrees F. or colder. Corrected onsite.
The department's words
CHSC 113996 Observed cooked eggs without shells in water in insert pan in broiler station prep refrigerator at 54 degrees F. Eggs were cooked on Sunday. Time sticker stated the eggs were made at 9:45 a.m. on Monday. Th eggs were placed in the prep refrigerator at 9:45 a.m.. Eggs were in plastic container that was in a metal insert pan. Use by date on label was Thursday at 9:45 a.m. Discontinue double stacking containers. Maintain potentially hazardous foods at or below 41 degrees F. Eggs aren't on time as a public health control document from 5/4/22 in the file. 9 eggs voluntarily discarded. Observed bottle of Dijonnaise at 67 degrees F in top portion of prep refrigerator located against the wall. Label stated made on 2/12/24 9:59 a.m., use by Thurs 2/15 9:59 a.m.. Dijonnaise was checked at 2:00 p.m. Dijonnaise was voluntarily discarded. Maintain potentially hazardous foods at or below 41 degrees F. or colder. Corrected onsite.
EarlierJun 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
3 food handler cards have expired. Obtain valid cards within 30 days.
The department's words
CHSC 113948 3 food handler cards have expired. Obtain valid cards within 30 days.
EarlierNov 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bottles of water and oil without labels. / Label all bottles with common name of contents.
The department's words
CHSC 114089 Observed bottles of water and oil without labels. / Label all bottles with common name of contents.
EarlierMay 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee handle cellphone with gloved hands then resumed food preparation without changing gloves and washing hands between actions / Wash hands every time between changing gloves or putting on new gloves. Change gloves to prevent cross contamination.
The department's words
CHSC 113953.3 Observed employee handle cellphone with gloved hands then resumed food preparation without changing gloves and washing hands between actions / Wash hands every time between changing gloves or putting on new gloves. Change gloves to prevent cross contamination.
EarlierOct 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water in restroom sinks recorded around 74°F. Hot water valve was turned off. / Keep hot water valves open. Hand wash sinks must have 100-108°F hot water.
The department's words
CHSC 114192 Water in restroom sinks recorded around 74°F. Hot water valve was turned off. / Keep hot water valves open. Hand wash sinks must have 100-108°F hot water.
EarlierApr 6, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink at coffee bar lacking hot water. / Repair sink to provide 100-109F hot water. Divert hand washing to another hand wash sink until repaired.
The department's words
CHSC 114192 Hand wash sink at coffee bar lacking hot water. / Repair sink to provide 100-109F hot water. Divert hand washing to another hand wash sink until repaired.
EarlierOct 9, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
9 boiled eggs stored in food prep fridge across stove recorded at around 54F. Eggs prepared 2 days ago. / Immediately discard out of temperature eggs. All potentially hazardous foods must be cold held at 41F or below or hot held at 135F or above.
The department's words
CHSC 113996 9 boiled eggs stored in food prep fridge across stove recorded at around 54F. Eggs prepared 2 days ago. / Immediately discard out of temperature eggs. All potentially hazardous foods must be cold held at 41F or below or hot held at 135F or above.
Corrected during the inspection
10 cheese containers recorded around 69F sitting on cooling rack with no TPHC label. / Immediately discard out of temperature cheeses. Submit completed TPHC procedure handout. Foods under TPHC must be labeled to be discarded within 4 hours of preparation.
The department's words
CHSC 114000 10 cheese containers recorded around 69F sitting on cooling rack with no TPHC label. / Immediately discard out of temperature cheeses. Submit completed TPHC procedure handout. Foods under TPHC must be labeled to be discarded within 4 hours of preparation.
Corrected during the inspection
EarlierOct 8, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
9 boiled eggs stored in food prep fridge across stove recorded at around 54F. Eggs prepared 2 days ago. / Immediately discard out of temperature eggs. All potentially hazardous foods must be cold held at 41F or below or hot held at 135F or above.
The department's words
CHSC 113996 9 boiled eggs stored in food prep fridge across stove recorded at around 54F. Eggs prepared 2 days ago. / Immediately discard out of temperature eggs. All potentially hazardous foods must be cold held at 41F or below or hot held at 135F or above.
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
10 cheese containers recorded around 69F sitting on cooling rack with no TPHC label. / Immediately discard out of temperature cheeses. Submit completed TPHC procedure handout. Foods under TPHC must be labeled to be discarded within 4 hours of preparation.
The department's words
CHSC 114000 10 cheese containers recorded around 69F sitting on cooling rack with no TPHC label. / Immediately discard out of temperature cheeses. Submit completed TPHC procedure handout. Foods under TPHC must be labeled to be discarded within 4 hours of preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Restoration Hardware, 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 L15941.
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.