At a glance
CleanCleaver food safety systematic review results
What happened?
10problems found
10 problems found · Routine county inspection · Mar 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Rossi's Blackpoint Station?
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 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 113953.2 CHSC 113953.2How to fixFix 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 Rossi's Blackpoint Station's team
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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 · 16 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
LatestMar 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 25, 2026.
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114107
The department's words
Code CHSC 114107
Code CHSC 114161
The department's words
Code CHSC 114161
Show 5 more
Code CHSC 114130.5
The department's words
Code CHSC 114130.5
Code CHSC 114172
The department's words
Code CHSC 114172
Code CHSC 114157
The department's words
Code CHSC 114157
Code CHSC 114257.1
The department's words
Code CHSC 114257.1
Code CHSC 114266
The department's words
Code CHSC 114266
EarlierApr 7, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Deli sandwich prep refrigerator: Swiss cheese: 48 degrees F, Monterey jack cheese: 43 degrees F ham: 42 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Deli case refrigerator: macaroni salad: 41 degrees F, hard boiled eggs: 39 degrees F, - unit in compliance. Hot holding unit: tamales: 164 - 168 degrees F - in compliance.
The department's words
CHSC 113996 Deli sandwich prep refrigerator: Swiss cheese: 48 degrees F, Monterey jack cheese: 43 degrees F ham: 42 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Deli case refrigerator: macaroni salad: 41 degrees F, hard boiled eggs: 39 degrees F, - unit in compliance. Hot holding unit: tamales: 164 - 168 degrees F - in compliance.
Food prep sink. : no hot water - corrected onsite. 3-compartment sink reached 120 degrees F.
The department's words
CHSC 114192 Food prep sink. : no hot water - corrected onsite. 3-compartment sink reached 120 degrees F.
EarlierApr 2, 2025Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
9 door glass refrigerator: string cheese: 43.6 degrees F. Kirkland uncured ham: 43.7 degrees F, Philadelphia cream cheese: 47.8 degrees F. Deli case refrigerator: turkey sandwich made at ~12:00 p.m. today observed at 47 degrees F. Prep refrigerator: sliced tomatoes: 47 degrees F, sliced pepper jack cheese: 52 degrees F, sliced Monterey jack cheese: 51 degrees F, cheddar cheese: 50 degrees F, mayonnaise: 50 degrees F, 1 slice Swiss cheese: 55 degrees F. Bottom of prep refrigerator: pasta salad: 59 degrees F. All potentially hazardous foods at 50 degrees F and above were voluntarily discarded into the garbage. See quantities below: sliced pepper jack cheese: (~1/2 lb) sliced Monterey jack cheese: (~1/2 lb) sliced turkey: (~2.25 lbs) roast beef: (2 slices) cream cheese: ( ~ 4 oz) pasta salad: (~2 lbs) Tamales in hot holding unit (3) observed at 127 degrees F. 3 tamales voluntarily discarded into the garbage.
The department's words
CHSC 113996 9 door glass refrigerator: string cheese: 43.6 degrees F. Kirkland uncured ham: 43.7 degrees F, Philadelphia cream cheese: 47.8 degrees F. Deli case refrigerator: turkey sandwich made at ~12:00 p.m. today observed at 47 degrees F. Prep refrigerator: sliced tomatoes: 47 degrees F, sliced pepper jack cheese: 52 degrees F, sliced Monterey jack cheese: 51 degrees F, cheddar cheese: 50 degrees F, mayonnaise: 50 degrees F, 1 slice Swiss cheese: 55 degrees F. Bottom of prep refrigerator: pasta salad: 59 degrees F. All potentially hazardous foods at 50 degrees F and above were voluntarily discarded into the garbage. See quantities below: sliced pepper jack cheese: (~1/2 lb) sliced Monterey jack cheese: (~1/2 lb) sliced turkey: (~2.25 lbs) roast beef: (2 slices) cream cheese: ( ~ 4 oz) pasta salad: (~2 lbs) Tamales in hot holding unit (3) observed at 127 degrees F. 3 tamales voluntarily discarded into the garbage.
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
3 compartment sink reached 114 degrees F and then dropped down. No water coming out of food prep sink.Provide a minimum of 120 degrees F water at both sinks. Provide cold water at food prep sink, also .
The department's words
CHSC 114192 3 compartment sink reached 114 degrees F and then dropped down. No water coming out of food prep sink.Provide a minimum of 120 degrees F water at both sinks. Provide cold water at food prep sink, also .
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 turned off at hand wash sink in restroom by retail area. Turned on hot water from below the sink and water reached 100 degrees F.
The department's words
CHSC 113953.c Hot water turned off at hand wash sink in restroom by retail area. Turned on hot water from below the sink and water reached 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 23, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 22, 2020Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114119
The department's words
Code CHSC 114119
Code CHSC 114157
The department's words
Code CHSC 114157
Show 3 more
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114245
The department's words
Code CHSC 114245
Code CHSC 114286
The department's words
Code CHSC 114286
EarlierDec 10, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
Corrected during the inspection
EarlierDec 9, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Liquid accumulation noted at the bottom of the beer keg cooler and sandwich prep reach in. Clean and thoroughly sanitize. Determine cause of liquid build up and eliminate the problem.
The department's words
CHSC 114175 Liquid accumulation noted at the bottom of the beer keg cooler and sandwich prep reach in. Clean and thoroughly sanitize. Determine cause of liquid build up and eliminate the problem.
EarlierDec 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide hot (100F) water at front hand wash sink. (Part on order)
The department's words
CHSC 114192 Provide hot (100F) water at front hand wash sink. (Part on order)
EarlierFeb 6, 2018Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee admits to skipping sanitizer step at three comp sink. Wash/rinse/sanitize all according to blue sticker. Provide 100 ppm Cl-. Demonstrated. MAJOR VIOLATION
The department's words
CHSC 114099.2 Employee admits to skipping sanitizer step at three comp sink. Wash/rinse/sanitize all according to blue sticker. Provide 100 ppm Cl-. Demonstrated. MAJOR VIOLATION
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Ensure all employees have Food Handler Cards. Handout provided.
The department's words
CHSC 113948 Ensure all employees have Food Handler Cards. Handout provided.
Install a papertowel dispenser at the three comp sink in the kitchen for handwashing
The department's words
CHSC 113953.2 Install a papertowel dispenser at the three comp sink in the kitchen for handwashing
Provide hot (100F) water under adequate pressure at the restroom handwash sink within two minutes
The department's words
CHSC 113953.c Provide hot (100F) water under adequate pressure at the restroom handwash sink within two minutes
Beverages noted stored directly on the ground. Store al 6 above the ground or on racks or pallets.
The department's words
CHSC 114047 Beverages noted stored directly on the ground. Store al 6 above the ground or on racks or pallets.
Remove duct tape and replace seal on walk in door as needed.
The department's words
CHSC 114175 Remove duct tape and replace seal on walk in door as needed.
Show 3 more
Ice build up noted at front cold unit and chest freezers. Determine cause of ice and eliminate.
The department's words
CHSC 114130.1 Ice build up noted at front cold unit and chest freezers. Determine cause of ice and eliminate.
NO COOKING ALLOWED without a hood ventilation system.
The department's words
CHSC 114149.1 NO COOKING ALLOWED without a hood ventilation system.
Purse noted in kitchen. Store separately.
The department's words
CHSC 114256.1 Purse noted in kitchen. Store separately.
EarlierJan 31, 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.
EarlierJan 20, 2017Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Slicer observed with dried meat/food debris that has been there overnight. Clean and sanitize slicer and parts at least every four hours. MAJOR VIOLATION
The department's words
CHSC 114115 Slicer observed with dried meat/food debris that has been there overnight. Clean and sanitize slicer and parts at least every four hours. MAJOR VIOLATION
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Provide proof of valid Managers Food Safety Certification. Keep original copy on site for inspection by this department.
The department's words
CHSC 113947.1 Provide proof of valid Managers Food Safety Certification. Keep original copy on site for inspection by this department.
Papertowel dispensers found empty at front , rear and kitchen handwash sinks. Soap dispenser at front handwash sink found empty. COS
The department's words
CHSC 113953.2 Papertowel dispensers found empty at front , rear and kitchen handwash sinks. Soap dispenser at front handwash sink found empty. COS
Corrected during the inspection
Dust/mold noted at fan guards in the walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards in the walk in box. Clean and maintain sanitary.
Provide test strips to monitor chlorine solutions. 100 ppm.
The department's words
CHSC 114107 Provide test strips to monitor chlorine solutions. 100 ppm.
Remove all pots/pans/equipment /food related to cooking. No cooking allowed, except in the microwave. I will let you know if oven is approved for use without a hood. You may need to file a hood exemption form with a fee. Owner says oven was originally used for muffins, but now she heats chimichngas with oil. Food debris noted at bottom of refrigerators and freezers. Clean and maintain sanitary. Rock Star reach in refrigerator not approved for food. Non potentially hazardous beverages only. Defrost the chest freezer to remove guild up.
The department's words
CHSC 114175 Remove all pots/pans/equipment /food related to cooking. No cooking allowed, except in the microwave. I will let you know if oven is approved for use without a hood. You may need to file a hood exemption form with a fee. Owner says oven was originally used for muffins, but now she heats chimichngas with oil. Food debris noted at bottom of refrigerators and freezers. Clean and maintain sanitary. Rock Star reach in refrigerator not approved for food. Non potentially hazardous beverages only. Defrost the chest freezer to remove guild up.
Show 3 more
Provide shatterproof covers for all overhead lights.
The department's words
CHSC 114252.1 Provide shatterproof covers for all overhead lights.
No thermometer available in the reach in refrigerator. Provide one. COS
The department's words
CHSC 114157 No thermometer available in the reach in refrigerator. Provide one. COS
Corrected during the inspection
Restroom doors found propped open. Keep them closed.
The department's words
CHSC 114259 Restroom doors found propped open. Keep them closed.
Corrected during the inspection
EarlierMay 31, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Provide proof of Managers Food Safety Certification ASAP.
The department's words
CHSC 113947.1 Provide proof of Managers Food Safety Certification ASAP.
Corrected during the inspection
Discontinue food storage/preparation for your family/guests. There is no hood ventilation system for cooking. Pots/pans observed. Lots of unrelated food found in walk-in box.
The department's words
CHSC 114149.2 Discontinue food storage/preparation for your family/guests. There is no hood ventilation system for cooking. Pots/pans observed. Lots of unrelated food found in walk-in box.
Replace self closing device on restroom door. clean the toilet
The department's words
CHSC 114276 Replace self closing device on restroom door. clean the toilet
EarlierMay 25, 2016Routine inspectionYellow placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
3 enchiladas and 5 breakfast burritos appear to be homemade for sale in cold case. No receipt available. All food must come from an approved source. Food VCD. MAJOR VIOLATION
The department's words
CHSC 114021 3 enchiladas and 5 breakfast burritos appear to be homemade for sale in cold case. No receipt available. All food must come from an approved source. Food VCD. MAJOR VIOLATION
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Provide proof of Managers Food Safety Certification ASAP.
The department's words
CHSC 113947.1 Provide proof of Managers Food Safety Certification ASAP.
Potentially hazardous foods in the cold case recorded at 50F. Move all cold food to another operating refrigerator unit. MAJOR VIOLATION
The department's words
CHSC 113996 Potentially hazardous foods in the cold case recorded at 50F. Move all cold food to another operating refrigerator unit. MAJOR VIOLATION
Discontinue food storage/preparation for your family/guests. There is no hood ventilation system for cooking. Pots/pans observed. Lots of unrelated food found in walk-in box.
The department's words
CHSC 114149.2 Discontinue food storage/preparation for your family/guests. There is no hood ventilation system for cooking. Pots/pans observed. Lots of unrelated food found in walk-in box.
Replace self closing device on restroom door. clean the toilet
The department's words
CHSC 114276 Replace self closing device on restroom door. clean the toilet
EarlierOct 16, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Managers Food Safety certification has expired. Register for the class within 30 days and fax proof to me.
The department's words
CHSC 113947.1 Managers Food Safety certification has expired. Register for the class within 30 days and fax proof to me.
All employees must have Food Handler Cards.
The department's words
CHSC 113948 All employees must have Food Handler Cards.
Sack of onions found stored on floor in walk in box. Store all food 6 above the ground or on racks or pallets.
The department's words
CHSC 114047 Sack of onions found stored on floor in walk in box. Store all food 6 above the ground or on racks or pallets.
Dust/mold noted at fan guards in the walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards in the walk in box. Clean and maintain sanitary.
Always wash/rinse/sanitize all utensils/pots/pans/etc.
The department's words
CHSC 114099.6 Always wash/rinse/sanitize all utensils/pots/pans/etc.
Show 3 more
Debris found under racks in the walk I box. Clean and maintain sanitary.
The department's words
CHSC 114175 Debris found under racks in the walk I box. Clean and maintain sanitary.
Toilet appears dirty. Clean thoroughly.
The department's words
CHSC 114250 Toilet appears dirty. Clean thoroughly.
Post Public Health Permit in public view.
The department's words
CHSC 114381 Post Public Health Permit in public view.
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
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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.
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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 L10097.
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.