At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Round Table Pizza's team
Is this your place?
Welcome, Round Table Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Round Table Pizza first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Round Table PizzaWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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 · 16 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
LatestJun 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 18, 2026.
No violations listed in the data.
EarlierNov 21, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed cardboard used to line shelving. Discontinue using cardboard. Use approved lining. Observed food container lids cracked/chipped. Maintain all equipment/utensils in good repair. Repair/replace in an approved manner.
The department's words
CHSC 114130.1 Observed cardboard used to line shelving. Discontinue using cardboard. Use approved lining. Observed food container lids cracked/chipped. Maintain all equipment/utensils in good repair. Repair/replace in an approved manner.
Observed cardboard used to line shelving. Discontinue using cardboard. Use approved lining. Observed food container lids cracked/chipped. Maintain all equipment/utensils in good repair. Repair/replace in an approved manner.
The department's words
CHSC 114130 Observed cardboard used to line shelving. Discontinue using cardboard. Use approved lining. Observed food container lids cracked/chipped. Maintain all equipment/utensils in good repair. Repair/replace in an approved manner.
EarlierJan 29, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pizza sauce in a prep top in a large tub ranging from 40 F to 48 F. Potentially hazardous food must be cold held at 41 F or below. Use a thinner pan to ensure all sauce is kept at 41 F or below.
The department's words
CHSC 113996 Observed pizza sauce in a prep top in a large tub ranging from 40 F to 48 F. Potentially hazardous food must be cold held at 41 F or below. Use a thinner pan to ensure all sauce is kept at 41 F or below.
EarlierMay 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a roof leak due to freezing air conditioning unit. Leak was dripping above the salad bar onto a small bucket and splashing onto food. Food must be kept safe and unadulterated. Tomato, lettuce, corn, cheese etc. was discarded into outside garbage can. Discontinue use of this area until leak is repaired. Email a video showing proof of repair within 7 days.
The department's words
CHSC 113967 Observed a roof leak due to freezing air conditioning unit. Leak was dripping above the salad bar onto a small bucket and splashing onto food. Food must be kept safe and unadulterated. Tomato, lettuce, corn, cheese etc. was discarded into outside garbage can. Discontinue use of this area until leak is repaired. Email a video showing proof of repair within 7 days.
EarlierAug 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierDec 27, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Observed 1 dead and 1 dying adult cockroach on floor in back storage room inside dough prep room. Last pest report was from 10/31/22. Remove dead roaches and clean and sanitize floors. Send me your next pest treatment report within 7 days and monitor for activity. Clean facility floors thoroughly under/around equipment to remove food debris and moisture. Seal any cracks/gaps/entry points to prevent vermin entry. Food facilities must be kept free of vermin. Reinspection 1/5/23 to check cleaning and pest report to ensure no activity is found. Also observed 1 silverfish in dough prep room. Remove insect.
The department's words
CHSC 114259.1 MAJOR: Observed 1 dead and 1 dying adult cockroach on floor in back storage room inside dough prep room. Last pest report was from 10/31/22. Remove dead roaches and clean and sanitize floors. Send me your next pest treatment report within 7 days and monitor for activity. Clean facility floors thoroughly under/around equipment to remove food debris and moisture. Seal any cracks/gaps/entry points to prevent vermin entry. Food facilities must be kept free of vermin. Reinspection 1/5/23 to check cleaning and pest report to ensure no activity is found. Also observed 1 silverfish in dough prep room. Remove insect.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Certified Food Manager (CFM) certification available at time of inspection. Manager states they are studying for exam now. Provide CFM certification to inspector within 30 days to avoid fees. Email copy to inspector and keep available on site.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) certification available at time of inspection. Manager states they are studying for exam now. Provide CFM certification to inspector within 30 days to avoid fees. Email copy to inspector and keep available on site.
EarlierNov 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: diced tomatoes at 44.8F, sausage pieces at 45.2F, salami at 44.4F, tomato sauce at 45F inside of walk in cooler. Operator states walk in cooler was open for 10-15 mins. prior to inspector arrival. Ensure walk in cooler cold holds at 41F or below. Ambient temperature at end of inspection was ~46F. Ensure potentially hazardous foods are cold held at 41F or below. Check monitoring thermometer regularly to ensure proper functioning. Repair by end of today - send inspector photo verifying repair. Operator called for repair at end of inspection.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: diced tomatoes at 44.8F, sausage pieces at 45.2F, salami at 44.4F, tomato sauce at 45F inside of walk in cooler. Operator states walk in cooler was open for 10-15 mins. prior to inspector arrival. Ensure walk in cooler cold holds at 41F or below. Ambient temperature at end of inspection was ~46F. Ensure potentially hazardous foods are cold held at 41F or below. Check monitoring thermometer regularly to ensure proper functioning. Repair by end of today - send inspector photo verifying repair. Operator called for repair at end of inspection.
EarlierMay 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed mold growing on mozzarella sticks in under counter prep cooler at pizza prep line. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. PIC voluntarily discarded 2 containers of mozzarella sticks.
The department's words
CHSC 113980 MAJOR - Observed mold growing on mozzarella sticks in under counter prep cooler at pizza prep line. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. PIC voluntarily discarded 2 containers of mozzarella sticks.
EarlierFeb 9, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 21, 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.
EarlierFeb 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ground tomato sauce found in soda fridge found at 48F. Employee reports that the sauce was taken out of cans at ambient temperature 4 hours ago. Potentially hazardous foods must be maintained at 41F or below. Employee immediately put sauce on ice bath to facilitate the cooling process to ensure the sauce temperature gets down to 41F.
The department's words
CHSC 113996 Ground tomato sauce found in soda fridge found at 48F. Employee reports that the sauce was taken out of cans at ambient temperature 4 hours ago. Potentially hazardous foods must be maintained at 41F or below. Employee immediately put sauce on ice bath to facilitate the cooling process to ensure the sauce temperature gets down to 41F.
EarlierAug 27, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 1, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierMay 16, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed dirty rags, empty soda can in sink basin, and detergent stored on food prep sink. The food prep sink is a food contact surface that must remain clean and sanitized. Do not store dirty rags, chemicals, or garbage in or on sink. Discussed with PIC.
The department's words
CHSC 114115 Observed dirty rags, empty soda can in sink basin, and detergent stored on food prep sink. The food prep sink is a food contact surface that must remain clean and sanitized. Do not store dirty rags, chemicals, or garbage in or on sink. Discussed with PIC.
Pizza oven metal bristle brush bristles are loose and coming off. To prevent a physical hazard of metal bristles in food discontinue use and provide a new bristle brush. Ensure to monitor when metal bristle brushes no longer hold their integrity and need to be replaced. Discussed with PIC.
The department's words
CHSC 114130.1 Pizza oven metal bristle brush bristles are loose and coming off. To prevent a physical hazard of metal bristles in food discontinue use and provide a new bristle brush. Ensure to monitor when metal bristle brushes no longer hold their integrity and need to be replaced. Discussed with PIC.
Observed grease build up on hood ventilation filters. Ensure to clean regularly.
The department's words
CHSC 114149.2 Observed grease build up on hood ventilation filters. Ensure to clean regularly.
EarlierOct 10, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Walk-in cooler air temp 44F. Unit display jumping around between 44-48F. Repair adjust to cold hold 41F or below.
The department's words
CHSC 113996 Walk-in cooler air temp 44F. Unit display jumping around between 44-48F. Repair adjust to cold hold 41F or below.
Dishwasher dispensing less then 50 ppm. Repair to provide 50-100 ppm. Sanitize dishes in back up 2 comp sink using 1 tsp bleach per gallon of water until unit repaired.
The department's words
CHSC 114099.7 Dishwasher dispensing less then 50 ppm. Repair to provide 50-100 ppm. Sanitize dishes in back up 2 comp sink using 1 tsp bleach per gallon of water until unit repaired.
Sanitizer dispensing greater than 400 ppm quat. Repair/adjust to dispense 200-400 ppm. Use 1 tsp bleach per gallon of water in sanitizer buckets until dispenser repaired.
The department's words
CHSC 114254.1 Sanitizer dispensing greater than 400 ppm quat. Repair/adjust to dispense 200-400 ppm. Use 1 tsp bleach per gallon of water in sanitizer buckets until dispenser repaired.
Beer tap cooler air temp 55F (no PHF). Condenser frozen over. All refrigeration is required to maintain 41F or below. Defrost and adjust to 41F if unit is still not capable of cold holding 41F or below repair unit.
The department's words
CHSC 114130 Beer tap cooler air temp 55F (no PHF). Condenser frozen over. All refrigeration is required to maintain 41F or below. Defrost and adjust to 41F if unit is still not capable of cold holding 41F or below repair unit.
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 Round Table Pizza, you can:
Let Round Table Pizza know
Ask for the manager. Round Table Pizza can only fix what it knows about.
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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 L14755.
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.