At a glance
CleanCleaver food safety systematic review results
What happened?
8problems found
8 problems found · Routine county inspection · Feb 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Rustic Bakery-3?
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 114002 CHSC 114002How to fixFix it
- Code CHSC 114002.1 CHSC 114002.1How to fixFix it
- Code CHSC 113986 CHSC 113986How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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
LatestFeb 3, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 3, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 113986
The department's words
Code CHSC 113986
Code CHSC 114051
The department's words
Code CHSC 114051
Code CHSC 114089
The department's words
Code CHSC 114089
Show 3 more
Code CHSC 114178
The department's words
Code CHSC 114178
Code CHSC 114252
The department's words
Code CHSC 114252
Code CHSC 114256
The department's words
Code CHSC 114256
EarlierJan 14, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee wash measuring scoops in handwash sink of bakery area while skipping sanitization step. Utensils shall be wash wash, rinsed and sanitized as final cleaning step when cleaning soiled utensils via manual warewashing. Retrain staff on proper manual sanitization procedures.
The department's words
CHSC 114099.6 Observed employee wash measuring scoops in handwash sink of bakery area while skipping sanitization step. Utensils shall be wash wash, rinsed and sanitized as final cleaning step when cleaning soiled utensils via manual warewashing. Retrain staff on proper manual sanitization procedures.
EarlierDec 11, 2023Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Dishwasher was observed rinsing soiled dishes and then proceeded to store cleaned and sanitized utensils without first washing hands in the warewashing area. [CA] Any action that requires handwashing means that the food handler must discard the gloves they are wearing , wash and dry hands before handling food or utensils.
The department's words
CHSC 113953.3 Dishwasher was observed rinsing soiled dishes and then proceeded to store cleaned and sanitized utensils without first washing hands in the warewashing area. [CA] Any action that requires handwashing means that the food handler must discard the gloves they are wearing , wash and dry hands before handling food or utensils.
Corrected during the inspection
Coffee cream carafe internal temperature readings were at 50F and 52F, and soy milk carafe internal temperature reading at 58F. Both carafes wer observed at ambient temperature at the coffee station. In the employee service area, yogurt internal temperature reading was at 44F. In the preparation area, shredded chicken, internal temperature readings were at 52F and 50F, egg salad at 45F, chicken salad at 46F, turkey at 45F, ham at 45F, tuna at 45F, and sliced tomatoes at 43F. Oatmeal container internal temperature readings were at 115F and 123F, was observed to be stored at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 Coffee cream carafe internal temperature readings were at 50F and 52F, and soy milk carafe internal temperature reading at 58F. Both carafes wer observed at ambient temperature at the coffee station. In the employee service area, yogurt internal temperature reading was at 44F. In the preparation area, shredded chicken, internal temperature readings were at 52F and 50F, egg salad at 45F, chicken salad at 46F, turkey at 45F, ham at 45F, tuna at 45F, and sliced tomatoes at 43F. Oatmeal container internal temperature readings were at 115F and 123F, was observed to be stored at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
Corrected during the inspection
Handwashing facility in the preparation area was observed without cold or hot water. [CA] Handwashing facilities shall be equipped to provide cold and hot water under pressure. The temperature of the warm water shall be at least 100 °F but not greater than 108 °F. [COS] The person in charge provided warm water.
The department's words
CHSC 114192 Handwashing facility in the preparation area was observed without cold or hot water. [CA] Handwashing facilities shall be equipped to provide cold and hot water under pressure. The temperature of the warm water shall be at least 100 °F but not greater than 108 °F. [COS] The person in charge provided warm water.
Corrected during the inspection
EarlierDec 7, 2023Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher was observed rinsing soiled dishes and then proceeded to store cleaned and sanitized utensils without first washing hands in the warewashing area. [CA] Any action that requires handwashing means that the food handler must discard the gloves they are wearing , wash and dry hands before handling food or utensils.
The department's words
CHSC 113953.3 Dishwasher was observed rinsing soiled dishes and then proceeded to store cleaned and sanitized utensils without first washing hands in the warewashing area. [CA] Any action that requires handwashing means that the food handler must discard the gloves they are wearing , wash and dry hands before handling food or utensils.
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
Coffee cream carafe internal temperature readings were at 50F and 52F, and soy milk carafe internal temperature reading at 58F. Both carafes wer observed at ambient temperature at the coffee station. In the employee service area, yogurt internal temperature reading was at 44F. In the preparation area, shredded chicken, internal temperature readings were at 52F and 50F, egg salad at 45F, chicken salad at 46F, turkey at 45F, ham at 45F, tuna at 45F, and sliced tomatoes at 43F. Oatmeal container internal temperature readings were at 115F and 123F, was observed to be stored at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 Coffee cream carafe internal temperature readings were at 50F and 52F, and soy milk carafe internal temperature reading at 58F. Both carafes wer observed at ambient temperature at the coffee station. In the employee service area, yogurt internal temperature reading was at 44F. In the preparation area, shredded chicken, internal temperature readings were at 52F and 50F, egg salad at 45F, chicken salad at 46F, turkey at 45F, ham at 45F, tuna at 45F, and sliced tomatoes at 43F. Oatmeal container internal temperature readings were at 115F and 123F, was observed to be stored at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
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
Handwashing facility in the preparation area was observed without cold or hot water. [CA] Handwashing facilities shall be equipped to provide cold and hot water under pressure. The temperature of the warm water shall be at least 100 °F but not greater than 108 °F. [COS] The person in charge provided warm water.
The department's words
CHSC 114192 Handwashing facility in the preparation area was observed without cold or hot water. [CA] Handwashing facilities shall be equipped to provide cold and hot water under pressure. The temperature of the warm water shall be at least 100 °F but not greater than 108 °F. [COS] The person in charge provided warm water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 20, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierApr 6, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierAug 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierJul 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tuna salad in deep covered plastic tubs in the walk-in cooler made approx. 3.5 hours ago. Tuna was immediately placed in the blast chiller. Ensure that tuna reaches 41 F or below by 11 am and discard if it does not use approved methods (shallow open containers) to rapidly cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Observed tuna salad in deep covered plastic tubs in the walk-in cooler made approx. 3.5 hours ago. Tuna was immediately placed in the blast chiller. Ensure that tuna reaches 41 F or below by 11 am and discard if it does not use approved methods (shallow open containers) to rapidly cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
EarlierDec 10, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The salad prep cooler is running at 50F. Food inside this cooler measured 52F-53F. Discard all potentially hazardous foods in this cooler 4 hours from the time it was stocked. Repair cooler immediately and send invoice for repair. Oatmeal on ice measured at 94F-129F in 2 containers on the counter. Discard 4 hours from when oatmeal was removed from the warmers. Chicken salad and sliced turkey at 45F in the sandwich prep cooler. Maintain potentially hazardous foods at 41F for below or 135F or above.
The department's words
CHSC 113996 The salad prep cooler is running at 50F. Food inside this cooler measured 52F-53F. Discard all potentially hazardous foods in this cooler 4 hours from the time it was stocked. Repair cooler immediately and send invoice for repair. Oatmeal on ice measured at 94F-129F in 2 containers on the counter. Discard 4 hours from when oatmeal was removed from the warmers. Chicken salad and sliced turkey at 45F in the sandwich prep cooler. Maintain potentially hazardous foods at 41F for below or 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.
EarlierJan 4, 2018Follow-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.
EarlierDec 27, 2017Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Provide manager's Food Safety Certification on premises.
The department's words
CHSC 113947.1 Provide manager's Food Safety Certification on premises.
Handwash sink near dishwash is broken. Repair it.
The department's words
CHSC 113953 Handwash sink near dishwash is broken. Repair it.
Final rinse at dishwash machine recorded > 50 ppm. Provide 50 ppm at all times.COS
The department's words
CHSC 114099.7 Final rinse at dishwash machine recorded > 50 ppm. Provide 50 ppm at all times.COS
Corrected during the inspection
Dust/mold noted at ceiling at walk in box. Clean and maintain sanitary.
The department's words
CHSC 114111 Dust/mold noted at ceiling at walk in box. Clean and maintain sanitary.
Dust/mold noted at ceiling at walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at ceiling at walk in box. Clean and maintain sanitary.
Show 5 more
Cup found in bulk food. Use a scoop with a handle only. Keep handle out of food.
The department's words
CHSC 114119 Cup found in bulk food. Use a scoop with a handle only. Keep handle out of food.
Hood observed off while cooking on stove. Keep it ON whenever cooking.
The department's words
CHSC 114149.1 Hood observed off while cooking on stove. Keep it ON whenever cooking.
Jacket noted in bread room. Store in lockers provided.
The department's words
CHSC 114256.1 Jacket noted in bread room. Store in lockers provided.
Fly fan turned off. Keep it ON whenever rear door is open.
The department's words
CHSC 114259 Fly fan turned off. Keep it ON whenever rear door is open.
Code CHSC 113953.5
The department's words
Code CHSC 113953.5
EarlierMar 6, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Provide papertowels inside the dispenser at kitchen handwash sink. Don't keep them on top of the dispenser.
The department's words
CHSC 113953.2 Provide papertowels inside the dispenser at kitchen handwash sink. Don't keep them on top of the dispenser.
Keep TPHC charts for review by this department. March 2017 only available. (quiche)
The department's words
CHSC 114000 Keep TPHC charts for review by this department. March 2017 only available. (quiche)
Label all bulk food containers with contents.
The department's words
CHSC 114047 Label all bulk food containers with contents.
Dust/mold noted at ceiling at Prep Food walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at ceiling at Prep Food walk in box. Clean and maintain sanitary.
Ensure scoops are placed handle up in bulk food containers.
The department's words
CHSC 114119 Ensure scoops are placed handle up in bulk food containers.
Show 3 more
Seals are broken on True reach in refrigerator. Replace them. On order.
The department's words
CHSC 114175 Seals are broken on True reach in refrigerator. Replace them. On order.
Dust accumulation noted at filters on rear door fly fan. Clean and maintain sanitary.
The department's words
CHSC 114149.3 Dust accumulation noted at filters on rear door fly fan. Clean and maintain sanitary.
Keep the fly fan on . Turned off during inspection.
The department's words
CHSC 114259 Keep the fly fan on . Turned off during inspection.
EarlierJun 15, 2016Routine inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Many flies noted at Bakery Prep room. MAJOR VIOLATION. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Many flies noted at Bakery Prep room. MAJOR VIOLATION. Continue efforts to control infestation.
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
Milk crates noted used in walk in box for shelving. Dis continue use. Use commercial dumnage racks if desired.
The department's words
CHSC 114130.1 Milk crates noted used in walk in box for shelving. Dis continue use. Use commercial dumnage racks if desired.
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
Placard has slipped down the front window behind the frosted glass and is difficult to see. Do not laminate or move placard.
The department's words
CHSC 113725.1 Placard has slipped down the front window behind the frosted glass and is difficult to see. Do not laminate or move placard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 15, 2016Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Many flies noted at Bakery Prep room. MAJOR VIOLATION. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Many flies noted at Bakery Prep room. MAJOR VIOLATION. Continue efforts to control infestation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Milk crates noted used in walk in box for shelving. Dis continue use. Use commercial dumnage racks if desired.
The department's words
CHSC 114130.1 Milk crates noted used in walk in box for shelving. Dis continue use. Use commercial dumnage racks if desired.
Placard has slipped down the front window behind the frosted glass and is difficult to see. Do not laminate or move placard.
The department's words
CHSC 113725.1 Placard has slipped down the front window behind the frosted glass and is difficult to see. Do not laminate or move placard.
EarlierJan 21, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hard boiled eggs found displayed at room temp. Maintain 41F or below at all times.COS
The department's words
CHSC 113996 Hard boiled eggs found displayed at room temp. Maintain 41F or below at all times.COS
Corrected during the inspection
Open platter of croissants and other desserts observed displayed less than 4 feet from customer. Provide sneeze guard protection or move to 4 feet from customer.
The department's words
CHSC 114060 Open platter of croissants and other desserts observed displayed less than 4 feet from customer. Provide sneeze guard protection or move to 4 feet from customer.
Corrected during the inspection
EarlierMar 2, 2015Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed open drink containers stored above containers of food.
The department's words
CHSC 113977 Observed open drink containers stored above containers of food.
Observed multiple potentially hazardous foods at 45 - 48 degrees F in the salad prep refrigeration unit. Observed food at 49 F in display case. In both cases, doors were left open during busy part of day.
The department's words
CHSC 113996 Observed multiple potentially hazardous foods at 45 - 48 degrees F in the salad prep refrigeration unit. Observed food at 49 F in display case. In both cases, doors were left open during busy part of day.
EarlierMar 2, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed two open drink containers stored over containers of food. Store away from food (on bottom shelf, for example).
The department's words
CHSC 113977 Observed two open drink containers stored over containers of food. Store away from food (on bottom shelf, for example).
Observed salad prep refrigerator at 45F - 48F. Observed display case at 49F. In both places, doors on units are being left open at busy time of day. Foods must be maintained at 41F or below in all refrigeration units.
The department's words
CHSC 113996 Observed salad prep refrigerator at 45F - 48F. Observed display case at 49F. In both places, doors on units are being left open at busy time of day. Foods must be maintained at 41F or below in all refrigeration units.
Observed sanitizer in 3-comp sink at 50 ppm chlorine. Maintain 100 ppm chlorine. Dishes not being washed at the time.
The department's words
CHSC 114099.6 Observed sanitizer in 3-comp sink at 50 ppm chlorine. Maintain 100 ppm chlorine. Dishes not being washed at the time.
Nighttime cleaning crew appears to be improperly disposing of mop water outside the facility. (Complaint with pictures sent to office.) Ensure that all mop water is disposed of in janitorial sink in facility. Confirmed with City of Novato's Code Enforcement that wastewater must be disposed of in this way and cannot be diverted to alleyway.
The department's words
CHSC 114197 Nighttime cleaning crew appears to be improperly disposing of mop water outside the facility. (Complaint with pictures sent to office.) Ensure that all mop water is disposed of in janitorial sink in facility. Confirmed with City of Novato's Code Enforcement that wastewater must be disposed of in this way and cannot be diverted to alleyway.
EarlierOct 30, 2014Routine inspectionViolation(s) Found
9 violations listed, 0 marked critical.
Not critical (9)
Observed several employees eating/drinking in dry goods section of bakery, seated on dry goods (bags of flour, etc.).
The department's words
CHSC 113977 Observed several employees eating/drinking in dry goods section of bakery, seated on dry goods (bags of flour, etc.).
Observed multiple potentially hazardous foods at 43 - 48 degrees F.
The department's words
CHSC 113996 Observed multiple potentially hazardous foods at 43 - 48 degrees F.
Rapid cooling process is broken. Observed multiple potentially hazardous foods made yesterday at 43 - 48 degrees F internally. VC&D conducted. See report in office for details.
The department's words
CHSC 114002 Rapid cooling process is broken. Observed multiple potentially hazardous foods made yesterday at 43 - 48 degrees F internally. VC&D conducted. See report in office for details.
Observed flies in facility, not on food-contact surfaces. Pest management company comes weekly.
The department's words
CHSC 114259.1 Observed flies in facility, not on food-contact surfaces. Pest management company comes weekly.
Observed pureed banana thawing on the counter.
The department's words
CHSC 114020 Observed pureed banana thawing on the counter.
Corrected during the inspection
Show 4 more
Observed cheese and cracker samples on counter uncovered.
The department's words
CHSC 114060 Observed cheese and cracker samples on counter uncovered.
Corrected during the inspection
Clean interior of ice machine. Debris noted, not touching ice.
The department's words
CHSC 114115.c Clean interior of ice machine. Debris noted, not touching ice.
Ice machine is new. Submit specification sheets for new equipment for approval by EHS. Did not occur for ice machine.
The department's words
CHSC 114130 Ice machine is new. Submit specification sheets for new equipment for approval by EHS. Did not occur for ice machine.
Observed handles touching flour in bin.
The department's words
CHSC 114119 Observed handles touching flour in bin.
EarlierMar 18, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Keep handwash stations unobstructed. 1 completely blocked and 2 mostly blocked today.
The department's words
CHSC 113953.1 Keep handwash stations unobstructed. 1 completely blocked and 2 mostly blocked today.
For all potentially hazardous foods (quiche, ham strata, florentine pastry, etc), use lables or logs to indicate time which food is removed from temperature control and 4 hours later, when it must be discarded. Apply to self-serve dairy, too, if not maintained at 41F or below.
The department's words
CHSC 114000 For all potentially hazardous foods (quiche, ham strata, florentine pastry, etc), use lables or logs to indicate time which food is removed from temperature control and 4 hours later, when it must be discarded. Apply to self-serve dairy, too, if not maintained at 41F or below.
Observed 3 syrup bottles stored adjacent to handwash station. Bottles were unlabeled and had soap on spouts. Discarded, washed.
The department's words
CHSC 113986 Observed 3 syrup bottles stored adjacent to handwash station. Bottles were unlabeled and had soap on spouts. Discarded, washed.
Clean interior of ice machine. Mold observed, not touching ice. This is a repeat violation.
The department's words
CHSC 114115.c Clean interior of ice machine. Mold observed, not touching ice. This is a repeat violation.
Store wiping cloths in solution, not on counter surfaces.
The department's words
CHSC 114185.1 Store wiping cloths in solution, not on counter surfaces.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11238.
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.