At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 25, 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 Salito's' team
Is this your place?
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Fix it together
Follow the steps for each item, with the rule beside 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 · 23 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 25, 2026.
No violations listed in the data.
EarlierJun 25, 2026Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 114130
The department's words
Code CHSC 114130
Corrected during the inspection
EarlierJun 23, 2026Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114130
The department's words
Code CHSC 114130
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 23, 2026Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114130
The department's words
Code CHSC 114130
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 25, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked vegetables stored at room temperatures without any temperature control at 51.8*F. Employee stated was removed from refrigeration about on hour ago. Returned to refrigeration. All potentially hazardous foods must be maintained at 41 *F and below of 135*F and above. Discontinue storing any PHF at room temperatures without temperature control.
The department's words
CHSC 113996 Observed cooked vegetables stored at room temperatures without any temperature control at 51.8*F. Employee stated was removed from refrigeration about on hour ago. Returned to refrigeration. All potentially hazardous foods must be maintained at 41 *F and below of 135*F and above. Discontinue storing any PHF at room temperatures without temperature control.
EarlierNov 5, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher in kitchen in-use and recorded at 0ppm chlorine at final rinse. / Discontinue use until repaired to dispense 50ppm chlorine at final rinse. Divert all ware washing to 3-comp sink to wash - rinse - sanitize - air dry. Test machine daily with test strips.
The department's words
CHSC 114099.7 Mechanical dishwasher in kitchen in-use and recorded at 0ppm chlorine at final rinse. / Discontinue use until repaired to dispense 50ppm chlorine at final rinse. Divert all ware washing to 3-comp sink to wash - rinse - sanitize - air dry. Test machine daily with test strips.
EarlierApr 9, 2024Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed large pot of soup on stove recording at 113°F. Stove was off and operator stated soup was prepared about 2 hours ago. / Discard out of temperature food. Ensure food is hot held at 135°F or above and reheated to 165°F before that.
The department's words
CHSC 113996 Observed large pot of soup on stove recording at 113°F. Stove was off and operator stated soup was prepared about 2 hours ago. / Discard out of temperature food. Ensure food is hot held at 135°F or above and reheated to 165°F before that.
Corrected during the inspection
Observed large tubs of soup in walk-in refrigerator recording at 45°F, 46°F and 47°F. Each container labeled as prepared yesterday. Ambient temprature in walk-in refrigerator recorded at 39°F. / Discard improperly cooled foods. When cooling soups/sauces, utilize ice wands and properly made ice baths to rapidly cool foods from 135°-70°F in 2 hours then from 70°F-41°F in 4 hours thereafter.
The department's words
CHSC 114002 Observed large tubs of soup in walk-in refrigerator recording at 45°F, 46°F and 47°F. Each container labeled as prepared yesterday. Ambient temprature in walk-in refrigerator recorded at 39°F. / Discard improperly cooled foods. When cooling soups/sauces, utilize ice wands and properly made ice baths to rapidly cool foods from 135°-70°F in 2 hours then from 70°F-41°F in 4 hours thereafter.
Corrected during the inspection
Observed herbed butter and orange tomato based sauce on steam table, recording at 93°F and 90°F respectively. Operator stated butter and sauce were heated on flat top grill about 10 minutes ago. / Foods must be reheated to 165°F before hot holding at 135°F or above. All foods must be reheated to 165°F if they will be hot held.
The department's words
CHSC 114016 Observed herbed butter and orange tomato based sauce on steam table, recording at 93°F and 90°F respectively. Operator stated butter and sauce were heated on flat top grill about 10 minutes ago. / Foods must be reheated to 165°F before hot holding at 135°F or above. All foods must be reheated to 165°F if they will be hot held.
Corrected during the inspection
Observed employee scrub dirty dishes to load into dishwasher. Said employee started to handle clean dishes to put away. No handwashing observed. / Hands must be washed in between handling dirty and clean dishes every time.
The department's words
CHSC 113953.3 Observed employee scrub dirty dishes to load into dishwasher. Said employee started to handle clean dishes to put away. No handwashing observed. / Hands must be washed in between handling dirty and clean dishes every time.
Corrected during the inspection
EarlierApr 4, 2024Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed large pot of soup on stove recording at 113°F. Stove was off and operator stated soup was prepared about 2 hours ago. / Discard out of temperature food. Ensure food is hot held at 135°F or above and reheated to 165°F before that.
The department's words
CHSC 113996 Observed large pot of soup on stove recording at 113°F. Stove was off and operator stated soup was prepared about 2 hours ago. / Discard out of temperature food. Ensure food is hot held at 135°F or above and reheated to 165°F before that.
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 large tubs of soup in walk-in refrigerator recording at 45°F, 46°F and 47°F. Each container labeled as prepared yesterday. Ambient temprature in walk-in refrigerator recorded at 39°F. / Discard improperly cooled foods. When cooling soups/sauces, utilize ice wands and properly made ice baths to rapidly cool foods from 135°-70°F in 2 hours then from 70°F-41°F in 4 hours thereafter.
The department's words
CHSC 114002 Observed large tubs of soup in walk-in refrigerator recording at 45°F, 46°F and 47°F. Each container labeled as prepared yesterday. Ambient temprature in walk-in refrigerator recorded at 39°F. / Discard improperly cooled foods. When cooling soups/sauces, utilize ice wands and properly made ice baths to rapidly cool foods from 135°-70°F in 2 hours then from 70°F-41°F in 4 hours thereafter.
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 herbed butter and orange tomato based sauce on steam table, recording at 93°F and 90°F respectively. Operator stated butter and sauce were heated on flat top grill about 10 minutes ago. / Foods must be reheated to 165°F before hot holding at 135°F or above. All foods must be reheated to 165°F if they will be hot held.
The department's words
CHSC 114016 Observed herbed butter and orange tomato based sauce on steam table, recording at 93°F and 90°F respectively. Operator stated butter and sauce were heated on flat top grill about 10 minutes ago. / Foods must be reheated to 165°F before hot holding at 135°F or above. All foods must be reheated to 165°F if they will be hot held.
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 employee scrub dirty dishes to load into dishwasher. Said employee started to handle clean dishes to put away. No handwashing observed. / Hands must be washed in between handling dirty and clean dishes every time.
The department's words
CHSC 113953.3 Observed employee scrub dirty dishes to load into dishwasher. Said employee started to handle clean dishes to put away. No handwashing observed. / Hands must be washed in between handling dirty and clean dishes every time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 10, 2023Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit under griddle recorded with potatoes 55°F, grilled onions 55°F, cheese 55°F, ground beef 55°F, and crab at 55°F. / Discontinue use of said unit until repaired to cold hold food at 41°F or below. Discard out of temperature foods.
The department's words
CHSC 113996 Refrigeration unit under griddle recorded with potatoes 55°F, grilled onions 55°F, cheese 55°F, ground beef 55°F, and crab at 55°F. / Discontinue use of said unit until repaired to cold hold food at 41°F or below. Discard out of temperature foods.
Corrected during the inspection
EarlierFeb 9, 2023Routine inspectionYellow placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit under griddle recorded with potatoes 55°F, grilled onions 55°F, cheese 55°F, ground beef 55°F, and crab at 55°F. / Discontinue use of said unit until repaired to cold hold food at 41°F or below. Discard out of temperature foods.
The department's words
CHSC 113996 Refrigeration unit under griddle recorded with potatoes 55°F, grilled onions 55°F, cheese 55°F, ground beef 55°F, and crab at 55°F. / Discontinue use of said unit until repaired to cold hold food at 41°F or below. Discard out of temperature foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed butter with roasted garlic, herbs and whine being reheated on steam table. Butter recorded at 53°F. / Do not use steam table to reheat food for hot holding. Reheat food rapidly to 165°F for hot holding at 135°F or above.
The department's words
CHSC 114016 Observed butter with roasted garlic, herbs and whine being reheated on steam table. Butter recorded at 53°F. / Do not use steam table to reheat food for hot holding. Reheat food rapidly to 165°F for hot holding at 135°F or above.
EarlierJun 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee pick up a shrimp that had been dropped on the floor. Said employee rinsed hands with sanitizer and resumed handling food without any handwashing. / Employee instructed to discard new shrimp that was handled and to wash hands properly.
The department's words
CHSC 113953.3 Observed employee pick up a shrimp that had been dropped on the floor. Said employee rinsed hands with sanitizer and resumed handling food without any handwashing. / Employee instructed to discard new shrimp that was handled and to wash hands properly.
EarlierAug 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Salad refrigeration unit ambient temperature recorded around 53°F. Top section had boiled eggs 53°F, shrimp 53°F, crab 53°F, cut tomatoes 53°F, raw egg dressing 53°F, cheeses 54°F and cooked chicken at 72°F. / Discard all out of temperature items. Discontinue use of unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Salad refrigeration unit ambient temperature recorded around 53°F. Top section had boiled eggs 53°F, shrimp 53°F, crab 53°F, cut tomatoes 53°F, raw egg dressing 53°F, cheeses 54°F and cooked chicken at 72°F. / Discard all out of temperature items. Discontinue use of unit until repaired to cold hold food at 41°F or below.
EarlierJan 29, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several food handler cards have expired. / Obtain valid cards within 30 days from 8/6/20.
The department's words
CHSC 113948 Several food handler cards have expired. / Obtain valid cards within 30 days from 8/6/20.
EarlierFeb 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A food handler card has recently expired. / Obtain valid food handler card within 30 days from 2/6/20.
The department's words
CHSC 113948 A food handler card has recently expired. / Obtain valid food handler card within 30 days from 2/6/20.
EarlierAug 27, 2019Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration units under the grill ambient temperature recorded at 53F. Crabs at 52F, and cooked potatoes at 51F. / Discard out of temperature potentially hazardous foods and do not use refrigeration unit until it has been repaired to cold hold at 41F or below.
The department's words
CHSC 113996 Refrigeration units under the grill ambient temperature recorded at 53F. Crabs at 52F, and cooked potatoes at 51F. / Discard out of temperature potentially hazardous foods and do not use refrigeration unit until it has been repaired to cold hold at 41F or below.
EarlierAug 14, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 21, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Took temperatures of food in food prep refrigerators in the kitchen. Cut tomatoes and tomato salsa at 40F, mix of butter, paprika, and clam at 46F, top layer of eggs at 48F. The prep refrigerator lid need to be closed when not using food. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Took temperatures of food in food prep refrigerators in the kitchen. Cut tomatoes and tomato salsa at 40F, mix of butter, paprika, and clam at 46F, top layer of eggs at 48F. The prep refrigerator lid need to be closed when not using food. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierJun 26, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No Certified Food Manager was observed during the inspection. Send EHS the CFM via email by 08/26/2018.
The department's words
CHSC 113947.1 No Certified Food Manager was observed during the inspection. Send EHS the CFM via email by 08/26/2018.
Measured the following items: Cioppino sauce at 100-115F -(placed it on the steam table since this morning). The cook voluntarily discarded it. * Grab with herbs and garlic at 59-54F- voluntarily discarded. * Spicy sauce for pasta at 48F (moved it to walk-in) * Cut tomato at 46F (moved it to walk-in) * Mussels at 46F (covered it with ice immediately) The other kinds of soup and sauce measured at 135F or higher. All potentially hazardous food shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Measured the following items: Cioppino sauce at 100-115F -(placed it on the steam table since this morning). The cook voluntarily discarded it. * Grab with herbs and garlic at 59-54F- voluntarily discarded. * Spicy sauce for pasta at 48F (moved it to walk-in) * Cut tomato at 46F (moved it to walk-in) * Mussels at 46F (covered it with ice immediately) The other kinds of soup and sauce measured at 135F or higher. All potentially hazardous food shall be held at or below 41F or at or above 135F.
Scoop for calamari found inside of product. Keep the handle of the scoop above product.
The department's words
CHSC 114119 Scoop for calamari found inside of product. Keep the handle of the scoop above product.
EarlierJan 9, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Calamari at 52F and grilled chicken at 49F on prep top. Keep potentially hazardous foods below 41F or above 135F. Items placed in walk-in to cool. Ensure to cool food down completely before placing in prep top.
The department's words
CHSC 113996 Calamari at 52F and grilled chicken at 49F on prep top. Keep potentially hazardous foods below 41F or above 135F. Items placed in walk-in to cool. Ensure to cool food down completely before placing in prep top.
Bar sink is dispensing around 15ppm of chlorine. Requirement is 50ppm. Monitor sanitizer levels and call for repairs if needed. Use three compartment sink if needed (with 100ppm of chlorine).
The department's words
CHSC 114099.7 Bar sink is dispensing around 15ppm of chlorine. Requirement is 50ppm. Monitor sanitizer levels and call for repairs if needed. Use three compartment sink if needed (with 100ppm of chlorine).
Grilled (cooked) chicken found by raw fish in prep top. Separate to prevent contamination.
The department's words
CHSC 113986 Grilled (cooked) chicken found by raw fish in prep top. Separate to prevent contamination.
Scoop for flour found inside of product. Keep the handle of the scoop above product.
The department's words
CHSC 114119 Scoop for flour found inside of product. Keep the handle of the scoop above product.
No sanitizer dispensing out of tube used to make sanitizer buckets. Requirement is 200ppm of quaternary ammonia. Repair dispenser. Use bleach temporarily for the sanitizer buckets.
The department's words
CHSC 114185.1 No sanitizer dispensing out of tube used to make sanitizer buckets. Requirement is 200ppm of quaternary ammonia. Repair dispenser. Use bleach temporarily for the sanitizer buckets.
EarlierFeb 3, 2015Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Raw shrimp and raw chicken in six drawer refrigerator observed at 45 degrees Fahrenheit. Grated cheese in prep refrigerator observed at 45-46 degrees Fahrenheit. Cooked crab (47 - 49 degrees F) and shrimp (48 degrees F) in oyster station prep refrigerator. Cowgirl Creamery Red Hawk and Mt. Tam cheese observed at 51-53 degrees. Blue cheese was 53-56 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Raw shrimp and raw chicken in six drawer refrigerator observed at 45 degrees Fahrenheit. Grated cheese in prep refrigerator observed at 45-46 degrees Fahrenheit. Cooked crab (47 - 49 degrees F) and shrimp (48 degrees F) in oyster station prep refrigerator. Cowgirl Creamery Red Hawk and Mt. Tam cheese observed at 51-53 degrees. Blue cheese was 53-56 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded - see voluntary condemnation and destruction sheet.
No sanitizer in final rinse of kitchen or outside bar dishwasher. Utilize three compartment sink in kitchen until dishwasher is capable of providing a minimum of 50 ppm chlorine. Outside bar is not in use at this time, but outside bar dishwasher does need to meet minimum standard of 50 ppm chlorine at final rinse. 2/3/15: Kitchen dishwasher had 50 ppm chlorine at final rinse. Bar dishwasher has not been repaired.
The department's words
CHSC 114099.7 No sanitizer in final rinse of kitchen or outside bar dishwasher. Utilize three compartment sink in kitchen until dishwasher is capable of providing a minimum of 50 ppm chlorine. Outside bar is not in use at this time, but outside bar dishwasher does need to meet minimum standard of 50 ppm chlorine at final rinse. 2/3/15: Kitchen dishwasher had 50 ppm chlorine at final rinse. Bar dishwasher has not been repaired.
Three compartment sink is being set up as follows: 1; soap and water, 2. sanitizer, 3. rinse. 2/3/15: Three compartment sink not completely set up at time of inspection.
The department's words
CHSC 114099.2 Three compartment sink is being set up as follows: 1; soap and water, 2. sanitizer, 3. rinse. 2/3/15: Three compartment sink not completely set up at time of inspection.
Black material seen inside both ice machines.
The department's words
CHSC 114115 Black material seen inside both ice machines.
Clean floor under fryers and on right side of griddle to remove grease. Clean hand wash sink handles to remove encrusted material. Clean up food splash from wall below hand wash sink in server station. Pick up broken glass from the walk-in refrigerator floor. Remove brown material from walk-in refrigerator wall. 2/3/15: Piece of broken glass picked up during inspection. Clean grease from floor by fryer.
The department's words
CHSC 114257 Clean floor under fryers and on right side of griddle to remove grease. Clean hand wash sink handles to remove encrusted material. Clean up food splash from wall below hand wash sink in server station. Pick up broken glass from the walk-in refrigerator floor. Remove brown material from walk-in refrigerator wall. 2/3/15: Piece of broken glass picked up during inspection. Clean grease from floor by fryer.
Show 2 more
Replace rusted refrigerator shelf within six months.
The department's words
CHSC 114175 Replace rusted refrigerator shelf within six months.
Observed one wet wiping cloth on prep refrigerator cutting board. Do not store wiping cloths on food contact surfaces.
The department's words
CHSC 114185.1 Observed one wet wiping cloth on prep refrigerator cutting board. Do not store wiping cloths on food contact surfaces.
Corrected during the inspection
EarlierJan 27, 2015Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer in final rinse of kitchen or outside bar dishwasher. Utilize three compartment sink in kitchen until dishwasher is capable of providing a minimum of 50 ppm chlorine. Outside bar isnot in use at this time, but outside bar dishwasher does need to meet minimum standard of 50 ppm chlorine at final rinse.
The department's words
CHSC 114099.7 No sanitizer in final rinse of kitchen or outside bar dishwasher. Utilize three compartment sink in kitchen until dishwasher is capable of providing a minimum of 50 ppm chlorine. Outside bar isnot in use at this time, but outside bar dishwasher does need to meet minimum standard of 50 ppm chlorine at final rinse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Raw shrimp and raw chicken in six drawer refrigerator observed at 45 degrees Fahrenheit. Grated cheese in prep refrigerator observed at 45-46 degrees Fahrenheit. Cooked crab (47 - 49 degrees F) and shrimp (48 degrees F) in oyster station prep refrigerator. Cowgirl Creamery Red Hawk and Mt. Tam cheese observed at 51-53 degrees. Blue cheese was 53-56 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Raw shrimp and raw chicken in six drawer refrigerator observed at 45 degrees Fahrenheit. Grated cheese in prep refrigerator observed at 45-46 degrees Fahrenheit. Cooked crab (47 - 49 degrees F) and shrimp (48 degrees F) in oyster station prep refrigerator. Cowgirl Creamery Red Hawk and Mt. Tam cheese observed at 51-53 degrees. Blue cheese was 53-56 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded - see voluntary condemnation and destruction sheet.
Fryers are protruding past inner lip of hood. A minimum six inch overhang is required between ends of cooking equipment and inner rim of hood.
The department's words
CHSC 114149.1 Fryers are protruding past inner lip of hood. A minimum six inch overhang is required between ends of cooking equipment and inner rim of hood.
Corrected during the inspection
Three compartment sink is being set up as follows: 1; soap and water, 2. sanitizer, 3. rinse.
The department's words
CHSC 114099.2 Three compartment sink is being set up as follows: 1; soap and water, 2. sanitizer, 3. rinse.
Black material seen inside both ice machines.
The department's words
CHSC 114115 Black material seen inside both ice machines.
Clean floor under fryers and on right side of griddle to remove grease. Clean hand wash sink handles to remove encrusted material. Clean up food splash from wall below hand wash sink in server station. Pick up broken glass from the walk-in refrigerator floor. Remove brown material from walk-in refrigerator wall.
The department's words
CHSC 114257 Clean floor under fryers and on right side of griddle to remove grease. Clean hand wash sink handles to remove encrusted material. Clean up food splash from wall below hand wash sink in server station. Pick up broken glass from the walk-in refrigerator floor. Remove brown material from walk-in refrigerator wall.
Show 2 more
Replace rusted refrigerator shelf within six months.
The department's words
CHSC 114175 Replace rusted refrigerator shelf within six months.
Observed one wet wiping cloth on prep refrigerator cutting board. Do not store wiping cloths on food contact surfaces.
The department's words
CHSC 114185.1 Observed one wet wiping cloth on prep refrigerator cutting board. Do not store wiping cloths on food contact 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
As a customer of Salito's, you can:
Let Salito's know
Ask for the manager. Salito's 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.
About this record
Search the county's inspection lookup for the name or license number L10180.
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.