At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · County inspection, Follow-up inspection · Aug 3, 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 San Francisco Yacht Club's team
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Welcome, San Francisco Yacht Club. We'll walk through this together, one item at a time. To log the fixes, claim San Francisco Yacht Club first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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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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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 · 18 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, San Francisco Yacht Club. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 3, 2026Follow-up inspectionGreen placard
This one: a follow-up inspection on Aug 3, 2026.
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.
EarlierJul 30, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
One door Saturn refrigerator: watermelon slices: 47 degrees f, 1/2 watermelon: 53 degrees F. 1/2 watermelon voluntarily . discarded into the compost container. ~ 1 qt grated jalapeno cheese: 51 degrees F, veggie burger: 49 degrees, sliced provolone: 48 degrees F. Thermometer on outside of unit: 57 degrees F. Pooled egg whites: 47 degrees F. Remove all potentially hazardous foods from this unit. Repair unit. ~ 1 qt. jalapeno cheese voluntarily discarded into compost. Pantry station: left prep refrigerator: blue cheese dressing: 43 degrees F. right prep refrigerator: raw crab meat: 47 degrees F. Table top refrigerator across from fryer: sliced cheddar cheese: 53 degrees F (~ 1/4 lb.) ~1/4 lb. cheddar cheese voluntarily discarded into garbage container. Maintain potentially hazardous foods at 41 degrees F or colder.
The department's words
CHSC 113996 One door Saturn refrigerator: watermelon slices: 47 degrees f, 1/2 watermelon: 53 degrees F. 1/2 watermelon voluntarily . discarded into the compost container. ~ 1 qt grated jalapeno cheese: 51 degrees F, veggie burger: 49 degrees, sliced provolone: 48 degrees F. Thermometer on outside of unit: 57 degrees F. Pooled egg whites: 47 degrees F. Remove all potentially hazardous foods from this unit. Repair unit. ~ 1 qt. jalapeno cheese voluntarily discarded into compost. Pantry station: left prep refrigerator: blue cheese dressing: 43 degrees F. right prep refrigerator: raw crab meat: 47 degrees F. Table top refrigerator across from fryer: sliced cheddar cheese: 53 degrees F (~ 1/4 lb.) ~1/4 lb. cheddar cheese voluntarily discarded into garbage container. Maintain potentially hazardous foods at 41 degrees F or colder.
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 an employee load dirty dishes into the dishwasher and then touched clean dishes that came out of the dishwasher. Employee shall shall removed gloves and wash hands before touching clean dishes. COS.
The department's words
CHSC 113973.b-c Observed an employee load dirty dishes into the dishwasher and then touched clean dishes that came out of the dishwasher. Employee shall shall removed gloves and wash hands before touching clean dishes. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 19, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Maketable refrigerator across from the fryer: havarti: 47 degrees F, yellow cheddar: 50 degrees F. ~ 1/2 lb. yellow cheddar voluntarily discarded into the garbage container. Salad prep refrigerator: turkey: 44 degrees Fm ham: 47 degrees F Maintain potentially hazardous foods at or below 41 degrees F. Wet wiping cloth on top of metal insert pans with various types of cheese double stacked in maketable refrigerator noted above. Discontinue double stacking and using wiping clothes as this leads to potentially hazardous foods being stored in the temperature danger zone ( 42 - 134 degrees F).
The department's words
CHSC 113996 Maketable refrigerator across from the fryer: havarti: 47 degrees F, yellow cheddar: 50 degrees F. ~ 1/2 lb. yellow cheddar voluntarily discarded into the garbage container. Salad prep refrigerator: turkey: 44 degrees Fm ham: 47 degrees F Maintain potentially hazardous foods at or below 41 degrees F. Wet wiping cloth on top of metal insert pans with various types of cheese double stacked in maketable refrigerator noted above. Discontinue double stacking and using wiping clothes as this leads to potentially hazardous foods being stored in the temperature danger zone ( 42 - 134 degrees F).
EarlierJul 19, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler touch raw burger meat with gloved hands and handle burger bun with same gloves. Food handler instructed to discard of bun and wash hands. Employees required to wash hands when switching from raw meat to ready-to-eat (RTE) foods. Re-train employees on proper handwashing and proper glove usage.
The department's words
CHSC 113953.3 Observed food handler touch raw burger meat with gloved hands and handle burger bun with same gloves. Food handler instructed to discard of bun and wash hands. Employees required to wash hands when switching from raw meat to ready-to-eat (RTE) foods. Re-train employees on proper handwashing and proper glove usage.
Corrected during the inspection
EarlierJul 18, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch raw burger meat with gloved hands and handle burger bun with same gloves. Food handler instructed to discard of bun and wash hands. Employees required to wash hands when switching from raw meat to ready-to-eat (RTE) foods. Re-train employees on proper handwashing and proper glove usage.
The department's words
CHSC 113953.3 Observed food handler touch raw burger meat with gloved hands and handle burger bun with same gloves. Food handler instructed to discard of bun and wash hands. Employees required to wash hands when switching from raw meat to ready-to-eat (RTE) foods. Re-train employees on proper handwashing and proper glove usage.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sushi rice left on counter recorded at 64°F with no TPHC label. / Immediately discard out of temperature food. Provide TPHC labels on when sushi is taken out of temperature control and a 4 hour later discard time.
The department's words
CHSC 114000 Observed sushi rice left on counter recorded at 64°F with no TPHC label. / Immediately discard out of temperature food. Provide TPHC labels on when sushi is taken out of temperature control and a 4 hour later discard time.
EarlierOct 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large slab of prime rib in walk-in refrigerator recorded at 53-54°F. Employees stated that food was prepared the previous day. Food was covered with foil. / Retrain staff on proper cooling methods. Follow department issued handout as guideline. Cut meat into smaller portions to rapidly cool from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Discard improperly cooled meat immediately.
The department's words
CHSC 114002 Observed large slab of prime rib in walk-in refrigerator recorded at 53-54°F. Employees stated that food was prepared the previous day. Food was covered with foil. / Retrain staff on proper cooling methods. Follow department issued handout as guideline. Cut meat into smaller portions to rapidly cool from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Discard improperly cooled meat immediately.
EarlierApr 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked pasta in an ice bat next to the stove recorded at around 57°F. / Discard out of temperature pasta and relocate future ice bath further away from the stove.
The department's words
CHSC 113996 Cooked pasta in an ice bat next to the stove recorded at around 57°F. / Discard out of temperature pasta and relocate future ice bath further away from the stove.
EarlierSep 10, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
1 food handler card expired. / Obtain valid card within 30 days from today or cost recovery fees apply.
The department's words
CHSC 113948 1 food handler card expired. / Obtain valid card within 30 days from today or cost recovery fees apply.
EarlierDec 29, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
New menu lacking consumer advisory notice. / Follow Department issued handout as guidelines to include full notice.
The department's words
CHSC 114093 New menu lacking consumer advisory notice. / Follow Department issued handout as guidelines to include full notice.
EarlierSep 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 17, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Potentially hazardous foods such as cut tomatoes, cut melon, and sprouts need to be at 41F or below for cold holding temperatures. Milk in bar at 45F. Make necessary repairs/adjustments to have refrigeration at 41F by 1.21.2019
The department's words
CHSC 113996 Potentially hazardous foods such as cut tomatoes, cut melon, and sprouts need to be at 41F or below for cold holding temperatures. Milk in bar at 45F. Make necessary repairs/adjustments to have refrigeration at 41F by 1.21.2019
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Salad prep top on right: blue cheese 45F, goat cheese 45F, turkey (cooked and cubed) 46F. Salad prep top on left: cooked onions 45F, sliced tomatoes 46F, blue cheese dressing 43F. Both refrigerators must keep potentially hazardous food at 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Salad prep top on right: blue cheese 45F, goat cheese 45F, turkey (cooked and cubed) 46F. Salad prep top on left: cooked onions 45F, sliced tomatoes 46F, blue cheese dressing 43F. Both refrigerators must keep potentially hazardous food at 41F or below. Repair/adjust immediately.
Walk-in refrigerator: clean condenser fan grills, condenser, and ceiling. Observed build up of dust.
The department's words
CHSC 114115.c Walk-in refrigerator: clean condenser fan grills, condenser, and ceiling. Observed build up of dust.
Bar ice machine: clean black mold off white plastic baffle inside.
The department's words
CHSC 114175 Bar ice machine: clean black mold off white plastic baffle inside.
Keep dumpster lids closed at all times.
The department's words
CHSC 114245.5 Keep dumpster lids closed at all times.
Provide consumer advisory for raw or undercooked food on menu: Eating raw or undercooked food may increase risk of foodborne illness.
The department's words
CHSC 114093 Provide consumer advisory for raw or undercooked food on menu: Eating raw or undercooked food may increase risk of foodborne illness.
Show 1 more
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
EarlierJan 25, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed whole shell eggs on the counter at 56-60 degrees F. eggs voluntarily discarded. When using time only as a public health control measure, maintain written procedures and label potentially hazardous foods with date and discard time. Turkey (42-47 degrees F) in insert pan mounded too high in insert pan of maketable refrigerator. Unopened containers of milk 43-47 degrees F. Unopened containers of milk shall be maintained at or below 45 degrees F. Raw meat measured 43 degrees F. Thermometer mounted to outside of walk-in refrigerator was 46 degrees F. No food found at or below 41 degrees F in walk-in refrigerator. 1/25/17: Sliced tomatoes double panned on top portion of maketable refrigerator measured 56-58 degrees and were voluntarily discarded. Open containers of milk and half and half measured 44 degrees F, cooked short ribs and macaroni cheese both measured 42 degrees F, and raw steak measured 43 degrees F in walk -in refrigerator.
The department's words
CHSC 113996 Observed whole shell eggs on the counter at 56-60 degrees F. eggs voluntarily discarded. When using time only as a public health control measure, maintain written procedures and label potentially hazardous foods with date and discard time. Turkey (42-47 degrees F) in insert pan mounded too high in insert pan of maketable refrigerator. Unopened containers of milk 43-47 degrees F. Unopened containers of milk shall be maintained at or below 45 degrees F. Raw meat measured 43 degrees F. Thermometer mounted to outside of walk-in refrigerator was 46 degrees F. No food found at or below 41 degrees F in walk-in refrigerator. 1/25/17: Sliced tomatoes double panned on top portion of maketable refrigerator measured 56-58 degrees and were voluntarily discarded. Open containers of milk and half and half measured 44 degrees F, cooked short ribs and macaroni cheese both measured 42 degrees F, and raw steak measured 43 degrees F in walk -in refrigerator.
Clean interiors of ice machines.
The department's words
CHSC 114115 Clean interiors of ice machines.
Provide thermometer for two door under counter refrigerator in server station.
The department's words
CHSC 114157 Provide thermometer for two door under counter refrigerator in server station.
Corrected during the inspection
Remove domestic rice cooker from the premises. Utilize the commercial rice cooker that the facility has instead.
The department's words
CHSC 114130 Remove domestic rice cooker from the premises. Utilize the commercial rice cooker that the facility has instead.
EarlierJan 18, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed employee touch garbage can, then placed bread baskets onto shelf, then wiped counter, then touched cutting board and placed bread on it. Observed an employee touch head and then touched to-go container. Employee touched dirty dishes then touched clean utensils.
The department's words
CHSC 113953.3 Observed employee touch garbage can, then placed bread baskets onto shelf, then wiped counter, then touched cutting board and placed bread on it. Observed an employee touch head and then touched to-go container. Employee touched dirty dishes then touched clean utensils.
Corrected during the inspection
Observed whole shell eggs on the counter at 56-60 degrees F. eggs voluntarily discarded. When using time only as a public health control measure, maintain written procedures and label potentially hazardous foods with date and discard time. Turkey (42-47 degrees F) in insert pan mounded too high in insert pan of maketable refrigerator. Unopened containers of milk 43-47 degrees F. Unopened containers of milk shall be maintained at or below 45 degrees F. Raw meat measured 43 degrees F. Thermometer mounted to outside of walk-in refrigerator was 46 degrees F. No food found at or below 41 degrees F in walk-in refrigerator.
The department's words
CHSC 113996 Observed whole shell eggs on the counter at 56-60 degrees F. eggs voluntarily discarded. When using time only as a public health control measure, maintain written procedures and label potentially hazardous foods with date and discard time. Turkey (42-47 degrees F) in insert pan mounded too high in insert pan of maketable refrigerator. Unopened containers of milk 43-47 degrees F. Unopened containers of milk shall be maintained at or below 45 degrees F. Raw meat measured 43 degrees F. Thermometer mounted to outside of walk-in refrigerator was 46 degrees F. No food found at or below 41 degrees F in walk-in refrigerator.
Clean interiors of ice machines.
The department's words
CHSC 114115 Clean interiors of ice machines.
Provide thermometer for two door under counter refrigerator in server station.
The department's words
CHSC 114157 Provide thermometer for two door under counter refrigerator in server station.
Ice cream containers, hotel pan of meat, and boxes of food on walk-in freezer floor.
The department's words
CHSC 114047 Ice cream containers, hotel pan of meat, and boxes of food on walk-in freezer floor.
Corrected during the inspection
Show 3 more
Observed raw fish above ready to-eat foods. Food handler touched garbage and than touched bread without washing hands.
The department's words
CHSC 113980 Observed raw fish above ready to-eat foods. Food handler touched garbage and than touched bread without washing hands.
Corrected during the inspection
Remove domestic rice cooker from the premises. Utilize the commercial rice cooker that the facility has instead.
The department's words
CHSC 114130 Remove domestic rice cooker from the premises. Utilize the commercial rice cooker that the facility has instead.
No sanitizer at final rinse of dishwasher.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher.
Corrected during the inspection
EarlierFeb 19, 2015Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Observed employee drop glove on floor, pick it up and put new glove on without first washing his hands.
The department's words
CHSC 113953.3 Observed employee drop glove on floor, pick it up and put new glove on without first washing his hands.
Corrected during the inspection
Men's restroom hand wash sink on far left reached a maximum of 64 degrees Fahrenheit and only stays on for four seconds. The three left hand wash sinks in the women's restroom ranged from 62-67 degrees Fahrenheit., and the far left one only stays on for three seconds.
The department's words
CHSC 113953.c Men's restroom hand wash sink on far left reached a maximum of 64 degrees Fahrenheit and only stays on for four seconds. The three left hand wash sinks in the women's restroom ranged from 62-67 degrees Fahrenheit., and the far left one only stays on for three seconds.
Corrected during the inspection
Small, whole cooked red potatoes (63 degrees Fahrenheit) in one door refrigerator, and cut cooked potatoes (47-50 degrees Fahrenheit) were both cooked yesterday. The potatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 114002 Small, whole cooked red potatoes (63 degrees Fahrenheit) in one door refrigerator, and cut cooked potatoes (47-50 degrees Fahrenheit) were both cooked yesterday. The potatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
Corrected during the inspection
Small, whole cooked red potatoes (63 degrees Fahrenheit) in one door refrigerator, and cut cooked potatoes (47-50 degrees Fahrenheit) were both cooked yesterday. The potatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 114002.1 Small, whole cooked red potatoes (63 degrees Fahrenheit) in one door refrigerator, and cut cooked potatoes (47-50 degrees Fahrenheit) were both cooked yesterday. The potatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
Corrected during the inspection
One of food handlers didn't have a hair restraint.
The department's words
CHSC 113969 One of food handlers didn't have a hair restraint.
Corrected during the inspection
Show 5 more
No thermometer inside two door refrigerator across from cook line.
The department's words
CHSC 114157 No thermometer inside two door refrigerator across from cook line.
Corrected during the inspection
Some of bulk storage containers with foods such as flour or salt are not labeled.
The department's words
CHSC 114051 Some of bulk storage containers with foods such as flour or salt are not labeled.
Observed plastic hose from silver King refrigerator at bottom of floor sink. Provide rigid waste pipe with an air gap twice the diameter of the pipe. Air gap shall be from the rim of the floor sink to the end of the pipe. Remove piece of rubber wrapped around waste lines at this floor sink.
The department's words
CHSC 114193 Observed plastic hose from silver King refrigerator at bottom of floor sink. Provide rigid waste pipe with an air gap twice the diameter of the pipe. Air gap shall be from the rim of the floor sink to the end of the pipe. Remove piece of rubber wrapped around waste lines at this floor sink.
Health permit and sign which notifies consumers that the most recent inspection report is available to review are located in office.
The department's words
CHSC 114381 Health permit and sign which notifies consumers that the most recent inspection report is available to review are located in office.
Corrected during the inspection
Unlabeled chemical spray bottle.
The department's words
CHSC 114254.1 Unlabeled chemical spray bottle.
EarlierFeb 5, 2015Routine inspectionGreen placard
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Small, whole cooked red potatoes (63 degrees Fahrenheit) in one door refrigerator, and cut cooked potatoes (47-50 degrees Fahrenheit) were both cooked yesterday. The potatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 114002 Small, whole cooked red potatoes (63 degrees Fahrenheit) in one door refrigerator, and cut cooked potatoes (47-50 degrees Fahrenheit) were both cooked yesterday. The potatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
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
Small, whole cooked red potatoes (63 degrees Fahrenheit) in one door refrigerator, and cut cooked potatoes (47-50 degrees Fahrenheit) were both cooked yesterday. The potatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 114002.1 Small, whole cooked red potatoes (63 degrees Fahrenheit) in one door refrigerator, and cut cooked potatoes (47-50 degrees Fahrenheit) were both cooked yesterday. The potatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Observed employee drop glove on floor, pick it up and put new glove on without first washing his hands.
The department's words
CHSC 113953.3 Observed employee drop glove on floor, pick it up and put new glove on without first washing his hands.
Men's restroom hand wash sink on far left reached a maximum of 64 degrees Fahrenheit and only stays on for four seconds. The three left hand wash sinks in the women's restroom ranged from 62-67 degrees Fahrenheit., and the far left one only stays on for three seconds. Hand washing facilities shall be equipped to provide warm water for a minimum of 15 seconds through a mixing valve or combination faucet.
The department's words
CHSC 113953.c Men's restroom hand wash sink on far left reached a maximum of 64 degrees Fahrenheit and only stays on for four seconds. The three left hand wash sinks in the women's restroom ranged from 62-67 degrees Fahrenheit., and the far left one only stays on for three seconds. Hand washing facilities shall be equipped to provide warm water for a minimum of 15 seconds through a mixing valve or combination faucet.
Observed one wet wiping cloth on top of prep refrigerator cutting board.
The department's words
CHSC 114185.1 Observed one wet wiping cloth on top of prep refrigerator cutting board.
Corrected during the inspection
One of food handlers didn't have a hair restraint.
The department's words
CHSC 113969 One of food handlers didn't have a hair restraint.
No thermometer inside two door refrigerator across from cook line.
The department's words
CHSC 114157 No thermometer inside two door refrigerator across from cook line.
Show 6 more
Some of bulk storage containers with foods such as flour or salt are not labeled.
The department's words
CHSC 114051 Some of bulk storage containers with foods such as flour or salt are not labeled.
Unlabeled chemical spray bottle.
The department's words
CHSC 114254.1 Unlabeled chemical spray bottle.
Corrected during the inspection
Observed plastic hose from Silver King refrigerator at bottom of floor sink. Provide rigid waste pipe with an air gap twice the diameter of the pipe. Air gap shall be from the rim of the floor sink to the end of the pipe. Remove piece of rubber wrapped around waste lines at this floor sink.
The department's words
CHSC 114193 Observed plastic hose from Silver King refrigerator at bottom of floor sink. Provide rigid waste pipe with an air gap twice the diameter of the pipe. Air gap shall be from the rim of the floor sink to the end of the pipe. Remove piece of rubber wrapped around waste lines at this floor sink.
Health permit and sign which notifies consumers that the most recent inspection report is available to review are located in office.
The department's words
CHSC 114381 Health permit and sign which notifies consumers that the most recent inspection report is available to review are located in office.
Dishwasher had 0 ppm at the final rinse the first two times it was checked.
The department's words
CHSC 114099.7 Dishwasher had 0 ppm at the final rinse the first two times it was checked.
Corrected during the inspection
Observed raw fish above ready-to-eat salad dressing in refrigerator.
The department's words
CHSC 113980 Observed raw fish above ready-to-eat salad dressing in refrigerator.
Corrected during the inspection
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 San Francisco Yacht Club, you can:
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Ask for the manager. San Francisco Yacht Club can only fix what it knows about.
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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.
Do you work at or run San Francisco Yacht Club?
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 L10317.
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
- Follow-up 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.