At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about San Rafael Joe's?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a large cut of roast beef kept in a hot holding unit at 105-110 F. Cut has been there since 10:30 AM. Hot holding unit is holding all other foods at 140 F. Potentially hazardous foods must be hot held at 135 F or above. Labeled cut with a 2:30 PM discard time. Inspector suggested this item not be hot held. Item must be cooked to 145 F and held at 135 F. If violations are found regarding this item in the future, it may be discarded. CHSC 113996How 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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Next: Observed a large cut of roast beef kept in a hot holding unit at 105-110 F. Cut has been there since 10:30 AM. Hot holding unit is holding all other foods at 140 F. Potentially hazardous foods must be hot held at 135 F or above. Labeled cut with a 2:30 PM discard time. Inspector suggested this item not be hot held. Item must be cooked to 145 F and held at 135 F. If violations are found regarding this item in the future, it may be discarded.The county found: “Observed a large cut of roast beef kept in a hot holding unit at 105-110 F. Cut has been there since 10:30 AM. Hot…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 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
LatestAug 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a large cut of roast beef kept in a hot holding unit at 105-110 F. Cut has been there since 10:30 AM. Hot holding unit is holding all other foods at 140 F. Potentially hazardous foods must be hot held at 135 F or above. Labeled cut with a 2:30 PM discard time. Inspector suggested this item not be hot held. Item must be cooked to 145 F and held at 135 F. If violations are found regarding this item in the future, it may be discarded.
The department's words
CHSC 113996 Observed a large cut of roast beef kept in a hot holding unit at 105-110 F. Cut has been there since 10:30 AM. Hot holding unit is holding all other foods at 140 F. Potentially hazardous foods must be hot held at 135 F or above. Labeled cut with a 2:30 PM discard time. Inspector suggested this item not be hot held. Item must be cooked to 145 F and held at 135 F. If violations are found regarding this item in the future, it may be discarded.
EarlierDec 3, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a large container of sauce on the cookline at 110 F. Potentially hazardous food must be hot held at 135 F or above. Stove turned up to hold food at 135 F.
The department's words
CHSC 113996 Observed a large container of sauce on the cookline at 110 F. Potentially hazardous food must be hot held at 135 F or above. Stove turned up to hold food at 135 F.
EarlierFeb 8, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed one dry rodent dry rodent dropping in basement and one dry dropping under cooking equipment in upstairs prep area.
The department's words
CHSC 114259.1 Observed one dry rodent dry rodent dropping in basement and one dry dropping under cooking equipment in upstairs prep area.
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierFeb 6, 2024Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several rodent droppings seen in corner of basement under chairs.
The department's words
CHSC 114259.1 Several rodent droppings seen in corner of basement under chairs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 31, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed mashed potatoes that finished cooking 1.5 hours prior that were at 117F in warmer. Hot hold potentially hazardous food (PHF) at 135F or above. Potatoes were reheated and the warmer was turned up. Observed raw salmon, half & half, gravy, and cooked potatoes at 43F in banquet walk-in. Cold hold PHF at 41F or below. Service walk-in and send inspector proof of repair. Comply in 48 hours. Observed tuna salad and raw shrimp at 43F in prep fridge, Hold food at 41F. Monitor temp and adjust temp as needed. Comply immediately.
The department's words
CHSC 113996 Observed mashed potatoes that finished cooking 1.5 hours prior that were at 117F in warmer. Hot hold potentially hazardous food (PHF) at 135F or above. Potatoes were reheated and the warmer was turned up. Observed raw salmon, half & half, gravy, and cooked potatoes at 43F in banquet walk-in. Cold hold PHF at 41F or below. Service walk-in and send inspector proof of repair. Comply in 48 hours. Observed tuna salad and raw shrimp at 43F in prep fridge, Hold food at 41F. Monitor temp and adjust temp as needed. Comply immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 17, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 14, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierJun 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierJan 7, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 29, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierJan 27, 2020Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 9, 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.
EarlierOct 31, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Potentially hazardous food shall be maintained at or below 41°, or at or above 135°F.
The department's words
CHSC 113996 Potentially hazardous food shall be maintained at or below 41°, or at or above 135°F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 11, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed cut tomatoes at 64F on counter above the prep top. These were discarded. Cold hold potentially hazardous foods at 41F or below. Major violation corrected to minor violation. Facility holds medium rare roast beef on steam table. Beef was at 127-140F. Person in charge states this meat is typically cooked to 125F. Because the meat is undercooked, it can be difficult for facility to hot hold at 135F or above. Will confirm if time as a public health control can be used for undercooked meat. Food would have to be discarded within 4 hours if this is done.
The department's words
CHSC 113996 Observed cut tomatoes at 64F on counter above the prep top. These were discarded. Cold hold potentially hazardous foods at 41F or below. Major violation corrected to minor violation. Facility holds medium rare roast beef on steam table. Beef was at 127-140F. Person in charge states this meat is typically cooked to 125F. Because the meat is undercooked, it can be difficult for facility to hot hold at 135F or above. Will confirm if time as a public health control can be used for undercooked meat. Food would have to be discarded within 4 hours if this is done.
Observed two dead cockroaches in cabinets near front counter. Observed 6 dead, one dying cockroach in basement. Remove/clean evidence of vermin. Recommend using glue traps to monitor activity.
The department's words
CHSC 114259.1 Observed two dead cockroaches in cabinets near front counter. Observed 6 dead, one dying cockroach in basement. Remove/clean evidence of vermin. Recommend using glue traps to monitor activity.
EarlierApr 6, 2018Follow-up inspectionGreen placard
2 violations 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.
Not critical (1)
Observed 5 dead cockroaches in basement and one cockroach egg sack. Remove/clean evidence of vermin. Continue to seal cracks under the front counter. Remove/clean debris under prep refrigeration. Facility can re-open. Due to vermin activity observed in basement during last two routine inspections, a requirement will be made to submit plans to upgrade basement using approved wall/floor/ceiling finishes to EHS within 6 months (complete work within 12 months). If basement is not upgraded, all food related items will have to be removed.
The department's words
CHSC 114259.1 Observed 5 dead cockroaches in basement and one cockroach egg sack. Remove/clean evidence of vermin. Continue to seal cracks under the front counter. Remove/clean debris under prep refrigeration. Facility can re-open. Due to vermin activity observed in basement during last two routine inspections, a requirement will be made to submit plans to upgrade basement using approved wall/floor/ceiling finishes to EHS within 6 months (complete work within 12 months). If basement is not upgraded, all food related items will have to be removed.
EarlierApr 5, 2018Follow-up inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed roast beef at 118-125F and corn beef at 128-135F on steam table. Hot hold food at 135F or above. Person in charge stated there is a mechanical issue with steam table. Don't use unit until problem is fixed.
The department's words
CHSC 113996 Observed roast beef at 118-125F and corn beef at 128-135F on steam table. Hot hold food at 135F or above. Person in charge stated there is a mechanical issue with steam table. Don't use unit until problem is fixed.
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 one nymphal cockroach by ice well at front counter across from cookline and 2 adult cockroaches in basement. Facility will be closed due to vermin activity. Take all legal and effective means to prevent vermin activity. Have pest control treat facility immediately and a re-inspection will be completed 24 hours after treatment is done. Exclude cockroaches by caulking holes in facility and remove/clean food debris that could attract vermin.
The department's words
CHSC 114259.1 Observed one nymphal cockroach by ice well at front counter across from cookline and 2 adult cockroaches in basement. Facility will be closed due to vermin activity. Take all legal and effective means to prevent vermin activity. Have pest control treat facility immediately and a re-inspection will be completed 24 hours after treatment is done. Exclude cockroaches by caulking holes in facility and remove/clean food debris that could attract vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 3, 2018Routine inspectionYellow placard
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken at 126-133F and cooked roast beef at 123F on steam table. Hot hold potentially hazardous foods at 135F or above. Recommend portioning the meat into smaller pieces so it holds temp better. Also discourage storing pork on plates in steam table as that can limit heat transfer. Reheat meat to 165F to hot hold at 135F. Ensure food in prep top is stored below fill line. Observed cut tomatoes at 57F. Hold below 41F.
The department's words
CHSC 113996 Observed cooked chicken at 126-133F and cooked roast beef at 123F on steam table. Hot hold potentially hazardous foods at 135F or above. Recommend portioning the meat into smaller pieces so it holds temp better. Also discourage storing pork on plates in steam table as that can limit heat transfer. Reheat meat to 165F to hot hold at 135F. Ensure food in prep top is stored below fill line. Observed cut tomatoes at 57F. Hold below 41F.
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 one live nymphal cockroach within cupboards behind hand sink on the other side of the cook line. Take all legal and effective means to prevent cockroaches. Seal all cracks/crevices in this area and clean/remove dirt/debris. Clean/remove dead roaches in this area (about 2 dead roaches observed). Observed roughly 60 dead cockroaches in basement and one dying cockroach. Clean/remove evidence of vermin. Observed several cracks/holes in basement, deteriorated sheet rock and wood ceiling, and pitted flooring. Seal cracks. Monitor for new activity.
The department's words
CHSC 114259.1 Observed one live nymphal cockroach within cupboards behind hand sink on the other side of the cook line. Take all legal and effective means to prevent cockroaches. Seal all cracks/crevices in this area and clean/remove dirt/debris. Clean/remove dead roaches in this area (about 2 dead roaches observed). Observed roughly 60 dead cockroaches in basement and one dying cockroach. Clean/remove evidence of vermin. Observed several cracks/holes in basement, deteriorated sheet rock and wood ceiling, and pitted flooring. Seal cracks. Monitor for new activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Observed employees dry hands using wiping rags. Use disposable papertowels to dry hands to prevent contamination.
The department's words
CHSC 113953.3 Observed employees dry hands using wiping rags. Use disposable papertowels to dry hands to prevent contamination.
Keep paper towels stocked in employee restroom. No paper towels observed there.
The department's words
CHSC 113953.2 Keep paper towels stocked in employee restroom. No paper towels observed there.
Bar: keep hand sink accessible at al times. Observed sink blocked by equipment.
The department's words
CHSC 113953.1 Bar: keep hand sink accessible at al times. Observed sink blocked by equipment.
Observed cooked noodles in deep container at 53F in fridge. Item was cooked 5.5 hours prior. Ensure food cools from 135F to 70F within 2 hours and from 70F to 41F within 4 hours, no more than 6 hours total. Cool food uncovered in shallow containers in walk-in. Use thermometers to monitor temperature. Do not use prep top to cool food. Observed cut tomatoes, garbanzo beans, kidney at 49F in prep top. These were placed there after just being sliced or taken out of can. Cool in walk-in prior to placing in prep top.
The department's words
CHSC 114002.1 Observed cooked noodles in deep container at 53F in fridge. Item was cooked 5.5 hours prior. Ensure food cools from 135F to 70F within 2 hours and from 70F to 41F within 4 hours, no more than 6 hours total. Cool food uncovered in shallow containers in walk-in. Use thermometers to monitor temperature. Do not use prep top to cool food. Observed cut tomatoes, garbanzo beans, kidney at 49F in prep top. These were placed there after just being sliced or taken out of can. Cool in walk-in prior to placing in prep top.
Remove/clean standing water in under counter refrigeration at the bar and clean/replace shelving.
The department's words
CHSC 114115.c Remove/clean standing water in under counter refrigeration at the bar and clean/replace shelving.
Show 3 more
There is a leak in beer tap fridge that is spraying water on glasses. Repair.
The department's words
CHSC 114175 There is a leak in beer tap fridge that is spraying water on glasses. Repair.
Observed wiping rags used to plate food and coming in contact with food. Discontinue practice to prevent contamination.
The department's words
CHSC 114185 Observed wiping rags used to plate food and coming in contact with food. Discontinue practice to prevent contamination.
Observed several soiled rags on counter by cookline. Keep in sanitizer bucket.
The department's words
CHSC 114185.1 Observed several soiled rags on counter by cookline. Keep in sanitizer bucket.
EarlierMar 8, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Continue to seal gaps and cracks.
The department's words
CHSC 114259 Continue to seal gaps and cracks.
Logs submitted to show that time as a public health control is now being used for potentially hazardous food held outside of refrigeration.
The department's words
CHSC 113996 Logs submitted to show that time as a public health control is now being used for potentially hazardous food held outside of refrigeration.
Corrected during the inspection
EarlierMar 3, 2016Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Tomatoes (cut), garlic in oil, and spinach at the cook line measured 50-52 F. For today, discard after 4 hours. To use TPHC (time as a public health control)) daily, you must use the log provided. Send a completed log to me next week.
The department's words
CHSC 113996 Tomatoes (cut), garlic in oil, and spinach at the cook line measured 50-52 F. For today, discard after 4 hours. To use TPHC (time as a public health control)) daily, you must use the log provided. Send a completed log to me next week.
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)
No live cockroaches or signs of roaches observed. The facility is much cleaner today and repairs were made to seal gaps and cracks.
The department's words
CHSC 114259.1 No live cockroaches or signs of roaches observed. The facility is much cleaner today and repairs were made to seal gaps and cracks.
Corrected during the inspection
Continue to seal gaps and cracks.
The department's words
CHSC 114259 Continue to seal gaps and cracks.
EarlierFeb 25, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed one live cockroach behind Delfield 2 door freezer in broken cove base tile. Observe 2 live cockroaches in plywood floors in basement storage area. Pest control service was conducted on the 2.23.16 and 2.24.16. Another service is scheduled for 2.29.16. There has been a thorough cleaning and facility continues to seal cracks and crevices.
The department's words
CHSC 114259.1 Observed one live cockroach behind Delfield 2 door freezer in broken cove base tile. Observe 2 live cockroaches in plywood floors in basement storage area. Pest control service was conducted on the 2.23.16 and 2.24.16. Another service is scheduled for 2.29.16. There has been a thorough cleaning and facility continues to seal cracks and crevices.
Clean the facility thoroughly to remove accumulated food debris, grease, and standing water to prevent harborage of vermin. Seal all gaps and cracks in floors/walls to prevent harborage of vermin. Remove clutter and get everything off the floor to allow you to monitor for new activity of vermin. Ensure all food is in a sealed container. Wash, rinse, and sanitize all surfaces throughout the facility.
The department's words
CHSC 114259 Clean the facility thoroughly to remove accumulated food debris, grease, and standing water to prevent harborage of vermin. Seal all gaps and cracks in floors/walls to prevent harborage of vermin. Remove clutter and get everything off the floor to allow you to monitor for new activity of vermin. Ensure all food is in a sealed container. Wash, rinse, and sanitize all surfaces throughout the facility.
EarlierFeb 23, 2016Routine inspectionRed placard
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hardboiled eggs measured 53 F, garlic in oil measured 63 F, cut tomatoes measured 55-61 F on the counter at the cook line. For today, use time as a public health control and discard food 4 hours from the time it was removed from refrigeration.
The department's words
CHSC 113996 Hardboiled eggs measured 53 F, garlic in oil measured 63 F, cut tomatoes measured 55-61 F on the counter at the cook line. For today, use time as a public health control and discard food 4 hours from the time it was removed from refrigeration.
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
Tomato sauce measured 70 F in a deep plastic covered container and was prepared approximately 3 hours ago. Immediately reheat to 165 F and cool using approved methods. Carrots in a deep container measured 63 F and were prepared last night. Carrots were voluntarily destroyed. Cool using approved methods from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Cool using ice - with ice reaching level of food and stir often or in longs shallow containers.
The department's words
CHSC 114002 Tomato sauce measured 70 F in a deep plastic covered container and was prepared approximately 3 hours ago. Immediately reheat to 165 F and cool using approved methods. Carrots in a deep container measured 63 F and were prepared last night. Carrots were voluntarily destroyed. Cool using approved methods from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Cool using ice - with ice reaching level of food and stir often or in longs shallow containers.
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
Live cockroaches observed at the prep sink behind the cook line and in the storage area downstairs. The facility is closed due to presence of cockroaches. Treatment must be done by a licensed pest control operator to remove cockroaches. Dry rodent droppings were observed in the storage area downstairs. Clean using wet methods and monitor for new activity.
The department's words
CHSC 114259.1 Live cockroaches observed at the prep sink behind the cook line and in the storage area downstairs. The facility is closed due to presence of cockroaches. Treatment must be done by a licensed pest control operator to remove cockroaches. Dry rodent droppings were observed in the storage area downstairs. Clean using wet methods and monitor for new activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Ready to eat food observed beside and below raw meat in refrigeration throughout the facility. Store raw animal products below all other food to prevent cross contamination. An open bag of cake mix observed in storage area - this was discarded.
The department's words
CHSC 113986 Ready to eat food observed beside and below raw meat in refrigeration throughout the facility. Store raw animal products below all other food to prevent cross contamination. An open bag of cake mix observed in storage area - this was discarded.
Do not store food under waste lines. Move food/utensils from beneath waste lines in the basement.
The department's words
CHSC 114049 Do not store food under waste lines. Move food/utensils from beneath waste lines in the basement.
Repair leaks in plumbing at the prep sink and ware wash sink to prevent standing water.
The department's words
CHSC 114190 Repair leaks in plumbing at the prep sink and ware wash sink to prevent standing water.
Clean the facility thoroughly to remove accumulated food debris, grease, and standing water to prevent harborage of vermin. Seal all gaps and cracks in floors/walls to prevent harborage of vermin. Remove clutter and get everything off the floor to allow you to monitor for new activity of vermin. Ensure all food is in a sealed container. Wash, rinse, and sanitize all surfaces throughout the facility.
The department's words
CHSC 114259 Clean the facility thoroughly to remove accumulated food debris, grease, and standing water to prevent harborage of vermin. Seal all gaps and cracks in floors/walls to prevent harborage of vermin. Remove clutter and get everything off the floor to allow you to monitor for new activity of vermin. Ensure all food is in a sealed container. Wash, rinse, and sanitize all surfaces throughout the facility.
EarlierFeb 23, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Garlic in oil in the refrigerator behind the cook line measured 66 F and was voluntarily discarded. If you want to leave garlic in oil out on the counter, use time as a public health control (see handout) and discard after 4 hours.
The department's words
CHSC 113996 Garlic in oil in the refrigerator behind the cook line measured 66 F and was voluntarily discarded. If you want to leave garlic in oil out on the counter, use time as a public health control (see handout) and discard after 4 hours.
Clean food debris from the slicer. Cutting boards at the cook line are stained. Bleach cutting boards to remove stains. Soiled wiping cloths are stored on counters. Always store wiping cloths in sanitizing solution of 200 ppm quaternary ammonia.
The department's words
CHSC 114097 Clean food debris from the slicer. Cutting boards at the cook line are stained. Bleach cutting boards to remove stains. Soiled wiping cloths are stored on counters. Always store wiping cloths in sanitizing solution of 200 ppm quaternary ammonia.
Shellfish tags are not kept with fresh shellfish. Keep tags with shellfish until it is used up. Then store in chronological order for 90 days.
The department's words
CHSC 114039.1 Shellfish tags are not kept with fresh shellfish. Keep tags with shellfish until it is used up. Then store in chronological order for 90 days.
Refrigerator handles are encrusted with food debris. Thoroughly clean to remove food debris. Clean on and around equipment at the cook line to remove grease. Clean possible mold from ceiling and wall in dishwashing bay.
The department's words
CHSC 114115.c Refrigerator handles are encrusted with food debris. Thoroughly clean to remove food debris. Clean on and around equipment at the cook line to remove grease. Clean possible mold from ceiling and wall in dishwashing bay.
Do not store ice scoop under the paper towel dispenser. This could result in contamination of ice.
The department's words
CHSC 114119 Do not store ice scoop under the paper towel dispenser. This could result in contamination of ice.
Show 1 more
Repair leaking plumbing (basement, dishwashing bay) and replace the broken screen in the prep room to prevent attracting/exclude vermin. Replace missing grouting and broken tiles at the cook line so they are smooth and cleanable - water and food debris is pooling between tiles. Replace grouting/tiles within 90 days.
The department's words
CHSC 114257 Repair leaking plumbing (basement, dishwashing bay) and replace the broken screen in the prep room to prevent attracting/exclude vermin. Replace missing grouting and broken tiles at the cook line so they are smooth and cleanable - water and food debris is pooling between tiles. Replace grouting/tiles within 90 days.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10271.
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.