At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Mar 4, 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 Sausalito Equator's team
Is this your place?
Welcome, Sausalito Equator. We'll walk through this together, one item at a time. To log the fixes, claim Sausalito Equator first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 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
LatestMar 4, 2026Routine inspectionOnly Minor Violation(s) Found
This one: Only Minor Violation(s) Found, inspected Mar 4, 2026.
The data does not list this inspection's violations.
EarlierJan 15, 2026Follow-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.
EarlierJan 14, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw bacon on sheet pans in rolling rack at 63 degrees F. Bacon taken out of refrigerator ~ 40 minutes ago. Observed 6 yogurts in cups at 55 degrees F on the counter. Observed 4 whole shell eggs at 79 - 83 degrees F on the counter. Maintain whole shell eggs at 45 degrees F or colder and all other potentially hazardous foods at or below 41 degrees F. Glass table top refrigerator: turkey sandwich and yogurt parfait both observed at 47 degrees F. Thermometer in unit: 47 degrees F. Adjust repair glass refrigerator. 2 door under counter refrigerator: grated cheddar and jack cheese observed at 46 degrees F. Adjust this refrigerator to colder setting. ~ 5lbs bacon, 6 yogurt cups and 4 whole shell eggs voluntarily discarded into compost container. Open container of heavy cream observed at 46 degrees F in one door True refrigerator by walk-in unit. Maintain open containers of dairy at 41 degrees F or colder. Heavy cream (~ 1 qt) voluntarily discarded.
The department's words
CHSC 113996 Observed raw bacon on sheet pans in rolling rack at 63 degrees F. Bacon taken out of refrigerator ~ 40 minutes ago. Observed 6 yogurts in cups at 55 degrees F on the counter. Observed 4 whole shell eggs at 79 - 83 degrees F on the counter. Maintain whole shell eggs at 45 degrees F or colder and all other potentially hazardous foods at or below 41 degrees F. Glass table top refrigerator: turkey sandwich and yogurt parfait both observed at 47 degrees F. Thermometer in unit: 47 degrees F. Adjust repair glass refrigerator. 2 door under counter refrigerator: grated cheddar and jack cheese observed at 46 degrees F. Adjust this refrigerator to colder setting. ~ 5lbs bacon, 6 yogurt cups and 4 whole shell eggs voluntarily discarded into compost container. Open container of heavy cream observed at 46 degrees F in one door True refrigerator by walk-in unit. Maintain open containers of dairy at 41 degrees F or colder. Heavy cream (~ 1 qt) voluntarily discarded.
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 cooked potatoes in walk-in refrigerator at 51 - 61 degrees F. Cooked potatoes were covered and condensation observed on plastic wrap. Cooked potatoes finished cooking at 7:30 a.m. today. ~ 8 quarts potatoes in plastic container. Cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize cooling log to assist with proper rapid cooling. Approved cooling methods/log provided. ~ 8 quarts of cooked potatoes voluntarily discarded into the compost container.
The department's words
CHSC 114002 Observed cooked potatoes in walk-in refrigerator at 51 - 61 degrees F. Cooked potatoes were covered and condensation observed on plastic wrap. Cooked potatoes finished cooking at 7:30 a.m. today. ~ 8 quarts potatoes in plastic container. Cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize cooling log to assist with proper rapid cooling. Approved cooling methods/log provided. ~ 8 quarts of cooked potatoes voluntarily discarded into the compost container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inside of ice machine is dirty. / Discard ice then clean and sanitize unit.
The department's words
CHSC 113984.d Inside of ice machine is dirty. / Discard ice then clean and sanitize unit.
EarlierApr 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed in-use dishwasher with no sanitizer at final rinse. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash - rinse - sanitize - air dry.
The department's words
CHSC 114099.7 Observed in-use dishwasher with no sanitizer at final rinse. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash - rinse - sanitize - air dry.
EarlierAug 17, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed potatoes on cooling rack recorded at 84°F. Potatoes are held on rack waiting to be reheated to serve. / Discard out of temperature potatoes. potatoes must be hot held at 135°F or above. Setup steam table for hot holding potatoes at 135°F or above after reheating to 165°F.
The department's words
CHSC 113996 Observed potatoes on cooling rack recorded at 84°F. Potatoes are held on rack waiting to be reheated to serve. / Discard out of temperature potatoes. potatoes must be hot held at 135°F or above. Setup steam table for hot holding potatoes at 135°F or above after reheating to 165°F.
Corrected during the inspection
Observed employee wash spoons at hand wash sink. No 3-step wash method used. / Send spoons and its container to dishwasher to clean. Do not wash at hand wash sink and use 3-step wash method at 3-comp sink.
The department's words
CHSC 114097 Observed employee wash spoons at hand wash sink. No 3-step wash method used. / Send spoons and its container to dishwasher to clean. Do not wash at hand wash sink and use 3-step wash method at 3-comp sink.
Corrected during the inspection
EarlierAug 16, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potatoes on cooling rack recorded at 84°F. Potatoes are held on rack waiting to be reheated to serve. / Discard out of temperature potatoes. potatoes must be hot held at 135°F or above. Setup steam table for hot holding potatoes at 135°F or above after reheating to 165°F.
The department's words
CHSC 113996 Observed potatoes on cooling rack recorded at 84°F. Potatoes are held on rack waiting to be reheated to serve. / Discard out of temperature potatoes. potatoes must be hot held at 135°F or above. Setup steam table for hot holding potatoes at 135°F or above after reheating to 165°F.
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 wash spoons at hand wash sink. No 3-step wash method used. / Send spoons and its container to dishwasher to clean. Do not wash at hand wash sink and use 3-step wash method at 3-comp sink.
The department's words
CHSC 114097 Observed employee wash spoons at hand wash sink. No 3-step wash method used. / Send spoons and its container to dishwasher to clean. Do not wash at hand wash sink and use 3-step wash method at 3-comp sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate being used at a different facility. / Each CFM must be unique for each facility. Obtain valid CFM within 30 days or cost recovery fees apply.
The department's words
CHSC 113947.1 Certified food manager certificate being used at a different facility. / Each CFM must be unique for each facility. Obtain valid CFM within 30 days or cost recovery fees apply.
EarlierJun 22, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sandwich refrigeration case had sandwiches and yogurt recorded at around 45-46°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Sandwich refrigeration case had sandwiches and yogurt recorded at around 45-46°F. / Repair unit to cold hold food at 41°F or below.
EarlierNov 23, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee drink on cutting board seen without a lid. Provide tight fitting lids to employee drinks.
The department's words
CHSC 113977 Employee drink on cutting board seen without a lid. Provide tight fitting lids to employee drinks.
EarlierMay 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
shredded cheese and salsa in refrigerator opposite of the range recorded at 46F and 45F respectively. / Repair refrigerator to cold hold food at 41F or below.
The department's words
CHSC 113996 shredded cheese and salsa in refrigerator opposite of the range recorded at 46F and 45F respectively. / Repair refrigerator to cold hold food at 41F or below.
EarlierNov 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigerator opposite of range recorded with cheeses around 43-44F. Ambient temperature recorded around 47F. / Repair unit to cold hold food at 41F or below.
The department's words
CHSC 113996 Refrigerator opposite of range recorded with cheeses around 43-44F. Ambient temperature recorded around 47F. / Repair unit to cold hold food at 41F or below.
EarlierJun 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit left of the range had poached eggs recorded at 50-51F at time of inspection. / Discard out of temperature foods. Check thermometer frequently to ensure food is cold held at 41F or below.
The department's words
CHSC 113996 Refrigeration unit left of the range had poached eggs recorded at 50-51F at time of inspection. / Discard out of temperature foods. Check thermometer frequently to ensure food is cold held at 41F or below.
Corrected during the inspection
EarlierSep 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
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 Sausalito Equator, you can:
Let Sausalito Equator know
Ask for the manager. Sausalito Equator 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.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L15784.
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
- Only Minor Violation(s) Found
- 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.