At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 17, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Saylor's Restaurant & Bar?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed soda gun growing slime mold. / Clean and sanitize using wash - rinse - sanitize - air dry method. CHSC 114113How 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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Follow the steps for each item, with the rule beside it.
Next: Observed soda gun growing slime mold. / Clean and sanitize using wash - rinse - sanitize - air dry method.The county found: “Observed soda gun growing slime mold. / Clean and sanitize using wash - rinse - sanitize - air dry method.”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 17, 2022Routine inspectionGreen placard
This one: Green placard, inspected May 17, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Observed soda gun growing slime mold. / Clean and sanitize using wash - rinse - sanitize - air dry method.
The department's words
CHSC 114113 Observed soda gun growing slime mold. / Clean and sanitize using wash - rinse - sanitize - air dry method.
EarlierJul 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
CFM has expired. / Obtain valid certified food manager card within 30 days from 7/29/21.
The department's words
CHSC 113947.1 CFM has expired. / Obtain valid certified food manager card within 30 days from 7/29/21.
EarlierJan 27, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permit posted has expired. / Post valid permit to operate in public view.
The department's words
CHSC 114381 Permit posted has expired. / Post valid permit to operate in public view.
EarlierOct 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierJan 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Black beans in walk-in were at 90F they were made at 10:00 am. The big bucket lids were closed. One of the bean containers was reheated, the 2nd was placed in ice bath.
The department's words
CHSC 114002.1 Black beans in walk-in were at 90F they were made at 10:00 am. The big bucket lids were closed. One of the bean containers was reheated, the 2nd was placed in ice bath.
EarlierJan 16, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep shellfish tags in order by date for 90 days.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date for 90 days.
Defrost frozen potentially hazardous food under refrigeration.
The department's words
CHSC 114020 Defrost frozen potentially hazardous food under refrigeration.
Keep ice scoop out of splash zone of handwash sink.
The department's words
CHSC 114178 Keep ice scoop out of splash zone of handwash sink.
EarlierOct 20, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed a number of potentially hazardous foods (phf's) going through the rapid cooling process during the inspection. Some of the phf's were not cooling at rapid enough rate and were voluntarily discarded. Utilize temperature logs to monitor potentially hazardous foods that go through the rapid cooling process to ensure phf's are cooled within required timeframes. Examples of improperly cooled phf's: Shredded beef that finished cooking at 11:30 a.m. today was observed in prep refrigerator and measured 56 degrees F at beginning of inspection and 55 degrees F at end of inspection. Do not use top portion of prep refrigerator to cool foods. Refried beans on shelf that finished cooking at ~ 3:50 p.m. , per chef, were 108 degrees F at 4:20 p.m. and 90 degrees F at 6:00 p.m. Chicken pot pie filling measured 110 degrees F at 4:45 p.m and 73 degrees F at 6:02 p.m. There were three large batches of rice made at the same time. All were above 135 degrees F when checked at beginning of inspection. One batch was in the steam table, one container was on top of the salamander, and one container was on a shelf. The rice is kept out for a couple hours, per chef. Utilize hot holding log to ensure the rice is maintained above 135 degrees or utilize rapid cooling log to ensure rice is properly cooled within required timeframes. 10/20/16: Chicken stock and pinto beans both finished cooking at 12:00 p.m. today. Pinto beans in four gallon plastic container observed in food prep sink filled with cold water measured 94 - 100 degrees F at 2:43 p.m. and 49 - 69 degrees F at 3:30 p.m. Pinto beans were placed in ice bath during inspection. Chicken stock observed on drainboard in large plastic container at 2:46 p.m. measured 67 degrees F and 64 degrees F at 3:30 p.m.. p.m.. Chicken stock was placed into walk-in refrigerator during inspection. Chicken stock not cooling at rapid enough rate.
The department's words
CHSC 114002 Observed a number of potentially hazardous foods (phf's) going through the rapid cooling process during the inspection. Some of the phf's were not cooling at rapid enough rate and were voluntarily discarded. Utilize temperature logs to monitor potentially hazardous foods that go through the rapid cooling process to ensure phf's are cooled within required timeframes. Examples of improperly cooled phf's: Shredded beef that finished cooking at 11:30 a.m. today was observed in prep refrigerator and measured 56 degrees F at beginning of inspection and 55 degrees F at end of inspection. Do not use top portion of prep refrigerator to cool foods. Refried beans on shelf that finished cooking at ~ 3:50 p.m. , per chef, were 108 degrees F at 4:20 p.m. and 90 degrees F at 6:00 p.m. Chicken pot pie filling measured 110 degrees F at 4:45 p.m and 73 degrees F at 6:02 p.m. There were three large batches of rice made at the same time. All were above 135 degrees F when checked at beginning of inspection. One batch was in the steam table, one container was on top of the salamander, and one container was on a shelf. The rice is kept out for a couple hours, per chef. Utilize hot holding log to ensure the rice is maintained above 135 degrees or utilize rapid cooling log to ensure rice is properly cooled within required timeframes. 10/20/16: Chicken stock and pinto beans both finished cooking at 12:00 p.m. today. Pinto beans in four gallon plastic container observed in food prep sink filled with cold water measured 94 - 100 degrees F at 2:43 p.m. and 49 - 69 degrees F at 3:30 p.m. Pinto beans were placed in ice bath during inspection. Chicken stock observed on drainboard in large plastic container at 2:46 p.m. measured 67 degrees F and 64 degrees F at 3:30 p.m.. p.m.. Chicken stock was placed into walk-in refrigerator during inspection. Chicken stock not cooling at rapid enough rate.
Shellfish tags were purged last week, per chef. Only shellfish tags at the facility were the tags on shellfish in the walk-in refrigerator. Submit invoice for shell fish purchased in the past 90 days. 10/20/16: Invoices e-mailed during inspection.
The department's words
CHSC 114039.4 Shellfish tags were purged last week, per chef. Only shellfish tags at the facility were the tags on shellfish in the walk-in refrigerator. Submit invoice for shell fish purchased in the past 90 days. 10/20/16: Invoices e-mailed during inspection.
Corrected during the inspection
Water at prewash sink reached 98 degrees Fahrenheit and 116 degrees F at three-compartment sink. 10/20/16: Water reached a maximum of 110 degrees F at prewash sprayer and three-compartment sink.
The department's words
CHSC 114192 Water at prewash sink reached 98 degrees Fahrenheit and 116 degrees F at three-compartment sink. 10/20/16: Water reached a maximum of 110 degrees F at prewash sprayer and three-compartment sink.
Ceviche measured 43 degrees F in pantry prep refrigerator.
The department's words
CHSC 113996 Ceviche measured 43 degrees F in pantry prep refrigerator.
Corrected during the inspection
Container on bar counter with sliced citrus, olives, and maraschino cherries is overfilled and lid is open. Keep lid tightly over food container.
The department's words
CHSC 114060 Container on bar counter with sliced citrus, olives, and maraschino cherries is overfilled and lid is open. Keep lid tightly over food container.
Show 3 more
Observed large container of tortilla chips on floor. Boxes of food on walk refrigerator floor.
The department's words
CHSC 114047 Observed large container of tortilla chips on floor. Boxes of food on walk refrigerator floor.
Corrected during the inspection
Large metal brush that is used to clean cooking equipment observed on top of garbage can. Brush removed from garbage can. Thoroughly clean brush and store brush in area that does not cause contamination of brush.
The department's words
CHSC 114175 Large metal brush that is used to clean cooking equipment observed on top of garbage can. Brush removed from garbage can. Thoroughly clean brush and store brush in area that does not cause contamination of brush.
Corrected during the inspection
Dirty utensils in all three-compartments. Procedure described for warewashing sink was incorrect. Clean dishes on right drainboard at beginning of inspection. Right compartment is labeled sanitize . Three-compartment sink was set up by end of inspection with sanitizer in right compartment. Do not place clean and dirty utensils on same drainboard. If left compartment is for washing, than dirty utensils shall only go on left drainboard amd clean untesils shall go on right drainboard. 10/20/16: Three-compartment sink being improperly used at beginning of inspection. No sanitizer in sanitizer compartment. Water very turbid in compartments. Frying pans being immersed in the compartments.
The department's words
CHSC 114099.2 Dirty utensils in all three-compartments. Procedure described for warewashing sink was incorrect. Clean dishes on right drainboard at beginning of inspection. Right compartment is labeled sanitize . Three-compartment sink was set up by end of inspection with sanitizer in right compartment. Do not place clean and dirty utensils on same drainboard. If left compartment is for washing, than dirty utensils shall only go on left drainboard amd clean untesils shall go on right drainboard. 10/20/16: Three-compartment sink being improperly used at beginning of inspection. No sanitizer in sanitizer compartment. Water very turbid in compartments. Frying pans being immersed in the compartments.
Corrected during the inspection
EarlierOct 17, 2016Routine inspectionYellow placard
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a number of potentially hazardous foods (phf's) going through the rapid cooling process during the inspection. Some of the phf's were not cooling at rapid enough rate and were voluntarily discarded. Utilize temperature logs to monitor potentially hazardous foods that go through the rapid cooling process to ensure phf's are cooled within required timeframes. Examples of improperly cooled phf's: Shredded beef that finished cooking at 11:30 a.m. today was observed in prep refrigerator and measured 56 degrees F at beginning of inspection and 55 degrees F at end of inspection. Do not use top portion of prep refrigerator to cool foods. Refried beans on shelf that finished cooking at ~ 3:50 p.m. , per chef, were 108 degrees F at 4:20 p.m. and 90 degrees F at 6:00 p.m. Chicken pot pie filling measured 110 degrees F at 4:45 p.m and 73 degrees F at 6:02 p.m. There were three large batches of rice made at the same time. All were above 135 degrees F when checked at beginning of inspection. One batch was in the steam table, one container was on top of the salamander, and one container was on a shelf. The rice is kept out for a couple hours, per chef. Utilize hot holding log to ensure the rice is maintained above 135 degrees or utilize rapid cooling log to ensure rice is properly cooled within required timeframes.
The department's words
CHSC 114002 Observed a number of potentially hazardous foods (phf's) going through the rapid cooling process during the inspection. Some of the phf's were not cooling at rapid enough rate and were voluntarily discarded. Utilize temperature logs to monitor potentially hazardous foods that go through the rapid cooling process to ensure phf's are cooled within required timeframes. Examples of improperly cooled phf's: Shredded beef that finished cooking at 11:30 a.m. today was observed in prep refrigerator and measured 56 degrees F at beginning of inspection and 55 degrees F at end of inspection. Do not use top portion of prep refrigerator to cool foods. Refried beans on shelf that finished cooking at ~ 3:50 p.m. , per chef, were 108 degrees F at 4:20 p.m. and 90 degrees F at 6:00 p.m. Chicken pot pie filling measured 110 degrees F at 4:45 p.m and 73 degrees F at 6:02 p.m. There were three large batches of rice made at the same time. All were above 135 degrees F when checked at beginning of inspection. One batch was in the steam table, one container was on top of the salamander, and one container was on a shelf. The rice is kept out for a couple hours, per chef. Utilize hot holding log to ensure the rice is maintained above 135 degrees or utilize rapid cooling log to ensure rice is properly cooled within required timeframes.
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
Shellfish tags were purged last week, per chef. Only shellfish tags at the facility were the tags on shellfish in the walk-in refrigerator. Submit invoice for shell fish purchased in the past 90 days.
The department's words
CHSC 114039.4 Shellfish tags were purged last week, per chef. Only shellfish tags at the facility were the tags on shellfish in the walk-in refrigerator. Submit invoice for shell fish purchased in the past 90 days.
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)
Uncovered glass of juice on food prep table.
The department's words
CHSC 113977 Uncovered glass of juice on food prep table.
Corrected during the inspection
Clean interior of ice machine to remove gray material.
The department's words
CHSC 114115 Clean interior of ice machine to remove gray material.
Water at prewash sink reached 98 degrees Fahrenheit and 116 degrees F at three-compartment sink.
The department's words
CHSC 114192 Water at prewash sink reached 98 degrees Fahrenheit and 116 degrees F at three-compartment sink.
Ceviche measured 43 degrees F in pantry prep refrigerator.
The department's words
CHSC 113996 Ceviche measured 43 degrees F in pantry prep refrigerator.
Observed chicken thawing in container of water on food prep sink drainboard. Chicken measured 42 -47 degrees Fahrenheit. Water drained from chicken, however, chicken was still sitting out on drainboard at end of inspection. Chicken placed in refrigerator.
The department's words
CHSC 114020 Observed chicken thawing in container of water on food prep sink drainboard. Chicken measured 42 -47 degrees Fahrenheit. Water drained from chicken, however, chicken was still sitting out on drainboard at end of inspection. Chicken placed in refrigerator.
Show 6 more
Container on bar counter with sliced citrus, olives, and maraschino cherries is overfilled and lid is open. Keep lid tightly over food container.
The department's words
CHSC 114060 Container on bar counter with sliced citrus, olives, and maraschino cherries is overfilled and lid is open. Keep lid tightly over food container.
Observed large container of tortilla chips on floor. Boxes of food on walk refrigerator floor.
The department's words
CHSC 114047 Observed large container of tortilla chips on floor. Boxes of food on walk refrigerator floor.
Thermometers not located in easily visible location of prep refrigerators.
The department's words
CHSC 114157 Thermometers not located in easily visible location of prep refrigerators.
Corrected during the inspection
Large metal brush that is used to clean cooking equipment observed on top of garbage can. Brush removed from garbage can. Thoroughly clean brush and store brush in area that does not cause contamination of brush.
The department's words
CHSC 114175 Large metal brush that is used to clean cooking equipment observed on top of garbage can. Brush removed from garbage can. Thoroughly clean brush and store brush in area that does not cause contamination of brush.
Dirty utensils in all three-compartments. Procedure described for warewashing sink was incorrect. Clean dishes on right drainboard at beginning of inspection. Right compartment is labeled sanitize . Three-compartment sink was set up by end of inspection with sanitizer in right compartment. Do not place clean and dirty utensils on same drainboard. If left compartment is for washing, than dirty utensils shall only go on left drainboard amd clean untesils shall go on right drainboard.
The department's words
CHSC 114099.2 Dirty utensils in all three-compartments. Procedure described for warewashing sink was incorrect. Clean dishes on right drainboard at beginning of inspection. Right compartment is labeled sanitize . Three-compartment sink was set up by end of inspection with sanitizer in right compartment. Do not place clean and dirty utensils on same drainboard. If left compartment is for washing, than dirty utensils shall only go on left drainboard amd clean untesils shall go on right drainboard.
Observed very large container of grated cheese on floor. Cheese was finished grating at 3:30 p.m. and measured 49 degrees F at 4:30 p.m. and 48 degrees F at 5:55 p.m..
The department's words
CHSC 113998 Observed very large container of grated cheese on floor. Cheese was finished grating at 3:30 p.m. and measured 49 degrees F at 4:30 p.m. and 48 degrees F at 5:55 p.m..
EarlierApr 21, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Dishwasher is not dispensing any sanitizer at the final rinse. Provide a minimum of 50 ppm chlorine at final rinse.
The department's words
CHSC 114099.7 Dishwasher is not dispensing any sanitizer at the final rinse. Provide a minimum of 50 ppm chlorine at final rinse.
Corrected during the inspection
Sign that notifies customers that the most recent inspection report is available to review upon request is partially hidden behind plant. Post this sign so it is clearly visble to the public.
The department's words
CHSC 113725.1 Sign that notifies customers that the most recent inspection report is available to review upon request is partially hidden behind plant. Post this sign so it is clearly visble to the public.
EarlierApr 17, 2014Routine inspectionViolation(s) Found
16 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher is not dispensing any sanitizer at the final rinse. Provide a minimum of 50 ppm chlorine at final rinse.
The department's words
CHSC 114099.7 Dishwasher is not dispensing any sanitizer at the final rinse. Provide a minimum 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 (15)
Sign that notifies customers that the most recent inspection report is available to review upon request is partially hidden behind plant. Post this sign so it is clearly visble to the public. Most recent inspection report is not available. Maintain copy of most recent inspection report onsite.
The department's words
CHSC 113725.1 Sign that notifies customers that the most recent inspection report is available to review upon request is partially hidden behind plant. Post this sign so it is clearly visble to the public. Most recent inspection report is not available. Maintain copy of most recent inspection report onsite.
No certified food handler cards available to view during inspection. Maintain copies of certified food handler cards onsite, and inform the person in charge where they are kept. Any food handler, including bartenders and servers, that do not have a valid certified food handling card shall obtain one wihin 30 days.
The department's words
CHSC 113948 No certified food handler cards available to view during inspection. Maintain copies of certified food handler cards onsite, and inform the person in charge where they are kept. Any food handler, including bartenders and servers, that do not have a valid certified food handling card shall obtain one wihin 30 days.
Two of food handlers not wearing hair restraints. All food handlers shall wear hair restraints.
The department's words
CHSC 113969 Two of food handlers not wearing hair restraints. All food handlers shall wear hair restraints.
Observed potentially hazardous foods (cooked beef - 48 degrees Fahrenheit, cooked chicken made yesterday - 46 degrees Fahrenheit, and grated cheese - 46 degrees Fahneheit) in temperature danger zone in cookline prep refrigerator. Mahi mahi in lower portion of prep refrigerator observed at 44 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Place smaller portions in insert pans to help achieve proper cold holding.
The department's words
CHSC 113996 Observed potentially hazardous foods (cooked beef - 48 degrees Fahrenheit, cooked chicken made yesterday - 46 degrees Fahrenheit, and grated cheese - 46 degrees Fahneheit) in temperature danger zone in cookline prep refrigerator. Mahi mahi in lower portion of prep refrigerator observed at 44 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Place smaller portions in insert pans to help achieve proper cold holding.
Shellfish tags are not in chronological order. Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Shellfish tags are not in chronological order. Maintain shellfish tags in chronological order.
Show 10 more
Observed raw chicken and raw shrimp in separate containers stacked on top of salsa container in walk-in refrigerator. Observed bowl of uncovered pooled eggs, raw fish, and raw beef on shelf above uncovered spinach and covered basil in True one door refrigerator. Store all ready-to eat foods above raw meat, poultry, fish, and raw eggs to prevent cross contamination.
The department's words
CHSC 113980 Observed raw chicken and raw shrimp in separate containers stacked on top of salsa container in walk-in refrigerator. Observed bowl of uncovered pooled eggs, raw fish, and raw beef on shelf above uncovered spinach and covered basil in True one door refrigerator. Store all ready-to eat foods above raw meat, poultry, fish, and raw eggs to prevent cross contamination.
Corrected during the inspection
Provide thermometers where missing and place thermometers in warmest parts of refrigerators in easliy visible location.
The department's words
CHSC 114157 Provide thermometers where missing and place thermometers in warmest parts of refrigerators in easliy visible location.
Probe thermometer not at facility. Provide metal probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Probe thermometer not at facility. Provide metal probe thermometer to check internal food temperatures.
Observed container of salsa on walk-in refrigerator floor. Raw shrimp and raw chicken were stacked on top of salsa container. Store all foods at least six inches above the floor.
The department's words
CHSC 114047 Observed container of salsa on walk-in refrigerator floor. Raw shrimp and raw chicken were stacked on top of salsa container. Store all foods at least six inches above the floor.
Ice scoop handle touching ice in ince bin. Store ice scoops in a clean protected location. Handle shall not touch ic.e
The department's words
CHSC 114119 Ice scoop handle touching ice in ince bin. Store ice scoops in a clean protected location. Handle shall not touch ic.e
Observed uncovered sliced fruit and maraschino cherries on bar counter right in front of customer. Keep lid in closed postion to protect food from contamination.
The department's words
CHSC 113980 Observed uncovered sliced fruit and maraschino cherries on bar counter right in front of customer. Keep lid in closed postion to protect food from contamination.
Observed brownish black material on interior of ice machine. Wash, rinse, sanitize, and rinse interior of ice machine.
The department's words
CHSC 114115 Observed brownish black material on interior of ice machine. Wash, rinse, sanitize, and rinse interior of ice machine.
Observed personal belongings on top of food equipment. Store personal belongings separate from equipment.
The department's words
CHSC 114256.1 Observed personal belongings on top of food equipment. Store personal belongings separate from equipment.
Observed one unlabeled spray bottle in server station. Label spray bottle with common chemical name.
The department's words
CHSC 114254.1 Observed one unlabeled spray bottle in server station. Label spray bottle with common chemical name.
Label bulk storage containers with common food name.
The department's words
CHSC 114051 Label bulk storage containers with common food name.
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 L10338.
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.