At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 11, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sbarro?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed meatballs in front hot holding unit at 110-140 F. Potentially hazardous foods must be hot held at 135 F or above. Reheated to 165 F. 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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Follow the steps for each item, with the rule beside it.
Next: Observed meatballs in front hot holding unit at 110-140 F. Potentially hazardous foods must be hot held at 135 F or above. Reheated to 165 F.The county found: “Observed meatballs in front hot holding unit at 110-140 F. Potentially hazardous foods must be hot held at 135 F or…”
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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 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
LatestJun 11, 2025Routine inspectionGreen placard
This one: Green placard, inspected Jun 11, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed meatballs in front hot holding unit at 110-140 F. Potentially hazardous foods must be hot held at 135 F or above. Reheated to 165 F.
The department's words
CHSC 113996 Observed meatballs in front hot holding unit at 110-140 F. Potentially hazardous foods must be hot held at 135 F or above. Reheated to 165 F.
EarlierApr 18, 2024Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed foods stored in the walk-in ranging from 46-49 degrees F. Ambient temperature in the walk-in is at 47-48 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Walk-in must reach 41 degrees F. Check temperatures daily and do not operate without functioning refrigeration. due to facility lacking additional refrigeration, facility has been closed.
The department's words
CHSC 113996 Observed foods stored in the walk-in ranging from 46-49 degrees F. Ambient temperature in the walk-in is at 47-48 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Walk-in must reach 41 degrees F. Check temperatures daily and do not operate without functioning refrigeration. due to facility lacking additional refrigeration, facility has been closed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 18, 2024Follow-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 10, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certification expired. Have a current food manager certification at all times. Sign up within 7 days and complete within 30. Email a copy to inspector.
The department's words
CHSC 113947.1 Food manager certification expired. Have a current food manager certification at all times. Sign up within 7 days and complete within 30. Email a copy to inspector.
EarlierOct 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Tupperware observed in hand sink next to prep sink. Handsinks must be kept accessible at all times. Relocate tupperware away from food prep areas.
The department's words
CHSC 113953 Tupperware observed in hand sink next to prep sink. Handsinks must be kept accessible at all times. Relocate tupperware away from food prep areas.
EarlierApr 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Not all Food Handler Cards available on site. Email me copies of employees' food handler cards within 30 days and keep available on site.
The department's words
CHSC 113948 Not all Food Handler Cards available on site. Email me copies of employees' food handler cards within 30 days and keep available on site.
EarlierOct 20, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed pepperoni pizza at 92.6F, 79.6F, stromboli at 76.6F in display case. All food was made within last 2 hours but no timers were set to keep track of TPHC (Time as a Public Health Control). Facility uses TPHC for foods in this display case but time was not being monitored at time of inspection. Employee set timers for each food in display case according to time items came out of oven to ensure foods will be discarded after 4 hours. Ensure timers are always set and times/temperature are recorded so that foods held at room temperature are discarded after 4 hours. Repeat violation. Reinspection 10/20/21 to check.
The department's words
CHSC 114000 MAJOR - Observed pepperoni pizza at 92.6F, 79.6F, stromboli at 76.6F in display case. All food was made within last 2 hours but no timers were set to keep track of TPHC (Time as a Public Health Control). Facility uses TPHC for foods in this display case but time was not being monitored at time of inspection. Employee set timers for each food in display case according to time items came out of oven to ensure foods will be discarded after 4 hours. Ensure timers are always set and times/temperature are recorded so that foods held at room temperature are discarded after 4 hours. Repeat violation. Reinspection 10/20/21 to check.
Corrected during the inspection
EarlierOct 13, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed pepperoni pizza at 92.6F, 79.6F, stromboli at 76.6F in display case. All food was made within last 2 hours but no timers were set to keep track of TPHC (Time as a Public Health Control). Facility uses TPHC for foods in this display case but time was not being monitored at time of inspection. Employee set timers for each food in display case according to time items came out of oven to ensure foods will be discarded after 4 hours. Ensure timers are always set and times/temperature are recorded so that foods held at room temperature are discarded after 4 hours. Repeat violation. Reinspection 10/20/21 to check.
The department's words
CHSC 114000 MAJOR - Observed pepperoni pizza at 92.6F, 79.6F, stromboli at 76.6F in display case. All food was made within last 2 hours but no timers were set to keep track of TPHC (Time as a Public Health Control). Facility uses TPHC for foods in this display case but time was not being monitored at time of inspection. Employee set timers for each food in display case according to time items came out of oven to ensure foods will be discarded after 4 hours. Ensure timers are always set and times/temperature are recorded so that foods held at room temperature are discarded after 4 hours. Repeat violation. Reinspection 10/20/21 to check.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed personal cup soaking in hand wash sink. Keep hand sink accessible at all times and only wash hands in hand wash sink. Cup moved to ware wash sink.
The department's words
CHSC 113953 Observed personal cup soaking in hand wash sink. Keep hand sink accessible at all times and only wash hands in hand wash sink. Cup moved to ware wash sink.
EarlierJan 13, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 23, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee drink above food preparation area without a lid. Ensure employee drinks are always covered and/or stored away from food preparation.
The department's words
CHSC 113977 Observed employee drink above food preparation area without a lid. Ensure employee drinks are always covered and/or stored away from food preparation.
EarlierFeb 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked pasta improperly cooled. Cool pasta immediately after cooking using cool running water or ice.
The department's words
CHSC 114002 Cooked pasta improperly cooled. Cool pasta immediately after cooking using cool running water or ice.
EarlierJul 17, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 19, 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 29, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot holding steam table temperature violations. Additional minor violations were found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Hot holding steam table temperature violations. Additional minor violations were found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 12, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
CFM card was expired on 06/23/2017. Please send CFM to EHS via fax by 02/13/2018.
The department's words
CHSC 113947.1 CFM card was expired on 06/23/2017. Please send CFM to EHS via fax by 02/13/2018.
The employee washing dishes did not know what wash-rinse-sanitize. All food employee shall have adequate knowledge of and shall be properly trained in, food safety as it relates to their assigned duties.
The department's words
CHSC 113947 The employee washing dishes did not know what wash-rinse-sanitize. All food employee shall have adequate knowledge of and shall be properly trained in, food safety as it relates to their assigned duties.
Observed an employee did not wash hands after handling money and before handling food. Employees are required to wash their hands any time contamination may occur.
The department's words
CHSC 113953.3 Observed an employee did not wash hands after handling money and before handling food. Employees are required to wash their hands any time contamination may occur.
Observed ice scoop was kept on an unclean surface. Contamination of food contact surfaces that could result in food contamination. Keep it in a clean container.
The department's words
CHSC 114113 Observed ice scoop was kept on an unclean surface. Contamination of food contact surfaces that could result in food contamination. Keep it in a clean container.
Replace metal wire bristle brush use for pizza oven due to physical hazard from loose bristles. This was mentioned in the last inspection on 05/19/2017.
The department's words
CHSC 114175 Replace metal wire bristle brush use for pizza oven due to physical hazard from loose bristles. This was mentioned in the last inspection on 05/19/2017.
Show 2 more
Sanitizing solution in wiping cloth bucket is measured zero. This was mentioned in the last inspection as well. Use sanitizing solution always.
The department's words
CHSC 114185.1 Sanitizing solution in wiping cloth bucket is measured zero. This was mentioned in the last inspection as well. Use sanitizing solution always.
Observed floors and pizza racks are dirty and have an accumulation of dried food debris. They shall be kept clean.
The department's words
CHSC 114268 Observed floors and pizza racks are dirty and have an accumulation of dried food debris. They shall be kept clean.
EarlierMay 23, 2017Follow-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.
EarlierMay 19, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Multiple pizzas and strombonis stored at room temperature under facility's time as a control procedure. Timers not set / or not functional to monitor TPHC. Timers seem to be not functioning. After discussion with supervisor via phone and education with employees a written log will be used to document discard time of all potentially hazardous foods(pizzas, breadsticks, strombonis) stored at room temperature until new timers are provided. Ensure to record: Date: Food: Discard Time: Discard time is 4 hours after it comes out of the oven.
The department's words
CHSC 114000 Multiple pizzas and strombonis stored at room temperature under facility's time as a control procedure. Timers not set / or not functional to monitor TPHC. Timers seem to be not functioning. After discussion with supervisor via phone and education with employees a written log will be used to document discard time of all potentially hazardous foods(pizzas, breadsticks, strombonis) stored at room temperature until new timers are provided. Ensure to record: Date: Food: Discard Time: Discard time is 4 hours after it comes out of the oven.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 16, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility uses time as a public health control (TPHC) for potentially hazardous foods (PHF) stored in display case at room temperature. A timer used to monitor the 4 hours that is allowed. Several PHF items were at room temperature in display case without timer being set to monitor the time. Discussed with PIC that the timers must be set and used for all time control items. Timers set according to time items came out of the oven.
The department's words
CHSC 114000 Facility uses time as a public health control (TPHC) for potentially hazardous foods (PHF) stored in display case at room temperature. A timer used to monitor the 4 hours that is allowed. Several PHF items were at room temperature in display case without timer being set to monitor the time. Discussed with PIC that the timers must be set and used for all time control items. Timers set according to time items came out of the oven.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed mixed salad with cut tomatoes at 59-63F cold holding in display case. Observed sausage at 44, red sauce at 43F, cooked mushrooms at 46F in top of prep cooler. Ensure all potentially hazardous foods are cold held at 41F or below. Use deeper drop pan for salad mix, use TPHC for cut tomatoes, or keep cut tomatoes in refrigeration until ordered. PIC will use TPHC for salad mix today and will decide what method they will use.
The department's words
CHSC 113996 Observed mixed salad with cut tomatoes at 59-63F cold holding in display case. Observed sausage at 44, red sauce at 43F, cooked mushrooms at 46F in top of prep cooler. Ensure all potentially hazardous foods are cold held at 41F or below. Use deeper drop pan for salad mix, use TPHC for cut tomatoes, or keep cut tomatoes in refrigeration until ordered. PIC will use TPHC for salad mix today and will decide what method they will use.
Knives stored in cracks between equipment and wall. This is not allowed. Store knives on clean dry surface or on a magnetic strip. Discussed with PIC. Utensils removed to be washed and sanitized.
The department's words
CHSC 114119 Knives stored in cracks between equipment and wall. This is not allowed. Store knives on clean dry surface or on a magnetic strip. Discussed with PIC. Utensils removed to be washed and sanitized.
0 ppm quat in all sanitizer wiping buckets. Ensure sanitizer is changed every 2 hours to keep concentration at 200ppm. Sanitizer changed.
The department's words
CHSC 114185.1 0 ppm quat in all sanitizer wiping buckets. Ensure sanitizer is changed every 2 hours to keep concentration at 200ppm. Sanitizer changed.
1. Hot water turned off at food pre sink due to leaking faucet. Repair leak. 2. Hand sink in front basin full of standing water. Pipes are clogged. Ran water at other sinks to ensure front hand sink was the only back up. Repair immediately. Compliance issued for 05-17-2017 to unclog front hand sink. Failure to comply will result in a case being open and cost recovery fees being assessed.
The department's words
CHSC 114190 1. Hot water turned off at food pre sink due to leaking faucet. Repair leak. 2. Hand sink in front basin full of standing water. Pipes are clogged. Ran water at other sinks to ensure front hand sink was the only back up. Repair immediately. Compliance issued for 05-17-2017 to unclog front hand sink. Failure to comply will result in a case being open and cost recovery fees being assessed.
Observed 2 full six inch covered containers of cooked pasta in walk in at 64-59F. PIC stated they were cooked 1 hr prior. *Monitoring time and temperature of cooling process is required. Cool PHF from 135 to 70F in 2hrs and from 70 to 41F in the next 4 hrs. After discussion with PIC facility will rinse pasta in cold water after cooking, placed pasta in uncovered in 2 in hotel pans in walk-in to cool to 41F or below. *Do not cover or store in deep containers until cooling temperature of 41F is verified with thermometer. Pasta placed in 2 inch hotel pans uncovered in walk in to finish cooling. Write and post cooling procedure.
The department's words
CHSC 114002 Observed 2 full six inch covered containers of cooked pasta in walk in at 64-59F. PIC stated they were cooked 1 hr prior. *Monitoring time and temperature of cooling process is required. Cool PHF from 135 to 70F in 2hrs and from 70 to 41F in the next 4 hrs. After discussion with PIC facility will rinse pasta in cold water after cooking, placed pasta in uncovered in 2 in hotel pans in walk-in to cool to 41F or below. *Do not cover or store in deep containers until cooling temperature of 41F is verified with thermometer. Pasta placed in 2 inch hotel pans uncovered in walk in to finish cooling. Write and post cooling procedure.
EarlierOct 26, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Cooked sausage 56-58F and sliced ham 46F found in walk-in cooler. At start of inspection, PIC moved items from prep top on prep cooler to walk-in cooler. Prep cooler not functional . No potentially hazardous foods (PHFs) stored in prep cooler. Ensure to cold hold PHFs at 41F or below. PIC has already called for repairs of prep cooler. For temporary cold hold, store in use PHFs in container stored in ice level with food.
The department's words
CHSC 113996 Cooked sausage 56-58F and sliced ham 46F found in walk-in cooler. At start of inspection, PIC moved items from prep top on prep cooler to walk-in cooler. Prep cooler not functional . No potentially hazardous foods (PHFs) stored in prep cooler. Ensure to cold hold PHFs at 41F or below. PIC has already called for repairs of prep cooler. For temporary cold hold, store in use PHFs in container stored in ice level with food.
Facility uses time as a control (TAC) for multiple potentially hazardous foods. No written procedures for TAC available for review. PIC and recipe book stated some items on TAC are allowed to be saved and reheated for the next day at the end of service. This is not allowed. Any food under TAC must be discarded after 4 hours. Observed lasagna at 120F at steam table. Lasagna is under TAC is one of the items PIC and recipe books saves. Provide written procedures for all PHFs under TAC.
The department's words
CHSC 114000 Facility uses time as a control (TAC) for multiple potentially hazardous foods. No written procedures for TAC available for review. PIC and recipe book stated some items on TAC are allowed to be saved and reheated for the next day at the end of service. This is not allowed. Any food under TAC must be discarded after 4 hours. Observed lasagna at 120F at steam table. Lasagna is under TAC is one of the items PIC and recipe books saves. Provide written procedures for all PHFs under TAC.
Bus tub of cooked ziti at 88-95F and bus tub of cooked spaghetti at 78-88F sitting at room temperature above mixer. Items were cooling unmonitored per PIC. PIC and employee not sure exact time pasta started cooling, estimate 1.5-2 hours prior. Ensure proper cooling procedures are followed. Cool from 135 to 70F within 2 hours and from 70 to 41F within 4 hours. Items placed in shallow pans, uncovered, in the walk-in fridge to finish cooling. Ensure to not cover or store in deep containers until cooled to 41F.
The department's words
CHSC 114002.1 Bus tub of cooked ziti at 88-95F and bus tub of cooked spaghetti at 78-88F sitting at room temperature above mixer. Items were cooling unmonitored per PIC. PIC and employee not sure exact time pasta started cooling, estimate 1.5-2 hours prior. Ensure proper cooling procedures are followed. Cool from 135 to 70F within 2 hours and from 70 to 41F within 4 hours. Items placed in shallow pans, uncovered, in the walk-in fridge to finish cooling. Ensure to not cover or store in deep containers until cooled to 41F.
Sanitizer bucket contained 100ppm of quaternary ammonia. Maintain 200ppm of quat ammonia in buckets. Corrected on site
The department's words
CHSC 114185.1 Sanitizer bucket contained 100ppm of quaternary ammonia. Maintain 200ppm of quat ammonia in buckets. Corrected on site
Hot water line leaking under prep sink. Repair leak
The department's words
CHSC 114190 Hot water line leaking under prep sink. Repair leak
EarlierNov 23, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Metal bristle brush used for pizza oven has loose/bent metal bristles. All equipment/utensils must be maintained in good repair. Replace metal bristle brush.
The department's words
CHSC 114175 Metal bristle brush used for pizza oven has loose/bent metal bristles. All equipment/utensils must be maintained in good repair. Replace metal bristle brush.
EarlierJul 31, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The refrigeration prep table was holding Potentially Hazardous Foods at 41F on the right side. The left side was holding Non-Potentially Hazardous Foods at 44F. No violations observed.
The department's words
CHSC 113996 The refrigeration prep table was holding Potentially Hazardous Foods at 41F on the right side. The left side was holding Non-Potentially Hazardous Foods at 44F. No violations observed.
Corrected during the inspection
The facility is using a separate storage room for dry goods and equipment. The area is unapproved and lacks the required finishes. Cleaning in the storage space had begun, however dried rodent droppings were still observed. Pest controller recommends exclusionary work for this area. Submit plans to upgrade this area within 30 days.
The department's words
CHSC 114259.1 The facility is using a separate storage room for dry goods and equipment. The area is unapproved and lacks the required finishes. Cleaning in the storage space had begun, however dried rodent droppings were still observed. Pest controller recommends exclusionary work for this area. Submit plans to upgrade this area within 30 days.
Countertop turbochef conveyor pizza oven is still observed. Remove from facility immediately or submit an application for a mechanical hood exception, within 7 days.
The department's words
CHSC 114149.1 Countertop turbochef conveyor pizza oven is still observed. Remove from facility immediately or submit an application for a mechanical hood exception, within 7 days.
EarlierJul 29, 2015Routine inspectionGreen placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed noodles and salad with cut tomatoes held in an ice bath at the front service line at 52F. Pizza sauce , cooked sausage, and other food items held in the top inserts of the refrigurated prep table were at 52-59F. Potentially Hazardous Foods were held less than 4 hours therefore the facility was allowed to use products and to dispose of it at noon. Service or adjust the refrigeration prep table to maintain Potentially Hazardous Foods at or below 41F.
The department's words
CHSC 113996 Observed noodles and salad with cut tomatoes held in an ice bath at the front service line at 52F. Pizza sauce , cooked sausage, and other food items held in the top inserts of the refrigurated prep table were at 52-59F. Potentially Hazardous Foods were held less than 4 hours therefore the facility was allowed to use products and to dispose of it at noon. Service or adjust the refrigeration prep table to maintain Potentially Hazardous Foods at or 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
Thoroughly clean behind and under equipment. Observed copious amounts of greese and debris behind ice machine. There appeared to be old mouse droppings. Clean to monitor activity. Did not observe signs of an active infestation in the facility, however observed dried mouse and rat droppings in the off-site dry storage rrom (unapproved). Submit service report from controller.
The department's words
CHSC 114259.1 Thoroughly clean behind and under equipment. Observed copious amounts of greese and debris behind ice machine. There appeared to be old mouse droppings. Clean to monitor activity. Did not observe signs of an active infestation in the facility, however observed dried mouse and rat droppings in the off-site dry storage rrom (unapproved). Submit service report from controller.
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)
Remove the turbochef conveyor pizza oven. Equipment must be placed under the ventalation hood.
The department's words
CHSC 114149.1 Remove the turbochef conveyor pizza oven. Equipment must be placed under the ventalation hood.
EarlierJun 25, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Clean handwash sink handles as well as other equipment handles.
The department's words
CHSC 113953.1 Clean handwash sink handles as well as other equipment handles.
Salad bar cold holding at 48 deg. F, please add more ice and check with a probe thermometer, maintain at 41 or less.
The department's words
CHSC 113996 Salad bar cold holding at 48 deg. F, please add more ice and check with a probe thermometer, maintain at 41 or less.
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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About this record
Search the county's inspection lookup for the name or license number L11260.
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.