At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 5, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Seahorse?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- In-use dishwasher recorded at 0ppm chlorine. / Dishwasher must be repaired to dispense 50ppm chlorine. Discontinue use of dishwasher until repaired. Divert all ware washing to 3-comp sink to wash-rinse-santize then air dry. CHSC 114099.7How 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
For Seahorse's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: In-use dishwasher recorded at 0ppm chlorine. / Dishwasher must be repaired to dispense 50ppm chlorine. Discontinue use of dishwasher until repaired. Divert all ware washing to 3-comp sink to wash-rinse-santize then air dry.The county found: “In-use dishwasher recorded at 0ppm chlorine. / Dishwasher must be repaired to dispense 50ppm chlorine. Discontinue use…”
Then the next one.
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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
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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 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
LatestSep 5, 2024Routine inspectionGreen placard
This one: Green placard, inspected Sep 5, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
In-use dishwasher recorded at 0ppm chlorine. / Dishwasher must be repaired to dispense 50ppm chlorine. Discontinue use of dishwasher until repaired. Divert all ware washing to 3-comp sink to wash-rinse-santize then air dry.
The department's words
CHSC 114099.7 In-use dishwasher recorded at 0ppm chlorine. / Dishwasher must be repaired to dispense 50ppm chlorine. Discontinue use of dishwasher until repaired. Divert all ware washing to 3-comp sink to wash-rinse-santize then air dry.
EarlierFeb 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dishwasher measuring no sanitizer (0 ppm chlorine) while in use. Ensure dishwasher provides 50 ppm chlorine while in use. Repair immediately and utilize 3-compartment sink to wash, rinse, sanitize (100 ppm chlorine or 200 ppm quat), and air dry.
The department's words
CHSC 114099.7 Observed dishwasher measuring no sanitizer (0 ppm chlorine) while in use. Ensure dishwasher provides 50 ppm chlorine while in use. Repair immediately and utilize 3-compartment sink to wash, rinse, sanitize (100 ppm chlorine or 200 ppm quat), and air dry.
EarlierDec 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floor sink by bar 3-comp sink is slow draining. / Repair to drain adequately.
The department's words
CHSC 114197 Floor sink by bar 3-comp sink is slow draining. / Repair to drain adequately.
EarlierApr 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
2 food handler cards have expired. / Obtain valid cards within 30 days from 4/28/22.
The department's words
CHSC 113948 2 food handler cards have expired. / Obtain valid cards within 30 days from 4/28/22.
EarlierAug 11, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit next to walk-in refrigerator recorded with the following: top section: cut tomatoes 50°F, cheeses 51-52°F, blanched broccoli and green beans at 53°F; bottom section: cooked pasta 45°F, salmon 46°F, scallops 50°F, ham 44°F, turkey 46°F and milk at 43°F. / Immediately discard out of temperature foods. Discontinue use of top section until repaired to cold hold food at 41°F or below. Unit must be repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit next to walk-in refrigerator recorded with the following: top section: cut tomatoes 50°F, cheeses 51-52°F, blanched broccoli and green beans at 53°F; bottom section: cooked pasta 45°F, salmon 46°F, scallops 50°F, ham 44°F, turkey 46°F and milk at 43°F. / Immediately discard out of temperature foods. Discontinue use of top section until repaired to cold hold food at 41°F or below. Unit must be repaired to cold hold food at 41°F or below.
EarlierJan 27, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher was not dispensing sanitizer. Sanitizer bucket was low. / Test dishwasher daily with test strips to make sure machine is functional at all times. Restock sanitizer.
The department's words
CHSC 114101 Mechanical dishwasher was not dispensing sanitizer. Sanitizer bucket was low. / Test dishwasher daily with test strips to make sure machine is functional at all times. Restock sanitizer.
Corrected during the inspection
EarlierDec 18, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shellstock tags for both mussels and clams were not with their containers at time of inspection. Shellstock tags were kept on file. Keep shellstock tags with supply of shellstock until supply has been exhausted as noted and required on the tags. After supply has been exhausted keep shellstock tags on file for 90 days as noted and required on the tags.
The department's words
CHSC 114039.1 Shellstock tags for both mussels and clams were not with their containers at time of inspection. Shellstock tags were kept on file. Keep shellstock tags with supply of shellstock until supply has been exhausted as noted and required on the tags. After supply has been exhausted keep shellstock tags on file for 90 days as noted and required on the tags.
EarlierJun 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bar hand wash sink lacking wall mounted soap and paper towel dispenser.
The department's words
CHSC 113953.2 Bar hand wash sink lacking wall mounted soap and paper towel dispenser.
EarlierJul 31, 2018Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Measured the following food temperatures: Cut tomatoes at 47F & Mozzarella Cheese at 48F and these items moved to working fridge. All PHF shall be held at or below 41F or at above 135F.
The department's words
CHSC 113996 Measured the following food temperatures: Cut tomatoes at 47F & Mozzarella Cheese at 48F and these items moved to working fridge. All PHF shall be held at or below 41F or at above 135F.
Meat sauce stored in a deep container in the walk-in cooler measured at 43-44F. Chef stated that the meat sauce was cooked yesterday. Ensure to use an approved rapid cooling method for cooling: 135-70F within 2 hours and 70-41F within 4 hours and uncovered (use shallow container). Provided handouts.
The department's words
CHSC 114002.1 Meat sauce stored in a deep container in the walk-in cooler measured at 43-44F. Chef stated that the meat sauce was cooked yesterday. Ensure to use an approved rapid cooling method for cooling: 135-70F within 2 hours and 70-41F within 4 hours and uncovered (use shallow container). Provided handouts.
Observed shellfish tags were stored not in chronological order. Maintain the tags in chronological order for 90 calendar days.
The department's words
CHSC 114039.2 Observed shellfish tags were stored not in chronological order. Maintain the tags in chronological order for 90 calendar days.
Note that a customer was sitting with a dog inside the restaurant. Food worker told the customer dogs are not allowed inside the restaurant. The customer left with the dog during the inspection.
The department's words
CHSC 114259.5 Note that a customer was sitting with a dog inside the restaurant. Food worker told the customer dogs are not allowed inside the restaurant. The customer left with the dog during the inspection.
Label all bulk food containers.
The department's words
CHSC 114051 Label all bulk food containers.
Show 4 more
Clean regularly all non food contact surfaces to prevent vermin .. etc.
The department's words
CHSC 114115.c Clean regularly all non food contact surfaces to prevent vermin .. etc.
Provide test strips for testing sanitizing solution.
The department's words
CHSC 114107 Provide test strips for testing sanitizing solution.
Always store in-use wiping cloths in sanitizing solution.
The department's words
CHSC 114185.1 Always store in-use wiping cloths in sanitizing solution.
Dish machine in use and is running with sanitizer reading 100ppm. Contact with any chemical sanitizer that meets the requirements of Section 180.940 of CFR Title 40 when used in accordance with (A) The sanitizer manufacturer’s use directions OR (B) The machine manufacturer’s operating specifications.
The department's words
CHSC 114099.7 Dish machine in use and is running with sanitizer reading 100ppm. Contact with any chemical sanitizer that meets the requirements of Section 180.940 of CFR Title 40 when used in accordance with (A) The sanitizer manufacturer’s use directions OR (B) The machine manufacturer’s operating specifications.
EarlierNov 17, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Most recent inspection report not available .
The department's words
CHSC 113725.1 Most recent inspection report not available .
Corrected during the inspection
Hand wash signs not posted in restrooms. Two hand wash stickers provided today.
The department's words
CHSC 113953.5 Hand wash signs not posted in restrooms. Two hand wash stickers provided today.
Corrected during the inspection
Left maketable refrigerator temperatures: Mozzarella cheese; 45 degrees F, sliced tomatoes sliced at 11:20 a.m.: 53 degrees F, bruschetta: 45 degrees F. Right prep refrigerator: smoked salmon: 43 - 47 degrees F, gorgonzola: 48 degrees F, heavy cream in carton in insert pan: 61 degrees F. Prep refrigerator to left of cookline: whole shell eggs: 53 - 67 degrees F. Potentially hazardous foods at or above 50 degrees F were voluntarily discarded. 11/17/16: Open container of heavy cream: 43 degrees F in top portion of prep refrigerator.
The department's words
CHSC 113996 Left maketable refrigerator temperatures: Mozzarella cheese; 45 degrees F, sliced tomatoes sliced at 11:20 a.m.: 53 degrees F, bruschetta: 45 degrees F. Right prep refrigerator: smoked salmon: 43 - 47 degrees F, gorgonzola: 48 degrees F, heavy cream in carton in insert pan: 61 degrees F. Prep refrigerator to left of cookline: whole shell eggs: 53 - 67 degrees F. Potentially hazardous foods at or above 50 degrees F were voluntarily discarded. 11/17/16: Open container of heavy cream: 43 degrees F in top portion of prep refrigerator.
Black slimey material around perimeter of where ice comes out. Employees began removing ice during inspection in order to clean ice machine.
The department's words
CHSC 114115 Black slimey material around perimeter of where ice comes out. Employees began removing ice during inspection in order to clean ice machine.
Corrected during the inspection
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Corrected during the inspection
Show 3 more
Raw calamari sitting on top of box of croissants in freezer.
The department's words
CHSC 113980 Raw calamari sitting on top of box of croissants in freezer.
Corrected during the inspection
Repair/replace broken soap dispenser by warewashing area.
The department's words
CHSC 113953.2 Repair/replace broken soap dispenser by warewashing area.
Corrected during the inspection
Provide thermometers in refrigeration where missing. 11/17/16: No thermometers observed in bar refrigerators.
The department's words
CHSC 114159 Provide thermometers in refrigeration where missing. 11/17/16: No thermometers observed in bar refrigerators.
EarlierNov 1, 2016Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Left maketable refrigerator temperatures: Mozzarella cheese; 45 degrees F, sliced tomatoes sliced at 11:20 a.m.: 53 degrees F, bruschetta: 45 degrees F. Right prep refrigerator: smoked salmon: 43 - 47 degrees F, gorgonzola: 48 degrees F, heavy cream in carton in insert pan: 61 degrees F. Prep refrigerator to left of cookline: whole shell eggs: 53 - 67 degrees F. Potentially hazardous foods at or above 50 degrees F were voluntarily discarded.
The department's words
CHSC 113996 Left maketable refrigerator temperatures: Mozzarella cheese; 45 degrees F, sliced tomatoes sliced at 11:20 a.m.: 53 degrees F, bruschetta: 45 degrees F. Right prep refrigerator: smoked salmon: 43 - 47 degrees F, gorgonzola: 48 degrees F, heavy cream in carton in insert pan: 61 degrees F. Prep refrigerator to left of cookline: whole shell eggs: 53 - 67 degrees F. Potentially hazardous foods at or above 50 degrees F were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Most recent inspection report not available .
The department's words
CHSC 113725.1 Most recent inspection report not available .
Hand wash signs not posted in restrooms. Two hand wash stickers provided today.
The department's words
CHSC 113953.5 Hand wash signs not posted in restrooms. Two hand wash stickers provided today.
Black slimey material around perimeter of where ice comes out. Employees began removing ice during inspection in order to clean ice machine.
The department's words
CHSC 114115 Black slimey material around perimeter of where ice comes out. Employees began removing ice during inspection in order to clean ice machine.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Raw calamari sitting on top of box of croissants in freezer.
The department's words
CHSC 113980 Raw calamari sitting on top of box of croissants in freezer.
Show 4 more
Repair/replace broken soap dispenser by warewashing area.
The department's words
CHSC 113953.2 Repair/replace broken soap dispenser by warewashing area.
Provide thermometers in refrigeration where missing.
The department's words
CHSC 114159 Provide thermometers in refrigeration where missing.
Submit copy of a Certified Food Manager (CFM) certificate by November 7. If no one has a valid CFM certificate, submit proof of enrollment in a CFM exam by November 7. At least one person at this facility shall obtain a valid CFM certificate by December 1, 2016.
The department's words
CHSC 113947.1 Submit copy of a Certified Food Manager (CFM) certificate by November 7. If no one has a valid CFM certificate, submit proof of enrollment in a CFM exam by November 7. At least one person at this facility shall obtain a valid CFM certificate by December 1, 2016.
No CA food handler cards available to view. Keep food handler cards onsite and inform person in charge where they are kept.
The department's words
CHSC 113948 No CA food handler cards available to view. Keep food handler cards onsite and inform person in charge where they are kept.
EarlierNov 20, 2014Follow-up inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Dishwasher inconsistantly supplying sanitizer. Have unit repaired by technician. Monitor sanitizer levels to ensure at least minimum sanitizer with each load until repaired.
The department's words
CHSC 114099.7 Dishwasher inconsistantly supplying sanitizer. Have unit repaired by technician. Monitor sanitizer levels to ensure at least minimum sanitizer with each load until repaired.
Corrected during the inspection
Ice scoop at bar broken and without handle. Obtain new scoop and ensure it is stored outside the ice bucket.
The department's words
CHSC 114175 Ice scoop at bar broken and without handle. Obtain new scoop and ensure it is stored outside the ice bucket.
Corrected during the inspection
CO2 canister must be secured to a rigid structure.
The department's words
CHSC 114172 CO2 canister must be secured to a rigid structure.
Thermometers at above counter inserts read 65 degress F. Measure temperature was 38 degrees F. Ensure all thermometers are calibrated and accurate.
The department's words
CHSC 114157 Thermometers at above counter inserts read 65 degress F. Measure temperature was 38 degrees F. Ensure all thermometers are calibrated and accurate.
Corrected during the inspection
EarlierNov 5, 2014Routine inspectionViolation(s) Found
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher inconsistantly supplying sanitizer. Have unit repaired by technician. Monitor sanitizer levels to ensure at least minimum sanitizer with each load until repaired.
The department's words
CHSC 114099.7 Dishwasher inconsistantly supplying sanitizer. Have unit repaired by technician. Monitor sanitizer levels to ensure at least minimum sanitizer with each load until repaired.
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
CO2 canister must be secured to a rigid structure.
The department's words
CHSC 114172 CO2 canister must be secured to a rigid structure.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Pasta sauce container stored on floor of walkin. Ensure food is stored at least 6 off the ground. Corrected during inspection.
The department's words
CHSC 114047 Pasta sauce container stored on floor of walkin. Ensure food is stored at least 6 off the ground. Corrected during inspection.
Corrected during the inspection
Ice scoop at bar broken and without handle. Obtain new scoop and ensure it is stored outside the ice bucket.
The department's words
CHSC 114175 Ice scoop at bar broken and without handle. Obtain new scoop and ensure it is stored outside the ice bucket.
Thermometers at above counter inserts read 65 degress F. Measure temperature was 38 degrees F. Ensure all thermometers are calibrated and accurate.
The department's words
CHSC 114157 Thermometers at above counter inserts read 65 degress F. Measure temperature was 38 degrees F. Ensure all thermometers are calibrated and accurate.
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
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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.
About this record
Search the county's inspection lookup for the name or license number L10162.
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.