At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jan 14, 2021
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 Servino's Ristorante's team
Is this your place?
Welcome, Servino's Ristorante. We'll walk through this together, one item at a time. To log the fixes, claim Servino's Ristorante first; we check that you run it.
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We know an inspection can feel heavy, especially when it's busy.
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 · 13 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
LatestJan 14, 2021Routine inspectionGreen placard
This one: Green placard, inspected Jan 14, 2021.
No violations listed in the data.
EarlierAug 27, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Refrigeration unit opposite of downstairs grill had the following temperatures: open top section: meat balls, raw shrimp, cut tomatoes 41F or below. Middle shelf: raw steaks, raw chicken, blanched greens ~48-49F. Top shelf: cooked potatoes, blanched brussel sprouts ~50-51F. Bottom shelf: cooked chicken, cooked carrots ~42-43F. Middle shelf 2nd column: 2 containers cooked pasta ~50-52F. Top shelf 2nd column: mussels ~47-48F.
The department's words
CHSC 113996 Refrigeration unit opposite of downstairs grill had the following temperatures: open top section: meat balls, raw shrimp, cut tomatoes 41F or below. Middle shelf: raw steaks, raw chicken, blanched greens ~48-49F. Top shelf: cooked potatoes, blanched brussel sprouts ~50-51F. Bottom shelf: cooked chicken, cooked carrots ~42-43F. Middle shelf 2nd column: 2 containers cooked pasta ~50-52F. Top shelf 2nd column: mussels ~47-48F.
Multiple dead cockroaches observed by warewashing area and upstairs prep area. Faility has professional pest control services under contract. / Remove card board stockpiles. Remove all dead cockroaches then clean and sanitize.
The department's words
CHSC 114259.1 Multiple dead cockroaches observed by warewashing area and upstairs prep area. Faility has professional pest control services under contract. / Remove card board stockpiles. Remove all dead cockroaches then clean and sanitize.
EarlierAug 25, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit opposite of downstairs grill had the following temperatures: open top section: meat balls, raw shrimp, cut tomatoes 41F or below. Middle shelf: raw steaks, raw chicken, blanched greens ~48-49F. Top shelf: cooked potatoes, blanched brussel sprouts ~50-51F. Bottom shelf: cooked chicken, cooked carrots ~42-43F. Middle shelf 2nd column: 2 containers cooked pasta ~50-52F. Top shelf 2nd column: mussels ~47-48F.
The department's words
CHSC 113996 Refrigeration unit opposite of downstairs grill had the following temperatures: open top section: meat balls, raw shrimp, cut tomatoes 41F or below. Middle shelf: raw steaks, raw chicken, blanched greens ~48-49F. Top shelf: cooked potatoes, blanched brussel sprouts ~50-51F. Bottom shelf: cooked chicken, cooked carrots ~42-43F. Middle shelf 2nd column: 2 containers cooked pasta ~50-52F. Top shelf 2nd column: mussels ~47-48F.
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
Multiple dead cockroaches observed by warewashing area and upstairs prep area. Faility has professional pest control services under contract. / Remove card board stockpiles. Remove all dead cockroaches then clean and sanitize.
The department's words
CHSC 114259.1 Multiple dead cockroaches observed by warewashing area and upstairs prep area. Faility has professional pest control services under contract. / Remove card board stockpiles. Remove all dead cockroaches then clean and sanitize.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 26, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed deli slicer heavily coated in dried up meat and other encrusted food debris. / Take apart deli slicer then clean and sanitize using 3-step wash method.
The department's words
CHSC 114117 Observed deli slicer heavily coated in dried up meat and other encrusted food debris. / Take apart deli slicer then clean and sanitize using 3-step wash method.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 18, 2019Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of the grill ambient temperature recorded at around 47F. Cut tomatoes at 47F, cooked gnocchi at 48F, beef asuce at 48F, ground beef at 45F, raw chicken at 45F, raw squid at 50F, raw salmon at 50F, cooked potatoes at 51F, cooked Bok Choi at 50F. / Repair refrigeration unit to cold hold at 41F or below. Discard out of temperature potentially hazardous foods immediately. Move potentially hazardous foods to properly functional refrigeration unit.
The department's words
CHSC 113996 Refrigeration unit opposite of the grill ambient temperature recorded at around 47F. Cut tomatoes at 47F, cooked gnocchi at 48F, beef asuce at 48F, ground beef at 45F, raw chicken at 45F, raw squid at 50F, raw salmon at 50F, cooked potatoes at 51F, cooked Bok Choi at 50F. / Repair refrigeration unit to cold hold at 41F or below. Discard out of temperature potentially hazardous foods immediately. Move potentially hazardous foods to properly functional refrigeration unit.
Corrected during the inspection
EarlierAug 30, 2019Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit opposite of the grill ambient temperature recorded at around 47F. Cut tomatoes at 47F, cooked gnocchi at 48F, beef asuce at 48F, ground beef at 45F, raw chicken at 45F, raw squid at 50F, raw salmon at 50F, cooked potatoes at 51F, cooked Bok Choi at 50F. / Repair refrigeration unit to cold hold at 41F or below. Discard out of temperature potentially hazardous foods immediately. Move potentially hazardous foods to properly functional refrigeration unit.
The department's words
CHSC 113996 Refrigeration unit opposite of the grill ambient temperature recorded at around 47F. Cut tomatoes at 47F, cooked gnocchi at 48F, beef asuce at 48F, ground beef at 45F, raw chicken at 45F, raw squid at 50F, raw salmon at 50F, cooked potatoes at 51F, cooked Bok Choi at 50F. / Repair refrigeration unit to cold hold at 41F or below. Discard out of temperature potentially hazardous foods immediately. Move potentially hazardous foods to properly functional refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 27, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit opposite of the grill ambient temperature recorded at around 47F. Cut tomatoes at 47F, cooked gnocchi at 48F, beef asuce at 48F, ground beef at 45F, raw chicken at 45F, raw squid at 50F, raw salmon at 50F, cooked potatoes at 51F, cooked Bok Choi at 50F. / Repair refrigeration unit to cold hold at 41F or below. Discard out of temperature potentially hazardous foods immediately. Move potentially hazardous foods to properly functional refrigeration unit.
The department's words
CHSC 113996 Refrigeration unit opposite of the grill ambient temperature recorded at around 47F. Cut tomatoes at 47F, cooked gnocchi at 48F, beef asuce at 48F, ground beef at 45F, raw chicken at 45F, raw squid at 50F, raw salmon at 50F, cooked potatoes at 51F, cooked Bok Choi at 50F. / Repair refrigeration unit to cold hold at 41F or below. Discard out of temperature potentially hazardous foods immediately. Move potentially hazardous foods to properly functional refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 29, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierJun 15, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed water leaking from hand wash sink onto the ground. Submit repair invoice by July 10, 2017.
The department's words
CHSC 114190 Observed water leaking from hand wash sink onto the ground. Submit repair invoice by July 10, 2017.
EarlierApr 18, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink has been repaired. No leaks observed.
The department's words
CHSC 114190 Hand wash sink has been repaired. No leaks observed.
Corrected during the inspection
EarlierMar 8, 2017Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Person in charge states that she can't locate some food handler cards. Locate and keep on premises.
The department's words
CHSC 113948 Person in charge states that she can't locate some food handler cards. Locate and keep on premises.
All handsinks in bar were filled with dishes, one sink in pasta area was filled with dishes, other sink in pasta area had no soap dispensing. Keep handsinks free and accessible at all times.
The department's words
CHSC 113953.2 All handsinks in bar were filled with dishes, one sink in pasta area was filled with dishes, other sink in pasta area had no soap dispensing. Keep handsinks free and accessible at all times.
All handsinks in bar were filled with dishes, one sink in pasta area was filled with dishes, other sink in pasta area had no soap dispensing. Keep handsinks free and accessible at all times.
The department's words
CHSC 113953.1 All handsinks in bar were filled with dishes, one sink in pasta area was filled with dishes, other sink in pasta area had no soap dispensing. Keep handsinks free and accessible at all times.
* Garlic in oil stored at room temp at 52F. Chef stated garlic was just chopped 10 min prior. Item was placed in fridge to cool * cooked pasta at 47F in pasta area prep top * Caesar dressing at 47F in salas area prep top and sausage & tomato sauce at 47F in prep top. Learned that these had been kept in prep top overnight. units were blowing air at 36-37F. Appears that items may have not cooled down properly before placing in prep top. Items were discarded * Keep potentially hazardous foods below 41F or above 135F at all times
The department's words
CHSC 113996 * Garlic in oil stored at room temp at 52F. Chef stated garlic was just chopped 10 min prior. Item was placed in fridge to cool * cooked pasta at 47F in pasta area prep top * Caesar dressing at 47F in salas area prep top and sausage & tomato sauce at 47F in prep top. Learned that these had been kept in prep top overnight. units were blowing air at 36-37F. Appears that items may have not cooled down properly before placing in prep top. Items were discarded * Keep potentially hazardous foods below 41F or above 135F at all times
* Two compartment warewashing sink is only dispensing 100ppm of quaternary ammonia. requirement is 200ppm * Only 25ppm of chlorine is dispensing from dishwasher. 50ppm required * Call for repairs immediately (repairs have been called and will be completed today)
The department's words
CHSC 114099.7 * Two compartment warewashing sink is only dispensing 100ppm of quaternary ammonia. requirement is 200ppm * Only 25ppm of chlorine is dispensing from dishwasher. 50ppm required * Call for repairs immediately (repairs have been called and will be completed today)
Show 6 more
* Two compartment warewashing sink is only dispensing 100ppm of quaternary ammonia. requirement is 200ppm * Only 25ppm of chlorine is dispensing from dishwasher. 50ppm required * Call for repairs immediately (repairs have been called and will be completed today)
The department's words
CHSC 114099.6 * Two compartment warewashing sink is only dispensing 100ppm of quaternary ammonia. requirement is 200ppm * Only 25ppm of chlorine is dispensing from dishwasher. 50ppm required * Call for repairs immediately (repairs have been called and will be completed today)
Shellstock tags are not in order. Place in chronological order. Keep tags for 90 days.
The department's words
CHSC 114039.4 Shellstock tags are not in order. Place in chronological order. Keep tags for 90 days.
* No hot water dispensing from one pasta handsink. Requirement is 100F. Repair. * One out of two food prep sinks do not have hot water. Repair.
The department's words
CHSC 114192 * No hot water dispensing from one pasta handsink. Requirement is 100F. Repair. * One out of two food prep sinks do not have hot water. Repair.
Observed two compartment warewashing sink used for food prep. Sink is directly plumbed. Use food prep sink as this is indirectly plumbed
The department's words
CHSC 114099 Observed two compartment warewashing sink used for food prep. Sink is directly plumbed. Use food prep sink as this is indirectly plumbed
* Duct tape used to hold gaskets in place for prep fridges in pasta station. Remove duct tape and repair. Repair by 4/7/17 (send receipt for repair) * Clean shelving in prep fridges in salad station. Shelving is dirty and dirt can fall on open food
The department's words
CHSC 114175 * Duct tape used to hold gaskets in place for prep fridges in pasta station. Remove duct tape and repair. Repair by 4/7/17 (send receipt for repair) * Clean shelving in prep fridges in salad station. Shelving is dirty and dirt can fall on open food
* Handsink leaking substantially in pasta station. Clean up water and repair by 4/7/17. Send receipt for repair. * No atmospheric vacuum breaker for janitorial sink. Repair. * Ice bin leaking in bar area. Repair.
The department's words
CHSC 114190 * Handsink leaking substantially in pasta station. Clean up water and repair by 4/7/17. Send receipt for repair. * No atmospheric vacuum breaker for janitorial sink. Repair. * Ice bin leaking in bar area. Repair.
EarlierMay 22, 2015Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Permit not posted in conspicuous area..
The department's words
CHSC 114381 Permit not posted in conspicuous area..
Pizza prep refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Pizza prep refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
Two bulbs out under hood. Replace burnt out bulbs.
The department's words
CHSC 114252 Two bulbs out under hood. Replace burnt out bulbs.
Thoroughly clean exteriors of bulk storage containers to remove dirt accumulation. There are eight missing stove knobs. Replace stove knobs - correct within two months.
The department's words
CHSC 114175 Thoroughly clean exteriors of bulk storage containers to remove dirt accumulation. There are eight missing stove knobs. Replace stove knobs - correct within two months.
Certified Food Manager (CFM) certificate not onsite. Submit copy of a valid CFM certificate by May 25, 2015. If no one at this facility has a valid CFM, submit proof of enrollment in an ANSI-certified exam by May 25, 2015 and take test within 30 days.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certificate not onsite. Submit copy of a valid CFM certificate by May 25, 2015. If no one at this facility has a valid CFM, submit proof of enrollment in an ANSI-certified exam by May 25, 2015 and take test within 30 days.
Show 5 more
No certified food handling (CFH) cards available to view. Repeat violation. All food handlers without a valid certified food handling card shall obtain one within 30 days. Maintain copies of all food handlers CFH cards on the premises.
The department's words
CHSC 113948 No certified food handling (CFH) cards available to view. Repeat violation. All food handlers without a valid certified food handling card shall obtain one within 30 days. Maintain copies of all food handlers CFH cards on the premises.
Clean walls and door to remove dirt.
The department's words
CHSC 114257 Clean walls and door to remove dirt.
One side of toilet paper dispenser is dangling from wall, and part that holds toilet paper roll is missing. Repair or replace broken toilet paper dispenser.
The department's words
CHSC 114250 One side of toilet paper dispenser is dangling from wall, and part that holds toilet paper roll is missing. Repair or replace broken toilet paper dispenser.
Observed wet wiping cloth inside pizza prep refrigerator. Asparagus stored on top of this wiping cloth. Wiping cloth inside unit because of leak inside the unit. Repair refrigerator.
The department's words
CHSC 114175 Observed wet wiping cloth inside pizza prep refrigerator. Asparagus stored on top of this wiping cloth. Wiping cloth inside unit because of leak inside the unit. Repair refrigerator.
Install an approved atmospheric vacuum breaker (AVB) on the janitorial sink within three months. Marin Municipal Water District has an approved list of AVB devices. There website is mmwd.org.
The department's words
CHSC 114190 Install an approved atmospheric vacuum breaker (AVB) on the janitorial sink within three months. Marin Municipal Water District has an approved list of AVB devices. There website is mmwd.org.
EarlierMay 20, 2015Routine inspectionYellow placard
27 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Vegetable broth in two plastic containers on two compartment sink drainboard, Food hander didn't know when vegetable broth was finished cooking. Both containers were checked at approximately 2:15 p.m., and large container of vegetable broth had approximately 18 quarts and was 121 degrees F, and medium sized container was 109 degrees F. Vegetable broth was rechecked at 3:15 p.m.. The large container was 110 degrees F and the medium container was 99 degrees F. Vegetable broth is not cooling off at rapid enough rate.
The department's words
CHSC 114002.1 Vegetable broth in two plastic containers on two compartment sink drainboard, Food hander didn't know when vegetable broth was finished cooking. Both containers were checked at approximately 2:15 p.m., and large container of vegetable broth had approximately 18 quarts and was 121 degrees F, and medium sized container was 109 degrees F. Vegetable broth was rechecked at 3:15 p.m.. The large container was 110 degrees F and the medium container was 99 degrees F. Vegetable broth is not cooling off at rapid enough rate.
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
Vegetable broth in two plastic containers on two compartment sink drainboard, Food hander didn't know when vegetable broth was finished cooking. Both containers were checked at approximately 2:15 p.m., and large container of vegetable broth had approximately 18 quarts and was 121 degrees F, and medium sized container was 109 degrees F. Vegetable broth was rechecked at 3:15 p.m.. The large container was 110 degrees F and the medium container was 99 degrees F. Vegetable broth is not cooling off at rapid enough rate.
The department's words
CHSC 114002 Vegetable broth in two plastic containers on two compartment sink drainboard, Food hander didn't know when vegetable broth was finished cooking. Both containers were checked at approximately 2:15 p.m., and large container of vegetable broth had approximately 18 quarts and was 121 degrees F, and medium sized container was 109 degrees F. Vegetable broth was rechecked at 3:15 p.m.. The large container was 110 degrees F and the medium container was 99 degrees F. Vegetable broth is not cooling off at rapid enough rate.
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 are from 2013.
The department's words
CHSC 114039.4 Shellfish tags are from 2013.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (24)
Last inspection report not available. Sign informing consumers that most recent inspection report is available to review upon request not posted.
The department's words
CHSC 113725.1 Last inspection report not available. Sign informing consumers that most recent inspection report is available to review upon request not posted.
Permit not posted in conspicuous area..
The department's words
CHSC 114381 Permit not posted in conspicuous area..
Pizza prep refrigerator: mozzarella cheese is 43-46 degrees F, goat cheese is 42 degrees F, and tomatoes that were diced yesterday are 49 degrees F. Pasta prep refrigerator: gluten free pasta made on 5/14 and prawns both 49 degrees F. Sausage is 45 degrees F and one cut tomato is 59 degrees F.
The department's words
CHSC 113996 Pizza prep refrigerator: mozzarella cheese is 43-46 degrees F, goat cheese is 42 degrees F, and tomatoes that were diced yesterday are 49 degrees F. Pasta prep refrigerator: gluten free pasta made on 5/14 and prawns both 49 degrees F. Sausage is 45 degrees F and one cut tomato is 59 degrees F.
No sanitizer in wiping cloth containers set up in downstairs kitchen and downstairs bar. No wiping cloth container set up in upstairs kitchen. One wiping cloth observed on food prep table, and one wiping cloth observed on cutting board in upstairs kitchen. Adequate sanitizer concentration placed into a wiping cloth container in upstairs kitchen during inspection.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth containers set up in downstairs kitchen and downstairs bar. No wiping cloth container set up in upstairs kitchen. One wiping cloth observed on food prep table, and one wiping cloth observed on cutting board in upstairs kitchen. Adequate sanitizer concentration placed into a wiping cloth container in upstairs kitchen during inspection.
Unknown where probe thermometer is located,
The department's words
CHSC 114159 Unknown where probe thermometer is located,
Show 19 more
Two bulbs out under hood. Replace burnt out bulbs.
The department's words
CHSC 114252 Two bulbs out under hood. Replace burnt out bulbs.
Ice machine has gray material around chute. Wash, rinse, sanitize, and rinse interior of ice machine.
The department's words
CHSC 114115 Ice machine has gray material around chute. Wash, rinse, sanitize, and rinse interior of ice machine.
Thermometer not observed in three door refrigerator.
The department's words
CHSC 114157 Thermometer not observed in three door refrigerator.
Thoroughly clean exteriors of bulk storage containers to remove dirt accumulation. There are eight missing stove knobs. Replace stove knobs - correct within two months.
The department's words
CHSC 114175 Thoroughly clean exteriors of bulk storage containers to remove dirt accumulation. There are eight missing stove knobs. Replace stove knobs - correct within two months.
Observed cutting board coming out of dishwasher that has heavy black stains. Other stained cutting boards seen at the facility, such as one in pizza prep area.
The department's words
CHSC 114115 Observed cutting board coming out of dishwasher that has heavy black stains. Other stained cutting boards seen at the facility, such as one in pizza prep area.
Box of eggs on floor.
The department's words
CHSC 114047 Box of eggs on floor.
Certified Food Manager (CFM) certificate not onsite. Submit copy of a valid CFM certificate by May 25, 2015. If no one at this facility has a valid CFM, submit proof of enrollment in an ANSI-certified exam by May 25, 2015 and take test within 30 days.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certificate not onsite. Submit copy of a valid CFM certificate by May 25, 2015. If no one at this facility has a valid CFM, submit proof of enrollment in an ANSI-certified exam by May 25, 2015 and take test within 30 days.
No certified food handling (CFH) cards available to view. Repeat violation. All food handlers without a valid certified food handling card shall obtain one within 30 days. Maintain copies of all food handlers CFH cards on the premises.
The department's words
CHSC 113948 No certified food handling (CFH) cards available to view. Repeat violation. All food handlers without a valid certified food handling card shall obtain one within 30 days. Maintain copies of all food handlers CFH cards on the premises.
Garbage can located in front of hand wash sink by salad station.
The department's words
CHSC 113953.1 Garbage can located in front of hand wash sink by salad station.
Corrected during the inspection
No sanitizer at final rinse.
The department's words
CHSC 114099.7 No sanitizer at final rinse.
Corrected during the inspection
Many deep pits in ice scooper observed in ice bin. Replace ice scooper.
The department's words
CHSC 114175 Many deep pits in ice scooper observed in ice bin. Replace ice scooper.
No sanitizer at final rinse of dishwasher.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher.
Corrected during the inspection
No cold water at hand wash sink.
The department's words
CHSC 114192 No cold water at hand wash sink.
Corrected during the inspection
Open bag of flour in milk crate on the ground.
The department's words
CHSC 114047 Open bag of flour in milk crate on the ground.
Clean walls and door to remove dirt.
The department's words
CHSC 114257 Clean walls and door to remove dirt.
One side of toilet paper dispenser is dangling from wall, and part that holds toilet paper roll is missing. Repair or replace broken toilet paper dispenser.
The department's words
CHSC 114250 One side of toilet paper dispenser is dangling from wall, and part that holds toilet paper roll is missing. Repair or replace broken toilet paper dispenser.
Observed dirty barewood board under dishwasher drainboard. Remove this board from the facility.
The department's words
CHSC 114130 Observed dirty barewood board under dishwasher drainboard. Remove this board from the facility.
Observed wet wiping cloth inside pizza prep refrigerator. Asparagus stored on top of this wiping cloth. Wiping cloth inside unit because of leak inside the unit. Repair refrigerator.
The department's words
CHSC 114175 Observed wet wiping cloth inside pizza prep refrigerator. Asparagus stored on top of this wiping cloth. Wiping cloth inside unit because of leak inside the unit. Repair refrigerator.
Install an approved atmospheric vacuum breaker (AVB) on the janitorial sink within three months. Marin Municipal Water District has an approved list of AVB devices. There website is mmwd.org.
The department's words
CHSC 114190 Install an approved atmospheric vacuum breaker (AVB) on the janitorial sink within three months. Marin Municipal Water District has an approved list of AVB devices. There website is mmwd.org.
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 Servino's Ristorante, you can:
Let Servino's Ristorante know
Ask for the manager. Servino's Ristorante can only fix what it knows about.
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Complain directly to the health department
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 L10434.
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.