Restaurant Lookup Start your 25 days free

← Search restaurants in Marin County

Shakey Grounds

Other food place · San Rafael, CA

4 inspections

Fix itClaimFind yoursDirections
Reviews
Each one opens in a new tab.GoogleTripadvisorOpenTableApple Maps
OtherYelp

At a glance

CleanCleaver food safety systematic review results

What happened?

1 problem found · County inspection, Follow-up inspection · Feb 15, 2018

Is that a lot?

We can't say yet. Too few places here have a number.

What was found out about Shakey Grounds?

It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.

  1. * Water temperature at warewashing sink is at 95F maximum. Requirement is 120F. Repair and boil water to use as you manually wash, rinse, and sanitize dishes. * Dump sink at 96F, hand sink at 94F, restroom hand sink at 94F. Requirement is 100F. Repair. * Note: It took several minutes of having the water on at all of these sinks for them to reach the noted temperatures. CHSC 114192How to fixFix it

See all 1 item ↓

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

Which one are you?

For Shakey Grounds' team

Is this your place?

Welcome, Shakey Grounds. We'll walk through this together, one item at a time. To log the fixes, claim Shakey Grounds first; we check that you run it.

Your whole team can help. Each person gets one next step, and everyone can see what's done.

This is my place: claim Shakey Grounds

We'll help you get every item done. You don't have to do it alone.

We know an inspection can feel heavy, especially when it's busy.

  2. Log it

    Your team logs the fix on their phones, with the time and who did it.

    Claim Shakey Grounds to log it

  3. 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.

Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?

Claim Shakey Grounds

We'll set it up with you. 25 days free.

Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.

Do you work there, and someone else owns it? I work there

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.

Not your place?

CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.

Start for my business

25 days free. Cancel anytime.

Inspections

From Marin County Community Development Agency, Environmental Health Services · 4 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

  1. LatestFeb 15, 2018Follow-up inspectionGreen placard

    This one: Green placard, inspected Feb 15, 2018.

    1 violation listed, 0 marked critical.

    Not critical (1)

    • * Water temperature at warewashing sink is at 95F maximum. Requirement is 120F. Repair and boil water to use as you manually wash, rinse, and sanitize dishes. * Dump sink at 96F, hand sink at 94F, restroom hand sink at 94F. Requirement is 100F. Repair. * Note: It took several minutes of having the water on at all of these sinks for them to reach the noted temperatures.

      The department's words

      CHSC 114192 * Water temperature at warewashing sink is at 95F maximum. Requirement is 120F. Repair and boil water to use as you manually wash, rinse, and sanitize dishes. * Dump sink at 96F, hand sink at 94F, restroom hand sink at 94F. Requirement is 100F. Repair. * Note: It took several minutes of having the water on at all of these sinks for them to reach the noted temperatures.

      Corrected during the inspection

  2. EarlierFeb 13, 2018Routine inspectionGreen placard

    10 violations listed, 0 marked critical.

    Not critical (10)

    • * Observed person in charge touch face with left hand and begin to prep food without washing hands. Wash hands anytime they become contaminated. Glove use does not replace handwashing. Corrected with employee. * Observed hands being dried on a rag. Wash hands with soap and warm (100F) water at handsink for 20 seconds and dry with a disposable papertowel

      The department's words

      CHSC 113953.3 * Observed person in charge touch face with left hand and begin to prep food without washing hands. Wash hands anytime they become contaminated. Glove use does not replace handwashing. Corrected with employee. * Observed hands being dried on a rag. Wash hands with soap and warm (100F) water at handsink for 20 seconds and dry with a disposable papertowel

    • Shredded cheddar cheese at 54F in 2 door glass fridge. Cold hold potentially hazardous foods at 41F or below.

      The department's words

      CHSC 113996 Shredded cheddar cheese at 54F in 2 door glass fridge. Cold hold potentially hazardous foods at 41F or below.

    • * Dish rack used for air drying is dirty. Clean. * Keep wiping rags in 100ppm of chlorine. Observed soiled rags laying out on counter.

      The department's words

      CHSC 114115 * Dish rack used for air drying is dirty. Clean. * Keep wiping rags in 100ppm of chlorine. Observed soiled rags laying out on counter.

    • * Water temperature at warewashing sink is at 95F maximum. Requirement is 120F. Repair and boil water to use as you manually wash, rinse, and sanitize dishes. * Dump sink at 96F, hand sink at 94F, restroom hand sink at 94F. Requirement is 100F. Repair. * Note: It took several minutes of having the water on at all of these sinks for them to reach the noted temperatures.

      The department's words

      CHSC 114192 * Water temperature at warewashing sink is at 95F maximum. Requirement is 120F. Repair and boil water to use as you manually wash, rinse, and sanitize dishes. * Dump sink at 96F, hand sink at 94F, restroom hand sink at 94F. Requirement is 100F. Repair. * Note: It took several minutes of having the water on at all of these sinks for them to reach the noted temperatures.

    • Observed a couple flies in facility. Take all effective means to prevent fly harborage and clean the sticky fly traps that you have around the facility and clean fly fan.

      The department's words

      CHSC 114259.1 Observed a couple flies in facility. Take all effective means to prevent fly harborage and clean the sticky fly traps that you have around the facility and clean fly fan.

    Show 5 more

    • Observed dry food (e.g. chocolate powder) stored under counters with no protection/cover. Cover food to prevent contamination.

      The department's words

      CHSC 113984 Observed dry food (e.g. chocolate powder) stored under counters with no protection/cover. Cover food to prevent contamination.

    • Observed food debris on the ground and spiderwebs behind equipment. Pull out equipment from wall and clean behind them and underneath them. Bottom of glass door fridge is dirty. Clean.

      The department's words

      CHSC 114115.c Observed food debris on the ground and spiderwebs behind equipment. Pull out equipment from wall and clean behind them and underneath them. Bottom of glass door fridge is dirty. Clean.

    • Insufficient light in office/refrigeration area. 20 foot candles required.

      The department's words

      CHSC 114252 Insufficient light in office/refrigeration area. 20 foot candles required.

    • Unapproved flooring (cement) in office area where refrigeration is stored. Flooring will have to be upgraded upon change of ownership, remodel, or as deemed necessary by our department.

      The department's words

      CHSC 114268 Unapproved flooring (cement) in office area where refrigeration is stored. Flooring will have to be upgraded upon change of ownership, remodel, or as deemed necessary by our department.

    • Several pieces of equipment including ice machine, 1 door steel fridge, prep fridge does not work or is not being used. Remove all equipment unnecessary to maintenance or operation of facility, or repair equipment and use it.

      The department's words

      CHSC 114257.1 Several pieces of equipment including ice machine, 1 door steel fridge, prep fridge does not work or is not being used. Remove all equipment unnecessary to maintenance or operation of facility, or repair equipment and use it.

  3. EarlierDec 13, 2016Follow-up inspectionGreen placard

    14 violations listed, 0 marked critical.

    Not critical (14)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 113967

      The department's words

      Code CHSC 113967

    • Knives at prep. table not being cleaned or sanitized between orders, just left out on prep table.

      The department's words

      CHSC 114113 Knives at prep. table not being cleaned or sanitized between orders, just left out on prep table.

    Show 9 more

    • No hot water at sinks- bathroom = 80 F, hand wash sink = 86 F 3 compartment sink = 84 F. Owner turned up water heater, but now temps at 133 F at faucets. Keep handwash at 100 F and warewashing at 120 F.

      The department's words

      CHSC 114192 No hot water at sinks- bathroom = 80 F, hand wash sink = 86 F 3 compartment sink = 84 F. Owner turned up water heater, but now temps at 133 F at faucets. Keep handwash at 100 F and warewashing at 120 F.

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

    • Code CHSC 114047

      The department's words

      Code CHSC 114047

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114149

      The department's words

      Code CHSC 114149

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    • Code CHSC 114190

      The department's words

      Code CHSC 114190

    • Code CHSC 114268

      The department's words

      Code CHSC 114268

  4. EarlierNov 1, 2016Routine inspectionYellow placard

    14 violations listed, 0 marked critical.

    Not critical (14)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 113967

      The department's words

      Code CHSC 113967

    • Knives at prep. table not being cleaned or sanitized between orders, just left out on prep table.

      The department's words

      CHSC 114113 Knives at prep. table not being cleaned or sanitized between orders, just left out on prep table.

    Show 9 more

    • No hot water at sinks- bathroom = 80 F, hand wash sink = 86 F 3 compartment sink = 84 F. Owner turned up water heater, but now temps at 133 F at faucets. Keep handwash at 100 F and warewashing at 120 F.

      The department's words

      CHSC 114192 No hot water at sinks- bathroom = 80 F, hand wash sink = 86 F 3 compartment sink = 84 F. Owner turned up water heater, but now temps at 133 F at faucets. Keep handwash at 100 F and warewashing at 120 F.

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

    • Code CHSC 114047

      The department's words

      Code CHSC 114047

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114149

      The department's words

      Code CHSC 114149

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    • Code CHSC 114190

      The department's words

      Code CHSC 114190

    • Code CHSC 114268

      The department's words

      Code CHSC 114268

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 Shakey Grounds, you can:

  1. Learn how these get fixed

    Free, step-by-step guides for each item.

    Open the steps here

  2. Let Shakey Grounds know

    Ask for the manager. Shakey Grounds can only fix what it knows about.

    The department lists no phone for this place.

  3. Share this page

  4. Use CleanCleaver at home

    Families clean together. Chores and food dates for everyone at home.

    See CleanCleaver for home

  5. 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.

Do you work at or run Shakey Grounds?

See the plan to fix each item and show what you did.

Address this

About this record

Search the county's inspection lookup for the name or license number L13448.

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
Follow-up 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.

Questions about Shakey Grounds

When was Shakey Grounds last inspected?

The county last inspected Shakey Grounds on Feb 15, 2018. It was a follow-up inspection.

What did the county find at Shakey Grounds?

The county listed 1 violation on Feb 15, 2018: * Water temperature at warewashing sink is at 95F maximum. Requirement is 120F. Repair and boil water to use as you manually wash, rinse, and sanitize dishes. * Dump sink at 96F, hand sink at 94F, restroom hand sink at 94F. Requirement is 100F. Repair. * Note: It took several minutes of having the water on at all of these sinks for them to reach the noted temperatures..

How often does Marin County inspect restaurants?

In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.

What does a critical item mean?

Critical items are the ones most likely to make someone sick. On Feb 15, 2018, the county marked none as critical.