At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · Routine county inspection · Feb 13, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sharetea?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 114115 CHSC 114115How to fixFix it
- Code CHSC 114115.c CHSC 114115.cHow 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 Sharetea's team
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What people see next
Under each item here, people see what you fixed, in your words.
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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 visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 13, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114107
The department's words
Code CHSC 114107
EarlierAug 5, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
An employee was observed skipping the sanitization step during manual warewashing. [Corrective action] Utensils are first precleaned, then washed, rinsed, sanitized, and air dried. {corrected onsite] The inspector educated the employee on how to properly sanitize utensils. Utensils were sanitized.
The department's words
CHSC 114099.6 An employee was observed skipping the sanitization step during manual warewashing. [Corrective action] Utensils are first precleaned, then washed, rinsed, sanitized, and air dried. {corrected onsite] The inspector educated the employee on how to properly sanitize utensils. Utensils were sanitized.
EarlierJun 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed three containers with boba stored at ambien temperarature in the preparation area. Boba internal temperature readings were at 94F and 101F during the time of the observation. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The owner agreed to use Time as Public Health Control for 4 hours (TPHC). The inspector provide the TPHC form to operator.
The department's words
CHSC 113996 Observed three containers with boba stored at ambien temperarature in the preparation area. Boba internal temperature readings were at 94F and 101F during the time of the observation. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The owner agreed to use Time as Public Health Control for 4 hours (TPHC). The inspector provide the TPHC form to operator.
EarlierJun 2, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed boba at 77.8-84.6F (3 containers) out on counter since 12pm (~1.5 hrs. prior). Facility allegedly uses TPHC (Time as a Public Health Control), but facility is not tracking time (no temp. logs, no stickers/post it). Employee states boba is used up within an hour and that manager instructed them to throw away any left after 4 hours. Potentially hazardous foods must be cold held at 41F or below, 135F or above, or TPHC can be used with proper labels (start and end time), records and documentation maintained to show food is only held out of temperature control for up to 4 hours and then discarded. Discussed with employee and instructed them to add label with start time = 12pm and discard time = 4pm. Ensure all batches of boba are labeled with start and discard time. Fill out TPHC written procedures within 14 days and keep available on site.
The department's words
CHSC 113996 MAJOR - Observed boba at 77.8-84.6F (3 containers) out on counter since 12pm (~1.5 hrs. prior). Facility allegedly uses TPHC (Time as a Public Health Control), but facility is not tracking time (no temp. logs, no stickers/post it). Employee states boba is used up within an hour and that manager instructed them to throw away any left after 4 hours. Potentially hazardous foods must be cold held at 41F or below, 135F or above, or TPHC can be used with proper labels (start and end time), records and documentation maintained to show food is only held out of temperature control for up to 4 hours and then discarded. Discussed with employee and instructed them to add label with start time = 12pm and discard time = 4pm. Ensure all batches of boba are labeled with start and discard time. Fill out TPHC written procedures within 14 days and keep available on site.
Corrected during the inspection
EarlierMay 13, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed boba at 77.8-84.6F (3 containers) out on counter since 12pm (~1.5 hrs. prior). Facility allegedly uses TPHC (Time as a Public Health Control), but facility is not tracking time (no temp. logs, no stickers/post it). Employee states boba is used up within an hour and that manager instructed them to throw away any left after 4 hours. Potentially hazardous foods must be cold held at 41F or below, 135F or above, or TPHC can be used with proper labels (start and end time), records and documentation maintained to show food is only held out of temperature control for up to 4 hours and then discarded. Discussed with employee and instructed them to add label with start time = 12pm and discard time = 4pm. Ensure all batches of boba are labeled with start and discard time. Fill out TPHC written procedures within 14 days and keep available on site.
The department's words
CHSC 113996 MAJOR - Observed boba at 77.8-84.6F (3 containers) out on counter since 12pm (~1.5 hrs. prior). Facility allegedly uses TPHC (Time as a Public Health Control), but facility is not tracking time (no temp. logs, no stickers/post it). Employee states boba is used up within an hour and that manager instructed them to throw away any left after 4 hours. Potentially hazardous foods must be cold held at 41F or below, 135F or above, or TPHC can be used with proper labels (start and end time), records and documentation maintained to show food is only held out of temperature control for up to 4 hours and then discarded. Discussed with employee and instructed them to add label with start time = 12pm and discard time = 4pm. Ensure all batches of boba are labeled with start and discard time. Fill out TPHC written procedures within 14 days and keep available on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 12, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink next to 3 compartment sink blocked with pitcher. Keep hand wash sink accessible at all times. Pitcher moved.
The department's words
CHSC 113953 Hand wash sink next to 3 compartment sink blocked with pitcher. Keep hand wash sink accessible at all times. Pitcher moved.
Corrected during the inspection
EarlierApr 28, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink next to 3 compartment sink blocked with pitcher. Keep hand wash sink accessible at all times. Pitcher moved.
The department's words
CHSC 113953 Hand wash sink next to 3 compartment sink blocked with pitcher. Keep hand wash sink accessible at all times. Pitcher moved.
EarlierJan 21, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 4, 2020Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed several dead cockroaches underneath back ice machine, as well as cockroach feces along the FRP of the wall next to ice machine. The premises of each food facility shall be kept free of vermin.
The department's words
CHSC 114259.1 Observed several dead cockroaches underneath back ice machine, as well as cockroach feces along the FRP of the wall next to ice machine. The premises of each food facility shall be kept free of vermin.
Corrected during the inspection
EarlierMar 13, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several dead cockroaches underneath back ice machine, as well as cockroach feces along the FRP of the wall next to ice machine. The premises of each food facility shall be kept free of vermin.
The department's words
CHSC 114259.1 Observed several dead cockroaches underneath back ice machine, as well as cockroach feces along the FRP of the wall next to ice machine. The premises of each food facility shall be kept free of vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierJul 19, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Not all food handler cards available for viewing. E-mail me all of the food handler cards within 30 days.
The department's words
CHSC 113948 Not all food handler cards available for viewing. E-mail me all of the food handler cards within 30 days.
Observed cooked (boiled) tapioca at 82F on counter. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Use time as a public health control (TPHC) if you prefer to not keep tapioca at temperature control. With TPHC, PHF has to be discarded within 4 hours and documentation must be maintained demonstrating discard time. TPHC logs provided. Also observed milk at 46F in prep fridge.
The department's words
CHSC 113996 Observed cooked (boiled) tapioca at 82F on counter. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Use time as a public health control (TPHC) if you prefer to not keep tapioca at temperature control. With TPHC, PHF has to be discarded within 4 hours and documentation must be maintained demonstrating discard time. TPHC logs provided. Also observed milk at 46F in prep fridge.
Per conversation with employees, food contact surfaces are not regularly sanitized and some employees were unfamiliar with the warewashing process. Wash, rinse, sanitize, then air dry dishes in 100ppm of chlorine (bleach) or 200ppm of quaternary ammonia. Quat ammonia dispenser is not dispensing the correct amount of sanitizer. Repair. Ensure food contact surfaces that come in contact with PHF are washed, rinsed, sanitized at least every 4 hours (daily is not enough). Test strips left on site and warewashing procedure demonstrated to one employee.
The department's words
CHSC 114099.6 Per conversation with employees, food contact surfaces are not regularly sanitized and some employees were unfamiliar with the warewashing process. Wash, rinse, sanitize, then air dry dishes in 100ppm of chlorine (bleach) or 200ppm of quaternary ammonia. Quat ammonia dispenser is not dispensing the correct amount of sanitizer. Repair. Ensure food contact surfaces that come in contact with PHF are washed, rinsed, sanitized at least every 4 hours (daily is not enough). Test strips left on site and warewashing procedure demonstrated to one employee.
Corrected during the inspection
Water at 3 comp sink and prep sink reach a maximum of 115F-116F. 120F is the requirement. repair.
The department's words
CHSC 114192 Water at 3 comp sink and prep sink reach a maximum of 115F-116F. 120F is the requirement. repair.
Remove/clean standing water and dirt/debris under freezer and dump sinks.
The department's words
CHSC 114115.c Remove/clean standing water and dirt/debris under freezer and dump sinks.
EarlierJan 19, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water in hand sink and food sink measured 145 F. Adjust to 120 F. Please fax a receipt from a plumber that shows hot water temperature.
The department's words
CHSC 114192 Hot water in hand sink and food sink measured 145 F. Adjust to 120 F. Please fax a receipt from a plumber that shows hot water temperature.
EarlierJan 6, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Refrigerator for milk measured 43.5 F. Adjust and maintain at 41 F or less.
The department's words
CHSC 113996 Refrigerator for milk measured 43.5 F. Adjust and maintain at 41 F or less.
Hot water measured 115 F. Adjust to 120 F.
The department's words
CHSC 114192 Hot water measured 115 F. Adjust to 120 F.
Label bulk food containers with common name.
The department's words
CHSC 114051 Label bulk food containers with common name.
Upgrade light in the bathroom to 20 foot candles. My reading is approximately 8 foot candles.
The department's words
CHSC 114252 Upgrade light in the bathroom to 20 foot candles. My reading is approximately 8 foot candles.
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 Sharetea, you can:
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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 L14990.
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.