At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Shelter Bay Cafe?
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 114192 CHSC 114192How 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 Shelter Bay Cafe's team
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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 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
LatestMar 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 18, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJan 23, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Overnight oats with Greek yogurt observed at 46.8 - 48.1 degrees F with infrared thermometer. These were made last night at the commissary kitchen in San Rafael.
The department's words
CHSC 113996 Overnight oats with Greek yogurt observed at 46.8 - 48.1 degrees F with infrared thermometer. These were made last night at the commissary kitchen in San Rafael.
EarlierDec 29, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Install atmospheric vacuum breaker at janitorial sink by 11/17/21. 12/13/21: Correct by 12/20/21. 12/22/21: Install an atmospheric vacuum breaker at janitorial sink within 30 days.
The department's words
CHSC 114190 Install atmospheric vacuum breaker at janitorial sink by 11/17/21. 12/13/21: Correct by 12/20/21. 12/22/21: Install an atmospheric vacuum breaker at janitorial sink within 30 days.
Dump sink reached a maximum of 114 degrees F. Provide a minimum of 120 degrees F. Utensil washing sink, food prep sink, and hand wash sink within Cal Code compliance. Submit specification sheet for hot water heater replacement along with construction applications and plan check fee of $330.00. by 1/5/22.
The department's words
CHSC 114192 Dump sink reached a maximum of 114 degrees F. Provide a minimum of 120 degrees F. Utensil washing sink, food prep sink, and hand wash sink within Cal Code compliance. Submit specification sheet for hot water heater replacement along with construction applications and plan check fee of $330.00. by 1/5/22.
EarlierDec 22, 2021Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Kitchen hand wash sink reached a maximum of 83 degrees F. Provide a minimum of 100 degrees F. 12/13/21: Hand wash sink in kitchen reached a maximum of 74 degrees F. 12/22/21: Hand wash sink in kitchen reached a maximum of 76 degrees F. Hot water heater heater shall be sized so facility never runs out of hot water. Major violation.
The department's words
CHSC 113953.c Kitchen hand wash sink reached a maximum of 83 degrees F. Provide a minimum of 100 degrees F. 12/13/21: Hand wash sink in kitchen reached a maximum of 74 degrees F. 12/22/21: Hand wash sink in kitchen reached a maximum of 76 degrees F. Hot water heater heater shall be sized so facility never runs out of hot water. Major violation.
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)
Install atmospheric vacuum breaker at janitorial sink by 11/17/21. 12/13/21: Correct by 12/20/21. 12/22/21: Install an atmospheric vacuum breaker at janitorial sink within 30 days.
The department's words
CHSC 114190 Install atmospheric vacuum breaker at janitorial sink by 11/17/21. 12/13/21: Correct by 12/20/21. 12/22/21: Install an atmospheric vacuum breaker at janitorial sink within 30 days.
EarlierDec 13, 2021Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Kitchen hand wash sink reached a maximum of 83 degrees F. Provide a minimum of 100 degrees F. 12/13/21: Hand wash sink in kitchen reached a maximum of 74 degrees F.
The department's words
CHSC 113953.c Kitchen hand wash sink reached a maximum of 83 degrees F. Provide a minimum of 100 degrees F. 12/13/21: Hand wash sink in kitchen reached a maximum of 74 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Three-compartment sink reached a maximum of 115 degrees F. Provide a minimum of 120 degrees F. No hot water at dump sink - when valve turned on no water came out. Provide a minimum of 120 degrees F water at dump sink. 12/13/21: Three-compartment sink reached a maximum of 114 degrees F. Provide a minimum of 120 degrees F.
The department's words
CHSC 114192 Three-compartment sink reached a maximum of 115 degrees F. Provide a minimum of 120 degrees F. No hot water at dump sink - when valve turned on no water came out. Provide a minimum of 120 degrees F water at dump sink. 12/13/21: Three-compartment sink reached a maximum of 114 degrees F. Provide a minimum of 120 degrees F.
Install atmospheric vacuum breaker at janitorial sink by 11/17/21. 12/13/21: Correct by 12/20/21.
The department's words
CHSC 114190 Install atmospheric vacuum breaker at janitorial sink by 11/17/21. 12/13/21: Correct by 12/20/21.
EarlierNov 8, 2021Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Kitchen hand wash sink reached a maximum of 83 degrees F. Provide a minimum of 100 degrees F.
The department's words
CHSC 113953.c Kitchen hand wash sink reached a maximum of 83 degrees F. Provide a minimum of 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Three-compartment sink reached a maximum of 115 degrees F. Provide a minimum of 120 degrees F. No hot water at dump sink - when valve turned on no water came out. Provide a minimum of 120 degrees F water at dump sink.
The department's words
CHSC 114192 Three-compartment sink reached a maximum of 115 degrees F. Provide a minimum of 120 degrees F. No hot water at dump sink - when valve turned on no water came out. Provide a minimum of 120 degrees F water at dump sink.
Install atmospheric vacuum breaker at janitorial sink by 11/17/21.
The department's words
CHSC 114190 Install atmospheric vacuum breaker at janitorial sink by 11/17/21.
EarlierNov 19, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at hand wash sink reached a maximum of 89 degrees F. Provide a minimum of 100 degrees F water. Correct immediately.
The department's words
CHSC 113953.c Water at hand wash sink reached a maximum of 89 degrees F. Provide a minimum of 100 degrees F water. Correct immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Self service milk temperature observed at 70F. Employee stated milk set out at 0730 hours. Discard out of temperature milk. / Ensure milk is cold held at 41F or below, alternatively follow Department issued guidance on using TPHC.
The department's words
CHSC 113996 Self service milk temperature observed at 70F. Employee stated milk set out at 0730 hours. Discard out of temperature milk. / Ensure milk is cold held at 41F or below, alternatively follow Department issued guidance on using TPHC.
EarlierJul 30, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee drink seen on prep counter without lid. / Use lids for all employee drinks.
The department's words
CHSC 113977 Employee drink seen on prep counter without lid. / Use lids for all employee drinks.
EarlierJan 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicken and jam salads at 46F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Chicken and jam salads at 46F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierFeb 17, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No food handler card on site for one of the employees prepping the food. Keep copy on site and e-mail me copy as well.
The department's words
CHSC 113948 No food handler card on site for one of the employees prepping the food. Keep copy on site and e-mail me copy as well.
Observed employee handle raw chicken, rinse hands in food prep sink (no soap used to wash) and begin to reach for cucumbers. Ensure to wash hands in the handsink when switching between raw food and ready to eat food.
The department's words
CHSC 113953.3 Observed employee handle raw chicken, rinse hands in food prep sink (no soap used to wash) and begin to reach for cucumbers. Ensure to wash hands in the handsink when switching between raw food and ready to eat food.
Cooked chicken at 47F in prep top and roast beef at 44F in prep top. Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 Cooked chicken at 47F in prep top and roast beef at 44F in prep top. Keep potentially hazardous foods below 41F or above 135F.
* Drainboard used for clean dishes has built up dirt in corner. Area above this where utensils are hanging is also sticky. Clean. * Clean shelving in 2 door steel fridge. Open food is in fridge and racks are dirty.
The department's words
CHSC 114115.c * Drainboard used for clean dishes has built up dirt in corner. Area above this where utensils are hanging is also sticky. Clean. * Clean shelving in 2 door steel fridge. Open food is in fridge and racks are dirty.
* Two burner electric wells unit by cash register. PIC stated it is only used for employee use. Submit an application for mechanical exemption with plan check fee. Repeat violation. * Cadco convection oven and Panini griddle under wood cabinetry. There are metal panels above wood cabinets. Submit mechanical exemption for this too. Repeat violation.
The department's words
CHSC 114149.1 * Two burner electric wells unit by cash register. PIC stated it is only used for employee use. Submit an application for mechanical exemption with plan check fee. Repeat violation. * Cadco convection oven and Panini griddle under wood cabinetry. There are metal panels above wood cabinets. Submit mechanical exemption for this too. Repeat violation.
Show 1 more
Floor sink fro 3 compartment sink is draining slowly. Clean
The department's words
CHSC 114190 Floor sink fro 3 compartment sink is draining slowly. Clean
EarlierFeb 14, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No food handler card on site for one of the employees prepping the food. Keep copy on site and e-mail me copy as well.
The department's words
CHSC 113948 No food handler card on site for one of the employees prepping the food. Keep copy on site and e-mail me copy as well.
Observed employee handle raw chicken, rinse hands in food prep sink (no soap used to wash) and begin to reach for cucumbers. Ensure to wash hands in the handsink when switching between raw food and ready to eat food.
The department's words
CHSC 113953.3 Observed employee handle raw chicken, rinse hands in food prep sink (no soap used to wash) and begin to reach for cucumbers. Ensure to wash hands in the handsink when switching between raw food and ready to eat food.
Observed cooked chicken at 50F in prep top. Chicken had been in prep top overnight. Observed roast beef in prep top at 49-53F, roast beef was sliced 3 hours prior and then placed in prep top. Stuffing at 45F and sliced ham at 49F also in prep top. Keep potentially hazardous foods below 41F or above 135F. Food above 50F were discarded, other food was placed in two door fridge. Ensure to cool food down in 2 door fridge after prep (like slicing) and turn thermostat of fridge down to keep food cool.
The department's words
CHSC 113996 Observed cooked chicken at 50F in prep top. Chicken had been in prep top overnight. Observed roast beef in prep top at 49-53F, roast beef was sliced 3 hours prior and then placed in prep top. Stuffing at 45F and sliced ham at 49F also in prep top. Keep potentially hazardous foods below 41F or above 135F. Food above 50F were discarded, other food was placed in two door fridge. Ensure to cool food down in 2 door fridge after prep (like slicing) and turn thermostat of fridge down to keep food cool.
* Drainboard used for clean dishes has built up dirt in corner. Area above this where utensils are hanging is also sticky. Clean. * Clean shelving in 2 door steel fridge. Open food is in fridge and racks are dirty.
The department's words
CHSC 114115.c * Drainboard used for clean dishes has built up dirt in corner. Area above this where utensils are hanging is also sticky. Clean. * Clean shelving in 2 door steel fridge. Open food is in fridge and racks are dirty.
* Two burner electric wells unit by cash register. PIC stated it is only used for employee use. Submit an application for mechanical exemption with plan check fee. Repeat violation. * Cadco convection oven and Panini griddle under wood cabinetry. There are metal panels above wood cabinets. Submit mechanical exemption for this too. Repeat violation.
The department's words
CHSC 114149.1 * Two burner electric wells unit by cash register. PIC stated it is only used for employee use. Submit an application for mechanical exemption with plan check fee. Repeat violation. * Cadco convection oven and Panini griddle under wood cabinetry. There are metal panels above wood cabinets. Submit mechanical exemption for this too. Repeat violation.
Show 1 more
Floor sink fro 3 compartment sink is draining slowly. Clean
The department's words
CHSC 114190 Floor sink fro 3 compartment sink is draining slowly. Clean
EarlierJan 31, 2017Routine inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Facility doesn't have a probe thermometer. Provide an ANSI-certified probe thermometer to check internal food temperature of cold holding foods and potentially hazardous foods that go through the rapid cooling process.
The department's words
CHSC 114159 Facility doesn't have a probe thermometer. Provide an ANSI-certified probe thermometer to check internal food temperature of cold holding foods and potentially hazardous foods that go through the rapid cooling process.
Code CHSC 114163
The department's words
Code CHSC 114163
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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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 Shelter Bay Cafe?
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 L17337.
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.