At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Shoreline Coffee Shop?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a prep top across from the cook line holding foods at 45 F. Observed a hot holding unit holding sauce at 120-130 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Instructed operator to close the prep top and turn the unit temp down. Increase the hot holding unit temp. CHSC 113996How 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
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Next: Observed a prep top across from the cook line holding foods at 45 F. Observed a hot holding unit holding sauce at 120-130 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Instructed operator to close the prep top and turn the unit temp down. Increase the hot holding unit temp.The county found: “Observed a prep top across from the cook line holding foods at 45 F. Observed a hot holding unit holding sauce at…”
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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 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a prep top across from the cook line holding foods at 45 F. Observed a hot holding unit holding sauce at 120-130 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Instructed operator to close the prep top and turn the unit temp down. Increase the hot holding unit temp.
The department's words
CHSC 113996 Observed a prep top across from the cook line holding foods at 45 F. Observed a hot holding unit holding sauce at 120-130 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Instructed operator to close the prep top and turn the unit temp down. Increase the hot holding unit temp.
EarlierOct 30, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 16, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicken sausage in the bottom portion of the prep refrigerator: 42 degrees F and pooled eggs in the top portion of the prep refrigerator: 42 degrees F. Whole shell eggs in top portion of the prep refrigerator ranged from 44 - 51 degrees F with infrared thermometer. The egg that measured 51 degrees F was cracked and internal temperature was 47 degrees F. Maintain whole shell eggs at 45 degrees F and all other potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Chicken sausage in the bottom portion of the prep refrigerator: 42 degrees F and pooled eggs in the top portion of the prep refrigerator: 42 degrees F. Whole shell eggs in top portion of the prep refrigerator ranged from 44 - 51 degrees F with infrared thermometer. The egg that measured 51 degrees F was cracked and internal temperature was 47 degrees F. Maintain whole shell eggs at 45 degrees F and all other potentially hazardous foods at or below 41 degrees F.
EarlierMay 2, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No eggs observed outside of refrigeration. Whole shell eggs in upper portion of prep refrigerator observed at 46 - 52 degrees F with infrared thermometer. One of these eggs checked by cracking shell and checking with a probe thermometer: 52 degrees F. Whole shell eggs in bottom of this prep refrigerator observed at 45 - 48 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Eggs (4) at 50 degrees F and above were voluntarily discarded. Not using time as a public health control.
The department's words
CHSC 113996 No eggs observed outside of refrigeration. Whole shell eggs in upper portion of prep refrigerator observed at 46 - 52 degrees F with infrared thermometer. One of these eggs checked by cracking shell and checking with a probe thermometer: 52 degrees F. Whole shell eggs in bottom of this prep refrigerator observed at 45 - 48 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Eggs (4) at 50 degrees F and above were voluntarily discarded. Not using time as a public health control.
EarlierApr 29, 2024Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 10 whole shell eggs sitting on table at 62 - 68 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Eggs voluntarily discarded into outside compost container. If using time as a public health control, provide copy of written procedures and label potentially hazardous foods with date and clearly indicate discard time.
The department's words
CHSC 113996 Observed 10 whole shell eggs sitting on table at 62 - 68 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Eggs voluntarily discarded into outside compost container. If using time as a public health control, provide copy of written procedures and label potentially hazardous foods with date and clearly indicate discard time.
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
Observed employee washing dirty dishes in the three-compartment sink and then touched clean utensils that person took out of the dishwasher. Employee was instructed to wash hands before touching clean utensils after hands contaminated by dirty utensils. Same employee repeated procedure of touching dirty utensils and then clean ones without washing hands. Further education needed on proper handwashing.
The department's words
CHSC 113953.3 Observed employee washing dirty dishes in the three-compartment sink and then touched clean utensils that person took out of the dishwasher. Employee was instructed to wash hands before touching clean utensils after hands contaminated by dirty utensils. Same employee repeated procedure of touching dirty utensils and then clean ones without washing hands. Further education needed on proper handwashing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 24, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch dirty dishes and then took out clean cutting board from the dishwasher without first washing his hands. Observed another employee touch the garbage can with hands and then wiped cutting board with wiping cloth that was sitting on top of the refrigerator. Employees shall wash hands after contaminating them to prevent cross contamination of food or food contact surfaces.
The department's words
CHSC 113953.3 Observed food handler touch dirty dishes and then took out clean cutting board from the dishwasher without first washing his hands. Observed another employee touch the garbage can with hands and then wiped cutting board with wiping cloth that was sitting on top of the refrigerator. Employees shall wash hands after contaminating them to prevent cross contamination of food or food contact surfaces.
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
Diced tomatoes in the saute station refrigerator in upper part of unit observed at 47 degrees F. Tomatoes were diced yesterday. Whole shell eggs observed at 53 - 68 degrees F in bottom of saute prep refrigerator. Eggs were taken out of the refrigerator ~ 30 -45 minutes ago. Meatloaf made yesterday in bottom of unit measured 45 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Once eggs or other potentially hazardous foods are left out of the refrigerator, they can't be put back in the refrigerator. Maintain all other potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Diced tomatoes in the saute station refrigerator in upper part of unit observed at 47 degrees F. Tomatoes were diced yesterday. Whole shell eggs observed at 53 - 68 degrees F in bottom of saute prep refrigerator. Eggs were taken out of the refrigerator ~ 30 -45 minutes ago. Meatloaf made yesterday in bottom of unit measured 45 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Once eggs or other potentially hazardous foods are left out of the refrigerator, they can't be put back in the refrigerator. Maintain all other potentially hazardous foods at or below 41 degrees F.
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
Observed a few particles of food on utensils after dishwasher cycle finished. All utensils shall be clean to sight. Utensils placed into the wash compartment of the three-compartment sink to rewash. Didn't observe utensils go back through the dishwasher. Pre-scrub utensils prior to placing inside the dishwasher to assist with proper cleaning of utensils.
The department's words
CHSC 114115 Observed a few particles of food on utensils after dishwasher cycle finished. All utensils shall be clean to sight. Utensils placed into the wash compartment of the three-compartment sink to rewash. Didn't observe utensils go back through the dishwasher. Pre-scrub utensils prior to placing inside the dishwasher to assist with proper cleaning of utensils.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 3, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 8, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed whole shell eggs sitting on the counter at 67 degrees F. If using time only as a public health control measure, maintain written procedure and label potentially hazardous foods with date and discard time. Discard p.h.f. within four hours of start time from removing form refrigeration. COS. T.P.H.C. CHART provided.
The department's words
CHSC 113996 Observed whole shell eggs sitting on the counter at 67 degrees F. If using time only as a public health control measure, maintain written procedure and label potentially hazardous foods with date and discard time. Discard p.h.f. within four hours of start time from removing form refrigeration. COS. T.P.H.C. CHART provided.
Corrected during the inspection
Observed an employee touch garbage can with gloved hands and then touch sanitizer test strips, drainboard, and pulled out clean rack of dishes from the dishwasher. Remove gloves, wash hands before donning new gloves.
The department's words
CHSC 113973.b-c Observed an employee touch garbage can with gloved hands and then touch sanitizer test strips, drainboard, and pulled out clean rack of dishes from the dishwasher. Remove gloves, wash hands before donning new gloves.
Corrected during the inspection
EarlierJan 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
All food handler cards that are expired shall obtain a new one within 30 days. Handout provided.
The department's words
CHSC 113948 All food handler cards that are expired shall obtain a new one within 30 days. Handout provided.
EarlierDec 27, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Handsink blocked by loaf of bread. Keep handsink accessible at all times. Corrected on site
The department's words
CHSC 113953.1 Handsink blocked by loaf of bread. Keep handsink accessible at all times. Corrected on site
Corrected during the inspection
Dishwasher is dispensing around 30ppm of chlorine. Requirement is 50ppm. Repair. Use three compartment sink to wash/rinse/sanitize while dishwasher is being repaired.
The department's words
CHSC 114099.7 Dishwasher is dispensing around 30ppm of chlorine. Requirement is 50ppm. Repair. Use three compartment sink to wash/rinse/sanitize while dishwasher is being repaired.
Raw sausage stored next to ready to eat food. Store raw food on shelving underneath ready to cook food to prevent contamination.
The department's words
CHSC 113986 Raw sausage stored next to ready to eat food. Store raw food on shelving underneath ready to cook food to prevent contamination.
Floor sinks are dirty. Clean
The department's words
CHSC 114115.c Floor sinks are dirty. Clean
Back area has standing water. There is a wood plank that you have to walk on in order to access janitorial sink. Pave back area. Repeat violation.
The department's words
CHSC 114257 Back area has standing water. There is a wood plank that you have to walk on in order to access janitorial sink. Pave back area. Repeat violation.
EarlierFeb 6, 2015Follow-up inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Observed potentially hazardous foods from 47-48 degrees Fahrenheit in upper and lower portion of prep refrigerator. Observed a partial flat of whole shell eggs in front part of two door refrigerator in temperature danger zone. Internal temperature of one of eggs was 62 degrees Fahrenheit. Whole shell eggs at back of refrigerator were 39-41 degrees Fahrenheit. 14 eggs were voluntarily discarded - see voluntary condemnation and destruction sheet. Partial flat of eggs in temperature danger zone had been taken in and out of refrigerator. If you would like to use time only as a public health control measure, submit copy of written standard operating procedure, and clearly indicate the time that is four hours past the point in time that the food is removed from temperature control. Observed open container of milk at 44 degrees Fahrenheit in glass refrigerator in dining area. Top flat of brown eggs in two door refrigerator observed at 57-63 degrees Fahrenheit. Other eggs in this unit were in proper temperature range. Eggs at 57-63 degrees Fahrenheit were voluntarily discarded.
The department's words
CHSC 113996 Observed potentially hazardous foods from 47-48 degrees Fahrenheit in upper and lower portion of prep refrigerator. Observed a partial flat of whole shell eggs in front part of two door refrigerator in temperature danger zone. Internal temperature of one of eggs was 62 degrees Fahrenheit. Whole shell eggs at back of refrigerator were 39-41 degrees Fahrenheit. 14 eggs were voluntarily discarded - see voluntary condemnation and destruction sheet. Partial flat of eggs in temperature danger zone had been taken in and out of refrigerator. If you would like to use time only as a public health control measure, submit copy of written standard operating procedure, and clearly indicate the time that is four hours past the point in time that the food is removed from temperature control. Observed open container of milk at 44 degrees Fahrenheit in glass refrigerator in dining area. Top flat of brown eggs in two door refrigerator observed at 57-63 degrees Fahrenheit. Other eggs in this unit were in proper temperature range. Eggs at 57-63 degrees Fahrenheit were voluntarily discarded.
Corrected during the inspection
Most recent inspection report, and sign notifying consumers that the most recent inspection report is available to review upon request were not present at time of inspection.
The department's words
CHSC 113725.1 Most recent inspection report, and sign notifying consumers that the most recent inspection report is available to review upon request were not present at time of inspection.
Mount a commercial soap dispenser adjacent to the hand wash sink.
The department's words
CHSC 113953.2 Mount a commercial soap dispenser adjacent to the hand wash sink.
No hand wash sign in restroom.
The department's words
CHSC 113953.5 No hand wash sign in restroom.
Toilet paper dispenser not installed.
The department's words
CHSC 114250 Toilet paper dispenser not installed.
Corrected during the inspection
Show 8 more
Refrigerator gaskets dirty.
The department's words
CHSC 114175 Refrigerator gaskets dirty.
Permit not posted.
The department's words
CHSC 114381 Permit not posted.
Facility does not have a probe thermometer.
The department's words
CHSC 114159 Facility does not have a probe thermometer.
Chlorine is sanitizer used at the dishwasher and quaternary ammonium is utilized for three-compartment sink ad wiping cloth containers. No test strips onsite.
The department's words
CHSC 114107 Chlorine is sanitizer used at the dishwasher and quaternary ammonium is utilized for three-compartment sink ad wiping cloth containers. No test strips onsite.
Corrected during the inspection
The new ADA restroom does not have a window. Restroom fan not in operation at time of inspection. Fan guard needed.
The department's words
CHSC 114149 The new ADA restroom does not have a window. Restroom fan not in operation at time of inspection. Fan guard needed.
Corrected during the inspection
Observed food equipment stored outside.
The department's words
CHSC 114257.1 Observed food equipment stored outside.
Back area has large amount of standing water. There is a wood plank that you have to walk onto, in order to access the janitorial sink. Pave back area. This requirement was made on 3/5/14 plan check inspection.
The department's words
CHSC 114257 Back area has large amount of standing water. There is a wood plank that you have to walk onto, in order to access the janitorial sink. Pave back area. This requirement was made on 3/5/14 plan check inspection.
No person in charge at beginning of inspection.
The department's words
CHSC 113945 No person in charge at beginning of inspection.
Corrected during the inspection
EarlierJan 20, 2015Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Observed potentially hazardous foods from 47-48 degrees Fahrenheit in upper and lower portion of prep refrigerator. Observed a partial flat of whole shell eggs in front part of two door refrigerator in temperature danger zone. Internal temperature of one of eggs was 62 degrees Fahrenheit. Whole shell eggs at back of refrigerator were 39-41 degrees Fahrenheit. 14 eggs were voluntarily discarded - see voluntary condemnation and destruction sheet. Partial flat of eggs in temperature danger zone had been taken in and out of refrigerator. If you would like to use time only as a public health control measure, submit copy of written standard operating procedure, and clearly indicate the time that is four hours past the point in time that the food is removed from temperature control. Observed open container of milk at 44 degrees Fahrenheit in glass refrigerator in dining area.
The department's words
CHSC 113996 Observed potentially hazardous foods from 47-48 degrees Fahrenheit in upper and lower portion of prep refrigerator. Observed a partial flat of whole shell eggs in front part of two door refrigerator in temperature danger zone. Internal temperature of one of eggs was 62 degrees Fahrenheit. Whole shell eggs at back of refrigerator were 39-41 degrees Fahrenheit. 14 eggs were voluntarily discarded - see voluntary condemnation and destruction sheet. Partial flat of eggs in temperature danger zone had been taken in and out of refrigerator. If you would like to use time only as a public health control measure, submit copy of written standard operating procedure, and clearly indicate the time that is four hours past the point in time that the food is removed from temperature control. Observed open container of milk at 44 degrees Fahrenheit in glass refrigerator in dining area.
Most recent inspection report, and sign notifying consumers that the most recent inspection report is available to review upon request were not present at time of inspection.
The department's words
CHSC 113725.1 Most recent inspection report, and sign notifying consumers that the most recent inspection report is available to review upon request were not present at time of inspection.
Mount a commercial soap dispenser adjacent to the hand wash sink.
The department's words
CHSC 113953.2 Mount a commercial soap dispenser adjacent to the hand wash sink.
No hand wash sign in restroom.
The department's words
CHSC 113953.5 No hand wash sign in restroom.
Toilet paper dispenser not installed.
The department's words
CHSC 114250 Toilet paper dispenser not installed.
Show 7 more
Refrigerator gaskets dirty.
The department's words
CHSC 114175 Refrigerator gaskets dirty.
Permit not posted in conspicuous area.
The department's words
CHSC 114381 Permit not posted in conspicuous area.
Facility does not have a probe thermometer.
The department's words
CHSC 114159 Facility does not have a probe thermometer.
Chlorine is sanitizer used at the dishwasher and quaternary ammonium is utilized for three-compartment sink ad wiping cloth containers. No test strips onsite.
The department's words
CHSC 114107 Chlorine is sanitizer used at the dishwasher and quaternary ammonium is utilized for three-compartment sink ad wiping cloth containers. No test strips onsite.
The new ADA restroom does not have a window. Restroom fan not in operation at time of inspection. Fan guard needed.
The department's words
CHSC 114149 The new ADA restroom does not have a window. Restroom fan not in operation at time of inspection. Fan guard needed.
Observed food equipment stored outside.
The department's words
CHSC 114257.1 Observed food equipment stored outside.
Back area has large amount of standing water. There is a wood plank that you have to walk onto, in order to access the janitorial sink. Pave back area. This requirement was made on 3/5/14 plan check inspection.
The department's words
CHSC 114257 Back area has large amount of standing water. There is a wood plank that you have to walk onto, in order to access the janitorial sink. Pave back area. This requirement was made on 3/5/14 plan check inspection.
EarlierApr 11, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Wiping cloth sanitizer - observed at ~ 10 ppm. This must be 100 ppm. Add chlorine bleach and test.
The department's words
CHSC 114185.1 Wiping cloth sanitizer - observed at ~ 10 ppm. This must be 100 ppm. Add chlorine bleach and test.
Obtain at least one reference thermometer or thermocouple for food temperature taking.
The department's words
CHSC 114159 Obtain at least one reference thermometer or thermocouple for food temperature taking.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L13722.
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.