At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sorella Caffe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Consumer advisory is on the menu but is not linked to any item on the menu. Consumer advisory must be linked to the items it refers to. CHSC 114012How 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 Sorella Caffe's team
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Follow the steps for each item, with the rule beside it.
Next: Consumer advisory is on the menu but is not linked to any item on the menu. Consumer advisory must be linked to the items it refers to.The county found: “Consumer advisory is on the menu but is not linked to any item on the menu. Consumer advisory must be linked to the…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 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 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 25, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Consumer advisory is on the menu but is not linked to any item on the menu. Consumer advisory must be linked to the items it refers to.
The department's words
CHSC 114012 Consumer advisory is on the menu but is not linked to any item on the menu. Consumer advisory must be linked to the items it refers to.
EarlierAug 8, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 6, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Fettuccini pasta internal temperature reading was measured at 52F, garlic with oil 55F. Food items were observed in the cold holding insert. In addition, fish broth internal temperature readings were measured at 120F, 122F, and 125F, and ground beef 104F were found to be at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 Fettuccini pasta internal temperature reading was measured at 52F, garlic with oil 55F. Food items were observed in the cold holding insert. In addition, fish broth internal temperature readings were measured at 120F, 122F, and 125F, and ground beef 104F were found to be at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
EarlierFeb 24, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierDec 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiple containers of shell stock that did not have the appropriate tags. Tags were available on-site. Tags shall be kept with the respective shell stock until used up or thrown away. Tags shall then be kept for a minimum of 90 days. Corrected on site.
The department's words
CHSC 114039.4 Observed multiple containers of shell stock that did not have the appropriate tags. Tags were available on-site. Tags shall be kept with the respective shell stock until used up or thrown away. Tags shall then be kept for a minimum of 90 days. Corrected on site.
EarlierApr 11, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Update food handler cards/education - new hires within 30 days.
The department's words
CHSC 113948 Update food handler cards/education - new hires within 30 days.
Ceiling in kitchen is original, shows signs of smoke/grease. Please degrease or replace panels, monitor hood performance.
The department's words
CHSC 114271 Ceiling in kitchen is original, shows signs of smoke/grease. Please degrease or replace panels, monitor hood performance.
EarlierDec 2, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Paper towel dispenser over food prep sink. Relocate to area not over food/food contact surfaces.
The department's words
CHSC 113953 Paper towel dispenser over food prep sink. Relocate to area not over food/food contact surfaces.
Observed cooked pasta in deep covered container at 60F in 2 door steel refrigerator cooling unmonitored. Ensure all potentially hazardous foods cool from 135 to 70F w/n 2 hrs. and from 70 to 41F or below w/n the next 4 hrs. Pasta cooked 1 hr prior, placed on sheet pan, and put back into refrigerator to finish cooling. Note: facility has very limited refrigeration and cooks and cools pasta, lasagnas, soups, sauces, vegetables, ect. Ensure to use ice wand and ice bath cooling when possible. *Monitor time and temperature of cooling process to ensure proper cooling. Rinse pasta with ice water to drop temp. Use sheet pan uncovered cooling no more then 2 pans at a time in 2 Door.
The department's words
CHSC 114002.1 Observed cooked pasta in deep covered container at 60F in 2 door steel refrigerator cooling unmonitored. Ensure all potentially hazardous foods cool from 135 to 70F w/n 2 hrs. and from 70 to 41F or below w/n the next 4 hrs. Pasta cooked 1 hr prior, placed on sheet pan, and put back into refrigerator to finish cooling. Note: facility has very limited refrigeration and cooks and cools pasta, lasagnas, soups, sauces, vegetables, ect. Ensure to use ice wand and ice bath cooling when possible. *Monitor time and temperature of cooling process to ensure proper cooling. Rinse pasta with ice water to drop temp. Use sheet pan uncovered cooling no more then 2 pans at a time in 2 Door.
Shell stock (clams and mussels) missing shell stock tags. Ensure to keep shell stock tags with all parts of the shell stock batch until gone. Keep tags in chronological order for 90 days.
The department's words
CHSC 114039 Shell stock (clams and mussels) missing shell stock tags. Ensure to keep shell stock tags with all parts of the shell stock batch until gone. Keep tags in chronological order for 90 days.
Observed vacuum sealed raw beef in refrigerator. Vacuum sealing is not allowed with out an approved HACCP. Discontinue vacuum sealing immediately. Beef was just vacuum sealed marked with todays date. Packages opened and placed in zip lock bags.
The department's words
CHSC 114057 Observed vacuum sealed raw beef in refrigerator. Vacuum sealing is not allowed with out an approved HACCP. Discontinue vacuum sealing immediately. Beef was just vacuum sealed marked with todays date. Packages opened and placed in zip lock bags.
Facility offers Caesar dressing and tiramisu which contain raw egg without a consumer advisory. Must provide a verbal or written consumer advisory. Recommend a written consumer advisory *Contains raw egg.
The department's words
CHSC 114012 Facility offers Caesar dressing and tiramisu which contain raw egg without a consumer advisory. Must provide a verbal or written consumer advisory. Recommend a written consumer advisory *Contains raw egg.
Show 3 more
Raw calamari thawing in standing water in food prep sink. Ensure to thaw under cold running water keeping product 41F or below or in the refrigerator. Discussed with PIC.
The department's words
CHSC 114020 Raw calamari thawing in standing water in food prep sink. Ensure to thaw under cold running water keeping product 41F or below or in the refrigerator. Discussed with PIC.
Observed raw meat stored over and next to ready to eat food ( lettuce and cheese). Store all raw meats below and away from ready toe at foods. Raw meat relocated.
The department's words
CHSC 113986 Observed raw meat stored over and next to ready to eat food ( lettuce and cheese). Store all raw meats below and away from ready toe at foods. Raw meat relocated.
Observed loose bristle on metal bristle oven brush. Due to physical hazard replace.
The department's words
CHSC 114130.1 Observed loose bristle on metal bristle oven brush. Due to physical hazard replace.
EarlierDec 17, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Raw salmon observed on middle shelves with cheese below, please store foods on bottom shelves or below ready-to-eat.
The department's words
CHSC 113986 Raw salmon observed on middle shelves with cheese below, please store foods on bottom shelves or below ready-to-eat.
Bread knives stored in between moulding and wall, please store in a cleanable location.
The department's words
CHSC 114179 Bread knives stored in between moulding and wall, please store in a cleanable location.
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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10432.
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.