At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Souvla?
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 113953.3 CHSC 113953.3How 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 Souvla's team
Is this your place?
Welcome, Souvla. We'll walk through this together, one item at a time. To log the fixes, claim Souvla 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 SouvlaWe'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.
Fix it together
Follow the steps for each item, with the rule beside it.
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 SouvlaWe'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.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 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
LatestApr 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierMay 5, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed Mizithra grated cheese at 48 degrees F in one door refrigerator.
The department's words
CHSC 113996 Observed Mizithra grated cheese at 48 degrees F in one door refrigerator.
EarlierNov 6, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No potentially hazardous foods sitting out. Spanakopita in top of double decker oven above 135 degrees F - in compliance. Cooked marinated chopped chicken being hot held in top section of double decker oven observed at 131 - 137 degrees F. Reheat chicken to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F for hot holding. Chicken reheated to 104 - 204 degrees F. Corrected onsite. Juicy potatoes in bain marie above 135 degrees F - in compliance. Sweet potatoes in top of double decker oven above 135 degrees F - in compliance.
The department's words
CHSC 113996 No potentially hazardous foods sitting out. Spanakopita in top of double decker oven above 135 degrees F - in compliance. Cooked marinated chopped chicken being hot held in top section of double decker oven observed at 131 - 137 degrees F. Reheat chicken to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F for hot holding. Chicken reheated to 104 - 204 degrees F. Corrected onsite. Juicy potatoes in bain marie above 135 degrees F - in compliance. Sweet potatoes in top of double decker oven above 135 degrees F - in compliance.
EarlierNov 4, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee with gloves utilizing 3-compartment sink to wash, rinse, and sanitize dirty utensils. This employee began to remove clean utensils from dish rack by the dishwasher. Once gloves are contaminated, remove gloves and wash hands before donning new gloves Corrected at inspection.
The department's words
CHSC 113973.b-c Observed employee with gloves utilizing 3-compartment sink to wash, rinse, and sanitize dirty utensils. This employee began to remove clean utensils from dish rack by the dishwasher. Once gloves are contaminated, remove gloves and wash hands before donning new gloves Corrected at inspection.
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 new potatoes in deep metal pan covered with aluminum foil sitting on shelf below the steam table at 122 - 126 degrees F. Potatoes sitting on shelf for 20 minutes, per chef. Reheat potatoes to 165 degrees F or hotter. Potatoes reheated above 165 degrees F. observed 6 rotisserie whole chickens in two deep metal hotel pans on top of the oven in the kitchen. Chicken ranged from 103 - 124 degrees F. Maintain potentially hazardous foods at or above 135 degrees F or 41 degrees F or colder. Whole chickens are sold for to-go orders. Keep chicken in oven or bain marie for proper hot holding. Observed 8 spanakopita sitting on top of cooking equipment (4 burner unit) at 112 - 117 degrees F. Spanakopita voluntarily discarded. Maintain spanakopita at or above 135 degrees F in th oven or in a bain marie.
The department's words
CHSC 113996 observed new potatoes in deep metal pan covered with aluminum foil sitting on shelf below the steam table at 122 - 126 degrees F. Potatoes sitting on shelf for 20 minutes, per chef. Reheat potatoes to 165 degrees F or hotter. Potatoes reheated above 165 degrees F. observed 6 rotisserie whole chickens in two deep metal hotel pans on top of the oven in the kitchen. Chicken ranged from 103 - 124 degrees F. Maintain potentially hazardous foods at or above 135 degrees F or 41 degrees F or colder. Whole chickens are sold for to-go orders. Keep chicken in oven or bain marie for proper hot holding. Observed 8 spanakopita sitting on top of cooking equipment (4 burner unit) at 112 - 117 degrees F. Spanakopita voluntarily discarded. Maintain spanakopita at or above 135 degrees F in th oven or in a bain marie.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed two wet wiping clothes on food contact surfaces. Immerse wiping clothes in appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed two wet wiping clothes on food contact surfaces. Immerse wiping clothes in appropriate sanitizer concentration.
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 Souvla, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Souvla know
Ask for the manager. Souvla can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
About this record
Search the county's inspection lookup for the name or license number L17012.
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.