At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 28, 2026
Is that a lot?
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What was found out about St Vincent De Paul Dining Room?
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- Observed a large amount of food stored on crates in the walk-in. Food must be stored on approved shelving. Obtain and use NSF approved shelving. CHSC 114047How 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 large amount of food stored on crates in the walk-in. Food must be stored on approved shelving. Obtain and use NSF approved shelving.The county found: “Observed a large amount of food stored on crates in the walk-in. Food must be stored on approved shelving. Obtain and…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a large amount of food stored on crates in the walk-in. Food must be stored on approved shelving. Obtain and use NSF approved shelving.
The department's words
CHSC 114047 Observed a large amount of food stored on crates in the walk-in. Food must be stored on approved shelving. Obtain and use NSF approved shelving.
EarlierJan 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed veggie soup at 42-44F in walk-in. The soup was cooked yesterday and had remained in walk-in overnight. Cool potentially hazardous foods from 135F to 70F within 4 hours and from 70F to 41F within 2 hours. Per conversation with PIC, it appears that items are placed in a covered container while they are still cooling and items may be left at room temperature without active cooling methods used. Cool food in walk-in uncovered until temp reaches 41F. Actively monitor temperature and use ice baths/ice wans as needed. Soup discarded. Cooling guidance documents left on site.
The department's words
CHSC 114002 Observed veggie soup at 42-44F in walk-in. The soup was cooked yesterday and had remained in walk-in overnight. Cool potentially hazardous foods from 135F to 70F within 4 hours and from 70F to 41F within 2 hours. Per conversation with PIC, it appears that items are placed in a covered container while they are still cooling and items may be left at room temperature without active cooling methods used. Cool food in walk-in uncovered until temp reaches 41F. Actively monitor temperature and use ice baths/ice wans as needed. Soup discarded. Cooling guidance documents left on site.
EarlierFeb 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114047
The department's words
Code CHSC 114047
EarlierSep 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984
The department's words
Code CHSC 113984
EarlierMar 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierSep 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierApr 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJun 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJan 24, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked rice at 120F-129F in steam table. Hot hold potentially hazardous foods at 135F or above. Rice replaced with a new batch. Try setting the steam table at a higher temperatures or covering it so that it keeps temperature.
The department's words
CHSC 113996 Observed cooked rice at 120F-129F in steam table. Hot hold potentially hazardous foods at 135F or above. Rice replaced with a new batch. Try setting the steam table at a higher temperatures or covering it so that it keeps temperature.
EarlierJul 2, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
* Baked good fridge is keeping items at proper temp. * Observed cooked rice at 117-136F on steam table. Keep potentially hazardous foods (PHF) below 41F or above 135F. Monitor the temperature of items on the steam table to confirm the unit is working properly. Other items on steam table were keeping temp, and it appears that rice immediately went on steam table after being cooked. Use time as a public health control for the rice and discard at the end of lunch service. * Ensure salad bar prep fridge is cold holding PHF at 41F or below. Observed non-PHF items at 46-47F. Repair if the unit is not working.
The department's words
CHSC 113996 * Baked good fridge is keeping items at proper temp. * Observed cooked rice at 117-136F on steam table. Keep potentially hazardous foods (PHF) below 41F or above 135F. Monitor the temperature of items on the steam table to confirm the unit is working properly. Other items on steam table were keeping temp, and it appears that rice immediately went on steam table after being cooked. Use time as a public health control for the rice and discard at the end of lunch service. * Ensure salad bar prep fridge is cold holding PHF at 41F or below. Observed non-PHF items at 46-47F. Repair if the unit is not working.
EarlierJun 22, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed mixed veggies at 124-135F (on steam table), tres leche at 50F in baked good display fridge, carton of milk in self-service prep fridge at 49F. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Time as a public health control will be used for the mixed veggies. Dessert fridge has ambient temperature of 50F. Temperature adjusted. Discard of PHF in that fridge. Facility turns on self-service prep fridge in the morning. Ensure temperature of unit gets to 41F prior to storing PHF in there. Adjust this fridge as necessary and repair as needed.
The department's words
CHSC 113996 Observed mixed veggies at 124-135F (on steam table), tres leche at 50F in baked good display fridge, carton of milk in self-service prep fridge at 49F. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Time as a public health control will be used for the mixed veggies. Dessert fridge has ambient temperature of 50F. Temperature adjusted. Discard of PHF in that fridge. Facility turns on self-service prep fridge in the morning. Ensure temperature of unit gets to 41F prior to storing PHF in there. Adjust this fridge as necessary and repair as needed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed food handlers enter the prep area and begin to work with food without washing hands first. Wash hands before handling food, donning gloves, and all other times that contamination may occur. Wearing gloves does not replace handwashing.
The department's words
CHSC 113953.3 Observed food handlers enter the prep area and begin to work with food without washing hands first. Wash hands before handling food, donning gloves, and all other times that contamination may occur. Wearing gloves does not replace handwashing.
Install a splashguard between hand sink and drain board of warewashing sink to prevent contamination.
The department's words
CHSC 113953.1 Install a splashguard between hand sink and drain board of warewashing sink to prevent contamination.
* Do not store clean cutting boards on top of garbage cans. * Observed > 200ppm of chlorine used to sanitize cutting board. Use 100ppm of chlorine.
The department's words
CHSC 114113 * Do not store clean cutting boards on top of garbage cans. * Observed > 200ppm of chlorine used to sanitize cutting board. Use 100ppm of chlorine.
Remove/clean white and brown residue in ice machine. Empty ice machine prior to sanitizing it.
The department's words
CHSC 114115 Remove/clean white and brown residue in ice machine. Empty ice machine prior to sanitizing it.
Remove/clean dust around water heater. Remove sugar packets and debris from floor of dry storage area. Clean brown residue from ice machine scoop holder. Remove food debris in dessert fridge and on floor of freezer.
The department's words
CHSC 114115.c Remove/clean dust around water heater. Remove sugar packets and debris from floor of dry storage area. Clean brown residue from ice machine scoop holder. Remove food debris in dessert fridge and on floor of freezer.
Show 1 more
Seal gaps around back door to prevent vermin.
The department's words
CHSC 114259 Seal gaps around back door to prevent vermin.
EarlierMay 4, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed canned food and ketchup bottles stored on floor. Store at least 6 inches off of ground.
The department's words
CHSC 114047 Observed canned food and ketchup bottles stored on floor. Store at least 6 inches off of ground.
Freezer compressor is leaking (no food contaminated). Facility has called for repairs. Clean up ice on floor.
The department's words
CHSC 114175 Freezer compressor is leaking (no food contaminated). Facility has called for repairs. Clean up ice on floor.
Eggs stored in non-food grade container (stored in orange bucket from a home improvement store. Bucket had not been used for any other purpose and was washed, rinsed, sanitized prior to use). Store in food grade (NSF/UTL certified) container.
The department's words
CHSC 114130 Eggs stored in non-food grade container (stored in orange bucket from a home improvement store. Bucket had not been used for any other purpose and was washed, rinsed, sanitized prior to use). Store in food grade (NSF/UTL certified) container.
Observed garbage bags of food waste on ground. Store in leak proof and rodent proof containers.
The department's words
CHSC 114245.1 Observed garbage bags of food waste on ground. Store in leak proof and rodent proof containers.
EarlierMay 1, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Potato salad at 52-53F, sliced tomatoes at 48F, diced cheese at 59F in prep top. Items were prepared about 1 hour prior and placed in walk-in to cool, but were not in walk-in long enough to cool down properly * Observed several items in walk-in (like cut melons, sliced tomatoes) that were cooling in deep containers, covered * Items out of temperature in prep top were placed in walk-in to continue cooling. Back-up food items were placed on prep top/served * Food cooling in deep containers were placed in shallow containers and covered food was uncovered to continue cooling * Cool potentially hazardous from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Ensure to monitor temperatures during cooling process. Remember food won't cool properly in prep top
The department's words
CHSC 114002 * Potato salad at 52-53F, sliced tomatoes at 48F, diced cheese at 59F in prep top. Items were prepared about 1 hour prior and placed in walk-in to cool, but were not in walk-in long enough to cool down properly * Observed several items in walk-in (like cut melons, sliced tomatoes) that were cooling in deep containers, covered * Items out of temperature in prep top were placed in walk-in to continue cooling. Back-up food items were placed on prep top/served * Food cooling in deep containers were placed in shallow containers and covered food was uncovered to continue cooling * Cool potentially hazardous from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Ensure to monitor temperatures during cooling process. Remember food won't cool properly in prep top
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Observed canned food and ketchup bottles stored on floor. Store at least 6 inches off of ground.
The department's words
CHSC 114047 Observed canned food and ketchup bottles stored on floor. Store at least 6 inches off of ground.
Freezer compressor is leaking (no food contaminated). Facility has called for repairs. Clean up ice on floor.
The department's words
CHSC 114175 Freezer compressor is leaking (no food contaminated). Facility has called for repairs. Clean up ice on floor.
Eggs stored in non-food grade container (stored in orange bucket from a home improvement store. Bucket had not been used for any other purpose and was washed, rinsed, sanitized prior to use). Store in food grade (NSF/UTL certified) container.
The department's words
CHSC 114130 Eggs stored in non-food grade container (stored in orange bucket from a home improvement store. Bucket had not been used for any other purpose and was washed, rinsed, sanitized prior to use). Store in food grade (NSF/UTL certified) container.
Observed garbage bags of food waste on ground. Store in leak proof and rodent proof containers.
The department's words
CHSC 114245.1 Observed garbage bags of food waste on ground. Store in leak proof and rodent proof containers.
EarlierJan 21, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Food temperatures in the walk-in were 43.5 F. Immediately lower temp/service this unit. Place display thermometers inside so you can monitor temps. Maintain food temperatures at or below 41 F.
The department's words
CHSC 113996 Food temperatures in the walk-in were 43.5 F. Immediately lower temp/service this unit. Place display thermometers inside so you can monitor temps. Maintain food temperatures at or below 41 F.
Sanitizer for wiping cloths measured >200 ppm chlorine. Dilute with water. Use test strips to ensure there is 100 ppm chlorine in solution.
The department's words
CHSC 114099.6 Sanitizer for wiping cloths measured >200 ppm chlorine. Dilute with water. Use test strips to ensure there is 100 ppm chlorine in solution.
Crates used to store food are kept outside (empty), then brought inside to hold food. Many crates are not clean and have dirt on them. Wash, rinse, and sanitize and store inside.
The department's words
CHSC 114117 Crates used to store food are kept outside (empty), then brought inside to hold food. Many crates are not clean and have dirt on them. Wash, rinse, and sanitize and store inside.
One floor sink under the coffee station was clogged by food particles and was immediately cleared.
The department's words
CHSC 114197 One floor sink under the coffee station was clogged by food particles and was immediately cleared.
Corrected during the inspection
Possible spillage observed around the Blodgett oven. Clean black spots from ceiling and walls and monitor for new spillage. I will do an office review to determine whether you need to alter usage of this unit.
The department's words
CHSC 114149 Possible spillage observed around the Blodgett oven. Clean black spots from ceiling and walls and monitor for new spillage. I will do an office review to determine whether you need to alter usage of this unit.
Show 4 more
Replace burned out lights.
The department's words
CHSC 114252 Replace burned out lights.
Install an atmospheric vacuum breaker at mop sink to prevent backflow.
The department's words
CHSC 114193 Install an atmospheric vacuum breaker at mop sink to prevent backflow.
Seal gaps observed around the back door and between tiles by the dishwasher to prevent entry/harborage of vermin. Remove fly paper from food storage areas.
The department's words
CHSC 114259 Seal gaps observed around the back door and between tiles by the dishwasher to prevent entry/harborage of vermin. Remove fly paper from food storage areas.
Air dry, rather than towel drying utensils.
The department's words
CHSC 114105 Air dry, rather than towel drying utensils.
EarlierJan 14, 2015Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
A covered pan of macaroni was on the counter at 131 F. All food will be used during the lunch period.
The department's words
CHSC 113996 A covered pan of macaroni was on the counter at 131 F. All food will be used during the lunch period.
The shelf above the dishwashing area is deteriorated and there is some bare wood exposed. Repair or replace this shelf.
The department's words
CHSC 114175 The shelf above the dishwashing area is deteriorated and there is some bare wood exposed. Repair or replace this shelf.
Do not use towels or other linens for drying utensils.
The department's words
CHSC 114105 Do not use towels or other linens for drying utensils.
Provide an air gap, twice the diameter of the pipe, but no less than one inch between the pipe and floor sink next to the ice machine to prevent backflow.
The department's words
CHSC 114193 Provide an air gap, twice the diameter of the pipe, but no less than one inch between the pipe and floor sink next to the ice machine to prevent backflow.
Do not store mop heads on the ground or in dirty water.
The department's words
CHSC 114282 Do not store mop heads on the ground or in dirty water.
Show 2 more
Clean food debris from behind the water heater. Repair or replace broken tiles near the ice machine.
The department's words
CHSC 114257 Clean food debris from behind the water heater. Repair or replace broken tiles near the ice machine.
Do not use fly paper in food storage areas. This can lead to contamination of food.
The department's words
CHSC 114259.3 Do not use fly paper in food storage areas. This can lead to contamination of food.
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 L10437.
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.