At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 4, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Stateroom Brewery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Bar dishwasher recorded at less than 25 ppm chlorine sanitizer. Dishwasher must reach 50 ppm chlorine. Dishwasher ran again and recorded at 50 ppm. CHSC 114099.7How 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: Bar dishwasher recorded at less than 25 ppm chlorine sanitizer. Dishwasher must reach 50 ppm chlorine. Dishwasher ran again and recorded at 50 ppm.The county found: “Bar dishwasher recorded at less than 25 ppm chlorine sanitizer. Dishwasher must reach 50 ppm chlorine. Dishwasher ran…”
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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
LatestDec 4, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 4, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Bar dishwasher recorded at less than 25 ppm chlorine sanitizer. Dishwasher must reach 50 ppm chlorine. Dishwasher ran again and recorded at 50 ppm.
The department's words
CHSC 114099.7 Bar dishwasher recorded at less than 25 ppm chlorine sanitizer. Dishwasher must reach 50 ppm chlorine. Dishwasher ran again and recorded at 50 ppm.
EarlierApr 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee touch raw chicken and raw calamari without washing hands. Ensure all employees properly wash hands after working with raw foods to prevent contamination. Instructed employee to wash hands. Hands washed. Designated hand wash sink at bar not being used to wash hands. Ensure employees are properly washing hands in designated hand sink at the bar. Discussed with employee. Provide a splash guard of a minimum 6 height on left side of bar hand sink.
The department's words
CHSC 113953.3 Observed employee touch raw chicken and raw calamari without washing hands. Ensure all employees properly wash hands after working with raw foods to prevent contamination. Instructed employee to wash hands. Hands washed. Designated hand wash sink at bar not being used to wash hands. Ensure employees are properly washing hands in designated hand sink at the bar. Discussed with employee. Provide a splash guard of a minimum 6 height on left side of bar hand sink.
EarlierSep 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Kitchen and bar dishwashers recorded at 0ppm chlorine. Kitchen dishwasher was being used at time of inspection. / Immediately repair dishwashers to provide 50ppm chlorine at final rinse. Discontinue use until dishwashers are repaired. *Kitchen dishwasher repaired on-site.
The department's words
CHSC 114099.7 Kitchen and bar dishwashers recorded at 0ppm chlorine. Kitchen dishwasher was being used at time of inspection. / Immediately repair dishwashers to provide 50ppm chlorine at final rinse. Discontinue use until dishwashers are repaired. *Kitchen dishwasher repaired on-site.
EarlierOct 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 30, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJan 19, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierAug 22, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114101.a
The department's words
Code CHSC 114101.a
EarlierFeb 6, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dishwasher handle dirty dishes with gloved hands then put away dirty dishes without washing hands in between. Wash hands any time they become contaminated, especially before touch food or clean food contact surfaces. Corrected with employee, dish he touched was sanitized again. Glove use does not replace hand washing.
The department's words
CHSC 113953.3 Observed dishwasher handle dirty dishes with gloved hands then put away dirty dishes without washing hands in between. Wash hands any time they become contaminated, especially before touch food or clean food contact surfaces. Corrected with employee, dish he touched was sanitized again. Glove use does not replace hand washing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 25, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in and prep fridge by pizza oven have both been repaired. Observed pork belly and russet potatoes at 44F in walk-in. Observed butternut squash at 46F, cooked noodles at 47F, raw hamburger at 49F in prep fridge by pizza oven. Observed blue cheese dressing at 52F in a plastic squeeze bottle that was taller than the pan it was in. Cold hold potentially hazardous food (PHF) at 41F or below. Ensure PHF is cooled to 41F in walk-in prior to placing in prep top/prep fridge. Change how the dressings are being held so that they maintain temperature.
The department's words
CHSC 113996 Walk-in and prep fridge by pizza oven have both been repaired. Observed pork belly and russet potatoes at 44F in walk-in. Observed butternut squash at 46F, cooked noodles at 47F, raw hamburger at 49F in prep fridge by pizza oven. Observed blue cheese dressing at 52F in a plastic squeeze bottle that was taller than the pan it was in. Cold hold potentially hazardous food (PHF) at 41F or below. Ensure PHF is cooled to 41F in walk-in prior to placing in prep top/prep fridge. Change how the dressings are being held so that they maintain temperature.
EarlierJul 12, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Observed cooked chicken at 48F, cooked cauliflower at 50F in walk-in. These were cooked yesterday and it appears the items did not cool down properly. Items discarded. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool uncovered in walk-in, in shallow containers. Monitor the temp during the cooling process. Confirm that the walk-in is maintaining temp as well (observed air temp of 45F). Repair if necessary. Cooling logs provided. * Ensure food is cooled down to 41F prior to placing in the prep top as the prep top is not meant to cool food down. Observed cut tomatoes at 49F that were placed in prep top immediately after prep
The department's words
CHSC 114002 * Observed cooked chicken at 48F, cooked cauliflower at 50F in walk-in. These were cooked yesterday and it appears the items did not cool down properly. Items discarded. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool uncovered in walk-in, in shallow containers. Monitor the temp during the cooling process. Confirm that the walk-in is maintaining temp as well (observed air temp of 45F). Repair if necessary. Cooling logs provided. * Ensure food is cooled down to 41F prior to placing in the prep top as the prep top is not meant to cool food down. Observed cut tomatoes at 49F that were placed in prep top immediately after prep
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
* Observed gazpacho at 46F, cooked noodles at 46F, raw hamburger at 49F, aioli at 49F in prep fridge/prep top by pizza oven. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Several items in this fridge were temped and nothing was cold holding at 41F or below. Repair unit. * Buttermilk dressing at 49F in prep fridge across from coffee brewer. Recommend storing dressing in different containers so that they hold temp better. Also observed half & half at 50F in prep fridge under coffee brewer * Ensure PHF in prep top stays below fill line in pans and the containers are not overfilled
The department's words
CHSC 113996 * Observed gazpacho at 46F, cooked noodles at 46F, raw hamburger at 49F, aioli at 49F in prep fridge/prep top by pizza oven. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Several items in this fridge were temped and nothing was cold holding at 41F or below. Repair unit. * Buttermilk dressing at 49F in prep fridge across from coffee brewer. Recommend storing dressing in different containers so that they hold temp better. Also observed half & half at 50F in prep fridge under coffee brewer * Ensure PHF in prep top stays below fill line in pans and the containers are not overfilled
Dead gnats observed on walls by dishwasher. Remove and clean sticky residue on wall where bugs are.
The department's words
CHSC 114259.1 Dead gnats observed on walls by dishwasher. Remove and clean sticky residue on wall where bugs are.
Secure/strap pressurized gas cylinders to solid structure to prevent hazard.
The department's words
CHSC 114172 Secure/strap pressurized gas cylinders to solid structure to prevent hazard.
Observed linen covering lettuce in prep top. Discontinue this practice to prevent contamination.
The department's words
CHSC 114185 Observed linen covering lettuce in prep top. Discontinue this practice to prevent contamination.
Store wiping rags in sanitizer bucket. Observed a rag on counter used to wipe down utensils that did not have sanitizer.
The department's words
CHSC 114185.1 Store wiping rags in sanitizer bucket. Observed a rag on counter used to wipe down utensils that did not have sanitizer.
EarlierJun 13, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed food handler handle raw hamburgers with gloved hands and change gloves to continue with other food prep with no hand washing in between. Ensure to wash hands when switching from raw food to ready to eat food. Changing gloves does not replace hand washing.
The department's words
CHSC 113953.3 Observed food handler handle raw hamburgers with gloved hands and change gloves to continue with other food prep with no hand washing in between. Ensure to wash hands when switching from raw food to ready to eat food. Changing gloves does not replace hand washing.
5/31/17 * Garlic aioli at 62F in prep fridge and raw shell eggs at 70g on counter. Aioli was sitting on counter for about 20 min prior to being placed in fridge. Eggs had been on counter for 20 min. Cold hold potentially hazardous foods (PHFs) below 41F. Food placed in ice bath or in walk-in to cool. * Air temp of walk-in is 43.7F. Food temping at 44-47F. Repair walk-in to hold food at 41F. 6/6/17 Trip #2 conducted to ensure major violation of proper cold holding had been corrected. Violation not corrected. Cut tomatoes at 58F and burrata cheese at 53F in ice bath. Insufficient ice around food. Ensure to keep ice level at the same level of the food you are keeping cold. Drop pan of cooked pasta stacked on top of another pan in prep top. Pasta at 50F. Don't stack food above fill line. Cream at 53F not in refrigeration. Cold hold below 41F. 6/13/17 Observed cooked potatoes at 60F that are left out on counter during lunch service. If you are storing food outside of temp control (refrigeration, cooking process), document the time it is taken out of temp control and ensure food is discarded within 4 hours. This process is called time as a public health control (TPHC). You can't save left overs if you leave food out like this.
The department's words
CHSC 113996 5/31/17 * Garlic aioli at 62F in prep fridge and raw shell eggs at 70g on counter. Aioli was sitting on counter for about 20 min prior to being placed in fridge. Eggs had been on counter for 20 min. Cold hold potentially hazardous foods (PHFs) below 41F. Food placed in ice bath or in walk-in to cool. * Air temp of walk-in is 43.7F. Food temping at 44-47F. Repair walk-in to hold food at 41F. 6/6/17 Trip #2 conducted to ensure major violation of proper cold holding had been corrected. Violation not corrected. Cut tomatoes at 58F and burrata cheese at 53F in ice bath. Insufficient ice around food. Ensure to keep ice level at the same level of the food you are keeping cold. Drop pan of cooked pasta stacked on top of another pan in prep top. Pasta at 50F. Don't stack food above fill line. Cream at 53F not in refrigeration. Cold hold below 41F. 6/13/17 Observed cooked potatoes at 60F that are left out on counter during lunch service. If you are storing food outside of temp control (refrigeration, cooking process), document the time it is taken out of temp control and ensure food is discarded within 4 hours. This process is called time as a public health control (TPHC). You can't save left overs if you leave food out like this.
Cooked chicken at 65F in prep top. Chicken was cooked less than 1 hour prior. Prep top is not meant to cool food. Cool chicken (and any other PHF) in walk-in prior to placing in prep top.
The department's words
CHSC 114002.1 Cooked chicken at 65F in prep top. Chicken was cooked less than 1 hour prior. Prep top is not meant to cool food. Cool chicken (and any other PHF) in walk-in prior to placing in prep top.
No consumer advisory for raw food (like shellfish). Include advisory on menu. Facility given handout.
The department's words
CHSC 114093 No consumer advisory for raw food (like shellfish). Include advisory on menu. Facility given handout.
EarlierJun 6, 2017Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
5/31/17 * Garlic aioli at 62F in prep fridge and raw shell eggs at 70g on counter. Aioli was sitting on counter for about 20 min prior to being placed in fridge. Eggs had been on counter for 20 min. Cold hold potentially hazardous foods (PHFs) below 41F. Food placed in ice bath or in walk-in to cool. * Air temp of walk-in is 43.7F. Food temping at 44-47F. Repair walk-in to hold food at 41F. 6/6/17 Trip #2 conducted to ensure major violation of proper cold holding had been corrected. Violation not corrected. Cut tomatoes at 58F and burrata cheese at 53F in ice bath. Insufficient ice around food. Ensure to keep ice level at the same level of the food you are keeping cold. Drop pan of cooked pasta stacked on top of another pan in prep top. Pasta at 50F. Don't stack food above fill line. Cream at 53F not in refrigeration. Cold hold below 41F.
The department's words
CHSC 113996 5/31/17 * Garlic aioli at 62F in prep fridge and raw shell eggs at 70g on counter. Aioli was sitting on counter for about 20 min prior to being placed in fridge. Eggs had been on counter for 20 min. Cold hold potentially hazardous foods (PHFs) below 41F. Food placed in ice bath or in walk-in to cool. * Air temp of walk-in is 43.7F. Food temping at 44-47F. Repair walk-in to hold food at 41F. 6/6/17 Trip #2 conducted to ensure major violation of proper cold holding had been corrected. Violation not corrected. Cut tomatoes at 58F and burrata cheese at 53F in ice bath. Insufficient ice around food. Ensure to keep ice level at the same level of the food you are keeping cold. Drop pan of cooked pasta stacked on top of another pan in prep top. Pasta at 50F. Don't stack food above fill line. Cream at 53F not in refrigeration. Cold hold below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed food handler handle raw hamburgers with gloved hands and change gloves to continue with other food prep with no hand washing in between. Ensure to wash hands when switching from raw food to ready to eat food. Changing gloves does not replace hand washing.
The department's words
CHSC 113953.3 Observed food handler handle raw hamburgers with gloved hands and change gloves to continue with other food prep with no hand washing in between. Ensure to wash hands when switching from raw food to ready to eat food. Changing gloves does not replace hand washing.
Cooked chicken at 65F in prep top. Chicken was cooked less than 1 hour prior. Prep top is not meant to cool food. Cool chicken (and any other PHF) in walk-in prior to placing in prep top.
The department's words
CHSC 114002.1 Cooked chicken at 65F in prep top. Chicken was cooked less than 1 hour prior. Prep top is not meant to cool food. Cool chicken (and any other PHF) in walk-in prior to placing in prep top.
No consumer advisory for raw food (like shellfish). Include advisory on menu. Facility given handout.
The department's words
CHSC 114093 No consumer advisory for raw food (like shellfish). Include advisory on menu. Facility given handout.
EarlierMay 31, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Garlic aioli at 62F in prep fridge and raw shell eggs at 70g on counter. Aioli was sitting on counter for about 20 min prior to being placed in fridge. Eggs had been on counter for 20 min. Cold hold potentially hazardous foods (PHFs) below 41F. Food placed in ice bath or in walk-in to cool. * Air temp of walk-in is 43.7F. Food temping at 44-47F. Repair walk-in to hold food at 41F.
The department's words
CHSC 113996 * Garlic aioli at 62F in prep fridge and raw shell eggs at 70g on counter. Aioli was sitting on counter for about 20 min prior to being placed in fridge. Eggs had been on counter for 20 min. Cold hold potentially hazardous foods (PHFs) below 41F. Food placed in ice bath or in walk-in to cool. * Air temp of walk-in is 43.7F. Food temping at 44-47F. Repair walk-in to hold food at 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed food handler handle raw hamburgers with gloved hands and change gloves to continue with other food prep with no hand washing in between. Ensure to wash hands when switching from raw food to ready to eat food. Changing gloves does not replace hand washing.
The department's words
CHSC 113953.3 Observed food handler handle raw hamburgers with gloved hands and change gloves to continue with other food prep with no hand washing in between. Ensure to wash hands when switching from raw food to ready to eat food. Changing gloves does not replace hand washing.
Cooked chicken at 65F in prep top. Chicken was cooked less than 1 hour prior. Prep top is not meant to cool food. Cool chicken (and any other PHF) in walk-in prior to placing in prep top.
The department's words
CHSC 114002.1 Cooked chicken at 65F in prep top. Chicken was cooked less than 1 hour prior. Prep top is not meant to cool food. Cool chicken (and any other PHF) in walk-in prior to placing in prep top.
No consumer advisory for raw food (like shellfish). Include advisory on menu. Facility given handout.
The department's words
CHSC 114093 No consumer advisory for raw food (like shellfish). Include advisory on menu. Facility given handout.
EarlierFeb 24, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Provide a copy of food handler/ food manager certifications within 30 days. Note the name of the facility on the email or fax.
The department's words
CHSC 113947.1 Provide a copy of food handler/ food manager certifications within 30 days. Note the name of the facility on the email or fax.
The hand sink in the bar and in the dough room were blocked. Keep these unobstructed at all times. Paper towels were missing from one dispenser. Keep paper towels stocked at all times.
The department's words
CHSC 113953 The hand sink in the bar and in the dough room were blocked. Keep these unobstructed at all times. Paper towels were missing from one dispenser. Keep paper towels stocked at all times.
The under-counter refrigerator in the wait station was not plugged in. The temp inside measured 60 F. Milk measured 47 F and was moved to the walk-in. Place display thermometers in the warmest part of each fridge. Maintain cold temps at 41 F or below. If food is held on the counter in ice, ensure the ice reaches the level of the food.
The department's words
CHSC 113996 The under-counter refrigerator in the wait station was not plugged in. The temp inside measured 60 F. Milk measured 47 F and was moved to the walk-in. Place display thermometers in the warmest part of each fridge. Maintain cold temps at 41 F or below. If food is held on the counter in ice, ensure the ice reaches the level of the food.
Soiled wiping cloths observed on cutting boards. Once used, always store wiping cloths in sanitizing solution.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards. Once used, always store wiping cloths in sanitizing solution.
Remove vacuum packaging machine from the premises.
The department's words
CHSC 114419 Remove vacuum packaging machine from the premises.
Show 4 more
Open bags of food observed in dry storage. Store in food-grade sealable containers to prevent contamination/attracting vermin.
The department's words
CHSC 113986 Open bags of food observed in dry storage. Store in food-grade sealable containers to prevent contamination/attracting vermin.
Repair or replace broken screen in dough room.
The department's words
CHSC 114175 Repair or replace broken screen in dough room.
Repair leak in plumbing under the bar sink.
The department's words
CHSC 114190 Repair leak in plumbing under the bar sink.
Seal gaps under both back doors to prevent entry of vermin.
The department's words
CHSC 114259 Seal gaps under both back doors to prevent entry of vermin.
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 L14698.
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.