At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 20, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Stefano's Pizza?
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 114113 CHSC 114113How 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 Stefano's Pizza's team
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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
LatestAug 20, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 20, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierDec 2, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large gray tub stored on top of mozarella cheese in cold insert of refrigerated preparation table at pizza making station. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. Do not store any non food contact surfaces on top of food.
The department's words
CHSC 114113 Observed large gray tub stored on top of mozarella cheese in cold insert of refrigerated preparation table at pizza making station. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. Do not store any non food contact surfaces on top of food.
EarlierOct 31, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a large tub of mozzarella cheese stacked on top of a metal hotel pan with mozzarella cheese in the pizza prep refrigerator at 48 degrees F. Do not double stack containers as this leads to improper cold holding. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed a large tub of mozzarella cheese stacked on top of a metal hotel pan with mozzarella cheese in the pizza prep refrigerator at 48 degrees F. Do not double stack containers as this leads to improper cold holding. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
EarlierApr 28, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed goat cheese in individual plastic cups at 52 degrees F in salad prep refrigerator. Goat cheese is stacked above top of plastic insert pan. Don't stack above top of plastic insert pan. Recommend keeping goat cheese in drawer of this unit or adjacent refrigerator. Observed three types of pizza in hot holding unit in the temperature danger zone (42- 134 degrees F). Meatball pizza with sausage: 127 degrees F, Hawaiian pizza: 127 degrees F, meatballs with artichokes pizza: 120 degrees F. All of these pizzas were reheated to 165 degrees F. Any pizza that falls below 135 degrees F in hot holding unit must be reheated to 165 degrees F or discarded. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F and above. 4/28/22: Hawaiian pizza in hot holding unit measured 121 - 126 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in cold holding, and 135 degrees and above in hot holding. Cold potentially hazardous foods in prep refrigerator 41 degrees F and colder.
The department's words
CHSC 113996 Observed goat cheese in individual plastic cups at 52 degrees F in salad prep refrigerator. Goat cheese is stacked above top of plastic insert pan. Don't stack above top of plastic insert pan. Recommend keeping goat cheese in drawer of this unit or adjacent refrigerator. Observed three types of pizza in hot holding unit in the temperature danger zone (42- 134 degrees F). Meatball pizza with sausage: 127 degrees F, Hawaiian pizza: 127 degrees F, meatballs with artichokes pizza: 120 degrees F. All of these pizzas were reheated to 165 degrees F. Any pizza that falls below 135 degrees F in hot holding unit must be reheated to 165 degrees F or discarded. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F and above. 4/28/22: Hawaiian pizza in hot holding unit measured 121 - 126 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in cold holding, and 135 degrees and above in hot holding. Cold potentially hazardous foods in prep refrigerator 41 degrees F and colder.
EarlierApr 25, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed goat cheese in individual plastic cups at 52 degrees F in salad prep refrigerator. Goat cheese is stacked above top of plastic insert pan. Don't stack above top of plastic insert pan. Recommend keeping goat cheese in drawer of this unit or adjacent refrigerator. Observed three types of pizza in hot holding unit in the temperature danger zone (42- 134 degrees F). Meatball pizza with sausage: 127 degrees F, Hawaiian pizza: 127 degrees F, meatballs with artichokes pizza: 120 degrees F. All of these pizzas were reheated to 165 degrees F. Any pizza that falls below 135 degrees F in hot holding unit must be reheated to 165 degrees F or discarded. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F and above.
The department's words
CHSC 113996 Observed goat cheese in individual plastic cups at 52 degrees F in salad prep refrigerator. Goat cheese is stacked above top of plastic insert pan. Don't stack above top of plastic insert pan. Recommend keeping goat cheese in drawer of this unit or adjacent refrigerator. Observed three types of pizza in hot holding unit in the temperature danger zone (42- 134 degrees F). Meatball pizza with sausage: 127 degrees F, Hawaiian pizza: 127 degrees F, meatballs with artichokes pizza: 120 degrees F. All of these pizzas were reheated to 165 degrees F. Any pizza that falls below 135 degrees F in hot holding unit must be reheated to 165 degrees F or discarded. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F and above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 21, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 3, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No sanitizer at the facility. Immediately purchase sanitizer. Employee purchased two small containers of bleach.
The department's words
CHSC 114099.6 No sanitizer at the facility. Immediately purchase sanitizer. Employee purchased two small containers of bleach.
Observed food debris on utensils stored on magnetic strip. wash, rinse, and sanitize utensils, and magnetic strip.
The department's words
CHSC 114115 Observed food debris on utensils stored on magnetic strip. wash, rinse, and sanitize utensils, and magnetic strip.
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide sanitizer solution for three compartment sink.
The department's words
CHSC 114099.2 Provide sanitizer solution for three compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 29, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed a food handler eat his lunch, then attempt to return to food prep without first washing his hands as is required. Re-train all employees on hand washing requirements. Employee was corrected.
The department's words
CHSC 113953.3 Observed a food handler eat his lunch, then attempt to return to food prep without first washing his hands as is required. Re-train all employees on hand washing requirements. Employee was corrected.
Pizza in display case measured 130F. Hold potentially hazardous foods above 135F when hot holding. Adjust temperature in the case higher.
The department's words
CHSC 113996 Pizza in display case measured 130F. Hold potentially hazardous foods above 135F when hot holding. Adjust temperature in the case higher.
a. The rear door of the facility is left open. Install a self closer on the door or a self closing screen door. Correct within 14 days. b. The door to the dry storage shed in damaged and may allow vermin to enter. Repair the door. c. There are two hole in the wall of the building containing the walk in. Close holes with a rodent proof material. Have your pest control company conduct a service for rats. -No signs of rats observed due to limited access.
The department's words
CHSC 114259 a. The rear door of the facility is left open. Install a self closer on the door or a self closing screen door. Correct within 14 days. b. The door to the dry storage shed in damaged and may allow vermin to enter. Repair the door. c. There are two hole in the wall of the building containing the walk in. Close holes with a rodent proof material. Have your pest control company conduct a service for rats. -No signs of rats observed due to limited access.
EarlierSep 8, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Pizza in hot display case measured 131F. Adjust temperature so potentially hazardous foods can be held above 135F.
The department's words
CHSC 113996 Pizza in hot display case measured 131F. Adjust temperature so potentially hazardous foods can be held above 135F.
Observed a food handler rinsing a knife in the hand washing sink. Always wash equipment in the 3 compartment sink using the three step wash process: wash, rinse, then sanitize. Corrected.
The department's words
CHSC 114099.2 Observed a food handler rinsing a knife in the hand washing sink. Always wash equipment in the 3 compartment sink using the three step wash process: wash, rinse, then sanitize. Corrected.
Hot water in facility measured 103D 120F is required. The water heater was adjusted and the water measured 123F.
The department's words
CHSC 114192 Hot water in facility measured 103D 120F is required. The water heater was adjusted and the water measured 123F.
Observed wiping cloths are not maintained in a sanitizing solution as is required. Store in 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Observed wiping cloths are not maintained in a sanitizing solution as is required. Store in 100 ppm chlorine or 200 ppm quaternary ammonia.
EarlierJan 13, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Food handler cards are not provided for all food handling employees as is required. Provide cards within 7 days.
The department's words
CHSC 113948 Food handler cards are not provided for all food handling employees as is required. Provide cards within 7 days.
Observed hand sink had sanitizer bucket and pizza tray inside. Hand sink must be used for washing hands only and must be maintained clean and accessible. Corrected.
The department's words
CHSC 113953.1 Observed hand sink had sanitizer bucket and pizza tray inside. Hand sink must be used for washing hands only and must be maintained clean and accessible. Corrected.
Ice machine in rear of kitchen does not work. Either repair or remove within 30 days.
The department's words
CHSC 114175 Ice machine in rear of kitchen does not work. Either repair or remove within 30 days.
Observed a freezer with food store inside is stored outside of the facility. Food equipment is not approved to be stored outside. Bring all food inside within 24 hours. Move equipment inside within 7 days.
The department's words
CHSC 114178 Observed a freezer with food store inside is stored outside of the facility. Food equipment is not approved to be stored outside. Bring all food inside within 24 hours. Move equipment inside within 7 days.
Rear door is left open. Install a self closing device on the rear door or install a screen door with a self closing device to exclude vermin.
The department's words
CHSC 114259 Rear door is left open. Install a self closing device on the rear door or install a screen door with a self closing device to exclude vermin.
EarlierApr 22, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed the pizza topping ingredients were being held at 44 degrees (F) in the cold-top refrigerator. Chilled foods held cold prior to further preparation may not exceed 41 degrees (F). Adjust and lower the cold holding temperatures in refrigeration to maintain food at 41 degrees (F) or below.
The department's words
CHSC 113996 Observed the pizza topping ingredients were being held at 44 degrees (F) in the cold-top refrigerator. Chilled foods held cold prior to further preparation may not exceed 41 degrees (F). Adjust and lower the cold holding temperatures in refrigeration to maintain food at 41 degrees (F) or below.
Two thermometers were missing from kitchen refrigerators, during the inspection. Provide NSF approved type thermometers for monitoring the temperature inside these refrigerators.
The department's words
CHSC 114159 Two thermometers were missing from kitchen refrigerators, during the inspection. Provide NSF approved type thermometers for monitoring the temperature inside these refrigerators.
Provide food service grade shelving, pallets or stand to elevate large sacks of raw ingredients being stored above floor 6 to 8-inches ( i.e., 50 pounds of flour ) above ground level.
The department's words
CHSC 114051 Provide food service grade shelving, pallets or stand to elevate large sacks of raw ingredients being stored above floor 6 to 8-inches ( i.e., 50 pounds of flour ) above ground level.
EarlierNov 7, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 28, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Provide an accurate NSF thermometer for the pizza topping refrigerator, missing at begining of inspection. The thermometer was found and replaced during inspection. Provide an accurate thermometer for the hot-case holding pizza slices. This thermometer range should cover 0 degrees Fahrenhiet to 200 degrees (F) or higher.
The department's words
CHSC 114157 Provide an accurate NSF thermometer for the pizza topping refrigerator, missing at begining of inspection. The thermometer was found and replaced during inspection. Provide an accurate thermometer for the hot-case holding pizza slices. This thermometer range should cover 0 degrees Fahrenhiet to 200 degrees (F) or higher.
Observed flour accumulating on floor underneath kitchen equipment. Initiate a cleaning program to eliminate dirt build-up on floor. At a minimum the floor should be cleaned once daily.
The department's words
CHSC 114268 Observed flour accumulating on floor underneath kitchen equipment. Initiate a cleaning program to eliminate dirt build-up on floor. At a minimum the floor should be cleaned once daily.
Observed an accumulation of food residues on the can openner blade and holder. Clean and sanitize the can openner after each use or at least once every four hours.
The department's words
CHSC 114101.2 Observed an accumulation of food residues on the can openner blade and holder. Clean and sanitize the can openner after each use or at least once every four hours.
Observed an accumulation of food residues on the can openner blade and holder. Clean and sanitize the can openner after each use or at least once every four hours.
The department's words
CHSC 114130 Observed an accumulation of food residues on the can openner blade and holder. Clean and sanitize the can openner after each use or at least once every four hours.
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 L10654.
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.