At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Stillwater's team
Is this your place?
Welcome, Stillwater. We'll walk through this together, one item at a time. To log the fixes, claim Stillwater 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 StillwaterWe'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.
Log it
Your team logs the fix on their phones, with the time and who did 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?
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 7 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 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 26, 2026.
No violations listed in the data.
EarlierAug 15, 2026Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierApr 22, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the cold holding inserts, cheese internal temperature reading was measured at 58 °F and sliced tomatoes at 59 °F. Food containers were observed to be double stacked. Buttermilk internal temperature readings were observed at 55F and 52F. Container was observed in the ice bath container. In the undercounter unit, trout sauce internal temperature readings were at 52F, 55F, and 58F in different containers. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the cold holding inserts, cheese internal temperature reading was measured at 58 °F and sliced tomatoes at 59 °F. Food containers were observed to be double stacked. Buttermilk internal temperature readings were observed at 55F and 52F. Container was observed in the ice bath container. In the undercounter unit, trout sauce internal temperature readings were at 52F, 55F, and 58F in different containers. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
An employee was observed grabbing a raw hamburger patty and without washing his/her hands, grabbing a raw fish filet, and then touching the bread in the preparation area. [Corrective action] To prevent cross-contamination from employee to food, ensure to provide utensils to obtain raw meat from containers. In addition, the employees must wash their hands each time they touch different types of meat.
The department's words
CHSC 113967 An employee was observed grabbing a raw hamburger patty and without washing his/her hands, grabbing a raw fish filet, and then touching the bread in the preparation area. [Corrective action] To prevent cross-contamination from employee to food, ensure to provide utensils to obtain raw meat from containers. In addition, the employees must wash their hands each time they touch different types of meat.
Corrected during the inspection
EarlierApr 16, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding inserts, cheese internal temperature reading was measured at 58 °F and sliced tomatoes at 59 °F. Food containers were observed to be double stacked. Buttermilk internal temperature readings were observed at 55F and 52F. Container was observed in the ice bath container. In the undercounter unit, trout sauce internal temperature readings were at 52F, 55F, and 58F in different containers. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the cold holding inserts, cheese internal temperature reading was measured at 58 °F and sliced tomatoes at 59 °F. Food containers were observed to be double stacked. Buttermilk internal temperature readings were observed at 55F and 52F. Container was observed in the ice bath container. In the undercounter unit, trout sauce internal temperature readings were at 52F, 55F, and 58F in different containers. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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
An employee was observed grabbing a raw hamburger patty and without washing his/her hands, grabbing a raw fish filet, and then touching the bread in the preparation area. [Corrective action] To prevent cross-contamination from employee to food, ensure to provide utensils to obtain raw meat from containers. In addition, the employees must wash their hands each time they touch different types of meat.
The department's words
CHSC 113967 An employee was observed grabbing a raw hamburger patty and without washing his/her hands, grabbing a raw fish filet, and then touching the bread in the preparation area. [Corrective action] To prevent cross-contamination from employee to food, ensure to provide utensils to obtain raw meat from containers. In addition, the employees must wash their hands each time they touch different types of meat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 28, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification
EarlierJan 5, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
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 Stillwater, you can:
Let Stillwater know
Ask for the manager. Stillwater 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 L15951.
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.