At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 21, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Super Duper Burger?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No consumer advisory (i.e. written disclosure and reminder) for food items of animal origin served/sold raw, undercooked (e.g. fried egg). Provide approved written disclosure and reminder. Handout provided. CHSC 114093How 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 Super Duper Burger's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: No consumer advisory (i.e. written disclosure and reminder) for food items of animal origin served/sold raw, undercooked (e.g. fried egg). Provide approved written disclosure and reminder. Handout provided.The county found: “No consumer advisory (i.e. written disclosure and reminder) for food items of animal origin served/sold raw,…”
Then the next one.
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestMay 21, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 21, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No consumer advisory (i.e. written disclosure and reminder) for food items of animal origin served/sold raw, undercooked (e.g. fried egg). Provide approved written disclosure and reminder. Handout provided.
The department's words
CHSC 114093 No consumer advisory (i.e. written disclosure and reminder) for food items of animal origin served/sold raw, undercooked (e.g. fried egg). Provide approved written disclosure and reminder. Handout provided.
EarlierNov 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No warm water observed at hand sink located at cook's line. All hand sinks shall be supplied with warm water at minimum 100 F. It was discovered hot water valve was turned off, but manager re-activated hot water during visit. Warm water measured at 100 F at end of visit.
The department's words
CHSC 114192 No warm water observed at hand sink located at cook's line. All hand sinks shall be supplied with warm water at minimum 100 F. It was discovered hot water valve was turned off, but manager re-activated hot water during visit. Warm water measured at 100 F at end of visit.
EarlierMar 5, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed two pressurized cylinders unchained in the back next to janitorial sink. All pressurized cylinders shall be secured to a rigid structure. Operator corrected on site and secured both containers.
The department's words
CHSC 114172 Observed two pressurized cylinders unchained in the back next to janitorial sink. All pressurized cylinders shall be secured to a rigid structure. Operator corrected on site and secured both containers.
EarlierDec 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked cut mushrooms in a covered pan at 95F. Food must be cooled in an uncovered pan. Do not cover foods when cooling.
The department's words
CHSC 114002.1 Observed cooked cut mushrooms in a covered pan at 95F. Food must be cooled in an uncovered pan. Do not cover foods when cooling.
EarlierMar 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierSep 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: - shredded cheese at 45.1F (ambient ~44F) in LINE 1 cooler; cooler logs shows ~45F at 11 am -- operator immediately adjusted cooler; measured 41F at end of inspection - slaw at 47F in LINE 3 cooler; cooler logs shows 43F at 11 am -- maintain at 41F or below; slaw is non-PHF - quinoa at 45.9F in walk in cooler (ambient ~45F); operator states unit was 39F this morning before doors open/closed for delivery -- measured at 40F at end of inspection; monitor hourly - LINE 2 cooler: super sauce at 46F -- operator immediately adjusted cooler; ensure 41F or below Maintain potentially hazardous foods (PHFs) cold at 41F or below. Repair coolers if needed.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - shredded cheese at 45.1F (ambient ~44F) in LINE 1 cooler; cooler logs shows ~45F at 11 am -- operator immediately adjusted cooler; measured 41F at end of inspection - slaw at 47F in LINE 3 cooler; cooler logs shows 43F at 11 am -- maintain at 41F or below; slaw is non-PHF - quinoa at 45.9F in walk in cooler (ambient ~45F); operator states unit was 39F this morning before doors open/closed for delivery -- measured at 40F at end of inspection; monitor hourly - LINE 2 cooler: super sauce at 46F -- operator immediately adjusted cooler; ensure 41F or below Maintain potentially hazardous foods (PHFs) cold at 41F or below. Repair coolers if needed.
EarlierDec 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Send me a copy of the Certified Food Manager Certification by 1/7/21. Keep copy available on site.
The department's words
CHSC 113947.1 Send me a copy of the Certified Food Manager Certification by 1/7/21. Keep copy available on site.
EarlierJun 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sliced tomatoes at 45.1F in prep top cooler in right most prep cooler across from grill. Potentially hazardous foods shall be cold held at 41F or below. Other food in unit measured <41F. Ensure food in drop pans is only filled to fill line to ensure cold holding.
The department's words
CHSC 113996 Observed sliced tomatoes at 45.1F in prep top cooler in right most prep cooler across from grill. Potentially hazardous foods shall be cold held at 41F or below. Other food in unit measured <41F. Ensure food in drop pans is only filled to fill line to ensure cold holding.
EarlierDec 17, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 29, 2019Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 28, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler use gloved hands to open cooler, grab a raw hamburger patty, place it on the grill and close cooler with contaminated hands. Food handler then opened cooler drawer and retrieved a cheese slice with the same contaminated hands and use a knife to open a new cheese container, then placed the knife back on the magnet for clean knives. The manager was instructed to have employees cook all toppings to the same temp as burgers - 155 F, clean and sanitize all contaminated surfaces, and for employees to wash hands. Change gloves and wash hands whenever they are contaminated, before switching tasks or handling ready to eat food.
The department's words
CHSC 113953.3 Observed a food handler use gloved hands to open cooler, grab a raw hamburger patty, place it on the grill and close cooler with contaminated hands. Food handler then opened cooler drawer and retrieved a cheese slice with the same contaminated hands and use a knife to open a new cheese container, then placed the knife back on the magnet for clean knives. The manager was instructed to have employees cook all toppings to the same temp as burgers - 155 F, clean and sanitize all contaminated surfaces, and for employees to wash hands. Change gloves and wash hands whenever they are contaminated, before switching tasks or handling ready to eat food.
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 pieces of raw hamburger in a container of cheese. Approximately one package of cheese was voluntarily destroyed. Store ready to eat food separate from raw animal products to prevent cross contamination.
The department's words
CHSC 113980 Observed pieces of raw hamburger in a container of cheese. Approximately one package of cheese was voluntarily destroyed. Store ready to eat food separate from raw animal products to prevent cross contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
There was no sanitizer in the final rinse of the dishwasher. An empty sanitizer bucket was Immediatley replaced.
The department's words
CHSC 114113 There was no sanitizer in the final rinse of the dishwasher. An empty sanitizer bucket was Immediatley replaced.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 23, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Dipping sauces were 54F. Must be 41F or below. Discontinue storing in cold box. Refrigerate sauces. (Manager discarded 36 2 oz. containers of sauces.)
The department's words
CHSC 113996 Dipping sauces were 54F. Must be 41F or below. Discontinue storing in cold box. Refrigerate sauces. (Manager discarded 36 2 oz. containers of sauces.)
Left refrigerator insert was 48F. Must be 41F or below. Manager adjusted temperature.
The department's words
CHSC 113996 Left refrigerator insert was 48F. Must be 41F or below. Manager adjusted temperature.
Keep ice scoop handle out of ice.
The department's words
CHSC 114178 Keep ice scoop handle out of ice.
Provide 1 1/2 inch air gap between ends of pipes and top rim of floor sink under prep sink and under dishwasher.
The department's words
CHSC 114193.1 Provide 1 1/2 inch air gap between ends of pipes and top rim of floor sink under prep sink and under dishwasher.
EarlierDec 15, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator: a) Clean condenser fan grill. b) Screw on loose plate on condenser.
The department's words
CHSC 114175 Walk-in refrigerator: a) Clean condenser fan grill. b) Screw on loose plate on condenser.
EarlierJun 21, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Refrigerator to the right of the toaster is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator to the right of the toaster is running 45 F. Must be 41 F or below. Repair/adjust immediately.
Provide a display thermometer in French fry freezer.
The department's words
CHSC 114157 Provide a display thermometer in French fry freezer.
EarlierDec 8, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Discontinue storing pickles under handwash sink (or under any sink).
The department's words
CHSC 114049 Discontinue storing pickles under handwash sink (or under any sink).
Clean white plastic baffle inside ice machine.
The department's words
CHSC 114175 Clean white plastic baffle inside ice machine.
EarlierJun 10, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Provide stainless steel spacer for hood where there is an opening.
The department's words
CHSC 114175 Provide stainless steel spacer for hood where there is an opening.
Secure all CO2 containers to a rigid structure. (COS)
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure. (COS)
EarlierDec 22, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Provide a display thermometer in every refrigerator.
The department's words
CHSC 114157 Provide a display thermometer in every refrigerator.
Do not put soap in wiping cloth buckets. Use sanitizer only.
The department's words
CHSC 114185.1 Do not put soap in wiping cloth buckets. Use sanitizer only.
Post sign re: inspection report available for review where customers can read it.
The department's words
CHSC 114381 Post sign re: inspection report available for review where customers can read it.
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 Super Duper Burger, you can:
Learn how these get fixed
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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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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L14313.
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.