At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tam Tavern?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed multiple food items in the cookline cold holding prep table above 41F. Maintain all potentially hazardous foods at or below 41 degrees at all times. Food items relocated to the walk-in cooler. CHSC 113996How 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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Follow the steps for each item, with the rule beside it.
Next: Observed multiple food items in the cookline cold holding prep table above 41F. Maintain all potentially hazardous foods at or below 41 degrees at all times. Food items relocated to the walk-in cooler.The county found: “Observed multiple food items in the cookline cold holding prep table above 41F. Maintain all potentially hazardous…”
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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 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
LatestMay 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiple food items in the cookline cold holding prep table above 41F. Maintain all potentially hazardous foods at or below 41 degrees at all times. Food items relocated to the walk-in cooler.
The department's words
CHSC 113996 Observed multiple food items in the cookline cold holding prep table above 41F. Maintain all potentially hazardous foods at or below 41 degrees at all times. Food items relocated to the walk-in cooler.
EarlierMar 12, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No meat in two drawer refrigerator under the char-broiler. Thermomoter in unit: 35 degrees F. Flour in unit: 39 degrees F. Monitor temperature of meat to ensure it is maintained at or below 41 degrees F. Grill station prep refrigerator, fryer station prep refrigerator, and pizza station prep refrigertor: potentially hazardous foods at or below 41 degrees F - in compliance. Bar refrigerator in center of the back wall of the bar: Internal temerature of heavy cream: 56 degrees F. ~ 1 quart of heavy cream voluntarily discarded into the three-compartment sink in the back kitchen. Digital thermometer mounted to outside of unit: 25 degrees F. Do not store any potentially hazardous foods in bar refrigerators unless they are capable of maintaining potenitally hazardous foods at or below 41 degrees F. Repair/adjust bar refrigerators that are used for holding potentilly hazardous foods.
The department's words
CHSC 113996 No meat in two drawer refrigerator under the char-broiler. Thermomoter in unit: 35 degrees F. Flour in unit: 39 degrees F. Monitor temperature of meat to ensure it is maintained at or below 41 degrees F. Grill station prep refrigerator, fryer station prep refrigerator, and pizza station prep refrigertor: potentially hazardous foods at or below 41 degrees F - in compliance. Bar refrigerator in center of the back wall of the bar: Internal temerature of heavy cream: 56 degrees F. ~ 1 quart of heavy cream voluntarily discarded into the three-compartment sink in the back kitchen. Digital thermometer mounted to outside of unit: 25 degrees F. Do not store any potentially hazardous foods in bar refrigerators unless they are capable of maintaining potenitally hazardous foods at or below 41 degrees F. Repair/adjust bar refrigerators that are used for holding potentilly hazardous foods.
Women's restroom : hand wash sinks both reached 100 degrees F. Men's restroom: No water comes out of left hand wash sink. Repair this sink, so it provides a minimum of 100 degrees F water at this sensor sink. Right hand wash sink reached 100 degrees F. Submit video showing correction by 3/14/24.
The department's words
CHSC 113953.c Women's restroom : hand wash sinks both reached 100 degrees F. Men's restroom: No water comes out of left hand wash sink. Repair this sink, so it provides a minimum of 100 degrees F water at this sensor sink. Right hand wash sink reached 100 degrees F. Submit video showing correction by 3/14/24.
EarlierMar 7, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed caramelized onions on cookline at 106 degrees F. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter. Caramelized onions voluntarily discarded. Grill station prep refrigerator: cheddar cheese slices: 47 - 53 degrees F: cheese was sliced on 2/21/24. Cheddar cheese (~ 1 lb) voluntarily discarded. Fryer station prep refrigerator: Swiss cheese (~ 1 lb) observed at 56 degrees F. Swis cheese voluntarily discarded. 2 drawer refrigerator under charbroiler: raw hamburger observed at 45 - 46 degrees F. Pizza prep refrigerator: Observed caramelized onions in insert pan in top of unit at 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F in refrigeration. Repair all refrigerators noted above.
The department's words
CHSC 113996 Observed caramelized onions on cookline at 106 degrees F. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter. Caramelized onions voluntarily discarded. Grill station prep refrigerator: cheddar cheese slices: 47 - 53 degrees F: cheese was sliced on 2/21/24. Cheddar cheese (~ 1 lb) voluntarily discarded. Fryer station prep refrigerator: Swiss cheese (~ 1 lb) observed at 56 degrees F. Swis cheese voluntarily discarded. 2 drawer refrigerator under charbroiler: raw hamburger observed at 45 - 46 degrees F. Pizza prep refrigerator: Observed caramelized onions in insert pan in top of unit at 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F in refrigeration. Repair all refrigerators noted above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Whipped yams in saute station maketable refrigerator observed at 45 degrees F. Beer cheese observed at 54-57 degrees F. Beer cheese voluntarily discarded. Beer cheese was in pantry refrigerator.
The department's words
CHSC 113996 Whipped yams in saute station maketable refrigerator observed at 45 degrees F. Beer cheese observed at 54-57 degrees F. Beer cheese voluntarily discarded. Beer cheese was in pantry refrigerator.
EarlierNov 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean interior of ice machine by back kitchen door to remove brown material.
The department's words
CHSC 114115 Clean interior of ice machine by back kitchen door to remove brown material.
EarlierDec 19, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Adjust all four sensors so water stays on a minimum of 10 -15 seconds.
The department's words
CHSC 113953.c Adjust all four sensors so water stays on a minimum of 10 -15 seconds.
EarlierDec 18, 2019Routine inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed currywurst sausage thawing in container of water with running water over the container. Sausage ranged from 36 - 57 degrees F. Sausage 50 degrees f and above voluntarily discarded.
The department's words
CHSC 113996 Observed currywurst sausage thawing in container of water with running water over the container. Sausage ranged from 36 - 57 degrees F. Sausage 50 degrees f and above voluntarily discarded.
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
Men's restroom handwash sinks reached a maximum of 69 degrees F and women's restroom reached a maximum of 74 degrees F. Water only stays on a few seconds at all four hand wash sinks. Provide a minimum of 100 degrees f water at all handwash sinks, and adjust all four sensors so water stays on a minimum of 15 seconds.
The department's words
CHSC 113953.c Men's restroom handwash sinks reached a maximum of 69 degrees F and women's restroom reached a maximum of 74 degrees F. Water only stays on a few seconds at all four hand wash sinks. Provide a minimum of 100 degrees f water at all handwash sinks, and adjust all four sensors so water stays on a minimum of 15 seconds.
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
Wastewater from dishwasher drained into floor sink, which overflowed onto the floor. Chef removed square that is used to catch food waste. Water properly discharging and draining into the floor sink.
The department's words
CHSC 114197 Wastewater from dishwasher drained into floor sink, which overflowed onto the floor. Chef removed square that is used to catch food waste. Water properly discharging and draining into the floor sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Code CHSC 114020
The department's words
Code CHSC 114020
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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About this record
Search the county's inspection lookup for the name or license number L15900.
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.