At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tamalpie 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 114060 CHSC 114060How 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 Tamalpie Pizza's team
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Follow the steps for each item, with the rule beside it.
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Show what you did
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestSep 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 25, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114060
The department's words
Code CHSC 114060
EarlierFeb 19, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No hot water at the two-compartment food prep sink. Per food handler, there is a leak. Hot water valve turned on by food handler, and once valve was closed the water continued to drip from the faucet. Repair food prep sink plumbing. Submit repair invoice and video showing hot water at 120 degrees F at this sink to [email] by 12/5/23.
The department's words
CHSC 114192 No hot water at the two-compartment food prep sink. Per food handler, there is a leak. Hot water valve turned on by food handler, and once valve was closed the water continued to drip from the faucet. Repair food prep sink plumbing. Submit repair invoice and video showing hot water at 120 degrees F at this sink to [email] by 12/5/23.
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierJan 2, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot water at the two-compartment food prep sink. Per food handler, there is a leak. Hot water valve turned on by food handler, and once valve was closed the water continued to drip from the faucet. Repair food prep sink plumbing. Submit repair invoice and video showing hot water at 120 degrees F at this sink to [email] by 12/5/23. 1/2/24: Hot water turned off at two-compartment food prep sink. Keep hot water turned on. Food prep sink is required to have a minimum of 120 degrees F water.
The department's words
CHSC 114192 No hot water at the two-compartment food prep sink. Per food handler, there is a leak. Hot water valve turned on by food handler, and once valve was closed the water continued to drip from the faucet. Repair food prep sink plumbing. Submit repair invoice and video showing hot water at 120 degrees F at this sink to [email] by 12/5/23. 1/2/24: Hot water turned off at two-compartment food prep sink. Keep hot water turned on. Food prep sink is required to have a minimum of 120 degrees F water.
EarlierNov 28, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water at the two-compartment food prep sink. Per food handler, there is a leak. Hot water valve turned on by food handler, and once valve was closed the water continued to drip from the faucet. Repair food prep sink plumbing. Submit repair invoice and video showing hot water at 120 degrees F at this sink to [email] by 12/5/23.
The department's words
CHSC 114192 No hot water at the two-compartment food prep sink. Per food handler, there is a leak. Hot water valve turned on by food handler, and once valve was closed the water continued to drip from the faucet. Repair food prep sink plumbing. Submit repair invoice and video showing hot water at 120 degrees F at this sink to [email] by 12/5/23.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 22, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Small garbage can in front of hand wash sink at cookline. Don't obstruct hand wash sink. See 11/15/21 report. Garbage can relocated.
The department's words
CHSC 113953.1 Small garbage can in front of hand wash sink at cookline. Don't obstruct hand wash sink. See 11/15/21 report. Garbage can relocated.
EarlierNov 15, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bar dishwasher: No sanitizer at final rinse. Sanitizer container almost empty. Sanitizer added to container. COS.
The department's words
CHSC 114099.7 Bar dishwasher: No sanitizer at final rinse. Sanitizer container almost empty. Sanitizer added to container. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 22, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Provide warm water for a minimum of 15 seconds in ADA restroom. Water only stays on for a few seconds.
The department's words
CHSC 113953.c Provide warm water for a minimum of 15 seconds in ADA restroom. Water only stays on for a few seconds.
Grease trap cover is rusted. Opening to grease trap opened and object was seen inside. Repair and clean grease trap immediately. Submit invoice by 10/22/20.
The department's words
CHSC 114197 Grease trap cover is rusted. Opening to grease trap opened and object was seen inside. Repair and clean grease trap immediately. Submit invoice by 10/22/20.
EarlierOct 19, 2020Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bar dishwasher had 0 ppm chlorine at final rinse. Provide a minimum of 50 ppm chlorine at the final rinse. Utilize dishwasher in kitchen or 3-compartment sink or 3-compartment sink in the kitchen until the bar dishwasher is repaired.
The department's words
CHSC 114099.7 Bar dishwasher had 0 ppm chlorine at final rinse. Provide a minimum of 50 ppm chlorine at the final rinse. Utilize dishwasher in kitchen or 3-compartment sink or 3-compartment sink in the kitchen until the bar dishwasher is repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Provide warm water for a minimum of 15 seconds in ADA restroom. Water only stays on for a few seconds.
The department's words
CHSC 113953.c Provide warm water for a minimum of 15 seconds in ADA restroom. Water only stays on for a few seconds.
Grease trap cover is rusted. Opening to grease trap opened and object was seen inside. Repair and clean grease trap immediately. Submit invoice by 10/22/20.
The department's words
CHSC 114197 Grease trap cover is rusted. Opening to grease trap opened and object was seen inside. Repair and clean grease trap immediately. Submit invoice by 10/22/20.
EarlierSep 19, 2019Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Refrigerator to the right of deep fryer: buttermilk 48F, ranch dressing 49F. Potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
The department's words
CHSC 113996 Refrigerator to the right of deep fryer: buttermilk 48F, ranch dressing 49F. Potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
Observed container of utensils in handwash sink on cookline and a garbage container blocking access to handwash sink. Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Observed container of utensils in handwash sink on cookline and a garbage container blocking access to handwash sink. Keep handwash sink accessible at all times.
Provide warm (100F to 108F) water at handwash sinks in employee bathroom. Have employees wash their hands again at kitchen handwash sink until bathroom handwash sink has been repaired.
The department's words
CHSC 114192 Provide warm (100F to 108F) water at handwash sinks in employee bathroom. Have employees wash their hands again at kitchen handwash sink until bathroom handwash sink has been repaired.
Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
Get Certified Food Handler certificates for Daniel Moo Che and Travis Troth and keep folder with others.
The department's words
CHSC 113948 Get Certified Food Handler certificates for Daniel Moo Che and Travis Troth and keep folder with others.
EarlierSep 17, 2019Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide warm (100F to 108F) water at handwash sinks in employee bathroom. Have employees wash their hands again at kitchen handwash sink until bathroom handwash sink has been repaired.
The department's words
CHSC 114192 Provide warm (100F to 108F) water at handwash sinks in employee bathroom. Have employees wash their hands again at kitchen handwash sink until bathroom handwash sink has been repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Refrigerator to the right of deep fryer: buttermilk 48F, ranch dressing 49F. Potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
The department's words
CHSC 113996 Refrigerator to the right of deep fryer: buttermilk 48F, ranch dressing 49F. Potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
Observed container of utensils in handwash sink on cookline and a garbage container blocking access to handwash sink. Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Observed container of utensils in handwash sink on cookline and a garbage container blocking access to handwash sink. Keep handwash sink accessible at all times.
Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
Get Certified Food Handler certificates for Daniel Moo Che and Travis Troth and keep folder with others.
The department's words
CHSC 113948 Get Certified Food Handler certificates for Daniel Moo Che and Travis Troth and keep folder with others.
EarlierMar 29, 2018Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide warm (100F to 108F) water at handwash sinks in employee bathroom. Have employees wash their hands again at kitchen handwash sink until bathroom handwash sink has been repaired.
The department's words
CHSC 114192 Provide warm (100F to 108F) water at handwash sinks in employee bathroom. Have employees wash their hands again at kitchen handwash sink until bathroom handwash sink has been repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Refrigerator to the right of deep fryer: buttermilk 48F, ranch dressing 49F. Potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
The department's words
CHSC 113996 Refrigerator to the right of deep fryer: buttermilk 48F, ranch dressing 49F. Potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
Observed container of utensils in handwash sink on cookline and a garbage container blocking access to handwash sink. Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Observed container of utensils in handwash sink on cookline and a garbage container blocking access to handwash sink. Keep handwash sink accessible at all times.
Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
Get Certified Food Handler certificate for Daniel Moo Che and keep folder with others.
The department's words
CHSC 113948 Get Certified Food Handler certificate for Daniel Moo Che and keep folder with others.
EarlierMar 22, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide warm (100F to 108F) water at handwash sinks in both bathrooms. Have employees wash their hands again at kitchen handwash sink until bathroom handwash sinks have been repaired.
The department's words
CHSC 114192 Provide warm (100F to 108F) water at handwash sinks in both bathrooms. Have employees wash their hands again at kitchen handwash sink until bathroom handwash sinks have been repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Refrigerator to the right of deep fryer: buttermilk 48F, ranch dressing 49F. Pizza prep refrigerator inserts: cooked onions 46F, cooked potatoes 48F, cooked squash 48F. Pizza prep refrigerator base: Burrata cheese 48F, cooked sausage 48F. Potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.
The department's words
CHSC 113996 Refrigerator to the right of deep fryer: buttermilk 48F, ranch dressing 49F. Pizza prep refrigerator inserts: cooked onions 46F, cooked potatoes 48F, cooked squash 48F. Pizza prep refrigerator base: Burrata cheese 48F, cooked sausage 48F. Potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.
Observed container of utensils in handwash sink on cookline and flour for pizza dough rolls blocking access to handwash sink. Keep handwash sink accessible at all times. Also observed handwash sink near dishwasher blocked by garbage container. Keep this handwash sink accessible at all times.
The department's words
CHSC 113953.1 Observed container of utensils in handwash sink on cookline and flour for pizza dough rolls blocking access to handwash sink. Keep handwash sink accessible at all times. Also observed handwash sink near dishwasher blocked by garbage container. Keep this handwash sink accessible at all times.
Clean pink mold off white plastic baffle inside ice machine.
The department's words
CHSC 114175 Clean pink mold off white plastic baffle inside ice machine.
Front walk-in refrigerator: clean condenser fan grills.
The department's words
CHSC 114175 Front walk-in refrigerator: clean condenser fan grills.
Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
Show 1 more
Get Certified Food Handler certificates for Daniel Moo Che and Travis Troth and keep folder with others.
The department's words
CHSC 113948 Get Certified Food Handler certificates for Daniel Moo Che and Travis Troth and keep folder with others.
EarlierMar 2, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114095
The department's words
Code CHSC 114095
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114190
The department's words
Code CHSC 114190
Show 2 more
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierFeb 16, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114095
The department's words
Code CHSC 114095
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114190
The department's words
Code CHSC 114190
Show 2 more
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierFeb 5, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hand sink at front cook line is blocked by a custom fabricated prep table. Remove table within 24 hours to render hand sink accessible for use.
The department's words
CHSC 113953.1 Hand sink at front cook line is blocked by a custom fabricated prep table. Remove table within 24 hours to render hand sink accessible for use.
Observed food handler place cooked leeks at 75F in a bulk bin with a tight fitting lid. Cooling must be conducted rapidly. Cool foods from 135F to 70F within 2 hours, then cool foods from 70F to 41F within 4 hours. Wait until leeks are fully cooled before placing lid on or placing in a bulk container. Corrected.
The department's words
CHSC 114002.1 Observed food handler place cooked leeks at 75F in a bulk bin with a tight fitting lid. Cooling must be conducted rapidly. Cool foods from 135F to 70F within 2 hours, then cool foods from 70F to 41F within 4 hours. Wait until leeks are fully cooled before placing lid on or placing in a bulk container. Corrected.
EarlierFeb 2, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hand sink at front cook line is blocked by a custom fabricated prep table. Remove table within 24 hours to render hand sink accessible for use.
The department's words
CHSC 113953.1 Hand sink at front cook line is blocked by a custom fabricated prep table. Remove table within 24 hours to render hand sink accessible for use.
Observed food handler place cooked leeks at 75F in a bulk bin with a tight fitting lid. Cooling must be conducted rapidly. Cool foods from 135F to 70F within 2 hours, then cool foods from 70F to 41F within 4 hours. Wait until leeks are fully cooled before placing lid on or placing in a bulk container. Corrected.
The department's words
CHSC 114002.1 Observed food handler place cooked leeks at 75F in a bulk bin with a tight fitting lid. Cooling must be conducted rapidly. Cool foods from 135F to 70F within 2 hours, then cool foods from 70F to 41F within 4 hours. Wait until leeks are fully cooled before placing lid on or placing in a bulk container. Corrected.
EarlierJan 26, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Soap dispenser is not working at the bar hand sink. Soap must be available for use at all times. Repair or replace dispenser. A temporary pump dispenser was provided.
The department's words
CHSC 113953.2 Soap dispenser is not working at the bar hand sink. Soap must be available for use at all times. Repair or replace dispenser. A temporary pump dispenser was provided.
Front cook line hand sink is blocked by a custom made prep table. This table is not approved by the Department. Hand sinks must be available for use at all times. Remove this table within 24 hours.
The department's words
CHSC 113953.1 Front cook line hand sink is blocked by a custom made prep table. This table is not approved by the Department. Hand sinks must be available for use at all times. Remove this table within 24 hours.
Meatballs, cooked onions, and white bean soup measure 45F in the walk in. Ensure these foods are cooled properly. Investigate if walk in is able to keep foods cold at all shelf levels. Potentially hazardous foods must remain cold, below 41F or hot, above 135F.
The department's words
CHSC 113996 Meatballs, cooked onions, and white bean soup measure 45F in the walk in. Ensure these foods are cooled properly. Investigate if walk in is able to keep foods cold at all shelf levels. Potentially hazardous foods must remain cold, below 41F or hot, above 135F.
Observed béchamel sauce in walk in stored inside a large plastic container with the lid on. Sauce measured 160F. Cool all foods rapidly by spreading out in a shallow container, using ice bath or ice paddles. Foods must cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Rapid cooling conducted at time of inspection.
The department's words
CHSC 114002.1 Observed béchamel sauce in walk in stored inside a large plastic container with the lid on. Sauce measured 160F. Cool all foods rapidly by spreading out in a shallow container, using ice bath or ice paddles. Foods must cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Rapid cooling conducted at time of inspection.
Shell stock tags observed removed from container of fresh mussels. Keep tags with shell stock until all are consumed. Then retain tags at facility for 90 days.
The department's words
CHSC 114039.4 Shell stock tags observed removed from container of fresh mussels. Keep tags with shell stock until all are consumed. Then retain tags at facility for 90 days.
Show 5 more
Facility has a vacuum sealer but does not have State Public Health Department approval for its use. Remove this equipment or seek approval from State Public Health Department. Do not use until approved to do so.
The department's words
CHSC 114057 Facility has a vacuum sealer but does not have State Public Health Department approval for its use. Remove this equipment or seek approval from State Public Health Department. Do not use until approved to do so.
Raw meatballs stored above ready to eat foods and produce in the walk in. Store raw meats below to avoid contamination.
The department's words
CHSC 113986 Raw meatballs stored above ready to eat foods and produce in the walk in. Store raw meats below to avoid contamination.
Facility is unable to provide sanitizer test strips. Purchase test strips to verify chlorine levels in dishwasher and in sanitizer buckets.
The department's words
CHSC 114107 Facility is unable to provide sanitizer test strips. Purchase test strips to verify chlorine levels in dishwasher and in sanitizer buckets.
Knives and pizza cutter are stored in stagnant water at room temperature. Either wash rinse and sanitize utensils every 4 hours or keep water below 41F or above 135F.
The department's words
CHSC 114119 Knives and pizza cutter are stored in stagnant water at room temperature. Either wash rinse and sanitize utensils every 4 hours or keep water below 41F or above 135F.
There are no thermometers provided in the refrigerator under the meat slicer and the prep top unit next to the fryer. Install thermometers within 7 days.
The department's words
CHSC 114157 There are no thermometers provided in the refrigerator under the meat slicer and the prep top unit next to the fryer. Install thermometers within 7 days.
EarlierFeb 26, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Observred a worker washing pots and pans from one sink-basin without a rinse or sanitize step. I also observed that the correct washing instructions were posted on wall above utensil sink. Therefore you should provide additional training to employees until staff is conducting proper food safety technics at your facility.
The department's words
CHSC 114095 Observred a worker washing pots and pans from one sink-basin without a rinse or sanitize step. I also observed that the correct washing instructions were posted on wall above utensil sink. Therefore you should provide additional training to employees until staff is conducting proper food safety technics at your facility.
The manager states that test paper for the sanitizers were missing or used up. Provide sanitizer testing paper for the quat. solution at utensil sink and chlorine for the dishwashing machine.
The department's words
CHSC 114107 The manager states that test paper for the sanitizers were missing or used up. Provide sanitizer testing paper for the quat. solution at utensil sink and chlorine for the dishwashing machine.
Unable to check the sanitizer level in the dishwasher and at utensil sink, without test paper. Provide the correct test paper to measure chlorine and quat. ammonia sanitizers.
The department's words
CHSC 114101.1 Unable to check the sanitizer level in the dishwasher and at utensil sink, without test paper. Provide the correct test paper to measure chlorine and quat. ammonia sanitizers.
The chef and/or manager did not have a probe thermometers with them, at the start of this inspection. Provide an accurate NSF approved probe-thermometer for checking food cooking temperatures.
The department's words
CHSC 114159 The chef and/or manager did not have a probe thermometers with them, at the start of this inspection. Provide an accurate NSF approved probe-thermometer for checking food cooking temperatures.
Observed a food handler prepare a salad with his bare hands. Be advised , starting this year glove-use is required during preparation of ready to eat foods.
The department's words
CHSC 113961 Observed a food handler prepare a salad with his bare hands. Be advised , starting this year glove-use is required during preparation of ready to eat foods.
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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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 L11399.
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.