At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 25, 2019
Is that a lot?
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What was found out about Taste Kitchen & Table?
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- Still need to post undercooked/raw advisory. All other violations have been corrected. 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
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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 lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 25, 2019Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 25, 2019.
1 violation listed, 0 marked critical.
Not critical (1)
Still need to post undercooked/raw advisory. All other violations have been corrected.
The department's words
CHSC 114093 Still need to post undercooked/raw advisory. All other violations have been corrected.
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ham and cheese pastries were supposed to be discarded at 11:oo AM. No discard label was present. Discussed issue with contact. Must have discard label for PHF held out of temperature, time is not to exceed four hours.
The department's words
CHSC 114000 Ham and cheese pastries were supposed to be discarded at 11:oo AM. No discard label was present. Discussed issue with contact. Must have discard label for PHF held out of temperature, time is not to exceed four hours.
EarlierMay 31, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
2-door True and single door True refrigerator in front service area had foods up to 49 F.
The department's words
CHSC 113996 2-door True and single door True refrigerator in front service area had foods up to 49 F.
Hot water at 117 F, please increase to 120 F min.
The department's words
CHSC 114192 Hot water at 117 F, please increase to 120 F min.
Obtain and use test strips for your sanitizer concentrations.
The department's words
CHSC 114107 Obtain and use test strips for your sanitizer concentrations.
Repair/replace misc. light bulbs in kitchen.
The department's words
CHSC 114252 Repair/replace misc. light bulbs in kitchen.
EarlierMar 10, 2017Follow-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.
EarlierMar 2, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
FONT color=#ff0000Observed in cold grab and go case bean salad at 46F, tuna salad at 43F, orzo salad at 46F, air temp of unit 43F. Ensure all potentially hazardous foods (PHF) cold hold at 41F or below. Ensure to do a chill step after packaging PHF prior to stocking in grab and go. Adjust unit to cold hold 41F or below. Discussed with PIC. Repeat violation. /FONT
The department's words
CHSC 113996 FONT color=#ff0000Observed in cold grab and go case bean salad at 46F, tuna salad at 43F, orzo salad at 46F, air temp of unit 43F. Ensure all potentially hazardous foods (PHF) cold hold at 41F or below. Ensure to do a chill step after packaging PHF prior to stocking in grab and go. Adjust unit to cold hold 41F or below. Discussed with PIC. Repeat violation. /FONT
FONT color=#ff0000Observed the following foods stored out at room temperature in display window: breakfast burritos(eggs,cheese,bacon, ect) at 94F, breakfast sandwiches (egg and bacon) at 83Fm turkey pesto croissant at 67F, cheese custard pastries at 67F, quiche at 55-56F. /FONT FONT color=#ff0000All PHF must be cold held at 41F or below or hot held at 135F or higher. Room temperature storage of PHF is not allowed. PIC stated that they leave the food items out for no more than 4 hours and then discard. Discussed with PIC that if they want to use time as a control written procedures must be in place and each food item marked with STRONGthe date and DISCARD time. /STRONGThe discard time is 4 hours past the time the product was removed from temperature control. STRONG /STRONGPIC will write time as a control procedure and start marking each item with date and discard time. PIC stated quiche is for display purposes only and will not be served. Ensure to mark on the plate display only. /FONT FONT color=#ff0000For unwrapped croissants and cheese custard pastries. Mark plate with date and discard time. Anything on the plate must be served or discarded by the discard time. Do not refill the plate with new product. Change plate out at discard time. /FONT
The department's words
CHSC 114000 FONT color=#ff0000Observed the following foods stored out at room temperature in display window: breakfast burritos(eggs,cheese,bacon, ect) at 94F, breakfast sandwiches (egg and bacon) at 83Fm turkey pesto croissant at 67F, cheese custard pastries at 67F, quiche at 55-56F. /FONT FONT color=#ff0000All PHF must be cold held at 41F or below or hot held at 135F or higher. Room temperature storage of PHF is not allowed. PIC stated that they leave the food items out for no more than 4 hours and then discard. Discussed with PIC that if they want to use time as a control written procedures must be in place and each food item marked with STRONGthe date and DISCARD time. /STRONGThe discard time is 4 hours past the time the product was removed from temperature control. STRONG /STRONGPIC will write time as a control procedure and start marking each item with date and discard time. PIC stated quiche is for display purposes only and will not be served. Ensure to mark on the plate display only. /FONT FONT color=#ff0000For unwrapped croissants and cheese custard pastries. Mark plate with date and discard time. Anything on the plate must be served or discarded by the discard time. Do not refill the plate with new product. Change plate out at discard time. /FONT
FONT color=#ff0000Day old bakery items on counter for sale with no sneeze guard protection. Provide sneeze guard protection for these items./FONT
The department's words
CHSC 114060 FONT color=#ff0000Day old bakery items on counter for sale with no sneeze guard protection. Provide sneeze guard protection for these items./FONT
FONT color=#000000FONT color=#ff00003nd Violation: Facility offers grab and go salads and unpasteurized juices for sale. These items do not have labels. Must provide labels with facility information and ingredients. *Recommend adding Not Pasteurized to raw juice labels/FONT. /FONT
The department's words
CHSC 114089 FONT color=#000000FONT color=#ff00003nd Violation: Facility offers grab and go salads and unpasteurized juices for sale. These items do not have labels. Must provide labels with facility information and ingredients. *Recommend adding Not Pasteurized to raw juice labels/FONT. /FONT
FONT color=#ff0000Observed in use utensils stored in room temperature water. Store in use utensils in ice water at 41F or below, hot on heat source at 135F or higher, or on a clean dry surface and change out every 4 hours. Discussed with PIC. /FONT FONT color=#ff00002. Observe in use utensils with tape on the handles. Do not put tape on utensils. Tape prevents it from being properly washed, rinsed, and sanitized. /FONT FONT color=#ff00003. Knife storage under hand sink paper towel dispenser in kitchen. To prevent potential contamination do not store knives under paper towel dispenser./FONT FONT color=#ff0000Discussed with PIC. /FONT
The department's words
CHSC 114119 FONT color=#ff0000Observed in use utensils stored in room temperature water. Store in use utensils in ice water at 41F or below, hot on heat source at 135F or higher, or on a clean dry surface and change out every 4 hours. Discussed with PIC. /FONT FONT color=#ff00002. Observe in use utensils with tape on the handles. Do not put tape on utensils. Tape prevents it from being properly washed, rinsed, and sanitized. /FONT FONT color=#ff00003. Knife storage under hand sink paper towel dispenser in kitchen. To prevent potential contamination do not store knives under paper towel dispenser./FONT FONT color=#ff0000Discussed with PIC. /FONT
Show 1 more
FONT color=#ff0000 size=5FONT size=40 ppm of quat sanitizer in sanitizer bucket. Solution cloudy. Ensure to change sanitizer buckets every 2 hours to keep the sanitizer concentration 200 ppm quat. Discussed with PIC. Sanitizer remade./FONT /FONT
The department's words
CHSC 114185.1 FONT color=#ff0000 size=5FONT size=40 ppm of quat sanitizer in sanitizer bucket. Solution cloudy. Ensure to change sanitizer buckets every 2 hours to keep the sanitizer concentration 200 ppm quat. Discussed with PIC. Sanitizer remade./FONT /FONT
EarlierFeb 9, 2017Follow-up inspectionCase Opened
5 violations listed, 0 marked critical.
Not critical (5)
Observed employee come in from a break and put gloves on to handle food with out washing hands. Ensure to wash hands immediately after taking a break or starting work. Discussed with PIC. Hands washed.
The department's words
CHSC 113953.3 Observed employee come in from a break and put gloves on to handle food with out washing hands. Ensure to wash hands immediately after taking a break or starting work. Discussed with PIC. Hands washed.
A. Observed cream cheese filled over fill line in drop pan in the top of the prep cooler at 51-42F. B. Observed egg salad at 45F, quinoa salad at 46F, and tuna salad at 45F in grab and go cooler. Air temp of prep cooler 40F, air temp of grab and go cooler 35F. Ensure all PHF are cold held 41F or below. Do not over fill drop pans above fill line. Ensure to do a chill step after assembly of the grab and go PHF prior to being put in grab and go cooler. Top layer of cream cheese discarded.
The department's words
CHSC 113996 A. Observed cream cheese filled over fill line in drop pan in the top of the prep cooler at 51-42F. B. Observed egg salad at 45F, quinoa salad at 46F, and tuna salad at 45F in grab and go cooler. Air temp of prep cooler 40F, air temp of grab and go cooler 35F. Ensure all PHF are cold held 41F or below. Do not over fill drop pans above fill line. Ensure to do a chill step after assembly of the grab and go PHF prior to being put in grab and go cooler. Top layer of cream cheese discarded.
Chemical cleaner spray bottle stored over open food and ice machine. Ensure all chemicals are stored below and away from food/food contact surfaces to prevent potential contamination. Chemical relocated.
The department's words
CHSC 114254.2 Chemical cleaner spray bottle stored over open food and ice machine. Ensure all chemicals are stored below and away from food/food contact surfaces to prevent potential contamination. Chemical relocated.
Observed bag of onions stored on floor under prep table. Do not store food on floor to prevent potential contamination. It must be stored at least 6 inches off floor. Discussed with PIC.
The department's words
CHSC 114049 Observed bag of onions stored on floor under prep table. Do not store food on floor to prevent potential contamination. It must be stored at least 6 inches off floor. Discussed with PIC.
Observed several dirty dry wiping cloths stored on prep tables. Observed several sanitizer buckets with 0 ppm quat sanitizer. Change sanitizer buckets every 2 hours. Store wiping cloths in solution when not in use.
The department's words
CHSC 114185.1 Observed several dirty dry wiping cloths stored on prep tables. Observed several sanitizer buckets with 0 ppm quat sanitizer. Change sanitizer buckets every 2 hours. Store wiping cloths in solution when not in use.
EarlierSep 22, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed employee come in from a break and put gloves on to handle food with out washing hands. Ensure to wash hands immediately after taking a break or starting work. Discussed with PIC. Hands washed.
The department's words
CHSC 113953.3 Observed employee come in from a break and put gloves on to handle food with out washing hands. Ensure to wash hands immediately after taking a break or starting work. Discussed with PIC. Hands washed.
A. Observed cream cheese filled over fill line in drop pan in the top of the prep cooler at 51-42F. B. Observed egg salad at 45F, quinoa salad at 46F, and tuna salad at 45F in grab and go cooler. Air temp of prep cooler 40F, air temp of grab and go cooler 35F. Ensure all PHF are cold held 41F or below. Do not over fill drop pans above fill line. Ensure to do a chill step after assembly of the grab and go PHF prior to being put in grab and go cooler. Top layer of cream cheese discarded.
The department's words
CHSC 113996 A. Observed cream cheese filled over fill line in drop pan in the top of the prep cooler at 51-42F. B. Observed egg salad at 45F, quinoa salad at 46F, and tuna salad at 45F in grab and go cooler. Air temp of prep cooler 40F, air temp of grab and go cooler 35F. Ensure all PHF are cold held 41F or below. Do not over fill drop pans above fill line. Ensure to do a chill step after assembly of the grab and go PHF prior to being put in grab and go cooler. Top layer of cream cheese discarded.
Observed fresh garlic in oil stored at room temperature at 86F. As discussed on previous inspection garlic in oil is a potentially hazardous food. Employee stated they were using time as a control for storing garlic oil at room temperature. Jar of garlic oil not labeled with date or discard time. Garlic oil needs to be either cold held at 41F or time as a control used if stored at room temperature. Each container must be labeled with date and discard time. Discard time is 4 hours after it has been made or removed from refrigeration at 41F. Discussed with employee. Garlic oil discarded and new labeled container brought out.
The department's words
CHSC 114000 Observed fresh garlic in oil stored at room temperature at 86F. As discussed on previous inspection garlic in oil is a potentially hazardous food. Employee stated they were using time as a control for storing garlic oil at room temperature. Jar of garlic oil not labeled with date or discard time. Garlic oil needs to be either cold held at 41F or time as a control used if stored at room temperature. Each container must be labeled with date and discard time. Discard time is 4 hours after it has been made or removed from refrigeration at 41F. Discussed with employee. Garlic oil discarded and new labeled container brought out.
Chemical cleaner spray bottle stored over open food and ice machine. Ensure all chemicals are stored below and away from food/food contact surfaces to prevent potential contamination. Chemical relocated.
The department's words
CHSC 114254.2 Chemical cleaner spray bottle stored over open food and ice machine. Ensure all chemicals are stored below and away from food/food contact surfaces to prevent potential contamination. Chemical relocated.
Observed bag of onions stored on floor under prep table. Do not store food on floor to prevent potential contamination. It must be stored at least 6 inches off floor. Discussed with PIC.
The department's words
CHSC 114049 Observed bag of onions stored on floor under prep table. Do not store food on floor to prevent potential contamination. It must be stored at least 6 inches off floor. Discussed with PIC.
Show 2 more
Observed several dirty dry wiping cloths stored on prep tables. Observed several sanitizer buckets with 0 ppm quat sanitizer. Change sanitizer buckets every 2 hours. Store wiping cloths in solution when not in use.
The department's words
CHSC 114185.1 Observed several dirty dry wiping cloths stored on prep tables. Observed several sanitizer buckets with 0 ppm quat sanitizer. Change sanitizer buckets every 2 hours. Store wiping cloths in solution when not in use.
2nd Violation: Facility offers grab and go salads and unpasteurized juices for sale. These items do not have labels. Must provide labels with facility information and ingredients. *Recommend adding Not Pasteurized to raw juice labels.
The department's words
CHSC 114089 2nd Violation: Facility offers grab and go salads and unpasteurized juices for sale. These items do not have labels. Must provide labels with facility information and ingredients. *Recommend adding Not Pasteurized to raw juice labels.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14163.
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
- Follow-up 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.