At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tavola Rustica?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Multiple potentially hazardous foods (PHFs) in bottom drawer unit at cook's line measured at improper temperatures: clams measured at 53F; rice measured at 55F; raw fish measured at 53F; pasta measured at 54F. PHFs held since minimum night prior, per staff. PHFs discarded at this time. Maintain PHFs under proper temperatures (At or below 41F or at or above 135F) at all times. 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
For Tavola Rustica's team
Is this your place?
Welcome, Tavola Rustica. We'll walk through this together, one item at a time. To log the fixes, claim Tavola Rustica first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Multiple potentially hazardous foods (PHFs) in bottom drawer unit at cook's line measured at improper temperatures: clams measured at 53F; rice measured at 55F; raw fish measured at 53F; pasta measured at 54F. PHFs held since minimum night prior, per staff. PHFs discarded at this time. Maintain PHFs under proper temperatures (At or below 41F or at or above 135F) at all times.The county found: “Multiple potentially hazardous foods (PHFs) in bottom drawer unit at cook's line measured at improper temperatures:…”
Then the next one.
Log it
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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.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 4 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
LatestJul 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Multiple potentially hazardous foods (PHFs) in bottom drawer unit at cook's line measured at improper temperatures: clams measured at 53F; rice measured at 55F; raw fish measured at 53F; pasta measured at 54F. PHFs held since minimum night prior, per staff. PHFs discarded at this time. Maintain PHFs under proper temperatures (At or below 41F or at or above 135F) at all times.
The department's words
CHSC 113996 Multiple potentially hazardous foods (PHFs) in bottom drawer unit at cook's line measured at improper temperatures: clams measured at 53F; rice measured at 55F; raw fish measured at 53F; pasta measured at 54F. PHFs held since minimum night prior, per staff. PHFs discarded at this time. Maintain PHFs under proper temperatures (At or below 41F or at or above 135F) at all times.
EarlierJul 5, 2024Follow-up inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several food items above 50F (spaguetti 65F, rice 59F, raw shell eggs 57F, cherry tomatoes 57F) were observed in the cold holding unit. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected onsite] Food items were voluntarily discarded.
The department's words
CHSC 113996 Observed several food items above 50F (spaguetti 65F, rice 59F, raw shell eggs 57F, cherry tomatoes 57F) were observed in the cold holding unit. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected onsite] Food items were 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
Hot water was not available in the food facility. [CA] Provide hot water. The temperature of the hot water shall be at least 120F.
The department's words
CHSC 114192 Hot water was not available in the food facility. [CA] Provide hot water. The temperature of the hot water shall be at least 120F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 2, 2024Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several food items above 50F (spaguetti 65F, rice 59F, raw shell eggs 57F, cherry tomatoes 57F) were observed in the cold holding unit. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected onsite] Food items were voluntarily discarded.
The department's words
CHSC 113996 Observed several food items above 50F (spaguetti 65F, rice 59F, raw shell eggs 57F, cherry tomatoes 57F) were observed in the cold holding unit. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected onsite] Food items were 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
Hot water was not available in the food facility. [CA] Provide hot water. The temperature of the hot water shall be at least 120F.
The department's words
CHSC 114192 Hot water was not available in the food facility. [CA] Provide hot water. The temperature of the hot water shall be at least 120F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding drawers, the internal temperature readings for raw shell eggs were 56F, pork/bacon 59F, cooked rice 57F, cut tomatoes were 55F, raw chicken 61F, cooked pasta 55F. In addition, raw chicken breast 48F, raw fish 49, and raw beef 48f. Garlic with oil internal temperature reading was at 55F and observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) The person in charge agreed to place the foods mentioned above in an ice bath.
The department's words
CHSC 113996 In the cold holding drawers, the internal temperature readings for raw shell eggs were 56F, pork/bacon 59F, cooked rice 57F, cut tomatoes were 55F, raw chicken 61F, cooked pasta 55F. In addition, raw chicken breast 48F, raw fish 49, and raw beef 48f. Garlic with oil internal temperature reading was at 55F and observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) The person in charge agreed to place the foods mentioned above in an ice bath.
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 Tavola Rustica, you can:
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Ask for the manager. Tavola Rustica can only fix what it knows about.
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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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16993.
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.