At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 29, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tender Tenders?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed sliced cheese and tomato in a prep top at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit or relocate food. 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 sliced cheese and tomato in a prep top at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit or relocate food.The county found: “Observed sliced cheese and tomato in a prep top at 49 F. Potentially hazardous foods must be cold held at 41 F or…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 10 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
LatestApr 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 29, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed sliced cheese and tomato in a prep top at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit or relocate food.
The department's words
CHSC 113996 Observed sliced cheese and tomato in a prep top at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit or relocate food.
EarlierJul 18, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cellulose wet wash mixture for chicken at 77 F on back prep top table since 9 AM per employee. Observed cut tomatoes at 48 F inadequately placed in an ice bath across from ventilation hood and raw breaded chicken adjacent to tomatoes at 53-65 F. Employee stated chicken has been out of refrigeration for only 5 minutes and is about to be fried. Observed chipotle mayo and house sauce at 55 F on Coldline refrigeration unit behind front counter. Ambient temperature of unit measured 44-47 F. Instructed employee to relocate cut tomatoes and breaded chicken to refrigeration unit measuring 41 F or below and sauces to unit below measuring 41 F. Food items relocated to proper refrigeration. Ensure potentially hazardous food are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust Coldline refrigerator behind front counter to cold hold at 41 F or below and discontinue use until repaired. Facility may utilize Time as a Public Health Control (TPHC) for wet wash mixture for today and discard mixture at 2 PM. Provided TPHC guidelines and logs.
The department's words
CHSC 113996 Observed cellulose wet wash mixture for chicken at 77 F on back prep top table since 9 AM per employee. Observed cut tomatoes at 48 F inadequately placed in an ice bath across from ventilation hood and raw breaded chicken adjacent to tomatoes at 53-65 F. Employee stated chicken has been out of refrigeration for only 5 minutes and is about to be fried. Observed chipotle mayo and house sauce at 55 F on Coldline refrigeration unit behind front counter. Ambient temperature of unit measured 44-47 F. Instructed employee to relocate cut tomatoes and breaded chicken to refrigeration unit measuring 41 F or below and sauces to unit below measuring 41 F. Food items relocated to proper refrigeration. Ensure potentially hazardous food are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust Coldline refrigerator behind front counter to cold hold at 41 F or below and discontinue use until repaired. Facility may utilize Time as a Public Health Control (TPHC) for wet wash mixture for today and discard mixture at 2 PM. Provided TPHC guidelines and logs.
EarlierMay 16, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierMar 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierFeb 11, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierJun 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947
The department's words
Code CHSC 113947
EarlierJun 21, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
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 L15783.
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.