At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 3, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
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 Terrapin Crossroads' 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 · 10 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
LatestAug 3, 2021Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Aug 3, 2021.
No violations listed in the data.
EarlierJul 12, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get Michelle recertified as a Certified Food Handler within 1 week. Email certificate to inspector: [email]
The department's words
CHSC 113948 Get Michelle recertified as a Certified Food Handler within 1 week. Email certificate to inspector: [email]
Keep lids on all garbage dumpsters closed at all times.
The department's words
CHSC 114245.5 Keep lids on all garbage dumpsters closed at all times.
Keep all shellstock tags in order by date for 90 days.
The department's words
CHSC 114039.4 Keep all shellstock tags in order by date for 90 days.
EarlierJun 27, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Get Michelle and Fernando recertified as a Certified Food Handler within 2 weeks.
The department's words
CHSC 113948 Get Michelle and Fernando recertified as a Certified Food Handler within 2 weeks.
Walk-in refrigerator: observed cooked hot dogs under raw beef patties. Store all raw meat/seafood/poultry below all other food.
The department's words
CHSC 113986 Walk-in refrigerator: observed cooked hot dogs under raw beef patties. Store all raw meat/seafood/poultry below all other food.
3-compartment sink: provide hot water at faucet on left. (Part on order)
The department's words
CHSC 114192 3-compartment sink: provide hot water at faucet on left. (Part on order)
Place an asterisk (*) next to all foods that are uncooked, undercooked, or can be ordered undercooked.
The department's words
CHSC 114093 Place an asterisk (*) next to all foods that are uncooked, undercooked, or can be ordered undercooked.
Keep lids on all garbage dumpsters closed at all times.
The department's words
CHSC 114245.5 Keep lids on all garbage dumpsters closed at all times.
Show 3 more
Do not allow standing water in dumpster area.
The department's words
CHSC 114245.4 Do not allow standing water in dumpster area.
Bar: Keep all condiments covered to sneeze protect. (Corrected)
The department's words
CHSC 114049 Bar: Keep all condiments covered to sneeze protect. (Corrected)
Keep all shellstock tags in order by date for 90 days.
The department's words
CHSC 114039.4 Keep all shellstock tags in order by date for 90 days.
EarlierMay 25, 2017Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were found to be cooling incorrectly and intervention was required: * cooked corn on the cob 52F, in a covered plastic container cooked 4 hours prior * Yellow and red beets 53F whole beets 4 thick, cooked 4 hours prior * Cooked chicken 62F cooked three hours prior stored in a covered plastic container * Black beans 49F cooked 4 hours prior stored in a covered plastic container * Roasted corn 58F stored in a covered plastic container cooked 4 hours prior. All the above foods were spread out in the walk in or submerged in ice. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Before moving foods from cooling racks to covered containers, employees must verify food is 41F or below by using a probe thermometer. Either submerge beets in ice water until 41F or cut into smaller portions to cool rapidly.
The department's words
CHSC 114002 The following foods were found to be cooling incorrectly and intervention was required: * cooked corn on the cob 52F, in a covered plastic container cooked 4 hours prior * Yellow and red beets 53F whole beets 4 thick, cooked 4 hours prior * Cooked chicken 62F cooked three hours prior stored in a covered plastic container * Black beans 49F cooked 4 hours prior stored in a covered plastic container * Roasted corn 58F stored in a covered plastic container cooked 4 hours prior. All the above foods were spread out in the walk in or submerged in ice. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Before moving foods from cooling racks to covered containers, employees must verify food is 41F or below by using a probe thermometer. Either submerge beets in ice water until 41F or cut into smaller portions to cool rapidly.
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)
food handler was unable to demonstrate how to use a thermometer to measure cooling foods. Employees must have sufficient knowledge to perform their jobs. Training was conducted.
The department's words
CHSC 113947 food handler was unable to demonstrate how to use a thermometer to measure cooling foods. Employees must have sufficient knowledge to perform their jobs. Training was conducted.
Menu does not indicate all raw/undercooked foods and does not give a reminder statement regarding the safety of raw/undercooked foods. Add statements to menu. Handout provided.
The department's words
CHSC 114093 Menu does not indicate all raw/undercooked foods and does not give a reminder statement regarding the safety of raw/undercooked foods. Add statements to menu. Handout provided.
EarlierMay 17, 2017Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured au jus in walk in at 47F. Au jus was made yesterday. food was stored in a 22 quart plastic container with the lid on. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. 44 Quarts of au jus were voluntarily discarded. * Stir food during cooling process to ensure fast cooling * Stir food before measuring final cooled temp to ensure any hot pockets are eliminated * Do not cover, label, and place in walk in until the product is at 41F or below throughout.
The department's words
CHSC 114002 Measured au jus in walk in at 47F. Au jus was made yesterday. food was stored in a 22 quart plastic container with the lid on. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. 44 Quarts of au jus were voluntarily discarded. * Stir food during cooling process to ensure fast cooling * Stir food before measuring final cooled temp to ensure any hot pockets are eliminated * Do not cover, label, and place in walk in until the product is at 41F or below throughout.
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)
food handler was unable to demonstrate how to use a thermometer to measure cooling foods. Employees must have sufficient knowledge to perform their jobs. Training was conducted.
The department's words
CHSC 113947 food handler was unable to demonstrate how to use a thermometer to measure cooling foods. Employees must have sufficient knowledge to perform their jobs. Training was conducted.
Menu does not indicate all raw/undercooked foods and does not give a reminder statement regarding the safety of raw/undercooked foods. Add statements to menu. Handout provided.
The department's words
CHSC 114093 Menu does not indicate all raw/undercooked foods and does not give a reminder statement regarding the safety of raw/undercooked foods. Add statements to menu. Handout provided.
EarlierMay 11, 2017Routine inspectionGreen placard
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured garlic in oil at pizza prep station at 57F. Maintain potentially hazardous food below 41F or above 135f. -food was out 30 minutes and returned to prep top.
The department's words
CHSC 113996 Measured garlic in oil at pizza prep station at 57F. Maintain potentially hazardous food below 41F or above 135f. -food was out 30 minutes and returned to prep top.
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
Observed cioppino soup in walk in at 49F. Soup was prepared yesterday. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. 22 quarts of cioppino were voluntarily discarded. Training conducted.
The department's words
CHSC 114002 Observed cioppino soup in walk in at 49F. Soup was prepared yesterday. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. 22 quarts of cioppino were voluntarily discarded. Training conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
food handler was unable to demonstrate how to use a thermometer to measure cooling foods. Employees must have sufficient knowledge to perform their jobs. Training was conducted.
The department's words
CHSC 113947 food handler was unable to demonstrate how to use a thermometer to measure cooling foods. Employees must have sufficient knowledge to perform their jobs. Training was conducted.
Observed employee's personal beverages in the kitchen without the required tight fitting lid and straw. Corrected.
The department's words
CHSC 113977 Observed employee's personal beverages in the kitchen without the required tight fitting lid and straw. Corrected.
Observed a food handler wipe his nose with his hand and then begin wiping down a used cutting board with unwashed hands. Always wash hands after touching face and before touching food contact surfaces. Corrected.
The department's words
CHSC 113953.3 Observed a food handler wipe his nose with his hand and then begin wiping down a used cutting board with unwashed hands. Always wash hands after touching face and before touching food contact surfaces. Corrected.
Bar hand sink and kitchen hand sink (near ice machines) lacked a functional soap dispenser. Supply soap at all times. Corrected.
The department's words
CHSC 113953.2 Bar hand sink and kitchen hand sink (near ice machines) lacked a functional soap dispenser. Supply soap at all times. Corrected.
Bar dishwasher lacked sanitizer due to empty bottle. Measure chlorine daily. Corrected.
The department's words
CHSC 114099.7 Bar dishwasher lacked sanitizer due to empty bottle. Measure chlorine daily. Corrected.
Show 3 more
Menu does not indicate all raw/undercooked foods and does not give a reminder statement regarding the safety of raw/undercooked foods. Add statements to menu. Handout provided.
The department's words
CHSC 114093 Menu does not indicate all raw/undercooked foods and does not give a reminder statement regarding the safety of raw/undercooked foods. Add statements to menu. Handout provided.
Drain in floor at bar has standing water. Repair so stranding water drains.
The department's words
CHSC 114197 Drain in floor at bar has standing water. Repair so stranding water drains.
Observed cooling wands stored directly on shelves in the freezer. Wrap wands with plastic wrap after sanitized in the dishwasher to ensure clean storage. Corrected.
The department's words
CHSC 114178 Observed cooling wands stored directly on shelves in the freezer. Wrap wands with plastic wrap after sanitized in the dishwasher to ensure clean storage. Corrected.
EarlierJun 8, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Observed black beans at 170F and ground beef at 153F in under counter refrigerator in kitchen. Observed cooked beets at 69F in walk in were stored in stacked containers. According to the chef, the beets were cooked two hours prior. Foods must be cooled rapidly, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use the walk in too cool foods in shallow pans no more than 2 inches deep. Do not stack containers.
The department's words
CHSC 114002 Observed black beans at 170F and ground beef at 153F in under counter refrigerator in kitchen. Observed cooked beets at 69F in walk in were stored in stacked containers. According to the chef, the beets were cooked two hours prior. Foods must be cooled rapidly, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use the walk in too cool foods in shallow pans no more than 2 inches deep. Do not stack containers.
a. Observed dirty knives stored in sanitizer buckets designated for wiping cloths. Always wash, rinse, and sanitize food contact equipment. Do not store knives in sanitizer buckets. b. Observed linens used under and on top of soft cheeses. Only use linens for service of bread. Use plastic wrap instead.
The department's words
CHSC 114113 a. Observed dirty knives stored in sanitizer buckets designated for wiping cloths. Always wash, rinse, and sanitize food contact equipment. Do not store knives in sanitizer buckets. b. Observed linens used under and on top of soft cheeses. Only use linens for service of bread. Use plastic wrap instead.
Observed a container of oysters in the walk in without the required shellstock tags. Maintain tags with oysters until completely consumed. Retain tags for 90 days.
The department's words
CHSC 114039.4 Observed a container of oysters in the walk in without the required shellstock tags. Maintain tags with oysters until completely consumed. Retain tags for 90 days.
Oysters on menu are served raw but menu does not indicate as such on the item description. Inform public that this item with be served raw.
The department's words
CHSC 114093 Oysters on menu are served raw but menu does not indicate as such on the item description. Inform public that this item with be served raw.
Observed salad greens stored next to raw seafood. Observed raw seafood stored above ready to eat foods. Always store foods in the following order from top to bottom: Ready to eat foods>produce>raw eggs, pork, fish, steak, fish>raw ground meats>raw poultry
The department's words
CHSC 113986 Observed salad greens stored next to raw seafood. Observed raw seafood stored above ready to eat foods. Always store foods in the following order from top to bottom: Ready to eat foods>produce>raw eggs, pork, fish, steak, fish>raw ground meats>raw poultry
Show 4 more
Clean inside of shaved ice machine to remove mildew.
The department's words
CHSC 114115.c Clean inside of shaved ice machine to remove mildew.
Add shelf to pizza prep top to increase airflow to foods inside. Install/repair broken and missing towel dispensers in both restrooms. Use commercial dispensers.
The department's words
CHSC 114175 Add shelf to pizza prep top to increase airflow to foods inside. Install/repair broken and missing towel dispensers in both restrooms. Use commercial dispensers.
Install splash guards on kitchen hand sinks. All are within 24 of a food contact surface. Use 6 stainless steel.
The department's words
CHSC 114130 Install splash guards on kitchen hand sinks. All are within 24 of a food contact surface. Use 6 stainless steel.
a. Realign drain pipe of double prep sink in kitchen to the floor sink in order to eliminate standing water. b. Clean the second story floor sink under the dump sink.
The department's words
CHSC 114190 a. Realign drain pipe of double prep sink in kitchen to the floor sink in order to eliminate standing water. b. Clean the second story floor sink under the dump sink.
EarlierMar 6, 2015Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 20, 2015Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Obtain the appropriate sanitizer testing paper for the glass washer behind the bar. Unable to test today because correct testing paper was not available on site. The chlorine sensitive paper is required for sanitizer provided.
The department's words
CHSC 114107 Obtain the appropriate sanitizer testing paper for the glass washer behind the bar. Unable to test today because correct testing paper was not available on site. The chlorine sensitive paper is required for sanitizer provided.
EarlierDec 2, 2014Routine inspectionOnly Minor Violation(s) Found
9 violations listed, 0 marked critical.
Not critical (9)
The thermometer for bar refrigerator was missing. Provide and maintain an accurate thermometer for refrigerator at the beverage bar. Adjust refrigerator temperature to maintain foods at 41 degrees (F).
The department's words
CHSC 114157 The thermometer for bar refrigerator was missing. Provide and maintain an accurate thermometer for refrigerator at the beverage bar. Adjust refrigerator temperature to maintain foods at 41 degrees (F).
Observed on the bar, several open bottles of liquor adulterated by fruit flies. Alcoholic drinks contaminated by flies can no longer be served to customers. Thank you for dumping the drinks and discarding the bottles. Provide restrictive spouts with screens or lids to prevent flies from getting into the bottles.
The department's words
CHSC 114259.1 Observed on the bar, several open bottles of liquor adulterated by fruit flies. Alcoholic drinks contaminated by flies can no longer be served to customers. Thank you for dumping the drinks and discarding the bottles. Provide restrictive spouts with screens or lids to prevent flies from getting into the bottles.
Observed on the bar, several open bottles of liquor adulterated by fruit flies. Alcoholic drinks contaminated by flies can no longer be served to customers. Thank you for dumping the drinks and discarding the bottles. Provide restrictive spouts with screens or lids to prevent flies from getting into the bottles.
The department's words
CHSC 114095 Observed on the bar, several open bottles of liquor adulterated by fruit flies. Alcoholic drinks contaminated by flies can no longer be served to customers. Thank you for dumping the drinks and discarding the bottles. Provide restrictive spouts with screens or lids to prevent flies from getting into the bottles.
Take steps to prevent insects from entering areas where food is prepared (Observed flies around bar in concert Hall ), or areas where clean equipment may be contaminated.
The department's words
CHSC 114259.5 Take steps to prevent insects from entering areas where food is prepared (Observed flies around bar in concert Hall ), or areas where clean equipment may be contaminated.
Observed new ice chest and other equipment on site for planned installation. Be advised that all remodeling and new equipment must be approved by this office in writing before installation. Failure to obtain approval may result in fines and removal of subject equipment.
The department's words
CHSC 114380 Observed new ice chest and other equipment on site for planned installation. Be advised that all remodeling and new equipment must be approved by this office in writing before installation. Failure to obtain approval may result in fines and removal of subject equipment.
Show 4 more
The high temperature pressure gauge for the facility dish washer was reading 190 degrees when machine was off. It appears broken and must be repaired.
The department's words
CHSC 114099.5 The high temperature pressure gauge for the facility dish washer was reading 190 degrees when machine was off. It appears broken and must be repaired.
The high temperature pressure gauge for the facility dish washer was reading 190 degrees when machine was off. It appears broken and must be repaired.
The department's words
CHSC 114271 The high temperature pressure gauge for the facility dish washer was reading 190 degrees when machine was off. It appears broken and must be repaired.
Observed the roof was leaking rain through ceiling and the moister was causing light fixture to rust. Take steps to repair the ceiling and light fixture.
The department's words
CHSC 114099.7 Observed the roof was leaking rain through ceiling and the moister was causing light fixture to rust. Take steps to repair the ceiling and light fixture.
Observed the roof was leaking rain through ceiling and the moister was causing light fixture to rust. Take steps to repair the ceiling and light fixture.
The department's words
CHSC 114266 Observed the roof was leaking rain through ceiling and the moister was causing light fixture to rust. Take steps to repair the ceiling and light fixture.
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 L10217.
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
- No Violation(s) Found
- 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.