At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Mar 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Cantina?
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 113996 CHSC 113996How to fixFix it
- Code CHSC 113998 CHSC 113998How 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 The Cantina's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestMar 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 11, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
EarlierAug 2, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken rancho at 45-47F in walk-in. Chicken was cooked yesterday morning and had been in a deep, covered container in walk-in since yesterday. Other items in the walk-in were at temperature and it appeared chicken rancho did not cool down properly. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in shallow sheet pans and don't cover food in walk-in until food is at 41F. Chicken rancho was discarded. Cooling logs provided.
The department's words
CHSC 114002 Observed chicken rancho at 45-47F in walk-in. Chicken was cooked yesterday morning and had been in a deep, covered container in walk-in since yesterday. Other items in the walk-in were at temperature and it appeared chicken rancho did not cool down properly. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in shallow sheet pans and don't cover food in walk-in until food is at 41F. Chicken rancho was discarded. Cooling logs provided.
EarlierApr 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJan 21, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 3, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Grated cheese and sliced onions at 50F. Keep all cold foods at or below 41F.
The department's words
CHSC 113996 Grated cheese and sliced onions at 50F. Keep all cold foods at or below 41F.
EarlierAug 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierOct 31, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lower the temperature at the food prep fridge by exit door and take temperatures to monitor it is working below 41F
The department's words
CHSC 113996 Lower the temperature at the food prep fridge by exit door and take temperatures to monitor it is working below 41F
EarlierJan 29, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide a permanently mounted paper towel dispenser near bar handwash sink.
The department's words
CHSC 113953.2 Provide a permanently mounted paper towel dispenser near bar handwash sink.
EarlierJan 24, 2018Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed corn cake at 104F and chile rellenos at 128F. These were double stacked in compartments on steam table. Discontinue double stacking food on steam table. (Chef discarded corn cake and chile rellenos were moved to a hotter location.) Cooked onions and peppers were 123F. Discontinue leaving this item out of temperature control. Must be 135F or above or 41F or below. (Chef discarded 1 cup.) Grill refrigerator inserts were running 47F to 49F. Must be 41F or below. Repair/adjust immediately. (Note: Drawers in this refrigerator were 36F to 38F.)
The department's words
CHSC 113996 Observed corn cake at 104F and chile rellenos at 128F. These were double stacked in compartments on steam table. Discontinue double stacking food on steam table. (Chef discarded corn cake and chile rellenos were moved to a hotter location.) Cooked onions and peppers were 123F. Discontinue leaving this item out of temperature control. Must be 135F or above or 41F or below. (Chef discarded 1 cup.) Grill refrigerator inserts were running 47F to 49F. Must be 41F or below. Repair/adjust immediately. (Note: Drawers in this refrigerator were 36F to 38F.)
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 1 1/2 inch air gap between end of pipe and top rim of floor sink under food prep sink.
The department's words
CHSC 114193.1 Provide 1 1/2 inch air gap between end of pipe and top rim of floor sink under food prep sink.
Provide a permanently mounted paper towel dispenser near bar handwash sink.
The department's words
CHSC 113953.2 Provide a permanently mounted paper towel dispenser near bar handwash sink.
EarlierDec 12, 2016Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
No soap available at hand wash sink in warewashing room.
The department's words
CHSC 113953.2 No soap available at hand wash sink in warewashing room.
Corrected during the inspection
Sliced tomatoes (53 degrees F) and chorizo (51 degrees F) were voluntarily discarded.
The department's words
CHSC 113996 Sliced tomatoes (53 degrees F) and chorizo (51 degrees F) were voluntarily discarded.
Corrected during the inspection
Post hand wash signs by hand wash sinks.
The department's words
CHSC 113953.5 Post hand wash signs by hand wash sinks.
Corrected during the inspection
Clean interior of ice bin in server station to remove black material.
The department's words
CHSC 114115 Clean interior of ice bin in server station to remove black material.
Corrected during the inspection
Provide written or verbal advisory to consumers for raw and undercooked foods.
The department's words
CHSC 114093 Provide written or verbal advisory to consumers for raw and undercooked foods.
Show 7 more
Provide 100 degrees F water at both hand wash sinks in women's restroom.
The department's words
CHSC 113953.c Provide 100 degrees F water at both hand wash sinks in women's restroom.
Corrected during the inspection
Clean interior of two door freezer.
The department's words
CHSC 114175 Clean interior of two door freezer.
Provide shatterproof light covers in kitchen.
The department's words
CHSC 114252.1 Provide shatterproof light covers in kitchen.
Beans and container of onions on floor. Keep 6 above the floor.
The department's words
CHSC 114047 Beans and container of onions on floor. Keep 6 above the floor.
Corrected during the inspection
Replace missing thermometer in Silver King refrigerator.
The department's words
CHSC 114159 Replace missing thermometer in Silver King refrigerator.
Corrected during the inspection
Provide sanitizer test strips.
The department's words
CHSC 114107 Provide sanitizer test strips.
Corrected during the inspection
Jacket in cupboard in bar.
The department's words
CHSC 114256.1 Jacket in cupboard in bar.
Corrected during the inspection
EarlierDec 7, 2016Routine inspectionGreen placard
15 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sliced tomatoes (53 degrees F) and chorizo (51 degrees F) were voluntarily discarded.
The department's words
CHSC 113996 Sliced tomatoes (53 degrees F) and chorizo (51 degrees F) 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.
Not critical (14)
No soap available at hand wash sink in warewashing room.
The department's words
CHSC 113953.2 No soap available at hand wash sink in warewashing room.
Post hand wash signs by hand wash sinks.
The department's words
CHSC 113953.5 Post hand wash signs by hand wash sinks.
Clean interior of ice bin in server station to remove black material.
The department's words
CHSC 114115 Clean interior of ice bin in server station to remove black material.
Provide written or verbal advisory to consumers for raw and undercooked foods.
The department's words
CHSC 114093 Provide written or verbal advisory to consumers for raw and undercooked foods.
Provide 100 degrees F water at both hand wash sinks in women's restroom.
The department's words
CHSC 113953.c Provide 100 degrees F water at both hand wash sinks in women's restroom.
Show 9 more
Clean interior of two door freezer.
The department's words
CHSC 114175 Clean interior of two door freezer.
Prawns thawing in standing water in three-compartment sink. Use approved thawing methods.
The department's words
CHSC 114020 Prawns thawing in standing water in three-compartment sink. Use approved thawing methods.
Corrected during the inspection
Provide shatterproof light covers in kitchen.
The department's words
CHSC 114252.1 Provide shatterproof light covers in kitchen.
Beans and container of onions on floor. Keep 6 above the floor.
The department's words
CHSC 114047 Beans and container of onions on floor. Keep 6 above the floor.
Replace missing thermometer in Silver King refrigerator.
The department's words
CHSC 114159 Replace missing thermometer in Silver King refrigerator.
Provide sanitizer test strips.
The department's words
CHSC 114107 Provide sanitizer test strips.
Wiping cloth on cutting board.
The department's words
CHSC 114185.1 Wiping cloth on cutting board.
Corrected during the inspection
Scooper handle in ice.
The department's words
CHSC 114119 Scooper handle in ice.
Corrected during the inspection
Jacket in cupboard in bar.
The department's words
CHSC 114256.1 Jacket in cupboard in bar.
EarlierMay 19, 2014Follow-up inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed chicken in grill station prep refrigerator at 62 degrees Fahrenheit. This chicken was made today at ~ 9:00 a.m. Chicken was placed in walk-in refrigerator to cool and a batch was placed in grill station prep refrigerator at 11:00 a.m. Chicken was rechecked at end of inspection and was 58.3 degrees Fahrenheit. Chicken is not cooling at fast enough rate in prep refrigerator. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours. Submit written standard operating procedure for rapid cooling process of chicken drumsticks by May 22. Maintain rapid cooling logs for potentially hazardous foods that go through the rapid cooling process. 5/19/14: No potentially hazardous foods observed in rapid cooling process at time of today's inspection. Rapid cooling log provided at today's inspection indicates that potentially hazardous foods are being cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit. Some of the foods logged are only logged until the foods reach 65 degrees Fahrenheit. Continue logging temperatures of potentially hazardous foods in rapid cooling process until the potentially hazardous foods reach 41 degrees Fahnreheit. If food is reheated before reaching 41 degrees, indicate this on the log, so it is clear that potentially hazardous foods have been properly rapidly cooled from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours, or whether the potentially hazardous foods are being served before completing the rapid cooling process.
The department's words
CHSC 114002 Observed chicken in grill station prep refrigerator at 62 degrees Fahrenheit. This chicken was made today at ~ 9:00 a.m. Chicken was placed in walk-in refrigerator to cool and a batch was placed in grill station prep refrigerator at 11:00 a.m. Chicken was rechecked at end of inspection and was 58.3 degrees Fahrenheit. Chicken is not cooling at fast enough rate in prep refrigerator. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours. Submit written standard operating procedure for rapid cooling process of chicken drumsticks by May 22. Maintain rapid cooling logs for potentially hazardous foods that go through the rapid cooling process. 5/19/14: No potentially hazardous foods observed in rapid cooling process at time of today's inspection. Rapid cooling log provided at today's inspection indicates that potentially hazardous foods are being cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit. Some of the foods logged are only logged until the foods reach 65 degrees Fahrenheit. Continue logging temperatures of potentially hazardous foods in rapid cooling process until the potentially hazardous foods reach 41 degrees Fahnreheit. If food is reheated before reaching 41 degrees, indicate this on the log, so it is clear that potentially hazardous foods have been properly rapidly cooled from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours, or whether the potentially hazardous foods are being served before completing the rapid cooling process.
Corrected during the inspection
Observed concrete a couple inches high in floor sink. This was done as a temporary repair to the floor sink, per the manager. The floor sink will be replaced in the near future. There are many pipes that lead into this floor sink. Make sure that all pipes have a proper air gap between rim of floor sink and ends of pipes. Air gap shall be twice the diameter of the pipe. Place floor grate over floor sink.
The department's words
CHSC 114190 Observed concrete a couple inches high in floor sink. This was done as a temporary repair to the floor sink, per the manager. The floor sink will be replaced in the near future. There are many pipes that lead into this floor sink. Make sure that all pipes have a proper air gap between rim of floor sink and ends of pipes. Air gap shall be twice the diameter of the pipe. Place floor grate over floor sink.
Observed grated cheddar and jack cheese at 57-59 degrees Fahrenheit in grill station prep refrigerator. Both cheeses were double panned. Discontinue practice of double panning foods as this method makes it difficult to maintain potentially hazardous foods at the proper temperature. tomatoes sliced at 11:30 a.m. today were observed at 50-51 degrees Fahrenheit. Maintain potenitally hazarodus foods at or below 41 degrees Fahrenheit. Both jack and cheddar cheese, as well as sliced tomatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Observed grated cheddar and jack cheese at 57-59 degrees Fahrenheit in grill station prep refrigerator. Both cheeses were double panned. Discontinue practice of double panning foods as this method makes it difficult to maintain potentially hazardous foods at the proper temperature. tomatoes sliced at 11:30 a.m. today were observed at 50-51 degrees Fahrenheit. Maintain potenitally hazarodus foods at or below 41 degrees Fahrenheit. Both jack and cheddar cheese, as well as sliced tomatoes were voluntarily discarded - see voluntary condemnation and destruction sheet.
Corrected during the inspection
Observed tongs with food debris hanging from oven handle. When oven door is opened all the way, the tongs touch the ground. Store tongs in manner that will prevent contamination of tongs.
The department's words
CHSC 114119 Observed tongs with food debris hanging from oven handle. When oven door is opened all the way, the tongs touch the ground. Store tongs in manner that will prevent contamination of tongs.
Corrected during the inspection
EarlierMay 12, 2014Routine inspectionViolation(s) Found
14 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken in grill station prep refrigerator at 62 degrees Fahrenheit. This chicken was made today at ~ 9:00 a.m. Chicken was placed in walk-in refrigerator to cool and a batch was placed in grill station prep refrigerator at 11:00 a.m. Chicken was rechecked at end of inspection and was 58.3 degrees Fahrenheit. Chicken is not cooling at fast enough rate in prep refrigerator. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours. Submit written standard operating procedure for rapid cooling process of chicken drumsticks by May 22. Maintain rapid cooling logs for potentially hazardous foods that go through the rapid cooling process.
The department's words
CHSC 114002 Observed chicken in grill station prep refrigerator at 62 degrees Fahrenheit. This chicken was made today at ~ 9:00 a.m. Chicken was placed in walk-in refrigerator to cool and a batch was placed in grill station prep refrigerator at 11:00 a.m. Chicken was rechecked at end of inspection and was 58.3 degrees Fahrenheit. Chicken is not cooling at fast enough rate in prep refrigerator. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours. Submit written standard operating procedure for rapid cooling process of chicken drumsticks by May 22. Maintain rapid cooling logs for potentially hazardous foods that go through the rapid cooling process.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Observed potentially hazardous foods between 44 - 47degrees Fahrenheit in pantry prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees in refrigeration.
The department's words
CHSC 113996 Observed potentially hazardous foods between 44 - 47degrees Fahrenheit in pantry prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees in refrigeration.
Post sign notifying customers that the most recent inspection is report available upon request.
The department's words
CHSC 113725.1 Post sign notifying customers that the most recent inspection is report available upon request.
Post health permit in conspicuous area.
The department's words
CHSC 114381 Post health permit in conspicuous area.
Observed the manager eating in the kitchen. Employees shall eat in designated areas where contamination of nonprepackaged food, clean equipment, utensils, linens, or other items needing protection cannot result.
The department's words
CHSC 113977 Observed the manager eating in the kitchen. Employees shall eat in designated areas where contamination of nonprepackaged food, clean equipment, utensils, linens, or other items needing protection cannot result.
Observed food handler not wearing hair restraint. All food handlers shall wear hair restraints.
The department's words
CHSC 113969 Observed food handler not wearing hair restraint. All food handlers shall wear hair restraints.
Corrected during the inspection
Show 8 more
Dishwasher dispensing 10 ppm chlorine at final rinse. Adjust chlorine level to reach a minimum of 50 ppm chlorine at final rinse of dishwasher.
The department's words
CHSC 114099.7 Dishwasher dispensing 10 ppm chlorine at final rinse. Adjust chlorine level to reach a minimum of 50 ppm chlorine at final rinse of dishwasher.
Corrected during the inspection
Observed food splash on walls in back kitchen area. Clean walls in back kitchen to remove food splash.
The department's words
CHSC 114257 Observed food splash on walls in back kitchen area. Clean walls in back kitchen to remove food splash.
Observed unlabeled chemical spray bottle. Label spray bottles with common chemical name.
The department's words
CHSC 114254.1 Observed unlabeled chemical spray bottle. Label spray bottles with common chemical name.
Inadeqaute air gap bwteeen foor sink and ice machine waste drain. Provide proper air gap between rim of floor sink and end of ice machine discharge pipe to prevent backflow condition.
The department's words
CHSC 114193 Inadeqaute air gap bwteeen foor sink and ice machine waste drain. Provide proper air gap between rim of floor sink and end of ice machine discharge pipe to prevent backflow condition.
No sanitizer in wiping cloth container. Provide a minimum of 100 ppm chlorine in wiping cloth container.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container. Provide a minimum of 100 ppm chlorine in wiping cloth container.
Corrected during the inspection
Observed concrete a couple inches high in floor sink. This was done as a temporary repair to the floor sink, per the manager. The floor sink will be replaced in the near future. There are many pipes that lead into this floor sink. Make sure that all pipes have a proper air gap between rim of floor sink and ends of pipes. Air gap shall be twice the diameter of the pipe. Place floor grate over floor sink.
The department's words
CHSC 114190 Observed concrete a couple inches high in floor sink. This was done as a temporary repair to the floor sink, per the manager. The floor sink will be replaced in the near future. There are many pipes that lead into this floor sink. Make sure that all pipes have a proper air gap between rim of floor sink and ends of pipes. Air gap shall be twice the diameter of the pipe. Place floor grate over floor sink.
Observed a number of potentially hazardous foods in both ovens. Some of these foods were placed in the ovens at 11:30. Both ovens were turned off. Some of the potentially hazardous foods (beans:125 degrees F, chicken: 122 degrees F, crab: 116 degrees F, refried beans: 126 -131 degrees F) were not being held at the proper temeprature and were rapidly reheated to 165 degrees or above. Maintain hot holding potentially hazardous foods at or above 135 degrees Fahrenheit.
The department's words
CHSC 113996 Observed a number of potentially hazardous foods in both ovens. Some of these foods were placed in the ovens at 11:30. Both ovens were turned off. Some of the potentially hazardous foods (beans:125 degrees F, chicken: 122 degrees F, crab: 116 degrees F, refried beans: 126 -131 degrees F) were not being held at the proper temeprature and were rapidly reheated to 165 degrees or above. Maintain hot holding potentially hazardous foods at or above 135 degrees Fahrenheit.
Corrected during the inspection
Observed sheet pan with utensils on it and a hotel pan on top of garbage cans. Do not store anything on top of garbage cans as this can lead to cross contamination of food.
The department's words
CHSC 114178 Observed sheet pan with utensils on it and a hotel pan on top of garbage cans. Do not store anything on top of garbage cans as this can lead to cross contamination of food.
Corrected during the inspection
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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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.
About this record
Search the county's inspection lookup for the name or license number L10367.
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.