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The Hub

Other food place · San Anselmo, CA

7 inspections

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At a glance

CleanCleaver food safety systematic review results

What happened?

1 problem found · Routine county inspection · Mar 20, 2026

Is that a lot?

We can't say yet. Too few places here have a number.

What was found out about The Hub?

It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.

  1. Observed beef cooked 35 minutes prior. Cooling on a counter covered with tin foil at 130 F. Foods must be cooled without a cover to ensure it meets time and temperature requirements cover removed. Beef to be moved to the walk-in soon to reach 70 F within 2 hours. CHSC 114002How to fixFix it

See all 1 item ↓

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

Which one are you?

For The Hub's team

Is this your place?

Welcome, The Hub. We'll walk through this together, one item at a time. To log the fixes, claim The Hub first; we check that you run it.

Your whole team can help. Each person gets one next step, and everyone can see what's done.

This is my place: claim The Hub

We'll help you get every item done. You don't have to do it alone.

We know an inspection can feel heavy, especially when it's busy.

  1. Fix it together

    Follow the steps for each item, with the rule beside it.

  2. Log it

    Your team logs the fix on their phones, with the time and who did it.

    Claim The Hub to log it

  3. 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.

Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?

Claim The Hub

We'll set it up with you. 25 days free.

Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.

Do you work there, and someone else owns it? I work there

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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.

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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 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

  1. LatestMar 20, 2026Routine inspectionGreen placard

    This one: Green placard, inspected Mar 20, 2026.

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed beef cooked 35 minutes prior. Cooling on a counter covered with tin foil at 130 F. Foods must be cooled without a cover to ensure it meets time and temperature requirements cover removed. Beef to be moved to the walk-in soon to reach 70 F within 2 hours.

      The department's words

      CHSC 114002 Observed beef cooked 35 minutes prior. Cooling on a counter covered with tin foil at 130 F. Foods must be cooled without a cover to ensure it meets time and temperature requirements cover removed. Beef to be moved to the walk-in soon to reach 70 F within 2 hours.

  2. EarlierDec 6, 2023Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed prep fridge at the end of the cook line holding cooked chicken at 54 degrees F, hard boiled eggs at 60 degrees F, and cut tomatoes at 53 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. All potentially hazardous foods that have been held for over 4 hours have been discarded. Repair refrigerator before use.

      The department's words

      CHSC 113996 Observed prep fridge at the end of the cook line holding cooked chicken at 54 degrees F, hard boiled eggs at 60 degrees F, and cut tomatoes at 53 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. All potentially hazardous foods that have been held for over 4 hours have been discarded. Repair refrigerator before use.

  3. EarlierSep 28, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

  4. EarlierNov 18, 2020Follow-up inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Code CHSC 113973.b-c

      The department's words

      Code CHSC 113973.b-c

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

    • Code CHSC 114149

      The department's words

      Code CHSC 114149

  5. EarlierNov 9, 2020Routine inspectionGreen placard

    13 violations listed, 13 marked critical.

    Critical (13)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113947

      The department's words

      Code CHSC 113947

      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

      Code CHSC 113973.b-c

      The department's words

      Code CHSC 113973.b-c

      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

      Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

      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

      Code CHSC 113996

      The department's words

      Code CHSC 113996

      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

      Code CHSC 114016

      The department's words

      Code CHSC 114016

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 8 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 114113

      The department's words

      Code CHSC 114113

      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

      Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

      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

      Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

      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

      Code CHSC 114095

      The department's words

      Code CHSC 114095

      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

      Code CHSC 114149

      The department's words

      Code CHSC 114149

      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

      Code CHSC 114157

      The department's words

      Code CHSC 114157

      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

      Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

      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

      Code CHSC 114257

      The department's words

      Code CHSC 114257

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

  6. EarlierJun 16, 2020Routine inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

    • Code CHSC 114113

      The department's words

      Code CHSC 114113

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114149.2

      The department's words

      Code CHSC 114149.2

    • Code CHSC 114256

      The department's words

      Code CHSC 114256

  7. EarlierApr 30, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Major violation. Observed beef stored below food prep sink, beef measured at 88F and had been left out for 4 hours. Voluntarily contaminated and destroyed. Beef should be cooled using the walk-in refrigerator or other approved methods.

      The department's words

      CHSC 114002.1 Major violation. Observed beef stored below food prep sink, beef measured at 88F and had been left out for 4 hours. Voluntarily contaminated and destroyed. Beef should be cooled using the walk-in refrigerator or other approved methods.

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 The Hub, you can:

  1. Learn how these get fixed

    Free, step-by-step guides for each item.

    Open the steps here

  2. Let The Hub know

    Ask for the manager. The Hub can only fix what it knows about.

    The department lists no phone for this place.

  3. Share this page

  4. Use CleanCleaver at home

    Families clean together. Chores and food dates for everyone at home.

    See CleanCleaver for home

  5. Complain directly to the health department

    We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)

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.

Do you work at or run The Hub?

See the plan to fix each item and show what you did.

Address this

About this record

Search the county's inspection lookup for the name or license number L15681.

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.

Questions about The Hub

When was The Hub last inspected?

The county last inspected The Hub on Mar 20, 2026. It was a routine inspection.

What did the county find at The Hub?

The county listed 1 violation on Mar 20, 2026: Observed beef cooked 35 minutes prior. Cooling on a counter covered with tin foil at 130 F. Foods must be cooled without a cover to ensure it meets time and temperature requirements cover removed. Beef to be moved to the walk-in soon to reach 70 F within 2 hours..

How often does Marin County inspect restaurants?

In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.

What does a critical item mean?

Critical items are the ones most likely to make someone sick. On Mar 20, 2026, the county marked none as critical.