At a glance
CleanCleaver food safety systematic review results
What happened?
14problems found
14 problems found · 14 marked critical · Routine county inspection · Oct 23, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Hummingbird?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Code CHSC 113947.1 CHSC 113947.1How to fixFix it
- Marked critical: Code CHSC 113953.3 CHSC 113953.3How to fixFix it
- Marked critical: Code CHSC 113953.2 CHSC 113953.2How 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 Hummingbird's team
Is this your place?
Welcome, The Hummingbird. We'll walk through this together, one item at a time. To log the fixes, claim The Hummingbird 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 HummingbirdWe'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.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
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 HummingbirdWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 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
LatestOct 23, 2025Routine inspectionGreen placard
This one: Green placard, inspected Oct 23, 2025.
14 violations listed, 14 marked critical.
Critical (14)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
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 113953.3
The department's words
Code CHSC 113953.3
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 114002.1
The department's words
Code CHSC 114002.1
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 114099.7
The department's words
Code CHSC 114099.7
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 9 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114093
The department's words
Code CHSC 114093
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 113984
The department's words
Code CHSC 113984
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 114130
The department's words
Code CHSC 114130
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 114130.1
The department's words
Code CHSC 114130.1
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 114175
The department's words
Code CHSC 114175
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 114159
The department's words
Code CHSC 114159
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 114179
The department's words
Code CHSC 114179
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 9, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked potatoes measuring 54-59 degrees F in the two-door refrigerator. Person in charge stated potatoes were cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 degrees F to 70 degrees F, within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Two 5 lb containers of cooked potatoes were voluntarily discarded. Provided PIC with cooling handout.
The department's words
CHSC 114002 Observed cooked potatoes measuring 54-59 degrees F in the two-door refrigerator. Person in charge stated potatoes were cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 degrees F to 70 degrees F, within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Two 5 lb containers of cooked potatoes were voluntarily discarded. Provided PIC with cooling handout.
EarlierJan 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
EarlierFeb 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113947.1 Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierSep 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierMar 25, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 21, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Still need to have certified food manager for facility. All staff must have food handler cards. If remaining violations are not abated by deadline, a case will be opened and fees will be charged.
The department's words
CHSC 113947.1 Still need to have certified food manager for facility. All staff must have food handler cards. If remaining violations are not abated by deadline, a case will be opened and fees will be charged.
EarlierNov 7, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manger not available. Facility needs at least one CFM.
The department's words
CHSC 113947.1 Certified food manger not available. Facility needs at least one CFM.
EarlierMay 31, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
No hot water at front hand sink. Aerator clogged. Cleaned faucet aerator hot water restored. Ensure hand sink has at least 100F water for hand washing at all times.
The department's words
CHSC 114192 No hot water at front hand sink. Aerator clogged. Cleaned faucet aerator hot water restored. Ensure hand sink has at least 100F water for hand washing at all times.
Observed build up on grill drawers. Clean and sanitize regularly. Discussed with PIC.
The department's words
CHSC 114115.c Observed build up on grill drawers. Clean and sanitize regularly. Discussed with PIC.
In use utensils stored in room temperature water. Store in use utensils in ice water at 41F or below, on stove in 135F water, or on clean dry surface and change every 4 hours. Discussed with PIC.
The department's words
CHSC 114119 In use utensils stored in room temperature water. Store in use utensils in ice water at 41F or below, on stove in 135F water, or on clean dry surface and change every 4 hours. Discussed with PIC.
No sanitizer set up upon arrival. Ensure an open bucket of sanitizer is set up during all hours of operation. Sanitizer set up.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure an open bucket of sanitizer is set up during all hours of operation. Sanitizer set up.
1. Front hand sink drain line leaking. Repair leak.
The department's words
CHSC 114190 1. Front hand sink drain line leaking. Repair leak.
EarlierSep 27, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierSep 26, 2016Routine inspectionYellow placard
9 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Expired food managers certificate. Renew and provide copy to inspector [email] . B. Missing food handlers cards for employees. Provide copies to inspector.
The department's words
CHSC 113947.1 A. Expired food managers certificate. Renew and provide copy to inspector [email] . B. Missing food handlers cards for employees. Provide copies to inspector.
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 employee wipe up raw chicken blood/juices from prep table with rag that hand no sanitizer then go to touch food contact surfaces without washing hands. Ensure employees immediately wash hands in designated hand sink after touching raw meat or anything that has come in contact with raw meat. Discussed with employee and PIC. Hands washed.
The department's words
CHSC 113953.3 Observed employee wipe up raw chicken blood/juices from prep table with rag that hand no sanitizer then go to touch food contact surfaces without washing hands. Ensure employees immediately wash hands in designated hand sink after touching raw meat or anything that has come in contact with raw meat. Discussed with employee and PIC. Hands washed.
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 following potentially hazardous foods (PHF) out of temperature in prep cooler: potato salad 55F, tuna 53F, cut tomatoes 55F, corn beef 55F. Unit air temp 54-55F. Ensure all PHF are cold held at 41F or below. Regularly check refrigeration to ensure its cold holding 41 or below. All PHF discarded. Repair person call for repairs.
The department's words
CHSC 113996 Observed following potentially hazardous foods (PHF) out of temperature in prep cooler: potato salad 55F, tuna 53F, cut tomatoes 55F, corn beef 55F. Unit air temp 54-55F. Ensure all PHF are cold held at 41F or below. Regularly check refrigeration to ensure its cold holding 41 or below. All PHF discarded. Repair person call for repairs.
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 garlic oil (fresh garlic in oil) stored at room temperature 79F on counter. Garlic in oil is a PHF and must be cold held or time controlled. PIC chose to cold hold garlic in oil. Garlic in oil discarded.
The department's words
CHSC 114000 Observed garlic oil (fresh garlic in oil) stored at room temperature 79F on counter. Garlic in oil is a PHF and must be cold held or time controlled. PIC chose to cold hold garlic in oil. Garlic in oil 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
A. Observed dishes being done in dishwasher dispensing 0 ppm chlorine. B. Observed food preparation table wiped down with wet rag that had no sanitizer after raw chicken preparation. C. Observed food contact surfaces (cutting board prep cooler prep area) being wiped down with dry dirty rags. Ensure all food contact surfaces are washed, rinsed and sanitized. Ensure to properly train employees to sanitize after raw meat, check dishwasher sanitizer daily, and to only wipe down food prep surfaces with wiping cloths that are stored in sanitizer to prevent cross contamination or contamination of food prep surfaces. Discussed with employee and PIC. Food contact surfaces washed and sanitized. During inspection dishwasher repairman serviced dishwasher and is now dispensing sanitizer. Ensure all wiping cloths are stored in sanitizer when not in use.
The department's words
CHSC 114113 A. Observed dishes being done in dishwasher dispensing 0 ppm chlorine. B. Observed food preparation table wiped down with wet rag that had no sanitizer after raw chicken preparation. C. Observed food contact surfaces (cutting board prep cooler prep area) being wiped down with dry dirty rags. Ensure all food contact surfaces are washed, rinsed and sanitized. Ensure to properly train employees to sanitize after raw meat, check dishwasher sanitizer daily, and to only wipe down food prep surfaces with wiping cloths that are stored in sanitizer to prevent cross contamination or contamination of food prep surfaces. Discussed with employee and PIC. Food contact surfaces washed and sanitized. During inspection dishwasher repairman serviced dishwasher and is now dispensing sanitizer. Ensure all wiping cloths are stored in sanitizer when not in use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
A. Observed ready to eat foods stored next to raw meat in grill drawers and 2 door reach in. Ensure all raw meats are stored below and away from ready to eat foods. Reorganize raw meat storage. B. Observed pan of in use lettuce stored next to composting garbage container Ensure to store food to prevent potential contamination. Lettuce washed and relocated.
The department's words
CHSC 113986 A. Observed ready to eat foods stored next to raw meat in grill drawers and 2 door reach in. Ensure all raw meats are stored below and away from ready to eat foods. Reorganize raw meat storage. B. Observed pan of in use lettuce stored next to composting garbage container Ensure to store food to prevent potential contamination. Lettuce washed and relocated.
Observed lettuce being washed in hand sink. Observed berries and avocados in prep cooler unwashed to be used. Ensure all unwashed produce/fruits are thoroughly rinsed in designated food prep sink prior to cutting or serving. Discussed with PIC.
The department's words
CHSC 113992 Observed lettuce being washed in hand sink. Observed berries and avocados in prep cooler unwashed to be used. Ensure all unwashed produce/fruits are thoroughly rinsed in designated food prep sink prior to cutting or serving. Discussed with PIC.
A. Clean and replace seals to 2 Door reach-in. Seals cracked and falling off. B. Unapproved non-commercial meat slicer in use. Discontinue use and replace with a commercial slicer. C. In use utensils being stored in room temperature water. Store in use utensils in ice water 41F or below, hot hold in water at 135F or higher, or on clean dry surface and change every 4 hours.
The department's words
CHSC 114175 A. Clean and replace seals to 2 Door reach-in. Seals cracked and falling off. B. Unapproved non-commercial meat slicer in use. Discontinue use and replace with a commercial slicer. C. In use utensils being stored in room temperature water. Store in use utensils in ice water 41F or below, hot hold in water at 135F or higher, or on clean dry surface and change every 4 hours.
No sanitizer solution set up upon arrival. Ensure sanitizer solution is set up during all hours of operation. Change sanitizer every 2 hrs. to keep right concentration. Store wiping cloths in solution when not in use. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer solution set up upon arrival. Ensure sanitizer solution is set up during all hours of operation. Change sanitizer every 2 hrs. to keep right concentration. Store wiping cloths in solution when not in use. Sanitizer made.
EarlierMay 18, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Have employees complete food handler card requirements within 30 days.
The department's words
CHSC 113947.1 Have employees complete food handler card requirements within 30 days.
Dishwasher [name] at 20 ppm, increase to 50 ppm min.
The department's words
CHSC 114099.7 Dishwasher [name] at 20 ppm, increase to 50 ppm min.
EarlierMay 6, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
2 door True upright frig foods at 43 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 2 door True upright frig foods at 43 deg. F, reduce to 41 or less.
Exposed wiring on grill plug, please wrap with electrical tape or otherwise insulate.
The department's words
CHSC 114175 Exposed wiring on grill plug, please wrap with electrical tape or otherwise insulate.
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 Hummingbird, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let The Hummingbird know
Ask for the manager. The Hummingbird can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Hummingbird?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10023.
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.