At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Aug 13, 2018
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Lodge At Tiburon- Tiburon Tavern?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Measured the following food temperature: * Cut melon at 45-48F * Cut tomatoes at 45-49F * Cut cooked chicken at 47F * Mussels, salmon at 44-48F Food worker moved above items to walk-in immediately. All potentially hazardous food (PHF) shall be held at or below 41F or at above 135F. CHSC 113996How to fixFix it
- Cooked tomato sauce (yesterday) measured at 41-43F in the walk-in. PHF shall be rapidly cooled from 135-70F within 2 hours, 70-41F within 4 hours. * Ensure to use the following approved cooling methods: * Placing food in shallow pans * Separating the food into smaller or thinner portion.. etc. Provided handouts for cooling. CHSC 114002.1How to fixFix it
- Observed employee beverage/or sauce stored in consumable ice. No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces or utensils. CHSC 113967How 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 Lodge At Tiburon- Tiburon Tavern's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Measured the following food temperature: * Cut melon at 45-48F * Cut tomatoes at 45-49F * Cut cooked chicken at 47F * Mussels, salmon at 44-48F Food worker moved above items to walk-in immediately. All potentially hazardous food (PHF) shall be held at or below 41F or at above 135F.The county found: “Measured the following food temperature: * Cut melon at 45-48F * Cut tomatoes at 45-49F * Cut cooked chicken at 47F *…”
Then the next one: Cooked tomato sauce (yesterday) measured at 41-43F in the walk-in. PHF shall be rapidly cooled from 135-70F within 2 hours, 70-41F within 4 hours. * Ensure to use the following approved cooling methods: * Placing food in shallow pans * Separating the food into smaller or thinner portion.. etc. Provided handouts for cooling.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 2 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 13, 2018Routine inspectionGreen placard
This one: Green placard, inspected Aug 13, 2018.
5 violations listed, 0 marked critical.
Not critical (5)
Measured the following food temperature: * Cut melon at 45-48F * Cut tomatoes at 45-49F * Cut cooked chicken at 47F * Mussels, salmon at 44-48F Food worker moved above items to walk-in immediately. All potentially hazardous food (PHF) shall be held at or below 41F or at above 135F.
The department's words
CHSC 113996 Measured the following food temperature: * Cut melon at 45-48F * Cut tomatoes at 45-49F * Cut cooked chicken at 47F * Mussels, salmon at 44-48F Food worker moved above items to walk-in immediately. All potentially hazardous food (PHF) shall be held at or below 41F or at above 135F.
Cooked tomato sauce (yesterday) measured at 41-43F in the walk-in. PHF shall be rapidly cooled from 135-70F within 2 hours, 70-41F within 4 hours. * Ensure to use the following approved cooling methods: * Placing food in shallow pans * Separating the food into smaller or thinner portion.. etc. Provided handouts for cooling.
The department's words
CHSC 114002.1 Cooked tomato sauce (yesterday) measured at 41-43F in the walk-in. PHF shall be rapidly cooled from 135-70F within 2 hours, 70-41F within 4 hours. * Ensure to use the following approved cooling methods: * Placing food in shallow pans * Separating the food into smaller or thinner portion.. etc. Provided handouts for cooling.
Observed employee beverage/or sauce stored in consumable ice. No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces or utensils.
The department's words
CHSC 113967 Observed employee beverage/or sauce stored in consumable ice. No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces or utensils.
Reviewed only a few shellfish certification tags from June-August of 2018. Send EHS a copy of August shall tags via email by 09/13/2018: [email] Tags shall be properly stored and displayed for 90 days.
The department's words
CHSC 114039.4 Reviewed only a few shellfish certification tags from June-August of 2018. Send EHS a copy of August shall tags via email by 09/13/2018: [email] Tags shall be properly stored and displayed for 90 days.
Observed One fly and two old droppings. Check fresh droppings regularly. Each facility shall be kept free of vermin.
The department's words
CHSC 114259.1 Observed One fly and two old droppings. Check fresh droppings regularly. Each facility shall be kept free of vermin.
EarlierFeb 1, 2017Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
No papertowels at handsink by dishwasher. Keep handsinks supplied at all times.
The department's words
CHSC 113953.1 No papertowels at handsink by dishwasher. Keep handsinks supplied at all times.
Sanyo fridge with beverages has half & half at 50F and milk at 49F. Keep potentially hazardous foods below 41F or above 135F at all times.
The department's words
CHSC 113996 Sanyo fridge with beverages has half & half at 50F and milk at 49F. Keep potentially hazardous foods below 41F or above 135F at all times.
About 30 ppm of chlorine at kitchen dishwasher and 20ppm of chlorine at bar dishwasher. Requirement is 50ppm. Repair machines
The department's words
CHSC 114099.7 About 30 ppm of chlorine at kitchen dishwasher and 20ppm of chlorine at bar dishwasher. Requirement is 50ppm. Repair machines
Observed food handler wipe off knife with rag on apron and continue to store rag on apron after use. Store wiping cloths in sanitizer bucket to prevent microbial growth on cloth and contamination.
The department's words
CHSC 114113 Observed food handler wipe off knife with rag on apron and continue to store rag on apron after use. Store wiping cloths in sanitizer bucket to prevent microbial growth on cloth and contamination.
Shell stock tags not organized. Place in chronological order.
The department's words
CHSC 114039.4 Shell stock tags not organized. Place in chronological order.
Show 4 more
Label bulk containers of dry good with common names. The flour container was not labeled.
The department's words
CHSC 114089 Label bulk containers of dry good with common names. The flour container was not labeled.
Floor of bar area by sink dirty and shelving racks of walk-in dirty. Clean.
The department's words
CHSC 114115.c Floor of bar area by sink dirty and shelving racks of walk-in dirty. Clean.
Repair gasket on walk-in fridge.
The department's words
CHSC 114175 Repair gasket on walk-in fridge.
Bowls used to scoop bulk dry products. Use scoop with long handles to prevent contamination.
The department's words
CHSC 114119 Bowls used to scoop bulk dry products. Use scoop with long handles to prevent contamination.
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
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10196.
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.