At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Lodge?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Middle prep refrigerator in the kitchen holding meats, cheeses, and cut tomatoes at 55-57 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. All potentially hazardous foods discarded. Repair refrigerator and email proof to inspector by Tuesday March 3rd. CHSC 113996How 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's team
Is this your place?
Welcome, The Lodge. We'll walk through this together, one item at a time. To log the fixes, claim The Lodge 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 LodgeWe'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.
Next: Middle prep refrigerator in the kitchen holding meats, cheeses, and cut tomatoes at 55-57 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. All potentially hazardous foods discarded. Repair refrigerator and email proof to inspector by Tuesday March 3rd.The county found: “Middle prep refrigerator in the kitchen holding meats, cheeses, and cut tomatoes at 55-57 F. Potentially hazardous…”
Then the next one.
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 LodgeWe'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 · 6 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
LatestFeb 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Middle prep refrigerator in the kitchen holding meats, cheeses, and cut tomatoes at 55-57 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. All potentially hazardous foods discarded. Repair refrigerator and email proof to inspector by Tuesday March 3rd.
The department's words
CHSC 113996 Middle prep refrigerator in the kitchen holding meats, cheeses, and cut tomatoes at 55-57 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. All potentially hazardous foods discarded. Repair refrigerator and email proof to inspector by Tuesday March 3rd.
EarlierJan 23, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler touch face and ear, then touch clean cutting board and lettuce without washing hands in between. Wash hands after touching body, especially before touching food and clean food contact surfaces. Corrected with employee. Cutting board was sanitized and lettuce was discarded.
The department's words
CHSC 113953.3 Observed food handler touch face and ear, then touch clean cutting board and lettuce without washing hands in between. Wash hands after touching body, especially before touching food and clean food contact surfaces. Corrected with employee. Cutting board was sanitized and lettuce was discarded.
EarlierApr 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of permanently mounted soap dispenser at handwashing sink in bar.
The department's words
CHSC 113953.2 Lack of permanently mounted soap dispenser at handwashing sink in bar.
EarlierMay 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierJul 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured sliced pork between 47 - 49 degrees F in cold holding unit. Maintain all PHF at or below 41 degrees F. Closed lid to unit
The department's words
CHSC 113996 Measured sliced pork between 47 - 49 degrees F in cold holding unit. Maintain all PHF at or below 41 degrees F. Closed lid to unit
EarlierMay 9, 2019Routine inspectionGreen placard
No violations listed in the data.
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 Lodge, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let The Lodge know
Ask for the manager. The Lodge 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.
About this record
Search the county's inspection lookup for the name or license number L15679.
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.