At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Jan 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Speakeasy?
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 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 114097 CHSC 114097How to fixFix it
- Code CHSC 114093 CHSC 114093How 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 Speakeasy's team
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Follow the steps for each item, with the rule beside it.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestJan 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 8, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114097
The department's words
Code CHSC 114097
Code CHSC 114093
The department's words
Code CHSC 114093
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114193.1
The department's words
Code CHSC 114193.1
EarlierApr 21, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Saute prep refrigerator: open container of heavy cream in insert pan: 48 degrees F. Lower section: cooked rice: 44 degrees F. Grill station prep refrigerator: Tartar sauce and sliced tomatoes 40 degrees F in upper unit. Only seasoned frozen fries in drawer section: 29 degrees F. Temperatures in compliance in grill station prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees F. New prep refrigerators are being installed to replace the above prep refrigerators. Submit specification sheets for approval All equipment must first be approved by Environmental Health Services.
The department's words
CHSC 113996 Saute prep refrigerator: open container of heavy cream in insert pan: 48 degrees F. Lower section: cooked rice: 44 degrees F. Grill station prep refrigerator: Tartar sauce and sliced tomatoes 40 degrees F in upper unit. Only seasoned frozen fries in drawer section: 29 degrees F. Temperatures in compliance in grill station prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees F. New prep refrigerators are being installed to replace the above prep refrigerators. Submit specification sheets for approval All equipment must first be approved by Environmental Health Services.
Shellfish tags for past 90 days will be provided by the vendor by 4/23/25, per I. Massarweh.
The department's words
CHSC 114039.4 Shellfish tags for past 90 days will be provided by the vendor by 4/23/25, per I. Massarweh.
EarlierApr 17, 2025Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Grill station prep refrigerator: cooked potatoes: 43 degrees F, pork potstickers: 45 degrees F drawer: 6 oz, raw filets: 49 - 52 degrees F (4) door section: cooked pork: 44 degrees F, raw scallops: 45 degrees F P.H.F's in drawer removed. Saute station prep refrigerator: sour cream: 44 degrees F, ricotta cheese: 43 degrees F heavy cream: 48 degrees F, bottom section: cooked rice and risotto: 49 degrees F Observed puddle of water on bottom of this unit. Repair this unit. Bottom unit emptied. 24 oz. of filet mignons voluntarily discarded into the compost container. Monitor p.h.f.'s of potentially hazardous foods as frequently as needed.
The department's words
CHSC 113996 Grill station prep refrigerator: cooked potatoes: 43 degrees F, pork potstickers: 45 degrees F drawer: 6 oz, raw filets: 49 - 52 degrees F (4) door section: cooked pork: 44 degrees F, raw scallops: 45 degrees F P.H.F's in drawer removed. Saute station prep refrigerator: sour cream: 44 degrees F, ricotta cheese: 43 degrees F heavy cream: 48 degrees F, bottom section: cooked rice and risotto: 49 degrees F Observed puddle of water on bottom of this unit. Repair this unit. Bottom unit emptied. 24 oz. of filet mignons voluntarily discarded into the compost container. Monitor p.h.f.'s of potentially hazardous foods as frequently as needed.
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 broccoli cheddar soup in the walk-in refrigerator at 83 degrees F at 11:45 a.m.. Soup finished cooking at ~ 10:40 a.m. today. Broccoli cheddar soup observed at 62 degrees F at 1:23 p.m.. Unknown when soup reached 70 degrees F. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Observed cooked mushrooms on table at 96 - 101 degrees F at 12:00 p.m. and in the walk-in refrigerator at 67 - 83 degrees F in plastic container at 1:24 p.m.. Mushrooms not cooling at rapid enough rate. Reheat to 165 degrees F or hotter. Corrected onsite. Approved cooling logs provided in English and Spanish.
The department's words
CHSC 114002 Observed broccoli cheddar soup in the walk-in refrigerator at 83 degrees F at 11:45 a.m.. Soup finished cooking at ~ 10:40 a.m. today. Broccoli cheddar soup observed at 62 degrees F at 1:23 p.m.. Unknown when soup reached 70 degrees F. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Observed cooked mushrooms on table at 96 - 101 degrees F at 12:00 p.m. and in the walk-in refrigerator at 67 - 83 degrees F in plastic container at 1:24 p.m.. Mushrooms not cooling at rapid enough rate. Reheat to 165 degrees F or hotter. Corrected onsite. Approved cooling logs provided in English and Spanish.
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 hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25.
The department's words
CHSC 114039 Observed hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25.
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 hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25.
The department's words
CHSC 114039.4 Observed hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierApr 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierOct 22, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierOct 8, 2019Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierSep 9, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114117
The department's words
Code CHSC 114117
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide proof of manager's food safety certificate also ensure all employees have valid food handler cards-many are expired.
The department's words
CHSC 113947.1 Provide proof of manager's food safety certificate also ensure all employees have valid food handler cards-many are expired.
EarlierMar 1, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Wiping cloth buckets have 100 ppm quaternary ammonium. Solution must have 200 ppm quaternary ammonium. Get dispenser repaired or replaced.
The department's words
CHSC 114185.1 Wiping cloth buckets have 100 ppm quaternary ammonium. Solution must have 200 ppm quaternary ammonium. Get dispenser repaired or replaced.
If back door is going to remain open, provide a screen door.
The department's words
CHSC 114259 If back door is going to remain open, provide a screen door.
Keep ice scoop at ice machine in a clean container.
The department's words
CHSC 114175 Keep ice scoop at ice machine in a clean container.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Several Certified Food Handler certificates have expired. Get employees recertified and get new employees certified.
The department's words
CHSC 113948 Several Certified Food Handler certificates have expired. Get employees recertified and get new employees certified.
EarlierFeb 15, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Au Jus was 129F. Must be 135F or above. Keep fire under pans for hot holding.
The department's words
CHSC 113996 Au Jus was 129F. Must be 135F or above. Keep fire under pans for hot holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Wiping cloth buckets have 100 ppm quaternary ammonium. Solution must have 200 ppm quaternary ammonium. Get dispenser repaired or replaced.
The department's words
CHSC 114185.1 Wiping cloth buckets have 100 ppm quaternary ammonium. Solution must have 200 ppm quaternary ammonium. Get dispenser repaired or replaced.
If back door is going to remain open, provide a screen door.
The department's words
CHSC 114259 If back door is going to remain open, provide a screen door.
Provide a display thermometer in refrigerator with 2 drawers and one door.
The department's words
CHSC 114157 Provide a display thermometer in refrigerator with 2 drawers and one door.
Keep ice scoop at ice machine in a clean container.
The department's words
CHSC 114175 Keep ice scoop at ice machine in a clean container.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Show 1 more
Several Certified Food Handler certificates have expired. Get employees recertified and get new employees certified.
The department's words
CHSC 113948 Several Certified Food Handler certificates have expired. Get employees recertified and get new employees certified.
EarlierNov 21, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Get Abraham recertified as a Certified Food Handler within 26 days.
The department's words
CHSC 113948 Get Abraham recertified as a Certified Food Handler within 26 days.
EarlierNov 18, 2016Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide 50 ppm chlorine in final rinse of kitchen dishwasher. Manually sanitize until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of kitchen dishwasher. Manually sanitize until repaired.
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)
Get Abraham recertified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get Abraham recertified as a Certified Food Handler within 30 days.
Provide a display thermometer in both bar refrigerators.
The department's words
CHSC 114157 Provide a display thermometer in both bar refrigerators.
EarlierNov 17, 2016Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide 50 ppm chlorine in final rinse of both kitchen and bar dishwashers. Manually sanitize until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of both kitchen and bar dishwashers. Manually sanitize until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Get Abraham recertified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get Abraham recertified as a Certified Food Handler within 30 days.
CO2 containers in bar were not secured.
The department's words
CHSC 114172 CO2 containers in bar were not secured.
Provide a display thermometer in both bar refrigerators.
The department's words
CHSC 114157 Provide a display thermometer in both bar refrigerators.
EarlierApr 20, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Keep a copy of each employee's Certified Food Handler certificate in one file on site. If you cannot find a certificate, employee must get recertified.
The department's words
CHSC 113948 Keep a copy of each employee's Certified Food Handler certificate in one file on site. If you cannot find a certificate, employee must get recertified.
Prep table refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Prep table refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
EarlierApr 14, 2016Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide strong flow of water to handwash sink, both hot and cold. (The flow today was just a trickle.)
The department's words
CHSC 114192.1 Provide strong flow of water to handwash sink, both hot and cold. (The flow today was just a trickle.)
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)
Keep a copy of each employee's Certified Food Handler certificate in one file on site. If you cannot find a certificate, employee must get recertified.
The department's words
CHSC 113948 Keep a copy of each employee's Certified Food Handler certificate in one file on site. If you cannot find a certificate, employee must get recertified.
Keep handwash sink accessible at all times. Never store dirty containers in this sink.
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times. Never store dirty containers in this sink.
Prep table refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Prep table refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
Clean white plastic baffle inside ice machine.
The department's words
CHSC 114175 Clean white plastic baffle inside ice machine.
EarlierOct 13, 2015Follow-up inspectionNo Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Fax copy of Certified Food Manager certificate to EHS. Put Speakeasy on the fax.
The department's words
CHSC 113947.1 Fax copy of Certified Food Manager certificate to EHS. Put Speakeasy on the fax.
Keep all the Certified Food Handler certificates in one file. (COS)
The department's words
CHSC 113948 Keep all the Certified Food Handler certificates in one file. (COS)
Provide 50 ppm chlorine in final rinse of dishwasher. Manually sanitize until repaired. (COS)
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher. Manually sanitize until repaired. (COS)
Corrected during the inspection
Keep shellfish tags in order by date for 90 days.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date for 90 days.
Elevate glass washer 6 inches above floor.
The department's words
CHSC 114175 Elevate glass washer 6 inches above floor.
Show 1 more
Code CHSC 114172
The department's words
Code CHSC 114172
EarlierOct 8, 2015Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide 50 ppm chlorine in final rinse of dishwasher. Manually sanitize until repaired. (COS)
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher. Manually sanitize until repaired. (COS)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Fax copy of Certified Food Manager certificate to EHS. Put Speakeasy on the fax.
The department's words
CHSC 113947.1 Fax copy of Certified Food Manager certificate to EHS. Put Speakeasy on the fax.
Keep all the Certified Food Handler certificates in one file. (COS)
The department's words
CHSC 113948 Keep all the Certified Food Handler certificates in one file. (COS)
Keep shellfish tags in order by date for 90 days.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date for 90 days.
Elevate glass washer 6 inches above floor.
The department's words
CHSC 114175 Elevate glass washer 6 inches above floor.
Code CHSC 114172
The department's words
Code CHSC 114172
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 Speakeasy, you can:
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Free, step-by-step guides for each item.
Let The Speakeasy know
Ask for the manager. The Speakeasy can only fix what it knows about.
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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 Speakeasy?
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 L14289.
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.