At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Apr 30, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Tamalpais?
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 114175 CHSC 114175How 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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 30, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 30, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierApr 22, 2026Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierApr 21, 2026Routine inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Crab cakes on sheet pan in Alto-Shaam: 130 - 132 degrees F. Reheat to 165 degrees F. Maintain at or above 135 degrees F. Observed cooked penne made yesterday at 59 - 60 degrees F in True two door refrigerator #3. ~ 5 lbs. cooked penne voluntarily discarded into compost containers. Maintain potentially hazardous foods at or below 41 degrees F or at or above 135 degrees F. Buffet: Mixed vegetables: 123 -130 degrees F, pork: 130 -145 degrees F. Maintain potentially hazardous foods at 135 degrees F or hotter in hot holding units. Pork reheated to 165 - 167 degrees F. Mixed veggies reheated above 165 degrees F.
The department's words
CHSC 113996 Crab cakes on sheet pan in Alto-Shaam: 130 - 132 degrees F. Reheat to 165 degrees F. Maintain at or above 135 degrees F. Observed cooked penne made yesterday at 59 - 60 degrees F in True two door refrigerator #3. ~ 5 lbs. cooked penne voluntarily discarded into compost containers. Maintain potentially hazardous foods at or below 41 degrees F or at or above 135 degrees F. Buffet: Mixed vegetables: 123 -130 degrees F, pork: 130 -145 degrees F. Maintain potentially hazardous foods at 135 degrees F or hotter in hot holding units. Pork reheated to 165 - 167 degrees F. Mixed veggies reheated above 165 degrees F.
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 cooked barley made at 10:00 a.m. today at 51 degrees F at 4:03 p.m.. Per cooling log, barley was 40 degrees F at 1:30 p.m.. Ensure accurate temperatures are logged on the cooling log. ~ 12 quarts barley voluntarily discarded into the compost container.
The department's words
CHSC 114002 Observed cooked barley made at 10:00 a.m. today at 51 degrees F at 4:03 p.m.. Per cooling log, barley was 40 degrees F at 1:30 p.m.. Ensure accurate temperatures are logged on the cooling log. ~ 12 quarts barley voluntarily discarded into the compost container.
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 Caesar dressing with egg yolk. Raw eggs are not permitted in licensed care facilities. Serve pasteurized eggs.
The department's words
CHSC 114091 Observed Caesar dressing with egg yolk. Raw eggs are not permitted in licensed care facilities. Serve pasteurized eggs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 14, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Snap peas at buffet line recorded at 120°F at time of inspection. / Reheat peas to 165°F to hot hold at 135°F.
The department's words
CHSC 113996 Snap peas at buffet line recorded at 120°F at time of inspection. / Reheat peas to 165°F to hot hold at 135°F.
EarlierJul 19, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Refrigeration unit under grill had salmon, and beef, and ground beef all recording at 45°F. Said unit recorded at 50°F ambient. / Move all said units to walk-in refrigerator. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit under grill had salmon, and beef, and ground beef all recording at 45°F. Said unit recorded at 50°F ambient. / Move all said units to walk-in refrigerator. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
Corrected during the inspection
Burger patties recorded cooked at 133°F. Staff stated patties will be brought to hot holding units and will heat up the rest of the way. / All ground meat must be cooked to 155°F, and to 165°F if reheated to hot hold at 135°F or above.
The department's words
CHSC 114004 Burger patties recorded cooked at 133°F. Staff stated patties will be brought to hot holding units and will heat up the rest of the way. / All ground meat must be cooked to 155°F, and to 165°F if reheated to hot hold at 135°F or above.
Corrected during the inspection
EarlierJul 16, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit under grill had salmon, and beef, and ground beef all recording at 45°F. Said unit recorded at 50°F ambient. / Move all said units to walk-in refrigerator. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit under grill had salmon, and beef, and ground beef all recording at 45°F. Said unit recorded at 50°F ambient. / Move all said units to walk-in refrigerator. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
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
Burger patties recorded cooked at 133°F. Staff stated patties will be brought to hot holding units and will heat up the rest of the way. / All ground meat must be cooked to 155°F, and to 165°F if reheated to hot hold at 135°F or above.
The department's words
CHSC 114004 Burger patties recorded cooked at 133°F. Staff stated patties will be brought to hot holding units and will heat up the rest of the way. / All ground meat must be cooked to 155°F, and to 165°F if reheated to hot hold at 135°F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 2, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shell eggs internal temperature readings were measured at 52°F and 51°F. Raw shell eggs container was observed on ice bath on the counter in the preparation area. Potentially hazardous foods shall be held at or below 41°F or at or above 135°F when hot.
The department's words
CHSC 113996 Raw shell eggs internal temperature readings were measured at 52°F and 51°F. Raw shell eggs container was observed on ice bath on the counter in the preparation area. Potentially hazardous foods shall be held at or below 41°F or at or above 135°F when hot.
EarlierSep 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierAug 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese in under grill drawer at 55F voluntarily discarded approximately 1 pound apparent mold growth. All other items were at 41F or less. Violation corrected during inspection. Major violation.
The department's words
CHSC 113996 Cheese in under grill drawer at 55F voluntarily discarded approximately 1 pound apparent mold growth. All other items were at 41F or less. Violation corrected during inspection. Major violation.
EarlierFeb 5, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 15, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114254
The department's words
Code CHSC 114254
Code CHSC 114047
The department's words
Code CHSC 114047
Show 5 more
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierJun 17, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
There were no paper towels at the hand wash sinks. Keep paper towels stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There were no paper towels at the hand wash sinks. Keep paper towels stocked at all times to allow for proper hand washing.
Soiled ice cream scoops were observed in standing water in the dipper well (water not running sufficiently). Wash, rinse, and sanitize scoops. When in use, keep dipper well running to remove food particles or store scoops inside the freezer.
The department's words
CHSC 114097 Soiled ice cream scoops were observed in standing water in the dipper well (water not running sufficiently). Wash, rinse, and sanitize scoops. When in use, keep dipper well running to remove food particles or store scoops inside the freezer.
Food in the dry storage area downstairs is under sewer lines. A gutter was installed under the main sewer line. Install a gutter under remaining sewer lines or move food so that it is not under one of these lines.
The department's words
CHSC 114049 Food in the dry storage area downstairs is under sewer lines. A gutter was installed under the main sewer line. Install a gutter under remaining sewer lines or move food so that it is not under one of these lines.
Repair gaskets on walk-in doors to prevent high cold holding temperatures. There are gaps between door gaskets and the door frame allowing air to escape. Do not use utensils that are extremely dented/pitted - as these are no longer smooth and cleanable.
The department's words
CHSC 114175 Repair gaskets on walk-in doors to prevent high cold holding temperatures. There are gaps between door gaskets and the door frame allowing air to escape. Do not use utensils that are extremely dented/pitted - as these are no longer smooth and cleanable.
Some possible hood spillage was noted beside the cook line. Ensure that all equipment is located within 6 from the inner lip of the hood, clean ceiling panels, and monitor for additional hood spillage.
The department's words
CHSC 114149.2 Some possible hood spillage was noted beside the cook line. Ensure that all equipment is located within 6 from the inner lip of the hood, clean ceiling panels, and monitor for additional hood spillage.
Show 3 more
Replace burned out light bulbs in the kitchen to provide adequate lighting.
The department's words
CHSC 114252 Replace burned out light bulbs in the kitchen to provide adequate lighting.
Clean floor sinks, especially under the dipper well, to prevent attracting vermin. Re-seal the wall panel at the dishwasher that is separating from the wall.
The department's words
CHSC 114257 Clean floor sinks, especially under the dipper well, to prevent attracting vermin. Re-seal the wall panel at the dishwasher that is separating from the wall.
Some grout is missing between tiles by the dishwasher, allowing food and water to pool. Repair grout so that the floor is cleanable and does not attract vermin.
The department's words
CHSC 114268 Some grout is missing between tiles by the dishwasher, allowing food and water to pool. Repair grout so that the floor is cleanable and does not attract vermin.
EarlierApr 8, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed milk in the refrigerator in the dining room at 46 degrees F. Display thermometer was broken. Replace thermometer and monitor temperatures in this unit. Food temperatures in the display refrigerator in the cafe are at 68 degrees F. This unit does not appear to be functioning properly. Repair unit and fax a copy of the invoice to EHS. Do not use this unit until it has been fixed. For today, use time as a public health control and discard any food in this unit after 4 hours (11 am) today.
The department's words
CHSC 113996 Observed milk in the refrigerator in the dining room at 46 degrees F. Display thermometer was broken. Replace thermometer and monitor temperatures in this unit. Food temperatures in the display refrigerator in the cafe are at 68 degrees F. This unit does not appear to be functioning properly. Repair unit and fax a copy of the invoice to EHS. Do not use this unit until it has been fixed. For today, use time as a public health control and discard any food in this unit after 4 hours (11 am) today.
Corrected during the inspection
Repair the door to the walk-in fridge within 6 months.
The department's words
CHSC 114175 Repair the door to the walk-in fridge within 6 months.
EarlierApr 2, 2014Routine inspectionViolation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Observed employee with open personal food at serving station. Employees should not be eating while serving food. Designate separate area for employees to eat. Employees must wash their hands after eating.
The department's words
CHSC 113977 Observed employee with open personal food at serving station. Employees should not be eating while serving food. Designate separate area for employees to eat. Employees must wash their hands after eating.
Observed the following temperature violations: Food in the #10 refrigerator is at 50 degrees F or above. Food prepared at 9:30 am. Use TPHC and serve food within 4 hours (1:30 pm). Discard any food left over. Food in the #9 refrigerator at 55 degrees F. Cheesecake voluntarily discarded. Use TPHC for the cobbler. Food in the Silver King prep table fridge between 45-49 degrees F. Food was moved to another unit that was functioning properly. Food in both buffets in containers on top of ice. The ice should be level with the food inside the container. Leftovers from buffets always discarded. Food in the Silver King under counter fridge in dining area at 50 degrees F. This unit is impounded for not functioning properly. Food voluntarily discarded. Milk in the dining room refrigerator is at 44 degrees F. Adjust the temperature of this unit immediately. Use a probe thermometer to monitor food temperatures in all refrigeration units daily.
The department's words
CHSC 113996 Observed the following temperature violations: Food in the #10 refrigerator is at 50 degrees F or above. Food prepared at 9:30 am. Use TPHC and serve food within 4 hours (1:30 pm). Discard any food left over. Food in the #9 refrigerator at 55 degrees F. Cheesecake voluntarily discarded. Use TPHC for the cobbler. Food in the Silver King prep table fridge between 45-49 degrees F. Food was moved to another unit that was functioning properly. Food in both buffets in containers on top of ice. The ice should be level with the food inside the container. Leftovers from buffets always discarded. Food in the Silver King under counter fridge in dining area at 50 degrees F. This unit is impounded for not functioning properly. Food voluntarily discarded. Milk in the dining room refrigerator is at 44 degrees F. Adjust the temperature of this unit immediately. Use a probe thermometer to monitor food temperatures in all refrigeration units daily.
Corrected during the inspection
Observed a pan of cobbler on the steam table at 69 degrees F. This was rapidly reheated and placed back on the steam table. Rapidly reheat food to 165 degrees F before placing on the steam table.
The department's words
CHSC 114016 Observed a pan of cobbler on the steam table at 69 degrees F. This was rapidly reheated and placed back on the steam table. Rapidly reheat food to 165 degrees F before placing on the steam table.
Corrected during the inspection
Door to the upstairs walk-in does not close all the way and gasket is broken. Repair the door to this unit.
The department's words
CHSC 114175 Door to the upstairs walk-in does not close all the way and gasket is broken. Repair the door to this unit.
Provide an air gap between the pipes and floor sink in the dishwashing bay. The air gap should be no less than one inch.
The department's words
CHSC 114193 Provide an air gap between the pipes and floor sink in the dishwashing bay. The air gap should be no less than one inch.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11167.
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
- Follow-up 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.