At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Village Italian Restaurant's team
Is this your place?
Welcome, The Village Italian Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim The Village Italian Restaurant 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 Village Italian RestaurantWe'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.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 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
LatestJun 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 11, 2026.
No violations listed in the data.
EarlierMay 9, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
The department's words
CHSC 113996 Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
The department's words
CHSC 114002 Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
EarlierMay 8, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
The department's words
CHSC 113996 Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
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 pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
The department's words
CHSC 114002 Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 6, 2024Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
In the cold holding unit, diced chicken internal temperature readings were at 50F and 49F, penne pasta 51F, fetuccine 53F, spaguetti 52F, and cut tomatoes 46F. [CA] 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 In the cold holding unit, diced chicken internal temperature readings were at 50F and 49F, penne pasta 51F, fetuccine 53F, spaguetti 52F, and cut tomatoes 46F. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
In the walk-in refrigerator, in four containers with cooked pasta, the internal temperature readings were at 46F and 45F, and cooked eggplant at 45F. According to the person in charge, he stated that the food was prepared last night (01/31/2024), and it was cooled around 7:00 p.m. [CA] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, in four containers with cooked pasta, the internal temperature readings were at 46F and 45F, and cooked eggplant at 45F. According to the person in charge, he stated that the food was prepared last night (01/31/2024), and it was cooled around 7:00 p.m. [CA] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
In the walk-in refrigerator, in three containers with cooked pasta, the temperature readings were at 45F and 44F in different parts of the food, and the lasagna internal temperature reading was at 45F. According to the owner, the foods mentioned above were cooked and cooled the night before (02/05/2024). [CA] Food that is cooked and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
The department's words
CHSC 114002.1 In the walk-in refrigerator, in three containers with cooked pasta, the temperature readings were at 45F and 44F in different parts of the food, and the lasagna internal temperature reading was at 45F. According to the owner, the foods mentioned above were cooked and cooled the night before (02/05/2024). [CA] Food that is cooked and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
The ambient temperature of the walk-in refrigerator was measured at 45F and 44F, and the two-door reach-in unit at 47F and 45F. [CA] Repair or adjust the refrigeration units. Transfer all potentially hazardous foods to a holding unit that can maintain the required tempertures of 41F or below.
The department's words
CHSC 114175 The ambient temperature of the walk-in refrigerator was measured at 45F and 44F, and the two-door reach-in unit at 47F and 45F. [CA] Repair or adjust the refrigeration units. Transfer all potentially hazardous foods to a holding unit that can maintain the required tempertures of 41F or below.
EarlierFeb 1, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding unit, diced chicken internal temperature readings were at 50F and 49F, penne pasta 51F, fetuccine 53F, spaguetti 52F, and cut tomatoes 46F. [CA] 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 In the cold holding unit, diced chicken internal temperature readings were at 50F and 49F, penne pasta 51F, fetuccine 53F, spaguetti 52F, and cut tomatoes 46F. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
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
In the walk-in refrigerator, in four containers with cooked pasta, the internal temperature readings were at 46F and 45F, and cooked eggplant at 45F. According to the person in charge, he stated that the food was prepared last night (01/31/2024), and it was cooled around 7:00 p.m. [CA] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, in four containers with cooked pasta, the internal temperature readings were at 46F and 45F, and cooked eggplant at 45F. According to the person in charge, he stated that the food was prepared last night (01/31/2024), and it was cooled around 7:00 p.m. [CA] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Village Italian Restaurant, you can:
Let The Village Italian Restaurant know
Ask for the manager. The Village Italian Restaurant can only fix what it knows about.
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Complain directly to the health department
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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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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 L16770.
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.