At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 2 marked critical · Routine county inspection · May 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tiburon Chevron?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Code CHSC 113996 CHSC 113996How to fixFix it
- Marked critical: Code CHSC 114192 CHSC 114192How 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 Tiburon Chevron's team
Is this your place?
Welcome, Tiburon Chevron. We'll walk through this together, one item at a time. To log the fixes, claim Tiburon Chevron 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 Tiburon ChevronWe'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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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.
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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 · 14 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
LatestMay 15, 2026Routine inspectionYellow placard
This one: Yellow placard, inspected May 15, 2026.
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 15, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink by 3-comp sink lacking soap and paper towels in their wall mounted dispensers. / Keep wall mounted dispensers stocked at all times.
The department's words
CHSC 113953.2 Hand wash sink by 3-comp sink lacking soap and paper towels in their wall mounted dispensers. / Keep wall mounted dispensers stocked at all times.
EarlierAug 1, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink blocked with cables. / Keep hand wash station easily accessible at all times.
The department's words
CHSC 113953 Hand wash sink blocked with cables. / Keep hand wash station easily accessible at all times.
EarlierApr 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding case ambient temperature around 120°F. Tacos recorded at 101°F, roller bites 108°F, chicken at 110ÄF, sausage sandwich 123°F and egg sausage tortillas at 110°F. / Discontinue use of said unit until repaired to hot hold food at 135°F or above. Immediately discard out of temperature food.
The department's words
CHSC 113996 Hot holding case ambient temperature around 120°F. Tacos recorded at 101°F, roller bites 108°F, chicken at 110ÄF, sausage sandwich 123°F and egg sausage tortillas at 110°F. / Discontinue use of said unit until repaired to hot hold food at 135°F or above. Immediately discard out of temperature food.
EarlierJul 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate has expired. / Obtain valid certificate within 30 days from 7/8/22 or cost recovery fees will apply.
The department's words
CHSC 113947.1 Certified food manager certificate has expired. / Obtain valid certificate within 30 days from 7/8/22 or cost recovery fees will apply.
EarlierDec 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 2 dead rodents on adhesive trap under the soda machine. Observed spray foam used to seal holes in the wall. Numerous amounts of rodent droppings observed under soda machine and by ice machine. / Provide last 3 inspection reports from pest control services. Clean up all rodent droppings and sanitize surfaces. Remove dead rodents from the facility. Repair holes in the facility with more permanent repairs. Have pest control conduct service more frequently. Facility may only serve pre-packaged foods. No food preparation is allowed until rodent infestation has been abated.
The department's words
CHSC 114259.1 Observed 2 dead rodents on adhesive trap under the soda machine. Observed spray foam used to seal holes in the wall. Numerous amounts of rodent droppings observed under soda machine and by ice machine. / Provide last 3 inspection reports from pest control services. Clean up all rodent droppings and sanitize surfaces. Remove dead rodents from the facility. Repair holes in the facility with more permanent repairs. Have pest control conduct service more frequently. Facility may only serve pre-packaged foods. No food preparation is allowed until rodent infestation has been abated.
EarlierMay 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding case holding taquitos and breakfast sandwiches all recorded at 116F or below. Hot holding unit observed with missing bulbs and unit was set to lowest setting. / Turn hot holding unit settings up to hot hold at 135F or above. Place thermometer in plain view to ensure unit is hot holding at 135F or above. *Out of temperature foods were voluntarily discarded.
The department's words
CHSC 113996 Hot holding case holding taquitos and breakfast sandwiches all recorded at 116F or below. Hot holding unit observed with missing bulbs and unit was set to lowest setting. / Turn hot holding unit settings up to hot hold at 135F or above. Place thermometer in plain view to ensure unit is hot holding at 135F or above. *Out of temperature foods were voluntarily discarded.
EarlierNov 6, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inside of ice machine growing slime mold. / Clean inside of ice machine, sanitize then discard all ice.
The department's words
CHSC 114113 Inside of ice machine growing slime mold. / Clean inside of ice machine, sanitize then discard all ice.
EarlierJun 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permit to Operate certificate expired. / Obtain valid certificate and post in public view.
The department's words
CHSC 114381 Permit to Operate certificate expired. / Obtain valid certificate and post in public view.
EarlierNov 22, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Breakfast sandwiches on bottom shelf in hot holding unit recorded at 116F at time of inspection. Employee states sandwiches were made about 30 minutes ago. Top and middle shelves were recorded at 135F or above. / Remove breakfast sandwiches from sale to reheat to internal temperature of 165F or above then place sandwiches on top and middle shelves of hot holding unit. Repair hot holding unit to hot hold at 135F throughout the unit.
The department's words
CHSC 113996 Breakfast sandwiches on bottom shelf in hot holding unit recorded at 116F at time of inspection. Employee states sandwiches were made about 30 minutes ago. Top and middle shelves were recorded at 135F or above. / Remove breakfast sandwiches from sale to reheat to internal temperature of 165F or above then place sandwiches on top and middle shelves of hot holding unit. Repair hot holding unit to hot hold at 135F throughout the unit.
EarlierMar 11, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJul 30, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
No soap observed at hand washing sink in the bathroom and in the cleaning area. Food worker placed a bags of soap in the dispenser in the both areas. Hand washing cleanser and sanitary single -use towels shall be provided in dispensers regularly.
The department's words
CHSC 113953.2 No soap observed at hand washing sink in the bathroom and in the cleaning area. Food worker placed a bags of soap in the dispenser in the both areas. Hand washing cleanser and sanitary single -use towels shall be provided in dispensers regularly.
Measured temperature of the following food items: Sausage, egg, cheese bagels (3) at 114F All beef hot dog (1) at 91F discarded voluntarily by a food worker at the time of the inspection. All potentially hazardous food shall be held at or below 41F or at above 135F.
The department's words
CHSC 113996 Measured temperature of the following food items: Sausage, egg, cheese bagels (3) at 114F All beef hot dog (1) at 91F discarded voluntarily by a food worker at the time of the inspection. All potentially hazardous food shall be held at or below 41F or at above 135F.
Corrected during the inspection
No sanitizing solution was using for cleaning food contact surfaces. Clean and sanitize. Food worker prepared sanitizing solution in wiping cloth bucket. Contact with 100ppm chlorine for 30 seconds.
The department's words
CHSC 114113 No sanitizing solution was using for cleaning food contact surfaces. Clean and sanitize. Food worker prepared sanitizing solution in wiping cloth bucket. Contact with 100ppm chlorine for 30 seconds.
Measured hot water temperature at 75F, but the food worker adjusted the temperature to 100F. Provide hot water (100F) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.
The department's words
CHSC 114192 Measured hot water temperature at 75F, but the food worker adjusted the temperature to 100F. Provide hot water (100F) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.
Always store in-use cloths in sanitizing solution. Provide test strips regularly.
The department's words
CHSC 114185.1 Always store in-use cloths in sanitizing solution. Provide test strips regularly.
EarlierJan 23, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Self-service pastries on the counter do not have any labels.
The department's words
CHSC 114089.1.a-b Self-service pastries on the counter do not have any labels.
No hand wash sign. Hand wash sign provided.
The department's words
CHSC 113953.5 No hand wash sign. Hand wash sign provided.
No sanitizer test strips.
The department's words
CHSC 114107 No sanitizer test strips.
Last inspection report not available. Post sign that informs consumers that the most recent inspection report is available to view upon request. Sign provided today.
The department's words
CHSC 113725.1 Last inspection report not available. Post sign that informs consumers that the most recent inspection report is available to view upon request. Sign provided today.
Bags of ice do not have labels. Ice is bagged onsite from soda dispenser, per employee.
The department's words
CHSC 114089 Bags of ice do not have labels. Ice is bagged onsite from soda dispenser, per employee.
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 Tiburon Chevron, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Tiburon Chevron know
Ask for the manager. Tiburon Chevron can only fix what it knows about.
The department lists no phone for this place.
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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 Tiburon Chevron?
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 L15316.
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
- Yellow 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.