At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · County inspection, Follow-up inspection · Feb 3, 2017
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tiburon Diner?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No food handler card available for one food handler. Get certificate and e-mail me a copy. CHSC 113948How to fixFix it
- Raw shell eggs at 52F and partially cooked bacon at 47F in 1 door steel fridge. Keep potentially hazardous foods below 41F or above 135F. CHSC 113996How to fixFix it
- Cloths used to wipe down cutting boards but not stored in sanitizing solution after for reuse. Store wiping cloths in a sanitizing solution of at least 100ppm chlorine. Repeat violation. CHSC 114113How 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 Diner's team
Is this your place?
Welcome, Tiburon Diner. We'll walk through this together, one item at a time. To log the fixes, claim Tiburon Diner first; we check that you run it.
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This is my place: claim Tiburon DinerWe'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: No food handler card available for one food handler. Get certificate and e-mail me a copy.The county found: “No food handler card available for one food handler. Get certificate and e-mail me a copy.”
Then the next one: Raw shell eggs at 52F and partially cooked bacon at 47F in 1 door steel fridge. Keep potentially hazardous foods below 41F or above 135F.
Log it
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Show what you did
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 3, 2017Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 3, 2017.
5 violations listed, 0 marked critical.
Not critical (5)
No food handler card available for one food handler. Get certificate and e-mail me a copy.
The department's words
CHSC 113948 No food handler card available for one food handler. Get certificate and e-mail me a copy.
Raw shell eggs at 52F and partially cooked bacon at 47F in 1 door steel fridge. Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 Raw shell eggs at 52F and partially cooked bacon at 47F in 1 door steel fridge. Keep potentially hazardous foods below 41F or above 135F.
Cloths used to wipe down cutting boards but not stored in sanitizing solution after for reuse. Store wiping cloths in a sanitizing solution of at least 100ppm chlorine. Repeat violation.
The department's words
CHSC 114113 Cloths used to wipe down cutting boards but not stored in sanitizing solution after for reuse. Store wiping cloths in a sanitizing solution of at least 100ppm chlorine. Repeat violation.
Food on drainboard by sink temporarily used as handwash sink. Move food to prevent contamination.
The department's words
CHSC 113984 Food on drainboard by sink temporarily used as handwash sink. Move food to prevent contamination.
Areas below stove and two compartment sink have excessive grease and food debris. Clean.
The department's words
CHSC 114115.c Areas below stove and two compartment sink have excessive grease and food debris. Clean.
EarlierFeb 1, 2017Routine inspectionYellow placard
6 violations listed, 0 marked critical.
Not critical (6)
No food handler card available for one food handler. Get certificate and e-mail me a copy.
The department's words
CHSC 113948 No food handler card available for one food handler. Get certificate and e-mail me a copy.
Observed cook place raw chicken on grill and immediately handle hard-boiled eggs (ready to eat food) with no handwashing step in between. Wash hands when switching from working with raw products to ready to eat products. Wash hands with water, soap, and disposable papertowels (not wiping cloths). Note: no designated handwash sink at facility. Papertowels for hands are currently stored over a cutting board. Recommend moving papertowels to a sink that is used as a handsink. Ensure to wash, rinse, and sanitize sinks that are being used for other purposes prior (like washing dishes and washing hands).
The department's words
CHSC 113953.3 Observed cook place raw chicken on grill and immediately handle hard-boiled eggs (ready to eat food) with no handwashing step in between. Wash hands when switching from working with raw products to ready to eat products. Wash hands with water, soap, and disposable papertowels (not wiping cloths). Note: no designated handwash sink at facility. Papertowels for hands are currently stored over a cutting board. Recommend moving papertowels to a sink that is used as a handsink. Ensure to wash, rinse, and sanitize sinks that are being used for other purposes prior (like washing dishes and washing hands).
The following foods were found out of temperature: * partially cooked bacon at 53F that had been sitting on counter for 1 hr * sliced tomatoes at 59F by cutting board (these were discarded) * raw shell eggs at 63F in fridge * pancake mix (with water added) at 64F by grill Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 The following foods were found out of temperature: * partially cooked bacon at 53F that had been sitting on counter for 1 hr * sliced tomatoes at 59F by cutting board (these were discarded) * raw shell eggs at 63F in fridge * pancake mix (with water added) at 64F by grill Keep potentially hazardous foods below 41F or above 135F.
Cloths used to wipe down cutting boards but not stored in sanitizing solution after for reuse. Store wiping cloths in a sanitizing solution of at least 100ppm chlorine. Repeat violation.
The department's words
CHSC 114113 Cloths used to wipe down cutting boards but not stored in sanitizing solution after for reuse. Store wiping cloths in a sanitizing solution of at least 100ppm chlorine. Repeat violation.
Food on drainboard by sink temporarily used as handwash sink. Move food to prevent contamination.
The department's words
CHSC 113984 Food on drainboard by sink temporarily used as handwash sink. Move food to prevent contamination.
Show 1 more
Areas below stove and two compartment sink have excessive grease and food debris. Clean.
The department's words
CHSC 114115.c Areas below stove and two compartment sink have excessive grease and food debris. Clean.
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 Diner, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Tiburon Diner know
Ask for the manager. Tiburon Diner 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 Diner?
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 L10190.
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.