At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Apr 20, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tiburon Peninsula Club?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Submit copy of revised menu with consumer advisory disclosure statement by 4/27/26. 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 Tiburon Peninsula Club's team
Is this your place?
Welcome, Tiburon Peninsula Club. We'll walk through this together, one item at a time. To log the fixes, claim Tiburon Peninsula Club first; we check that you run it.
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This is my place: claim Tiburon Peninsula ClubWe'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: Submit copy of revised menu with consumer advisory disclosure statement by 4/27/26.The county found: “Submit copy of revised menu with consumer advisory disclosure statement by 4/27/26.”
Then the next one.
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 · 17 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 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 20, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 20, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Submit copy of revised menu with consumer advisory disclosure statement by 4/27/26.
The department's words
CHSC 114093 Submit copy of revised menu with consumer advisory disclosure statement by 4/27/26.
EarlierApr 15, 2026Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Blue cheese observed at 56 degrees F in table top refrigerator. Open container of 2% milk observed at 47 degrees F in one door glass refrigerator. ~ 2 cups blue cheese voluntarily discarded into the garbage container. 3 cold stickers provided. Maintain potentially hazardous foods a tor below 41 degrees F.
The department's words
CHSC 113996 Blue cheese observed at 56 degrees F in table top refrigerator. Open container of 2% milk observed at 47 degrees F in one door glass refrigerator. ~ 2 cups blue cheese voluntarily discarded into the garbage container. 3 cold stickers provided. Maintain potentially hazardous foods a tor below 41 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 beets individually wrapped in aluminum foil on sheet pans on rolling rack. Internal temperature of two beets: 78 degrees F and 86 degrees F. Food handler who cooked beets not present at the facility. No cooling logs. 16 beets voluntarily discarded into the garbage. Log food, temperatures, time, and date for potentially hazardous foods that are cooked and cooled to ensure proper rapid cooling timeframes are being achieved. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Repeat violation. Approved cooling methods and logs provided in English and Spanish.
The department's words
CHSC 114002 Observed beets individually wrapped in aluminum foil on sheet pans on rolling rack. Internal temperature of two beets: 78 degrees F and 86 degrees F. Food handler who cooked beets not present at the facility. No cooling logs. 16 beets voluntarily discarded into the garbage. Log food, temperatures, time, and date for potentially hazardous foods that are cooked and cooled to ensure proper rapid cooling timeframes are being achieved. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Repeat violation. Approved cooling methods and 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
Men's restroom: left hand wash sink: 92 degrees F: 92 degrees F right hand wash sink: 66 degrees F Women's restroom: left: 66 degrees F right hand wash sink: 67 degrees F Provide a minimum of 100 degrees F water at all hand wash sinks by 4/16/26.
The department's words
CHSC 113953.c Men's restroom: left hand wash sink: 92 degrees F: 92 degrees F right hand wash sink: 66 degrees F Women's restroom: left: 66 degrees F right hand wash sink: 67 degrees F Provide a minimum of 100 degrees F water at all hand wash sinks by 4/16/26.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 1, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Large tub of beans left on counter to cool. Employee stated beans were cooling for a couple of hours and recorded at 112°F. / Discard improperly cooled food. Rapidly cool food from 135-70°F in 2 hours using ice baths with ice wands then 70-41°F uncovered in walk-in refrigerator.
The department's words
CHSC 114002 Large tub of beans left on counter to cool. Employee stated beans were cooling for a couple of hours and recorded at 112°F. / Discard improperly cooled food. Rapidly cool food from 135-70°F in 2 hours using ice baths with ice wands then 70-41°F uncovered in walk-in refrigerator.
Corrected during the inspection
in-use dishwasher recorded at 0ppm chlorine. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash-rinse-santize(100ppm chlorine)-airdry. Re-wash all dishware that has gone through dishwasher. Test dishwasher daily.
The department's words
CHSC 114099.7 in-use dishwasher recorded at 0ppm chlorine. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash-rinse-santize(100ppm chlorine)-airdry. Re-wash all dishware that has gone through dishwasher. Test dishwasher daily.
EarlierOct 31, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Large tub of beans left on counter to cool. Employee stated beans were cooling for a couple of hours and recorded at 112°F. / Discard improperly cooled food. Rapidly cool food from 135-70°F in 2 hours using ice baths with ice wands then 70-41°F uncovered in walk-in refrigerator.
The department's words
CHSC 114002 Large tub of beans left on counter to cool. Employee stated beans were cooling for a couple of hours and recorded at 112°F. / Discard improperly cooled food. Rapidly cool food from 135-70°F in 2 hours using ice baths with ice wands then 70-41°F uncovered in walk-in refrigerator.
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-use dishwasher recorded at 0ppm chlorine. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash-rinse-santize(100ppm chlorine)-airdry. Re-wash all dishware that has gone through dishwasher. Test dishwasher daily.
The department's words
CHSC 114099.7 in-use dishwasher recorded at 0ppm chlorine. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash-rinse-santize(100ppm chlorine)-airdry. Re-wash all dishware that has gone through dishwasher. Test dishwasher daily.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sauce being cooled in improperly made ice bath. Sauce recorded at 192°F and ice bath only touches bottom of sauce container. / Remake ice bath to surround container for sauce and stir frequently. Foods must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.
The department's words
CHSC 114002.1 Observed sauce being cooled in improperly made ice bath. Sauce recorded at 192°F and ice bath only touches bottom of sauce container. / Remake ice bath to surround container for sauce and stir frequently. Foods must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.
EarlierApr 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employees using dishwasher. Employees had not tested sanitizer of said unit. No sanitizer detected. / Discontinue use of dishwasher until repaired to dispense 50ppm chlorine at final rinse. Test unit daily before use. Set up sanitizer bay at 3-comp sink for sanitizing step.
The department's words
CHSC 114099.7 Observed employees using dishwasher. Employees had not tested sanitizer of said unit. No sanitizer detected. / Discontinue use of dishwasher until repaired to dispense 50ppm chlorine at final rinse. Test unit daily before use. Set up sanitizer bay at 3-comp sink for sanitizing step.
EarlierOct 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sauces on steam table recording at ~99°F. Employee stated they were quickly heated on the stove then placed on steam table. / All foods must be reheated to 165°F for hot holding at 135°F or above. Do not use steam table to reheat foods.
The department's words
CHSC 114016 Observed sauces on steam table recording at ~99°F. Employee stated they were quickly heated on the stove then placed on steam table. / All foods must be reheated to 165°F for hot holding at 135°F or above. Do not use steam table to reheat foods.
EarlierMar 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observe 6 plastic bagged cooked pasta in refrigerator opposite of the stove recorded around 55F. All other items in unit recorded at 41F or below. Chef explained that pasta is shocked after being boiled then placed on a cooling rack for 30-45 minutes then portioned in bags to be placed in walk-in./ Food most rapidly cool from 135F from 135F to 70F in 2 hours then 70F to 41F in 4 hours thereafter. Place cooling pasta in a walk-in refrigerator to complete cooling process down to41F or below before packaging. Corrected onsite: 6 plastic bags discarded onsite.
The department's words
CHSC 114000 Observe 6 plastic bagged cooked pasta in refrigerator opposite of the stove recorded around 55F. All other items in unit recorded at 41F or below. Chef explained that pasta is shocked after being boiled then placed on a cooling rack for 30-45 minutes then portioned in bags to be placed in walk-in./ Food most rapidly cool from 135F from 135F to 70F in 2 hours then 70F to 41F in 4 hours thereafter. Place cooling pasta in a walk-in refrigerator to complete cooling process down to41F or below before packaging. Corrected onsite: 6 plastic bags discarded onsite.
EarlierSep 22, 2021Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierSep 15, 2021Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Tabletop refrigeration unit opposite of fryers had food filled above fill line. Egg recorded at 51°F, chicken recorded at 63°F and cheeses recorded at 54°F. / Discard out of temperature foods. Repair refrigeration unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Tabletop refrigeration unit opposite of fryers had food filled above fill line. Egg recorded at 51°F, chicken recorded at 63°F and cheeses recorded at 54°F. / Discard out of temperature foods. Repair refrigeration unit 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
~2lbs of oysters observed in walk in. No shell stock tags available. / Discard shell stock. Shell stock tags must be kept with supply until exhausted then kept 90 days thereafter.
The department's words
CHSC 114039.1 ~2lbs of oysters observed in walk in. No shell stock tags available. / Discard shell stock. Shell stock tags must be kept with supply until exhausted then kept 90 days thereafter.
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 10 reduced oxygen sealed packages of beef in walk-in and refrigerator under the grill. Beef recorded around 52°F. No approved HACCP plan available. / Immediately discard reduced oxygen packaged meat. Discontinue reduced oxygen packaging until HACCP plan approved or SOP approved for HACCP exemption.
The department's words
CHSC 114419 Observed 10 reduced oxygen sealed packages of beef in walk-in and refrigerator under the grill. Beef recorded around 52°F. No approved HACCP plan available. / Immediately discard reduced oxygen packaged meat. Discontinue reduced oxygen packaging until HACCP plan approved or SOP approved for HACCP exemption.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 3, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Curry made using coconut milk seen being reheated in the steam table. Operator stated it was placed in the unit about 30 minutes ago. Curry recorded at around 99F. / Do not use steam table to reheat food. Steam table to be used to keep food warm at 135F or above. Reheat foods to 165F first, then place in steam table.
The department's words
CHSC 114016 Curry made using coconut milk seen being reheated in the steam table. Operator stated it was placed in the unit about 30 minutes ago. Curry recorded at around 99F. / Do not use steam table to reheat food. Steam table to be used to keep food warm at 135F or above. Reheat foods to 165F first, then place in steam table.
EarlierDec 27, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Exterior dry storage utensil storage room door propped open at time of inspection. / Keep doors closed to prevent vermin entry.
The department's words
CHSC 114259 Exterior dry storage utensil storage room door propped open at time of inspection. / Keep doors closed to prevent vermin entry.
EarlierJul 23, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rice on cooling rack prepared at around 0800 hours. Rice recorded at 77F. / Immediately discard out of temperature rice. Rapidly cool from 135F to 70F within 2 hours and 70F to 41F within 4 hours.
The department's words
CHSC 114002 Rice on cooling rack prepared at around 0800 hours. Rice recorded at 77F. / Immediately discard out of temperature rice. Rapidly cool from 135F to 70F within 2 hours and 70F to 41F within 4 hours.
EarlierNov 6, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 7, 2017Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Food handler had open beverage container.
The department's words
CHSC 113977 Food handler had open beverage container.
Corrected during the inspection
No paper towels inside dispensers by milk shake machine and bar area.
The department's words
CHSC 113953.2 No paper towels inside dispensers by milk shake machine and bar area.
Corrected during the inspection
Left hand wash sink reached a maximum of 60 degrees F.
The department's words
CHSC 113953.c Left hand wash sink reached a maximum of 60 degrees F.
Corrected during the inspection
Right prep refrigerator: Coleslaw made yesterday measured 50 degrees F and sliced tomatoes: 43 degrees F. Left prep refrigerator: mozzarella: 48 degrees F, blue cheese: 47 degrees F, feta cheese: 42 degrees F. Open container of milk on ice bath: 47 - 48 degree F.
The department's words
CHSC 113996 Right prep refrigerator: Coleslaw made yesterday measured 50 degrees F and sliced tomatoes: 43 degrees F. Left prep refrigerator: mozzarella: 48 degrees F, blue cheese: 47 degrees F, feta cheese: 42 degrees F. Open container of milk on ice bath: 47 - 48 degree F.
Dirty utensils in all three compartments of utensil washing sink.
The department's words
CHSC 114099.2 Dirty utensils in all three compartments of utensil washing sink.
Corrected during the inspection
Show 7 more
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
No quaternary ammonium test strips to check sanitizer level at three-compartment sinks and wiping cloth containers.
The department's words
CHSC 114107 No quaternary ammonium test strips to check sanitizer level at three-compartment sinks and wiping cloth containers.
Several used wiping cloths on food contact surfaces.
The department's words
CHSC 114185.1 Several used wiping cloths on food contact surfaces.
Food handlers not wearing hair restraints.
The department's words
CHSC 113969 Food handlers not wearing hair restraints.
No Certified Food Manager (CFM) for the facility. CFM handout provided today. Submit proof of enrollment in an ANSI-certified exam within five days and take test within 30 days. Submit copy of CFM certificate once you receive it.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) for the facility. CFM handout provided today. Submit proof of enrollment in an ANSI-certified exam within five days and take test within 30 days. Submit copy of CFM certificate once you receive it.
Staff unable to locate a probe thermometer.
The department's words
CHSC 114159 Staff unable to locate a probe thermometer.
Food handlers utilize the food prep sink for hand washing. The food prep sink shall be exclusively for food preparation.
The department's words
CHSC 114163 Food handlers utilize the food prep sink for hand washing. The food prep sink shall be exclusively for food preparation.
EarlierMar 24, 2015Routine inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Two of the certified food handling cards are expired. Both of the employees shall obtain valid certified food handling cards within 30 days. Certified food handling shall not lapse in time.
The department's words
CHSC 113948 Two of the certified food handling cards are expired. Both of the employees shall obtain valid certified food handling cards within 30 days. Certified food handling shall not lapse in time.
Insert pans in maketable refrigerator are not properly placed in the refrigerator. There are gaps between pans allowing for cold air to escape, and all of the insert pans are doubled up. The bottom layer of insert pans has a minimal amount of ice and water. Potentially hazardous foods are in the temperature danger zone, such as feta cheese at 48 degrees Fahrenheit. Properly place insert pans in refrigerator. Do not double stack insert pans. This refrigerator is being replaced. Submit specification sheet for approval of a new refrigerator. Sliced tomatoes in prep refrigerator were observed at 44-45 degrees Fahrenheit. These tomatoes were sliced around 10:30 a.m. today.
The department's words
CHSC 113996 Insert pans in maketable refrigerator are not properly placed in the refrigerator. There are gaps between pans allowing for cold air to escape, and all of the insert pans are doubled up. The bottom layer of insert pans has a minimal amount of ice and water. Potentially hazardous foods are in the temperature danger zone, such as feta cheese at 48 degrees Fahrenheit. Properly place insert pans in refrigerator. Do not double stack insert pans. This refrigerator is being replaced. Submit specification sheet for approval of a new refrigerator. Sliced tomatoes in prep refrigerator were observed at 44-45 degrees Fahrenheit. These tomatoes were sliced around 10:30 a.m. today.
No paper towels inside dispenser at kitchen hand wash sink. Paper towels were placed in uncovered plastic container and placed on the counter, rather than placing in the mounted dispenser. Utilize mounted dispenser. No soap in mounted dispenser by hand wash station near utensil washing area. Mount a commercial paper towel dispenser adjacent to the bar hand wash sink.
The department's words
CHSC 113953.2 No paper towels inside dispenser at kitchen hand wash sink. Paper towels were placed in uncovered plastic container and placed on the counter, rather than placing in the mounted dispenser. Utilize mounted dispenser. No soap in mounted dispenser by hand wash station near utensil washing area. Mount a commercial paper towel dispenser adjacent to the bar hand wash sink.
Water at women's restroom hand wash sink was 70 and 72 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at women's restroom hand wash sink was 70 and 72 degrees Fahrenheit.
Corrected during the inspection
Food handlers not wearing hair restraints.
The department's words
CHSC 113969 Food handlers not wearing hair restraints.
Show 8 more
Observed boxes of food on the dry storage room floor and the walk-in refrigerator floor.
The department's words
CHSC 114047 Observed boxes of food on the dry storage room floor and the walk-in refrigerator floor.
No cold water at hand was sink.
The department's words
CHSC 114192 No cold water at hand was sink.
Permit not posted in conspicuous area.
The department's words
CHSC 114381 Permit not posted in conspicuous area.
Corrected during the inspection
100 ppm quaternary ammonium in one of wiping cloth containers. Minimum requirement for quaternary ammonium is 200 ppm.
The department's words
CHSC 114185.1 100 ppm quaternary ammonium in one of wiping cloth containers. Minimum requirement for quaternary ammonium is 200 ppm.
Less than 100 ppm quaternary ammonium in sanitizer compartment of three-compartment sink.
The department's words
CHSC 114099.6 Less than 100 ppm quaternary ammonium in sanitizer compartment of three-compartment sink.
Corrected during the inspection
Facility does not have a probe thermometer.
The department's words
CHSC 114159 Facility does not have a probe thermometer.
Quaternary sanitizer test strips are needed to check sanitizer level at three-compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Quaternary sanitizer test strips are needed to check sanitizer level at three-compartment sink and wiping cloth containers.
Three-compartment sink being utilized improperly at time of inspection. There is no water in the middle compartment; only food scraps. The sanitizer compartment has inadequate concentration of sanitizer (< 100 ppm quaternary ammonium.)
The department's words
CHSC 114099.2 Three-compartment sink being utilized improperly at time of inspection. There is no water in the middle compartment; only food scraps. The sanitizer compartment has inadequate concentration of sanitizer (< 100 ppm quaternary ammonium.)
Corrected during the inspection
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 Peninsula Club, you can:
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Ask for the manager. Tiburon Peninsula Club can only fix what it knows about.
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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.
Do you work at or run Tiburon Peninsula Club?
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 L10309.
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.