At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jun 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tiburon Tavern?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Bar: Hot water turned off at both hand wash sinks. Water on the floor by the left hand hand wash sink. Provide a minimum of 100 degrees F water. Submit videos showing correction of bar hand wash sinks by 6/5/26. Utilize server hand wash sink until bar hand wash sinks repaired. Server station hand wash sink: Adequate water at hand wash sink. Men's restroom: left hand wash sink reached 100 degrees F - in compliance. Right hand wash sink: 74: degrees F. Provide a minimum of 100 degrees F water and maximum of 108 degrees F water. Submit video of men's right restroom hand wash sink. CHSC 113953.cHow 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 Tavern's team
Is this your place?
Welcome, Tiburon Tavern. We'll walk through this together, one item at a time. To log the fixes, claim Tiburon Tavern first; we check that you run it.
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This is my place: claim Tiburon TavernWe'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: Bar: Hot water turned off at both hand wash sinks. Water on the floor by the left hand hand wash sink. Provide a minimum of 100 degrees F water. Submit videos showing correction of bar hand wash sinks by 6/5/26. Utilize server hand wash sink until bar hand wash sinks repaired. Server station hand wash sink: Adequate water at hand wash sink. Men's restroom: left hand wash sink reached 100 degrees F - in compliance. Right hand wash sink: 74: degrees F. Provide a minimum of 100 degrees F water and maximum of 108 degrees F water. Submit video of men's right restroom hand wash sink.The county found: “Bar: Hot water turned off at both hand wash sinks. Water on the floor by the left hand hand wash sink. Provide a…”
Then the next one.
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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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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestJun 3, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 3, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Bar: Hot water turned off at both hand wash sinks. Water on the floor by the left hand hand wash sink. Provide a minimum of 100 degrees F water. Submit videos showing correction of bar hand wash sinks by 6/5/26. Utilize server hand wash sink until bar hand wash sinks repaired. Server station hand wash sink: Adequate water at hand wash sink. Men's restroom: left hand wash sink reached 100 degrees F - in compliance. Right hand wash sink: 74: degrees F. Provide a minimum of 100 degrees F water and maximum of 108 degrees F water. Submit video of men's right restroom hand wash sink.
The department's words
CHSC 113953.c Bar: Hot water turned off at both hand wash sinks. Water on the floor by the left hand hand wash sink. Provide a minimum of 100 degrees F water. Submit videos showing correction of bar hand wash sinks by 6/5/26. Utilize server hand wash sink until bar hand wash sinks repaired. Server station hand wash sink: Adequate water at hand wash sink. Men's restroom: left hand wash sink reached 100 degrees F - in compliance. Right hand wash sink: 74: degrees F. Provide a minimum of 100 degrees F water and maximum of 108 degrees F water. Submit video of men's right restroom hand wash sink.
EarlierMay 27, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Walk-in refrigerator: Observed whole shell eggs at 50-51 degrees F. 15 whole shell eggs voluntarily discarded into the compost container. petrale sole: 45 degrees F Pantry prep refrigerator: blue cheese: 45 degrees F, cooked tofu: 47 degrees F, cut cherry tomatoes: 49 degrees F, Caesar dressing: 45 degrees F, sliced tomatoes: 48 degrees F Grill/saute prep refrigerator: provolone cheese: 49 degrees F, raw beef: 50-51 degrees f ( 1lb. voluntarily discarded)raw hamburger: 47 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Walk-in refrigerator: Observed whole shell eggs at 50-51 degrees F. 15 whole shell eggs voluntarily discarded into the compost container. petrale sole: 45 degrees F Pantry prep refrigerator: blue cheese: 45 degrees F, cooked tofu: 47 degrees F, cut cherry tomatoes: 49 degrees F, Caesar dressing: 45 degrees F, sliced tomatoes: 48 degrees F Grill/saute prep refrigerator: provolone cheese: 49 degrees F, raw beef: 50-51 degrees f ( 1lb. voluntarily discarded)raw hamburger: 47 degrees F. Maintain potentially hazardous foods at or 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
Server station hand wash sink: 90 degrees F. Provide a minimum of 100 degrees F water. Bar: No hot water comes out of wither hand wash sink. Provide a minimum of 100 degrees F water. Submit video by 5/29/26. Men's restroom: left hand wash sink: 97 degrees F, right hand wash sink: 77 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Server station hand wash sink: 90 degrees F. Provide a minimum of 100 degrees F water. Bar: No hot water comes out of wither hand wash sink. Provide a minimum of 100 degrees F water. Submit video by 5/29/26. Men's restroom: left hand wash sink: 97 degrees F, right hand wash sink: 77 degrees F. Provide a minimum of 100 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 31, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of grill had the following: boiled eggs 50°F, cooked asparagus 45°F, ham 46°F, cooked yams 44°F, cooked pasta 50°F and ground beef 50°F. / Discard out of temperature foods. Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of grill had the following: boiled eggs 50°F, cooked asparagus 45°F, ham 46°F, cooked yams 44°F, cooked pasta 50°F and ground beef 50°F. / Discard out of temperature foods. Repair unit to cold hold food at 41°F or below.
EarlierApr 23, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods held at unsafe temperatures: cooked sausages on shelf underneath hood at 63 F, raw beef at 47 F, raw chicken at 45 F in prep top refrigeration unit, half and half at 44 F in Avantco refrigerator at coffee station, ambient temperature of unit measured 44-45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. 6 sausages discarded. Raw beef and chicken relocated to walk-in refrigerator. Repair/adjust Avantco refrigerator to cold hold at 41 F or below.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: cooked sausages on shelf underneath hood at 63 F, raw beef at 47 F, raw chicken at 45 F in prep top refrigeration unit, half and half at 44 F in Avantco refrigerator at coffee station, ambient temperature of unit measured 44-45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. 6 sausages discarded. Raw beef and chicken relocated to walk-in refrigerator. Repair/adjust Avantco refrigerator to cold hold at 41 F or below.
EarlierOct 25, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer encrusted with food debris. / Take apart slicer to wash - rinse - sanitize each piece.
The department's words
CHSC 114113 Deli slicer encrusted with food debris. / Take apart slicer to wash - rinse - sanitize each piece.
EarlierMar 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit for milk for the espresso recorded 44°F and milk in unit recorded at 44°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit for milk for the espresso recorded 44°F and milk in unit recorded at 44°F. / Repair unit to cold hold food at 41°F or below.
EarlierSep 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit for dairy for coffee had milk and half and half recorded at around 45°F. / Adjust unit to cold hold food at 41°F or below. Repair as needed.
The department's words
CHSC 113996 Refrigeration unit for dairy for coffee had milk and half and half recorded at around 45°F. / Adjust unit to cold hold food at 41°F or below. Repair as needed.
EarlierFeb 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of stove had drawer with beef and ground beef recorded around 50-51F. / Discard out of temperature foods. Discontinue use of drawer until repaired to cold hold food at 41F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of stove had drawer with beef and ground beef recorded around 50-51F. / Discard out of temperature foods. Discontinue use of drawer until repaired to cold hold food at 41F or below.
EarlierAug 5, 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.
EarlierAug 4, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dishwasher handle dirty dishes then rinsed hands using high pressure hand spray then unload clean dishes for air drying. No soap used. / Discontinue rinsing hands with spray nozzle. Wash hands at the hand wash station, with soap, in between handling clean and dirty dishes.
The department's words
CHSC 113953.3 Observed dishwasher handle dirty dishes then rinsed hands using high pressure hand spray then unload clean dishes for air drying. No soap used. / Discontinue rinsing hands with spray nozzle. Wash hands at the hand wash station, with soap, in between handling clean and dirty dishes.
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
Refrigeration units on cook line ambient temperature recorded around 63-64°F. The items in the units were each recorded around 56-64°F and have been voluntarily discarded on-site. / Discontinue use of unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration units on cook line ambient temperature recorded around 63-64°F. The items in the units were each recorded around 56-64°F and have been voluntarily discarded on-site. / Discontinue use of 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.
EarlierSep 15, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 11, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher in kitchen recorded with no sanitizer at final rinse. / Discontinue use of dishwasher until repaired. Use 3-step wash method at 3-comp sink. Repair dishwasher to dispense 50ppm chlorine solution.
The department's words
CHSC 114099.7 Dishwasher in kitchen recorded with no sanitizer at final rinse. / Discontinue use of dishwasher until repaired. Use 3-step wash method at 3-comp sink. Repair dishwasher to dispense 50ppm chlorine solution.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
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
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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.
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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 L16288.
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.