At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · County inspection, Follow-up inspection · Nov 22, 2016
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 Tomatina's team
Is this your place?
Welcome, Tomatina. We'll walk through this together, one item at a time. To log the fixes, claim Tomatina 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 TomatinaWe'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.
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.
Do you work there, and someone else owns it? I work there
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 · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Tomatina. At the follow-up 18 days later, the county listed no items still open.
You cleared the re-check in 18 days. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestNov 22, 2016Follow-up inspectionGreen placard
This one: a follow-up inspection on Nov 22, 2016.
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.
EarlierNov 16, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked pasta at 60-63F in deep covered pan in walk-in cooler. PIC stated he was not sure when pasta was cooked and placed in walk-in around 10am or 11am. Due to pasta not meeting proper cooling time/ temperature requirements-pasta discarded. Observed 22 quart container of cooked cooled chicken broth with solid fat layer. Solid fat layers are indicators product was cooled in container improperly at that depth. Discussed with PIC to ensure to discuss proper cooling requirements/ procedures with all employees.
The department's words
CHSC 114002 Observed cooked pasta at 60-63F in deep covered pan in walk-in cooler. PIC stated he was not sure when pasta was cooked and placed in walk-in around 10am or 11am. Due to pasta not meeting proper cooling time/ temperature requirements-pasta discarded. Observed 22 quart container of cooked cooled chicken broth with solid fat layer. Solid fat layers are indicators product was cooled in container improperly at that depth. Discussed with PIC to ensure to discuss proper cooling requirements/ procedures with all employees.
EarlierNov 4, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
No paper towels provided at main kitchen hand sink. Paper towels provided.
The department's words
CHSC 113953.2 No paper towels provided at main kitchen hand sink. Paper towels provided.
Observed pesto oil on ice at 48F. Observed portioned chicken at 46F in salad prep cooler drawers. Gasket broken drawers don't close all the way. Repair gasket on prep cooler drawer. Ensure Ice is level with PHF cold holding on ice. Ice added to pesto oil chicken moved to back of unit.
The department's words
CHSC 113996 Observed pesto oil on ice at 48F. Observed portioned chicken at 46F in salad prep cooler drawers. Gasket broken drawers don't close all the way. Repair gasket on prep cooler drawer. Ensure Ice is level with PHF cold holding on ice. Ice added to pesto oil chicken moved to back of unit.
Observed salsa cooked the day before in a full covered 22 quart container at 53F. PIC stated in was cooked around 7 pm the night before cooled using an ice bath then placed in walk-in. Ensure employees are monitoring the cooling process when using ice. Cool PHF from 135F to 70F with in 2 hrs and from 70 to 41F or below with in the next four hours. Use probe thermometer to verify. Salsa Discarded. Recommend using ice wands.
The department's words
CHSC 114002 Observed salsa cooked the day before in a full covered 22 quart container at 53F. PIC stated in was cooked around 7 pm the night before cooled using an ice bath then placed in walk-in. Ensure employees are monitoring the cooling process when using ice. Cool PHF from 135F to 70F with in 2 hrs and from 70 to 41F or below with in the next four hours. Use probe thermometer to verify. Salsa Discarded. Recommend using ice wands.
Dishwasher sanitizer solution 0 ppm. Dishes have not been done yet today. Tube came out of sanitizer bucket. Provide sanitizer 50-100 ppm. Unit fixed and primed.
The department's words
CHSC 114099.7 Dishwasher sanitizer solution 0 ppm. Dishes have not been done yet today. Tube came out of sanitizer bucket. Provide sanitizer 50-100 ppm. Unit fixed and primed.
Soda gun nozzle has growth inside nozzle. Clean and sanitize. PIC discontinued use until its serviced.
The department's words
CHSC 114113 Soda gun nozzle has growth inside nozzle. Clean and sanitize. PIC discontinued use until its serviced.
Show 5 more
Customer restroom hand sink water at 68F. Hand sinks must provide 100F not more than 108F. Repair immediately. Repair person on the way.
The department's words
CHSC 114192 Customer restroom hand sink water at 68F. Hand sinks must provide 100F not more than 108F. Repair immediately. Repair person on the way.
Lemons and limes in bar area with out sneeze guard on counter. Provide protection or relocate inside bar.
The department's words
CHSC 114060 Lemons and limes in bar area with out sneeze guard on counter. Provide protection or relocate inside bar.
Bar beer cooler 58F. Repair/ adjust to 41F. Cutting boards on prep cooler with deep groves. No longer smooth and easily cleanable. Replace.
The department's words
CHSC 114175 Bar beer cooler 58F. Repair/ adjust to 41F. Cutting boards on prep cooler with deep groves. No longer smooth and easily cleanable. Replace.
Employees have wiping cloths tucked into waist bands. Ensure all wiping cloths are stored inside sanitizer solution when not in use. Removed wiping cloths from waist bands.
The department's words
CHSC 114185.1 Employees have wiping cloths tucked into waist bands. Ensure all wiping cloths are stored inside sanitizer solution when not in use. Removed wiping cloths from waist bands.
Drain line fro soda gun and ice wells need to be trimmed to provide 1 inch air gap to prevent potential contamination.
The department's words
CHSC 114193 Drain line fro soda gun and ice wells need to be trimmed to provide 1 inch air gap to prevent potential contamination.
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 Tomatina, you can:
Let Tomatina know
Ask for the manager. Tomatina 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.
About this record
Search the county's inspection lookup for the name or license number L11295.
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.