At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tony Tutto Pizza?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How 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 Tony Tutto Pizza's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 10 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
LatestJun 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several trays with pizza were observed at ambient temperature in the preparation area. According to the owner, pizzas are in the cooling process. Pizza internal temperature readings were at 87F, 90F, 91F, and 82F. [CA] Food that is cooled and then cooled must be cooled from 135F to 71F within 2 hours and from 70F to 41F within 4 hours. (COS) The owner transferred the food mentioned above in the walk-in refrigerator.
The department's words
CHSC 114002 Several trays with pizza were observed at ambient temperature in the preparation area. According to the owner, pizzas are in the cooling process. Pizza internal temperature readings were at 87F, 90F, 91F, and 82F. [CA] Food that is cooled and then cooled must be cooled from 135F to 71F within 2 hours and from 70F to 41F within 4 hours. (COS) The owner transferred the food mentioned above in the walk-in refrigerator.
EarlierFeb 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Place soap inside mounted soap dispensers in restroom and behind-the-counter kitchen areas.
The department's words
CHSC 113953.2 Place soap inside mounted soap dispensers in restroom and behind-the-counter kitchen areas.
EarlierJan 30, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler wash hands and dry them on apron. Use disposable towels to dry hands to prevent contamination.
The department's words
CHSC 113953.3 Observed food handler wash hands and dry them on apron. Use disposable towels to dry hands to prevent contamination.
EarlierMay 23, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed turkey at 56F on counter (it had recently been sliced). Observed breaded chicken, cooked noodles, and chicken in a salad in display case. Cold hold food at 41F or below. Ensure potentially hazardous foods (PHF) is returned to refrigeration after prep.
The department's words
CHSC 113996 Observed turkey at 56F on counter (it had recently been sliced). Observed breaded chicken, cooked noodles, and chicken in a salad in display case. Cold hold food at 41F or below. Ensure potentially hazardous foods (PHF) is returned to refrigeration after prep.
Ensure PHF is cooled, uncovered in walk-in or two door steel fridge. Observed cut tomatoes at 50-63F and chicken salad at 53F in prep fridge cooling, covered in prep fridge. Cool rapidly in units built for cooling.
The department's words
CHSC 114002.1 Ensure PHF is cooled, uncovered in walk-in or two door steel fridge. Observed cut tomatoes at 50-63F and chicken salad at 53F in prep fridge cooling, covered in prep fridge. Cool rapidly in units built for cooling.
Observed old rodent droppings in area near electrical panel in back area. Remove/clean droppings using wet methods and monitor for new activity. Per person in charge (PIC), facility does not get treated by a pest control company. Start regular pest control treatment and e-mail me a copy of a pest control report within 30 days.
The department's words
CHSC 114259.1 Observed old rodent droppings in area near electrical panel in back area. Remove/clean droppings using wet methods and monitor for new activity. Per person in charge (PIC), facility does not get treated by a pest control company. Start regular pest control treatment and e-mail me a copy of a pest control report within 30 days.
* Remove/clean food debris and grease on flooring in kitchen under cooking equipment, food prep sink, and warewashing sink. * Remove/clean debris near electrical panel. Observed insulation material and wrapped candy on ground.
The department's words
CHSC 114115.c * Remove/clean food debris and grease on flooring in kitchen under cooking equipment, food prep sink, and warewashing sink. * Remove/clean debris near electrical panel. Observed insulation material and wrapped candy on ground.
Remove all items unnecessary to operation or maintenance of facility from premises to limit clutter.
The department's words
CHSC 114257.1 Remove all items unnecessary to operation or maintenance of facility from premises to limit clutter.
EarlierJun 9, 2017Follow-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.
EarlierMay 31, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
FONT color=#ff0000A. Pan stored in back hand sink basin. Ensure hand sinks are accessible at all times. Pan removed. /FONT FONT color=#ff0000B. Front hand sink being used as a dump/rinse sink for milk shake/ice cream. Hand sinks are for hand washing only. Discussed with PIC. /FONT
The department's words
CHSC 113953.2 FONT color=#ff0000A. Pan stored in back hand sink basin. Ensure hand sinks are accessible at all times. Pan removed. /FONT FONT color=#ff0000B. Front hand sink being used as a dump/rinse sink for milk shake/ice cream. Hand sinks are for hand washing only. Discussed with PIC. /FONT
FONT color=#ff0000Observed turkey at 50F to 40F, turkey at 49F to 40F, cut tomato at 45F in drop pans in top of prep cooler. Ensure all potentially hazardous foods (PHF) are cold held at 41F or below. Do not over fill drop pans above fill line. Top layers of turkey and tomatoes moved to bottom of prep cooler. /FONT
The department's words
CHSC 113996 FONT color=#ff0000Observed turkey at 50F to 40F, turkey at 49F to 40F, cut tomato at 45F in drop pans in top of prep cooler. Ensure all potentially hazardous foods (PHF) are cold held at 41F or below. Do not over fill drop pans above fill line. Top layers of turkey and tomatoes moved to bottom of prep cooler. /FONT
FONT color=#ff0000No hot or cold water provided at front hand sink. PIC stated plumber was out to repair and part on order. All hand sinks must have hot and cold water. Repair immediately. /FONT
The department's words
CHSC 114192 FONT color=#ff0000No hot or cold water provided at front hand sink. PIC stated plumber was out to repair and part on order. All hand sinks must have hot and cold water. Repair immediately. /FONT
FONT color=#ff0000Observed large amount of food debris in both prep coolers. Clean regularly. /FONT
The department's words
CHSC 114115.c FONT color=#ff0000Observed large amount of food debris in both prep coolers. Clean regularly. /FONT
FONT color=#ff0000A. 3 Door glass not functional. Air temp at 59F. Repair to cold hold 41F or below. Relocate komucha tea to functional refer. /FONT FONT color=#ff0000B. Condenser leaking in 2 door prep. Repair. /FONT
The department's words
CHSC 114175 FONT color=#ff0000A. 3 Door glass not functional. Air temp at 59F. Repair to cold hold 41F or below. Relocate komucha tea to functional refer. /FONT FONT color=#ff0000B. Condenser leaking in 2 door prep. Repair. /FONT
Show 2 more
FONT color=#ff0000Ice cream scoop and cups being stored on inside of splash guards to front hand sink. To prevent cross contamination do not store in use utensils at hand sink. Discussed with PIC. /FONT
The department's words
CHSC 114119 FONT color=#ff0000Ice cream scoop and cups being stored on inside of splash guards to front hand sink. To prevent cross contamination do not store in use utensils at hand sink. Discussed with PIC. /FONT
FONT color=#ff00000 ppm chlorine in sanitizer bucket. Ensure to change sanitizer every 2 hours to keep concentration at 100 ppm chlorine. (facility usually uses quat tabs but ran out.) Sanitizer remade. /FONT
The department's words
CHSC 114185.1 FONT color=#ff00000 ppm chlorine in sanitizer bucket. Ensure to change sanitizer every 2 hours to keep concentration at 100 ppm chlorine. (facility usually uses quat tabs but ran out.) Sanitizer remade. /FONT
EarlierNov 22, 2016Follow-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.
EarlierNov 18, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed following foods improperly hot holding burrito 130F, hot dog 129F, chicken strips 118-121F, steak sandwich 129F. Ensure all potentially hazardous foods are hot held at 135F or higher. Facility has placed marble slabs over steam wells. This unit is not meant to have slabs over the steam wells. Use metal drop pan inserts into steam wells. Replace broken missing heat bulbs. All items cooked within the hour and reheated to 165F or higher.
The department's words
CHSC 113996 Observed following foods improperly hot holding burrito 130F, hot dog 129F, chicken strips 118-121F, steak sandwich 129F. Ensure all potentially hazardous foods are hot held at 135F or higher. Facility has placed marble slabs over steam wells. This unit is not meant to have slabs over the steam wells. Use metal drop pan inserts into steam wells. Replace broken missing heat bulbs. All items cooked within the hour and reheated to 165F or higher.
Observed food debris on meat slicer. Meat slicer in use all day. Ensure to completely brake down and wash, rinse, and sanitize every four hours. (same for in use utensils).
The department's words
CHSC 114113 Observed food debris on meat slicer. Meat slicer in use all day. Ensure to completely brake down and wash, rinse, and sanitize every four hours. (same for in use utensils).
Food debris on floors, walls, shelves, and refrigerator handles. Clean regularly.
The department's words
CHSC 114115.c Food debris on floors, walls, shelves, and refrigerator handles. Clean regularly.
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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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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16966.
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
- 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.