At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tu Tu Lounge?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed multiple pieces of fried chicken at 70 F on the counter. Observed prep top across from the cook line holding at 44 F. Potentially hazardous foods must be kept at 41 F or below or 135 F or above. Chicken moved to refrigeration. Prep top turned down to hold at 41 F while in use. 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 Tu Tu Lounge's team
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Follow the steps for each item, with the rule beside it.
Next: Observed multiple pieces of fried chicken at 70 F on the counter. Observed prep top across from the cook line holding at 44 F. Potentially hazardous foods must be kept at 41 F or below or 135 F or above. Chicken moved to refrigeration. Prep top turned down to hold at 41 F while in use.The county found: “Observed multiple pieces of fried chicken at 70 F on the counter. Observed prep top across from the cook line holding…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 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
LatestFeb 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiple pieces of fried chicken at 70 F on the counter. Observed prep top across from the cook line holding at 44 F. Potentially hazardous foods must be kept at 41 F or below or 135 F or above. Chicken moved to refrigeration. Prep top turned down to hold at 41 F while in use.
The department's words
CHSC 113996 Observed multiple pieces of fried chicken at 70 F on the counter. Observed prep top across from the cook line holding at 44 F. Potentially hazardous foods must be kept at 41 F or below or 135 F or above. Chicken moved to refrigeration. Prep top turned down to hold at 41 F while in use.
EarlierSep 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pooled eggs in an inadequate ice bath at 52 F. PIC stated eggs have been on ice bath for about an hour. Observed milk at 45 F in glass door refrigerator below bar. Ambient temperature of unit measured 45-48 F. Ensure all potentially hazardous foods (PHFs) are cold held at 41 F or below or hot held at 135 F or above. PIC placed pooled eggs in refrigeration unit. Repair/adjust glass door refrigerator to cold hold at 41 F or below and do not store any PHFs in unit until repaired.
The department's words
CHSC 113996 Observed pooled eggs in an inadequate ice bath at 52 F. PIC stated eggs have been on ice bath for about an hour. Observed milk at 45 F in glass door refrigerator below bar. Ambient temperature of unit measured 45-48 F. Ensure all potentially hazardous foods (PHFs) are cold held at 41 F or below or hot held at 135 F or above. PIC placed pooled eggs in refrigeration unit. Repair/adjust glass door refrigerator to cold hold at 41 F or below and do not store any PHFs in unit until repaired.
EarlierFeb 14, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed whipped butter measuring 69 degrees F and hollandaise sauce at 94 degrees F. Ensure all potentially hazardous foods are held at or below 41 degrees F or at or above 135 degrees F. PIC stated butter had been out for about 1 hour and hollandaise sauce for one and a half hours. Discussed using time as a public health control (TPHC) with PIC. PIC marked the 4-hour discard time on both food items properly. Provided PIC with TPHC guidelines and procedures.
The department's words
CHSC 113996 Observed whipped butter measuring 69 degrees F and hollandaise sauce at 94 degrees F. Ensure all potentially hazardous foods are held at or below 41 degrees F or at or above 135 degrees F. PIC stated butter had been out for about 1 hour and hollandaise sauce for one and a half hours. Discussed using time as a public health control (TPHC) with PIC. PIC marked the 4-hour discard time on both food items properly. Provided PIC with TPHC guidelines and procedures.
EarlierSep 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hot water handle at a hand sink not functioning. Hand sinks must be able to provide hot water at all times. Use nearby hand sink and repair this hand sink.
The department's words
CHSC 114192 Observed hot water handle at a hand sink not functioning. Hand sinks must be able to provide hot water at all times. Use nearby hand sink and repair this hand sink.
EarlierOct 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierMar 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierAug 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierFeb 4, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierFeb 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114093
The department's words
Code CHSC 114093
EarlierMar 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed French fries cooling in walk-in at 58F-77F. Item finished cooking about 2 hours prior and was covered with plastic wrap. Cool PHF from 135F to 70F within two hours and from 70F to 41F within 4 hours. Use probe thermometers to monitor the temperature during cooling.
The department's words
CHSC 114002.1 Observed French fries cooling in walk-in at 58F-77F. Item finished cooking about 2 hours prior and was covered with plastic wrap. Cool PHF from 135F to 70F within two hours and from 70F to 41F within 4 hours. Use probe thermometers to monitor the temperature during cooling.
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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About this record
Search the county's inspection lookup for the name or license number L17062.
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.