At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 31, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tub Tim Thai Restaurant?
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 Tub Tim Thai Restaurant's team
Is this your place?
Welcome, Tub Tim Thai Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Tub Tim Thai Restaurant first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
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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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 · 19 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 31, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 31, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 9, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed operator handling raw beef slices using gloved hands then proceed to use same gloves to touch clean food contact surfaces without changing gloves or washing hands in between. Food contact surfaces shall be maintained free of contamination. Ensure hands are washed and gloves changed after handling raw meat then switching to another activity.
The department's words
CHSC 114099.7 Observed operator handling raw beef slices using gloved hands then proceed to use same gloves to touch clean food contact surfaces without changing gloves or washing hands in between. Food contact surfaces shall be maintained free of contamination. Ensure hands are washed and gloves changed after handling raw meat then switching to another activity.
EarlierMar 11, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierMar 7, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 29, 2024Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierFeb 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 15, 2020Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
All food out of temperature. Have unit serviced immediately. Service called while there.
The department's words
CHSC 113996 All food out of temperature. Have unit serviced immediately. Service called while there.
Corrected during the inspection
EarlierJun 11, 2020Routine inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
All food out of temperature. Have unit serviced immediately. Service called while there.
The department's words
CHSC 113996 All food out of temperature. Have unit serviced immediately. Service called while there.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 15, 2019Follow-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.
EarlierJan 9, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cook not washing hands when switching tasks.
The department's words
CHSC 113953.3 Observed cook not washing hands when switching tasks.
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 several utensils and containers that were stored for use but not clean or sanitary.
The department's words
CHSC 114113 Observed several utensils and containers that were stored for use but not clean or sanitary.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 21, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The insides of the refrigerators are soiled with food. The exterior of the chest freezer is black. The telephone is covered with black soils. Clean thoroughly. Remove all unused items to surfaces my be visualized.
The department's words
CHSC 114115.c The insides of the refrigerators are soiled with food. The exterior of the chest freezer is black. The telephone is covered with black soils. Clean thoroughly. Remove all unused items to surfaces my be visualized.
a.The door of the chest freezer is falling apart. Repair or replace the freezer. Submit specifications prior to purchase.
The department's words
CHSC 114130.1 a.The door of the chest freezer is falling apart. Repair or replace the freezer. Submit specifications prior to purchase.
EarlierNov 17, 2017Routine inspectionRed placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dry rice noodles stored in a garbage bag covered with dark grease soils. Store food in clean and sanitary food grade containers. 3 lbs of noodles were voluntarily discarded.
The department's words
CHSC 113980 Observed dry rice noodles stored in a garbage bag covered with dark grease soils. Store food in clean and sanitary food grade containers. 3 lbs of noodles were voluntarily discarded.
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
a. Observed almost every utensils on the cookline was visibly soiled even when placed in clean containers. Observed plates, pots, and the dishwashing sink with grease and food soils. Food contact equipment shall be washed, rinsed, and sanitized after use. Do not put away dirty equipment on shelving. The facility was closed so the food handlers could thoroughly clean all soiled equipment. b. The food/debris screen in the dishwasher was encrusted with old food debris. clean screen daily to ensure equipment is cleaned properly. Corrected.
The department's words
CHSC 114115 a. Observed almost every utensils on the cookline was visibly soiled even when placed in clean containers. Observed plates, pots, and the dishwashing sink with grease and food soils. Food contact equipment shall be washed, rinsed, and sanitized after use. Do not put away dirty equipment on shelving. The facility was closed so the food handlers could thoroughly clean all soiled equipment. b. The food/debris screen in the dishwasher was encrusted with old food debris. clean screen daily to ensure equipment is cleaned properly. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The following foods were measured at unsafe temperatures: Raw shell eggs: located in the top drawer of the cooler on the line. Tofu 52F in a bag on the counter Maintain potentially hazardous foods above 135F or below 41F. Adjust the temperature of the refrigerator to the right of the cookline. If you are not diligently preparing foods, put them back in the refrigerator. The tofu was out of temperature control less than 30 minutes and was placed back in the refrigerator.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Raw shell eggs: located in the top drawer of the cooler on the line. Tofu 52F in a bag on the counter Maintain potentially hazardous foods above 135F or below 41F. Adjust the temperature of the refrigerator to the right of the cookline. If you are not diligently preparing foods, put them back in the refrigerator. The tofu was out of temperature control less than 30 minutes and was placed back in the refrigerator.
Hot water in the facility measured 110F. 120F is required. Adjust the water heater to provide hot water.
The department's words
CHSC 114192 Hot water in the facility measured 110F. 120F is required. Adjust the water heater to provide hot water.
The insides of the refrigerators are soiled with food. The exterior of the chest freezer is black. The telephone is covered with black soils. Clean thoroughly. Remove all unused items to surfaces my be visualized.
The department's words
CHSC 114115.c The insides of the refrigerators are soiled with food. The exterior of the chest freezer is black. The telephone is covered with black soils. Clean thoroughly. Remove all unused items to surfaces my be visualized.
a. Remove the fly swatter from the facility. b. The door of the chest freezer is falling apart. Repair or replace the freezer. Submit specifications prior to purchase.
The department's words
CHSC 114130.1 a. Remove the fly swatter from the facility. b. The door of the chest freezer is falling apart. Repair or replace the freezer. Submit specifications prior to purchase.
dirty wiping cloths were observed stored on the counter. Always maintain wiping cloths in 100 ppm chlorine when not in use.
The department's words
CHSC 114185.1 dirty wiping cloths were observed stored on the counter. Always maintain wiping cloths in 100 ppm chlorine when not in use.
Show 2 more
Close the open vent with a rodent proof material today. Cent is located behind the refrigerator at the cookline.
The department's words
CHSC 114259 Close the open vent with a rodent proof material today. Cent is located behind the refrigerator at the cookline.
Observed two dead cockroaches on a glue board in the oven. Observed old rat droppings under the cookline. -Have your pest control professional conduct a service. -Follow all instructions on the pest control report. -Grease and food debris are attractants. Clean the facility thoroughly. -Eliminate harborage, seal cracks and crevices with caulking. -Cover the open foundation vent outside today with a rodent proof material. -Clean up all droppings and dead cockroaches.
The department's words
CHSC 114259.1 Observed two dead cockroaches on a glue board in the oven. Observed old rat droppings under the cookline. -Have your pest control professional conduct a service. -Follow all instructions on the pest control report. -Grease and food debris are attractants. Clean the facility thoroughly. -Eliminate harborage, seal cracks and crevices with caulking. -Cover the open foundation vent outside today with a rodent proof material. -Clean up all droppings and dead cockroaches.
EarlierNov 17, 2017Follow-up inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dry rice noodles stored in a garbage bag covered with dark grease soils. Store food in clean and sanitary food grade containers. 3 lbs of noodles were voluntarily discarded.
The department's words
CHSC 113980 Observed dry rice noodles stored in a garbage bag covered with dark grease soils. Store food in clean and sanitary food grade containers. 3 lbs of noodles were voluntarily discarded.
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
a. Observed almost every utensils on the cookline was visibly soiled even when placed in clean containers. Observed plates, pots, and the dishwashing sink with grease and food soils. Food contact equipment shall be washed, rinsed, and sanitized after use. Do not put away dirty equipment on shelving. The facility was closed so the food handlers could thoroughly clean all soiled equipment. b. The food/debris screen in the dishwasher was encrusted with old food debris. clean screen daily to ensure equipment is cleaned properly. Corrected.
The department's words
CHSC 114115 a. Observed almost every utensils on the cookline was visibly soiled even when placed in clean containers. Observed plates, pots, and the dishwashing sink with grease and food soils. Food contact equipment shall be washed, rinsed, and sanitized after use. Do not put away dirty equipment on shelving. The facility was closed so the food handlers could thoroughly clean all soiled equipment. b. The food/debris screen in the dishwasher was encrusted with old food debris. clean screen daily to ensure equipment is cleaned properly. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The following foods were measured at unsafe temperatures: Raw shell eggs: located in the top drawer of the cooler on the line. Tofu 52F in a bag on the counter Maintain potentially hazardous foods above 135F or below 41F. Adjust the temperature of the refrigerator to the right of the cookline. If you are not diligently preparing foods, put them back in the refrigerator. The tofu was out of temperature control less than 30 minutes and was placed back in the refrigerator.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Raw shell eggs: located in the top drawer of the cooler on the line. Tofu 52F in a bag on the counter Maintain potentially hazardous foods above 135F or below 41F. Adjust the temperature of the refrigerator to the right of the cookline. If you are not diligently preparing foods, put them back in the refrigerator. The tofu was out of temperature control less than 30 minutes and was placed back in the refrigerator.
Hot water in the facility measured 110F. 120F is required. Adjust the water heater to provide hot water.
The department's words
CHSC 114192 Hot water in the facility measured 110F. 120F is required. Adjust the water heater to provide hot water.
The insides of the refrigerators are soiled with food. The exterior of the chest freezer is black. The telephone is covered with black soils. Clean thoroughly. Remove all unused items to surfaces my be visualized.
The department's words
CHSC 114115.c The insides of the refrigerators are soiled with food. The exterior of the chest freezer is black. The telephone is covered with black soils. Clean thoroughly. Remove all unused items to surfaces my be visualized.
a. Remove the fly swatter from the facility. b. The door of the chest freezer is falling apart. Repair or replace the freezer. Submit specifications prior to purchase.
The department's words
CHSC 114130.1 a. Remove the fly swatter from the facility. b. The door of the chest freezer is falling apart. Repair or replace the freezer. Submit specifications prior to purchase.
dirty wiping cloths were observed stored on the counter. Always maintain wiping cloths in 100 ppm chlorine when not in use.
The department's words
CHSC 114185.1 dirty wiping cloths were observed stored on the counter. Always maintain wiping cloths in 100 ppm chlorine when not in use.
Show 2 more
Close the open vent with a rodent proof material today. Cent is located behind the refrigerator at the cookline.
The department's words
CHSC 114259 Close the open vent with a rodent proof material today. Cent is located behind the refrigerator at the cookline.
Observed two dead cockroaches on a glue board in the oven. Observed old rat droppings under the cookline. -Have your pest control professional conduct a service. -Follow all instructions on the pest control report. -Grease and food debris are attractants. Clean the facility thoroughly. -Eliminate harborage, seal cracks and crevices with caulking. -Cover the open foundation vent outside today with a rodent proof material. -Clean up all droppings and dead cockroaches.
The department's words
CHSC 114259.1 Observed two dead cockroaches on a glue board in the oven. Observed old rat droppings under the cookline. -Have your pest control professional conduct a service. -Follow all instructions on the pest control report. -Grease and food debris are attractants. Clean the facility thoroughly. -Eliminate harborage, seal cracks and crevices with caulking. -Cover the open foundation vent outside today with a rodent proof material. -Clean up all droppings and dead cockroaches.
EarlierJan 18, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114268
The department's words
Code CHSC 114268
Show 1 more
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierJan 9, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114268
The department's words
Code CHSC 114268
Show 1 more
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierFeb 23, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler on staff does not have the required food handler card. Within 14 days, have all applicable staff take online food handler course and exam.
The department's words
CHSC 113948 Food handler on staff does not have the required food handler card. Within 14 days, have all applicable staff take online food handler course and exam.
EarlierFeb 12, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Food handler on staff does not have the required food handler card. Within 14 days, have all applicable staff take online food handler course and exam.
The department's words
CHSC 113948 Food handler on staff does not have the required food handler card. Within 14 days, have all applicable staff take online food handler course and exam.
Measured raw shell eggs at 62F. Eggs were sitting on a shelf at room temperature. When not in active preparation, potentially hazardous foods must be maintained below 41F or above 135F.
The department's words
CHSC 113996 Measured raw shell eggs at 62F. Eggs were sitting on a shelf at room temperature. When not in active preparation, potentially hazardous foods must be maintained below 41F or above 135F.
Observed yellow curry sauce measuring 189F in a large pot on a table top. When asked how the sauce will be cooled, food handler stated she waits for food to cool and put the pot in the refrigerator. Foods must cool rapidly and food handlers must take steps to accomplish the time/temperature requirements. You must either separate foods into smaller pans no more than 2 deep or use ice wans or ice baths and stir foods frequently. Correct today.
The department's words
CHSC 114002.1 Observed yellow curry sauce measuring 189F in a large pot on a table top. When asked how the sauce will be cooled, food handler stated she waits for food to cool and put the pot in the refrigerator. Foods must cool rapidly and food handlers must take steps to accomplish the time/temperature requirements. You must either separate foods into smaller pans no more than 2 deep or use ice wans or ice baths and stir foods frequently. Correct today.
Observed old mouse droppings in the kitchen under dishwasher and in the closet under stairs in rear of facility. You are directed to Remove all items from closet and clean up droppings Remove all items from kitchen floor and clean droppings Contact your pest control company and have a service conducted. Close all potential vermin entry points listed in violation #44. Remove all excess items and personal belongings not related to facility's operation by 2.17.16
The department's words
CHSC 114259.1 Observed old mouse droppings in the kitchen under dishwasher and in the closet under stairs in rear of facility. You are directed to Remove all items from closet and clean up droppings Remove all items from kitchen floor and clean droppings Contact your pest control company and have a service conducted. Close all potential vermin entry points listed in violation #44. Remove all excess items and personal belongings not related to facility's operation by 2.17.16
Kitchen is very cluttered and has a lot of food debris under sinks, cookline, and refrigerator. Conduct a thorough deep cleaning.
The department's words
CHSC 114115.c Kitchen is very cluttered and has a lot of food debris under sinks, cookline, and refrigerator. Conduct a thorough deep cleaning.
Show 5 more
Dishwasher food strainer has heavy layer of built up food debris. Remove strainer to day to clean. Maintain clean.
The department's words
CHSC 114101.a Dishwasher food strainer has heavy layer of built up food debris. Remove strainer to day to clean. Maintain clean.
Food handler and owner are unable to locate a food thermometer. Provide one within 72 hours.
The department's words
CHSC 114159 Food handler and owner are unable to locate a food thermometer. Provide one within 72 hours.
Refrigerator to the right of the fryers has a large condensation puddle inside. You must ensure that drain line is draining water to a floor drain so no standing water is inside the refrigerator.
The department's words
CHSC 114190 Refrigerator to the right of the fryers has a large condensation puddle inside. You must ensure that drain line is draining water to a floor drain so no standing water is inside the refrigerator.
There re several holes in the wall to the left of the dish sink. One hole is two feet off the floor by a pipe. The others are up high on the wall and are easily seen. Repair holes with rodent proof material by 2.17.16.
The department's words
CHSC 114259 There re several holes in the wall to the left of the dish sink. One hole is two feet off the floor by a pipe. The others are up high on the wall and are easily seen. Repair holes with rodent proof material by 2.17.16.
The health permit is not posted in public view as is required. Correct by 3.1.16
The department's words
CHSC 114381 The health permit is not posted in public view as is required. Correct by 3.1.16
EarlierAug 3, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Maintain all potentially hazardous foods (PHF) at or below 41F. PHF in small refrigerator in ware-washing area were at 45F. Prep drawer refrigerator had fried tofu at 49F and sausage at 49F. Adjust or service the refrigerators to keep the PHF at proper temperatures.
The department's words
CHSC 113996 Maintain all potentially hazardous foods (PHF) at or below 41F. PHF in small refrigerator in ware-washing area were at 45F. Prep drawer refrigerator had fried tofu at 49F and sausage at 49F. Adjust or service the refrigerators to keep the PHF at proper temperatures.
Thoroughly clean equipment (and behind), sinks, and floors of accumulated food debris, dirt, and oil. There is a lot of clutter and disorganization in the facility. Remove clutter and organize supplies to make cleaning easier.
The department's words
CHSC 114130 Thoroughly clean equipment (and behind), sinks, and floors of accumulated food debris, dirt, and oil. There is a lot of clutter and disorganization in the facility. Remove clutter and organize supplies to make cleaning easier.
Thoroughly clean equipment (and behind), sinks, and floors of accumulated food debris, dirt, and oil. There is a lot of clutter and disorganization in the facility. Remove clutter and organize supplies to make cleaning easier.
The department's words
CHSC 114268 Thoroughly clean equipment (and behind), sinks, and floors of accumulated food debris, dirt, and oil. There is a lot of clutter and disorganization in the facility. Remove clutter and organize supplies to make cleaning easier.
EarlierFeb 28, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Replace the broken or inaccurate thermometers inside refrigerators with NSF approved style thermometers accurate within +/- 2 degrees fahrenhiet.
The department's words
CHSC 114157 Replace the broken or inaccurate thermometers inside refrigerators with NSF approved style thermometers accurate within +/- 2 degrees fahrenhiet.
The stainless steel equipment including utensil sink and refrigerators have accumulations of dirty residues and some rust on their surfaces. Clean and polish the equipment to remove the residues and maintain surfaces sanitary.
The department's words
CHSC 114130 The stainless steel equipment including utensil sink and refrigerators have accumulations of dirty residues and some rust on their surfaces. Clean and polish the equipment to remove the residues and maintain surfaces sanitary.
Discontinue the use of cardboard boxes for the storage of bottles for recycling. Observed liquids leaking through boxes onto the floor. Provide NSF approved leakproof containers or plastic bags for trash and recycling. Provide metal dunnage racks for storing and stacking food items 6-inches above the floor. Discontinue the use of plastic milk crates for storage or stacking on floor, as well.
The department's words
CHSC 114179 Discontinue the use of cardboard boxes for the storage of bottles for recycling. Observed liquids leaking through boxes onto the floor. Provide NSF approved leakproof containers or plastic bags for trash and recycling. Provide metal dunnage racks for storing and stacking food items 6-inches above the floor. Discontinue the use of plastic milk crates for storage or stacking on floor, as well.
Discontinue the use of cardboard boxes for the storage of bottles for recycling. Observed liquids leaking through boxes onto the floor. Provide leakproof containers or plastic bags for trash and recycling. Provide metal dunnage racks for storing and stacking food items 6-inches above the floor. Discontinue the use of plastic milk crates for storage or stacking on floor, as well.
The department's words
CHSC 114257 Discontinue the use of cardboard boxes for the storage of bottles for recycling. Observed liquids leaking through boxes onto the floor. Provide leakproof containers or plastic bags for trash and recycling. Provide metal dunnage racks for storing and stacking food items 6-inches above the floor. Discontinue the use of plastic milk crates for storage or stacking on floor, as well.
The ice scoop was lying on the counter-top where it counld be contaminated. Provide a separate sanitary container as the ice scoop holder to maintain the ice scoop clean and sanitary.
The department's words
CHSC 113986 The ice scoop was lying on the counter-top where it counld be contaminated. Provide a separate sanitary container as the ice scoop holder to maintain the ice scoop clean and sanitary.
Show 1 more
Remove the unused domestic style plastic containers from kitchen to eliminate clutter throughout the shelving along walls.
The department's words
CHSC 114257.1 Remove the unused domestic style plastic containers from kitchen to eliminate clutter throughout the shelving along walls.
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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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 L10009.
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.