At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Apr 24, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Urban Remedy?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- The hot water temperature reading was measured at 65 °F at the preparation sink, warewashing sink, and handwashing facilities. [Corrective action] Hot water shall be at least 120 °F. Hot water, once it reaches maximum, must remain at the required temperature. Facility was closed by the Environmental Health Services. CHSC 114192How 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
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Next: The hot water temperature reading was measured at 65 °F at the preparation sink, warewashing sink, and handwashing facilities. [Corrective action] Hot water shall be at least 120 °F. Hot water, once it reaches maximum, must remain at the required temperature. Facility was closed by the Environmental Health Services.The county found: “The hot water temperature reading was measured at 65 °F at the preparation sink, warewashing sink, and handwashing…”
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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 lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 24, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 24, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
The hot water temperature reading was measured at 65 °F at the preparation sink, warewashing sink, and handwashing facilities. [Corrective action] Hot water shall be at least 120 °F. Hot water, once it reaches maximum, must remain at the required temperature. Facility was closed by the Environmental Health Services.
The department's words
CHSC 114192 The hot water temperature reading was measured at 65 °F at the preparation sink, warewashing sink, and handwashing facilities. [Corrective action] Hot water shall be at least 120 °F. Hot water, once it reaches maximum, must remain at the required temperature. Facility was closed by the Environmental Health Services.
Corrected during the inspection
EarlierApr 23, 2024Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The hot water temperature reading was measured at 65 °F at the preparation sink, warewashing sink, and handwashing facilities. [Corrective action] Hot water shall be at least 120 °F. Hot water, once it reaches maximum, must remain at the required temperature. Facility was closed by the Environmental Health Services.
The department's words
CHSC 114192 The hot water temperature reading was measured at 65 °F at the preparation sink, warewashing sink, and handwashing facilities. [Corrective action] Hot water shall be at least 120 °F. Hot water, once it reaches maximum, must remain at the required temperature. Facility was closed by the Environmental Health Services.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 24, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 20, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hot water temperature was at 102F in the 3-compartment sink, 101F in the preparation sink, and 94F at the handsink in the employee restroom. [CA] Hot water temperatue shall be at least 120F, and hot water temperature once it reaches maximum must remain at the required temperature. (REPEAT VIOLATION). Handwashing facilities shall be equiped to provide warm water under pressure for a maximum 15 seconds through a mixing valve. The temperature of the warm water shall be at least 100F but not greater than 108F. (REPEAT VIOLATION).
The department's words
CHSC 114189 Hot water temperature was at 102F in the 3-compartment sink, 101F in the preparation sink, and 94F at the handsink in the employee restroom. [CA] Hot water temperatue shall be at least 120F, and hot water temperature once it reaches maximum must remain at the required temperature. (REPEAT VIOLATION). Handwashing facilities shall be equiped to provide warm water under pressure for a maximum 15 seconds through a mixing valve. The temperature of the warm water shall be at least 100F but not greater than 108F. (REPEAT VIOLATION).
Walk-in refrigerator's floor sink was observed to be clogged during the time of the inspection. [CA] Unclog the floor sink to prevent overflowing or backing up in the food facility. (REPEAT VIOLATION).
The department's words
CHSC 114197 Walk-in refrigerator's floor sink was observed to be clogged during the time of the inspection. [CA] Unclog the floor sink to prevent overflowing or backing up in the food facility. (REPEAT VIOLATION).
EarlierApr 18, 2023Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water temperature was at 102F in the 3-compartment sink, 101F in the preparation sink, and 94F at the handsink in the employee restroom. [CA] Hot water temperatue shall be at least 120F, and hot water temperature once it reaches maximum must remain at the required temperature. (REPEAT VIOLATION). Handwashing facilities shall be equiped to provide warm water under pressure for a maximum 15 seconds through a mixing valve. The temperature of the warm water shall be at least 100F but not greater than 108F. (REPEAT VIOLATION).
The department's words
CHSC 114189 Hot water temperature was at 102F in the 3-compartment sink, 101F in the preparation sink, and 94F at the handsink in the employee restroom. [CA] Hot water temperatue shall be at least 120F, and hot water temperature once it reaches maximum must remain at the required temperature. (REPEAT VIOLATION). Handwashing facilities shall be equiped to provide warm water under pressure for a maximum 15 seconds through a mixing valve. The temperature of the warm water shall be at least 100F but not greater than 108F. (REPEAT VIOLATION).
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
Walk-in refrigerator's floor sink was observed to be clogged during the time of the inspection. [CA] Unclog the floor sink to prevent overflowing or backing up in the food facility. (REPEAT VIOLATION).
The department's words
CHSC 114197 Walk-in refrigerator's floor sink was observed to be clogged during the time of the inspection. [CA] Unclog the floor sink to prevent overflowing or backing up in the food facility. (REPEAT VIOLATION).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 13, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water teperaturre was at 102F int he 3-compartment sink, 101F in the preparation sink, and 94F in the handsink in the employees restroom. [CA] Hot water temperature shall be at least 120F, and hot water temeprature once it reaches maximum must remain a the required tempeature. (REPEAT VIOLATION)
The department's words
CHSC 114189 Hot water teperaturre was at 102F int he 3-compartment sink, 101F in the preparation sink, and 94F in the handsink in the employees restroom. [CA] Hot water temperature shall be at least 120F, and hot water temeprature once it reaches maximum must remain a the required tempeature. (REPEAT VIOLATION)
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
Walk-in refrigerator's floor sink was observed to be clogged during the time of the inspection. [CA] Unclog the floor sink to prevent overflowing or backing up in the food facility.
The department's words
CHSC 114197 Walk-in refrigerator's floor sink was observed to be clogged during the time of the inspection. [CA] Unclog the floor sink to prevent overflowing or backing up in the food facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2022Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Lack of paper towels in dispensers at all handwashing sinks. Maintain stocked at all times.
The department's words
CHSC 113953.2 Lack of paper towels in dispensers at all handwashing sinks. Maintain stocked at all times.
EarlierMay 14, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification maintained onsite. 7 days to obtain.
The department's words
CHSC 113948 Employees lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification maintained onsite. 7 days to obtain.
EarlierJun 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection
EarlierApr 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water at restroom hand sink is at 87F at the maximum. Requirement is 100F. Repair is needed. Major violation
The department's words
CHSC 114192 Water at restroom hand sink is at 87F at the maximum. Requirement is 100F. Repair is needed. Major violation
EarlierOct 29, 2018Follow-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.
EarlierOct 16, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Warewashing sink water temperature was at 103F at its highest. 120F required. Repair.
The department's words
CHSC 114192 Warewashing sink water temperature was at 103F at its highest. 120F required. Repair.
EarlierOct 24, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Have an employee at this location obtain a food manager certification. This is a repeat violation. Register for the class/exam within 30 days or a case will be opened and cost recovery fees will be charged. Amendment: facility only serves prepackaged food. CFM not needed.
The department's words
CHSC 113947.1 Have an employee at this location obtain a food manager certification. This is a repeat violation. Register for the class/exam within 30 days or a case will be opened and cost recovery fees will be charged. Amendment: facility only serves prepackaged food. CFM not needed.
Metal flooring of walk-in is pitted leaving small areas that are not smooth, durable, and easily cleanable. Will review if floor replacement is needed at this time and I will contact you with next steps.
The department's words
CHSC 114268 Metal flooring of walk-in is pitted leaving small areas that are not smooth, durable, and easily cleanable. Will review if floor replacement is needed at this time and I will contact you with next steps.
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)
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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.
About this record
Search the county's inspection lookup for the name or license number L15706.
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.