At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 31, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Veggie Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Clean interior of ice machine to remove black material from the white plastic component. Wash, rinse, sanitize, and rinse. Observed dried, green food debris on multiple knives in cutlery holder. Only store clean utensils in the holder. Wash, rinse, and sanitize knives and cutlery holder. CHSC 114115How 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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Follow the steps for each item, with the rule beside it.
Next: Clean interior of ice machine to remove black material from the white plastic component. Wash, rinse, sanitize, and rinse. Observed dried, green food debris on multiple knives in cutlery holder. Only store clean utensils in the holder. Wash, rinse, and sanitize knives and cutlery holder.The county found: “Clean interior of ice machine to remove black material from the white plastic component. Wash, rinse, sanitize, and…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestJan 31, 2023Routine inspectionGreen placard
This one: Green placard, inspected Jan 31, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
Clean interior of ice machine to remove black material from the white plastic component. Wash, rinse, sanitize, and rinse. Observed dried, green food debris on multiple knives in cutlery holder. Only store clean utensils in the holder. Wash, rinse, and sanitize knives and cutlery holder.
The department's words
CHSC 114115 Clean interior of ice machine to remove black material from the white plastic component. Wash, rinse, sanitize, and rinse. Observed dried, green food debris on multiple knives in cutlery holder. Only store clean utensils in the holder. Wash, rinse, and sanitize knives and cutlery holder.
EarlierFeb 10, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Restroom reaches 76 degrees F (right) and 85 degrees F (left). Provide a minimum of 100 degrees F water. COS.
The department's words
CHSC 113953.c Restroom reaches 76 degrees F (right) and 85 degrees F (left). Provide a minimum of 100 degrees F water. COS.
EarlierSep 24, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 23, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 12, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Prep top refrigerator next to wall (on left): in prep top: quinoa 45F, grilled tomatoes 47F, cubed tomatoes 45F, in base: salsa 46F, sliced tomatoes 45F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
The department's words
CHSC 113996 Prep top refrigerator next to wall (on left): in prep top: quinoa 45F, grilled tomatoes 47F, cubed tomatoes 45F, in base: salsa 46F, sliced tomatoes 45F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
Observed oil & garlic and oil & bay leaves sitting out at room temperature (79F). These are potentially hazardous food and must be kept refrigerated (41F or below). (Manager discarded 1 cup of each.)
The department's words
CHSC 113996 Observed oil & garlic and oil & bay leaves sitting out at room temperature (79F). These are potentially hazardous food and must be kept refrigerated (41F or below). (Manager discarded 1 cup of each.)
All handwash sinks must have paper towels not napkins in the dispensers. Soap must be in a permanently mounted soap dispenser.
The department's words
CHSC 113953.2 All handwash sinks must have paper towels not napkins in the dispensers. Soap must be in a permanently mounted soap dispenser.
Repair leak in walk-in refrigerator condenser. (Part is on order.)
The department's words
CHSC 114175 Repair leak in walk-in refrigerator condenser. (Part is on order.)
Adjust filters in hood so that there is no gap. If you can't close the gap by adjusting the filters, get a stainless steel spacer to close the gap.
The department's words
CHSC 114149.1 Adjust filters in hood so that there is no gap. If you can't close the gap by adjusting the filters, get a stainless steel spacer to close the gap.
Show 3 more
Observed wiping cloths in containers with 100 ppm quat. Must be 200 ppm quat. (COS)
The department's words
CHSC 114185.1 Observed wiping cloths in containers with 100 ppm quat. Must be 200 ppm quat. (COS)
Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
Code CHSC 114089
The department's words
Code CHSC 114089
EarlierApr 3, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Bulk containers of flour are not labeled. Label all non-readily identifiable bulk goods.
The department's words
CHSC 114051 Bulk containers of flour are not labeled. Label all non-readily identifiable bulk goods.
At three compartment sink: left side faucet does not work. Right side faucet has a leak. Repair faucets.
The department's words
CHSC 114190 At three compartment sink: left side faucet does not work. Right side faucet has a leak. Repair faucets.
EarlierMar 29, 2017Follow-up inspectionYellow placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Vegetable soup measured 77F in the walk in. Soup was stored 12 deep in a covered plastic container. Food handler stated that the soup was cooked 30 minutes prior. Cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Do not place foods more than 2 inches deep when cooling. Do not cover goods while cooling. It appears that the blast chiller is not working. Discontinue using equipment until repaired. Cool all foods in shallow trays in the walk in. This is a repeat violation requiring a third inspection. A fee of 190$ per hour will be applied to the next inspection. A cooling log was provided - use it to track the cooling process. Train all employees.
The department's words
CHSC 114002 Vegetable soup measured 77F in the walk in. Soup was stored 12 deep in a covered plastic container. Food handler stated that the soup was cooked 30 minutes prior. Cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Do not place foods more than 2 inches deep when cooling. Do not cover goods while cooling. It appears that the blast chiller is not working. Discontinue using equipment until repaired. Cool all foods in shallow trays in the walk in. This is a repeat violation requiring a third inspection. A fee of 190$ per hour will be applied to the next inspection. A cooling log was provided - use it to track the cooling process. Train all employees.
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
At three compartment sink: left side faucet does not work. Right side faucet has a leak. Repair faucets.
The department's words
CHSC 114190 At three compartment sink: left side faucet does not work. Right side faucet has a leak. Repair faucets.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Dishwasher area hand sink was inaccessible due to several bus tubs that were placed on top. Keep hand sinks available for use at all times.
The department's words
CHSC 113953.1 Dishwasher area hand sink was inaccessible due to several bus tubs that were placed on top. Keep hand sinks available for use at all times.
Bulk containers of flour are not labeled. Label all non-readily identifiable bulk goods.
The department's words
CHSC 114051 Bulk containers of flour are not labeled. Label all non-readily identifiable bulk goods.
All hand sinks in facility are supplied with a household soap dispenser. Utilize existing commercial equipment and remove household pump dispensers.
The department's words
CHSC 114130 All hand sinks in facility are supplied with a household soap dispenser. Utilize existing commercial equipment and remove household pump dispensers.
EarlierMar 22, 2017Routine inspectionGreen placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed black beans in a large plastic container with a lid measuring 51F in the walk in. Black beans were made yesterday according to staff. Cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours.
The department's words
CHSC 114002 Observed black beans in a large plastic container with a lid measuring 51F in the walk in. Black beans were made yesterday according to staff. Cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours.
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
At three compartment sink: left side faucet does not work. Right side faucet has a leak. Repair faucets.
The department's words
CHSC 114190 At three compartment sink: left side faucet does not work. Right side faucet has a leak. Repair faucets.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Hand sink near point of sale lacked paper towels in the dispenser as is required. Corrected.
The department's words
CHSC 113953.2 Hand sink near point of sale lacked paper towels in the dispenser as is required. Corrected.
Dishwasher area hand sink was inaccessible due to several bus tubs that were placed on top. Keep hand sinks available for use at all times.
The department's words
CHSC 113953.1 Dishwasher area hand sink was inaccessible due to several bus tubs that were placed on top. Keep hand sinks available for use at all times.
Measured cooked onions at 62F on counter top at the cook line. Onions were out of temperature for 2 hours. Maintain potentially hazardous foods below 41F or above 135F. Onions were rapidly cooled with an ice bath and placed in the refrigerator.
The department's words
CHSC 113996 Measured cooked onions at 62F on counter top at the cook line. Onions were out of temperature for 2 hours. Maintain potentially hazardous foods below 41F or above 135F. Onions were rapidly cooled with an ice bath and placed in the refrigerator.
Bulk containers of flour are not labeled. Label all non-readily identifiable bulk goods.
The department's words
CHSC 114051 Bulk containers of flour are not labeled. Label all non-readily identifiable bulk goods.
All hand sinks in facility are supplied with a household soap dispenser. Utilize existing commercial equipment and remove household pump dispensers.
The department's words
CHSC 114130 All hand sinks in facility are supplied with a household soap dispenser. Utilize existing commercial equipment and remove household pump dispensers.
EarlierApr 5, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Restroom towel dispensers are not functioning. Repair so towels are dispensed, rather than displayed in a stack.
The department's words
CHSC 114175 Restroom towel dispensers are not functioning. Repair so towels are dispensed, rather than displayed in a stack.
Observed foods cooling in large buckets in blast chiller. Blast chiller is designed for use with trays. Keep cooling foods stored in trays not more than 2 deep.
The department's words
CHSC 114002.1 Observed foods cooling in large buckets in blast chiller. Blast chiller is designed for use with trays. Keep cooling foods stored in trays not more than 2 deep.
EarlierApr 1, 2016Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ranch dressing measured 72F on prep top counter. Potentially hazardous foods must be stored below 41F or above 135F.Ranch was out no longer than 1.5 hours and was cooled in an ice bath. Advise maintaining dressing the prep top refrigerator or enacting Time as a Public health Control (TPHC). To use TPHC, food to maintained at room temperature must be labeled with the time removed from temperature control and the discard time. The discard time shall be no more than 4 hours after removal from temperature control. Food may not be re-used after four hour limit has been reached.
The department's words
CHSC 113996 Ranch dressing measured 72F on prep top counter. Potentially hazardous foods must be stored below 41F or above 135F.Ranch was out no longer than 1.5 hours and was cooled in an ice bath. Advise maintaining dressing the prep top refrigerator or enacting Time as a Public health Control (TPHC). To use TPHC, food to maintained at room temperature must be labeled with the time removed from temperature control and the discard time. The discard time shall be no more than 4 hours after removal from temperature control. Food may not be re-used after four hour limit has been reached.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Restroom towel dispensers are not functioning. Repair so towels are dispensed, rather than displayed in a stack.
The department's words
CHSC 114175 Restroom towel dispensers are not functioning. Repair so towels are dispensed, rather than displayed in a stack.
Wiping cloths were stored in a bucket of degreaser rather than in sanitizing solution as is required. Corrected.
The department's words
CHSC 114185.1 Wiping cloths were stored in a bucket of degreaser rather than in sanitizing solution as is required. Corrected.
EarlierMar 31, 2016Routine inspectionYellow placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed dishwashing employee touch dirty dishes with bare hands, then remove clean dishes from dish washer with unwashed hands. Hands must be washed prior to touching foods or clean food contact equipment. Corrected, contaminated plates were re-washed.
The department's words
CHSC 113953.3 Observed dishwashing employee touch dirty dishes with bare hands, then remove clean dishes from dish washer with unwashed hands. Hands must be washed prior to touching foods or clean food contact equipment. Corrected, contaminated plates were re-washed.
The following foods were measured at unsafe temperatures: -Ranch dressing - 87F cookline counter -Ranch dressing - 65F front counter -Caesar dressing 64F cookline prep top - Chipotle ranch dressing 88F cookline counter Potentially hazardous foods must be stored below 41F or above 135F. All dressings were voluntarily discarded.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: -Ranch dressing - 87F cookline counter -Ranch dressing - 65F front counter -Caesar dressing 64F cookline prep top - Chipotle ranch dressing 88F cookline counter Potentially hazardous foods must be stored below 41F or above 135F. All dressings were voluntarily discarded.
Bulk flour bin is not labeled as is required.
The department's words
CHSC 114051 Bulk flour bin is not labeled as is required.
Restroom towel dispensers do not work. Towels must be provided in approved dispensers. *Towels are provided in a stack at the hand sink.
The department's words
CHSC 114175 Restroom towel dispensers do not work. Towels must be provided in approved dispensers. *Towels are provided in a stack at the hand sink.
In use utensils observed stored in 125F water. 135F is required. Corrected.
The department's words
CHSC 114119 In use utensils observed stored in 125F water. 135F is required. Corrected.
Show 3 more
Observed a dirty spoon stored in the kitchen hand sink. Do not stored anything in the hand sink as it is for hand washing only.
The department's words
CHSC 114179 Observed a dirty spoon stored in the kitchen hand sink. Do not stored anything in the hand sink as it is for hand washing only.
Clean floor sink under ice machine as it is full of debris.
The department's words
CHSC 114190 Clean floor sink under ice machine as it is full of debris.
Health permit is not posted in public view as is required.
The department's words
CHSC 114381 Health permit is not posted in public view as is required.
EarlierAug 4, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Grill refrigerator is running 46 F. Salad refrigerator is running 47 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Grill refrigerator is running 46 F. Salad refrigerator is running 47 F. Must be 41 F or below. Repair/adjust immediately.
EarlierJul 29, 2015Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Grill refrigerator is running 48 F. Salad refrigerator is running 55 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Grill refrigerator is running 48 F. Salad refrigerator is running 55 F. Must be 41 F or below. Repair/adjust immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Provide working display thermometer in refrigerator under cash register.
The department's words
CHSC 114157 Provide working display thermometer in refrigerator under cash register.
Keep a copy of every employee Certified Food Handler certificate in one file on site.
The department's words
CHSC 113948 Keep a copy of every employee Certified Food Handler certificate in one file on site.
EarlierSep 12, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Obtain and provide a food safety officer for compliance with Calcode regulations. The subject employee must pass an approved certification examination.
The department's words
CHSC 113947.1 Obtain and provide a food safety officer for compliance with Calcode regulations. The subject employee must pass an approved certification examination.
The two cold-top refrigerators in kitchen were missing thermometers for monitoring cold holding food temperatures. The food being held cold must be 41 degrees (F) or below. Provide accurate thermometers for each refrigerator used in the kitchen.
The department's words
CHSC 114157 The two cold-top refrigerators in kitchen were missing thermometers for monitoring cold holding food temperatures. The food being held cold must be 41 degrees (F) or below. Provide accurate thermometers for each refrigerator used in the kitchen.
Observed food leaked from boxes stacked inside 3-door freezer and was frozen to freezer floor. Clean and remove the food that leaked from boxes or other packaging. Disgard the food that spilled on freezer floor. Discontinue stacking boxes in a manner that may cause leaking or a spill.
The department's words
CHSC 114047 Observed food leaked from boxes stacked inside 3-door freezer and was frozen to freezer floor. Clean and remove the food that leaked from boxes or other packaging. Disgard the food that spilled on freezer floor. Discontinue stacking boxes in a manner that may cause leaking or a spill.
Observed boxes of food stacked inside 3-door freezer had leaked and the was frozen to freezer floor. Clean and remove the food that leaked from box(s) or other packaging. Disgard the food that spilled on freezer floor. Discontinue stacking boxes in a manner that may cause leaking or a spill.
The department's words
CHSC 114179 Observed boxes of food stacked inside 3-door freezer had leaked and the was frozen to freezer floor. Clean and remove the food that leaked from box(s) or other packaging. Disgard the food that spilled on freezer floor. Discontinue stacking boxes in a manner that may cause leaking or a spill.
Observed the mop bucket, mop head and janitorial sink appeared stored away dirty. Please be advised to clean and maintain janitorial equipment ready for use at all times.
The department's words
CHSC 114257 Observed the mop bucket, mop head and janitorial sink appeared stored away dirty. Please be advised to clean and maintain janitorial equipment ready for use at all times.
Show 1 more
None of the required permits were posted for customer viewing upon entry of the facility. Provide a sign board or operations manual for display of the health permit, city business license, state board of equilization certification and SB-180 sign, in one location.
The department's words
CHSC 114381 None of the required permits were posted for customer viewing upon entry of the facility. Provide a sign board or operations manual for display of the health permit, city business license, state board of equilization certification and SB-180 sign, in one location.
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 L14146.
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.