At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Mar 13, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Via Piccola Trattoria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed chicken broth at back of 4 burner gas unit, No pilot light on burner. Chicken broth measured 73 degrees F at 11:57 a.m.. Per sous chef, chicken broth finished cooking at 10:00 a.m. today. Once finished cooking, it was placed on an ice bath for 30 minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain at 41 degrees F or colder. CHSC 113996How to fixFix it
- Two containers of shellfish tags stored in mixture of water and ice. No shellfish tags for March. Major violation. Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days. CHSC 114039.4How 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: Observed chicken broth at back of 4 burner gas unit, No pilot light on burner. Chicken broth measured 73 degrees F at 11:57 a.m.. Per sous chef, chicken broth finished cooking at 10:00 a.m. today. Once finished cooking, it was placed on an ice bath for 30 minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain at 41 degrees F or colder.The county found: “Observed chicken broth at back of 4 burner gas unit, No pilot light on burner. Chicken broth measured 73 degrees F at…”
Then the next one: Two containers of shellfish tags stored in mixture of water and ice. No shellfish tags for March. Major violation. Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 13, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 13, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Observed chicken broth at back of 4 burner gas unit, No pilot light on burner. Chicken broth measured 73 degrees F at 11:57 a.m.. Per sous chef, chicken broth finished cooking at 10:00 a.m. today. Once finished cooking, it was placed on an ice bath for 30 minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain at 41 degrees F or colder.
The department's words
CHSC 113996 Observed chicken broth at back of 4 burner gas unit, No pilot light on burner. Chicken broth measured 73 degrees F at 11:57 a.m.. Per sous chef, chicken broth finished cooking at 10:00 a.m. today. Once finished cooking, it was placed on an ice bath for 30 minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain at 41 degrees F or colder.
Corrected during the inspection
Two containers of shellfish tags stored in mixture of water and ice. No shellfish tags for March. Major violation. Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.4 Two containers of shellfish tags stored in mixture of water and ice. No shellfish tags for March. Major violation. Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
Corrected during the inspection
EarlierMar 10, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken broth at back of 4 burner gas unit, No pilot light on burner. Chicken broth measured 73 degrees F at 11:57 a.m.. Per sous chef, chicken broth finished cooking at 10:00 a.m. today. Once finished cooking, it was placed on an ice bath for 30 minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain at 41 degrees F or colder.
The department's words
CHSC 113996 Observed chicken broth at back of 4 burner gas unit, No pilot light on burner. Chicken broth measured 73 degrees F at 11:57 a.m.. Per sous chef, chicken broth finished cooking at 10:00 a.m. today. Once finished cooking, it was placed on an ice bath for 30 minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain at 41 degrees F or colder.
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
Two containers of shellfish tags stored in mixture of water and ice. No shellfish tags for March. Major violation. Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.4 Two containers of shellfish tags stored in mixture of water and ice. No shellfish tags for March. Major violation. Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 30, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of cook line had top section ambient temperature recorded at 46°F. In said unit: calamari 46°F, cooked artichoke 46°F, garlic in oil 52°F, chicken 52°F, beef 48°F, and chicken at 44°F. / Discard out of temperature foods. Only have non-potentially hazardous foods stored in top section until unit is repaired to cold hold food at 41°F or below. Move all other potentially hazardous foods to a working refrigerator.
The department's words
CHSC 113996 Refrigeration unit opposite of cook line had top section ambient temperature recorded at 46°F. In said unit: calamari 46°F, cooked artichoke 46°F, garlic in oil 52°F, chicken 52°F, beef 48°F, and chicken at 44°F. / Discard out of temperature foods. Only have non-potentially hazardous foods stored in top section until unit is repaired to cold hold food at 41°F or below. Move all other potentially hazardous foods to a working refrigerator.
EarlierApr 25, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Pasta in refrigerator by pizza oven was made about 3 hours ago. Pasta recorded at 73°F. / Discard improperly cooled pasta. Food must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Spread pasta out onto baking sheets to cool uncovered then finish cooling in the walk-in refrigerator or ice shock pasta.
The department's words
CHSC 114002 Pasta in refrigerator by pizza oven was made about 3 hours ago. Pasta recorded at 73°F. / Discard improperly cooled pasta. Food must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Spread pasta out onto baking sheets to cool uncovered then finish cooling in the walk-in refrigerator or ice shock pasta.
Corrected during the inspection
Observed employee place fry basket on waste bin to hold while breading food to fry. / Discontinue practice. Re-wash - rinse - sanitize - air dry fry basket. Do not place or store anything on waste bins.
The department's words
CHSC 114115 Observed employee place fry basket on waste bin to hold while breading food to fry. / Discontinue practice. Re-wash - rinse - sanitize - air dry fry basket. Do not place or store anything on waste bins.
Corrected during the inspection
EarlierApr 24, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pasta in refrigerator by pizza oven was made about 3 hours ago. Pasta recorded at 73°F. / Discard improperly cooled pasta. Food must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Spread pasta out onto baking sheets to cool uncovered then finish cooling in the walk-in refrigerator or ice shock pasta.
The department's words
CHSC 114002 Pasta in refrigerator by pizza oven was made about 3 hours ago. Pasta recorded at 73°F. / Discard improperly cooled pasta. Food must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Spread pasta out onto baking sheets to cool uncovered then finish cooling in the walk-in refrigerator or ice shock pasta.
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 employee place fry basket on waste bin to hold while breading food to fry. / Discontinue practice. Re-wash - rinse - sanitize - air dry fry basket. Do not place or store anything on waste bins.
The department's words
CHSC 114115 Observed employee place fry basket on waste bin to hold while breading food to fry. / Discontinue practice. Re-wash - rinse - sanitize - air dry fry basket. Do not place or store anything on waste bins.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee wash hands without using soap. / Wash hands with soap every time.
The department's words
CHSC 113953.3 Observed employee wash hands without using soap. / Wash hands with soap every time.
EarlierNov 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large container of pasta sauce cooling on the floor. Pasta sauce recorded around 189°F. No ice wands available. / Obtain ice wand to help rapidly cool food. Create ice bath for food to rapidly cool food from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter.
The department's words
CHSC 114002.1 Observed large container of pasta sauce cooling on the floor. Pasta sauce recorded around 189°F. No ice wands available. / Obtain ice wand to help rapidly cool food. Create ice bath for food to rapidly cool food from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter.
EarlierMay 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 6 cracked eggs in a bowl double stacked on top portion of the refrigerator. Eggs recorded at around 60°F. / Discard out of temperature eggs. Do not double stack containers in refrigerators. Ensure food is cold held at 41°F or below.
The department's words
CHSC 113996 Observed 6 cracked eggs in a bowl double stacked on top portion of the refrigerator. Eggs recorded at around 60°F. / Discard out of temperature eggs. Do not double stack containers in refrigerators. Ensure food is cold held at 41°F or below.
EarlierOct 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed plastic tub of meat sauce in walk-in refrigerator recorded with internal temperature ~50°F. Operator stated meat sauce was prepared the previous day in the morning. / Rapid cooling must occur from 135°F to 70°F in 2 hours then 70 °F to 50°F in 4 hours thereafter. Divide meat sauce into smaller portions for cooling. See Department issued handout. Discard out of temperature meat sauce.
The department's words
CHSC 114002 Observed plastic tub of meat sauce in walk-in refrigerator recorded with internal temperature ~50°F. Operator stated meat sauce was prepared the previous day in the morning. / Rapid cooling must occur from 135°F to 70°F in 2 hours then 70 °F to 50°F in 4 hours thereafter. Divide meat sauce into smaller portions for cooling. See Department issued handout. Discard out of temperature meat sauce.
EarlierApr 19, 2021Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed employee grab raw chicken with their bare hands to cook, wiped hands on towel on apron then used bare hands to add garnish and grab other vegetables. Same employee also used knives during that time without washing hands. / Immediately discontinue practice. Employees must wash hands between handling raw meats and ready to eat foods and utensils. This must be done each and every time. Do not keep towels tucked around apron.
The department's words
CHSC 113953.3 Observed employee grab raw chicken with their bare hands to cook, wiped hands on towel on apron then used bare hands to add garnish and grab other vegetables. Same employee also used knives during that time without washing hands. / Immediately discontinue practice. Employees must wash hands between handling raw meats and ready to eat foods and utensils. This must be done each and every time. Do not keep towels tucked around apron.
Corrected during the inspection
Observed clams and mussels stored together. / Discontinue storing shellfish from two different bags together.
The department's words
CHSC 114039.4 Observed clams and mussels stored together. / Discontinue storing shellfish from two different bags together.
Corrected during the inspection
Observed waste water overflow from floor drain by food prep sink. Overflow only appears to occur when using food prep sink. / Discontinue use of food prep sink and do not provide menu items that require use of food prep sink until floor drain has been serviced to prevent overflow. Submit documentation of proof of service for floor drain and grease interceptor/grease trap.
The department's words
CHSC 114197 Observed waste water overflow from floor drain by food prep sink. Overflow only appears to occur when using food prep sink. / Discontinue use of food prep sink and do not provide menu items that require use of food prep sink until floor drain has been serviced to prevent overflow. Submit documentation of proof of service for floor drain and grease interceptor/grease trap.
Corrected during the inspection
EarlierApr 16, 2021Routine inspectionViolation(s) Found
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee grab raw chicken with their bare hands to cook, wiped hands on towel on apron then used bare hands to add garnish and grab other vegetables. Same employee also used knives during that time without washing hands. / Immediately discontinue practice. Employees must wash hands between handling raw meats and ready to eat foods and utensils. This must be done each and every time. Do not keep towels tucked around apron.
The department's words
CHSC 113953.3 Observed employee grab raw chicken with their bare hands to cook, wiped hands on towel on apron then used bare hands to add garnish and grab other vegetables. Same employee also used knives during that time without washing hands. / Immediately discontinue practice. Employees must wash hands between handling raw meats and ready to eat foods and utensils. This must be done each and every time. Do not keep towels tucked around apron.
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 clams and mussels stored together. / Discontinue storing shellfish from two different bags together.
The department's words
CHSC 114039.4 Observed clams and mussels stored together. / Discontinue storing shellfish from two different bags together.
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 waste water overflow from floor drain by food prep sink. Overflow only appears to occur when using food prep sink. / Discontinue use of food prep sink and do not provide menu items that require use of food prep sink until floor drain has been serviced to prevent overflow. Submit documentation of proof of service for floor drain and grease interceptor/grease trap.
The department's words
CHSC 114197 Observed waste water overflow from floor drain by food prep sink. Overflow only appears to occur when using food prep sink. / Discontinue use of food prep sink and do not provide menu items that require use of food prep sink until floor drain has been serviced to prevent overflow. Submit documentation of proof of service for floor drain and grease interceptor/grease trap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floor sink under front hand wash sink has some debris in it. / Clean and sanitize after removing debris.
The department's words
CHSC 114190 Floor sink under front hand wash sink has some debris in it. / Clean and sanitize after removing debris.
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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16003.
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.