At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jul 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Vin Antico?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Register for course in 7 days. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days. CHSC 113948How to fixFix it
- No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Register for course in 7 days. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days. CHSC 113947.1How 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: No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Register for course in 7 days. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.The county found: “No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager…”
Then the next one: No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Register for course in 7 days. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 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
LatestJul 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 8, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Register for course in 7 days. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Register for course in 7 days. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Register for course in 7 days. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
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. Register for course in 7 days. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. Obtain in 7 days.
EarlierOct 18, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher at the bar recording 0ppm chlorine. Kitchen dishwasher is functioning. Temporarily use kitchen dishwasher for glasses. Company coming today to repair dishwasher. Email a video to inspector within 24 hours showing functionality and proper sanitizer.
The department's words
CHSC 114099.7 Dishwasher at the bar recording 0ppm chlorine. Kitchen dishwasher is functioning. Temporarily use kitchen dishwasher for glasses. Company coming today to repair dishwasher. Email a video to inspector within 24 hours showing functionality and proper sanitizer.
EarlierNov 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114159
The department's words
Code CHSC 114159
EarlierApr 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierDec 22, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 30, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 6, 2019Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed cooked garlic at 50F, sun dried tomatoes at 47F, sauce at 52F, pasta at 50F, pasta sauce at 52F, and cream at 49F in prep top by cook line. Cold hold all potentially hazardous foods at 41F or below. A few item in prep top were holding temperatures. Unclear what caused the temperature to be higher for some items. Repair unit as necessary. Ensure items placed in prep top are cooled properly to 41F prior to placing in unit. Items above 50F were discarded. Major violation has not been corrected. Observed foods higher than 41F. Actively monitor temperature using a probe thermometer. Item were discarded. Repairs called for the refrigerator. If unit is not working do not use it.
The department's words
CHSC 113996 Observed cooked garlic at 50F, sun dried tomatoes at 47F, sauce at 52F, pasta at 50F, pasta sauce at 52F, and cream at 49F in prep top by cook line. Cold hold all potentially hazardous foods at 41F or below. A few item in prep top were holding temperatures. Unclear what caused the temperature to be higher for some items. Repair unit as necessary. Ensure items placed in prep top are cooled properly to 41F prior to placing in unit. Items above 50F were discarded. Major violation has not been corrected. Observed foods higher than 41F. Actively monitor temperature using a probe thermometer. Item were discarded. Repairs called for the refrigerator. If unit is not working do not use it.
Observed cooked risotto in sheet pan at 78F-81F cooling outside of refrigeration. Item had finished cooking about two hours prior. Ensure potentially hazardous foods cool from 135F-70F within 2 hours and from 70F-41F within 2 hours. Use thermometer to monitor temperatures. Peace food in refrigerator uncovered after steam has come off. Risotto was reheated and cooling process started again. 4.4.2019 Violation corrected
The department's words
CHSC 114002.1 Observed cooked risotto in sheet pan at 78F-81F cooling outside of refrigeration. Item had finished cooking about two hours prior. Ensure potentially hazardous foods cool from 135F-70F within 2 hours and from 70F-41F within 2 hours. Use thermometer to monitor temperatures. Peace food in refrigerator uncovered after steam has come off. Risotto was reheated and cooling process started again. 4.4.2019 Violation corrected
Corrected during the inspection
EarlierApr 2, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked garlic at 50F, sun dried tomatoes at 47F, sauce at 52F, pasta at 50F, pasta sauce at 52F, and cream at 49F in prep top by cook line. Cold hold all potentially hazardous foods at 41F or below. A few item in prep top were holding temperatures. Unclear what caused the temperature to be higher for some items. Repair unit as necessary. Ensure items placed in prep top are cooled properly to 41F prior to placing in unit. Items above 50F were discarded.
The department's words
CHSC 113996 Observed cooked garlic at 50F, sun dried tomatoes at 47F, sauce at 52F, pasta at 50F, pasta sauce at 52F, and cream at 49F in prep top by cook line. Cold hold all potentially hazardous foods at 41F or below. A few item in prep top were holding temperatures. Unclear what caused the temperature to be higher for some items. Repair unit as necessary. Ensure items placed in prep top are cooled properly to 41F prior to placing in unit. Items above 50F were 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
Observed cooked risotto in sheet pan at 78F-81F cooling outside of refrigeration. Item had finished cooking about two hours prior. Ensure potentially hazardous foods cool from 135F-70F within 2 hours and from 70F-41F within 2 hours. Use thermometer to monitor temperatures. Peace food in refrigerator uncovered after steam has come off. Risotto was reheated and cooling process started again.
The department's words
CHSC 114002.1 Observed cooked risotto in sheet pan at 78F-81F cooling outside of refrigeration. Item had finished cooking about two hours prior. Ensure potentially hazardous foods cool from 135F-70F within 2 hours and from 70F-41F within 2 hours. Use thermometer to monitor temperatures. Peace food in refrigerator uncovered after steam has come off. Risotto was reheated and cooling process started again.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 26, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ensure that hands are washed when switching from handling raw foods to handling equipment/ready to eat food. Additional minor violations were found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113953.3 Ensure that hands are washed when switching from handling raw foods to handling equipment/ready to eat food. Additional minor violations were found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierDec 19, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed food handler touch raw chicken with a gloved hand, discard glove and continue to touch items in the kitchen (like tongs and a wiping cloth) without washing hands. Wash hands when they become contaminated (e.g. after touching raw food). Gloves do not replace handwashing.
The department's words
CHSC 113953.3 Observed food handler touch raw chicken with a gloved hand, discard glove and continue to touch items in the kitchen (like tongs and a wiping cloth) without washing hands. Wash hands when they become contaminated (e.g. after touching raw food). Gloves do not replace handwashing.
Handsink on the line was blocked by a garbage can and did not have papertowels. Keep handsinks supplied and accessible. Wash hands at hand sink and prep food (e.g. wash produce) at food prep sink to prevent contamination.
The department's words
CHSC 113953.1 Handsink on the line was blocked by a garbage can and did not have papertowels. Keep handsinks supplied and accessible. Wash hands at hand sink and prep food (e.g. wash produce) at food prep sink to prevent contamination.
Cooked potatoes at 53F, cooked pasta at 49F in prep top. Milk at 48F in fridge under espresso machine. Keep potentially hazardous food (PHF) above 135F or below 41F. Potatoes and pasta placed inside prep fridge to cool.
The department's words
CHSC 113996 Cooked potatoes at 53F, cooked pasta at 49F in prep top. Milk at 48F in fridge under espresso machine. Keep potentially hazardous food (PHF) above 135F or below 41F. Potatoes and pasta placed inside prep fridge to cool.
* Quaternary ammonia dispenser is only dispensing 150ppm of sanitizer. Requirement is 200ppm. Repair dispenser. * Observed wiping rags on counter being used to wipe cutting boards and knives. Keep these in sanitizer solution (100ppm of bleach or 200ppm of quat ammonia) to prevent contamination.
The department's words
CHSC 114099.7 * Quaternary ammonia dispenser is only dispensing 150ppm of sanitizer. Requirement is 200ppm. Repair dispenser. * Observed wiping rags on counter being used to wipe cutting boards and knives. Keep these in sanitizer solution (100ppm of bleach or 200ppm of quat ammonia) to prevent contamination.
Observed wiping rags on counter being used to wipe cutting boards and knives. Keep these in sanitizer solution (100ppm of bleach or 200pm of quat ammonia) to prevent contamination.
The department's words
CHSC 114113 Observed wiping rags on counter being used to wipe cutting boards and knives. Keep these in sanitizer solution (100ppm of bleach or 200pm of quat ammonia) to prevent contamination.
Show 3 more
Observed old/dry rat droppings in janitorial sink/hot water heater area. Clean area of droppings and monitor for new activity (pest control treats facility monthly).
The department's words
CHSC 114192 Observed old/dry rat droppings in janitorial sink/hot water heater area. Clean area of droppings and monitor for new activity (pest control treats facility monthly).
Cut an air gap for the food prep sink (2x the diameter of the pipe).
The department's words
CHSC 114193 Cut an air gap for the food prep sink (2x the diameter of the pipe).
Remove beverages (and other food) from back storage area as there are unapproved floors, walls, ceilings here.
The department's words
CHSC 114266 Remove beverages (and other food) from back storage area as there are unapproved floors, walls, ceilings here.
EarlierApr 21, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
The hand sink was blocked by a trash can. Keep hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 The hand sink was blocked by a trash can. Keep hand sink unobstructed at all times to allow for proper hand washing.
Food in inserts of the prep refrigerators measured 44-49 F. Food temperatures in the lower part of the unit were 40-44 F. Ensure that all food is 41 F or lower before placing in prep refrigerators. Ensure display thermometers are by the door - monitor temps often with a probe thermometer. Until the hood exhaust issue is resolved, consider using time as a public health control for food in inserts of the prep refrigerators and discard food 4 hours from when it was removed from refrigeration. If you use TPHC, keep a log to show when food was removed from temp control and discarded.
The department's words
CHSC 113996 Food in inserts of the prep refrigerators measured 44-49 F. Food temperatures in the lower part of the unit were 40-44 F. Ensure that all food is 41 F or lower before placing in prep refrigerators. Ensure display thermometers are by the door - monitor temps often with a probe thermometer. Until the hood exhaust issue is resolved, consider using time as a public health control for food in inserts of the prep refrigerators and discard food 4 hours from when it was removed from refrigeration. If you use TPHC, keep a log to show when food was removed from temp control and discarded.
Open bags of food observed in the pantry. Store in sealable containers and label containers with the name of the food.
The department's words
CHSC 113986 Open bags of food observed in the pantry. Store in sealable containers and label containers with the name of the food.
Hood spillage observed - staining on ceiling and wall panels. Ambient temperatures at the cook line are very high. Submit a hood exhaust data sheet and hood performance data sheet within 30 days for review. Clean or replace cutting boards with deep staining.
The department's words
CHSC 114175 Hood spillage observed - staining on ceiling and wall panels. Ambient temperatures at the cook line are very high. Submit a hood exhaust data sheet and hood performance data sheet within 30 days for review. Clean or replace cutting boards with deep staining.
Display thermometers missing from some refrigerators. Ensure there is a display thermometer in the warmest part of every fridge.
The department's words
CHSC 114157 Display thermometers missing from some refrigerators. Ensure there is a display thermometer in the warmest part of every fridge.
Show 4 more
Clean accumulated food debris from under equipment to prevent attracting vermin. Secure loose wall panels so they are flush with the wall and seal up any gaps/cracks to prevent harborage of vermin.
The department's words
CHSC 114257 Clean accumulated food debris from under equipment to prevent attracting vermin. Secure loose wall panels so they are flush with the wall and seal up any gaps/cracks to prevent harborage of vermin.
Clean litter and discarded equipment from the garbage area.
The department's words
CHSC 114245.1 Clean litter and discarded equipment from the garbage area.
Send a copy of the certified food manager within 30 days.
The department's words
CHSC 113947.1 Send a copy of the certified food manager within 30 days.
Always store in-use wiping cloths in sanitizing solution.
The department's words
CHSC 114099.6 Always store in-use wiping cloths in sanitizing solution.
EarlierApr 19, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food in the 2-door Delfield measured 43-44 F, food in top inserts measured above 50 F (non-potentially hazardous food). Repair the door gasket so it fully closes. Food in inserts of the 3-door prep refrigerator measured above 50 F. Potentially hazardous food was voluntarily discarded. Maintain food temps at 41 F or below.
The department's words
CHSC 113996 Food in the 2-door Delfield measured 43-44 F, food in top inserts measured above 50 F (non-potentially hazardous food). Repair the door gasket so it fully closes. Food in inserts of the 3-door prep refrigerator measured above 50 F. Potentially hazardous food was voluntarily discarded. Maintain food temps at 41 F or below.
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 hand sink was blocked by a trash can. Keep hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 The hand sink was blocked by a trash can. Keep hand sink unobstructed at all times to allow for proper hand washing.
Open bags of food observed in the pantry. Store in sealable containers and label containers with the name of the food.
The department's words
CHSC 113986 Open bags of food observed in the pantry. Store in sealable containers and label containers with the name of the food.
Hood spillage observed - staining on ceiling and wall panels. Ambient temperatures at the cook line are very high. Submit a hood exhaust data sheet and hood performance data sheet within 30 days for review. Clean or replace cutting boards with deep staining.
The department's words
CHSC 114175 Hood spillage observed - staining on ceiling and wall panels. Ambient temperatures at the cook line are very high. Submit a hood exhaust data sheet and hood performance data sheet within 30 days for review. Clean or replace cutting boards with deep staining.
Display thermometers missing from some refrigerators. Ensure there is a display thermometer in the warmest part of every fridge.
The department's words
CHSC 114157 Display thermometers missing from some refrigerators. Ensure there is a display thermometer in the warmest part of every fridge.
Clean accumulated food debris from under equipment to prevent attracting vermin. Secure loose wall panels so they are flush with the wall and seal up any gaps/cracks to prevent harborage of vermin.
The department's words
CHSC 114257 Clean accumulated food debris from under equipment to prevent attracting vermin. Secure loose wall panels so they are flush with the wall and seal up any gaps/cracks to prevent harborage of vermin.
Show 2 more
Clean litter and discarded equipment from the garbage area.
The department's words
CHSC 114245.1 Clean litter and discarded equipment from the garbage area.
Send a copy of the certified food manager within 30 days.
The department's words
CHSC 113947.1 Send a copy of the certified food manager within 30 days.
EarlierMar 12, 2015Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
There were no paper towels at the hand sink. Install a permanently-mounted dispenser and keep this stocked at all times. Do not block hand sinks.
The department's words
CHSC 113953 There were no paper towels at the hand sink. Install a permanently-mounted dispenser and keep this stocked at all times. Do not block hand sinks.
Clean food debris observed on the deli slicer.
The department's words
CHSC 114097 Clean food debris observed on the deli slicer.
Today the water temperature at the 3-compartment sink measured 120 F and 100 F at the hand sink.
The department's words
CHSC 114192 Today the water temperature at the 3-compartment sink measured 120 F and 100 F at the hand sink.
Corrected during the inspection
Observed fruit flies on microgreens and in the pantry. Wash greens thoroughly before serving. Keep doors closed to exclude flies.
The department's words
CHSC 114259.1 Observed fruit flies on microgreens and in the pantry. Wash greens thoroughly before serving. Keep doors closed to exclude flies.
Containers of food in the walk-in observed uncovered. Cover all food (not in the cooling process) to protect it from contamination.
The department's words
CHSC 114047 Containers of food in the walk-in observed uncovered. Cover all food (not in the cooling process) to protect it from contamination.
Show 2 more
Use test strips daily to ensure sanitizer concentration in dishwashers (50 ppm chlorine) and in wiping cloth buckets (200 ppm quaternary ammonia).
The department's words
CHSC 114107 Use test strips daily to ensure sanitizer concentration in dishwashers (50 ppm chlorine) and in wiping cloth buckets (200 ppm quaternary ammonia).
Clean around and under equipment to eliminate accumulated food debris to prevent attracting vermin.
The department's words
CHSC 114257 Clean around and under equipment to eliminate accumulated food debris to prevent attracting vermin.
EarlierMar 10, 2015Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
There were no paper towels at the hand sink. Install a permanently-mounted dispenser and keep this stocked at all times. Do not block hand sinks.
The department's words
CHSC 113953 There were no paper towels at the hand sink. Install a permanently-mounted dispenser and keep this stocked at all times. Do not block hand sinks.
Clean food debris observed on the deli slicer.
The department's words
CHSC 114097 Clean food debris observed on the deli slicer.
Water temperatures at the pot sink measured 107 F. Increase the temperature of the water heater immediately. The water heater was recently replaced without approval - I will calculate hot water demand to determine whether the water heater is properly sized
The department's words
CHSC 114192 Water temperatures at the pot sink measured 107 F. Increase the temperature of the water heater immediately. The water heater was recently replaced without approval - I will calculate hot water demand to determine whether the water heater is properly sized
Observed fruit flies on microgreens and in the pantry. Wash greens thoroughly before serving. Keep doors closed to exclude flies.
The department's words
CHSC 114259.1 Observed fruit flies on microgreens and in the pantry. Wash greens thoroughly before serving. Keep doors closed to exclude flies.
Containers of food in the walk-in observed uncovered. Cover all food (not in the cooling process) to protect it from contamination.
The department's words
CHSC 114047 Containers of food in the walk-in observed uncovered. Cover all food (not in the cooling process) to protect it from contamination.
Show 2 more
Use test strips daily to ensure sanitizer concentration in dishwashers (50 ppm chlorine) and in wiping cloth buckets (200 ppm quaternary ammonia).
The department's words
CHSC 114107 Use test strips daily to ensure sanitizer concentration in dishwashers (50 ppm chlorine) and in wiping cloth buckets (200 ppm quaternary ammonia).
Clean around and under equipment to eliminate accumulated food debris to prevent attracting vermin.
The department's words
CHSC 114257 Clean around and under equipment to eliminate accumulated food debris to prevent attracting vermin.
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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About this record
Search the county's inspection lookup for the name or license number L13617.
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.