At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Waypoint Pizza?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pizza prep refrigerator upper insert pans: grated mozzarella: 46 degrees F, sausage (~2lbs.): 50 degrees F, cooked chicken: 49 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. ~ 2lbs sausage voluntarily discarded into the garbage container. Observed frozen shrimp in 5 lb. box thawing in container within the food prep sink with cold running water. Water was turned off and back on. Rechecked shrimp at end of inspection and it measured 51 - 53 degrees F. Run cold water over potentially hazardous foods no mor than two hours. Maintain potentially hazardous foods at or below 41 degrees F. 5 lbs. shrimp voluntarily discarded into the garbage container. 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 Waypoint Pizza's team
Is this your place?
Welcome, Waypoint Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Waypoint Pizza first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Waypoint PizzaWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Pizza prep refrigerator upper insert pans: grated mozzarella: 46 degrees F, sausage (~2lbs.): 50 degrees F, cooked chicken: 49 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. ~ 2lbs sausage voluntarily discarded into the garbage container. Observed frozen shrimp in 5 lb. box thawing in container within the food prep sink with cold running water. Water was turned off and back on. Rechecked shrimp at end of inspection and it measured 51 - 53 degrees F. Run cold water over potentially hazardous foods no mor than two hours. Maintain potentially hazardous foods at or below 41 degrees F. 5 lbs. shrimp voluntarily discarded into the garbage container.The county found: “Pizza prep refrigerator upper insert pans: grated mozzarella: 46 degrees F, sausage (~2lbs.): 50 degrees F, cooked…”
Then the next one.
Log it
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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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 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
LatestMar 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 2, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Pizza prep refrigerator upper insert pans: grated mozzarella: 46 degrees F, sausage (~2lbs.): 50 degrees F, cooked chicken: 49 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. ~ 2lbs sausage voluntarily discarded into the garbage container. Observed frozen shrimp in 5 lb. box thawing in container within the food prep sink with cold running water. Water was turned off and back on. Rechecked shrimp at end of inspection and it measured 51 - 53 degrees F. Run cold water over potentially hazardous foods no mor than two hours. Maintain potentially hazardous foods at or below 41 degrees F. 5 lbs. shrimp voluntarily discarded into the garbage container.
The department's words
CHSC 113996 Pizza prep refrigerator upper insert pans: grated mozzarella: 46 degrees F, sausage (~2lbs.): 50 degrees F, cooked chicken: 49 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. ~ 2lbs sausage voluntarily discarded into the garbage container. Observed frozen shrimp in 5 lb. box thawing in container within the food prep sink with cold running water. Water was turned off and back on. Rechecked shrimp at end of inspection and it measured 51 - 53 degrees F. Run cold water over potentially hazardous foods no mor than two hours. Maintain potentially hazardous foods at or below 41 degrees F. 5 lbs. shrimp voluntarily discarded into the garbage container.
EarlierOct 15, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towel dispenser by point of sale not functional. / Replace batteries or repair dispenser.
The department's words
CHSC 113953.2 Paper towel dispenser by point of sale not functional. / Replace batteries or repair dispenser.
EarlierApr 16, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Top section of refrigeration unit opposite of pizza oven had metal plates blocking air flow. Top section ambient temperature recorded at 58°F. / The following were recorded in said refrigerator: chicken 51°F ~1lb, butter and garlic 51°F ~6oz, cooked onions 58°F ~3lb, and marinara sauce 55°F ~2lb.
The department's words
CHSC 113996 Top section of refrigeration unit opposite of pizza oven had metal plates blocking air flow. Top section ambient temperature recorded at 58°F. / The following were recorded in said refrigerator: chicken 51°F ~1lb, butter and garlic 51°F ~6oz, cooked onions 58°F ~3lb, and marinara sauce 55°F ~2lb.
EarlierMar 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of oven ambient temperatures recorded at 55°F at time of inspection. Food in unit recorded at 48°F or below. Unit was adjusted too high. / Place all food in walk-in refrigerator to ensure food is cold held at 41°F or below. Adjust refrigerator to cold hold food at 41°F or below. Do not restock unit until it is able to cold hold food properly.
The department's words
CHSC 113996 Refrigeration unit opposite of oven ambient temperatures recorded at 55°F at time of inspection. Food in unit recorded at 48°F or below. Unit was adjusted too high. / Place all food in walk-in refrigerator to ensure food is cold held at 41°F or below. Adjust refrigerator to cold hold food at 41°F or below. Do not restock unit until it is able to cold hold food properly.
EarlierAug 30, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
3 food handler cards and certified food manager certificate have expired. / Obtain valid certification within 30 days or cost recovery fees will apply.
The department's words
CHSC 113947.1 3 food handler cards and certified food manager certificate have expired. / Obtain valid certification within 30 days or cost recovery fees will apply.
EarlierFeb 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
1 food handler card expired. / Obtain valid card within 30 days from 2/16/22.
The department's words
CHSC 113948 1 food handler card expired. / Obtain valid card within 30 days from 2/16/22.
EarlierJun 17, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink by waiter station lacking paper towels. / Keep paper towel dispenser stocked at all times.
The department's words
CHSC 113953 Hand wash sink by waiter station lacking paper towels. / Keep paper towel dispenser stocked at all times.
EarlierDec 16, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwash sink in back kitchen had various cleaning equipment stored in it. Another hand wash sink by entrance to ware wash area being used to defrost lemonade base. / Use hand wash sinks for hand washing only. Do not store anything in hand wash sink or use to prepare food.
The department's words
CHSC 113953 Handwash sink in back kitchen had various cleaning equipment stored in it. Another hand wash sink by entrance to ware wash area being used to defrost lemonade base. / Use hand wash sinks for hand washing only. Do not store anything in hand wash sink or use to prepare food.
EarlierNov 1, 2019Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Show 1 more
Code CHSC 114097
The department's words
Code CHSC 114097
EarlierDec 27, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two food handlers lack a certified food handler card. All employees must have updated certifications by 2.27.2019.
The department's words
CHSC 113948 Two food handlers lack a certified food handler card. All employees must have updated certifications by 2.27.2019.
EarlierJun 15, 2017Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMay 3, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
One unlabeled bulk storage container by mixer. Label bulk storage container with common food name.
The department's words
CHSC 114051 One unlabeled bulk storage container by mixer. Label bulk storage container with common food name.
No labels on two large oil containers. Maintain label on oil boxes, so it can be checked to see if it contains trans fat.
The department's words
CHSC 114377 No labels on two large oil containers. Maintain label on oil boxes, so it can be checked to see if it contains trans fat.
Observed hood baffles and cardboard boxes in janitorial sink. Do not store these items in the janitorial sink.
The department's words
CHSC 114245 Observed hood baffles and cardboard boxes in janitorial sink. Do not store these items in the janitorial sink.
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
As a customer of Waypoint Pizza, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Waypoint Pizza know
Ask for the manager. Waypoint Pizza can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Waypoint Pizza?
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 L15079.
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.