At a glance
CleanCleaver food safety systematic review results
What happened?
9problems found
9 problems found · Routine county inspection · Mar 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about West Brooklyn Pizza Co?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items. CHSC 113996How to fixFix it
- In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. CHSC 114002How to fixFix it
- The sanitizing solution in the mechanical dishwasher was at 0 ppm. [Corrective action] Always provide chlorine sanitizing solution at 50 ppm. CHSC 114099.7How 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 West Brooklyn Pizza Co's team
Is this your place?
Welcome, West Brooklyn Pizza Co. We'll walk through this together, one item at a time. To log the fixes, claim West Brooklyn Pizza Co 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 West Brooklyn Pizza CoWe'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: In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items.The county found: “In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at…”
Then the next one: In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim West Brooklyn Pizza CoWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 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 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 19, 2026.
9 violations listed, 0 marked critical.
Not critical (9)
In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items.
The department's words
CHSC 113996 In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items.
In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
The sanitizing solution in the mechanical dishwasher was at 0 ppm. [Corrective action] Always provide chlorine sanitizing solution at 50 ppm.
The department's words
CHSC 114099.7 The sanitizing solution in the mechanical dishwasher was at 0 ppm. [Corrective action] Always provide chlorine sanitizing solution at 50 ppm.
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Show 4 more
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114193.1
The department's words
Code CHSC 114193.1
Code CHSC 114101.a
The department's words
Code CHSC 114101.a
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierMar 26, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items.
The department's words
CHSC 113996 In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items.
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
In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 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
The sanitizing solution in the mechanical dishwasher was at 0 ppm. [Corrective action] Always provide chlorine sanitizing solution at 50 ppm.
The department's words
CHSC 114099.7 The sanitizing solution in the mechanical dishwasher was at 0 ppm. [Corrective action] Always provide chlorine sanitizing solution at 50 ppm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Three large cheese pizzas were observed at ambient temperature in the preparation area. Internal temperature readings were at 70F, and 71F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 Three large cheese pizzas were observed at ambient temperature in the preparation area. Internal temperature readings were at 70F, and 71F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
EarlierSep 12, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A large cheese pizza internal temperature readings were measured at 99F, 108F, and 112F in different parts of the food. Cheese pizza was observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F when hot. (COS) Pizza was served within an hour. (Repeated violation).
The department's words
CHSC 113996 A large cheese pizza internal temperature readings were measured at 99F, 108F, and 112F in different parts of the food. Cheese pizza was observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F when hot. (COS) Pizza was served within an hour. (Repeated violation).
EarlierAug 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierJun 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water turned off at kitchen handwash sink. Corrected on site. Slow leak observed. Repair as soon as possible.
The department's words
CHSC 113953.2 Hot water turned off at kitchen handwash sink. Corrected on site. Slow leak observed. Repair as soon as possible.
EarlierMar 13, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Both paper towel dispensers were empty, keep stocked at all times.
The department's words
CHSC 113953.2 Both paper towel dispensers were empty, keep stocked at all times.
EarlierMar 16, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
The following potentially hazardous foods were measured at unsafe temperatures: - Sausage 50F pizza prep top 1.5 c VCD - Caesar dressing 56F pizza prep top 4 cups VCD - Blue Cheese dressing 56F pizza prep top 4 Cups VCD -cooked chicken 54F pizza prep top 3 cups VCD -Cooked beets 60F salad prep top 1/2 cup VCD - Ricotta cheese 56F salad prep top 1.5 cup VCD - Lasagna noodles 60 F salad prep top 2 cups VCD The salad prep top is not holding ambient temperatures below 41F. This unit has been malfunctioning consistently and must be replaced. Send specification sheets prior to purchase. Discontinue storage of PHFs in this unit. The pizza prep case is inconsistently holding foods on top at safe temperatures. Ambient temperature inside the case is 39F. Keep lids on foods held up top. Reduce the amount stored in t he containers. Ensure the make-up air is functioning. If foods continue to measure above 509F, discontinue storage on top.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: - Sausage 50F pizza prep top 1.5 c VCD - Caesar dressing 56F pizza prep top 4 cups VCD - Blue Cheese dressing 56F pizza prep top 4 Cups VCD -cooked chicken 54F pizza prep top 3 cups VCD -Cooked beets 60F salad prep top 1/2 cup VCD - Ricotta cheese 56F salad prep top 1.5 cup VCD - Lasagna noodles 60 F salad prep top 2 cups VCD The salad prep top is not holding ambient temperatures below 41F. This unit has been malfunctioning consistently and must be replaced. Send specification sheets prior to purchase. Discontinue storage of PHFs in this unit. The pizza prep case is inconsistently holding foods on top at safe temperatures. Ambient temperature inside the case is 39F. Keep lids on foods held up top. Reduce the amount stored in t he containers. Ensure the make-up air is functioning. If foods continue to measure above 509F, discontinue storage on top.
Cheese pizza cooked 3 hours prior is held at room temperature but lacked a time tag which is required for time as a public health control . Fill out your time tags to indicate the time cooked and the discard time - 4 hours later. Corrected.
The department's words
CHSC 114000 Cheese pizza cooked 3 hours prior is held at room temperature but lacked a time tag which is required for time as a public health control . Fill out your time tags to indicate the time cooked and the discard time - 4 hours later. Corrected.
Cooked sausages were observed cooling on the warewashing sink next to dirty dishes. Conduct food prep away from potential sources of contamination. Use the prep sink or other food prep surface.
The department's words
CHSC 113984 Cooked sausages were observed cooling on the warewashing sink next to dirty dishes. Conduct food prep away from potential sources of contamination. Use the prep sink or other food prep surface.
The wooden cutting board at the pizza prep top is no longer cleanable and must be discarded due to cracks. Equipment was removed.
The department's words
CHSC 114175 The wooden cutting board at the pizza prep top is no longer cleanable and must be discarded due to cracks. Equipment was removed.
The make-up air fan is not interlocked with the ventilation hood. Have an electrician link the two fans to one switch. Make up air was turned on during the inspection after is was noted to be off.
The department's words
CHSC 114149.1 The make-up air fan is not interlocked with the ventilation hood. Have an electrician link the two fans to one switch. Make up air was turned on during the inspection after is was noted to be off.
EarlierMar 13, 2018Routine inspectionGreen placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following potentially hazardous foods were measured at unsafe temperatures: - Sausage 50F pizza prep top 1.5 c VCD - Caesar dressing 56F pizza prep top 4 cups VCD - Blue Cheese dressing 56F pizza prep top 4 Cups VCD -cooked chicken 54F pizza prep top 3 cups VCD -Cooked beets 60F salad prep top 1/2 cup VCD - Ricotta cheese 56F salad prep top 1.5 cup VCD - Lasagna noodles 60 F salad prep top 2 cups VCD The salad prep top is not holding ambient temperatures below 41F. This unit has been malfunctioning consistently and must be replaced. Send specification sheets prior to purchase. Discontinue storage of PHFs in this unit. The pizza prep case is inconsistently holding foods on top at safe temperatures. Ambient temperature inside the case is 39F. Keep lids on foods held up top. Reduce the amount stored in t he containers. Ensure the make-up air is functioning. If foods continue to measure above 509F, discontinue storage on top.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: - Sausage 50F pizza prep top 1.5 c VCD - Caesar dressing 56F pizza prep top 4 cups VCD - Blue Cheese dressing 56F pizza prep top 4 Cups VCD -cooked chicken 54F pizza prep top 3 cups VCD -Cooked beets 60F salad prep top 1/2 cup VCD - Ricotta cheese 56F salad prep top 1.5 cup VCD - Lasagna noodles 60 F salad prep top 2 cups VCD The salad prep top is not holding ambient temperatures below 41F. This unit has been malfunctioning consistently and must be replaced. Send specification sheets prior to purchase. Discontinue storage of PHFs in this unit. The pizza prep case is inconsistently holding foods on top at safe temperatures. Ambient temperature inside the case is 39F. Keep lids on foods held up top. Reduce the amount stored in t he containers. Ensure the make-up air is functioning. If foods continue to measure above 509F, discontinue storage on top.
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
Cheese pizza cooked 3 hours prior is held at room temperature but lacked a time tag which is required for time as a public health control . Fill out your time tags to indicate the time cooked and the discard time - 4 hours later. Corrected.
The department's words
CHSC 114000 Cheese pizza cooked 3 hours prior is held at room temperature but lacked a time tag which is required for time as a public health control . Fill out your time tags to indicate the time cooked and the discard time - 4 hours later. Corrected.
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
Cooked sausages were observed cooling on the warewashing sink next to dirty dishes. Conduct food prep away from potential sources of contamination. Use the prep sink or other food prep surface.
The department's words
CHSC 113984 Cooked sausages were observed cooling on the warewashing sink next to dirty dishes. Conduct food prep away from potential sources of contamination. Use the prep sink or other food prep surface.
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
The wooden cutting board at the pizza prep top is no longer cleanable and must be discarded due to cracks. Equipment was removed.
The department's words
CHSC 114175 The wooden cutting board at the pizza prep top is no longer cleanable and must be discarded due to cracks. Equipment was removed.
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
The make-up air fan is not interlocked with the ventilation hood. Have an electrician link the two fans to one switch. Make up air was turned on during the inspection after is was noted to be off.
The department's words
CHSC 114149.1 The make-up air fan is not interlocked with the ventilation hood. Have an electrician link the two fans to one switch. Make up air was turned on during the inspection after is was noted to be off.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 23, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Employees on staff lack their food handlers card. All employees who handle food must obtain card within 30 days.
The department's words
CHSC 113948 Employees on staff lack their food handlers card. All employees who handle food must obtain card within 30 days.
Provide thermometers in each refrigerator were missing. Install in the warmest location in each unit where visible.
The department's words
CHSC 114157 Provide thermometers in each refrigerator were missing. Install in the warmest location in each unit where visible.
EarlierMar 20, 2017Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Employees on staff lack their food handlers card. All employees who handle food must obtain card within 30 days.
The department's words
CHSC 113948 Employees on staff lack their food handlers card. All employees who handle food must obtain card within 30 days.
Observed employees eating lunch in the kitchen. Meals must be consumed outside of the work space. Corrected.
The department's words
CHSC 113977 Observed employees eating lunch in the kitchen. Meals must be consumed outside of the work space. Corrected.
Observed employee return to work from eating lunch without washing hands as is required. Corrected.
The department's words
CHSC 113953.3 Observed employee return to work from eating lunch without washing hands as is required. Corrected.
Soap was not available in the restroom. Provide soap at all times. Corrected.
The department's words
CHSC 113953.2 Soap was not available in the restroom. Provide soap at all times. Corrected.
Small prep top cooler has an ambient temperature of 60F. All potentially hazardous foods must be held below 41F or above 135F. The following foods were voluntarily discarded: * 1 gallon ranch dressing * 1/2 gallon meat sauce * 5 lbs lasagna * 1 lbs sliced cheese * 1/2 lb blue cheese * 1/2 lb tuna * 1 cooked beet * 1/2 gallon caser dressing * 1 gallon thousand island * 1 package of turkey slices Repair refrigerator before next use.
The department's words
CHSC 113996 Small prep top cooler has an ambient temperature of 60F. All potentially hazardous foods must be held below 41F or above 135F. The following foods were voluntarily discarded: * 1 gallon ranch dressing * 1/2 gallon meat sauce * 5 lbs lasagna * 1 lbs sliced cheese * 1/2 lb blue cheese * 1/2 lb tuna * 1 cooked beet * 1/2 gallon caser dressing * 1 gallon thousand island * 1 package of turkey slices Repair refrigerator before next use.
Show 6 more
Pizza dough is stored on the drainboard of the 3 compartment sink to poof. Move food to another location to protect against contamination.
The department's words
CHSC 113984 Pizza dough is stored on the drainboard of the 3 compartment sink to poof. Move food to another location to protect against contamination.
Observed can of raid pesticide in the kitchen. Remove this chemical from the facility. Do not conduct your own pest control with aerosols.
The department's words
CHSC 114254.1 Observed can of raid pesticide in the kitchen. Remove this chemical from the facility. Do not conduct your own pest control with aerosols.
Replace cracking wooden cutting board on pizza prep top. Board is deteriorating and becoming difficult to clean. Replace with NSF/ANSI approved equipment.
The department's words
CHSC 114175 Replace cracking wooden cutting board on pizza prep top. Board is deteriorating and becoming difficult to clean. Replace with NSF/ANSI approved equipment.
Provide thermometers in each refrigerator were missing. Install in the warmest location in each unit where visible.
The department's words
CHSC 114157 Provide thermometers in each refrigerator were missing. Install in the warmest location in each unit where visible.
Dirty wiping cloths observed stored on counter tops. Store in 100 ppm chlorine solution. Corrected.
The department's words
CHSC 114185.1 Dirty wiping cloths observed stored on counter tops. Store in 100 ppm chlorine solution. Corrected.
Floor sink in kitchen is clogged. Repair within 48 hours.
The department's words
CHSC 114190 Floor sink in kitchen is clogged. Repair within 48 hours.
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 West Brooklyn Pizza Co, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let West Brooklyn Pizza Co know
Ask for the manager. West Brooklyn Pizza Co can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 West Brooklyn Pizza Co?
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 L16488.
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.