At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Westcoast Sourdough?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 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 Westcoast Sourdough's team
Is this your place?
Welcome, Westcoast Sourdough. We'll walk through this together, one item at a time. To log the fixes, claim Westcoast Sourdough 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 Westcoast SourdoughWe'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.
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.
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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.
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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 · 5 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
LatestApr 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMay 8, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sandwich prep refrigerator station 1: jack cheese: 45 degrees F, pepper jack cheese: 45 degrees F. Both in upper portion of unit. Lower section of unit: cheese: 41 degrees F. Salad station prep refrigerator: (#3): hard boiled eggs in water : 51 degrees F. Both eggs voluntarily discarded. Feta and blue cheese: 41 degrees F each. Cheese in compliance.
The department's words
CHSC 113996 Sandwich prep refrigerator station 1: jack cheese: 45 degrees F, pepper jack cheese: 45 degrees F. Both in upper portion of unit. Lower section of unit: cheese: 41 degrees F. Salad station prep refrigerator: (#3): hard boiled eggs in water : 51 degrees F. Both eggs voluntarily discarded. Feta and blue cheese: 41 degrees F each. Cheese in compliance.
EarlierMay 6, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sandwich prep refrigerator station 1: sliced tomatoes: 45 degrees F (in 2 containers), sliced mozzarella: 45 degrees F, sliced American cheese: 48 degrees F, sliced jack cheese: 51 degrees F, Swiss cheese: 49 degrees F, cheddar cheese: 48 degrees F. Salad station prep refrigerator: (#3): hard boiled eggs: 43 degrees F, corn and black bean salsa: 45 degrees F. Cheese and tomatoes were relocated to prep refrigerator # 2.
The department's words
CHSC 113996 Sandwich prep refrigerator station 1: sliced tomatoes: 45 degrees F (in 2 containers), sliced mozzarella: 45 degrees F, sliced American cheese: 48 degrees F, sliced jack cheese: 51 degrees F, Swiss cheese: 49 degrees F, cheddar cheese: 48 degrees F. Salad station prep refrigerator: (#3): hard boiled eggs: 43 degrees F, corn and black bean salsa: 45 degrees F. Cheese and tomatoes were relocated to prep refrigerator # 2.
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
Hot water turned off at hand wash sink in the back kitchen. provide a minimum of 100 degrees F water. Hot water turned on for this sink - reached 100 degrees F.
The department's words
CHSC 113953.c Hot water turned off at hand wash sink in the back kitchen. provide a minimum of 100 degrees F water. Hot water turned on for this sink - reached 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 3, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mac and cheese stored in steam table that was turned off. Mac and cheese recorded at 124°F. / Disard out of temperature mac and cheese. Food must be hot held at 135°F or above. Keep steam table on.
The department's words
CHSC 113996 Mac and cheese stored in steam table that was turned off. Mac and cheese recorded at 124°F. / Disard out of temperature mac and cheese. Food must be hot held at 135°F or above. Keep steam table on.
EarlierOct 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed mac and cheese stored out of temperature control for unknown amount of time. Mac and cheeses recorded at ~65°F. / Discard out of temperature food. Cold hold food in refrigerator at 41°F or below.
The department's words
CHSC 113996 Observed mac and cheese stored out of temperature control for unknown amount of time. Mac and cheeses recorded at ~65°F. / Discard out of temperature food. Cold hold food in refrigerator at 41°F or below.
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 Westcoast Sourdough, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Westcoast Sourdough know
Ask for the manager. Westcoast Sourdough 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 Westcoast Sourdough?
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 L16665.
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.