At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 27, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Whipper Snapper?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot water in restrooms at 98 degrees F. Water must reach 100-108 degrees F. Increase temperature at hand sinks to reach proper temperature. CHSC 114192How 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 Whipper Snapper's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot water in restrooms at 98 degrees F. Water must reach 100-108 degrees F. Increase temperature at hand sinks to reach proper temperature.The county found: “Hot water in restrooms at 98 degrees F. Water must reach 100-108 degrees F. Increase temperature at hand sinks to…”
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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 lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 27, 2023Routine inspectionGreen placard
This one: Green placard, inspected Sep 27, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
Hot water in restrooms at 98 degrees F. Water must reach 100-108 degrees F. Increase temperature at hand sinks to reach proper temperature.
The department's words
CHSC 114192 Hot water in restrooms at 98 degrees F. Water must reach 100-108 degrees F. Increase temperature at hand sinks to reach proper temperature.
EarlierDec 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierApr 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierAug 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierMar 16, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierMar 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierDec 7, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler repeatedly touching face then begin to touch other items in the kitchen without washing hands in between. Wash hands after they become contaminated from touching raw food, touching body parts etc. before touching food and clean contact surfaces. Corrected with employee.
The department's words
CHSC 113953.3 Observed food handler repeatedly touching face then begin to touch other items in the kitchen without washing hands in between. Wash hands after they become contaminated from touching raw food, touching body parts etc. before touching food and clean contact surfaces. Corrected with employee.
EarlierApr 10, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed hand washing sink was inaccessible because kitchen utensils were stored in there. Hand wash facilities must be available to make hand washing not only possible, but likely.
The department's words
CHSC 113953.1 Observed hand washing sink was inaccessible because kitchen utensils were stored in there. Hand wash facilities must be available to make hand washing not only possible, but likely.
The chef stated that after making a sauce, he puts the sauce in a container (not shallow 2-3 ) and keep it in a ice bucket. This is not an approved method. See handouts! Measured all the sauce in the refrigerators at 41F or below. Use the approved rapid cooling methods when cooling a cooked sauce.
The department's words
CHSC 114002.1 The chef stated that after making a sauce, he puts the sauce in a container (not shallow 2-3 ) and keep it in a ice bucket. This is not an approved method. See handouts! Measured all the sauce in the refrigerators at 41F or below. Use the approved rapid cooling methods when cooling a cooked sauce.
Observed soiled cloths in the food prep counters and the chef is not cleaning cloths with the sanitizing solution. Use a sanitizing solution for cleaning the cloth. All food contact surfaces and utensils shall be cleaned as required.
The department's words
CHSC 114113 Observed soiled cloths in the food prep counters and the chef is not cleaning cloths with the sanitizing solution. Use a sanitizing solution for cleaning the cloth. All food contact surfaces and utensils shall be cleaned as required.
Cover all food in the refrigerators.
The department's words
CHSC 113986 Cover all food in the refrigerators.
Provide thermometers and use to monitor food temperatures.
The department's words
CHSC 114157 Provide thermometers and use to monitor food temperatures.
Show 1 more
Observed cloths are not held an approved sanitizing solution. A food employee added bleach in the bucket. Measured the concentration at 100ppm.
The department's words
CHSC 114185.1 Observed cloths are not held an approved sanitizing solution. A food employee added bleach in the bucket. Measured the concentration at 100ppm.
EarlierMar 9, 2017Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
There is no operable hand sink in the kitchen. Repair sink immediately and remove electrical cords from the sink to prevent accident/injury. Until this sink is repaired, use the sink at the front counter to wash hands at all required times.
The department's words
CHSC 113953 There is no operable hand sink in the kitchen. Repair sink immediately and remove electrical cords from the sink to prevent accident/injury. Until this sink is repaired, use the sink at the front counter to wash hands at all required times.
Corrected during the inspection
Fruit fly observed in an open bottle of vinegar. Vinegar was voluntarily discarded.
The department's words
CHSC 113967 Fruit fly observed in an open bottle of vinegar. Vinegar was voluntarily discarded.
Observed knife stored in between the steam table and the fridge. Wash, rinse, and sanitize and store utensils in a clean, dry location only.
The department's words
CHSC 114115 Observed knife stored in between the steam table and the fridge. Wash, rinse, and sanitize and store utensils in a clean, dry location only.
Store shellfish tags in chronological order.
The department's words
CHSC 114039.4 Store shellfish tags in chronological order.
Obtain test strips for chlorine and use to check sanitizer concentration in the dishwasher and in buckets for wiping cloths daily.
The department's words
CHSC 114107 Obtain test strips for chlorine and use to check sanitizer concentration in the dishwasher and in buckets for wiping cloths daily.
Show 6 more
Do not use Raid. Pesticide must only be applied by a licensed pest control technician to prevent contamination of food and contact surfaces.
The department's words
CHSC 114254.1 Do not use Raid. Pesticide must only be applied by a licensed pest control technician to prevent contamination of food and contact surfaces.
Clean equipment thoroughly to remove excess grease and food debris. Clean dish racks to remove build-up or replace. Refinish or replace the rusted shelf with chipping paint in the walk-in. Until repaired, do not store food under the rusted section. Move cooking equipment so it is under the hood, with 6 inches of space between cooking surface and the inner lip of the hood.
The department's words
CHSC 114175 Clean equipment thoroughly to remove excess grease and food debris. Clean dish racks to remove build-up or replace. Refinish or replace the rusted shelf with chipping paint in the walk-in. Until repaired, do not store food under the rusted section. Move cooking equipment so it is under the hood, with 6 inches of space between cooking surface and the inner lip of the hood.
Observed many uncovered food containers in refrigeration. Cover food.
The department's words
CHSC 113986 Observed many uncovered food containers in refrigeration. Cover food.
Obtain a probe thermometer and use to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor food temps.
There is an accumulation of grease, food debris, and standing water in the kitchen, around equipment. Clean the kitchen thoroughly to remove by March 9th, to prevent attracting vermin. Repair any leaking faucets to prevent standing water. Seal holes in walls/wall coverings and seal up any cracks and crevices to prevent entry of vermin.
The department's words
CHSC 114257 There is an accumulation of grease, food debris, and standing water in the kitchen, around equipment. Clean the kitchen thoroughly to remove by March 9th, to prevent attracting vermin. Repair any leaking faucets to prevent standing water. Seal holes in walls/wall coverings and seal up any cracks and crevices to prevent entry of vermin.
Replace grout between tiles where it is missing to prevent pooling of food and water.
The department's words
CHSC 114268 Replace grout between tiles where it is missing to prevent pooling of food and water.
EarlierFeb 23, 2017Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
There is no operable hand sink in the kitchen. Repair sink immediately and remove electrical cords from the sink to prevent accident/injury. Until this sink is repaired, use the sink at the front counter to wash hands at all required times.
The department's words
CHSC 113953 There is no operable hand sink in the kitchen. Repair sink immediately and remove electrical cords from the sink to prevent accident/injury. Until this sink is repaired, use the sink at the front counter to wash hands at all required times.
Fruit fly observed in an open bottle of vinegar. Vinegar was voluntarily discarded.
The department's words
CHSC 113967 Fruit fly observed in an open bottle of vinegar. Vinegar was voluntarily discarded.
Observed knife stored in between the steam table and the fridge. Wash, rinse, and sanitize and store utensils in a clean, dry location only.
The department's words
CHSC 114115 Observed knife stored in between the steam table and the fridge. Wash, rinse, and sanitize and store utensils in a clean, dry location only.
Store shellfish tags in chronological order.
The department's words
CHSC 114039.4 Store shellfish tags in chronological order.
Obtain test strips for chlorine and use to check sanitizer concentration in the dishwasher and in buckets for wiping cloths daily.
The department's words
CHSC 114107 Obtain test strips for chlorine and use to check sanitizer concentration in the dishwasher and in buckets for wiping cloths daily.
Show 6 more
Do not use Raid. Pesticide must only be applied by a licensed pest control technician to prevent contamination of food and contact surfaces.
The department's words
CHSC 114254.1 Do not use Raid. Pesticide must only be applied by a licensed pest control technician to prevent contamination of food and contact surfaces.
Clean equipment thoroughly to remove excess grease and food debris. Clean dish racks to remove build-up or replace. Refinish or replace the rusted shelf with chipping paint in the walk-in. Until repaired, do not store food under the rusted section. Move cooking equipment so it is under the hood, with 6 inches of space between cooking surface and the inner lip of the hood.
The department's words
CHSC 114175 Clean equipment thoroughly to remove excess grease and food debris. Clean dish racks to remove build-up or replace. Refinish or replace the rusted shelf with chipping paint in the walk-in. Until repaired, do not store food under the rusted section. Move cooking equipment so it is under the hood, with 6 inches of space between cooking surface and the inner lip of the hood.
Observed many uncovered food containers in refrigeration. Cover food.
The department's words
CHSC 113986 Observed many uncovered food containers in refrigeration. Cover food.
Obtain a probe thermometer and use to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor food temps.
There is an accumulation of grease, food debris, and standing water in the kitchen, around equipment. Clean the kitchen thoroughly to remove by March 9th, to prevent attracting vermin. Repair any leaking faucets to prevent standing water. Seal holes in walls/wall coverings and seal up any cracks and crevices to prevent entry of vermin.
The department's words
CHSC 114257 There is an accumulation of grease, food debris, and standing water in the kitchen, around equipment. Clean the kitchen thoroughly to remove by March 9th, to prevent attracting vermin. Repair any leaking faucets to prevent standing water. Seal holes in walls/wall coverings and seal up any cracks and crevices to prevent entry of vermin.
Replace grout between tiles where it is missing to prevent pooling of food and water.
The department's words
CHSC 114268 Replace grout between tiles where it is missing to prevent pooling of food and water.
EarlierDec 4, 2015Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Today hot foods measured 135 F - continue to maintain hot food at this temperature.
The department's words
CHSC 113996 Today hot foods measured 135 F - continue to maintain hot food at this temperature.
Soiled wiping cloths observed on the counter. Always store in sanitizing solution of 100 ppm chlorine. Knife stored in between equipment. Wash, rinse, and sanitize, then store in a clean location.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on the counter. Always store in sanitizing solution of 100 ppm chlorine. Knife stored in between equipment. Wash, rinse, and sanitize, then store in a clean location.
Obtain test strips and use daily to monitor sanitizer levels: 50 ppm chlorine for dishwasher, 100 ppm chlorine for manual ware washing and wiping cloths.
The department's words
CHSC 114107 Obtain test strips and use daily to monitor sanitizer levels: 50 ppm chlorine for dishwasher, 100 ppm chlorine for manual ware washing and wiping cloths.
Remove tape from equipment. The fridge at the bar and behind the cook line are broken. Repair - if you replace, submit specs to EHS for approval.
The department's words
CHSC 114175 Remove tape from equipment. The fridge at the bar and behind the cook line are broken. Repair - if you replace, submit specs to EHS for approval.
Obtain a probe thermometer and use to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor food temps.
Show 3 more
Clean kitchen to remove accumulated food debris and grease. Seal gaps in the front door to prevent entry of vermin. Seal gaps and cracks throughout the kitchen to prevent harborage of vermin.
The department's words
CHSC 114257 Clean kitchen to remove accumulated food debris and grease. Seal gaps in the front door to prevent entry of vermin. Seal gaps and cracks throughout the kitchen to prevent harborage of vermin.
Repair hole in wall/coving under the dishwasher.
The department's words
CHSC 114271 Repair hole in wall/coving under the dishwasher.
There were no paper towels at the hand sink and the hand sink was blocked. Paper towels were replaced. Ensure that hand wash facilities are stocked with soap and paper towels and unobstructed at all times.
The department's words
CHSC 113953.2 There were no paper towels at the hand sink and the hand sink was blocked. Paper towels were replaced. Ensure that hand wash facilities are stocked with soap and paper towels and unobstructed at all times.
EarlierDec 2, 2015Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Beans on the steam table measured 118 F and chicken measured 115 F. Rapidly reheat to 165 F. Maintain hot holding temps at or above 135 F. Garlic in oil observed on ice at the cook line at 47 F. Immerse container in ice so the ice reaches the level of the food. Maintain cold food temps at 41 F or below. Food in containers on ice on the counter measured 53 F and were immediately moved to the walk-in (out for approx. 1 hour). When using ice to keep food cold, immerse the food container in the ice.
The department's words
CHSC 113996 Beans on the steam table measured 118 F and chicken measured 115 F. Rapidly reheat to 165 F. Maintain hot holding temps at or above 135 F. Garlic in oil observed on ice at the cook line at 47 F. Immerse container in ice so the ice reaches the level of the food. Maintain cold food temps at 41 F or below. Food in containers on ice on the counter measured 53 F and were immediately moved to the walk-in (out for approx. 1 hour). When using ice to keep food cold, immerse the food container in the ice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Soiled wiping cloths observed on the counter. Always store in sanitizing solution of 100 ppm chlorine. Knife stored in between equipment. Wash, rinse, and sanitize, then store in a clean location.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on the counter. Always store in sanitizing solution of 100 ppm chlorine. Knife stored in between equipment. Wash, rinse, and sanitize, then store in a clean location.
Obtain test strips and use daily to monitor sanitizer levels: 50 ppm chlorine for dishwasher, 100 ppm chlorine for manual ware washing and wiping cloths.
The department's words
CHSC 114107 Obtain test strips and use daily to monitor sanitizer levels: 50 ppm chlorine for dishwasher, 100 ppm chlorine for manual ware washing and wiping cloths.
Remove tape from equipment. The fridge at the bar and behind the cook line are broken. Repair - if you replace, submit specs to EHS for approval.
The department's words
CHSC 114175 Remove tape from equipment. The fridge at the bar and behind the cook line are broken. Repair - if you replace, submit specs to EHS for approval.
Obtain a probe thermometer and use to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor food temps.
Clean kitchen to remove accumulated food debris and grease. Seal gaps in the front door to prevent entry of vermin. Seal gaps and cracks throughout the kitchen to prevent harborage of vermin.
The department's words
CHSC 114257 Clean kitchen to remove accumulated food debris and grease. Seal gaps in the front door to prevent entry of vermin. Seal gaps and cracks throughout the kitchen to prevent harborage of vermin.
Show 1 more
Repair hole in wall/coving under the dishwasher.
The department's words
CHSC 114271 Repair hole in wall/coving under the dishwasher.
EarlierOct 14, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
No paper towels at handwash station in kitchen. Ensure all handwash stations are stocked with paper towels, soap, and warm water. Corrected during inspection.
The department's words
CHSC 113953.2 No paper towels at handwash station in kitchen. Ensure all handwash stations are stocked with paper towels, soap, and warm water. Corrected during inspection.
Corrected during the inspection
Flour/cornstarch container found with no label. Ensure bulk items are labeled with the common name of item once its removed from original packaging.
The department's words
CHSC 114051 Flour/cornstarch container found with no label. Ensure bulk items are labeled with the common name of item once its removed from original packaging.
No handwash signs in employee/general restrooms. Post signs.
The department's words
CHSC 113953.5 No handwash signs in employee/general restrooms. Post signs.
Excessive food debris buildup on floor and under refrigerators in kitchen. Thoroughly clean area.
The department's words
CHSC 114257 Excessive food debris buildup on floor and under refrigerators in kitchen. Thoroughly clean area.
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
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Complain directly to the health department
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10497.
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.