At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Oct 1, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Wildfox Mesquite Fired Kitchen?
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 113984.d CHSC 113984.dHow to fixFix it
- Code CHSC 114097 CHSC 114097How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestOct 1, 2019Routine inspectionGreen placard
This one: Green placard, inspected Oct 1, 2019.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114097
The department's words
Code CHSC 114097
EarlierJan 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ensure all employees have current food handler cards. Keep on site.
The department's words
CHSC 113948 Ensure all employees have current food handler cards. Keep on site.
EarlierFeb 2, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Provide additional light at the cook line - this is needed for safety and so that employees can determine if surfaces are clean.
The department's words
CHSC 114252 Provide additional light at the cook line - this is needed for safety and so that employees can determine if surfaces are clean.
Clean out dumpster. Ensure that food garbage is bagged and lids to dumpsters remain closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean out dumpster. Ensure that food garbage is bagged and lids to dumpsters remain closed to prevent attracting vermin.
Submit samples to EHS within 30 days to refinish/replace the deteriorated floor in the kitchen and install within 90 days.
The department's words
CHSC 114268 Submit samples to EHS within 30 days to refinish/replace the deteriorated floor in the kitchen and install within 90 days.
Greqase accumulation noted at grease barrel. Professionally and safely remove grease. Maintain clean and sanitary.
The department's words
CHSC 114245.6 Greqase accumulation noted at grease barrel. Professionally and safely remove grease. Maintain clean and sanitary.
Corrected during the inspection
EarlierJan 31, 2018Routine inspectionYellow placard
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food at unsafe temperatures: -Blanched fries at 63-65F made at 9:30 am. 4 sheet pans voluntarily discarded. -Tempura batter on counter at 73F made at 11:30 am - immediately refrigerated. -Whipped cream overfilled in prep fridge insert at 55F - immediately refrigerated. -Food in middle prep fridge inserts at 45-47F. Lower temp immediately/repair. Maintain potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed food at unsafe temperatures: -Blanched fries at 63-65F made at 9:30 am. 4 sheet pans voluntarily discarded. -Tempura batter on counter at 73F made at 11:30 am - immediately refrigerated. -Whipped cream overfilled in prep fridge insert at 55F - immediately refrigerated. -Food in middle prep fridge inserts at 45-47F. Lower temp immediately/repair. Maintain potentially hazardous food at 41 F or below or 135 F or above.
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 improperly cooled squash - in a deep covered pan in the walk-in at 72F, made approx. 5 hours ago. Approximately 1/2 case of squash was voluntarily discarded. Cool using approved methods (see handout) from 135 to 70F in 2 hours and from 70F to 41F in 4 hrs. I highly recommend obtaining additional ice wands for cooling stock. Monitor cooling temps with probe thermometer.
The department's words
CHSC 114002 Observed improperly cooled squash - in a deep covered pan in the walk-in at 72F, made approx. 5 hours ago. Approximately 1/2 case of squash was voluntarily discarded. Cool using approved methods (see handout) from 135 to 70F in 2 hours and from 70F to 41F in 4 hrs. I highly recommend obtaining additional ice wands for cooling stock. Monitor cooling temps with probe thermometer.
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
There was no sanitizer in the dishwasher. This was immediately corrected. Use test strips daily to ensure there is 50 ppm chlorine in the dishwasher.
The department's words
CHSC 114099.7 There was no sanitizer in the dishwasher. This was immediately corrected. Use test strips daily to ensure there is 50 ppm chlorine in the dishwasher.
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
Water at the bar hand sink measured 135F and no cold water is available at this sink (handle missing). Provide water at a minimum of 100F but no higher than 120F at this sink or repair the faucet so cold water can be mixed to prevent scalding hands and allow for proper hand washing.
The department's words
CHSC 114192 Water at the bar hand sink measured 135F and no cold water is available at this sink (handle missing). Provide water at a minimum of 100F but no higher than 120F at this sink or repair the faucet so cold water can be mixed to prevent scalding hands and allow for proper hand washing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Observed a food handler wipe hands on a towel tucked into apron in between handling food. Wiping towels should be used only for cleaning up spills/counters/cutting boards. Do not use to clean hands. Wash hands with soap and water at the hand sink and dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed a food handler wipe hands on a towel tucked into apron in between handling food. Wiping towels should be used only for cleaning up spills/counters/cutting boards. Do not use to clean hands. Wash hands with soap and water at the hand sink and dry with a clean paper towel.
Observed a pan of used straws and lemons inside the hand sink at the bar. Keep hand sink unobstructed at all times to allow for hand washing.
The department's words
CHSC 113953 Observed a pan of used straws and lemons inside the hand sink at the bar. Keep hand sink unobstructed at all times to allow for hand washing.
Observed raw meat stored beside ready to eat foods (cut veg). Store raw animal products separate and below all other food.
The department's words
CHSC 113986 Observed raw meat stored beside ready to eat foods (cut veg). Store raw animal products separate and below all other food.
Observed glass cleaner, draino, and polishing solution stored beside liquor in the bar. Store chemicals separate and below food/beverages to prevent contamination. Observed unlabeled spray bottle filled with liquid in the kitchen. Label spray bottle with contents.
The department's words
CHSC 114254.1 Observed glass cleaner, draino, and polishing solution stored beside liquor in the bar. Store chemicals separate and below food/beverages to prevent contamination. Observed unlabeled spray bottle filled with liquid in the kitchen. Label spray bottle with contents.
Remove tape and string from equipment in the kitchen. This is not smooth and cleanable. Discard broken/torn utensils that are no longer smooth and cleanable. Ensure utensils are commercial and food grade.
The department's words
CHSC 114130 Remove tape and string from equipment in the kitchen. This is not smooth and cleanable. Discard broken/torn utensils that are no longer smooth and cleanable. Ensure utensils are commercial and food grade.
Show 4 more
Provide additional light at the cook line - this is needed for safety and so that employees can determine if surfaces are clean.
The department's words
CHSC 114252 Provide additional light at the cook line - this is needed for safety and so that employees can determine if surfaces are clean.
Repair leaking plumbing - kitchen prep sink and bar sink to avoid attracting vermin.
The department's words
CHSC 114190 Repair leaking plumbing - kitchen prep sink and bar sink to avoid attracting vermin.
Clean out dumpster. Ensure that food garbage is bagged and lids to dumpsters remain closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean out dumpster. Ensure that food garbage is bagged and lids to dumpsters remain closed to prevent attracting vermin.
Submit samples to EHS within 30 days to refinish/replace the deteriorated floor in the kitchen and install within 90 days.
The department's words
CHSC 114268 Submit samples to EHS within 30 days to refinish/replace the deteriorated floor in the kitchen and install within 90 days.
EarlierOct 25, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Refrigerator under bread cutting station is running 47F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator under bread cutting station is running 47F. Must be 41F or below. Repair/adjust immediately.
Code CHSC 114172
The department's words
Code CHSC 114172
Hot water cannot be turned off completely in employee bathroom (upstairs) -- repair.
The department's words
CHSC 114190 Hot water cannot be turned off completely in employee bathroom (upstairs) -- repair.
Keep paper towels in the dispenser in employee bathroom (upstairs).
The department's words
CHSC 113953.2 Keep paper towels in the dispenser in employee bathroom (upstairs).
Replace handle for cold water at handwash sink in bar.
The department's words
CHSC 114190 Replace handle for cold water at handwash sink in bar.
EarlierMay 11, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Mild refrigerator under bread cutting station is running 49 F. Whipped cream in insert is 44 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Mild refrigerator under bread cutting station is running 49 F. Whipped cream in insert is 44 F. Must be 41 F or below. Repair/adjust immediately.
Clean walk-in refrigerator condenser.
The department's words
CHSC 114175 Clean walk-in refrigerator condenser.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
EarlierDec 10, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Refrigerator under bread cutting station is running 45 F. Far right refrigerator on cook-line is running 45 F in inserts. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator under bread cutting station is running 45 F. Far right refrigerator on cook-line is running 45 F in inserts. Must be 41 F or below. Repair/adjust immediately.
Dishwashing sink - diverter is not working on faucet at left sink. Repair. Also provide cold water at mop sink in kitchen.
The department's words
CHSC 114190 Dishwashing sink - diverter is not working on faucet at left sink. Repair. Also provide cold water at mop sink in kitchen.
The ones outside were not secured.
The department's words
CHSC 114172 The ones outside were not secured.
EarlierDec 9, 2015Routine inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigerator under bread cutting station is running 45 F. Far right refrigerator on cook-line is running 45 F in inserts. Must be 41 F or below. Repair/adjust immediately. Mayo in a squeeze bottle was held at room temperature (72 F). Must be 41 F or below. Keep in refrigerator or in ice.
The department's words
CHSC 113996 Refrigerator under bread cutting station is running 45 F. Far right refrigerator on cook-line is running 45 F in inserts. Must be 41 F or below. Repair/adjust immediately. Mayo in a squeeze bottle was held at room temperature (72 F). Must be 41 F or below. Keep in refrigerator or in ice.
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
Cool food properly. (Manager discarded 1.5 gallons of tomato soup.)
The department's words
CHSC 114002 Cool food properly. (Manager discarded 1.5 gallons of tomato soup.)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Observed several open cups of water for employees to drink. Must be covered with a lid and a straw.
The department's words
CHSC 113977 Observed several open cups of water for employees to drink. Must be covered with a lid and a straw.
Salt and pepper were in tin containers that were deteriorated. Chef discarded.
The department's words
CHSC 114047 Salt and pepper were in tin containers that were deteriorated. Chef discarded.
Ice machine - clean white plastic baffle inside and keep ice scoop out of ice in a clean container.
The department's words
CHSC 114175 Ice machine - clean white plastic baffle inside and keep ice scoop out of ice in a clean container.
Do not store knives in sanitizer. Air dry.
The department's words
CHSC 114178 Do not store knives in sanitizer. Air dry.
Dishwashing sink - diverter is not working on faucet at left sink. Repair. Also provide cold water at mop sink in kitchen.
The department's words
CHSC 114190 Dishwashing sink - diverter is not working on faucet at left sink. Repair. Also provide cold water at mop sink in kitchen.
Show 4 more
The ones outside were not secured.
The department's words
CHSC 114172 The ones outside were not secured.
Do not store paper towels on faucet handles of sink in employee bathroom.
The department's words
CHSC 113953.2 Do not store paper towels on faucet handles of sink in employee bathroom.
Post handwash signs in both men's and women's customer bathrooms.
The department's words
CHSC 113953.5 Post handwash signs in both men's and women's customer bathrooms.
Clean soda nozzle on far right. Clean white plastic baffle inside ice machine.
The department's words
CHSC 114175 Clean soda nozzle on far right. Clean white plastic baffle inside ice machine.
EarlierMay 21, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Pantry refrigerator is running 48 F. Saute refrigerator is running 47 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Pantry refrigerator is running 48 F. Saute refrigerator is running 47 F. Must be 41 F or below. Repair/adjust immediately.
All compressed gas containers outside must be secured to a rigid structure.
The department's words
CHSC 114172 All compressed gas containers outside must be secured to a rigid structure.
Bar ice machine - clean white plastic baffle inside.
The department's words
CHSC 114175 Bar ice machine - clean white plastic baffle inside.
EarlierDec 22, 2014Follow-up inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Provide paper towels in a permanently mounted dispenser at handwash sink on cook line. Keep soap in dispenser.
The department's words
CHSC 113953.2 Provide paper towels in a permanently mounted dispenser at handwash sink on cook line. Keep soap in dispenser.
Repair leak in ceiling above cook line. Keep food out of splash zone of leak until repaired.
The department's words
CHSC 114049 Repair leak in ceiling above cook line. Keep food out of splash zone of leak until repaired.
Keep employee clothing in lockers. Do not store employee clothing in cabinets with to-go containers, etc.
The department's words
CHSC 114256 Keep employee clothing in lockers. Do not store employee clothing in cabinets with to-go containers, etc.
Keep ice scoop in a clean container.
The department's words
CHSC 114115 Keep ice scoop in a clean container.
Several employee's Certified Food Handler certificates have expired. Renew within 30 days.
The department's words
CHSC 113948 Several employee's Certified Food Handler certificates have expired. Renew within 30 days.
Show 1 more
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
EarlierDec 19, 2014Routine inspectionViolation(s) Found
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw eggs sitting out at room temperature (74 F). Manger discarded 8 eggs. Keep eggs refrigerated at 41 F or below.
The department's words
CHSC 113996 Observed raw eggs sitting out at room temperature (74 F). Manger discarded 8 eggs. Keep eggs refrigerated 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide 50 ppm chlorine in final rinse of bar glass washer. Wash glasses in kitchen dishwasher until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of bar glass washer. Wash glasses in kitchen dishwasher until repaired.
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)
Provide paper towels in a permanently mounted dispenser at handwash sink on cook line. Keep soap in dispenser.
The department's words
CHSC 113953.2 Provide paper towels in a permanently mounted dispenser at handwash sink on cook line. Keep soap in dispenser.
Repair leak in ceiling above cook line. Keep food out of splash zone of leak until repaired.
The department's words
CHSC 114049 Repair leak in ceiling above cook line. Keep food out of splash zone of leak until repaired.
Keep employee clothing in lockers. Do not store employee clothing in cabinets with to-go containers, etc.
The department's words
CHSC 114256 Keep employee clothing in lockers. Do not store employee clothing in cabinets with to-go containers, etc.
Keep ice scoop in a clean container.
The department's words
CHSC 114115 Keep ice scoop in a clean container.
Several employee's Certified Food Handler certificates have expired. Renew within 30 days.
The department's words
CHSC 113948 Several employee's Certified Food Handler certificates have expired. Renew within 30 days.
Show 1 more
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
EarlierJun 9, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Refrigerator across from the rotissiere is running 47 F. Refrigerator under whipped cream is running 49 F. Refrigerator under bread cutting board is running 49 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator across from the rotissiere is running 47 F. Refrigerator under whipped cream is running 49 F. Refrigerator under bread cutting board is running 49 F. Must be 41 F or below. Repair/adjust immediately.
Toilet paper in employee bathroom must be in the dispenser.
The department's words
CHSC 114250 Toilet paper in employee bathroom must be in the dispenser.
Cold water faucet must be able to be turned on and off at handwash sink.
The department's words
CHSC 113953 Cold water faucet must be able to be turned on and off at handwash sink.
Paper towel dispenser must close so that paper towels can be pulled from the bottom.
The department's words
CHSC 113953.2 Paper towel dispenser must close so that paper towels can be pulled from the bottom.
EarlierJan 16, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Wildfox on fax.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Wildfox on fax.
Do not store eggs at room temperature. Keep eggs refrigerated at 41 F or below. Do not double stack inserts. Cubed cooked chicken was stored in one container and then stacked inside another container. Chicken was 53 F and was discarded (2 cups).
The department's words
CHSC 113996 Do not store eggs at room temperature. Keep eggs refrigerated at 41 F or below. Do not double stack inserts. Cubed cooked chicken was stored in one container and then stacked inside another container. Chicken was 53 F and was discarded (2 cups).
Corrected during the inspection
Clean white plastic baffle inside ice machine in dishwashing room.
The department's words
CHSC 114175 Clean white plastic baffle inside ice machine in dishwashing room.
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
Keep 50 ppm chlorine in final rinse of glasswasher. Sanitizer was primed and then it worked. Get test strips and test daily.
The department's words
CHSC 114099.7 Keep 50 ppm chlorine in final rinse of glasswasher. Sanitizer was primed and then it worked. Get test strips and test daily.
Corrected during the inspection
Show 1 more
Provide working soap dispenser at handwash sink.
The department's words
CHSC 113953.2 Provide working soap dispenser at handwash 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)
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10936.
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.