At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · Apr 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about World Wrapps?
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
- Code CHSC 114002 CHSC 114002How to fixFix it
- Code CHSC 114113 CHSC 114113How 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 World Wrapps' team
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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 visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 3, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 3, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierApr 2, 2026Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114002
The department's words
Code CHSC 114002
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
Code CHSC 114113
The department's words
Code CHSC 114113
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 30, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 3 small containers of boba stored on counter at ambient temperatures (72.5 *F). All PHF shall be held at 41 *f below, 135 *F above or greater than 4 hours if TPHC is used. Operator stated boba was prepared at 11 AM and marked item to be discarded at 3 PM. Maintain appropriate temperatures or use TPHC. Operator educated on TPHC method and provided hand out to fill.
The department's words
CHSC 113996 Observed 3 small containers of boba stored on counter at ambient temperatures (72.5 *F). All PHF shall be held at 41 *f below, 135 *F above or greater than 4 hours if TPHC is used. Operator stated boba was prepared at 11 AM and marked item to be discarded at 3 PM. Maintain appropriate temperatures or use TPHC. Operator educated on TPHC method and provided hand out to fill.
EarlierJul 19, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114093
The department's words
Code CHSC 114093
EarlierJul 13, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed top drawer slightly open above griddle. Cooked broccoli made at 10:00 a.m.. observed at 55 degrees f in this drawer, Grated jack and cheddar cheese: 46 degrees F. Bottom drawer: raw salmon and raw shrimp observed at 46 degrees F. Cooked scallops on ice bath: 56 degrees F - inadequate ice. Ice needs to go around all four sides of the container to top level of the food. Recommend keeping potentially hazardous foods in refrigeration instead of ice bath. See VCD sheet for potentially hazardous foods that were voluntarily discarded.
The department's words
CHSC 113996 Observed top drawer slightly open above griddle. Cooked broccoli made at 10:00 a.m.. observed at 55 degrees f in this drawer, Grated jack and cheddar cheese: 46 degrees F. Bottom drawer: raw salmon and raw shrimp observed at 46 degrees F. Cooked scallops on ice bath: 56 degrees F - inadequate ice. Ice needs to go around all four sides of the container to top level of the food. Recommend keeping potentially hazardous foods in refrigeration instead of ice bath. See VCD sheet for potentially hazardous foods that were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 14, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods sitting on top of 6 burner stove. Temperatures were as follows: veggie burger: 92 degrees F, cut cooked chicken: 113 - 117 degrees F (four pans) black beans (91 degrees F) made yesterday, taken out of refrigerator at 9:00 a.m. today and placed in hotel pan ( no bain marie set up.) Alto-Shaam: cut cooked chicken made today observed at 115 - 127 degrees F. Finished cooking at 8:00 a.m.. Maintain potentially hazardous foods out of the danger zone (42 0 134 degrees F.) Reheat chicken and black beans to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in the steam table, Alto-Shaam, and bain marie.) Chicken and black beans reheated to 165 degrees F ad above. Rice made at 8:00 a.m. today observed on table at 105 - 111 degrees F. Rice voluntarily discarded - see VCD sheet. Brown rice: 119 degrees F - made at 8:00 a.m. today. Reheat brown rice to 165 degrees F. and above. Raw tuna in prep refrigerator: measured 45 degrees F.
The department's words
CHSC 113996 Observed potentially hazardous foods sitting on top of 6 burner stove. Temperatures were as follows: veggie burger: 92 degrees F, cut cooked chicken: 113 - 117 degrees F (four pans) black beans (91 degrees F) made yesterday, taken out of refrigerator at 9:00 a.m. today and placed in hotel pan ( no bain marie set up.) Alto-Shaam: cut cooked chicken made today observed at 115 - 127 degrees F. Finished cooking at 8:00 a.m.. Maintain potentially hazardous foods out of the danger zone (42 0 134 degrees F.) Reheat chicken and black beans to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in the steam table, Alto-Shaam, and bain marie.) Chicken and black beans reheated to 165 degrees F ad above. Rice made at 8:00 a.m. today observed on table at 105 - 111 degrees F. Rice voluntarily discarded - see VCD sheet. Brown rice: 119 degrees F - made at 8:00 a.m. today. Reheat brown rice to 165 degrees F. and above. Raw tuna in prep refrigerator: measured 45 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 17, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Submit copy of C.F.M. certificate once obtained. Take C.F.M. exam by 12/4/20.
The department's words
CHSC 113947.1 Submit copy of C.F.M. certificate once obtained. Take C.F.M. exam by 12/4/20.
EarlierNov 5, 2020Routine inspectionViolation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Salad prep refrigerator: Parmesan cheese (grated): 45 degrees F Wrap prep refrigerator: ahi tuna: 43 - 45 degrees F. One door True refrigerator: open container of milk: 44 degrees F.
The department's words
CHSC 113996 Salad prep refrigerator: Parmesan cheese (grated): 45 degrees F Wrap prep refrigerator: ahi tuna: 43 - 45 degrees F. One door True refrigerator: open container of milk: 44 degrees F.
EarlierDec 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Salmon cooked to 128 degrees F. COS
The department's words
CHSC 114004 Salmon cooked to 128 degrees F. COS
EarlierJan 7, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw salmon in large covered bowl with plastic wrap and containers of raw meet thawing on shelving above covered containers of lettuce. Store ready to eat foods above raw meat and fish. Corrected during inspection.
The department's words
CHSC 113980 Observed raw salmon in large covered bowl with plastic wrap and containers of raw meet thawing on shelving above covered containers of lettuce. Store ready to eat foods above raw meat and fish. Corrected during inspection.
EarlierJan 2, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food particles in rinse and sanitizer compartment. Observed sheet pans stacked on rinse and sanitizer compartment. Corrected on site
The department's words
CHSC 114113 Observed food particles in rinse and sanitizer compartment. Observed sheet pans stacked on rinse and sanitizer compartment. Corrected on site
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 8, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Bulk foods stored in dry storage in open bags. When bags are opened, the product must be transferred to a container with a tight fitting lid.
The department's words
CHSC 114047 Bulk foods stored in dry storage in open bags. When bags are opened, the product must be transferred to a container with a tight fitting lid.
This facility is in need to frequent, thorough, cleaning to maintain sanitary. Clean under equipment.
The department's words
CHSC 114115.c This facility is in need to frequent, thorough, cleaning to maintain sanitary. Clean under equipment.
There is a leak at the mop sink. Repair the leak. Cap the open sewer clean-out.
The department's words
CHSC 114190 There is a leak at the mop sink. Repair the leak. Cap the open sewer clean-out.
EarlierNov 3, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Measured a tika masala sauce at 138F in the walk in. The sauce was stored in a plastic container, 6 inches deep with the lid on. Potentially hazardous foods must cool rapidly from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread foods out, no more than 2 inches deep and place in the walk in to cool OR use an ice bath and stir food frequently. Ensure foods reach 41F prior to storing in deep containers with lids on in the walk in. Sauce was cooled in an ice bath.
The department's words
CHSC 114002 Measured a tika masala sauce at 138F in the walk in. The sauce was stored in a plastic container, 6 inches deep with the lid on. Potentially hazardous foods must cool rapidly from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread foods out, no more than 2 inches deep and place in the walk in to cool OR use an ice bath and stir food frequently. Ensure foods reach 41F prior to storing in deep containers with lids on in the walk in. Sauce was cooled in an ice bath.
Spicy tuna and poke on the menu lacks the required disclosure statement to indicate the fish is served raw. Amend the menu to reflect the requirement.
The department's words
CHSC 114093 Spicy tuna and poke on the menu lacks the required disclosure statement to indicate the fish is served raw. Amend the menu to reflect the requirement.
flies were observed throughout the facility. Remove attractants: wet mops, open cloth hamper, open foods in the dry storage, and keep the door shut.
The department's words
CHSC 114259.1 flies were observed throughout the facility. Remove attractants: wet mops, open cloth hamper, open foods in the dry storage, and keep the door shut.
Bulk foods stored in dry storage in open bags. When bags are opened, the product must be transferred to a container with a tight fitting lid.
The department's words
CHSC 114047 Bulk foods stored in dry storage in open bags. When bags are opened, the product must be transferred to a container with a tight fitting lid.
This facility is in need to frequent, thorough, cleaning to maintain sanitary. Clean under equipment.
The department's words
CHSC 114115.c This facility is in need to frequent, thorough, cleaning to maintain sanitary. Clean under equipment.
Show 3 more
Wiping cloths were observed stored in a solution containing no measurable level of sanitizer. Use 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Wiping cloths were observed stored in a solution containing no measurable level of sanitizer. Use 200 ppm quaternary ammonia or 100 ppm chlorine.
There is a leak at the mop sink. Repair the leak. Cap the open sewer clean-out.
The department's words
CHSC 114190 There is a leak at the mop sink. Repair the leak. Cap the open sewer clean-out.
Post the health permit in public view.
The department's words
CHSC 114381 Post the health permit in public view.
EarlierFeb 24, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Properly dose your sanitizer levels for wiping cloths and the 3 compartment sink. 200 ppm (quat ammonia) is required. You are way too high.
The department's words
CHSC 114254.1 Properly dose your sanitizer levels for wiping cloths and the 3 compartment sink. 200 ppm (quat ammonia) is required. You are way too high.
Label your bulk containers e.g Flour . Rice ; etc.,
The department's words
CHSC 114051 Label your bulk containers e.g Flour . Rice ; etc.,
Please clean up the clutter in the janitorial sink closet.
The department's words
CHSC 114130.4 Please clean up the clutter in the janitorial sink closet.
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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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.
About this record
Search the county's inspection lookup for the name or license number L14962.
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
- Follow-up 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.