Marin County, CA

Picco Restaurant & Pizzeria

Name: Picco Restaurant & Pizzeria
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine

Jun 24, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113947.1Permits, training, and postings

Official wording

No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.

Inspector’s notes

Green placard posted. “Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report”.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode CHSC 113948Permits, training, and postings

Official wording

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Marin County Environmental Health Services, Jun 24, 2026 · Original Source

Follow-Up

Apr 8, 2024

No Violation(s) Found

2 recorded violations

minorCode CHSC 113996Food temperature

Official wording

In the cold holding unit, ceviche (raw tuna) internal temperature readings were measured at 51F, and 52F. Several food items were observed to be stored at ambient temperature on the cold holding equipment and cooking equipment: Fried chicken, 54F and 56F, rice cakes, 76F, and 79F, steamed rice container, 65F, garlic with oil and parsley, 75F, pork chop sauce, 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.

Inspector’s notes

In the follow-up inspection, all violations were in compliance; except, 01, 34, and 41.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode CHSC 114419Food temperature

Official wording

Food facility is using reduced-oxygen packaging for raw meats. According to the person in charge, he uses the packaging machine to maintain food quality. [CA] If packaging potentially hazardous foods using reduced-oxygen packaging, a HACCP plan is required. Or, if approved by the health department, the food facility uses a reduced-oxygen packaging method: the food shall be labeled with the production time and date, the food is held at 41 °F or lower during refrigeration storage, and the food is removed from its package in the food facility within 48 hours after packaging.

Inspector’s notes

In the follow-up inspection, all violations were in compliance; except, 01, 34, and 41.

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Apr 8, 2024 · Original Source

Routine

Apr 4, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Inspector’s notes

“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”