Marin County, CA

Pizzalina

Name: Pizzalina
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Nov 25, 2025 · 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

2 inspections

Routine

Nov 25, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Other

Official wording

Observed red sauce at 45 F at the prep table adjacent to the back prep top. Potentially hazardous foods shall be kept at 41 F or below. Instructed operator to keep less sauce out at a time for active prep use.

Inspector’s notes

Green Placard 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

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Marin County Environmental Health Services, Nov 25, 2025 · Original Source

Routine

Jan 13, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed meatballs at 65F on the counter. Observed heavy cream and vodka sauce at 53-56F in prep fridge. Observed potatoes and cheese at 47-53F in prep top. Cold hold potentially hazardous food (PHF) at 41F or below. Meatballs were discarded. It appears cream and sauce had been left on the counter earlier in the day for less than 2 hours. This was moved to the walk-in. The prep top temperature was made colder in prep top and prep tops items were moved.

Inspector’s notes

Green (pass) placard posted. 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.

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

Official record from Marin County Environmental Health Services, Jan 13, 2025 · Original Source

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