Marin County, CA

Taste Of Rome

Name: Taste Of Rome
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Mar 23, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Violation(s) Found

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Follow-Up

Mar 23, 2026

Violation(s) Found

4 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Pizza prep refrigerator still impounded. Observed sliced raw mushrooms in this unit. Don't store any food in this unit. Don't store any food in impounded equipment. This prep refrigerator is being replaced. Spec. sheet was submitted and approved. Call or e-mail when new refrigerator is installed. Avantco APPT-71-HC approved. Pasta prep refrigerator: Observed the following potentially hazardous foods in the temperature danger zone (42 - 134 degrees F). mussels: internal temperature of 68 degrees F (~ 2lbs.) clams: internal temperature: 54 degrees F (~2 lbs.) shrimp: 50 degrees F (~1/2 lb.) Maintain all potentially hazardous foods at or below 41 degrees F, except shellfish. Shellfish shall be maintained at or below 45 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Salad prep refrigerator and glass refrigerator: case: both in compliance. 4 door glass refrigerator with beverages: open container of milk: 49 degrees F. Maintain open containers of milk at 41 degrees F or colder.

Inspector’s notes

Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

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

criticalCode CHSC 114039Other

Official wording

Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.

Inspector’s notes

In plain English

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

More about other finding

criticalCode CHSC 114039.1Other

Official wording

Inspector’s notes

In plain English

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

More about other finding

criticalCode CHSC 114039.4Other

Official wording

Inspector’s notes

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, Mar 23, 2026 · Original Source

Routine

Mar 18, 2026

Violation(s) Found

7 recorded violations

criticalCode CHSC 113953.cHandwashing

Official wording

No hot water at hand wash sink in restroom on the right side.

Inspector’s notes

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Glass refrigerator: lemon berry mascarpone cake: 42 degrees F, frutti di boscco (cheesecake filling): 48 degrees F, tiramisu: 49 degrees F, Easter lemon cheesecake: 49 degrees F. Adjust/repair refrigerator. Pizza prep refrigerator: mozzarella cheese grated at 10:00 a.m. today: 57 degrees F, cooked sausage (cooked last night): 57 - 59 degrees F. ~ 2lbs. cooked sausage voluntarily discarded into compost container. Pooled eggs: 59 degrees F (~2 cups voluntarily discarded down the 3-compartment sink drain), whole shell eggs: 58 - 62 degrees F. 14 whole shell eggs voluntarily discarded into the compost container. Cream cheese: 59 degrees F (~1.5 lbs.), cooked chicken: 58 degrees F (~ 3lbs.), egg whites: 61 degrees F. ~ 1.5 cups egg whites in carton, ~ 2.5 lbs. open package of smoked salmon : 59 degrees F, ~ 2lbs. prosciutto: 68 degrees F, ~ 1lbanchovies: 65 degrees F, grated mozzarella cheese in 3 metal pans: 57 - 61 degrees F. (~ 14 lbs. of mozzarella, including mozzarella noted on page 2.) All potentially hazardous foods at 50 degrees F and above were voluntarily discarded into the compost container, except for pooled eggs and egg whites that were discarded down the drain. Thermometer in prep refrigerator: 68 degrees F. Remove all nonpotentially hazardous foods from this unit. Repair or replace this True pizza prep refrigerator. Unit impounded. Also in this unit: 10 sausage patties (60 degrees F) and 5 slices of cheddar cheese: 65 degrees F that were voluntarily discarded into compost container. Pasta prep refrigerator: heavy cream in insert pan: 49 degrees F, raw chicken in insert pan: 46 degrees F. Heavy cream and raw chicken in upper section. Bottom section: clams: 51.6 - 52.8 degrees F in water without shellfish tags, ~ 1lb. of clams voluntarily discarded into the compost container. Adjust unit colder. Salad prep refrigerator: sliced ham: 46 degrees f, spaghetti: 45 degrees F, ~ 1/4 cu tuna salad in bottom of unit: 50 degrees F. Tuna salad voluntarily discarded int

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 113953.3Handwashing

Official wording

Observed employee touch nose and then unload dishwasher. Observed employee touch dirty dishes and then touched clean ones. Employee instructed to wash hands after contaminating them. Discontinue using wiping cloth to dry utensils.

Inspector’s notes

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine.

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode CHSC 114039Food temperature

Official wording

Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114039.1Food temperature

Official wording

Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114039.4Facility maintenance

Official wording

No shellfish tags for January or March 2026. Some of the shellfish tags for February aren't in chronological order. Maintain shellfish tags in chronological order for 90 days. 3 January shellfish tags found during the inspection.

Inspector’s notes

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Marin County Environmental Health Services, Mar 18, 2026 · Original Source

Routine

Oct 16, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Refrigerator opposite of range ambient temperature recorded at 47°F. Garlic in oil 50°F, cheese 50°F, roast beef 50°F and ham 50°F recorded in said unit. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Repair to cold hold food at 41°F or below.

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. A green placard was issued.

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Oct 16, 2024 · Original Source

Follow-Up

Mar 20, 2024

No Violation(s) Found

3 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Cut melon stored double stacked in refrigerator opposite of range recording at 54°F. Cooked potatoes left in pan on stove with stove off. Potatoes recorded at 90°F. Foods were prepared in the morning but no exact time given. / Discard out of temperature foods. Keep cold foods in refrigeration at 41°F or below and hot foods ho in steam table at 135°F or above.

Inspector’s notes

Facility has corrected all major violations. A green placard was issued.

In plain English

More about food kept at an unsafe temperature

minorCode CHSC 114002Food temperature

Official wording

Container of portioned noodles (cooked) stored in walk-in refrigerator. Staff stated the noodles were prepared yesterday and recorded at 48°F. / Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Do not portion food into bags until cooling has been completed. Discard improperly cooled foods.

Inspector’s notes

Facility has corrected all major violations. A green placard was issued.

In plain English

More about food kept at an unsafe temperature

minorCode CHSC 113967Contamination

Official wording

Two door reach in freezer heavily frosted suggesting a leak. Observed some condensate that had fallen into uncovered food. / Repair freezer. Discard contaminated food. Keep food tightly covered.

Inspector’s notes

Facility has corrected all major violations. A green placard was issued.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Marin County Environmental Health Services, Mar 20, 2024 · Original Source

Routine

Mar 19, 2024

Violation(s) Found

3 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114002Food temperature

Official wording

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 113967Contamination

Official wording

Two door reach in freezer heavily frosted suggesting a leak. Observed some condensate that had fallen into uncovered food. / Repair freezer. Discard contaminated food. Keep food tightly covered.