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Marin County, CA

Via Piccola Trattoria

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Last inspected Mar 13, 2026 · View Map ↗ · Compare ↗

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No 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

5 inspections

Follow-Up

Mar 13, 2026

No Violation(s) Found

2 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Observed chicken broth at back of 4 burner gas unit, No pilot light on burner. Chicken broth measured 73 degrees F at 11:57 a.m.. Per sous chef, chicken broth finished cooking at 10:00 a.m. today. Once finished cooking, it was placed on an ice bath for 30 minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain at 41 degrees F or colder.

Inspector’s notes

Green Placard Previous major violations have been corrected. 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

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 114039.4Facility maintenance

Official wording

Two containers of shellfish tags stored in mixture of water and ice. No shellfish tags for March. Major violation. Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.

Inspector’s notes

Green Placard Previous major violations have been corrected. 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

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 13, 2026 · Original Source

Routine

Mar 10, 2026

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Observed chicken broth at back of 4 burner gas unit, No pilot light on burner. Chicken broth measured 73 degrees F at 11:57 a.m.. Per sous chef, chicken broth finished cooking at 10:00 a.m. today. Once finished cooking, it was placed on an ice bath for 30 minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain 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 114039.4Facility maintenance

Official wording

Two containers of shellfish tags stored in mixture of water and ice. No shellfish tags for March. Major violation. Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.

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

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 10, 2026 · Original Source

Routine

Oct 30, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Refrigeration unit opposite of cook line had top section ambient temperature recorded at 46°F. In said unit: calamari 46°F, cooked artichoke 46°F, garlic in oil 52°F, chicken 52°F, beef 48°F, and chicken at 44°F. / Discard out of temperature foods. Only have non-potentially hazardous foods stored in top section until unit is repaired to cold hold food at 41°F or below. Move all other potentially hazardous foods to a working refrigerator.

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

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, Oct 30, 2024 · Original Source

Follow-Up

Apr 25, 2024

No Violation(s) Found

2 recorded violations

minorCode CHSC 114002Food temperature

Official wording

Pasta in refrigerator by pizza oven was made about 3 hours ago. Pasta recorded at 73°F. / Discard improperly cooled pasta. Food must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Spread pasta out onto baking sheets to cool uncovered then finish cooling in the walk-in refrigerator or ice shock pasta.

Inspector’s notes

Major violations have been corrected. Correct all other violations. A green placard was issued.

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 114115Cleaning and sanitizing

Official wording

Observed employee place fry basket on waste bin to hold while breading food to fry. / Discontinue practice. Re-wash - rinse - sanitize - air dry fry basket. Do not place or store anything on waste bins.

Inspector’s notes

Major violations have been corrected. Correct all other violations. A green placard was issued.

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

Official record from Marin County Environmental Health Services, Apr 25, 2024 · Original Source

Routine

Apr 24, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 114002Food temperature

Official wording

Pasta in refrigerator by pizza oven was made about 3 hours ago. Pasta recorded at 73°F. / Discard improperly cooled pasta. Food must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Spread pasta out onto baking sheets to cool uncovered then finish cooling in the walk-in refrigerator or ice shock pasta.

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 yellow placard was issued.

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 114115Cleaning and sanitizing

Official wording

Observed employee place fry basket on waste bin to hold while breading food to fry. / Discontinue practice. Re-wash - rinse - sanitize - air dry fry basket. Do not place or store anything on waste bins.

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 yellow placard was issued.

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

Official record from Marin County Environmental Health Services, Apr 24, 2024 · Original Source

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