Routine
Oct 16, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Oct 16, 2026 · Original Source
Marin County, CA
West Brooklyn Pizza Co
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Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was West Brooklyn Pizza Co last inspected?
- The most recent inspection on record was on Oct 16, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Mar 26, 2024 to Oct 16, 2026.
- Has West Brooklyn Pizza Co ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 26, 2024.
The Full Inspection History
3 inspectionsRoutine
Mar 19, 2026
Only Minor Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official Wording
In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items.
Inspector’s Notes
Minor violations were 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 temperatureminorCode CHSC 114002Food temperature
Official Wording
In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
Inspector’s Notes
Minor violations were 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 temperatureminorCode CHSC 114099.7Cleaning and sanitizing
Official Wording
The sanitizing solution in the mechanical dishwasher was at 0 ppm. [Corrective action] Always provide chlorine sanitizing solution at 50 ppm.
Inspector’s Notes
Minor violations were 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
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 problemsOfficial record from Marin County Environmental Health Services, Mar 19, 2026 · Original Source
Routine
Mar 26, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official Wording
In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items.
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.”
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 temperaturecriticalCode CHSC 114002Food temperature
Official Wording
In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
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.”
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 temperaturecriticalCode CHSC 114099.7Cleaning and sanitizing
Official Wording
The sanitizing solution in the mechanical dishwasher was at 0 ppm. [Corrective action] Always provide chlorine sanitizing solution at 50 ppm.
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.”
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 problemsOfficial record from Marin County Environmental Health Services, Mar 26, 2024 · Original Source