Tiburon
BiteKarma BiteKarma

Tiburon Peninsula Club

1600 Mar West St, Tiburon, CA 94920

Passed re-check · Apr 20, 2026 Directions
82
Good BiteKarma score 82 out of 100
How the BiteKarma score works

Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.

At a glance

  • Passed 5 of 5 graded inspections since 2024.
  • Last inspected Apr 20, 2026: passed with 1 violation.
  • Keeps coming up: Observed beets individually wrapped in aluminum foil on sheet pans on rolling rack. Internal temperature of two beets: <div>78 degrees F and 86 degrees F. Food handler who cooked beets not present at the facility. No cooling logs. 16 beets</div><div>voluntarily discarded into the garbage. Log food, temperatures, time, and date for potentially hazardous foods that are </div><div>cooked and cooled to ensure proper rapid cooling timeframes are being achieved. Rapidly cool potentially hazardous foods </div><div>from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Repeat</div><div>violation. Approved cooling methods and logs provided in English and Spanish. </div>, cited 3 times, plus 1 other repeat issue.
  • 3 critical violations in the last two years.

Inspection history 5 visits

  1. 2026
  2. Passed Apr 20

    Follow-up Inspection

    1 violation
    • Minor Submit copy of revised menu with consumer advisory disclosure statement by 4/27/26.
  3. Passed Apr 15

    Routine Inspection

    3 violations, 3 critical
    • Critical Men's restroom: left hand wash sink: 92 degrees F: 92 degrees F right hand wash sink: 66 degrees F<div>Women's restroom: left: 66 degrees F right hand wash sink: 67 degrees F </div><div>Provide a minimum of 100 degrees F water at all hand wash sinks by 4/16/26.</div>
    • Critical Observed beets individually wrapped in aluminum foil on sheet pans on rolling rack. Internal temperature of two beets: <div>78 degrees F and 86 degrees F. Food handler who cooked beets not present at the facility. No cooling logs. 16 beets</div><div>voluntarily discarded into the garbage. Log food, temperatures, time, and date for potentially hazardous foods that are </div><div>cooked and cooled to ensure proper rapid cooling timeframes are being achieved. Rapidly cool potentially hazardous foods </div><div>from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Repeat</div><div>violation. Approved cooling methods and logs provided in English and Spanish. </div>
    • Critical Blue cheese observed at 56 degrees F in table top refrigerator. Open container of 2% milk observed at 47 degrees F<div> in one door glass refrigerator. ~ 2 cups blue cheese voluntarily discarded into the garbage container. </div><div>3 cold stickers provided. Maintain potentially hazardous foods a tor below 41 degrees F. </div>
  4. 2024
  5. Passed Nov 1

    Follow-up Inspection

    2 violations
    • Minor in-use dishwasher recorded at 0ppm chlorine. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash-rinse-santize(100ppm chlorine)-airdry. Re-wash all dishware that has gone through dishwasher. Test dishwasher daily.<br>
    • Minor Large tub of beans left on counter to cool. Employee stated beans were cooling for a couple of hours and recorded at 112°F. / Discard improperly cooled food. Rapidly cool food from 135-70°F in 2 hours using ice baths with ice wands then 70-41°F uncovered in walk-in refrigerator.<br>
  6. Passed Oct 31

    Routine Inspection

    2 violations, 2 critical
    • Critical Large tub of beans left on counter to cool. Employee stated beans were cooling for a couple of hours and recorded at 112°F. / Discard improperly cooled food. Rapidly cool food from 135-70°F in 2 hours using ice baths with ice wands then 70-41°F uncovered in walk-in refrigerator.<br>
    • Critical in-use dishwasher recorded at 0ppm chlorine. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash-rinse-santize(100ppm chlorine)-airdry. Re-wash all dishware that has gone through dishwasher. Test dishwasher daily.<br>