Tiburon
BiteKarma BiteKarma

Via Piccola Trattoria

1 Blackfield Dr F, Tiburon, CA 94920

Passed re-check · Mar 13, 2026 Directions
87
Good BiteKarma score 87 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 Mar 13, 2026: passed with no violations.
  • Keeps coming up: 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.. <div>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</div><div> minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock </div><div>at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. </div><div><br></div><div>Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. </div><div>Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain at 41 degrees F or colder. </div>, cited 2 times.
  • 2 critical violations in the last two years.

Inspection history 5 visits

  1. 2026
  2. Passed Mar 13

    Follow-up Inspection

    No violations

  3. Passed Mar 10

    Routine Inspection

    2 violations, 2 critical
    • Critical 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.. <div>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</div><div> minutes. Chicken stock is discarded at 2:00 p.m., per sous chef. Discussed using a baine-marie and maintaining chicken stock </div><div>at 135 degrees F or hotter. Chicken stock voluntarily discarded in prewash sink. </div><div><br></div><div>Pizza sitting on rack at beginning of inspection: 66- 71 degrees F and 76 degrees F at end of inspection. </div><div>Two unbaked pizzas at 76 degrees F voluntarily discarded into compost container. Maintain at 41 degrees F or colder. </div>
    • Critical Two containers of shellfish tags stored in mixture of water and ice. No shellfish tags for March. Major violation. <div><br></div><div>Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days. </div>
  4. 2024
  5. Passed Oct 30

    Routine Inspection

    1 violation
    • Minor 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.<br>
  6. Passed Apr 25

    Follow-up Inspection

    No violations