Routine
May 11, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 11, 2026 · Original Source
Only Minor 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
4 inspectionsRoutine
Dec 23, 2025
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Dec 23, 2025 · Original Source
Routine
Jan 7, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114192Food temperature
Official wording
Hot water at 3 compartment sink measured at 109 *F and 108 *F at the janitorial sink. Both fixtures must provide water at 120* F. Repair to provide at proper temperatures.
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 temperatureOfficial record from Marin County Environmental Health Services, Jan 7, 2025 · Original Source
Routine
Dec 15, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114192Food temperature
Official wording
Observed water temperature at 3 compartment sink at maximum temperature of 109*F. All warewashing fixtures must reach and maintain at least minimum of 120*F. Ensure sink is repaired to reach 120*F at all times.
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 temperatureOfficial record from Marin County Environmental Health Services, Dec 15, 2023 · Original Source
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