Routine
Aug 11, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 11, 2026 · Original Source
No Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine
Feb 20, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114004Food temperature
Official wording
Frozen raw beef patty observed to complete final cooking temperatures ranging from 141F to 151F from conveyor belt grill line. Beef patties were sent again into belt but did not reach adequate final cooking temperature once again. Time to stay in flame belt adjusted higher. Owner of facility appeared on site and explained method of preparation of raw frozen beef patties. Provide a standard operating procedure (SOP) to this department clarifying how raw beef is cooked and served. Send to this department for review and approval. At end of inspection final cooking temperatures of beef measured at 161F.
Inspector’s notes
Green placard issued. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the 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 temperatureOfficial record from Marin County Environmental Health Services, Feb 20, 2026 · Original Source
Routine
Mar 4, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114377Other
Official wording
Observed Styrofoam hot dog holders. Styrofoam is banned in Marin County. Replace with compostable material.
Inspector’s notes
Green Placard Other 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 or ask the food facility for the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Marin County Environmental Health Services, Mar 4, 2025 · Original Source
Follow-Up
Apr 9, 2024
No Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed corn dogs at 85 degrees F on the counter, chili at 122 degrees F, chicken nuggets at 75 degrees F, fried fish at 110 degrees F, and fried chicken at 130 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chili unit temperature increased. all other items labeled with time as a public health control. Repeat violation.
Inspector’s notes
Green Placard Other 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 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 temperatureOfficial record from Marin County Environmental Health Services, Apr 9, 2024 · Original Source
Routine
Apr 9, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Observed corn dogs at 85 degrees F on the counter, chili at 122 degrees F, chicken nuggets at 75 degrees F, fried fish at 110 degrees F, and fried chicken at 130 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chili unit temperature increased. all other items labeled with time as a public health control. Repeat violation.
Inspector’s notes
Green Placard Other 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 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 temperatureOfficial record from Marin County Environmental Health Services, Apr 9, 2024 · Original Source
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