Routine
Apr 6, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 6, 2026 · Original Source
Marin County, CA
Active Culture Cafe
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Last inspected Apr 6, 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.
The full inspection history
5 inspectionsRoutine
Apr 18, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed black beans cooling in large plastic container in walk in refrigerator measured internal temperature at 47 *f and 48 *F. All potentially hazardous foods must be cooled from 135 - 70 *F within 2 hours and from 70 - 41 *F within 4 hours. Operator stated that the black beans were prepared the previous night and has exceeded the cooling time limit. About 16 qt of black beans were discarded. Ensure foods are cooled in shallow pans and uncovered when cooling.
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, Apr 18, 2025 · Original Source
Routine
Jul 26, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114099.7Cleaning and sanitizing
Official wording
Mechanical dishwasher was in use recordede with 0ppm chlorine at final rinse. Discontinue use until repaired to dispense 100ppm chlorine at final rinse. Use test strips to verify. Divert all ware washing to 3 comp sink.
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
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, Jul 26, 2024 · Original Source
Follow-Up
Dec 19, 2023
No Violation(s) Found
2 recorded violations
minorCode CHSC 114002Food temperature
Official wording
Observed 6 containers with cooked quinoa in the reach-in unit. Internal temperature readings were measured at 58F, 54F, 50F, and 48F. According to the employee, the quinoa was prepared, cooked, and cooled yesterday, 12/12/2023. [CA] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
Inspector’s notes
In the follow-up inspection, all violations were in food safety complaince; except for violation 21 (hot water in the preparation sinks).
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
Chorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The employee was observed using the equipment during the time of the inspection. [CA] Provide a chlorine-sanitizing solution at 50 ppm. [COS] The person in charge agreed to use the 3-compartment sink to properly wash, rinse, and sanitize dishes and utensils while waiting for technician.
Inspector’s notes
In the follow-up inspection, all violations were in food safety complaince; except for violation 21 (hot water in the preparation sinks).
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, Dec 19, 2023 · Original Source
Routine
Dec 13, 2023
Violation(s) Found
2 recorded violations
criticalCode CHSC 114002Food temperature
Official wording
Observed 6 containers with cooked quinoa in the reach-in unit. Internal temperature readings were measured at 58F, 54F, 50F, and 48F. According to the employee, the quinoa was prepared, cooked, and cooled yesterday, 12/12/2023. [CA] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 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
Chorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The employee was observed using the equipment during the time of the inspection. [CA] Provide a chlorine-sanitizing solution at 50 ppm. [COS] The person in charge agreed to use the 3-compartment sink to properly wash, rinse, and sanitize dishes and utensils while waiting for technician.
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, Dec 13, 2023 · Original Source
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