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Marin County, CA

Amelie Cafe And Wine Bar

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Last inspected Jan 23, 2026 · View Map ↗ · Compare ↗

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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

2 inspections

Routine

Jan 23, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed cheese and meat held on melted ice at the cook line at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Lots of ice added to the container. Refill often or discontinue this practice.

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 temperature

Official record from Marin County Environmental Health Services, Jan 23, 2026 · Original Source

Routine

Jan 10, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed whole milk at 49F and almond milk at 47F in an inadequately prepared ice bath at front counter. Hold potentially hazardous foods (PHFs) at 41F or below or at 135F or above. If utilizing an ice bath, ensure ice level is at the same level of the product you are trying to keep cold. Milk moved to refrigeration unit to cool. Observed quiche at 56F and almond custard dessert at 62F near front counter without temperature control. Quiche was taken out of refrigeration at 9am. Custard was taken out of temp control at 5am. Use time as a public health control (TPHC) or hold at 41F or below. Quiche moved to refrigeration, custard discarded. TPHC logs provided for reference. Winter soup (with cooked carrots and potatoes) at 43-44F and chicken thigh at 43F in walk-in. Soft cheese also at 43F in walk-in. Adjust temp of walk-in immediately to ensure PHFs hold at 41F or below. Send receipt in 7 days of service for walk-in to inspector.

Inspector’s notes

Green placard 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 temperature

Official record from Marin County Environmental Health Services, Jan 10, 2024 · Original Source

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