Routine
Feb 26, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 26, 2026 · Original Source
Marin County, CA
Antone's East Coast Sub Shop
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Last inspected Feb 26, 2026 · View Map ↗ · Compare ↗
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
3 inspectionsFollow-Up
May 23, 2024
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 23, 2024 · Original Source
Routine
May 22, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed food handler touch ear then touch a sandwich without washing hands in between. Wash hands after touching body, especially before touching food and clean food contact surfaces. Corrected with employee. Hands were washed and the sandwich was pulled from service.
Inspector’s notes
Yellow (conditional pass) placard posted. 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
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode CHSC 113996Food temperature
Official wording
Observed cooked meatballs at 11-113F in warmer. Hot hold potentially hazardous foods (PHFs) at 135F and above. Repeat violation. Ensure temperature of warmer is high enough. Meatballs were reheated to 170F (these were taken out of temperature control initially less than 1.5 hours prior) Observed breaded chicken at 127F in container in front of panini grill. Item was taken out of temperature control less than 2 hours prior. Hold the PHF <41F or >135F. Alternatively, time as a public health control may be used, and food must be discarded within 4 hours, but written procedures/logs must be maintained. Chicken today will be used or discarded within 4 hours per staff.
Inspector’s notes
Yellow (conditional pass) placard posted. 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, May 22, 2024 · Original Source