Routine
Jul 30, 2026
2 recorded violations
Official wording
Ribs in prep table unit across from wood flame grill observed holding at 48F. maintain potentially hazardous foods (PHFs) at proper temperatures. Ribs placed in ice bath during visit.
Inspector’s notes
Minor violations were found. 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 wording
Raw oysters in ice at prep line observed lacking tag. Shellstock tag shall remain with shellstock at all times until completely sold/served/discarded. Tag was found by employee during visit. Shellstock tags archived observed not maintained in chronological order. Ensure tags are maintained minimum 90 days and held in chronological order of when batch was finally served/sold/discarded.
Inspector’s notes
Minor violations were found. 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 came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Marin County Environmental Health Services, Jul 30, 2026 · Original Source