Routine
Jun 1, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 1, 2026 · Original Source
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
6 inspectionsFollow-Up
Sep 16, 2025
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Sep 16, 2025 · Original Source
Routine
Sep 10, 2025
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed partially cooked lobster at 67 degrees F on wood table. Unknown when lobster finished cooking. ~ 1 lb. lobster voluntarily discarded into the compost container. Two door under counter refrigerator under the coffee machines: Observed multiple potentially hazardous foods in the temperature danger zone. Thermometer at back of unit: 70 degrees F. Temperatures as follows: whole milk: 54 degrees F (~ 7 cups) buttermilk: 54 degrees F (~ 2cups) buttermilk: 56 degrees F (~ 7 cups) heavy cream: (~ 1 cup) Calabrian aioli: 5 bottles ranged from 54 - 56 degrees F ( ~ 10 cups) aioli: 64 degrees F ( ~ 2 cups) Milks and cream discarded down the drain and aiolis discarded into the compost container. Remove all items from this refrigerator. Unopened heavy cream was opened to check temperature: 55 degrees F. Heavy cream discarded down the drain. Unopened goat cheese has internal temperature 52 degrees F (~ 4lbs.). Unopened half gallon buttermilk opened and internal temperature of 55 degrees F. 5 lbs. of sour cream: 53 degrees F ( unopened container). Internal temperature taken. Open sour cream: 55 degrees F ( ~ 3lbs.) mayo: 67 degrees F: (~ 1 qt.) This unit impounded. All potentially hazardous foods 50 degrees F and above voluntarily discarded. Walk-in refrigerator: raw chicken: 49 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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 114002Food temperature
Official wording
Observed cooked pork ribs in the walk-in refrigerator at 71 degrees F and 75 degrees F. Initially unknown by chef when finished cooking. Chef called food handler. Ribs finished cooking at 10:30. Ribs voluntarily discarded. Rapidly cool from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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 114039.4Facility maintenance
Official wording
Shellfish tags missing and not in chronological order. Maintain shellfish tags in chronological order for 90 days.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Marin County Environmental Health Services, Sep 10, 2025 · Original Source
Routine
Dec 17, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114039Other
Official wording
Shell stock tags not stored in chronological order. / Keep tags on file for 90 days in chronological order.
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
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, Dec 17, 2024 · Original Source
Follow-Up
Jun 20, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Refrigerators by pizza oven ambient temperature recorded at 53°F and 54°F respectively. Said units had the following: ~80 oysters 53°F, ~2lb tuna 52°F, ~2lb salmon 55°F, ~2lb clams 55°F, cut watermelon 57°F ~0.5lb, ~1lb cheese 55°F, 2lb shrimp 58°F, ~2lb cheese58°F, cheese cake ~5lb 53°F, ~6oz caviar 53°F, ~0.5lb herbs in oil 52°F. / Repair unit to cold hold food at 41°F or below. Discard out of temperature foods. Discontinue use of both units until repaired to cold hold food at 41°F or below.
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 temperatureminorCode CHSC 114101Cleaning and sanitizing
Official wording
Observed mechanical dishwasher in use recording at 0ppm chlorine. / Discontinue use of unit until repaired to dispense 50ppm chlorine at final rinse. 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, Jun 20, 2024 · Original Source
Routine
Jun 18, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Refrigerators by pizza oven ambient temperature recorded at 53°F and 54°F respectively. Said units had the following: ~80 oysters 53°F, ~2lb tuna 52°F, ~2lb salmon 55°F, ~2lb clams 55°F, cut watermelon 57°F ~0.5lb, ~1lb cheese 55°F, 2lb shrimp 58°F, ~2lb cheese58°F, cheese cake ~5lb 53°F, ~6oz caviar 53°F, ~0.5lb herbs in oil 52°F. / Repair unit to cold hold food at 41°F or below. Discard out of temperature foods. Discontinue use of both units until repaired to cold hold food at 41°F or below.
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 temperaturecriticalCode CHSC 114101Cleaning and sanitizing
Official wording
Observed mechanical dishwasher in use recording at 0ppm chlorine. / Discontinue use of unit until repaired to dispense 50ppm chlorine at final rinse. 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, Jun 18, 2024 · Original Source
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