Marin County, CA

Batika India Bistro

Name: Batika India Bistro
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine

Apr 8, 2026

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Apr 8, 2026 · Original Source

Routine

Mar 11, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114002Food temperature

Official wording

Observed Gulab Jamun and cooked chicken cooling at room temperature without any form of active cooling method. Gulab jamun measured internal temperature of 108*F and cooked chicken at 85*F. Foods must be cooled at 135*F to 70 *F within two hours and 70*F to 41*F within 4 hours under active cooling process. Do not cool foods at room temperature. Use ice wands, ice bath or uncovered in walk-in methods.

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 temperature

Official record from Marin County Environmental Health Services, Mar 11, 2025 · Original Source

Routine

Nov 7, 2023

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed curry held out at the cook line at 61 degrees F. Observed curries in the walk-in at 43-44 degrees F. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Food may only be kept out of temperature for a total of 2 hours during active food prep before returning to 41 degrees F.

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.