Marin County, CA

Beso Bistro

Name: Beso Bistro
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Jun 16, 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

Jun 16, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113980Contamination

Official wording

Strawberries and blueberries in prep table next to cash register and steam table observed with mold-like substance. All food shall be maintained in good condition, safe, unadulterated. Items discarded. Strawberries and blueberries not in active preparation/use at time of inspection.

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 stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode CHSC 114039.1Food source and labeling

Official wording

Mussels in drawer unit observed lacking tag. Tag was discarded on accident, per operator. Tag shall always remain with shellstock. Mussels discarded. Shellstock tags not held in chronological order/not date marked to final date sold/served/discarded. Maintain tags in chronological order of final date sold/served/discarded.

Inspector’s notes

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 problems

Official record from Marin County Environmental Health Services, Jun 16, 2026 · Original Source

Follow-Up

Nov 4, 2025

Only Minor Violation(s) Found

3 recorded violations

minorCode CHSC 113953.3Handwashing

Official wording

Employee observed handling raw chicken with gloved hands then removed gloves and washed hands with only cold water at dish washing station. Employees are required to properly wash hands at designated handwashing stations only, using warm water, liquid hand soap and dry paper towels prior to donning new gloves or whenever contamination occurs. Instructed employee to properly wash hands.

Inspector’s notes

Follow-up inspection conducted at this time pursuant to routine inspection conducted 10/30/2025. Minor violations were observed during this inspection. Green pass placard issued at this time. 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

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 problems

minorCode CHSC 113996Food temperature

Official wording

Observed breading used for oysters held without time or temperature control on shelf underneath fryer - not in active use. Employee stated the breading ingredients are replaced every 2 weeks. Potentially hazardous foods (PHFs) such as ingredients used for breading raw oysters are required to be maintained under time or temperature control. Maintain breading ingredients at 41F or utilize time as a public health control (TPHC). Use of TPHC requires date/time stamps and written procedures. Breading ingredients voluntarily discarded.

Inspector’s notes

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

minorCode CHSC 113953.1Handwashing

Official wording

Observed miscellaneous items stored inside back handwashing station basin. Back handwashing station also lacked paper towels and liquid hand soap. Hand washing stations are required to be supplied with liquid hand soap and paper towels from a mounted dispenser and shall be unobstructed. Instructed employee to remove items and restock handwashing station.

Inspector’s notes

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 problems

Official record from Marin County Environmental Health Services, Nov 4, 2025 · Original Source

Routine

Oct 30, 2025

Violation(s) Found

3 recorded violations

criticalCode CHSC 113953.3Handwashing

Official wording

Inspector’s notes

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 problems

criticalCode CHSC 113996Food temperature

Official wording

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 113953.1Handwashing

Official wording

Inspector’s notes

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 problems

Official record from Marin County Environmental Health Services, Oct 30, 2025 · Original Source