Routine
Apr 24, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 24, 2026 · Original Source
Marin County, CA
Best Western Corte Madera Inn
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Last inspected Apr 24, 2026 · View Map ↗ · Compare ↗
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 inspectionsRoutine
Apr 30, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Pancakes in chafing dish: 119 degrees F, French toast in same chafing dish: 122 degrees F, cooked potatoes with garlic, parsley and cheese: 131 - 138 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in chafing dishes. Pancakes (5) and 4 French toast voluntarily discarded. Yoplait yogurt in glass refrigerator: external temperature of 48 degrees F: Maintain potentially hazardous foods at or below 41 degrees F in refrigeration.
Inspector’s notes
No comments from inspector
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, Apr 30, 2025 · Original Source
Routine
Feb 5, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.3Handwashing
Official wording
Observed food handler touch face then begin to plate a customers order. Wash hands after touching body/face especially before touching food and clean food contact surfaces. Corrected with employee. Did not observe direct food contamination.
Inspector’s notes
Green 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 problemsOfficial record from Marin County Environmental Health Services, Feb 5, 2024 · Original Source