Follow-Up
Jan 7, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 7, 2026 · Original Source
No 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 inspectionsRoutine
Jan 6, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 6, 2026 · Original Source
Follow-Up
Jun 25, 2024
No Violation(s) Found
1 recorded violation
minorCode CHSC 114192Water, plumbing, and sewage
Official wording
No hot water observed in facility. Water heater was being changed out during the inspection.
Inspector’s notes
Green (pass) placard posted.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Marin County Environmental Health Services, Jun 25, 2024 · Original Source
Follow-Up
Jun 25, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 114192Water, plumbing, and sewage
Official wording
No hot water observed in facility. Water heater was being changed out during the inspection.
Inspector’s notes
Red (closed) placard posted for no hot water in facility.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Marin County Environmental Health Services, Jun 25, 2024 · Original Source
Follow-Up
Jun 21, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Pests
Official wording
Observed major and minor temperature violations in multiple refrigeration units throughout the facility. Pizza prep refrigerator facing the dining room: cooked mushrooms: 44 degrees F. Salad prep refrigerator: Caesar dressing with raw egg: 51 degrees F, aioli with raw egg: 51 degrees F, one door under counter refrigerator: smoked mozzarella observed at 44 degrees F, goat cheese: 45 degrees F, feta: 44 degrees F, buttermilk dressing: 51 degrees F, garbanzo beans: 45 degrees F, pasta prep refrigerator: sliced tomatoes: 46 degrees F, tartar sauce dip: 53 degrees F, cooked pesto chicken made yesterday: 45 degrees F, clams: 53 - 54 degrees F, bar refrigerator closest to entrance of bar: whole shell eggs: 59 - 60 degrees F (external temperature), half & half: 48 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into compost or garbage containers: Caesar dressing: (51 degrees F): ~ 1.5 cups buttermilk dressing: (51 degrees F): ~ 1.5 cups aioli dressing: (51 degrees F): ~ 1.5 cups clams (43 - 54 degrees F): ~ 8 lbs. whole shell eggs: (59 - 60 degrees F): 2 eggs Chef adjusted refrigerators to colder settings during inspection.
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 yellow placard was issued.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode CHSC 114002Food temperature
Official wording
pasta fridge had cooked broccoli and carrots made yesterday recording at 46°F &47°F respectively. Both items missing on cooling log. All other items in said unit recorded at 41°F or below. / Discard improperly cooled broccoli and carrots. Use ice baths or sheet pans to rapidly cool food from 135-70°F in 2 hours and 70-41°F in 4 hours thereafter. Record cooling process on cooling log and submit log next Friday.
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 yellow 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 113953.3Handwashing
Official wording
Observed food handler touch raw meat with gloved hands and then touched garbage container and then touched other food contact surfaces. Remove gloves after handling raw meat and wash hands before touching other food or food contact surfaces to prevent cross contamination. Observed another food handler touch garbage container. This food handler was instructed to wash hands prior to touching anything. Both food handlers washed their hands.
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 yellow placard was issued.
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, Jun 21, 2024 · Original Source
Routine
Jun 17, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed food handler touch raw meat with gloved hands and then touched garbage container and then touched other food contact surfaces. Remove gloves after handling raw meat and wash hands before touching other food or food contact surfaces to prevent cross contamination. Observed another food handler touch garbage container. This food handler was instructed to wash hands prior to touching anything. Both food handlers washed their hands.
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
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 problemscriticalCode CHSC 113996Pests
Official wording
Observed major and minor temperature violations in multiple refrigeration units throughout the facility. Pizza prep refrigerator facing the dining room: cooked mushrooms: 44 degrees F. Salad prep refrigerator: Caesar dressing with raw egg: 51 degrees F, aioli with raw egg: 51 degrees F, one door under counter refrigerator: smoked mozzarella observed at 44 degrees F, goat cheese: 45 degrees F, feta: 44 degrees F, buttermilk dressing: 51 degrees F, garbanzo beans: 45 degrees F, pasta prep refrigerator: sliced tomatoes: 46 degrees F, tartar sauce dip: 53 degrees F, cooked pesto chicken made yesterday: 45 degrees F, clams: 53 - 54 degrees F, bar refrigerator closest to entrance of bar: whole shell eggs: 59 - 60 degrees F (external temperature), half & half: 48 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into compost or garbage containers: Caesar dressing: (51 degrees F): ~ 1.5 cups buttermilk dressing: (51 degrees F): ~ 1.5 cups aioli dressing: (51 degrees F): ~ 1.5 cups clams (43 - 54 degrees F): ~ 8 lbs. whole shell eggs: (59 - 60 degrees F): 2 eggs Chef adjusted refrigerators to colder settings during 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
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Marin County Environmental Health Services, Jun 17, 2024 · Original Source
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