SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Routine
Jul 21, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114113Contamination
Official wording
OBSERVED PINK MOLD SUBTANCE ACCUMULATED IN ICE DISPENSER ON ROOF OF ICE MACHINE. ALL FOOD CONTACT SURFACES SHALL BE MAINTAINED CLEANED AND SANITIZED AFTER POTENTIAL CONTAMINATION HAS OCCURRED.
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 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.
Official record from Marin County Environmental Health Services, Jul 21, 2026 · Original Source
Routine
Oct 28, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed cheese slices at 50 *F, sliced tomatoes at 4 *F and burrata cheese at 52*F in top inserts of refrigerated prep table nearest to wall. Ambient temperatures in reach in section measured at 44 *F. All potentially hazardous foods must be held at 41 *F and below. Repair refrigeration immediately to maintain 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.
Official record from Marin County Environmental Health Services, Oct 28, 2025 · Original Source
Follow-Up
Feb 5, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114175Other
Official wording
Parts for salad prep and sandwich prep refrigerators will arrive in 3-5 days.
Inspector’s notes
Other 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, 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, Rive, 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 also be viewed at the facility upon request.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Marin County Environmental Health Services, Feb 5, 2025 · Original Source
Follow-Up
Feb 3, 2025
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Salad prep refrigerator: upper section: garbanzo beans: 51 degrees F - can opened and put in at 4:10 p.m. ( placed in walk-in ref.), blue cheese: 53 degrees F (1.4 lbs), feta: 53 degrees F (1 lb. 3 oz.), sliced cherry tomatoes: 48 degrees F, cheese and mortadella: 51 degrees F (2lbs., 3 oz.), ham: 58 degrees F, (1lb 7 oz.), hard boiled eggs without shells: 52 - 53 degrees F (in prep refrigerator since ~ 10 a.m. (12), wild rice: 48 degrees F, edamame: 59 degrees F (1.02 lbs) lower section: turkey: 46 degrees F (portioned on Sunday), cooked crab: 49 degrees F (portioned on Sunday) Sandwich station prep refrigerator: sliced tomatoes: 47 degrees F, Havarti cheese: 58 degrees F (1lb. 14 oz), Swiss cheese: 53 degrees F (2 lbs.), tuna salad: 50 degrees F (3lbs), chicken salad: 51 degrees F (2lbs.) turkey salad: 52 degrees F (~5lbs) chicken: 56 - 58 degrees F ( 9 portions at 3.5 oz each), roast beef: 51 degrees F burrata: 50 degrees F. lower section: tuna salad: 49 degrees F. Observed plastic bags with ice under insert pans in salad prep refrigerator with air gap. Observed bubble packs below insert pans with large air gap at sandwich prep refrigerator. Pizza prep refrigerator: mozzarella balls: and grated mozzarella cheese: both 41 degrees F. Upper insert plans - in compliance. Repair/replace salad prep and sandwich prep refrigerators. Maintain all potentially hazardous foods at or below 41 degrees. Don't store any potentially hazardous foods in the salad or sandwich prep refrigerator until units have been repaired. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container outside .If replacing refrigerators, submit specification sheets for approval. Business card provided.
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.
Official record from Marin County Environmental Health Services, Feb 3, 2025 · Original Source
Routine
Jan 30, 2025
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Salad prep refrigerator: blue cheese and feta cheese both 46 degrees F, sliced ham: 51 degrees F (32 oz), sliced mortadella (2 lbs. 14 0z.): 52 degrees F, garbanzo beans: 49 degrees F. Sandwich station prep refrigerator: sliced tomatoes: 46 degrees f, crab Louie: 45 degrees F, Swiss cheese: 49 degrees F, Havarti cheese: 49 degrees F, chicken salad: 45 degrees F, tuna salad: 43 degrees F, cooked sliced chicken: 48 degrees F, sliced turkey: 47 degrees F Pizza station prep refrigerator turkey in lower section: 48 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container.
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.
No hot water comes out of faucet on right side if the three-compartment sink. Provide a minimum of 120 degrees F water. Manager already has a service call for repair.
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.