Routine
Apr 14, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 14, 2026 · Original Source
Marin County, CA
Bungalow Kitchen
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Last inspected Apr 14, 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
6 inspectionsFollow-Up
Apr 14, 2026
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113953.cHandwashing
Official wording
Handwash sink to the right of the kitchen door by the alley: 71 degrees F. Water pressure is low. Submit video showing correction by 4/16/26. Hand wash sink to the left of the other kitchen door - in compliance. Provide a minimum of 100 degrees F water.
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. Upstairs bar only used on the weekends.
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 problemsminorCode CHSC 114099.7Food temperature
Official wording
Dishwasher didn't reach 160 degrees F and there is 0 ppm chlorine at the final rinse. Chlorine bottle hooked up by the machine. Provide a minimum of 50 ppm chlorine at the final rinse or 160 degrees F. Utilize bar three-compartment sink or downstairs dishwashers until this dishwasher has bee repaired.
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. Upstairs bar only used on the weekends.
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 14, 2026 · Original Source
Routine
Apr 8, 2026
Violation(s) Found
4 recorded violations
criticalCode CHSC 114002Food temperature
Official wording
Uni foam past a sauce not cooling at rapid enough rate. plastic container has lid mostly covering the sauce. Use approved cooling methods to cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. ~ 9 quarts voluntarily discarded down the drain.
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.
More about food kept at an unsafe temperaturecriticalCode CHSC 113953.cHandwashing
Official wording
Water reached a maximum of 70 degrees F at kitchen hand wash sink adjacent to the janitorial sink. Provide a minimum of 100 degrees F water. Hand wash sink by the employee entrance: 91 degrees F and water pressure for hot water is low. Provide a minimum of 100 degrees F water at hand wash sinks. Downstairs restrooms: Men's restroom hand wash sinks: 89 degrees on right; left: 95 degrees F. Women's restroom hand wash sink: 93 degrees F. Provide a minimum of 100 degrees F at all hand wash sinks. Upstairs bar: All bar sinks reached 95 degrees F. Provide a minimum of 100 degrees F at all hand wash sinks. Upstairs customer restrooms: 90 degrees F and 95 degrees F. Provide a minimum of 100 degrees F water.
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 114192Food temperature
Official wording
Water at two-compartment food prep sink reached 110 degrees F. Janitorial sink: 80 degrees F. Three-compartment sink: left faucet: 106 degrees F, right faucet: 108 degrees F. Prewash sprayer at one-compartment sink: 106 degrees F. Provide a minimum of 120 degrees F water at food prep sink, 3-compartment sink, and the janitorial sink.
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.
More about food kept at an unsafe temperaturecriticalCode CHSC 113980Contamination
Official wording
Observed meat blood on container of raw broccolini. Raw meat stacked adjacent to broccolini. Store raw meats in a manner that doesn't cause cross-contamination. Broccolini voluntarily discarded into the compost container. (~ 2lbs.)
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 contaminationOfficial record from Marin County Environmental Health Services, Apr 8, 2026 · Original Source
Routine
Jan 8, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Cooked tomatoes stored above fill line in refrigerator opposite of range. Tomatoes recorded at 44°F. / Store food below fill line to cold hold 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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jan 8, 2025 · Original Source
Routine
Jul 11, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed 2 hotel pans with stew in walk-in refrigerator. Stew was prepared yesterday and recorded at 47°F at the center. / Discard improperly cooled foods. All food must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Discussed cooling methods with chef.
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 temperatureOfficial record from Marin County Environmental Health Services, Jul 11, 2024 · Original Source
Routine
Nov 15, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113947.1Permits, training, and postings
Official wording
Certified food manager certificate unavailable at this time. / Provide valid copy within 30 days or cost recovery fees apply.
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
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Marin County Environmental Health Services, Nov 15, 2023 · Original Source
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