Routine
Aug 20, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 20, 2026 · Original Source
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 inspectionsFollow-Up
Dec 4, 2025
No Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed in steam table under hood, cooked shrimp at 98F, coked meats at 108F and buns at 121*F. All PHF must be hot held at 135f and above or 41F and below. Foods were reheated to 165F and steam table adjusted to higher temperature. Check temperature of steam table when in use.
Inspector’s notes
No violations were found at the time of inspection. 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, Dec 4, 2025 · Original Source
Routine
Dec 3, 2025
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Observed in steam table under hood, cooked shrimp at 98F, coked meats at 108F and buns at 121*F. All PHF must be hot held at 135f and above or 41F and below. Foods were reheated to 165F and steam table adjusted to higher temperature. Check temperature of steam table when in use.
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 temperatureOfficial record from Marin County Environmental Health Services, Dec 3, 2025 · Original Source
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