ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine
May 28, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed cooked meat cooling placed on top of a bin of ice. Cool using approved methods. Meat surrounded by ice.
Inspector’s notes
Green Placard 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
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, May 28, 2026 · Original Source
Follow-Up
Mar 11, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held at 41 degrees F or below.
Inspector’s notes
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. 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.
Observed the following foods held at unsafe temperatures that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts.
Inspector’s notes
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. 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, Mar 11, 2024 · Original Source
Routine
Mar 7, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held at 41 degrees 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. 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.
Observed the following foods held at unsafe temperatures that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts.
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. 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.