Routine
Jun 23, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 23, 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
4 inspectionsRoutine
Aug 20, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114192Handwashing
Official wording
No hot water available at handwashing sink in restroom located next to big dining room. Provide minimum hot water of 100*F at all handwashing stations.
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
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, Aug 20, 2025 · Original Source
Follow-Up
Apr 3, 2024
No Violation(s) Found
4 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
An employee was observed touching/handling soiled dishes and then proceeded to handle cleaned and sanitized utensils in the warewashing area. [Corrective action] Any action that requires hand washing. The employees must properly wash and dry their hands before handling any food contact surfaces, or entering any preparation area.
Inspector’s notes
Food facility is okay to operate and open to the public.
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 113996Food temperature
Official wording
In the preparation area, cheddar cheese, the internal temperature readings were measured at 57F, and 55F, and sliced tomatoes at 59F and 55F. Both food items were stored at ambient temperature. In the cold holding insert, white Jack cheese internal temperature readings were at 50F, 49F, and 46F. Chicken stew stored in the hot holding unit, with the chicken breast on top of the food, had internal temperature readings of 117F and 122F. Carne azada internal temperature reading was at 117F, grilled chicken at 96F, both food items were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Inspector’s notes
Food facility is okay to operate and open to the public.
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 114002Food temperature
Official wording
In the walk-in refrigerator, several food items were observed at or above 44F. According to the cook, all food items were cooked and cooled (09/17/2024), yesterday, and today. Food items are: 4 plastic containers with rice at 45F, and 44F 3 five gallons of chili verde at 50F 3 plastic containers with beans at 42F and 44F. 3 large metal containers with boiled pinto beans 107F, 125F, and 96F (cooked and cooled today, 03/18/2024) 2 five-gallon containers with shredded beef at 56F and 48F. [Corrective action] Food that has been cooked and then cooled shall be cooled from 135F and 70F within 2 hours and from 70F to 41F within 4 hours.
Inspector’s notes
Food facility is okay to operate and open to the public.
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 114259.1Pests
Official wording
Observed two adult cockroaches in the preparation area. One next to the handwashing facility, and one crawling on the wall underneath the dishwasher machine. [Corrective action] A food facility shall be maintained and operated so as to prevent the entrance and harborage of animal birds, insects, and vermin. Clean and sanitize all food contact surfaces and cooking areas. Obtain the service of a professional pest control company today (03/19/2024), and use effective measures to control the entrance and harborage of cockroaches in the facility. The food facility is closed due to cockroaches in the food facility. The facility shall remain closed until violation is corrected, and conditions are met on page six.
Inspector’s notes
Food facility is okay to operate and open to the public.
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, Apr 3, 2024 · Original Source
Routine
Mar 19, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
An employee was observed touching/handling soiled dishes and then proceeded to handle cleaned and sanitized utensils in the warewashing area. [Corrective action] Any action that requires hand washing. The employees must properly wash and dry their hands before handling any food contact surfaces, or entering any preparation area.
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.”
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 113996Food temperature
Official wording
In the preparation area, cheddar cheese, the internal temperature readings were measured at 57F, and 55F, and sliced tomatoes at 59F and 55F. Both food items were stored at ambient temperature. In the cold holding insert, white Jack cheese internal temperature readings were at 50F, 49F, and 46F. Chicken stew stored in the hot holding unit, with the chicken breast on top of the food, had internal temperature readings of 117F and 122F. Carne azada internal temperature reading was at 117F, grilled chicken at 96F, both food items were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
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.”
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 114002Food temperature
Official wording
In the walk-in refrigerator, several food items were observed at or above 44F. According to the cook, all food items were cooked and cooled (09/17/2024), yesterday, and today. Food items are: 4 plastic containers with rice at 45F, and 44F 3 five gallons of chili verde at 50F 3 plastic containers with beans at 42F and 44F. 3 large metal containers with boiled pinto beans 107F, 125F, and 96F (cooked and cooled today, 03/18/2024) 2 five-gallon containers with shredded beef at 56F and 48F. [Corrective action] Food that has been cooked and then cooled shall be cooled from 135F and 70F within 2 hours and from 70F to 41F within 4 hours.
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.”
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 114259.1Pests
Official wording
Observed two adult cockroaches in the preparation area. One next to the handwashing facility, and one crawling on the wall underneath the dishwasher machine. [Corrective action] A food facility shall be maintained and operated so as to prevent the entrance and harborage of animal birds, insects, and vermin. Clean and sanitize all food contact surfaces and cooking areas. Obtain the service of a professional pest control company today (03/19/2024), and use effective measures to control the entrance and harborage of cockroaches in the facility. The food facility is closed due to cockroaches in the food facility. The facility shall remain closed until violation is corrected, and conditions are met on page six.
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.”
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, Mar 19, 2024 · Original Source
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