ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up
Feb 2, 2026
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Saute station prep refrigerator: pooled eggs stacked on top of other insert pans in upper section of unit observed at 48 degrees F. Don't double stack pans as this leads to potentially hazardous foods being in the danger zone. Pooled eggs moved to bottom of unit. Raw chicken in upper section: 42 - 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Heavy cream in bottom of unit: 47 degrees F (container open).
Inspector’s notes
Follow-up inspection. 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, 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.
3-compartment sink: sanitizer compartment: 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. COS.
Inspector’s notes
Follow-up inspection. 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, 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
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Marin County Environmental Health Services, Feb 2, 2026 · Original Source
Routine
Jan 29, 2026
Violation(s) Found
6 recorded violations
criticalCode CHSC 113953.cHandwashing
Official wording
Water at men's restroom handwash sink reached a maximum of 76 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.
No sanitizer at final rinse of the dishwasher. Sanitizer container is empty. Provide a minimum of 50 ppm chlorine. No container of sanitizer hooked up. Dishwasher retested multiple times - no chlorine final rinse. Discontinue using dishwasher until it has been repaired and provide a minimum of 50 ppm chlorine at the final rinse. Dishwasher rechecked multiple times. Dishwash had 50 ppm chlorine at final rinse towards end of the inspection. Sanitizer/handwashing hand out provided in Spanish.
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.
One door true refrigerator in back kitchen: tiramisu: 43 degrees F. Maintain potentially hazardous foods at 41 degrees F or below. Cookline: Open container of heavy cream on table: 72 degrees F: ~ 1 cup heavy cream discarded into the garbage. Observed pooled eggs at 65 degrees F double stacked above other insert pans in saute station prep refrigerator. Other potentially hazardous foods in saute prep refrigerator insert pans: mozzarella: 48 degrees F, provolone cheese: 49 degrees F, raw pork: 43 degrees F, garlic in oil: 45 degrees F. Lower section: lasagna: 43 degrees F. ~ 2 cups pooled eggs voluntarily discarded into the garbage.
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.
3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils. Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination of utensils. Set up sink as follows: 1. dirty utensils on left drainboard 2. soap and hot water in left compartment 3. rinse with hot water in middle compartment 4. sanitize with 200 ppm quaternary ammonium in right compartment 5. air dry utensils on right drainboard Wash, rinse, and sanitize utensil washing sink and set up properly.
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.
3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils. Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination of utensils. Set up sink as follows: 1. dirty utensils on left drainboard 2. soap and hot water in left compartment 3. rinse with hot water in middle compartment 4. sanitize with 200 ppm quaternary ammonium in right compartment 5. air dry utensils on right drainboard Wash, rinse, and sanitize utensil washing sink and set up properly.
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.
Observed cooked chicken plated at 145 degrees F, Cook chicken to a minimum of 165 degrees F. COS.
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.