ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine
Feb 26, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed a large tub of pork broth cooked the day prior currently at 49 F. Food must be cooled in thin pans or in an ice bath. Cool from 70-41 F within 4 hours. Tub of broth discarded.
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, Feb 26, 2026 · Original Source
Follow-Up
Jun 13, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed beef at 51 F in 3-door prep refrigerator. Observed cooked chicken at 47 F in prep refrigerator. Ambient temperature of refrigerator measured 45-46 F. Observed boba on front counter counter adjacent to refrigerator adjacent to register 84 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 4 lbs of beef discarded and about 1/4 lb boba discarded. Chicken relocated to walk-in cooler. Per person in charge (PIC) chicken was cooked this morning at about 9:30 AM and is cooling. All other potentially hazardous foods relocated to back walk-in cooler. Immediately service/adjust 3-door prep refrigerator to cold hold at 41 F or below and discontinue holding PHF's in unit until repaired.
Inspector’s notes
Facility has corrected major violations. 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.
Observed multiple dead cockroaches in facility. Majority of dead cockroaches observed towards back of facility near prep sink. Ensure facility is kept free of vermin at all times. Submit a copy of most recent pest control report to inspector. Clean all food contact surfaces and sanitize before using. Clean up all dead cockroaches and eliminate all potential for harboring vermin. If there are any live cockroaches, facility must stop operating immediately, exclude cockroaches, and clean and sanitize all food contact surfaces. Remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors & ceiling to prevent entry/harborage of vermin.
Inspector’s notes
Facility has corrected major violations. A green placard was issued.
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.
Official record from Marin County Environmental Health Services, Jun 13, 2024 · Original Source
Routine
Jun 10, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed beef at 51 F in 3-door prep refrigerator. Observed cooked chicken at 47 F in prep refrigerator. Ambient temperature of refrigerator measured 45-46 F. Observed boba on front counter counter adjacent to refrigerator adjacent to register 84 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 4 lbs of beef discarded and about 1/4 lb boba discarded. Chicken relocated to walk-in cooler. Per person in charge (PIC) chicken was cooked this morning at about 9:30 AM and is cooling. All other potentially hazardous foods relocated to back walk-in cooler. Immediately service/adjust 3-door prep refrigerator to cold hold at 41 F or below and discontinue holding PHF's in unit until repaired.
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 multiple dead cockroaches in facility. Majority of dead cockroaches observed towards back of facility near prep sink. Ensure facility is kept free of vermin at all times. Submit a copy of most recent pest control report to inspector. Clean all food contact surfaces and sanitize before using. Clean up all dead cockroaches and eliminate all potential for harboring vermin. If there are any live cockroaches, facility must stop operating immediately, exclude cockroaches, and clean and sanitize all food contact surfaces. Remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors & ceiling to prevent entry/harborage of vermin.
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
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.