Routine
Aug 19, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 19, 2026 · Original Source
Only Minor Violation(s) Found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsRoutine
Feb 11, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 11, 2026 · Original Source
Routine
Feb 6, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed cooked rice and vegetables left out at 98.7 *F on prep table in front of stove. Ensure PHF stored at 41 *F or below or 135 *F and above. Do no leave food out at room temperatures if not actively using for preparation.
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
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, Feb 6, 2025 · Original Source
Follow-Up
Apr 29, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
Observed employees put on new gloves after handling raw fish. Multiple employees changing gloves and tasks without washing hands. Used gloves being left on food prep tables and not immediately discarded. Employees starting shift not washing hands before starting work. Ensure all employees wash hands before putting on new gloves and changing tasks.
Inspector’s notes
In the follow-up inspection, all violations are in compliance; except, violation 01, 19, 41, and 52.
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 114002Food temperature
Official wording
Observed soups left on counter and on milk carton in back kitchen left to cool. Soups recorded at 169°F, 151°F and 118°F. Soups were prepared about an hour ago. Observed vegetables left on shelf to cool recording at 117°F. Vegetables prepared about 40 minutes ago. / Immediately reheat 118°F soup to 165°F and restart cooling process. Soups must be separated into smaller containers with properly made ice baths or placed into a walk-in refrigerator in shallow pans to cool. Rapidly cool foods from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Place vegetables in walk-in refrigerator. Utilize ice wands to help with cooling process.
Inspector’s notes
In the follow-up inspection, all violations are in compliance; except, violation 01, 19, 41, and 52.
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 114115Cleaning and sanitizing
Official wording
Observed utensils stored on trash can by store. / Move utensils to warewash for 3-step wash. Store utensils in clean sanitary container.
Inspector’s notes
In the follow-up inspection, all violations are in compliance; except, violation 01, 19, 41, and 52.
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Apr 29, 2024 · Original Source
Routine
Apr 26, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed employees put on new gloves after handling raw fish. Multiple employees changing gloves and tasks without washing hands. Used gloves being left on food prep tables and not immediately discarded. Employees starting shift not washing hands before starting work. Ensure all employees wash hands before putting on new gloves and changing tasks.
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
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 114002Food temperature
Official wording
Observed soups left on counter and on milk carton in back kitchen left to cool. Soups recorded at 169°F, 151°F and 118°F. Soups were prepared about an hour ago. Observed vegetables left on shelf to cool recording at 117°F. Vegetables prepared about 40 minutes ago. / Immediately reheat 118°F soup to 165°F and restart cooling process. Soups must be separated into smaller containers with properly made ice baths or placed into a walk-in refrigerator in shallow pans to cool. Rapidly cool foods from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Place vegetables in walk-in refrigerator. Utilize ice wands to help with cooling process.
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 temperaturecriticalCode CHSC 114115Cleaning and sanitizing
Official wording
Observed utensils stored on trash can by store. / Move utensils to warewash for 3-step wash. Store utensils in clean sanitary container.
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
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Apr 26, 2024 · Original Source
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