Routine
Jun 8, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 8, 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
7 inspectionsRoutine
Jan 16, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002.1Food temperature
Official wording
Observed salsa cooling in walk-in refrigerator recording at 82°F at center. Employee stated salsa was made within an hour ago. / Utilize ice wands to rapidly cool foods from 135-70°F in 2 hours then cool from 70-41°F in 4 hours thereafter.
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, Jan 16, 2025 · Original Source
Follow-Up
Aug 21, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
Observed employee grab raw fish with gloved hands to cook. Said employee did not wash hands between handling raw fish and resuming food preparation. / Gloves must be changed and hands washed after handling raw food.
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 problemsminorCode CHSC 114002Food temperature
Official wording
Birria sauce in walk-in refrigerator was prepared yesterday and recorded with internal temperature of 58°F. / Discard improperly cooled food. Utilize ice wands and ice bath to cool liquids every time from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.
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, Aug 21, 2024 · Original Source
Routine
Aug 20, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed employee grab raw fish with gloved hands to cook. Said employee did not wash hands between handling raw fish and resuming food preparation. / Gloves must be changed and hands washed after handling raw food.
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
Birria sauce in walk-in refrigerator was prepared yesterday and recorded with internal temperature of 58°F. / Discard improperly cooled food. Utilize ice wands and ice bath to cool liquids every time from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.
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 temperatureOfficial record from Marin County Environmental Health Services, Aug 20, 2024 · Original Source
Follow-Up
Feb 16, 2024
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 16, 2024 · Original Source
Follow-Up
Feb 15, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 114259.1Pests
Official wording
Observed 3 live cockroaches today. One nymphal cockroach was on wall adjacent to where chef jackets are hung. Two cockroaches to the left of dishwasher, in crack between steel panel and tile. Observed several (about 15) dead cockroaches around water heater and one dead cockroach on floor in office. Facility shell be free from vermin.
Inspector’s notes
Red placard - closed due to vermin.
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, Feb 15, 2024 · Original Source
Routine
Feb 12, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 114099.7Food temperature
Official wording
Observed the facility actively use dishwasher with no sanitizer detected (test strips for chlorine were 0) and dish surface temperature did not reach 160F (indicator strips did not fully change color as required). Sanitize with 50ppm of chlorine or with high heat at 160F. Buy/utilize test strips for high heat. Sanitizer bucket was observed empty and was replaced. Monitor sanitizer levels daily. Sanitizer reached required level.
Inspector’s notes
Yellow 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114259.1Pests
Official wording
Observed one live cockroach in room that stored water heater and one egg case in this room. Facility shall be free of vermin. Take all legal and effective means to prevent vermin. Clean/sanitize areas where vermin were found. Place monitoring traps in room and remove clutter from floor so it is easier to see floor. Pest control was at facility on 1/30/24. Recommend pest control treat facility again (and ensure report of findings is left at facility). Seal wall paneling that was coming off wall behind water heater and seal holes in floors, wall, ceiling (especially holes around water heater).
Inspector’s notes
Yellow 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
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, Feb 12, 2024 · Original Source
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