SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Routine
Nov 20, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114259.1Pests
Official wording
Observed rodent dropping on top of rag in corner of behind bar counter under the 3 compartment sink. Facility shall be kept free of vermin or rodent activity. Clean and sanitize any areas with rodent droppings. Continue monitoring for activity and increase pest control service if needed.
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
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, Nov 20, 2025 · Original Source
Routine
Dec 17, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114271Other
Official wording
See 11/14/24 inspection report.
Inspector’s notes
Rechecked high temperature dishwasher in the wine bar with 160 degrees F high temperature test strip. Final rinse of dishwasher in compliance. Okay to utilize the dishwasher and reopen the wine bar. Complete outstanding violations noted on the 11/18/24 follow-up inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Marin County Environmental Health Services, Dec 17, 2024 · Original Source
Follow-Up
Nov 21, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114099.7Food temperature
Official wording
Wine bar has been closed by Cost Plus and will remain closed until dishwasher is repaired and final rinse reaches 180 degrees F (160 degrees F at utensils.) If replacing dishwasher, submit specification sheet for approval.
Inspector’s notes
Both restrooms by the rug gallery have adequate hot water. 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.
Official record from Marin County Environmental Health Services, Nov 21, 2024 · Original Source
Follow-Up
Nov 18, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 114099.7Food temperature
Official wording
High temperature dishwasher has not repaired. Submit video showing high temperature test strip reaching 160 degrees F. do not use dishwasher until it is capable of providing a minimum of 160 degrees F water at the final rinse. Utilize three-compartment sin until dishwasher has been repaired.
Inspector’s notes
Clorox bleach is under the three-compartment sink. Provide 100 ppm chlorine in sanitizer compartment of the three-compartment sink. Cost Plus has closed bar area until dishwasher is repaired. No animals observed. 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. 2nd yellow placard posted. Cost recovery fees will be charged for the 2nd reinspection.
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.
Clorox bleach is under the three-compartment sink. Provide 100 ppm chlorine in sanitizer compartment of the three-compartment sink. Cost Plus has closed bar area until dishwasher is repaired. No animals observed. 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. 2nd yellow placard posted. Cost recovery fees will be charged for the 2nd reinspection.
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.
Official record from Marin County Environmental Health Services, Nov 18, 2024 · Original Source
Routine
Nov 14, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 114099.7Food temperature
Official wording
High temperature dishwasher isn't properly working - no hot water. High temperature test strip didn't reach 160 degrees F. Final rinse of dishwasher shall be 160 degrees F.
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.
Employees has been washing, rinsing, and air drying glassware in the three-compartment sink. Utilize 3-compartment sink as follows: 1; wash 2. rinse. 3. sanitize 4. air dry. Informed manager that sanitizer is needed for 3-compartment sink. Recommend purchasing bleach from Trader Joe's. Found bleach for 3- compartment sink.
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
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.
Restroom on the right in rug gallery: hand wash sink: 67 degrees F. Restroom on the left in the rug gallery: hand wash sink: 65 degrees F. Submit video of both restroom hand wash sinks showing correction by 11/18/24.
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.