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Marin County, CA

Dance Palace

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Last inspected Nov 18, 2025 · View Map ↗ · Compare ↗

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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

2 inspections

Routine

Nov 18, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114192Food temperature

Official wording

Hot water measured at maximum temperature of 110F. Hot water shall be maintained minimum 120F at the faucet. Investigate hot water to ensure hot water is provided at minimum 120F at the faucet.

Inspector’s notes

Green placard issued. 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.

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Nov 18, 2025 · Original Source

Routine

May 31, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114192Food temperature

Official wording

3 comp sink reaching 107-110 degrees F. 3 comp sink must reach 120. Repair by Monday June 3rd and send video proof to inspector using a probe thermometer.

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.

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, May 31, 2024 · Original Source

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