Routine
Jun 2, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 2, 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
4 inspectionsFollow-Up
Apr 25, 2025
No Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed pan of cooked chicken measured at 91 *F, cooked rice at 113 *F and sheet pan of breakfast burritos measured at 71.9 *F on cooling rack. Operator stated that chicken was prepared ~20 minutes ago and returned to refrigeration. Cooked rice and 30 breakfast burritos were voluntarily discarded by operator. All PHF shall be stored at 135 *F and above or 41*F and below. Do not store PHF at room temperature without any active temperature control if not actively using in food preparation.
Inspector’s notes
No violations were found at the time of inspection. 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, Apr 25, 2025 · Original Source
Routine
Apr 24, 2025
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Observed pan of cooked chicken measured at 91 *F, cooked rice at 113 *F and sheet pan of breakfast burritos measured at 71.9 *F on cooling rack. Operator stated that chicken was prepared ~20 minutes ago and returned to refrigeration. Cooked rice and 30 breakfast burritos were voluntarily discarded by operator. All PHF shall be stored at 135 *F and above or 41*F and below. Do not store PHF at room temperature without any active temperature control if not actively using in food 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, Apr 24, 2025 · Original Source
Routine
Mar 1, 2024
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 1, 2024 · Original Source
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