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Health Inspections.org

Marin County, CA

Dillon Beach Coastal Kitchen

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Last inspected Mar 13, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine

Mar 13, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113948Food source and labeling

Official wording

Food handler card observed expired. Ensure all food handler cards are current and valid.

Inspector’s notes

Green placard issued. Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the facility for the inspection report.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
minorCode CHSC 114107Cleaning and sanitizing

Official wording

Provide an approved method for measuring chlorine sanitizer residual at dish machine unit (e.g. test strips). No method to measure sanitizer chlorine at this time by facility.

Inspector’s notes

Green placard issued. Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the facility for the inspection report.

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 problems

Official record from Marin County Environmental Health Services, Mar 13, 2026 · Original Source

Routine

Jan 5, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed half and half in the two-door fridge at 46 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Half and half was moved to refrigeration. Ensure potentially hazardous foods are moved to cold holding immediately after use.

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, Jan 5, 2024 · Original Source

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