Follow-Up
Jan 14, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 14, 2026 · Original Source
No Violation(s) Found
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspectionsFollow-Up
Jan 12, 2026
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Hot holding unit: musubi blaze (3) and spam musubi (1) observed at 100 -125 degrees F. mini beef tacos observed at 107 - 122 degrees F, other potentially hazardous food was discarded by the manager after informing him the hot holding unit would be rechecked. All of the potentially hazardous foods in hot holding unit voluntarily discarded into the compost container. Vendo hot holding unit impounded. Repair/replace hot holding unit. Repair/replace hot holding unit. if replacing, submit specification sheet for approval. Maintain potentially hazardous foods at or above 135 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 113953.cHandwashing
Official wording
Restroom on right: hand wash sink reached 70 degrees F. Restroom on the left reached 73 degrees F. Provide a minimum of 100 degrees F water.
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.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Jan 12, 2026 · Original Source
Follow-Up
Jan 9, 2026
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed potentially hazardous foods being improperly hot held in hot holding equipment. The following temperatures were observed: chicken wings: 112 degrees D, 113 degrees F ( 2 servings), chicken strips: 122 degrees f ( 2 servings) mini beef tacos: 124 degrees F, (1 serving), mozzarella bites: 132 degrees f (1 serving). All of the above voluntarily discarded into the compost container. Maintain all potentially hazardous foods in hot holding units at or above 135 degrees F. Adjust/repair hot holding unit.
Inspector’s notes
Yellow Placard Posted. 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 113953.cHandwashing
Official wording
Hot water at both restroom hand wash sinks reached a maximum of 71 degrees F. Rechecked hand wash sinks later in the inspection and they reached 95 degrees F. Provide a minimum of 100 degrees F.
Inspector’s notes
Yellow Placard Posted. 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
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 problemsOfficial record from Marin County Environmental Health Services, Jan 9, 2026 · Original Source
Routine
Jan 6, 2026
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed potentially hazardous foods being improperly hot held in hot holding equipment. The following temperatures were observed: chicken wings: 112 degrees D, 113 degrees F ( 2 servings), chicken strips: 122 degrees f ( 2 servings) mini beef tacos: 124 degrees F, (1 serving), mozzarella bites: 132 degrees f (1 serving). All of the above voluntarily discarded into the compost container. Maintain all potentially hazardous foods in hot holding units at or above 135 degrees F. Adjust/repair hot holding unit.
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.
More about food kept at an unsafe temperaturecriticalCode CHSC 113953.cHandwashing
Official wording
Hot water at both restroom hand wash sinks reached a maximum of 71 degrees F. Rechecked hand wash sinks later in the inspection and they reached 95 degrees F. Provide a minimum of 100 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
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 problemsOfficial record from Marin County Environmental Health Services, Jan 6, 2026 · Original Source
Routine
Sep 27, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.2Handwashing
Official wording
Back hand wash sink lacking paper towels. / Keep paper towel dispenser stocked at all times.
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 problemsOfficial record from Marin County Environmental Health Services, Sep 27, 2024 · Original Source
Routine
Mar 29, 2024
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 29, 2024 · Original Source
Routine
Mar 22, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114016Food temperature
Official wording
Taquitos recorded at 116°F. Employees stated they put the food on the warmer about an hour ago. Unit was set to hot hold instead of reheating. / Food must be reheated to 1665°F then hot held at 135°F or above.
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, Mar 22, 2024 · Original Source
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