SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Drake Terrace last inspected?
The most recent inspection on record was on Jan 16, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Feb 29, 2024 to Jan 16, 2026.
Has Drake Terrace ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 29, 2024.
The Full Inspection History
4 inspections
Routine
Jan 16, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Raw eggs measured at 67F at cook's line holding without intervention. All potentially hazardous foods (PHFs) shall be maintained at or below 41F, or at or above 135F. Eggs holding for greater than 3 hours and voluntarily discarded during visit.
Inspector’s Notes
Green placard issued. 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 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, Jan 16, 2026 · Original Source
Routine
Dec 31, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Jambalaya in the hot holding unit at 120-126 F. Sausage patties in a bin at the cook line at 88 F. Potentially hazardous foods must be hot held at 135 F or above. Hot holding unit turned up and sausage patties discarded.
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.
Official record from Marin County Environmental Health Services, Dec 31, 2024 · Original Source
Follow-Up
Mar 1, 2024
No 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
Routine
Feb 29, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official Wording
Observed tuna melts prepared and left on a rack at 58 degrees F for 30 minutes. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Tuna melts moved to refrigeration unit.
Inspector’s Notes
Yellow 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.