SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspections
Routine
Jun 9, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed refried beans in the hot holding unit measured at 121-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold at 135 F.
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, Jun 9, 2026 · Original Source
Routine
Apr 18, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed raw beef on a prep counter at 52 F. Prep top with cheese and salsa across from the cook line at 44-45 F. Potentially hazardous foods must be cold held at 41 F or below. Raw beef moved to refrigeration. Prep top closed. Turn down temp of refrigeration unit.
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, Apr 18, 2025 · Original Source
Follow-Up
Oct 28, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed pico de gallo 48 F, salsa 45 F, shredded cheese 53 F, cooked steak and cooked chicken 45 F in prep top refrigeration unit. Observed cooked rice, chicken, pinto beans, black beans, and chorizo 45 F in walk-in cooler cooked and cooled from 1-2 days ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per employees, above listed foods have been in prep top refrigerator for about 30 minutes. Ambient temperature of prep top measured 45-48 F. Employees relocated food items from prep top to stand up refrigerator measuring less than 41 F. Repair/adjust prep top refrigerator and discontinue use until cold holding at 41 F or below. Discussed cooling procedures with person in charge (PIC). Recommended that above listed foods in walk-in cooler be discarded as walk-in cooler is cold holding below 41 F and out of temperature foods may be due to improper cooling after discussion with supervisor S. Bell. Provided PIC with educational material and cooling logs for employees to follow.
Inspector’s notes
Facility has corrected major violations. 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.
Observed cooked beef on steam table at 93 F. Per employee beef has been there for 7 minutes from heating. Ensure all potentially hazardous foods that are cooked, cooled and reheated for hot holding are brought to a temperature of 165 F. Employee reheated beef in microwave to above 165 F.
Inspector’s notes
Facility has corrected major violations. 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.
Hot water at prep sink and 3-compartment sink measured 101-102 F. Ensure all warewashing sinks are provided with hot water at 120 F. Employee adjusted water heater. Prep sink and 3-comp sink now measured above 120 F. Corrected on site.
Inspector’s notes
Facility has corrected major violations. A green placard was issued.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Marin County Environmental Health Services, Oct 28, 2024 · Original Source
Routine
Oct 23, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed pico de gallo 48 F, salsa 45 F, shredded cheese 53 F, cooked steak and cooked chicken 45 F in prep top refrigeration unit. Observed cooked rice, chicken, pinto beans, black beans, and chorizo 45 F in walk-in cooler cooked and cooled from 1-2 days ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per employees, above listed foods have been in prep top refrigerator for about 30 minutes. Ambient temperature of prep top measured 45-48 F. Employees relocated food items from prep top to stand up refrigerator measuring less than 41 F. Repair/adjust prep top refrigerator and discontinue use until cold holding at 41 F or below. Discussed cooling procedures with person in charge (PIC). Recommended that above listed foods in walk-in cooler be discarded as walk-in cooler is cold holding below 41 F and out of temperature foods may be due to improper cooling after discussion with supervisor S. Bell. Provided PIC with educational material and cooling logs for employees to follow.
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. Yellow 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.
Observed cooked beef on steam table at 93 F. Per employee beef has been there for 7 minutes from heating. Ensure all potentially hazardous foods that are cooked, cooled and reheated for hot holding are brought to a temperature of 165 F. Employee reheated beef in microwave to above 165 F.
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. Yellow 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.
criticalCode CHSC 114192Water, plumbing, and sewage
Official wording
Hot water at prep sink and 3-compartment sink measured 101-102 F. Ensure all warewashing sinks are provided with hot water at 120 F. Employee adjusted water heater. Prep sink and 3-comp sink now measured above 120 F. Corrected on site.
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. Yellow placard was issued.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Marin County Environmental Health Services, Oct 23, 2024 · Original Source
Follow-Up
Feb 26, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
Observed an employee prepare salsa to-go containers and then handle the cash register and return to prepping containers without washing hands. Observed an employee rinse hands in prep sink between switching tasks. Employees are required to wash their hands between switching tasks or any time when contamination may occur in a designated hand wash sink with soap and warm water. Instructed employee to wash hands in hand wash sink not prep sink. Hands washed.
Inspector’s notes
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. 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.
Observed pork stew and beef soup measuring 44 degrees F. Observed champurrado (milk chocolate drink) measuring 49 degrees F. Pork stew was made two days ago, beef soup and champurrado was made yesterday per PIC. About one gallon of champurrado, about two lbs of beef soup, and about 1/2 lb of pork stew were voluntarily discarded. Ensure all potentially hazardous foods are rapidly cooled from 135 degrees F to 70 degrees F within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Provided PIC with cooling handout.
Inspector’s notes
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. 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.
Observed dishes in sanitizer compartment of 3-comp sink with no sanitizer detected. Ensure to properly wash, rinse, and sanitize equipment and utensils with 100 ppm chlorine or 200 ppm quaternary ammonium. PIC added chlorine to third compartment and tested with test strips. Corrected on site.
Inspector’s notes
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. Green placard was issued.
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.
Official record from Marin County Environmental Health Services, Feb 26, 2024 · Original Source
Routine
Feb 21, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed an employee prepare salsa to-go containers and then handle the cash register and return to prepping containers without washing hands. Observed an employee rinse hands in prep sink between switching tasks. Employees are required to wash their hands between switching tasks or any time when contamination may occur in a designated hand wash sink with soap and warm water. Instructed employee to wash hands in hand wash sink not prep sink. Hands washed.
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. Yellow 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.
Observed pork stew and beef soup measuring 44 degrees F. Observed champurrado (milk chocolate drink) measuring 49 degrees F. Pork stew was made two days ago, beef soup and champurrado was made yesterday per PIC. About one gallon of champurrado, about two lbs of beef soup, and about 1/2 lb of pork stew were voluntarily discarded. Ensure all potentially hazardous foods are rapidly cooled from 135 degrees F to 70 degrees F within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Provided PIC with cooling handout.
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. Yellow 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.
Observed dishes in sanitizer compartment of 3-comp sink with no sanitizer detected. Ensure to properly wash, rinse, and sanitize equipment and utensils with 100 ppm chlorine or 200 ppm quaternary ammonium. PIC added chlorine to third compartment and tested with test strips. Corrected on site.
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. Yellow placard was issued.
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.