Routine
Feb 19, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 19, 2026 · Original Source
No 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
3 inspectionsFollow-Up
Jul 24, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 114192Food temperature
Official wording
Food facility lacked hot water . The technician was observed onsite setting-up the water heater. [Corrective action] Hot and cold water shall be provided at each food facility. The hot water temperature shall be at least 120F, and once it reches maximum, it must remain at the required temperature.
Inspector’s notes
Food facility is okay to operate. Hot water was reinstated.
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 temperatureminorCode CHSC 113996Food temperature
Official wording
In the undercounter unit, cooked chicken, the internal temperature readings were measured at 54F, and 57F, and tomato sauce 64F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s notes
Food facility is okay to operate. Hot water was reinstated.
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, Jul 24, 2024 · Original Source
Routine
Jul 23, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 114192Food temperature
Official wording
Food facility lacked hot water . The technician was observed onsite setting-up the water heater. [Corrective action] Hot and cold water shall be provided at each food facility. The hot water temperature shall be at least 120F, and once it reches maximum, it must remain at the required temperature.
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.” The food facility is closed due to a lack of hot water.
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 113996Food temperature
Official wording
In the undercounter unit, cooked chicken, the internal temperature readings were measured at 54F, and 57F, and tomato sauce 64F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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.” The food facility is closed due to a lack of hot water.
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, Jul 23, 2024 · Original Source
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