Routine
Apr 15, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 15, 2026 · Original Source
Only Minor 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
4 inspectionsRoutine
Mar 14, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.1Handwashing
Official wording
Observed large metal spoon and plastic container stored in handwashing sink by front service counter. All handwash sink shall remain unobstructed and accessible. Discontinue storing anything inside handwash sinks and maintain free of ocstructions.
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, Mar 14, 2025 · Original Source
Follow-Up
Feb 9, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 114016Food temperature
Official wording
Observed 2 half racks of cooked ribs measured at 1110 *F stored in hot holding unit and bacon at 60 *F. Operator states items were moved from freezer and warmed up in unit before cooking on grill. Any potentially hazardous food that has been cooked and cooled and reheated for hot holding shall be reheated to 165 *F for at least 5 seconds. Operator stated ribs will be cooked to order and no longer stored in hot holding unit for re-heating. Ensure any cooked foods are re-heated to 165 *F for hot holding or prepared for immediate service only.
Inspector’s notes
No violations were found at the time of inspection. 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 temperatureminorCode CHSC 114099.6Cleaning and sanitizing
Official wording
Observed operator at 3 comp sink washing knife but skipped sanitization step before air-drying. All food equipment shall be cleaned in proper wash > rinse > sanitize > airy dry steps. Ensure all equipment that is cleaned and washed is cleaned following approved procedures.
Inspector’s notes
No violations were found at the time of inspection. A 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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Feb 9, 2024 · Original Source
Routine
Feb 8, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 114016Food temperature
Official wording
Observed 2 half racks of cooked ribs measured at 1110 *F stored in hot holding unit and bacon at 60 *F. Operator states items were moved from freezer and warmed up in unit before cooking on grill. Any potentially hazardous food that has been cooked and cooled and reheated for hot holding shall be reheated to 165 *F for at least 5 seconds. Operator stated ribs will be cooked to order and no longer stored in hot holding unit for re-heating. Ensure any cooked foods are re-heated to 165 *F for hot holding or prepared for immediate service only.
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 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114099.6Cleaning and sanitizing
Official wording
Observed operator at 3 comp sink washing knife but skipped sanitization step before air-drying. All food equipment shall be cleaned in proper wash > rinse > sanitize > airy dry steps. Ensure all equipment that is cleaned and washed is cleaned following approved procedures.
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 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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Feb 8, 2024 · Original Source
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