ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine
May 12, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed multiple food items in the cookline cold holding prep table above 41F. Maintain all potentially hazardous foods at or below 41 degrees at all times. Food items relocated to the walk-in cooler.
Inspector’s notes
Other 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, 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, Rive, 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 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.
Official record from Marin County Environmental Health Services, May 12, 2026 · Original Source
Follow-Up
Mar 12, 2024
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
No meat in two drawer refrigerator under the char-broiler. Thermomoter in unit: 35 degrees F. Flour in unit: 39 degrees F. Monitor temperature of meat to ensure it is maintained at or below 41 degrees F. Grill station prep refrigerator, fryer station prep refrigerator, and pizza station prep refrigertor: potentially hazardous foods at or below 41 degrees F - in compliance. Bar refrigerator in center of the back wall of the bar: Internal temerature of heavy cream: 56 degrees F. ~ 1 quart of heavy cream voluntarily discarded into the three-compartment sink in the back kitchen. Digital thermometer mounted to outside of unit: 25 degrees F. Do not store any potentially hazardous foods in bar refrigerators unless they are capable of maintaining potenitally hazardous foods at or below 41 degrees F. Repair/adjust bar refrigerators that are used for holding potentilly hazardous foods.
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.
Women's restroom : hand wash sinks both reached 100 degrees F. Men's restroom: No water comes out of left hand wash sink. Repair this sink, so it provides a minimum of 100 degrees F water at this sensor sink. Right hand wash sink reached 100 degrees F. Submit video showing correction by 3/14/24.
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.
Official record from Marin County Environmental Health Services, Mar 12, 2024 · Original Source
Routine
Mar 7, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Observed caramelized onions on cookline at 106 degrees F. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter. Caramelized onions voluntarily discarded. Grill station prep refrigerator: cheddar cheese slices: 47 - 53 degrees F: cheese was sliced on 2/21/24. Cheddar cheese (~ 1 lb) voluntarily discarded. Fryer station prep refrigerator: Swiss cheese (~ 1 lb) observed at 56 degrees F. Swis cheese voluntarily discarded. 2 drawer refrigerator under charbroiler: raw hamburger observed at 45 - 46 degrees F. Pizza prep refrigerator: Observed caramelized onions in insert pan in top of unit at 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F in refrigeration. Repair all refrigerators noted above.
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.