Marin County, CA

Fred's Place

Name: Fred's Place
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 9, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

Routine

Apr 9, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed 37 whole shell eggs sitting on the counter at 58.9 degrees F to 70.3 degrees F. Whole shell eggs were moved to the back kitchen. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs voluntarily discarded into the compost container. Observed French toast batter double panned at 51 degrees F in 4 drawer refrigerator. Discontinue double panning. ~ 2 cups French toast batter discarded into the two-compartment sink. Two door refrigerator on the right in the back kitchen: sealed bag of mozzarella: internal temperature of 49 degrees F. Two door refrigerator on the right in the back kitchen: prepackaged cheese ranged from 44- 47 degrees F with infrared thermometer. Maintain all potentially hazardous foods at or below 41 degrees F. Adjust refrigerators to colder setting.

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.

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Apr 9, 2026 · Original Source

Routine

Sep 26, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Refrigeration unit left of fryer ambient temperature recorded at 45°F, had sprouts at 46°F, cooked potatoes 46°F and cut tomatoes at 46°F. / Repair unit to cold hold food at 41°F or below.

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

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Sep 26, 2024 · Original Source

Follow-Up

Mar 14, 2024

No Violation(s) Found

1 recorded violation

minorCode CHSC 113953.3Handwashing

Official wording

Observed cook crack raw eggs and return to food preparation without washing hands or changing gloves. Observed employee rinsing single use gloved hands in handwashing sink. Employees shall wash hands when working from raw foods to food preparation or when contamination occurred. Single use gloves may not be re-used, washing only allowed for multi-use gloves only. Employee instructed to dispose of gloves that have been washed and educated on proper glove usage. Re-train staff on proper handwashing and glove use.

Inspector’s notes

Facility has corrected all major violations. 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.

Mar 12, 2024

Violation(s) Found

1 recorded violation

criticalCode CHSC 113953.3Handwashing

Official wording

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

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.