ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine
Apr 15, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed pancake batter in a container next to the cook line at 68 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to keep half in the refrigerator.
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 15, 2026 · Original Source
Follow-Up
Apr 16, 2024
No Violation(s) Found
4 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
Observed employee handle raw shrimp with gloved hands, discarded the gloves and went to put new gloves on without washing hands. Observed employee handle dirty dishes and then proceed to handle clean dishes without washing hands. Ensure employees wash hands when switching from handling dirty dishes to clean dishes. Instructed both employees to wash hands. Hands washed.
Inspector’s notes
Facility has corrected 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.
Observed the following foods held as unsafe temperatures: about 3 lbs of cooked riced at 48 F, 2 quarts of cooked pasta at 46 F, 2 blocks of cheese at 46 F, about 4 oz of 4 packs of goat cheese at 49 F, one 8 oz block of cream cheese at 49 F, 1 four inch hotel pan of cooked potatoes at 49 F, about 60 raw shell eggs at 49-50 F. The above listed foods were voluntarily discarded by employees and were observed in the 3-door Traulsen refrigerator measuring an ambient temperature of 52 F. All other potentially hazardous foods below 45 F were relocated to a properly working refrigerator measuring 41 F and below. Staff stated 3-door was serviced due to not holding temperature a few days ago. Observed the following foods stored at room temperature: cooked sausage at 70 F on shelf next to grill, diced cooked potatoes at 70 F in bowl stored on counter, cooked hash browns at 112-117 F in oven that was turned off on sheet pans. All food held at room temperature were discarded. Observed two-door prep refrigerator measuring an ambient temperature of 45-46 F. The following foods were recorded in unit: sliced tomatoes 46 F, pico de gallo 46 F, diced roast beef 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Immediately repair/adjust 3-door Traulsen refrigerator and two-door prep refrigerator to cold hold at 41 F or below. Discontinue storing potentially hazardous foods in 3-door Traulsen refrigerator until unit repaired. Two-door prep cooler was adjusted and measured 41F ambient temperature after adjustment.
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.
A cell phone was observed to be stored on the cutting board, then without washing, rinsing, and sanitizing the cutting board, an employee started preparing food on the cutting board in the preparation area. To prevent cross-contamination from employee to food, ensure all food contact surfaces are properly cleaned and sanitized prior to food preparation.
Inspector’s notes
Facility has corrected major violations. A green placard was issued.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ice machine interior panel was observed with mold like residues on the food contact surfaces. To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ice is food, if food comes directly in contact with this residue, cross-contamination can occur. Meat slicer machine was observed with old/dry food soiled residues on the food contact surfaces. Slice machine shall be properly cleaned and sanitized regularly to prevent contamination of ready-to-eat foods. Pooled eggs was observed between the insert container and the cold holding unit in the preparation area. Ensure to prevent cross-contamination from raw eggs and ready-to-eat food and the food inside the unit by preventing overhead contamination. The employee cleaned and sanitized the soiled surface.
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.
Official record from Marin County Environmental Health Services, Apr 16, 2024 · Original Source
Routine
Apr 10, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed employee handle raw shrimp with gloved hands, discarded the gloves and went to put new gloves on without washing hands. Observed employee handle dirty dishes and then proceed to handle clean dishes without washing hands. Ensure employees wash hands when switching from handling dirty dishes to clean dishes. Instructed both employees to wash hands. 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 the following foods held as unsafe temperatures: about 3 lbs of cooked riced at 48 F, 2 quarts of cooked pasta at 46 F, 2 blocks of cheese at 46 F, about 4 oz of 4 packs of goat cheese at 49 F, one 8 oz block of cream cheese at 49 F, 1 four inch hotel pan of cooked potatoes at 49 F, about 60 raw shell eggs at 49-50 F. The above listed foods were voluntarily discarded by employees and were observed in the 3-door Traulsen refrigerator measuring an ambient temperature of 52 F. All other potentially hazardous foods below 45 F were relocated to a properly working refrigerator measuring 41 F and below. Staff stated 3-door was serviced due to not holding temperature a few days ago. Observed the following foods stored at room temperature: cooked sausage at 70 F on shelf next to grill, diced cooked potatoes at 70 F in bowl stored on counter, cooked hash browns at 112-117 F in oven that was turned off on sheet pans. All food held at room temperature were discarded. Observed two-door prep refrigerator measuring an ambient temperature of 45-46 F. The following foods were recorded in unit: sliced tomatoes 46 F, pico de gallo 46 F, diced roast beef 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Immediately repair/adjust 3-door Traulsen refrigerator and two-door prep refrigerator to cold hold at 41 F or below. Discontinue storing potentially hazardous foods in 3-door Traulsen refrigerator until unit repaired. Two-door prep cooler was adjusted and measured 41F ambient temperature after adjustment.
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.
A cell phone was observed to be stored on the cutting board, then without washing, rinsing, and sanitizing the cutting board, an employee started preparing food on the cutting board in the preparation area. To prevent cross-contamination from employee to food, ensure all food contact surfaces are properly cleaned and sanitized prior to food preparation.
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 stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ice machine interior panel was observed with mold like residues on the food contact surfaces. To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ice is food, if food comes directly in contact with this residue, cross-contamination can occur. Meat slicer machine was observed with old/dry food soiled residues on the food contact surfaces. Slice machine shall be properly cleaned and sanitized regularly to prevent contamination of ready-to-eat foods. Pooled eggs was observed between the insert container and the cold holding unit in the preparation area. Ensure to prevent cross-contamination from raw eggs and ready-to-eat food and the food inside the unit by preventing overhead contamination. The employee cleaned and sanitized the soiled surface.
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.