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Restaurant
Health Inspections.org

Marin County, CA

Good Earth Natural Foods

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Last inspected Jun 16, 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

2 inspections

Routine

Jun 16, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Facility maintenance

Official wording

Observed the floor egg refrigerator at 45 F. Observed the sandwich prep top holding at 44 F and the deli display case at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to turn down the temp of these units.

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

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Marin County Environmental Health Services, Jun 16, 2026 · Original Source

Routine

Apr 3, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Rice noodles next to wok station measured at 60.2 *F and 57.4 *F without any temperature control. Operator stated food was removed from fridge ~ 3 hours ago. Rice noodles returned to refrigeration for holding. Discontinue storing potentially hazardous foods without temperature control at room temperature. Remove smaller quantities of food for 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. 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 temperature

Official record from Marin County Environmental Health Services, Apr 3, 2025 · Original Source

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