ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine
Jun 18, 2026
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113947.1Permits, training, and postings
Official wording
Lack of Food Manager and food Handler certificates.
Inspector’s notes
Green placard posted. “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
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode CHSC 113948Permits, training, and postings
Official wording
Lack of Food Manager and food Handler certificates.
Inspector’s notes
Green placard posted. “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
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Marin County Environmental Health Services, Jun 18, 2026 · Original Source
Follow-Up
Mar 18, 2024
No Violation(s) Found
4 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
An employee was observed opening raw oysters, and then he proceeded to remove the single bolve without washing his hands. He wore only one single glove and proceeded to cut the lettuce, holding it with his bare hands while slicing it. [Corrective action] Any action that requires handwashing means that the employee must discard the gloves they are using, wash and dry their hands, and put on clean gloves before returning to food handling activities. Educate employees about proper glove use.
Inspector’s notes
In the follow-up inspection, all violations are in compliance, except violation 01.
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.
In the cook line, cream internal temperature readings were at 69F and 67F, and soft bacon internal temperature readings were at 77F and 71F. Both food items were observed to be stored at ambient temperatures. In the cold holding inserts, pepper jack cheese internal temperature reading was at 52F, cheddar cheese at 52F, lobster sauce at 45F, cherry tomatoes at 44F, and Bolognese sauce at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 or at or above 135F.
Inspector’s notes
In the follow-up inspection, all violations are in compliance, except violation 01.
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.
In the walk-in refrigerator, large container with marinara sauce, the internal temperature readings were measured at 132F, and 135F, and chicken broth at 67F and 70F. According to the cook, the foods were in the cooling process 4 hours ago (started at 2:00 p.m ). In addition, beef stock, the internal temperature readings were at 46F and 44F in different parts of the food. According to the cook, beef broth/stock was prepared, cooked, and cooled two days ago (03/12/2024). [Corrective action] Foods that are cooked and then cooked shall be cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
Inspector’s notes
In the follow-up inspection, all violations are in compliance, except violation 01.
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.
An employee was observed to use the same tong for cooked pork chops and raw chicken, and another employee used the same tong for ready-to-eat foods and raw shrimps in the preparation area. [Corrective action] To prevent cross-contamination, ensure to use utensils for each type of meat.
Inspector’s notes
In the follow-up inspection, all violations are in compliance, except violation 01.
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, Mar 18, 2024 · Original Source
Routine
Mar 14, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
An employee was observed opening raw oysters, and then he proceeded to remove the single bolve without washing his hands. He wore only one single glove and proceeded to cut the lettuce, holding it with his bare hands while slicing it. [Corrective action] Any action that requires handwashing means that the employee must discard the gloves they are using, wash and dry their hands, and put on clean gloves before returning to food handling activities. Educate employees about proper glove use.
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.”
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.
In the cook line, cream internal temperature readings were at 69F and 67F, and soft bacon internal temperature readings were at 77F and 71F. Both food items were observed to be stored at ambient temperatures. In the cold holding inserts, pepper jack cheese internal temperature reading was at 52F, cheddar cheese at 52F, lobster sauce at 45F, cherry tomatoes at 44F, and Bolognese sauce at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 or at or above 135F.
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.”
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.
In the walk-in refrigerator, large container with marinara sauce, the internal temperature readings were measured at 132F, and 135F, and chicken broth at 67F and 70F. According to the cook, the foods were in the cooling process 4 hours ago (started at 2:00 p.m ). In addition, beef stock, the internal temperature readings were at 46F and 44F in different parts of the food. According to the cook, beef broth/stock was prepared, cooked, and cooled two days ago (03/12/2024). [Corrective action] Foods that are cooked and then cooked shall be cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
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.”
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.
An employee was observed to use the same tong for cooked pork chops and raw chicken, and another employee used the same tong for ready-to-eat foods and raw shrimps in the preparation area. [Corrective action] To prevent cross-contamination, ensure to use utensils for each type of meat.
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.”
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.