SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Routine
Jul 22, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114099.7Cleaning and sanitizing
Official wording
Observed rice scoops held in 80 F water. Observed 2 knives stored in a crack between shelving and the wall. Food contact surfaces must be clean and sanitized. Clean and sanitize utensils. Instructed operator to move utensils to dishwashing area.
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
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Marin County Environmental Health Services, Jul 22, 2026 · Original Source
Routine
Nov 25, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed the following: A deep container of grilled chicken at 46 F cooked on 11-24 in the walk-in. A deep container of broth cooked at 7:30am on 11-25 at 51 F. A deep container of beef at 50 F cooked at 7:30am on 11-25. Food must be cooled using approved methods from 135 F to 70 F within 2 hours and from 70 to 41 F with 4 hours after that. Grilled chicken was discarded. Caldo was separated into 4 thin containers and moved to the walk-in. Beef was reheated to 165 F and then placed in a thin container in the walk-in.
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, Nov 25, 2025 · Original Source
Follow-Up
May 24, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed raw chicken at 50 F and beef at 64 F in Avantco pull out drawer refrigerator unit underneath the hood. Avantco unit was turned off. PIC stated chicken and beef have been in unit for about 30 minutes. Observed Coca-cola refrigerator measuring 45 F ambient temperature adjacent to front register. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. PIC relocated raw chicken and beef to walk-in cooler. PIC turned Avantco refrigerator back on. Do not use unit until temperature measures 41 F or below. Repair Coca-cold refrigerator next to register to cold hold at 41 F or below. Relocate any potentially hazardous foods (juices) in unit until repaired to cold hold at 41 F or below.
Inspector’s notes
Green Placard Major violations corrected. 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.
Observed cooked beef at 44-46 F made yesterday in walk-in cooler. Observed cooked pinto beans at 44 F made yesterday in walk-in cooler. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 7.5 lbs of beef and about 2.5 lbs of pinto beans were discarded. Provided PIC with cooling handouts.
Inspector’s notes
Green Placard Major violations corrected. 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.
Observed multiple juvenile cockroaches above prep sink and a cockroach antenna behind wall outlet above prep sink. Observed multiple dead cockroaches on traps throughout facility and live cockroaches on traps throughout facility. Ensure facility is kept free of vermin at all times. The facility is closed due to a cockroach infestation. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, clean thoroughly to remove any food debris and/or grease from facility. Seal all holes, gaps, cracks and crevices in walls, floor and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces.
Inspector’s notes
Green Placard Major violations corrected. 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
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Marin County Environmental Health Services, May 24, 2024 · Original Source
Routine
May 21, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed raw chicken at 50 F and beef at 64 F in Avantco pull out drawer refrigerator unit underneath the hood. Avantco unit was turned off. PIC stated chicken and beef have been in unit for about 30 minutes. Observed Coca-cola refrigerator measuring 45 F ambient temperature adjacent to front register. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. PIC relocated raw chicken and beef to walk-in cooler. PIC turned Avantco refrigerator back on. Do not use unit until temperature measures 41 F or below. Repair Coca-cold refrigerator next to register to cold hold at 41 F or below. Relocate any potentially hazardous foods (juices) in unit until repaired to cold hold 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. Red 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.
Observed cooked beef at 44-46 F made yesterday in walk-in cooler. Observed cooked pinto beans at 44 F made yesterday in walk-in cooler. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 7.5 lbs of beef and about 2.5 lbs of pinto beans were discarded. Provided PIC with cooling handouts.
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. Red 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.
Observed multiple juvenile cockroaches above prep sink and a cockroach antenna behind wall outlet above prep sink. Observed multiple dead cockroaches on traps throughout facility and live cockroaches on traps throughout facility. Ensure facility is kept free of vermin at all times. The facility is closed due to a cockroach infestation. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, clean thoroughly to remove any food debris and/or grease from facility. Seal all holes, gaps, cracks and crevices in walls, floor and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces.
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. Red placard was issued.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.