More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine
Aug 19, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed sausages hot holding on the grill at 127 F. Potentially hazardous foods must be hot held at 135 F or above. Instructed chef to increase grill temperature.
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, Aug 19, 2026 · Original Source
Follow-Up
Jan 22, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 22, 2026 · Original Source
Routine
Jan 21, 2026
Violation(s) Found
1 recorded violation
criticalCode CHSC 114197Water, plumbing, and sewage
Official wording
Observed a grease trap overflow. Sewage and wastewater must be properly disposed. Facility has called for repair and cleanup. Facility must clean and repair grease trap before contacting Environmental Health Services to be reopened.
Inspector’s notes
Red 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
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Marin County Environmental Health Services, Jan 21, 2026 · Original Source
Follow-Up
Aug 9, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed pancake batter on an inadequate ice bath at the cook line at 49 F. Observed cooked sausages on grill in pan at 114 F. Observed cooked sausages behind grill on plate at 79 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees stated pancake batter has been on ice for about 30 minutes, sausages on grill for about 20 minutes. Pancake batter relocated to refrigerator. Sausages on grill reheated by employee. 4 cooked sausages on plate behind grill discarded. Traulsen 2-door refrigerator measured ambient temperature of 44 F. Repair/adjust to cold hold at 41 F or below. Discussed with person in charge (PIC).
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.
No sanitizer dispensing from dishwasher at time of inspection. Ensure all food contact surfaces are kept clean and sanitized. Repair dishwasher to provide 50 ppm chlorine. Manually wash, rinse, sanitize (100 ppm chlorine or 200 ppm quaternary ammonia), air dry dishes until repaired. 50 ppm chlorine provided in dishwasher by end of inspection. Corrected on site.
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
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.
Observed one live cockroach adjacent to hand wash sink near 2-compartment sink. Observed one live cockroach in back underneath 3-door True refrigerator. Ensure facility is kept free of vermin at all times. The facility shall close due to live cockroaches observed at time of inspection. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, thoroughly clean to remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors 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 control treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces. Provide inspector with pest control report.
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
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, Aug 9, 2024 · Original Source
Follow-Up
Aug 7, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed pancake batter on an inadequate ice bath at the cook line at 49 F. Observed cooked sausages on grill in pan at 114 F. Observed cooked sausages behind grill on plate at 79 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees stated pancake batter has been on ice for about 30 minutes, sausages on grill for about 20 minutes. Pancake batter relocated to refrigerator. Sausages on grill reheated by employee. 4 cooked sausages on plate behind grill discarded. Traulsen 2-door refrigerator measured ambient temperature of 44 F. Repair/adjust to cold hold at 41 F or below. Discussed with person in charge (PIC).
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 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.
No sanitizer dispensing from dishwasher at time of inspection. Ensure all food contact surfaces are kept clean and sanitized. Repair dishwasher to provide 50 ppm chlorine. Manually wash, rinse, sanitize (100 ppm chlorine or 200 ppm quaternary ammonia), air dry dishes until repaired. 50 ppm chlorine provided in dishwasher by end of inspection. Corrected on site.
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 red placard was issued.
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.
Observed one live cockroach adjacent to hand wash sink near 2-compartment sink. Observed one live cockroach in back underneath 3-door True refrigerator. Ensure facility is kept free of vermin at all times. The facility shall close due to live cockroaches observed at time of inspection. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, thoroughly clean to remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors 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 control treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces. Provide inspector with pest control report.
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 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.
Official record from Marin County Environmental Health Services, Aug 7, 2024 · Original Source
Routine
Aug 6, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed pancake batter on an inadequate ice bath at the cook line at 49 F. Observed cooked sausages on grill in pan at 114 F. Observed cooked sausages behind grill on plate at 79 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees stated pancake batter has been on ice for about 30 minutes, sausages on grill for about 20 minutes. Pancake batter relocated to refrigerator. Sausages on grill reheated by employee. 4 cooked sausages on plate behind grill discarded. Traulsen 2-door refrigerator measured ambient temperature of 44 F. Repair/adjust to cold hold at 41 F or below. Discussed with person in charge (PIC).
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.
No sanitizer dispensing from dishwasher at time of inspection. Ensure all food contact surfaces are kept clean and sanitized. Repair dishwasher to provide 50 ppm chlorine. Manually wash, rinse, sanitize (100 ppm chlorine or 200 ppm quaternary ammonia), air dry dishes until repaired. 50 ppm chlorine provided in dishwasher by end of inspection. Corrected on site.
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
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.
Observed one live cockroach adjacent to hand wash sink near 2-compartment sink. Observed one live cockroach in back underneath 3-door True refrigerator. Ensure facility is kept free of vermin at all times. The facility shall close due to live cockroaches observed at time of inspection. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, thoroughly clean to remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors 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 control treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces. Provide inspector with pest control report.
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.