ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Follow-Up
May 14, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Hot line prep refrigerator: raw hamburger patties: 43 degrees F, undercooked bacon made yesterday: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
Inspector’s notes
Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Rive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m., and Friday from 8:00 a.m. – 12:00 p.m. The report may also be viewed at the facility upon request.
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, May 14, 2026 · Original Source
Routine
May 12, 2026
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Hot line prep refrigerator: Swiss cheese: 54 degrees f, sliced cheddar cheese: 53 degrees F, grated jack cheese: 43 degrees F, pastrami: 49 degrees F, cooked chicken : 43 degrees F, 2 slices of tomatoes double stacked on top of other food: 53 degrees F. repair/adjust refrigerator colder setting. Partially cooked French fries on table at 74-78 degrees F were cooked on 5/8/26.Don't store potentially hazardous foods in the temperature danger zone: (42 - 135 degrees F.) ~ 1.5 lbs Swiss cheese, ` 1/2 lb. cheddar cheese, 2 slices of tomatoes, and ~ 5 lbs. of French fries voluntarily discarded into the compost container. Relocate all potentially hazardous foods out of the hot line prep refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Thermometer in bottom of unit: 48 degrees F. 4 drawer refrigerator: individually packaged cups of sauce: 45 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. Deli display case refrigerator: deviled eggs made yesterday: 47 degrees F. Observed undercooked bacon at 66.6 degrees F at cookline with label '5/11'. Maintain undercooked bacon at 41 degrees f or colder. ~ 5lbs. bacon voluntarily discarded into the compost container.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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 in sanitizer compartment of three-compartment sink. Utensils in this compartment. Quat. sanitizer not dispensing from system hooked up to wall. Sanitizer manually added and was 200 ppm when rechecked. Repair sanitizer system so it dispenses a minimum of 200 ppm quaternary ammonium. Sanitizing/handwash handouts provided in English and Spanish.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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 shellfish in the walk-in refrigerator without shellfish tags. Keep shellfish tags with shellfish. Maintain shellfish tags in chronological order for 90 days.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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.
Observed shellfish in the walk-in refrigerator without shellfish tags. Keep shellfish tags with shellfish. Maintain shellfish tags in chronological order for 90 days.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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.
Official record from Marin County Environmental Health Services, May 12, 2026 · Original Source
Routine
May 30, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Cooked beans in walk-in prepared yesterday recorded at 49°F at the center. / Discard improperly cooled beans. Cool all foods from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Utilize ice baths and ice wands to cool and have smaller portion sizes.
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.