SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
2 inspections
Routine
Dec 10, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Other
Official wording
Observed a stack of cheese over inadequate ice at 53 F. Repeat violation. Potentially hazardous foods must be cold held at 41 F or below. Instructed employee to refill ice.
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
An issue that does not fit the common categories. Check the official wording for details.
Official record from Marin County Environmental Health Services, Dec 10, 2025 · Original Source
Routine
May 22, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed liquid eggs at 53 F and sliced cheese at 56 F in an inadequate ice bath on rolling cart. Observed milk at 47 F inside under counter refrigerator below pump syrups with California cooking stickers on it. Ambient temperature of unit measured 44 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employee stated eggs and cheese have been on ice bath for about 30 minutes. Instructed employee to relocate eggs and cheese to a refrigeration unit holding at 41 F or below. Eggs and cheese relocated. All potentially hazardous foods in under counter refrigerator holding at 44 F relocated to refrigeration unit holding at 41 F or below. Repair/adjust unit to cold hold at 41 F or below and discontinue use until repaired. Beverage-Air under counter refrigerator to the left of the 3-compartment sink measured 42-43 F. Repair/adjust unit 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. 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.