Routine
Jun 8, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 8, 2026 · Original Source
Marin County, CA
L & L Hawaiian Barbecue
[Object Object]
Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspectionsRoutine
Jun 2, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 2, 2026 · Original Source
Routine
May 28, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 28, 2026 · Original Source
Routine
Nov 18, 2025
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Nov 18, 2025 · Original Source
Routine
Nov 21, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.3Handwashing
Official wording
Observed employee dry hands with clean cloth towel after washing hands. / Dry hands with paper towels only.
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
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.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Nov 21, 2024 · Original Source
Routine
Dec 4, 2023
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the cold holding drawers, raw fish internal temperature reading was measured at 50 °F., shrimps 45F, raw beef 45F, and pork 44F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance.
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.
More about food kept at an unsafe temperatureminorCode CHSC 114099.2Cleaning and sanitizing
Official wording
A food employee was observed without knowledge on how to properly wash, rinse, and sanitize utensils. He was observed skipping the sanitization step during manual dishwashing. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] The inspector educated the employee.
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance.
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Dec 4, 2023 · Original Source
Routine
Nov 28, 2023
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the cold holding drawers, raw fish internal temperature reading was measured at 50 °F., shrimps 45F, raw beef 45F, and pork 44F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114099.2Cleaning and sanitizing
Official wording
A food employee was observed without knowledge on how to properly wash, rinse, and sanitize utensils. He was observed skipping the sanitization step during manual dishwashing. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] The inspector educated the employee.
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
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Nov 28, 2023 · Original Source