Follow-Up
May 20, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 20, 2026 · Original Source
Marin County, CA
La Maison De La Reine
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Last inspected May 20, 2026 · View Map ↗ · Compare ↗
No 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
6 inspectionsRoutine
May 5, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 5, 2026 · Original Source
Routine
Oct 22, 2025
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Oct 22, 2025 · Original Source
Routine
Apr 16, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114099.7Cleaning and sanitizing
Official wording
0 ppm chlorine sanitizer measured in automatic dishwasher at time of inspection. Sanitizer hose was disconnected from sanitizer bucket. Chlorine must measure minimum 50 ppm for automatic dishwashers. Ensure dishwasher is checked daily to ensure sanitizer is being dispensed properly.
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Apr 16, 2025 · Original Source
Follow-Up
Dec 6, 2023
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed the following items at the following temperatures in food prep area and behind the cook line. Egg noodles at 65* F, Bag of tofu at 62*F, Rice noodles at 68*F, bean sprouts at 68*F and garlic in oil at 82*F. All potentially hazardous food shall be stored at 41 *F or below or 135*F and above. Operator instructed to ensure items stored in ice bath if not enough refrigeration space.
Inspector’s notes
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.
More about food kept at an unsafe temperatureminorCode CHSC 114115Cleaning and sanitizing
Official wording
Observed meat slicer machine accumulated with debris and slices of meat build up on machine. Equipment food contact surfaces and utensils shall be cleaned at least every 4 hours or as required. Operator instructed to clean meat slicer to prevent accumulation of debris or every 4 hours. Operator corrected on site.
Inspector’s notes
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Dec 6, 2023 · Original Source
Routine
Dec 5, 2023
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed the following items at the following temperatures in food prep area and behind the cook line. Egg noodles at 65* F, Bag of tofu at 62*F, Rice noodles at 68*F, bean sprouts at 68*F and garlic in oil at 82*F. All potentially hazardous food shall be stored at 41 *F or below or 135*F and above. Operator instructed to ensure items stored in ice bath if not enough refrigeration space.
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 yellow 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114115Cleaning and sanitizing
Official wording
Observed meat slicer machine accumulated with debris and slices of meat build up on machine. Equipment food contact surfaces and utensils shall be cleaned at least every 4 hours or as required. Operator instructed to clean meat slicer to prevent accumulation of debris or every 4 hours. Operator 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 yellow 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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Dec 5, 2023 · Original Source