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
Apr 28, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Salad prep refrigerator: Thermometer in unit: 54 degrees F. No potentially hazardous foods observed at 41 degrees F or colder. Goat cheese: (56 degrees F) made at ~ 1:20 p.m. was relocated to another refrigerator. hardboiled eggs (57 degrees F) made yesterday. 8 hard boiled eggs voluntarily discarded into compost cntnr. Repair salad prep refrigerator so it maintains potentially hazardous foods at or below 41 degrees F. Buttermilk dressing (50 degrees F) ~ 1 cup voluntarily discarded into compost.
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.
Official record from Marin County Environmental Health Services, Apr 28, 2026 · Original Source
Routine
Apr 9, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 9, 2026 · Original Source
Routine
Dec 12, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114185.1Cleaning and sanitizing
Official wording
Wiping cloth left on counter. / Store wiping cloths in sanitizer solution when not in use.
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.
Official record from Marin County Environmental Health Services, Dec 12, 2024 · Original Source
Routine
Jun 12, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
boiled eggs that were prepared yesterday recorded at 50°F. / Discard eggs. Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F or below in 4 hours thereafter. Utilize ice bath and thermometers.
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.
Official record from Marin County Environmental Health Services, Jun 12, 2024 · Original Source
Follow-Up
Nov 22, 2023
No Violation(s) Found
3 recorded violations
minorCode CHSC 114099.7Cleaning and sanitizing
Official wording
1 of the mechanical dishwashers recorded at 0ppm chlorine machine was in use during the inspection. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse cycle. Divert all warewashing to the other dishwasher and the 3-comp sink. Re-wash - rinse - sanitize all dishware that had gone through said dishwasher.
Inspector’s notes
Major violations have been corrected. Correct all other outstanding violations. 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.
Turkey in reduced oxygen packages were sous vide the previous day then cooled and kept in walk-in refrigerator. Turkey internal temperatures recorded at 44°F and up to 56°F at time of inspection. All other foods in the walk-in were recorded at 41°F or below. / Immediately discard out of temperature turkey that was cooled improperly. Rapid cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter for a total of 6 hours. When cooling large cuts of meat, cut meat into smaller portions to allow more surface area for heat exchange. All parts of the food must reach each of the temperature check points at the specified time frames.
Inspector’s notes
Major violations have been corrected. Correct all other outstanding violations. 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.
Facility observed sous vide turkey in reduced oxygen packaging at inspection. Facility is using a domestic style vacuum sealer and what appears to be a non-NSF approved sous vide cooking device. Bags for reduced oxygen package unavailable at inspection. Facility does not have an approved HACCP plan at time of inspection. Facility owner states all turkey were vacuum sealed yesterday morning. Facility intends to finish cooking the turkey with sous vide then use an ic bath to cool turkey. Turkey would then be reheated with sous vide for service tomorrow. / Facility must remove turkey from reduced oxygen pacakging after cooking with sous vide. Turkey must then be cut into smaller pieces to rapidly cool from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Facility must obtain an approved HACCP plan or follow §114057.1(c)-(e).
Inspector’s notes
Major violations have been corrected. Correct all other outstanding violations. 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.
Official record from Marin County Environmental Health Services, Nov 22, 2023 · Original Source
Routine
Nov 21, 2023
Violation(s) Found
3 recorded violations
criticalCode CHSC 114099.7Cleaning and sanitizing
Official wording
1 of the mechanical dishwashers recorded at 0ppm chlorine machine was in use during the inspection. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse cycle. Divert all warewashing to the other dishwasher and the 3-comp sink. Re-wash - rinse - sanitize all dishware that had gone through said dishwasher.
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.
Turkey in reduced oxygen packages were sous vide the previous day then cooled and kept in walk-in refrigerator. Turkey internal temperatures recorded at 44°F and up to 56°F at time of inspection. All other foods in the walk-in were recorded at 41°F or below. / Immediately discard out of temperature turkey that was cooled improperly. Rapid cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter for a total of 6 hours. When cooling large cuts of meat, cut meat into smaller portions to allow more surface area for heat exchange. All parts of the food must reach each of the temperature check points at the specified time frames.
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.
Facility observed sous vide turkey in reduced oxygen packaging at inspection. Facility is using a domestic style vacuum sealer and what appears to be a non-NSF approved sous vide cooking device. Bags for reduced oxygen package unavailable at inspection. Facility does not have an approved HACCP plan at time of inspection. Facility owner states all turkey were vacuum sealed yesterday morning. Facility intends to finish cooking the turkey with sous vide then use an ic bath to cool turkey. Turkey would then be reheated with sous vide for service tomorrow. / Facility must remove turkey from reduced oxygen pacakging after cooking with sous vide. Turkey must then be cut into smaller pieces to rapidly cool from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Facility must obtain an approved HACCP plan or follow §114057.1(c)-(e).
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.