Follow-Up
Aug 14, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 14, 2026 · Original Source
Marin County, CA
Le Marais Buvette
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Last inspected Aug 14, 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
Aug 13, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 13, 2026 · Original Source
Routine
Nov 4, 2025
Only Minor Violation(s) Found
3 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
Observed employee push garbage down in the garbage container in the kitchen and proceeded to continue the next task without first washing hands.Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at behind-the-counter hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at back kitchen hand wash sink.
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 problemsminorCode CHSC 113996Food temperature
Official wording
Observed Hollondaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m.. today. If using time only as a public health control measure, you must maintain written procedure and clearly indicate date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees F or hotter. Hollondaise sauce was discarded at the end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. whole milk: 56 degrees F (~1 qt), fat free milk: 67 degrees F (~ 5cups), half and half: 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese and croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~ 1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control this should be used for temporary measures if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees F in two door refrigerator in the back kitchen.
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.
More about food kept at an unsafe temperatureminorCode CHSC 114259.1Pests
Official wording
Observed dry rodent droppings located near bait box traps near entrance leading to the outside dining area. Facility shall be kept free of vermin. Clean and sanitize any areas with observe rodent droppings. Increase pest control service if continued activity is observed.
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
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Marin County Environmental Health Services, Nov 4, 2025 · Original Source
Follow-Up
Jan 16, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Ham and cheese croissants on the counter: 65 degrees F. Ham and cheese croissants voluntarily discarded into the compost container. Observed time as a public health control log/ Provide written procedure if using time only as a public health control. Milk in carafe: 47 degrees F, half and half in carafe: 46 degrees F. Both in the two door under counter refrigerator at behind-the-counter area. Maintain potentially hazardous foods at or below 41 degrees F. No potentially hazardous foods on ice baths today.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jan 16, 2025 · Original Source
Routine
Jan 14, 2025
Violation(s) Found
2 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed employee push garbage down in the garbage container in the kitchen and proceeded to continue the next task without first washing hands.Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at behind-the-counter hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at back kitchen hand wash sink.
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.
More about handwashing problemscriticalCode CHSC 113996Food temperature
Official wording
Observed Hollondaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m.. today. If using time only as a public health control measure, you must maintain written procedure and clearly indicate date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees F or hotter. Hollondaise sauce was discarded at the end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. whole milk: 56 degrees F (~1 qt), fat free milk: 67 degrees F (~ 5cups), half and half: 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese and croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~ 1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control this should be used for temporary measures if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees F in two door refrigerator in the back kitchen.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jan 14, 2025 · Original Source
Routine
Jan 14, 2025
Violation(s) Found
2 recorded violations
criticalCode CHSC 113973.b-cHandwashing
Official wording
Observed employee push garbage down in garbage container in the kitchen and proceeded to continue next task without first washing hands. Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at the behind-the-counter area hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at the back kitchen.
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.
More about handwashing problemscriticalCode CHSC 113996Food temperature
Official wording
Observed Hollandaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m. today. If using time only as a public health control measure, you must maintain written procedures and clearly indicate the date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees f or hotter. Hollondaise sauce was discarded at end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in a water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. Whole milk: 56 degrees F (~ 1 qt.), fat free milk: 67 degrees F (~ 5 cups), half and half: 49 degrees F, open container of oat milk labeled keep refrigerated after opening : 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control, this should be used for temporary measure if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees f in two door refrigerator in the back kitchen.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jan 14, 2025 · Original Source
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