Routine
May 12, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 12, 2026 · Original Source
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up
Aug 1, 2025
No Violation(s) Found
2 recorded violations
minorCode CHSC 113953.cHandwashing
Official wording
Hand wash sink by entrance to the kitchen: 66 degrees F maximum. Hand wash sink by pantry prep refrigerator: 65 - 81 degrees F. Only stayed at 81 degrees F for a second and dropped back down. Maintain hand wash sink hot water at a minimum of 100 degrees F. Men's restroom hand ash sink reached 71 degrees F. Women's restroom reached 91 degrees F. Provide a minimum of 100 degrees f at hand wash sinks.
Inspector’s notes
No violations were 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
Hot line prep refrigerator on the right: cooked duck: 43 degrees F, macaroni and cheese sauce: 44 degrees F, artichoke ravioli: 42 degrees F, Parmesan cheese sauce: 52 degrees F made wo days ago (~2lbs voluntarily discarded into the garbage.), Swiss cheese: 46 degrees F. Prep refrigerator on the left: sliced tomatoes: 53 degrees F (~1 lb. voluntarily discarded into the compost container), tomato vierte: 53 degrees F (~ 2lbs. voluntarily discarded into the compost container.) Salad prep refrigerator: goat cheese: 44 degrees F, steak tartare in insert in top section: 44 degrees F.) Pantry prep refrigerator: cooked Yukon potatoes: 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
Inspector’s notes
No violations were 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 temperatureOfficial record from Marin County Environmental Health Services, Aug 1, 2025 · Original Source
Routine
Jul 29, 2025
Violation(s) Found
2 recorded violations
criticalCode CHSC 113953.cHandwashing
Official wording
Hand wash sink by entrance to the kitchen: 66 degrees F maximum. Hand wash sink by pantry prep refrigerator: 65 - 81 degrees F. Only stayed at 81 degrees F for a second and dropped back down. Maintain hand wash sink hot water at a minimum of 100 degrees F. Men's restroom hand ash sink reached 71 degrees F. Women's restroom reached 91 degrees F. Provide a minimum of 100 degrees f at hand wash sinks.
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
Hot line prep refrigerator on the right: cooked duck: 43 degrees F, macaroni and cheese sauce: 44 degrees F, artichoke ravioli: 42 degrees F, Parmesan cheese sauce: 52 degrees F made wo days ago (~2lbs voluntarily discarded into the garbage.), Swiss cheese: 46 degrees F. Prep refrigerator on the left: sliced tomatoes: 53 degrees F (~1 lb. voluntarily discarded into the compost container), tomato vierte: 53 degrees F (~ 2lbs. voluntarily discarded into the compost container.) Salad prep refrigerator: goat cheese: 44 degrees F, steak tartare in insert in top section: 44 degrees F.) Pantry prep refrigerator: cooked Yukon potatoes: 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
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, Jul 29, 2025 · Original Source
Follow-Up
Mar 14, 2024
No Violation(s) Found
4 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Raw shell eggs internal temperature reading was at 60F, and were observed at ambient temperature on the cold holding equipment. In thick pieces of bacon , the internal temperature readings were at 52F and 24F in the cold holding insert. Rae salmon internal temperature readings were at 51F and 54F. Milk in the bar cold holding unit was at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
Inspector’s notes
In the follow-up inspection, all violations are in complaince; except violations 01, and 35.
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 114099.7Cleaning and sanitizing
Official wording
The chlorine sanitizing solution concentration was measured at 0ppm in the mechanical dishwasher in the bar area. [Corrective action] Always provide chlorine concentrations at 50 ppm.
Inspector’s notes
In the follow-up inspection, all violations are in complaince; except violations 01, and 35.
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 problemsminorCode CHSC 114197Cleaning and sanitizing
Official wording
Wastewater was observed leaking into the office and hallway from the walls. [Corrective action] Clean the floors and seal the wall, and must clean and sanitize all food contact surfaces.
Inspector’s notes
In the follow-up inspection, all violations are in complaince; except violations 01, and 35.
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 problemsminorCode CHSC 114057Equipment and utensils
Official wording
Observed vacuum-shealed beef in the walk-in, and operator confirmed vacuum sealer used for sous vide. [corrective action] The facility is required to obtain a HACCP plan through the FDA. Discontinue the use of the vacuum sealer equipment.
Inspector’s notes
In the follow-up inspection, all violations are in complaince; except violations 01, and 35.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Marin County Environmental Health Services, Mar 14, 2024 · Original Source
Routine
Mar 12, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Raw shell eggs internal temperature reading was at 60F, and were observed at ambient temperature on the cold holding equipment. In thick pieces of bacon , the internal temperature readings were at 52F and 24F in the cold holding insert. Rae salmon internal temperature readings were at 51F and 54F. Milk in the bar cold holding unit was at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
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 114099.7Cleaning and sanitizing
Official wording
The chlorine sanitizing solution concentration was measured at 0ppm in the mechanical dishwasher in the bar area. [Corrective action] Always provide chlorine concentrations at 50 ppm.
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 problemscriticalCode CHSC 114197Cleaning and sanitizing
Official wording
Wastewater was observed leaking into the office and hallway from the walls. [Corrective action] Clean the floors and seal the wall, and must clean and sanitize all food contact surfaces.
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 problemscriticalCode CHSC 114057Equipment and utensils
Official wording
Observed vacuum-shealed beef in the walk-in, and operator confirmed vacuum sealer used for sous vide. [corrective action] The facility is required to obtain a HACCP plan through the FDA. Discontinue the use of the vacuum sealer equipment.
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
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Marin County Environmental Health Services, Mar 12, 2024 · Original Source
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