Marin County, CA

Tavola Rustica

Name: Tavola Rustica
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Jul 24, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Routine

Jul 24, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Multiple potentially hazardous foods (PHFs) in bottom drawer unit at cook's line measured at improper temperatures: clams measured at 53F; rice measured at 55F; raw fish measured at 53F; pasta measured at 54F. PHFs held since minimum night prior, per staff. PHFs discarded at this time. Maintain PHFs under proper temperatures (At or below 41F or at or above 135F) at all times.

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 temperature

Official record from Marin County Environmental Health Services, Jul 24, 2026 · Original Source

Follow-Up

Jul 5, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Observed several food items above 50F (spaguetti 65F, rice 59F, raw shell eggs 57F, cherry tomatoes 57F) were observed in the cold holding unit. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected onsite] Food items were voluntarily discarded.

Inspector’s notes

Facility must remain closed due to insufficient hot water. A red placard is posted.

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114192Food temperature

Official wording

Hot water was not available in the food facility. [CA] Provide hot water. The temperature of the hot water shall be at least 120F.

Inspector’s notes

Facility must remain closed due to insufficient hot water. A red placard is posted.

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Jul 5, 2024 · Original Source

Routine

Jul 2, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

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

More about food kept at an unsafe temperature

criticalCode CHSC 114192Food temperature

Official wording

Hot water was not available in the food facility. [CA] Provide hot water. The temperature of the hot water shall be at least 120F.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Jul 2, 2024 · Original Source

Routine

Nov 15, 2023

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

In the cold holding drawers, the internal temperature readings for raw shell eggs were 56F, pork/bacon 59F, cooked rice 57F, cut tomatoes were 55F, raw chicken 61F, cooked pasta 55F. In addition, raw chicken breast 48F, raw fish 49, and raw beef 48f. Garlic with oil internal temperature reading was at 55F and observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) The person in charge agreed to place the foods mentioned above in an ice bath.