Routine
Jun 26, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 26, 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
4 inspectionsRoutine
May 15, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed sausages and potatoes in a hot holding unit at 110-115 F. Potentially hazardous foods must be cold held at 41 F or below or hot held at 135 F or above. Time as a public health control used for tofu, discard after lunch. Cold holding unit turned on. Hot holding unit turned up.
Inspector’s notes
Green Placard Other 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 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 temperatureOfficial record from Marin County Environmental Health Services, May 15, 2025 · Original Source
Routine
May 14, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed both hot holding units in the serving area holding food out of temp. Black beans at 122, rice at 133, fried vegetables at 126. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Both nits had their temperatures increased.
Inspector’s notes
Green Placard Other 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 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 temperatureOfficial record from Marin County Environmental Health Services, May 14, 2024 · Original Source
Routine
Feb 27, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114099.7Cleaning and sanitizing
Official wording
Observed mold buildup in the ice machine. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine.
Inspector’s notes
Green Placard Other 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 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 problemsOfficial record from Marin County Environmental Health Services, Feb 27, 2024 · Original Source
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