Routine
May 7, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 7, 2026 · Original Source
Marin County, CA
Marin Coffee Roasters #1
[Object Object]
Last inspected May 7, 2026 · View Map ↗ · Compare ↗
Only Minor 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
5 inspectionsRoutine
Apr 29, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 29, 2026 · Original Source
Routine
Jan 28, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Facility maintenance
Official wording
Reach in refrigerated unit and 4 drawer refrigerated unit behind display case measured at 50.1 and 48.1 *F respectively. All PHF shall be held at 41*F or below. Repair refrigerated units to hold at 41 *F or below.
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
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Marin County Environmental Health Services, Jan 28, 2025 · Original Source
Follow-Up
Dec 4, 2023
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed front display refrigeration unit holding quiches at ambient temperatures of 55*F and internal temps of quiches at 53*F. All potentially hazardous foods shall be stored at 41 *F or below or 135 *F and above. Repair refrigeration unit to hold ambient temperature at 41*F or below. Operator stated that quiches were put in unit at 5:30 AM this morning. Operator voluntarily discarded quiches. Volume totaling ~125 g of food.
Inspector’s notes
In the follow-up inspection, violations 01, 04, 06, 07M, 14M, and 23 were observed in food safety compliance. Violations 21 (hot water reached 119F), 23 (fly swatter, fly strips, and front door open), 41 (3-compartment leaking), and 45 (hole in ceiling) were still not in compliance.
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 114115Handwashing
Official wording
Observed employees using the dump sink as a ware washing sink and pitchers drying on a rag between hand wash sink and dump sink. All sinks shall be used only for their intended purposes. Ensure all wares are only washed in ware washing sinks and storage of washed items in the designated areas. All wares that are manually warewashed shall be sanitized after being washed and rinsed.
Inspector’s notes
In the follow-up inspection, violations 01, 04, 06, 07M, 14M, and 23 were observed in food safety compliance. Violations 21 (hot water reached 119F), 23 (fly swatter, fly strips, and front door open), 41 (3-compartment leaking), and 45 (hole in ceiling) were still not in compliance.
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 problemsOfficial record from Marin County Environmental Health Services, Dec 4, 2023 · Original Source
Routine
Dec 1, 2023
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed front display refrigeration unit holding quiches at ambient temperatures of 55*F and internal temps of quiches at 53*F. All potentially hazardous foods shall be stored at 41 *F or below or 135 *F and above. Repair refrigeration unit to hold ambient temperature at 41*F or below. Operator stated that quiches were put in unit at 5:30 AM this morning. Operator voluntarily discarded quiches. Volume totaling ~125 g of food.
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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114115Handwashing
Official wording
Observed employees using the dump sink as a ware washing sink and pitchers drying on a rag between hand wash sink and dump sink. All sinks shall be used only for their intended purposes. Ensure all wares are only washed in ware washing sinks and storage of washed items in the designated areas. All wares that are manually warewashed shall be sanitized after being washed and rinsed.
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
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 problemsOfficial record from Marin County Environmental Health Services, Dec 1, 2023 · Original Source
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