Routine
Feb 2, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 2, 2026 · Original Source
Marin County, CA
Marin Country Club
[Object Object]
Last inspected Feb 2, 2026 · View Map ↗ · Compare ↗
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
3 inspectionsRoutine
Jan 30, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Facility maintenance
Official wording
Reach in refrigerator located at turn through window downstairs measured at ambient temp of 46 *F. Internal temp of milk and potato salad both measured at 43.5*F. All PHF shall be held at 41 *F or below. Repair or adjust refrigerated unit to reach 41 *F minimum.
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 30, 2025 · Original Source
Routine
Nov 7, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed hot holding unit at the cook line holding beans at 130 degrees F and curry at 120 degrees F. Potentially hazardous foods must be hot held at 135 degrees F or above. All items were moved to the stove to reheat and hot hold at the correct temperature.
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, Nov 7, 2023 · Original Source