Routine
Mar 16, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 16, 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
Feb 20, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Right most section of open top refrigerated prep table measured ambient temperature of 49 *F and 50* F at two separate times during the inspection. All refrigerated units must hold at 41*F or below. Repair unit to hold and maintain cold holding temperature 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
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, Feb 20, 2025 · Original Source
Follow-Up
Dec 26, 2023
No Violation(s) Found
4 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the cold holding insert near the 3-compartment sink, raw shirmp internal temperature readings was at 50F, raw fish at 50F, garlic with oil at 49F, and white cheddar cheese at 54F. Two containers with white cheese and cheddar cheese, the internal temperature readings were 56F and 55F. Both containers were observed stored at ambient temperature on the cold holding cutting board in the preparation area. In addition, the cold holding unit is right at the entrance of the kitchen area; the guacamole internal temperature reading was 44 °F; the sour cream was 45 °F; and the cheese was 45 °F. In the employee service area, green and red sauces had internal temperature readings of 62F and 60F and were observed stored at ambient temperature on the counter.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance, except for violations 27 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 114002Food temperature
Official wording
Observed cooked rice in the cooling process at ambient temperature. Internal temperature readings were at 115F and 118F. According to the employee, the rice container has been cooling for about an hour. In addition, the rice was observed in a large cooking pan. A large container with chicken broth was observed being cooled for more than 3 hours, and the internal temperature reading was 115F. [CA] Foods that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. (REPEAT VIOLATION).
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance, except for violations 27 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 114113Contamination
Official wording
In the bar area, soda gun nozzle was observed with black-brown mold-like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary. (REPEAT VIOLATION).
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance, except for violations 27 and 35.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode CHSC 114192Handwashing
Official wording
Hot water temperature readings were at 65F and 66F at all sinks in the food facility. (3-compartment sinks, handwashing sinks, janitorial sinks). [CA] An adequate potable supply of hot and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120 °F measured from the faucet. The hot water temperature, once it reaches its maximum, must remain at the required temperature. (COS) food facility provided hot water at 139F.
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance, except for violations 27 and 35.
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 26, 2023 · Original Source
Routine
Dec 19, 2023
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the cold holding insert near the 3-compartment sink, raw shirmp internal temperature readings was at 50F, raw fish at 50F, garlic with oil at 49F, and white cheddar cheese at 54F. Two containers with white cheese and cheddar cheese, the internal temperature readings were 56F and 55F. Both containers were observed stored at ambient temperature on the cold holding cutting board in the preparation area. In addition, the cold holding unit is right at the entrance of the kitchen area; the guacamole internal temperature reading was 44 °F; the sour cream was 45 °F; and the cheese was 45 °F. In the employee service area, green and red sauces had internal temperature readings of 62F and 60F and were observed stored at ambient temperature on the counter.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
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 114002Food temperature
Official wording
Observed cooked rice in the cooling process at ambient temperature. Internal temperature readings were at 115F and 118F. According to the employee, the rice container has been cooling for about an hour. In addition, the rice was observed in a large cooking pan. A large container with chicken broth was observed being cooled for more than 3 hours, and the internal temperature reading was 115F. [CA] Foods that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. (REPEAT VIOLATION).
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 114113Contamination
Official wording
In the bar area, soda gun nozzle was observed with black-brown mold-like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary. (REPEAT VIOLATION).
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 stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode CHSC 114192Handwashing
Official wording
Hot water temperature readings were at 65F and 66F at all sinks in the food facility. (3-compartment sinks, handwashing sinks, janitorial sinks). [CA] An adequate potable supply of hot and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120 °F measured from the faucet. The hot water temperature, once it reaches its maximum, must remain at the required temperature. (COS) food facility provided hot water at 139F.
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
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 19, 2023 · Original Source
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