Marin County, CA

Monk's Kettle

Name: Monk's Kettle
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Apr 8, 2026

Only Minor Violation(s) Found

4 recorded violations

minorCode CHSC 114020Food temperature

Official wording

Frozen raw tuna observed undergoing thawing process while remaining in original, vacuum sealed state. Discontinue this practice. Frozen raw fish in vacuum sealed state shall be removed from packaging prior to thawing/defrosting. Corrected on site: Fish removed from vacuum sealed state during inspection.

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

minorCode CHSC 114101.aCleaning and sanitizing

Official wording

Dish machine unit at main kitchen area observed not dispensing adequate sanitizer upon completing multiple cycles. Ensure dish machine dispenses adequate sanitizer at all times. Dish machine not in active use at time of visit. Operator was able to adjust dish machine unit at end of visit. Dish machine unit observed dispensing 50 PPM chlorine residual.

Inspector’s notes

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 problems

minorCode CHSC 114130Equipment and utensils

Official wording

Ice scoop at bar observed chipping/fraying at edge of scoop. Repair/replace in an approved manner. Ensure all equipment is in good repair.

Inspector’s notes

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode CHSC 114256Cleaning and sanitizing

Official wording

Personal items (employee drinks) observed at food preparation areas. Maintain personal items in a designated area away from all food/food preparation/food contact surfaces.

Inspector’s notes

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 problems

Official record from Marin County Environmental Health Services, Apr 8, 2026 · Original Source

Follow-Up

Jun 14, 2024

No Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Jun 14, 2024 · Original Source

Routine

Jun 13, 2024

Violation(s) Found

3 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Observed two bins of raw chicken on ice at the cook line at 50-60 degrees F. Garlic oil on the counter at 72. Bin of fries at 60-70 at the cook line. Potentially hazardous foods must be kept at 41 or below or 135 or above. garlic oil discarded. Fries labeled for a 4-hour discard time.

Inspector’s notes

Yellow 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

More about food kept at an unsafe temperature

criticalCode CHSC 114002Food temperature

Official wording

Cooked potatoes and cheese improperly cooling on the counter. potatoes uncovered and moved to the walk-in. Cheese separated into multiple thin pans and moved to the walk-in. A cooling log was created. After two hours, the potatoes reached 52 degrees F. All 4 cheese bins did not reach 70 degrees F and had to be reheated to 165 and begin cooling again. Food must be cooled from 135 to 70 within 2 hours and from 70 to 41 within an additional 4 hours. Maintain cooling logs and create standard operating procedures for cooling.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114419Food temperature

Official wording

Standard operating procedures for time as a public health control and for reduced oxygen packaging were not followed. Garlic and oil unlabeled out of temperature on the counter. Packaged meats labeled for 6/5 kept in the walk-in. Facility is no longer allowed to use time as a public health control. When oxygen packaging, food must be labeled, kept at 41, and discarded within 48 hours.