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
Sep 9, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Other
Official wording
Observed raw shelled eggs at 70 F, bean sprouts in water at 70 F, and wet rice noodles at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. All items moved to refrigeration.
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
An issue that does not fit the common categories. Check the official wording for details.
Official record from Marin County Environmental Health Services, Sep 9, 2026 · Original Source
Follow-Up
Feb 4, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 4, 2026 · Original Source
Routine
Feb 3, 2026
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Other
Official wording
Observed raw shelled eggs at 55 F and bean sprouts in water at 60 F on a counter. Potentially hazardous foods must be cold held at 41 F or below. These items were removed and moved to refrigeration.
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
An issue that does not fit the common categories. Check the official wording for details.
Observed 2 tubs of curry cooked last night and the early morning at 75 - 85 F. These tabs are large and deep and located in the walk-in. Food must be cooled using approved methods. Cool using ice baths and ice wands or on thin 2-inch pans. Cool from 135 to 70 F within 2 hours and from 70 to 41 F within 4 hours. Both tubs were discarded
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
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.