Marin County, CA

Nick The Greek

Name: Nick The Greek
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗

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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

4 inspections

Routine

Apr 14, 2026

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Apr 14, 2026 · Original Source

Routine

Nov 24, 2025

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Nov 24, 2025 · Original Source

Routine

Dec 19, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114113Cleaning and sanitizing

Official wording

Observed employee use soiled wiping rag to wipe down food prep table/ counters then proceed to use rag to wipe down knife on cutting board used for cutting meats for bowls. Food contact surfaces shall only be cleaned in warewashing areas. Operator instructed to remove knife from food prep area and replace with clean and sanitized knife.

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

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, Dec 19, 2024 · Original Source

Routine

Nov 8, 2023

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114016Food temperature

Official wording

Observed employee shave chicken off vertical broiler and place shaved meats into warming drawer. Shaved chicken is pre-cooked and was recorded at 129°F. / Reheat shaved meat to 165°f for hot holding at 135°F. All foods to be hot held must be reheated to 165°F.

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 temperature

Official record from Marin County Environmental Health Services, Nov 8, 2023 · Original Source