Follow-Up
Jun 10, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 10, 2026 · Original Source
Only Minor Violation(s) Found
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspectionsFollow-Up
Jun 4, 2026
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Salad prep refrigerator: upper section: garbanzo beans: 44 degrees F, grated feta (6.4 oz): 50 - 51 degrees F, hummus: 48 degrees F lower section: hummus (3lbs): 51 degrees F, hummus: 50 degrees F (4lbs.) Wrap station prep refrigerator: upper section: tzatziki sauce in individual containers: 49 - 50 degrees F. Containers stacked too high in insert pan. Place smaller amounts in insert pan. Other potentially hazardous foods in upper and lower sections in compliance. Maintain all potentially hazardous foods at or below 41 degrees F. Repair/replace salad prep refrigerator. If replacing, submit specification sheet for approval. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into the compost container. Monitor internal temperatures of potentially hazardous foods as frequently as necessary to maintain proper temperatures.
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. A case will be opened for the 2md reinspection. Cost recovery fee of $207.00 per hour will be charged for all time spent on the case.
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 113953.cFood temperature
Official wording
Customer restroom sink reached 79 degrees F. Provide a minimum of 100 degrees F water. Corrected onsite.
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. A case will be opened for the 2md reinspection. Cost recovery fee of $207.00 per hour will be charged for all time spent on the case.
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, Jun 4, 2026 · Original Source
Routine
Jun 1, 2026
Violation(s) Found
3 recorded violations
criticalCode CHSC 113973.b-cHandwashing
Official wording
Observed food handler touch mat and then touched salt shaker. Remove glove, wash hands and then place new gloves on hands after contaminating gloves. Hand washing and glove handouts provided.
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
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 problemscriticalCode CHSC 113996Food temperature
Official wording
Salad prep refrigerator: garlic mix: 51 degrees F in upper section of unit. ~ 1 cup of garlic mix voluntarily discarded into the compost container. Garlic mix in lower section of this refrigerator: 43 degrees F. Grated feta cheese in upper section: 45 degrees F, hummus: 45 degrees F. 4 door refrigerator: falafel46 degrees F, raw hamburger patties: 41 - 44 degrees F, raw beef kabobs: 47 degrees F. Wrap station prep refrigerator: sliced tomatoes stacked in plastic baskets: 51 - 61 degrees f, Don't stack potentially hazardous foods above inserts pans as this leads to temperature violations. Sliced tomatoes above 50 degrees F were voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F.
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 temperaturecriticalCode CHSC 113953.cHandwashing
Official wording
Customer restroom hand wash sink: 72 degrees F. Provide a minimum of 100 degrees F water. COS
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
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, Jun 1, 2026 · Original Source
Routine
Jan 6, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed 2 20 lb. vacuum packaged raw beef thawing in food prep sink with cold running water running over meat into a tub. Raw beef had internal temperature of 53 degrees F and 56 degrees F. Raw beef voluntarily discarded into the compost container (40 lbs.)
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 temperatureOfficial record from Marin County Environmental Health Services, Jan 6, 2026 · Original Source
Routine
Oct 8, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114016Food temperature
Official wording
Observed rotisserie turned off. Meat on said unit recorded at 103°F. / Keep unit on to rapidly reheat food to 165°F to hot hold food at 135°F or above.
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, Oct 8, 2024 · Original Source
Follow-Up
May 22, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Shaved meat that was cut about 30 minutes ago recorded at 128°F in warming drawer. / Reheat food to 165°F before hot holding at 135°F or above.
Inspector’s notes
Major violations have been corrected. 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 temperatureminorCode CHSC 114097Cleaning and sanitizing
Official wording
3-comp sink not setup at inspection observed employee wash dishes without using 3-step wash method. / Setup 3-comp sink as shown on sticker at 3-comp sink. All dishes must be washed - rinsed - sanitized - air dried.
Inspector’s notes
Major violations have been corrected. 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 problemsOfficial record from Marin County Environmental Health Services, May 22, 2024 · Original Source
Routine
May 21, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Shaved meat that was cut about 30 minutes ago recorded at 128°F in warming drawer. / Reheat food to 165°F before hot holding at 135°F or above.
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 yellow 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 temperaturecriticalCode CHSC 114097Cleaning and sanitizing
Official wording
3-comp sink not setup at inspection observed employee wash dishes without using 3-step wash method. / Setup 3-comp sink as shown on sticker at 3-comp sink. All dishes must be washed - rinsed - sanitized - air dried.
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 yellow 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 problemsOfficial record from Marin County Environmental Health Services, May 21, 2024 · Original Source