Follow-Up
Apr 3, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 3, 2026 · Original Source
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
9 inspectionsRoutine
Apr 1, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 1, 2026 · Original Source
Follow-Up
Dec 24, 2024
Only Minor Violation(s) Found
3 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
Observed food handler wipe nose with small paper towel and then touched blue wiping cloth sitting on food prep table in the back kitchen and wiped the table, and then put gloves on and began breaking down a cardboard box. Once an employee contaminates their hands, hands shall be washed prior to doing any food preparation or cleaning food equipment or food contact surfaces. 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. Cost recovery fees will be charged for 2nd through 4th reinspections. Invoice will be mailed.
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 problemsminorCode CHSC 114115Handwashing
Official wording
Observed food handler wipe nose with small paper towel and then touched blue wiping cloth sitting on food prep table in the back kitchen and wiped the table, and then put gloves on and began breaking down a cardboard box. Once an employee contaminates their hands, hands shall be washed prior to doing any food preparation or cleaning food equipment or food contact surfaces. Wash, rinse, and sanitize stainless steel table. 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. Cost recovery fees will be charged for 2nd through 4th reinspections. Invoice will be mailed.
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 problemsminorCode CHSC 113996Food temperature
Official wording
Prep refrigerator to right of the fryer: calamari and fish batter both 42 degrees F. Other potentially hazardous foods checked in this unit measured 34 degrees (French fries) to 41 degrees F. Don't double stack pans. No ice in insert pan below insert pan with food.
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. Cost recovery fees will be charged for 2nd through 4th reinspections. Invoice will be mailed.
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, Dec 24, 2024 · Original Source
Follow-Up
Dec 23, 2024
Violation(s) Found
4 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
Observed employee briefly place gloved hands under running water at cookline hand wash sink. Take gloves off, then wash hands with soap and water, and then put on new gloves.
Inspector’s notes
3rd reinspection conducted today. Cost recovery fees will be charged for this inspection. Cost recovery fee is $207 per hour. 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 problemsminorCode CHSC 114039.1Facility maintenance
Official wording
Observed copies of shellfish tags for November and original shellfish tags for December 2-19, 2024. Dec. shellfish tags not in chronological order. Copies very difficult to read harvest dates and shipping dates. Maintain shellfish tags for 90 days in chronological order. No shellfish tags for September. or October. Per chef, menu changed September 25, 2024, hence there should be shellfish tags for the end of September and all of October. December tags were placed in chronological order.
Inspector’s notes
3rd reinspection conducted today. Cost recovery fees will be charged for this inspection. Cost recovery fee is $207 per hour. 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
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode CHSC 114115Contamination
Official wording
Observed food handler place three containers of food that were in a two door under counter refrigerator onto the floor. Two containers were placed on top of the refrigerator and one was placed on top of a cutting board (knife still on board.) Containers on top of the refrigerator were then placed back inside the refrigerator. Don't place food containers on the floor as this can lead to cross contamination of food and food contact surfaces. Place food from these containers into new, clean containers. Wash, rinse, and sanitize containers, refrigerator shelf, and food prep sink drainboard (two of the containers were placed on this.) Observed food handler clean refrigerator shelf.
Inspector’s notes
3rd reinspection conducted today. Cost recovery fees will be charged for this inspection. Cost recovery fee is $207 per hour. 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 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 113996Food temperature
Official wording
New prep refrigerator installed to the right of the fryer today. Food placed in this unit 3 hours ago. The following temperatures were observed in this unit: calamari: 53 degrees F (prepped 3 hours ago), crispy batter made 3 hours ago: 50 degrees F, cod prepped yesterday: 48 degrees F, tartar sauce made 3 hours ago: 47 degrees F, raw chicken prepped 3 hours ago: 50 degrees F, coconut shrimp: 47 degrees F, sweet potatoes fries in bottom drawer: 54 degrees F,. ~ 8 lbs.sweet potato fries voluntarily discarded into the compost container. Only food found below 41 degrees F were French fries ( 38 degrees F) that came from the freezer. Relocate all potentially hazardous foods out of this refrigerator . Place water in insert pans in top section and both drawers. Do not place potentially hazardous foods in this refrigerator until water is 41 degrees F or colder in all insert pans. Maintain potentially hazardous foods at or below 41 degrees F. Discard all potentially hazardous foods noted above by 3:00 if they don't reach 41 degrees F or colder in the other refrigerator. Calamari rechecked at 3:00 and it was 51 degrees F. ~ 1/2 lb. of calamari voluntarily discarded into the compost. Crispy batter: ~ 1.5 lbs voluntarily discarded.
Inspector’s notes
3rd reinspection conducted today. Cost recovery fees will be charged for this inspection. Cost recovery fee is $207 per hour. 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, Dec 23, 2024 · Original Source
Follow-Up
Dec 19, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Prep refrigerator to the right of the fryer: Observed potentially hazardous foods double panned. Ice in bottom pan. Air gap between ice and top pans with potentially hazardous foods. Calamari was placed in the unit two hours ago - it was in the walk-in refrigerator. Calamari: 47 degrees F. Crispy batter made one hour ago: 53 degrees F. Both calamari and batter relocated to the walk-in refrigerator. Bottom drawer: French fries: 38 - 51 degrees F and sweet potato fries: 38 - 46 degrees F. French fries voluntarily discarded into the compost container ( ~3.5 lbs.). Sweet potato fries relocated to the walk-in refrigerator. Maintain potentially hazardous foods at or below 41 degrees F. New True TFP-32-12M prep refrigerator has been ordered and will arrive on Monday. This is the same unit as the current prep refrigerator by the fryer. All equipment shall be approved by Environmental Health Services prior to installing. Will check UL-EPH website to see if this unit is listed and will get back to you whether it is approved or not.
Inspector’s notes
New True TFP-32-12M prep refrigerator has been ordered and will arrive on Monday. This is the same unit as the current prep refrigerator by the fryer. All equipment shall be approved by Environmental Health Services prior to installing. Will check UL-EPH website to see if this unit is listed and will get back to you whether it is approved or not. 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. 3rd yellow placard posted.
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 113953.3Handwashing
Official wording
Observed employee handle raw fish with different tongs on char-broiler station and used wiping cloth held in the person's hand to wipe gloves and then continued preparing more orders on the char-broiler. Wiping clothes shall be kept in wiping cloth containers with appropriate sanitizer concentration. Discontinue wiping hands on wiping clothes. Remove gloves, wash hands, and then place new gloves on hands.
Inspector’s notes
New True TFP-32-12M prep refrigerator has been ordered and will arrive on Monday. This is the same unit as the current prep refrigerator by the fryer. All equipment shall be approved by Environmental Health Services prior to installing. Will check UL-EPH website to see if this unit is listed and will get back to you whether it is approved or not. 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. 3rd yellow placard posted.
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 114039.1Food temperature
Official wording
Shellfish tags with ship dates of 12/13 - 12/16/24 in plastic box. Maintain shellfish tags in chronological order for 90 days. one box of Manilla clams in the walk-in refrigerator have the shellfish tag. Manilla clams in refrigerated drawer on the cookline have the shellfish tag. Obtain shellfish tags for September 15 - December 13, 2024.
Inspector’s notes
New True TFP-32-12M prep refrigerator has been ordered and will arrive on Monday. This is the same unit as the current prep refrigerator by the fryer. All equipment shall be approved by Environmental Health Services prior to installing. Will check UL-EPH website to see if this unit is listed and will get back to you whether it is approved or not. 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. 3rd yellow placard posted.
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, Dec 19, 2024 · Original Source
Follow-Up
Dec 16, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Prep refrigerator to the right of the fryers: raw calamari: 50 - 53 degrees F, dip for calamari and cod: 51 degrees F, r aw shrimp: 46 - 48 degrees F. Observed wet towels on the floor under and in front of this refrigerator. Repair this unit and maintain all potentially hazardous foods at or below 41 degrees F. Calamari (~ 2 lbs) and dip for calamari and cod voluntarily discarded. Facility is no longer preparing garlic and oil. Sushi rice was 135 degrees F - in compliance.
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 113953.3Handwashing
Official wording
Observed food handler touch dirty utensils in warewashing area and then proceeded to cookline and touched tongs hanging from cooking equipment. Once hands/gloves are contaminated wash hands before touching clean utensils or preparing foods. 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.
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 114039.1Food source and labeling
Official wording
Only 4 shellfish tags to view. Dates from 12/10 - 12/16/24. No shellfish tags in container of clams in the walk-in refrigerator. This container had piece of tape labeled 12/16. Maintain shellfish tags for 90 days and keep shellfish tags with the shellfish.
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 came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Marin County Environmental Health Services, Dec 16, 2024 · Original Source
Routine
Dec 13, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed cooked corn left double stacked on steam table. Corn prepared about 20 minutes ago and recorded at 103°F. / Immediately reheat corn to 165°F to hot hold at 135°F or above. Rice in hot holding Alto-Sham recorded at 116°F. Employee stated they were prepared about an hour ago. / Immediately reheat rice to 165°F to hot hold at 135°F or above. Adjust hot holding unit to hot hold food at 135°F or above. Observed container of garlic in oil left by stove recording at 67°F. / Discard out of temperature food. Garlic in oil must be held at 135°F or above or 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 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 113953.3Handwashing
Official wording
Observed employees handle raw fish then wipe hands on cloth towel instead of washing hands. Observed employees then resume food preparation. Observed employees changing gloves without washing hands in between. / Discontinue wiping hands on towel instead of washing hands. Store wiping cloths in sanitizer solution when not in use. Wash hands in between handling raw and ready to eat foods and in between changing gloves.
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
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 114039.1Other
Official wording
Facility has no shell stock tag records available. / Facility must store tags with supply until exhausted then kept on file for 90 days thereafter. Discard shell stock without tags.
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
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Marin County Environmental Health Services, Dec 13, 2024 · Original Source
Follow-Up
Jan 8, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
1/8/24: Sushi station prep refrigerator: Ahi prepped at 3:00 p.m.. today measure 50 degrees F at 3:50 p.m. crab salad: 51 degrees F; unknown when made - crab salad (~1 cup) voluntarily discarded into compost container Bowl station prep refrigerator: red quinoa: 46 degrees F - made this morning - unknown exactly when finished being prepared ahi tuna: 44-46 degrees F Prep refrigerator to right of the fryer: Potentially hazardous foods at or below 41 degrees F - in compliance. One door glass refrigerator: Open container if milk: 46 degrees F. Salad station prep refrigerator: Cooked mushrooms: 48 - 51 degrees F. Mushrooms voluntarily discarded into compost container. Pico de gallo: 45 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. Hot holding unit being replaced, No food in unit. New hot holding unit has been ordered. Submit specification sheet for approval. All equipment shall be ANSI-certified. Observed deep hotel pans of brown and white rice on top of the salamander. Brown rice measured 184 degrees F and white rice measured 173 degrees F. Discussed keeping rice in the oven or on stove top in a bain-marie. Maintain hot foods at or above 135 degrees F. Rice was made ~ 10 minutes ago. Rice temperature okay now but will drop if not kept in the oven or on stovetop. A second reinspection will be conducted on/after 1/9/24. A case will be opened an cost recovery fees will be charged for all time spent on the case, Cost recovery fee is $207.00 per hour.
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 8, 2024 · Original Source
Routine
Jan 2, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Observed multiple potentially hazardous foods in the temperature danger zone (42- 134 degrees F.) Temperatures were as follows: container of half and half on top of the refrigerator: 65 degrees F. Sushi station prep refrigerator: salmon: 46 degrees F Bowl station prep refrigerator: ahi: 41 degrees F - in compliance. red quinoa made yesterday:: 54 - 55 degrees F: ~ 1lb voluntarily discarded. Hot holding unit in back kitchen: Brown rice: 109- 110 degrees F kimchi rice (5 pans) temperatures 98 - 127 degrees F. One container was 127 degrees F and others: 98- 105 degrees F. All rice in hot holding unit was voluntarily discarded. If replacing unit, submit specification sheet for approval. One door glass refrigerator: Open container of milk: 46 degrees F. Sliced tomatoes: 54 degrees F. Tomatoes voluntarily discarded. salsa: 45 degrees F Prep refrigerator to right of the fryer: calamari: 48 degrees F raw chicken: 50 degrees F salmon: 53 degrees F Raw chicken and salmon voluntarily discarded.
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 2, 2024 · Original Source
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