Routine
Aug 18, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 18, 2026 · Original Source
Marin County, CA
Peet's Coffee & Tea #103
[Object Object]
Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗
No 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
5 inspectionsRoutine
Dec 1, 2025
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Dec 1, 2025 · Original Source
Routine
Oct 9, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
In the preparation area, regular milk internal temperture readings were measured at 53F and 51F. The milk container was observed to be at ambien temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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.”
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 9, 2024 · Original Source
Follow-Up
Mar 7, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Whipped cream internal temperature read at 60F. Whipped cream was stored on the counter at ambient temperature. Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [corrected on site] Whipped cream was voluntarily discarded.
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance.
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 114000Food temperature
Official wording
Observed low-fat and half and half carafes at a self-serve counter stored at ambient temperature without Time as a Public Health Control (TPHC). According to the person in charge, the timer went off a few minutes before the inspection. [corrective action] When using TPHC, records and documentation must be maintained, such as a timer or sticker with disposal time. [corrected on site] The employee voluntarily discarded both food items mentioned above.
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance.
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, Mar 7, 2024 · Original Source
Routine
Mar 4, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Whipped cream internal temperature read at 60F. Whipped cream was stored on the counter at ambient temperature. Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [corrected on site] Whipped cream was voluntarily discarded.
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.”
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 114000Food temperature
Official wording
Observed low-fat and half and half carafes at a self-serve counter stored at ambient temperature without Time as a Public Health Control (TPHC). According to the person in charge, the timer went off a few minutes before the inspection. [corrective action] When using TPHC, records and documentation must be maintained, such as a timer or sticker with disposal time. [corrected on site] The employee voluntarily discarded both food items mentioned 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.”
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, Mar 4, 2024 · Original Source
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