SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Routine
Apr 13, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114039Facility maintenance
Official wording
Shellfish tags not with mussels or clams in the walk-in refrigerator and the prep refrigerator. Maintain shellfish tags with 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
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.
Official record from Marin County Environmental Health Services, Apr 13, 2026 · Original Source
Routine
Oct 24, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113947.1Permits, training, and postings
Official wording
Food handler cards and certified food manager certificate unavailable. / Provide valid copies within 30 days or cost recovery fees will apply.
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
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Marin County Environmental Health Services, Oct 24, 2024 · Original Source
Follow-Up
Apr 19, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed the following foods held at unsafe temperatures: batter for french toast on prep table at 51°F, bernaise sauce on prep table at 77°F made 2 hours ago, garbanzo beans 46°F, sausages 56°F, sliced tomatoes 47°F, cooked potatoes 56°F, sliced cheese 54°F inside the prep top refrigerators. Ensure all potentially hazardous foods are cold held at 41°F or below or hot held 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.
Observed potato soup at 127°F cooling on prep table without intervention. Employee stated soup has been cooling since 11:30 AM. Ensure all potentially hazardous foods are rapidly cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
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.
Observed unapproved vacuum sealer inside of facility. Equipment is required to have an approved HACCP plan from the state.
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 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.
Official record from Marin County Environmental Health Services, Apr 19, 2024 · Original Source
Routine
Apr 18, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed the following foods held at unsafe temperatures: batter for french toast on prep table at 51°F, bernaise sauce on prep table at 77°F made 2 hours ago, garbanzo beans 46°F, sausages 56°F, sliced tomatoes 47°F, cooked potatoes 56°F, sliced cheese 54°F inside the prep top refrigerators. Ensure all potentially hazardous foods are cold held at 41°F or below or hot held 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.
Observed potato soup at 127°F cooling on prep table without intervention. Employee stated soup has been cooling since 11:30 AM. Ensure all potentially hazardous foods are rapidly cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
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.
Observed unapproved vacuum sealer inside of facility. Equipment is required to have an approved HACCP plan from the state.
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 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.