Marin County, CA

Rancho Nicasio Rest & Bar

Name: Rancho Nicasio Rest & Bar
Address: [Object Object], Marin County, CA

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Last inspected Oct 29, 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.

Quick Answers

When was Rancho Nicasio Rest & Bar last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 30, 2024 to Oct 29, 2026.
Has Rancho Nicasio Rest & Bar ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 30, 2024.

The Full Inspection History

4 inspections

Routine

Oct 29, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 114115Cleaning and sanitizing

Official Wording

Knives in storage rack observed accumulated with debris. All utensils/equipment held in storage shall be maintained clean to sight and touch. Knives sent to 3-compartment sink during inspection.

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

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

minorCode CHSC 114259.1Pests

Official Wording

Multiple flies observed in food prep area. Flies observed landing on cutting board/food prep table and bowl. Facility shall be free from flies. Staff immediately notified and instructed to clean and sanitize bowls and food prep tables. Multiple air fans and table top air fans provided at time of inspection. Maintain facility vermin proof at all times. Facility pest control last serviced 10/8/2026.

Inspector’s Notes

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Marin County Environmental Health Services, Oct 29, 2026 · Original Source

Routine

Mar 4, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113953Handwashing

Official Wording

No liquid hand cleanser at hand sink at cook's line. All hand sinks shall be adequately supplied at all times. Corrected on site: hand cleanser provided.

Inspector’s Notes

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.

Official Wording

Hamburger beef patty ordered well done observed cooked to final cooking temperature of maximum 145F, with multiple spots of patty checked ranging from 125-135F. Comminuted meats shall be heated to internal temperature of 155F for at least 15 seconds. Corrected on site: Hamburger returned to grill and cooked to internal temperature of 168F.

Inspector’s Notes

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, Mar 4, 2026 · Original Source

Follow-Up

Oct 1, 2024

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Oct 1, 2024 · Original Source

Routine

Sep 30, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 114002Food temperature

Official Wording

Observed beans in walk-in at 56-64F. Beans were cooked around 6:30pm yesterday ad were observed stored in a deep container. Cool potentially hazardous foods (PHFs) from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use shallow containers and small portions to cool food. Actively monitor temp (with probe thermometer, preferably digital) during cooling. Beans were discarded. Observed lamb shank stew at 46F in walk-in made in late afternoon yesterday. It also appeared that this item did not cool properly. Item discarded. Cooling logs provided onsite. Utilize log and show inspector logs at next inspection.

Inspector’s Notes

Yellow (conditional) pass placard posted. Other 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 or ask the food facility for the inspection report.

In Plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114192Handwashing

Official Wording

ADA restroom has hand sink water that reached a maximum temperature of 77F. Hand sink water is required to reach at least 100F. Adjust water temp and comply in 7 days.

Inspector’s Notes

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.