Routine
Aug 26, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 26, 2026 · Original Source
Marin County, CA
Restoration Hardware
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Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine
Dec 17, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed cooked chicken held in alto sham warming cabinet measured at internal temperature of 106 *F. All PHF must be hot held at 135 *F and above or 41*F and below. Cooked chicken was reheated in over to 165*F before being returned to altosham warming cabinet. Ensure cooked chicken is reheated properly to 165*F after being rested and moved to warming cabinet,
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, Dec 17, 2025 · Original Source
Follow-Up
Jan 30, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
One door Continental refrigerator: delice cheese: 43 - 44 degrees f, rosemary aioli: 41 degrees f - ok. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Alto-Shaam: roasted chicken: 132 degrees F, chicken breasts: 135 degrees F - ok. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit.
Inspector’s notes
Other 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, 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, Rive, 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 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 30, 2025 · Original Source
Routine
Jan 29, 2025
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed cooked chicken at 126 - 127 degrees F in Alto-Shaam hot holding unit. Maintain hot potentially hazardous foods at or above 135 degrees F. Chicken was reheated above 165 degrees F and placed back in the hot holding unit. Observed cooked potatoes made on Monday at 49 degrees F in one door Continental refrigerator in the main kitchen. Maintain potentially hazardous foods in refrigeration 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 114004Food temperature
Official wording
Observed hamburger cooked to 139-140 degrees F. Cook hamburger to 155 degrees F for 15 seconds. Hamburger discarded voluntarily. New hamburger cooked to 160 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
Observed hand wash sink water at 64 degrees F in prep kitchen by cooking equipment. Provide a range of 100 - 108 degrees F for the hand wash sink.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, Jan 29, 2025 · Original Source
Routine
Feb 12, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed cooked eggs without shells in water in insert pan in broiler station prep refrigerator at 54 degrees F. Eggs were cooked on Sunday. Time sticker stated the eggs were made at 9:45 a.m. on Monday. Th eggs were placed in the prep refrigerator at 9:45 a.m.. Eggs were in plastic container that was in a metal insert pan. Use by date on label was Thursday at 9:45 a.m. Discontinue double stacking containers. Maintain potentially hazardous foods at or below 41 degrees F. Eggs aren't on time as a public health control document from 5/4/22 in the file. 9 eggs voluntarily discarded. Observed bottle of Dijonnaise at 67 degrees F in top portion of prep refrigerator located against the wall. Label stated made on 2/12/24 9:59 a.m., use by Thurs 2/15 9:59 a.m.. Dijonnaise was checked at 2:00 p.m. Dijonnaise was voluntarily discarded. Maintain potentially hazardous foods at or below 41 degrees F. or colder. 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
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, Feb 12, 2024 · Original Source
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