Marin County, CA

Route One Bakery & Kitchen

Name: Route One Bakery & Kitchen
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Feb 2, 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.

The full inspection history

2 inspections

Routine

Feb 2, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113947.1Permits, training, and postings

Official wording

Food safety manager certification and food handler cards unavailable during inspection. Ensure food safety documentation is provided and current at all times.

Inspector’s notes

Green placard issued. Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the facility for the inspection report.

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.

More about paperwork, training, or posting issues

Official record from Marin County Environmental Health Services, Feb 2, 2026 · Original Source

Routine

Jan 23, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Pizzas on a cooling rack at 61 F and 64 F. Grilled cheese at 72 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Facility will be using time as a public health control for all items on this cooling rack. Maintain a daily log labeled with each item and their discard time of 4 hours after entering the temperature danger zone of 41-135 F.

Inspector’s notes

Green Placard 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

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, Jan 23, 2025 · Original Source

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