ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine
Mar 17, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.2Handwashing
Official wording
Observed tongs stored on the splash guard of the hand sink. Observed empty soap dispenser. Hand sinks are for handwashing only and must be stocked with soap. Store tongs elsewhere in a clean area and fill soap dispenser.
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
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 record from Marin County Environmental Health Services, Mar 17, 2026 · Original Source
Follow-Up
Oct 31, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed the following foods in the reach in refrigerator across from the 3-compartment sink held at unsafe temperatures: deli turkey 49 F, 28 oz, packaged bacon 57 F, 144 oz, ham 49 F, 48 oz, raw eggs 52 F, 127 eggs, havarti cheese 49 F, 64 oz, orange juice 53 F, 1.8 quarts, American cheese 49 F, 15 lbs, lemonade 52 F, 7 quarts, cream cheese 53 F, 400 1 oz cups, rotisserie chicken 53 F, one chicken. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Discontinue use until repaired. All above listed foods were discarded.
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.
Observed one live cockroach near water heater. Observed some flies in facility. Ensure facility is kept free of cockroaches and flies at all times. Facility must close due to live cockroach observed at time of inspection. Facility must immediately contact pest control services to eliminate cockroaches from facility. After pest control has completed service, facility must clean and sanitize floors, walls and all food contact surfaces. Cracks, holes and crevices must be sealed using materials that are smooth, durable, easily cleanable and non-absorbent. Contact this department (415) 473-6907, 24 hours after the last pest control, at the earliest, to verify the facility is free of any cockroaches. No evidence of cockroaches can be observed, including but not limited to eggs and/or dead cockroaches at re-inspection. Submit/provide a copy of the pest control report to this department after service. Our office is open Monday-Thursday from 8:00 am to 4:00 pm and on Fridays from 8:00 am to 12:00 pm.
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
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.
Official record from Marin County Environmental Health Services, Oct 31, 2024 · Original Source
Routine
Oct 30, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed the following foods in the reach in refrigerator across from the 3-compartment sink held at unsafe temperatures: deli turkey 49 F, 28 oz, packaged bacon 57 F, 144 oz, ham 49 F, 48 oz, raw eggs 52 F, 127 eggs, havarti cheese 49 F, 64 oz, orange juice 53 F, 1.8 quarts, American cheese 49 F, 15 lbs, lemonade 52 F, 7 quarts, cream cheese 53 F, 400 1 oz cups, rotisserie chicken 53 F, one chicken. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Discontinue use until repaired. All above listed foods were discarded.
Inspector’s notes
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. Red 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 one live cockroach near water heater. Observed some flies in facility. Ensure facility is kept free of cockroaches and flies at all times. Facility must close due to live cockroach observed at time of inspection. Facility must immediately contact pest control services to eliminate cockroaches from facility. After pest control has completed service, facility must clean and sanitize floors, walls and all food contact surfaces. Cracks, holes and crevices must be sealed using materials that are smooth, durable, easily cleanable and non-absorbent. Contact this department (415) 473-6907, 24 hours after the last pest control, at the earliest, to verify the facility is free of any cockroaches. No evidence of cockroaches can be observed, including but not limited to eggs and/or dead cockroaches at re-inspection. Submit/provide a copy of the pest control report to this department after service. Our office is open Monday-Thursday from 8:00 am to 4:00 pm and on Fridays from 8:00 am to 12:00 pm.
Inspector’s notes
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. Red placard was issued.
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.
Official record from Marin County Environmental Health Services, Oct 30, 2024 · Original Source
Routine
Apr 11, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114113Cleaning and sanitizing
Official wording
No sanitizer available at time of inspection. Observed mold-like substance inside of ice machine. Ensure sanitizer is provided at facility at all times and all food contact surfaces of utensils and equipment are washed, rinsed and sanitized every 4 hours. Discard ice and clean and sanitize inside of ice machine (100 ppm chlorine or 200 ppm quat). Immediately provide sanitizer. Person in charge instructed to get sanitizer for facility. PIC provided sanitizer by end of inspection.
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. Green placard was issued.
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.