Routine
Jun 16, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 16, 2026 · Original Source
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
3 inspectionsFollow-Up
Feb 28, 2024
No Violation(s) Found
1 recorded violation
minorCode CHSC 114115Food temperature
Official wording
Observed employee wipe espresso machine milk steamer nozzle with wiping towel stored at ambient temperature of sanitizing solution and then proceeded to prepare a coffee drink. [Correcting action] All food contact surfaces shall be cleaned and sanitized after each usage.
Inspector’s notes
During the follow-up inspection, all violations were corrected, except violation 01 (manager food safety certificate), 35 (cold holding unit), and 44 (cold holding units not in operation).
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 28, 2024 · Original Source
Routine
Feb 26, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 114115Food temperature
Official wording
Observed employee wipe espresso machine milk steamer nozzle with wiping towel stored at ambient temperature of sanitizing solution and then proceeded to prepare a coffee drink. [Correcting action] All food contact surfaces shall be cleaned and sanitized after each usage.
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.”
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 26, 2024 · Original Source
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