SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Routine
Aug 19, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed beef hot holding on the grill at 120 F. Observed a prep top across from the cook line holding foods at 44 F in the top drop-in area. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Beef moved directly on the grill. Prep top closed.
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.
Official record from Marin County Environmental Health Services, Aug 19, 2026 · Original Source
Routine
Dec 2, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.3Handwashing
Official wording
Employee attempted to don gloves without washing hands first. Hands must be washed before donning gloves. Instructed employee to wash hands.
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, Dec 2, 2025 · Original Source
Routine
Oct 31, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113947.1Facility maintenance
Official wording
Food Manager Certificate not available at time of inspection. Ensure facility maintains a valid Food Manager Certificate at all times and that all employees involved in the preparation, storage or service or food have valid Food Handler Cards. Keep on site. Email copies to inspector. 2 weeks to comply. Provided person in charge with handouts.
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
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Marin County Environmental Health Services, Oct 31, 2024 · Original Source
Follow-Up
Mar 29, 2024
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 29, 2024 · Original Source
Routine
Mar 28, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 114002Food temperature
Official wording
Observed large tub of black beans cooked at 12pm measuring 53 degrees F in the walk-in cooler covered with a lid. White rice cooked at 12pm measuring 44-45 degrees F in walk-in cooler with lids. Salsa de congresso made about 45 minutes ago measuring 62 degrees F in walk-in cooler with a lid. Black beans cooked 2 days ago measuring 44 degrees F. Red rice cooked 1 day ago measuring 45 degrees F. Ensure all foods are rapidly cooled from 135 degrees F to 70 degrees F within 2 hours and 70 degrees F to 41 degrees F within 4 hours. Instructed person in charge to rapidly cool foods by placing them in ice baths uncovered and returning to walk-in cooler. Person in charge voluntarily discarded 8 qts of black beans from 2 days ago and 10 lbs of red rice. Provided person in charge with cooling handouts.
Inspector’s notes
Yellow 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 rice previously heated in the microwave and placed in hot holding unit measuring 127 degrees F. Ensure all potentially hazardous foods are reheated to 165 degrees F prior to placing in hot holding unit. Instructed employee to reheat rice. Rice reheated to 172 degrees F.
Inspector’s notes
Yellow 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.
In-use dishwasher measuring 0 ppm sanitizer. Ensure all food contact surfaces are clean and sanitized. Dishwasher shall measure 50 ppm chlorine. Immediately repair dishwasher and obtain test strips. Instructed person in charge to utilize 3-compartment sink to wash, rinse, and sanitize OR utilize the dishwasher for washing and use the 3-compartment sink for the sanitizer method.
Inspector’s notes
Yellow 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
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.