Routine
Jun 25, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 25, 2026 · Original Source
No 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
8 inspectionsFollow-Up
Jun 25, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 25, 2026 · Original Source
Routine
Jun 23, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 23, 2026 · Original Source
Routine
Jun 23, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 23, 2026 · Original Source
Routine
Jul 25, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed cooked vegetables stored at room temperatures without any temperature control at 51.8*F. Employee stated was removed from refrigeration about on hour ago. Returned to refrigeration. All potentially hazardous foods must be maintained at 41 *F and below of 135*F and above. Discontinue storing any PHF at room temperatures without temperature control.
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, Jul 25, 2025 · Original Source
Routine
Nov 5, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114099.7Cleaning and sanitizing
Official wording
Mechanical dishwasher in kitchen in-use and recorded at 0ppm chlorine at final rinse. / Discontinue use until repaired to dispense 50ppm chlorine at final rinse. Divert all ware washing to 3-comp sink to wash - rinse - sanitize - air dry. Test machine daily with test strips.
Inspector’s notes
No comments from inspector
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Nov 5, 2024 · Original Source
Follow-Up
Apr 9, 2024
No Violation(s) Found
4 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed large pot of soup on stove recording at 113°F. Stove was off and operator stated soup was prepared about 2 hours ago. / Discard out of temperature food. Ensure food is hot held at 135°F or above and reheated to 165°F before that.
Inspector’s notes
Facility has corrected major violations. 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 temperatureminorCode CHSC 114002Food temperature
Official wording
Observed large tubs of soup in walk-in refrigerator recording at 45°F, 46°F and 47°F. Each container labeled as prepared yesterday. Ambient temprature in walk-in refrigerator recorded at 39°F. / Discard improperly cooled foods. When cooling soups/sauces, utilize ice wands and properly made ice baths to rapidly cool foods from 135°-70°F in 2 hours then from 70°F-41°F in 4 hours thereafter.
Inspector’s notes
Facility has corrected major violations. 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 temperatureminorCode CHSC 114016Food temperature
Official wording
Observed herbed butter and orange tomato based sauce on steam table, recording at 93°F and 90°F respectively. Operator stated butter and sauce were heated on flat top grill about 10 minutes ago. / Foods must be reheated to 165°F before hot holding at 135°F or above. All foods must be reheated to 165°F if they will be hot held.
Inspector’s notes
Facility has corrected major violations. 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 temperatureminorCode CHSC 113953.3Handwashing
Official wording
Observed employee scrub dirty dishes to load into dishwasher. Said employee started to handle clean dishes to put away. No handwashing observed. / Hands must be washed in between handling dirty and clean dishes every time.
Inspector’s notes
Facility has corrected major violations. A green placard was issued.
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, Apr 9, 2024 · Original Source
Routine
Apr 4, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed large pot of soup on stove recording at 113°F. Stove was off and operator stated soup was prepared about 2 hours ago. / Discard out of temperature food. Ensure food is hot held at 135°F or above and reheated to 165°F before that.
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 yellow 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 temperaturecriticalCode CHSC 114002Food temperature
Official wording
Observed large tubs of soup in walk-in refrigerator recording at 45°F, 46°F and 47°F. Each container labeled as prepared yesterday. Ambient temprature in walk-in refrigerator recorded at 39°F. / Discard improperly cooled foods. When cooling soups/sauces, utilize ice wands and properly made ice baths to rapidly cool foods from 135°-70°F in 2 hours then from 70°F-41°F in 4 hours thereafter.
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 yellow 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 temperaturecriticalCode CHSC 114016Food temperature
Official wording
Observed herbed butter and orange tomato based sauce on steam table, recording at 93°F and 90°F respectively. Operator stated butter and sauce were heated on flat top grill about 10 minutes ago. / Foods must be reheated to 165°F before hot holding at 135°F or above. All foods must be reheated to 165°F if they will be hot held.
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 yellow 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 temperaturecriticalCode CHSC 113953.3Handwashing
Official wording
Observed employee scrub dirty dishes to load into dishwasher. Said employee started to handle clean dishes to put away. No handwashing observed. / Hands must be washed in between handling dirty and clean dishes every time.
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 yellow placard was issued.
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, Apr 4, 2024 · Original Source
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