ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Follow-Up
Jan 29, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Serv-ware refrigerator: potentially hazardous foods observed below 41 degrees f - in compliance. True two door refrigerator: cochinita made on 1/25/26 observed at 45 degrees F and spicy beans made on 1/25/26 observed at 45 degrees F. Thermometer in unit: 46 degrees F. Maintain potentially hazardous foods at or below 41 degrees F
Inspector’s notes
Black beans 117 - 122 degrees F and 11 - 126 degrees F in two hotel pans with ice on the bottom. Place ice around all four sides of the containers to top level of the food. Black beans finished coking at 9:30 a.m.. Submit photo of cooling log for all potentially hazardous foods that go through the cooling process, Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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, Jan 29, 2026 · Original Source
Routine
Jan 22, 2026
Violation(s) Found
3 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed food handler touch the compost container then picked up container, wiping cloth container from the ground and went inside an outside plastic storage unit and then began cleaning utensils in the 3-compartment sink. All food handlers shall wash their hands after contaminating them before beginning new tasks. COS.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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.
One door Serv-ware refrigerator: Grated cheese observed at 66 degrees F. Grated cheese (~ 3 cups) voluntarily discarded into the compost container. Prep refrigerator: upper section: diced tomatoes and raw shrimp both 45 degrees F. Rice in the microwave observed at 116 degrees F. Unknown when it was placed in the microwave. ~ 2lbs Spanish rice voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or hotter.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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 black beans in 3 metal pans with temperature range from 66- 91 degrees F. Unknown when black beans finished cooking. All 3 pans covered are ~ 4 - 5 deep. Don t cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with obtaining proper rapid cooling from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/log provided. Observed rice at 61 degrees F in the same True two door refrigerator. Rice f finished cooking at ~ 2:00 p.m.. rice in covered container. Rice placed in ice bath. ~ 10 lbs. of black beans voluntarily discarded into the compost container.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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, Jan 22, 2026 · Original Source
Routine
Jul 31, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114016Food temperature
Official wording
Observed shredded meats on steam table recorded at 109°F. / Rapidly reheat meat to 165°F to hot hold at 135°F or above. Reheat foods to 165°F to hot hold at 135°F or above.
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.