Marin County, CA

Salt & Pepper Restaurant

Name: Salt & Pepper Restaurant
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗

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Only Minor 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

5 inspections

Follow-Up

Mar 5, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Prep refrigerator across from cookline: Root vegetable soup made on 3/3: 46 degrees F, raw bass: 44 degrees F - both on bottom of unit. Upper section: sliced tomatoes: 42 degrees F. Salad prep refrigerator: upper section: sliced cantaloupe: 36 degrees F -in compliance. Lower section: lobster: 41 degrees F in compliance. Two door Kintera refrigerator: pooled eggs labeled 3/3: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.

Inspector’s notes

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.

More about food kept at an unsafe temperature

minorCode CHSC 114002Food temperature

Official wording

Reviewed rapid cooling log of chicken, beans, and soup. Per logs, potentially hazardous foods cooling within required timeframes. Observed log for chicken dated 3/6 with temp. of 170 degrees F and time of 11:20 a.m.. Inform employees to log temperatures and times Whole chicken finished cooking at 1:00 today. with temp. of of 185 degrees F at 1:00 p.m.. No other logs for this chicken. Whole chicken observed 76 degrees F at 3:38 p.m. in walk-in refrigerator. Cool chicken to 41 degrees F by 7:30 p.m.. Black beans in walk-in refrigerator in ~ 6 deep in metal container measured 48 degrees F at 3:42 p.m.. Per log, black beans were 41 degrees F at 2:40 p.m.. Ensure accurate temperatures are logged. Black beans 169 degrees F at 12:03 and 51 degrees F at 12:40, per log. Cool beans to 41 degrees F by 6:00 p.m..

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Mar 5, 2026 · Original Source

Routine

Mar 3, 2026

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Prep refrigerator across from cookline: pooled eggs labeled. 3/1 observed at 62 degrees F. ~ 2/3 cup gallon of pooled eggs voluntarily discarded down the 3-compartment sink drain. Pecorino Romano grated at 9:00 a.m. observed at 53 degrees F. ~ 1 cup Pecorino Romano voluntarily discarded into compost container. Potato salad: 43 - 46 degrees F, sliced tomatoes: 44 degrees F. raw hamburger patty: 48 degrees F. Salad prep refrigerator: cut tomatoes: 44 degrees F, goat cheese: 43 degrees F, sliced cantaloupe: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.

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

More about food kept at an unsafe temperature

criticalCode CHSC 114002Food temperature

Official wording

Observed cooked chicken cooling in the salad prep refrigerator. Cooked chicken measured 67 degrees F at 2:35 p.m.. Chicken finished cooking at ~ 10:00 a.m.. Cool potentially hazardous foods in the walk-in refrigerator. Observed root vegetable soup in walk-in refrigerator in plastic Clover container with lid on it at 63 degrees F at 3:00 p.m.. Soup finished cooking at ~ 11:00 a.m.. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees within 4 hours. Utilize rapid cooling logs to assist with proper rapid cooling. English log provided today. Angel hair pasta observed in individually sized portions in plastic wrap at 47 degrees F in the walk-in refrigerator at 3:00 p.m.. Angel hair pasta finished cooking at 9:00 a.m. today. Pasta didn't cool at rapid enough rate. rapidly cool potentially hazardous foods 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/cooling provided. Utilize log to assist with proper rapid cooling. Angel hair pasta measured 45 -47 degrees F at 4:14 p.m.. ~2lbs. pasta discarded into compost container.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Mar 3, 2026 · Original Source

Routine

Oct 15, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113953.3Handwashing

Official wording

Observed employee change gloves and washed hands between changing gloves but did not use soap. / Wash hands with soap 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 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.

Apr 18, 2024

No Violation(s) Found

2 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Observed a bowl of pooled eggs at 62 F and scrambled raw eggs in a container at 61 F on the prep table. Observed black beans at 123-136 F and cooked rice at 99 F on the steam table. Employees stated both containers of eggs were prepped about 30 minutes ago and the beans and rice were placed in the steam table about one hour ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees instructed to relocate both egg containers to the refrigerator. Employees instructed to re-heat beans and rice. Eggs relocated. Beans re-heated to 180 F and rice to 180-190 F.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

minorCode CHSC 114002Food temperature

Official wording

Observed cooked potatoes in the walk-in refrigerator at 43 F and cooked pasta at 46 F. Employee stated potatoes were cooked yesterday morning and pasta was cooked last night. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, then from 70 F to 41 F, within 4 hours. About 10 lbs of potatoes and 6 lbs of cooked pasta were discarded. Discussed cooling process with employees and provided educational handout.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Apr 18, 2024 · Original Source

Routine

Apr 17, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

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. Yellow placard was issued.