Marin County, CA

Sam's Anchor Cafe

Name: Sam's Anchor Cafe
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Jul 10, 2026 · View Map ↗ · Compare ↗

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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

5 inspections

Routine

Jul 10, 2026

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Jul 10, 2026 · Original Source

Follow-Up

Dec 4, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Clam chowder labeled 12/3 observed at 45 degrees F in the walk-in refrigerator. Per log, this was 40 degrees F within 5 hours. Onion soup labeled '12/3' observed at 44 degrees F. Ensure thermometers utilized to check internal temperatures of potentially hazardous foods are accurate within +/- 2 degrees F. Calibrate all probe thermometers. Saute prep refrigerator: sliced white cheddar cheese: 46 degrees F, clam juice and wine: 44 degrees F, butternut squash: 42 degrees F. Grill station prep refrigerator: sliced white cheddar: 44 - 49 degrees F. Salad prep refrigerator: lobster: 41 degrees F and smoked yogurt: 41 degrees F. - in compliance. 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

Official record from Marin County Environmental Health Services, Dec 4, 2025 · Original Source

Routine

Dec 2, 2025

Violation(s) Found

4 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Kitchen walk-in refrigerator: unopened containers of milk and buttermilk observed at 46 - 48 degrees F. Observed whole shell eggs at 47-48 degrees F. maintain unopened containers of dairy and whole shell eggs at 45 degrees F or colder. Observed cooked vacuum packaged lobster with internal temperature of 46 degrees F. Observed large plastic containers of chili and cioppino labeled '12/1' at 49 degrees F. Observed ~ 16 quarts of onion soup labeled '12/1' at 51 degrees F and a second container of onion soup with ~ 16 quarts of onion soup observed at 53 degrees F. Both containers of onion soup voluntarily discarded - liquid drained into sink and onions were placed into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Saute prep refrigerator: grated cheddar: 42 degrees F, internal temperature of mussels: 52 -53 degrees F. Grill station prep refrigerator: white cheddar: 44 degrees F, cream cheese: 43 degrees F. Salad prep refrigerator: grated Parmesan: 43 degrees F All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Observed fish batter at 48 degrees F on cookline marked with date and 11:00. If using time only as a public health control, you must maintain written procedures and label food with date and indicate time when it was removed from temperature control or made and the discard time. Discard/use within four hours. Observed edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods. 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration.

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

4 large plastic containers with clam chowder cooling in ice bath with ice wands. Ice needs to go to top level of food. Clam chowder isn't cooling at fast enough rate. Reheat clam chowder to 165 degrees F. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F within our hours. Rapid cooling methods in Spanish provided. Cooling logs provided in English and Spanish. Clam chowder reheated to 169 - 179 degrees F. New ice baths set up with metal containers.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114099.7Cleaning and sanitizing

Official wording

No sanitizer at final rinse of the kitchen dishwasher. Provide a minimum of 50 ppm chlorine a the final rinse. COS.

Inspector’s notes

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 problems

minorCode CHSC 114020Food temperature

Official wording

Observed edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods. 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Dec 2, 2025 · Original Source

Routine

Oct 24, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114016Food temperature

Official wording

Cooked onions on steam table recorded at 104°F. / Reheat onions 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

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Oct 24, 2024 · Original Source

Routine

Apr 18, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed the following foods held at unsafe temperatures: 4 cooked lobsters at 50 F in refrigeration unit adjacent to prep sink, 3 lbs of prawns at 50 F, 2 lbs of seaweed salad at 50 F in unit adjacent to prep sink. Above listed foods were voluntarily discarded. Observed cooked onions at 48 F in prep top refrigerator. 4 oz of cooked onions were discarded. Observed raw calamari at 46-56 F in prep top refrigerator. PIC stated calamari was defrosted this morning, then transferred to refrigeration unit. Observed red sauce at 44 F, cooked red bell peppers at 46 F, raw white fish at 48 F, raw shrimp at 46 F, and raw tuna at 47 F in prep top refrigeration units at cook line. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust all refrigeration units at the cooks line and adjacent to the cook line and prep sink to cold hold at 41 F or below.

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.