SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspections
Routine
Apr 1, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed pasta at the hot holding area at the cook line at 120 F. Observed 2 large tubs of sauces at 45-48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Pasta reheated to 165 F and hot holding unit turned up. Sauces were confirmed by chef to have been cooled to 41 F before being transferred to these bins. Sauces moved to thin containers.
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, Apr 1, 2026 · Original Source
Routine
Sep 17, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed multiple cooling violations. Deep bin of soup, covered, in 2 inches of ice. Chicken cooked at 10 AM for salads at the salad bar at 75 F and in a refrigerator at 75-80 F. 3 deep pans of mashed potatoes and 1 with pasta all cooked and covered immediately. Food must be cooled in thin pans or stirred in an ice bath. Food must go from 135 to 70 F within 2 hours and to 41 F within 4 hours after that. Soup discarded, chicken discarded, mashed potatoes and pasta moved to walk-in.
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, Sep 17, 2025 · Original Source
Routine
May 16, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114099.6Handwashing
Official wording
Observed employee at dishwashing area handle soiled utensils and cookware and then proceed to put away clean food equipment without washing hands in between. All clean and sanitized equipment shall be put away with washed hands after handling soiled equipment to prevent the possibility of cross contamination. Sink at the utensils and plates side of ware washing area shall be designated as handwashing sink for employees.
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.
Official record from Marin County Environmental Health Services, May 16, 2025 · Original Source
Routine
Oct 21, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114192Handwashing
Official wording
Water temperature at hand sink near office measured 96 F. Warewashing sinks in kitchen measured 109-110 F. Ensure all handwashing sinks are provided with warm water between 100-108 F and all warewashing sinks are provided with hot water of 120 F. Repair/adjust water heater as necessary. After adjustment, warewashing sinks reached 120 F and hand washing 100 F. Corrected on site.
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
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, Oct 21, 2024 · Original Source
Follow-Up
May 16, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed cut watermelon at 51 F, cut cantaloupe 54 F, cut tomatoes 50 F, garbanzo bean mixture 50 F, tofu at 78 F, cooked mushrooms at 77 F, and cooked lentils 54 F at salad bar stations. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated fruit was prepared about 20 minutes ago and cooked vegetables were prepared about an hour ago. Instructed PIC to relocate above listed food items to walk-in cooler. Food relocated to cooler.
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.
Observed cheese sauce at 48 F, meat sauce at 50 F and tomatoes sauce at 51-54 F in large containers in walk-in cooler that were made last night. Ensure all potentially hazardous foods (PHFs) are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. PIC discarded about 10.5 gallons of cheese, meat and tomato sauce. Provided PIC with cooling handout.
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.
Water at back two restroom hand sinks measured 69-70 F. Water at left all gender restroom hand sink measured 89-90 F. Ensure water temperature at hand wash sinks is provided between 100 F to 108 F. PIC stated maintenance will be sent to repair/adjust temperature of sinks. Ensure all employees wash hands at kitchen hand sink that is provided with 100 F of water after using the restroom before beginning work.
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.
Official record from Marin County Environmental Health Services, May 16, 2024 · Original Source
Routine
May 15, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed cut watermelon at 51 F, cut cantaloupe 54 F, cut tomatoes 50 F, garbanzo bean mixture 50 F, tofu at 78 F, cooked mushrooms at 77 F, and cooked lentils 54 F at salad bar stations. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated fruit was prepared about 20 minutes ago and cooked vegetables were prepared about an hour ago. Instructed PIC to relocate above listed food items to walk-in cooler. Food relocated to cooler.
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 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.
Observed cheese sauce at 48 F, meat sauce at 50 F and tomatoes sauce at 51-54 F in large containers in walk-in cooler that were made last night. Ensure all potentially hazardous foods (PHFs) are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. PIC discarded about 10.5 gallons of cheese, meat and tomato sauce. Provided PIC with cooling handout.
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 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.
Water at back two restroom hand sinks measured 69-70 F. Water at left all gender restroom hand sink measured 89-90 F. Ensure water temperature at hand wash sinks is provided between 100 F to 108 F. PIC stated maintenance will be sent to repair/adjust temperature of sinks. Ensure all employees wash hands at kitchen hand sink that is provided with 100 F of water after using the restroom before beginning work.
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 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.
Official record from Marin County Environmental Health Services, May 15, 2024 · Original Source
Follow-Up
Jan 17, 2024
No Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Steam tables at cook line and at dinning area had the following foods at their respective temperatures: chicken 124°F, vegetable egg rolls 124°F, rice at 123°F, steamed vegetables 125°F and cooked egg plant 124°F. Chef stated foods were prepared about an hour and 15 minutes ago. / Rapidly reheat all 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.
Official record from Marin County Environmental Health Services, Jan 17, 2024 · Original Source
Routine
Jan 12, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Steam tables at cook line and at dinning area had the following foods at their respective temperatures: chicken 124°F, vegetable egg rolls 124°F, rice at 123°F, steamed vegetables 125°F and cooked egg plant 124°F. Chef stated foods were prepared about an hour and 15 minutes ago. / Rapidly reheat all 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 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.