Follow-Up
Aug 3, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 3, 2026 · Original Source
Marin County, CA
San Francisco Yacht Club
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Last inspected Aug 3, 2026 · View Map ↗ · Compare ↗
No 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 inspectionsRoutine
Jul 30, 2026
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
One door Saturn refrigerator: watermelon slices: 47 degrees f, 1/2 watermelon: 53 degrees F. 1/2 watermelon voluntarily . discarded into the compost container. ~ 1 qt grated jalapeno cheese: 51 degrees F, veggie burger: 49 degrees, sliced provolone: 48 degrees F. Thermometer on outside of unit: 57 degrees F. Pooled egg whites: 47 degrees F. Remove all potentially hazardous foods from this unit. Repair unit. ~ 1 qt. jalapeno cheese voluntarily discarded into compost. Pantry station: left prep refrigerator: blue cheese dressing: 43 degrees F. right prep refrigerator: raw crab meat: 47 degrees F. Table top refrigerator across from fryer: sliced cheddar cheese: 53 degrees F (~ 1/4 lb.) ~1/4 lb. cheddar cheese voluntarily discarded into garbage container. Maintain potentially hazardous foods at 41 degrees F or colder.
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.
More about food kept at an unsafe temperaturecriticalCode CHSC 113973.b-cHandwashing
Official wording
Observed an employee load dirty dishes into the dishwasher and then touched clean dishes that came out of the dishwasher. Employee shall shall removed gloves and wash hands before touching clean dishes. 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.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Jul 30, 2026 · Original Source
Routine
Nov 19, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Maketable refrigerator across from the fryer: havarti: 47 degrees F, yellow cheddar: 50 degrees F. ~ 1/2 lb. yellow cheddar voluntarily discarded into the garbage container. Salad prep refrigerator: turkey: 44 degrees Fm ham: 47 degrees F Maintain potentially hazardous foods at or below 41 degrees F. Wet wiping cloth on top of metal insert pans with various types of cheese double stacked in maketable refrigerator noted above. Discontinue double stacking and using wiping clothes as this leads to potentially hazardous foods being stored in the temperature danger zone ( 42 - 134 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
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, Nov 19, 2025 · Original Source
Follow-Up
Jul 19, 2024
No Violation(s) Found
1 recorded violation
minorCode CHSC 113953.3Handwashing
Official wording
Observed food handler touch raw burger meat with gloved hands and handle burger bun with same gloves. Food handler instructed to discard of bun and wash hands. Employees required to wash hands when switching from raw meat to ready-to-eat (RTE) foods. Re-train employees on proper handwashing and proper glove usage.
Inspector’s notes
Facility has corrected major violations. A green placard was issued. Correct all other outstanding violations.
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, Jul 19, 2024 · Original Source
Routine
Jul 18, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113953.3Handwashing
Official wording
Observed food handler touch raw burger meat with gloved hands and handle burger bun with same gloves. Food handler instructed to discard of bun and wash hands. Employees required to wash hands when switching from raw meat to ready-to-eat (RTE) foods. Re-train employees on proper handwashing and proper glove usage.
Inspector’s notes
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
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, Jul 18, 2024 · Original Source