More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine
Jun 26, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed a prep top across from the cook line holding foods at 45 F. Observed a hot holding unit holding sauce at 120-130 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Instructed operator to close the prep top and turn the unit temp down. Increase the hot holding unit temp.
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, Jun 26, 2026 · Original Source
Routine
Oct 30, 2025
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Oct 30, 2025 · Original Source
Routine
Dec 16, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Chicken sausage in the bottom portion of the prep refrigerator: 42 degrees F and pooled eggs in the top portion of the prep refrigerator: 42 degrees F. Whole shell eggs in top portion of the prep refrigerator ranged from 44 - 51 degrees F with infrared thermometer. The egg that measured 51 degrees F was cracked and internal temperature was 47 degrees F. Maintain whole shell eggs at 45 degrees F and all other 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, 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, Rive, 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 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, Dec 16, 2024 · Original Source
Follow-Up
May 2, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
No eggs observed outside of refrigeration. Whole shell eggs in upper portion of prep refrigerator observed at 46 - 52 degrees F with infrared thermometer. One of these eggs checked by cracking shell and checking with a probe thermometer: 52 degrees F. Whole shell eggs in bottom of this prep refrigerator observed at 45 - 48 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Eggs (4) at 50 degrees F and above were voluntarily discarded. Not using time as a public health control.
Inspector’s notes
Hands being washed properly at time of inspection. 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, May 2, 2024 · Original Source
Follow-Up
Apr 29, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed 10 whole shell eggs sitting on table at 62 - 68 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Eggs voluntarily discarded into outside compost container. If using time as a public health control, provide copy of written procedures and label potentially hazardous foods with date and clearly indicate discard time.
Inspector’s notes
No comments from inspector
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 employee washing dirty dishes in the three-compartment sink and then touched clean utensils that person took out of the dishwasher. Employee was instructed to wash hands before touching clean utensils after hands contaminated by dirty utensils. Same employee repeated procedure of touching dirty utensils and then clean ones without washing hands. Further education needed on proper handwashing.
Inspector’s notes
No comments from inspector
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, Apr 29, 2024 · Original Source
Routine
Apr 24, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed food handler touch dirty dishes and then took out clean cutting board from the dishwasher without first washing his hands. Observed another employee touch the garbage can with hands and then wiped cutting board with wiping cloth that was sitting on top of the refrigerator. Employees shall wash hands after contaminating them to prevent cross contamination of food or food contact surfaces.
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.
Diced tomatoes in the saute station refrigerator in upper part of unit observed at 47 degrees F. Tomatoes were diced yesterday. Whole shell eggs observed at 53 - 68 degrees F in bottom of saute prep refrigerator. Eggs were taken out of the refrigerator ~ 30 -45 minutes ago. Meatloaf made yesterday in bottom of unit measured 45 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Once eggs or other potentially hazardous foods are left out of the refrigerator, they can't be put back in the refrigerator. Maintain all other 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
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 a few particles of food on utensils after dishwasher cycle finished. All utensils shall be clean to sight. Utensils placed into the wash compartment of the three-compartment sink to rewash. Didn't observe utensils go back through the dishwasher. Pre-scrub utensils prior to placing inside the dishwasher to assist with proper cleaning of utensils.
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
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.