Marin County, CA

Side By Side

Name: Side By Side
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 1, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

Apr 1, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114099.7Cleaning and sanitizing

Official wording

Observed a deli slicer with food debris. Food contact surfaces must be clean and sanitized. Deli slicer must be taken apart and wash rinse and sanitized at the 3 comp sink.

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

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

Official record from Marin County Environmental Health Services, Apr 1, 2026 · Original Source

Routine

May 20, 2025

No Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, May 20, 2025 · Original Source

Routine

May 6, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Walk-in cooler measured ambient temperature of 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust walk-in cooler 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.

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, May 6, 2024 · Original Source

Routine