SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Routine
May 12, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed cooked chicken at 155 F cooling on a counter in a covered container. Col using approved methods. Remove lids during the cooling process. Lids removed.
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, May 12, 2026 · Original Source
Routine
Mar 18, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Sandwich prep refrigerator has an air temperature of 58 degrees F. Potentially hazardous foods ranged from 51 - 61 degrees F. Unit was unplugged. All potentially hazardous foods voluntarily discarded into the compost container. 8 lbs ham: 60 degrees F. American cheese: 60 degrees F (1/2 lb), Swiss cheese: 59 degrees F (2.5 lbs), cooked pork: 60 degrees F (3.25 lbs.), sour cream: 50 degrees F (~ 4 cups), queso fresco: 51 degrees F ~3.5 lbs), yogurt: 57 degrees F (~ 4 cups), chicken salad: 60 degrees F (made yesterday): (~ 5.25 lbs.). Yogurt and sour cream voluntarily discarded down the drain. Unit was plugged back in. Check prep refrigerator to ensure it is capable of maintaining potentially hazardous foods at or below 41 degrees F before placing potentially hazardous foods inside. Rechecked sandwich prep refrigerator at end of inspection. Ham: 45 degrees F, Swiss cheese48 degrees f, and jack cheese: 55 degrees f. ~ 3.5 lbs of jack cheese voluntarily discarded into compost container, Adjust prep refrigerator to colder setting.
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.
Official record from Marin County Environmental Health Services, Mar 18, 2025 · Original Source
Follow-Up
May 23, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Handwashing
Official wording
Observed sliced ham at 51 F, sliced cheese 57 F, cut tomatoes 58 F in prep top refrigerator unit behind secondary front register. Ambient temperature of unit measured 56 F. Person in charge (PIC) stated food items were placed in prep top refrigerator from back unit about 30 minutes ago. Observed red and green salsa at 46 F in an ice bath adjacent to front hand sink. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All potentially hazardous foods in prep top unit shall be discarded 4 hours after the time they were placed in unit. Repair/adjust unit to cold hold at 41 F or below immediately.
Inspector’s notes
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.
Observed cooked chicken in two-door reach in refrigerator at 56 F. PIC stated chicken was cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 90 pieces of cooked chicken were discarded. Discussed cooling process with PIC. Provided cooling handouts. Ensure proper methods and logs are used along with monitoring food temperatures with a probe thermometer.
Inspector’s notes
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.
Official record from Marin County Environmental Health Services, May 23, 2024 · Original Source
Routine
May 22, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Handwashing
Official wording
Observed sliced ham at 51 F, sliced cheese 57 F, cut tomatoes 58 F in prep top refrigerator unit behind secondary front register. Ambient temperature of unit measured 56 F. Person in charge (PIC) stated food items were placed in prep top refrigerator from back unit about 30 minutes ago. Observed red and green salsa at 46 F in an ice bath adjacent to front hand sink. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All potentially hazardous foods in prep top unit shall be discarded 4 hours after the time they were placed in unit. Repair/adjust unit to cold hold at 41 F or below immediately.
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 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.
Observed cooked chicken in two-door reach in refrigerator at 56 F. PIC stated chicken was cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 90 pieces of cooked chicken were discarded. Discussed cooling process with PIC. Provided cooling handouts. Ensure proper methods and logs are used along with monitoring food temperatures with a probe thermometer.
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 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.