Routine
May 26, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 26, 2026 · Original Source
Marin County, CA
Starbucks Coffee
[Object Object]
Last inspected May 26, 2026 · View Map ↗ · Compare ↗
Violation(s) Found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsRoutine
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
Follow-Up
Mar 4, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
An employee was observed rinsing his/her hands with water only and then proceeded to prepare a coffee drink in the preparation area. [Corrective action] To prevent cross-contamination, ensure employees thoroughly wash and dry their hands before handling and/or preparing food. The employees shall demonstrate proper hand washing by following all the proper hand washing steps. Educate/retrain employees.
Inspector’s notes
In the follow-up inspection, major violations were observed in compliance.
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 problemsminorCode CHSC 113996Food temperature
Official wording
In the preparation area, soy milk vanilla the internal temperature reading was measured at 53F, oatmeal milk at 45F, whipped cream 50F. All foods mentioned above were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods, shall be held at or below 41 °F or at or above 135 °F when hot.
Inspector’s notes
In the follow-up inspection, major violations were observed in compliance.
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 temperatureminorCode CHSC 114115Contamination
Official wording
An employee was observed rinsing a soiled cloth towel in the dump sink in the preparation area and then proceeded to wipe the food contact surfaces (counter near the drive through window). [Corrective action] To prevent cross-contamination, ensure the food contact surfaces are properly cleaned and sanitized by using a sanitizing solution.
Inspector’s notes
In the follow-up inspection, major violations were observed in compliance.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Marin County Environmental Health Services, Mar 4, 2024 · Original Source
Routine
Feb 29, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
An employee was observed rinsing his/her hands with water only and then proceeded to prepare a coffee drink in the preparation area. [Corrective action] To prevent cross-contamination, ensure employees thoroughly wash and dry their hands before handling and/or preparing food. The employees shall demonstrate proper hand washing by following all the proper hand washing steps. Educate/retrain 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.”
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 problemscriticalCode CHSC 113996Food temperature
Official wording
In the preparation area, soy milk vanilla the internal temperature reading was measured at 53F, oatmeal milk at 45F, whipped cream 50F. All foods mentioned above were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods, shall be held at or below 41 °F or at or above 135 °F when hot.
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.”
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 114115Contamination
Official wording
An employee was observed rinsing a soiled cloth towel in the dump sink in the preparation area and then proceeded to wipe the food contact surfaces (counter near the drive through window). [Corrective action] To prevent cross-contamination, ensure the food contact surfaces are properly cleaned and sanitized by using a sanitizing solution.
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.”
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Marin County Environmental Health Services, Feb 29, 2024 · Original Source
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