Marin County, CA

Station House Cafe Inc.

Name: Station House Cafe Inc.
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Jan 27, 2026 · View Map ↗ · Compare ↗

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Only Minor 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

3 inspections

Routine

Jan 27, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Turkey chili in walk-in unit observed holding at 47F-51F without intervention. Turkey chili was prepared day prior, per manager. Turkey chili discarded. Garlic-in-oil mixture at cook's line observed holding at 60F. Per employee Garlic-in-oil mixture was just prepared. Item sent to refrigeration unit during visit. All potentially hazardous foods (PHFs) shall be properly held under temperature control or time control at all times.

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 temperature

Official record from Marin County Environmental Health Services, Jan 27, 2026 · Original Source

Routine

Oct 8, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114002Food temperature

Official wording

Observed about 16 quarts of clam chowder at 46-50F in a deep covered container in walk-in. Item was cooked yesterday per food handler. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 2 hours. Repeat violation. Clam chowder was discarded. Actively monitor temp while food is cooling. Don't cover food until temp is at 41F. Observed minced garlic, cut tomatoes, and boiled eggs cooling in prep fridge. Recommend cooling in walk-in instead of prep fridge as that unit is more insulated.

Inspector’s notes

Green (pass) placard posted. 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

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Oct 8, 2024 · Original Source

Routine

Mar 25, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114002Food temperature

Official wording

Observed two 22 quart containers of chili in walk-in at 57-60F. Chili was cooked at about noon yesterday and had been in the walk-in since then. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use cooling methods such as ice paddles, smaller portions, and cooling food uncovered to ensure food cools rapidly. Chili discarded. Colling logs left onsite. Start using cooling logs today and email me copy of logs on 4/2/24 so I can confirm items are being cooled properly.

Inspector’s notes

Green (pass) placard posted. 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.