Routine
Aug 26, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 26, 2026 · Original Source
No 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
Aug 15, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 15, 2026 · Original Source
Follow-Up
Apr 22, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the cold holding inserts, cheese internal temperature reading was measured at 58 °F and sliced tomatoes at 59 °F. Food containers were observed to be double stacked. Buttermilk internal temperature readings were observed at 55F and 52F. Container was observed in the ice bath container. In the undercounter unit, trout sauce internal temperature readings were at 52F, 55F, and 58F in different containers. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s notes
In the follow-up inspection, all violations are in compliance; except. 01, and 35.
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 113967Handwashing
Official wording
An employee was observed grabbing a raw hamburger patty and without washing his/her hands, grabbing a raw fish filet, and then touching the bread in the preparation area. [Corrective action] To prevent cross-contamination from employee to food, ensure to provide utensils to obtain raw meat from containers. In addition, the employees must wash their hands each time they touch different types of meat.
Inspector’s notes
In the follow-up inspection, all violations are in compliance; except. 01, and 35.
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 problemsOfficial record from Marin County Environmental Health Services, Apr 22, 2024 · Original Source
Routine
Apr 16, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the cold holding inserts, cheese internal temperature reading was measured at 58 °F and sliced tomatoes at 59 °F. Food containers were observed to be double stacked. Buttermilk internal temperature readings were observed at 55F and 52F. Container was observed in the ice bath container. In the undercounter unit, trout sauce internal temperature readings were at 52F, 55F, and 58F in different containers. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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 113967Handwashing
Official wording
An employee was observed grabbing a raw hamburger patty and without washing his/her hands, grabbing a raw fish filet, and then touching the bread in the preparation area. [Corrective action] To prevent cross-contamination from employee to food, ensure to provide utensils to obtain raw meat from containers. In addition, the employees must wash their hands each time they touch different types of meat.
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 problemsOfficial record from Marin County Environmental Health Services, Apr 16, 2024 · Original Source
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