Routine
Sep 22, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Sep 22, 2026 · Original Source
Marin County, CA
Super Duper Burger
[Object Object]
Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine
Dec 5, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114099.7Cleaning and sanitizing
Official wording
Observed mold debris in the upstairs ice machine and on the side of the ice dispenser in the self-serve soda machine. Observed 0ppm chlorine on first test of dishwasher. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine and ice dispenser. Dishwasher reached 50ppm chlorine on the next cycle.
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 problemsOfficial record from Marin County Environmental Health Services, Dec 5, 2025 · Original Source
Follow-Up
Mar 3, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114179Water, plumbing, and sewage
Official wording
Observed to-go containers in open boxes and other items in upstairs room with wood floor and ventilation pipes and plumbing pipes above the items. This room isn't approved or food, utensils, wiping clothes, to-go containers. Remove all items by 3/25/25 and submit photos.
Inspector’s notes
Follow-up inspection conducted today. Other 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, 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, Rive, 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 also be viewed at the facility upon request.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Marin County Environmental Health Services, Mar 3, 2025 · Original Source
Routine
Feb 26, 2025
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed whole shell eggs with internal and external temperature of 53 degrees F. Maintain whole shell eggs at 45 degrees For colder one door prep refrigerator. 5 eggs voluntarily discarded into the garbage container. Observed major temperature violations of potentially hazardous foods in the one door prep refrigerator on left. 2 containers of Monterey jack cheese 53 and 54 degrees F, Havarti cheese: 53 degrees f (~1/2 lb.), super sauce: 49 - 53 degrees F. One door prep refrigerator on right: sliced tomatoes: 43 degrees F, grated aged cheddar cheese: 50 degrees F (~ 1 lb), ~ 2 cups garlic and oil with cheese made yesterday: 61 degrees F,grated cheddar cheese: 47 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the garbage. ~ 5 lbs of Monterey jack cheese noted above was voluntarily discarded and 3 bottle super sauce( ~ 96 oz.).Adjust both prep refrigerators to colder setting and recheck in an hour to see if temperature drops. Maintain potentially hazardous foods at or below 41 degrees F. 4 drawer refrigerator: jack cheese: 44 degrees F. Adjust unit colder.
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 temperaturecriticalCode CHSC 114002Food temperature
Official wording
Observed cooked mushroom at 68 degrees F in small hotel pan covered with plastic wrap at 3:35 p.m.. Cooked mushrooms finished cooking at ~ 2:00 p.m.. Observed super sauce in large container in walk-in refrigerator that was prepared at ~ 3:00 p.m.. with cover on it. Don't cover potentially hazardous foods that are being cooled as this increases the cooling time. Utilize rapid cooling logs to assist with proper cooling. Mushrooms and super sauce not cooling at fast enough rate. Use approved cooling methods. Logs provided. Mushrooms reheated to 186 degrees F.
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 temperatureOfficial record from Marin County Environmental Health Services, Feb 26, 2025 · Original Source
Follow-Up
Oct 18, 2023
No Violation(s) Found
4 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Quinoa internal temperature readings were observed at 108F and 119F in different parts of the food. Food container was observed stored on the preparation table at ambien temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) The employee transferred in the refrigerator.
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance; except, violations 23, 36 and 38.
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 114099.7Cleaning and sanitizing
Official wording
The chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. Please be advised that several readings were taken without chlorine readings. [CA] Foo facility that prepares potentially hazardous foods shall not be operating if there is not a method to properly wash and sanitize dishes and equipment. Provide chlorine concentration at 50 ppm at all times. Person in charge agreed to manaually wash and sanitize utensils.
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance; except, violations 23, 36 and 38.
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 problemsminorCode CHSC 114113Contamination
Official wording
Ice machine interior panel was observed with brown like mold residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize ice machine interior panel as often as necessary.
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance; except, violations 23, 36 and 38.
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 contaminationminorCode CHSC 114197Water, plumbing, and sewage
Official wording
In the warewashing area, the dishwasher was observed to have its wastewater pipe detached from the other pipe that lead to the floor sink. As a result, causing wastewater to leak into the floor. [CA] Repair the pipe to prevent the leaking. All liquid waste shall be disposed of through the approved plumbing system.
Inspector’s notes
In the follow-up inspection, all violations were observed in food safety compliance; except, violations 23, 36 and 38.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Marin County Environmental Health Services, Oct 18, 2023 · Original Source
Routine
Oct 16, 2023
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Quinoa internal temperature readings were observed at 108F and 119F in different parts of the food. Food container was observed stored on the preparation table at ambien temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) The employee transferred in the refrigerator.
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 114099.7Cleaning and sanitizing
Official wording
The chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. Please be advised that several readings were taken without chlorine readings. [CA] Foo facility that prepares potentially hazardous foods shall not be operating if there is not a method to properly wash and sanitize dishes and equipment. Provide chlorine concentration at 50 ppm at all times. Person in charge agreed to manaually wash and sanitize utensils.
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
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 problemscriticalCode CHSC 114113Contamination
Official wording
Ice machine interior panel was observed with brown like mold residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize ice machine interior panel as often as necessary.
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 contaminationcriticalCode CHSC 114197Water, plumbing, and sewage
Official wording
In the warewashing area, the dishwasher was observed to have its wastewater pipe detached from the other pipe that lead to the floor sink. As a result, causing wastewater to leak into the floor. [CA] Repair the pipe to prevent the leaking. All liquid waste shall be disposed of through the approved plumbing system.
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
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Marin County Environmental Health Services, Oct 16, 2023 · Original Source
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