Follow-Up
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
Marin County, CA
Suvai Taste Of India
[Object Object]
Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗
No Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine
Aug 11, 2026
Violation(s) Found
1 recorded violation
criticalCode CHSC 114259.1Pests
Official wording
Observed 4 adult cockroaches and 1 infant juvenile cockroach in facility. Live activity in the front kitchen, dishwashing area, and dry storage. Dead cockroaches throughout facility. Facility must be kept free of insects. To open, clean and sanitize all food contact surfaces. Discard any potentially contaminated food. Have licensed pest control treat facility. 24 hours after pest control treatment and once no activity is observed, contact environmental health services for a reinspection.
Inspector’s notes
Red 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
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Marin County Environmental Health Services, Aug 11, 2026 · Original Source
Follow-Up
May 20, 2025
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 20, 2025 · Original Source
Routine
May 13, 2025
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed chicken in a drop-in unit on a prep top at 52 F. Observed curry in a drop-in unit on a counter at 51 F. Cold holding buffet holding potentially hazardous foods at 51-53 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Chicken and curry moved to cold holding. Cold holding buffet items moved to cold holding. Repair unit.
Inspector’s notes
Yellow 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114099.7Cleaning and sanitizing
Official wording
Dishwasher in active use with sanitizer reaching 0ppm chlorine. Dishwasher must have 50 ppm sanitizer. 3-comp sink setup for dishwashing. repair within 24 hours.
Inspector’s notes
Yellow 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, May 13, 2025 · Original Source
Follow-Up
Jan 16, 2025
No Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Cold holding unit at the buffet holding items such as cut fruit salad and yogurt at 58 F. Walk-in refrigerator holding meat and curries at 46 F. Potentially hazardous foods must be cold held at 41 F or below. Repair the buffet unit and the walk-in to hold at 41 F.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jan 16, 2025 · Original Source
Routine
Jan 15, 2025
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Cold holding unit at the buffet holding items such as cut fruit salad and yogurt at 58 F. Walk-in refrigerator holding meat and curries at 46 F. Potentially hazardous foods must be cold held at 41 F or below. Repair the buffet unit and the walk-in to hold at 41 F.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jan 15, 2025 · Original Source