ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Follow-Up
May 4, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.3Handwashing
Official wording
Observed food handlers touch garbage cans and then touch utensils without first removing gloves and washing hands. One of those food handlers touched personal clothing and apron with gloves and then touched clean utensils. Food handlers shall remove gloves, wash hands, and then place new gloves on hands after gloves/hands become contaminated before beginning food preparation, or touching utensils, or food equipment. Food handler who touched clean utensils with contaminated gloves instructed to wash hands.
Inspector’s notes
21 Corrected. 49 corrected Correct: 35 Green placard posted.
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.
Official record from Marin County Environmental Health Services, May 4, 2026 · Original Source
Routine
Apr 22, 2026
Violation(s) Found
3 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
employee picked glove from floor and then began wiping table with wiping cloth. Anytime something is picked up from the floor, employees shall wash their hands before wiping down equipment or beginning food preparation. COS
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
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.
0 ppm chlorine at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. COS
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
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.
Water in wash compartment at 3-compartment sink measured 107 degrees F. Sheet pans soaking in this compartment. Provide a minimum of 120 degrees F water. COS
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.
Official record from Marin County Environmental Health Services, Apr 22, 2026 · Original Source
Routine
Feb 4, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113948Food source and labeling
Official wording
1 food handler card has expired. / Provide valid copies within 30 days.
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. A green placard was issued.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Marin County Environmental Health Services, Feb 4, 2025 · Original Source
Routine
Aug 29, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Chicken at steam table by to-go station recorded at 130°f and 131°F. / Reheat chicken to 165°F to hot hold at 135°F or above.
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. A green placard was issued.
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.