ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine
May 19, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Other
Official wording
Observed a container of refried beans at 115 F on a burner. Food that is potentially hazardous must be hot held at 135 F or above. Burner turned up to hold foods at 140 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
An issue that does not fit the common categories. Check the official wording for details.
Official record from Marin County Environmental Health Services, May 19, 2026 · Original Source
Follow-Up
Aug 5, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Observed chili verde 114 F, beef 130 F, refried beans 122 F and red sauce 130 F in the hot holding unit at the cook line for about an hour. Observed horchata at 49 F on ice bath near front register. Observed cooked chicken, carne asada, pork and chili rellenos at 43-44 F on cooling racks in the walk-in refrigerator. Per employees these foods were cooked and cooled yesterday. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Chili verde, beef, refried beans and red sauce were placed on stove and reheated. Ice added to horchata. Instructed employees to discontinue storing cooling racks by the front door of the walk-in cooler and ensure to rotate foods as they are cooling.
Inspector’s notes
Facility has corrected major violations. 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.
No hot water provided at back hand sink adjacent to 3-compartment sink. Hot water in men's restroom measured 90 F. Ensure to provide hot water at 100 F at hand wash sinks. Discussed with person in charge.
Inspector’s notes
Facility has corrected major violations. A green placard was issued.
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, Aug 5, 2024 · Original Source
Routine
Aug 1, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed chili verde 114 F, beef 130 F, refried beans 122 F and red sauce 130 F in the hot holding unit at the cook line for about an hour. Observed horchata at 49 F on ice bath near front register. Observed cooked chicken, carne asada, pork and chili rellenos at 43-44 F on cooling racks in the walk-in refrigerator. Per employees these foods were cooked and cooled yesterday. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Chili verde, beef, refried beans and red sauce were placed on stove and reheated. Ice added to horchata. Instructed employees to discontinue storing cooling racks by the front door of the walk-in cooler and ensure to rotate foods as they are cooling.
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. Yellow 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.
No hot water provided at back hand sink adjacent to 3-compartment sink. Hot water in men's restroom measured 90 F. Ensure to provide hot water at 100 F at hand wash sinks. Discussed with person in charge.
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. Yellow placard was issued.
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.