More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine
May 29, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114192Handwashing
Official wording
Hand sink near ice machine unit and 3-compartment sink observed measuring warm water at 112F - 114F. Hand sink cannot be readily adjusted by user. Maintain warm water between 100F to 108F for hand hand sinks that cannot be readily adjusted. Corrected on site.
Inspector’s notes
Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the 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.
Official record from Marin County Environmental Health Services, May 29, 2026 · Original Source
Routine
Nov 24, 2025
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Nov 24, 2025 · Original Source
Routine
Dec 24, 2024
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Dec 24, 2024 · Original Source
Routine
Mar 1, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed whipped margarine at 55 degrees F in a tub on the cook-line at 41 degrees F or below. Margarine was moved to the walk-in.
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.