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Restaurant
Health Inspections.org

Marin County, CA

The Hub

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Last inspected Mar 20, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine

Mar 20, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114002Food temperature

Official wording

Observed beef cooked 35 minutes prior. Cooling on a counter covered with tin foil at 130 F. Foods must be cooled without a cover to ensure it meets time and temperature requirements cover removed. Beef to be moved to the walk-in soon to reach 70 F within 2 hours.

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 temperature

Official record from Marin County Environmental Health Services, Mar 20, 2026 · Original Source

Routine

Dec 6, 2023

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed prep fridge at the end of the cook line holding cooked chicken at 54 degrees F, hard boiled eggs at 60 degrees F, and cut tomatoes at 53 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. All potentially hazardous foods that have been held for over 4 hours have been discarded. Repair refrigerator before use.

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 temperature

Official record from Marin County Environmental Health Services, Dec 6, 2023 · Original Source

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