Follow-Up
Apr 30, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 30, 2026 · Original Source
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
7 inspectionsRoutine
Apr 22, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 22, 2026 · Original Source
Routine
Apr 21, 2026
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Crab cakes on sheet pan in Alto-Shaam: 130 - 132 degrees F. Reheat to 165 degrees F. Maintain at or above 135 degrees F. Observed cooked penne made yesterday at 59 - 60 degrees F in True two door refrigerator #3. ~ 5 lbs. cooked penne voluntarily discarded into compost containers. Maintain potentially hazardous foods at or below 41 degrees F or at or above 135 degrees F. Buffet: Mixed vegetables: 123 -130 degrees F, pork: 130 -145 degrees F. Maintain potentially hazardous foods at 135 degrees F or hotter in hot holding units. Pork reheated to 165 - 167 degrees F. Mixed veggies reheated above 165 degrees F.
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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114002Food temperature
Official wording
Observed cooked barley made at 10:00 a.m. today at 51 degrees F at 4:03 p.m.. Per cooling log, barley was 40 degrees F at 1:30 p.m.. Ensure accurate temperatures are logged on the cooling log. ~ 12 quarts barley voluntarily discarded into the compost container.
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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114091Permits, training, and postings
Official wording
Observed Caesar dressing with egg yolk. Raw eggs are not permitted in licensed care facilities. Serve pasteurized eggs.
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
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Marin County Environmental Health Services, Apr 21, 2026 · Original Source
Routine
Jan 14, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Snap peas at buffet line recorded at 120°F at time of inspection. / Reheat peas to 165°F to hot hold at 135°F.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jan 14, 2025 · Original Source
Follow-Up
Jul 19, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Refrigeration unit under grill had salmon, and beef, and ground beef all recording at 45°F. Said unit recorded at 50°F ambient. / Move all said units to walk-in refrigerator. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
Inspector’s notes
Major violations have been corrected. 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.
More about food kept at an unsafe temperatureminorCode CHSC 114004Food temperature
Official wording
Burger patties recorded cooked at 133°F. Staff stated patties will be brought to hot holding units and will heat up the rest of the way. / All ground meat must be cooked to 155°F, and to 165°F if reheated to hot hold at 135°F or above.
Inspector’s notes
Major violations have been corrected. 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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jul 19, 2024 · Original Source
Routine
Jul 16, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Refrigeration unit under grill had salmon, and beef, and ground beef all recording at 45°F. Said unit recorded at 50°F ambient. / Move all said units to walk-in refrigerator. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
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 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114004Food temperature
Official wording
Burger patties recorded cooked at 133°F. Staff stated patties will be brought to hot holding units and will heat up the rest of the way. / All ground meat must be cooked to 155°F, and to 165°F if reheated 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 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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jul 16, 2024 · Original Source
Routine
Jan 2, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Raw shell eggs internal temperature readings were measured at 52°F and 51°F. Raw shell eggs container was observed on ice bath on the counter in the preparation area. Potentially hazardous foods shall be held at or below 41°F or at or above 135°F when hot.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Jan 2, 2024 · Original Source
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