Marin County, CA

The Trident/Ondine

Name: The Trident/Ondine
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Sep 4, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Violation(s) Found

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Sep 4, 2025

Violation(s) Found

1 recorded violation

criticalCode CHSC 114259.1Pests

Official wording

Observed multiple cockroaches throughout the kitchen. Facility must be kept free of insects. Have licensed pest control treat facility. Clean and sanitize all food contact surfaces. After having a clear pest control report, email it to inspector. Inspector will come out 24 hours after the clear pest control report.

Inspector’s notes

Red Placard Posted 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

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Marin County Environmental Health Services, Sep 4, 2025 · Original Source

Follow-Up

Jul 31, 2024

No Violation(s) Found

2 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Both walk-in refrigerators out of temperature recording at 50°F for outside unit and 51°F for inside unit. / Discard the out of temperature foods. Discontinue use of said units 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 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 temperature

minorCode CHSC 114002Food temperature

Official wording

2 large tubs of clam chowder were cooled yesterday. Center of chowder recorded at 61°F. / Immediately discard out of temperature chowder. Food must be rapidly cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Use ice wands with ice baths in more shallow containers.