SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspections
Routine
May 27, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Other
Official wording
Observed 4 stacks of cheese on a prep top at 58 F. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved to refrigeration.
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 27, 2026 · Original Source
Routine
Sep 24, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Batter near cook line at 81 F, prep top across cookline at 45 F, cut tomatoes in prep area at 79 F, rice on a counter at 100 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Batter moved to cold holding, prep fridge temp lowered to hold at 41 F, tomatoes moved to cold holding, and rice labeled for discard time of 1300.
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.
Official record from Marin County Environmental Health Services, Sep 24, 2025 · Original Source
Follow-Up
Mar 19, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Caldo de gallina in large plastic container in two door refrigerator across from the 3 compartment sink observed at 45 degrees F. Caldo de gallina was made yesterday. Per cooling log, it finished cooking yesterday and was 40 degrees f at 4:00. Per PIC and cook, caldo de gallina was cooled yesterday in ice bath in metal containers and then transferred to large plastic container. Other potentially hazardous foods in the refrigerator observed at 41 degrees F. Continue logging all potentially hazardous foods that go through the cooling process.
Inspector’s notes
Provide digital ANSI-certified probe thermometer to ensure accurate temperatures are logged.
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.
Official record from Marin County Environmental Health Services, Mar 19, 2025 · Original Source
Follow-Up
Mar 17, 2025
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Observed refried black beans at 122 degrees F in hot holding unit. Black beans reheated above 165 degrees F and placed back into hot holdlng unit. Observed home fries in pan on griddle at 82 degrees F. Unknown when home fries were made. Home fries voluntarily discarded into the compost container (~1/2 cup). Maintain potentially hazaro8ds foods at 41 degrees F or colder or 135 degrees F or hotter. Cooked potatoes can be kept in a bain marie (water bath) at 135 degrees F or hotter.
Inspector’s notes
Follow-up inspection conducted today. 2nd yellow placard posted. Case will be opened for 2nd reinspection. Cost recovery fee of $207.00 per hour will be charged for all time spent on the case. No handwashing violations observed today, however, no handwashing observed during the inspection. 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.
Water at customers restroom hand wash sink reached 98 degrees F and immediately began dropping down. Maintain water at a 100 degrees F or above at hand wash sinks.
Inspector’s notes
Follow-up inspection conducted today. 2nd yellow placard posted. Case will be opened for 2nd reinspection. Cost recovery fee of $207.00 per hour will be charged for all time spent on the case. No handwashing violations observed today, however, no handwashing observed during the inspection. 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
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.
Observed multiple containers of potentially hazardous foods sitting on table in the temperature danger zone (42-134 degrees F.) No foods logged on the rapid cooling log sheets. Observed chocitos (92 degrees F) and tamales (101 degrees F) in a bowl on a table. These were made yesterday. Per owner, they were reheated to 135 degrees F this morning. Person who reheated these has left for the day. When reheating potentially hazardous foods, reheat to a minimum of 165 degrees F. 6 chocitos and 8 tamales voluntarily discarded into the compost container. Observed the following potentially hazardous foods on the back kitchen table: cal de res ( 90 - 95 degrees F) in one pot and pot with larger quantity observed at 121 degrees F. This soup finished cooking around 12:00 p.m. today, Soup isn't cooling at rapid enough rate. Cal de res in large pot observed at 113 - 114 degrees F at 3:45 p.m. and small pot was 85 - 88 degrees F. Observed pot of black beans that finished cooking around 12:00 p.m. at 80 degrees F at 3:08 p.m. and temperature was 80 degrees F at 4:05 p.m.. No change in temperature. Observed gallina at 80 degrees F at 3:08 p.m. and 75 degrees f at 4:05 p.m. Gallina finished cooking at ~ 12:00 p.m.. today. Reheat potentially hazardous foods to 165 degrees F or hotter and then begin the proper rapid cooling. Utilize rapid cooling log. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees f to 41 degrees F within four hours. Observed large pot with red potatoes ~ 12 high in pot at 87- 117 degrees F at 3:23 p.m. and 84 - 11 degrees F at 4:27 p.m.. Red potatoes not cooling at rapid enough rate. Red potatoes finished cooking at ~ 2:00 p.m.. Owner call ed cook to determine time, Rapidly cool potatoes within required time frames noted above. Black beans, cal de res, and gallina reheated to 165 degrees F and above. These foods were then placed on ice baths. Red potatoes: 79 - 87 degrees F at 5:04 p.m.. ~ 20 lbs red po
Inspector’s notes
Follow-up inspection conducted today. 2nd yellow placard posted. Case will be opened for 2nd reinspection. Cost recovery fee of $207.00 per hour will be charged for all time spent on the case. No handwashing violations observed today, however, no handwashing observed during the inspection. 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.
Official record from Marin County Environmental Health Services, Mar 17, 2025 · Original Source
Routine
Mar 12, 2025
Violation(s) Found
3 recorded violations
criticalCode CHSC 113973.b-cHandwashing
Official wording
Observed food handler touch compost container with gloves and then proceeded to the griddle and began scraping the griddle without changing gloves. Once gloves or hands are contaminated, food handlers shall remove gloves and wash hands prior to touching utensils or preparing food.
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
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.
Observed tacos chapinos at 43 degrees F in two door Supera refrigerator. Prep refrigerator: corned beef hash made last week: 48 degrees F, sliced ham: 45 degrees F, grated queso fresca in bottom of prep refrigerator: 47 degrees F, sliced jack cheese: 47 degrees F. Observed refried black beans at 101 degrees F and white rice at 122 degrees f in hot holding unit. Beans and rice voluntarily discarded into the compost container. Observed chuchitos (4) at 72 degrees F that were made yesterday. Chuchitos voluntarily discarded. Chuchitos voluntarily discarded into compost container. ~ 1 lb rice voluntarily discarded.
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.
Water at customers restroom hand wash sink .reached 77 degrees F and then dropped immediately. Provide a minimum of 100 degrees F water.
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
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, Mar 12, 2025 · Original Source
Routine
Oct 26, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed stacked cheese on a plate above refrigeration at 60 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Keep less cheese out at a time only for active food prep.
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.