ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Follow-Up
Apr 20, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114093Food source and labeling
Official wording
Submit copy of revised menu with consumer advisory disclosure statement by 4/27/26.
Inspector’s notes
Other 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, 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, Rive, 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 also be viewed at the facility upon request.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Marin County Environmental Health Services, Apr 20, 2026 · Original Source
Routine
Apr 15, 2026
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Blue cheese observed at 56 degrees F in table top refrigerator. Open container of 2% milk observed at 47 degrees F in one door glass refrigerator. ~ 2 cups blue cheese voluntarily discarded into the garbage container. 3 cold stickers provided. Maintain potentially hazardous foods a tor below 41 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.
Observed beets individually wrapped in aluminum foil on sheet pans on rolling rack. Internal temperature of two beets: 78 degrees F and 86 degrees F. Food handler who cooked beets not present at the facility. No cooling logs. 16 beets voluntarily discarded into the garbage. Log food, temperatures, time, and date for potentially hazardous foods that are cooked and cooled to ensure proper rapid cooling timeframes are being achieved. 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. Repeat violation. Approved cooling methods and logs provided in English and Spanish.
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.
Men's restroom: left hand wash sink: 92 degrees F: 92 degrees F right hand wash sink: 66 degrees F Women's restroom: left: 66 degrees F right hand wash sink: 67 degrees F Provide a minimum of 100 degrees F water at all hand wash sinks by 4/16/26.
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, Apr 15, 2026 · Original Source
Follow-Up
Nov 1, 2024
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 114099.7Cleaning and sanitizing
Official wording
in-use dishwasher recorded at 0ppm chlorine. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash-rinse-santize(100ppm chlorine)-airdry. Re-wash all dishware that has gone through dishwasher. Test dishwasher daily.
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
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Large tub of beans left on counter to cool. Employee stated beans were cooling for a couple of hours and recorded at 112°F. / Discard improperly cooled food. Rapidly cool food from 135-70°F in 2 hours using ice baths with ice wands then 70-41°F uncovered in walk-in refrigerator.
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.
Official record from Marin County Environmental Health Services, Nov 1, 2024 · Original Source
Routine
Oct 31, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 114002Food temperature
Official wording
Large tub of beans left on counter to cool. Employee stated beans were cooling for a couple of hours and recorded at 112°F. / Discard improperly cooled food. Rapidly cool food from 135-70°F in 2 hours using ice baths with ice wands then 70-41°F uncovered in walk-in refrigerator.
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.
in-use dishwasher recorded at 0ppm chlorine. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash-rinse-santize(100ppm chlorine)-airdry. Re-wash all dishware that has gone through dishwasher. Test dishwasher daily.
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
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Marin County Environmental Health Services, Oct 31, 2024 · Original Source
Routine
Apr 24, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002.1Food temperature
Official wording
Observed sauce being cooled in improperly made ice bath. Sauce recorded at 192°F and ice bath only touches bottom of sauce container. / Remake ice bath to surround container for sauce and stir frequently. Foods must be cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.
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.