ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Follow-Up
Jun 3, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.cHandwashing
Official wording
Bar: Hot water turned off at both hand wash sinks. Water on the floor by the left hand hand wash sink. Provide a minimum of 100 degrees F water. Submit videos showing correction of bar hand wash sinks by 6/5/26. Utilize server hand wash sink until bar hand wash sinks repaired. Server station hand wash sink: Adequate water at hand wash sink. Men's restroom: left hand wash sink reached 100 degrees F - in compliance. Right hand wash sink: 74: degrees F. Provide a minimum of 100 degrees F water and maximum of 108 degrees F water. Submit video of men's right restroom hand wash sink.
Inspector’s notes
Other violations were 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.
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, Jun 3, 2026 · Original Source
Routine
May 27, 2026
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Walk-in refrigerator: Observed whole shell eggs at 50-51 degrees F. 15 whole shell eggs voluntarily discarded into the compost container. petrale sole: 45 degrees F Pantry prep refrigerator: blue cheese: 45 degrees F, cooked tofu: 47 degrees F, cut cherry tomatoes: 49 degrees F, Caesar dressing: 45 degrees F, sliced tomatoes: 48 degrees F Grill/saute prep refrigerator: provolone cheese: 49 degrees F, raw beef: 50-51 degrees f ( 1lb. voluntarily discarded)raw hamburger: 47 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
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, 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.
Server station hand wash sink: 90 degrees F. Provide a minimum of 100 degrees F water. Bar: No hot water comes out of wither hand wash sink. Provide a minimum of 100 degrees F water. Submit video by 5/29/26. Men's restroom: left hand wash sink: 97 degrees F, right hand wash sink: 77 degrees F. Provide a minimum of 100 degrees F water.
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, 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, May 27, 2026 · Original Source
Routine
Oct 31, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Refrigeration unit opposite of grill had the following: boiled eggs 50°F, cooked asparagus 45°F, ham 46°F, cooked yams 44°F, cooked pasta 50°F and ground beef 50°F. / Discard out of temperature foods. Repair unit 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.
Official record from Marin County Environmental Health Services, Oct 31, 2024 · Original Source
Routine
Apr 23, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed the following foods held at unsafe temperatures: cooked sausages on shelf underneath hood at 63 F, raw beef at 47 F, raw chicken at 45 F in prep top refrigeration unit, half and half at 44 F in Avantco refrigerator at coffee station, ambient temperature of unit measured 44-45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. 6 sausages discarded. Raw beef and chicken relocated to walk-in refrigerator. Repair/adjust Avantco refrigerator to cold hold 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. 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, Apr 23, 2024 · Original Source
Routine
Oct 25, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114113Cleaning and sanitizing
Official wording
Deli slicer encrusted with food debris. / Take apart slicer to wash - rinse - sanitize each piece.
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.