SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Tu Tu Lounge last inspected?
The most recent inspection on record was on Oct 1, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Feb 14, 2024 to Oct 1, 2026.
Has Tu Tu Lounge ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 14, 2024.
The Full Inspection History
4 inspections
Routine
Oct 1, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed noodles and bean sprouts in water at 58 F on a counter at the cook line. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Noodles and bean sprouts 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
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 1, 2026 · Original Source
Routine
Feb 4, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed multiple pieces of fried chicken at 70 F on the counter. Observed prep top across from the cook line holding at 44 F. Potentially hazardous foods must be kept at 41 F or below or 135 F or above. Chicken moved to refrigeration. Prep top turned down to hold at 41 F while in use.
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, Feb 4, 2026 · Original Source
Routine
Sep 4, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed pooled eggs in an inadequate ice bath at 52 F. PIC stated eggs have been on ice bath for about an hour. Observed milk at 45 F in glass door refrigerator below bar. Ambient temperature of unit measured 45-48 F. Ensure all potentially hazardous foods (PHFs) are cold held at 41 F or below or hot held at 135 F or above. PIC placed pooled eggs in refrigeration unit. Repair/adjust glass door refrigerator to cold hold at 41 F or below and do not store any PHFs in unit until repaired.
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, Sep 4, 2024 · Original Source
Routine
Feb 14, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed whipped butter measuring 69 degrees F and hollandaise sauce at 94 degrees F. Ensure all potentially hazardous foods are held at or below 41 degrees F or at or above 135 degrees F. PIC stated butter had been out for about 1 hour and hollandaise sauce for one and a half hours. Discussed using time as a public health control (TPHC) with PIC. PIC marked the 4-hour discard time on both food items properly. Provided PIC with TPHC guidelines and procedures.
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.