ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Voyage last inspected?
The most recent inspection on record was on Aug 18, 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?
3 inspections on record, from Jan 3, 2024 to Aug 18, 2026.
Has Voyage ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
3 inspections
Routine
Aug 18, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Facility maintenance
Official Wording
Front prep fridge holding foods at 54-55 F such as cheeses and salsa. Potentially hazardous foods must be cold held at 41 F or below. Potentially hazardous foods discarded. Repair refrigerator to hold at 41 F or below within 48 hours and email proof to inspector.
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
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Marin County Environmental Health Services, Aug 18, 2026 · Original Source
Follow-Up
Jan 4, 2024
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 114016Food temperature
Official Wording
Observed cold foods placed directly onto the warmer for reheating and hot holding. Ensure to reheat potentially hazardous foods to a minimum of 165 degrees F or above within 2 hours prior to hot holding. Do not used hot holding equipment to reheat potentially hazardous foods.
Inspector’s Notes
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.
Observed cold foods placed directly onto the warmer for reheating and hot holding. Ensure to reheat potentially hazardous foods to a minimum of 165 degrees F or above within 2 hours prior to hot holding. Do not used hot holding equipment to reheat potentially hazardous foods.
Inspector’s Notes
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, Jan 4, 2024 · Original Source
Routine
Jan 3, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 114016Food temperature
Official Wording
Observed cold foods placed directly onto the warmer for reheating and hot holding. Ensure to reheat potentially hazardous foods to a minimum of 165 degrees F or above within 2 hours prior to hot holding. Do not used hot holding equipment to reheat potentially hazardous foods.
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. 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.
Observed cold foods placed directly onto the warmer for reheating and hot holding. Ensure to reheat potentially hazardous foods to a minimum of 165 degrees F or above within 2 hours prior to hot holding. Do not used hot holding equipment to reheat potentially hazardous foods.
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. 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.