Marin County, CA

Water's Edge Hotel

Name: Water's Edge Hotel
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Nov 18, 2025 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Nov 18, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed salmon and 2% milk at 54 degrees F each on table in the lobby. Observed prepackaged yogurt at 40 - 46 degrees F on same table. Yogurt measured with infrared thermometer and milk and salmon measured with probe thermometer. Maintain potentially hazardous foods at or below41 degrees F. ~3/4 lb. salmon and ~ 1/2 gallon of milk voluntarily discarded. Salmon placed into paper bag for compost and milk poured down the drain. Inadequate ice around 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

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.

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Nov 18, 2025 · Original Source

Follow-Up

Apr 19, 2024

No Violation(s) Found

2 recorded violations

minorCode CHSC 114099.6Cleaning and sanitizing

Official wording

Observed staff washing dishes at food prep sink. No 3-step wash method used. / Immediately discontinue washing dishes at the food prep sink. Setup 3-comp sink as shown on the sticker above 3-comp sink as wash - rinse - sanitize - air dry.

Inspector’s notes

Major violations have been corrected. 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.

More about cleaning or sanitizing problems

minorCode CHSC 114192Handwashing

Official wording

hand wash sink in kitchen cold water is unavailable. Hot water reaches 130°F. / Immediately repair sink to allow faucet to provide 100-108°F hot water. Discontinue all food preparation, including but not limited to serving coffee, and oatmeal, due to only hand wash sink it kitchen being unusable.

Inspector’s notes

Major violations have been corrected. A green placard was issued.

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.

Apr 19, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 114099.6Cleaning and sanitizing

Official wording

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.

More about cleaning or sanitizing problems

criticalCode CHSC 114192Handwashing

Official wording

Inspector’s notes

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.