Marin County, CA

West Novato Shell And Loop

Name: West Novato Shell And Loop
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Mar 16, 2026 · 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

Mar 16, 2026

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Mar 16, 2026 · Original Source

Routine

Apr 9, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114099.7Cleaning and sanitizing

Official wording

No sanitizer buckets set up at the time of inspection. Facility must maintain at least one sanitizer bucket for wiping food contact surfaces in areas of active food preparation. Operator corrected on site and provided sanitizer bucket at 200 ppm for quaternary ammonia. Ensure sanitizer buckets are set up properly with wiping rages in areas with active food preparation.

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.

More about cleaning or sanitizing problems

Official record from Marin County Environmental Health Services, Apr 9, 2025 · Original Source

Routine

Jul 8, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114016Food temperature

Official wording

Observed spam musubi at 111F in the hot holding case. Hot holding unit display temp was at around 150F. Per staff, rice in musubi was cooked around 6am, placed in fridge to cool then placed directly in hot holding unit (around 9:30am) to reheat. Reheat potentially hazardous food (PHF) to 165F prior to hot holding at 135F. Reheat PHF rapidly (from 41F to 165F) within 2 hours. Ensure musubi reheats to 165F in oven prior to placing in hot case. Musubi reheated to 170F.

Inspector’s notes

Green (pass) placard posted. 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.

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Jul 8, 2024 · Original Source