Marin County, CA

Westcoast Sourdough

Name: Westcoast Sourdough
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 28, 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

Apr 28, 2026

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Apr 28, 2026 · Original Source

Follow-Up

May 8, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Sandwich prep refrigerator station 1: jack cheese: 45 degrees F, pepper jack cheese: 45 degrees F. Both in upper portion of unit. Lower section of unit: cheese: 41 degrees F. Salad station prep refrigerator: (#3): hard boiled eggs in water : 51 degrees F. Both eggs voluntarily discarded. Feta and blue cheese: 41 degrees F each. Cheese in compliance.

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, 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, Rive, 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 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, May 8, 2025 · Original Source

Routine

May 6, 2025

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Sandwich prep refrigerator station 1: sliced tomatoes: 45 degrees F (in 2 containers), sliced mozzarella: 45 degrees F, sliced American cheese: 48 degrees F, sliced jack cheese: 51 degrees F, Swiss cheese: 49 degrees F, cheddar cheese: 48 degrees F. Salad station prep refrigerator: (#3): hard boiled eggs: 43 degrees F, corn and black bean salsa: 45 degrees F. Cheese and tomatoes were relocated to prep refrigerator # 2.

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

More about food kept at an unsafe temperature

criticalCode CHSC 113953.cHandwashing

Official wording

Hot water turned off at hand wash sink in the back kitchen. provide a minimum of 100 degrees F water. Hot water turned on for this sink - reached 100 degrees F.

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.