Marin County, CA

Fish Restaurant

[Object Object]

Última inspección: 9 feb 2026 · Mapa · Ver en inglés

Violation(s) Found

Historial de inspecciones

23 feb 2026 · Follow-Up

Only Minor Violation(s) Found

Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Pantry station prep refrigerator: link cod: 49 degrees F (prepped at 10:30 - 10:45 a.m.) Place smaller portions in unit. All other potentially hazardous food checked in this unit in compliance. Grill station prep refrigerator: spicy mayo: 47 degrees F, tartar sauce: 43 degrees F. Saute station prep refrigerator: top section: cheddar cheese slices: 47 degrees F, tuna salad: 44 degrees F Drawer: rock fish: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. Polenta on bain-marie: 167 degrees F - - in compliance.
Nota del inspector (en inglés): 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.
Menor Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): Plumbers onsite at beginning of inspection. No water at hand wash sink by warewashing room. Water 65 degrees F at kitchen hand wash sink to right of the hood - corrected. One compartment food prep sink with spray nozzle reached 103 degrees F and began dropping down immediately. provide a minimum of 100 degrees F at all hand wash sinks. Provide a minimum of 120 degrees F at all other sinks. Hand wash sink by dishwasher: hot water restored. Adjust women's restroom hand wash sink: so water stays on for a minimum of 10 seconds. Water only stays on for a second.
Nota del inspector (en inglés): 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.

9 feb 2026 · Routine

Violation(s) Found

Crítica Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Observed employee handling dirty utensils at the 3-compartment sink and then touching clean utensils without washing hands. All employees shall wash their hands after contaminating them prior to touching clean utensils and equipment, or preparing foods. Person in charge instructed employee on handwashing at dishwash area. Employee washed hands at hand wash sink and used towel to wipe hands at hand wash sink. Employee instructed to dry hands with paper towels. Handwashing/sanitizing handout provided in Spanish.
Nota del inspector (en inglés): 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.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Pantry station prep refrigerator: upper section: blue cheese dressing: 55 degrees F. Hardboiled eggs without shells: 46 degrees F, bambolini beans: 44 degrees F. Grill station prep refrigerator: cheddar cheese in drawer: 44 degrees F, heavy cream in drawer: 45 degrees F Saute station prep refrigerator: tuna salad: 43 degrees F Butter and heavy cream on gas burner without flame observed at 95 degrees F. Maintain potentially hazardous foods at or above 135 degrees F on cooking equipment. ` 2.5 quarts heavy cream and butter voluntarily discarded into 3-compartment sink.
Nota del inspector (en inglés): 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.
Crítica Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Cutting board at grill station prep refrigerator has heavy accumulation of black material. Wash, rinse, and sanitize the cutting board. Observed black material on left inside wall of the ice machine and accumulation of white and gray material on the pump area where water is located. Wash, rinse, and sanitize the ice machine. Drain ice first.
Nota del inspector (en inglés): 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.
Crítica Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Employee restroom hand wash sink reached a maximum of 68 degrees F. Provide a minimum of 100 degrees F water. Women's restroom hand wash sink: 68 degrees F. Men's restroom hand wash sink: 60 degrees F. Provide a minimum of 100 degrees F water. Correct immediately. Water shall stay on a minimum of 10 seconds.
Nota del inspector (en inglés): 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.

26 sept 2024 · Routine

Only Minor Violation(s) Found

Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Observed 2 large tubs of white soup in walk-in refrigerator recorded at 57°F internally and were prepared yesterday. / Discard improperly cooled food. Utilize ice wands and ice baths to rapidly cool food from 135-70°F in 2 hours then 70-41°F thereafter. Record cooling temperatures on cooling log and submit for review every Friday.
Nota del inspector (en inglés): 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.

13 mar 2024 · Routine

Only Minor Violation(s) Found

Menor Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Observed employee crack raw egg to fry and did not wash hands before resuming other food preparation. Observed employee use gloved hands to grab raw fish to fry then wiped hands on apron before resuming other food preparation without changing gloves and washing hands. / Hands must be washed after touching raw foods and after switching gloves.
Nota del inspector (en inglés): 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.

Los registros provienen de Marin County Environmental Health Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.