Marin County, CA

Taste Of Rome

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Última inspección: 18 mar 2026 · Mapa · Ver en inglés

Violation(s) Found

Historial de inspecciones

23 mar 2026 · Follow-Up

Violation(s) Found

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): Pizza prep refrigerator still impounded. Observed sliced raw mushrooms in this unit. Don't store any food in this unit. Don't store any food in impounded equipment. This prep refrigerator is being replaced. Spec. sheet was submitted and approved. Call or e-mail when new refrigerator is installed. Avantco APPT-71-HC approved. Pasta prep refrigerator: Observed the following potentially hazardous foods in the temperature danger zone (42 - 134 degrees F). mussels: internal temperature of 68 degrees F (~ 2lbs.) clams: internal temperature: 54 degrees F (~2 lbs.) shrimp: 50 degrees F (~1/2 lb.) Maintain all potentially hazardous foods at or below 41 degrees F, except shellfish. Shellfish shall be maintained at or below 45 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Salad prep refrigerator and glass refrigerator: case: both in compliance. 4 door glass refrigerator with beverages: open container of milk: 49 degrees F. Maintain open containers of milk at 41 degrees F or colder.
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 Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.
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 Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.
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 Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.
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.

18 mar 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): No hot water at hand wash sink in restroom on the right side.
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): Glass refrigerator: lemon berry mascarpone cake: 42 degrees F, frutti di boscco (cheesecake filling): 48 degrees F, tiramisu: 49 degrees F, Easter lemon cheesecake: 49 degrees F. Adjust/repair refrigerator. Pizza prep refrigerator: mozzarella cheese grated at 10:00 a.m. today: 57 degrees F, cooked sausage (cooked last night): 57 - 59 degrees F. ~ 2lbs. cooked sausage voluntarily discarded into compost container. Pooled eggs: 59 degrees F (~2 cups voluntarily discarded down the 3-compartment sink drain), whole shell eggs: 58 - 62 degrees F. 14 whole shell eggs voluntarily discarded into the compost container. Cream cheese: 59 degrees F (~1.5 lbs.), cooked chicken: 58 degrees F (~ 3lbs.), egg whites: 61 degrees F. ~ 1.5 cups egg whites in carton, ~ 2.5 lbs. open package of smoked salmon : 59 degrees F, ~ 2lbs. prosciutto: 68 degrees F, ~ 1lbanchovies: 65 degrees F, grated mozzarella cheese in 3 metal pans: 57 - 61 degrees F. (~ 14 lbs. of mozzarella, including mozzarella noted on page 2.) All potentially hazardous foods at 50 degrees F and above were voluntarily discarded into the compost container, except for pooled eggs and egg whites that were discarded down the drain. Thermometer in prep refrigerator: 68 degrees F. Remove all nonpotentially hazardous foods from this unit. Repair or replace this True pizza prep refrigerator. Unit impounded. Also in this unit: 10 sausage patties (60 degrees F) and 5 slices of cheddar cheese: 65 degrees F that were voluntarily discarded into compost container. Pasta prep refrigerator: heavy cream in insert pan: 49 degrees F, raw chicken in insert pan: 46 degrees F. Heavy cream and raw chicken in upper section. Bottom section: clams: 51.6 - 52.8 degrees F in water without shellfish tags, ~ 1lb. of clams voluntarily discarded into the compost container. Adjust unit colder. Salad prep refrigerator: sliced ham: 46 degrees f, spaghetti: 45 degrees F, ~ 1/4 cu tuna salad in bottom of unit: 50 degrees F. Tuna salad voluntarily discarded int
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): Observed employee touch nose and then unload dishwasher. Observed employee touch dirty dishes and then touched clean ones. Employee instructed to wash hands after contaminating them. Discontinue using wiping cloth to dry utensils.
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 limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine.
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): Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.
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): Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.
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 mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): No shellfish tags for January or March 2026. Some of the shellfish tags for February aren't in chronological order. Maintain shellfish tags in chronological order for 90 days. 3 January shellfish tags found during the inspection.
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.

16 oct 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): Refrigerator opposite of range ambient temperature recorded at 47°F. Garlic in oil 50°F, cheese 50°F, roast beef 50°F and ham 50°F recorded in said unit. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Repair to cold hold food at 41°F or below.
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.

20 mar 2024 · Follow-Up

No 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): Cut melon stored double stacked in refrigerator opposite of range recording at 54°F. Cooked potatoes left in pan on stove with stove off. Potatoes recorded at 90°F. Foods were prepared in the morning but no exact time given. / Discard out of temperature foods. Keep cold foods in refrigeration at 41°F or below and hot foods ho in steam table at 135°F or above.
Nota del inspector (en inglés): Facility has corrected all major violations. A green placard was issued.
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): Container of portioned noodles (cooked) stored in walk-in refrigerator. Staff stated the noodles were prepared yesterday and recorded at 48°F. / Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Do not portion food into bags until cooling has been completed. Discard improperly cooled foods.
Nota del inspector (en inglés): Facility has corrected all major violations. A green placard was issued.
Menor Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Two door reach in freezer heavily frosted suggesting a leak. Observed some condensate that had fallen into uncovered food. / Repair freezer. Discard contaminated food. Keep food tightly covered.
Nota del inspector (en inglés): Facility has corrected all major violations. A green placard was issued.

19 mar 2024 · Routine

Violation(s) Found

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): Cut melon stored double stacked in refrigerator opposite of range recording at 54°F. Cooked potatoes left in pan on stove with stove off. Potatoes recorded at 90°F. Foods were prepared in the morning but no exact time given. / Discard out of temperature foods. Keep cold foods in refrigeration at 41°F or below and hot foods ho in steam table at 135°F or above.
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 yellow placard was issued.
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): Container of portioned noodles (cooked) stored in walk-in refrigerator. Staff stated the noodles were prepared yesterday and recorded at 48°F. / Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Do not portion food into bags until cooling has been completed. Discard improperly cooled foods.
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 yellow placard was issued.
Crítica Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Two door reach in freezer heavily frosted suggesting a leak. Observed some condensate that had fallen into uncovered food. / Repair freezer. Discard contaminated food. Keep food tightly covered.
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 yellow 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.