At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 29, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Coast Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Chorizo burrito: 133 degrees F. Maintain hot foods at 135 degrees F or hotter. Half and half, whole milk, and nonfat milk all 50 degrees F. 1gallon of half and half, 1 gallon milk plus ~ 1/4 cup of whole milk, and half gallon of nonfat milk voluntarily discarded into the three-compartment sink. Maintain open containers of dairy at 41 degrees F or colder and unopened containers of dairy at 45 degrees F or colder. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Coast Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Chorizo burrito: 133 degrees F. Maintain hot foods at 135 degrees F or hotter. Half and half, whole milk, and nonfat milk all 50 degrees F. 1gallon of half and half, 1 gallon milk plus ~ 1/4 cup of whole milk, and half gallon of nonfat milk voluntarily discarded into the three-compartment sink. Maintain open containers of dairy at 41 degrees F or colder and unopened containers of dairy at 45 degrees F or colder.The county found: “Chorizo burrito: 133 degrees F. Maintain hot foods at 135 degrees F or hotter. Half and half, whole milk, and nonfat…”
Then the next one.
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 29, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Chorizo burrito: 133 degrees F. Maintain hot foods at 135 degrees F or hotter. Half and half, whole milk, and nonfat milk all 50 degrees F. 1gallon of half and half, 1 gallon milk plus ~ 1/4 cup of whole milk, and half gallon of nonfat milk voluntarily discarded into the three-compartment sink. Maintain open containers of dairy at 41 degrees F or colder and unopened containers of dairy at 45 degrees F or colder.
The department's words
CHSC 113996 Chorizo burrito: 133 degrees F. Maintain hot foods at 135 degrees F or hotter. Half and half, whole milk, and nonfat milk all 50 degrees F. 1gallon of half and half, 1 gallon milk plus ~ 1/4 cup of whole milk, and half gallon of nonfat milk voluntarily discarded into the three-compartment sink. Maintain open containers of dairy at 41 degrees F or colder and unopened containers of dairy at 45 degrees F or colder.
EarlierJul 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility vacuum seals food but does not have an approved HACCP plan. / Remove all vacuum sealing equipment from facility. Discard all vacuum sealed foods. Apply for HACCP plan approval with CDPH and submit specification sheets for equipment if vacuum sealing is desired.
The department's words
CHSC 114419 Facility vacuum seals food but does not have an approved HACCP plan. / Remove all vacuum sealing equipment from facility. Discard all vacuum sealed foods. Apply for HACCP plan approval with CDPH and submit specification sheets for equipment if vacuum sealing is desired.
EarlierOct 7, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 30, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of permanently mounted hand towel dispenser in coffee cart. All hand towels and soap are required to be held in permanently mounted dispensers.
The department's words
CHSC 113953.2 Lack of permanently mounted hand towel dispenser in coffee cart. All hand towels and soap are required to be held in permanently mounted dispensers.
EarlierDec 22, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 22, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water in restroom reached 89 degrees F. Required to be at 100 degrees F. Corrected on site, re-inspected and sink reached 100 degrees F.
The department's words
CHSC 113953.c Hot water in restroom reached 89 degrees F. Required to be at 100 degrees F. Corrected on site, re-inspected and sink reached 100 degrees F.
EarlierSep 27, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep oyster tags organized by month to provide best record keeping.
The department's words
CHSC 114029 Keep oyster tags organized by month to provide best record keeping.
EarlierFeb 19, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Booster has not been installed on bathroom hand sink.
The department's words
CHSC 114192 Booster has not been installed on bathroom hand sink.
EarlierNov 15, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierJan 24, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Coffee stand frig foods at 42.5 F, adjusted to 41F on site. We'll determine need to separately permit the coffee stand.
The department's words
CHSC 113996 Coffee stand frig foods at 42.5 F, adjusted to 41F on site. We'll determine need to separately permit the coffee stand.
True upright frig temp ok but gasket torn - repair.
The department's words
CHSC 114175 True upright frig temp ok but gasket torn - repair.
a. Exhaust hood clean - good, but notable vibration - investigate and repair as needed. b. Light bulbs burned out (misc) in kitchen - replace. Reduce employee eye strain, increase safety.
The department's words
CHSC 114149 a. Exhaust hood clean - good, but notable vibration - investigate and repair as needed. b. Light bulbs burned out (misc) in kitchen - replace. Reduce employee eye strain, increase safety.
EarlierMay 2, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 13, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed large 12 qt container full of cooked rice at 56-59F. PIC stated rice was cooked at 11:30 placed at room temp to cool to 70F and at 1:30pm rice placed in walk-in at 70F in 12qt container. At time of inspection rice had 20 mins to meet last tier of cooling to 41F. Observed full 22 qt container of cooked beans at 51-54F with melted ice wand inside container in walk-in. Both cooked at 11:30 and placed in walk-in cooler at 1:30. In an attempt to rapidly cool both rice and beans placed in 2 inch pans in freezer. Beans finished cooling to 41F by 5:30pm 2 pans of rice at 50F and did not meeting cooling requirement. Discarded.
The department's words
CHSC 114002 Observed large 12 qt container full of cooked rice at 56-59F. PIC stated rice was cooked at 11:30 placed at room temp to cool to 70F and at 1:30pm rice placed in walk-in at 70F in 12qt container. At time of inspection rice had 20 mins to meet last tier of cooling to 41F. Observed full 22 qt container of cooked beans at 51-54F with melted ice wand inside container in walk-in. Both cooked at 11:30 and placed in walk-in cooler at 1:30. In an attempt to rapidly cool both rice and beans placed in 2 inch pans in freezer. Beans finished cooling to 41F by 5:30pm 2 pans of rice at 50F and did not meeting cooling requirement. Discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 12, 2017Routine inspectionYellow placard
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods improperly cooled. Four covered full 22 qt containers of onion soup at 52F, turkey chili 62F, black beans at 52F, and beet soup at 52F. All were cooked the night before around 6 pm per PIC. All lids had condensation. Discussed with PIC proper cooling. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Do not store cooling foods in deep containers or cover until fully cooled to 41F or below. Due to not meeting the time and temperature requirements for proper cooling onion soup, turkey chili, black beans, and beet soup discarded. Hot holding soups from these batches also discarded. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114002 Observed the following foods improperly cooled. Four covered full 22 qt containers of onion soup at 52F, turkey chili 62F, black beans at 52F, and beet soup at 52F. All were cooked the night before around 6 pm per PIC. All lids had condensation. Discussed with PIC proper cooling. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Do not store cooling foods in deep containers or cover until fully cooled to 41F or below. Due to not meeting the time and temperature requirements for proper cooling onion soup, turkey chili, black beans, and beet soup discarded. Hot holding soups from these batches also discarded. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility actively using dishwasher dispensing 0 ppm of chlorine sanitizer. Sanitizer container empty. Facility does not have a replacement container of sanitizer for dishwasher. Dishwasher must dispense a final sanitizing rinse of 50 ppm. Ensure to train employees to check sanitizer daily. All dishes ran through must be sanitized before use. Sanitizing compartment set up in 3 comp sink with quat sanitizer from dispenser. Facility can use dishwasher to wash and rinse but must use the set up sanitizing compartment in 3 comp for a sanitizing step until sanitizer provided for dishwasher. Discussed with PIC.
The department's words
CHSC 114099.7 Facility actively using dishwasher dispensing 0 ppm of chlorine sanitizer. Sanitizer container empty. Facility does not have a replacement container of sanitizer for dishwasher. Dishwasher must dispense a final sanitizing rinse of 50 ppm. Ensure to train employees to check sanitizer daily. All dishes ran through must be sanitized before use. Sanitizing compartment set up in 3 comp sink with quat sanitizer from dispenser. Facility can use dishwasher to wash and rinse but must use the set up sanitizing compartment in 3 comp for a sanitizing step until sanitizer provided for dishwasher. Discussed with PIC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water at hand sink to coffee kiosk. All hand sinks are required to provide at least 100F hot water for hand washing. Due to sewage back up in outside drain, improper waste drainage into a bus tub, and lack of hot water at hand sink the coffee kiosk is required to close. A file review will be done to determine if kiosk has EHS approval to operate. An additional license may be required.
The department's words
CHSC 114192 No hot water at hand sink to coffee kiosk. All hand sinks are required to provide at least 100F hot water for hand washing. Due to sewage back up in outside drain, improper waste drainage into a bus tub, and lack of hot water at hand sink the coffee kiosk is required to close. A file review will be done to determine if kiosk has EHS approval to operate. An additional license may be required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Outside coffee kiosk waste water from hand sink is draining into a bus tub outside. Drain line from espresso machine or ice machine draining into an overflowing outside drain. All liquid waste must drain to an approved fully functioning sewage disposal system. Due to sewage back up in outside drain, improper waste drainage into a bus tub, and lack of hot water at hand sink the coffee kiosk is required to close. A file review will be done to determine if kiosk has EHS approval to operate. An additional license may be required.
The department's words
CHSC 114197 Outside coffee kiosk waste water from hand sink is draining into a bus tub outside. Drain line from espresso machine or ice machine draining into an overflowing outside drain. All liquid waste must drain to an approved fully functioning sewage disposal system. Due to sewage back up in outside drain, improper waste drainage into a bus tub, and lack of hot water at hand sink the coffee kiosk is required to close. A file review will be done to determine if kiosk has EHS approval to operate. An additional license may be required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Missing food handlers cards for most employees. Food handlers cards are required for all food workers. Provide food handlers cards for all employees.
The department's words
CHSC 113948 Missing food handlers cards for most employees. Food handlers cards are required for all food workers. Provide food handlers cards for all employees.
Observed the following cold holding violations: diced tomatoes 47F, soft cheese 44F both in drop pans in top of prep cooler. Drop pans over filled. Ensure all potentially hazardous foods cold hold at 41F or below. Do not over fill drop pans. Discussed with PIC. Levels reduced in drop pans.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed the following cold holding violations: diced tomatoes 47F, soft cheese 44F both in drop pans in top of prep cooler. Drop pans over filled. Ensure all potentially hazardous foods cold hold at 41F or below. Do not over fill drop pans. Discussed with PIC. Levels reduced in drop pans.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Observed growth in outside ice machine. Ensure to clean and sanitize regularly. Discussed with PIC to clean and sanitize.
The department's words
CHSC 114115 Observed growth in outside ice machine. Ensure to clean and sanitize regularly. Discussed with PIC to clean and sanitize.
Facility is storing batches of oysters, clams, and mussels in ice chests full of ice outside on back porch. Shellfish must be stored in drained ice or in a container with no water. All food storage must be stored inside facility to prevent potential contamination. Discussed with PIC to move storage of all shellstock to inside walk-in cooler in clean containers. (All shellstock in icechests 41F or below and have shellstock tags).
The department's words
CHSC 114039.3 Facility is storing batches of oysters, clams, and mussels in ice chests full of ice outside on back porch. Shellfish must be stored in drained ice or in a container with no water. All food storage must be stored inside facility to prevent potential contamination. Discussed with PIC to move storage of all shellstock to inside walk-in cooler in clean containers. (All shellstock in icechests 41F or below and have shellstock tags).
Observed container of raw calamari stored over open produce in walk-in cooler. Ensure all raw meats are stored below and away from ready to eat foods. Calamari relocated.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113986 Observed container of raw calamari stored over open produce in walk-in cooler. Ensure all raw meats are stored below and away from ready to eat foods. Calamari relocated.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Show 4 more
Observed hanging chemical spray bottle stored over clean dishes on shelf in warewashing area. Ensure all chemicals are stored below and away from food or food contact surfaces. Chemical relocated. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114254.2 Observed hanging chemical spray bottle stored over clean dishes on shelf in warewashing area. Ensure all chemicals are stored below and away from food or food contact surfaces. Chemical relocated. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Observed cloth linens being used in contact with bread in bread warming drawer. Linen is not an approved food contact surfaces. Discontinue use of linens in contact with food.
The department's words
CHSC 114185 Observed cloth linens being used in contact with bread in bread warming drawer. Linen is not an approved food contact surfaces. Discontinue use of linens in contact with food.
0 ppm of quat in sanitizer buckets on line. Provide quat sanitizer at 200 ppm. Change sanitizer every 2 hours to keep the right concentration. Sanitizer buckets changed.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114185.1 0 ppm of quat in sanitizer buckets on line. Provide quat sanitizer at 200 ppm. Change sanitizer every 2 hours to keep the right concentration. Sanitizer buckets changed.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Observed large amounts of old equipment , boxes, ect stored around the back outside premises. Clean, organize, and remove any unused stuff stored around facility to prevent the harborage of pests.
The department's words
CHSC 114257 Observed large amounts of old equipment , boxes, ect stored around the back outside premises. Clean, organize, and remove any unused stuff stored around facility to prevent the harborage of pests.
EarlierAug 31, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 26, 2016Routine inspectionYellow placard
9 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following hot/cold holding violations: chirizo burrito in bread warming drawer at 119F, Cooke onions on counter at 62F (2nd violation), cut tomatoes in top of prep cooler at 50-42F. Ensure all potentially hazardous foods (PHF) are hot held at 135F or higher or cold held at 41F or below. Room temperature storage is not allowed. Burrito discarded. Do not use bread warming drawers to hot hold PHF. Onions discarded. Do not over stock drop pans above fill lines in top of prep cooler.
The department's words
CHSC 113996 Observed the following hot/cold holding violations: chirizo burrito in bread warming drawer at 119F, Cooke onions on counter at 62F (2nd violation), cut tomatoes in top of prep cooler at 50-42F. Ensure all potentially hazardous foods (PHF) are hot held at 135F or higher or cold held at 41F or below. Room temperature storage is not allowed. Burrito discarded. Do not use bread warming drawers to hot hold PHF. Onions discarded. Do not over stock drop pans above fill lines in top of prep cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one full 5 gallon bucket at 73F and one 1/2 full 5 gallon bucket at 58F of chowder covered cooked the day before in walk in cooler. Observed covered 1/2 full 5 gallon bucket of house made tomatio sauce in walk in at 58F, observed cooked turkey tomato sauce at 58F covered in 5 gallon bucket 1/4 full. Both cooked the day before. Ensure PHF are properly cooled. Cool PHF from 135-70F with in 2 hours and from 70-41F or below with-in the next 4 hours. Active monitoring of cooling process is required. Facility must provide at least 4 cooling wands to facilitate proper cooling. Chowder, tomatio sauce, turkey sauce discarded.
The department's words
CHSC 114002 Observed one full 5 gallon bucket at 73F and one 1/2 full 5 gallon bucket at 58F of chowder covered cooked the day before in walk in cooler. Observed covered 1/2 full 5 gallon bucket of house made tomatio sauce in walk in at 58F, observed cooked turkey tomato sauce at 58F covered in 5 gallon bucket 1/4 full. Both cooked the day before. Ensure PHF are properly cooled. Cool PHF from 135-70F with in 2 hours and from 70-41F or below with-in the next 4 hours. Active monitoring of cooling process is required. Facility must provide at least 4 cooling wands to facilitate proper cooling. Chowder, tomatio sauce, turkey sauce discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sanitizer dispenser not functional. Sanitizer buckets used to sanitize food contact surfaces 0 ppm quat. Must provide 200-400 ppm quat sanitizer. Check dispenser daily. PIC repaired dispenser and changed all sanitizer buckets.
The department's words
CHSC 114113 Sanitizer dispenser not functional. Sanitizer buckets used to sanitize food contact surfaces 0 ppm quat. Must provide 200-400 ppm quat sanitizer. Check dispenser daily. PIC repaired dispenser and changed all sanitizer buckets.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No shell stock tags stored with mussels/clams in front 2 Door or oysters on the half shell. Ensure to store tags with the shell stock until it is gone. Then file and keep for 90 days. PIC provided the tags and placed them with the product.
The department's words
CHSC 114039.1 No shell stock tags stored with mussels/clams in front 2 Door or oysters on the half shell. Ensure to store tags with the shell stock until it is gone. Then file and keep for 90 days. PIC provided the tags and placed them with the product.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
No FMC available for review. Facility must have a certified food manager. Discussed with PIC a case will be opened and fees will be assessed for compliance.
The department's words
CHSC 113947.1 No FMC available for review. Facility must have a certified food manager. Discussed with PIC a case will be opened and fees will be assessed for compliance.
Observed employee wiping hands/fingers on dirty wiping cloth hanging from apron. Ensure to wash hands at hand sink only when hands become soiled or contaminated. Do not use wiping cloths to wipe hands. Discussed with PIC, hands washed, wiping cloths from employee and PIC placed into dirty linen bin.
The department's words
CHSC 113953.3 Observed employee wiping hands/fingers on dirty wiping cloth hanging from apron. Ensure to wash hands at hand sink only when hands become soiled or contaminated. Do not use wiping cloths to wipe hands. Discussed with PIC, hands washed, wiping cloths from employee and PIC placed into dirty linen bin.
Observed unwashed produce being sliced. Ensure all unwashed produce/fruits are washed prior to cutting or serving. Produce washed.
The department's words
CHSC 113992 Observed unwashed produce being sliced. Ensure all unwashed produce/fruits are washed prior to cutting or serving. Produce washed.
Observed raw fish stored over cooked foods in 2 Door. Store all raw meats below and away from ready to eat foods. Re-organize raw meat storage.
The department's words
CHSC 113984 Observed raw fish stored over cooked foods in 2 Door. Store all raw meats below and away from ready to eat foods. Re-organize raw meat storage.
Discard microwave that caught fire. If replaced replace with commercial unit only. Observed old utensils with taped handles and ones no longer easily cleanable. Go through all utensils and discard ones that are no longer easily cleanable or are no longer in good repair.
The department's words
CHSC 114130 Discard microwave that caught fire. If replaced replace with commercial unit only. Observed old utensils with taped handles and ones no longer easily cleanable. Go through all utensils and discard ones that are no longer easily cleanable or are no longer in good repair.
EarlierOct 7, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 6, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No food manager certificate available for review. Discussed with person in charge to obtain a certified food managers certificate.
The department's words
CHSC 113947.1 No food manager certificate available for review. Discussed with person in charge to obtain a certified food managers certificate.
Observed employee handle raw hamburger patty to put on grill and use sanitizer rag to wipe hands. After contamination occurs ensure to wash hands immediately with soap and warm water at hand sink. Hands washed.
The department's words
CHSC 113953.3 Observed employee handle raw hamburger patty to put on grill and use sanitizer rag to wipe hands. After contamination occurs ensure to wash hands immediately with soap and warm water at hand sink. Hands washed.
Observed the following cold holding violations diced tomato at 49F, sliced tomato at 46F, salsa at 47F in two door prep. Air temp of unit 50F. Unit adjusted and air temp still reads 50F. All PHF moved to working unit. Call for repairs. Observed tamales at 47F, sour cream at 46F, air temp 50F in 2 Door reach in. Unit adjusted and temperature of unit dropping. Monitor to ensure it cold holds at 41F or below. Observed on counter cooked rice at 54F, Spanish rice at 49F, and cooked onions at 68F with out temperature control. Discussed with PIC to keep rice in cooler and either cold hold, hot hold, or use time as a control for cooked onions. Rice discarded. Time as a control used for onions.
The department's words
CHSC 113996 Observed the following cold holding violations diced tomato at 49F, sliced tomato at 46F, salsa at 47F in two door prep. Air temp of unit 50F. Unit adjusted and air temp still reads 50F. All PHF moved to working unit. Call for repairs. Observed tamales at 47F, sour cream at 46F, air temp 50F in 2 Door reach in. Unit adjusted and temperature of unit dropping. Monitor to ensure it cold holds at 41F or below. Observed on counter cooked rice at 54F, Spanish rice at 49F, and cooked onions at 68F with out temperature control. Discussed with PIC to keep rice in cooler and either cold hold, hot hold, or use time as a control for cooked onions. Rice discarded. Time as a control used for onions.
EarlierOct 6, 2015Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following cold holding violations diced tomatoes at 49F, sliced tomato at 46F, salsa at 47F in 2 Door prep. Air temp of unit 50F. Unit adjusted and air temp still reads 50F. All PHF moved to working unit call for repairs. Observed tamales at 47F, sour cream 46F, and air temp 50F in 2 Door reach in. Unit adjusted and temperature of unit is dropping. Monitor unit to ensure it cold holds at 41F or below. Observed on counter cooked rice at 54F, Spanish rice at 49F, and cooked onions at 68F without temperature control. Discussed with PIC to keep rice in cooler and either cold hold, hot hold, or use time as a control for cooked onions. Rice at 54F discarded. Time as a control used for onions.
The department's words
CHSC 113996 Observed the following cold holding violations diced tomatoes at 49F, sliced tomato at 46F, salsa at 47F in 2 Door prep. Air temp of unit 50F. Unit adjusted and air temp still reads 50F. All PHF moved to working unit call for repairs. Observed tamales at 47F, sour cream 46F, and air temp 50F in 2 Door reach in. Unit adjusted and temperature of unit is dropping. Monitor unit to ensure it cold holds at 41F or below. Observed on counter cooked rice at 54F, Spanish rice at 49F, and cooked onions at 68F without temperature control. Discussed with PIC to keep rice in cooler and either cold hold, hot hold, or use time as a control for cooked onions. Rice at 54F discarded. Time as a control used for onions.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No food managers certificate available for review. Discussed with person in charge to obtain certified food managers certificate.
The department's words
CHSC 113947.1 No food managers certificate available for review. Discussed with person in charge to obtain certified food managers certificate.
Observed employee handle raw hamburger patty to put on grill and use sanitizer rag to wipe hands. After contamination occurs ensure to wash hands immediately with soap and warm water at hand sink. Hands washed.
The department's words
CHSC 113953.3 Observed employee handle raw hamburger patty to put on grill and use sanitizer rag to wipe hands. After contamination occurs ensure to wash hands immediately with soap and warm water at hand sink. Hands washed.
Corrected during the inspection
EarlierOct 14, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
One employee must obtain a food safety manager certificate within 60 days.
The department's words
CHSC 113947.1 One employee must obtain a food safety manager certificate within 60 days.
a. Replace lid on manitowac ice maker, do not repaint, paint chips can fall in food. b. Replace torn gaskets on refrigeration as noted during walk-through.
The department's words
CHSC 114175 a. Replace lid on manitowac ice maker, do not repaint, paint chips can fall in food. b. Replace torn gaskets on refrigeration as noted during walk-through.
Clean up boxes, debris, yard waste around outside of building.
The department's words
CHSC 114257.1 Clean up boxes, debris, yard waste around outside of building.
Complete proposed repairs to drywall in dry storage area, large holes observed.
The department's words
CHSC 114271 Complete proposed repairs to drywall in dry storage area, large holes observed.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Free, step-by-step guides for each item.
Let Coast Cafe know
Ask for the manager. Coast Cafe can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L10002.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.