At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · Routine county inspection · May 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Little Goan Indian Cafe Llc?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113986 CHSC 113986How to fixFix it
- Code CHSC 114095 CHSC 114095How to fixFix it
- Code CHSC 114081 CHSC 114081How 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 Little Goan Indian Cafe Llc's team
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Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 29 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
LatestMay 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 27, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113986
The department's words
Code CHSC 113986
Code CHSC 114095
The department's words
Code CHSC 114095
Code CHSC 114081
The department's words
Code CHSC 114081
Code CHSC 114193.1
The department's words
Code CHSC 114193.1
EarlierMay 1, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed 2 separate employees rinse soiled utensils in food preparation sink without completing the final sanitization step. All food equipment must be wash > rinsed > sanitized during manual ware washing with proper sanitizer concentrations. Discontinue washing any equipment in food preparation sink and use 2 compartment sink and dishwasher for final sanitizing method.
The department's words
CHSC 113996 Observed 2 separate employees rinse soiled utensils in food preparation sink without completing the final sanitization step. All food equipment must be wash > rinsed > sanitized during manual ware washing with proper sanitizer concentrations. Discontinue washing any equipment in food preparation sink and use 2 compartment sink and dishwasher for final sanitizing method.
Corrected during the inspection
Observed 2 separate employees rinse soiled utensils in food preparation sink without completing the final sanitization step. All food equipment must be wash > rinsed > sanitized during manual ware washing with proper sanitizer concentrations. Discontinue washing any equipment in food preparation sink and use 2 compartment sink and dishwasher for final sanitizing method.
The department's words
CHSC 114099.6 Observed 2 separate employees rinse soiled utensils in food preparation sink without completing the final sanitization step. All food equipment must be wash > rinsed > sanitized during manual ware washing with proper sanitizer concentrations. Discontinue washing any equipment in food preparation sink and use 2 compartment sink and dishwasher for final sanitizing method.
Corrected during the inspection
EarlierApr 30, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 2 separate employees rinse soiled utensils in food preparation sink without completing the final sanitization step. All food equipment must be wash > rinsed > sanitized during manual ware washing with proper sanitizer concentrations. Discontinue washing any equipment in food preparation sink and use 2 compartment sink and dishwasher for final sanitizing method.
The department's words
CHSC 113996 Observed 2 separate employees rinse soiled utensils in food preparation sink without completing the final sanitization step. All food equipment must be wash > rinsed > sanitized during manual ware washing with proper sanitizer concentrations. Discontinue washing any equipment in food preparation sink and use 2 compartment sink and dishwasher for final sanitizing method.
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 2 separate employees rinse soiled utensils in food preparation sink without completing the final sanitization step. All food equipment must be wash > rinsed > sanitized during manual ware washing with proper sanitizer concentrations. Discontinue washing any equipment in food preparation sink and use 2 compartment sink and dishwasher for final sanitizing method.
The department's words
CHSC 114099.6 Observed 2 separate employees rinse soiled utensils in food preparation sink without completing the final sanitization step. All food equipment must be wash > rinsed > sanitized during manual ware washing with proper sanitizer concentrations. Discontinue washing any equipment in food preparation sink and use 2 compartment sink and dishwasher for final sanitizing method.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 12, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierApr 9, 2024Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one adult German cockroach during inspection near kitchen hand sink. Major violation. Facility is fairly clean. Observed payment to a pest control company last month. Facility shall be free of vermin. Sanitize kitchen, monitor for new activity and exclude vermin from facility (screen door had opening at bottom).
The department's words
CHSC 114259.1 Observed one adult German cockroach during inspection near kitchen hand sink. Major violation. Facility is fairly clean. Observed payment to a pest control company last month. Facility shall be free of vermin. Sanitize kitchen, monitor for new activity and exclude vermin from facility (screen door had opening at bottom).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2024Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed tandoor chicken at 86F on shelf. Pan of chicken had been stored on the counter for about 3 hours during the lunch service. Hold potentially hazardous food (PHF) at 135F or above or at 41F and below. Chicken was discarded. Major violation. Repeat violation.
The department's words
CHSC 113996 Observed tandoor chicken at 86F on shelf. Pan of chicken had been stored on the counter for about 3 hours during the lunch service. Hold potentially hazardous food (PHF) at 135F or above or at 41F and below. Chicken was discarded. Major violation. Repeat violation.
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 two deep pans of chicken curry at 45-49F cooling in refrigerator in the back room. Item finished cooking yesterday evening and had been in the 2-door fridge since then. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Repeat violation. Curry was discarded. Use cooling methods such as ice baths and shallow pans to rapidly cool items (see cooling methods described on handout). Monitor temperature while cooling. Major violation. Use cooling logs provided and show that these logs have been utilized for the re-inspection. Facility will dedicate the back fridge to cooling.
The department's words
CHSC 114002 Observed two deep pans of chicken curry at 45-49F cooling in refrigerator in the back room. Item finished cooking yesterday evening and had been in the 2-door fridge since then. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Repeat violation. Curry was discarded. Use cooling methods such as ice baths and shallow pans to rapidly cool items (see cooling methods described on handout). Monitor temperature while cooling. Major violation. Use cooling logs provided and show that these logs have been utilized for the re-inspection. Facility will dedicate the back fridge to cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicken in refrigerator recorded at 50°F. Employee stated chicken was from yesterday. Chicken covered in plastic wrap then placed in refrigerator to cool. / Discard chicken. Do not cover food that is cooling. Cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Utilize ice wands to help cool faster.
The department's words
CHSC 114002 Chicken in refrigerator recorded at 50°F. Employee stated chicken was from yesterday. Chicken covered in plastic wrap then placed in refrigerator to cool. / Discard chicken. Do not cover food that is cooling. Cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Utilize ice wands to help cool faster.
EarlierAug 23, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Santizer recorded at ~200ppm chlorine. / Remake solution using test strips to verify 100ppm chlorine solution.
The department's words
CHSC 114185.1 Santizer recorded at ~200ppm chlorine. / Remake solution using test strips to verify 100ppm chlorine solution.
EarlierOct 6, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
Corrected during the inspection
EarlierSep 30, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114002
The department's words
Code CHSC 114002
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 14, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 3, 2020Follow-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 29, 2020Routine inspectionGreen placard
8 violations listed, 8 marked critical.
Critical (8)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
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
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
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
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
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
Code CHSC 113984
The department's words
Code CHSC 113984
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 3 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114175
The department's words
Code CHSC 114175
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
Code CHSC 114119
The department's words
Code CHSC 114119
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
Code CHSC 114149
The department's words
Code CHSC 114149
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 24, 2020Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
Code CHSC 114020
The department's words
Code CHSC 114020
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierNov 19, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 27, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
Corrected during the inspection
EarlierMar 13, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114000
The department's words
Code CHSC 114000
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 18, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide proof of food handler cards for all employees. Due 1.15.2019.
The department's words
CHSC 113948 Provide proof of food handler cards for all employees. Due 1.15.2019.
EarlierJan 3, 2018Follow-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.
EarlierDec 5, 2017Routine inspectionGreen placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Paint can/wood block found under the rack with freezer units. Suggest installing 6 legs on the freezer itself and removing the rack.
The department's words
CHSC 114175 Paint can/wood block found under the rack with freezer units. Suggest installing 6 legs on the freezer itself and removing the rack.
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
Hood is turned off at time of inspection. The hood must be ON at all times when cooking. This hood was observed turned off several weeks ago when I stopped by. If this hood is found turned of during cooking again, an Administrative Meeting will be scheduled with my supervisor. Cost for this meeting is $1400 2ND NOTICE
The department's words
CHSC 114149 Hood is turned off at time of inspection. The hood must be ON at all times when cooking. This hood was observed turned off several weeks ago when I stopped by. If this hood is found turned of during cooking again, an Administrative Meeting will be scheduled with my supervisor. Cost for this meeting is $1400 2ND NOTICE
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
Overhead lights in kitchen still need shatterproof covers. Install them. 2 ND NOTICE
The department's words
CHSC 114252.1 Overhead lights in kitchen still need shatterproof covers. Install them. 2 ND NOTICE
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
Bicycles, etc., bench seat, observed in the dry storage room. Remove these from premises.
The department's words
CHSC 114257.1 Bicycles, etc., bench seat, observed in the dry storage room. Remove these from premises.
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
Lids found up on dumpster. keep them down. Grease noted on ground surrounding grease barrel. Have this professionally cleaned to remove grease.
The department's words
CHSC 114245.6 Lids found up on dumpster. keep them down. Grease noted on ground surrounding grease barrel. Have this professionally cleaned to remove grease.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 2, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 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.
EarlierJun 23, 2017Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hood motor broken. Facility closed.
The department's words
CHSC 114149.1 Hood motor broken. Facility closed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 22, 2017Follow-up inspectionRed placard
10 violations listed, 0 marked critical.
Not critical (10)
Quarter pans observed stacked and wet. Let air dry before stacking. 2ND NOTICE
The department's words
CHSC 114105 Quarter pans observed stacked and wet. Let air dry before stacking. 2ND NOTICE
Chicken (unpackaged) noted thawing in bus tub of water. Thaw with cold water pouring over raw unpackaged chicken. Employee turned running water off.
The department's words
CHSC 114020 Chicken (unpackaged) noted thawing in bus tub of water. Thaw with cold water pouring over raw unpackaged chicken. Employee turned running water off.
Sprinkles for customer self service must be protected from customer droplet contamination. 2ND NOTICE
The department's words
CHSC 114060 Sprinkles for customer self service must be protected from customer droplet contamination. 2ND NOTICE
Do not use milk crates for storage/shelving. Use commercial dunnage racks as needed.
The department's words
CHSC 114130.1 Do not use milk crates for storage/shelving. Use commercial dunnage racks as needed.
Replace broken seals on reach in doors. Remove wooden blocks under chest freezer. Replace with commercial metal legs. Replace missing handles of reach in. Repair leak underneath unit.
The department's words
CHSC 114175 Replace broken seals on reach in doors. Remove wooden blocks under chest freezer. Replace with commercial metal legs. Replace missing handles of reach in. Repair leak underneath unit.
Show 5 more
Raw shrimp observed over cooked chicken in reach in. Store raw meat/fish/poultry below prepared foods.
The department's words
CHSC 113986 Raw shrimp observed over cooked chicken in reach in. Store raw meat/fish/poultry below prepared foods.
Baffles noted with grease accumulation. Clean thoroughly .
The department's words
CHSC 114149.2 Baffles noted with grease accumulation. Clean thoroughly .
Overhead light tubes in kitchen must be shatterproof.
The department's words
CHSC 114252.1 Overhead light tubes in kitchen must be shatterproof.
Bucket of sanitizer not available for wiping rags. Set up bucket BEFORE food prep. 50 ppm Cl-
The department's words
CHSC 114185.1 Bucket of sanitizer not available for wiping rags. Set up bucket BEFORE food prep. 50 ppm Cl-
Keep lids down on dumpster.
The department's words
CHSC 114245.5 Keep lids down on dumpster.
EarlierJun 1, 2017Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Potatoes (whole) are boiled 45 min everyday. Cooled at room temp, then refrigerated. Potatoes today measured 44.6F in the reach in. Potatoes put in ice bath. Always cool 135F to 70F with in 2 hours and 70F to 41F with in 4 hours. COS
The department's words
CHSC 114002.1 Potatoes (whole) are boiled 45 min everyday. Cooled at room temp, then refrigerated. Potatoes today measured 44.6F in the reach in. Potatoes put in ice bath. Always cool 135F to 70F with in 2 hours and 70F to 41F with in 4 hours. COS
Corrected during the inspection
Quarter pans observed stacked and wet. Let air dry before stacking. 2ND NOTICE
The department's words
CHSC 114105 Quarter pans observed stacked and wet. Let air dry before stacking. 2ND NOTICE
Chicken (unpackaged) noted thawing in bus tub of water. Thaw with cold water pouring over raw unpackaged chicken. Employee turned running water off.
The department's words
CHSC 114020 Chicken (unpackaged) noted thawing in bus tub of water. Thaw with cold water pouring over raw unpackaged chicken. Employee turned running water off.
Sprinkles for customer self service must be protected from customer droplet contamination. 2ND NOTICE
The department's words
CHSC 114060 Sprinkles for customer self service must be protected from customer droplet contamination. 2ND NOTICE
Do not use milk crates for storage/shelving. Use commercial dunnage racks as needed.
The department's words
CHSC 114130.1 Do not use milk crates for storage/shelving. Use commercial dunnage racks as needed.
Show 6 more
Replace broken seals on reach in doors. Remove wooden blocks under chest freezer. Replace with commercial metal legs. Replace missing handles of reach in. Repair leak underneath unit.
The department's words
CHSC 114175 Replace broken seals on reach in doors. Remove wooden blocks under chest freezer. Replace with commercial metal legs. Replace missing handles of reach in. Repair leak underneath unit.
Raw shrimp observed over cooked chicken in reach in. Store raw meat/fish/poultry below prepared foods.
The department's words
CHSC 113986 Raw shrimp observed over cooked chicken in reach in. Store raw meat/fish/poultry below prepared foods.
Baffles noted with grease accumulation. Clean thoroughly .
The department's words
CHSC 114149.2 Baffles noted with grease accumulation. Clean thoroughly .
Overhead light tubes in kitchen must be shatterproof.
The department's words
CHSC 114252.1 Overhead light tubes in kitchen must be shatterproof.
Bucket of sanitizer not available for wiping rags. Set up bucket BEFORE food prep. 50 ppm Cl-
The department's words
CHSC 114185.1 Bucket of sanitizer not available for wiping rags. Set up bucket BEFORE food prep. 50 ppm Cl-
Keep lids down on dumpster.
The department's words
CHSC 114245.5 Keep lids down on dumpster.
EarlierNov 3, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Ambient temperature in left hand reach in refrigerator recoded 48F. Keep all PHF's at 41F or below at all times.
The department's words
CHSC 113996 Ambient temperature in left hand reach in refrigerator recoded 48F. Keep all PHF's at 41F or below at all times.
Corrected during the inspection
Scoop handle found in bulk food. Store handle out of food.
The department's words
CHSC 114119 Scoop handle found in bulk food. Store handle out of food.
Corrected during the inspection
Bulk bag of rice noted open. Transfer contents to container with tight fitting lids.
The department's words
CHSC 114047 Bulk bag of rice noted open. Transfer contents to container with tight fitting lids.
Corrected during the inspection
Wet pans found stacked. Air dry before stacking .
The department's words
CHSC 114105 Wet pans found stacked. Air dry before stacking .
Corrected during the inspection
EarlierNov 2, 2016Routine inspectionGreen placard
8 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ambient temperature in left hand reach in refrigerator recoded 48F. Keep all PHF's at 41F or below at all times.
The department's words
CHSC 113996 Ambient temperature in left hand reach in refrigerator recoded 48F. Keep all PHF's at 41F or below at all times.
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
At first, no sanitizer was recoded at the final rinse of dishwash machine. Owner changed bucket and 100+ ppm was recorded. Provide 50 ppm chlorine. Call for service now. Do not use machine until it provides 50 ppm.
The department's words
CHSC 114099.7 At first, no sanitizer was recoded at the final rinse of dishwash machine. Owner changed bucket and 100+ ppm was recorded. Provide 50 ppm chlorine. Call for service now. Do not use machine until it provides 50 ppm.
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
Scoop handle found in bulk food. Store handle out of food.
The department's words
CHSC 114119 Scoop handle found in bulk food. Store handle out of food.
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
Bulk bag of rice noted open. Transfer contents to container with tight fitting lids.
The department's words
CHSC 114047 Bulk bag of rice noted open. Transfer contents to container with tight fitting lids.
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
Wet pans found stacked. Air dry before stacking .
The department's words
CHSC 114105 Wet pans found stacked. Air dry before stacking .
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
No sanitizer bucket set up. Provide 100 ppm chlorine solution for wiping rags. Demonstrated. COS
The department's words
CHSC 114185.1 No sanitizer bucket set up. Provide 100 ppm chlorine solution for wiping rags. Demonstrated. COS
Corrected during the inspection
Restroom doors observed propped open. Keep them closed.
The department's words
CHSC 114276 Restroom doors observed propped open. Keep them closed.
Corrected during the inspection
Remove bikes and unused equipment from premesis.
The department's words
CHSC 114257.1 Remove bikes and unused equipment from premesis.
Corrected during the inspection
EarlierFeb 10, 2016Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 3, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Provide proof of Managers Food Safety Certification.
The department's words
CHSC 113947.1 Provide proof of Managers Food Safety Certification.
Provide Food Handler Cards for all employees
The department's words
CHSC 113948 Provide Food Handler Cards for all employees
Papertowel dispenser is missing at front service handwash sink. Replace it.
The department's words
CHSC 113953.2 Papertowel dispenser is missing at front service handwash sink. Replace it.
Candies found displayed in open bowl for customer self service. Provide sneeze guard protection.
The department's words
CHSC 114060 Candies found displayed in open bowl for customer self service. Provide sneeze guard protection.
Label all bulk food containers in English. Some found unlabeled.
The department's words
CHSC 114051 Label all bulk food containers in English. Some found unlabeled.
Show 2 more
Remove broken/unused equipment from premises. Such as ice machine and fryers.
The department's words
CHSC 114175 Remove broken/unused equipment from premises. Such as ice machine and fryers.
Install shatterproof light covers for overhead lights in the kitchen.
The department's words
CHSC 114252.1 Install shatterproof light covers for overhead lights in the kitchen.
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)
What you can do
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Let Little Goan Indian Cafe Llc know
Ask for the manager. Little Goan Indian Cafe Llc can only fix what it knows about.
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Complain directly to the health department
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14696.
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.