Peacock Gap Golf Club-Cafe

Inspections

From Marin County Community Development Agency, Environmental Health Services · 27 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestApr 8, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Apr 8, 2026.

   No violations listed in the data.
2. EarlierApr 8, 2026Routine inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Code CHSC 113953.1

     The department's words

     Code CHSC 113953.1

   • Code CHSC 114130

     The department's words

     Code CHSC 114130

3. EarlierJul 23, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Warm water in the men restroom was measured at 72F. [Corrective action] Handwashing facility shall be equipped to provide warm water under pressure. The warm water temperature shall be at least 100 °F but not greater than 108 °F.

     The department's words

     CHSC 114192 Warm water in the men restroom was measured at 72F. [Corrective action] Handwashing facility shall be equipped to provide warm water under pressure. The warm water temperature shall be at least 100 °F but not greater than 108 °F.

4. EarlierOct 31, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Milk in carafe in display case measured 46 degrees F. Ensure potentially hazardous foods are cold held at 41 degrees or below. Milk in carafe removed.

     The department's words

     CHSC 113996 Milk in carafe in display case measured 46 degrees F. Ensure potentially hazardous foods are cold held at 41 degrees or below. Milk in carafe removed.

5. EarlierMar 28, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

6. EarlierOct 27, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • MAJOR - Observed breakfast burritos at 111-130F, out for ~1hr. w/o temperature tracking label. Written procedures are on file stating TPHC (Time as a Public Health Control) is used and operator says they are thrown out every ~2hrs. Provide time sticker with start and discard time (up to 4 hrs.) for breakfast burrito everyday. Time stickers provided. COS.

     The department's words

     CHSC 114000 MAJOR - Observed breakfast burritos at 111-130F, out for ~1hr. w/o temperature tracking label. Written procedures are on file stating TPHC (Time as a Public Health Control) is used and operator says they are thrown out every ~2hrs. Provide time sticker with start and discard time (up to 4 hrs.) for breakfast burrito everyday. Time stickers provided. COS.

7. EarlierOct 27, 2022Routine inspectionGreen placard

   No violations listed in the data.
8. EarlierApr 15, 2022Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Observed the following foods at unsafe temperatures: - onion jam (cooked onions, balsamic, sugar) at 74F, made yesterday, on counter - this is considered potentially hazardous unless proven otherwise (Water activity, pH) - keep at 41F or below, 135F or above, or use Time as a Public Health Control - 1/2 quart voluntarily discarded - burritos at 107-112F, made ~1 hr prior, on shelf - chef reheated to 165F; hot hold at 135F or above - clam chowder in walk in cooler at 43-44.8F, made yesterday - cold hold at 41F or below; discussed cooling Maintain potentially hazardous foods at 41F or below OR 135F or above.

     The department's words

     CHSC 113996 Observed the following foods at unsafe temperatures: - onion jam (cooked onions, balsamic, sugar) at 74F, made yesterday, on counter - this is considered potentially hazardous unless proven otherwise (Water activity, pH) - keep at 41F or below, 135F or above, or use Time as a Public Health Control - 1/2 quart voluntarily discarded - burritos at 107-112F, made ~1 hr prior, on shelf - chef reheated to 165F; hot hold at 135F or above - clam chowder in walk in cooler at 43-44.8F, made yesterday - cold hold at 41F or below; discussed cooling Maintain potentially hazardous foods at 41F or below OR 135F or above.

     Corrected during the inspection

   • MAJOR - Observed mussels with missing shell stock tags; invoice provided so OK to keep - discussed with chef that shell stock shall have certification tags (keep with shell stock until supply depleted) and kept for 90 days in chronological order. Other tags from last 90 days on site but this batch's was missing. Observed 3 shell stock tags from February in trash can. Shell stock tags must be maintained for 90 days from dates of harvest in chronological order. Do not discard tags.

     The department's words

     CHSC 114039.1 MAJOR - Observed mussels with missing shell stock tags; invoice provided so OK to keep - discussed with chef that shell stock shall have certification tags (keep with shell stock until supply depleted) and kept for 90 days in chronological order. Other tags from last 90 days on site but this batch's was missing. Observed 3 shell stock tags from February in trash can. Shell stock tags must be maintained for 90 days from dates of harvest in chronological order. Do not discard tags.

     Corrected during the inspection

9. EarlierApr 14, 2022Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed the following foods at unsafe temperatures: - onion jam (cooked onions, balsamic, sugar) at 74F, made yesterday, on counter - this is considered potentially hazardous unless proven otherwise (Water activity, pH) - keep at 41F or below, 135F or above, or use Time as a Public Health Control - 1/2 quart voluntarily discarded - burritos at 107-112F, made ~1 hr prior, on shelf - chef reheated to 165F; hot hold at 135F or above - clam chowder in walk in cooler at 43-44.8F, made yesterday - cold hold at 41F or below; discussed cooling Maintain potentially hazardous foods at 41F or below OR 135F or above.

     The department's words

     CHSC 113996 Observed the following foods at unsafe temperatures: - onion jam (cooked onions, balsamic, sugar) at 74F, made yesterday, on counter - this is considered potentially hazardous unless proven otherwise (Water activity, pH) - keep at 41F or below, 135F or above, or use Time as a Public Health Control - 1/2 quart voluntarily discarded - burritos at 107-112F, made ~1 hr prior, on shelf - chef reheated to 165F; hot hold at 135F or above - clam chowder in walk in cooler at 43-44.8F, made yesterday - cold hold at 41F or below; discussed cooling Maintain potentially hazardous foods at 41F or below OR 135F or above.

     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

     MAJOR - Observed mussels with missing shell stock tags; invoice provided so OK to keep - discussed with chef that shell stock shall have certification tags (keep with shell stock until supply depleted) and kept for 90 days in chronological order. Other tags from last 90 days on site but this batch's was missing. Observed 3 shell stock tags from February in trash can. Shell stock tags must be maintained for 90 days from dates of harvest in chronological order. Do not discard tags.

     The department's words

     CHSC 114039.1 MAJOR - Observed mussels with missing shell stock tags; invoice provided so OK to keep - discussed with chef that shell stock shall have certification tags (keep with shell stock until supply depleted) and kept for 90 days in chronological order. Other tags from last 90 days on site but this batch's was missing. Observed 3 shell stock tags from February in trash can. Shell stock tags must be maintained for 90 days from dates of harvest in chronological order. Do not discard tags.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

10. EarlierSep 28, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed wraps and blueberry muffins without proper labels. Provide proper labels for food prepackaged in a food facility (next door Range Cafe). Labels must include the following information: 1. Common name of food 2. If made from 2+ ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food 3. An accurate declaration of the quantity of contents 4. Name and place of business of the manufacturer, packer or distributor Repeat violation. Provide labels.

      The department's words

      CHSC 114089 Observed wraps and blueberry muffins without proper labels. Provide proper labels for food prepackaged in a food facility (next door Range Cafe). Labels must include the following information: 1. Common name of food 2. If made from 2+ ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food 3. An accurate declaration of the quantity of contents 4. Name and place of business of the manufacturer, packer or distributor Repeat violation. Provide labels.

11. EarlierAug 31, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed the following foods at unsafe temperatures: au gratin at 44F, ham at 44F, pico de gallo at 42-44F in reach in cooler next to cook line. Potentially hazardous foods (PHFs) must be cold held at 41F or below. Discussed lowering temperature of unit with Steve - repair ASAP to cold hold at 41F or below. If unit is holding > 41F, move all PHF to working unit until repaired. Operator is having on site maintenance repair fridge at time of inspection. Inspector instructed that all PHFs be moved to working units.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: au gratin at 44F, ham at 44F, pico de gallo at 42-44F in reach in cooler next to cook line. Potentially hazardous foods (PHFs) must be cold held at 41F or below. Discussed lowering temperature of unit with Steve - repair ASAP to cold hold at 41F or below. If unit is holding > 41F, move all PHF to working unit until repaired. Operator is having on site maintenance repair fridge at time of inspection. Inspector instructed that all PHFs be moved to working units.

12. EarlierFeb 12, 2021Routine inspectionGreen placard

    No violations listed in the data.
13. EarlierFeb 12, 2021Routine inspectionGreen placard

    No violations listed in the data.
14. EarlierAug 20, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Ensure warewash machine is tested daily. Measure at 25 PPM initially, and 50 PPM when run again. Maintain at the appropriate levels.

      The department's words

      CHSC 114107 Ensure warewash machine is tested daily. Measure at 25 PPM initially, and 50 PPM when run again. Maintain at the appropriate levels.

15. EarlierFeb 18, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Employee began washing hands in the food prep sink. Employee was reminded that handwashing shall take place only at hand washing sinks, where soap and paper towels are provided.

      The department's words

      CHSC 113953.3 Employee began washing hands in the food prep sink. Employee was reminded that handwashing shall take place only at hand washing sinks, where soap and paper towels are provided.

16. EarlierFeb 18, 2020Routine inspectionGreen placard

    No violations listed in the data.
17. EarlierJan 9, 2019Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Water at hand sink in women's restroom at 85F at the highest. 100F is the requirement. Repair

      The department's words

      CHSC 114192 Water at hand sink in women's restroom at 85F at the highest. 100F is the requirement. Repair

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

18. EarlierJan 8, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Provide display thermometers in the refrigeration.

      The department's words

      CHSC 114157 Provide display thermometers in the refrigeration.

19. EarlierMar 7, 2018Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Get new employee, [name], certified as a Certified Food Handler within 30 days.

      The department's words

      CHSC 113948 Get new employee, [name], certified as a Certified Food Handler within 30 days.

    • Get at least one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]

      The department's words

      CHSC 113947.1 Get at least one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]

20. EarlierMar 2, 2018Routine inspectionGreen placard

    6 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Keep shellfish tags in order by date. Store shellfish tag with bag until shellfish used up. Do not store 2 bags of shellfish in one container. Provide a separate container for each bag.

      The department's words

      CHSC 114039.4 Keep shellfish tags in order by date. Store shellfish tag with bag until shellfish used up. Do not store 2 bags of shellfish in one container. Provide a separate container for each bag.

      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)

    • 3-compartment sink, faucet on left: Cold water cannot be turned off without a screwdriver. Repair so that cold water can be turned off with knob only. (Repaired during inspection.)

      The department's words

      CHSC 114190 3-compartment sink, faucet on left: Cold water cannot be turned off without a screwdriver. Repair so that cold water can be turned off with knob only. (Repaired during inspection.)

      Corrected during the inspection

    • Secure all CO2 containers to a rigid structure.

      The department's words

      CHSC 114172 Secure all CO2 containers to a rigid structure.

    • Code CHSC 114051

      The department's words

      Code CHSC 114051

    • Get new employee, [name], certified as a Certified Food Handler within 30 days.

      The department's words

      CHSC 113948 Get new employee, [name], certified as a Certified Food Handler within 30 days.

    • Get at least one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]

      The department's words

      CHSC 113947.1 Get at least one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]

21. EarlierMar 2, 2018Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Wrapped food must be labeled.

      The department's words

      CHSC 114089 Wrapped food must be labeled.

22. EarlierNov 8, 2016Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114192

      The department's words

      Code CHSC 114192

23. EarlierNov 8, 2016Routine inspectionGreen placard

    11 violations listed, 0 marked critical.

    Not critical (11)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 113984

      The department's words

      Code CHSC 113984

    Show 6 more

    • Code CHSC 114047

      The department's words

      Code CHSC 114047

    • Code CHSC 114095

      The department's words

      Code CHSC 114095

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

    • Code CHSC 114190

      The department's words

      Code CHSC 114190

    • Code CHSC 114268

      The department's words

      Code CHSC 114268

24. EarlierOct 21, 2015Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Sandwiches in display case measured 48 F, made this morning. Cool prior to placing in the display.

      The department's words

      CHSC 113996 Sandwiches in display case measured 48 F, made this morning. Cool prior to placing in the display.

25. EarlierOct 21, 2015Routine inspectionGreen placard

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Soap and paper towels were missing from the bar hand sink. Keep these stocked at all times to allow for proper hand washing.

      The department's words

      CHSC 113953.2 Soap and paper towels were missing from the bar hand sink. Keep these stocked at all times to allow for proper hand washing.

    • The walk-in is running high. Logs show temperatures ranging from 45-49 F. Food inside the walk-in measured 46 F. Immediately repair and send an invoice of the service to EHS. Maintain cold food at 41 F or below. Garlic in oil observed on the counter beside the cook line at 72 F. This was voluntarily discarded. Hold hot (135 F/+) or cold (41 F/ -) or use time as a public health control and discard after 4 hours. If using TPHC, keep logs.

      The department's words

      CHSC 113996 The walk-in is running high. Logs show temperatures ranging from 45-49 F. Food inside the walk-in measured 46 F. Immediately repair and send an invoice of the service to EHS. Maintain cold food at 41 F or below. Garlic in oil observed on the counter beside the cook line at 72 F. This was voluntarily discarded. Hold hot (135 F/+) or cold (41 F/ -) or use time as a public health control and discard after 4 hours. If using TPHC, keep logs.

    • Mashed potatoes covered in the walk-in measured 48 F. When cooling, leave food uncovered until it reaches 41 F or below.

      The department's words

      CHSC 114002 Mashed potatoes covered in the walk-in measured 48 F. When cooling, leave food uncovered until it reaches 41 F or below.

    • In-use wiping cloths observed on the bar counter. Always store in 100 ppm chlorine sanitizing solution.

      The department's words

      CHSC 114099.6 In-use wiping cloths observed on the bar counter. Always store in 100 ppm chlorine sanitizing solution.

    • Adjust water temp in men's bathroom to provide warm water (100F) to the hand sink.

      The department's words

      CHSC 114192 Adjust water temp in men's bathroom to provide warm water (100F) to the hand sink.

    Show 2 more

    • Some flies observed in the kitchen. Keep doors closed to exclude flies.

      The department's words

      CHSC 114259.1 Some flies observed in the kitchen. Keep doors closed to exclude flies.

    • Place display thermometers in the warmest part of every refrigerator (by the door).

      The department's words

      CHSC 114157 Place display thermometers in the warmest part of every refrigerator (by the door).

26. EarlierAug 1, 2014Routine inspectionOnly Minor Violation(s) Found

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Observed employees wipe hands on soiled wiping cloths and then continue with food prep. Some employees used soild wiping cloths to dry hands after washing. Wiping cloths are for cleaning spills only. Store in sanitizing solution in between use of 200 ppm quaternary ammonia. After washing hands for 20 seconds under warm water and rinsing, dry with paper towels.

      The department's words

      CHSC 113953.3 Observed employees wipe hands on soiled wiping cloths and then continue with food prep. Some employees used soild wiping cloths to dry hands after washing. Wiping cloths are for cleaning spills only. Store in sanitizing solution in between use of 200 ppm quaternary ammonia. After washing hands for 20 seconds under warm water and rinsing, dry with paper towels.

    • One hand sink was blocked in the kitchen. Keep sinks unobstructed to allow for hand washing. Paper towels were empty at 2 hand sinks. Keep these stocked at all times.

      The department's words

      CHSC 113953 One hand sink was blocked in the kitchen. Keep sinks unobstructed to allow for hand washing. Paper towels were empty at 2 hand sinks. Keep these stocked at all times.

    • Food in inserts of 2-door prep table refrigerator measured 45-49 degrees F. Keep door closed in between uses and only fill inserts 3/4 full.

      The department's words

      CHSC 113996 Food in inserts of 2-door prep table refrigerator measured 45-49 degrees F. Keep door closed in between uses and only fill inserts 3/4 full.

    • Observed chicken cooling in the refrigerator, covered with plastic wrap. Leave food uncovered until it reaches 41 degrees F. Use cooling logs provided to monitor the cooling process.

      The department's words

      CHSC 114002.1 Observed chicken cooling in the refrigerator, covered with plastic wrap. Leave food uncovered until it reaches 41 degrees F. Use cooling logs provided to monitor the cooling process.

    • Water temperature at the hand sink measured 139 degrees F. Lower the water temperature to avoid scalding hands. Minimum temperature at this fixture is 100 degrees F.

      The department's words

      CHSC 114192 Water temperature at the hand sink measured 139 degrees F. Lower the water temperature to avoid scalding hands. Minimum temperature at this fixture is 100 degrees F.

    Show 2 more

    • Repair the leaking pipe under the hand sink next to the slicer.

      The department's words

      CHSC 114190 Repair the leaking pipe under the hand sink next to the slicer.

    • Clean garbage area to prevent attracting vermin. Store all garbage in an enclosed bin.

      The department's words

      CHSC 114245.1 Clean garbage area to prevent attracting vermin. Store all garbage in an enclosed bin.

27. EarlierAug 1, 2014Routine inspectionOnly Minor Violation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Place display thermometers in the warmest part of each refrigerator.

      The department's words

      CHSC 114157 Place display thermometers in the warmest part of each refrigerator.

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) ↗