Routine
Apr 8, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 8, 2026 · Original Source
Marin County, CA
Batika India Bistro
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Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Batika India Bistro last inspected?
- The most recent inspection on record was on Apr 8, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Nov 7, 2023 to Apr 8, 2026.
- Has Batika India Bistro ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 7, 2023.
The Full Inspection History
3 inspectionsRoutine
Mar 11, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official Wording
Observed Gulab Jamun and cooked chicken cooling at room temperature without any form of active cooling method. Gulab jamun measured internal temperature of 108*F and cooked chicken at 85*F. Foods must be cooled at 135*F to 70 *F within two hours and 70*F to 41*F within 4 hours under active cooling process. Do not cool foods at room temperature. Use ice wands, ice bath or uncovered in walk-in methods.
Inspector’s Notes
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.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Mar 11, 2025 · Original Source
Routine
Nov 7, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed curry held out at the cook line at 61 degrees F. Observed curries in the walk-in at 43-44 degrees F. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Food may only be kept out of temperature for a total of 2 hours during active food prep before returning to 41 degrees F.
Inspector’s Notes
Green Placard Other 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 or ask the food facility for the inspection report.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Nov 7, 2023 · Original Source