Routine
May 8, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 8, 2026 · Original Source
No 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 Chicha Y Cafe last inspected?
- The most recent inspection on record was on May 8, 2026. The result listed by Marin County Environmental Health Services was “No 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 Apr 29, 2025 to May 8, 2026.
- Has Chicha Y Cafe ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 29, 2025.
The Full Inspection History
3 inspectionsFollow-Up
May 1, 2025
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official Wording
Observed refrigerated 2 door unit in front of cooking area measuring at ambient temperature of 67 *F. All refrigeration units must be maintained at 41 *F or below. Repair or adjust unit to maintain ambient temperatures at 41 or below.
Inspector’s Notes
No violations were found at the time of inspection. 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 temperatureminorCode CHSC 114099.6Food temperature
Official Wording
Observed refrigerated 2 door unit in front of cooking area measuring at ambient temperature of 67 *F. All refrigeration units must be maintained at 41 *F or below. Repair or adjust unit to maintain ambient temperatures at 41 or below.
Inspector’s Notes
No violations were found at the time of inspection. 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, May 1, 2025 · Original Source
Routine
Apr 29, 2025
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official Wording
Observed refrigerated 2 door unit in front of cooking area measuring at ambient temperature of 67 *F. All refrigeration units must be maintained at 41 *F or below. Repair or adjust unit to maintain ambient temperatures at 41 or below.
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 yellow 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 temperaturecriticalCode CHSC 114099.6Food temperature
Official Wording
Observed refrigerated 2 door unit in front of cooking area measuring at ambient temperature of 67 *F. All refrigeration units must be maintained at 41 *F or below. Repair or adjust unit to maintain ambient temperatures at 41 or below.
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 yellow 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, Apr 29, 2025 · Original Source