SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Creekside Cafe @Marin General Hospital last inspected?
The most recent inspection on record was on Dec 23, 2025. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Jan 19, 2024 to Dec 23, 2025.
Has Creekside Cafe @Marin General Hospital ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 19, 2024.
The Full Inspection History
3 inspections
Routine
Dec 23, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed scrambled eggs stored in hot holding steam table in patient serving side kitchen measured at internal temperature of 120 *F and 116 *F. Discontinue double stacking drop pans in hot holding steam table to allow proper warming of foods. All potentially hazardous foods shall be stored at 135 *F and above or 41 *F and 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 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.
Official record from Marin County Environmental Health Services, Dec 23, 2025 · Original Source
Routine
Sep 10, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Steamed fish at steam table recorded at 123°F, cooked kale at 98°F and cooked tofu recorded 123°F. / Reheat said foods to 165°F to hot hold at 135°F or above. Do not double stack containers in steam table to ensure food stays hot held at 135°F at all times.
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.
Official record from Marin County Environmental Health Services, Sep 10, 2024 · Original Source
Routine
Jan 19, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed grilled chicken sandwich at 109F in self-service warmer. Warmer temperature was accidently put on low. Hot hold potentially hazardous food at 135F and above. Chicken was in warmer less than 30 minutes. Chicken reheated to 170F and placed back in back in warmer (with temperature of warmer turned up). Tuna melt in warmer at 97-106F. Unclear why item was under temperature but it appears that the plastic cover of the warmer is not secure so the heat escapes the unit. The tune melt was reheated and consumed within 4 hours of being prepped. Observed cut tomatoes in salad at 61F in self-service ice bath. Cold hold at 41F or below. Items were stacked high in ice bath. Items were discarded.
Inspector’s Notes
Green placard posted. 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.