Marin County, CA

Cultivar Sausalito

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Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Cultivar Sausalito last inspected?: The most recent inspection on record was on Sep 23, 2026. 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?: 2 inspections on record, from Feb 25, 2026 to Sep 23, 2026.
Has Cultivar Sausalito ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Feb 25, 2026.

The Full Inspection History

2 inspections

Routine

Sep 23, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official Wording

Salad prep refrigerator: goat cheese: 47 degrees F, smoked trout: 49 degrees F in upper section of unit. Lower section: feta: 66 degrees F (~ 2cups). sliced tomatoes: 44 degrees F. Feta cheese (~ 2cups) voluntarily discarded into the garbage container. Grill station prep refrigerator upper insert section: feta: 46 degrees F, cooked pork belly 47 degrees F. 4 drawer refrigerator:: 1 clam: 48 degrees F. Maintain shellfish at 45 degrees F or colder. Maintain other potentially hazardous foods at or below 41 degrees F.

Inspector’s Notes

Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

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 temperature

Official record from Marin County Environmental Health Services, Sep 23, 2026 · Original Source

Routine

Feb 25, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114002Food temperature

Official Wording

Observed chicken stock in ice bath in the 3-comparmtnet sink at 80 degrees F at 2:20 p.m.. Chicken stock was rechecked at 2:50 p.m. and measured 73 degrees F. Chicken stock isn't cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize rapid cooling logs to help achieve proper rapid cooling. Chicken stock finished coking at 1:20 p.m. today. Rechecked chicken stock at 4:22 p.m. and it measured 68 degrees F. Rapidly cool to 41 degrees F within four hours. Minimum rate of cooling handout provided. Pizza prep refrigerator: Observed sausage at 77 degrees F. Unknown when sausage finished cooking. ~ 2.5 lbs. of sausage voluntarily discarded into the compost container. Utilize cooling logs to keep track of potentially hazardous foods going through the cooling process.

Inspector’s Notes

Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

In Plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Feb 25, 2026 · Original Source

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