SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Fairfax Coffee Roastery last inspected?
The most recent inspection on record was on Jun 12, 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?
4 inspections on record, from Mar 7, 2024 to Jun 12, 2026.
Has Fairfax Coffee Roastery ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 7, 2024.
The Full Inspection History
4 inspections
Routine
Jun 12, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Other
Official Wording
Pastry display refrigerator measured at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower fridge temp.
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
An issue that does not fit the common categories. Check the official wording for details.
Official record from Marin County Environmental Health Services, Jun 12, 2026 · Original Source
Routine
Oct 28, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Other
Official Wording
Observed ham stacked sideways in a prep top with the part below the fill line at 41 F and the part above the fill line at 48 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to move ham below the fill line and discontinue that practice.
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
An issue that does not fit the common categories. Check the official wording for details.
Official record from Marin County Environmental Health Services, Oct 28, 2025 · Original Source
Routine
Oct 29, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.1Handwashing
Official Wording
Hand wash sink blocked by a bag of bread at time of inspection. Ensure all hand wash sinks are maintained and accessible at all times. Bread relocated.
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. Green placard was issued.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Marin County Environmental Health Services, Oct 29, 2024 · Original Source
Routine
Mar 7, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed cheesecake measuring 51 degrees F in display unit. Observed tuna salad measuring 48 degrees F in prep top refrigeration unit. Employee stated cheesecake has been in unit since yesterday and tuna salad has been in prep top refrigerator for two days. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Employee voluntarily discarded about 1/2 of a cheesecake and about half of a 12 oz container of tuna salad.
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. 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.