Routine
Sep 15, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Sep 15, 2026 · Original Source
Marin County, CA
Finnegan's Marin
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Last inspected Sep 15, 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 Finnegan's Marin last inspected?
- The most recent inspection on record was on Sep 15, 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 Dec 1, 2023 to Sep 15, 2026.
- Has Finnegan's Marin ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 1, 2023.
The Full Inspection History
3 inspectionsRoutine
Apr 18, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official Wording
Observed pulled pork measured internal temperature of 53 *f and 55 *F in top refrigerated drawer of prep table. Operator stated that pork was made the previous night and stored in drawer for cooling. PHF must be cooled from 135 *F to 7- *f within 2 hours and 70 *F to 41 *F within 4 hours. Pulled pork was voluntarily discarded by operator (1 quart). Discontinue cooling any foods in refrigerated drawers. Cool in walk in refrigerator only.
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, Apr 18, 2025 · Original Source
Routine
Dec 1, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed meat and cheese in the kitchen cooler drawer at 44 degrees F. Potentially hazardous foods must be cold-held at 41 degrees F or below. Lower the temperature of the fridge to hold at 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, Dec 1, 2023 · Original Source