Routine
Feb 23, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 23, 2026 · Original Source
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 Hopmonk Tavern last inspected?
- The most recent inspection on record was on Feb 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?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Nov 14, 2023 to Feb 23, 2026.
- Has Hopmonk Tavern ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 14, 2023.
The Full Inspection History
3 inspectionsRoutine
Jan 30, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed batter for fish and chips at cook's line measuring at 53.5 *F. Batter was no under temperature or time control. All PHF shall be held 41 or below. Operator stated batter was removed from refrigeration ~10:00 AM and added discard time label at 14:00. Ensure discard labels are put on PHF that use time only as a control measure.
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, Jan 30, 2025 · Original Source
Routine
Nov 14, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed batter kept at 62 degrees F at the cook line with the 'time as a public health control' log not filled out for the day. Ensure this log is filled out any time the batter is used in this way. Otherwise, keep potentially hazardous foods at 41 degrees F or below or 135 degrees F or above. Batter has been marked for a 15:00 discard time.
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, Nov 14, 2023 · Original Source