Routine
Oct 6, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Oct 6, 2026 · Original Source
Marin County, CA
Lucinda's Take Out
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Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗
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 Lucinda's Take Out last inspected?
- The most recent inspection on record was on Oct 6, 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 Mar 4, 2024 to Oct 6, 2026.
- Has Lucinda's Take Out ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 4, 2024.
The Full Inspection History
3 inspectionsRoutine
Feb 27, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 27, 2026 · Original Source
Routine
Mar 4, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed cooked potatoes at 117-140F in steam table. Hot hold potentially hazardous food (PHF) at 135F or above. Unclear why potatoes were out of temp (everything else on steam table was at temp). Potatoes were cooked about 1 hour prior. Potatoes reheated to 178F to hot hold again. Adjust steam table if needed.
Inspector’s Notes
Green (pass) placard issued. 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, Mar 4, 2024 · Original Source