Routine
Jun 17, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 17, 2026 · Original Source
Marin County, CA
M & G Burgers Larkspur
[Object Object]
Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗
No Violation(s) Found
Get the Next Inspection, Free.
We'll email you when M & G Burgers Larkspur has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was M & G Burgers Larkspur last inspected?
- The most recent inspection on record was on Jun 17, 2026. The result listed by Marin County Environmental Health Services was “No 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 May 14, 2024 to Jun 17, 2026.
- Has M & G Burgers Larkspur ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated May 14, 2024.
The Full Inspection History
3 inspectionsFollow-Up
May 15, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official Wording
In the cold holding insert, swiss cheese, the internal temperature reading was measured at 47°F, for cheddar at 46°F, and for American cheese at 52°F. In addition, in the undercounter unit, organic raw beef patties, internal temperature reading of 50F, hamburger patties 47F, and raw chicken 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
Inspector’s Notes
Removed the yellow placard and placed the green placard.
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 temperatureminorCode CHSC 114099.6Cleaning and sanitizing
Official Wording
An employee was observed skipping the sanitizing step in the 3-compartment sink. [Corrective action] The manual warewashing shall be accomplished by first removing the food soil residues from the utensils, then washing, rinsing, sanitizing, and air drying the utensil.
Inspector’s Notes
Removed the yellow placard and placed the green placard.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, May 15, 2024 · Original Source
Routine
May 14, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official Wording
In the cold holding insert, swiss cheese, the internal temperature reading was measured at 47°F, for cheddar at 46°F, and for American cheese at 52°F. In addition, in the undercounter unit, organic raw beef patties, internal temperature reading of 50F, hamburger patties 47F, and raw chicken 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
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.”
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 temperaturecriticalCode CHSC 114099.6Cleaning and sanitizing
Official Wording
An employee was observed skipping the sanitizing step in the 3-compartment sink. [Corrective action] The manual warewashing shall be accomplished by first removing the food soil residues from the utensils, then washing, rinsing, sanitizing, and air drying the utensil.
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.”
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, May 14, 2024 · Original Source