Routine
Apr 14, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 14, 2026 · Original Source
Only Minor Violation(s) Found
Get the Next Inspection, Free.
We'll email you when Nick The Greek has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Nick The Greek last inspected?
- The most recent inspection on record was on Apr 14, 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?
- 4 inspections on record, from Nov 8, 2023 to Apr 14, 2026.
- Has Nick The Greek ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 8, 2023.
The Full Inspection History
4 inspectionsRoutine
Nov 24, 2025
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Nov 24, 2025 · Original Source
Routine
Dec 19, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114113Cleaning and sanitizing
Official Wording
Observed employee use soiled wiping rag to wipe down food prep table/ counters then proceed to use rag to wipe down knife on cutting board used for cutting meats for bowls. Food contact surfaces shall only be cleaned in warewashing areas. Operator instructed to remove knife from food prep area and replace with clean and sanitized knife.
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
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, Dec 19, 2024 · Original Source
Routine
Nov 8, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114016Food temperature
Official Wording
Observed employee shave chicken off vertical broiler and place shaved meats into warming drawer. Shaved chicken is pre-cooked and was recorded at 129°F. / Reheat shaved meat to 165°f for hot holding at 135°F. All foods to be hot held must be reheated to 165°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. 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, Nov 8, 2023 · Original Source