ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Parkside Cafe & Snack Bar last inspected?
The most recent inspection on record was on Mar 27, 2025. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Jul 23, 2024 to Mar 27, 2025.
Has Parkside Cafe & Snack Bar ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 23, 2024.
The Full Inspection History
3 inspections
Routine
Mar 27, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114000Food temperature
Official Wording
Observed tomatoes containing cheese a cooked tomatoes stored in market at room temperature. Internal temperatures measured at 59 *F. Operator states they use time as control measure but no discard time or label was being used. Provide proper TPHC labels when using time only as control measure. No TPHC label for creamers at coffee station.
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.
Official record from Marin County Environmental Health Services, Mar 27, 2025 · Original Source
Follow-Up
Jul 25, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113953.3Handwashing
Official Wording
Observed employee handle raw beef with gloved hand to place on the flat top grill. Said employee resumed food preparation without changing gloves and washing hands in between tasks. / Wash hands after touching raw meat every time to prevent cross contamination.
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
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Clams in oil in refrigerator opposite of fryer recorded at 50°F, was prepared yesterday. / Discard out of temperature food. Cold hold food at 41°F or below. Defrost food in refrigerators.
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.
Hollandaise sauce left on counter recorded at 91°F. Sauce was prepared over 4 hours ago, no TPHC label available. / Discard out of temperature sauce. Provide proper TPHC label of when food was made and a 4 hour later discard time.
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.
Official record from Marin County Environmental Health Services, Jul 25, 2024 · Original Source
Routine
Jul 23, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113953.3Handwashing
Official Wording
Observed employee handle raw beef with gloved hand to place on the flat top grill. Said employee resumed food preparation without changing gloves and washing hands in between tasks. / Wash hands after touching raw meat every time to prevent cross contamination.
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 yellow placard was issued.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Clams in oil in refrigerator opposite of fryer recorded at 50°F, was prepared yesterday. / Discard out of temperature food. Cold hold food at 41°F or below. Defrost food in refrigerators.
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 yellow 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.
Hollandaise sauce left on counter recorded at 91°F. Sauce was prepared over 4 hours ago, no TPHC label available. / Discard out of temperature sauce. Provide proper TPHC label of when food was made and a 4 hour later discard time.
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 yellow 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.