Routine
Oct 15, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Oct 15, 2026 · Original Source
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 Perry's last inspected?
- The most recent inspection on record was on Oct 15, 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 15, 2023 to Oct 15, 2026.
- Has Perry's 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 15, 2023.
The Full Inspection History
4 inspectionsRoutine
Feb 25, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 25, 2026 · Original Source
Routine
Feb 13, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official Wording
Observed bean soup in walk in refrigerator measured at 54 *F. Operator stated that soup was cooling from night before. Foods must be cooked from 135 *F > 70 *F within 2 hours and 70 *F > 41 *F within 4 hours. Operator voluntarily discarded 22L of bean soup. Recommended using ice paddles for additional cooling measures.
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, Feb 13, 2025 · Original Source
Routine
Nov 15, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed batter on the counter of the cook line at 62 degrees F put out at 12:00. Observed four items in a hot holding unit at 105 degrees F. Potentially hazardous foods mut be kept at 41 degrees F or below or 135 degrees F or above. Batter has been marked for discard at 16:00. Maintain a lot of discard time daily. Items in the hot holding unit were reheated to 165 degrees F and held at 135 degrees F.
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 15, 2023 · Original Source