SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Siren Sisters Kitchen LLC 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?
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 Dec 27, 2023 to Oct 15, 2026.
Has Siren Sisters Kitchen LLC ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 27, 2023.
The Full Inspection History
3 inspections
Routine
Oct 15, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114419Other
Official Wording
Facility is vacuum sealing meats for retail sale. Facility does not have a HACCP Plan. Discontinue this practice. Facility removed items from seals.
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
An issue that does not fit the common categories. Check the official wording for details.
Official record from Marin County Environmental Health Services, Oct 15, 2026 · Original Source
Routine
Feb 26, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official Wording
Observed 2 trays of food cooling at 65 F covered in the refrigerator. These were made recently and are in thin pans. Food must be cooled uncovered. Covers removed from the trays.
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.