Routine
Sep 25, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Sep 25, 2026 · Original Source
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Tamalpie Pizza last inspected?
- The most recent inspection on record was on Sep 25, 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 28, 2023 to Sep 25, 2026.
- Has Tamalpie Pizza 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 28, 2023.
The Full Inspection History
4 inspectionsRoutine
Feb 19, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114192Food temperature
Official Wording
No hot water at the two-compartment food prep sink. Per food handler, there is a leak. Hot water valve turned on by food handler, and once valve was closed the water continued to drip from the faucet. Repair food prep sink plumbing. Submit repair invoice and video showing hot water at 120 degrees F at this sink to Jennifer.Snow@marincounty.gov by 12/5/23.
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 19, 2026 · Original Source
Follow-Up
Jan 2, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114192Food temperature
Official Wording
No hot water at the two-compartment food prep sink. Per food handler, there is a leak. Hot water valve turned on by food handler, and once valve was closed the water continued to drip from the faucet. Repair food prep sink plumbing. Submit repair invoice and video showing hot water at 120 degrees F at this sink to Jennifer.Snow@marincounty.gov by 12/5/23. 1/2/24: Hot water turned off at two-compartment food prep sink. Keep hot water turned on. Food prep sink is required to have a minimum of 120 degrees F water.
Inspector’s Notes
No comments from inspector
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, Jan 2, 2024 · Original Source
Routine
Nov 28, 2023
Violation(s) Found
1 recorded violation
criticalCode CHSC 114192Food temperature
Official Wording
No hot water at the two-compartment food prep sink. Per food handler, there is a leak. Hot water valve turned on by food handler, and once valve was closed the water continued to drip from the faucet. Repair food prep sink plumbing. Submit repair invoice and video showing hot water at 120 degrees F at this sink to Jennifer.Snow@marincounty.gov by 12/5/23.
Inspector’s Notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m., and Friday from 8:00 a.m. – 12:00 p.m. The report may also be viewed at the facility upon request.
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 28, 2023 · Original Source