Bungalow 44

44 E Blithedale Ave, Mill Valley, CA 94941

Passed · Jun 3, 2026 Directions

Good

How the BiteKarma score works

Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.

At a glance

Last inspected Jun 3, 2026: passed with 1 violation.
Passed 2 of 3 graded inspections since 2025.
Keeps coming up: Final rinse of dishwasher: 10 - 25 ppm chlorine. Provide a minimum of 50 ppm chlorine at the final rinse. Corrected onsite. <br>, cited 2 times, plus 1 other repeat issue.
6 critical violations in the last two years.

Inspection history 3 visits

2026
Passed Jun 3

Routine Inspection
1 violation
- Minor Observed multiple sinks with items stored in them. Maintain all sinks accessible at all times.
2025
Passed Feb 10

Follow-up Inspection
2 violations
- Minor Final rinse of dishwasher: 10 - 25 ppm chlorine. Provide a minimum of 50 ppm chlorine at the final rinse. Corrected onsite. <br>
- Minor <p class= MsoNormal >Fry station prep refrigerator: sliced tomatoes: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.</p><p class= MsoNormal > </p>
Failed Feb 5

Routine Inspection
6 violations, 6 critical
- Critical Health and Safety Code § 114259.1
- Critical  <p class= MsoNormal >Fry station prep refrigerator: buttermilk: 46 degrees F, duck confit: 51 degrees F. i lb. duck confit voluntarily discarded</p> <p class= MsoNormal >into exterior compost container. Maintain potentially hazardous foods at or below 41 degrees F. </p> <p class= MsoNormal > </p>
- Critical <div>Observed clam chowder at 47 degrees F in 18 qt. container in the walk-in refrigerator. Calm chowder was made yesterday. </div><div>14 qts. clam chowder voluntarily discarded into prewash sink (liquid) and compost (clams and vegetables.) Rapidly cool</div><div> potentially hazardous foods from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F</div><div> within four hours. Utilize approved cooling methods, such as ice bath, ice wands and shallow metal pans. <br></div>
- Critical No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. Don't use this dishwasher until it is capable of providing 50 ppm chlorine. <br>
- Critical <div>Observed clam chowder at 47 degrees F in 18 qt. container in the walk-in refrigerator. Calm chowder was made yesterday. </div><div>14 qts. clam chowder voluntarily discarded into prewash sink (liquid) and compost (clams and vegetables.) Rapidly cool</div><div> potentially hazardous foods from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F</div><div> within four hours. Utilize approved cooling methods, such as ice bath, ice wands and shallow metal pans. <br></div>
- Critical <div>So,e of the shellfish tags for November are missing the ship date. Bungalow 44 became aware of this issue and contacted </div><div>the vendor to make correction. </div>

Nearby

BiteKarma scores around Bungalow 44, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.