Tam Tavern East Brother Beer Co
152 Shoreline Hwy, Mill Valley, CA 94941
Passed · May 12, 2026 Directions
96
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
- Passed 3 of 3 graded inspections since 2024.
- Last inspected May 12, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed multiple food items in the cookline cold holding prep table above 41F. Maintain all potentially hazardous foods at or below 41 degrees at all times. Food items relocated to the walk-in cooler., cited 3 times.
Inspection history 3 visits
- 2026
- Passed May 12
Routine Inspection
1 violation
- Minor Observed multiple food items in the cookline cold holding prep table above 41F. Maintain all potentially hazardous foods at or below 41 degrees at all times. Food items relocated to the walk-in cooler.
- 2024
- Passed Mar 12
Follow-up Inspection
2 violations
- Minor <div>Women's restroom : hand wash sinks both reached 100 degrees F. </div>Men's restroom: No water comes out of left hand wash sink. Repair this sink, so it provides a minimum of 100 degrees F <div>water at this sensor sink. Right hand wash sink reached 100 degrees F. Submit video showing correction by 3/14/24. </div>
- Minor No meat in two drawer refrigerator under the char-broiler. Thermomoter in unit: 35 degrees F. Flour in unit: 39 degrees F. <div>Monitor temperature of meat to ensure it is maintained at or below 41 degrees F. <br><div>Grill station prep refrigerator, fryer station prep refrigerator, and pizza station prep refrigertor: potentially </div><div>hazardous foods at or below 41 degrees F - in compliance.</div><div><br></div><div>Bar refrigerator in center of the back wall of the bar: Internal temerature of heavy cream: 56 degrees F. ~ 1 quart of heavy cream </div><div>voluntarily discarded into the three-compartment sink in the back kitchen. Digital thermometer mounted to outside of unit: 25 degrees F. </div><div>Do not store any potentially hazardous foods in bar refrigerators unless they are capable of maintaining potenitally hazardous foods</div><div>at or below 41 degrees F. Repair/adjust bar refrigerators that are used for holding potentilly hazardous foods. </div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div></div>
- Passed Mar 7
Routine Inspection
1 violation, 1 critical
- Critical Observed caramelized onions on cookline at 106 degrees F. Maintain potentially hazardous foods at 41 degrees F<div> or colder or 135 degrees F or hotter. Caramelized onions voluntarily discarded.</div><div>Grill station prep refrigerator: cheddar cheese slices: 47 - 53 degrees F: cheese was sliced on 2/21/24. Cheddar cheese</div><div>(~ 1 lb) voluntarily discarded. </div><div>Fryer station prep refrigerator: Swiss cheese (~ 1 lb) observed at 56 degrees F. Swis cheese voluntarily discarded. </div><div>2 drawer refrigerator under charbroiler: raw hamburger observed at 45 - 46 degrees F. </div><div>Pizza prep refrigerator: Observed caramelized onions in insert pan in top of unit at 44 degrees F.<br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F in refrigeration. Repair all refrigerators noted above.</div><div><br></div>
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BiteKarma scores around Tam Tavern East Brother Beer Co, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.