The Monk's Kettle Terra Linda
655 Del Ganado Rd, San Rafael, CA 94903
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 Apr 8, 2026: passed with 4 violations.
- No critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Apr 8
Routine Inspection
4 violations
- Minor Frozen raw tuna observed undergoing thawing process while remaining in original, vacuum sealed state. Discontinue this practice. Frozen raw fish in vacuum sealed state shall be removed from packaging prior to thawing/defrosting. Corrected on site: Fish removed from vacuum sealed state during inspection.
- Minor Dish machine unit at main kitchen area observed not dispensing adequate sanitizer upon completing multiple cycles. Ensure dish machine dispenses adequate sanitizer at all times. Dish machine not in active use at time of visit. Operator was able to adjust dish machine unit at end of visit. Dish machine unit observed dispensing 50 PPM chlorine residual.
- Minor Personal items (employee drinks) observed at food preparation areas. Maintain personal items in a designated area away from all food/food preparation/food contact surfaces.
- Minor Ice scoop at bar observed chipping/fraying at edge of scoop. Repair/replace in an approved manner. Ensure all equipment is in good repair.
- 2024
- Passed Jun 14
Follow-up Inspection
No violations
- Passed Jun 13
Routine Inspection
3 violations, 3 critical
- Critical Cooked potatoes and cheese improperly cooling on the counter. potatoes uncovered and moved to the walk-in. Cheese separated into multiple thin pans and moved to the walk-in. A cooling log was created. After two hours, the potatoes reached 52 degrees F. All 4 cheese bins did not reach 70 degrees F and had to be reheated to 165 and begin cooling again. Food must be cooled from 135 to 70 within 2 hours and from 70 to 41 within an additional 4 hours. Maintain cooling logs and create standard operating procedures for cooling.
- Critical Standard operating procedures for time as a public health control and for reduced oxygen packaging were not followed. Garlic and oil unlabeled out of temperature on the counter. Packaged meats labeled for 6/5 kept in the walk-in. Facility is no longer allowed to use time as a public health control. When oxygen packaging, food must be labeled, kept at 41, and discarded within 48 hours.
- Critical Observed two bins of raw chicken on ice at the cook line at 50-60 degrees F. Garlic oil on the counter at 72. Bin of fries at 60-70 at the cook line. Potentially hazardous foods must be kept at 41 or below or 135 or above. garlic oil discarded. Fries labeled for a 4-hour discard time.
Nearby
BiteKarma scores around The Monk's Kettle Terra Linda, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.