Routine
Apr 9, 2026
1 recorded violation
Official wording
Observed the following: a small container of chicharrónes at 130 F in the back kitchen. A large tub of chicharrónes at 100-110 F in the butcher area. 2 small containers of chicharrónes at 95-110 F in the front hot holding unit.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Apr 9, 2026 · Original Source