ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine
Apr 29, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed cheese and bean mix on a small amount of ice at 55 F. Observed prep top holding foods at 44 F across from the cook line. Potentially hazardous foods must be cold held at 41 F or below. Ice added to surround mix. Instructed operator to turn down cook line prep top temp.
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.
Official record from Marin County Environmental Health Services, Apr 29, 2026 · Original Source
Routine
Dec 11, 2023
Violation(s) Found
5 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed an employee handling and portioning ingredients on the tacos without using utensils, then proceeding to use the restroom and coming back to the preparation area without washing his hands. [CA] Any action that requires handwashing means that the food handlers must wash and dry hands before returning to any food handling activities.
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.”
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
In the preparation area, observed several foods stored at ambient temperature on the preparation tables (four bags of cheese 50F, 54F, 56F, and 53F, black beans 78F, and 72F, and corn mixed flour 62F). In the cold holding inserts, the green sauce internal temperature reading was at 52F, the cheese at 44F, the guacamole at 46F, and the pico de gallo sauce at 45F. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
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.”
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.
Four houseflies were observed in the preparation area; one landed on the black bean container. [CA] Food shall be protected from cross-contamination at all times. Ensure to cover food container with tight fitting lids or covers, aluminum foil, plastic wrap, or any approved cover.
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.”
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
An employee was observed skipping the sanitization step during manual warewashing. [CA] Ensure manual warewashing is accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried.
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.”
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Houseflies were observed in the deli and the preparation area, and two houseflies were observed on the preparation table and food container. [CA] A food facility shall be maintained and operated so as to prevent the entrance and harborage of vermin.
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.”
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.