Routine
Mar 23, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 23, 2026 · Original Source
Marin County, CA
La Chulada Market
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Last inspected Mar 23, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Apr 16, 2025
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Raw chicken internal temperature readings were measured at 58F and 62F. Container was observed stored at ambient temperature in the meat department. Tamales internal temperature readings were measured at 101F and 108F in the hot holding unit at the cashier area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
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. A green placard was issued.
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 temperatureminorCode CHSC 114016Food temperature
Official wording
Observed tamales in the steamer at 101F and 108F. According to the employee, tamales were in the reheating process. [CA] All potentially hazardous foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds.
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. A green placard was issued.
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 16, 2025 · Original Source
Routine
Dec 18, 2023
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Raw chicken internal temperature readings were measured at 58F and 62F. Container was observed stored at ambient temperature in the meat department. Tamales internal temperature readings were measured at 101F and 108F in the hot holding unit at the cashier area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114016Food temperature
Official wording
Observed tamales in the steamer at 101F and 108F. According to the employee, tamales were in the reheating process. [CA] All potentially hazardous foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Dec 18, 2023 · Original Source
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