Marin County, CA

La Hacienda Taqueria

Name: La Hacienda Taqueria
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected May 5, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

May 5, 2026

Only Minor Violation(s) Found

3 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Rice, Guacamole with cut tomato and Pico de gallo in 2-door unit measured at 48F, 46F and 46F respectively. Carnitas in drawer unit at cook's line measured at 44F. Maintain all PHFs under proper time or temperature control at all times.

Inspector’s notes

Routine inspection performed at this time. Green placard issued . For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

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 temperature

minorCode CHSC 114097Cleaning and sanitizing

Official wording

Food debris observed remaining on utensils/bowls/plates after being removed from dish machine upon completing wash/clean/sanitizing cycle. Ensure dish machine and utensils are clean and free from residue when cycle completes. Instructed employee to send utensils back through dish machine unit for additional cleaning during inspection.

Inspector’s notes

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.

More about cleaning or sanitizing problems

minorCode CHSC 114093Food temperature

Official wording

No disclosure provided on menu. Provide a disclosure on menu for food items of animal origin (e.g. asterisk) that are served/sold undercooked, raw or otherwise not processed to eliminate pathogens.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, May 5, 2026 · Original Source

Routine

Jan 13, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 114002.1Food temperature

Official wording

Adobo sauce observed holding at 75F in large pot on ground in kitchen. Per person in charge, item was prepared at around 7:00 AM this morning and held at location/spot without intervention as of this writing. Potentially hazardous foods (PHFs) shall be rapidly cooled in an approved manner, utilizing approved methods including, but not limited to: using ice baths, portioning into smaller batches/shallow containers, use of ice wands. Person in charge indicated item was undergoing cooling at this time. Ensure potentially hazardous foods are also rapidly cooled from 135 F to 70F within 2 hours, then 70F to 41F within 4 hours. Time and temperature parameters indicated to be exceeded at this time. Item discarded. Notice issued.

Inspector’s notes

Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

In plain English

More about food kept at an unsafe temperature

minorCode CHSC 114002Food temperature

Official wording

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Jan 13, 2026 · Original Source

Follow-Up

Apr 16, 2024

No Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Apr 16, 2024 · Original Source

Routine

Apr 11, 2024

Violation(s) Found

3 recorded violations

criticalCode CHSC 113953.3Handwashing

Official wording

Observed an employee touch raw fish and then proceed to touch ready to eat food without washing hands. Employee observed wiping hands on a wiping cloth instead of washing hands. Hands must be properly washed between actions that could cause cross contamination. Employees instructed to wash hands. Food reheated to prevent cross contamination.

Inspector’s notes

Yellow 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

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.

Official wording

Cooked rice from the day prior in a bag near the cook line at 79 degrees F. A garlic/oil mixture was kept on a prep cooler at 69 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were discarded.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114002Food temperature

Official wording

2 buckets of salsa made in the morning at 10AM or the day prior at 52 degrees F in the walk-in. Cooked beef on the counter at 85 degrees F the operator stated was cooked 1 hour prior. Food must be rapidly cooled using approved methods from 135-70 degrees F in 2 hours and from 70-41 degrees F in 4 hours. Salsa discarded. Cooked beef separated into thin pans and moved to the walk-in. Cooling logs provided.