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Health Inspections.org

Marin County, CA

Lo Coco's Authentic Italian Pizzeria

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Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗

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No Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

Follow-Up

Jul 1, 2026

No Violation(s) Found

3 recorded violations

minorCode CHSC 113977Food temperature

Official wording

Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.

Inspector’s notes

Green Placard Posted.

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 114000Food temperature

Official wording

Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.

Inspector’s notes

Green Placard Posted.

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 114016Food temperature

Official wording

Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.

Inspector’s notes

Green Placard Posted.

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

Official record from Marin County Environmental Health Services, Jul 1, 2026 · Original Source

Routine

Jun 30, 2026

Violation(s) Found

3 recorded violations

criticalCode CHSC 113977Food temperature

Official wording

Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.

Inspector’s notes

Yellow placard posted. “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 temperature
criticalCode CHSC 114000Food temperature

Official wording

Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.

Inspector’s notes

Yellow placard posted. “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 temperature
criticalCode CHSC 114016Food temperature

Official wording

Observed TPHC being used, however, proper procedures were not used. Observed tomato sauce in an unlabeled container. Observed two containers of tomato sauce stored on burners, reheating. Per staff, tomato sauce has been reheating for 2 hr. One container measured 43F, and the other 67F. Required to be reheated to 165 within 2 hs.

Inspector’s notes

Yellow placard posted. “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 temperature

Official record from Marin County Environmental Health Services, Jun 30, 2026 · Original Source

Routine

Jun 11, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed 3 buckets of sauce and one parge pan of sauce on a hot plate. Buckets at 53, 51, and 59 Degrees F. Time as a public health control logs not filled out. Potentially hazardous foods must be held at 41 degrees F or below or 135 degrees F or above. Each item labeled and marked with discard times of 7pm. For the next two weeks, facility must send inspector updated time as a public health control logs filled out and pictures via text or email.

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 temperature

Official record from Marin County Environmental Health Services, Jun 11, 2024 · Original Source

Routine

Oct 4, 2023

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed tomato sauce on a warmer plate at 44 degrees F. Time as a public health control table not filled out. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above when time charts are not used. This was moved to the walk in. Small amounts will be taken out and time as a public health control chart will be filled out.

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 temperature

Official record from Marin County Environmental Health Services, Oct 4, 2023 · Original Source

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