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Restaurant
Health Inspections.org

Marin County, CA

Los Moles

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Last inspected Jun 9, 2026 · View Map ↗ · Compare ↗

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Only Minor 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

2 inspections

Routine

Jun 9, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed refried beans at 124-135 F and chicken at 126-135 F in the hot holding unit. All other items were over 135 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased.

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 9, 2026 · Original Source

Routine

Apr 3, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed hot holding unit holding foods such as rice and beans holding between 120-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold foods above 135 F. Check every hour using a probe thermometer to ensure safe temps.

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, Apr 3, 2025 · Original Source

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