Routine
Apr 9, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 9, 2026 · Original Source
Marin County, CA
Mamita Cocina Mexicana
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Last inspected Apr 9, 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
4 inspectionsRoutine
Apr 24, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed large 16 quart container of black beans prepared on 4/23/25 cooling in walk in refrigerator. Foods must be cooled from 135 - 70 *F within 2 hours and 70 - 41 *F within 4 hours. 16 quartz of black beans were voluntarily discarded.
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 24, 2025 · Original Source
Follow-Up
Mar 14, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the cook line, masa internal temperature readings were measured at 54F, 52F, and 49F in different parts of the food. Carnitas internal temperature readings were at 118F and 120F in the hot holding container, raw fish 45F, and pre-cooked chicken 45F in the cold holding drawers, and pico de gallo sauce at 45F in the cold holding insert. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F 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. 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 114099.7Cleaning and sanitizing
Official wording
In the bar area, the chlorine concentration in the mechanical dishwasher was measured at 0 ppm, and the second dishwasher chlorine concentration was at 25 ppm. [CA] Always provide a chlorine sanitizing solution at 50 ppm to properly sanitize the utensils.
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
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 problemsminorCode CHSC 114195Food temperature
Official wording
Hot water temperature reading was 105F in the dump sink in the bar area. [Corrective action] The hot water temperature shall be at least 120F.
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, Mar 14, 2024 · Original Source
Routine
Mar 11, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the cook line, masa internal temperature readings were measured at 54F, 52F, and 49F in different parts of the food. Carnitas internal temperature readings were at 118F and 120F in the hot holding container, raw fish 45F, and pre-cooked chicken 45F in the cold holding drawers, and pico de gallo sauce at 45F in the cold holding insert. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 114099.7Cleaning and sanitizing
Official wording
In the bar area, the chlorine concentration in the mechanical dishwasher was measured at 0 ppm, and the second dishwasher chlorine concentration was at 25 ppm. [CA] Always provide a chlorine sanitizing solution at 50 ppm to properly sanitize the utensils.
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.
More about cleaning or sanitizing problemscriticalCode CHSC 114195Food temperature
Official wording
Hot water temperature reading was 105F in the dump sink in the bar area. [Corrective action] The hot water temperature shall be at least 120F.
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, Mar 11, 2024 · Original Source