Marin County, CA

Mi Pueblo Marin

Name: Mi Pueblo Marin
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Mar 3, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Only Minor Violation(s) Found

Get the next inspection, free.

We'll email you when Mi Pueblo Marin has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

4 inspections

Routine

Mar 3, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Multiple potentially hazardous foods (PHFs) observed in drawer unit at cook's line holding at improper temperatures. Carne asada observed/measured at 56F. Chicken measured at 56F. Shrimp measured at 53F. Per employee, all items in drawer unit were taken from walk-in and placed into drawer units approximately 30 minutes prior. Items were removed from drawer units and returned back to walk-in during inspection. All PHFs shall be maintained under proper time and/or temperature control at all times. Owner of facility called for service for drawer refrigeration units during inspection.

Inspector’s notes

Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the 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, Mar 3, 2026 · Original Source

Routine

Apr 10, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114002Food temperature

Official wording

Observed 2 containers of shredded chicken cooked at 75-78 F. Observed 3 containers of other meats at 45-54 F that were cooked around the same time per the chef. Foods were observed cooling in the 3-comp sink in ice baths with ice wands. Potentially hazardous foods must be cooked using approved methods. 2 containers of shredded chicken discarded. 3 containers lids removed. Cool foods in thin open pans in the walk-in or using ice baths and wand in the prep sink.

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

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Apr 10, 2025 · Original Source

Follow-Up

Apr 10, 2024

No Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Apr 10, 2024 · Original Source

Routine

Apr 9, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Shredded cheese at 116 degrees F and cheese at 48 degrees F at the cook line. Both were stored above fill lines. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chicken and cheese moved to below the fill lines where food was holding at correct temperatures. Corrected on site.

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

More about food kept at an unsafe temperature

criticalCode CHSC 114099.7Contamination

Official wording

Observed black mold in the ice machine with liquid droplets dripping onto the ice. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine. Discard contaminated ice. Process began on site.

Inspector’s notes

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Marin County Environmental Health Services, Apr 9, 2024 · Original Source