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Marin County, CA

Mi Pueblo Taqueria

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Last inspected May 29, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine

May 29, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114002Food temperature

Official wording

Multiple thin trays of meat placed in the refrigerator at 70 F with lids. Cool foods using proper cooling methods without lids. Container lids removed.

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, May 29, 2026 · Original Source

Follow-Up

Jun 20, 2025

No Violation(s) Found

2 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Cook line cold holding unit holding potentially hazardous foods at 51 F. Potentially hazardous foods must be cold held at 41 F or below. Unit turned down.

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
minorCode CHSC 114002Food temperature

Official wording

Observed 6 large covered pans of meat in the refrigerator. 5 cooked about 2 hours prior at 50-65 F and 1 cooked yesterday at 49 F. Meat cooked yesterday was discarded. The other 5 were divided into thin pans with the lids off.

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 20, 2025 · Original Source

Routine

Jun 20, 2025

Violation(s) Found

2 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Cook line cold holding unit holding potentially hazardous foods at 51 F. Potentially hazardous foods must be cold held at 41 F or below. Unit turned down.

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
minorCode CHSC 114002Food temperature

Official wording

Observed 6 large covered pans of meat in the refrigerator. 5 cooked about 2 hours prior at 50-65 F and 1 cooked yesterday at 49 F. Meat cooked yesterday was discarded. The other 5 were divided into thin pans with the lids off.

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 20, 2025 · Original Source

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