Routine
Mar 10, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 10, 2026 · Original Source
Marin County, CA
Playa Azul Restraunt
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Last inspected Mar 10, 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.
Quick Answers
- When was Playa Azul Restraunt last inspected?
- The most recent inspection on record was on Mar 10, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from Jun 24, 2024 to Mar 10, 2026.
- Has Playa Azul Restraunt ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jun 24, 2024.
The Full Inspection History
2 inspectionsRoutine
Jun 24, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
In the cold holding drawers, raw hamburger patties, internal temperature readings were measured at 55F, and 52F, chorizo 52F, al pastor 50F, raw beef 45F, raw chicken 50F, and 49F, and salmon 45F. In the cold holding unit inserts, the green sauce internal temperature readings was at 45F, pico de gallo sauce 45F, and raw shrimps at 44F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
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, Jun 24, 2024 · Original Source