Routine
Jun 11, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 11, 2026 · Original Source
Marin County, CA
Roadrunner Burrito
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Last inspected Jun 11, 2026 · View Map ↗ · Compare ↗
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
5 inspectionsRoutine
Jan 13, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed two large metal pans with Spanish rice on char-broiler (not turned on) at 102 - 106 degrees F. Unknown when rice finished cooking. ~ 20 lbs Spanish rice voluntarily discarded into the compost container. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Rapid cooling methods with logs provided in English and Spanish. repeat violation - see 10/8/24 inspection report (last report). Submit rapid cooling log for 1/14/26 - 1/20/26 by 1/21/26.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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, Jan 13, 2026 · Original Source
Routine
Oct 8, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Container of chicken 87°F prepared yesterday and beans 103°F also prepared yesterday were in the walk-in refrigerator for cooling. / Discard improperly cooled foods. Rapidly cool food on shallow baking sheets from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter in the walk-in refrigerator uncovered.
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, Oct 8, 2024 · Original Source
Follow-Up
Mar 27, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 114016Food temperature
Official wording
Observed shredded pork measuring 112°F in steam table. PIC stated pork was reheated one hour ago. Ensure all potentially hazardous foods are reheated to 165°F or above within 2 hours prior to hot holding.
Inspector’s notes
Major violations have been corrected. 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 114192Food temperature
Official wording
No hot water dispensing out of prepr sink. Ensure hot and cold water are provided at this sink and that the water temperature reaches 120°F.
Inspector’s notes
Major violations have been corrected. 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 27, 2024 · Original Source
Routine
Mar 26, 2024
Violation(s) Found
2 recorded violations
minorCode CHSC 114016Food temperature
Official wording
Observed shredded pork measuring 112°F in steam table. PIC stated pork was reheated one hour ago. Ensure all potentially hazardous foods are reheated to 165°F or above within 2 hours prior to hot holding.
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 yellow 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 temperaturecriticalCode CHSC 114192Food temperature
Official wording
No hot water dispensing out of prepr sink. Ensure hot and cold water are provided at this sink and that the water temperature reaches 120°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. A yellow 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 26, 2024 · Original Source
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