Marin County, CA

Sol Food - La Bodega

Name: Sol Food - La Bodega
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected May 12, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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

The full inspection history

3 inspections

Routine

May 12, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed a large bin of shredded cheese at 47 F on ice on a counter next to the cook line. Potentially hazardous foods shall be cold held at 41 F or below. Instructed operator to surround cheese in ice.

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 12, 2026 · Original Source

Routine

Aug 29, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed a cooling rack in the walk-in cooler holding several containers of cooked pinto beans at 55 F. Per PIC beans were left out of walk-in cooler for about an hour while they were cleaning. Observed shredded cheese on an inadequate ice bath next to cook line at 44 F. Observed shrimp, cheese, ham, and pork in prep top cooler at cook line at 44-45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Recommended to PIC that pinto beans in walk-in cooler be discarded. Instructed PIC to relocate cheese to refrigeration and add ice to ice bath to re-make to be even with the level of the food to hold at 41 F or below. Keep prep top lid closed, monitor temperatures and adjust as needed.

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. Green placard was issued.

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Aug 29, 2024 · Original Source

Routine

Jan 16, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed ribs at 132-140F and rotisserie chicken at 129F-135F in hot holding case. Observed temp log from roughly 1.5 hours prior that stated the ribs were holding at 132F. Hot hold potentially hazardous foods (PHF) at 135F or above. If you notice a PHF holding at less than 135F, reheat it to 165F to hot hold it again. Facility instructed to reheat items. Ensure temp logs include a corrective action when items are shown to not be holding properly. Observed shrimp and steak at 44-45F in prep top. Items in prep fridge were holding at 41F. Unclear why items were holding above required temp (above 41F). Monitor temp of prep top and adjust temp as needed. Keep prep top closed. Beans 43-44F, cooked chicken 44.5F, ribs 43F, shrimp 44 all in walk-in. Per cooling logs, these items reached 41F or below in required time. Items were in pans that were covered and stacked. Ass a display thermometer by the door of the walk-in and monitor that the walk-in is keeping temperature. When keeping temp logs, ensure the temp is checked in various parts of the food and that a variety of food is monitored.

Inspector’s notes

Green placard. 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.