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Restaurant
Health Inspections.org

Marin County, CA

Taco Jane's

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Last inspected Feb 18, 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

2 inspections

Routine

Feb 18, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed a hot holding unit holding foods such as beans and chicken at 105 F turned on 1 hour prior. Potentially hazardous foods must be hot held at 135 F or above. Foods moved to be cooled or placed in the functioning hot holding unit. Repair unit before use.

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, Feb 18, 2026 · Original Source

Routine

Dec 20, 2023

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114175Food temperature

Official wording

Observed a refrigerator at the cook line storing dry food and not functioning as a cooler. Observed liquid drip from the fan in the walk-in. Equipment must be kept in good repair. Repair or remove the refrigerator. Repair the fan of the walk-in to not drip.

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, Dec 20, 2023 · Original Source

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