At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Azteca #2?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed the following: a small container of chicharrónes at 130 F in the back kitchen. A large tub of chicharrónes at 100-110 F in the butcher area. 2 small containers of chicharrónes at 95-110 F in the front hot holding unit. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Azteca #2's team
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Follow the steps for each item, with the rule beside it.
Next: Observed the following: a small container of chicharrónes at 130 F in the back kitchen. A large tub of chicharrónes at 100-110 F in the butcher area. 2 small containers of chicharrónes at 95-110 F in the front hot holding unit.The county found: “Observed the following: a small container of chicharrónes at 130 F in the back kitchen. A large tub of chicharrónes at…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following: a small container of chicharrónes at 130 F in the back kitchen. A large tub of chicharrónes at 100-110 F in the butcher area. 2 small containers of chicharrónes at 95-110 F in the front hot holding unit.
The department's words
CHSC 113996 Observed the following: a small container of chicharrónes at 130 F in the back kitchen. A large tub of chicharrónes at 100-110 F in the butcher area. 2 small containers of chicharrónes at 95-110 F in the front hot holding unit.
EarlierSep 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicharrones in front hot holding case recorded at 110°F at time of inspection. Staff stated chicharrones had placed them in hot holding case about an hour ago but case was not set to proper temperature. / Immediately reheat chicharrones to 165°F to hot hold food at 135°F or above. Ensure staff set hot holding case to correct setting.
The department's words
CHSC 113996 Chicharrones in front hot holding case recorded at 110°F at time of inspection. Staff stated chicharrones had placed them in hot holding case about an hour ago but case was not set to proper temperature. / Immediately reheat chicharrones to 165°F to hot hold food at 135°F or above. Ensure staff set hot holding case to correct setting.
EarlierOct 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 20, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 9, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierNov 14, 2018Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 2, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed lard at 70 F and chicharrones at 109 - 118 F. 11/2/2018 Major Violation corrected to minor violation.
The department's words
CHSC 113996 Observed lard at 70 F and chicharrones at 109 - 118 F. 11/2/2018 Major Violation corrected to minor violation.
EarlierOct 23, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed lard at 70 F and chicharrones at 109 - 118 F.
The department's words
CHSC 113996 Observed lard at 70 F and chicharrones at 109 - 118 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 13, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Violation corrected. Ensure you use a probe thermometer to monitor temperatures. If you cool the lard, cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours.
The department's words
CHSC 113996 Violation corrected. Ensure you use a probe thermometer to monitor temperatures. If you cool the lard, cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours.
Corrected during the inspection
EarlierDec 7, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Keep a copy of the food manager certification on-site. Email me a copy of it within 30 days.
The department's words
CHSC 113947.1 Keep a copy of the food manager certification on-site. Email me a copy of it within 30 days.
* Observed a food handler touch his face with gloved hands and continue to handle equipment in the meat market. Wash hands if they become contaminated and discard gloves * Also observed same food handler dry hands on a wiping cloth. Use disposable paper towels to prevent contamination
The department's words
CHSC 113953.3 * Observed a food handler touch his face with gloved hands and continue to handle equipment in the meat market. Wash hands if they become contaminated and discard gloves * Also observed same food handler dry hands on a wiping cloth. Use disposable paper towels to prevent contamination
No papertowels in meat market or in restrooms at the handsinks. Keep handsinks supplied with soap and papertowels in the wall mounted dispensers.
The department's words
CHSC 113953.2 No papertowels in meat market or in restrooms at the handsinks. Keep handsinks supplied with soap and papertowels in the wall mounted dispensers.
Observed pork lard at 69F on the counter (to be sold). Item discarded. Observed chicharrones at 88-100F under heat lamp on counter. . Keep potentially hazardous foods above 135F or below 41F. If you don't want to keep the chicharrones anove 135F, document the time these are cooked and ensure product is discarded within 4 hours (document discard time too). This is called time as a public health control.
The department's words
CHSC 113996 Observed pork lard at 69F on the counter (to be sold). Item discarded. Observed chicharrones at 88-100F under heat lamp on counter. . Keep potentially hazardous foods above 135F or below 41F. If you don't want to keep the chicharrones anove 135F, document the time these are cooked and ensure product is discarded within 4 hours (document discard time too). This is called time as a public health control.
Observed dry rodent droppings under warewashing sink and under meat display fridge. Clean droppings and take all legal and effective means to prevent rodents. Seal holes in floors/walls/ceilings where they can enter. Send me a copy of last pest control report by 12/14/17.
The department's words
CHSC 114259.1 Observed dry rodent droppings under warewashing sink and under meat display fridge. Clean droppings and take all legal and effective means to prevent rodents. Seal holes in floors/walls/ceilings where they can enter. Send me a copy of last pest control report by 12/14/17.
Show 3 more
Buy test strips to monitor levels in sanitizer bucket and warewashing sink. 100ppm of chlorine required.
The department's words
CHSC 114107 Buy test strips to monitor levels in sanitizer bucket and warewashing sink. 100ppm of chlorine required.
Replace meat market cutting boards as these are deteriorated.
The department's words
CHSC 114130.3 Replace meat market cutting boards as these are deteriorated.
Provide lighting in storage closet so you can adequately clean this area.
The department's words
CHSC 114252 Provide lighting in storage closet so you can adequately clean this area.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L14464.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.