At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 29, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Betzy's Tacos / Moonlight Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed cheese and bean mix on a small amount of ice at 55 F. Observed prep top holding foods at 44 F across from the cook line. Potentially hazardous foods must be cold held at 41 F or below. Ice added to surround mix. Instructed operator to turn down cook line prep top temp. 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
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Next: Observed cheese and bean mix on a small amount of ice at 55 F. Observed prep top holding foods at 44 F across from the cook line. Potentially hazardous foods must be cold held at 41 F or below. Ice added to surround mix. Instructed operator to turn down cook line prep top temp.The county found: “Observed cheese and bean mix on a small amount of ice at 55 F. Observed prep top holding foods at 44 F across from the…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 10 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 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 29, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheese and bean mix on a small amount of ice at 55 F. Observed prep top holding foods at 44 F across from the cook line. Potentially hazardous foods must be cold held at 41 F or below. Ice added to surround mix. Instructed operator to turn down cook line prep top temp.
The department's words
CHSC 113996 Observed cheese and bean mix on a small amount of ice at 55 F. Observed prep top holding foods at 44 F across from the cook line. Potentially hazardous foods must be cold held at 41 F or below. Ice added to surround mix. Instructed operator to turn down cook line prep top temp.
EarlierDec 11, 2023Routine inspectionYellow placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee handling and portioning ingredients on the tacos without using utensils, then proceeding to use the restroom and coming back to the preparation area without washing his hands. [CA] Any action that requires handwashing means that the food handlers must wash and dry hands before returning to any food handling activities.
The department's words
CHSC 113953.3 Observed an employee handling and portioning ingredients on the tacos without using utensils, then proceeding to use the restroom and coming back to the preparation area without washing his hands. [CA] Any action that requires handwashing means that the food handlers must wash and dry hands before returning to any food handling activities.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the preparation area, observed several foods stored at ambient temperature on the preparation tables (four bags of cheese 50F, 54F, 56F, and 53F, black beans 78F, and 72F, and corn mixed flour 62F). In the cold holding inserts, the green sauce internal temperature reading was at 52F, the cheese at 44F, the guacamole at 46F, and the pico de gallo sauce at 45F. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
The department's words
CHSC 113996 In the preparation area, observed several foods stored at ambient temperature on the preparation tables (four bags of cheese 50F, 54F, 56F, and 53F, black beans 78F, and 72F, and corn mixed flour 62F). In the cold holding inserts, the green sauce internal temperature reading was at 52F, the cheese at 44F, the guacamole at 46F, and the pico de gallo sauce at 45F. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Four houseflies were observed in the preparation area; one landed on the black bean container. [CA] Food shall be protected from cross-contamination at all times. Ensure to cover food container with tight fitting lids or covers, aluminum foil, plastic wrap, or any approved cover.
The department's words
CHSC 113967 Four houseflies were observed in the preparation area; one landed on the black bean container. [CA] Food shall be protected from cross-contamination at all times. Ensure to cover food container with tight fitting lids or covers, aluminum foil, plastic wrap, or any approved cover.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee was observed skipping the sanitization step during manual warewashing. [CA] Ensure manual warewashing is accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried.
The department's words
CHSC 114099.6 An employee was observed skipping the sanitization step during manual warewashing. [CA] Ensure manual warewashing is accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Houseflies were observed in the deli and the preparation area, and two houseflies were observed on the preparation table and food container. [CA] A food facility shall be maintained and operated so as to prevent the entrance and harborage of vermin.
The department's words
CHSC 114259.1 Houseflies were observed in the deli and the preparation area, and two houseflies were observed on the preparation table and food container. [CA] A food facility shall be maintained and operated so as to prevent the entrance and harborage of vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 19, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 3, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierJun 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130.4
The department's words
Code CHSC 114130.4
EarlierMar 19, 2019Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114089
The department's words
Code CHSC 114089
EarlierOct 5, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed a bag of bread inside one hand sink at the start of inspection. Keep hand sinks free and accessible at all times.
The department's words
CHSC 113953.1 Observed a bag of bread inside one hand sink at the start of inspection. Keep hand sinks free and accessible at all times.
Observed egg salad in display case at 44-46F, and meat loaf on counter at 49F. Cold hold potentially hazardous foods (PHFs) at 41F or below. Meat loaf moved to refrigeration.
The department's words
CHSC 113996 Observed egg salad in display case at 44-46F, and meat loaf on counter at 49F. Cold hold potentially hazardous foods (PHFs) at 41F or below. Meat loaf moved to refrigeration.
Observed lettuce on shelf touching car keys and the outside of a microwave. Store food away from personal items to prevent contamination.
The department's words
CHSC 113984 Observed lettuce on shelf touching car keys and the outside of a microwave. Store food away from personal items to prevent contamination.
Buy probe thermometer immediately to measure food temperatures.
The department's words
CHSC 114159 Buy probe thermometer immediately to measure food temperatures.
Observed lid of garbage can open. Keep lid closed to prevent vermin.
The department's words
CHSC 114245.1 Observed lid of garbage can open. Keep lid closed to prevent vermin.
EarlierJul 5, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed employee wipe hands on a rag after washing them. Use papertowels to prevent contamination.
The department's words
CHSC 113953.3 Observed employee wipe hands on a rag after washing them. Use papertowels to prevent contamination.
Sliced cheese at 59-60F in fridge under display case. Person in charge (PIC) stated cheese was left out on counter for less than 2 hours during lunch rush. Cold hold potentially hazardous foods (PHFs) below 41F. Only take out cheese from fridge per order.
The department's words
CHSC 113996 Sliced cheese at 59-60F in fridge under display case. Person in charge (PIC) stated cheese was left out on counter for less than 2 hours during lunch rush. Cold hold potentially hazardous foods (PHFs) below 41F. Only take out cheese from fridge per order.
Potato salad at 53F in display case. PIC stated potatoes were cooked about 1 hour prior. Ensure to cool potato salad down to 41F in 2 door steel fridge prior to holding in display case as display case may not properly cool food. Salad placed in fridge to continue cooling.
The department's words
CHSC 114002.1 Potato salad at 53F in display case. PIC stated potatoes were cooked about 1 hour prior. Ensure to cool potato salad down to 41F in 2 door steel fridge prior to holding in display case as display case may not properly cool food. Salad placed in fridge to continue cooling.
Shelving on bottom on bottom of fridge is deteriorating. Repair.
The department's words
CHSC 114175 Shelving on bottom on bottom of fridge is deteriorating. Repair.
Observed wet wiping cloths stored on counter and by meat slicer. Store in sanitizer bucket.
The department's words
CHSC 114185.1 Observed wet wiping cloths stored on counter and by meat slicer. Store in sanitizer bucket.
EarlierJun 26, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed employee wipe hands on a rag after washing them. Use papertowels to prevent contamination.
The department's words
CHSC 113953.3 Observed employee wipe hands on a rag after washing them. Use papertowels to prevent contamination.
Sliced cheese at 59-60F in fridge under display case. Person in charge (PIC) stated cheese was left out on counter for less than 2 hours during lunch rush. Cold hold potentially hazardous foods (PHFs) below 41F. Only take out cheese from fridge per order.
The department's words
CHSC 113996 Sliced cheese at 59-60F in fridge under display case. Person in charge (PIC) stated cheese was left out on counter for less than 2 hours during lunch rush. Cold hold potentially hazardous foods (PHFs) below 41F. Only take out cheese from fridge per order.
Potato salad at 53F in display case. PIC stated potatoes were cooked about 1 hour prior. Ensure to cool potato salad down to 41F in 2 door steel fridge prior to holding in display case as display case may not properly cool food. Salad placed in fridge to continue cooling.
The department's words
CHSC 114002.1 Potato salad at 53F in display case. PIC stated potatoes were cooked about 1 hour prior. Ensure to cool potato salad down to 41F in 2 door steel fridge prior to holding in display case as display case may not properly cool food. Salad placed in fridge to continue cooling.
Raw potatoes and onions stored in dirty bin. Food should only come into contact with clean and sanitized equipment. Wash, rinse, and sanitize bin and wash produce before using it, and peel the skin.
The department's words
CHSC 113980 Raw potatoes and onions stored in dirty bin. Food should only come into contact with clean and sanitized equipment. Wash, rinse, and sanitize bin and wash produce before using it, and peel the skin.
Shelving on bottom on bottom of fridge is deteriorating. Repair.
The department's words
CHSC 114175 Shelving on bottom on bottom of fridge is deteriorating. Repair.
Show 1 more
Observed wet wiping cloths stored on counter and by meat slicer. Store in sanitizer bucket.
The department's words
CHSC 114185.1 Observed wet wiping cloths stored on counter and by meat slicer. Store in sanitizer bucket.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15541.
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.