At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · May 29, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Burritoville's team
Is this your place?
Welcome, Burritoville. We'll walk through this together, one item at a time. To log the fixes, claim Burritoville first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestMay 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 29, 2026.
No violations listed in the data.
EarlierApr 10, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Chopped tomatoes internal temperature readings were measured at 60F, and 62F. Chopped tomatoes were observed to be stored int eh rice cooker at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Chopped tomatoes internal temperature readings were measured at 60F, and 62F. Chopped tomatoes were observed to be stored int eh rice cooker at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
Black beans internal temperature readings were measured at 46F and 45F. According to the person in charge, black beans were cooked and cooled last night (04/08/2024) around 7:00 pm. [Corrective action] Food that are cooled and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002 Black beans internal temperature readings were measured at 46F and 45F. According to the person in charge, black beans were cooked and cooled last night (04/08/2024) around 7:00 pm. [Corrective action] Food that are cooled and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
Corrected during the inspection
EarlierApr 9, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chopped tomatoes internal temperature readings were measured at 60F, and 62F. Chopped tomatoes were observed to be stored int eh rice cooker at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Chopped tomatoes internal temperature readings were measured at 60F, and 62F. Chopped tomatoes were observed to be stored int eh rice cooker at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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
Black beans internal temperature readings were measured at 46F and 45F. According to the person in charge, black beans were cooked and cooled last night (04/08/2024) around 7:00 pm. [Corrective action] Food that are cooled and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002 Black beans internal temperature readings were measured at 46F and 45F. According to the person in charge, black beans were cooked and cooled last night (04/08/2024) around 7:00 pm. [Corrective action] Food that are cooled and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114119
The department's words
Code CHSC 114119
EarlierNov 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierJun 2, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 30, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierApr 24, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector: [email]
Get all other employees certified as a Certified Food Handler within 30 days. Email certificates to inspector.
The department's words
CHSC 113948 Get all other employees certified as a Certified Food Handler within 30 days. Email certificates to inspector.
3-door refrigerator in kitchen: marinating pork 49F. Salsa on cook-line 45F. Victory refrigerator in annexed storage room: raw chicken 45F. All potentially hazardous food must be 41F or below. Manager made refrigerators colder and put salsa in a new ice bath.
The department's words
CHSC 113996 3-door refrigerator in kitchen: marinating pork 49F. Salsa on cook-line 45F. Victory refrigerator in annexed storage room: raw chicken 45F. All potentially hazardous food must be 41F or below. Manager made refrigerators colder and put salsa in a new ice bath.
Provide a display thermometer in 7-Up refrigerator.
The department's words
CHSC 114157 Provide a display thermometer in 7-Up refrigerator.
Wiping cloth sanitizing buckets were 50 ppm chlorine. Must be 100 ppm chlorine. Use test strips to make solution.
The department's words
CHSC 114185.1 Wiping cloth sanitizing buckets were 50 ppm chlorine. Must be 100 ppm chlorine. Use test strips to make solution.
EarlierMay 17, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed multi use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine solution.
The department's words
CHSC 114185.1 Observed multi use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine solution.
EarlierMay 9, 2017Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed beans at 97F that had been cooling for 2 hours. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Cooling demonstration conducted. all beans were reheated to 165F then cooled to 41F within 1 hour.
The department's words
CHSC 114002 Observed beans at 97F that had been cooling for 2 hours. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Cooling demonstration conducted. all beans were reheated to 165F then cooled to 41F within 1 hour.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed employee's personal drink in the food prep area without it's required tight fitting lid and straw. Corrected
The department's words
CHSC 113977 Observed employee's personal drink in the food prep area without it's required tight fitting lid and straw. Corrected
Observed multi use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine solution.
The department's words
CHSC 114185.1 Observed multi use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine solution.
Rear door observed open. Door does not self close. Install self closing device within 7 days.
The department's words
CHSC 114259 Rear door observed open. Door does not self close. Install self closing device within 7 days.
EarlierMay 4, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken stored in a covered metal hotel pan in the two door refrigerator measuring 52F/ Food handler stated food was prepared 5.5 hours prior. Cool foods rapidly, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Store cooling foods no more than 2 inches deep or use ice baths. Do not place lid on cooling foods until it has cooled all the way to 41F. Training conducted.
The department's words
CHSC 114002 Observed cooked chicken stored in a covered metal hotel pan in the two door refrigerator measuring 52F/ Food handler stated food was prepared 5.5 hours prior. Cool foods rapidly, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Store cooling foods no more than 2 inches deep or use ice baths. Do not place lid on cooling foods until it has cooled all the way to 41F. Training conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Observed employee's personal drink in the food prep area without it's required tight fitting lid and straw. Corrected
The department's words
CHSC 113977 Observed employee's personal drink in the food prep area without it's required tight fitting lid and straw. Corrected
Observed a food handler touch dirty dishes, then touch the outside of a clean pot without first removing gloves and washing hands. Always remove gloves and wash hands when contaminated and before touching food or clean food contact surfaces. Corrected. Pot and hands were washed.
The department's words
CHSC 113953.3 Observed a food handler touch dirty dishes, then touch the outside of a clean pot without first removing gloves and washing hands. Always remove gloves and wash hands when contaminated and before touching food or clean food contact surfaces. Corrected. Pot and hands were washed.
Observed multi use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine solution.
The department's words
CHSC 114185.1 Observed multi use wiping cloths stored dirty on counter tops. Store in 100 ppm chlorine solution.
Rear door observed open. Door does not self close. Install self closing device within 7 days.
The department's words
CHSC 114259 Rear door observed open. Door does not self close. Install self closing device within 7 days.
EarlierMar 29, 2016Follow-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.
EarlierMar 24, 2016Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken cooling in large metal trays. Chicken was approximately 4 inches deep and measured 79F. Food handler stated chicken was cooked 2 hour prior. All potentially hazardous foods must be cooled from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use large pans to stored foods no more than 2 deep. Do not put a lid on and place in the refrigerator once food initially cools to 135F. *Corrected by portioning into pans that were 2 deep. Chicken reached 70F within 10 minutes.
The department's words
CHSC 114002 Observed cooked chicken cooling in large metal trays. Chicken was approximately 4 inches deep and measured 79F. Food handler stated chicken was cooked 2 hour prior. All potentially hazardous foods must be cooled from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use large pans to stored foods no more than 2 deep. Do not put a lid on and place in the refrigerator once food initially cools to 135F. *Corrected by portioning into pans that were 2 deep. Chicken reached 70F within 10 minutes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed employees eating lunch in the kitchen. All meals must be consumed outside of food prep and storage areas. Eat in the dining room or outside. Corrected.
The department's words
CHSC 113977 Observed employees eating lunch in the kitchen. All meals must be consumed outside of food prep and storage areas. Eat in the dining room or outside. Corrected.
Observed hand sink lacked the required paper towels in the dispenser. Ensure towels are available at all times. Corrected.
The department's words
CHSC 113953.2 Observed hand sink lacked the required paper towels in the dispenser. Ensure towels are available at all times. Corrected.
There are numerous fruit flies in the kitchen. Observed leak behind dishwasher. Repair before 3/29/16. Remove all standing water and thoroughly clean floors.
The department's words
CHSC 114259.1 There are numerous fruit flies in the kitchen. Observed leak behind dishwasher. Repair before 3/29/16. Remove all standing water and thoroughly clean floors.
EarlierMar 21, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken stored in a covered plastic quart sized container. Chicken was approximately 8 inches deep and measured 82F. Food handler stated chicken was cooked 1 hour prior. All potentially hazardous foods must be cooled from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use large pans to stored foods no more than 2 deep. Do not put a lid on and place in the refrigerator once food initially cools to 135F.
The department's words
CHSC 114002 Observed cooked chicken stored in a covered plastic quart sized container. Chicken was approximately 8 inches deep and measured 82F. Food handler stated chicken was cooked 1 hour prior. All potentially hazardous foods must be cooled from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use large pans to stored foods no more than 2 deep. Do not put a lid on and place in the refrigerator once food initially cools to 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed two of the employee's personal beverages that were uncovered in the kitchen. All personal drinks must be covered with a tight fitting lid. Use a straw or sip hole.
The department's words
CHSC 113977 Observed two of the employee's personal beverages that were uncovered in the kitchen. All personal drinks must be covered with a tight fitting lid. Use a straw or sip hole.
Observed hand sink lacked the required soap in the dispenser. Ensure soap is available at all times. Corrected.
The department's words
CHSC 113953.2 Observed hand sink lacked the required soap in the dispenser. Ensure soap is available at all times. Corrected.
There are numerous fruit flies in the kitchen. Remove the recycling bin or fully clean and cover bin. Locate any other attractants and remove. Look for rotting produce, standing water, wet cloths or rags, and dirty floor sinks.
The department's words
CHSC 114259.1 There are numerous fruit flies in the kitchen. Remove the recycling bin or fully clean and cover bin. Locate any other attractants and remove. Look for rotting produce, standing water, wet cloths or rags, and dirty floor sinks.
Observed salsas are scooped with a plastic to go container. Provide a ladle or scoop with a handle.
The department's words
CHSC 114119 Observed salsas are scooped with a plastic to go container. Provide a ladle or scoop with a handle.
Large fluorescent lights above the prep top lack the required shatter proof cover. correct by 4.7.16.
The department's words
CHSC 114252.1 Large fluorescent lights above the prep top lack the required shatter proof cover. correct by 4.7.16.
EarlierJul 28, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 3, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
The kitchen walls appear worn and deteriorated. Make repairs and upgrade walls so they are smooth and cleanable.
The department's words
CHSC 114271 The kitchen walls appear worn and deteriorated. Make repairs and upgrade walls so they are smooth and cleanable.
The grout lines for kitchen tile floor is worn and deteriorated. Repair grout as needed and seal the grout so floor is cleanable.
The department's words
CHSC 114268 The grout lines for kitchen tile floor is worn and deteriorated. Repair grout as needed and seal the grout so floor is cleanable.
Provide approved and working wall mounted hand soap and paper towel dispensers for the restroom and kitchen. They are not working at the time of inspection.
The department's words
CHSC 113953.2 Provide approved and working wall mounted hand soap and paper towel dispensers for the restroom and kitchen. They are not working at the time of inspection.
EarlierMar 28, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
A pressurized bottle for soda dispenser was free standing underneath table. Secure the pressurized bottle to a rigid structure.
The department's words
CHSC 114172 A pressurized bottle for soda dispenser was free standing underneath table. Secure the pressurized bottle to a rigid structure.
Observed a number of flies in the kitchen above grease trap and dishwasher. Take steps to eliminate the flies from the facility.
The department's words
CHSC 114259.1 Observed a number of flies in the kitchen above grease trap and dishwasher. Take steps to eliminate the flies from the facility.
Observed an accumulation of food debris on ceiling above the preparation table. Clean the ceiling to remove the food debris. Continue to maintain all surfaces clean with routine maintenance.
The department's words
CHSC 114257.1 Observed an accumulation of food debris on ceiling above the preparation table. Clean the ceiling to remove the food debris. Continue to maintain all surfaces clean with routine maintenance.
Observed food containers stored inside refrigerators were unidentified and unmarked. Provide labeling with the common name of food item and date received or prepared.
The department's words
CHSC 114090 Observed food containers stored inside refrigerators were unidentified and unmarked. Provide labeling with the common name of food item and date received or prepared.
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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Let Burritoville know
Ask for the manager. Burritoville can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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 L16208.
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.