At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Churro Station?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114192 CHSC 114192How 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 Churro Station's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJan 13, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114192
The department's words
Code CHSC 114192
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierApr 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A sack of onions was observed on the floor in the dry storage area. [Corrective action] Store food at least six inches above the floor to prevent food contamination or adulteration.
The department's words
CHSC 114049 A sack of onions was observed on the floor in the dry storage area. [Corrective action] Store food at least six inches above the floor to prevent food contamination or adulteration.
EarlierJun 14, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shell eggs internal temperature readings were at 69F, 55F, and 54F were observed being stored at ambient temperature int he kitchen ara. In addition, cooked ground beef container internal temperature readings were at 75F and 72F in the sandwich station. According to the employee, food items mentioned avove were outside temperature for about 10 minutes. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) The employee placed food mentioned above in the reach-in unit. (REPEAT VIOLATION).
The department's words
CHSC 113996 Raw shell eggs internal temperature readings were at 69F, 55F, and 54F were observed being stored at ambient temperature int he kitchen ara. In addition, cooked ground beef container internal temperature readings were at 75F and 72F in the sandwich station. According to the employee, food items mentioned avove were outside temperature for about 10 minutes. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) The employee placed food mentioned above in the reach-in unit. (REPEAT VIOLATION).
EarlierNov 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shell eggs internal temperature readings were measured at 69F, 71F, and 73F, and pooled egg was measured at 69F. Raw shell eggs and pooled egg containers were observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee transferred eggs container in the reach-in unit. Person in charge agreed to use ice bath for food, and raw shell eggs.
The department's words
CHSC 113996 Raw shell eggs internal temperature readings were measured at 69F, 71F, and 73F, and pooled egg was measured at 69F. Raw shell eggs and pooled egg containers were observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee transferred eggs container in the reach-in unit. Person in charge agreed to use ice bath for food, and raw shell eggs.
EarlierApr 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees food handler card was not available for review during the time of the inspection. [CA] Provide the employee's food handler card by 05/11/2022.
The department's words
CHSC 113947.1 Employees food handler card was not available for review during the time of the inspection. [CA] Provide the employee's food handler card by 05/11/2022.
EarlierOct 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, 2021Follow-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.
EarlierFeb 2, 2021Routine inspectionGreen placard
9 violations listed, 9 marked critical.
Critical (9)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113948
The department's words
Code CHSC 113948
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
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114000
The department's words
Code CHSC 114000
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
Code CHSC 114175
The department's words
Code CHSC 114175
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
Code CHSC 114149
The department's words
Code CHSC 114149
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 4 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114252
The department's words
Code CHSC 114252
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
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
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
Code CHSC 114276
The department's words
Code CHSC 114276
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
Code CHSC 114256
The department's words
Code CHSC 114256
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Eggs measured at 49 F next to grill. Maintain at or below 45 F. Eggs placed in refrigeration during inspection.
The department's words
CHSC 113996 Eggs measured at 49 F next to grill. Maintain at or below 45 F. Eggs placed in refrigeration during inspection.
EarlierFeb 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels supplied in the employee restroom at beginning of inspection. Paper towels were provided immediately.
The department's words
CHSC 113953.2 No paper towels supplied in the employee restroom at beginning of inspection. Paper towels were provided immediately.
EarlierMar 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee wash hands but then wipe them on a towel from the counter. Major violation. Corrected during inspection.
The department's words
CHSC 113953.3 Observed employee wash hands but then wipe them on a towel from the counter. Major violation. Corrected during inspection.
EarlierFeb 27, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Several wiping cloths observed stored dirty on counter tops. Store in 100 ppm chlorine solution when not in use.
The department's words
CHSC 114185.1 Several wiping cloths observed stored dirty on counter tops. Store in 100 ppm chlorine solution when not in use.
Observed an employee's personal drinks uncovered in the kitchen. Keep personal drinks covered with a tight fitting lid.
The department's words
CHSC 113977 Observed an employee's personal drinks uncovered in the kitchen. Keep personal drinks covered with a tight fitting lid.
Observed food handlers preparing sandwiches without the use of gloves or utensils. Minimize bare hand contact with ready to eat foods.
The department's words
CHSC 113973.b-c Observed food handlers preparing sandwiches without the use of gloves or utensils. Minimize bare hand contact with ready to eat foods.
Sliced tomatoes measured 50F. Tomatoes were in an ice bath on the counter. Maintain potentially hazardous foods below 41F or above 135F. Make ice baths so ice touches all sides of the container of food. Tomatoes chilled in an effective ice bath.
The department's words
CHSC 113996 Sliced tomatoes measured 50F. Tomatoes were in an ice bath on the counter. Maintain potentially hazardous foods below 41F or above 135F. Make ice baths so ice touches all sides of the container of food. Tomatoes chilled in an effective ice bath.
Tamales cooked 4 hours prior measured 54F were stored 6 deep in the refrigerator. Arroz con leche cooked two hours prior measured 127F on the counter top stored 6 deep. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours by actively cooling. Use ice and spread foods out no more than 2 inches deep and place in the refrigerator. Foods were rapidly cooled during inspection.
The department's words
CHSC 114002.1 Tamales cooked 4 hours prior measured 54F were stored 6 deep in the refrigerator. Arroz con leche cooked two hours prior measured 127F on the counter top stored 6 deep. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours by actively cooling. Use ice and spread foods out no more than 2 inches deep and place in the refrigerator. Foods were rapidly cooled during inspection.
Show 3 more
Chicken observed thawing at room temperature. Thaw in the refrigerator overnight, in the prep sink under running water, in the microwave, or as a part of cooking.
The department's words
CHSC 114020 Chicken observed thawing at room temperature. Thaw in the refrigerator overnight, in the prep sink under running water, in the microwave, or as a part of cooking.
Raw chicken was observed stored in a bus tub with cooked turkey. Keep raw chicken stored below ready to eat foods to reduce the risk of contamination. COS.
The department's words
CHSC 113986 Raw chicken was observed stored in a bus tub with cooked turkey. Keep raw chicken stored below ready to eat foods to reduce the risk of contamination. COS.
A food handler was observed having difficulty setting up the three compartment sink and was unable to show me how to use testing strips to measure sanitizer concentration. Ensure all employees are trained to perform their jobs.
The department's words
CHSC 113947 A food handler was observed having difficulty setting up the three compartment sink and was unable to show me how to use testing strips to measure sanitizer concentration. Ensure all employees are trained to perform their jobs.
EarlierMar 20, 2017Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed improper dishwashing today. Sanitzier (bleach) was mixed with soap in the second compartment. USe 3rd compartment for 100 ppm solution. Corrected with employee.
The department's words
CHSC 114099.2 Observed improper dishwashing today. Sanitzier (bleach) was mixed with soap in the second compartment. USe 3rd compartment for 100 ppm solution. Corrected with employee.
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)
There are fruit flies in the facility. Clean and dry under the three compartment sink and grease trap. Scrub floor sinks and eliminate infestation.
The department's words
CHSC 114259.1 There are fruit flies in the facility. Clean and dry under the three compartment sink and grease trap. Scrub floor sinks and eliminate infestation.
Flat top next to gas stove is not approved equipment. All equipment must be NSF/ANSI approved. Submit spec sheets for equipment you wish to purchase.
The department's words
CHSC 114130 Flat top next to gas stove is not approved equipment. All equipment must be NSF/ANSI approved. Submit spec sheets for equipment you wish to purchase.
Several wiping cloths observed stored dirty on counter tops. Store in 100 ppm chlorine solution when not in use.
The department's words
CHSC 114185.1 Several wiping cloths observed stored dirty on counter tops. Store in 100 ppm chlorine solution when not in use.
Mop sink is blocked with a shelf. Replace existing shelf with one that allows access to sink.
The department's words
CHSC 114279 Mop sink is blocked with a shelf. Replace existing shelf with one that allows access to sink.
EarlierMar 16, 2017Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed fried fish at 78F and cooked cauliflower at 75F on counter near stove. Food was cooked 1.5 hours prior. Potentially hazardous foods must be maintained below 41F or above 135F. Foods were spread out and cooled rapidly.
The department's words
CHSC 113996 Observed fried fish at 78F and cooked cauliflower at 75F on counter near stove. Food was cooked 1.5 hours prior. Potentially hazardous foods must be maintained below 41F or above 135F. Foods were spread out and cooled rapidly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Observed employee's cup of tea in kitchen without a tight fitting lid, as is required. Corrected.
The department's words
CHSC 113977 Observed employee's cup of tea in kitchen without a tight fitting lid, as is required. Corrected.
Hand sink observed filled with various equipment. Keep hand sink free of all items. Use for hand washing only. Corrected.
The department's words
CHSC 113953 Hand sink observed filled with various equipment. Keep hand sink free of all items. Use for hand washing only. Corrected.
Measured atole at 122-133F in large plastic buckets, covered, in the two door refrigerator. Potentially hazardous foods must be cooled from 135F to 70F within 2 hours, then from 7y0F to 41F within 4 hours. Use shallow pans and place food no more than 2 inches deep - then place in refrigerator Ice baths may also be used in conjunction with stirring. Do not cover foods until 41F. This is a repeat violation. You must fill out the provided cooling log and demonstrate consistent proper cooling in order to retain the option of cooling atole.
The department's words
CHSC 114002 Measured atole at 122-133F in large plastic buckets, covered, in the two door refrigerator. Potentially hazardous foods must be cooled from 135F to 70F within 2 hours, then from 7y0F to 41F within 4 hours. Use shallow pans and place food no more than 2 inches deep - then place in refrigerator Ice baths may also be used in conjunction with stirring. Do not cover foods until 41F. This is a repeat violation. You must fill out the provided cooling log and demonstrate consistent proper cooling in order to retain the option of cooling atole.
There are fruit flies in the facility. Clean and dry under the three compartment sink and grease trap. Scrub floor sinks and eliminate infestation.
The department's words
CHSC 114259.1 There are fruit flies in the facility. Clean and dry under the three compartment sink and grease trap. Scrub floor sinks and eliminate infestation.
Raw shell eggs, raw chicken, and beef observed stored above produce and ready to eat foods. Store ready to eat foods above raw eggs and meats to prevent contamination. Correct within 3 days.
The department's words
CHSC 113986 Raw shell eggs, raw chicken, and beef observed stored above produce and ready to eat foods. Store ready to eat foods above raw eggs and meats to prevent contamination. Correct within 3 days.
Show 3 more
Flat top next to gas stove is not approved equipment. All equipment must be NSF/ANSI approved. Submit spec sheets for equipment you wish to purchase.
The department's words
CHSC 114130 Flat top next to gas stove is not approved equipment. All equipment must be NSF/ANSI approved. Submit spec sheets for equipment you wish to purchase.
Several wiping cloths observed stored dirty on counter tops. Store in 100 ppm chlorine solution when not in use.
The department's words
CHSC 114185.1 Several wiping cloths observed stored dirty on counter tops. Store in 100 ppm chlorine solution when not in use.
Mop sink is blocked with a shelf. Replace existing shelf with one that allows access to sink.
The department's words
CHSC 114279 Mop sink is blocked with a shelf. Replace existing shelf with one that allows access to sink.
EarlierJul 11, 2016Routine inspectionGreen placard
No violations listed in the data.
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.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L14856.
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.