At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Feb 19, 2026
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We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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For El Lucerito's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestFeb 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 19, 2026.
No violations listed in the data.
EarlierJul 24, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Food facility lacked hot water . The technician was observed onsite setting-up the water heater. [Corrective action] Hot and cold water shall be provided at each food facility. The hot water temperature shall be at least 120F, and once it reches maximum, it must remain at the required temperature.
The department's words
CHSC 114192 Food facility lacked hot water . The technician was observed onsite setting-up the water heater. [Corrective action] Hot and cold water shall be provided at each food facility. The hot water temperature shall be at least 120F, and once it reches maximum, it must remain at the required temperature.
Corrected during the inspection
In the undercounter unit, cooked chicken, the internal temperature readings were measured at 54F, and 57F, and tomato sauce 64F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the undercounter unit, cooked chicken, the internal temperature readings were measured at 54F, and 57F, and tomato sauce 64F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
EarlierJul 23, 2024Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food facility lacked hot water . The technician was observed onsite setting-up the water heater. [Corrective action] Hot and cold water shall be provided at each food facility. The hot water temperature shall be at least 120F, and once it reches maximum, it must remain at the required temperature.
The department's words
CHSC 114192 Food facility lacked hot water . The technician was observed onsite setting-up the water heater. [Corrective action] Hot and cold water shall be provided at each food facility. The hot water temperature shall be at least 120F, and once it reches maximum, it must remain at the required temperature.
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 undercounter unit, cooked chicken, the internal temperature readings were measured at 54F, and 57F, and tomato sauce 64F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the undercounter unit, cooked chicken, the internal temperature readings were measured at 54F, and 57F, and tomato sauce 64F. [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.
EarlierJun 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chlorine sanitizing concentration was measured at 0.oppm in the mechanical dishwashe. [CA] Provide chlorine sanitizing solution in the mechanical dishwasher to properly wash, rinse, and sanitize dishes and equpment. Chlorine sanitizer solution shall be at 50ppm at all times . NOTE: Dishwasher machine was not in use during the time of the observation.
The department's words
CHSC 114099.7 Chlorine sanitizing concentration was measured at 0.oppm in the mechanical dishwashe. [CA] Provide chlorine sanitizing solution in the mechanical dishwasher to properly wash, rinse, and sanitize dishes and equpment. Chlorine sanitizer solution shall be at 50ppm at all times . NOTE: Dishwasher machine was not in use during the time of the observation.
EarlierDec 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee's drink was observed uncovered and stored on the preparation table in the preparation area. [CA] An employee may drink from a closed beverage container with lid and straw if the container is handled to prevent contamination of the employee's hands, the container, non-prepackage food, and food contact surfaces.
The department's words
CHSC 113977 Employee's drink was observed uncovered and stored on the preparation table in the preparation area. [CA] An employee may drink from a closed beverage container with lid and straw if the container is handled to prevent contamination of the employee's hands, the container, non-prepackage food, and food contact surfaces.
EarlierMay 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food facility is using large/deep containers to cool food. [CA] Provide shallow containers of 2 inches for solid foods, and 3 inches for broths and stews.
The department's words
CHSC 114002.1 Food facility is using large/deep containers to cool food. [CA] Provide shallow containers of 2 inches for solid foods, and 3 inches for broths and stews.
EarlierMay 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierFeb 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierJul 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
EarlierMar 31, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierAug 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Discontinue prepping tortilla (masa) next to the handwashing sink. Location of paper towel dispenser location creates potential for contamination.
The department's words
CHSC 113986 Discontinue prepping tortilla (masa) next to the handwashing sink. Location of paper towel dispenser location creates potential for contamination.
EarlierFeb 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ensure ice deflector panel is cleaned and sanitized regularly.
The department's words
CHSC 113980 Ensure ice deflector panel is cleaned and sanitized regularly.
EarlierJan 18, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Obtain a valid food manager's certification within 30 days. The current certificate could not be located.
The department's words
CHSC 113947.1 Obtain a valid food manager's certification within 30 days. The current certificate could not be located.
EarlierDec 8, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Violation corrected to minor. Observed cooked green onions stacked above the steam table (not in it) at 130F. Keep above 135F or below 41F. Onions reheated to 165F. Observed Pico de Gallo stacked in prep top at 47F.Don't stack items in prep top as that limits the contact with the refrigerated air and they won't stay cool.
The department's words
CHSC 113996 Violation corrected to minor. Observed cooked green onions stacked above the steam table (not in it) at 130F. Keep above 135F or below 41F. Onions reheated to 165F. Observed Pico de Gallo stacked in prep top at 47F.Don't stack items in prep top as that limits the contact with the refrigerated air and they won't stay cool.
Adjust cooling methods. Observed cooked chicken cooling in a pan on counter with a small amount of ice underneath it. Chicken was stacked in pan and top layer of chicken was not cooling down quickly. It was at 66F and was cooked about 3 hours prior. Spread food that you are cooling into one layer and use more ice. Alternatively, this food could be placed in refrigerator to cool.
The department's words
CHSC 114002.1 Adjust cooling methods. Observed cooked chicken cooling in a pan on counter with a small amount of ice underneath it. Chicken was stacked in pan and top layer of chicken was not cooling down quickly. It was at 66F and was cooked about 3 hours prior. Spread food that you are cooling into one layer and use more ice. Alternatively, this food could be placed in refrigerator to cool.
EarlierDec 4, 2017Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Rice at 115F on the steam table. It appears that the drop pan in the steam table was overfilled with rice which caused it to cool down. Keep potentially hazardous foods above 135F or below 41F. Rice heated to 165F and placed back on steam table. * Facility made salsa at 119F near steam table. This had been sitting on counter for about 2.5 hours. Discarded. * Pico de Gallo at 54F stacked above tomatoes. Don't stack containers on top of each other in prep top and don't fill anything above the fill line. This food was placed in fridge to cool.
The department's words
CHSC 113996 * Rice at 115F on the steam table. It appears that the drop pan in the steam table was overfilled with rice which caused it to cool down. Keep potentially hazardous foods above 135F or below 41F. Rice heated to 165F and placed back on steam table. * Facility made salsa at 119F near steam table. This had been sitting on counter for about 2.5 hours. Discarded. * Pico de Gallo at 54F stacked above tomatoes. Don't stack containers on top of each other in prep top and don't fill anything above the fill line. This food was placed in fridge to cool.
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
* Observed dishes being dried with a towel. Ensure washed/rinse/sanitized dishes air dry * Observed about 100ppm of quaternary ammonia in sanitizer bucket. 200ppm required. Corrected on site.
The department's words
CHSC 114105 * Observed dishes being dried with a towel. Ensure washed/rinse/sanitized dishes air dry * Observed about 100ppm of quaternary ammonia in sanitizer bucket. 200ppm required. Corrected on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 28, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food handlers observed with clean, gloved hands. Remember to wash hands before donning gloves and after removing gloves. Remember to wash hands before donning gloves and after removing gloves.
The department's words
CHSC 113953.3 Food handlers observed with clean, gloved hands. Remember to wash hands before donning gloves and after removing gloves. Remember to wash hands before donning gloves and after removing gloves.
Corrected during the inspection
Code CHSC 114002
The department's words
Code CHSC 114002
Corrected during the inspection
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Corrected during the inspection
All wiping cloths are in sanitizing solution. There is <200 ppm quaternary ammonia in solution. Repair dispenser immediately. Until repaired, use bleach (100 ppm chlorine) in solution.
The department's words
CHSC 114099.6 All wiping cloths are in sanitizing solution. There is <200 ppm quaternary ammonia in solution. Repair dispenser immediately. Until repaired, use bleach (100 ppm chlorine) in solution.
Use scoops with handles rather than bowls to dispense dry food.
The department's words
CHSC 114119 Use scoops with handles rather than bowls to dispense dry food.
Show 2 more
Replace high temp thermometers with low temp display thermometers in refrigeration.
The department's words
CHSC 114157 Replace high temp thermometers with low temp display thermometers in refrigeration.
Repair wall behind utensil storage to prevent chipping paint from contaminating food/ contact surfaces.
The department's words
CHSC 114271 Repair wall behind utensil storage to prevent chipping paint from contaminating food/ contact surfaces.
EarlierJan 27, 2016Routine inspectionYellow placard
7 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handlers wipe hands on soiled wiping cloths (not sanitized), and dirty aprons, and then continue to prepare food. Wash hands with soap and warm water, scrubbing for 30 seconds at all required times (see handout). Do not use wiping cloths to clean hands.
The department's words
CHSC 113953.3 Observed food handlers wipe hands on soiled wiping cloths (not sanitized), and dirty aprons, and then continue to prepare food. Wash hands with soap and warm water, scrubbing for 30 seconds at all required times (see handout). Do not use wiping cloths to clean hands.
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
Cooked pasta measured 81 F covered on the counter. Cooked potatoes measured 85 F covered on the counter, and chicken measured 97-107 F covered. All food was prepared less than one hour ago. Cool food using approved methods - uncovered, in shallow containers. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Soup measured 123 F and was rapidly reheated to 165 F.
The department's words
CHSC 114002 Cooked pasta measured 81 F covered on the counter. Cooked potatoes measured 85 F covered on the counter, and chicken measured 97-107 F covered. All food was prepared less than one hour ago. Cool food using approved methods - uncovered, in shallow containers. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Soup measured 123 F and was rapidly reheated to 165 F.
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
There was no sanitizer in the final rinse of the dishwasher where utensils were cleaned this morning. The sanitizer bucket was empty and immediately replaced. Use test strips daily to ensure there is 50 ppm chlorine for sanitizing utensils in the dishwasher.
The department's words
CHSC 114099.7 There was no sanitizer in the final rinse of the dishwasher where utensils were cleaned this morning. The sanitizer bucket was empty and immediately replaced. Use test strips daily to ensure there is 50 ppm chlorine for sanitizing utensils in the dishwasher.
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
Soiled wiping cloths were used to clean utensils - wash, rinse, and sanitize. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Only use wiping cloths for wiping cutting boards/in-place equipment/wiping spills.
The department's words
CHSC 114099.6 Soiled wiping cloths were used to clean utensils - wash, rinse, and sanitize. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Only use wiping cloths for wiping cutting boards/in-place equipment/wiping spills.
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)
Use scoops with handles rather than bowls to dispense dry food.
The department's words
CHSC 114119 Use scoops with handles rather than bowls to dispense dry food.
Replace high temp thermometers with low temp display thermometers in refrigeration.
The department's words
CHSC 114157 Replace high temp thermometers with low temp display thermometers in refrigeration.
Repair wall behind utensil storage to prevent chipping paint from contaminating food/ contact surfaces.
The department's words
CHSC 114271 Repair wall behind utensil storage to prevent chipping paint from contaminating food/ contact surfaces.
EarlierFeb 6, 2015Follow-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.
EarlierJan 28, 2015Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Beans were observed covered in a deep container of the refrigerator at 64-74 F. Beans were prepared last night and were partially cooled in an ice bath. Beans were voluntarily discarded. Use approved methods (see handout) to cool food from 135 to 70 F in 2 hours and from 70 F to 41F or below in 4 hours (6 hours total). Leave food uncovered until it reaches 41 F. Monitor cooling temperatures with a probe thermometer and record the time and temperature in the logs provided.
The department's words
CHSC 114002 Beans were observed covered in a deep container of the refrigerator at 64-74 F. Beans were prepared last night and were partially cooled in an ice bath. Beans were voluntarily discarded. Use approved methods (see handout) to cool food from 135 to 70 F in 2 hours and from 70 F to 41F or below in 4 hours (6 hours total). Leave food uncovered until it reaches 41 F. Monitor cooling temperatures with a probe thermometer and record the time and temperature in the logs provided.
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)
Cut tomatoes in the prep table refrigerator measured 53.5 F. The display thermometers in the fridge showed temperature above 41 F. Tomatoes were in an insert, stacked on top of another container. Tomatoes were voluntarily discarded and the temperature in this unit was lowered. Do not stack inserts in the top part of this unit. Maintain temperatures at or below 41 F.
The department's words
CHSC 113996 Cut tomatoes in the prep table refrigerator measured 53.5 F. The display thermometers in the fridge showed temperature above 41 F. Tomatoes were in an insert, stacked on top of another container. Tomatoes were voluntarily discarded and the temperature in this unit was lowered. Do not stack inserts in the top part of this unit. Maintain temperatures at or below 41 F.
Place display thermometers in the warmest part of each refrigerator. Thermometers were missing from some units.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator. Thermometers were missing from some units.
The sanitizing solution for wiping cloths measured 100 ppm quaternary ammonia. Solution was immediately changed. Use test strips to ensure solution has 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 The sanitizing solution for wiping cloths measured 100 ppm quaternary ammonia. Solution was immediately changed. Use test strips to ensure solution has 200 ppm quaternary ammonia.
Provide an air gap between the pipes from the ice machine and the floor sink. Air gap must be twice the diameter of the pipe, but no less than one inch.
The department's words
CHSC 114193.1 Provide an air gap between the pipes from the ice machine and the floor sink. Air gap must be twice the diameter of the pipe, but no less than one inch.
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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Let El Lucerito know
Ask for the manager. El Lucerito can only fix what it knows about.
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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 L10411.
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.