At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 23, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about El Perol Restaurant?
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 113996 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 El Perol Restaurant's team
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 23, 2020Routine inspectionGreen placard
This one: Green placard, inspected Jun 23, 2020.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115
The department's words
Code CHSC 114115
EarlierJan 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler move a step stool and pick up something off the ground with gloved hands then begin to prep raw meat. If gloved hands become contaminated, discard gloves, wash hands with soap and warm water and dry with paper towels. Do not rinse disposable gloves (which was observed today). Glove use does not replace hand washing.
The department's words
CHSC 113953.3 Observed food handler move a step stool and pick up something off the ground with gloved hands then begin to prep raw meat. If gloved hands become contaminated, discard gloves, wash hands with soap and warm water and dry with paper towels. Do not rinse disposable gloves (which was observed today). Glove use does not replace hand washing.
EarlierApr 24, 2018Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Observed two employees rinse gloves after they became contaminated. If hands become contaminated, discard gloves and wash hands with soap and dry with a paper towel. Corrected with employees. Wash hands at all required times e.g. in between handling dirty equipment and clean equipment, and after handling raw food.
The department's words
CHSC 113973.b-c Observed two employees rinse gloves after they became contaminated. If hands become contaminated, discard gloves and wash hands with soap and dry with a paper towel. Corrected with employees. Wash hands at all required times e.g. in between handling dirty equipment and clean equipment, and after handling raw food.
Observed whole limes stored in hand sink at the start of inspection. Keep hand sinks free and accessible at all times. This was corrected.
The department's words
CHSC 113953.1 Observed whole limes stored in hand sink at the start of inspection. Keep hand sinks free and accessible at all times. This was corrected.
Observed raw beef thawing in food prep sink at 61F. Some of the beef was not completely submerged under the cold running water. Ensure the meat is submerged or thaw in refrigeration. Keep potentially hazardous foods below 41F or above 135F. Beef moved to stove to begin cooking process. Observed a chili milk sauce at 46F in prep fridge.
The department's words
CHSC 113996 Observed raw beef thawing in food prep sink at 61F. Some of the beef was not completely submerged under the cold running water. Ensure the meat is submerged or thaw in refrigeration. Keep potentially hazardous foods below 41F or above 135F. Beef moved to stove to begin cooking process. Observed a chili milk sauce at 46F in prep fridge.
Observed sliced tomatoes tat were recently prepped at ambient temperature, cooling in walk-in, in a covered container. Temp was 50F. Cool food using methods such as shallow pans, uncovered containers, etc., so food cools from 135F to 70F within 2 hours and from 70 to 41F within 4 hours.
The department's words
CHSC 114002.1 Observed sliced tomatoes tat were recently prepped at ambient temperature, cooling in walk-in, in a covered container. Temp was 50F. Cool food using methods such as shallow pans, uncovered containers, etc., so food cools from 135F to 70F within 2 hours and from 70 to 41F within 4 hours.
Observed employee drying dishes with a linen. Air dry equipment to prevent contamination.
The department's words
CHSC 114105 Observed employee drying dishes with a linen. Air dry equipment to prevent contamination.
Show 4 more
Observed over 20 dead flies on the ground in the basement. Remove/clean flies and monitor for new activity.
The department's words
CHSC 114259.1 Observed over 20 dead flies on the ground in the basement. Remove/clean flies and monitor for new activity.
A pipe in the basement is leaking. Repair.
The department's words
CHSC 114190 A pipe in the basement is leaking. Repair.
Remove all items unnecessary to the maintenance and operation of the facility from the premises. Observed plywood and toilets stored in basement.
The department's words
CHSC 114257.1 Remove all items unnecessary to the maintenance and operation of the facility from the premises. Observed plywood and toilets stored in basement.
Observed a damp mop stored mop side down, near mop sink. Store upright so mop can air dry and you can prevent it from attracting vermin.
The department's words
CHSC 114282 Observed a damp mop stored mop side down, near mop sink. Store upright so mop can air dry and you can prevent it from attracting vermin.
EarlierFeb 15, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Today I observed some good hand washing. I do not recommend using bags to pre-portion raw meat, as the juices leak from bags and can contaminate hands. If you portion meat like this, you must wash hands after handling the bags. I recommend using tongs, separate tongs for each type of raw meat. Then refrigerate tongs in between use.
The department's words
CHSC 113953.3 Today I observed some good hand washing. I do not recommend using bags to pre-portion raw meat, as the juices leak from bags and can contaminate hands. If you portion meat like this, you must wash hands after handling the bags. I recommend using tongs, separate tongs for each type of raw meat. Then refrigerate tongs in between use.
Observed cooked potatoes on the counter in a deep stock pot. Employees state that potatoes are cooled in the pot on the counter, then moved to a deep plastic container, covered, and moved into the walk-in. Potatoes will not cool rapidly when cooled in this manner. Observed deep containers of covered cooked food in the walk-in. Inside of containers covered in condensation - evidence that these foods were improperly cooled. Cool in long, shallow containers or using other approved methods and cool food from 135-70 F in 2 hours and from 70 F to 41 F in 4 hours - if you do not reach these temperatures in the required time, rapidly reheat food to 165 F and start cooling again.
The department's words
CHSC 114002 Observed cooked potatoes on the counter in a deep stock pot. Employees state that potatoes are cooled in the pot on the counter, then moved to a deep plastic container, covered, and moved into the walk-in. Potatoes will not cool rapidly when cooled in this manner. Observed deep containers of covered cooked food in the walk-in. Inside of containers covered in condensation - evidence that these foods were improperly cooled. Cool in long, shallow containers or using other approved methods and cool food from 135-70 F in 2 hours and from 70 F to 41 F in 4 hours - if you do not reach these temperatures in the required time, rapidly reheat food to 165 F and start cooling again.
There are multiple leaks in the roof - evidenced by dripping water in different locations upstairs. Water is leaking from the ceiling in the dry storage room onto canned goods. Sanitize any food containers under leak and move to a clean, dry location. Repair leaks to prevent contamination of food and food contact surfaces.
The department's words
CHSC 113980 There are multiple leaks in the roof - evidenced by dripping water in different locations upstairs. Water is leaking from the ceiling in the dry storage room onto canned goods. Sanitize any food containers under leak and move to a clean, dry location. Repair leaks to prevent contamination of food and food contact surfaces.
Do not use Raid - this is not approved for use in a food facility. Pesticide should only be applied by a licensed pest control technician.
The department's words
CHSC 114254 Do not use Raid - this is not approved for use in a food facility. Pesticide should only be applied by a licensed pest control technician.
Use food grade containers only for storage of food.
The department's words
CHSC 114130 Use food grade containers only for storage of food.
Show 2 more
Obtain a working probe thermometer and use daily to monitor food temps when cooking, cooling, and in refrigeration or hot holding. I highly recommend a digital thermometer.
The department's words
CHSC 114159 Obtain a working probe thermometer and use daily to monitor food temps when cooking, cooling, and in refrigeration or hot holding. I highly recommend a digital thermometer.
Sanitizing solution for wiping cloths contained >200 ppm chlorine. Dilute by adding water to sanitizer buckets. Use test strips to ensure there is 100 ppm chlorine in solution.
The department's words
CHSC 114185.1 Sanitizing solution for wiping cloths contained >200 ppm chlorine. Dilute by adding water to sanitizer buckets. Use test strips to ensure there is 100 ppm chlorine in solution.
EarlierFeb 8, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employees handle raw beef, then wipe hands on a towel and continue with other food prep. Employees also touched surfaces (refrigerator and stove handles) without washing hands. After handling raw animal products, remove gloves and wash hands before handling other food. Instructed employees to wash hands. Sanitize any contaminated surfaces. Use wiping cloths for wiping off in-place food contact surfaces and equipment only - not for use on hands or utensils.
The department's words
CHSC 113953.3 Observed employees handle raw beef, then wipe hands on a towel and continue with other food prep. Employees also touched surfaces (refrigerator and stove handles) without washing hands. After handling raw animal products, remove gloves and wash hands before handling other food. Instructed employees to wash hands. Sanitize any contaminated surfaces. Use wiping cloths for wiping off in-place food contact surfaces and equipment only - not for use on hands or utensils.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed cooked potatoes on the counter in a deep stock pot. Employees state that potatoes are cooled in the pot on the counter, then moved to a deep plastic container, covered, and moved into the walk-in. Potatoes will not cool rapidly when cooled in this manner. Observed deep containers of covered cooked food in the walk-in. Inside of containers covered in condensation - evidence that these foods were improperly cooled. Cool in long, shallow containers or using other approved methods and cool food from 135-70 F in 2 hours and from 70 F to 41 F in 4 hours - if you do not reach these temperatures in the required time, rapidly reheat food to 165 F and start cooling again.
The department's words
CHSC 114002 Observed cooked potatoes on the counter in a deep stock pot. Employees state that potatoes are cooled in the pot on the counter, then moved to a deep plastic container, covered, and moved into the walk-in. Potatoes will not cool rapidly when cooled in this manner. Observed deep containers of covered cooked food in the walk-in. Inside of containers covered in condensation - evidence that these foods were improperly cooled. Cool in long, shallow containers or using other approved methods and cool food from 135-70 F in 2 hours and from 70 F to 41 F in 4 hours - if you do not reach these temperatures in the required time, rapidly reheat food to 165 F and start cooling again.
There are multiple leaks in the roof - evidenced by dripping water in different locations upstairs. Water is leaking from the ceiling in the dry storage room onto canned goods. Sanitize any food containers under leak and move to a clean, dry location. Repair leaks to prevent contamination of food and food contact surfaces.
The department's words
CHSC 113980 There are multiple leaks in the roof - evidenced by dripping water in different locations upstairs. Water is leaking from the ceiling in the dry storage room onto canned goods. Sanitize any food containers under leak and move to a clean, dry location. Repair leaks to prevent contamination of food and food contact surfaces.
Do not use Raid - this is not approved for use in a food facility. Pesticide should only be applied by a licensed pest control technician.
The department's words
CHSC 114254 Do not use Raid - this is not approved for use in a food facility. Pesticide should only be applied by a licensed pest control technician.
Use food grade containers only for storage of food.
The department's words
CHSC 114130 Use food grade containers only for storage of food.
Obtain a working probe thermometer and use daily to monitor food temps when cooking, cooling, and in refrigeration or hot holding. I highly recommend a digital thermometer.
The department's words
CHSC 114159 Obtain a working probe thermometer and use daily to monitor food temps when cooking, cooling, and in refrigeration or hot holding. I highly recommend a digital thermometer.
Show 1 more
Sanitizing solution for wiping cloths contained >200 ppm chlorine. Dilute by adding water to sanitizer buckets. Use test strips to ensure there is 100 ppm chlorine in solution.
The department's words
CHSC 114185.1 Sanitizing solution for wiping cloths contained >200 ppm chlorine. Dilute by adding water to sanitizer buckets. Use test strips to ensure there is 100 ppm chlorine in solution.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14964.
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.