High Tech Burrito

Inspections

From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJul 22, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Jul 22, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed rice scoops held in 80 F water. Observed 2 knives stored in a crack between shelving and the wall. Food contact surfaces must be clean and sanitized. Clean and sanitize utensils. Instructed operator to move utensils to dishwashing area.

     The department's words

     CHSC 114099.7 Observed rice scoops held in 80 F water. Observed 2 knives stored in a crack between shelving and the wall. Food contact surfaces must be clean and sanitized. Clean and sanitize utensils. Instructed operator to move utensils to dishwashing area.

2. EarlierNov 25, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed the following: A deep container of grilled chicken at 46 F cooked on 11-24 in the walk-in. A deep container of broth cooked at 7:30am on 11-25 at 51 F. A deep container of beef at 50 F cooked at 7:30am on 11-25. Food must be cooled using approved methods from 135 F to 70 F within 2 hours and from 70 to 41 F with 4 hours after that. Grilled chicken was discarded. Caldo was separated into 4 thin containers and moved to the walk-in. Beef was reheated to 165 F and then placed in a thin container in the walk-in.

     The department's words

     CHSC 114002 Observed the following: A deep container of grilled chicken at 46 F cooked on 11-24 in the walk-in. A deep container of broth cooked at 7:30am on 11-25 at 51 F. A deep container of beef at 50 F cooked at 7:30am on 11-25. Food must be cooled using approved methods from 135 F to 70 F within 2 hours and from 70 to 41 F with 4 hours after that. Grilled chicken was discarded. Caldo was separated into 4 thin containers and moved to the walk-in. Beef was reheated to 165 F and then placed in a thin container in the walk-in.

3. EarlierMay 24, 2024Follow-up inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Observed raw chicken at 50 F and beef at 64 F in Avantco pull out drawer refrigerator unit underneath the hood. Avantco unit was turned off. PIC stated chicken and beef have been in unit for about 30 minutes. Observed Coca-cola refrigerator measuring 45 F ambient temperature adjacent to front register. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. PIC relocated raw chicken and beef to walk-in cooler. PIC turned Avantco refrigerator back on. Do not use unit until temperature measures 41 F or below. Repair Coca-cold refrigerator next to register to cold hold at 41 F or below. Relocate any potentially hazardous foods (juices) in unit until repaired to cold hold at 41 F or below.

     The department's words

     CHSC 113996 Observed raw chicken at 50 F and beef at 64 F in Avantco pull out drawer refrigerator unit underneath the hood. Avantco unit was turned off. PIC stated chicken and beef have been in unit for about 30 minutes. Observed Coca-cola refrigerator measuring 45 F ambient temperature adjacent to front register. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. PIC relocated raw chicken and beef to walk-in cooler. PIC turned Avantco refrigerator back on. Do not use unit until temperature measures 41 F or below. Repair Coca-cold refrigerator next to register to cold hold at 41 F or below. Relocate any potentially hazardous foods (juices) in unit until repaired to cold hold at 41 F or below.

     Corrected during the inspection

   • Observed cooked beef at 44-46 F made yesterday in walk-in cooler. Observed cooked pinto beans at 44 F made yesterday in walk-in cooler. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 7.5 lbs of beef and about 2.5 lbs of pinto beans were discarded. Provided PIC with cooling handouts.

     The department's words

     CHSC 114002 Observed cooked beef at 44-46 F made yesterday in walk-in cooler. Observed cooked pinto beans at 44 F made yesterday in walk-in cooler. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 7.5 lbs of beef and about 2.5 lbs of pinto beans were discarded. Provided PIC with cooling handouts.

     Corrected during the inspection

   • Observed multiple juvenile cockroaches above prep sink and a cockroach antenna behind wall outlet above prep sink. Observed multiple dead cockroaches on traps throughout facility and live cockroaches on traps throughout facility. Ensure facility is kept free of vermin at all times. The facility is closed due to a cockroach infestation. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, clean thoroughly to remove any food debris and/or grease from facility. Seal all holes, gaps, cracks and crevices in walls, floor and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces.

     The department's words

     CHSC 114259.1 Observed multiple juvenile cockroaches above prep sink and a cockroach antenna behind wall outlet above prep sink. Observed multiple dead cockroaches on traps throughout facility and live cockroaches on traps throughout facility. Ensure facility is kept free of vermin at all times. The facility is closed due to a cockroach infestation. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, clean thoroughly to remove any food debris and/or grease from facility. Seal all holes, gaps, cracks and crevices in walls, floor and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces.

     Corrected during the inspection

4. EarlierMay 21, 2024Routine inspectionRed placard

   3 violations listed, 3 marked critical.

   Critical (3)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed raw chicken at 50 F and beef at 64 F in Avantco pull out drawer refrigerator unit underneath the hood. Avantco unit was turned off. PIC stated chicken and beef have been in unit for about 30 minutes. Observed Coca-cola refrigerator measuring 45 F ambient temperature adjacent to front register. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. PIC relocated raw chicken and beef to walk-in cooler. PIC turned Avantco refrigerator back on. Do not use unit until temperature measures 41 F or below. Repair Coca-cold refrigerator next to register to cold hold at 41 F or below. Relocate any potentially hazardous foods (juices) in unit until repaired to cold hold at 41 F or below.

     The department's words

     CHSC 113996 Observed raw chicken at 50 F and beef at 64 F in Avantco pull out drawer refrigerator unit underneath the hood. Avantco unit was turned off. PIC stated chicken and beef have been in unit for about 30 minutes. Observed Coca-cola refrigerator measuring 45 F ambient temperature adjacent to front register. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. PIC relocated raw chicken and beef to walk-in cooler. PIC turned Avantco refrigerator back on. Do not use unit until temperature measures 41 F or below. Repair Coca-cold refrigerator next to register to cold hold at 41 F or below. Relocate any potentially hazardous foods (juices) in unit until repaired to cold hold at 41 F or below.

     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 cooked beef at 44-46 F made yesterday in walk-in cooler. Observed cooked pinto beans at 44 F made yesterday in walk-in cooler. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 7.5 lbs of beef and about 2.5 lbs of pinto beans were discarded. Provided PIC with cooling handouts.

     The department's words

     CHSC 114002 Observed cooked beef at 44-46 F made yesterday in walk-in cooler. Observed cooked pinto beans at 44 F made yesterday in walk-in cooler. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 7.5 lbs of beef and about 2.5 lbs of pinto beans were discarded. Provided PIC with cooling handouts.

     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 multiple juvenile cockroaches above prep sink and a cockroach antenna behind wall outlet above prep sink. Observed multiple dead cockroaches on traps throughout facility and live cockroaches on traps throughout facility. Ensure facility is kept free of vermin at all times. The facility is closed due to a cockroach infestation. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, clean thoroughly to remove any food debris and/or grease from facility. Seal all holes, gaps, cracks and crevices in walls, floor and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces.

     The department's words

     CHSC 114259.1 Observed multiple juvenile cockroaches above prep sink and a cockroach antenna behind wall outlet above prep sink. Observed multiple dead cockroaches on traps throughout facility and live cockroaches on traps throughout facility. Ensure facility is kept free of vermin at all times. The facility is closed due to a cockroach infestation. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, clean thoroughly to remove any food debris and/or grease from facility. Seal all holes, gaps, cracks and crevices in walls, floor and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

5. EarlierJan 23, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

6. EarlierJul 27, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

7. EarlierSep 29, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114175

     The department's words

     Code CHSC 114175

8. EarlierDec 15, 2020Routine inspectionGreen placard

   No violations listed in the data.
9. EarlierNov 19, 2020Follow-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.
10. EarlierNov 12, 2020Routine inspectionGreen placard

    9 violations listed, 9 marked critical.

    Critical (9)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113973.b-c

      The department's words

      Code CHSC 113973.b-c

      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 114016

      The department's words

      Code CHSC 114016

      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 114192

      The department's words

      Code CHSC 114192

      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 114259.1

      The department's words

      Code CHSC 114259.1

      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 114115.c

      The department's words

      Code CHSC 114115.c

      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 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 114381

      The department's words

      Code CHSC 114381

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

11. EarlierJun 30, 2020Routine inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

    • Code CHSC 114192

      The department's words

      Code CHSC 114192

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114119

      The department's words

      Code CHSC 114119

    Show 1 more

    • Code CHSC 114256.1

      The department's words

      Code CHSC 114256.1

12. EarlierSep 26, 2019Routine inspectionGreen placard

    No violations listed in the data.
13. EarlierJan 30, 2019Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Time as public health control used for sushi rice. Discard time not on container of rice made at 10:30 AM. Container must have discard time label for 4 hours after rice was cooked.

      The department's words

      CHSC 114000 Time as public health control used for sushi rice. Discard time not on container of rice made at 10:30 AM. Container must have discard time label for 4 hours after rice was cooked.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

14. EarlierApr 10, 2018Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Hot water at 118F, increase to 120F or higher.

      The department's words

      CHSC 114192 Hot water at 118F, increase to 120F or higher.

    • Eggs in walk-in cooler next to raw produce, please keep them with other poultry products. Potential of cracked eggs = contamination.

      The department's words

      CHSC 114047 Eggs in walk-in cooler next to raw produce, please keep them with other poultry products. Potential of cracked eggs = contamination.

15. EarlierJan 10, 2017Routine inspectionNo Violation(s) Found

    No violations listed in the data.
16. EarlierJan 9, 2017Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Observed employee wash hands with whole process talking less than 10 seconds. Ensure to properly wash hands using soap and warm water scrubbing for 15-20 seconds.

      The department's words

      CHSC 113953.3 Observed employee wash hands with whole process talking less than 10 seconds. Ensure to properly wash hands using soap and warm water scrubbing for 15-20 seconds.

    • Observed speed rack of cooked cooling beans at 170F and cooked tofu mixture at 130F. No monitoring of time and temperature of cooling process recorded. Ensure proper cooling procedures are followed. Cool from 135 to 70F with-in 2 hrs and from 70 to 41F or below with-in the next 4 hrs. Recommend shallow pan uncovered cooling in walk-in cooler. All cooling items discarded due to walk-in cooler not functional at time of inspection.

      The department's words

      CHSC 114002 Observed speed rack of cooked cooling beans at 170F and cooked tofu mixture at 130F. No monitoring of time and temperature of cooling process recorded. Ensure proper cooling procedures are followed. Cool from 135 to 70F with-in 2 hrs and from 70 to 41F or below with-in the next 4 hrs. Recommend shallow pan uncovered cooling in walk-in cooler. All cooling items discarded due to walk-in cooler not functional at time of inspection.

    • Walk-in cooler air temp 62F. Per PIC walk-in cooler stopped working last night. All PHF was discarded and repair person called this morning. Per PIC walk-in restocked this morning after repair, then unit started not working again. All PHF will be transported to Terra Linda store. Do not store any PHF in walk-in until capable of cold holding 41F. Call inspector once walk-in functional.

      The department's words

      CHSC 114175 Walk-in cooler air temp 62F. Per PIC walk-in cooler stopped working last night. All PHF was discarded and repair person called this morning. Per PIC walk-in restocked this morning after repair, then unit started not working again. All PHF will be transported to Terra Linda store. Do not store any PHF in walk-in until capable of cold holding 41F. Call inspector once walk-in functional.

17. EarlierDec 7, 2015Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Observed cut beef in steam table hot holding at 106-130F. After discussion with PIC steak was cooked, diced, and placed in steam table 20-30 mins prior. Ensure all PHF is hot held at 135F or higher. Ensure to take the temperature of the meat after dicing to ensure it has not fell below the min 135F hot holding temperature. If it does reheat before placing in steam table. Beef reheated to 165F and placed in steam table.

      The department's words

      CHSC 113996 Observed cut beef in steam table hot holding at 106-130F. After discussion with PIC steak was cooked, diced, and placed in steam table 20-30 mins prior. Ensure all PHF is hot held at 135F or higher. Ensure to take the temperature of the meat after dicing to ensure it has not fell below the min 135F hot holding temperature. If it does reheat before placing in steam table. Beef reheated to 165F and placed in steam table.

    • Condensers are leaking into bottom of units and on floor in both prep coolers. Repair leaking condensers.

      The department's words

      CHSC 114175 Condensers are leaking into bottom of units and on floor in both prep coolers. Repair leaking condensers.

    • No sanitizer set up upon arrival. Ensure to have sanitizer solution set up during all hours of operation. Sanitizer set up.

      The department's words

      CHSC 114185.1 No sanitizer set up upon arrival. Ensure to have sanitizer solution set up during all hours of operation. Sanitizer set up.

18. EarlierMar 17, 2015Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Please don't hang fly strips over food or food prep areas.

      The department's words

      CHSC 114259 Please don't hang fly strips over food or food prep areas.

19. EarlierJan 14, 2014Routine inspectionOnly Minor Violation(s) Found

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Fax/email food manager/handler cards within 60 and 30 days respectively.

      The department's words

      CHSC 113947.1 Fax/email food manager/handler cards within 60 and 30 days respectively.

    • Fax/email food manager/handler cards within 60 and 30 days respectively.

      The department's words

      CHSC 113948 Fax/email food manager/handler cards within 60 and 30 days respectively.

    • Increase sanitizer concentration in 3 compartment sink to 200 ppm for quaternary ammonia. Train employees to immerse utensils for 1 minute.

      The department's words

      CHSC 114099.2 Increase sanitizer concentration in 3 compartment sink to 200 ppm for quaternary ammonia. Train employees to immerse utensils for 1 minute.

    • Obtain and use sanitizer test strips.

      The department's words

      CHSC 114107 Obtain and use sanitizer test strips.

    • Sanitizer concentration too low in wiping cloth buckets, increase to 200 ppm for quat ammonia.

      The department's words

      CHSC 114185.1 Sanitizer concentration too low in wiping cloth buckets, increase to 200 ppm for quat ammonia.

    Show 2 more

    • Cut/adjust waste pipes from soda dispenser so there is an air gap above the floor sink.

      The department's words

      CHSC 114193 Cut/adjust waste pipes from soda dispenser so there is an air gap above the floor sink.

    • Front door observed propped open, if flies are observed in facility the door must remain closed or have a screen door installed.

      The department's words

      CHSC 114377.a Front door observed propped open, if flies are observed in facility the door must remain closed or have a screen door installed.

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) ↗