At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about High Tech Burrito?
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 114002.1 CHSC 114002.1How 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 High Tech Burrito's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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 3, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 3, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierJan 27, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierSep 26, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rice and beans cooling on a rack in deep pans. Rice and beans recently made recording at 179°F. Rice and beans prepared previous day in walk-in refrigerator recorded at 66°F and 58°F respectively. / Immediately discard improperly cooled foods and spread beans and rice that were recently made to no more than 2 inches thick. Stir rice and beans frequently to help food rapidly cool from 135-70°F in 2 hours then 7-41°F in 4 hours thereafter.
The department's words
CHSC 114002 Observed rice and beans cooling on a rack in deep pans. Rice and beans recently made recording at 179°F. Rice and beans prepared previous day in walk-in refrigerator recorded at 66°F and 58°F respectively. / Immediately discard improperly cooled foods and spread beans and rice that were recently made to no more than 2 inches thick. Stir rice and beans frequently to help food rapidly cool from 135-70°F in 2 hours then 7-41°F in 4 hours thereafter.
EarlierDec 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate and 2 food handler cards have expired. / Obtain valid certification within 30 days or cost recovery fees apply.
The department's words
CHSC 113947.1 Certified food manager certificate and 2 food handler cards have expired. / Obtain valid certification within 30 days or cost recovery fees apply.
EarlierJun 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee crack raw eggs to cook with bare hands. Said employee wiped hands on towel then was about to put on gloves to continue food preparation. No handwashing observed. / Wash hands after hands have touched raw food and before putting on gloves every time. Refer to handwashing handout.
The department's words
CHSC 113953.3 Observed employee crack raw eggs to cook with bare hands. Said employee wiped hands on towel then was about to put on gloves to continue food preparation. No handwashing observed. / Wash hands after hands have touched raw food and before putting on gloves every time. Refer to handwashing handout.
EarlierNov 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked rice in walk-in refrigerator recorded at around 50°F at the center. Operator stated rice was from previous day. / Immediately discard improperly cooled food. When cooling rice, spread rice out in cooling pan no more than 3 thick to rapidly cool from 135°F to 70°F then 70°F to 41°F in 4 hours thereafter.
The department's words
CHSC 114002 Observed cooked rice in walk-in refrigerator recorded at around 50°F at the center. Operator stated rice was from previous day. / Immediately discard improperly cooled food. When cooling rice, spread rice out in cooling pan no more than 3 thick to rapidly cool from 135°F to 70°F then 70°F to 41°F in 4 hours thereafter.
EarlierMay 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken at steam table recorded around 124F. Appears that employees waited too long for chicken to cool for cutting then placing onto steam table. / Reheat chicken to 165F for hot holding. Cut chicken sooner before placing onto steam table. Check to ensure all food going on steam table is at least 135F.
The department's words
CHSC 113996 Observed chicken at steam table recorded around 124F. Appears that employees waited too long for chicken to cool for cutting then placing onto steam table. / Reheat chicken to 165F for hot holding. Cut chicken sooner before placing onto steam table. Check to ensure all food going on steam table is at least 135F.
EarlierNov 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Nozzle for soda fountain growing slime mold. / Clean soda nozzle using 3-step wash method.
The department's words
CHSC 114113 Nozzle for soda fountain growing slime mold. / Clean soda nozzle using 3-step wash method.
EarlierJun 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked beans cooling on cooling rack in plastic containers and has an incomplete cooling log. Internal temperature of cooling beans recoreded around 157F. / Use metal containers to allow better heat exchange. Utilize cooling log to monitor rapid cooling is done properly. Cooling food from 135F to 70F in 2 hours then 70F to 41F thereafter.
The department's words
CHSC 114002.1 Observed cooked beans cooling on cooling rack in plastic containers and has an incomplete cooling log. Internal temperature of cooling beans recoreded around 157F. / Use metal containers to allow better heat exchange. Utilize cooling log to monitor rapid cooling is done properly. Cooling food from 135F to 70F in 2 hours then 70F to 41F thereafter.
EarlierOct 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierMay 21, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
An employee was seen washing hands at the food prep sink. / Only wash hands at the hand wash sink.
The department's words
CHSC 113953.3 An employee was seen washing hands at the food prep sink. / Only wash hands at the hand wash sink.
EarlierOct 18, 2018Routine inspectionGreen placard
The data does not list this inspection's violations.
EarlierJan 30, 2017Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Permit posted in kitchen expired 4/30/16. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted in kitchen expired 4/30/16. Post valid permit in conspicuous area.
Inspection report sign not posted that shall inform consumers that the most recent inspection report is available.
The department's words
CHSC 113725.1 Inspection report sign not posted that shall inform consumers that the most recent inspection report is available.
Black beans in covered plastic containers that were made yesterday ranged form 44-52 degrees Fahrenheit. Black beans voluntarily discarded. Do not cover beans while they are going through the rapid cooling process. Utilize rapid cooling log to ensure potentially hazardous foods are cooled within required timeframes.
The department's words
CHSC 114002 Black beans in covered plastic containers that were made yesterday ranged form 44-52 degrees Fahrenheit. Black beans voluntarily discarded. Do not cover beans while they are going through the rapid cooling process. Utilize rapid cooling log to ensure potentially hazardous foods are cooled within required timeframes.
Corrected during the inspection
Two unlabeled chemical spray bottles hanging near entrance to kitchen.
The department's words
CHSC 114254.1 Two unlabeled chemical spray bottles hanging near entrance to kitchen.
Corrected during the inspection
White cart used to store food is filthy. Clean cart.
The department's words
CHSC 114175 White cart used to store food is filthy. Clean cart.
Show 6 more
Water was added to middle compartment of three-compartment sink during inspection. Observed water leaking from middle compartment on to the ground. Repair sink so it is in good repair.
The department's words
CHSC 114190 Water was added to middle compartment of three-compartment sink during inspection. Observed water leaking from middle compartment on to the ground. Repair sink so it is in good repair.
Lids missing on four refuse bins. Provide lids for refuse bins.
The department's words
CHSC 114245.1 Lids missing on four refuse bins. Provide lids for refuse bins.
Wiping cloth container was being washed in food prep sink. Food prep sink shall only be used for food preparation.
The department's words
CHSC 114163 Wiping cloth container was being washed in food prep sink. Food prep sink shall only be used for food preparation.
Corrected during the inspection
Repair toilet paper dispenser.
The department's words
CHSC 114276 Repair toilet paper dispenser.
Wet wiping cloth observed on prep refrigerator cutting board.
The department's words
CHSC 114185.1 Wet wiping cloth observed on prep refrigerator cutting board.
Corrected during the inspection
Raw chicken measured 43 degrees F. 1/30/17: Raw chicken that was marinated yesterday observed in walk-in refrigerator at 46 degrees F.
The department's words
CHSC 113996 Raw chicken measured 43 degrees F. 1/30/17: Raw chicken that was marinated yesterday observed in walk-in refrigerator at 46 degrees F.
EarlierJan 20, 2017Routine inspectionGreen placard
15 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Black beans in covered plastic containers that were made yesterday ranged form 44-52 degrees Fahrenheit. Black beans voluntarily discarded. Do not cover beans while they are going through the rapid cooling process. Utilize rapid cooling log to ensure potentially hazardous foods are cooled within required timeframes.
The department's words
CHSC 114002 Black beans in covered plastic containers that were made yesterday ranged form 44-52 degrees Fahrenheit. Black beans voluntarily discarded. Do not cover beans while they are going through the rapid cooling process. Utilize rapid cooling log to ensure potentially hazardous foods are cooled within required timeframes.
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 in covered plastic containers that were made yesterday ranged form 44-52 degrees Fahrenheit. Black beans voluntarily discarded. Do not cover beans while they are going through the rapid cooling process. Utilize rapid cooling log to ensure potentially hazardous foods are cooled within required timeframes.
The department's words
CHSC 114002.1 Black beans in covered plastic containers that were made yesterday ranged form 44-52 degrees Fahrenheit. Black beans voluntarily discarded. Do not cover beans while they are going through the rapid cooling process. Utilize rapid cooling log to ensure potentially hazardous foods are cooled within required timeframes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Permit posted in kitchen expired 4/30/16. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted in kitchen expired 4/30/16. Post valid permit in conspicuous area.
Inspection report sign not posted that shall inform consumers that the most recent inspection report is available.
The department's words
CHSC 113725.1 Inspection report sign not posted that shall inform consumers that the most recent inspection report is available.
No hot water in center compartment of three-compartment sink. Employee was utilizing sink during inspection. Utensils were being rinsed with running water water.
The department's words
CHSC 114099.2 No hot water in center compartment of three-compartment sink. Employee was utilizing sink during inspection. Utensils were being rinsed with running water water.
Corrected during the inspection
Uncovered cup of tea on food shelf.
The department's words
CHSC 113977 Uncovered cup of tea on food shelf.
Corrected during the inspection
Two unlabeled chemical spray bottles hanging near entrance to kitchen.
The department's words
CHSC 114254.1 Two unlabeled chemical spray bottles hanging near entrance to kitchen.
Show 8 more
White cart used to store food is filthy. Clean cart.
The department's words
CHSC 114175 White cart used to store food is filthy. Clean cart.
Food handler picked up something from ground with gloved hand, touched garbage, and then touched to-go food container of salsa.
The department's words
CHSC 113953.3 Food handler picked up something from ground with gloved hand, touched garbage, and then touched to-go food container of salsa.
Corrected during the inspection
Water was added to middle compartment of three-compartment sink during inspection. Observed water leaking from middle compartment on to the ground. Repair sink so it is in good repair.
The department's words
CHSC 114190 Water was added to middle compartment of three-compartment sink during inspection. Observed water leaking from middle compartment on to the ground. Repair sink so it is in good repair.
Lids missing on four refuse bins. Provide lids for refuse bins.
The department's words
CHSC 114245.1 Lids missing on four refuse bins. Provide lids for refuse bins.
Wiping cloth container was being washed in food prep sink. Food prep sink shall only be used for food preparation.
The department's words
CHSC 114163 Wiping cloth container was being washed in food prep sink. Food prep sink shall only be used for food preparation.
Repair toilet paper dispenser.
The department's words
CHSC 114276 Repair toilet paper dispenser.
Wet wiping cloth observed on prep refrigerator cutting board.
The department's words
CHSC 114185.1 Wet wiping cloth observed on prep refrigerator cutting board.
Raw chicken measured 43 degrees F.
The department's words
CHSC 113996 Raw chicken measured 43 degrees F.
EarlierSep 17, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed raw shrimp in top of prep cooler at 49-56F. After discussion with PIC (person in charge ) raw shrimp was thawed under running water 1 hr ago. Ensure proper thawing methods are used. Thaw under cold running water ensuring food does not enter the danger zone. Shrimp moved to walk in cooler to cool back to 41F or below.
The department's words
CHSC 113996 Observed raw shrimp in top of prep cooler at 49-56F. After discussion with PIC (person in charge ) raw shrimp was thawed under running water 1 hr ago. Ensure proper thawing methods are used. Thaw under cold running water ensuring food does not enter the danger zone. Shrimp moved to walk in cooler to cool back to 41F or below.
Bug light missing cover attached to wall over open chip bags and food preparation area. To prevent possible contamination relocate bug light to area not over food or food preparation.
The department's words
CHSC 113984 Bug light missing cover attached to wall over open chip bags and food preparation area. To prevent possible contamination relocate bug light to area not over food or food preparation.
Observed dust accumulation on HVAC vents. Regularly clean to prevent possible contamination from dust.
The department's words
CHSC 114149.3 Observed dust accumulation on HVAC vents. Regularly clean to prevent possible contamination from dust.
EarlierMay 2, 2014Routine inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Unlabeled containers of food were being stored inside the walk-in refrigerator. Provide labeling with common name of food and date received, for food items stored overnight.
The department's words
CHSC 114027 Unlabeled containers of food were being stored inside the walk-in refrigerator. Provide labeling with common name of food and date received, for food items stored overnight.
Provide labeling and rotate stored food items to prep and serve first-in first out and last-in last-out. Labeling with common name of food and date received should be adequate for food containers.
The department's words
CHSC 114090 Provide labeling and rotate stored food items to prep and serve first-in first out and last-in last-out. Labeling with common name of food and date received should be adequate for food containers.
The sanitizer testing paper for checking the sanitizer concentration was used up and not available on site. Provide the sanitizer testing paper for chlorine and quat-ammonia. Maintain the chlorine solution at 100 ppm and at least 200ppm for the quat-ammonia warewashing dip at utensil sink.
The department's words
CHSC 114107 The sanitizer testing paper for checking the sanitizer concentration was used up and not available on site. Provide the sanitizer testing paper for chlorine and quat-ammonia. Maintain the chlorine solution at 100 ppm and at least 200ppm for the quat-ammonia warewashing dip at utensil sink.
Provide a copy of the Wahoo fish label or product statement and clearly indicate the cut of fish, name and address of manufacturer, for our records.
The department's words
CHSC 114021 Provide a copy of the Wahoo fish label or product statement and clearly indicate the cut of fish, name and address of manufacturer, for our records.
Lighting for the walk-in refrigerator is inadequate for cleaning activities. Increase the light intensity to achieve at least 10 foot-candle inside walk-in refrigerator.
The department's words
CHSC 114252 Lighting for the walk-in refrigerator is inadequate for cleaning activities. Increase the light intensity to achieve at least 10 foot-candle inside walk-in refrigerator.
Show 2 more
The ceiling fan in restroom is weak and may not be removing odors from restroom adequately. Replace or adjust the ceiling fan to increase air exchange and eliminate odors as required by the food code regulations.
The department's words
CHSC 114149 The ceiling fan in restroom is weak and may not be removing odors from restroom adequately. Replace or adjust the ceiling fan to increase air exchange and eliminate odors as required by the food code regulations.
Operator set-up the kleen pails at the start of this inspection. Provide and maintain the sanitizing solutions for chlorine at 100ppm and maintain a quat-ammonia concentration of at least 200 ppm.
The department's words
CHSC 114185.1 Operator set-up the kleen pails at the start of this inspection. Provide and maintain the sanitizing solutions for chlorine at 100ppm and maintain a quat-ammonia concentration of at least 200 ppm.
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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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 L10702.
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.