At a glance
CleanCleaver food safety systematic review results
What happened?
10problems found
10 problems found · Routine county inspection · Mar 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about La Chulada Market?
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 113953.2 CHSC 113953.2How to fixFix it
- Code CHSC 113996 CHSC 113996How to fixFix it
- Code CHSC 114093 CHSC 114093How 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 La Chulada Market's team
Is this your place?
Welcome, La Chulada Market. We'll walk through this together, one item at a time. To log the fixes, claim La Chulada Market first; we check that you run it.
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This is my place: claim La Chulada MarketWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 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
LatestMar 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 23, 2026.
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114093
The department's words
Code CHSC 114093
Code CHSC 114018
The department's words
Code CHSC 114018
Code CHSC 113986
The department's words
Code CHSC 113986
Show 5 more
Code CHSC 114051
The department's words
Code CHSC 114051
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114130.1
The department's words
Code CHSC 114130.1
Code CHSC 114252
The department's words
Code CHSC 114252
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierApr 16, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Raw chicken internal temperature readings were measured at 58F and 62F. Container was observed stored at ambient temperature in the meat department. Tamales internal temperature readings were measured at 101F and 108F in the hot holding unit at the cashier area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 Raw chicken internal temperature readings were measured at 58F and 62F. Container was observed stored at ambient temperature in the meat department. Tamales internal temperature readings were measured at 101F and 108F in the hot holding unit at the cashier area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
Observed tamales in the steamer at 101F and 108F. According to the employee, tamales were in the reheating process. [CA] All potentially hazardous foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds.
The department's words
CHSC 114016 Observed tamales in the steamer at 101F and 108F. According to the employee, tamales were in the reheating process. [CA] All potentially hazardous foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds.
EarlierDec 18, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Raw chicken internal temperature readings were measured at 58F and 62F. Container was observed stored at ambient temperature in the meat department. Tamales internal temperature readings were measured at 101F and 108F in the hot holding unit at the cashier area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 Raw chicken internal temperature readings were measured at 58F and 62F. Container was observed stored at ambient temperature in the meat department. Tamales internal temperature readings were measured at 101F and 108F in the hot holding unit at the cashier area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °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
Observed tamales in the steamer at 101F and 108F. According to the employee, tamales were in the reheating process. [CA] All potentially hazardous foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds.
The department's words
CHSC 114016 Observed tamales in the steamer at 101F and 108F. According to the employee, tamales were in the reheating process. [CA] All potentially hazardous foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tamales in steamer at 125F. Per employee, food had been warming for three hours. Immediately heat food to 165F for 15 seconds and then return to hot holding at 135F+.
The department's words
CHSC 114016 Observed tamales in steamer at 125F. Per employee, food had been warming for three hours. Immediately heat food to 165F for 15 seconds and then return to hot holding at 135F+.
EarlierJun 1, 2021Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114000
The department's words
Code CHSC 114000
Code CHSC 114197
The department's words
Code CHSC 114197
EarlierNov 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113980
The department's words
Code CHSC 113980
EarlierJun 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food heating on the steam table, placed there 30 min to one hour ago at temps of 42-68 F. Food placed in pots and reheated on the stove. Beans reheated on the stove measured 142 F when reheated and placed on the steam table. All food that is held hot on the steam table must be reheated to 165F, then maintained at 135 F.
The department's words
CHSC 114016 Observed food heating on the steam table, placed there 30 min to one hour ago at temps of 42-68 F. Food placed in pots and reheated on the stove. Beans reheated on the stove measured 142 F when reheated and placed on the steam table. All food that is held hot on the steam table must be reheated to 165F, then maintained at 135 F.
EarlierNov 29, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
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
As a customer of La Chulada Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let La Chulada Market know
Ask for the manager. La Chulada Market can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run La Chulada Market?
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 L15557.
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.