At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 10, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Lola's Taqueria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed cooked beef being placed into a refrigerator towards beginning of inspection. Cooked beef measured 62 degrees F at 4:45 p.m.. Cooked beef finished cooking at ~ 4:15 p.m.. Observed cooked pork at 103 degrees F at 4:49 p.m. in two door refrigerator. Pork finished cooking at ~4:00 p.m.. No probe thermometer to check internal food temperatures. Utilize rapid cooling logs to assist with proper rapid cooling. English and Spanish cooling logs provided. Owner instructed to place pork into shall metal pans - completed. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. CHSC 114002How 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 Lola's Taqueria's team
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Follow the steps for each item, with the rule beside it.
Next: Observed cooked beef being placed into a refrigerator towards beginning of inspection. Cooked beef measured 62 degrees F at 4:45 p.m.. Cooked beef finished cooking at ~ 4:15 p.m.. Observed cooked pork at 103 degrees F at 4:49 p.m. in two door refrigerator. Pork finished cooking at ~4:00 p.m.. No probe thermometer to check internal food temperatures. Utilize rapid cooling logs to assist with proper rapid cooling. English and Spanish cooling logs provided. Owner instructed to place pork into shall metal pans - completed. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.The county found: “Observed cooked beef being placed into a refrigerator towards beginning of inspection. Cooked beef measured 62 degrees…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 10, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked beef being placed into a refrigerator towards beginning of inspection. Cooked beef measured 62 degrees F at 4:45 p.m.. Cooked beef finished cooking at ~ 4:15 p.m.. Observed cooked pork at 103 degrees F at 4:49 p.m. in two door refrigerator. Pork finished cooking at ~4:00 p.m.. No probe thermometer to check internal food temperatures. Utilize rapid cooling logs to assist with proper rapid cooling. English and Spanish cooling logs provided. Owner instructed to place pork into shall metal pans - completed. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
The department's words
CHSC 114002 Observed cooked beef being placed into a refrigerator towards beginning of inspection. Cooked beef measured 62 degrees F at 4:45 p.m.. Cooked beef finished cooking at ~ 4:15 p.m.. Observed cooked pork at 103 degrees F at 4:49 p.m. in two door refrigerator. Pork finished cooking at ~4:00 p.m.. No probe thermometer to check internal food temperatures. Utilize rapid cooling logs to assist with proper rapid cooling. English and Spanish cooling logs provided. Owner instructed to place pork into shall metal pans - completed. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
EarlierDec 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Container of pork prepared about an hour ago left on the counter recorded at 119°F. / Keep pork on steam table to hot hold at 135°F or above. Immediately reheat pork to 165°F before returning to hot holding.
The department's words
CHSC 113996 Container of pork prepared about an hour ago left on the counter recorded at 119°F. / Keep pork on steam table to hot hold at 135°F or above. Immediately reheat pork to 165°F before returning to hot holding.
EarlierJun 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee dry hands on apron. / Only use clean paper towels to dry hands.
The department's words
CHSC 113953.3 Observed employee dry hands on apron. / Only use clean paper towels to dry hands.
EarlierDec 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink by point of sale blocked by plastic wrap. / Keep hand wash sink easily accessible at all times.
The department's words
CHSC 113953 Hand wash sink by point of sale blocked by plastic wrap. / Keep hand wash sink easily accessible at all times.
EarlierApr 26, 2023Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 12, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an adult cockroach by range control knobs and many cockroaches around back corner on the bottom of the steam table. Observed cockroaches at different stages of their life cycle. / Facility must immediately close. Contact pest control services to conduct service to remove all cockroaches. Contact this department no earlier than 24 hours from last pest control service to schedule a re-inspection. Facility may not re-open if there are any evidence of cockroaches present, including but not limited to eggs or dead cockroaches. Set up monitoring traps to monitor for activity.
The department's words
CHSC 114259.1 Observed an adult cockroach by range control knobs and many cockroaches around back corner on the bottom of the steam table. Observed cockroaches at different stages of their life cycle. / Facility must immediately close. Contact pest control services to conduct service to remove all cockroaches. Contact this department no earlier than 24 hours from last pest control service to schedule a re-inspection. Facility may not re-open if there are any evidence of cockroaches present, including but not limited to eggs or dead cockroaches. Set up monitoring traps to monitor for activity.
Corrected during the inspection
EarlierApr 11, 2023Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an adult cockroach by range control knobs and many cockroaches around back corner on the bottom of the steam table. Observed cockroaches at different stages of their life cycle. / Facility must immediately close. Contact pest control services to conduct service to remove all cockroaches. Contact this department no earlier than 24 hours from last pest control service to schedule a re-inspection. Facility may not re-open if there are any evidence of cockroaches present, including but not limited to eggs or dead cockroaches. Set up monitoring traps to monitor for activity.
The department's words
CHSC 114259.1 Observed an adult cockroach by range control knobs and many cockroaches around back corner on the bottom of the steam table. Observed cockroaches at different stages of their life cycle. / Facility must immediately close. Contact pest control services to conduct service to remove all cockroaches. Contact this department no earlier than 24 hours from last pest control service to schedule a re-inspection. Facility may not re-open if there are any evidence of cockroaches present, including but not limited to eggs or dead cockroaches. Set up monitoring traps to monitor for activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 1, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed many live german cockroaches under steam table, on the floor and behind the refrigerator by the register. Pest control last came on 8/6/22. Cockroaches observed at varying stages of life. / Facility must close. Eliminate and remove all cockroaches from the facility. Clean around and inside steam table and refrigerator. Ensure areas around motor and heating elements are cleaned too. Contact this department for a reinspection at least 24 hours after pest control treatment. No dead or alive cockroaches or any other evidence of cockroaches can be observed for facility to re-open. if facility has cockroaches or evidence of cockroaches at reinspection, then facility must remain closed and cost recovery fees will apply to additional reinspections.
The department's words
CHSC 114259.1 Observed many live german cockroaches under steam table, on the floor and behind the refrigerator by the register. Pest control last came on 8/6/22. Cockroaches observed at varying stages of life. / Facility must close. Eliminate and remove all cockroaches from the facility. Clean around and inside steam table and refrigerator. Ensure areas around motor and heating elements are cleaned too. Contact this department for a reinspection at least 24 hours after pest control treatment. No dead or alive cockroaches or any other evidence of cockroaches can be observed for facility to re-open. if facility has cockroaches or evidence of cockroaches at reinspection, then facility must remain closed and cost recovery fees will apply to additional reinspections.
Corrected during the inspection
EarlierAug 31, 2022Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many live german cockroaches under steam table, on the floor and behind the refrigerator by the register. Pest control last came on 8/6/22. Cockroaches observed at varying stages of life. / Facility must close. Eliminate and remove all cockroaches from the facility. Clean around and inside steam table and refrigerator. Ensure areas around motor and heating elements are cleaned too. Contact this department for a reinspection at least 24 hours after pest control treatment. No dead or alive cockroaches or any other evidence of cockroaches can be observed for facility to re-open. if facility has cockroaches or evidence of cockroaches at reinspection, then facility must remain closed and cost recovery fees will apply to additional reinspections.
The department's words
CHSC 114259.1 Observed many live german cockroaches under steam table, on the floor and behind the refrigerator by the register. Pest control last came on 8/6/22. Cockroaches observed at varying stages of life. / Facility must close. Eliminate and remove all cockroaches from the facility. Clean around and inside steam table and refrigerator. Ensure areas around motor and heating elements are cleaned too. Contact this department for a reinspection at least 24 hours after pest control treatment. No dead or alive cockroaches or any other evidence of cockroaches can be observed for facility to re-open. if facility has cockroaches or evidence of cockroaches at reinspection, then facility must remain closed and cost recovery fees will apply to additional reinspections.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 30, 2022Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many live german cockroaches under steam table, on the floor and behind the refrigerator by the register. Pest control last came on 8/6/22. Cockroaches observed at varying stages of life. / Facility must close. Eliminate and remove all cockroaches from the facility. Clean around and inside steam table and refrigerator. Ensure areas around motor and heating elements are cleaned too. Contact this department for a reinspection at least 24 hours after pest control treatment. No dead or alive cockroaches or any other evidence of cockroaches can be observed for facility to re-open. if facility has cockroaches or evidence of cockroaches at reinspection, then facility must remain closed and cost recovery fees will apply to additional reinspections.
The department's words
CHSC 114259.1 Observed many live german cockroaches under steam table, on the floor and behind the refrigerator by the register. Pest control last came on 8/6/22. Cockroaches observed at varying stages of life. / Facility must close. Eliminate and remove all cockroaches from the facility. Clean around and inside steam table and refrigerator. Ensure areas around motor and heating elements are cleaned too. Contact this department for a reinspection at least 24 hours after pest control treatment. No dead or alive cockroaches or any other evidence of cockroaches can be observed for facility to re-open. if facility has cockroaches or evidence of cockroaches at reinspection, then facility must remain closed and cost recovery fees will apply to additional reinspections.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
2 food handler cards unavailable at time of inspection. / Obtain valid cards within 30 days of today.
The department's words
CHSC 113948 2 food handler cards unavailable at time of inspection. / Obtain valid cards within 30 days of today.
EarlierJul 12, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean bottoms of griddle and 6 burner stove at horizontal metal where there is charred material and grease accumulation.
The department's words
CHSC 114257 Clean bottoms of griddle and 6 burner stove at horizontal metal where there is charred material and grease accumulation.
EarlierJul 9, 2021Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 6 adult cockroaches, 1 nymph and 2 juvenile German cockroaches. All cockroaches observed seen under steam table, on cutting board by steam table, on drain line for steam table and on the floor by electrical outlet. observed dead nymph cockroach in green sauce in prep top refrigerator. Operator stated pest control services came by last week. / Facility must close immediately. Discard green sauce with dead cockroach. Contact professional pest control services to remove all cockroaches from the facility. Clean and sanitize all surfaces after pest control services. Re-opening requires written approval from this Department. Scheduling for a reinspection for reopening must occur 24 hours after last pest control service.
The department's words
CHSC 114259.1 Observed 6 adult cockroaches, 1 nymph and 2 juvenile German cockroaches. All cockroaches observed seen under steam table, on cutting board by steam table, on drain line for steam table and on the floor by electrical outlet. observed dead nymph cockroach in green sauce in prep top refrigerator. Operator stated pest control services came by last week. / Facility must close immediately. Discard green sauce with dead cockroach. Contact professional pest control services to remove all cockroaches from the facility. Clean and sanitize all surfaces after pest control services. Re-opening requires written approval from this Department. Scheduling for a reinspection for reopening must occur 24 hours after last pest control service.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 29, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Recently cooked beef seen cooling on counter top with internal temperature of ~152F in a deep metal container. / Discontinue practice. Rapidly cool food in shallow metal containers from 135F to 70F in 2 hours and 70F to 41F in 4 hours thereafter. Follow Department issued handout for guidance.
The department's words
CHSC 114002.1 Recently cooked beef seen cooling on counter top with internal temperature of ~152F in a deep metal container. / Discontinue practice. Rapidly cool food in shallow metal containers from 135F to 70F in 2 hours and 70F to 41F in 4 hours thereafter. Follow Department issued handout for guidance.
EarlierNov 8, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
EarlierNov 6, 2019Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
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.
EarlierJan 24, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A pot of beans in 2-door true fridge at 40F-53F. Cooling method intervened, switched to small metal containers put in ice bath temperature dropped to 48F.
The department's words
CHSC 114000 A pot of beans in 2-door true fridge at 40F-53F. Cooling method intervened, switched to small metal containers put in ice bath temperature dropped to 48F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 17, 2018Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Queso fresco measured 43 - 46 degrees Fahrenheit. Insert pan too full. Place smaller portion in insert pan. Observed whole shell eggs sitting in a bowl on a table at 60.8 - 61.7 degrees F at 11:20 a.m.. Eggs are on the breakfast menu, but owner stated that eggs were going to be cooked for breakfast for employees, but didn't have time to cook the eggs. Do not store eggs or any other potentially hazardous foods on the counter. Discussed time as a public health control measure requirements. 5/17/18: Grated cheese on counter measured 63 - 64 degrees Fahrenheit. Cheese voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Queso fresco measured 43 - 46 degrees Fahrenheit. Insert pan too full. Place smaller portion in insert pan. Observed whole shell eggs sitting in a bowl on a table at 60.8 - 61.7 degrees F at 11:20 a.m.. Eggs are on the breakfast menu, but owner stated that eggs were going to be cooked for breakfast for employees, but didn't have time to cook the eggs. Do not store eggs or any other potentially hazardous foods on the counter. Discussed time as a public health control measure requirements. 5/17/18: Grated cheese on counter measured 63 - 64 degrees Fahrenheit. Cheese voluntarily discarded - see VCD sheet.
Observed dirty utensils in all three-compartments of warewashing sink. Right drainboard, which is next to the sanitizer compartment had food splash on it. Store all dirty utensils on the left drainboard adjacent to the wash compartment. Warewashing sink was cleaned and properly set up by end of inspection. 5/17/18: Observed dirty dishes in wash compartment with soap and water, dirty dishes with no water in middle compartment, and water with no sanitizer concentration in the right compartment that should have sanitizer concentration of 100 ppm chlorine or 200 ppm quaternary ammonium.
The department's words
CHSC 114099.2 Observed dirty utensils in all three-compartments of warewashing sink. Right drainboard, which is next to the sanitizer compartment had food splash on it. Store all dirty utensils on the left drainboard adjacent to the wash compartment. Warewashing sink was cleaned and properly set up by end of inspection. 5/17/18: Observed dirty dishes in wash compartment with soap and water, dirty dishes with no water in middle compartment, and water with no sanitizer concentration in the right compartment that should have sanitizer concentration of 100 ppm chlorine or 200 ppm quaternary ammonium.
Remove castoff equipment, such as food warmer and espresso machine stored on the deck, from the premises.
The department's words
CHSC 114257.1 Remove castoff equipment, such as food warmer and espresso machine stored on the deck, from the premises.
Bottom shelf of shelving unit fell off when owner placed a box on it. Secure shelf to shelving unit.
The department's words
CHSC 114175 Bottom shelf of shelving unit fell off when owner placed a box on it. Secure shelf to shelving unit.
One of the refuse bins is overfilled; garbage is protruding from refuse bin. Keep lids tightly over refuse bins.
The department's words
CHSC 114245.1 One of the refuse bins is overfilled; garbage is protruding from refuse bin. Keep lids tightly over refuse bins.
Show 1 more
Observed prepackaged meat and fish thawing in the food prep sink. Meat was in a bowl and fish wash directly in the sink. Thaw meat and fish by approved methods and do not thaw different animal species in food prep sink at the same time. Meat measured 41.9 degrees F and fish was 30.8 degrees Fahrenheit.
The department's words
CHSC 114020 Observed prepackaged meat and fish thawing in the food prep sink. Meat was in a bowl and fish wash directly in the sink. Thaw meat and fish by approved methods and do not thaw different animal species in food prep sink at the same time. Meat measured 41.9 degrees F and fish was 30.8 degrees Fahrenheit.
EarlierMay 8, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Queso fresco measured 43 - 46 degrees Fahrenheit. Insert pan too full. Place smaller portion in insert pan. Observed whole shell eggs sitting in a bowl on a table at 60.8 - 61.7 degrees F at 11:20 a.m.. Eggs are on the breakfast menu, but owner stated that eggs were going to be cooked for breakfast for employees, but didn't have time to cook the eggs. Do not store eggs or any other potentially hazardous foods on the counter. Discussed time as a public health control measure requirements.
The department's words
CHSC 113996 Queso fresco measured 43 - 46 degrees Fahrenheit. Insert pan too full. Place smaller portion in insert pan. Observed whole shell eggs sitting in a bowl on a table at 60.8 - 61.7 degrees F at 11:20 a.m.. Eggs are on the breakfast menu, but owner stated that eggs were going to be cooked for breakfast for employees, but didn't have time to cook the eggs. Do not store eggs or any other potentially hazardous foods on the counter. Discussed time as a public health control measure requirements.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed ice chest with bottled beverages on wood deck on side of building. Store all food and beverages inside the food facility in an approved area.
The department's words
CHSC 114047 Observed ice chest with bottled beverages on wood deck on side of building. Store all food and beverages inside the food facility in an approved area.
Observed dirty utensils in all three-compartments of warewashing sink. Right drainboard, which is next to the sanitizer compartment had food splash on it. Store all dirty utensils on the left drainboard adjacent to the wash compartment. Warewashing sink was cleaned and properly set up by end of inspection.
The department's words
CHSC 114099.2 Observed dirty utensils in all three-compartments of warewashing sink. Right drainboard, which is next to the sanitizer compartment had food splash on it. Store all dirty utensils on the left drainboard adjacent to the wash compartment. Warewashing sink was cleaned and properly set up by end of inspection.
Ice scoop buried in ice in ice machine. Keep scooper handle out of ice.Corrected onsite.
The department's words
CHSC 114119 Ice scoop buried in ice in ice machine. Keep scooper handle out of ice.Corrected onsite.
Post hand wash signs at both kitchen hand wash sinks. Two signs provided today.
The department's words
CHSC 113953.5 Post hand wash signs at both kitchen hand wash sinks. Two signs provided today.
Remove castoff equipment, such as food warmer and espresso machine stored on the deck, from the premises.
The department's words
CHSC 114257.1 Remove castoff equipment, such as food warmer and espresso machine stored on the deck, from the premises.
Show 2 more
Bottom shelf of shelving unit fell off when owner placed a box on it. Secure shelf to shelving unit.
The department's words
CHSC 114175 Bottom shelf of shelving unit fell off when owner placed a box on it. Secure shelf to shelving unit.
One of the refuse bins is overfilled; garbage is protruding from refuse bin. Keep lids tightly over refuse bins.
The department's words
CHSC 114245.1 One of the refuse bins is overfilled; garbage is protruding from refuse bin. Keep lids tightly over refuse bins.
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 L15435.
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.