At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 9, 2026
Is that a lot?
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What was found out about Los Moles?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed refried beans at 124-135 F and chicken at 126-135 F in the hot holding unit. All other items were over 135 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased. 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
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Next: Observed refried beans at 124-135 F and chicken at 126-135 F in the hot holding unit. All other items were over 135 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased.The county found: “Observed refried beans at 124-135 F and chicken at 126-135 F in the hot holding unit. All other items were over 135 F.…”
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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 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
LatestJun 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed refried beans at 124-135 F and chicken at 126-135 F in the hot holding unit. All other items were over 135 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased.
The department's words
CHSC 113996 Observed refried beans at 124-135 F and chicken at 126-135 F in the hot holding unit. All other items were over 135 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased.
EarlierApr 3, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hot holding unit holding foods such as rice and beans holding between 120-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold foods above 135 F. Check every hour using a probe thermometer to ensure safe temps.
The department's words
CHSC 113996 Observed hot holding unit holding foods such as rice and beans holding between 120-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold foods above 135 F. Check every hour using a probe thermometer to ensure safe temps.
EarlierFeb 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 2, 2022Follow-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
EarlierJul 26, 2022Routine inspectionYellow 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.
EarlierFeb 3, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierNov 6, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierOct 24, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pinto beans cooling improperly (they were left out of refrigeration for two hours)
The department's words
CHSC 114002 Observed pinto beans cooling improperly (they were left out of refrigeration for two hours)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 9, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cold foods were found at 50 degrees Fahrenheit or greater. Hot foods were not maintained at 135 F or greater.
The department's words
CHSC 113996 Cold foods were found at 50 degrees Fahrenheit or greater. Hot foods were not maintained at 135 F or greater.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 20, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food observed in the refrigerator under the steam table: Beef and Pork measured 45F- move to Walk-in Refrigerator. Food observed in the small refrigerator against the steam table: Chicken and Pork measured 60F and the manager discarded the chicken and pork during the inspection. He stated that he will not use this refrigerator until they fix it. Potentially hazardous food shall be maintained at or below 41°, or at or above 135°F.
The department's words
CHSC 113996 Food observed in the refrigerator under the steam table: Beef and Pork measured 45F- move to Walk-in Refrigerator. Food observed in the small refrigerator against the steam table: Chicken and Pork measured 60F and the manager discarded the chicken and pork during the inspection. He stated that he will not use this refrigerator until they fix it. Potentially hazardous food shall be maintained at or below 41°, 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.
Not critical (3)
Submit a copy of the food managers certification to EHS within 30 days. Write the name of the facility on the email or fax. (This was requested at the last inspection on 03/22/2016) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. Certification shall be on file at the food facility. Re-certification is required every five (5) years.
The department's words
CHSC 113947.1 Submit a copy of the food managers certification to EHS within 30 days. Write the name of the facility on the email or fax. (This was requested at the last inspection on 03/22/2016) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. Certification shall be on file at the food facility. Re-certification is required every five (5) years.
Cooked cold and hot beans were observed in deep containers in the kitchen counter and walk-in refrigerator. The cook immediately corrected these: He transferred the beans to shallow containers. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.
The department's words
CHSC 114002.1 Cooked cold and hot beans were observed in deep containers in the kitchen counter and walk-in refrigerator. The cook immediately corrected these: He transferred the beans to shallow containers. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.
Observed sanitizer for wiping clothes measured 0 ppm- Food contact surfaces need to be cleaned and sanitized regularly.
The department's words
CHSC 114113 Observed sanitizer for wiping clothes measured 0 ppm- Food contact surfaces need to be cleaned and sanitized regularly.
EarlierMar 25, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Most food handler cards are up-to-date. Renew the ones that have expired, including food manager, and send a copy to EHS within 30 days.
The department's words
CHSC 113947.1 Most food handler cards are up-to-date. Renew the ones that have expired, including food manager, and send a copy to EHS within 30 days.
Today all hot food is on the steam table and measures 135 F or greater.
The department's words
CHSC 113996 Today all hot food is on the steam table and measures 135 F or greater.
Corrected during the inspection
Rice in a deep container on the counter measured 109 F at the bottom, after 1.5 hrs. Immediately transfer to a shallow container and move to the walk-in. Cool using approved methods.
The department's words
CHSC 114002 Rice in a deep container on the counter measured 109 F at the bottom, after 1.5 hrs. Immediately transfer to a shallow container and move to the walk-in. Cool using approved methods.
Wiping cloths are in sanitizing solution, but the concentration of quaternary ammonia is <200 ppm. Change solution immediately and use test strips throughout the day.
The department's words
CHSC 114099.6 Wiping cloths are in sanitizing solution, but the concentration of quaternary ammonia is <200 ppm. Change solution immediately and use test strips throughout the day.
The garbage area was cleaned and litter removed.
The department's words
CHSC 114245.1 The garbage area was cleaned and litter removed.
Corrected during the inspection
Show 2 more
Clean equipment at the cook line to remove excess grease. Clean under the 3-comp sink - fruit flies observed here.
The department's words
CHSC 114257 Clean equipment at the cook line to remove excess grease. Clean under the 3-comp sink - fruit flies observed here.
Code CHSC 114259
The department's words
Code CHSC 114259
Corrected during the inspection
EarlierMar 22, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food observed in pans under the steam table on a shelf: Pinto beans measured 131 F, Cooked vegetables measured 109 F, Chicken measured 122 F, and Steak measured 100-115 F. Food was on the shelf for 2 hours. Immediately reheat all food to 165 F. Maintain hot food temperatures at 135 F or higher.
The department's words
CHSC 113996 Food observed in pans under the steam table on a shelf: Pinto beans measured 131 F, Cooked vegetables measured 109 F, Chicken measured 122 F, and Steak measured 100-115 F. Food was on the shelf for 2 hours. Immediately reheat all food to 165 F. Maintain hot food temperatures at 135 F or higher.
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)
Submit a copy of the food manager's certification to EHS within 30 days. Write the name of the facility on the email or fax.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within 30 days. Write the name of the facility on the email or fax.
Rice in a deep container on the counter measured 109 F at the bottom, after 1.5 hrs. Immediately transfer to a shallow container and move to the walk-in. Cool using approved methods.
The department's words
CHSC 114002 Rice in a deep container on the counter measured 109 F at the bottom, after 1.5 hrs. Immediately transfer to a shallow container and move to the walk-in. Cool using approved methods.
Sanitizer for wiping cloths measured <200 ppm quaternary ammonia and was immediately changed. Use test strips daily to ensure there is 200 ppm quat. for wiping cloths and 50 ppm chlorine for the dishwasher. Always store wiping cloths in sanitizing solution. Clean mold from inside the ice machine. Wash, rinse, and sanitize.
The department's words
CHSC 114099.6 Sanitizer for wiping cloths measured <200 ppm quaternary ammonia and was immediately changed. Use test strips daily to ensure there is 200 ppm quat. for wiping cloths and 50 ppm chlorine for the dishwasher. Always store wiping cloths in sanitizing solution. Clean mold from inside the ice machine. Wash, rinse, and sanitize.
Clean garbage area to remove grease, litter, standing water, and unused equipment to prevent attracting/harboring vermin.
The department's words
CHSC 114190 Clean garbage area to remove grease, litter, standing water, and unused equipment to prevent attracting/harboring vermin.
Clean equipment at the cook line to remove excess grease. Clean under the 3-comp sink - fruit flies observed here.
The department's words
CHSC 114257 Clean equipment at the cook line to remove excess grease. Clean under the 3-comp sink - fruit flies observed here.
Show 1 more
Replace missing screen from one of the kitchen windows.
The department's words
CHSC 114259 Replace missing screen from one of the kitchen windows.
EarlierMar 19, 2015Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Employee observed wipe hands on a soiled wiping cloth. Wash hands with soap and warm water and dry on a clean paper towel at all the required times.
The department's words
CHSC 113953.3 Employee observed wipe hands on a soiled wiping cloth. Wash hands with soap and warm water and dry on a clean paper towel at all the required times.
Wiping cloths are stored in sanitizing solution today of 100 ppm chlorine.
The department's words
CHSC 114097 Wiping cloths are stored in sanitizing solution today of 100 ppm chlorine.
Salsa and chips displayed for self-service are uncovered. Cover these items or install a sneeze guard to protect food from contamination.
The department's words
CHSC 114060 Salsa and chips displayed for self-service are uncovered. Cover these items or install a sneeze guard to protect food from contamination.
Some lights are flickering or burned out. Replace bulbs as necessary.
The department's words
CHSC 114252 Some lights are flickering or burned out. Replace bulbs as necessary.
Repair leaking plumbing at the ware wash sink and in the women's bathroom.
The department's words
CHSC 114190 Repair leaking plumbing at the ware wash sink and in the women's bathroom.
Show 2 more
A bar area with refrigeration, shelving, and no sinks was installed without approval. Submit plans to EHS within 30 days for a minor remodel along with payment of $1064.
The department's words
CHSC 114380 A bar area with refrigeration, shelving, and no sinks was installed without approval. Submit plans to EHS within 30 days for a minor remodel along with payment of $1064.
Submit a copy of the Food Safety Manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the Food Safety Manager's certification to EHS within 30 days.
EarlierMar 16, 2015Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed soiled wiping cloths on counters not in sanitizing solution and then used to wipe down the cutting board. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use test strips to measure sanitizer level throughout the day.
The department's words
CHSC 114097 Observed soiled wiping cloths on counters not in sanitizing solution and then used to wipe down the cutting board. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Use test strips to measure sanitizer level throughout the day.
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)
Employee observed wipe hands on a soiled wiping cloth. Wash hands with soap and warm water and dry on a clean paper towel at all the required times.
The department's words
CHSC 113953.3 Employee observed wipe hands on a soiled wiping cloth. Wash hands with soap and warm water and dry on a clean paper towel at all the required times.
Salsa and chips displayed for self-service are uncovered. Cover these items or install a sneeze guard to protect food from contamination.
The department's words
CHSC 114060 Salsa and chips displayed for self-service are uncovered. Cover these items or install a sneeze guard to protect food from contamination.
Some lights are flickering or burned out. Replace bulbs as necessary.
The department's words
CHSC 114252 Some lights are flickering or burned out. Replace bulbs as necessary.
Repair leaking plumbing at the ware wash sink and in the women's bathroom.
The department's words
CHSC 114190 Repair leaking plumbing at the ware wash sink and in the women's bathroom.
A bar area with refrigeration, shelving, and no sinks was installed without approval. Submit specifications for any refrigeration that was added. All equipment is subject to approval by EHS.
The department's words
CHSC 114380 A bar area with refrigeration, shelving, and no sinks was installed without approval. Submit specifications for any refrigeration that was added. All equipment is subject to approval by EHS.
Show 1 more
Submit a copy of the Food Safety Manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the Food Safety Manager's certification to EHS within 30 days.
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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About this record
Search the county's inspection lookup for the name or license number L14357.
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.