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Los Palillos

Other food place · San Rafael, CA

17 inspections

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At a glance

CleanCleaver food safety systematic review results

What happened?

2 problems found · 2 marked critical · Routine county inspection · Jul 14, 2026

Is that a lot?

We can't say yet. Too few places here have a number.

What was found out about Los Palillos?

It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.

  1. Marked critical: Code CHSC 113996 CHSC 113996How to fixFix it
  2. Marked critical: Code CHSC 114130 CHSC 114130How to fixFix it

See all 2 items ↓

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

Which one are you?

For Los Palillos' team

Is this your place?

Welcome, Los Palillos. We'll walk through this together, one item at a time. To log the fixes, claim Los Palillos first; we check that you run it.

Your whole team can help. Each person gets one next step, and everyone can see what's done.

This is my place: claim Los Palillos

We'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.

  1. Fix it together

    Follow the steps for each item, with the rule beside it.

  2. Log it

    Your team logs the fix on their phones, with the time and who did it.

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  3. 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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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.

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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 · 17 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

  1. LatestJul 14, 2026Routine inspectionGreen placard

    This one: Green placard, inspected Jul 14, 2026.

    2 violations listed, 2 marked critical.

    Critical (2)

    • 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 114130

      The department's words

      Code CHSC 114130

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

  2. EarlierNov 17, 2025Routine inspectionGreen placard

    No violations listed in the data.

  3. EarlierOct 15, 2024Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • An employee was observed cooking raw chicken and reheating carne azada on the flat grill using the same spatula to flip the chicken and then the carne azada. [Corrective action] To prevent cross-contamination, ensure to provide different spatulas or utensils for each type of meat.

      The department's words

      CHSC 113967 An employee was observed cooking raw chicken and reheating carne azada on the flat grill using the same spatula to flip the chicken and then the carne azada. [Corrective action] To prevent cross-contamination, ensure to provide different spatulas or utensils for each type of meat.

  4. EarlierApr 15, 2024Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Chlorine sanitizing concentration was measured at 50 ppm in the 3-compartment sink. [Corrective action] Provide chlorine sanitizing solution at 100 ppm to properly clean and sanitize utensils.

      The department's words

      CHSC 114099.6 Chlorine sanitizing concentration was measured at 50 ppm in the 3-compartment sink. [Corrective action] Provide chlorine sanitizing solution at 100 ppm to properly clean and sanitize utensils.

  5. EarlierJul 20, 2023Routine inspectionGreen placard

    No violations listed in the data.

  6. EarlierJul 11, 2023Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • In the reach-in unit, a large container with birria (beef stew), internal temperature readings were measured at 54F, 51F, and 60F in different parts of the food. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F. (COS) The employee reheated food.

      The department's words

      CHSC 113996 In the reach-in unit, a large container with birria (beef stew), internal temperature readings were measured at 54F, 51F, and 60F in different parts of the food. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F. (COS) The employee reheated food.

  7. EarlierDec 20, 2022Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Fresh salsa for the chips, internal temperature readings were measured at 47F, and 45F in different parts of the food. Salsa container was observed on the ice bath in the employee service area. [CA] Potentially hazardous foods shall be held at or below or at or above 135F when hot.

      The department's words

      CHSC 113996 Fresh salsa for the chips, internal temperature readings were measured at 47F, and 45F in different parts of the food. Salsa container was observed on the ice bath in the employee service area. [CA] Potentially hazardous foods shall be held at or below or at or above 135F when hot.

  8. EarlierMay 9, 2022Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Chlorine sanitizing solution concentration measured greater than 200ppm in the wiping buckets. [CA] Provide Chlorine sanitizing solution concentration at 100ppm at all tines in the wiping buckets.

      The department's words

      CHSC 114185.1 Chlorine sanitizing solution concentration measured greater than 200ppm in the wiping buckets. [CA] Provide Chlorine sanitizing solution concentration at 100ppm at all tines in the wiping buckets.

  9. EarlierNov 9, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114020

      The department's words

      Code CHSC 114020

  10. EarlierMar 9, 2021Routine inspectionGreen placard

    No violations listed in the data.

  11. EarlierSep 18, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed raw octopus in prep sink - measured at 65F. Octopus had been delivered same day at approcximately 9 am. Delivery receipt confirms. Chef cooked all octopus to at least 165F. Maintain all potentially hazardous food at or below 41F when not actively being prepped or cooked.

      The department's words

      CHSC 113996 Observed raw octopus in prep sink - measured at 65F. Octopus had been delivered same day at approcximately 9 am. Delivery receipt confirms. Chef cooked all octopus to at least 165F. Maintain all potentially hazardous food at or below 41F when not actively being prepped or cooked.

  12. EarlierFeb 25, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Measured cut tomato at 47F. Keep cut tomato and any other potentially hazardous food below the fill line to keep the entire container at or below 41F.

      The department's words

      CHSC 113996 Measured cut tomato at 47F. Keep cut tomato and any other potentially hazardous food below the fill line to keep the entire container at or below 41F.

  13. EarlierApr 3, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • The inside of the ice machine needs to be washed, rinsed, and sanitized to remove the mold.

      The department's words

      CHSC 114115 The inside of the ice machine needs to be washed, rinsed, and sanitized to remove the mold.

  14. EarlierJan 24, 2018Routine inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • The concentration of chlorine in the 3 compartment sink was 10-50 ppm. 100 ppm is required for manual sanitization. Train employees. corrected.

      The department's words

      CHSC 114099.6 The concentration of chlorine in the 3 compartment sink was 10-50 ppm. 100 ppm is required for manual sanitization. Train employees. corrected.

    • Chlorine testing strips are not available. Obtain within 7 days.

      The department's words

      CHSC 114107 Chlorine testing strips are not available. Obtain within 7 days.

    • The refrigeration unit on the cookline (left side) has a damaged door that easily falls off the hinge. Repair.

      The department's words

      CHSC 114175 The refrigeration unit on the cookline (left side) has a damaged door that easily falls off the hinge. Repair.

    • Observed dirty wiping cloths stored on the counter tops. Maintain multi-use cloths in a sanitizing solution of 100 ppm chlorine.

      The department's words

      CHSC 114185.1 Observed dirty wiping cloths stored on the counter tops. Maintain multi-use cloths in a sanitizing solution of 100 ppm chlorine.

  15. EarlierDec 16, 2016Follow-up inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

    • Code CHSC 113977

      The department's words

      Code CHSC 113977

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 113967

      The department's words

      Code CHSC 113967

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

    Show 1 more

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

  16. EarlierDec 9, 2016Routine inspectionGreen placard

    12 violations listed, 1 marked critical.

    Critical (1)

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

      Code CHSC 114002

      The department's words

      Code CHSC 114002

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

    Not critical (11)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

    • Code CHSC 113977

      The department's words

      Code CHSC 113977

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 113967

      The department's words

      Code CHSC 113967

    • Code CHSC 114099.7

      The department's words

      Code CHSC 114099.7

    Show 6 more

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

    • Code CHSC 114095

      The department's words

      Code CHSC 114095

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    • Code CHSC 114190

      The department's words

      Code CHSC 114190

  17. EarlierDec 9, 2016Follow-up inspectionGreen placard

    12 violations listed, 1 marked critical.

    Critical (1)

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

      Code CHSC 114002

      The department's words

      Code CHSC 114002

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

    Not critical (11)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

    • Code CHSC 113977

      The department's words

      Code CHSC 113977

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 113967

      The department's words

      Code CHSC 113967

    • Code CHSC 114099.7

      The department's words

      Code CHSC 114099.7

    Show 6 more

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

    • Code CHSC 114095

      The department's words

      Code CHSC 114095

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    • Code CHSC 114190

      The department's words

      Code CHSC 114190

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 Los Palillos, you can:

  1. Learn how these get fixed

    Free, step-by-step guides for each item.

    Open the steps here

  2. Let Los Palillos know

    Ask for the manager. Los Palillos can only fix what it knows about.

    The department lists no phone for this place.

  3. Share this page

  4. Use CleanCleaver at home

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  5. 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 Los Palillos?

See the plan to fix each item and show what you did.

Address this

About this record

Search the county's inspection lookup for the name or license number L14741.

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.

Questions about Los Palillos

When was Los Palillos last inspected?

The county last inspected Los Palillos on Jul 14, 2026. It was a routine inspection.

What did the county find at Los Palillos?

The county listed 2 violations on Jul 14, 2026: Code CHSC 113996 and Code CHSC 114130.

How often does Marin County inspect restaurants?

In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.

What does a critical item mean?

Critical items are the ones most likely to make someone sick. On Jul 14, 2026, the county marked 2 as critical.