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Maya Palenque

Other food place · Novato, CA

20 inspections

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At a glance

CleanCleaver food safety systematic review results

What happened?

9 problems found · Routine county inspection · Mar 16, 2026

Is that a lot?

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

What was found out about Maya Palenque?

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

  1. Code CHSC 113953.2 CHSC 113953.2How to fixFix it
  2. Code CHSC 113984.d CHSC 113984.dHow to fixFix it
  3. Code CHSC 114093 CHSC 114093How to fixFix it

See all 9 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 Maya Palenque's team

Is this your place?

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

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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.

    Claim Maya Palenque to log it

  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 · 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

  1. LatestMar 16, 2026Routine inspectionGreen placard

    This one: Green placard, inspected Mar 16, 2026.

    9 violations listed, 0 marked critical.

    Not critical (9)

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

    • Code CHSC 113984.d

      The department's words

      Code CHSC 113984.d

    • Code CHSC 114093

      The department's words

      Code CHSC 114093

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

    Show 4 more

    • Code CHSC 114130.5

      The department's words

      Code CHSC 114130.5

    • Code CHSC 114252

      The department's words

      Code CHSC 114252

    • Code CHSC 114268

      The department's words

      Code CHSC 114268

    • Code CHSC 114257

      The department's words

      Code CHSC 114257

  2. EarlierFeb 20, 2025Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Right most section of open top refrigerated prep table measured ambient temperature of 49 *F and 50* F at two separate times during the inspection. All refrigerated units must hold at 41*F or below. Repair unit to hold and maintain cold holding temperature at 41 *F or below.

      The department's words

      CHSC 113996 Right most section of open top refrigerated prep table measured ambient temperature of 49 *F and 50* F at two separate times during the inspection. All refrigerated units must hold at 41*F or below. Repair unit to hold and maintain cold holding temperature at 41 *F or below.

  3. EarlierDec 26, 2023Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • In the cold holding insert near the 3-compartment sink, raw shirmp internal temperature readings was at 50F, raw fish at 50F, garlic with oil at 49F, and white cheddar cheese at 54F. Two containers with white cheese and cheddar cheese, the internal temperature readings were 56F and 55F. Both containers were observed stored at ambient temperature on the cold holding cutting board in the preparation area. In addition, the cold holding unit is right at the entrance of the kitchen area; the guacamole internal temperature reading was 44 °F; the sour cream was 45 °F; and the cheese was 45 °F. In the employee service area, green and red sauces had internal temperature readings of 62F and 60F and were observed stored at ambient temperature on the counter.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).

      The department's words

      CHSC 113996 In the cold holding insert near the 3-compartment sink, raw shirmp internal temperature readings was at 50F, raw fish at 50F, garlic with oil at 49F, and white cheddar cheese at 54F. Two containers with white cheese and cheddar cheese, the internal temperature readings were 56F and 55F. Both containers were observed stored at ambient temperature on the cold holding cutting board in the preparation area. In addition, the cold holding unit is right at the entrance of the kitchen area; the guacamole internal temperature reading was 44 °F; the sour cream was 45 °F; and the cheese was 45 °F. In the employee service area, green and red sauces had internal temperature readings of 62F and 60F and were observed stored at ambient temperature on the counter.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).

      Corrected during the inspection

    • Observed cooked rice in the cooling process at ambient temperature. Internal temperature readings were at 115F and 118F. According to the employee, the rice container has been cooling for about an hour. In addition, the rice was observed in a large cooking pan. A large container with chicken broth was observed being cooled for more than 3 hours, and the internal temperature reading was 115F. [CA] Foods that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. (REPEAT VIOLATION).

      The department's words

      CHSC 114002 Observed cooked rice in the cooling process at ambient temperature. Internal temperature readings were at 115F and 118F. According to the employee, the rice container has been cooling for about an hour. In addition, the rice was observed in a large cooking pan. A large container with chicken broth was observed being cooled for more than 3 hours, and the internal temperature reading was 115F. [CA] Foods that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. (REPEAT VIOLATION).

      Corrected during the inspection

    • In the bar area, soda gun nozzle was observed with black-brown mold-like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary. (REPEAT VIOLATION).

      The department's words

      CHSC 114113 In the bar area, soda gun nozzle was observed with black-brown mold-like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary. (REPEAT VIOLATION).

      Corrected during the inspection

    • Hot water temperature readings were at 65F and 66F at all sinks in the food facility. (3-compartment sinks, handwashing sinks, janitorial sinks). [CA] An adequate potable supply of hot and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120 °F measured from the faucet. The hot water temperature, once it reaches its maximum, must remain at the required temperature. (COS) food facility provided hot water at 139F.

      The department's words

      CHSC 114192 Hot water temperature readings were at 65F and 66F at all sinks in the food facility. (3-compartment sinks, handwashing sinks, janitorial sinks). [CA] An adequate potable supply of hot and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120 °F measured from the faucet. The hot water temperature, once it reaches its maximum, must remain at the required temperature. (COS) food facility provided hot water at 139F.

      Corrected during the inspection

  4. EarlierDec 19, 2023Routine inspectionYellow placard

    4 violations listed, 4 marked critical.

    Critical (4)

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

      In the cold holding insert near the 3-compartment sink, raw shirmp internal temperature readings was at 50F, raw fish at 50F, garlic with oil at 49F, and white cheddar cheese at 54F. Two containers with white cheese and cheddar cheese, the internal temperature readings were 56F and 55F. Both containers were observed stored at ambient temperature on the cold holding cutting board in the preparation area. In addition, the cold holding unit is right at the entrance of the kitchen area; the guacamole internal temperature reading was 44 °F; the sour cream was 45 °F; and the cheese was 45 °F. In the employee service area, green and red sauces had internal temperature readings of 62F and 60F and were observed stored at ambient temperature on the counter.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).

      The department's words

      CHSC 113996 In the cold holding insert near the 3-compartment sink, raw shirmp internal temperature readings was at 50F, raw fish at 50F, garlic with oil at 49F, and white cheddar cheese at 54F. Two containers with white cheese and cheddar cheese, the internal temperature readings were 56F and 55F. Both containers were observed stored at ambient temperature on the cold holding cutting board in the preparation area. In addition, the cold holding unit is right at the entrance of the kitchen area; the guacamole internal temperature reading was 44 °F; the sour cream was 45 °F; and the cheese was 45 °F. In the employee service area, green and red sauces had internal temperature readings of 62F and 60F and were observed stored at ambient temperature on the counter.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).

      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 cooked rice in the cooling process at ambient temperature. Internal temperature readings were at 115F and 118F. According to the employee, the rice container has been cooling for about an hour. In addition, the rice was observed in a large cooking pan. A large container with chicken broth was observed being cooled for more than 3 hours, and the internal temperature reading was 115F. [CA] Foods that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. (REPEAT VIOLATION).

      The department's words

      CHSC 114002 Observed cooked rice in the cooling process at ambient temperature. Internal temperature readings were at 115F and 118F. According to the employee, the rice container has been cooling for about an hour. In addition, the rice was observed in a large cooking pan. A large container with chicken broth was observed being cooled for more than 3 hours, and the internal temperature reading was 115F. [CA] Foods that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. (REPEAT VIOLATION).

      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

      In the bar area, soda gun nozzle was observed with black-brown mold-like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary. (REPEAT VIOLATION).

      The department's words

      CHSC 114113 In the bar area, soda gun nozzle was observed with black-brown mold-like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary. (REPEAT VIOLATION).

      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

      Hot water temperature readings were at 65F and 66F at all sinks in the food facility. (3-compartment sinks, handwashing sinks, janitorial sinks). [CA] An adequate potable supply of hot and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120 °F measured from the faucet. The hot water temperature, once it reaches its maximum, must remain at the required temperature. (COS) food facility provided hot water at 139F.

      The department's words

      CHSC 114192 Hot water temperature readings were at 65F and 66F at all sinks in the food facility. (3-compartment sinks, handwashing sinks, janitorial sinks). [CA] An adequate potable supply of hot and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120 °F measured from the faucet. The hot water temperature, once it reaches its maximum, must remain at the required temperature. (COS) food facility provided hot water at 139F.

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

  5. EarlierSep 21, 2022Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed large, plastic tub of cooling rice at 51F in walk-in cooler. Rice had been made the day before. Use shallow metal pans or other approved equipment for cooling. Temperatures must go from 135F to 70F within hours and from 70F to 41F or below within 4 more hours. Rice was discarded.

      The department's words

      CHSC 114002 Observed large, plastic tub of cooling rice at 51F in walk-in cooler. Rice had been made the day before. Use shallow metal pans or other approved equipment for cooling. Temperatures must go from 135F to 70F within hours and from 70F to 41F or below within 4 more hours. Rice was discarded.

  6. EarlierAug 24, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114002

      The department's words

      Code CHSC 114002

  7. EarlierFeb 22, 2021Routine inspectionGreen placard

    No violations listed in the data.

  8. EarlierJul 27, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

  9. EarlierDec 18, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

  10. EarlierJun 5, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Several bottles of alcohol observed with fruit flies. All bottles discarded. The pour out was witnessed by inspector

      The department's words

      CHSC 113980 Several bottles of alcohol observed with fruit flies. All bottles discarded. The pour out was witnessed by inspector

  11. EarlierNov 27, 2018Follow-up inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

      Corrected during the inspection

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

      Corrected during the inspection

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

      Corrected during the inspection

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

      Corrected during the inspection

    • Code CHSC 114257

      The department's words

      Code CHSC 114257

      Corrected during the inspection

    Show 3 more

    • Code CHSC 114259

      The department's words

      Code CHSC 114259

      Corrected during the inspection

    • Code CHSC 114268

      The department's words

      Code CHSC 114268

      Corrected during the inspection

    • Code CHSC 114271

      The department's words

      Code CHSC 114271

      Corrected during the inspection

  12. EarlierOct 22, 2018Routine inspectionGreen placard

    8 violations listed, 8 marked critical.

    Critical (8)

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

      Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

      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 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 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.

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

      Code CHSC 114175

      The department's words

      Code CHSC 114175

      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 114257

      The department's words

      Code CHSC 114257

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

    Show 3 more

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

      Code CHSC 114259

      The department's words

      Code CHSC 114259

      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 114268

      The department's words

      Code CHSC 114268

      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 114271

      The department's words

      Code CHSC 114271

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

  13. EarlierDec 8, 2017Routine inspectionGreen placard

    9 violations listed, 0 marked critical.

    Not critical (9)

    • Refrigerator with shrimp is running 45F. Must be 41F or below. (Cook adjusted)

      The department's words

      CHSC 113996 Refrigerator with shrimp is running 45F. Must be 41F or below. (Cook adjusted)

    • Keep handwash sink in kitchen accessible -- do not store hose under this sink.

      The department's words

      CHSC 113953.1 Keep handwash sink in kitchen accessible -- do not store hose under this sink.

    • Discontinue storing ice scoop in ice bin under microwave. Store in a separate clean container.

      The department's words

      CHSC 114178 Discontinue storing ice scoop in ice bin under microwave. Store in a separate clean container.

    • Code CHSC 114051

      The department's words

      Code CHSC 114051

    • Keep rear screen door closed at all times to keep out flies, etc.

      The department's words

      CHSC 114259 Keep rear screen door closed at all times to keep out flies, etc.

    Show 4 more

    • Keep dumpster lids closed at all times.

      The department's words

      CHSC 114245.1 Keep dumpster lids closed at all times.

    • Discontinue storing boxes under handwash sink. Keep handwash sink accessible.

      The department's words

      CHSC 113953.1 Discontinue storing boxes under handwash sink. Keep handwash sink accessible.

    • Keep toilet paper in dispenser.

      The department's words

      CHSC 114250 Keep toilet paper in dispenser.

    • Repair faucet on handwash sink, it is loose.

      The department's words

      CHSC 114190 Repair faucet on handwash sink, it is loose.

  14. EarlierFeb 7, 2017Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Salad refrigerator is running 45F. Must be 41F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Salad refrigerator is running 45F. Must be 41F or below. Repair/adjust immediately.

    • Keep employee clothing and umbrellas separate from food storage.

      The department's words

      CHSC 114256 Keep employee clothing and umbrellas separate from food storage.

  15. EarlierSep 23, 2016Routine inspectionGreen placard

    9 violations listed, 0 marked critical.

    Not critical (9)

    • Get Carlos Sanchez certified as a Certified Food Handler within 30 days.

      The department's words

      CHSC 113948 Get Carlos Sanchez certified as a Certified Food Handler within 30 days.

    • Provide soap in working wall-mounted dispenser at kitchen handwash sink.

      The department's words

      CHSC 113953.2 Provide soap in working wall-mounted dispenser at kitchen handwash sink.

    • Salad refrigerator and pantry refrigerator are running 45F. Must be 41F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Salad refrigerator and pantry refrigerator are running 45F. Must be 41F or below. Repair/adjust immediately.

    • Get a new gasket for salad refrigerator door.

      The department's words

      CHSC 114175 Get a new gasket for salad refrigerator door.

    • Clean condenser fan grills in beer walk-in refrigerator.

      The department's words

      CHSC 114175 Clean condenser fan grills in beer walk-in refrigerator.

    Show 4 more

    • Keep employee belongings separate from food storage.

      The department's words

      CHSC 114256 Keep employee belongings separate from food storage.

    • Keep dumpster lids closed at all times.

      The department's words

      CHSC 114245.1 Keep dumpster lids closed at all times.

    • Keep paper towels in dispenser at bar. (COS)

      The department's words

      CHSC 113953.2 Keep paper towels in dispenser at bar. (COS)

    • Clean soda nozzle at bar. (COS)

      The department's words

      CHSC 114175 Clean soda nozzle at bar. (COS)

  16. EarlierFeb 4, 2016Routine inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Get at least one person certified as a Certified Food Manager . Fax copy of certificate to EHS. Put Maya Palenque on fax. (Enrolled in class on 2/6/16.)

      The department's words

      CHSC 113947.1 Get at least one person certified as a Certified Food Manager . Fax copy of certificate to EHS. Put Maya Palenque on fax. (Enrolled in class on 2/6/16.)

    • When drinking in kitchen, cup must have a lid.

      The department's words

      CHSC 113977 When drinking in kitchen, cup must have a lid.

    • Salad refrigerator is running 44 F. Seafood refrigerator is running 46 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Salad refrigerator is running 44 F. Seafood refrigerator is running 46 F. Must be 41 F or below. Repair/adjust immediately.

    • Discontinue defrosting meat at room temperature. Defrost by one of 4 legal methods.

      The department's words

      CHSC 114020 Discontinue defrosting meat at room temperature. Defrost by one of 4 legal methods.

    • Keep lids on dumpster closed at all times.

      The department's words

      CHSC 114245.5 Keep lids on dumpster closed at all times.

  17. EarlierSep 17, 2015Routine inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Pantry refrigerator is running 46 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Pantry refrigerator is running 46 F. Must be 41 F or below. Repair/adjust immediately.

    • Salad refrigerator - replace broken door gasket.

      The department's words

      CHSC 114175 Salad refrigerator - replace broken door gasket.

    • Keep rear screen door closed at all times to keep flies out of facility.

      The department's words

      CHSC 114259 Keep rear screen door closed at all times to keep flies out of facility.

    • Get at least one person certified as a Certified Food Manager . Fax copy of certificate to EHS. Put Maya Palenque on fax.

      The department's words

      CHSC 113947.1 Get at least one person certified as a Certified Food Manager . Fax copy of certificate to EHS. Put Maya Palenque on fax.

    • Replace deteriorated hot faucet handle at handwash sink.

      The department's words

      CHSC 114175 Replace deteriorated hot faucet handle at handwash sink.

  18. EarlierMar 4, 2015Routine inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Refrigerator to the right of the deep fryer is running 44 F in both top and bottom. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Refrigerator to the right of the deep fryer is running 44 F in both top and bottom. Must be 41 F or below. Repair/adjust immediately.

    • Do not store ice scoop in ice under soda machine. Store in a clean container.

      The department's words

      CHSC 114178 Do not store ice scoop in ice under soda machine. Store in a clean container.

    • Clean white plastic baffle inside ice machine.

      The department's words

      CHSC 114175 Clean white plastic baffle inside ice machine.

    • Clean storage room floor and grey metal shelf behind large white plastic bulk food containers.

      The department's words

      CHSC 114268 Clean storage room floor and grey metal shelf behind large white plastic bulk food containers.

  19. EarlierOct 13, 2014Routine inspectionOnly Minor Violation(s) Found

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Get all employees certified as a Certified Food Handler within 30 days.

      The department's words

      CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days.

    • Refrigerator to the right of deep fryer is running 45 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Refrigerator to the right of deep fryer is running 45 F. Must be 41 F or below. Repair/adjust immediately.

    • Soda area: keep ice scoops out of ice in a clean container.

      The department's words

      CHSC 114119 Soda area: keep ice scoops out of ice in a clean container.

    • Ice machine: a) clean mold off white plastic baffle inside. b) keep ice scoop in a clean container.

      The department's words

      CHSC 114175 Ice machine: a) clean mold off white plastic baffle inside. b) keep ice scoop in a clean container.

    • Keep employee clothing off shelving in dry storage room.

      The department's words

      CHSC 114256.1 Keep employee clothing off shelving in dry storage room.

    Show 2 more

    • Keep ice scoop out of ice in clean container.

      The department's words

      CHSC 114119 Keep ice scoop out of ice in clean container.

    • Keep condiment lid closed when not in use.

      The department's words

      CHSC 114049 Keep condiment lid closed when not in use.

  20. EarlierJan 9, 2014Routine inspectionOnly Minor Violation(s) Found

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Keep a copy of each employee's Certified Food Handler certificate on site.

      The department's words

      CHSC 113948 Keep a copy of each employee's Certified Food Handler certificate on site.

    • Keep kitchen handwash sink accessible at all times. Do not store hose under sink.

      The department's words

      CHSC 113953.1 Keep kitchen handwash sink accessible at all times. Do not store hose under sink.

    • a.) Both refrigerators with inserts are running 46 F. Must be 41 F or below. Repair/adjust immediately. b.) Steam table is running 130 F. Must be 135 F or above. Chef adjusted temperature.

      The department's words

      CHSC 113996 a.) Both refrigerators with inserts are running 46 F. Must be 41 F or below. Repair/adjust immediately. b.) Steam table is running 130 F. Must be 135 F or above. Chef adjusted temperature.

    • Provide display thermometer in ice cream freezer.

      The department's words

      CHSC 114157 Provide display thermometer in ice cream freezer.

    • Clean white plastic baffle inside ice machine.

      The department's words

      CHSC 114175 Clean white plastic baffle inside ice machine.

    Show 3 more

    • Keep dumpster lids closed at all times.

      The department's words

      CHSC 114245.1 Keep dumpster lids closed at all times.

    • Store clean towels above floor at least 6 inches.

      The department's words

      CHSC 114178 Store clean towels above floor at least 6 inches.

    • Provide a working paper towel dispenser.

      The department's words

      CHSC 113953.2 Provide a working paper towel dispenser.

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 Maya Palenque, you can:

  1. Learn how these get fixed

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

    Open the steps here

  2. Let Maya Palenque know

    Ask for the manager. Maya Palenque can only fix what it knows about.

    The department lists no phone for this place.

  3. Share this page

  4. Use CleanCleaver at home

    Families clean together. Chores and food dates for everyone at home.

    See CleanCleaver for home

  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 Maya Palenque?

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 L10093.

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 Maya Palenque

When was Maya Palenque last inspected?

The county last inspected Maya Palenque on Mar 16, 2026. It was a routine inspection.

What did the county find at Maya Palenque?

The county listed 9 violations on Mar 16, 2026: Code CHSC 113953.2; Code CHSC 113984.d; and Code CHSC 114093, and 6 more.

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 Mar 16, 2026, the county marked none as critical.