At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mi Pueblo Marin?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Multiple potentially hazardous foods (PHFs) observed in drawer unit at cook's line holding at improper temperatures. Carne asada observed/measured at 56F. Chicken measured at 56F. Shrimp measured at 53F. Per employee, all items in drawer unit were taken from walk-in and placed into drawer units approximately 30 minutes prior. Items were removed from drawer units and returned back to walk-in during inspection. All PHFs shall be maintained under proper time and/or temperature control at all times. Owner of facility called for service for drawer refrigeration units during inspection. 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: Multiple potentially hazardous foods (PHFs) observed in drawer unit at cook's line holding at improper temperatures. Carne asada observed/measured at 56F. Chicken measured at 56F. Shrimp measured at 53F. Per employee, all items in drawer unit were taken from walk-in and placed into drawer units approximately 30 minutes prior. Items were removed from drawer units and returned back to walk-in during inspection. All PHFs shall be maintained under proper time and/or temperature control at all times. Owner of facility called for service for drawer refrigeration units during inspection.The county found: “Multiple potentially hazardous foods (PHFs) observed in drawer unit at cook's line holding at improper temperatures.…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 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 3, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 3, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Multiple potentially hazardous foods (PHFs) observed in drawer unit at cook's line holding at improper temperatures. Carne asada observed/measured at 56F. Chicken measured at 56F. Shrimp measured at 53F. Per employee, all items in drawer unit were taken from walk-in and placed into drawer units approximately 30 minutes prior. Items were removed from drawer units and returned back to walk-in during inspection. All PHFs shall be maintained under proper time and/or temperature control at all times. Owner of facility called for service for drawer refrigeration units during inspection.
The department's words
CHSC 113996 Multiple potentially hazardous foods (PHFs) observed in drawer unit at cook's line holding at improper temperatures. Carne asada observed/measured at 56F. Chicken measured at 56F. Shrimp measured at 53F. Per employee, all items in drawer unit were taken from walk-in and placed into drawer units approximately 30 minutes prior. Items were removed from drawer units and returned back to walk-in during inspection. All PHFs shall be maintained under proper time and/or temperature control at all times. Owner of facility called for service for drawer refrigeration units during inspection.
EarlierApr 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 2 containers of shredded chicken cooked at 75-78 F. Observed 3 containers of other meats at 45-54 F that were cooked around the same time per the chef. Foods were observed cooling in the 3-comp sink in ice baths with ice wands. Potentially hazardous foods must be cooked using approved methods. 2 containers of shredded chicken discarded. 3 containers lids removed. Cool foods in thin open pans in the walk-in or using ice baths and wand in the prep sink.
The department's words
CHSC 114002 Observed 2 containers of shredded chicken cooked at 75-78 F. Observed 3 containers of other meats at 45-54 F that were cooked around the same time per the chef. Foods were observed cooling in the 3-comp sink in ice baths with ice wands. Potentially hazardous foods must be cooked using approved methods. 2 containers of shredded chicken discarded. 3 containers lids removed. Cool foods in thin open pans in the walk-in or using ice baths and wand in the prep sink.
EarlierApr 10, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 9, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Shredded cheese at 116 degrees F and cheese at 48 degrees F at the cook line. Both were stored above fill lines. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chicken and cheese moved to below the fill lines where food was holding at correct temperatures. Corrected on site.
The department's words
CHSC 113996 Shredded cheese at 116 degrees F and cheese at 48 degrees F at the cook line. Both were stored above fill lines. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chicken and cheese moved to below the fill lines where food was holding at correct temperatures. Corrected on site.
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 black mold in the ice machine with liquid droplets dripping onto the ice. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine. Discard contaminated ice. Process began on site.
The department's words
CHSC 114099.7 Observed black mold in the ice machine with liquid droplets dripping onto the ice. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine. Discard contaminated ice. Process began on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 26, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113977
The department's words
Code CHSC 113977
EarlierDec 1, 2022Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 28, 2022Routine 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 unit, fish ceviche internal temperature readings were measured at 52F, chopped tomatoes at 45F, and pico de gallo at 46F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Fish ceviche was transferred to another unit providing the required temperatures of 41°F or below.
The department's words
CHSC 113996 In the cold holding unit, fish ceviche internal temperature readings were measured at 52F, chopped tomatoes at 45F, and pico de gallo at 46F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Fish ceviche was transferred to another unit providing the required temperatures of 41°F or below.
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 preparation area, several food containers were observed stored at ambient temperature on the preparation table. Internal temperatures of chopped cooked chicken were measured at 78 F, 75 F, and 79 F, and chopped cooked steak at 79 F and 81 F in various parts of the food. According to the employee, the food mentioned above was in the cooling process. [CA] Food that has been cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. (COS) According to the employee, food mentioned above were outside for no more than 2 to 3 hours. foods were transferred to the walk-in refrigerator.
The department's words
CHSC 114002 In the preparation area, several food containers were observed stored at ambient temperature on the preparation table. Internal temperatures of chopped cooked chicken were measured at 78 F, 75 F, and 79 F, and chopped cooked steak at 79 F and 81 F in various parts of the food. According to the employee, the food mentioned above was in the cooling process. [CA] Food that has been cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. (COS) According to the employee, food mentioned above were outside for no more than 2 to 3 hours. foods were transferred to the walk-in refrigerator.
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
Ice machine internal white panel was observed with black mold like residues on the food contact surfaces. [CA] To prevent cross-contamination, clean and sanitize food contact surfaces regularly to prevent accumulation.
The department's words
CHSC 114113 Ice machine internal white panel was observed with black mold like residues on the food contact surfaces. [CA] To prevent cross-contamination, clean and sanitize food contact surfaces regularly to prevent accumulation.
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
Warm water was not available at the handwashing facility in the warewashing area. [CA] Handwashing facilities shall be provided with warm water under pressure. The temperature of the water shall be at least 100F, but not greater than 108F.
The department's words
CHSC 114192 Warm water was not available at the handwashing facility in the warewashing area. [CA] Handwashing facilities shall be provided with warm water under pressure. The temperature of the water shall be at least 100F, but not greater than 108F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed salsa at 43.2-47.8F in salsa prep cooler. Observed pico at 53.8F, chopped tomato at 55.6F, green salsa at 47.9F, creama at 49.2F, chile rellano at 49.6F in main prep top and cooler. Temperatures in unit were not checked yet today so all Potentially Hazardous Foods (PHFs) were voluntarily discarded -- recommend moving non-PHFs to working unit until repaired for freshness. Cold hold PHFs at 41F or below at all times. Repair cooler (prep) today and do not put PHFs in unit until repaired. Repeat violation on unit across from cook line. Send me a photo verifying repair.
The department's words
CHSC 113996 MAJOR - Observed salsa at 43.2-47.8F in salsa prep cooler. Observed pico at 53.8F, chopped tomato at 55.6F, green salsa at 47.9F, creama at 49.2F, chile rellano at 49.6F in main prep top and cooler. Temperatures in unit were not checked yet today so all Potentially Hazardous Foods (PHFs) were voluntarily discarded -- recommend moving non-PHFs to working unit until repaired for freshness. Cold hold PHFs at 41F or below at all times. Repair cooler (prep) today and do not put PHFs in unit until repaired. Repeat violation on unit across from cook line. Send me a photo verifying repair.
EarlierJul 6, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed pinto beans at 45-50.8F and rice at 48-50F in hotel pans in walk in cooler both made last night. These foods improperly cooled and 1 large hotel pan of pinto beans and 1/2 small hotel pan of rice voluntarily discarded. Ensure foods are rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Use shallow pans with smaller portions and use ice bath/wands or other methods to facilitate rapid cooling. Fill out provided cooling log and send me a copy.
The department's words
CHSC 114002 MAJOR - Observed pinto beans at 45-50.8F and rice at 48-50F in hotel pans in walk in cooler both made last night. These foods improperly cooled and 1 large hotel pan of pinto beans and 1/2 small hotel pan of rice voluntarily discarded. Ensure foods are rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Use shallow pans with smaller portions and use ice bath/wands or other methods to facilitate rapid cooling. Fill out provided cooling log and send me a copy.
EarlierJan 5, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierJun 21, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep hand wash stations supplied with paper towels and soap at all times. Corrected during inspection.
The department's words
CHSC 113953.2 Keep hand wash stations supplied with paper towels and soap at all times. Corrected during inspection.
EarlierNov 13, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher O ppm CL. New chemicals installed not dispensing 100 ppmcl
The department's words
CHSC 114101.a Dishwasher O ppm CL. New chemicals installed not dispensing 100 ppmcl
EarlierSep 28, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Sanitizer bucket was >100ppm Cl. Maintain between 50-100 ppm Cl - corrected on site.
The department's words
CHSC 114254.2 Sanitizer bucket was >100ppm Cl. Maintain between 50-100 ppm Cl - corrected on site.
Observed detached pipe from handsink behind cookline. Attached pipe from handsink to prevent leaking - owner called plumber during the inspection. Observed leaking from 3 compartment sink behind bar on basin. Discussed with owner.
The department's words
CHSC 114190 Observed detached pipe from handsink behind cookline. Attached pipe from handsink to prevent leaking - owner called plumber during the inspection. Observed leaking from 3 compartment sink behind bar on basin. Discussed with owner.
Observed grease and food debris behind equipment under hood. Need to clean to prevent vermin attraction.
The department's words
CHSC 114257 Observed grease and food debris behind equipment under hood. Need to clean to prevent vermin attraction.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15548.
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.