At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Nov 18, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
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 Mijo Jd Spain's team
Is this your place?
Welcome, Mijo Jd Spain. We'll walk through this together, one item at a time. To log the fixes, claim Mijo Jd Spain first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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 · 3 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
LatestNov 18, 2025Routine inspectionGreen placard
This one: Green placard, inspected Nov 18, 2025.
No violations listed in the data.
EarlierMar 24, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Rotisserie and grill prep refrigerator: Piquilla stuffed peppers with short ribs made last week observed at 43 degrees F,
The department's words
CHSC 113996 Rotisserie and grill prep refrigerator: Piquilla stuffed peppers with short ribs made last week observed at 43 degrees F,
Walk-in refrigerator: Sauteed onions made yesterday observed at 45 degrees F today. Other foods in walk-in refrigerator at 41 degrees F or colder. ~ 22.5 lbs of sauteed onions voluntarily discarded into the compost container. Observed cooked potatoes in large plastic container that is partially covered at 55 degrees F. Potatoes finished cooking at 8:30 a.m. today. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods and log in English provided. cooling log in Spanish provided. Utilize rapid cooling logs for all potentially hazardous foods that are cooked and cooled on a daily basis to assist with achieving proper rapid cooling. Potatoes rechecked at 3:18 p.m. and were 44 - 50 degrees F. Chef thinks potatoes finished cooking at 9:30 a.m., Monitor temperature of of potatoes until they reach 41 degrees F.
The department's words
CHSC 114002 Walk-in refrigerator: Sauteed onions made yesterday observed at 45 degrees F today. Other foods in walk-in refrigerator at 41 degrees F or colder. ~ 22.5 lbs of sauteed onions voluntarily discarded into the compost container. Observed cooked potatoes in large plastic container that is partially covered at 55 degrees F. Potatoes finished cooking at 8:30 a.m. today. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods and log in English provided. cooling log in Spanish provided. Utilize rapid cooling logs for all potentially hazardous foods that are cooked and cooled on a daily basis to assist with achieving proper rapid cooling. Potatoes rechecked at 3:18 p.m. and were 44 - 50 degrees F. Chef thinks potatoes finished cooking at 9:30 a.m., Monitor temperature of of potatoes until they reach 41 degrees F.
EarlierMar 18, 2025Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Saute station prep refrigerator: eggplant cooked yesterday: 47 degrees F, olive artichoke tapenade: 45 degrees F. Rotisserie and grill prep refrigerator: octopus cooked yesterday: 57 degrees F. 57 degrees F. ~ 8 oz of octopus voluntarily discarded into the outside compost container. Pizza prep refrigerator: romesco cooked two days ago: 43 degrees F.
The department's words
CHSC 113996 Saute station prep refrigerator: eggplant cooked yesterday: 47 degrees F, olive artichoke tapenade: 45 degrees F. Rotisserie and grill prep refrigerator: octopus cooked yesterday: 57 degrees F. 57 degrees F. ~ 8 oz of octopus voluntarily discarded into the outside compost container. Pizza prep refrigerator: romesco cooked two days ago: 43 degrees F.
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 chicken in covered containers in the walk-in refrigerator, The chicken in the medium sized plastic containers were both 53 degrees F and the chicken in the small metal container was 45 degrees F.Chicken was cooked yesterday and reheated to day and then partially cooled before shredding. Do not cover potentially hazardous foods while they are going through the cooling process. Use shallow metal pans to assist with rapid cooling. Rechecked chicken at 5:45 p.m. and it was 50 degrees F. Lid had been placed back on the container. Chicken needs to reach 41 degrees F within 6 hours of entering the danger zone of 135 degrees F. Cooked chicken placed in hotel pan and placed in the freezer.
The department's words
CHSC 114002 Observed cooked chicken in covered containers in the walk-in refrigerator, The chicken in the medium sized plastic containers were both 53 degrees F and the chicken in the small metal container was 45 degrees F.Chicken was cooked yesterday and reheated to day and then partially cooled before shredding. Do not cover potentially hazardous foods while they are going through the cooling process. Use shallow metal pans to assist with rapid cooling. Rechecked chicken at 5:45 p.m. and it was 50 degrees F. Lid had been placed back on the container. Chicken needs to reach 41 degrees F within 6 hours of entering the danger zone of 135 degrees F. Cooked chicken placed in hotel pan and placed in the freezer.
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
No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. COS.
The department's words
CHSC 114099.7 No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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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 L17375.
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.