At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Apr 10, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Panchito's?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Knife stored in knife rack observed not clean. Clean and sanitize all stored knives. Knife sent to warewash. CHSC 114115How to fixFix it
- Raw onions stored directly on ground. Store onions above ground inside of durable, cleanable container. CHSC 114047How 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
For Panchito's' team
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Follow the steps for each item, with the rule beside it.
Next: Knife stored in knife rack observed not clean. Clean and sanitize all stored knives. Knife sent to warewash.The county found: “Knife stored in knife rack observed not clean. Clean and sanitize all stored knives. Knife sent to warewash.”
Then the next one: Raw onions stored directly on ground. Store onions above ground inside of durable, cleanable container.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestApr 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 10, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Knife stored in knife rack observed not clean. Clean and sanitize all stored knives. Knife sent to warewash.
The department's words
CHSC 114115 Knife stored in knife rack observed not clean. Clean and sanitize all stored knives. Knife sent to warewash.
Raw onions stored directly on ground. Store onions above ground inside of durable, cleanable container.
The department's words
CHSC 114047 Raw onions stored directly on ground. Store onions above ground inside of durable, cleanable container.
EarlierAug 21, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed black beans in hot holding unit at 126-150 F. Potentially hazardous foods shall be hot held at 135 F or above. Beans were stirred and unit was tuned up. Other items in hot holding unit were above 140 F.
The department's words
CHSC 113996 Observed black beans in hot holding unit at 126-150 F. Potentially hazardous foods shall be hot held at 135 F or above. Beans were stirred and unit was tuned up. Other items in hot holding unit were above 140 F.
EarlierMay 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a prep top at 45 degrees F ambient temperature. Cut tomatoes at 45, sour cream at 44, shredded cheese at 47. Potentially hazardous foods must be kept at 41 or below or 135 or above. Monitor and lower temperature of the unit.
The department's words
CHSC 113996 Observed a prep top at 45 degrees F ambient temperature. Cut tomatoes at 45, sour cream at 44, shredded cheese at 47. Potentially hazardous foods must be kept at 41 or below or 135 or above. Monitor and lower temperature of the unit.
EarlierSep 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rice and beans in deep containers in 2-door reach in refrigerator. Rice center temperature recorded at 48°F, beans at 50°F. Both prepared last night. All other items in unit recorded at 41°F or below. / Put rice in beans in shallow pans and spread them out to be no greater than 2 inches thick. Food must cool from 135 - 70°F in 2 hours then 70 - 41°F in 4 hours thereafter. Ice baths can accelerate cooling process. Discard improperly cooled foods.
The department's words
CHSC 114002 Rice and beans in deep containers in 2-door reach in refrigerator. Rice center temperature recorded at 48°F, beans at 50°F. Both prepared last night. All other items in unit recorded at 41°F or below. / Put rice in beans in shallow pans and spread them out to be no greater than 2 inches thick. Food must cool from 135 - 70°F in 2 hours then 70 - 41°F in 4 hours thereafter. Ice baths can accelerate cooling process. Discard improperly cooled foods.
EarlierDec 21, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed extremely slowly draining floor sink that serves the back hand sink and food prep sink. To prevent surfacing sewage and to continue operating, immediately have a plumber clear the line TODAY. Do not prep any food in the sink until repaired. While plumber does repair, close facility to prevent contamination. After plumber completes work, thoroughly clean all surfaces afterwards. Operator scheduled plumber for 8pm tonight when facility closes. Clean and sanitize floor in this area as well. Facility has enough prepared food to operate until repair. At reinspection tomorrow, provide plumbing invoice and floor sink will be checked by inspector to verify proper liquid waste disposal. Facility may NOT reopen tomorrow until reinspection is conducted at 9am and written approval is given to reopen.
The department's words
CHSC 114197 MAJOR - Observed extremely slowly draining floor sink that serves the back hand sink and food prep sink. To prevent surfacing sewage and to continue operating, immediately have a plumber clear the line TODAY. Do not prep any food in the sink until repaired. While plumber does repair, close facility to prevent contamination. After plumber completes work, thoroughly clean all surfaces afterwards. Operator scheduled plumber for 8pm tonight when facility closes. Clean and sanitize floor in this area as well. Facility has enough prepared food to operate until repair. At reinspection tomorrow, provide plumbing invoice and floor sink will be checked by inspector to verify proper liquid waste disposal. Facility may NOT reopen tomorrow until reinspection is conducted at 9am and written approval is given to reopen.
Corrected during the inspection
EarlierDec 20, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed extremely slowly draining floor sink that serves the back hand sink and food prep sink. To prevent surfacing sewage and to continue operating, immediately have a plumber clear the line TODAY. Do not prep any food in the sink until repaired. While plumber does repair, close facility to prevent contamination. After plumber completes work, thoroughly clean all surfaces afterwards. Operator scheduled plumber for 8pm tonight when facility closes. Clean and sanitize floor in this area as well. Facility has enough prepared food to operate until repair. At reinspection tomorrow, provide plumbing invoice and floor sink will be checked by inspector to verify proper liquid waste disposal. Facility may NOT reopen tomorrow until reinspection is conducted at 9am and written approval is given to reopen.
The department's words
CHSC 114197 MAJOR - Observed extremely slowly draining floor sink that serves the back hand sink and food prep sink. To prevent surfacing sewage and to continue operating, immediately have a plumber clear the line TODAY. Do not prep any food in the sink until repaired. While plumber does repair, close facility to prevent contamination. After plumber completes work, thoroughly clean all surfaces afterwards. Operator scheduled plumber for 8pm tonight when facility closes. Clean and sanitize floor in this area as well. Facility has enough prepared food to operate until repair. At reinspection tomorrow, provide plumbing invoice and floor sink will be checked by inspector to verify proper liquid waste disposal. Facility may NOT reopen tomorrow until reinspection is conducted at 9am and written approval is given to reopen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 14, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed chicken broth at ~46F and rice at 57-58F in deep containers (rice was covered) in 3 door reach in across from prep sink. These foods were cooked yesterday and put in cooler ~9pm last night and have been determined to be improperly cooled. ~8 qts. chicken broth discarded into sink and ~20 qts. of cooked rice discarded into trash. Cool foods rapidly from 135-70F within 2 hours and from 70-41F within 4 hours using methods such as ice bath, ice wands and using shallow, smaller portions uncovered or loosely covered to promote rapid cooling. Fill out and submit cooling log to inspector within 14 days.
The department's words
CHSC 114002 MAJOR - Observed chicken broth at ~46F and rice at 57-58F in deep containers (rice was covered) in 3 door reach in across from prep sink. These foods were cooked yesterday and put in cooler ~9pm last night and have been determined to be improperly cooled. ~8 qts. chicken broth discarded into sink and ~20 qts. of cooked rice discarded into trash. Cool foods rapidly from 135-70F within 2 hours and from 70-41F within 4 hours using methods such as ice bath, ice wands and using shallow, smaller portions uncovered or loosely covered to promote rapid cooling. Fill out and submit cooling log to inspector within 14 days.
EarlierJul 13, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed chicken broth at ~46F and rice at 57-58F in deep containers (rice was covered) in 3 door reach in across from prep sink. These foods were cooked yesterday and put in cooler ~9pm last night and have been determined to be improperly cooled. ~8 qts. chicken broth discarded into sink and ~20 qts. of cooked rice discarded into trash. Cool foods rapidly from 135-70F within 2 hours and from 70-41F within 4 hours using methods such as ice bath, ice wands and using shallow, smaller portions uncovered or loosely covered to promote rapid cooling. Fill out and submit cooling log to inspector within 14 days.
The department's words
CHSC 114002 MAJOR - Observed chicken broth at ~46F and rice at 57-58F in deep containers (rice was covered) in 3 door reach in across from prep sink. These foods were cooked yesterday and put in cooler ~9pm last night and have been determined to be improperly cooled. ~8 qts. chicken broth discarded into sink and ~20 qts. of cooked rice discarded into trash. Cool foods rapidly from 135-70F within 2 hours and from 70-41F within 4 hours using methods such as ice bath, ice wands and using shallow, smaller portions uncovered or loosely covered to promote rapid cooling. Fill out and submit cooling log to inspector within 14 days.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 14, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierJul 15, 2020Routine inspectionNo Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Corrected during the inspection
Code CHSC 114254.1
The department's words
Code CHSC 114254.1
Corrected during the inspection
Code CHSC 114175
The department's words
Code CHSC 114175
Corrected during the inspection
Code CHSC 114149.1
The department's words
Code CHSC 114149.1
Corrected during the inspection
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Corrected during the inspection
Show 1 more
Code CHSC 114276
The department's words
Code CHSC 114276
Corrected during the inspection
EarlierDec 6, 2019Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
EarlierFeb 21, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Install an enclosed permanent hand towel dispenser at front hand sink. Dowel type is currently installed.
The department's words
CHSC 113953.2 Install an enclosed permanent hand towel dispenser at front hand sink. Dowel type is currently installed.
EarlierApr 10, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Organize food handler cards, discard old, renew where needed, new hires within 30 days - keep in a binder.
The department's words
CHSC 113948 Organize food handler cards, discard old, renew where needed, new hires within 30 days - keep in a binder.
Rear kitchen beverage air food temps 44 F, reduce to 41 F or less.
The department's words
CHSC 113996 Rear kitchen beverage air food temps 44 F, reduce to 41 F or less.
Left side food prep frig cutting board is heavily soiled - replace.
The department's words
CHSC 114115 Left side food prep frig cutting board is heavily soiled - replace.
a. Raetone freezer needs handle and gasket clean and sanitize. b. Dishwasher racks soiled, suggest replacement if not cleanable.
The department's words
CHSC 114175 a. Raetone freezer needs handle and gasket clean and sanitize. b. Dishwasher racks soiled, suggest replacement if not cleanable.
Replace burned out light bulbs in kitchen, suggest adding a light to your veg prep area.
The department's words
CHSC 114252 Replace burned out light bulbs in kitchen, suggest adding a light to your veg prep area.
Show 1 more
a. Few kitchen tiles need replacement. b. Degrease area behind grill.
The department's words
CHSC 114268 a. Few kitchen tiles need replacement. b. Degrease area behind grill.
EarlierNov 29, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Food manager certification unavailable on site. Person in charge states that he has a current certification and will e-mail to me soon.
The department's words
CHSC 113947.1 Food manager certification unavailable on site. Person in charge states that he has a current certification and will e-mail to me soon.
Food handler card of an employee has expired. Please renew and send me a copy of certificate within 30 days.
The department's words
CHSC 113948 Food handler card of an employee has expired. Please renew and send me a copy of certificate within 30 days.
Observed employee put equipment away with gloves on, change gloves, and begin to handle cook chicken with no handwashing in between. Wash hands in between different tasks to prevent contamination.
The department's words
CHSC 113953.3 Observed employee put equipment away with gloves on, change gloves, and begin to handle cook chicken with no handwashing in between. Wash hands in between different tasks to prevent contamination.
Employee restroom had no handsoap in dispenser. Keep all handwashing facilities supplied. Corrected on site.
The department's words
CHSC 113953.2 Employee restroom had no handsoap in dispenser. Keep all handwashing facilities supplied. Corrected on site.
Handsink by coffee maker reaching maximum temperature of 63F. Requirement is at least 100F. Repair by next inspection.
The department's words
CHSC 114192 Handsink by coffee maker reaching maximum temperature of 63F. Requirement is at least 100F. Repair by next inspection.
EarlierJan 5, 2016Follow-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.
EarlierDec 29, 2015Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed refried beans at 125F, black beans at 125F, pinto beans at 125F all hot holding in steam table at 125F. Ensure all PHF are hot held at 135F or higher. All beans reheated to over 165F. Burner turned up.
The department's words
CHSC 113996 Observed refried beans at 125F, black beans at 125F, pinto beans at 125F all hot holding in steam table at 125F. Ensure all PHF are hot held at 135F or higher. All beans reheated to over 165F. Burner turned up.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 3, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Work on repairing and upgrading lighting for employee safety and cleaning purposes.
The department's words
CHSC 114252 Work on repairing and upgrading lighting for employee safety and cleaning purposes.
Ensure each waste pipe to floor sink has an air gap. Needed at hand wash sink and drain pipe from ice bin.
The department's words
CHSC 114193.1 Ensure each waste pipe to floor sink has an air gap. Needed at hand wash sink and drain pipe from ice bin.
Repair employee restroom window or install exhaust fan, window stuck closed.
The department's words
CHSC 114276 Repair employee restroom window or install exhaust fan, window stuck closed.
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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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.
About this record
Search the county's inspection lookup for the name or license number L10406.
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.