At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 28, 2026
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 Picante's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 27 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
LatestJul 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 28, 2026.
No violations listed in the data.
EarlierNov 19, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 31, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the employee service area, pico de gallo sauce internal temperature readings were at 52F and 54F, and guacamole 52F. Food items were observed on the ice bath container. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the employee service area, pico de gallo sauce internal temperature readings were at 52F and 54F, and guacamole 52F. Food items were observed on the ice bath container. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierDec 26, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee's uncovered drink was observed on the preparation table in the preparation area. [CA] A food employee may drink from a closed beverage container with a lid and straw, if the container is handled to prevent contamination on the employee's hands, the container, non-prepackaged food, and food-contact surfaces.
The department's words
CHSC 113977 Employee's uncovered drink was observed on the preparation table in the preparation area. [CA] A food employee may drink from a closed beverage container with a lid and straw, if the container is handled to prevent contamination on the employee's hands, the container, non-prepackaged food, and food-contact surfaces.
EarlierAug 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Small reach-in unit in the dining area, ambient temperature readings were measured at 52F, and 50F in different parts of the unit. [CA] Repair or adjust the reach-in unit that is not providing the required temperatures. Transfer all potentially hazardous foods to a refrigeration unit that is providing the required temperatures of 41F or below.
The department's words
CHSC 114175 Small reach-in unit in the dining area, ambient temperature readings were measured at 52F, and 50F in different parts of the unit. [CA] Repair or adjust the reach-in unit that is not providing the required temperatures. Transfer all potentially hazardous foods to a refrigeration unit that is providing the required temperatures of 41F or below.
EarlierApr 14, 2022Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Slice tomatoes internal temperature reading measured 48F in the cold holding unit in the preparation area. [CA] Potentially hazardous foods shall be kept at 41F or below or at or 135F or above. Avoid temperatures in the danger zone, at these temperatures bacteria grows and multiplies faster.
The department's words
CHSC 113996 Slice tomatoes internal temperature reading measured 48F in the cold holding unit in the preparation area. [CA] Potentially hazardous foods shall be kept at 41F or below or at or 135F or above. Avoid temperatures in the danger zone, at these temperatures bacteria grows and multiplies faster.
EarlierOct 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 17, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee handling garbage and not wash their hands when returning back to work. Ensure all employees perform handwashing in between tasks where hands become contaminated. Employee corrected on site.
The department's words
CHSC 113953.3 Observed employee handling garbage and not wash their hands when returning back to work. Ensure all employees perform handwashing in between tasks where hands become contaminated. Employee corrected on site.
EarlierFeb 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide soap in wall mounted dispensers.
The department's words
CHSC 113953.2 Provide soap in wall mounted dispensers.
EarlierJan 8, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The kitchen hand sink is unable to dispense warm water due to a knee activated facet failure. 100F water is required to be available. An employee purchased a part during the inspection to restore hot water.
The department's words
CHSC 114192 The kitchen hand sink is unable to dispense warm water due to a knee activated facet failure. 100F water is required to be available. An employee purchased a part during the inspection to restore hot water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 21, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Food handlers who prepare ready to eat foods (burritos, salads, etc.) are not minimizing bare hand contact. Have employees use gloves when preparing ready to eat foods.
The department's words
CHSC 113961 Food handlers who prepare ready to eat foods (burritos, salads, etc.) are not minimizing bare hand contact. Have employees use gloves when preparing ready to eat foods.
The walk in has an ambient temperature of 40F. Foods in side are holding 42-43F. Ensure the walk in can hold foods at 41F or below.
The department's words
CHSC 113996 The walk in has an ambient temperature of 40F. Foods in side are holding 42-43F. Ensure the walk in can hold foods at 41F or below.
Observed wiping cloths at the from cookline stored In a solution containing no measurable chlorine. Use 100 ppm chlorine. Corrected with staff.
The department's words
CHSC 114185.1 Observed wiping cloths at the from cookline stored In a solution containing no measurable chlorine. Use 100 ppm chlorine. Corrected with staff.
Rear screen door does not completely self-close and allows fly entry. Adjust the self closer.
The department's words
CHSC 114259 Rear screen door does not completely self-close and allows fly entry. Adjust the self closer.
EarlierNov 16, 2017Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chili verde and carnitas stored in the walk in, in shallow metal containers measuring 88F. The food handler stated the foods was cooked 3 hours prior and left to cool at room temperature for 2.5 hours. Cool from 135 to 70F within 2 hours, then from 70F to 41F within 4 hours. Place hot food in shallow containers, do not cover them, and place in the walk in. Do not attempt to cool at room temperature. Discarded 5 lbs. of pork and chili verde.
The department's words
CHSC 114002.1 Observed chili verde and carnitas stored in the walk in, in shallow metal containers measuring 88F. The food handler stated the foods was cooked 3 hours prior and left to cool at room temperature for 2.5 hours. Cool from 135 to 70F within 2 hours, then from 70F to 41F within 4 hours. Place hot food in shallow containers, do not cover them, and place in the walk in. Do not attempt to cool at room temperature. Discarded 5 lbs. of pork and chili verde.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food handlers who prepare ready to eat foods (burritos, salads, etc.) are not minimizing bare hand contact. Have employees use gloves when preparing ready to eat foods.
The department's words
CHSC 113961 Food handlers who prepare ready to eat foods (burritos, salads, etc.) are not minimizing bare hand contact. Have employees use gloves when preparing ready to eat foods.
The walk in has an ambient temperature of 44F. Ensure the walk in can hold foods at 41F or below. Correct by 11.21.17.
The department's words
CHSC 113996 The walk in has an ambient temperature of 44F. Ensure the walk in can hold foods at 41F or below. Correct by 11.21.17.
Observed wiping cloths at the from cookline stored In a solution containing no measurable chlorine. Use 100 ppm chlorine. Corrected with staff.
The department's words
CHSC 114185.1 Observed wiping cloths at the from cookline stored In a solution containing no measurable chlorine. Use 100 ppm chlorine. Corrected with staff.
Rear screen door does not completely self-close and allows fly entry. Adjust the self closer.
The department's words
CHSC 114259 Rear screen door does not completely self-close and allows fly entry. Adjust the self closer.
EarlierNov 2, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Food handlers who prepare ready to eat foods (burritos, salads, etc.) are not minimizing bare hand contact. Have employees use gloves when preparing ready to eat foods.
The department's words
CHSC 113961 Food handlers who prepare ready to eat foods (burritos, salads, etc.) are not minimizing bare hand contact. Have employees use gloves when preparing ready to eat foods.
The following potentially hazardous foods were measured at unsafe temperatures: * Raw pork 49F small glass door refrigerator * Queso fresco 48F walk in * jack cheese 47F walk in Maintain potentially hazardous foods below 41F or above 135F. Adjust refrigerators or have units services.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: * Raw pork 49F small glass door refrigerator * Queso fresco 48F walk in * jack cheese 47F walk in Maintain potentially hazardous foods below 41F or above 135F. Adjust refrigerators or have units services.
Observed carnitas stored in a 4 inch deep metal containers with the lid on measuring 138F in the walk in. Cool food rapidly from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread hot foods out no more than 2 inches deep and leave the lid off. Place foods In the refrigerator or use ice baths and ice wands. Pork was spread out.
The department's words
CHSC 114002.1 Observed carnitas stored in a 4 inch deep metal containers with the lid on measuring 138F in the walk in. Cool food rapidly from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread hot foods out no more than 2 inches deep and leave the lid off. Place foods In the refrigerator or use ice baths and ice wands. Pork was spread out.
Observed wiping cloths at the from cookline stored In a solution containing no measurable chlorine. Use 100 ppm chlorine. Corrected with staff.
The department's words
CHSC 114185.1 Observed wiping cloths at the from cookline stored In a solution containing no measurable chlorine. Use 100 ppm chlorine. Corrected with staff.
Rear screen door does not completely self-close and allows fly entry. Adjust the self closer.
The department's words
CHSC 114259 Rear screen door does not completely self-close and allows fly entry. Adjust the self closer.
EarlierFeb 15, 2017Follow-up inspectionRed placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Conditions to harbor cockroaches still exist - there are still open cracks and crevices and food and water pooling between floor tiles. Two live cockroaches observed. The facility is closed due to presence of vermin.
The department's words
CHSC 114259.1 Conditions to harbor cockroaches still exist - there are still open cracks and crevices and food and water pooling between floor tiles. Two live cockroaches observed. The facility is closed due to presence of vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Hot/cold holding violations still observed today. Steak measured 88-126 F and chicken measured 110-127 F on the steam table. They were immediately reheated to 165 F. Maintain hot food temps at 135 F or greater. Pico de gallo measured 50 F and sliced tomatoes measured 49 F and were returned to the walk-in. Maintain cold food temps at 41 F or below. Submit standard operating procedures for using the vertical roaster to me.
The department's words
CHSC 113996 Hot/cold holding violations still observed today. Steak measured 88-126 F and chicken measured 110-127 F on the steam table. They were immediately reheated to 165 F. Maintain hot food temps at 135 F or greater. Pico de gallo measured 50 F and sliced tomatoes measured 49 F and were returned to the walk-in. Maintain cold food temps at 41 F or below. Submit standard operating procedures for using the vertical roaster to me.
Corrected during the inspection
Do not store knives between equipment. Clean and sanitize and store in a clean dry location.
The department's words
CHSC 114099.6 Do not store knives between equipment. Clean and sanitize and store in a clean dry location.
Do not use WD-40 or Raid. These are not approved for use in a food facility. Use food-grade lubricants only.
The department's words
CHSC 114254.1 Do not use WD-40 or Raid. These are not approved for use in a food facility. Use food-grade lubricants only.
Store all food at least 6 inches off the floor. Once opened, store bags of food in sealable containers to prevent attracting vermin.
The department's words
CHSC 114047 Store all food at least 6 inches off the floor. Once opened, store bags of food in sealable containers to prevent attracting vermin.
Accumulated food debris and standing water observed in the kitchen and on equipment, especially around the sinks and dishwasher. Remove all food debris and water from the kitchen. Repair missing grout to prevent pooling of food and water. Repair large holes in wall and base coving and ensure that wall coverings are flush with the wall to prevent harborage of vermin.
The department's words
CHSC 114259 Accumulated food debris and standing water observed in the kitchen and on equipment, especially around the sinks and dishwasher. Remove all food debris and water from the kitchen. Repair missing grout to prevent pooling of food and water. Repair large holes in wall and base coving and ensure that wall coverings are flush with the wall to prevent harborage of vermin.
EarlierJan 30, 2017Follow-up inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot/cold holding violations still observed today. Steak measured 88-126 F and chicken measured 110-127 F on the steam table. They were immediately reheated to 165 F. Maintain hot food temps at 135 F or greater. Pico de gallo measured 50 F and sliced tomatoes measured 49 F and were returned to the walk-in. Maintain cold food temps at 41 F or below. Submit standard operating procedures for using the vertical roaster to me.
The department's words
CHSC 113996 Hot/cold holding violations still observed today. Steak measured 88-126 F and chicken measured 110-127 F on the steam table. They were immediately reheated to 165 F. Maintain hot food temps at 135 F or greater. Pico de gallo measured 50 F and sliced tomatoes measured 49 F and were returned to the walk-in. Maintain cold food temps at 41 F or below. Submit standard operating procedures for using the vertical roaster to me.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Do not store knives between equipment. Clean and sanitize and store in a clean dry location.
The department's words
CHSC 114099.6 Do not store knives between equipment. Clean and sanitize and store in a clean dry location.
Facility was treated for roaches on 1/27/17. No signs of roaches were observed today, however conditions to attract and harbor vermin still exist. Clean and continue to seal up all cracks and crevices. Submit invoice of next pest service to me.
The department's words
CHSC 114259.1 Facility was treated for roaches on 1/27/17. No signs of roaches were observed today, however conditions to attract and harbor vermin still exist. Clean and continue to seal up all cracks and crevices. Submit invoice of next pest service to me.
Do not use WD-40 or Raid. These are not approved for use in a food facility. Use food-grade lubricants only.
The department's words
CHSC 114254.1 Do not use WD-40 or Raid. These are not approved for use in a food facility. Use food-grade lubricants only.
Store all food at least 6 inches off the floor. Once opened, store bags of food in sealable containers to prevent attracting vermin.
The department's words
CHSC 114047 Store all food at least 6 inches off the floor. Once opened, store bags of food in sealable containers to prevent attracting vermin.
Accumulated food debris and standing water observed in the kitchen and on equipment, especially around the sinks and dishwasher. Remove all food debris and water from the kitchen. Repair missing grout to prevent pooling of food and water. Repair large holes in wall and base coving and ensure that wall coverings are flush with the wall to prevent harborage of vermin.
The department's words
CHSC 114259 Accumulated food debris and standing water observed in the kitchen and on equipment, especially around the sinks and dishwasher. Remove all food debris and water from the kitchen. Repair missing grout to prevent pooling of food and water. Repair large holes in wall and base coving and ensure that wall coverings are flush with the wall to prevent harborage of vermin.
EarlierJan 27, 2017Routine inspectionYellow placard
7 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee wipe hands on a soiled wiping cloth, then continue to handle ready to eat food. Employee immediately washed hands as instructed.
The department's words
CHSC 113953.3 Observed employee wipe hands on a soiled wiping cloth, then continue to handle ready to eat food. Employee immediately washed hands as instructed.
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
Cheese on the counter on ice measured 47 F and was immediately moved to fridge. Pork on a vertical roaster measured 91 F and was out for over 2 hours. The machine as not turned on at the beginning of the inspection. Pork was cut and then placed on grill to rapidly reheat it to 165 F. When using the vertical roaster, always keep it on and ensure that meat is cooked within 2 hours. Ensure meat is 41F or below before placing on the roaster. Cut tomatoes and pico de gallo measured 54-55 F in overfilled containers. Discard 4 hours from the time these were removed from refrigeration. Immerse the containers in ice up to the level of the food. Mozzarella and queso fresca measured 47 F. Maintain food temps at 41 F or lower or 135 F or higher.
The department's words
CHSC 113996 Cheese on the counter on ice measured 47 F and was immediately moved to fridge. Pork on a vertical roaster measured 91 F and was out for over 2 hours. The machine as not turned on at the beginning of the inspection. Pork was cut and then placed on grill to rapidly reheat it to 165 F. When using the vertical roaster, always keep it on and ensure that meat is cooked within 2 hours. Ensure meat is 41F or below before placing on the roaster. Cut tomatoes and pico de gallo measured 54-55 F in overfilled containers. Discard 4 hours from the time these were removed from refrigeration. Immerse the containers in ice up to the level of the food. Mozzarella and queso fresca measured 47 F. Maintain food temps at 41 F or lower or 135 F or higher.
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 salad being washed in a dirty salad spinner - there were black stains all over the colander/spinner. Wash, rinse, and sanitize the utensil and discard if you can't thoroughly clean it. Lettuce was voluntarily discarded.
The department's words
CHSC 114099.6 Observed salad being washed in a dirty salad spinner - there were black stains all over the colander/spinner. Wash, rinse, and sanitize the utensil and discard if you can't thoroughly clean it. Lettuce was voluntarily discarded.
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 several dead adult and nymphal cockroaches in traps in the kitchen under plumbing and at the front counter under the cash register and under the bar area. A licensed pest control operator applied treatment on 1/17/17. Clean the kitchen thoroughly to remove all food debris, seal up all gaps and cracks/holes in walls/flooring. Have the facility treated for roaches and submit invoice of service to me by 1/30/17. Observed one dead rat by outdoor water heater. Clean up. Ensure there are no holes in the building (too allow entry).
The department's words
CHSC 114259.1 Observed several dead adult and nymphal cockroaches in traps in the kitchen under plumbing and at the front counter under the cash register and under the bar area. A licensed pest control operator applied treatment on 1/17/17. Clean the kitchen thoroughly to remove all food debris, seal up all gaps and cracks/holes in walls/flooring. Have the facility treated for roaches and submit invoice of service to me by 1/30/17. Observed one dead rat by outdoor water heater. Clean up. Ensure there are no holes in the building (too allow entry).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Do not use WD-40 or Raid. These are not approved for use in a food facility. Use food-grade lubricants only.
The department's words
CHSC 114254.1 Do not use WD-40 or Raid. These are not approved for use in a food facility. Use food-grade lubricants only.
Store all food at least 6 inches off the floor. Once opened, store bags of food in sealable containers to prevent attracting vermin.
The department's words
CHSC 114047 Store all food at least 6 inches off the floor. Once opened, store bags of food in sealable containers to prevent attracting vermin.
Accumulated food debris and standing water observed in the kitchen and on equipment, especially around the sinks and dishwasher. Remove all food debris and water from the kitchen. Repair missing grout to prevent pooling of food and water. Repair large holes in wall and base coving and ensure that wall coverings are flush with the wall to prevent harborage of vermin.
The department's words
CHSC 114259 Accumulated food debris and standing water observed in the kitchen and on equipment, especially around the sinks and dishwasher. Remove all food debris and water from the kitchen. Repair missing grout to prevent pooling of food and water. Repair large holes in wall and base coving and ensure that wall coverings are flush with the wall to prevent harborage of vermin.
EarlierAug 17, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cover exposed fluorescent lights in the kitchen within 30 days.
The department's words
CHSC 114252.1 Cover exposed fluorescent lights in the kitchen within 30 days.
In-use wiping cloths were observed stored on countertops. Always store wiping cloths in a 100 ppm chlorine solution.
The department's words
CHSC 114185.1 In-use wiping cloths were observed stored on countertops. Always store wiping cloths in a 100 ppm chlorine solution.
EarlierAug 10, 2016Follow-up inspectionGreen placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler touch raw chicken with gloved hands, the open the refrigerator without removing gloves and washing hands as is required. Instruct all staff of correct hand washing procures and proper glove use. Corrected.
The department's words
CHSC 113953.3 Observed a food handler touch raw chicken with gloved hands, the open the refrigerator without removing gloves and washing hands as is required. Instruct all staff of correct hand washing procures and proper glove use. Corrected.
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
The walk in has an ambient temperature of 46F. Potentially hazardous foods must be maintained below 41F. Repair the walk in. Failure to do so will result in further enforcement action. Correct by 8.17.16.
The department's words
CHSC 113996 The walk in has an ambient temperature of 46F. Potentially hazardous foods must be maintained below 41F. Repair the walk in. Failure to do so will result in further enforcement action. Correct by 8.17.16.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The black baffle in the ice machine is dirty. Remove and clean within 72 hours.
The department's words
CHSC 114115.c The black baffle in the ice machine is dirty. Remove and clean within 72 hours.
Cover exposed fluorescent lights in the kitchen within 30 days.
The department's words
CHSC 114252.1 Cover exposed fluorescent lights in the kitchen within 30 days.
In-use wiping cloths were observed stored on countertops. Always store wiping cloths in a 100 ppm chlorine solution.
The department's words
CHSC 114185.1 In-use wiping cloths were observed stored on countertops. Always store wiping cloths in a 100 ppm chlorine solution.
EarlierAug 4, 2016Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured cooked rice at 51F in the kitchen's two door refrigerator. Food was cooked 5.5. hours prior. Foods must be rapidly cooled to prevent bacterial growth. Cool from 135F to 70F within 2 hours. Then cool from 70F to 41 within 4 hours. Place foods no more than 2 inches deep in shallow pans. Let cool at room temperature for 30 minutes, then place in the walk in. Do not put lids on foods until they cool to 41F.
The department's words
CHSC 114002 Measured cooked rice at 51F in the kitchen's two door refrigerator. Food was cooked 5.5. hours prior. Foods must be rapidly cooled to prevent bacterial growth. Cool from 135F to 70F within 2 hours. Then cool from 70F to 41 within 4 hours. Place foods no more than 2 inches deep in shallow pans. Let cool at room temperature for 30 minutes, then place in the walk in. Do not put lids on foods until they cool to 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
There are several lesser house flies inside the kitchen. Keep the front and rear doors closed to prevent fly entry.
The department's words
CHSC 114259.1 There are several lesser house flies inside the kitchen. Keep the front and rear doors closed to prevent fly entry.
The black baffle in the ice machine is dirty. Remove and clean within 72 hours.
The department's words
CHSC 114115.c The black baffle in the ice machine is dirty. Remove and clean within 72 hours.
Cover exposed fluorescent lights in the kitchen within 30 days.
The department's words
CHSC 114252.1 Cover exposed fluorescent lights in the kitchen within 30 days.
In-use wiping cloths were observed stored on countertops. Always store wiping cloths in a 100 ppm chlorine solution.
The department's words
CHSC 114185.1 In-use wiping cloths were observed stored on countertops. Always store wiping cloths in a 100 ppm chlorine solution.
EarlierJul 26, 2016Routine inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured grilled chicken at 61F and pork at 59F in the two door kitchen refrigerator. Food handler stated the foods were cooked yesterday. 3 pounds of chicken and 5 pounds of pork were voluntarily discarded. Observed carnitas in a container at room temperature measuring 109F. Meat was cooked an hour prior. Foods must be rapidly cooled to prevent bacterial growth. Cool from 135F to 70F within 2 hours. Then cool from 70F to 41 within 4 hours. Place foods no more than 2 inches deep in shallow pans. Let cool at room temperature for 30 minutes, then place in the walk in. Do not put lids on foods until they cool to 41F.
The department's words
CHSC 114002 Measured grilled chicken at 61F and pork at 59F in the two door kitchen refrigerator. Food handler stated the foods were cooked yesterday. 3 pounds of chicken and 5 pounds of pork were voluntarily discarded. Observed carnitas in a container at room temperature measuring 109F. Meat was cooked an hour prior. Foods must be rapidly cooled to prevent bacterial growth. Cool from 135F to 70F within 2 hours. Then cool from 70F to 41 within 4 hours. Place foods no more than 2 inches deep in shallow pans. Let cool at room temperature for 30 minutes, then place in the walk in. Do not put lids on foods until they cool to 41F.
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)
Observed a food handler dry her hands (after washing them) on her apron. Always dry hands using a single-use paper towel.
The department's words
CHSC 113953.3 Observed a food handler dry her hands (after washing them) on her apron. Always dry hands using a single-use paper towel.
The walk in refrigerator has an ambient temperature of 46F. All potentially hazardous foods(PHFs) inside measure 46F to 48F. PHFs must be maintained below 41F or above 135F. Repair within 24 hours.
The department's words
CHSC 113996 The walk in refrigerator has an ambient temperature of 46F. All potentially hazardous foods(PHFs) inside measure 46F to 48F. PHFs must be maintained below 41F or above 135F. Repair within 24 hours.
It appears that greasy mop water is discarded in the dirt outside near the mop sink. All waste water and washing or equipment must be conducted in the mop sink or other approved location. Correct with staff today.
The department's words
CHSC 114197 It appears that greasy mop water is discarded in the dirt outside near the mop sink. All waste water and washing or equipment must be conducted in the mop sink or other approved location. Correct with staff today.
There are several lesser house flies inside the kitchen. Keep the front and rear doors closed to prevent fly entry.
The department's words
CHSC 114259.1 There are several lesser house flies inside the kitchen. Keep the front and rear doors closed to prevent fly entry.
The black baffle in the ice machine is dirty. Remove and clean within 72 hours.
The department's words
CHSC 114115.c The black baffle in the ice machine is dirty. Remove and clean within 72 hours.
Show 6 more
a. The water pump in the walk in refrigerator is dripping water. Repair/replace to eliminate the leak. correct within 72 hours. b. There is extensive hard water/calcium build up in the dishwasher. Service by 8.1.16.
The department's words
CHSC 114175 a. The water pump in the walk in refrigerator is dripping water. Repair/replace to eliminate the leak. correct within 72 hours. b. There is extensive hard water/calcium build up in the dishwasher. Service by 8.1.16.
Cover exposed fluorescent lights in the kitchen within 30 days.
The department's words
CHSC 114252.1 Cover exposed fluorescent lights in the kitchen within 30 days.
In-use wiping cloths were observed stored on countertops. Always store wiping cloths in a 100 ppm chlorine solution.
The department's words
CHSC 114185.1 In-use wiping cloths were observed stored on countertops. Always store wiping cloths in a 100 ppm chlorine solution.
Front and rear doors are left open. Keep doors closed. Install a self closing device on the rear door.
The department's words
CHSC 114259 Front and rear doors are left open. Keep doors closed. Install a self closing device on the rear door.
There is no hand washing signage in the restroom. Post provided signage.
The department's words
CHSC 113953.5 There is no hand washing signage in the restroom. Post provided signage.
The health permit is expired. To avoid closure, pay all fees within 24 hours.
The department's words
CHSC 114381 The health permit is expired. To avoid closure, pay all fees within 24 hours.
EarlierNov 18, 2015Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Temperature monitoring needed.
The department's words
CHSC 114159 Temperature monitoring needed.
EarlierNov 5, 2015Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Some foods were out of temperature - avocado 55 F.
The department's words
CHSC 113996 Some foods were out of temperature - avocado 55 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Temperature monitoring needed.
The department's words
CHSC 114159 Temperature monitoring needed.
EarlierNov 5, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
The CFH certificate posted at your facility expired on 1-24-14. Each food facility is required to have a supervising employee that holds a valid food safety manager certificate. You must renew the certificate or obtain a new one within 60-days.
The department's words
CHSC 113947.1 The CFH certificate posted at your facility expired on 1-24-14. Each food facility is required to have a supervising employee that holds a valid food safety manager certificate. You must renew the certificate or obtain a new one within 60-days.
Observed a number of flies in the kitchen. Each food facility must be maintain free of vermin and insects. Take appropriate steps to eliminate the fly activity including contracting a license pest control company, if needed.
The department's words
CHSC 114259.1 Observed a number of flies in the kitchen. Each food facility must be maintain free of vermin and insects. Take appropriate steps to eliminate the fly activity including contracting a license pest control company, if needed.
Observed the steam table holding foods out of proper temperature. The beans and rice were holding at 125 (F) degrees to 130 (F) degrees. Service and /or repair the steamer to maintain potentially hazardous foods at 135 (F) degrees. A follow-up inspection will be conducted on or after 2-28-15.
The department's words
CHSC 113996 Observed the steam table holding foods out of proper temperature. The beans and rice were holding at 125 (F) degrees to 130 (F) degrees. Service and /or repair the steamer to maintain potentially hazardous foods at 135 (F) degrees. A follow-up inspection will be conducted on or after 2-28-15.
Observed several floor tiles underneath the utensil sink are broken and floor is not cleanable. A Food facility must be kept clean at all times. Take the appropriate steps to clean and scrub floor to remove dirt and leave floor clean.
The department's words
CHSC 114268 Observed several floor tiles underneath the utensil sink are broken and floor is not cleanable. A Food facility must be kept clean at all times. Take the appropriate steps to clean and scrub floor to remove dirt and leave floor clean.
Clean the kitchen hand-sink to remove dirty residues and replenish the wall mounted paper towel and hand-soap dispensers.
The department's words
CHSC 113953.2 Clean the kitchen hand-sink to remove dirty residues and replenish the wall mounted paper towel and hand-soap dispensers.
EarlierFeb 6, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
The walk-in cooler was dimly lighted, making cleaning activities difficult to see. Provide at least 10 foot-candle brightness inside the walk-in refrigerator where food is stored.
The department's words
CHSC 114252 The walk-in cooler was dimly lighted, making cleaning activities difficult to see. Provide at least 10 foot-candle brightness inside the walk-in refrigerator where food is stored.
Add ice to ice baths several times and frequently to lower food temperatures in ice baths. Fresh cold ice is needed to achieve cold holding at the required 41 degrees fahrenheit. Cold holding requires food is maintain at 41 degrees during food preparation, cold holding during display or meal service. Observed the ice was melted in the ice bath on your site and temperatures were over 43 degrees.
The department's words
CHSC 113996 Add ice to ice baths several times and frequently to lower food temperatures in ice baths. Fresh cold ice is needed to achieve cold holding at the required 41 degrees fahrenheit. Cold holding requires food is maintain at 41 degrees during food preparation, cold holding during display or meal service. Observed the ice was melted in the ice bath on your site and temperatures were over 43 degrees.
Replenish the handsoap for the empty dispenser at kitchen handsink.
The department's words
CHSC 113953.2 Replenish the handsoap for the empty dispenser at kitchen handsink.
Provide common name labels, including date the food was received, for the raw ingredients stored in bulk containers.
The department's words
CHSC 114090 Provide common name labels, including date the food was received, for the raw ingredients stored in bulk containers.
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 Picante, you can:
Let Picante know
Ask for the manager. Picante can only fix what it knows about.
The department lists no phone for this place.
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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.
About this record
Search the county's inspection lookup for the name or license number L10739.
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.