At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 10, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Playa Azul Restraunt?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114185.1 CHSC 114185.1How 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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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
LatestMar 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 10, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierJun 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding drawers, raw hamburger patties, internal temperature readings were measured at 55F, and 52F, chorizo 52F, al pastor 50F, raw beef 45F, raw chicken 50F, and 49F, and salmon 45F. In the cold holding unit inserts, the green sauce internal temperature readings was at 45F, pico de gallo sauce 45F, and raw shrimps at 44F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 In the cold holding drawers, raw hamburger patties, internal temperature readings were measured at 55F, and 52F, chorizo 52F, al pastor 50F, raw beef 45F, raw chicken 50F, and 49F, and salmon 45F. In the cold holding unit inserts, the green sauce internal temperature readings was at 45F, pico de gallo sauce 45F, and raw shrimps at 44F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
EarlierJun 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding inserts, green sauce internal temperature reading was at 51F and red sauce at 52F in the service area. In the walk-in refrigerator, cooked beef, cooked pork internal temperature readings were at 45F, 46F, and 44F subsequently. According to the owner, the employee brought the food out of the walk-in refrigerator for preparation time and then returned them back to the walk-in after and hour. [CA] potentially hazardous foods shall be held at or below 41F or at or above 145F when hot. [COS] Salsas int he cold holding unit were transferred in the walk-in refrigeratot.
The department's words
CHSC 113996 In the cold holding inserts, green sauce internal temperature reading was at 51F and red sauce at 52F in the service area. In the walk-in refrigerator, cooked beef, cooked pork internal temperature readings were at 45F, 46F, and 44F subsequently. According to the owner, the employee brought the food out of the walk-in refrigerator for preparation time and then returned them back to the walk-in after and hour. [CA] potentially hazardous foods shall be held at or below 41F or at or above 145F when hot. [COS] Salsas int he cold holding unit were transferred in the walk-in refrigeratot.
EarlierDec 14, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Mixed corn flour with warm water (masa) container internal temperature readings were measured at 64F, and 51F in different parts of the food. Masa container was observe at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F. or at or above 135F when hot. [COS] Person in charge agreed to use Time as a Public Health Control.
The department's words
CHSC 113996 Mixed corn flour with warm water (masa) container internal temperature readings were measured at 64F, and 51F in different parts of the food. Masa container was observe at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F. or at or above 135F when hot. [COS] Person in charge agreed to use Time as a Public Health Control.
Corrected during the inspection
In the preparation area, observed a matured cockroach crawling on the food contact surfaces (cutting board), one baby nymph crawling on the preparation table bottom shelf. Two matured cockroaches were observed crawling on the wall against the dishwasher machine, and on the wall above the cleaned and sanitized dishes in the storage area. [CA] A food facility shall always be constructed, equipped, maintained, and operate as to prevent the entrance and harborage of animals, bird, and vermin (rodents, insects). Clean and sanitize all food contact surfaces, and cooking areas. Must also clean walls ,and if it is possible move equipment to reach overhead or enclosed areas. Obtain service of an professional pest control, and use effective measures to control the entrance and harborage of cockroaches in the food facility. Food facility is closed due to cockroaches infestation, and such facility shall remain closed until the major violation is corrected and upon approval by the enforcement officer. Cease and desist food operation immediately until the vermin infestation is under control.
The department's words
CHSC 114259.1 In the preparation area, observed a matured cockroach crawling on the food contact surfaces (cutting board), one baby nymph crawling on the preparation table bottom shelf. Two matured cockroaches were observed crawling on the wall against the dishwasher machine, and on the wall above the cleaned and sanitized dishes in the storage area. [CA] A food facility shall always be constructed, equipped, maintained, and operate as to prevent the entrance and harborage of animals, bird, and vermin (rodents, insects). Clean and sanitize all food contact surfaces, and cooking areas. Must also clean walls ,and if it is possible move equipment to reach overhead or enclosed areas. Obtain service of an professional pest control, and use effective measures to control the entrance and harborage of cockroaches in the food facility. Food facility is closed due to cockroaches infestation, and such facility shall remain closed until the major violation is corrected and upon approval by the enforcement officer. Cease and desist food operation immediately until the vermin infestation is under control.
Corrected during the inspection
EarlierDec 12, 2022Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Mixed corn flour with warm water (masa) container internal temperature readings were measured at 64F, and 51F in different parts of the food. Masa container was observe at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F. or at or above 135F when hot. [COS] Person in charge agreed to use Time as a Public Health Control.
The department's words
CHSC 113996 Mixed corn flour with warm water (masa) container internal temperature readings were measured at 64F, and 51F in different parts of the food. Masa container was observe at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F. or at or above 135F when hot. [COS] Person in charge agreed to use Time as a Public Health Control.
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, observed a matured cockroach crawling on the food contact surfaces (cutting board), one baby nymph crawling on the preparation table bottom shelf. Two matured cockroaches were observed crawling on the wall against the dishwasher machine, and on the wall above the cleaned and sanitized dishes in the storage area. [CA] A food facility shall always be constructed, equipped, maintained, and operate as to prevent the entrance and harborage of animals, bird, and vermin (rodents, insects). Clean and sanitize all food contact surfaces, and cooking areas. Must also clean walls ,and if it is possible move equipment to reach overhead or enclosed areas. Obtain service of an professional pest control, and use effective measures to control the entrance and harborage of cockroaches in the food facility. Food facility is closed due to cockroaches infestation, and such facility shall remain closed until the major violation is corrected and upon approval by the enforcement officer. Cease and desist food operation immediately until the vermin infestation is under control.
The department's words
CHSC 114259.1 In the preparation area, observed a matured cockroach crawling on the food contact surfaces (cutting board), one baby nymph crawling on the preparation table bottom shelf. Two matured cockroaches were observed crawling on the wall against the dishwasher machine, and on the wall above the cleaned and sanitized dishes in the storage area. [CA] A food facility shall always be constructed, equipped, maintained, and operate as to prevent the entrance and harborage of animals, bird, and vermin (rodents, insects). Clean and sanitize all food contact surfaces, and cooking areas. Must also clean walls ,and if it is possible move equipment to reach overhead or enclosed areas. Obtain service of an professional pest control, and use effective measures to control the entrance and harborage of cockroaches in the food facility. Food facility is closed due to cockroaches infestation, and such facility shall remain closed until the major violation is corrected and upon approval by the enforcement officer. Cease and desist food operation immediately until the vermin infestation is under control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding unit, cut melons internal temperature reading measured 57F. In the walk-in refrigerator, cooked chicken internal temperature reading measured 45F, and cooked rice 46F. [CA] Potentially hazardous foods shall be held at 41F or below or at or 135F or above. [COS] Employee transferred food mentioned above in the undercounter unit.
The department's words
CHSC 113996 In the cold holding unit, cut melons internal temperature reading measured 57F. In the walk-in refrigerator, cooked chicken internal temperature reading measured 45F, and cooked rice 46F. [CA] Potentially hazardous foods shall be held at 41F or below or at or 135F or above. [COS] Employee transferred food mentioned above in the undercounter unit.
EarlierAug 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierApr 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierAug 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw chicken at the two-compartment sink, measure at 48F. When defrosting foods place food under cold running water or in refrigeration. Corrected on site. Raw chicken placed under running water.
The department's words
CHSC 114020 Observed raw chicken at the two-compartment sink, measure at 48F. When defrosting foods place food under cold running water or in refrigeration. Corrected on site. Raw chicken placed under running water.
EarlierApr 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation corrected during inspection. Cut melon recorded at 60F. Reported to be cut this morning. Melon discarded. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Major violation corrected during inspection. Cut melon recorded at 60F. Reported to be cut this morning. Melon discarded. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierMar 26, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep fridge by cookline is keeping temp at 41F or below. Salsa in prep fridge in dining area is 44-45F. Keep below 41F. Major violation corrected to minor violation.
The department's words
CHSC 113996 Prep fridge by cookline is keeping temp at 41F or below. Salsa in prep fridge in dining area is 44-45F. Keep below 41F. Major violation corrected to minor violation.
EarlierMar 21, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Violation not corrected. Observed pico de gallo at 52F, sliced tomatoes at 57F, cooked mixed veggies at 53F, orange salsa at 52F in prep top. Keep potentially hazardous foods below 41F or above 135F. Sliced tomatoes were placed straight into the prep top after slicing. Place items I walk-in after prep and cool to 41F prior to placing in the prep top. Prep fridge underneath was keeping temperature but prep top was not. Keep lid closed for prep top and adjust temperature as needed. Monitor temp to confirm it stays cold.
The department's words
CHSC 113996 Violation not corrected. Observed pico de gallo at 52F, sliced tomatoes at 57F, cooked mixed veggies at 53F, orange salsa at 52F in prep top. Keep potentially hazardous foods below 41F or above 135F. Sliced tomatoes were placed straight into the prep top after slicing. Place items I walk-in after prep and cool to 41F prior to placing in the prep top. Prep fridge underneath was keeping temperature but prep top was not. Keep lid closed for prep top and adjust temperature as needed. Monitor temp to confirm it stays cold.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 12, 2018Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at improper temperatures: * cut potatoes at 58-64F, French fires at 61F,and pooled raw eggs at 55F. These were all in insufficient ice baths. Cold hold potentially hazardous foods at 41F or below. These were moved to the walk-in. Ensure level of ice bath comes up to the same level as the food you are keeping cold * green salsa at 49F, orange salsa at 47F-53F, Pico de Gallo at 50F in corner prep top. Temperature of fridge adjusted, these items were moved to walk-in * green salsa at 49F and milk at 45F in salsa fridge. Temp adjusted * ensure potentially hazardous foods (PHFs) are cooled to 41F in walk-in prior to placing them in prep top
The department's words
CHSC 113996 Observed the following foods at improper temperatures: * cut potatoes at 58-64F, French fires at 61F,and pooled raw eggs at 55F. These were all in insufficient ice baths. Cold hold potentially hazardous foods at 41F or below. These were moved to the walk-in. Ensure level of ice bath comes up to the same level as the food you are keeping cold * green salsa at 49F, orange salsa at 47F-53F, Pico de Gallo at 50F in corner prep top. Temperature of fridge adjusted, these items were moved to walk-in * green salsa at 49F and milk at 45F in salsa fridge. Temp adjusted * ensure potentially hazardous foods (PHFs) are cooled to 41F in walk-in prior to placing them in prep top
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)
Observed chile rellenos, cooked chicken, cooked rice, cut potatoes cooling in walk-in covered by lids or plastic wrap. The temperatures were 47F-58F and the food had been cooling for about 5 hours. Ensure PHF cools from 135-70F within 2 hours and from 70-41F within 4 hours (no more than 6 hours total). Cool food uncovered in shallow containers. See cooling handouts provided.
The department's words
CHSC 114002.1 Observed chile rellenos, cooked chicken, cooked rice, cut potatoes cooling in walk-in covered by lids or plastic wrap. The temperatures were 47F-58F and the food had been cooling for about 5 hours. Ensure PHF cools from 135-70F within 2 hours and from 70-41F within 4 hours (no more than 6 hours total). Cool food uncovered in shallow containers. See cooling handouts provided.
Observed several gnats near garbage bag that contained vacuum used to clean grease trap. Clean tube of vacuum and seal bag to prevent vermin.
The department's words
CHSC 114259.1 Observed several gnats near garbage bag that contained vacuum used to clean grease trap. Clean tube of vacuum and seal bag to prevent vermin.
Use scoops with long handles stored above food to scoop to prevent contamination. Observed small bowls stored in salsa used for scooping.
The department's words
CHSC 114119 Use scoops with long handles stored above food to scoop to prevent contamination. Observed small bowls stored in salsa used for scooping.
Too much sanitizer (200ppm of chlorine) observed in sanitizer buckets. 100ppm required.
The department's words
CHSC 114185.1 Too much sanitizer (200ppm of chlorine) observed in sanitizer buckets. 100ppm required.
EarlierFeb 8, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Today all rapidly cooled food in the walk-in measured 41 F or less. Cooling is now done on sheet pans stacked on a speed rack. Continue to cool as instructed and continue to use cooling logs.
The department's words
CHSC 114002 Today all rapidly cooled food in the walk-in measured 41 F or less. Cooling is now done on sheet pans stacked on a speed rack. Continue to cool as instructed and continue to use cooling logs.
Submit specifications for the new freezer for approval. Submit a specification sheet for the proposed hand sink, along with plans prior to installation. Clean food debris from the vegetable peeler.
The department's words
CHSC 114175 Submit specifications for the new freezer for approval. Submit a specification sheet for the proposed hand sink, along with plans prior to installation. Clean food debris from the vegetable peeler.
Clean up litter observed in the garbage area.
The department's words
CHSC 114245.1 Clean up litter observed in the garbage area.
EarlierFeb 2, 2017Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rice observed in deep covered pan and in shallow pan stacked on top of the deep pan, measuring 44-46 F. Rice was made last night and not properly cooled. Rice was voluntarily discarded. Cooling logs are incomplete/not properly completed (start time was greater than 135 F). Complete cooling logs as instructed and use approved methods to cool food in the required time: 135 F to 70 F in 2 hours and 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Rice observed in deep covered pan and in shallow pan stacked on top of the deep pan, measuring 44-46 F. Rice was made last night and not properly cooled. Rice was voluntarily discarded. Cooling logs are incomplete/not properly completed (start time was greater than 135 F). Complete cooling logs as instructed and use approved methods to cool food in the required time: 135 F to 70 F in 2 hours and 70 F to 41 F in 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Chicken, steak, and pork in inserts of the prep fridge measured 43-46 F. All other food in this cooler measured 41 F or below. Have fridge serviced - until then, move potentially hazardous food to a section that holds food at 41 F. Monitor temps with a probe thermometer and ensure that temps are maintained at 41 F or below.
The department's words
CHSC 113996 Chicken, steak, and pork in inserts of the prep fridge measured 43-46 F. All other food in this cooler measured 41 F or below. Have fridge serviced - until then, move potentially hazardous food to a section that holds food at 41 F. Monitor temps with a probe thermometer and ensure that temps are maintained at 41 F or below.
Clean mold from inside the ice machine. Clean the slicer and blender cover to remove food debris. Only use 100 ppm bleach for sanitizing wiping cloths. Solution measured <200 ppm chlorine.
The department's words
CHSC 114099.6 Clean mold from inside the ice machine. Clean the slicer and blender cover to remove food debris. Only use 100 ppm bleach for sanitizing wiping cloths. Solution measured <200 ppm chlorine.
Observed raw meat thawing under a small stream of water. Thaw using approved methods: in refrigeration, as apart of cooking process or under running water with sufficient water to flush loose particles. Meat was moved to the cooler.
The department's words
CHSC 114020 Observed raw meat thawing under a small stream of water. Thaw using approved methods: in refrigeration, as apart of cooking process or under running water with sufficient water to flush loose particles. Meat was moved to the cooler.
Repair hole in the back of the ice machine. Remove tape from knife handle - this is not smooth and cleanable. Submit specifications for the new freezer for approval.
The department's words
CHSC 114175 Repair hole in the back of the ice machine. Remove tape from knife handle - this is not smooth and cleanable. Submit specifications for the new freezer for approval.
Observed raw meat beside ready to eat food in the walk-in cooler. Store all raw animal products separate/below ready to eat foods.
The department's words
CHSC 113986 Observed raw meat beside ready to eat food in the walk-in cooler. Store all raw animal products separate/below ready to eat foods.
Show 1 more
Clean up litter observed in the garbage area.
The department's words
CHSC 114245.1 Clean up litter observed in the garbage area.
EarlierJan 31, 2017Routine inspectionYellow placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major temperature violations observed. Cooked potatoes above the grill measured 104-114 F and were rapidly reheated to 165 F. Chicken in the prep fridge measured 51 F. Discard at 3 pm (4 hrs after it was removed from refrigeration). Other food in inserts measured 43-49 F. Keep cover to fridge closed whenever possible. Only fill containers 3/4 full. Maintain food temps at 135 F or greater or at 41 F or below.
The department's words
CHSC 113996 Major temperature violations observed. Cooked potatoes above the grill measured 104-114 F and were rapidly reheated to 165 F. Chicken in the prep fridge measured 51 F. Discard at 3 pm (4 hrs after it was removed from refrigeration). Other food in inserts measured 43-49 F. Keep cover to fridge closed whenever possible. Only fill containers 3/4 full. Maintain food temps at 135 F or greater or at 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
Rice in a deep covered plastic bus tub measured 48 F and was made last night. Rice was not properly cooled and was voluntarily discarded. Cool using approved methods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs to record temperatures while cooling every time.
The department's words
CHSC 114002 Rice in a deep covered plastic bus tub measured 48 F and was made last night. Rice was not properly cooled and was voluntarily discarded. Cool using approved methods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs to record temperatures while cooling every time.
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)
Clean mold from inside the ice machine. Clean the slicer and blender cover to remove food debris. Only use 100 ppm bleach for sanitizing wiping cloths. Solution measured <200 ppm chlorine.
The department's words
CHSC 114099.6 Clean mold from inside the ice machine. Clean the slicer and blender cover to remove food debris. Only use 100 ppm bleach for sanitizing wiping cloths. Solution measured <200 ppm chlorine.
Observed raw meat thawing under a small stream of water. Thaw using approved methods: in refrigeration, as apart of cooking process or under running water with sufficient water to flush loose particles. Meat was moved to the cooler.
The department's words
CHSC 114020 Observed raw meat thawing under a small stream of water. Thaw using approved methods: in refrigeration, as apart of cooking process or under running water with sufficient water to flush loose particles. Meat was moved to the cooler.
Repair hole in the back of the ice machine. Remove tape from knife handle - this is not smooth and cleanable. Submit specifications for the new freezer for approval.
The department's words
CHSC 114175 Repair hole in the back of the ice machine. Remove tape from knife handle - this is not smooth and cleanable. Submit specifications for the new freezer for approval.
Observed raw meat beside ready to eat food in the walk-in cooler. Store all raw animal products separate/below ready to eat foods.
The department's words
CHSC 113986 Observed raw meat beside ready to eat food in the walk-in cooler. Store all raw animal products separate/below ready to eat foods.
Clean up litter observed in the garbage area.
The department's words
CHSC 114245.1 Clean up litter observed in the garbage area.
EarlierOct 29, 2015Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
The beverage refrigerator is running at 41 F or lower.
The department's words
CHSC 113996 The beverage refrigerator is running at 41 F or lower.
Corrected during the inspection
Wiping cloths are all in sanitizing solution. One of the buckets of sanitizing solution was low on chlorine, but immediately corrected.
The department's words
CHSC 114099.6 Wiping cloths are all in sanitizing solution. One of the buckets of sanitizing solution was low on chlorine, but immediately corrected.
Remove lava rock bowls and do not use as they are not smooth and cleanable.
The department's words
CHSC 114175 Remove lava rock bowls and do not use as they are not smooth and cleanable.
EarlierOct 28, 2015Routine inspectionYellow placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee wipe hands on a wiping cloth on the counter (not sanitized) and then handle food. Instructed employees to wash hands and only use sanitized wiping cloths for cleaning counter tops/cutting boards.
The department's words
CHSC 113953.3 Observed employee wipe hands on a wiping cloth on the counter (not sanitized) and then handle food. Instructed employees to wash hands and only use sanitized wiping cloths for cleaning counter tops/cutting boards.
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
Milk and half and half in the beverage cooler measured 54 F and were voluntarily discarded. Immediately lower the temperature of this refrigerator to 41 F or lower. Pork overfilled in an insert in the prep fridge was 48 F. Only fill 3/4 full.
The department's words
CHSC 113996 Milk and half and half in the beverage cooler measured 54 F and were voluntarily discarded. Immediately lower the temperature of this refrigerator to 41 F or lower. Pork overfilled in an insert in the prep fridge was 48 F. Only fill 3/4 full.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
There was no sanitizer in solution for wiping cloths. Bleach was immediately added. Always store wiping cloths in 100 ppm chlorine (bleach). Use test strips to monitor sanitizer levels. Clean inside the ice machine to remove mold.
The department's words
CHSC 114099.6 There was no sanitizer in solution for wiping cloths. Bleach was immediately added. Always store wiping cloths in 100 ppm chlorine (bleach). Use test strips to monitor sanitizer levels. Clean inside the ice machine to remove mold.
Remove lava rock bowls and do not use as they are not smooth and cleanable.
The department's words
CHSC 114175 Remove lava rock bowls and do not use as they are not smooth and cleanable.
EarlierJan 7, 2015Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Cabinet edges were painted, however the requirement was to cover bare wood with laminate. Please correct as previously instructed.
The department's words
CHSC 114130.1 Cabinet edges were painted, however the requirement was to cover bare wood with laminate. Please correct as previously instructed.
Store employee belongings separate from food storage.
The department's words
CHSC 114256.1 Store employee belongings separate from food storage.
EarlierJan 6, 2015Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken in the prep table fridge behind the cook line measures 63 F. Beef in the prep table fridge measures 64 F. Both food items were prepared at 10:30 this morning, cooled for some period of time in the walk-in, and were transferred to the food prep fridge. Today, use time as a public health control and discard these products after 2:30 pm. Food must cool to 41 F or below before placing in the prep table inserts. Food will not cool in the inserts. Use a probe thermometer to monitor food temps.
The department's words
CHSC 113996 Chicken in the prep table fridge behind the cook line measures 63 F. Beef in the prep table fridge measures 64 F. Both food items were prepared at 10:30 this morning, cooled for some period of time in the walk-in, and were transferred to the food prep fridge. Today, use time as a public health control and discard these products after 2:30 pm. Food must cool to 41 F or below before placing in the prep table inserts. Food will not cool in the inserts. Use a probe thermometer to monitor food temps.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Beef in the prep table fridge insert measured 88 F and was prepared at 11:30 am this morning. Immediately transfer this food to a shallow container and place in the walk-in. Allow food to cool to 41 F prior to placing in the inserts of the prep table fridge.
The department's words
CHSC 114002.1 Beef in the prep table fridge insert measured 88 F and was prepared at 11:30 am this morning. Immediately transfer this food to a shallow container and place in the walk-in. Allow food to cool to 41 F prior to placing in the inserts of the prep table fridge.
Clean observed mold from inside the ice machine.
The department's words
CHSC 114099.7 Clean observed mold from inside the ice machine.
Cabinet edges were painted, however the requirement was to cover bare wood with laminate. Please correct as previously instructed.
The department's words
CHSC 114130.1 Cabinet edges were painted, however the requirement was to cover bare wood with laminate. Please correct as previously instructed.
Mop heads are stored inside the janitorial sink. Store upright to allow mop heads to air dry.
The department's words
CHSC 114282 Mop heads are stored inside the janitorial sink. Store upright to allow mop heads to air dry.
Store employee belongings separate from food storage.
The department's words
CHSC 114256.1 Store employee belongings separate from food storage.
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There is no hot water (120 F) at the food prep sink. Repair this fixture immediately. Until this is repaired, use a cleaned and sanitized basin in the 3-compartment sink for food prep.
The department's words
CHSC 114192 There is no hot water (120 F) at the food prep sink. Repair this fixture immediately. Until this is repaired, use a cleaned and sanitized basin in the 3-compartment sink for food prep.
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 Playa Azul Restraunt, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Playa Azul Restraunt know
Ask for the manager. Playa Azul Restraunt can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Playa Azul Restraunt?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L13985.
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.