At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Puentez Taqueria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed FOODS in DRY STORAGE CONTAINER. * All foods that are no longer in there original packaging/container shall be placed in durable, cleanable containers that clearly LABLED. 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
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Next: Observed FOODS in DRY STORAGE CONTAINER. * All foods that are no longer in there original packaging/container shall be placed in durable, cleanable containers that clearly LABLED.The county found: “Observed FOODS in DRY STORAGE CONTAINER. * All foods that are no longer in there original packaging/container shall be…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 18, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed FOODS in DRY STORAGE CONTAINER. * All foods that are no longer in there original packaging/container shall be placed in durable, cleanable containers that clearly LABLED.
The department's words
CHSC 114047 Observed FOODS in DRY STORAGE CONTAINER. * All foods that are no longer in there original packaging/container shall be placed in durable, cleanable containers that clearly LABLED.
EarlierApr 3, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a large bin of guacamole at 45 F in 3-door cooler. Potentially hazardous foods must be cold held at 41 F or below. Do not store in these large tubs. Moved to smaller bins.
The department's words
CHSC 113996 Observed a large bin of guacamole at 45 F in 3-door cooler. Potentially hazardous foods must be cold held at 41 F or below. Do not store in these large tubs. Moved to smaller bins.
EarlierFeb 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the reach-in unit, a container with cooked potatoes and green sauce, internal temperature reading was measured at 50F, and a container with cooked carnitas was measured at 51F. According to the owner, food containers were outside reach-in unit during preparation/reheating for hot holding. However, food was outside from more than 2 hours. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 In the reach-in unit, a container with cooked potatoes and green sauce, internal temperature reading was measured at 50F, and a container with cooked carnitas was measured at 51F. According to the owner, food containers were outside reach-in unit during preparation/reheating for hot holding. However, food was outside from more than 2 hours. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot.
EarlierJun 21, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cheese internal temperature readings were measured at 57F, 54F, and 64F in different parts of the food. . In addition, red sauce internal temperature reading was measured at 67F, and green sauce at 62F. Cheese container was observed stored in the ice bath container and the green and red sauce were observed at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Employee transferred red, green sauce, and cheese in the reach-in unit.
The department's words
CHSC 113996 Cheese internal temperature readings were measured at 57F, 54F, and 64F in different parts of the food. . In addition, red sauce internal temperature reading was measured at 67F, and green sauce at 62F. Cheese container was observed stored in the ice bath container and the green and red sauce were observed at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Employee transferred red, green sauce, and cheese in the reach-in unit.
Corrected during the inspection
In the warewashing area, an employee was observed washing a large cutting board without using the proper warewashing steps. The employee used chlorine mixed with soap in the first step. [CA] Warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee washed the cutting board using the proper warewashing steps.
The department's words
CHSC 114099.6 In the warewashing area, an employee was observed washing a large cutting board without using the proper warewashing steps. The employee used chlorine mixed with soap in the first step. [CA] Warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee washed the cutting board using the proper warewashing steps.
Corrected during the inspection
EarlierJun 20, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cheese internal temperature readings were measured at 57F, 54F, and 64F in different parts of the food. . In addition, red sauce internal temperature reading was measured at 67F, and green sauce at 62F. Cheese container was observed stored in the ice bath container and the green and red sauce were observed at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Employee transferred red, green sauce, and cheese in the reach-in unit.
The department's words
CHSC 113996 Cheese internal temperature readings were measured at 57F, 54F, and 64F in different parts of the food. . In addition, red sauce internal temperature reading was measured at 67F, and green sauce at 62F. Cheese container was observed stored in the ice bath container and the green and red sauce were observed at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Employee transferred red, green sauce, and cheese in the reach-in unit.
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 warewashing area, an employee was observed washing a large cutting board without using the proper warewashing steps. The employee used chlorine mixed with soap in the first step. [CA] Warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee washed the cutting board using the proper warewashing steps.
The department's words
CHSC 114099.6 In the warewashing area, an employee was observed washing a large cutting board without using the proper warewashing steps. The employee used chlorine mixed with soap in the first step. [CA] Warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee washed the cutting board using the proper warewashing steps.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 27, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 23, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierMar 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed mole at 166F and carnitas at 96F near stove. These finished cooking about 2 hours prior and were cooling. Cool potentially hazardous foods from 135F to 70F within 2 hours and 70F to 41F within 4 hours. Potentially hazardous foods will take to long to cool to 70F if left on counter with no ice bath. Major violation.
The department's words
CHSC 114002.1 Observed mole at 166F and carnitas at 96F near stove. These finished cooking about 2 hours prior and were cooling. Cool potentially hazardous foods from 135F to 70F within 2 hours and 70F to 41F within 4 hours. Potentially hazardous foods will take to long to cool to 70F if left on counter with no ice bath. Major violation.
EarlierOct 16, 2018Follow-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.
EarlierOct 2, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chile relleno at 112-120F stacked on top of other items on the grill. Observed red hot sauce at 87F and green hot sauce at 86F on counter. Keep potentially hazardous foods (PHFs) above 135F or below 41F. Chile relleno and sauce discarded. Don't stack food on grill. Use logs/time labels for the hot sauce or keep cold.
The department's words
CHSC 113996 Observed chile relleno at 112-120F stacked on top of other items on the grill. Observed red hot sauce at 87F and green hot sauce at 86F on counter. Keep potentially hazardous foods (PHFs) above 135F or below 41F. Chile relleno and sauce discarded. Don't stack food on grill. Use logs/time labels for the hot sauce or keep cold.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 25, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed papas (potato stew) at 110-150F stacked above other items on grill. Observed red hot sauce at 90F, and green hot sauce (facility made) at 76F on counter. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Don't stack items on grill. Papas discarded. Using time as a control for hot sauce today. Log provided Document discard time (which is within 4 hours) and maintain logs.
The department's words
CHSC 113996 Observed papas (potato stew) at 110-150F stacked above other items on grill. Observed red hot sauce at 90F, and green hot sauce (facility made) at 76F on counter. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Don't stack items on grill. Papas discarded. Using time as a control for hot sauce today. Log provided Document discard time (which is within 4 hours) and maintain logs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed food handler rinse single use gloved. Washing allowed for durable multi-use gloves, but nor for these. Discard gloved and wash hands when they become contaminated.
The department's words
CHSC 113953.3 Observed food handler rinse single use gloved. Washing allowed for durable multi-use gloves, but nor for these. Discard gloved and wash hands when they become contaminated.
Observed wiping rags repeatedly used for the front cutting board, ad these were stored in a container with minimal (10pm) chlorine. Maintain 100ppm of chlorine in these containers.
The department's words
CHSC 114113 Observed wiping rags repeatedly used for the front cutting board, ad these were stored in a container with minimal (10pm) chlorine. Maintain 100ppm of chlorine in these containers.
Remove/clean grease and debris on top of grease trap and o floor of dry storage area.
The department's words
CHSC 114115.c Remove/clean grease and debris on top of grease trap and o floor of dry storage area.
No 6 overhang of ventilation hood over cooking equipment observed. Observed discoloring of ceiling (possibly grease spillage). If hood spillage on ceiling gets worse, facility may be required to remove a piece of cooking equipment so equipment fits and facility is well ventilated.
The department's words
CHSC 114149.1 No 6 overhang of ventilation hood over cooking equipment observed. Observed discoloring of ceiling (possibly grease spillage). If hood spillage on ceiling gets worse, facility may be required to remove a piece of cooking equipment so equipment fits and facility is well ventilated.
Keep lids closed on garbage bins for cardboard and remove grease and debris around compactor to prevent vermin.
The department's words
CHSC 114245.1 Keep lids closed on garbage bins for cardboard and remove grease and debris around compactor to prevent vermin.
Show 2 more
Seal up holes in wall/ceiling in water heater room to prevent vermin.
The department's words
CHSC 114259 Seal up holes in wall/ceiling in water heater room to prevent vermin.
Floor coving in restroom only goes u 4 inches. Restroom should have water proof material that goes up wall at least 4 ft. This will be required upon change of ownership or remodel.
The department's words
CHSC 114268 Floor coving in restroom only goes u 4 inches. Restroom should have water proof material that goes up wall at least 4 ft. This will be required upon change of ownership or remodel.
EarlierJun 8, 2017Follow-up inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Today all food temperatures measured 135 F or greater or 41 F or below.
The department's words
CHSC 113996 Today all food temperatures measured 135 F or greater or 41 F or below.
Corrected during the inspection
All food is cooled in the required time based on cooling logs. Continue to use logs and cool as instructed.
The department's words
CHSC 114002 All food is cooled in the required time based on cooling logs. Continue to use logs and cool as instructed.
Corrected during the inspection
Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution. Sanitize cutting boards.
The department's words
CHSC 114115 Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution. Sanitize cutting boards.
Repair leak in food prep sink plumbing to prevent pooling of water.
The department's words
CHSC 114175 Repair leak in food prep sink plumbing to prevent pooling of water.
Repair leak in food prep sink plumbing to prevent pooling of water.
The department's words
CHSC 114190 Repair leak in food prep sink plumbing to prevent pooling of water.
Show 2 more
Observed an accumulation of grease stains and some food debris around the garbage compactor. Clean this area to prevent attracting vermin and contaminating storm run off.
The department's words
CHSC 114245.1 Observed an accumulation of grease stains and some food debris around the garbage compactor. Clean this area to prevent attracting vermin and contaminating storm run off.
Seal all cracks and crevices as discussed to prevent harborage of vermin.
The department's words
CHSC 114259 Seal all cracks and crevices as discussed to prevent harborage of vermin.
EarlierJun 5, 2017Follow-up inspectionYellow placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Two gallon jugs of milk measured 52 F, 14 half-pints measured 51 F and 8 chocolate milks measured 51 F - these were moved from a non-working fridge this morning and voluntarily discarded. Food temperatures were not taken before transferring food to a different refrigerator. Beef in containers on the floor measured 50 f and was immediately moved to the refrigerator. Helados in the freezer appear to have partially thawed and are not frozen. All of the thawed popsicles will be discarded. Maintain food temperatures at 135 F or above or at 41 F or below.
The department's words
CHSC 113996 Two gallon jugs of milk measured 52 F, 14 half-pints measured 51 F and 8 chocolate milks measured 51 F - these were moved from a non-working fridge this morning and voluntarily discarded. Food temperatures were not taken before transferring food to a different refrigerator. Beef in containers on the floor measured 50 f and was immediately moved to the refrigerator. Helados in the freezer appear to have partially thawed and are not frozen. All of the thawed popsicles will be discarded. Maintain food temperatures at 135 F or above 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
Observed chicken and beef in the cooling process in a refrigerator packed full of food. Beef did not reach 41 F in 6 hours and was voluntarily discarded (2 pans). Continue to monitor temperatures of chicken while cooling (write temps in the cooling log) and discard if chicken does not reach the required temperatures. Do not rapidly cool any other foods until power is restored - cook and serve only.
The department's words
CHSC 114002 Observed chicken and beef in the cooling process in a refrigerator packed full of food. Beef did not reach 41 F in 6 hours and was voluntarily discarded (2 pans). Continue to monitor temperatures of chicken while cooling (write temps in the cooling log) and discard if chicken does not reach the required temperatures. Do not rapidly cool any other foods until power is restored - cook and serve only.
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)
Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution. Sanitize cutting boards.
The department's words
CHSC 114115 Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution. Sanitize cutting boards.
Repair leak in food prep sink plumbing to prevent pooling of water.
The department's words
CHSC 114175 Repair leak in food prep sink plumbing to prevent pooling of water.
Repair leak in food prep sink plumbing to prevent pooling of water.
The department's words
CHSC 114190 Repair leak in food prep sink plumbing to prevent pooling of water.
Observed an accumulation of grease stains and some food debris around the garbage compactor. Clean this area to prevent attracting vermin and contaminating storm run off.
The department's words
CHSC 114245.1 Observed an accumulation of grease stains and some food debris around the garbage compactor. Clean this area to prevent attracting vermin and contaminating storm run off.
Seal all cracks and crevices as discussed to prevent harborage of vermin.
The department's words
CHSC 114259 Seal all cracks and crevices as discussed to prevent harborage of vermin.
EarlierMay 23, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken in a deep, covered pan (approximately 6 quarts), measured 68 F in the refrigerator. It was made in the morning and was voluntarily discarded. Diced chicken in a deep, covered pan measured 58 F and was made at 12 pm. This was immediately moved to shallow containers, uncovered, and moved to the refrigerator. Diced beef in a deep, covered container measured 63 F and was made around 12:30 pm. This was immediately moved to shallow containers, uncovered, and moved to the refrigerator. Cool using approved methods as discussed, from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use a probe thermometer to monitor food temperatures while cooling and record time and temperatures in the cooling log provided. If food does not reach 70 F in 2 hrs or 41 F in 4 hours, reheat food to 165 F and start over with the cooling process. The owner is going to purchase sheet pans to use for rapidly cooling meats.
The department's words
CHSC 114002 Chicken in a deep, covered pan (approximately 6 quarts), measured 68 F in the refrigerator. It was made in the morning and was voluntarily discarded. Diced chicken in a deep, covered pan measured 58 F and was made at 12 pm. This was immediately moved to shallow containers, uncovered, and moved to the refrigerator. Diced beef in a deep, covered container measured 63 F and was made around 12:30 pm. This was immediately moved to shallow containers, uncovered, and moved to the refrigerator. Cool using approved methods as discussed, from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use a probe thermometer to monitor food temperatures while cooling and record time and temperatures in the cooling log provided. If food does not reach 70 F in 2 hrs or 41 F in 4 hours, reheat food to 165 F and start over with the cooling process. The owner is going to purchase sheet pans to use for rapidly cooling meats.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed a container of camarones on the grill, measuring 100 F. These were made in the morning and were voluntarily discarded. Maintain food temperatures at 135 F or above or at 41 F or below.
The department's words
CHSC 113996 Observed a container of camarones on the grill, measuring 100 F. These were made in the morning and were voluntarily discarded. Maintain food temperatures at 135 F or above or at 41 F or below.
Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution. Sanitize cutting boards.
The department's words
CHSC 114115 Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution. Sanitize cutting boards.
Repair leak in food prep sink plumbing to prevent pooling of water.
The department's words
CHSC 114175 Repair leak in food prep sink plumbing to prevent pooling of water.
Repair leak in food prep sink plumbing to prevent pooling of water.
The department's words
CHSC 114190 Repair leak in food prep sink plumbing to prevent pooling of water.
Observed an accumulation of grease stains and some food debris around the garbage compactor. Clean this area to prevent attracting vermin and contaminating storm run off.
The department's words
CHSC 114245.1 Observed an accumulation of grease stains and some food debris around the garbage compactor. Clean this area to prevent attracting vermin and contaminating storm run off.
Show 2 more
Seal all cracks and crevices as discussed to prevent harborage of vermin.
The department's words
CHSC 114259 Seal all cracks and crevices as discussed to prevent harborage of vermin.
Observed milk jugs re-used to store salsa. These containers are not meant for re-use. Discard and use approved, food grade, durable and easily cleanable containers to store food.
The department's words
CHSC 114130 Observed milk jugs re-used to store salsa. These containers are not meant for re-use. Discard and use approved, food grade, durable and easily cleanable containers to store food.
EarlierMar 30, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food handler cards are expired. Obtain new food handler cards for all employees with expired cards and submit to EHS within 30 days. Note the name of the facility on the email or fax.
The department's words
CHSC 113948 Food handler cards are expired. Obtain new food handler cards for all employees with expired cards and submit to EHS within 30 days. Note the name of the facility on the email or fax.
Soiled wiping cloths observed on food prep surfaces. Always store these in sanitizing solution of 100 ppm chlorine. Clean mold from inside the ice machine. Wash, rinse, and sanitize.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on food prep surfaces. Always store these in sanitizing solution of 100 ppm chlorine. Clean mold from inside the ice machine. Wash, rinse, and sanitize.
Do not wash mats outside as waste water drains to storm drains. Wash at the 3-comp sink (and sanitize afterwards) or submit plans to install a mop sink.
The department's words
CHSC 114197 Do not wash mats outside as waste water drains to storm drains. Wash at the 3-comp sink (and sanitize afterwards) or submit plans to install a mop sink.
WD-40, CLR, and hydrogen peroxide stored above food prep area. Store all chemicals below separate from food/food prep. Do not use WD-40 in the kitchen.
The department's words
CHSC 114254.1 WD-40, CLR, and hydrogen peroxide stored above food prep area. Store all chemicals below separate from food/food prep. Do not use WD-40 in the kitchen.
Clean hood baffles to remove accumulated grease. Secure side panel that is loose so it is flush with the wall.
The department's words
CHSC 114130.4 Clean hood baffles to remove accumulated grease. Secure side panel that is loose so it is flush with the wall.
Show 2 more
Seal gap at the bottom of the screen door to prevent entry of vermin. Clean waste cans, floor sinks, etc, to help eliminate fruit fly attractants.
The department's words
CHSC 114259 Seal gap at the bottom of the screen door to prevent entry of vermin. Clean waste cans, floor sinks, etc, to help eliminate fruit fly attractants.
Flooring in the dry storage room is pitted. This may need to be replaced when it is no longer cleanable or at change of owner.
The department's words
CHSC 114268 Flooring in the dry storage room is pitted. This may need to be replaced when it is no longer cleanable or at change of owner.
EarlierMar 23, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Food observed cooling in the refrigerator in covered containers. Uncover food while rapidly cooling until the food reaches 41 F.
The department's words
CHSC 114002.1 Food observed cooling in the refrigerator in covered containers. Uncover food while rapidly cooling until the food reaches 41 F.
Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution (100 ppm chlorine) to prevent contamination of surfaces.
The department's words
CHSC 114097 Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution (100 ppm chlorine) to prevent contamination of surfaces.
The floor sink under the ice machine appears to be draining slowly. Clear the lines so liquid waste is drained from the floor sink.
The department's words
CHSC 114197 The floor sink under the ice machine appears to be draining slowly. Clear the lines so liquid waste is drained from the floor sink.
Provide an air gap, twice the diameter of the pipe, but no less than one inch between the pipe from the ice machine and the top of the floor sink.
The department's words
CHSC 114193 Provide an air gap, twice the diameter of the pipe, but no less than one inch between the pipe from the ice machine and the top of the floor sink.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10744.
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.