At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 11, 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 Roadrunner Burrito's team
Is this your place?
Welcome, Roadrunner Burrito. We'll walk through this together, one item at a time. To log the fixes, claim Roadrunner Burrito first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
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We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestJun 11, 2026Routine inspectionViolation(s) Found
This one: Violation(s) Found, inspected Jun 11, 2026.
The data does not list this inspection's violations.
EarlierJan 13, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed two large metal pans with Spanish rice on char-broiler (not turned on) at 102 - 106 degrees F. Unknown when rice finished cooking. ~ 20 lbs Spanish rice voluntarily discarded into the compost container. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Rapid cooling methods with logs provided in English and Spanish. repeat violation - see 10/8/24 inspection report (last report). Submit rapid cooling log for 1/14/26 - 1/20/26 by 1/21/26.
The department's words
CHSC 114002 Observed two large metal pans with Spanish rice on char-broiler (not turned on) at 102 - 106 degrees F. Unknown when rice finished cooking. ~ 20 lbs Spanish rice voluntarily discarded into the compost container. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Rapid cooling methods with logs provided in English and Spanish. repeat violation - see 10/8/24 inspection report (last report). Submit rapid cooling log for 1/14/26 - 1/20/26 by 1/21/26.
EarlierOct 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Container of chicken 87°F prepared yesterday and beans 103°F also prepared yesterday were in the walk-in refrigerator for cooling. / Discard improperly cooled foods. Rapidly cool food on shallow baking sheets from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter in the walk-in refrigerator uncovered.
The department's words
CHSC 114002 Container of chicken 87°F prepared yesterday and beans 103°F also prepared yesterday were in the walk-in refrigerator for cooling. / Discard improperly cooled foods. Rapidly cool food on shallow baking sheets from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter in the walk-in refrigerator uncovered.
EarlierMar 27, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed shredded pork measuring 112°F in steam table. PIC stated pork was reheated one hour ago. Ensure all potentially hazardous foods are reheated to 165°F or above within 2 hours prior to hot holding.
The department's words
CHSC 114016 Observed shredded pork measuring 112°F in steam table. PIC stated pork was reheated one hour ago. Ensure all potentially hazardous foods are reheated to 165°F or above within 2 hours prior to hot holding.
Corrected during the inspection
No hot water dispensing out of prepr sink. Ensure hot and cold water are provided at this sink and that the water temperature reaches 120°F.
The department's words
CHSC 114192 No hot water dispensing out of prepr sink. Ensure hot and cold water are provided at this sink and that the water temperature reaches 120°F.
Corrected during the inspection
EarlierMar 26, 2024Routine inspectionYellow placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water dispensing out of prepr sink. Ensure hot and cold water are provided at this sink and that the water temperature reaches 120°F.
The department's words
CHSC 114192 No hot water dispensing out of prepr sink. Ensure hot and cold water are provided at this sink and that the water temperature reaches 120°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)
Observed shredded pork measuring 112°F in steam table. PIC stated pork was reheated one hour ago. Ensure all potentially hazardous foods are reheated to 165°F or above within 2 hours prior to hot holding.
The department's words
CHSC 114016 Observed shredded pork measuring 112°F in steam table. PIC stated pork was reheated one hour ago. Ensure all potentially hazardous foods are reheated to 165°F or above within 2 hours prior to hot holding.
EarlierFeb 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierAug 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114095
The department's words
Code CHSC 114095
EarlierFeb 17, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 16, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certification in the process of being completed. Provide a copy of certificate to the district inspector.
The department's words
CHSC 113947.1 Certified food manager certification in the process of being completed. Provide a copy of certificate to the district inspector.
EarlierMay 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No food safety manager-must complete course and pass exam within 60 days.
The department's words
CHSC 113947.1 No food safety manager-must complete course and pass exam within 60 days.
EarlierSep 19, 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.
EarlierSep 11, 2018Routine inspectionYellow placard
4 violations listed, 0 marked critical.
Not critical (4)
Prep top refrigerator in drop pans: salsa 49F, cheese 53F, sour cream 52F. Must be 41F or below. Repair/adjust immediately. Potentially hazardous food were moved to walk-in refrigerator.
The department's words
CHSC 113996 Prep top refrigerator in drop pans: salsa 49F, cheese 53F, sour cream 52F. Must be 41F or below. Repair/adjust immediately. Potentially hazardous food were moved to walk-in refrigerator.
Food cooling in walk-in refrigerator since 11 AM (now 3:15 PM): chorizo 79F, bacon 69F, roasted pork 59F. PHF must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 more hours. These foods were discarded (see VCD form). (Repeat violation)
The department's words
CHSC 114002 Food cooling in walk-in refrigerator since 11 AM (now 3:15 PM): chorizo 79F, bacon 69F, roasted pork 59F. PHF must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 more hours. These foods were discarded (see VCD form). (Repeat violation)
Keep Certified Food Handler certificates at the facility.
The department's words
CHSC 113948 Keep Certified Food Handler certificates at the facility.
Keep a probe thermometer at facility and monitor cooling process. Use cooling log provided.
The department's words
CHSC 114159 Keep a probe thermometer at facility and monitor cooling process. Use cooling log provided.
EarlierOct 2, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Raw shrimp and fish observed in the small refrigerator and measured 45-47F. Immediately moved them in the walk-in refrigerator.
The department's words
CHSC 113996 Raw shrimp and fish observed in the small refrigerator and measured 45-47F. Immediately moved them in the walk-in refrigerator.
Cooked chicken and steak observed cooling in the walk-in in deep pans. temperatures of chicken and steak (overall all food) were 58-60F and prepared after lunch. Immediately transferred to shallow containers no greater than 4 inches deep. Cool from 135-70F in 2 hours and 70 F to 41F in 4 hours using approved methods. this was mentioned also at the last inspection on 04/07/2017. Provided Time/Temperature Control handout during the inspection.
The department's words
CHSC 114002 Cooked chicken and steak observed cooling in the walk-in in deep pans. temperatures of chicken and steak (overall all food) were 58-60F and prepared after lunch. Immediately transferred to shallow containers no greater than 4 inches deep. Cool from 135-70F in 2 hours and 70 F to 41F in 4 hours using approved methods. this was mentioned also at the last inspection on 04/07/2017. Provided Time/Temperature Control handout during the inspection.
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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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15617.
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
- Violation(s) Found
- 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.