At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sabor A Mexico?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed beef hot holding on the grill at 120 F. Observed a prep top across from the cook line holding foods at 44 F in the top drop-in area. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Beef moved directly on the grill. Prep top closed. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Sabor A Mexico's team
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Follow the steps for each item, with the rule beside it.
Next: Observed beef hot holding on the grill at 120 F. Observed a prep top across from the cook line holding foods at 44 F in the top drop-in area. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Beef moved directly on the grill. Prep top closed.The county found: “Observed beef hot holding on the grill at 120 F. Observed a prep top across from the cook line holding foods at 44 F…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 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
LatestAug 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 19, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed beef hot holding on the grill at 120 F. Observed a prep top across from the cook line holding foods at 44 F in the top drop-in area. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Beef moved directly on the grill. Prep top closed.
The department's words
CHSC 113996 Observed beef hot holding on the grill at 120 F. Observed a prep top across from the cook line holding foods at 44 F in the top drop-in area. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Beef moved directly on the grill. Prep top closed.
EarlierDec 2, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee attempted to don gloves without washing hands first. Hands must be washed before donning gloves. Instructed employee to wash hands.
The department's words
CHSC 113953.3 Employee attempted to don gloves without washing hands first. Hands must be washed before donning gloves. Instructed employee to wash hands.
EarlierOct 31, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food Manager Certificate not available at time of inspection. Ensure facility maintains a valid Food Manager Certificate at all times and that all employees involved in the preparation, storage or service or food have valid Food Handler Cards. Keep on site. Email copies to inspector. 2 weeks to comply. Provided person in charge with handouts.
The department's words
CHSC 113947.1 Food Manager Certificate not available at time of inspection. Ensure facility maintains a valid Food Manager Certificate at all times and that all employees involved in the preparation, storage or service or food have valid Food Handler Cards. Keep on site. Email copies to inspector. 2 weeks to comply. Provided person in charge with handouts.
EarlierMar 29, 2024Follow-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.
EarlierMar 28, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed large tub of black beans cooked at 12pm measuring 53 degrees F in the walk-in cooler covered with a lid. White rice cooked at 12pm measuring 44-45 degrees F in walk-in cooler with lids. Salsa de congresso made about 45 minutes ago measuring 62 degrees F in walk-in cooler with a lid. Black beans cooked 2 days ago measuring 44 degrees F. Red rice cooked 1 day ago measuring 45 degrees F. Ensure all foods are rapidly cooled from 135 degrees F to 70 degrees F within 2 hours and 70 degrees F to 41 degrees F within 4 hours. Instructed person in charge to rapidly cool foods by placing them in ice baths uncovered and returning to walk-in cooler. Person in charge voluntarily discarded 8 qts of black beans from 2 days ago and 10 lbs of red rice. Provided person in charge with cooling handouts.
The department's words
CHSC 114002 Observed large tub of black beans cooked at 12pm measuring 53 degrees F in the walk-in cooler covered with a lid. White rice cooked at 12pm measuring 44-45 degrees F in walk-in cooler with lids. Salsa de congresso made about 45 minutes ago measuring 62 degrees F in walk-in cooler with a lid. Black beans cooked 2 days ago measuring 44 degrees F. Red rice cooked 1 day ago measuring 45 degrees F. Ensure all foods are rapidly cooled from 135 degrees F to 70 degrees F within 2 hours and 70 degrees F to 41 degrees F within 4 hours. Instructed person in charge to rapidly cool foods by placing them in ice baths uncovered and returning to walk-in cooler. Person in charge voluntarily discarded 8 qts of black beans from 2 days ago and 10 lbs of red rice. Provided person in charge with cooling handouts.
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 rice previously heated in the microwave and placed in hot holding unit measuring 127 degrees F. Ensure all potentially hazardous foods are reheated to 165 degrees F prior to placing in hot holding unit. Instructed employee to reheat rice. Rice reheated to 172 degrees F.
The department's words
CHSC 114016 Observed rice previously heated in the microwave and placed in hot holding unit measuring 127 degrees F. Ensure all potentially hazardous foods are reheated to 165 degrees F prior to placing in hot holding unit. Instructed employee to reheat rice. Rice reheated to 172 degrees F.
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-use dishwasher measuring 0 ppm sanitizer. Ensure all food contact surfaces are clean and sanitized. Dishwasher shall measure 50 ppm chlorine. Immediately repair dishwasher and obtain test strips. Instructed person in charge to utilize 3-compartment sink to wash, rinse, and sanitize OR utilize the dishwasher for washing and use the 3-compartment sink for the sanitizer method.
The department's words
CHSC 114099.7 In-use dishwasher measuring 0 ppm sanitizer. Ensure all food contact surfaces are clean and sanitized. Dishwasher shall measure 50 ppm chlorine. Immediately repair dishwasher and obtain test strips. Instructed person in charge to utilize 3-compartment sink to wash, rinse, and sanitize OR utilize the dishwasher for washing and use the 3-compartment sink for the sanitizer method.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 12, 2023Follow-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, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed prep top at the end of the cook line holding at 45 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above.
The department's words
CHSC 113996 Observed prep top at the end of the cook line holding at 45 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above.
EarlierOct 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierFeb 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJul 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15957.
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.