At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jan 29, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Salsalito Taco Shop?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Serv-ware refrigerator: potentially hazardous foods observed below 41 degrees f - in compliance. True two door refrigerator: cochinita made on 1/25/26 observed at 45 degrees F and spicy beans made on 1/25/26 observed at 45 degrees F. Thermometer in unit: 46 degrees F. Maintain potentially hazardous foods at or below 41 degrees F 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 Salsalito Taco Shop's team
Is this your place?
Welcome, Salsalito Taco Shop. We'll walk through this together, one item at a time. To log the fixes, claim Salsalito Taco Shop 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.
This is my place: claim Salsalito Taco ShopWe'll help you get every item done. You don't have to do it alone.
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.
Next: Serv-ware refrigerator: potentially hazardous foods observed below 41 degrees f - in compliance. True two door refrigerator: cochinita made on 1/25/26 observed at 45 degrees F and spicy beans made on 1/25/26 observed at 45 degrees F. Thermometer in unit: 46 degrees F. Maintain potentially hazardous foods at or below 41 degrees FThe county found: “Serv-ware refrigerator: potentially hazardous foods observed below 41 degrees f - in compliance. True two door…”
Then the next one.
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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Salsalito Taco ShopWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 29, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 29, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Serv-ware refrigerator: potentially hazardous foods observed below 41 degrees f - in compliance. True two door refrigerator: cochinita made on 1/25/26 observed at 45 degrees F and spicy beans made on 1/25/26 observed at 45 degrees F. Thermometer in unit: 46 degrees F. Maintain potentially hazardous foods at or below 41 degrees F
The department's words
CHSC 113996 Serv-ware refrigerator: potentially hazardous foods observed below 41 degrees f - in compliance. True two door refrigerator: cochinita made on 1/25/26 observed at 45 degrees F and spicy beans made on 1/25/26 observed at 45 degrees F. Thermometer in unit: 46 degrees F. Maintain potentially hazardous foods at or below 41 degrees F
EarlierJan 22, 2026Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch the compost container then picked up container, wiping cloth container from the ground and went inside an outside plastic storage unit and then began cleaning utensils in the 3-compartment sink. All food handlers shall wash their hands after contaminating them before beginning new tasks. COS.
The department's words
CHSC 113953.3 Observed food handler touch the compost container then picked up container, wiping cloth container from the ground and went inside an outside plastic storage unit and then began cleaning utensils in the 3-compartment sink. All food handlers shall wash their hands after contaminating them before beginning new tasks. COS.
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
One door Serv-ware refrigerator: Grated cheese observed at 66 degrees F. Grated cheese (~ 3 cups) voluntarily discarded into the compost container. Prep refrigerator: upper section: diced tomatoes and raw shrimp both 45 degrees F. Rice in the microwave observed at 116 degrees F. Unknown when it was placed in the microwave. ~ 2lbs Spanish rice voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or hotter.
The department's words
CHSC 113996 One door Serv-ware refrigerator: Grated cheese observed at 66 degrees F. Grated cheese (~ 3 cups) voluntarily discarded into the compost container. Prep refrigerator: upper section: diced tomatoes and raw shrimp both 45 degrees F. Rice in the microwave observed at 116 degrees F. Unknown when it was placed in the microwave. ~ 2lbs Spanish rice voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or hotter.
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 black beans in 3 metal pans with temperature range from 66- 91 degrees F. Unknown when black beans finished cooking. All 3 pans covered are ~ 4 - 5 deep. Don t cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with obtaining proper rapid cooling from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/log provided. Observed rice at 61 degrees F in the same True two door refrigerator. Rice f finished cooking at ~ 2:00 p.m.. rice in covered container. Rice placed in ice bath. ~ 10 lbs. of black beans voluntarily discarded into the compost container.
The department's words
CHSC 114002 Observed black beans in 3 metal pans with temperature range from 66- 91 degrees F. Unknown when black beans finished cooking. All 3 pans covered are ~ 4 - 5 deep. Don t cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with obtaining proper rapid cooling from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/log provided. Observed rice at 61 degrees F in the same True two door refrigerator. Rice f finished cooking at ~ 2:00 p.m.. rice in covered container. Rice placed in ice bath. ~ 10 lbs. of black beans voluntarily discarded into the compost container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 31, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed shredded meats on steam table recorded at 109°F. / Rapidly reheat meat to 165°F to hot hold at 135°F or above. Reheat foods to 165°F to hot hold at 135°F or above.
The department's words
CHSC 114016 Observed shredded meats on steam table recorded at 109°F. / Rapidly reheat meat to 165°F to hot hold at 135°F or above. Reheat foods to 165°F to hot hold at 135°F or above.
EarlierJun 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer bay of 3-comp sink recorded at 25ppm chlorine. / Remake using test strips to verify 100ppm chlorine is made.
The department's words
CHSC 114099.6 Sanitizer bay of 3-comp sink recorded at 25ppm chlorine. / Remake using test strips to verify 100ppm chlorine is made.
EarlierDec 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Tortilla soup recorded ~46°F. / Ensure refrigeration unit is cold holding food at 41°F or below. Repair unit or adjust temp to cold hold at 41°F or below.
The department's words
CHSC 113996 Tortilla soup recorded ~46°F. / Ensure refrigeration unit is cold holding food at 41°F or below. Repair unit or adjust temp to cold hold at 41°F or below.
EarlierApr 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a large container of rice and another container of beans labeled as prepared the previous day. Internal temperature of rice recorded around 70°F and ~78°F for the beans. Both containers were left out overnight.
The department's words
CHSC 113996 Observed a large container of rice and another container of beans labeled as prepared the previous day. Internal temperature of rice recorded around 70°F and ~78°F for the beans. Both containers were left out overnight.
EarlierJul 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dishwasher handle and pressure spray food debris off dirty dishes then handled clean dishes to place on drying rack without washing hands. / Hands must be washed with warm water (100-108F) and soap each and every time between handling clean and dirty dishes.
The department's words
CHSC 113953.3 Observed dishwasher handle and pressure spray food debris off dirty dishes then handled clean dishes to place on drying rack without washing hands. / Hands must be washed with warm water (100-108F) and soap each and every time between handling clean and dirty dishes.
EarlierDec 22, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Metal containers of rice and pinto beans recorded at 69F and 80F respectively. Both were stored in refrigeration unit in small hallway. Employee stated both were prepared the night before. / Follow approved cooling methods. Utilize available ice wands and create ice baths in the food prep sink to rapidly cool food from 135F to 70F in 2 hours then 70F to 41F in 4 hours thereafter. Refer to Department issued handout for details. Complete cooling log on reverse side when cooling foods.
The department's words
CHSC 114002 Metal containers of rice and pinto beans recorded at 69F and 80F respectively. Both were stored in refrigeration unit in small hallway. Employee stated both were prepared the night before. / Follow approved cooling methods. Utilize available ice wands and create ice baths in the food prep sink to rapidly cool food from 135F to 70F in 2 hours then 70F to 41F in 4 hours thereafter. Refer to Department issued handout for details. Complete cooling log on reverse side when cooling foods.
EarlierSep 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cut tomatoes in food prep fridge next to stove at 48F. Corrected during inspection. Tomatoes were moved away from the heat of stove and lid closed when not using. 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 Cut tomatoes in food prep fridge next to stove at 48F. Corrected during inspection. Tomatoes were moved away from the heat of stove and lid closed when not using. 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 30, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
True one-door to right of warewashing sink: grated cheese 47F, corn 45F. True two-door in alcove: raw meat 47F, cooked beans 45F. Food must be 41F or below. Repair/adjust refrigerators immediately.
The department's words
CHSC 113996 True one-door to right of warewashing sink: grated cheese 47F, corn 45F. True two-door in alcove: raw meat 47F, cooked beans 45F. Food must be 41F or below. Repair/adjust refrigerators immediately.
Hot water at 2-compartment warewashing sink is running 114F. Must be 120F minimum. PIC made hot water heater hotter. COS
The department's words
CHSC 114192 Hot water at 2-compartment warewashing sink is running 114F. Must be 120F minimum. PIC made hot water heater hotter. COS
Place an asterisk on menu next to raw oysters and next to cerviche to make the connection with the warning below.
The department's words
CHSC 114093 Place an asterisk on menu next to raw oysters and next to cerviche to make the connection with the warning below.
EarlierOct 31, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Jack cheese grated on 10/27/16 measured 48 degrees F. Bean: 43 degrees F. Large plastic container with oil, garlic and wine at room temperature made on Wednesday (10/26/16.) Garlic and oil discarded. into oil drum by refuse bin. 10/31/16: Garlic in oil in prep refrigerator measured 45 degrees F. Garlic and oil mixture is made every other day.
The department's words
CHSC 113996 Jack cheese grated on 10/27/16 measured 48 degrees F. Bean: 43 degrees F. Large plastic container with oil, garlic and wine at room temperature made on Wednesday (10/26/16.) Garlic and oil discarded. into oil drum by refuse bin. 10/31/16: Garlic in oil in prep refrigerator measured 45 degrees F. Garlic and oil mixture is made every other day.
Dish machine not in use at time, but when tested it had no sanitizer in final rinse. Don't use dishwasher until it provide 50 ppm chlorine.
The department's words
CHSC 114099.7 Dish machine not in use at time, but when tested it had no sanitizer in final rinse. Don't use dishwasher until it provide 50 ppm chlorine.
Corrected during the inspection
Water only reached a maximum of 100 degrees F at food prep sink.
The department's words
CHSC 114192 Water only reached a maximum of 100 degrees F at food prep sink.
Corrected during the inspection
Facility has a two-compartment utensil washing sink. Employee scrubbing frying pans in right compartment and sanitizing in left compartment. 1. Wash 2. Rinse 3. Sanitize utensils.
The department's words
CHSC 114099.2 Facility has a two-compartment utensil washing sink. Employee scrubbing frying pans in right compartment and sanitizing in left compartment. 1. Wash 2. Rinse 3. Sanitize utensils.
Utensils, including cutting boards outside. Store inside.
The department's words
CHSC 114178 Utensils, including cutting boards outside. Store inside.
Corrected during the inspection
Show 2 more
Clean janitorial sink.
The department's words
CHSC 114257 Clean janitorial sink.
Corrected during the inspection
Provide air gap at floor sink by dishwasher.
The department's words
CHSC 114193 Provide air gap at floor sink by dishwasher.
Corrected during the inspection
EarlierOct 28, 2016Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Jack cheese grated on 10/27/16 measured 48 degrees F. Bean: 43 degrees F. Large plastic container with oil, garlic and wine at room temperature made on Wednesday (10/26/16.) Garlic and oil discarded. into oil drum by refuse bin.
The department's words
CHSC 113996 Jack cheese grated on 10/27/16 measured 48 degrees F. Bean: 43 degrees F. Large plastic container with oil, garlic and wine at room temperature made on Wednesday (10/26/16.) Garlic and oil discarded. into oil drum by refuse bin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Dish machine not in use at time, but when tested it had no sanitizer in final rinse. Don't use dishwasher until it provide 50 ppm chlorine.
The department's words
CHSC 114099.7 Dish machine not in use at time, but when tested it had no sanitizer in final rinse. Don't use dishwasher until it provide 50 ppm chlorine.
Water only reached a maximum of 100 degrees F at food prep sink.
The department's words
CHSC 114192 Water only reached a maximum of 100 degrees F at food prep sink.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Corrected during the inspection
Wiping cloth container had level between 10 - 50 ppm chlorine.
The department's words
CHSC 114185.1 Wiping cloth container had level between 10 - 50 ppm chlorine.
Corrected during the inspection
Observed whole shelf of raw meat above queso fresco cheese wrapped in plastic wrap. a slight amount of pink discoloration on cheese wrap that may have been from meat stored above it. Queso fresco voluntarily discarded. Large prepackaged goat cheese below meat did not appear contaminated and was relocated.
The department's words
CHSC 113986 Observed whole shelf of raw meat above queso fresco cheese wrapped in plastic wrap. a slight amount of pink discoloration on cheese wrap that may have been from meat stored above it. Queso fresco voluntarily discarded. Large prepackaged goat cheese below meat did not appear contaminated and was relocated.
Corrected during the inspection
Show 5 more
Facility has a two-compartment utensil washing sink. Employee scrubbing frying pans in right compartment and sanitizing in left compartment. 1. Wash 2. Rinse 3. Sanitize utensils.
The department's words
CHSC 114099.2 Facility has a two-compartment utensil washing sink. Employee scrubbing frying pans in right compartment and sanitizing in left compartment. 1. Wash 2. Rinse 3. Sanitize utensils.
Utensils, including cutting boards outside. Store inside.
The department's words
CHSC 114178 Utensils, including cutting boards outside. Store inside.
Prep refrigerator thermometer in back of unit.
The department's words
CHSC 114157 Prep refrigerator thermometer in back of unit.
Corrected during the inspection
Clean janitorial sink.
The department's words
CHSC 114257 Clean janitorial sink.
Provide air gap at floor sink by dishwasher.
The department's words
CHSC 114193 Provide air gap at floor sink by dishwasher.
EarlierMay 12, 2014Follow-up inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Only two shelfish tags onsite. Maintain shellfish tags in chronological order for 90 days. 5/12/14: Facility is now keeping shellfish tags.
The department's words
CHSC 114039.4 Only two shelfish tags onsite. Maintain shellfish tags in chronological order for 90 days. 5/12/14: Facility is now keeping shellfish tags.
Corrected during the inspection
No sanitizer at final rinse of dishwasher. Provide a minimumof 50 ppm chlorine at final rinse of dishwasher 5/12/14: No chlorine at final rinse of dishwasher. Corrrected before leaving facility.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimumof 50 ppm chlorine at final rinse of dishwasher 5/12/14: No chlorine at final rinse of dishwasher. Corrrected before leaving facility.
Corrected during the inspection
Observed Raid ant and roach spray in janitorial closet. This is not an approved chemical for use in a food facility. Use chemicals approved for use in a food facility.
The department's words
CHSC 114254 Observed Raid ant and roach spray in janitorial closet. This is not an approved chemical for use in a food facility. Use chemicals approved for use in a food facility.
Potetnially hazarodus foods in prep refrigerator observed between 42.5 -45 degrees Fahrenheit. Maintain potentially hazarodus foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Potetnially hazarodus foods in prep refrigerator observed between 42.5 -45 degrees Fahrenheit. Maintain potentially hazarodus foods at or below 41 degrees Fahrenheit.
Refrigerator handles are on order and will be installed by the end of this week, per the owner.
The department's words
CHSC 114175 Refrigerator handles are on order and will be installed by the end of this week, per the owner.
EarlierMay 6, 2014Routine inspectionViolation(s) Found
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Only two shelfish tags onsite. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.4 Only two shelfish tags onsite. Maintain shellfish tags in chronological order for 90 days.
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
No sanitizer at final rinse of dishwasher. Provide a minimumof 50 ppm chlorine at final rinse of dishwasher.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimumof 50 ppm chlorine at final rinse of dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Observed five pitchers of water on drainboard of two-comparmtent sink to right of hand wash sink. Paper towel dispenser is right above drainboard. Do not block access to paper towel dispenser.
The department's words
CHSC 113953.1 Observed five pitchers of water on drainboard of two-comparmtent sink to right of hand wash sink. Paper towel dispenser is right above drainboard. Do not block access to paper towel dispenser.
None of food handlers wearing hair restraints.
The department's words
CHSC 113969 None of food handlers wearing hair restraints.
Corrected during the inspection
Monterey jack cheese observed at 46 degrees Fahnrenheit in prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Monterey jack cheese observed at 46 degrees Fahnrenheit in prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
50 ppm chlorine was measured in two-compartment utensil washing sink. Provide a minimum of 100 ppm chlorine in sanitizer compartment.
The department's words
CHSC 114099.6 50 ppm chlorine was measured in two-compartment utensil washing sink. Provide a minimum of 100 ppm chlorine in sanitizer compartment.
Corrected during the inspection
Observed wiping cloth container on cutting board of food prep refrigerator. Relocate container to prevent adulteration of food.
The department's words
CHSC 114185.1 Observed wiping cloth container on cutting board of food prep refrigerator. Relocate container to prevent adulteration of food.
Show 7 more
Observed a hole in exterior garbage bin. Fluid from garbage bin has drained onto ground from hole. Plug hole in garbage bin and pick up trash under and adjacent to garbage bin. Hole was plugged during inspection and clean up was begun.
The department's words
CHSC 114245.1 Observed a hole in exterior garbage bin. Fluid from garbage bin has drained onto ground from hole. Plug hole in garbage bin and pick up trash under and adjacent to garbage bin. Hole was plugged during inspection and clean up was begun.
Observed employee touch garbage with gloves,then took off gloves and began putting on clean pair of gloves without first washing his hands. Hands shall be washed with soap and water before donning gloves.
The department's words
CHSC 113953.3 Observed employee touch garbage with gloves,then took off gloves and began putting on clean pair of gloves without first washing his hands. Hands shall be washed with soap and water before donning gloves.
Corrected during the inspection
Observed unlabeled spray bottle container hanging from railing right outside back kitchen door. Working containers shall be labeled with common chemical name of the material.
The department's words
CHSC 114254.1 Observed unlabeled spray bottle container hanging from railing right outside back kitchen door. Working containers shall be labeled with common chemical name of the material.
Corrected during the inspection
Observed Raid ant and roach spray in janitorial sink.Only use chemicals approved for use in a food facility.
The department's words
CHSC 114254 Observed Raid ant and roach spray in janitorial sink.Only use chemicals approved for use in a food facility.
Clean janitorial sink to remove dirt accumulation. Don't store items in the janitorial sink.
The department's words
CHSC 114257 Clean janitorial sink to remove dirt accumulation. Don't store items in the janitorial sink.
Observed a couple of leaves in ice scoop holder. Remove leaves and clean scooper holder and ice scoop. Maintain ice scoop holder in sanitary condition.
The department's words
CHSC 114119 Observed a couple of leaves in ice scoop holder. Remove leaves and clean scooper holder and ice scoop. Maintain ice scoop holder in sanitary condition.
Replace missing handles at black three door refrigerator located under front counter. There is sharp metal and some jagged edges at areas where handles are missing. Baffle on right sode of hood is damaged and there are gaps in baffle. Replace baffle at right side of hood. Clean interior of freezer to remove blood spillage.
The department's words
CHSC 114175 Replace missing handles at black three door refrigerator located under front counter. There is sharp metal and some jagged edges at areas where handles are missing. Baffle on right sode of hood is damaged and there are gaps in baffle. Replace baffle at right side of hood. Clean interior of freezer to remove blood spillage.
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 Salsalito Taco Shop, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Salsalito Taco Shop know
Ask for the manager. Salsalito Taco Shop can only fix what it knows about.
The department lists no phone for this place.
Share this page
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 Salsalito Taco Shop?
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 L10855.
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
- Follow-up 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.