At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sonoma 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.
- Food handler cards observed expired. Renew food handler cards. Ensure all food handler cards are valid and current. CHSC 113948How 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 Sonoma Taco Shop's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Food handler cards observed expired. Renew food handler cards. Ensure all food handler cards are valid and current.The county found: “Food handler cards observed expired. Renew food handler cards. Ensure all food handler cards are valid and current.”
Then the next one.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 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
LatestFeb 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Food handler cards observed expired. Renew food handler cards. Ensure all food handler cards are valid and current.
The department's words
CHSC 113948 Food handler cards observed expired. Renew food handler cards. Ensure all food handler cards are valid and current.
EarlierFeb 20, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed refrigerator near the walk-in on a wooden platform with spray foam covering a corner of the kitchen. Floors must be built, maintained, and cleanable. Remove wooden structure and spray foam. Ensure properly built tile floors are cleanable.
The department's words
CHSC 114268 Observed refrigerator near the walk-in on a wooden platform with spray foam covering a corner of the kitchen. Floors must be built, maintained, and cleanable. Remove wooden structure and spray foam. Ensure properly built tile floors are cleanable.
EarlierAug 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierNov 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed chile verde pork at 46-48F in deep plastic covered containers. 3 containers were all cooked yesterday and have been determined to be improperly cooled. Cool foods uncovered or loosely covered in shallow (~1 inch) portions to promote rapid cooling from 135-70F within 2 hours and from 70-41F within 4 hours. Fill out and submit cooling log within 14 days. 3 5.5qt. containers of chile verde discarded into trash.
The department's words
CHSC 114002 MAJOR - Observed chile verde pork at 46-48F in deep plastic covered containers. 3 containers were all cooked yesterday and have been determined to be improperly cooled. Cool foods uncovered or loosely covered in shallow (~1 inch) portions to promote rapid cooling from 135-70F within 2 hours and from 70-41F within 4 hours. Fill out and submit cooling log within 14 days. 3 5.5qt. containers of chile verde discarded into trash.
EarlierMar 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee handle dirty dishes and then proceed to unload dishes from dishwasher (clean) w/o washing hands. Ensure hands are washed after handling dirty dishes and prior to touching clean utensils - discussed with employee and operator. Contaminated dishes sent to be re-sanitized; hands washed. Wash hands at all required times.
The department's words
CHSC 113953.3 Observed employee handle dirty dishes and then proceed to unload dishes from dishwasher (clean) w/o washing hands. Ensure hands are washed after handling dirty dishes and prior to touching clean utensils - discussed with employee and operator. Contaminated dishes sent to be re-sanitized; hands washed. Wash hands at all required times.
EarlierJul 29, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee crack raw eggs onto griddle and then touch parchment paper and cooking tortillas without changing gloves or washing hands. Hands must be washed at all required times (after handling raw animal products, after changing gloves, when contaminated, etc.). Tortillas (6) and parchment paper discarded. Employee changed gloves without washing hands. Inspector instructed employee to discard gloves and wash hands. Hands washed.
The department's words
CHSC 113953.3 Observed employee crack raw eggs onto griddle and then touch parchment paper and cooking tortillas without changing gloves or washing hands. Hands must be washed at all required times (after handling raw animal products, after changing gloves, when contaminated, etc.). Tortillas (6) and parchment paper discarded. Employee changed gloves without washing hands. Inspector instructed employee to discard gloves and wash hands. Hands washed.
Corrected during the inspection
EarlierJul 23, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee crack raw eggs onto griddle and then touch parchment paper and cooking tortillas without changing gloves or washing hands. Hands must be washed at all required times (after handling raw animal products, after changing gloves, when contaminated, etc.). Tortillas (6) and parchment paper discarded. Employee changed gloves without washing hands. Inspector instructed employee to discard gloves and wash hands. Hands washed.
The department's words
CHSC 113953.3 Observed employee crack raw eggs onto griddle and then touch parchment paper and cooking tortillas without changing gloves or washing hands. Hands must be washed at all required times (after handling raw animal products, after changing gloves, when contaminated, etc.). Tortillas (6) and parchment paper discarded. Employee changed gloves without washing hands. Inspector instructed employee to discard gloves and wash hands. Hands washed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 7, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 9, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 31, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food Safety Manager Certificate renewal still delinquent, person in charge reports they are enrolled in the July 7th course, recheck pending.
The department's words
CHSC 113947.1 Food Safety Manager Certificate renewal still delinquent, person in charge reports they are enrolled in the July 7th course, recheck pending.
EarlierApr 5, 2018Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food safety manager certificate expired, renew within 60 days, have a binder on-site with food handler cards for all other employees within 30 days.
The department's words
CHSC 113947.1 Food safety manager certificate expired, renew within 60 days, have a binder on-site with food handler cards for all other employees within 30 days.
Corrected during the inspection
Employee was washing dishes in handwash sink upon arrival - this sink is for handwashing only.
The department's words
CHSC 113953.1 Employee was washing dishes in handwash sink upon arrival - this sink is for handwashing only.
Corrected during the inspection
Adjust all cold holding below to 41 F or less: a. Salsas were at 51 F, discarded. b. Far left food prep frig cheese at 47 F c. Far right food prep frig chile relleno at 46 F d. Checked three items in walk-in, all were 44-46 F
The department's words
CHSC 113996 Adjust all cold holding below to 41 F or less: a. Salsas were at 51 F, discarded. b. Far left food prep frig cheese at 47 F c. Far right food prep frig chile relleno at 46 F d. Checked three items in walk-in, all were 44-46 F
Corrected during the inspection
a. Cutting boards in main food prep area heavily soiled, beyond cleanable, replace with new. b. Ice machine appears to have interior mold/mildew growth, remove ice, then clean/sanitize.
The department's words
CHSC 114115 a. Cutting boards in main food prep area heavily soiled, beyond cleanable, replace with new. b. Ice machine appears to have interior mold/mildew growth, remove ice, then clean/sanitize.
Corrected during the inspection
Hot water at 119 F max, increase to 120 F or above.
The department's words
CHSC 114192 Hot water at 119 F max, increase to 120 F or above.
Corrected during the inspection
Show 2 more
Please repair lighting: a. Above walk-in b. Dry storage room
The department's words
CHSC 114252 Please repair lighting: a. Above walk-in b. Dry storage room
Corrected during the inspection
Employee beverages & cell phone next to handwash sink, please store in lockers or employee break room.
The department's words
CHSC 114256 Employee beverages & cell phone next to handwash sink, please store in lockers or employee break room.
Corrected during the inspection
EarlierMar 30, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food safety manager certificate expired, renew within 60 days, have a binder on-site with food handler cards for all other employees within 30 days.
The department's words
CHSC 113947.1 Food safety manager certificate expired, renew within 60 days, have a binder on-site with food handler cards for all other employees within 30 days.
Employee was washing dishes in handwash sink upon arrival - this sink is for handwashing only.
The department's words
CHSC 113953.1 Employee was washing dishes in handwash sink upon arrival - this sink is for handwashing only.
Adjust all cold holding below to 41 F or less: a. Salsas were at 51 F, discarded. b. Far left food prep frig cheese at 47 F c. Far right food prep frig chile relleno at 46 F d. Checked three items in walk-in, all were 44-46 F
The department's words
CHSC 113996 Adjust all cold holding below to 41 F or less: a. Salsas were at 51 F, discarded. b. Far left food prep frig cheese at 47 F c. Far right food prep frig chile relleno at 46 F d. Checked three items in walk-in, all were 44-46 F
a. Cutting boards in main food prep area heavily soiled, beyond cleanable, replace with new. b. Ice machine appears to have interior mold/mildew growth, remove ice, then clean/sanitize.
The department's words
CHSC 114115 a. Cutting boards in main food prep area heavily soiled, beyond cleanable, replace with new. b. Ice machine appears to have interior mold/mildew growth, remove ice, then clean/sanitize.
Hot water at 119 F max, increase to 120 F or above.
The department's words
CHSC 114192 Hot water at 119 F max, increase to 120 F or above.
Show 2 more
Please repair lighting: a. Above walk-in b. Dry storage room
The department's words
CHSC 114252 Please repair lighting: a. Above walk-in b. Dry storage room
Employee beverages & cell phone next to handwash sink, please store in lockers or employee break room.
The department's words
CHSC 114256 Employee beverages & cell phone next to handwash sink, please store in lockers or employee break room.
EarlierMay 19, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Food managers certificate (FMC) expired on 2/17. Renew FMC.
The department's words
CHSC 113947.1 Food managers certificate (FMC) expired on 2/17. Renew FMC.
Dishwasher dispensing 0 ppm chlorine. Chlorine container empty. Employee doing dishes. Ensure to provide a sanitizing rinse of 50 ppm. Train employees to check sanitizer levels daily. Sanitizer bucket replaced with full container, unit primed, and is now dispensing 50 ppm sanitizer.
The department's words
CHSC 114099.7 Dishwasher dispensing 0 ppm chlorine. Chlorine container empty. Employee doing dishes. Ensure to provide a sanitizing rinse of 50 ppm. Train employees to check sanitizer levels daily. Sanitizer bucket replaced with full container, unit primed, and is now dispensing 50 ppm sanitizer.
Corrected during the inspection
Observed pink mold growth in ice machine. Clean and sanitize regularly.
The department's words
CHSC 114113 Observed pink mold growth in ice machine. Clean and sanitize regularly.
1. Observed build up on walk-in cooler walls and shelving units in walk-in. Clean and sanitize. 2. Observed build up/growth on upper inside of dishwasher. Clean and sanitize.
The department's words
CHSC 114115.c 1. Observed build up on walk-in cooler walls and shelving units in walk-in. Clean and sanitize. 2. Observed build up/growth on upper inside of dishwasher. Clean and sanitize.
Observed home style drill with mixing attachment used for mixing in facility. This is not an approved NSF mixer. Discontinue use and provide a commercial food grad mixer. Discussed with PIC.
The department's words
CHSC 114130 Observed home style drill with mixing attachment used for mixing in facility. This is not an approved NSF mixer. Discontinue use and provide a commercial food grad mixer. Discussed with PIC.
Show 3 more
Observed multiple knives stored in cracks between equipment. This area is not clean and can not be cleaned and sanitized. Do not store knives in cracks between equipment. Store on clean dry surface or provide a magnetic strip. Discussed with PIC.
The department's words
CHSC 114119 Observed multiple knives stored in cracks between equipment. This area is not clean and can not be cleaned and sanitized. Do not store knives in cracks between equipment. Store on clean dry surface or provide a magnetic strip. Discussed with PIC.
Carpet mat being used on cook line. Carpet is not approved flooring for food service. Remove carpet mat and provide a non absorbent easily cleanable mat. Discussed with PIC.
The department's words
CHSC 114268 Carpet mat being used on cook line. Carpet is not approved flooring for food service. Remove carpet mat and provide a non absorbent easily cleanable mat. Discussed with PIC.
Insect light mounted on wall over food preparation and food storage. Relocate bug light to area not over food or food preparation. Discussed with PIC.
The department's words
CHSC 114259 Insect light mounted on wall over food preparation and food storage. Relocate bug light to area not over food or food preparation. Discussed with PIC.
EarlierMay 16, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher dispensing 0 ppm chlorine. Chlorine container empty. Employee doing dishes. Ensure to provide a sanitizing rinse of 50 ppm. Train employees to check sanitizer levels daily. Sanitizer bucket replaced with full container, unit primed, and is now dispensing 50 ppm sanitizer.
The department's words
CHSC 114099.7 Dishwasher dispensing 0 ppm chlorine. Chlorine container empty. Employee doing dishes. Ensure to provide a sanitizing rinse of 50 ppm. Train employees to check sanitizer levels daily. Sanitizer bucket replaced with full container, unit primed, and is now dispensing 50 ppm sanitizer.
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)
Food managers certificate (FMC) expired on 2/17. Renew FMC.
The department's words
CHSC 113947.1 Food managers certificate (FMC) expired on 2/17. Renew FMC.
Observed pink mold growth in ice machine. Clean and sanitize regularly.
The department's words
CHSC 114113 Observed pink mold growth in ice machine. Clean and sanitize regularly.
1. Observed build up on walk-in cooler walls and shelving units in walk-in. Clean and sanitize. 2. Observed build up/growth on upper inside of dishwasher. Clean and sanitize.
The department's words
CHSC 114115.c 1. Observed build up on walk-in cooler walls and shelving units in walk-in. Clean and sanitize. 2. Observed build up/growth on upper inside of dishwasher. Clean and sanitize.
Observed home style drill with mixing attachment used for mixing in facility. This is not an approved NSF mixer. Discontinue use and provide a commercial food grad mixer. Discussed with PIC.
The department's words
CHSC 114130 Observed home style drill with mixing attachment used for mixing in facility. This is not an approved NSF mixer. Discontinue use and provide a commercial food grad mixer. Discussed with PIC.
Observed multiple knives stored in cracks between equipment. This area is not clean and can not be cleaned and sanitized. Do not store knives in cracks between equipment. Store on clean dry surface or provide a magnetic strip. Discussed with PIC.
The department's words
CHSC 114119 Observed multiple knives stored in cracks between equipment. This area is not clean and can not be cleaned and sanitized. Do not store knives in cracks between equipment. Store on clean dry surface or provide a magnetic strip. Discussed with PIC.
Show 2 more
Carpet mat being used on cook line. Carpet is not approved flooring for food service. Remove carpet mat and provide a non absorbent easily cleanable mat. Discussed with PIC.
The department's words
CHSC 114268 Carpet mat being used on cook line. Carpet is not approved flooring for food service. Remove carpet mat and provide a non absorbent easily cleanable mat. Discussed with PIC.
Insect light mounted on wall over food preparation and food storage. Relocate bug light to area not over food or food preparation. Discussed with PIC.
The department's words
CHSC 114259 Insect light mounted on wall over food preparation and food storage. Relocate bug light to area not over food or food preparation. Discussed with PIC.
EarlierNov 21, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Several food handler cards have expired. Have employees get food handler cards and e-mail copies of certificates to me within 90 days. Person in charge has food manager certification issues on 2/10/12 but the certificate does not specify when this expires.
The department's words
CHSC 113948 Several food handler cards have expired. Have employees get food handler cards and e-mail copies of certificates to me within 90 days. Person in charge has food manager certification issues on 2/10/12 but the certificate does not specify when this expires.
Guacamole, diced tomato salsa, and sour cream all at 47F. Minor violation. Salsas inside two door prep fridge (True brand) are temping at 45F. Turn down temp of fridge and call for repairs if needed. Keep potentially hazardous food below 41F or above 135F.
The department's words
CHSC 113996 Guacamole, diced tomato salsa, and sour cream all at 47F. Minor violation. Salsas inside two door prep fridge (True brand) are temping at 45F. Turn down temp of fridge and call for repairs if needed. Keep potentially hazardous food below 41F or above 135F.
A lot of scratches observed on cutting boards which would make the surface difficult to clean. Replace cutting boards.
The department's words
CHSC 114130.3 A lot of scratches observed on cutting boards which would make the surface difficult to clean. Replace cutting boards.
EarlierNov 15, 2016Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several potentially hazardous foods (PHFs) found out of temperature. These were all on the cold hold prep top. Guacamole at 52F, diced tomatoes at 51F, chipotle salsa at 52F, sour cream at 48F. Keep potentially hazardous foods above 135F or below 41F. Food items placed in container in ice baths and cooled to proper temp. Ensure to cool items in walk in before placing on prep top. Cool ingredients used to make the guacamole before mixing items together. Major violation.
The department's words
CHSC 113996 Several potentially hazardous foods (PHFs) found out of temperature. These were all on the cold hold prep top. Guacamole at 52F, diced tomatoes at 51F, chipotle salsa at 52F, sour cream at 48F. Keep potentially hazardous foods above 135F or below 41F. Food items placed in container in ice baths and cooled to proper temp. Ensure to cool items in walk in before placing on prep top. Cool ingredients used to make the guacamole before mixing items together. Major violation.
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)
Several food handler cards have expired. Have employees get food handler cards and e-mail copies of certificates to me within 90 days. Person in charge has food manager certification issues on 2/10/12 but the certificate does not specify when this expires.
The department's words
CHSC 113948 Several food handler cards have expired. Have employees get food handler cards and e-mail copies of certificates to me within 90 days. Person in charge has food manager certification issues on 2/10/12 but the certificate does not specify when this expires.
A lot of scratches observed on cutting boards which would make the surface difficult to clean. Replace cutting boards.
The department's words
CHSC 114130.3 A lot of scratches observed on cutting boards which would make the surface difficult to clean. Replace cutting boards.
EarlierJan 15, 2016Follow-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.
EarlierJan 11, 2016Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 6 in deep covered pan of salsa in prep cooler at 52F, salsas in self service bar on ice at 86F, 57F, 51F, 49F. All tomatoes were roasted this morning at 9:00am. Salsa was prepared and put on salsa bar at 9:30am. Ensure all potentially hazardous foods are properly cooled to 41F or below before being placed in ice cold hold self service bar. Salsas, chili relleno, tamales, sauces, ect must cool from 135-70F with in the 1st 2 hours and from 70F to 41F within the next 4 hours with monitoring of time and temperature to verify cooling. * Or recommended method of shallow pan cooling 2 inches or less food depth uncovered in the walk-in cooler. Salsas in prep cooler and self service bar reduced to shallow pans uncovered and place in walk-in cooler to finish cooling.
The department's words
CHSC 114002 Observed 6 in deep covered pan of salsa in prep cooler at 52F, salsas in self service bar on ice at 86F, 57F, 51F, 49F. All tomatoes were roasted this morning at 9:00am. Salsa was prepared and put on salsa bar at 9:30am. Ensure all potentially hazardous foods are properly cooled to 41F or below before being placed in ice cold hold self service bar. Salsas, chili relleno, tamales, sauces, ect must cool from 135-70F with in the 1st 2 hours and from 70F to 41F within the next 4 hours with monitoring of time and temperature to verify cooling. * Or recommended method of shallow pan cooling 2 inches or less food depth uncovered in the walk-in cooler. Salsas in prep cooler and self service bar reduced to shallow pans uncovered and place in walk-in cooler to finish cooling.
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 employee place raw fish on grill with gloved hands then discard gloves and then go to prepared food with out washing hands. To prevent cross contamination ensure to immediately wash hands after handling raw meats. Ensure to wash hands after discarding gloves that contacted raw meats. Hands washed.
The department's words
CHSC 113953.3 Observed employee place raw fish on grill with gloved hands then discard gloves and then go to prepared food with out washing hands. To prevent cross contamination ensure to immediately wash hands after handling raw meats. Ensure to wash hands after discarding gloves that contacted raw meats. Hands washed.
Observed sour cream in top of prep cooler at 46-47F. Air temp of unit 44F. Ensure all potentially hazardous foods are cold held 41F or below. Adjust prep cooler to hold 41F or below. Do not over fill drop pans in top of prep cooler.
The department's words
CHSC 113996 Observed sour cream in top of prep cooler at 46-47F. Air temp of unit 44F. Ensure all potentially hazardous foods are cold held 41F or below. Adjust prep cooler to hold 41F or below. Do not over fill drop pans in top of prep cooler.
Observed food debris built up on walk-in cooler shelves. Clean.
The department's words
CHSC 114115.c Observed food debris built up on walk-in cooler shelves. Clean.
2 Door prep cooler not functional being used for storage. Repair or replace unit. Cutting boards no longer smooth non absorbent deep grooves. Replace cutting boards.
The department's words
CHSC 114175 2 Door prep cooler not functional being used for storage. Repair or replace unit. Cutting boards no longer smooth non absorbent deep grooves. Replace cutting boards.
EarlierMar 20, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
a. Far left prep frig food temps 44 F, reduce to 41 F or less. b. Carne asada hot holding at 131 F in upper pan levels, over 135 F in bottom. Recommend splitting meat into smaller containers.
The department's words
CHSC 113996 a. Far left prep frig food temps 44 F, reduce to 41 F or less. b. Carne asada hot holding at 131 F in upper pan levels, over 135 F in bottom. Recommend splitting meat into smaller containers.
Hot water at 118 F, increase to at least 120 F.
The department's words
CHSC 114192 Hot water at 118 F, increase to at least 120 F.
a. Replace rusted metro shelving in walk-in. b. Make permanent repair to ice maker lid.
The department's words
CHSC 114175 a. Replace rusted metro shelving in walk-in. b. Make permanent repair to ice maker lid.
Repair faucet leak at food prep sink, save water and $.
The department's words
CHSC 114190 Repair faucet leak at food prep sink, save water and $.
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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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 L10814.
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.