At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · Routine county inspection · Apr 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sonora Taqueria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Single use towels observed not stored in dispenser. Ensure single use towels are maintained in dispenser. Corrected on site. CHSC 113953.2How to fixFix it
- Observed pink debris on ice machine baffle interior. Maintain clean. Ensure all food contact surfaces are maintained clean. Observed accumulation of debris on can opener. Maintain clean. CHSC 114115How to fixFix it
- Hot water measured at maximum 116F at the faucet (3-compartment sink). Ensure hot water is provided at minimum 120F at the faucet at all times. CHSC 114192How 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 Sonora Taqueria's team
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Follow the steps for each item, with the rule beside it.
Next: Single use towels observed not stored in dispenser. Ensure single use towels are maintained in dispenser. Corrected on site.The county found: “Single use towels observed not stored in dispenser. Ensure single use towels are maintained in dispenser. Corrected on…”
Then the next one: Observed pink debris on ice machine baffle interior. Maintain clean. Ensure all food contact surfaces are maintained clean. Observed accumulation of debris on can opener. Maintain clean.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestApr 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 7, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Single use towels observed not stored in dispenser. Ensure single use towels are maintained in dispenser. Corrected on site.
The department's words
CHSC 113953.2 Single use towels observed not stored in dispenser. Ensure single use towels are maintained in dispenser. Corrected on site.
Observed pink debris on ice machine baffle interior. Maintain clean. Ensure all food contact surfaces are maintained clean. Observed accumulation of debris on can opener. Maintain clean.
The department's words
CHSC 114115 Observed pink debris on ice machine baffle interior. Maintain clean. Ensure all food contact surfaces are maintained clean. Observed accumulation of debris on can opener. Maintain clean.
Hot water measured at maximum 116F at the faucet (3-compartment sink). Ensure hot water is provided at minimum 120F at the faucet at all times.
The department's words
CHSC 114192 Hot water measured at maximum 116F at the faucet (3-compartment sink). Ensure hot water is provided at minimum 120F at the faucet at all times.
Code CHSC 114020
The department's words
Code CHSC 114020
Code CHSC 114047
The department's words
Code CHSC 114047
Show 1 more
Multiple dry, soiled linen/cloths observed throughout food preparation area. Soiled linen cloths shall be stored in clean, non absorbent receptacles to prevent contamination of food, utensils, equipment. Collect and store all soiled linen cloths and clean in an approved manner. Ensure all wet wiping cloths remain in sanitizer solution in between uses.
The department's words
CHSC 114185.1 Multiple dry, soiled linen/cloths observed throughout food preparation area. Soiled linen cloths shall be stored in clean, non absorbent receptacles to prevent contamination of food, utensils, equipment. Collect and store all soiled linen cloths and clean in an approved manner. Ensure all wet wiping cloths remain in sanitizer solution in between uses.
EarlierSep 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierMar 15, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw eggs measuring 63°F in non-functional refrigeration unit. Observed green salsa measuring 50°F and red salsa measuring 46°F in beverage cooler. Ambient temperature of unit measured 48°F. person in charge stated salsa containers were prepped one hour ago and taken from walk-in cooler. Salsas relocated to walk-in cooler. 24 eggs voluntarily discarded by PIC. Immediately repair refrigeration units to cold hold at 41°F or below. Discontinue use of units until repaired.
The department's words
CHSC 113996 Observed raw eggs measuring 63°F in non-functional refrigeration unit. Observed green salsa measuring 50°F and red salsa measuring 46°F in beverage cooler. Ambient temperature of unit measured 48°F. person in charge stated salsa containers were prepped one hour ago and taken from walk-in cooler. Salsas relocated to walk-in cooler. 24 eggs voluntarily discarded by PIC. Immediately repair refrigeration units to cold hold at 41°F or below. Discontinue use of units until repaired.
Corrected during the inspection
EarlierMar 14, 2024Routine inspectionYellow placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw eggs measuring 63°F in non-functional refrigeration unit. Observed green salsa measuring 50°F and red salsa measuring 46°F in beverage cooler. Ambient temperature of unit measured 48°F. person in charge stated salsa containers were prepped one hour ago and taken from walk-in cooler. Salsas relocated to walk-in cooler. 24 eggs voluntarily discarded by PIC. Immediately repair refrigeration units to cold hold at 41°F or below. Discontinue use of units until repaired.
The department's words
CHSC 113996 Observed raw eggs measuring 63°F in non-functional refrigeration unit. Observed green salsa measuring 50°F and red salsa measuring 46°F in beverage cooler. Ambient temperature of unit measured 48°F. person in charge stated salsa containers were prepped one hour ago and taken from walk-in cooler. Salsas relocated to walk-in cooler. 24 eggs voluntarily discarded by PIC. Immediately repair refrigeration units to cold hold at 41°F or below. Discontinue use of units until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed carnitas cooling on prep table without intervention in a large pan. observed black beans measuring 93°F and rice measuring 63°F on prep table near griddle. Observed beef at 45°F, carnitas 47°F, chicken 48°F, pork 45ºF inside prep top refrigeration unit. Ensure all potentially hazardous foods are rapidly cooled from 135°F to 70°F within 2 hours, and then from 70°F to 41°F in 4 hours. Ensure to use approved methods such as ice baths, separating food into smaller portions, utilizing shallow containers. Carnitas placed on ice baths in smaller containers. Beans finished cooking about 30 minutes ago per PIC and re-heated to 165°F. Rice voluntarily discarded by PIC, 1/4 of a pound. PIC stated 3lbs of beef was cooked yesterday, 2 lbs of carnitas cooked 2 days ago, 4 lbs chicken cooked yesterday, and 4 lbs of pork cooked yesterday. PIC voluntarily discarded meat. Privded PIC with cooling handouts.
The department's words
CHSC 114002 Observed carnitas cooling on prep table without intervention in a large pan. observed black beans measuring 93°F and rice measuring 63°F on prep table near griddle. Observed beef at 45°F, carnitas 47°F, chicken 48°F, pork 45ºF inside prep top refrigeration unit. Ensure all potentially hazardous foods are rapidly cooled from 135°F to 70°F within 2 hours, and then from 70°F to 41°F in 4 hours. Ensure to use approved methods such as ice baths, separating food into smaller portions, utilizing shallow containers. Carnitas placed on ice baths in smaller containers. Beans finished cooking about 30 minutes ago per PIC and re-heated to 165°F. Rice voluntarily discarded by PIC, 1/4 of a pound. PIC stated 3lbs of beef was cooked yesterday, 2 lbs of carnitas cooked 2 days ago, 4 lbs chicken cooked yesterday, and 4 lbs of pork cooked yesterday. PIC voluntarily discarded meat. Privded PIC with cooling handouts.
Observed chicken in hot holding unit measuring 128°F, beef 119°F, beef tongue 118°F. Ensure all potentially hazardous foods are re-heated to 165°F to hot hold at 135°F within 2 hours. PIC stated foods were placed in unit one hour ago. PIC instructed to re-heat chicken, beef and beef tongue. Foods re-heated to >165°F.
The department's words
CHSC 114016 Observed chicken in hot holding unit measuring 128°F, beef 119°F, beef tongue 118°F. Ensure all potentially hazardous foods are re-heated to 165°F to hot hold at 135°F within 2 hours. PIC stated foods were placed in unit one hour ago. PIC instructed to re-heat chicken, beef and beef tongue. Foods re-heated to >165°F.
3-compartment sink, prep sink, and janitorial sink measured 108°F. Ensure the water temperature provides 120F at these sinks. Instructed PIC to increase water temperature. Sinks measured 120°F after correction. Corrected on site.
The department's words
CHSC 114192 3-compartment sink, prep sink, and janitorial sink measured 108°F. Ensure the water temperature provides 120F at these sinks. Instructed PIC to increase water temperature. Sinks measured 120°F after correction. Corrected on site.
EarlierAug 16, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a prep fridge at the cook line holding foods at 49 degrees F. Lingua in a pot on the prep table at 101 degrees F. Hard-shelled eggs at room temperature. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were all moved to the refrigeration.
The department's words
CHSC 113996 Observed a prep fridge at the cook line holding foods at 49 degrees F. Lingua in a pot on the prep table at 101 degrees F. Hard-shelled eggs at room temperature. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were all moved to the refrigeration.
EarlierJan 25, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed shredded chicken at 120-124F and rice at 120-145F on hot holding table, reheated improperly prior to inspection. Chicken reheated to 165F; inspector instructed operator to stir rice to make sure it gets to 165F. Ensure potentially hazardous foods that are cooked, cooled and reheated for hot holding be brought to 165F prior to placing on hot holding table. Discussed with operator. COS.
The department's words
CHSC 114016 MAJOR - Observed shredded chicken at 120-124F and rice at 120-145F on hot holding table, reheated improperly prior to inspection. Chicken reheated to 165F; inspector instructed operator to stir rice to make sure it gets to 165F. Ensure potentially hazardous foods that are cooked, cooled and reheated for hot holding be brought to 165F prior to placing on hot holding table. Discussed with operator. COS.
EarlierJul 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: Observed cooked chicken at 48-49F in prep cooler across from grill. This meat was cooked yesterday and was kept in this cooler overnight; inspector determined this to be improperly cooled. ~6 qts. cooked chicken discarded into compost. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Cool foods in shallow, uncovered portions in walk in cooler. Fill out and submit cooling log within 14 days.
The department's words
CHSC 114002 MAJOR: Observed cooked chicken at 48-49F in prep cooler across from grill. This meat was cooked yesterday and was kept in this cooler overnight; inspector determined this to be improperly cooled. ~6 qts. cooked chicken discarded into compost. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Cool foods in shallow, uncovered portions in walk in cooler. Fill out and submit cooling log within 14 days.
EarlierSep 14, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 21, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 15, 2020Follow-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.
EarlierJun 11, 2020Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 114020
The department's words
Code CHSC 114020
Code CHSC 113984
The department's words
Code CHSC 113984
Show 6 more
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114259
The department's words
Code CHSC 114259
Code CHSC 114256
The department's words
Code CHSC 114256
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierDec 6, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 31, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Corrected during the inspection
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Large pan of Spanish rice was 46F-47F. Contact said it was made yesterday. Recommend cooling in small containers before storing in large containers. Corrected on site.
The department's words
CHSC 114002.1 Large pan of Spanish rice was 46F-47F. Contact said it was made yesterday. Recommend cooling in small containers before storing in large containers. Corrected on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 22, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
a. Work on cleaning of food debris around meat prep table. b. Remove foil bits and sheeting from drink cooler.
The department's words
CHSC 114115.c a. Work on cleaning of food debris around meat prep table. b. Remove foil bits and sheeting from drink cooler.
Use a scoop to stir rice, rather than a plastic bowl.
The department's words
CHSC 114119 Use a scoop to stir rice, rather than a plastic bowl.
EarlierMay 1, 2017Follow-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.
EarlierApr 27, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed meat slicer in use that hand not been completely broken down and washed, rinsed, and sanitized since purchase a few months ago. Observed extreme amount of olf raw meat debris on the pusher plate and under the blade. The unit is not easily broken down and after further review of the meat slicer is not commercial grade. Discontinue use of the meat slicer immediately. Remove from facility. PIC will purchase an NSF approved meat slicer as a replacement . Ensure meat slicers are completely broke down and washed, rinsed, and sanitized. Wash, rinse, and sanitize every 4 hours if the slicer is used throughout the day. Discussed with PIC. Discussed with PIC, facility must comply by May 1, 2017 or a case will be opened and cost recovery fees of $190.00 per hour charged. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114113 Observed meat slicer in use that hand not been completely broken down and washed, rinsed, and sanitized since purchase a few months ago. Observed extreme amount of olf raw meat debris on the pusher plate and under the blade. The unit is not easily broken down and after further review of the meat slicer is not commercial grade. Discontinue use of the meat slicer immediately. Remove from facility. PIC will purchase an NSF approved meat slicer as a replacement . Ensure meat slicers are completely broke down and washed, rinsed, and sanitized. Wash, rinse, and sanitize every 4 hours if the slicer is used throughout the day. Discussed with PIC. Discussed with PIC, facility must comply by May 1, 2017 or a case will be opened and cost recovery fees of $190.00 per hour charged. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed covered full 12 qt container of cooked tongue at 51F. PIC stated the tongue was cooked 3 1/2 hours ago. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods to ensure it meets the time and temperature requirements. Tongue placed in hotel pan uncovered to finish cooling in 2 door cooler. ***PIC stated he will turn on the walk-in cooler to provide additional refrigeration for cooling and cold holding.
The department's words
CHSC 114002.1 Observed covered full 12 qt container of cooked tongue at 51F. PIC stated the tongue was cooked 3 1/2 hours ago. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods to ensure it meets the time and temperature requirements. Tongue placed in hotel pan uncovered to finish cooling in 2 door cooler. ***PIC stated he will turn on the walk-in cooler to provide additional refrigeration for cooling and cold holding.
1. Observed restaurant foods (open and sealed) foods stored in the 7 door glass reach in refrigerator that is used for customer access to drinks. 2nd time facility has been cited for this violation. Due to the potential contamination of foods used for the restaurant by customers accessing the cooler separation is required. Facility now on compliance to re-organize food storage to prevent potential contamination from customers. The doors used for restaurant storage of food must be marked for employee access only. Discussed with PIC, facility must comply by May 1, 2017 or a case will be opened and cost recovery fees of $190.00 per hour charged. 2. Observed raw meats stored over cooked foods in the prep cooler and the 2 Door steel. Observed tortillas stored directly on top of raw meats in 7 Door glass cooler. Ensure all raw meats are stored below and away from ready to eat foods. Raw meats relocated to bottom shelf. 3. Observed 2 bags of onions stored on floor. Ensure all food is stored off the floor at least 6 inches to prevent contamination. Onions relocated. Discussed with PIC to store all foods in walk-in cooler once it is turned on and cold holding 41F or below.
The department's words
CHSC 113986 1. Observed restaurant foods (open and sealed) foods stored in the 7 door glass reach in refrigerator that is used for customer access to drinks. 2nd time facility has been cited for this violation. Due to the potential contamination of foods used for the restaurant by customers accessing the cooler separation is required. Facility now on compliance to re-organize food storage to prevent potential contamination from customers. The doors used for restaurant storage of food must be marked for employee access only. Discussed with PIC, facility must comply by May 1, 2017 or a case will be opened and cost recovery fees of $190.00 per hour charged. 2. Observed raw meats stored over cooked foods in the prep cooler and the 2 Door steel. Observed tortillas stored directly on top of raw meats in 7 Door glass cooler. Ensure all raw meats are stored below and away from ready to eat foods. Raw meats relocated to bottom shelf. 3. Observed 2 bags of onions stored on floor. Ensure all food is stored off the floor at least 6 inches to prevent contamination. Onions relocated. Discussed with PIC to store all foods in walk-in cooler once it is turned on and cold holding 41F or below.
Observed chemical containers of cleaners and open ajax stored next to clean dishes on rack. Ensure all chemicals are stored below and away from food or food contact surfaces. Chemicals relocated.
The department's words
CHSC 114254.2 Observed chemical containers of cleaners and open ajax stored next to clean dishes on rack. Ensure all chemicals are stored below and away from food or food contact surfaces. Chemicals relocated.
Observed excessive amounts of built up food debris on the following places. Steam table surface, inside prep cooler and 2 door steel, prep table shelves through out kitchen, floors, walls behind prep table and sinks, whole grill area. Compliance issued to clean kitchen paying specific attention to above areas. Failure to comply will result in a case being opened and cost recovery fees of $190.00 per hour. Discussed with PIC.
The department's words
CHSC 114115.c Observed excessive amounts of built up food debris on the following places. Steam table surface, inside prep cooler and 2 door steel, prep table shelves through out kitchen, floors, walls behind prep table and sinks, whole grill area. Compliance issued to clean kitchen paying specific attention to above areas. Failure to comply will result in a case being opened and cost recovery fees of $190.00 per hour. Discussed with PIC.
Sanitizer solution in sanitizer buckets less than 50 ppm chlorine. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Sanitizer remade. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114185.1 Sanitizer solution in sanitizer buckets less than 50 ppm chlorine. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Sanitizer remade. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Show 1 more
Facility only has an infared thermometer. Provide a probe thermometer to check the temperatures of potentially hazardous foods. Recommend providing a digital probe thermometer. Provide probe thermometer.
The department's words
CHSC 114157 Facility only has an infared thermometer. Provide a probe thermometer to check the temperatures of potentially hazardous foods. Recommend providing a digital probe thermometer. Provide probe thermometer.
EarlierSep 14, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No paper towels provided in upstairs employee bathroom. Ensure hand sinks are stocked with soap and paper towels at all times.
The department's words
CHSC 113953.2 No paper towels provided in upstairs employee bathroom. Ensure hand sinks are stocked with soap and paper towels at all times.
7 Door glass cooler being used for food storage for restaurant and for bottle drinks accessible by customers. Provide separation between food for restaurant and self service drinks to prevent potential contamination.
The department's words
CHSC 114060 7 Door glass cooler being used for food storage for restaurant and for bottle drinks accessible by customers. Provide separation between food for restaurant and self service drinks to prevent potential contamination.
Observed knife in use with taped handle. Discard and replace with new.
The department's words
CHSC 114130.1 Observed knife in use with taped handle. Discard and replace with new.
EarlierJun 29, 2016Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refried beans, cooked pork, red sauce measures 103F - 109F in steam table. Always reheat foods to 165F prior to placing in steam table. Corrected.
The department's words
CHSC 114016 Refried beans, cooked pork, red sauce measures 103F - 109F in steam table. Always reheat foods to 165F prior to placing in steam table. Corrected.
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)
Remove non-operating Helados freezer from the premises.
The department's words
CHSC 114175 Remove non-operating Helados freezer from the premises.
Paper towels were not provided as required at the restroom hand sink.
The department's words
CHSC 113953.2 Paper towels were not provided as required at the restroom hand 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 L14759.
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.