At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Taco Jane's?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a hot holding unit holding foods such as beans and chicken at 105 F turned on 1 hour prior. Potentially hazardous foods must be hot held at 135 F or above. Foods moved to be cooled or placed in the functioning hot holding unit. Repair unit before use. 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 Taco Jane's' team
Is this your place?
Welcome, Taco Jane's. We'll walk through this together, one item at a time. To log the fixes, claim Taco Jane's 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 Taco Jane'sWe'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: Observed a hot holding unit holding foods such as beans and chicken at 105 F turned on 1 hour prior. Potentially hazardous foods must be hot held at 135 F or above. Foods moved to be cooled or placed in the functioning hot holding unit. Repair unit before use.The county found: “Observed a hot holding unit holding foods such as beans and chicken at 105 F turned on 1 hour prior. Potentially…”
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 Taco Jane'sWe'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 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 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 18, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a hot holding unit holding foods such as beans and chicken at 105 F turned on 1 hour prior. Potentially hazardous foods must be hot held at 135 F or above. Foods moved to be cooled or placed in the functioning hot holding unit. Repair unit before use.
The department's words
CHSC 113996 Observed a hot holding unit holding foods such as beans and chicken at 105 F turned on 1 hour prior. Potentially hazardous foods must be hot held at 135 F or above. Foods moved to be cooled or placed in the functioning hot holding unit. Repair unit before use.
EarlierDec 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a refrigerator at the cook line storing dry food and not functioning as a cooler. Observed liquid drip from the fan in the walk-in. Equipment must be kept in good repair. Repair or remove the refrigerator. Repair the fan of the walk-in to not drip.
The department's words
CHSC 114175 Observed a refrigerator at the cook line storing dry food and not functioning as a cooler. Observed liquid drip from the fan in the walk-in. Equipment must be kept in good repair. Repair or remove the refrigerator. Repair the fan of the walk-in to not drip.
EarlierSep 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Flies' ribbons were observed hanging on the preparation ceiling. [CA] Insect control devices shall be installed so that the devices are not located over the food or utensils handling area, and dead insect and insect's fragments are prevented from being impelled onto or falling on non-prepackaged food, clean equipment, and utensils.
The department's words
CHSC 114259.3 Flies' ribbons were observed hanging on the preparation ceiling. [CA] Insect control devices shall be installed so that the devices are not located over the food or utensils handling area, and dead insect and insect's fragments are prevented from being impelled onto or falling on non-prepackaged food, clean equipment, and utensils.
EarlierFeb 8, 2022Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 20, 2022Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierMar 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 18, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
EarlierFeb 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pump hand soap at handwashing sink located I kitchen. Dispenser empty. Lack of permanent mounted hand soap dispenser in restroom. Maintain permanently mounted dispensers with hand soap at all handwashing sinks.
The department's words
CHSC 113953 Observed pump hand soap at handwashing sink located I kitchen. Dispenser empty. Lack of permanent mounted hand soap dispenser in restroom. Maintain permanently mounted dispensers with hand soap at all handwashing sinks.
EarlierJan 3, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler use immersion blender on salsa then rinse off blender before placing back on shelf. Wash, rinse, and sanitize using hot soapy water and at least 100ppm chlorine. Train employees.
The department's words
CHSC 114115 Observed food handler use immersion blender on salsa then rinse off blender before placing back on shelf. Wash, rinse, and sanitize using hot soapy water and at least 100ppm chlorine. Train employees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 3, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
All the food handler certificates have expired. Get all employees certified as a Certified Food Handler within 60 days.
The department's words
CHSC 113948 All the food handler certificates have expired. Get all employees certified as a Certified Food Handler within 60 days.
Keep paper towels in the dispenser at kitchen handwash sink.
The department's words
CHSC 113953.2 Keep paper towels in the dispenser at kitchen handwash sink.
Provide a display thermometer in 3-door table top refrigerator.
The department's words
CHSC 114157 Provide a display thermometer in 3-door table top refrigerator.
Keep ice scoop in a clean container above ice machine.
The department's words
CHSC 114175 Keep ice scoop in a clean container above ice machine.
Keep soap and paper towels in a permanently mounted dispenser in bathroom.
The department's words
CHSC 113953.2 Keep soap and paper towels in a permanently mounted dispenser in bathroom.
Show 3 more
Keep soap and paper towels in a permanently mounted dispenser at bar handwash sink.
The department's words
CHSC 113953.2 Keep soap and paper towels in a permanently mounted dispenser at bar handwash sink.
Refrigerator with kegs was running 45F. Other bar refrigerator was running 44F. Must be 41F or below.
The department's words
CHSC 113996 Refrigerator with kegs was running 45F. Other bar refrigerator was running 44F. Must be 41F or below.
Both bar refrigerators need a display thermometer.
The department's words
CHSC 114157 Both bar refrigerators need a display thermometer.
EarlierNov 22, 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.
EarlierNov 16, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Fish final cook 140F. Ensure to use thermometer to verify cooking temperatures. Cook fish to 145F or higher. Fish placed back on grill.
The department's words
CHSC 114004 Fish final cook 140F. Ensure to use thermometer to verify cooking temperatures. Cook fish to 145F or higher. Fish placed back on grill.
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 portioned steak at 48F stacked over drop pan in top of prep cooler. Ensure not to over stack above fill line of drop pan. Portioned steak reduced and placed in bottom of prep.
The department's words
CHSC 113996 Observed portioned steak at 48F stacked over drop pan in top of prep cooler. Ensure not to over stack above fill line of drop pan. Portioned steak reduced and placed in bottom of prep.
Observed bucket of salsa on floor at 109F with ice wand in it. Employee took bucket and placed lid on it and put back into walk in at 109F. Ensure all potentially hazardous foods are cooled from 135-70F in 2 hrs then from 70F to 41F or below in the next four hours. *Take temperature and verify food has cooled to 41F. Ice wand placed back into bucket for salsa to finish cooling. *Ensure charred tomatoes used for salsa are cooled on sheet pans in walk-in cooler.
The department's words
CHSC 114002 Observed bucket of salsa on floor at 109F with ice wand in it. Employee took bucket and placed lid on it and put back into walk in at 109F. Ensure all potentially hazardous foods are cooled from 135-70F in 2 hrs then from 70F to 41F or below in the next four hours. *Take temperature and verify food has cooled to 41F. Ice wand placed back into bucket for salsa to finish cooling. *Ensure charred tomatoes used for salsa are cooled on sheet pans in walk-in cooler.
Raw shrimp in bucket of water under 2 compartment sink thawing. Ensure thawing occurs under refrigeration or under cold running water. Shrimp moved to walk in.
The department's words
CHSC 114020 Raw shrimp in bucket of water under 2 compartment sink thawing. Ensure thawing occurs under refrigeration or under cold running water. Shrimp moved to walk in.
A. Observed bucket of salsa on floor. Ensure all food is stored off floor at least 6 inches to prevent potential contamination. B. Observed boxes of fruit stored on freezer out the back door. Store food inside facility to prevent potential contamination. Install locks on chest freezers outside.
The department's words
CHSC 114047 A. Observed bucket of salsa on floor. Ensure all food is stored off floor at least 6 inches to prevent potential contamination. B. Observed boxes of fruit stored on freezer out the back door. Store food inside facility to prevent potential contamination. Install locks on chest freezers outside.
Thermometer provided will not turn on and tip bent. Replace with functional thermometer.
The department's words
CHSC 114159 Thermometer provided will not turn on and tip bent. Replace with functional thermometer.
Show 1 more
No sanitizer set up upon arrival. Dry wiping cloths stored on food prep surfaces. Ensure to have an open bucket of sanitizer solution set up during all hours of operation. Store wiping cloths in sanitizer when not in use. Sanitizer set up. Wiping cloths stored in sanitizer.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Dry wiping cloths stored on food prep surfaces. Ensure to have an open bucket of sanitizer solution set up during all hours of operation. Store wiping cloths in sanitizer when not in use. Sanitizer set up. Wiping cloths stored in sanitizer.
EarlierOct 12, 2015Follow-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.
EarlierOct 5, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
No soap or paper towels at front bar hand sink. Ensure all hand sinks are stocked with soap and paper towels at all times. Soap and paper towels provided.
The department's words
CHSC 113953.2 No soap or paper towels at front bar hand sink. Ensure all hand sinks are stocked with soap and paper towels at all times. Soap and paper towels provided.
Corrected during the inspection
Observed the following temperature violations: Sour cream in squeeze bottle at 49F sitting on top of drop pans in top of prep cooler. Cooked peppers on stove with no heat turned on at 127F. Salsa w/ cut tomatoes on ice at 67F. Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. Do not store squeeze bottle of sour cream in top of prep cooler. Bottle moved to bottom of prep cooler. Ensure to store cooked peppers in steam table after cooking to hot hold. Peppers reheated 165F and placed in steam table. Ensure ice completely surrounds and is level to product being cold held. Salsa discarded due to small amount left.
The department's words
CHSC 113996 Observed the following temperature violations: Sour cream in squeeze bottle at 49F sitting on top of drop pans in top of prep cooler. Cooked peppers on stove with no heat turned on at 127F. Salsa w/ cut tomatoes on ice at 67F. Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. Do not store squeeze bottle of sour cream in top of prep cooler. Bottle moved to bottom of prep cooler. Ensure to store cooked peppers in steam table after cooking to hot hold. Peppers reheated 165F and placed in steam table. Ensure ice completely surrounds and is level to product being cold held. Salsa discarded due to small amount left.
Corrected during the inspection
Observed raw chicken stored over ready to eat foods in walk-in cooler. Observed raw calamari stored over cooked food in prep cooler. Ensure to store all raw meats below and away from ready to eat/cooked foods. Raw meats relocated.
The department's words
CHSC 113986 Observed raw chicken stored over ready to eat foods in walk-in cooler. Observed raw calamari stored over cooked food in prep cooler. Ensure to store all raw meats below and away from ready to eat/cooked foods. Raw meats relocated.
Corrected during the inspection
Observed home style Kenmoore microwave in use. Replace with NSF/commercial one or remove.
The department's words
CHSC 114130 Observed home style Kenmoore microwave in use. Replace with NSF/commercial one or remove.
Observed home style Kenmoore microwave in use. Replace with NSF/commercial one or remove.
The department's words
CHSC 114185.1 Observed home style Kenmoore microwave in use. Replace with NSF/commercial one or remove.
EarlierJul 24, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Extension given to 8-29-14 to get one employee certified as a food safety manager. Cost recovery fees will begin to be charged at $167 per hour for re-inspections if the certficate is not available by this date.
The department's words
CHSC 113947.1 Extension given to 8-29-14 to get one employee certified as a food safety manager. Cost recovery fees will begin to be charged at $167 per hour for re-inspections if the certficate is not available by this date.
Main (True) prep frig gasket has not been replaced since the 4-29-14 inspection, please replace ASAP.
The department's words
CHSC 114175 Main (True) prep frig gasket has not been replaced since the 4-29-14 inspection, please replace ASAP.
EarlierApr 29, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Update food manager cert within 60 days, get employee food handler cards (at least 3) within 30 days. Keep a folder on site.
The department's words
CHSC 113947.1 Update food manager cert within 60 days, get employee food handler cards (at least 3) within 30 days. Keep a folder on site.
Update food manager cert within 60 days, get employee food handler cards (at least 3) within 30 days. Keep a folder on site.
The department's words
CHSC 113948 Update food manager cert within 60 days, get employee food handler cards (at least 3) within 30 days. Keep a folder on site.
Repair or replace soap dispensers at handwash station
The department's words
CHSC 113953.2 Repair or replace soap dispensers at handwash station
Clean food prep frig handles (food debris)
The department's words
CHSC 114115.c Clean food prep frig handles (food debris)
Obtain and use test strips for sanitizer concentrations
The department's words
CHSC 114107 Obtain and use test strips for sanitizer concentrations
Show 1 more
Replace torn gaskets on main food prep frig, save energy and money
The department's words
CHSC 114175 Replace torn gaskets on main food prep frig, save energy and money
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 Taco Jane's, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Taco Jane's know
Ask for the manager. Taco Jane's 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.
About this record
Search the county's inspection lookup for the name or license number L10301.
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.