Taqueria Bahia

Inspections

From Marin County Community Development Agency, Environmental Health Services · 21 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestAug 27, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Aug 27, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Walk-in ambient temp measuring 43-44 F. Potentially hazardous foods must be cold held at 41 F or below. Turn down the temp of the walk-in to hold at 41 F.

     The department's words

     CHSC 113996 Walk-in ambient temp measuring 43-44 F. Potentially hazardous foods must be cold held at 41 F or below. Turn down the temp of the walk-in to hold at 41 F.

2. EarlierJan 28, 2026Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed a large container of pinto beans cooling in an ice bath that only went up three quarters of the height of the beans. Temperature recorded at 155 F. Cool foods using thin pans or ice baths with ice going all the way up to the level of the food. Beans were separated into 2 smaller ice baths.

     The department's words

     CHSC 114002 Observed a large container of pinto beans cooling in an ice bath that only went up three quarters of the height of the beans. Temperature recorded at 155 F. Cool foods using thin pans or ice baths with ice going all the way up to the level of the food. Beans were separated into 2 smaller ice baths.

3. EarlierJan 29, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed food handler cutting raw meat (the meat was touched with bare hands) then food handler began to touch other surfaces including the walk-in handle and a clean pot without washing hands. Wash hands after touching raw meat, especially before touching food or clean food contact surfaces. Corrected with employee. Hands were washed and pot was sanitized. Observed food handler wash gloved hands. If gloves become contaminated, discard gloves and wash hands. Corrected with employee.

     The department's words

     CHSC 113953.3 Observed food handler cutting raw meat (the meat was touched with bare hands) then food handler began to touch other surfaces including the walk-in handle and a clean pot without washing hands. Wash hands after touching raw meat, especially before touching food or clean food contact surfaces. Corrected with employee. Hands were washed and pot was sanitized. Observed food handler wash gloved hands. If gloves become contaminated, discard gloves and wash hands. Corrected with employee.

4. EarlierFeb 13, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114099.7

     The department's words

     Code CHSC 114099.7

5. EarlierAug 2, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113953.2

     The department's words

     Code CHSC 113953.2

6. EarlierDec 13, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

7. EarlierJun 21, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113953.1

     The department's words

     Code CHSC 113953.1

8. EarlierOct 7, 2020Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

9. EarlierJun 23, 2020Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

10. EarlierMar 2, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

11. EarlierJan 4, 2019Follow-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.
12. EarlierJan 3, 2019Routine inspectionRed placard

    2 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed food handler touch face then touch cooked chicken in a bus tub. When employee was told to wash hands the hands were rinsed in three compartment ware washing sink.

      The department's words

      CHSC 113953.3 Observed food handler touch face then touch cooked chicken in a bus tub. When employee was told to wash hands the hands were rinsed in three compartment ware washing sink.

      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 hot water on sire. Highest temperature of water was 64F. Facility closed until hot water is repaired.

      The department's words

      CHSC 114192 No hot water on sire. Highest temperature of water was 64F. Facility closed until hot water is repaired.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

13. EarlierMar 8, 2018Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed cooked beef at 125F-135F, in pan, with only half of the pan on the grill. Hot hold potentially hazardous foods at 135F or higher. Keep pan fully on the grill and routinely check the temperature with a thermometer to confirm temperature is staying at 135F or above. Another option is to keep the meat in the prep fridge and reheat it per order. Beef observed today was reheated above 165F and pan was placed fully on grill to hot hold. Major violation corrected to a minor violation.

      The department's words

      CHSC 113996 Observed cooked beef at 125F-135F, in pan, with only half of the pan on the grill. Hot hold potentially hazardous foods at 135F or higher. Keep pan fully on the grill and routinely check the temperature with a thermometer to confirm temperature is staying at 135F or above. Another option is to keep the meat in the prep fridge and reheat it per order. Beef observed today was reheated above 165F and pan was placed fully on grill to hot hold. Major violation corrected to a minor violation.

14. EarlierMar 2, 2018Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Violation not corrected. Observed cooked chicken at 72-95F and cooked beef at 65-84F stored in pans near grill. Keep potentially hazardous foods below 41F or above 135F. Meat was cooked about 1 hour prior. Either use/discard all this meat by 4:30 (use time as a public health control) or reheat meat to 165F and hot hold it.

      The department's words

      CHSC 113996 Violation not corrected. Observed cooked chicken at 72-95F and cooked beef at 65-84F stored in pans near grill. Keep potentially hazardous foods below 41F or above 135F. Meat was cooked about 1 hour prior. Either use/discard all this meat by 4:30 (use time as a public health control) or reheat meat to 165F and hot hold it.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

15. EarlierFeb 26, 2018Routine inspectionGreen placard

    6 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed cooked beef at 79-125F and cooked chicken at 61-90F at the edge of grill. This was taken out of refrigeration for lunch service 1.5 hours prior. Keep potentially hazardous foods (PHFs) below 41F or above 135F. If you want to keep this food out of temperature control, maintain time as a public health control (TPHC) procedures documenting that food is being discarded within 4 hours after taken out of temp control. TPHC will be used for these items today. When storing PHF in ice baths, ensure ice level is as high as the PHF you are keeping cold. Ice level was low for horchata.

      The department's words

      CHSC 113996 Observed cooked beef at 79-125F and cooked chicken at 61-90F at the edge of grill. This was taken out of refrigeration for lunch service 1.5 hours prior. Keep potentially hazardous foods (PHFs) below 41F or above 135F. If you want to keep this food out of temperature control, maintain time as a public health control (TPHC) procedures documenting that food is being discarded within 4 hours after taken out of temp control. TPHC will be used for these items today. When storing PHF in ice baths, ensure ice level is as high as the PHF you are keeping cold. Ice level was low for horchata.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (5)

    • Observed ladder blocking hand sink in kitchen and sanitizer bucket blocking hand sink in front bar. Keep hand sinks accessible at all times. Corrected on site.

      The department's words

      CHSC 113953.1 Observed ladder blocking hand sink in kitchen and sanitizer bucket blocking hand sink in front bar. Keep hand sinks accessible at all times. Corrected on site.

    • Observed salsa for chile relleno at 74-83F in fridge. This was prepared about 1.5 hours prior and was cooling in a deep container. Rapidly cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours using methods such as ice wands, ice baths, and shallow containers. Monitor temperature using a probe thermometer.

      The department's words

      CHSC 114002.1 Observed salsa for chile relleno at 74-83F in fridge. This was prepared about 1.5 hours prior and was cooling in a deep container. Rapidly cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours using methods such as ice wands, ice baths, and shallow containers. Monitor temperature using a probe thermometer.

    • Observed dishes being sanitized in about 15ppm of chlorine. 100ppm of chlorine required. Corrected on-site. use test strips to monitor this.

      The department's words

      CHSC 114099.6 Observed dishes being sanitized in about 15ppm of chlorine. 100ppm of chlorine required. Corrected on-site. use test strips to monitor this.

    • Clean mold residue from ice machine.

      The department's words

      CHSC 114113 Clean mold residue from ice machine.

    • Keep wiping cloths in sanitizer buckets (with 100ppm of chlorine). Observed rags laying on cutting boards and no sanitizer in the buckets.

      The department's words

      CHSC 114185.1 Keep wiping cloths in sanitizer buckets (with 100ppm of chlorine). Observed rags laying on cutting boards and no sanitizer in the buckets.

16. EarlierDec 5, 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.
17. EarlierNov 28, 2016Routine inspectionYellow placard

    16 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 114002

      The department's words

      Code CHSC 114002

      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

      Code CHSC 114039

      The department's words

      Code CHSC 114039

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (14)

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

    • Code CHSC 113977

      The department's words

      Code CHSC 113977

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

    • Code CHSC 114099.7

      The department's words

      Code CHSC 114099.7

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

    Show 9 more

    • Code CHSC 113984

      The department's words

      Code CHSC 113984

    • Code CHSC 114047

      The department's words

      Code CHSC 114047

    • Code CHSC 114063

      The department's words

      Code CHSC 114063

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114149.1

      The department's words

      Code CHSC 114149.1

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

    • Code CHSC 114190

      The department's words

      Code CHSC 114190

    • Code CHSC 114268

      The department's words

      Code CHSC 114268

    • Code CHSC 113725.1

      The department's words

      Code CHSC 113725.1

18. EarlierJul 23, 2015Follow-up inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Employees observed handling dirty dishes and wiping hands with soiled wiping cloths without washing hands before handling food. Wash hands with soap and warm water and dry with a paper towel at all required times.

      The department's words

      CHSC 113953.3 Employees observed handling dirty dishes and wiping hands with soiled wiping cloths without washing hands before handling food. Wash hands with soap and warm water and dry with a paper towel at all required times.

    • Observed rapid cooling in shallow pans using ice. Food made 20 minutes ago measured 48 F. Continue to use these methods to cool and use logs provided to record temperatures during the cooling process.

      The department's words

      CHSC 114002 Observed rapid cooling in shallow pans using ice. Food made 20 minutes ago measured 48 F. Continue to use these methods to cool and use logs provided to record temperatures during the cooling process.

      Corrected during the inspection

    • Food in the 3-door and prep refrigerator measured 41 F or below. Monitor display thermometers throughout the day to ensure temperatures are maintained at 41 F or below. If the display thermometer reads higher than 41 F, use a probe thermometer to measure food temperatures.

      The department's words

      CHSC 113996 Food in the 3-door and prep refrigerator measured 41 F or below. Monitor display thermometers throughout the day to ensure temperatures are maintained at 41 F or below. If the display thermometer reads higher than 41 F, use a probe thermometer to measure food temperatures.

      Corrected during the inspection

    • Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine.

      The department's words

      CHSC 114097 Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine.

    • Chips for self-service must be protected from contamination by cover or sneeze guard.

      The department's words

      CHSC 114060 Chips for self-service must be protected from contamination by cover or sneeze guard.

    Show 1 more

    • HVAC not working properly. Conditions inside facility are very warm, possibly affecting refrigeration. Repair immediately. Owner agreed to voluntarily close until repaired.

      The department's words

      CHSC 114149.3 HVAC not working properly. Conditions inside facility are very warm, possibly affecting refrigeration. Repair immediately. Owner agreed to voluntarily close until repaired.

      Corrected during the inspection

19. EarlierJul 21, 2015Routine inspectionYellow placard

    6 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Food in the 3-door Traulsen measured 50-56 F and was voluntarily discarded. Food was prepared last night then placed into fridge in deep pans. Refrigerator is completely filled with food and there is very little air circulation. Pork and chicken in the cook line prep fridge measured 90-91 F and was placed in the refrigerator at 10 am. Food was voluntarily discarded. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours). Always cool food to 41 F before placing in the prep fridge.

      The department's words

      CHSC 114002 Food in the 3-door Traulsen measured 50-56 F and was voluntarily discarded. Food was prepared last night then placed into fridge in deep pans. Refrigerator is completely filled with food and there is very little air circulation. Pork and chicken in the cook line prep fridge measured 90-91 F and was placed in the refrigerator at 10 am. Food was voluntarily discarded. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours). Always cool food to 41 F before placing in the prep fridge.

      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

      Food in the prep refrigerator behind the cook line measured 50-53 F. All potentially hazardous food was voluntarily discarded. Adjust/repair refrigerator so it maintains food temps at or below 41 F. Horchata on counter measured 47 F in an ice bath. Ensure the food is immersed in ice to the level of the food or drink.

      The department's words

      CHSC 113996 Food in the prep refrigerator behind the cook line measured 50-53 F. All potentially hazardous food was voluntarily discarded. Adjust/repair refrigerator so it maintains food temps at or below 41 F. Horchata on counter measured 47 F in an ice bath. Ensure the food is immersed in ice to the level of the food or drink.

      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)

    • Employees observed handling dirty dishes and wiping hands with soiled wiping cloths without washing hands before handling food. Wash hands with soap and warm water and dry with a paper towel at all required times.

      The department's words

      CHSC 113953.3 Employees observed handling dirty dishes and wiping hands with soiled wiping cloths without washing hands before handling food. Wash hands with soap and warm water and dry with a paper towel at all required times.

    • Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine.

      The department's words

      CHSC 114097 Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine.

    • Chips for self-service must be protected from contamination by cover or sneeze guard.

      The department's words

      CHSC 114060 Chips for self-service must be protected from contamination by cover or sneeze guard.

    • HVAC not working properly. Conditions inside facility are very warm, possibly affecting refrigeration. Repair immediately. Owner agreed to voluntarily close until repaired.

      The department's words

      CHSC 114149.3 HVAC not working properly. Conditions inside facility are very warm, possibly affecting refrigeration. Repair immediately. Owner agreed to voluntarily close until repaired.

20. EarlierMay 20, 2014Follow-up inspectionCase Opened

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Food temperatures are within the appropriate range today, except for rice on the steam table at 93 degrees F. Rapidly reheat rice to 165 degrees F prior to placing on the steam table. Maintain temperature of rice either above 135 degrees F or at 41 degrees F or below.

      The department's words

      CHSC 113996 Food temperatures are within the appropriate range today, except for rice on the steam table at 93 degrees F. Rapidly reheat rice to 165 degrees F prior to placing on the steam table. Maintain temperature of rice either above 135 degrees F or at 41 degrees F or below.

    • Observed multiple dirty wiping cloths on countertops/food preparation surfaces. I demonstrated how to prepare sanitizing solution and how to store wiping cloths in sanitizer when in-use. Use test strips to check the level of chlorine in solution - should be 100 ppm. Sanitizing solution in the 3-compartment sink measured 50 ppm. Additional chlorine was added to bring it up to 100 ppm.

      The department's words

      CHSC 114097 Observed multiple dirty wiping cloths on countertops/food preparation surfaces. I demonstrated how to prepare sanitizing solution and how to store wiping cloths in sanitizer when in-use. Use test strips to check the level of chlorine in solution - should be 100 ppm. Sanitizing solution in the 3-compartment sink measured 50 ppm. Additional chlorine was added to bring it up to 100 ppm.

21. EarlierMay 8, 2014Routine inspectionViolation(s) Found

    5 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed rice on steam table at 120 degrees F. Rice was rapidly reheated to 165 degrees F and then placed back on the steam table. Hold food hot at temperatures of 135 degrees F and above. When re-heating, heat foods to 165 degrees F before placing on the steam table. Observed horchata in a container in ice on the couter at 49 degrees F. When holding horchata or other foods on ice, the ice must be at the same level as the food. Use a probe thermometer to monitor food temperatures.

      The department's words

      CHSC 113996 Observed rice on steam table at 120 degrees F. Rice was rapidly reheated to 165 degrees F and then placed back on the steam table. Hold food hot at temperatures of 135 degrees F and above. When re-heating, heat foods to 165 degrees F before placing on the steam table. Observed horchata in a container in ice on the couter at 49 degrees F. When holding horchata or other foods on ice, the ice must be at the same level as the food. Use a probe thermometer to monitor food temperatures.

      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 multiple dirty wiping cloths on food preparation surfaces. Dirty wiping cloths were used to clean surfaces. Store all in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Use test strips to check sanitizer solution. Wash, rinse, then sanitize all food utensils in the 3-compartment sink. Utensils are not always sanitized. Immerse in sanitizer for 30 seconds.

      The department's words

      CHSC 114097 Observed multiple dirty wiping cloths on food preparation surfaces. Dirty wiping cloths were used to clean surfaces. Store all in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Use test strips to check sanitizer solution. Wash, rinse, then sanitize all food utensils in the 3-compartment sink. Utensils are not always sanitized. Immerse in sanitizer for 30 seconds.

      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 employee using dirty wiping cloth, then touch ready-to-eat food with bare hands (preparing burritos). Food handlers must wash hands with soap and water for 20 seconds then dry with clean paper towels at all required times.

      The department's words

      CHSC 113953.3 Observed employee using dirty wiping cloth, then touch ready-to-eat food with bare hands (preparing burritos). Food handlers must wash hands with soap and water for 20 seconds then dry with clean paper towels at all required times.

    • Do not leave frozen chicken, etc. out of the freezer to thaw. Store frozen foods in the freezer immediately. Thaw in refrigeration, under running water, or as part of the cooking process.

      The department's words

      CHSC 114020 Do not leave frozen chicken, etc. out of the freezer to thaw. Store frozen foods in the freezer immediately. Thaw in refrigeration, under running water, or as part of the cooking process.

    • Clean observed blood from meat out of the upright freezer in the kitchen.

      The department's words

      CHSC 114115.c Clean observed blood from meat out of the upright freezer in the kitchen.

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) ↗