At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Feb 21, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
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 Taqueria Cancun's team
Is this your place?
Welcome, Taqueria Cancun. We'll walk through this together, one item at a time. To log the fixes, claim Taqueria Cancun first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Log it
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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.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 21, 2023Routine inspectionGreen placard
This one: Green placard, inspected Feb 21, 2023.
No violations listed in the data.
EarlierJul 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the hot holding inserts, refried beans internal temperature readings were measured at 130F, and 132F in different parts of the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge reheated refried beans.
The department's words
CHSC 113996 In the hot holding inserts, refried beans internal temperature readings were measured at 130F, and 132F in different parts of the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge reheated refried beans.
EarlierSep 14, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 9, 2021Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
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
The department's words
CHSC 113948 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. No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification
The department's words
CHSC 113947.1 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
EarlierJan 15, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 28, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of Consumer Advisory on Menu, Facility services Ceviche. 48 hrs to obtain.
The department's words
CHSC 114093 Lack of Consumer Advisory on Menu, Facility services Ceviche. 48 hrs to obtain.
EarlierFeb 26, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large containers of black beans, pinto beans, and rice cooling on shelf. Cooling is required to be done in an approved method. Shallow pans 2 inches thick from 135°F to 70°F within 2 hrs and from 70°F to 41°F within 4 hrs. Food relocated to shallow pans.
The department's words
CHSC 114002.1 Observed large containers of black beans, pinto beans, and rice cooling on shelf. Cooling is required to be done in an approved method. Shallow pans 2 inches thick from 135°F to 70°F within 2 hrs and from 70°F to 41°F within 4 hrs. Food relocated to shallow pans.
EarlierNov 14, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Trip 2 conducted to confirm major cooling violation has been corrected. Observed cooked carnitas at 48F-51F in a covered container in walk-in.
The department's words
CHSC 113996 Trip 2 conducted to confirm major cooling violation has been corrected. Observed cooked carnitas at 48F-51F in a covered container in walk-in.
EarlierNov 5, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Beans cooked last night and observed at 55-70F. Beans discarded. Cool potentially hazardous food from 135-70F within two hours and 70-41F within four hours. Cool in refrigerator, uncovered in shallow containers. Repeat major violation.
The department's words
CHSC 114002 Beans cooked last night and observed at 55-70F. Beans discarded. Cool potentially hazardous food from 135-70F within two hours and 70-41F within four hours. Cool in refrigerator, uncovered in shallow containers. Repeat major violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 31, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured Burrito sauce at 54F in the walk-in refrigerator. The chef placed the sauce in a shallow container during the re-inspection. Ensure all potentially hazardous food shall be rapidly cooled from 135F to 41, within 6 hours, and during this time the decrease in temperature from 135F to 70F shall occur within 2 hours.
The department's words
CHSC 114002 Measured Burrito sauce at 54F in the walk-in refrigerator. The chef placed the sauce in a shallow container during the re-inspection. Ensure all potentially hazardous food shall be rapidly cooled from 135F to 41, within 6 hours, and during this time the decrease in temperature from 135F to 70F shall occur within 2 hours.
EarlierJan 29, 2018Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following in the walk-in refrigerator: * - Burrito sauce 65F * - Cooked beans 44F They were prepared last night and kept them in deep containers since then. Manuel, the manager voluntarily discarded the sauce and cooked beans. All PHF shall be rapidly cooled from 135F to 41F within 6 hours. Provided handouts: Approved cooling methods and Food Safety Reference Card.
The department's words
CHSC 114002.1 Measured the following in the walk-in refrigerator: * - Burrito sauce 65F * - Cooked beans 44F They were prepared last night and kept them in deep containers since then. Manuel, the manager voluntarily discarded the sauce and cooked beans. All PHF shall be rapidly cooled from 135F to 41F within 6 hours. Provided handouts: Approved cooling methods and Food Safety Reference Card.
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)
Employees were observed drinking in the food prep area. Personal drinks will be allowed in food prep areas include drinking from a closed container that is handled to prevent contamination.
The department's words
CHSC 113977 Employees were observed drinking in the food prep area. Personal drinks will be allowed in food prep areas include drinking from a closed container that is handled to prevent contamination.
Manuel stated that they dispose their mop water in the kitchen sink. Have a floor sink for mop water.
The department's words
CHSC 114197 Manuel stated that they dispose their mop water in the kitchen sink. Have a floor sink for mop water.
EarlierNov 2, 2016Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rice in walk-in in hotel pan 55F. Employee noted that this was coked the night before. Please cool food properly in shallow pans, uncovered to 41F. Cool to 135F outside refrigeration, refrigerate then to 70F in two hours and 41F 2 hours later. Voluntarily disposed of 1 4 hotel pan Spanish rice.
The department's words
CHSC 114002.1 Rice in walk-in in hotel pan 55F. Employee noted that this was coked the night before. Please cool food properly in shallow pans, uncovered to 41F. Cool to 135F outside refrigeration, refrigerate then to 70F in two hours and 41F 2 hours later. Voluntarily disposed of 1 4 hotel pan Spanish rice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Provide food manager certification. Unable to determine if certificate is for manager class, and expiration date
The department's words
CHSC 113947.1 Provide food manager certification. Unable to determine if certificate is for manager class, and expiration date
Employee is not washing hands in between cutting raw meat and cooking food.
The department's words
CHSC 113953.3 Employee is not washing hands in between cutting raw meat and cooking food.
Clean and defrost freezer, observed food debris and ice.
The department's words
CHSC 114117 Clean and defrost freezer, observed food debris and ice.
Please label food storage containers such as rice, flour, etc.
The department's words
CHSC 114051 Please label food storage containers such as rice, flour, etc.
Please remove green cutting board next to dishwasher and remove wires from phone, microwave from the prep area.
The department's words
CHSC 114130.3 Please remove green cutting board next to dishwasher and remove wires from phone, microwave from the prep area.
Show 4 more
Provide thermometer for all refrigeration units.
The department's words
CHSC 114157 Provide thermometer for all refrigeration units.
Wiping cloth sanitizer solution needs to be stronger 100 part per million. About 2 tablespoons per gallon.
The department's words
CHSC 114185.1 Wiping cloth sanitizer solution needs to be stronger 100 part per million. About 2 tablespoons per gallon.
Restock paper towels in the restroom.
The department's words
CHSC 114276 Restock paper towels in the restroom.
Provide thermometer for measuring food temperatures.
The department's words
CHSC 114159 Provide thermometer for measuring food temperatures.
EarlierOct 20, 2015Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Some food handler's cards are expired and the food manager's certification has expired. Sign up within 30 days. Submit new certifications to EHS. Include the facility name on the fax or email.
The department's words
CHSC 113947.1 Some food handler's cards are expired and the food manager's certification has expired. Sign up within 30 days. Submit new certifications to EHS. Include the facility name on the fax or email.
Employee observed handling raw beef and then wiped hands on a soiled wiping cloth and continued preparing food. After being instructed, he washed his hands. Wash hands with soap and warm water for 30 seconds, then dry with a clean paper towel after handling raw animal products and at all other required times. May want to consider tongs for each container of raw meat.
The department's words
CHSC 113953.3 Employee observed handling raw beef and then wiped hands on a soiled wiping cloth and continued preparing food. After being instructed, he washed his hands. Wash hands with soap and warm water for 30 seconds, then dry with a clean paper towel after handling raw animal products and at all other required times. May want to consider tongs for each container of raw meat.
Stock bathroom soap in the permanently-mounted dispenser.
The department's words
CHSC 113953 Stock bathroom soap in the permanently-mounted dispenser.
Chicken observed in a large (deep) bowl on the counter at 89 F. Cool using approved methods as discussed - long shallow pans. Cool from 135 - 70 F in 2 hours and from 70 - 41 F in 4 hours.
The department's words
CHSC 114002.1 Chicken observed in a large (deep) bowl on the counter at 89 F. Cool using approved methods as discussed - long shallow pans. Cool from 135 - 70 F in 2 hours and from 70 - 41 F in 4 hours.
Soiled wiping cloths observed on counters. Always store in sanitizer (200 ppm quat). Obtain test strips to measure levels of sanitizer in solution (bleach and quat).
The department's words
CHSC 114099.6 Soiled wiping cloths observed on counters. Always store in sanitizer (200 ppm quat). Obtain test strips to measure levels of sanitizer in solution (bleach and quat).
Show 5 more
Repair ceiling of walk-in - panel separating from wall. Discard colander with hole.
The department's words
CHSC 114175 Repair ceiling of walk-in - panel separating from wall. Discard colander with hole.
Replace burned out light bulbs to provide sufficient light in the kitchen.
The department's words
CHSC 114252 Replace burned out light bulbs to provide sufficient light in the kitchen.
Obtain a probe thermometer and use to monitor cooking, cooling, and holding temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor cooking, cooling, and holding temps.
Provide a proper air gap between pipes and floor sink under ice machine (no less than on inch).
The department's words
CHSC 114190 Provide a proper air gap between pipes and floor sink under ice machine (no less than on inch).
Fruit flies observed on chip containers. Clean out food waste bin and clean food debris from the area to prevent attracting flies. There are many gaps and cracks in wall panels. Seal to prevent entry/harborage of vermin.
The department's words
CHSC 114259 Fruit flies observed on chip containers. Clean out food waste bin and clean food debris from the area to prevent attracting flies. There are many gaps and cracks in wall panels. Seal to prevent entry/harborage of vermin.
EarlierOct 7, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Remove the observed dirty cardboard and wood pieces observed under the microwave oven.
The department's words
CHSC 114175 Remove the observed dirty cardboard and wood pieces observed under the microwave oven.
Clean ceiling grates of the observed dust. Also remove dust and soot from walls. Clean floors, shelving and equipment throughout.
The department's words
CHSC 114271 Clean ceiling grates of the observed dust. Also remove dust and soot from walls. Clean floors, shelving and equipment throughout.
Clear a slow lavatory drain observed in the restroom.
The department's words
CHSC 114276 Clear a slow lavatory drain observed in the restroom.
Render the self closer on the restroom door operable.
The department's words
CHSC 114250 Render the self closer on the restroom door operable.
Provide monitoring thermometers in refrigerators and freezers. Mount them in the warmest part of the unit and clearly visible.
The department's words
CHSC 114157 Provide monitoring thermometers in refrigerators and freezers. Mount them in the warmest part of the unit and clearly visible.
Show 1 more
Store phones, chargers, and other employee personal effects out of food preparation areas or utensil washing areas.
The department's words
CHSC 114256 Store phones, chargers, and other employee personal effects out of food preparation areas or utensil washing areas.
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 Taqueria Cancun, you can:
Let Taqueria Cancun know
Ask for the manager. Taqueria Cancun can only fix what it knows about.
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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.
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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 L10261.
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.