At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Taqueria La Fiesta?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113947.1 CHSC 113947.1How 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 Taqueria La Fiesta's team
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Welcome, Taqueria La Fiesta. We'll walk through this together, one item at a time. To log the fixes, claim Taqueria La Fiesta first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Show what you did
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (4 routine, 2 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 19, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierAug 4, 2026Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 114190
The department's words
Code CHSC 114190
Show 1 more
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
EarlierJan 7, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierJan 4, 2026Follow-up inspectionViolation(s) Found
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114115
The department's words
Code CHSC 114115
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 114259.1
The department's words
Code CHSC 114259.1
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 114130
The department's words
Code CHSC 114130
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 114268
The department's words
Code CHSC 114268
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 2, 2026Follow-up inspectionRed placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114115
The department's words
Code CHSC 114115
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 114259.1
The department's words
Code CHSC 114259.1
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 114130
The department's words
Code CHSC 114130
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 114268
The department's words
Code CHSC 114268
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 29, 2025Routine inspectionRed placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114115
The department's words
Code CHSC 114115
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 114259.1
The department's words
Code CHSC 114259.1
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 114130
The department's words
Code CHSC 114130
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 114268
The department's words
Code CHSC 114268
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 13, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Household raid bug spray stored on shelf under prep table. Insecticides may not be stored or applied within food facility. Remove any household insecticides and discontinue application of any insecticides.
The department's words
CHSC 114254 Household raid bug spray stored on shelf under prep table. Insecticides may not be stored or applied within food facility. Remove any household insecticides and discontinue application of any insecticides.
EarlierNov 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Container with cooked rice, the internal temperature readings were observed at 47F and 46F in the walk-in refrigerator. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 Container with cooked rice, the internal temperature readings were observed at 47F and 46F in the walk-in refrigerator. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
EarlierOct 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114254
The department's words
Code CHSC 114254
EarlierMar 23, 2021Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 113986
The department's words
Code CHSC 113986
Code CHSC 114254
The department's words
Code CHSC 114254
EarlierAug 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114016
The department's words
Code CHSC 114016
EarlierNov 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierJan 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Replace existing wood/old wall shelving with metal metro commercial shelving.
The department's words
CHSC 114130 Replace existing wood/old wall shelving with metal metro commercial shelving.
EarlierFeb 13, 2018Follow-up inspectionGreen placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler use soiled wiping cloth (not sanitized) to wipe down cutting board and knife. Store wiping cloths in 100ppm chlorine at all times. Do not use to clean utensils. Utensils must be washed, rinsed, and sanitized. The sink basin containing sanitizing solution is dirty. Clean sink thoroughly before using to sanitize utensils in 100 ppm chlorine.
The department's words
CHSC 114115 Observed food handler use soiled wiping cloth (not sanitized) to wipe down cutting board and knife. Store wiping cloths in 100ppm chlorine at all times. Do not use to clean utensils. Utensils must be washed, rinsed, and sanitized. The sink basin containing sanitizing solution is dirty. Clean sink thoroughly before using to sanitize utensils in 100 ppm chlorine.
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 signs of an active rodent infestation: -Wet droppings in kitchen and storage areas. -Entry points (gaps and holes in walls and ceiling). Clean up droppings using wet methods, exclude vermin - I recommend a licensed structural pest control operator, and monitor for new activity. Call me for a re-inspection when rodents are no longer present and kitchen clean - no sooner than 24 hrs.
The department's words
CHSC 114259.1 Observed signs of an active rodent infestation: -Wet droppings in kitchen and storage areas. -Entry points (gaps and holes in walls and ceiling). Clean up droppings using wet methods, exclude vermin - I recommend a licensed structural pest control operator, and monitor for new activity. Call me for a re-inspection when rodents are no longer present and kitchen clean - no sooner than 24 hrs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed food handler remove gloves, then put on new gloves without washing hands. Wash hands before donning gloves and at all other required times at the hand sink with soap and warm water and dry with clean paper towels.
The department's words
CHSC 113953.3 Observed food handler remove gloves, then put on new gloves without washing hands. Wash hands before donning gloves and at all other required times at the hand sink with soap and warm water and dry with clean paper towels.
Observed pork on the steam table at 120-124F. For today, discard 4 hrs from when it was cooked and placed on steam table (1pm). Maintain potentially hazardous food at or below 41F or at or above 135F.
The department's words
CHSC 113996 Observed pork on the steam table at 120-124F. For today, discard 4 hrs from when it was cooked and placed on steam table (1pm). Maintain potentially hazardous food at or below 41F or at or above 135F.
Do not discard waste water onto the sidewalk behind the building. Waste water must drain to the sanitary sewer.
The department's words
CHSC 114197 Do not discard waste water onto the sidewalk behind the building. Waste water must drain to the sanitary sewer.
Clean kitchen thoroughly to remove excess food debris and grease.
The department's words
CHSC 114115.c Clean kitchen thoroughly to remove excess food debris and grease.
Clean the knife holder - discard if it is no longer cleanable.
The department's words
CHSC 114175 Clean the knife holder - discard if it is no longer cleanable.
Show 2 more
Observed cleaners stored with food. Store all chemicals separate and below all food/utensils.
The department's words
CHSC 114254.2 Observed cleaners stored with food. Store all chemicals separate and below all food/utensils.
Seal up all holes/gaps that could allow entry of vermin. When sealing walls and ceiling use approved materials to ensure surfaces are smooth and cleanable. Repair leaking plumbing where pooling water observed. Observed conditions behind the building that could lead to harborage of vermin - ivy, mismanaged garbage, pooling water, and discarded equipment. Get food and equipment off the floor -6 inches, so you can monitor for activity.
The department's words
CHSC 114259 Seal up all holes/gaps that could allow entry of vermin. When sealing walls and ceiling use approved materials to ensure surfaces are smooth and cleanable. Repair leaking plumbing where pooling water observed. Observed conditions behind the building that could lead to harborage of vermin - ivy, mismanaged garbage, pooling water, and discarded equipment. Get food and equipment off the floor -6 inches, so you can monitor for activity.
EarlierFeb 5, 2018Routine inspectionRed placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler use soiled wiping cloth (not sanitized) to wipe down cutting board and knife. Store wiping cloths in 100ppm chlorine at all times. Do not use to clean utensils. Utensils must be washed, rinsed, and sanitized. The sink basin containing sanitizing solution is dirty. Clean sink thoroughly before using to sanitize utensils in 100 ppm chlorine.
The department's words
CHSC 114115 Observed food handler use soiled wiping cloth (not sanitized) to wipe down cutting board and knife. Store wiping cloths in 100ppm chlorine at all times. Do not use to clean utensils. Utensils must be washed, rinsed, and sanitized. The sink basin containing sanitizing solution is dirty. Clean sink thoroughly before using to sanitize utensils in 100 ppm chlorine.
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 signs of an active rodent infestation: -Wet droppings in kitchen and storage areas. -Entry points (gaps and holes in walls and ceiling). Clean up droppings using wet methods, exclude vermin - I recommend a licensed structural pest control operator, and monitor for new activity. Call me for a re-inspection when rodents are no longer present and kitchen clean - no sooner than 24 hrs.
The department's words
CHSC 114259.1 Observed signs of an active rodent infestation: -Wet droppings in kitchen and storage areas. -Entry points (gaps and holes in walls and ceiling). Clean up droppings using wet methods, exclude vermin - I recommend a licensed structural pest control operator, and monitor for new activity. Call me for a re-inspection when rodents are no longer present and kitchen clean - no sooner than 24 hrs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed food handler remove gloves, then put on new gloves without washing hands. Wash hands before donning gloves and at all other required times at the hand sink with soap and warm water and dry with clean paper towels.
The department's words
CHSC 113953.3 Observed food handler remove gloves, then put on new gloves without washing hands. Wash hands before donning gloves and at all other required times at the hand sink with soap and warm water and dry with clean paper towels.
Observed pork on the steam table at 120-124F. For today, discard 4 hrs from when it was cooked and placed on steam table (1pm). Maintain potentially hazardous food at or below 41F or at or above 135F.
The department's words
CHSC 113996 Observed pork on the steam table at 120-124F. For today, discard 4 hrs from when it was cooked and placed on steam table (1pm). Maintain potentially hazardous food at or below 41F or at or above 135F.
Do not discard waste water onto the sidewalk behind the building. Waste water must drain to the sanitary sewer.
The department's words
CHSC 114197 Do not discard waste water onto the sidewalk behind the building. Waste water must drain to the sanitary sewer.
Clean kitchen thoroughly to remove excess food debris and grease.
The department's words
CHSC 114115.c Clean kitchen thoroughly to remove excess food debris and grease.
Clean the knife holder - discard if it is no longer cleanable.
The department's words
CHSC 114175 Clean the knife holder - discard if it is no longer cleanable.
Show 2 more
Observed cleaners stored with food. Store all chemicals separate and below all food/utensils.
The department's words
CHSC 114254.2 Observed cleaners stored with food. Store all chemicals separate and below all food/utensils.
Seal up all holes/gaps that could allow entry of vermin. When sealing walls and ceiling use approved materials to ensure surfaces are smooth and cleanable. Repair leaking plumbing where pooling water observed. Observed conditions behind the building that could lead to harborage of vermin - ivy, mismanaged garbage, pooling water, and discarded equipment. Get food and equipment off the floor -6 inches, so you can monitor for activity.
The department's words
CHSC 114259 Seal up all holes/gaps that could allow entry of vermin. When sealing walls and ceiling use approved materials to ensure surfaces are smooth and cleanable. Repair leaking plumbing where pooling water observed. Observed conditions behind the building that could lead to harborage of vermin - ivy, mismanaged garbage, pooling water, and discarded equipment. Get food and equipment off the floor -6 inches, so you can monitor for activity.
EarlierNov 2, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Clean floor under equipment.
The department's words
CHSC 114268 Clean floor under equipment.
Code CHSC 114172
The department's words
Code CHSC 114172
Get recertified as a Certified Food Manager within 30 days. Fax or email or send a copy of the certificate to EHS. Put Taqueria La Fiesta on the copy.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Fax or email or send a copy of the certificate to EHS. Put Taqueria La Fiesta on the copy.
EarlierApr 20, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Taqueria la Fiesta on fax.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Taqueria la Fiesta on fax.
Clean shelving in all refrigerators and floor of refrigerators.
The department's words
CHSC 114115.c Clean shelving in all refrigerators and floor of refrigerators.
EarlierNov 20, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Refrigerator with inserts is running 49 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator with inserts is running 49 F. Must be 41 F or below. Repair/adjust immediately.
Keep paper towels in the dispenser at kitchen sink.
The department's words
CHSC 113953.2 Keep paper towels in the dispenser at kitchen sink.
Cover food in walk-in refrigerator.
The department's words
CHSC 114047 Cover food in walk-in refrigerator.
Clean condenser fan grill in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grill in walk-in refrigerator.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Show 1 more
Renew both employees' Certified Food Handler certificates.
The department's words
CHSC 113948 Renew both employees' Certified Food Handler certificates.
EarlierApr 3, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Keep paper towels in dispenser at kitchen sink.
The department's words
CHSC 113953.2 Keep paper towels in dispenser at kitchen sink.
Clean condenser fan grill in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grill in walk-in refrigerator.
EarlierOct 13, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 6, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Heat food held in steam table to 165 F before putting in steam table at 135 F or above.
The department's words
CHSC 113996 Heat food held in steam table to 165 F before putting in steam table at 135 F or above.
Corrected during the inspection
Post sign re: inspection report available for review where customers can read it.
The department's words
CHSC 114381 Post sign re: inspection report available for review where customers can read it.
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 La Fiesta, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Taqueria La Fiesta know
Ask for the manager. Taqueria La Fiesta can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run Taqueria La Fiesta?
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 L10503.
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.