At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 19, 2026
Is that a lot?
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What was found out about Taqueria Mi Familia #1?
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 container of refried beans at 115 F on a burner. Food that is potentially hazardous must be hot held at 135 F or above. Burner turned up to hold foods at 140 F. 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
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Follow the steps for each item, with the rule beside it.
Next: Observed a container of refried beans at 115 F on a burner. Food that is potentially hazardous must be hot held at 135 F or above. Burner turned up to hold foods at 140 F.The county found: “Observed a container of refried beans at 115 F on a burner. Food that is potentially hazardous must be hot held at 135…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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
LatestMay 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 19, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a container of refried beans at 115 F on a burner. Food that is potentially hazardous must be hot held at 135 F or above. Burner turned up to hold foods at 140 F.
The department's words
CHSC 113996 Observed a container of refried beans at 115 F on a burner. Food that is potentially hazardous must be hot held at 135 F or above. Burner turned up to hold foods at 140 F.
EarlierAug 5, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed chili verde 114 F, beef 130 F, refried beans 122 F and red sauce 130 F in the hot holding unit at the cook line for about an hour. Observed horchata at 49 F on ice bath near front register. Observed cooked chicken, carne asada, pork and chili rellenos at 43-44 F on cooling racks in the walk-in refrigerator. Per employees these foods were cooked and cooled yesterday. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Chili verde, beef, refried beans and red sauce were placed on stove and reheated. Ice added to horchata. Instructed employees to discontinue storing cooling racks by the front door of the walk-in cooler and ensure to rotate foods as they are cooling.
The department's words
CHSC 113996 Observed chili verde 114 F, beef 130 F, refried beans 122 F and red sauce 130 F in the hot holding unit at the cook line for about an hour. Observed horchata at 49 F on ice bath near front register. Observed cooked chicken, carne asada, pork and chili rellenos at 43-44 F on cooling racks in the walk-in refrigerator. Per employees these foods were cooked and cooled yesterday. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Chili verde, beef, refried beans and red sauce were placed on stove and reheated. Ice added to horchata. Instructed employees to discontinue storing cooling racks by the front door of the walk-in cooler and ensure to rotate foods as they are cooling.
Corrected during the inspection
No hot water provided at back hand sink adjacent to 3-compartment sink. Hot water in men's restroom measured 90 F. Ensure to provide hot water at 100 F at hand wash sinks. Discussed with person in charge.
The department's words
CHSC 114192 No hot water provided at back hand sink adjacent to 3-compartment sink. Hot water in men's restroom measured 90 F. Ensure to provide hot water at 100 F at hand wash sinks. Discussed with person in charge.
Corrected during the inspection
EarlierAug 1, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chili verde 114 F, beef 130 F, refried beans 122 F and red sauce 130 F in the hot holding unit at the cook line for about an hour. Observed horchata at 49 F on ice bath near front register. Observed cooked chicken, carne asada, pork and chili rellenos at 43-44 F on cooling racks in the walk-in refrigerator. Per employees these foods were cooked and cooled yesterday. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Chili verde, beef, refried beans and red sauce were placed on stove and reheated. Ice added to horchata. Instructed employees to discontinue storing cooling racks by the front door of the walk-in cooler and ensure to rotate foods as they are cooling.
The department's words
CHSC 113996 Observed chili verde 114 F, beef 130 F, refried beans 122 F and red sauce 130 F in the hot holding unit at the cook line for about an hour. Observed horchata at 49 F on ice bath near front register. Observed cooked chicken, carne asada, pork and chili rellenos at 43-44 F on cooling racks in the walk-in refrigerator. Per employees these foods were cooked and cooled yesterday. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Chili verde, beef, refried beans and red sauce were placed on stove and reheated. Ice added to horchata. Instructed employees to discontinue storing cooling racks by the front door of the walk-in cooler and ensure to rotate foods as they are cooling.
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 provided at back hand sink adjacent to 3-compartment sink. Hot water in men's restroom measured 90 F. Ensure to provide hot water at 100 F at hand wash sinks. Discussed with person in charge.
The department's words
CHSC 114192 No hot water provided at back hand sink adjacent to 3-compartment sink. Hot water in men's restroom measured 90 F. Ensure to provide hot water at 100 F at hand wash sinks. Discussed with person in charge.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The ice machine interior panel was observed with light brown mold like residues. However, this mold like residue was not observed in direct contact with the food (ice) during the time of the observation. [CA] To prevent cross-contamination, make sure to clean and sanitize the ice machine interior panel as often as necessary. If food comes directly into contact with this residue, cross-contamination can occur.
The department's words
CHSC 114113 The ice machine interior panel was observed with light brown mold like residues. However, this mold like residue was not observed in direct contact with the food (ice) during the time of the observation. [CA] To prevent cross-contamination, make sure to clean and sanitize the ice machine interior panel as often as necessary. If food comes directly into contact with this residue, cross-contamination can occur.
EarlierSep 13, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pinto bean container was observed on the stove and internal temperature readings were measured at 110F, and 119F in different parts of the food. In addition, cooked rice internal temperature reading was measured at 61F. Both food containers were stored at ambient temperature during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F when hot. [COS] Employee stated the foods mentioned above were brought out from the walk-in refrigerator 20 minutes before the inspection. Employee reheated the food.
The department's words
CHSC 113996 Pinto bean container was observed on the stove and internal temperature readings were measured at 110F, and 119F in different parts of the food. In addition, cooked rice internal temperature reading was measured at 61F. Both food containers were stored at ambient temperature during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F when hot. [COS] Employee stated the foods mentioned above were brought out from the walk-in refrigerator 20 minutes before the inspection. Employee reheated the food.
EarlierDec 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
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 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierFeb 17, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierFeb 10, 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.
EarlierFeb 7, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed fish fillets stored in water in prep sink between 31 degrees F and 51 degrees F. Food is required to be thawed in an approved method. Observed pan of cooked rice at 54 degrees F. All potentially hazardous foods shall be maintained at 41 degrees F or below or 135 degrees F or above.
The department's words
CHSC 113996 Observed fish fillets stored in water in prep sink between 31 degrees F and 51 degrees F. Food is required to be thawed in an approved method. Observed pan of cooked rice at 54 degrees F. All potentially hazardous foods shall be maintained at 41 degrees F or below or 135 degrees F or above.
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 3 pans of grilled chicken cooling with an internal temperature between 74 degrees F and 82 degrees F. Food is required to be cooled from 135 degrees F to 70 degrees F within 2 hours and 70 degrees F to 41 degrees F within 4 hours. Food discarded, Voluntary Condemnation and Destruction Form completed.
The department's words
CHSC 114002 Observed 3 pans of grilled chicken cooling with an internal temperature between 74 degrees F and 82 degrees F. Food is required to be cooled from 135 degrees F to 70 degrees F within 2 hours and 70 degrees F to 41 degrees F within 4 hours. Food discarded, Voluntary Condemnation and Destruction Form completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 29, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation corrected during inspection. Rice cooling from 9:00 am - 12:00 pm was still at 90F. Must reduce depth and lower to 70F within 2 hours.
The department's words
CHSC 114002.1 Major violation corrected during inspection. Rice cooling from 9:00 am - 12:00 pm was still at 90F. Must reduce depth and lower to 70F within 2 hours.
EarlierMar 27, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Have one employee take the 8 hour course for food safety manager. All other employees need food handler cards - refer to handout.
The department's words
CHSC 113947.1 Have one employee take the 8 hour course for food safety manager. All other employees need food handler cards - refer to handout.
Sanitizer level in sink and wiping cloth buckets about 50 ppm, increase to 100 ppm for chlorine - refer to handout.
The department's words
CHSC 114099.6 Sanitizer level in sink and wiping cloth buckets about 50 ppm, increase to 100 ppm for chlorine - refer to handout.
One fly strip over food prep area, please relocate.
The department's words
CHSC 114259.3 One fly strip over food prep area, please relocate.
EarlierJun 9, 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.
EarlierMay 24, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1. Observed employee sanitizing dishes in 0 ppm chlorine sanitizer in 3 comp sink. 2. Observed employee wash and rinse utensils and place them to air dry with no sanitizing step. Ensure employees are trained on how to check and measure chlorine level for sanitizer solution in 3 comp sink and sanitizer buckets for wiping cloths. Ensure to train employees on how to wash, rinse, and sanitize all food contact surfaces. 3 comp sink sanitizer and wiping cloth bucket sanitizer demonstrated how much chlorine to use. Chlorine added to 3 comp and dishes and utensils sanitized properly.
The department's words
CHSC 114099.2 1. Observed employee sanitizing dishes in 0 ppm chlorine sanitizer in 3 comp sink. 2. Observed employee wash and rinse utensils and place them to air dry with no sanitizing step. Ensure employees are trained on how to check and measure chlorine level for sanitizer solution in 3 comp sink and sanitizer buckets for wiping cloths. Ensure to train employees on how to wash, rinse, and sanitize all food contact surfaces. 3 comp sink sanitizer and wiping cloth bucket sanitizer demonstrated how much chlorine to use. Chlorine added to 3 comp and dishes and utensils sanitized properly.
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)
No hot water provided at back hand sink. Must provide 100F hot water. Repair. Fixed during inspection.
The department's words
CHSC 113953.c No hot water provided at back hand sink. Must provide 100F hot water. Repair. Fixed during inspection.
No consumer advisory for ceviche made with raw shrimp. Post consumer advisory. * Made with raw shrimp. Consumer raw or under cooked meats, seafood, poultry, eggs can increase your risk for foodborne illness.
The department's words
CHSC 114093 No consumer advisory for ceviche made with raw shrimp. Post consumer advisory. * Made with raw shrimp. Consumer raw or under cooked meats, seafood, poultry, eggs can increase your risk for foodborne illness.
1. Rust and paint chipping observed on shelving in walk-in. replace metal rack. 2. Ice machine missing lid. Ice exposed. Replace missing lid. Cover opening with plastic wrap until lid replaced.
The department's words
CHSC 114175 1. Rust and paint chipping observed on shelving in walk-in. replace metal rack. 2. Ice machine missing lid. Ice exposed. Replace missing lid. Cover opening with plastic wrap until lid replaced.
0 ppm chlorine in sanitizer bucket. Use 1 tsp bleach per gallon of cold water. Sanitizer remade.
The department's words
CHSC 114185.1 0 ppm chlorine in sanitizer bucket. Use 1 tsp bleach per gallon of cold water. Sanitizer remade.
1. Missing vacuum breaker/reduced pressure backflow assembly on mop sink faucet. Provide. 2. Water lines to womens bathroom hand sink leaking. Repair leak.
The department's words
CHSC 114190 1. Missing vacuum breaker/reduced pressure backflow assembly on mop sink faucet. Provide. 2. Water lines to womens bathroom hand sink leaking. Repair leak.
EarlierNov 2, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed cooked rice at 60-61F stored at room temperature on shelf under grill. Room temperature storage is not allowed. Rice per PIC cooked 4 hours prior. Rice discarded. PIC he will now cool and cold hold rice until reheated for hot hold.
The department's words
CHSC 113996 Observed cooked rice at 60-61F stored at room temperature on shelf under grill. Room temperature storage is not allowed. Rice per PIC cooked 4 hours prior. Rice discarded. PIC he will now cool and cold hold rice until reheated for hot hold.
Observed residue in ice machine. Clean and sanitize.
The department's words
CHSC 114113 Observed residue in ice machine. Clean and sanitize.
Facility offers ceviche made with raw fish. No consumer advisory verbal or written. Discussed with PIC that ceviche made with raw fish requires a consumer advisory. Add written consumer advisory to menu or verbally tell each customer.
The department's words
CHSC 114093 Facility offers ceviche made with raw fish. No consumer advisory verbal or written. Discussed with PIC that ceviche made with raw fish requires a consumer advisory. Add written consumer advisory to menu or verbally tell each customer.
Observed raw meat stored next to vegetables in walk-in. Ensure all raw meats are stored below and away from ready to eat food. Raw meat relocated.
The department's words
CHSC 113986 Observed raw meat stored next to vegetables in walk-in. Ensure all raw meats are stored below and away from ready to eat food. Raw meat relocated.
W-D 40 spray can stored on shelf next to and over food contact surfaces. Ensure all chemicals are stored below and away from ready to eat food. Chemical relocated.
The department's words
CHSC 114254.2 W-D 40 spray can stored on shelf next to and over food contact surfaces. Ensure all chemicals are stored below and away from ready to eat food. Chemical relocated.
Show 2 more
Observed dirty wiping cloths stored on cutting board prep surfaces. Ensure all wiping cloths are stored in sanitizer when not in use. PIC removed dirty wiping cloths.
The department's words
CHSC 114185.1 Observed dirty wiping cloths stored on cutting board prep surfaces. Ensure all wiping cloths are stored in sanitizer when not in use. PIC removed dirty wiping cloths.
Missing backflow prevention device on mop sink faucet. Please provide.
The department's words
CHSC 114193 Missing backflow prevention device on mop sink faucet. Please provide.
EarlierMay 20, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Update food safety manager certificate and handler cards.
The department's words
CHSC 113947.1 Update food safety manager certificate and handler cards.
Replace rusted/peeling metro shelving in walk-in.
The department's words
CHSC 114175 Replace rusted/peeling metro shelving in walk-in.
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 L10875.
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.