At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 5, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Taqueria Real?
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 113953.3 CHSC 113953.3How 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 Real's team
Is this your place?
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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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What people see next
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 · 12 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
LatestApr 5, 2023Routine inspectionGreen placard
This one: Green placard, inspected Apr 5, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierApr 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 26, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierJun 27, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Observed the following foods held at unsafe temperatures: chicken and lengua at 50F, cooler is running at 49F food in this cooler measure 47F-51F. Repair cooler and maintain potentially hazardous foods at 41F or below or 135F or above
The department's words
CHSC 113996 Major violation. Observed the following foods held at unsafe temperatures: chicken and lengua at 50F, cooler is running at 49F food in this cooler measure 47F-51F. Repair cooler and maintain potentially hazardous foods at 41F or below or 135F or above
EarlierDec 18, 2018Follow-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.
EarlierDec 10, 2018Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: In the prep cooler at the cook line: Chicken at 56F and beef at 52F. Discard these items 4 hours from when they were removed from temperature control. The walk-in is running at high temperatures-food in walk-in cooler at 48F. Repair immediately. Maintain potentially hazardous food at 135F or above and 41F or below
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: In the prep cooler at the cook line: Chicken at 56F and beef at 52F. Discard these items 4 hours from when they were removed from temperature control. The walk-in is running at high temperatures-food in walk-in cooler at 48F. Repair immediately. Maintain potentially hazardous food at 135F or above and 41F or below
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 rodent droppings on equipment and utensils in the dry storage room. Clean and sanitize all food contact surfaces including food containers. Clean and sanitize inside of ice machine to remove mold.
The department's words
CHSC 114259.1 Observed rodent droppings on equipment and utensils in the dry storage room. Clean and sanitize all food contact surfaces including food containers. Clean and sanitize inside of ice machine to remove mold.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 15, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Papertowel dispensers in the kitchen and restroom found empty. Provide papertowels at all times. COS
The department's words
CHSC 113953.2 Papertowel dispensers in the kitchen and restroom found empty. Provide papertowels at all times. COS
Corrected during the inspection
Fried beef recorded at 90F. All hot food must be kept at 135F or above at all times. If you wish to use Time as a Public Health Control, you must note the time food is set out and discarded every day. Keep records for my review. Discard food after 4 hours max.
The department's words
CHSC 113996 Fried beef recorded at 90F. All hot food must be kept at 135F or above at all times. If you wish to use Time as a Public Health Control, you must note the time food is set out and discarded every day. Keep records for my review. Discard food after 4 hours max.
Pan of tortilla chips observed uncovered and open to customer droplet contamination. Provide a sneeze guard to protect chips.
The department's words
CHSC 114060 Pan of tortilla chips observed uncovered and open to customer droplet contamination. Provide a sneeze guard to protect chips.
Code CHSC 114254.2
The department's words
Code CHSC 114254.2
Code CHSC 114175
The department's words
Code CHSC 114175
Show 2 more
Code CHSC 114119
The department's words
Code CHSC 114119
Code CHSC 114252.1
The department's words
Code CHSC 114252.1
EarlierJan 11, 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.
EarlierJan 4, 2017Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Potentially hazardous foods found 43-45F inside reach in refrigerator and in inserts. All cold food must be kept 41F or below at all times. 2ND NOTICE- MAJOR VIOLATION. You will be charged $190/hour for reinspection.
The department's words
CHSC 113996 Potentially hazardous foods found 43-45F inside reach in refrigerator and in inserts. All cold food must be kept 41F or below at all times. 2ND NOTICE- MAJOR VIOLATION. You will be charged $190/hour for reinspection.
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 proof of Managers Food Safety Certification. 2ND NOTICE
The department's words
CHSC 113947.1 Provide proof of Managers Food Safety Certification. 2ND NOTICE
Water is difficult to turn on by the foot pedals. Provide hot (100f) and cold water under adequate pressure. This sink is for handwash only. food scraps found in sink.
The department's words
CHSC 113953.2 Water is difficult to turn on by the foot pedals. Provide hot (100f) and cold water under adequate pressure. This sink is for handwash only. food scraps found in sink.
Uncovered food found in walk in box. Keep all food covered. 2ND NOTICE
The department's words
CHSC 113984 Uncovered food found in walk in box. Keep all food covered. 2ND NOTICE
Large can opener blade found rusty. Replace it. Repair faucet at at food prep sink. Repair plumbing as needed.
The department's words
CHSC 114139 Large can opener blade found rusty. Replace it. Repair faucet at at food prep sink. Repair plumbing as needed.
Bowls observed used to scoop bulk foods. Use a scoop with a handle - keep handle out of food.2ND NOTICE
The department's words
CHSC 114119 Bowls observed used to scoop bulk foods. Use a scoop with a handle - keep handle out of food.2ND NOTICE
Show 4 more
Thermometer in reach in refrigerator is broken. Replace it.
The department's words
CHSC 114157 Thermometer in reach in refrigerator is broken. Replace it.
No bleach on premises. Employee went to the store to buy some. Provide 100 ppm chlorine in a bucket for wiping rags. Keep wet rags in solution when not in use. Demonstrated. COS
The department's words
CHSC 114185.1 No bleach on premises. Employee went to the store to buy some. Provide 100 ppm chlorine in a bucket for wiping rags. Keep wet rags in solution when not in use. Demonstrated. COS
Corrected during the inspection
Jackets observed hanging near food. Store separately in lockers provided.
The department's words
CHSC 114256 Jackets observed hanging near food. Store separately in lockers provided.
Floors, wall, ceiling observed with dirt/food debris. Clean thoroughly on a regular basis.
The department's words
CHSC 114271 Floors, wall, ceiling observed with dirt/food debris. Clean thoroughly on a regular basis.
EarlierApr 21, 2016Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Provide proof of Managers Food Safety Certification (expired) .
The department's words
CHSC 113947.1 Provide proof of Managers Food Safety Certification (expired) .
Provide proof of Food Handler Cards.
The department's words
CHSC 113948 Provide proof of Food Handler Cards.
Employee observed washing hands then drying with cloth rag. Use papertowels instead.
The department's words
CHSC 113953.3 Employee observed washing hands then drying with cloth rag. Use papertowels instead.
Several PHF's recoded 45-47F in the reach in refrigerator. All cold food must be kept at 41F at all times. 2nd notice. all for service and/or adjust unit.
The department's words
CHSC 113996 Several PHF's recoded 45-47F in the reach in refrigerator. All cold food must be kept at 41F at all times. 2nd notice. all for service and/or adjust unit.
Uncovered food found in walk in box. Keep all food covered. The lid is missing from the ice machine. Replace it. Bulk containers of food noted stored in open containers. Provide lids at all times.
The department's words
CHSC 113984 Uncovered food found in walk in box. Keep all food covered. The lid is missing from the ice machine. Replace it. Bulk containers of food noted stored in open containers. Provide lids at all times.
Show 6 more
Dust/mold noted at fan guards in walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards in walk in box. Clean and maintain sanitary.
Exposed wood structure noted at ice machine. Paint with light colored enamel paint to render smooth and cleanable. Use food grade containers for storing produce in the walk in box. Discontinue use of unapproved containers.
The department's words
CHSC 114175 Exposed wood structure noted at ice machine. Paint with light colored enamel paint to render smooth and cleanable. Use food grade containers for storing produce in the walk in box. Discontinue use of unapproved containers.
Cups/bowls observed used for scooping bulk food. Use only scoops with handles. Keep handles out of food.
The department's words
CHSC 114119 Cups/bowls observed used for scooping bulk food. Use only scoops with handles. Keep handles out of food.
No thermometer found in reach in units. Provide one in the warmest and most visible location.
The department's words
CHSC 114157 No thermometer found in reach in units. Provide one in the warmest and most visible location.
Wash/rinse/sanitize the slicer base as follows: Wash with soapy water , rinse, sanitize with 100 ppm Chlorine, air dry. do not mix soap and water
The department's words
CHSC 114185.1 Wash/rinse/sanitize the slicer base as follows: Wash with soapy water , rinse, sanitize with 100 ppm Chlorine, air dry. do not mix soap and water
Post handwash sign in Men's restroom. COS
The department's words
CHSC 113953.5 Post handwash sign in Men's restroom. COS
Corrected during the inspection
EarlierJul 27, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114244
The department's words
Code CHSC 114244
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
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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 L14505.
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.