Routine
May 29, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 29, 2026 · Original Source
No Violation(s) Found
Get the Next Inspection, Free.
We'll email you when Burritoville has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Burritoville last inspected?
- The most recent inspection on record was on May 29, 2026. The result listed by Marin County Environmental Health Services was “No Violation(s) Found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Apr 9, 2024 to May 29, 2026.
- Has Burritoville ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 9, 2024.
The Full Inspection History
3 inspectionsFollow-Up
Apr 10, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official Wording
Chopped tomatoes internal temperature readings were measured at 60F, and 62F. Chopped tomatoes were observed to be stored int eh rice cooker at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s Notes
During the follow-up inspection, all violations were in compliance, except violations 01 and 09 Major.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode CHSC 114002Food temperature
Official Wording
Black beans internal temperature readings were measured at 46F and 45F. According to the person in charge, black beans were cooked and cooled last night (04/08/2024) around 7:00 pm. [Corrective action] Food that are cooled and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
Inspector’s Notes
During the follow-up inspection, all violations were in compliance, except violations 01 and 09 Major.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Apr 10, 2024 · Original Source
Routine
Apr 9, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official Wording
Chopped tomatoes internal temperature readings were measured at 60F, and 62F. Chopped tomatoes were observed to be stored int eh rice cooker at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s Notes
“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode CHSC 114002Food temperature
Official Wording
Black beans internal temperature readings were measured at 46F and 45F. According to the person in charge, black beans were cooked and cooled last night (04/08/2024) around 7:00 pm. [Corrective action] Food that are cooled and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
Inspector’s Notes
“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Apr 9, 2024 · Original Source