SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Lola's Taqueria last inspected?
The most recent inspection on record was on Mar 10, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Dec 13, 2023 to Mar 10, 2026.
Has Lola's Taqueria ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 13, 2023.
The Full Inspection History
4 inspections
Routine
Mar 10, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official Wording
Observed cooked beef being placed into a refrigerator towards beginning of inspection. Cooked beef measured 62 degrees F at 4:45 p.m.. Cooked beef finished cooking at ~ 4:15 p.m.. Observed cooked pork at 103 degrees F at 4:49 p.m. in two door refrigerator. Pork finished cooking at ~4:00 p.m.. No probe thermometer to check internal food temperatures. Utilize rapid cooling logs to assist with proper rapid cooling. English and Spanish cooling logs provided. Owner instructed to place pork into shall metal pans - completed. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
Inspector’s Notes
Other 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.
Official record from Marin County Environmental Health Services, Mar 10, 2026 · Original Source
Routine
Dec 10, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Container of pork prepared about an hour ago left on the counter recorded at 119°F. / Keep pork on steam table to hot hold at 135°F or above. Immediately reheat pork to 165°F before returning to hot holding.
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. A green placard was issued.
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.
Official record from Marin County Environmental Health Services, Dec 10, 2024 · Original Source
Routine
Jun 11, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.3Handwashing
Official Wording
Observed employee dry hands on apron. / Only use clean paper towels to dry hands.
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. A green placard was issued.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Marin County Environmental Health Services, Jun 11, 2024 · Original Source
Routine
Dec 13, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953Handwashing
Official Wording
Hand wash sink by point of sale blocked by plastic wrap. / Keep hand wash sink easily accessible at all times.
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. A green placard was issued.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.