"I ordered a bean and rice burrito with red sauce and mild salsa, but I should have skipped it. At the salsa bar, which was busy during the lunch rush, I noticed that the salsas were either unbearably hot or extremely hot. The ones with a lot of Serrano peppers were overwhelming. When I asked the waitress for something milder, she pointed to a thin tomato salsa with jalapeño slices. I quickly realized that was not going to work for me!
I made eye contact with the cook, who seemed to understand my request for milder options, and he hurried to provide some pico de gallo. My friend told me she avoids salsa because it’s too spicy, and I couldn’t agree more. The heat level far exceeded that of San Jose’s on Fourth in San Rafael, likely due to the heavy use of Serrano peppers.
Then I asked the waitress if they intentionally make the salsa so spicy to discourage people from eating too much. She smiled, nodded in agreement, and said, "Yes." When my burrito arrived, the red sauce on top was nothing but a hot tomato soup—100% tomato soup, with no spices whatsoever. The rice was just plain white rice, unseasoned. It made me wonder where the mild salsa I had requested even came from.
As I continued to observe, I noticed the owner or manager use a blue cloth to wipe down a stack of wet bowls for salsa and chips—a clear health code violation. The bowls should dry ventilated, not stacked wet, especially wooden bowls since they can harbor bacteria due to their porous nature. I saw her put the towel on the countertop, then use it repeatedly on those wet, stacked trays. It was concerning to see the same cloth used for multiple purposes.
I also watched the waitress wipe several tables with a dirty rag without disinfecting them first, and then she placed that same rag back on the countertop where the bowls had been wiped previously. It’s clear that the health code was being violated multiple times. Towels that aren’t in use should not be on the counter, and proper sanitizing chemicals should be used on every table.
The corners of the floors were dirty and showed signs of neglect. When I spoke to the manager, I asked if she had ServSafe certification. She said yes but couldn’t provide proof. When I brought up the salsa issue, she claimed there was some misunderstanding, even though I had clearly communicated my concern. At least the cook seemed to grasp what I was saying.
Instead of addressing my concerns about health violations or showing any remorse, she remained silent when I mentioned my girlfriend's illness. I also mentioned the waitress’s comment about the overly hot salsa, which prompted her to immediately ask who it was.
Please think twice before dining here. Buyer beware!"
