At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Mar 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Afc Zenshi @safeway #2318's team
Is this your place?
Welcome, Afc Zenshi @safeway #2318. We'll walk through this together, one item at a time. To log the fixes, claim Afc Zenshi @safeway #2318 first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Afc Zenshi @safeway #2318We'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 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
LatestMar 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 26, 2026.
No violations listed in the data.
EarlierJan 18, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water temperature of hand sink and prep sink behind sushi station measured 81-82 degrees F. Three-compartment sink measured 78 degrees F. Hand sink adjacent to meat slicers measured 77 degrees F. Hand sink and prep sink adjacent to walk-in cooler measured 77-78 degrees F. Hand sinks are required to reach 100 degrees F and prep sink and 3-compartment sink are required to reach 120 degrees F. Immediately repair. If water heater needs to be replaced, submit to EHS for approval prior to installation. All food preparation needs to stop and washing of dishes until hot water is repaired. Contact EHS for re-inspection to verify hot water is restored before resuming food preparation.
The department's words
CHSC 114192 Water temperature of hand sink and prep sink behind sushi station measured 81-82 degrees F. Three-compartment sink measured 78 degrees F. Hand sink adjacent to meat slicers measured 77 degrees F. Hand sink and prep sink adjacent to walk-in cooler measured 77-78 degrees F. Hand sinks are required to reach 100 degrees F and prep sink and 3-compartment sink are required to reach 120 degrees F. Immediately repair. If water heater needs to be replaced, submit to EHS for approval prior to installation. All food preparation needs to stop and washing of dishes until hot water is repaired. Contact EHS for re-inspection to verify hot water is restored before resuming food preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 18, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water temperature of hand sink and prep sink behind sushi station measured 81-82 degrees F. Three-compartment sink measured 78 degrees F. Hand sink adjacent to meat slicers measured 77 degrees F. Hand sink and prep sink adjacent to walk-in cooler measured 77-78 degrees F. Hand sinks are required to reach 100 degrees F and prep sink and 3-compartment sink are required to reach 120 degrees F. Immediately repair. If water heater needs to be replaced, submit to EHS for approval prior to installation. All food preparation needs to stop and washing of dishes until hot water is repaired. Contact EHS for re-inspection to verify hot water is restored before resuming food preparation.
The department's words
CHSC 114192 Water temperature of hand sink and prep sink behind sushi station measured 81-82 degrees F. Three-compartment sink measured 78 degrees F. Hand sink adjacent to meat slicers measured 77 degrees F. Hand sink and prep sink adjacent to walk-in cooler measured 77-78 degrees F. Hand sinks are required to reach 100 degrees F and prep sink and 3-compartment sink are required to reach 120 degrees F. Immediately repair. If water heater needs to be replaced, submit to EHS for approval prior to installation. All food preparation needs to stop and washing of dishes until hot water is repaired. Contact EHS for re-inspection to verify hot water is restored before resuming food preparation.
EarlierJun 14, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
pH of white rice measured 3.35 at 2:20 p.m. - within compliance. Log pH of rice after completing the pH test. 2nd batch of rice (the one tested today) wasn't on the pH log. COS.
The department's words
CHSC 114419 pH of white rice measured 3.35 at 2:20 p.m. - within compliance. Log pH of rice after completing the pH test. 2nd batch of rice (the one tested today) wasn't on the pH log. COS.
EarlierJun 30, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed 3 bags of crab with internal temperature of 43 - 47 degrees F sitting in food prep sink without running water. Per employee, crab has been thawing for one hour. Thaw potentially hazardous foods by approved methods, such as in refrigerator, or under cold running water no greater than two hours.
The department's words
CHSC 113996 Observed 3 bags of crab with internal temperature of 43 - 47 degrees F sitting in food prep sink without running water. Per employee, crab has been thawing for one hour. Thaw potentially hazardous foods by approved methods, such as in refrigerator, or under cold running water no greater than two hours.
Observed 3 bags of crab with internal temperature of 43 - 47 degrees F sitting in food prep sink without running water. Per employee, crab has been thawing for one hour. Thaw potentially hazardous foods by approved methods, such as in refrigerator, or under cold running water no greater than two hours.
The department's words
CHSC 114020 Observed 3 bags of crab with internal temperature of 43 - 47 degrees F sitting in food prep sink without running water. Per employee, crab has been thawing for one hour. Thaw potentially hazardous foods by approved methods, such as in refrigerator, or under cold running water no greater than two hours.
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
As a customer of Afc Zenshi @safeway #2318, you can:
Let Afc Zenshi @safeway #2318 know
Ask for the manager. Afc Zenshi @safeway #2318 can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Afc Zenshi @safeway #2318?
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 L15980.
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.