At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Andronico's Community Markets #2455?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a freezer with condensate freezing down onto food boxes and shelving. Observed a utensil kept between a dishwashing counter and the wall in the deli area. Food contact surfaces must be clean and sanitized. Clean the freezer shelves and do not store food in that area until the freezer is repaired. Utensil moved to the dishwasher. CHSC 114099.7How 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 Andronico's Community Markets #2455's team
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Next: Observed a freezer with condensate freezing down onto food boxes and shelving. Observed a utensil kept between a dishwashing counter and the wall in the deli area. Food contact surfaces must be clean and sanitized. Clean the freezer shelves and do not store food in that area until the freezer is repaired. Utensil moved to the dishwasher.The county found: “Observed a freezer with condensate freezing down onto food boxes and shelving. Observed a utensil kept between a…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 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
LatestMay 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a freezer with condensate freezing down onto food boxes and shelving. Observed a utensil kept between a dishwashing counter and the wall in the deli area. Food contact surfaces must be clean and sanitized. Clean the freezer shelves and do not store food in that area until the freezer is repaired. Utensil moved to the dishwasher.
The department's words
CHSC 114099.7 Observed a freezer with condensate freezing down onto food boxes and shelving. Observed a utensil kept between a dishwashing counter and the wall in the deli area. Food contact surfaces must be clean and sanitized. Clean the freezer shelves and do not store food in that area until the freezer is repaired. Utensil moved to the dishwasher.
EarlierJul 2, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at the cold holding lunch bar: chicken tenders 47 F, watermelon 44 F, macaroni salad 45 F, potato salad 43 F, diced chicken 43 F, and salad dressing 45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All food items above relocated to walk-in cooler.
The department's words
CHSC 113996 Observed the following foods at the cold holding lunch bar: chicken tenders 47 F, watermelon 44 F, macaroni salad 45 F, potato salad 43 F, diced chicken 43 F, and salad dressing 45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All food items above relocated to walk-in cooler.
EarlierMay 24, 2023Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food employee change sanitizer bucket then proceed to handle raw seafood and serve a customer. Ensure all employees are washing their hands in between each task
The department's words
CHSC 113952 Observed food employee change sanitizer bucket then proceed to handle raw seafood and serve a customer. Ensure all employees are washing their hands in between each task
EarlierOct 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured cooked scrambled eggs at 120 °F - 125 °F at hot bar. Per manager eggs were prepared and stored in unit 1 hr prior to inspection. Eggs reheated to 165 °F. Re-temped at 137 °F. Maintain all food hot held at 135 °F. Measured sliced cheese at 49 °F - 51 °F in cold holding sandwich bar. Cheese relocated to reach-in refrigerator. Maintain al food cold held at 41 °F.
The department's words
CHSC 113996 Measured cooked scrambled eggs at 120 °F - 125 °F at hot bar. Per manager eggs were prepared and stored in unit 1 hr prior to inspection. Eggs reheated to 165 °F. Re-temped at 137 °F. Maintain all food hot held at 135 °F. Measured sliced cheese at 49 °F - 51 °F in cold holding sandwich bar. Cheese relocated to reach-in refrigerator. Maintain al food cold held at 41 °F.
EarlierFeb 10, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towel dispenser in women's restroom non latching, paper towels exposed. Maintain paper towels secured in dispenser.
The department's words
CHSC 113953.2 Paper towel dispenser in women's restroom non latching, paper towels exposed. Maintain paper towels secured in dispenser.
EarlierFeb 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towel dispenser in men's restroom missing cover. Maintain all equipment in good repair. Please repair/replace.
The department's words
CHSC 113953 Paper towel dispenser in men's restroom missing cover. Maintain all equipment in good repair. Please repair/replace.
EarlierFeb 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese station: Knife found in hand wash sink. This sink is for hand washing only. Install a paper towel dispenser at hand wash sink. Market: Provide 100F water to warehouse men's restroom. Corrected during inspection.
The department's words
CHSC 113953.2 Cheese station: Knife found in hand wash sink. This sink is for hand washing only. Install a paper towel dispenser at hand wash sink. Market: Provide 100F water to warehouse men's restroom. Corrected during inspection.
EarlierAug 21, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following hot holding violation: * * Steam Table Self Serve: chicken strips 112-160F. * Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. *Do not over fill drop pans in steam table. Use single layer in deep drop pan of foods with low moisture (chicken strips, potato wedges, chicken wings) to ensure they hot hold over 135F. Discussed with manager. Chicken strips reheated.
The department's words
CHSC 113996 Observed the following hot holding violation: * * Steam Table Self Serve: chicken strips 112-160F. * Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. *Do not over fill drop pans in steam table. Use single layer in deep drop pan of foods with low moisture (chicken strips, potato wedges, chicken wings) to ensure they hot hold over 135F. Discussed with manager. Chicken strips reheated.
EarlierAug 16, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following hot and cold holding violations: * Front Hot Case Grab and Go: ribs 119-123F, macaroni and cheese 129-131F * Steam Table Self Serve: chicken wings 115-161F * Produce Cooler: sprouts 49-50F Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. *Do not double stack hot holding foods in grab and go hot case. Use deeper drop pans in steam table. Sprouts discarded. Chicken wings, macaroni and cheese, and ribs reheated.
The department's words
CHSC 113996 Observed the following hot and cold holding violations: * Front Hot Case Grab and Go: ribs 119-123F, macaroni and cheese 129-131F * Steam Table Self Serve: chicken wings 115-161F * Produce Cooler: sprouts 49-50F Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. *Do not double stack hot holding foods in grab and go hot case. Use deeper drop pans in steam table. Sprouts discarded. Chicken wings, macaroni and cheese, and ribs reheated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
1. Observed food debris in rails of deli display case. Ensure to clean and sanitize regularly. 2. Observed mold growth inside ice machine used for fish market. Clean and sanitize.
The department's words
CHSC 114113 1. Observed food debris in rails of deli display case. Ensure to clean and sanitize regularly. 2. Observed mold growth inside ice machine used for fish market. Clean and sanitize.
1. Observed pre-cooked items stored next to raw meats in display case. Ensure to provide separation between cooked and raw foods on display in display cooler to prevent cross contamination. Separator provided. 2. Bottled water stored outside under refuse covered area. To prevent potential contamination do not store food/food contact surfaces outside.
The department's words
CHSC 113986 1. Observed pre-cooked items stored next to raw meats in display case. Ensure to provide separation between cooked and raw foods on display in display cooler to prevent cross contamination. Separator provided. 2. Bottled water stored outside under refuse covered area. To prevent potential contamination do not store food/food contact surfaces outside.
Observed bloody hand print on cabinet door in meat market. Ensure to employees are educated on preventing cross contamination. Hands should be immediately washed after coming in contact with raw meat. Discard gloves and wash hands after handling raw meat and before touching any other surface. Cabinet door sanitized.
The department's words
CHSC 114115.c Observed bloody hand print on cabinet door in meat market. Ensure to employees are educated on preventing cross contamination. Hands should be immediately washed after coming in contact with raw meat. Discard gloves and wash hands after handling raw meat and before touching any other surface. Cabinet door sanitized.
Handle on sliding door to meat display case broke off frame. Repair. Hole in concrete in meat market floor. Repair. Teflon sheet on wrapper no longer easily cleanable. Replace.
The department's words
CHSC 114175 Handle on sliding door to meat display case broke off frame. Repair. Hole in concrete in meat market floor. Repair. Teflon sheet on wrapper no longer easily cleanable. Replace.
Outside garbage can area cluttered with storage of unused containers ect. Clean and organize to prevent harborage of pests.
The department's words
CHSC 114245.4 Outside garbage can area cluttered with storage of unused containers ect. Clean and organize to prevent harborage of pests.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14993.
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.