At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · May 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Andy's Local Market #2?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- * Provide SOAP for all wall mounted soap dispensers- CORRECTED ON SITE * Maintain either a FOOD TEMPERATURE LOG or FOOD TEMP STICKERS for all self serve foods located in the SALAD BAR. - ONE WEEK / MONDAY MAY 11th 2026 CHSC 113953How to fixFix it
- * Provide SOAP for all wall mounted soap dispensers- CORRECTED ON SITE * Maintain either a FOOD TEMPERATURE LOG or FOOD TEMP STICKERS for all self serve foods located in the SALAD BAR. - ONE WEEK / MONDAY MAY 11th 2026 CHSC 114000How 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 Andy's Local Market #2's team
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Follow the steps for each item, with the rule beside it.
Next: * Provide SOAP for all wall mounted soap dispensers- CORRECTED ON SITE * Maintain either a FOOD TEMPERATURE LOG or FOOD TEMP STICKERS for all self serve foods located in the SALAD BAR. - ONE WEEK / MONDAY MAY 11th 2026The county found: “* Provide SOAP for all wall mounted soap dispensers- CORRECTED ON SITE * Maintain either a FOOD TEMPERATURE LOG or…”
Then the next one: * Provide SOAP for all wall mounted soap dispensers- CORRECTED ON SITE * Maintain either a FOOD TEMPERATURE LOG or FOOD TEMP STICKERS for all self serve foods located in the SALAD BAR. - ONE WEEK / MONDAY MAY 11th 2026
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 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 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 4, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
* Provide SOAP for all wall mounted soap dispensers- CORRECTED ON SITE * Maintain either a FOOD TEMPERATURE LOG or FOOD TEMP STICKERS for all self serve foods located in the SALAD BAR. - ONE WEEK / MONDAY MAY 11th 2026
The department's words
CHSC 113953 * Provide SOAP for all wall mounted soap dispensers- CORRECTED ON SITE * Maintain either a FOOD TEMPERATURE LOG or FOOD TEMP STICKERS for all self serve foods located in the SALAD BAR. - ONE WEEK / MONDAY MAY 11th 2026
* Provide SOAP for all wall mounted soap dispensers- CORRECTED ON SITE * Maintain either a FOOD TEMPERATURE LOG or FOOD TEMP STICKERS for all self serve foods located in the SALAD BAR. - ONE WEEK / MONDAY MAY 11th 2026
The department's words
CHSC 114000 * Provide SOAP for all wall mounted soap dispensers- CORRECTED ON SITE * Maintain either a FOOD TEMPERATURE LOG or FOOD TEMP STICKERS for all self serve foods located in the SALAD BAR. - ONE WEEK / MONDAY MAY 11th 2026
EarlierJun 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the 3 compartment sink and the prep sink at the deli at 99 - 104*F. Per article 114192.a), hot water shall be supplied at a minimum temperature of at least 120 *F measured from the faucet. Repair man came and increased the water temperature after 30 minutes. Water no recorded at 122 *F. Corrected on site.
The department's words
CHSC 114195 Observed the 3 compartment sink and the prep sink at the deli at 99 - 104*F. Per article 114192.a), hot water shall be supplied at a minimum temperature of at least 120 *F measured from the faucet. Repair man came and increased the water temperature after 30 minutes. Water no recorded at 122 *F. Corrected on site.
EarlierMay 24, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Manager food safety certificate was not provided upon request by the enforcement officer during the time of the inspection. [CA] Any food facility that prepares potentially hazardous foods shall have an owner or an employee who has passed an approved and accredited food safety examination certification. Comply by 07/18/2022.
The department's words
CHSC 113947.1 Manager food safety certificate was not provided upon request by the enforcement officer during the time of the inspection. [CA] Any food facility that prepares potentially hazardous foods shall have an owner or an employee who has passed an approved and accredited food safety examination certification. Comply by 07/18/2022.
EarlierJan 28, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ensure there is a log for time as a public health control and that all employees understand the limits of this procedure.
The department's words
CHSC 114000 Ensure there is a log for time as a public health control and that all employees understand the limits of this procedure.
EarlierDec 31, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 31, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hash browns at 131F and shrimp and roasted corn soup at 131F in hot holding near salad bar. Hot hold potentially hazardous foods at 135F or above.
The department's words
CHSC 113996 Observed hash browns at 131F and shrimp and roasted corn soup at 131F in hot holding near salad bar. Hot hold potentially hazardous foods at 135F or above.
EarlierAug 14, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed breaded chicken at 120-140F on steam table. Hot hold potentially hazardous foods at 135F or above. Item being replaced with a fresh batch.
The department's words
CHSC 113996 Observed breaded chicken at 120-140F on steam table. Hot hold potentially hazardous foods at 135F or above. Item being replaced with a fresh batch.
Facility only uses reduced oxygen packaging machine about once per month, unable to see logs for that process being used. Person in charge reviewed the logs and procedures and will email me a copy of the logs the next time they are used.
The department's words
CHSC 114057 Facility only uses reduced oxygen packaging machine about once per month, unable to see logs for that process being used. Person in charge reviewed the logs and procedures and will email me a copy of the logs the next time they are used.
Corrected during the inspection
EarlierAug 7, 2018Routine inspectionGreen placard
7 violations listed, 7 marked critical.
Critical (7)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Renew food manager certification within 30 days and email to me.
The department's words
CHSC 113947.1 Renew food manager certification within 30 days and email to me.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods (PHFs) out of temperature: * egg/potato dish at 90-110F, egg dish at 110F, egg/sausage dish at 110F. These were all stacked about the steam table at the deli. Keep PHF above 135F or below 41F. Place items within the steam table instead of stacked on top. Time as a public health control (TPHC) will be used for these items today. Observed cauliflower at 124F and breaded fish at 120-130F on steam table by salad bar. These items were reheated. The fish might not be keeping temp due to the rack underneath * observed sliced chicken at 50-53F and bean/corn mix in refrigerated prep room. This room was kept around 50F. Do not hold PHF in there after prep as the food will not cool down to 41F * observed dolmades at 49F stacked high above pan at salad bar. Don't overfill pans * Observed cut melon wrapped in plastic sitting on top of ice at the start of the inspection. I discourage this practice as the top of the melon may warm up above 41F it is not immersed in ice.
The department's words
CHSC 113996 Observed the following potentially hazardous foods (PHFs) out of temperature: * egg/potato dish at 90-110F, egg dish at 110F, egg/sausage dish at 110F. These were all stacked about the steam table at the deli. Keep PHF above 135F or below 41F. Place items within the steam table instead of stacked on top. Time as a public health control (TPHC) will be used for these items today. Observed cauliflower at 124F and breaded fish at 120-130F on steam table by salad bar. These items were reheated. The fish might not be keeping temp due to the rack underneath * observed sliced chicken at 50-53F and bean/corn mix in refrigerated prep room. This room was kept around 50F. Do not hold PHF in there after prep as the food will not cool down to 41F * observed dolmades at 49F stacked high above pan at salad bar. Don't overfill pans * Observed cut melon wrapped in plastic sitting on top of ice at the start of the inspection. I discourage this practice as the top of the melon may warm up above 41F it is not immersed in ice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Remove/clean black residue in ice machine by bar and in meat market.
The department's words
CHSC 114113 Remove/clean black residue in ice machine by bar and in meat market.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Meat market has a HACCP for vacuum packaging but does nor document in the log as required by the plan. Follow procedures of the plan when you vacuum package. Contact CDPH if the plan needs to be edited/updated.
The department's words
CHSC 114057.1 Meat market has a HACCP for vacuum packaging but does nor document in the log as required by the plan. Follow procedures of the plan when you vacuum package. Contact CDPH if the plan needs to be edited/updated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Full pasteurization warning not displayed for juice. This was corrected on site. Will confirm if label has to be on individual bottles.
The department's words
CHSC 114090 Full pasteurization warning not displayed for juice. This was corrected on site. Will confirm if label has to be on individual bottles.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Remove/clean debris from handles/faucets for sinks in meat market.
The department's words
CHSC 114115.c Remove/clean debris from handles/faucets for sinks in meat market.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ensure dishwasher pipes drain into floor sink. one pipe was spilling water on to floor. This was corrected on site.
The department's words
CHSC 114190 Ensure dishwasher pipes drain into floor sink. one pipe was spilling water on to floor. This was corrected on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 21, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 7, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Deli: Observed sprouts left out on prep cooler top at 60F. Observed several cooked potentially hazardous foods (PHF) below 135F in self-serve steam table and soup wells (chicken 114F, cooked vegetables 99-110F, chili 107F, soup 84F). Grocery: Observed various soft cheeses at 48-49F in cheese display case. Observed cheese cake in display case at 47F air temp of desert case 51F. Ensure all PHF hot holds at 135F or higher and cold holds at 41F or below at all times. Steam table was turned off. Refrigeration repair service on site and cheese case and desert case being assessed at time of inspection. Ensure to regularly check hot/cold holding temperatures. Move all PHF cheeses to working refrigeration until unit capable of cold holding 41F or below. Hot case turned on and chicken reheated to 167-174F vegetables and soup discarded. Sprouts discarded and will now be held in drop pan in top of prep cooler.
The department's words
CHSC 113996 Deli: Observed sprouts left out on prep cooler top at 60F. Observed several cooked potentially hazardous foods (PHF) below 135F in self-serve steam table and soup wells (chicken 114F, cooked vegetables 99-110F, chili 107F, soup 84F). Grocery: Observed various soft cheeses at 48-49F in cheese display case. Observed cheese cake in display case at 47F air temp of desert case 51F. Ensure all PHF hot holds at 135F or higher and cold holds at 41F or below at all times. Steam table was turned off. Refrigeration repair service on site and cheese case and desert case being assessed at time of inspection. Ensure to regularly check hot/cold holding temperatures. Move all PHF cheeses to working refrigeration until unit capable of cold holding 41F or below. Hot case turned on and chicken reheated to 167-174F vegetables and soup discarded. Sprouts discarded and will now be held in drop pan in top of prep cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
1. Soap dispenser empty at bar hand sink. 2. Soap dispenser empty at back meat market hand sink. Ensure hand sinks are stocked with soap and paper towels at all times. Soap refilled.
The department's words
CHSC 113953.2 1. Soap dispenser empty at bar hand sink. 2. Soap dispenser empty at back meat market hand sink. Ensure hand sinks are stocked with soap and paper towels at all times. Soap refilled.
Observed 22 qt covered containers of cooked pasta salads at 60F and 51F in walk-in cooler. Person in charge (PIC) stated they were just made 20 mins prior. Ensure all PHF is properly cooled on sheet pans un-covered in walk-in cooler or blast chiller to 41F or below before covering or storing in deep containers. Pastas placed on sheet pans uncovered in blast chiller to finish cooling.
The department's words
CHSC 114002 Observed 22 qt covered containers of cooked pasta salads at 60F and 51F in walk-in cooler. Person in charge (PIC) stated they were just made 20 mins prior. Ensure all PHF is properly cooled on sheet pans un-covered in walk-in cooler or blast chiller to 41F or below before covering or storing in deep containers. Pastas placed on sheet pans uncovered in blast chiller to finish cooling.
Meat Market: Meat market vacuum seals raw beef and poultry. At time of inspection a HACCP plan was not available. Facility obtained approval to vacuum seal from CDPH on 10/08/2015. Ensure to have HACCP plan on site and follow all required procedures and documentation of HACCP.
The department's words
CHSC 114057.1 Meat Market: Meat market vacuum seals raw beef and poultry. At time of inspection a HACCP plan was not available. Facility obtained approval to vacuum seal from CDPH on 10/08/2015. Ensure to have HACCP plan on site and follow all required procedures and documentation of HACCP.
Deli: Observed sheet pan with cut cheese stored on top of garbage can. Ensure to not use garbage cans as shelves for food preparation. Discussed with employee sheet pan relocated. Meat Market: Different species with different cooking temperatures and pre-cooked hot dogs stored in display case with no separation between raw meats and or ready to eat foods. Ensure to provide separation to prevent cross contamination. Discussed with PIC and meat market employees.
The department's words
CHSC 113984 Deli: Observed sheet pan with cut cheese stored on top of garbage can. Ensure to not use garbage cans as shelves for food preparation. Discussed with employee sheet pan relocated. Meat Market: Different species with different cooking temperatures and pre-cooked hot dogs stored in display case with no separation between raw meats and or ready to eat foods. Ensure to provide separation to prevent cross contamination. Discussed with PIC and meat market employees.
Deli: Observed chemical spray bottle hanging on shelf over dry storage food. Observed spray bottle marked with unidentifiable writing of contents. Meat: Chemical spray bottles not marked with contents. Ensure to store all chemicals below and away from foods or food contact surfaces. Label all chemical bottles with contents. Spray bottle relocated, spray bottle marked with contents, unidentifiable contents container discarded.
The department's words
CHSC 114254 Deli: Observed chemical spray bottle hanging on shelf over dry storage food. Observed spray bottle marked with unidentifiable writing of contents. Meat: Chemical spray bottles not marked with contents. Ensure to store all chemicals below and away from foods or food contact surfaces. Label all chemical bottles with contents. Spray bottle relocated, spray bottle marked with contents, unidentifiable contents container discarded.
Show 2 more
Meat Market: Ice scoop stored on inside of splashguard at hand sink. Store ice scoop to prevent possible contamination. Discussed with PIC.
The department's words
CHSC 114119 Meat Market: Ice scoop stored on inside of splashguard at hand sink. Store ice scoop to prevent possible contamination. Discussed with PIC.
Meat Market: 0 quat sanitizer in sanitizer buckets and spray bottles. Wiping cloths stored on cutting board through meat market. Ensure quat sanitizer is provided at 200-400 ppm. Change sanitizer every 2 hrs to keep correct concentration. Store wiping cloths in sanitizer solution when not in use. Sanitizer dispenser not dispensing sanitizer. On site maintenance repaired dispenser.
The department's words
CHSC 114185.1 Meat Market: 0 quat sanitizer in sanitizer buckets and spray bottles. Wiping cloths stored on cutting board through meat market. Ensure quat sanitizer is provided at 200-400 ppm. Change sanitizer every 2 hrs to keep correct concentration. Store wiping cloths in sanitizer solution when not in use. Sanitizer dispenser not dispensing sanitizer. On site maintenance repaired dispenser.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15190.
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.