At a glance
CleanCleaver food safety systematic review results
What happened?
10problems found
10 problems found · County inspection, Follow-up inspection · May 5, 2016
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?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cold food temperatures are 41 F or below today. CHSC 113996How to fixFix it
- No cooling observed today. Send cooling logs to me once complete. CHSC 114002How to fixFix it
- Clean mold from inside the ice machine. Wash, rinse, and sanitize. CHSC 114099.6How 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's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Cold food temperatures are 41 F or below today.The county found: “Cold food temperatures are 41 F or below today.”
Then the next one: No cooling observed today. Send cooling logs to me once complete.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 5, 2016Follow-up inspectionGreen placard
This one: Green placard, inspected May 5, 2016.
10 violations listed, 0 marked critical.
Not critical (10)
Cold food temperatures are 41 F or below today.
The department's words
CHSC 113996 Cold food temperatures are 41 F or below today.
Corrected during the inspection
No cooling observed today. Send cooling logs to me once complete.
The department's words
CHSC 114002 No cooling observed today. Send cooling logs to me once complete.
Clean mold from inside the ice machine. Wash, rinse, and sanitize.
The department's words
CHSC 114099.6 Clean mold from inside the ice machine. Wash, rinse, and sanitize.
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
Code CHSC 114257
The department's words
Code CHSC 114257
Corrected during the inspection
Show 5 more
Code CHSC 114039.4
The department's words
Code CHSC 114039.4
Corrected during the inspection
Code CHSC 113953
The department's words
Code CHSC 113953
Corrected during the inspection
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Corrected during the inspection
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Grout missing from between some tiles, especially under sinks. Pooling food and water observed in the space between tiles. Re-grout as necessary to prevent attracting vermin.
The department's words
CHSC 114268 Grout missing from between some tiles, especially under sinks. Pooling food and water observed in the space between tiles. Re-grout as necessary to prevent attracting vermin.
EarlierMay 3, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
The 2-door Traulsen refrigerator in the kitchen is running at high temperatures (above 50 F). Food inside the refrigerator observed at unsafe temperatures (50-60 F). All potentially hazardous food at 50 F or greater was voluntarily discarded. Food measuring less than 50 F and non-potentially hazardous food was moved to the walk-in. Repair the refrigerator so it maintains temperatures at or below 41 F. The deli display case is running at high temperatures (above 50 F). Maple ham, smoked chicken, honey roasted turkey, and corned beef measured 51-57 F and were voluntarily discarded. All other food inside this case was moved to the dairy walk-in. Repair the refrigerator so it maintains temperatures at or below 41 F. Deli sandwiches in the open display case measured 49-50 F +/- 1 degree. Turkey pot pie measured 45-47 F. Food moved to the walk-in. Repair this refrigerator so it maintains temperatures at or below 41 F.
The department's words
CHSC 113996 The 2-door Traulsen refrigerator in the kitchen is running at high temperatures (above 50 F). Food inside the refrigerator observed at unsafe temperatures (50-60 F). All potentially hazardous food at 50 F or greater was voluntarily discarded. Food measuring less than 50 F and non-potentially hazardous food was moved to the walk-in. Repair the refrigerator so it maintains temperatures at or below 41 F. The deli display case is running at high temperatures (above 50 F). Maple ham, smoked chicken, honey roasted turkey, and corned beef measured 51-57 F and were voluntarily discarded. All other food inside this case was moved to the dairy walk-in. Repair the refrigerator so it maintains temperatures at or below 41 F. Deli sandwiches in the open display case measured 49-50 F +/- 1 degree. Turkey pot pie measured 45-47 F. Food moved to the walk-in. Repair this refrigerator so it maintains temperatures at or below 41 F.
Chicken, rice, refried beans, burritos, and beef prepared in the morning were not properly cooled. Food observed in covered stacked containers in the walk-in. Temperatures measured 49 - 72 F. Food did not cool to 41 within 6 hours. All food was voluntarily discarded. Cool using approved methods, in shallow, uncovered containers from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not cover food until it has cooled to 41 F. Use logs provided to monitor temperatures during the cooling process. Garbanzo bean salad measured 48 after 4+ hours of cooling and was voluntarily discarded. Cool from ambient temperatures (70 F) to 41 F in 4 hours. Cool all food prior to placing in the deli display.
The department's words
CHSC 114002 Chicken, rice, refried beans, burritos, and beef prepared in the morning were not properly cooled. Food observed in covered stacked containers in the walk-in. Temperatures measured 49 - 72 F. Food did not cool to 41 within 6 hours. All food was voluntarily discarded. Cool using approved methods, in shallow, uncovered containers from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not cover food until it has cooled to 41 F. Use logs provided to monitor temperatures during the cooling process. Garbanzo bean salad measured 48 after 4+ hours of cooling and was voluntarily discarded. Cool from ambient temperatures (70 F) to 41 F in 4 hours. Cool all food prior to placing in the deli display.
Clean mold from inside the ice machine. Wash, rinse, and sanitize.
The department's words
CHSC 114099.6 Clean mold from inside the ice machine. Wash, rinse, and sanitize.
In the walk-in, move shelving away from the wall by the condenser fans where condensation observed dripping onto the floor to prevent contamination of food.
The department's words
CHSC 113980 In the walk-in, move shelving away from the wall by the condenser fans where condensation observed dripping onto the floor to prevent contamination of food.
Clean food debris and pooling water observed under the prep sink.
The department's words
CHSC 114257 Clean food debris and pooling water observed under the prep sink.
Show 5 more
Shellfish tags must remain with the shellfish until product is used up.
The department's words
CHSC 114039.4 Shellfish tags must remain with the shellfish until product is used up.
Water at the hand sink is not working. The manager states that this is scheduled for repair. Ensure that the hand sink provides hot and cold water for hand washing. Continue to use the prep sink (when not in use) to wash hands until repaired.
The department's words
CHSC 113953 Water at the hand sink is not working. The manager states that this is scheduled for repair. Ensure that the hand sink provides hot and cold water for hand washing. Continue to use the prep sink (when not in use) to wash hands until repaired.
The sanitizer in solution from the dispenser measured >200 ppm quaternary ammonia - this is too high. Adjust the dispenser so it provides 200 ppm quat. Until repaired, dilute solution with water. Use test strips daily to check levels of sanitizer.
The department's words
CHSC 114099.6 The sanitizer in solution from the dispenser measured >200 ppm quaternary ammonia - this is too high. Adjust the dispenser so it provides 200 ppm quat. Until repaired, dilute solution with water. Use test strips daily to check levels of sanitizer.
Mung bean sprouts measured 51-60 F and alfalfa sprouts measured 60 F in the open display and were voluntarily discarded. Repair refrigerator so it maintains food temperatures at 41 F or below.
The department's words
CHSC 113996 Mung bean sprouts measured 51-60 F and alfalfa sprouts measured 60 F in the open display and were voluntarily discarded. Repair refrigerator so it maintains food temperatures at 41 F or below.
Grout missing from between some tiles, especially under sinks. Pooling food and water observed in the space between tiles. Re-grout as necessary to prevent attracting vermin.
The department's words
CHSC 114268 Grout missing from between some tiles, especially under sinks. Pooling food and water observed in the space between tiles. Re-grout as necessary to prevent attracting vermin.
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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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10255.
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
- Follow-up 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.