At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Antone's East Coast Sub Shop?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How 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
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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
LatestFeb 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMay 23, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMay 22, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch ear then touch a sandwich without washing hands in between. Wash hands after touching body, especially before touching food and clean food contact surfaces. Corrected with employee. Hands were washed and the sandwich was pulled from service.
The department's words
CHSC 113953.3 Observed food handler touch ear then touch a sandwich without washing hands in between. Wash hands after touching body, especially before touching food and clean food contact surfaces. Corrected with employee. Hands were washed and the sandwich was pulled from service.
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 cooked meatballs at 11-113F in warmer. Hot hold potentially hazardous foods (PHFs) at 135F and above. Repeat violation. Ensure temperature of warmer is high enough. Meatballs were reheated to 170F (these were taken out of temperature control initially less than 1.5 hours prior) Observed breaded chicken at 127F in container in front of panini grill. Item was taken out of temperature control less than 2 hours prior. Hold the PHF <41F or >135F. Alternatively, time as a public health control may be used, and food must be discarded within 4 hours, but written procedures/logs must be maintained. Chicken today will be used or discarded within 4 hours per staff.
The department's words
CHSC 113996 Observed cooked meatballs at 11-113F in warmer. Hot hold potentially hazardous foods (PHFs) at 135F and above. Repeat violation. Ensure temperature of warmer is high enough. Meatballs were reheated to 170F (these were taken out of temperature control initially less than 1.5 hours prior) Observed breaded chicken at 127F in container in front of panini grill. Item was taken out of temperature control less than 2 hours prior. Hold the PHF <41F or >135F. Alternatively, time as a public health control may be used, and food must be discarded within 4 hours, but written procedures/logs must be maintained. Chicken today will be used or discarded within 4 hours per staff.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 3, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed major cold holding temperature violations. Prep refrigerator by hand wash sink: sliced tomatoes: 46 degrees F, provolone cheese: 48 - 49 degrees F, mortadella: 51-52 degrees F, tuna: 46 degrees F, turkey: 44 degrees F, pastrami: 46 degrees F. Prep refrigerator by window: mortadella: 45 degrees F, frozen chicken patties: 46 - 51 degrees F. Observed ham, cheese, sliced tomatoes, lettuce, and mayo. sandwiches on a shelf at 69-71 degrees F. If using time only as a public health control measure, submit copy of written procedure and label potentially hazardous foods with date and discard time.
The department's words
CHSC 113996 Observed major cold holding temperature violations. Prep refrigerator by hand wash sink: sliced tomatoes: 46 degrees F, provolone cheese: 48 - 49 degrees F, mortadella: 51-52 degrees F, tuna: 46 degrees F, turkey: 44 degrees F, pastrami: 46 degrees F. Prep refrigerator by window: mortadella: 45 degrees F, frozen chicken patties: 46 - 51 degrees F. Observed ham, cheese, sliced tomatoes, lettuce, and mayo. sandwiches on a shelf at 69-71 degrees F. If using time only as a public health control measure, submit copy of written procedure and label potentially hazardous foods with date and discard time.
EarlierOct 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierMay 22, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Certified Food Manager (CFM) and Food Handler's Cards are not available during the inspection. Send the copy of CFM and Food Handler's Cards to EHS via email ( [email] ).
The department's words
CHSC 113947.1 Certified Food Manager (CFM) and Food Handler's Cards are not available during the inspection. Send the copy of CFM and Food Handler's Cards to EHS via email ( [email] ).
Observed the food employee skips sanitation step during manual dishwashing. For the manual ware washing a three-compartment sink where the utensils are first pre-cleaned, then washed, sanitized and air dried. Manual sanitization: * 100ppm chlorine solution for 30 seconds * 25 ppm iodine solution for 1 min * 200ppm Qt ammonia for 1 min
The department's words
CHSC 114099.6 Observed the food employee skips sanitation step during manual dishwashing. For the manual ware washing a three-compartment sink where the utensils are first pre-cleaned, then washed, sanitized and air dried. Manual sanitization: * 100ppm chlorine solution for 30 seconds * 25 ppm iodine solution for 1 min * 200ppm Qt ammonia for 1 min
A major violation was noted during the inspection, however; the manager corrected the violation at the end of the inspection. Observed no hot (warm) water for hand wash sink. Hand washing facilities shall be equipped to provide warm (100F) under pressure for a minimum of 15 seconds. The manager corrected it during the inspection.
The department's words
CHSC 114192 A major violation was noted during the inspection, however; the manager corrected the violation at the end of the inspection. Observed no hot (warm) water for hand wash sink. Hand washing facilities shall be equipped to provide warm (100F) under pressure for a minimum of 15 seconds. The manager corrected it during the inspection.
Corrected during the inspection
Observed PIC lacks knowledge of safe food handling practices during the inspection.
The department's words
CHSC 113945 Observed PIC lacks knowledge of safe food handling practices during the inspection.
Sanitizing solution in wiping cloth bucket is measured (200ppm) more than the required concentration.
The department's words
CHSC 114185.1 Sanitizing solution in wiping cloth bucket is measured (200ppm) more than the required concentration.
EarlierOct 12, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Food handler was observed using undiluted quaternary ammonia sanitizer on cutting boards. While the sanitizer was rinsed off after being in contact with the equipment, it is advised to use the chemical in the concentration recommended on the label to avoid injury and accidental contamination of food contact equipment. Dilute quaternary ammonia according to the manufacturer's instructions.
The department's words
CHSC 114254.1 Food handler was observed using undiluted quaternary ammonia sanitizer on cutting boards. While the sanitizer was rinsed off after being in contact with the equipment, it is advised to use the chemical in the concentration recommended on the label to avoid injury and accidental contamination of food contact equipment. Dilute quaternary ammonia according to the manufacturer's instructions.
A pickle barrel containing unpackaged pickles was observed stored outside for customer self-service. Open bulk foods are not permitted to be stored outdoors. Discontinue this practice immediately. *Pickles were brought indoors. An empty barrel may be used as display.
The department's words
CHSC 114049 A pickle barrel containing unpackaged pickles was observed stored outside for customer self-service. Open bulk foods are not permitted to be stored outdoors. Discontinue this practice immediately. *Pickles were brought indoors. An empty barrel may be used as display.
Wet mops observed stored directly in the mop sink. Hang mops on mop hangers to dry upright to avoid attracting fruit flies and reducing mildew growth.
The department's words
CHSC 114282 Wet mops observed stored directly in the mop sink. Hang mops on mop hangers to dry upright to avoid attracting fruit flies and reducing mildew growth.
Soft serve dispensing equipment observed in the facility. All new equipment must be first approved by this department. Send in specification sheets to [email] for this equipment for approval. If approved, obtain soft serve dispensing permit through the California Department of Food and Agriculture prior to use.
The department's words
CHSC 114380 Soft serve dispensing equipment observed in the facility. All new equipment must be first approved by this department. Send in specification sheets to [email] for this equipment for approval. If approved, obtain soft serve dispensing permit through the California Department of Food and Agriculture prior to use.
EarlierAug 26, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Food safety certification is not maintained on site as is required. Correct within 14 days.
The department's words
CHSC 113947.1 Food safety certification is not maintained on site as is required. Correct within 14 days.
A food handler was unable to correctly describe proper ware washing procedure. In the three compartment sink ( or if cleaning in place) wash with hot soapy water, rinse, and sanitize with 200 ppm quaternary ammonia. Let air dry. On site training conducted. * Meat slicer must be cleaned and sanitized every 4 hours of use.
The department's words
CHSC 113947 A food handler was unable to correctly describe proper ware washing procedure. In the three compartment sink ( or if cleaning in place) wash with hot soapy water, rinse, and sanitize with 200 ppm quaternary ammonia. Let air dry. On site training conducted. * Meat slicer must be cleaned and sanitized every 4 hours of use.
Restroom door must self close. Re-install self closing device.
The department's words
CHSC 114276 Restroom door must self close. Re-install self closing device.
EarlierFeb 8, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed boxes of food stored on the floor. Store all items six inches off the floor on approved shelving. Continue to install metro shelving.
The department's words
CHSC 114047 Observed boxes of food stored on the floor. Store all items six inches off the floor on approved shelving. Continue to install metro shelving.
Facility lacks the required sanitizer test strips. Purchase strips for quaternary ammonia. Maintain at least 200 PPM in sanitizer buckets and in three compartment sink.
The department's words
CHSC 114107 Facility lacks the required sanitizer test strips. Purchase strips for quaternary ammonia. Maintain at least 200 PPM in sanitizer buckets and in three compartment sink.
Sandwich prep top cooler has a leak. Have this unit repaired this week and clean up leaking water frequently.
The department's words
CHSC 114175 Sandwich prep top cooler has a leak. Have this unit repaired this week and clean up leaking water frequently.
Health permit is not posted as is required. Post in public view upon receipt.
The department's words
CHSC 114381 Health permit is not posted as is required. Post in public view upon receipt.
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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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 L14689.
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.