At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Belly Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed sliced cheese at 48 F in a prep top above the fill line. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved below the fill line. 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
For Belly Deli's team
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Follow the steps for each item, with the rule beside it.
Next: Observed sliced cheese at 48 F in a prep top above the fill line. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved below the fill line.The county found: “Observed sliced cheese at 48 F in a prep top above the fill line. Potentially hazardous foods must be cold held at 41…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 4 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
LatestApr 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed sliced cheese at 48 F in a prep top above the fill line. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved below the fill line.
The department's words
CHSC 113996 Observed sliced cheese at 48 F in a prep top above the fill line. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved below the fill line.
EarlierMar 14, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods held at unsafe temperatures: turkey and roast beef 49-50 degrees F, cut tomatoes and burrata 49-50 degrees F in right prep top refrigerator. Yogurt 50 degrees F, eggs (cooked) 48 degrees F in two door refrigerator below microwave. PIC stated sandwich meats were prepped and placed in prep top refrigeration unit two hours ago along with burrata and tomatoes. Potentially hazardous foods in right prep top refrigerator relocated to unit cold holding at 41 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. PIC voluntarily discarded 32 oz yogurt, about 8 eggs, hummus, sheep milk 14 oz, burrata 8 oz in unit under microwave. Immediately repair refrigeration units to cold hold at 41 degrees F or below.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: turkey and roast beef 49-50 degrees F, cut tomatoes and burrata 49-50 degrees F in right prep top refrigerator. Yogurt 50 degrees F, eggs (cooked) 48 degrees F in two door refrigerator below microwave. PIC stated sandwich meats were prepped and placed in prep top refrigeration unit two hours ago along with burrata and tomatoes. Potentially hazardous foods in right prep top refrigerator relocated to unit cold holding at 41 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. PIC voluntarily discarded 32 oz yogurt, about 8 eggs, hummus, sheep milk 14 oz, burrata 8 oz in unit under microwave. Immediately repair refrigeration units to cold hold at 41 degrees F or below.
Corrected during the inspection
EarlierMar 13, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods held at unsafe temperatures: turkey and roast beef 49-50 degrees F, cut tomatoes and burrata 49-50 degrees F in right prep top refrigerator. Yogurt 50 degrees F, eggs (cooked) 48 degrees F in two door refrigerator below microwave. PIC stated sandwich meats were prepped and placed in prep top refrigeration unit two hours ago along with burrata and tomatoes. Potentially hazardous foods in right prep top refrigerator relocated to unit cold holding at 41 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. PIC voluntarily discarded 32 oz yogurt, about 8 eggs, hummus, sheep milk 14 oz, burrata 8 oz in unit under microwave. Immediately repair refrigeration units to cold hold at 41 degrees F or below.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: turkey and roast beef 49-50 degrees F, cut tomatoes and burrata 49-50 degrees F in right prep top refrigerator. Yogurt 50 degrees F, eggs (cooked) 48 degrees F in two door refrigerator below microwave. PIC stated sandwich meats were prepped and placed in prep top refrigeration unit two hours ago along with burrata and tomatoes. Potentially hazardous foods in right prep top refrigerator relocated to unit cold holding at 41 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. PIC voluntarily discarded 32 oz yogurt, about 8 eggs, hummus, sheep milk 14 oz, burrata 8 oz in unit under microwave. Immediately repair refrigeration units to cold hold at 41 degrees F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 16, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following: cheese on prep table 54 degrees F, cooked egg next to microwave 64 degrees F, cut tomatoes in drop in unit 47 degrees F, pre made sandwiches in display unit at room temperature, carrot and red velvet cakes with cream cheese in display unit at room temperature and in refrigeration unit measuring 54 degrees ambient temperature. Potentially hazardous foods shall be cold held at 41 degrees F or below. Egg and cheese discarded. All other items moved to refrigeration unit.
The department's words
CHSC 113996 Observed the following: cheese on prep table 54 degrees F, cooked egg next to microwave 64 degrees F, cut tomatoes in drop in unit 47 degrees F, pre made sandwiches in display unit at room temperature, carrot and red velvet cakes with cream cheese in display unit at room temperature and in refrigeration unit measuring 54 degrees ambient temperature. Potentially hazardous foods shall be cold held at 41 degrees F or below. Egg and cheese discarded. All other items moved to refrigeration unit.
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 Belly Deli, you can:
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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.
About this record
Search the county's inspection lookup for the name or license number L16916.
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.