At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Big Rock Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dish machine observed dispensing inadequate sanitizer solution after completing multiple cycles. Ensure dish machine dispense adequate sanitizer concentration before and during use. Machine was not actively in use at time of inspection. Instructed staff to manually clean and sanitize utensils at 3-compartment sink at this time. CHSC 114101.aHow 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 Big Rock Deli's team
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Follow the steps for each item, with the rule beside it.
Next: Dish machine observed dispensing inadequate sanitizer solution after completing multiple cycles. Ensure dish machine dispense adequate sanitizer concentration before and during use. Machine was not actively in use at time of inspection. Instructed staff to manually clean and sanitize utensils at 3-compartment sink at this time.The county found: “Dish machine observed dispensing inadequate sanitizer solution after completing multiple cycles. Ensure dish machine…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Dish machine observed dispensing inadequate sanitizer solution after completing multiple cycles. Ensure dish machine dispense adequate sanitizer concentration before and during use. Machine was not actively in use at time of inspection. Instructed staff to manually clean and sanitize utensils at 3-compartment sink at this time.
The department's words
CHSC 114101.a Dish machine observed dispensing inadequate sanitizer solution after completing multiple cycles. Ensure dish machine dispense adequate sanitizer concentration before and during use. Machine was not actively in use at time of inspection. Instructed staff to manually clean and sanitize utensils at 3-compartment sink at this time.
EarlierDec 1, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towels observed stored on top of dispenser unit at hand sink upon arrival to site. hand sink supplies shall be stored in approved dispensing units. Corrected on site.
The department's words
CHSC 113953.2 Paper towels observed stored on top of dispenser unit at hand sink upon arrival to site. hand sink supplies shall be stored in approved dispensing units. Corrected on site.
EarlierMar 5, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 3 containers of cooked rice at 155 F in covered deep pans in the walk-in. Cool foods in thin pans on the cooking / cooling rack. Rice moved to pans on the cooling rack.
The department's words
CHSC 114002 Observed 3 containers of cooked rice at 155 F in covered deep pans in the walk-in. Cool foods in thin pans on the cooking / cooling rack. Rice moved to pans on the cooling rack.
EarlierMar 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 0ppm chlorine in machine.
The department's words
CHSC 114099.7 Observed 0ppm chlorine in machine.
EarlierMar 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierSep 2, 2022Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
MAJOR: Observed the following foods at unsafe temperatures: - pico de gallo at 57.4F, shredded cheese at 51.2F, guacamole with tomato at 53.7F in salsa counter cooler (placed there >2hrs. prior) -- 1/4 qt. pico, 1 qt. cheese, 1 qt. guacamole discarded; non-PHFs moved to other cooler. Repair cooler ASAP and do NOT use until repaired to cold hold at 41F or below. - drop pan of chicken at ~106F, drop pan of veggies at ~120F on top of steam table (placed there Maintain potentially hazardous foods (PHFs) cold at 41F or below OR hot at 135F or above.
The department's words
CHSC 113996 MAJOR: Observed the following foods at unsafe temperatures: - pico de gallo at 57.4F, shredded cheese at 51.2F, guacamole with tomato at 53.7F in salsa counter cooler (placed there >2hrs. prior) -- 1/4 qt. pico, 1 qt. cheese, 1 qt. guacamole discarded; non-PHFs moved to other cooler. Repair cooler ASAP and do NOT use until repaired to cold hold at 41F or below. - drop pan of chicken at ~106F, drop pan of veggies at ~120F on top of steam table (placed there Maintain potentially hazardous foods (PHFs) cold at 41F or below OR hot at 135F or above.
Corrected during the inspection
MAJOR: Observed BBQ chicken at 53.8F in walk in cooler, cooked yesterday and improperly cooled. 1 bus pan of chicken pieces discarded. Observed pollo at 78.6F, 77F, 72F; al pastor at 72F; asada at 74.7F, 72F in walk in - these 6 pans were cooked this morning and put in walk in cooler covered with foil and stacked ~8am. ~5.5hrs. have passed and food is still >70F, meaning cooling was not done correctly. 3x 1 qt. pollo, 1x 1 qt. pastor, 2x 1 qt. asada discarded by operator. Discussed with operator. PHFs must be rapidly cooled from 135-70F within 2 hours, and from 70-41F within 4 hours. Fill out cooling log. Cool foods uncovered, in small/shallow portions in walk in cooler.
The department's words
CHSC 114002 MAJOR: Observed BBQ chicken at 53.8F in walk in cooler, cooked yesterday and improperly cooled. 1 bus pan of chicken pieces discarded. Observed pollo at 78.6F, 77F, 72F; al pastor at 72F; asada at 74.7F, 72F in walk in - these 6 pans were cooked this morning and put in walk in cooler covered with foil and stacked ~8am. ~5.5hrs. have passed and food is still >70F, meaning cooling was not done correctly. 3x 1 qt. pollo, 1x 1 qt. pastor, 2x 1 qt. asada discarded by operator. Discussed with operator. PHFs must be rapidly cooled from 135-70F within 2 hours, and from 70-41F within 4 hours. Fill out cooling log. Cool foods uncovered, in small/shallow portions in walk in cooler.
Corrected during the inspection
(new) MAJOR: Observed beans at 80-106F, meat at </= 130F, and other foods on steam table that were improperly reheated for hot holding ~20 mins. ago. PHFs must be reheated to 165F for hot holding - steam tables shall NOT be used for reheating (only use for hot holding). Operator reheated all foods on steam table to 165F immediately. Hot hold foods at >135F. COS.
The department's words
CHSC 114016 (new) MAJOR: Observed beans at 80-106F, meat at </= 130F, and other foods on steam table that were improperly reheated for hot holding ~20 mins. ago. PHFs must be reheated to 165F for hot holding - steam tables shall NOT be used for reheating (only use for hot holding). Operator reheated all foods on steam table to 165F immediately. Hot hold foods at >135F. COS.
Corrected during the inspection
EarlierAug 31, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Observed the following foods at unsafe temperatures: - pico de gallo at 57.4F, shredded cheese at 51.2F, guacamole with tomato at 53.7F in salsa counter cooler (placed there >2hrs. prior) -- 1/4 qt. pico, 1 qt. cheese, 1 qt. guacamole discarded; non-PHFs moved to other cooler. Repair cooler ASAP and do NOT use until repaired to cold hold at 41F or below. - drop pan of chicken at ~106F, drop pan of veggies at ~120F on top of steam table (placed there </= 2 hours ago) -- instructed operator to immediately move to walk in OR reheat to 165F and hot hold in steam table at 135F or above. Maintain potentially hazardous foods (PHFs) cold at 41F or below OR hot at 135F or above.
The department's words
CHSC 113996 MAJOR: Observed the following foods at unsafe temperatures: - pico de gallo at 57.4F, shredded cheese at 51.2F, guacamole with tomato at 53.7F in salsa counter cooler (placed there >2hrs. prior) -- 1/4 qt. pico, 1 qt. cheese, 1 qt. guacamole discarded; non-PHFs moved to other cooler. Repair cooler ASAP and do NOT use until repaired to cold hold at 41F or below. - drop pan of chicken at ~106F, drop pan of veggies at ~120F on top of steam table (placed there </= 2 hours ago) -- instructed operator to immediately move to walk in OR reheat to 165F and hot hold in steam table at 135F or above. Maintain potentially hazardous foods (PHFs) cold at 41F or below OR hot at 135F or above.
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
MAJOR: Observed BBQ chicken at 53.8F in walk in cooler, cooked yesterday and improperly cooled. 1 bus pan of chicken pieces discarded. Observed pollo at 78.6F, 77F, 72F; al pastor at 72F; asada at 74.7F, 72F in walk in - these 6 pans were cooked this morning and put in walk in cooler covered with foil and stacked ~8am. ~5.5hrs. have passed and food is still >70F, meaning cooling was not done correctly. 3x 1 qt. pollo, 1x 1 qt. pastor, 2x 1 qt. asada discarded by operator. Discussed with operator. PHFs must be rapidly cooled from 135-70F within 2 hours, and from 70-41F within 4 hours. Fill out cooling log. Cool foods uncovered, in small/shallow portions in walk in cooler.
The department's words
CHSC 114002 MAJOR: Observed BBQ chicken at 53.8F in walk in cooler, cooked yesterday and improperly cooled. 1 bus pan of chicken pieces discarded. Observed pollo at 78.6F, 77F, 72F; al pastor at 72F; asada at 74.7F, 72F in walk in - these 6 pans were cooked this morning and put in walk in cooler covered with foil and stacked ~8am. ~5.5hrs. have passed and food is still >70F, meaning cooling was not done correctly. 3x 1 qt. pollo, 1x 1 qt. pastor, 2x 1 qt. asada discarded by operator. Discussed with operator. PHFs must be rapidly cooled from 135-70F within 2 hours, and from 70-41F within 4 hours. Fill out cooling log. Cool foods uncovered, in small/shallow portions in walk in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 3, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 3, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 29, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 4, 2021Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 114175
The department's words
Code CHSC 114175
Corrected during the inspection
Code CHSC 114119
The department's words
Code CHSC 114119
Corrected during the inspection
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Corrected during the inspection
Code CHSC 114276
The department's words
Code CHSC 114276
Corrected during the inspection
Show 1 more
Code CHSC 114259
The department's words
Code CHSC 114259
Corrected during the inspection
EarlierJul 8, 2020Routine inspectionGreen placard
6 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114175
The department's words
Code CHSC 114175
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
Code CHSC 114119
The department's words
Code CHSC 114119
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
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
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
Code CHSC 114276
The department's words
Code CHSC 114276
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259
The department's words
Code CHSC 114259
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 31, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierApr 25, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Corrected during the inspection
EarlierApr 18, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 21, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Email certificate to inspector.
Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector.
Keep soap in a permanently mounted dispenser at bathroom handwash sink.
The department's words
CHSC 113953.2 Keep soap in a permanently mounted dispenser at bathroom handwash sink.
EarlierNov 22, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
a) Clean metal baffle inside ice machine. (COS) b) Clean inside of line refrigerator.
The department's words
CHSC 114175 a) Clean metal baffle inside ice machine. (COS) b) Clean inside of line refrigerator.
Keep screen door closed at all times.
The department's words
CHSC 114178 Keep screen door closed at all times.
Clean floors especially under equipment. Clean floor sink.
The department's words
CHSC 114268 Clean floors especially under equipment. Clean floor sink.
Provide a display thermometer for walk-in refrigerator.
The department's words
CHSC 114157 Provide a display thermometer for walk-in refrigerator.
Provide paper towels in dispensers at handwash sinks.
The department's words
CHSC 113953.2 Provide paper towels in dispensers at handwash sinks.
Show 3 more
Provide light in back room with safety cover.
The department's words
CHSC 114252 Provide light in back room with safety cover.
Bathroom door must be self-closing.
The department's words
CHSC 114276 Bathroom door must be self-closing.
Keep toilet paper STRONGin/STRONG the dispenser.
The department's words
CHSC 114250 Keep toilet paper STRONGin/STRONG the dispenser.
EarlierJun 16, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Provide soap in the dispenser at deli handwash sink.
The department's words
CHSC 113953.2 Provide soap in the dispenser at deli handwash sink.
Keep ice scoop in a clean container.
The department's words
CHSC 114178 Keep ice scoop in a clean container.
Clean floors throughout facility including in walk-in refrigerator.
The department's words
CHSC 114268 Clean floors throughout facility including in walk-in refrigerator.
Take mini refrigerator out of bathroom.
The department's words
CHSC 114179 Take mini refrigerator out of bathroom.
Provide paper towels in the dispenser in bathroom.
The department's words
CHSC 113953.2 Provide paper towels in the dispenser in bathroom.
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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Complain directly to the health department
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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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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L15646.
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.