At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 21, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bolinas Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Retail walk-in refrigerator: yogurts observed at 44 - 49 degrees F, cottage cheese: 45.9 - 48.9 degrees F. Prep refrigerator in the deli: sliced tomatoes, cooked chicken, and pulled pork all 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Rotisserie oven in the retail area: stir fry with steak and veggies: 99 degrees. maintain potentially hazardous foods at or above 135 degrees F. This is the employee's food. Package is sitting on top of cooled off chicken juice. Discard stir fry to prevent foodborne illness. 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 Bolinas Market's team
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Next: Retail walk-in refrigerator: yogurts observed at 44 - 49 degrees F, cottage cheese: 45.9 - 48.9 degrees F. Prep refrigerator in the deli: sliced tomatoes, cooked chicken, and pulled pork all 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Rotisserie oven in the retail area: stir fry with steak and veggies: 99 degrees. maintain potentially hazardous foods at or above 135 degrees F. This is the employee's food. Package is sitting on top of cooled off chicken juice. Discard stir fry to prevent foodborne illness.The county found: “Retail walk-in refrigerator: yogurts observed at 44 - 49 degrees F, cottage cheese: 45.9 - 48.9 degrees F. Prep…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestJan 21, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 21, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Retail walk-in refrigerator: yogurts observed at 44 - 49 degrees F, cottage cheese: 45.9 - 48.9 degrees F. Prep refrigerator in the deli: sliced tomatoes, cooked chicken, and pulled pork all 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Rotisserie oven in the retail area: stir fry with steak and veggies: 99 degrees. maintain potentially hazardous foods at or above 135 degrees F. This is the employee's food. Package is sitting on top of cooled off chicken juice. Discard stir fry to prevent foodborne illness.
The department's words
CHSC 113996 Retail walk-in refrigerator: yogurts observed at 44 - 49 degrees F, cottage cheese: 45.9 - 48.9 degrees F. Prep refrigerator in the deli: sliced tomatoes, cooked chicken, and pulled pork all 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Rotisserie oven in the retail area: stir fry with steak and veggies: 99 degrees. maintain potentially hazardous foods at or above 135 degrees F. This is the employee's food. Package is sitting on top of cooled off chicken juice. Discard stir fry to prevent foodborne illness.
EarlierDec 18, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No certified food manager certificate available. Operator obtained food handler card. / Provide valid copy of certified food manager certificate within 30 days or cost recovery fees will apply.
The department's words
CHSC 113947.1 No certified food manager certificate available. Operator obtained food handler card. / Provide valid copy of certified food manager certificate within 30 days or cost recovery fees will apply.
EarlierJun 20, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No certified food manager certificate available. / Obtain valid certificate within 30 days or a case will be opened and cost recovery fees will be charged.
The department's words
CHSC 113947.1 No certified food manager certificate available. / Obtain valid certificate within 30 days or a case will be opened and cost recovery fees will be charged.
EarlierMay 17, 2023Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
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 successfully passed an approved food safety certification examination. Comply by 07/17/2023. (REPEAT VIOLATION).
The department's words
CHSC 113947.1 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 successfully passed an approved food safety certification examination. Comply by 07/17/2023. (REPEAT VIOLATION).
EarlierOct 29, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
EarlierFeb 17, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 2, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Lack of hand soap in dispenser in restroom. Maintain dispensers stocked with handsoap.
The department's words
CHSC 113953.2 Lack of hand soap in dispenser in restroom. Maintain dispensers stocked with handsoap.
EarlierSep 27, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierNov 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Install permanent enclosed hand towel dispenser in bathroom by hand sink in deli. Install splash guard by deli hand sink. This was required in the last inspection.
The department's words
CHSC 113953.2 Install permanent enclosed hand towel dispenser in bathroom by hand sink in deli. Install splash guard by deli hand sink. This was required in the last inspection.
EarlierApr 5, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed several flies in the deli area. To prevent entrance of pests keep doors closed at all times. Keep back door closed in walk-in delivery area when not receiving deliveries. *Compliance issued to install insect lights in deli and market area. Failure to install insect lights will result in a case being opened and cost recovery fees assessed.
The department's words
CHSC 114259.1 Observed several flies in the deli area. To prevent entrance of pests keep doors closed at all times. Keep back door closed in walk-in delivery area when not receiving deliveries. *Compliance issued to install insect lights in deli and market area. Failure to install insect lights will result in a case being opened and cost recovery fees assessed.
Chlorine sanitizer solution for wiping cloths greater then 200 ppm. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Sanitizer remade.
The department's words
CHSC 114185.1 Chlorine sanitizer solution for wiping cloths greater then 200 ppm. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Sanitizer remade.
Deli hand sink needs a 6 inch splash guard on left side of hand sink to protect the bread stored on the shelf next to it. Install splash guard.
The department's words
CHSC 113953 Deli hand sink needs a 6 inch splash guard on left side of hand sink to protect the bread stored on the shelf next to it. Install splash guard.
Grab and go cooler plastic sides are broken and taped together. Discussed physical hazard of broken cracked plastic. Repair or replace.
The department's words
CHSC 114175 Grab and go cooler plastic sides are broken and taped together. Discussed physical hazard of broken cracked plastic. Repair or replace.
Observed large amount of dust debris on both walk-in cooler condensers. Clean regularly.
The department's words
CHSC 114115.c Observed large amount of dust debris on both walk-in cooler condensers. Clean regularly.
EarlierAug 26, 2016Follow-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 15, 2016Routine inspectionYellow placard
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Observed employee dip hands in soapy water bucket, then in rinse water, then in bucket with unapproved sanitizer bucket as a replacement for hand washing. B. Observed employee handle raw fish then use 2 compartment sink to rinse gloves off to continue working. Ensure after hands become contaminated or gloves to discard gloves and immediately wash hands in the designated hand wash sink. Use soap and warm water, scrub for 20 seconds, rinse and then use single use paper towels to dry off hands. Discussed with employees. Hands washed.
The department's words
CHSC 113953.3 A. Observed employee dip hands in soapy water bucket, then in rinse water, then in bucket with unapproved sanitizer bucket as a replacement for hand washing. B. Observed employee handle raw fish then use 2 compartment sink to rinse gloves off to continue working. Ensure after hands become contaminated or gloves to discard gloves and immediately wash hands in the designated hand wash sink. Use soap and warm water, scrub for 20 seconds, rinse and then use single use paper towels to dry off hands. Discussed with employees. Hands washed.
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 dirty wiping cloths stored on food contact surfaces. No sanitizer set up in meat market area. Unapproved peroxide bleach sanitizer used as sanitizer in deli. Ensure to have sanitizer solution set up during all hours of operation. Change sanitizer solution every 2 hours. Use bleach or quat sanitizer. Store wiping cloths in sanitizer solution when not in use. Discussed with employees. Quat sanitizer set up in meat market. bleach sanitizer replaced unapproved sanitizer in deli.
The department's words
CHSC 114113 Observed dirty wiping cloths stored on food contact surfaces. No sanitizer set up in meat market area. Unapproved peroxide bleach sanitizer used as sanitizer in deli. Ensure to have sanitizer solution set up during all hours of operation. Change sanitizer solution every 2 hours. Use bleach or quat sanitizer. Store wiping cloths in sanitizer solution when not in use. Discussed with employees. Quat sanitizer set up in meat market. bleach sanitizer replaced unapproved sanitizer in deli.
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
Extreme amount of flies present in Deli/meat market. Dead fly observed inside deli case. Live fly observed in deli case. Facility on the verge of closure due to pest problem. Facility must do the following to abate pest infestation. *Have deli/meat area serviced by pest service immediately. Deep clean entire deli/meat market area floors, walls, sinks, equipment. Provide garbage cans with lids. Install screen on front entrance. Keep front entrance door closed at all times. Install air curtains. If facility can not control fly infestation facility may be required to close. Clean floor drains.
The department's words
CHSC 114259.1 Extreme amount of flies present in Deli/meat market. Dead fly observed inside deli case. Live fly observed in deli case. Facility on the verge of closure due to pest problem. Facility must do the following to abate pest infestation. *Have deli/meat area serviced by pest service immediately. Deep clean entire deli/meat market area floors, walls, sinks, equipment. Provide garbage cans with lids. Install screen on front entrance. Keep front entrance door closed at all times. Install air curtains. If facility can not control fly infestation facility may be required to close. Clean floor drains.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Chlorine free peroxide being used as sanitizer in deli. Discontinue immediately. Only approved sanitizer are chlorine bleach, quat, or iodine. Discussed with PIC.
The department's words
CHSC 114254.1 Chlorine free peroxide being used as sanitizer in deli. Discontinue immediately. Only approved sanitizer are chlorine bleach, quat, or iodine. Discussed with PIC.
Observed old food debris built up in deli case/ meat case door jams, on walk-in cooler door handle, wall next to garbage can. Clean and sanitize regularly.
The department's words
CHSC 114115.c Observed old food debris built up in deli case/ meat case door jams, on walk-in cooler door handle, wall next to garbage can. Clean and sanitize regularly.
A. Wood cutting board and plastic cutting board on top of it with deep cuts/grooves and discolored. Resurface wood cutting board replace plastic one. B. Mold/green growth observed between pains of glass to meat case replace both glass doors immediately. Glass on grab and go deli case cracked/broken. Wooden mallet deep groves no longer easily cleanable. Discard mallet and replace.
The department's words
CHSC 114130.1 A. Wood cutting board and plastic cutting board on top of it with deep cuts/grooves and discolored. Resurface wood cutting board replace plastic one. B. Mold/green growth observed between pains of glass to meat case replace both glass doors immediately. Glass on grab and go deli case cracked/broken. Wooden mallet deep groves no longer easily cleanable. Discard mallet and replace.
Knives being stored in cardboard or wrapped paper. Store knives on clean dry surface. Recommend providing magnetic knife strip for storage.
The department's words
CHSC 114161 Knives being stored in cardboard or wrapped paper. Store knives on clean dry surface. Recommend providing magnetic knife strip for storage.
EarlierOct 7, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed employee go from handling raw meats in meat market area to serve a customer in deli without washing hands. Ensure to wash hands after handling raw meat and changing tasks to prevent cross contamination. Hands washed.
The department's words
CHSC 113953.3 Observed employee go from handling raw meats in meat market area to serve a customer in deli without washing hands. Ensure to wash hands after handling raw meat and changing tasks to prevent cross contamination. Hands washed.
Observed large amount of flies present in meat market/deli area. Discussed with PIC to keep front doors closed at all times or provide a screen door. Use pest control fly strips and store in area not over food or food preparation areas.
The department's words
CHSC 114259.1 Observed large amount of flies present in meat market/deli area. Discussed with PIC to keep front doors closed at all times or provide a screen door. Use pest control fly strips and store in area not over food or food preparation areas.
Walk-in cooler walls and shelves are starting to rust and break down in deli/meat case area. Seal/paint or install FRP to provide a smooth non absorbent easily cleanable surface.
The department's words
CHSC 114130.1 Walk-in cooler walls and shelves are starting to rust and break down in deli/meat case area. Seal/paint or install FRP to provide a smooth non absorbent easily cleanable surface.
Observed wiping cloths stored on prep surfaces. Store wiping cloths in sanitizer solution at all times when not in use. Provide 2 sanitizer solutions one for deli and one for meat market.
The department's words
CHSC 114185.1 Observed wiping cloths stored on prep surfaces. Store wiping cloths in sanitizer solution at all times when not in use. Provide 2 sanitizer solutions one for deli and one for meat market.
EarlierSep 4, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Burrito/egg roll frig 44-47 ° F. Repair/adjust to 41 or less. Refrigeration excellent overall.
The department's words
CHSC 113996 Burrito/egg roll frig 44-47 ° F. Repair/adjust to 41 or less. Refrigeration excellent overall.
Multiple flies observed in deli area, suggest install of screen curtain, handout provided.
The department's words
CHSC 114259.1 Multiple flies observed in deli area, suggest install of screen curtain, handout provided.
Label bags of ice with quantity, name and address.
The department's words
CHSC 114089 Label bags of ice with quantity, name and address.
Plan on repairing ceiling in meat walk-in frig, disintegrating particles may contaminate food.
The department's words
CHSC 114175 Plan on repairing ceiling in meat walk-in frig, disintegrating particles may contaminate food.
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 L10001.
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.