At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 23, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Deli 74?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Store eggs below and away from veggies in reach in cooler. CHSC 113980How 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 Deli 74's team
Is this your place?
Welcome, Deli 74. We'll walk through this together, one item at a time. To log the fixes, claim Deli 74 first; we check that you run it.
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This is my place: claim Deli 74We'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Store eggs below and away from veggies in reach in cooler.The county found: “Store eggs below and away from veggies in reach in cooler.”
Then the next one.
Show what you did
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 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
LatestJun 23, 2021Routine inspectionGreen placard
This one: Green placard, inspected Jun 23, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Store eggs below and away from veggies in reach in cooler.
The department's words
CHSC 113980 Store eggs below and away from veggies in reach in cooler.
EarlierFeb 19, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed eggs stored above vegetables. Store eggs below and away from ready to eat foods. Discussed with PIC and moved eggs to lower shelf.
The department's words
CHSC 113986 Observed eggs stored above vegetables. Store eggs below and away from ready to eat foods. Discussed with PIC and moved eggs to lower shelf.
EarlierJun 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed debris on floor throughout facility (dust, crumbs, etc.) underneath cabinets, under food prep sink, and near water heater. The premises of a food facility shall be kept clean and good repair. Maintain cleanliness of premises to prevent any vermin.
The department's words
CHSC 114257 Observed debris on floor throughout facility (dust, crumbs, etc.) underneath cabinets, under food prep sink, and near water heater. The premises of a food facility shall be kept clean and good repair. Maintain cleanliness of premises to prevent any vermin.
EarlierMay 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked chicken and beef on the counter at 96 F and 114 F. Operator states these were cooked 2 hours ago. These were immediately moved to the cooler. Maintain food temps at 135 F or above or 41 F or below to prevent foodborne illness. Food may be out for up to 2 hours under diligent preparation and then must be returned to temperature control (hot or cold).
The department's words
CHSC 113996 Observed cooked chicken and beef on the counter at 96 F and 114 F. Operator states these were cooked 2 hours ago. These were immediately moved to the cooler. Maintain food temps at 135 F or above or 41 F or below to prevent foodborne illness. Food may be out for up to 2 hours under diligent preparation and then must be returned to temperature control (hot or cold).
EarlierNov 5, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken on the stove at 80F, made two hours ago. Chicken was immediately reheated to 165F then placed in the warmer. Maintain potentially hazardous food at 135F or above or 41F or below. Keep hot or cold
The department's words
CHSC 113996 Observed chicken on the stove at 80F, made two hours ago. Chicken was immediately reheated to 165F then placed in the warmer. Maintain potentially hazardous food at 135F or above or 41F or below. Keep hot or cold
EarlierApr 28, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Employee observed prepping food, but does not have Food Handler Card. All employees in the food stream must have a Food Handler Care.
The department's words
CHSC 113948 Employee observed prepping food, but does not have Food Handler Card. All employees in the food stream must have a Food Handler Care.
Grease/food accumulation noted at reach in refrigerator/prep tables. Clean and maintain sanitary.. (always cook with the hood ON to prevent grease build up.)
The department's words
CHSC 114175 Grease/food accumulation noted at reach in refrigerator/prep tables. Clean and maintain sanitary.. (always cook with the hood ON to prevent grease build up.)
Replace damaged seals at reach in doors.
The department's words
CHSC 114130.1 Replace damaged seals at reach in doors.
Provide bucket with 100 ppm CL- sanitizer for wiping rags. Keep wet rags in the solution when not in use.
The department's words
CHSC 114185.1 Provide bucket with 100 ppm CL- sanitizer for wiping rags. Keep wet rags in the solution when not in use.
Bags of empty reclyables found in mop sink. Keep sink clear and accessible at all times.
The department's words
CHSC 114279 Bags of empty reclyables found in mop sink. Keep sink clear and accessible at all times.
Show 1 more
Dirt noted on the kitchen and other floors. Clean thoroughly to prevent build up.
The department's words
CHSC 114268 Dirt noted on the kitchen and other floors. Clean thoroughly to prevent build up.
EarlierJan 12, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food being cooked on stove, then heat turned off. Prepare hot potentially hazardous food I the following way: 1. Cook food on stove or reheat to 165F 2. Place food in steam table to maintain proper temperatures. 3. Maintain hot food at 135F at all times.
The department's words
CHSC 113996 Food being cooked on stove, then heat turned off. Prepare hot potentially hazardous food I the following way: 1. Cook food on stove or reheat to 165F 2. Place food in steam table to maintain proper temperatures. 3. Maintain hot food at 135F at all times.
Corrected during the inspection
EarlierSep 12, 2016Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food being cooked on stove, then heat turned off. Prepare hot potentially hazardous food I the following way: 1. Cook food on stove or reheat to 165F 2. Place food in steam table to maintain proper temperatures. 3. Maintain hot food at 135F at all times.
The department's words
CHSC 113996 Food being cooked on stove, then heat turned off. Prepare hot potentially hazardous food I the following way: 1. Cook food on stove or reheat to 165F 2. Place food in steam table to maintain proper temperatures. 3. Maintain hot food at 135F at all times.
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
Owner observed washing/rinsing pan without sanitizing it. Always wash/rinse/sanitize all pots/pans/utensils properly before use. COS. MAJOR VIOLATION
The department's words
CHSC 114099.2 Owner observed washing/rinsing pan without sanitizing it. Always wash/rinse/sanitize all pots/pans/utensils properly before use. COS. MAJOR VIOLATION
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 29, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bulk food found stored in open bags. Store in containers with tight fitting lids.
The department's words
CHSC 114047 Bulk food found stored in open bags. Store in containers with tight fitting lids.
EarlierSep 17, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Remove items from the premises that are not used for the operation of the facility or no longer work. Continue to reorganize so that office items and restaurant items are separated.
The department's words
CHSC 114257.1 Remove items from the premises that are not used for the operation of the facility or no longer work. Continue to reorganize so that office items and restaurant items are separated.
EarlierJul 28, 2015Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Store food in food-grade containers in reach-in.
The department's words
CHSC 113986 Store food in food-grade containers in reach-in.
Remove oven cleaner barrel or clean and clearly label.
The department's words
CHSC 114254.2 Remove oven cleaner barrel or clean and clearly label.
The facility is very dirty with debris and grease built up on shelves, walls, and under equipment. Clean and sanitize thoroughly and then, maintain.
The department's words
CHSC 114115.c The facility is very dirty with debris and grease built up on shelves, walls, and under equipment. Clean and sanitize thoroughly and then, maintain.
Remove all domestic cooking equipment.
The department's words
CHSC 114130 Remove all domestic cooking equipment.
Wiping clothes shall be maintained in a sanitizing solution.
The department's words
CHSC 114185.1 Wiping clothes shall be maintained in a sanitizing solution.
Show 2 more
Clean grease and cob webs on walls and surfaces in food preparation areas.
The department's words
CHSC 114271 Clean grease and cob webs on walls and surfaces in food preparation areas.
Remove all unapproved equipment and non-restaurant items to make it easier to clean.
The department's words
CHSC 114257 Remove all unapproved equipment and non-restaurant items to make it easier to clean.
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 Deli 74, 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 L10523.
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.