At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Feb 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Driver's Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Deli: 3 door prep refrigerator: white cheddar cheese and Swiss cheese both 46 degrees F, capicollo: 42 degrees F, chicken in lower section: 42 degrees F. 2 door prep refrigerator: yogurt 41 degrees F. Retail self-contained grab and go refrigerator by the front door: Southwest salad and Mediterranean farro salad both 48 degrees F, Salads prepped at 8:30 a.m.. Maintain potentially hazardous foods at or below 41 degrees F. CHSC 113996How to fixFix it
- Dishwasher not repaired yet. Submit video showing a minimum of 50 ppm chlorine at the final rinse. Continue utilizing the 3- compartment sink until dishwasher has been repaired. CHSC 114099.7How 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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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Deli: 3 door prep refrigerator: white cheddar cheese and Swiss cheese both 46 degrees F, capicollo: 42 degrees F, chicken in lower section: 42 degrees F. 2 door prep refrigerator: yogurt 41 degrees F. Retail self-contained grab and go refrigerator by the front door: Southwest salad and Mediterranean farro salad both 48 degrees F, Salads prepped at 8:30 a.m.. Maintain potentially hazardous foods at or below 41 degrees F.The county found: “Deli: 3 door prep refrigerator: white cheddar cheese and Swiss cheese both 46 degrees F, capicollo: 42 degrees F,…”
Then the next one: Dishwasher not repaired yet. Submit video showing a minimum of 50 ppm chlorine at the final rinse. Continue utilizing the 3- compartment sink until dishwasher has been repaired.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 2, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 2, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Deli: 3 door prep refrigerator: white cheddar cheese and Swiss cheese both 46 degrees F, capicollo: 42 degrees F, chicken in lower section: 42 degrees F. 2 door prep refrigerator: yogurt 41 degrees F. Retail self-contained grab and go refrigerator by the front door: Southwest salad and Mediterranean farro salad both 48 degrees F, Salads prepped at 8:30 a.m.. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Deli: 3 door prep refrigerator: white cheddar cheese and Swiss cheese both 46 degrees F, capicollo: 42 degrees F, chicken in lower section: 42 degrees F. 2 door prep refrigerator: yogurt 41 degrees F. Retail self-contained grab and go refrigerator by the front door: Southwest salad and Mediterranean farro salad both 48 degrees F, Salads prepped at 8:30 a.m.. Maintain potentially hazardous foods at or below 41 degrees F.
Dishwasher not repaired yet. Submit video showing a minimum of 50 ppm chlorine at the final rinse. Continue utilizing the 3- compartment sink until dishwasher has been repaired.
The department's words
CHSC 114099.7 Dishwasher not repaired yet. Submit video showing a minimum of 50 ppm chlorine at the final rinse. Continue utilizing the 3- compartment sink until dishwasher has been repaired.
EarlierJan 29, 2026Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Deli: 3 door prep refrigerator: sliced turkey: 46 - 53 degrees F, sliced white cheddar cheese 41 - 62 degrees F, prosciutto: 49 degrees F, pastrami: 45 degrees F, sliced Swiss cheese 41 - 53 degrees. Some of the potentially hazardous foods are stacked too high in the insert pans causing temperature violations. 13 slices of white cheddar cheese, 4 slices of Swiss cheese, and 3 oz. of turkey all observed at 50 degrees F and above were voluntarily discarded into the compost container. e 2 door prep refrigerator: unopened containers of Strauss yogurt observed at 45 degrees F wit infrared thermometer. Retail area: Open retail refrigerator case by deli: potentially hazardous foods ranged from 38 - 49 degrees F with infrared thermometer. Retail open refrigerator case by front entrance: potentially hazardous foods ranged from 46 - 55 degrees F with infrared thermometer. Internal temperatures taken for potentially hazardous foods that measured 50 degrees F or above with infrared thermometer. Chicken salad wrap: 50 degrees F, chicken chipotle wraps: 54 degrees F. Unknown when these wraps were prepared. 1 chicken wrap and 2 chicken chipotle wraps voluntarily discarded into the compost container. Internal temperatures as follows: 1 Chinese chicken salad: 50 degrees F, 2 strawberry and goat cheese salads: 54 degrees F, 1 Caesar chicken salad: 56 degrees F. 1 Caesar salad: 54 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost containers.
The department's words
CHSC 113996 Deli: 3 door prep refrigerator: sliced turkey: 46 - 53 degrees F, sliced white cheddar cheese 41 - 62 degrees F, prosciutto: 49 degrees F, pastrami: 45 degrees F, sliced Swiss cheese 41 - 53 degrees. Some of the potentially hazardous foods are stacked too high in the insert pans causing temperature violations. 13 slices of white cheddar cheese, 4 slices of Swiss cheese, and 3 oz. of turkey all observed at 50 degrees F and above were voluntarily discarded into the compost container. e 2 door prep refrigerator: unopened containers of Strauss yogurt observed at 45 degrees F wit infrared thermometer. Retail area: Open retail refrigerator case by deli: potentially hazardous foods ranged from 38 - 49 degrees F with infrared thermometer. Retail open refrigerator case by front entrance: potentially hazardous foods ranged from 46 - 55 degrees F with infrared thermometer. Internal temperatures taken for potentially hazardous foods that measured 50 degrees F or above with infrared thermometer. Chicken salad wrap: 50 degrees F, chicken chipotle wraps: 54 degrees F. Unknown when these wraps were prepared. 1 chicken wrap and 2 chicken chipotle wraps voluntarily discarded into the compost container. Internal temperatures as follows: 1 Chinese chicken salad: 50 degrees F, 2 strawberry and goat cheese salads: 54 degrees F, 1 Caesar chicken salad: 56 degrees F. 1 Caesar salad: 54 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost containers.
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
No sanitizer at the final rinse of the dishwasher, Provide a minimum of 100 ppm quaternary ammonium. Utilize 3-compartment sink until dishwasher provides 100 ppm quat. ammonium. Submit video of correction.
The department's words
CHSC 114099.7 No sanitizer at the final rinse of the dishwasher, Provide a minimum of 100 ppm quaternary ammonium. Utilize 3-compartment sink until dishwasher provides 100 ppm quat. ammonium. Submit video of correction.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate expired. / Obtain certification immediately.
The department's words
CHSC 113947.1 Certified food manager certificate expired. / Obtain certification immediately.
EarlierMar 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration display case at deli ambient temperature recorded at 44°F. Cooked chicken at 44°F, cooked salmon at 45°F and egg salad at 45°F. / Repair or adjust unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration display case at deli ambient temperature recorded at 44°F. Cooked chicken at 44°F, cooked salmon at 45°F and egg salad at 45°F. / Repair or adjust unit to cold hold food at 41°F or below.
EarlierMay 3, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Expired baby formula on retail shelf. / Discard expired formula. Check stock to ensure formula is all wholesome.
The department's words
CHSC 113988 Expired baby formula on retail shelf. / Discard expired formula. Check stock to ensure formula is all wholesome.
EarlierOct 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed container of cut tomatoes recorded at ~60°F and were cut this morning. / Discard out of temperature tomatoes. Cut tomatoes must be cold held at 41°F or below.
The department's words
CHSC 113996 Observed container of cut tomatoes recorded at ~60°F and were cut this morning. / Discard out of temperature tomatoes. Cut tomatoes must be cold held at 41°F or below.
EarlierApr 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Front refrigeration case recorded with food recorded around 44-45°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Front refrigeration case recorded with food recorded around 44-45°F. / Repair unit to cold hold food at 41°F or below.
EarlierSep 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed meats and cheeses stored above fill line for containers in sandwich prep refrigerator. Food stored above fill line recorded at 46°F and below it at 41°F. / Store food below fill lines. Ensure food is cold held at 41°F or below.
The department's words
CHSC 113996 Observed meats and cheeses stored above fill line for containers in sandwich prep refrigerator. Food stored above fill line recorded at 46°F and below it at 41°F. / Store food below fill lines. Ensure food is cold held at 41°F or below.
EarlierMar 24, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hot holding unit being used to reheat food ghura chicken and saag daal. Operator stated food was placed in said unit to heat food up at around 0700. About 3 hours have passed and chicken was recorded around 116F. / Immediately discontinue practice. Food must be heated rapidly from 41F to 165F within 2 hours. Discard improperly heated food. ~5lb of ghura chicken and ~10lb of saag daal was discarded during the inspection.
The department's words
CHSC 114016 Observed hot holding unit being used to reheat food ghura chicken and saag daal. Operator stated food was placed in said unit to heat food up at around 0700. About 3 hours have passed and chicken was recorded around 116F. / Immediately discontinue practice. Food must be heated rapidly from 41F to 165F within 2 hours. Discard improperly heated food. ~5lb of ghura chicken and ~10lb of saag daal was discarded during the inspection.
EarlierJul 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Front refrigeration display case in front of deli recorded with 51-53F ambient temperature at bottom shelf. Top and middle shelf recorded at 41F ambient temperature. / Immediately discard all out of temperature foods. Discontinue use of bottom shelf until repaired to cold hold at 41F or below.
The department's words
CHSC 113996 Front refrigeration display case in front of deli recorded with 51-53F ambient temperature at bottom shelf. Top and middle shelf recorded at 41F ambient temperature. / Immediately discard all out of temperature foods. Discontinue use of bottom shelf until repaired to cold hold at 41F or below.
EarlierNov 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 26, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Mozzarella cheese in the cheese fridge is at 51F-53F. Cheese was discarded. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Mozzarella cheese in the cheese fridge is at 51F-53F. Cheese was discarded. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 19, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Label ice with name and address of facility.
The department's words
CHSC 114089 Label ice with name and address of facility.
Provide display thermometer in freezer in deli.
The department's words
CHSC 114157 Provide display thermometer in freezer in deli.
Keep wiping cloths that are used more than once in bucket of sanitizing solution. (Solution should be 200 ppm quaternary ammonium or 100 ppm chlorine.)
The department's words
CHSC 114185.1 Keep wiping cloths that are used more than once in bucket of sanitizing solution. (Solution should be 200 ppm quaternary ammonium or 100 ppm chlorine.)
Provide a permanently mounted paper towel dispenser at handwash sink in deli.
The department's words
CHSC 113953.2 Provide a permanently mounted paper towel dispenser at handwash sink in deli.
EarlierOct 24, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Cheese is stacked too high in cheese case in front of deli causing cheese to be in the temperature danger zone. Internal temperature of blue cheese on bottom of unit was 49 degrees F. Other blue cheeses that were stacked higher in the case ranged from 51 - 53 degrees F. Gruyere (53 degrees F), and compte (52 degrees F). Do not stack cheese above the fill line. Objects used in cheese case, such as cups used to add height, wood board, and fabric material may all be contributing factors to cheese being in temperature danger zone. Steak and salad in grab and go case in front of deli measured 50 degree Fahrenheit. Turkey that was sliced yesterday was 45 degrees Fahrenheit in bottom part of prep refrigerator. Spinach and feta croissants in unrefrigerated cased that were delivered at 9:00 a.m. today measured 65 degrees Fahrenheit. Potentially hazardous foods that were 50 degrees Fahrenheit and above were voluntarily discarded - see VCD sheet. 10/24/16: Jasper Hill Moses Sleeper cheese had an internal temperature of 52 degrees F and was voluntarily discarded. A couple of other internal cheese temperatures were 47 degrees F.
The department's words
CHSC 113996 Cheese is stacked too high in cheese case in front of deli causing cheese to be in the temperature danger zone. Internal temperature of blue cheese on bottom of unit was 49 degrees F. Other blue cheeses that were stacked higher in the case ranged from 51 - 53 degrees F. Gruyere (53 degrees F), and compte (52 degrees F). Do not stack cheese above the fill line. Objects used in cheese case, such as cups used to add height, wood board, and fabric material may all be contributing factors to cheese being in temperature danger zone. Steak and salad in grab and go case in front of deli measured 50 degree Fahrenheit. Turkey that was sliced yesterday was 45 degrees Fahrenheit in bottom part of prep refrigerator. Spinach and feta croissants in unrefrigerated cased that were delivered at 9:00 a.m. today measured 65 degrees Fahrenheit. Potentially hazardous foods that were 50 degrees Fahrenheit and above were voluntarily discarded - see VCD sheet. 10/24/16: Jasper Hill Moses Sleeper cheese had an internal temperature of 52 degrees F and was voluntarily discarded. A couple of other internal cheese temperatures were 47 degrees F.
Observed scoop handles touching dried tea and spices in glass containers.
The department's words
CHSC 114119 Observed scoop handles touching dried tea and spices in glass containers.
Corrected during the inspection
Bread protruding from open-ended bags. Bags shall be of sufficient size to enclose the loaves.
The department's words
CHSC 114063 Bread protruding from open-ended bags. Bags shall be of sufficient size to enclose the loaves.
Corrected during the inspection
EarlierOct 17, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cheese is stacked too high in cheese case in front of deli causing cheese to be in the temperature danger zone. Internal temperature of blue cheese on bottom of unit was 49 degrees F. Other blue cheeses that were stacked higher in the case ranged from 51 - 53 degrees F. Gruyere (53 degrees F), and compte (52 degrees F). Do not stack cheese above the fill line. Objects used in cheese case, such as cups used to add height, wood board, and fabric material may all be contributing factors to cheese being in temperature danger zone. Steak and salad in grab and go case in front of deli measured 50 degree Fahrenheit. Turkey that was sliced yesterday was 45 degrees Fahrenheit in bottom part of prep refrigerator. Spinach and feta croissants in unrefrigerated cased that were delivered at 9:00 a.m. today measured 65 degrees Fahrenheit. Potentially hazardous foods that were 50 degrees Fahrenheit and above were voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Cheese is stacked too high in cheese case in front of deli causing cheese to be in the temperature danger zone. Internal temperature of blue cheese on bottom of unit was 49 degrees F. Other blue cheeses that were stacked higher in the case ranged from 51 - 53 degrees F. Gruyere (53 degrees F), and compte (52 degrees F). Do not stack cheese above the fill line. Objects used in cheese case, such as cups used to add height, wood board, and fabric material may all be contributing factors to cheese being in temperature danger zone. Steak and salad in grab and go case in front of deli measured 50 degree Fahrenheit. Turkey that was sliced yesterday was 45 degrees Fahrenheit in bottom part of prep refrigerator. Spinach and feta croissants in unrefrigerated cased that were delivered at 9:00 a.m. today measured 65 degrees Fahrenheit. Potentially hazardous foods that were 50 degrees Fahrenheit and above were voluntarily discarded - see VCD sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Cart in front of hand wash sink.
The department's words
CHSC 113953.1 Cart in front of hand wash sink.
Corrected during the inspection
Observed scoop handles touching dried tea and spices in glass containers.
The department's words
CHSC 114119 Observed scoop handles touching dried tea and spices in glass containers.
Permit posted expired in 2014.
The department's words
CHSC 114381 Permit posted expired in 2014.
Corrected during the inspection
Bread protruding from open-ended bags. Bags shall be of sufficient size to enclose the loaves.
The department's words
CHSC 114063 Bread protruding from open-ended bags. Bags shall be of sufficient size to enclose the loaves.
EarlierOct 30, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed a food handler place a food container on top of a compostabe waste container. Food shall be prepared on surface that prior to use have be cleaned, rinsed and sanitized to prevent cross-contamination. Don't place food containers on top of compostable waste or garbage containers.
The department's words
CHSC 113984 Observed a food handler place a food container on top of a compostabe waste container. Food shall be prepared on surface that prior to use have be cleaned, rinsed and sanitized to prevent cross-contamination. Don't place food containers on top of compostable waste or garbage containers.
Observed Harbisin cheese at 53 degrees Fahrenheit in cheese refrigerator case. Yogurt in food prep refrigerator observed at 60 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Cheese and yogurt were voluntarily discarded -see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Observed Harbisin cheese at 53 degrees Fahrenheit in cheese refrigerator case. Yogurt in food prep refrigerator observed at 60 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Cheese and yogurt were voluntarily discarded -see voluntary condemnation and destruction sheet.
Corrected during the inspection
Observed two panini presses and one convection oven. Submit application for exemption from mechanical ventilation, along with a plan chcek fee of $266.00. Please note that there is a maximum of two appliances allowed to be exempt from mechanical ventilation.
The department's words
CHSC 114149.1 Observed two panini presses and one convection oven. Submit application for exemption from mechanical ventilation, along with a plan chcek fee of $266.00. Please note that there is a maximum of two appliances allowed to be exempt from mechanical ventilation.
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 L13501.
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
- Follow-up 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.