At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · May 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Genji @whole Foods Market - 2's team
Is this your place?
Welcome, Genji @whole Foods Market - 2. We'll walk through this together, one item at a time. To log the fixes, claim Genji @whole Foods Market - 2 first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Genji @whole Foods Market - 2We'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.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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 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
LatestMay 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 15, 2026.
No violations listed in the data.
EarlierMay 8, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Thermometer in the 3 door Randell refrigerator is broken. Replace broken thermometer, Thermometer in 4 sliding doors refrigerator is towards the back of the unit. Place thermometers in easily visible location in warmest part of unit. Thermometers brought to sushi area.
The department's words
CHSC 114157 Thermometer in the 3 door Randell refrigerator is broken. Replace broken thermometer, Thermometer in 4 sliding doors refrigerator is towards the back of the unit. Place thermometers in easily visible location in warmest part of unit. Thermometers brought to sushi area.
EarlierJul 13, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed two containers of sushi rice with labels. Both labels have date of 7/13 and use by date of 7/15. Labels only have the time that the rice finished cooking. Provide time that the rice must be discarded. Corrected onsite.
The department's words
CHSC 114000 Observed two containers of sushi rice with labels. Both labels have date of 7/13 and use by date of 7/15. Labels only have the time that the rice finished cooking. Provide time that the rice must be discarded. Corrected onsite.
EarlierJul 10, 2023Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 4 sealed bags of cooked crab thawing in standing water in two-compartment sink at 58 - 61 degrees F. (internal temperature.) Thaw potentially hazardous foods using approved methods, such as in the refrigerator, or under cold running water no greater than two hours. Crab thrown into compost bin.
The department's words
CHSC 113998 Observed 4 sealed bags of cooked crab thawing in standing water in two-compartment sink at 58 - 61 degrees F. (internal temperature.) Thaw potentially hazardous foods using approved methods, such as in the refrigerator, or under cold running water no greater than two hours. Crab thrown into compost bin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Observed 4 sealed bags of cooked crab thawing in standing water in two-compartment sink at 58 - 61 degrees F. (internal temperature.) Thaw potentially hazardous foods using approved methods, such as in the refrigerator, or under cold running water no greater than two hours. Crab thrown into compost bin.
The department's words
CHSC 114020 Observed 4 sealed bags of cooked crab thawing in standing water in two-compartment sink at 58 - 61 degrees F. (internal temperature.) Thaw potentially hazardous foods using approved methods, such as in the refrigerator, or under cold running water no greater than two hours. Crab thrown into compost bin.
bserved 4 sealed bags of cooked crab thawing in standing water in two-compartment sink at 58 - 61 degrees F. (internal temperature.) Thaw potentially hazardous foods using approved methods, such as in the refrigerator, or under cold running water no greater than two hours. Crab thrown into compost bin.
The department's words
CHSC 113996 bserved 4 sealed bags of cooked crab thawing in standing water in two-compartment sink at 58 - 61 degrees F. (internal temperature.) Thaw potentially hazardous foods using approved methods, such as in the refrigerator, or under cold running water no greater than two hours. Crab thrown into compost bin.
EarlierJul 28, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink partially obstructed with rolling cart. Don't obstruct hand wash sink.
The department's words
CHSC 113953.1 Hand wash sink partially obstructed with rolling cart. Don't obstruct hand wash sink.
EarlierSep 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two containers of rice on the counter labeled 9/16/ No time listed on stickers. pH wasn't logged on daily sanitation/operation log. One batch made at 9:30 a.m. and one batch made at 11:00 a.m. today. Neither employee has been trained on how to measure pH of sushi rice. Sushi rice measured 81.8 degrees F and 98 degrees F. Instruct employees how to check pH of sushi rice. Log pH onto sanitation/operation log immediately after testing pH of sushi rice. 9:30 a.m. batch: pH: 3.73 11:00 a.m. batch: 3.55 - at end of inspection.
The department's words
CHSC 114419 Two containers of rice on the counter labeled 9/16/ No time listed on stickers. pH wasn't logged on daily sanitation/operation log. One batch made at 9:30 a.m. and one batch made at 11:00 a.m. today. Neither employee has been trained on how to measure pH of sushi rice. Sushi rice measured 81.8 degrees F and 98 degrees F. Instruct employees how to check pH of sushi rice. Log pH onto sanitation/operation log immediately after testing pH of sushi rice. 9:30 a.m. batch: pH: 3.73 11:00 a.m. batch: 3.55 - at end of inspection.
EarlierAug 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 16, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 2, 2017Follow-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.
Corrected during the inspection
Permit posted expired 4/30/16. Post valid permit.
The department's words
CHSC 114381 Permit posted expired 4/30/16. Post valid permit.
Men's restroom hand wash sink on right measured 95 degrees F. Whole Foods Manager adjusted water to reach 100 degrees F. Adjust hand wash sink so water stays on for 15 seconds after sensor is activated.
The department's words
CHSC 113953.c Men's restroom hand wash sink on right measured 95 degrees F. Whole Foods Manager adjusted water to reach 100 degrees F. Adjust hand wash sink so water stays on for 15 seconds after sensor is activated.
Water from two-compartment food prep sink located adjacent to Genji food prep area was overflowing onto the floor. Acorn system not functioning properly. Informed Genji District Manager, [name], and Store Manager, B. Jones. Manager of Whole Foods made a repair during inspection. Floor was mopped during inspection. Meat thawing in both compartments was Whole Foods meat. This food prep sink is shared by Whole Foods and Genji. Lettuce for Genji is washed in this sink. Acorn system below two-compartment sink is not secured to anything. Per Whole Foods staff, if someone accidentally kicks the box, it is not lined up and causes wastewater to discharge onto the ground. Secure the box to floor and/or wall to prevent this from happening within one week. 5/1/17: Brackets placed on sides of Acorn unit under two-compartment food prep sink, but additional brackets or tightening of the brackets are needed. Some of the water discharging from the two-compartments sink observed discharging onto the floor, because pipe was not completely lined up over the opening into the Acorn device. The Acorn system was slightly moved during the inspection to properly line up to capture the wastewater.
The department's words
CHSC 114197 Water from two-compartment food prep sink located adjacent to Genji food prep area was overflowing onto the floor. Acorn system not functioning properly. Informed Genji District Manager, [name], and Store Manager, B. Jones. Manager of Whole Foods made a repair during inspection. Floor was mopped during inspection. Meat thawing in both compartments was Whole Foods meat. This food prep sink is shared by Whole Foods and Genji. Lettuce for Genji is washed in this sink. Acorn system below two-compartment sink is not secured to anything. Per Whole Foods staff, if someone accidentally kicks the box, it is not lined up and causes wastewater to discharge onto the ground. Secure the box to floor and/or wall to prevent this from happening within one week. 5/1/17: Brackets placed on sides of Acorn unit under two-compartment food prep sink, but additional brackets or tightening of the brackets are needed. Some of the water discharging from the two-compartments sink observed discharging onto the floor, because pipe was not completely lined up over the opening into the Acorn device. The Acorn system was slightly moved during the inspection to properly line up to capture the wastewater.
EarlierApr 17, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water from two-compartment food prep sink located adjacent to Genji food prep area was overflowing onto the floor. Acorn system not functioning properly. Informed Genji District Manager, [name], and Store Manager, B. Jones. Manager of Whole Foods made a repair during inspection. Floor was mopped during inspection. Meat thawing in both compartments was Whole Foods meat. This food prep sink is shared by Whole Foods and Genji. Lettuce for Genji is washed in this sink. Acorn system below two-compartment sink is not secured to anything. Per Whole Foods staff, if someone accidentally kicks the box, it is not lined up and causes wastewater to discharge onto the ground. Secure the box to floor and/or wall to prevent this from happening within one week.
The department's words
CHSC 114197 Water from two-compartment food prep sink located adjacent to Genji food prep area was overflowing onto the floor. Acorn system not functioning properly. Informed Genji District Manager, [name], and Store Manager, B. Jones. Manager of Whole Foods made a repair during inspection. Floor was mopped during inspection. Meat thawing in both compartments was Whole Foods meat. This food prep sink is shared by Whole Foods and Genji. Lettuce for Genji is washed in this sink. Acorn system below two-compartment sink is not secured to anything. Per Whole Foods staff, if someone accidentally kicks the box, it is not lined up and causes wastewater to discharge onto the ground. Secure the box to floor and/or wall to prevent this from happening within one week.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Permit posted expired 4/30/16. Post valid permit.
The department's words
CHSC 114381 Permit posted expired 4/30/16. Post valid permit.
Food container in hand wash sink and boxes of food blocking hand wash sink.
The department's words
CHSC 113953.1 Food container in hand wash sink and boxes of food blocking hand wash sink.
Corrected during the inspection
Men's restroom hand wash sink on right measured 95 degrees F. Whole Foods Manager adjusted water to reach 100 degrees F. Adjust hand wash sink so water stays on for 15 seconds after sensor is activated.
The department's words
CHSC 113953.c Men's restroom hand wash sink on right measured 95 degrees F. Whole Foods Manager adjusted water to reach 100 degrees F. Adjust hand wash sink so water stays on for 15 seconds after sensor is activated.
No toilet paper inside dispenser. Corrected.
The department's words
CHSC 114276 No toilet paper inside dispenser. Corrected.
Corrected during the inspection
Show 1 more
Two wiping cloths on food contact surfaces. No sanitizer in wiping cloth container.
The department's words
CHSC 114185.1 Two wiping cloths on food contact surfaces. No sanitizer in wiping cloth container.
Corrected during the inspection
EarlierJan 26, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand sink was being used for food preparation. Maintain sink clean and sanitized for hand washing at all times.
The department's words
CHSC 113953.1 Hand sink was being used for food preparation. Maintain sink clean and sanitized for hand washing at all times.
EarlierJan 12, 2015Routine 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.
Hand wash sink obstructed by cart and milk crate.
The department's words
CHSC 113953.1 Hand wash sink obstructed by cart and milk crate.
Corrected during the inspection
Employee belongings on to-go food container shelving.
The department's words
CHSC 114256 Employee belongings on to-go food container shelving.
Corrected during the inspection
Left hand wash sink in men's employee restroom has maximum of 95 degrees Fahrenheit.
The department's words
CHSC 113953.c Left hand wash sink in men's employee restroom has maximum of 95 degrees Fahrenheit.
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 Genji @whole Foods Market - 2, you can:
Let Genji @whole Foods Market - 2 know
Ask for the manager. Genji @whole Foods Market - 2 can only fix what it knows about.
The department lists no phone for this place.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16886.
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.