At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · May 14, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Inverness Park Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot line prep refrigerator: raw hamburger patties: 43 degrees F, undercooked bacon made yesterday: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. 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
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Follow the steps for each item, with the rule beside it.
Next: Hot line prep refrigerator: raw hamburger patties: 43 degrees F, undercooked bacon made yesterday: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.The county found: “Hot line prep refrigerator: raw hamburger patties: 43 degrees F, undercooked bacon made yesterday: 45 degrees F.…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestMay 14, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 14, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Hot line prep refrigerator: raw hamburger patties: 43 degrees F, undercooked bacon made yesterday: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Hot line prep refrigerator: raw hamburger patties: 43 degrees F, undercooked bacon made yesterday: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
EarlierMay 12, 2026Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot line prep refrigerator: Swiss cheese: 54 degrees f, sliced cheddar cheese: 53 degrees F, grated jack cheese: 43 degrees F, pastrami: 49 degrees F, cooked chicken : 43 degrees F, 2 slices of tomatoes double stacked on top of other food: 53 degrees F. repair/adjust refrigerator colder setting. Partially cooked French fries on table at 74-78 degrees F were cooked on 5/8/26.Don't store potentially hazardous foods in the temperature danger zone: (42 - 135 degrees F.) ~ 1.5 lbs Swiss cheese, ` 1/2 lb. cheddar cheese, 2 slices of tomatoes, and ~ 5 lbs. of French fries voluntarily discarded into the compost container. Relocate all potentially hazardous foods out of the hot line prep refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Thermometer in bottom of unit: 48 degrees F. 4 drawer refrigerator: individually packaged cups of sauce: 45 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. Deli display case refrigerator: deviled eggs made yesterday: 47 degrees F. Observed undercooked bacon at 66.6 degrees F at cookline with label '5/11'. Maintain undercooked bacon at 41 degrees f or colder. ~ 5lbs. bacon voluntarily discarded into the compost container.
The department's words
CHSC 113996 Hot line prep refrigerator: Swiss cheese: 54 degrees f, sliced cheddar cheese: 53 degrees F, grated jack cheese: 43 degrees F, pastrami: 49 degrees F, cooked chicken : 43 degrees F, 2 slices of tomatoes double stacked on top of other food: 53 degrees F. repair/adjust refrigerator colder setting. Partially cooked French fries on table at 74-78 degrees F were cooked on 5/8/26.Don't store potentially hazardous foods in the temperature danger zone: (42 - 135 degrees F.) ~ 1.5 lbs Swiss cheese, ` 1/2 lb. cheddar cheese, 2 slices of tomatoes, and ~ 5 lbs. of French fries voluntarily discarded into the compost container. Relocate all potentially hazardous foods out of the hot line prep refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Thermometer in bottom of unit: 48 degrees F. 4 drawer refrigerator: individually packaged cups of sauce: 45 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. Deli display case refrigerator: deviled eggs made yesterday: 47 degrees F. Observed undercooked bacon at 66.6 degrees F at cookline with label '5/11'. Maintain undercooked bacon at 41 degrees f or colder. ~ 5lbs. bacon voluntarily discarded into the compost container.
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 in sanitizer compartment of three-compartment sink. Utensils in this compartment. Quat. sanitizer not dispensing from system hooked up to wall. Sanitizer manually added and was 200 ppm when rechecked. Repair sanitizer system so it dispenses a minimum of 200 ppm quaternary ammonium. Sanitizing/handwash handouts provided in English and Spanish.
The department's words
CHSC 114099.6 No sanitizer in sanitizer compartment of three-compartment sink. Utensils in this compartment. Quat. sanitizer not dispensing from system hooked up to wall. Sanitizer manually added and was 200 ppm when rechecked. Repair sanitizer system so it dispenses a minimum of 200 ppm quaternary ammonium. Sanitizing/handwash handouts provided in English and Spanish.
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 shellfish in the walk-in refrigerator without shellfish tags. Keep shellfish tags with shellfish. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039 Observed shellfish in the walk-in refrigerator without shellfish tags. Keep shellfish tags with shellfish. Maintain shellfish tags in chronological order for 90 days.
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 shellfish in the walk-in refrigerator without shellfish tags. Keep shellfish tags with shellfish. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.1 Observed shellfish in the walk-in refrigerator without shellfish tags. Keep shellfish tags with shellfish. Maintain shellfish tags in chronological order for 90 days.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 30, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked beans in walk-in prepared yesterday recorded at 49°F at the center. / Discard improperly cooled beans. Cool all foods from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Utilize ice baths and ice wands to cool and have smaller portion sizes.
The department's words
CHSC 114002 Cooked beans in walk-in prepared yesterday recorded at 49°F at the center. / Discard improperly cooled beans. Cool all foods from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Utilize ice baths and ice wands to cool and have smaller portion sizes.
EarlierJun 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an employee attempt to wash hands in the 3 compartment sink with no soap. Hands must be washed at the hand sink with hot water, soap, and paper towels. Employee was directed to use the hand sink.
The department's words
CHSC 113953.3 Observed an employee attempt to wash hands in the 3 compartment sink with no soap. Hands must be washed at the hand sink with hot water, soap, and paper towels. Employee was directed to use the hand sink.
EarlierOct 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed burrito chicken at 45-47F in walk in cooler that was made yesterday afternoon and improperly cooled. Ensure foods are cooled uncovered (don't use saran wrap), in small portions, and using methods to promote rapid cooling from 135-70F within 2 hours and 70-41F within 4 hours. ~8 qts. chicken voluntarily discarded into trash. Fill out and submit cooling log to inspector by 10/21/21.
The department's words
CHSC 114002 Observed burrito chicken at 45-47F in walk in cooler that was made yesterday afternoon and improperly cooled. Ensure foods are cooled uncovered (don't use saran wrap), in small portions, and using methods to promote rapid cooling from 135-70F within 2 hours and 70-41F within 4 hours. ~8 qts. chicken voluntarily discarded into trash. Fill out and submit cooling log to inspector by 10/21/21.
EarlierJan 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 23, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 15, 2020Routine inspectionGreen placard
10 violations listed, 10 marked critical.
Critical (10)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113948
The department's words
Code CHSC 113948
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 113973.b-c
The department's words
Code CHSC 113973.b-c
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 113953.2
The department's words
Code CHSC 113953.2
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 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 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.
Show 5 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
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 114089
The department's words
Code CHSC 114089
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 114115.c
The department's words
Code CHSC 114115.c
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.
EarlierOct 16, 2019Follow-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.
EarlierSep 3, 2019Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
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 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 3, 2019Follow-up inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
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 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 14, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floor matts and garbage cans are being washed outside on gravel. Discontinue practices. Wash off matts and garbage cans at mop sink inside.
The department's words
CHSC 114197 Floor matts and garbage cans are being washed outside on gravel. Discontinue practices. Wash off matts and garbage cans at mop sink inside.
EarlierJul 14, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 114093
The department's words
Code CHSC 114093
No test strips available to monitor sanitizer QA. Provide them
The department's words
CHSC 114107 No test strips available to monitor sanitizer QA. Provide them
Soda crates observed used as shelving in walk in box. Discontinue practice. Use commercial dunnage racks as needed.
The department's words
CHSC 114130.1 Soda crates observed used as shelving in walk in box. Discontinue practice. Use commercial dunnage racks as needed.
Grease accumulation noted at baffels in the hood. Steam clean on a regular basis to prevent build up.
The department's words
CHSC 114149.2 Grease accumulation noted at baffels in the hood. Steam clean on a regular basis to prevent build up.
Jackets observed on top of food boxes. Store separately.
The department's words
CHSC 114256.1 Jackets observed on top of food boxes. Store separately.
Show 1 more
Grease/dust noted on ceiling and wall by hood. Clean thoroughly. Ensure all grease/vapors go through the hood.
The department's words
CHSC 114271 Grease/dust noted on ceiling and wall by hood. Clean thoroughly. Ensure all grease/vapors go through the hood.
EarlierOct 10, 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.
EarlierSep 28, 2016Routine inspectionGreen placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Armando's Food Handler Card expired 2015. Provide proof of valid certification.
The department's words
CHSC 113948 Armando's Food Handler Card expired 2015. Provide proof of valid certification.
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
Numerous flies noted in the store, kitchen and rear areas. Fly noted landing on a potato. Rewash potatoes. MAJOR VIOLATION
The department's words
CHSC 114259.1 Numerous flies noted in the store, kitchen and rear areas. Fly noted landing on a potato. Rewash potatoes. MAJOR VIOLATION
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food accumulation noted at floor sink/screen. Keep very clean at all times. Replace dirty mop bucket.
The department's words
CHSC 114268 Food accumulation noted at floor sink/screen. Keep very clean at all times. Replace dirty mop bucket.
EarlierApr 4, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Employee observed rinsing wiping rag in the handwash sink. Reserve this sink for handwashing only.
The department's words
CHSC 113953.1 Employee observed rinsing wiping rag in the handwash sink. Reserve this sink for handwashing only.
Bags of nuts are repackaged on site. Include address on label or on sign.
The department's words
CHSC 114089 Bags of nuts are repackaged on site. Include address on label or on sign.
sanitizer in the third compartment recoded 100ppm QA. Provide 200-300ppm. COS
The department's words
CHSC 114099.6 sanitizer in the third compartment recoded 100ppm QA. Provide 200-300ppm. COS
Corrected during the inspection
sanitizer in the third compartment recoded 100ppm QA. Provide 200-300ppm. COS
The department's words
CHSC 114107 sanitizer in the third compartment recoded 100ppm QA. Provide 200-300ppm. COS
Corrected during the inspection
Milk/soda crates noted used for shelving. Discontinue practice. Use commercial dunnage racks if needed.
The department's words
CHSC 114130.1 Milk/soda crates noted used for shelving. Discontinue practice. Use commercial dunnage racks if needed.
Corrected during the inspection
Show 4 more
Scoop handles observed touching bulk food. Store scoops with handles sticking out of food.
The department's words
CHSC 114178 Scoop handles observed touching bulk food. Store scoops with handles sticking out of food.
Corrected during the inspection
Grease accumulation noted at baffles in hood. Steam clean on a regular basis to prevent build up.
The department's words
CHSC 114149.1 Grease accumulation noted at baffles in hood. Steam clean on a regular basis to prevent build up.
No buckets of sanitizer available for wiping rags. Provide 200-400 ppm QA. COS
The department's words
CHSC 114185.1 No buckets of sanitizer available for wiping rags. Provide 200-400 ppm QA. COS
Corrected during the inspection
The strainer baskets at the floor sinks are clogged with food debris. Clean them thoroughly.
The department's words
CHSC 114269 The strainer baskets at the floor sinks are clogged with food debris. Clean them thoroughly.
EarlierAug 7, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113977
The department's words
Code CHSC 113977
Half and half at coffee station measured 64 degrees F. Maintain temperatures below 41 degrees or use time as a public health control (requires record keeping).
The department's words
CHSC 113996 Half and half at coffee station measured 64 degrees F. Maintain temperatures below 41 degrees or use time as a public health control (requires record keeping).
Corrected during the inspection
Excessive food debris behind counters and upright ref. unit. Thoroughly clean behind equipment.
The department's words
CHSC 114115.c Excessive food debris behind counters and upright ref. unit. Thoroughly clean behind equipment.
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierMar 5, 2014Routine inspectionOnly Minor Violation(s) Found
8 violations listed, 0 marked critical.
Not critical (8)
Observed open Fanta at prep station. Store drinks so that contamination cannot occur.
The department's words
CHSC 113977 Observed open Fanta at prep station. Store drinks so that contamination cannot occur.
Gloves are not being worn for sandwich assembly. Must wear gloves. Will be major violation in July 2014.
The department's words
CHSC 113973 Gloves are not being worn for sandwich assembly. Must wear gloves. Will be major violation in July 2014.
Deli case at 44F. Sandwich prep case at 42F-44F. Adjust or repair to maintain 41F and below. Eggs out during food prep must be returned to 41F or below in less than 2 hours. Take out smaller quantities to avoid time/temperature problems.
The department's words
CHSC 113996 Deli case at 44F. Sandwich prep case at 42F-44F. Adjust or repair to maintain 41F and below. Eggs out during food prep must be returned to 41F or below in less than 2 hours. Take out smaller quantities to avoid time/temperature problems.
Found dented can of chili. Discarded.
The department's words
CHSC 113980 Found dented can of chili. Discarded.
Found several mouse droppings; appeared old. Clean and sanitize.
The department's words
CHSC 114259.1 Found several mouse droppings; appeared old. Clean and sanitize.
Show 3 more
Store all food 6 off the floor.
The department's words
CHSC 114047 Store all food 6 off the floor.
Ice bags need labels with name and address of facility.
The department's words
CHSC 114089 Ice bags need labels with name and address of facility.
Observed soiled (wet) wiping cloths on surfaces. Must store in sanitizer solution.
The department's words
CHSC 114185.1 Observed soiled (wet) wiping cloths on surfaces. Must store in sanitizer solution.
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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Ask for the manager. Inverness Park Market can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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 L10035.
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.