At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 13, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Inverness Store?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Deli prep refrigerator: havarti: 51 degrees F ( ~ 6 oz.) ~ 1 oz. pepper jack: 55 degrees F, ~ 4 oz. provolone cheese: 50 degrees F, Swiss cheese: 48 degrees F, chicken: 43 degrees F, ham: 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Cheeses at 50 degrees F or above were voluntarily discarded into the garbage. Facility doesn't have compost containers. 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 Inverness Store's team
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Follow the steps for each item, with the rule beside it.
Next: Deli prep refrigerator: havarti: 51 degrees F ( ~ 6 oz.) ~ 1 oz. pepper jack: 55 degrees F, ~ 4 oz. provolone cheese: 50 degrees F, Swiss cheese: 48 degrees F, chicken: 43 degrees F, ham: 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Cheeses at 50 degrees F or above were voluntarily discarded into the garbage. Facility doesn't have compost containers.The county found: “Deli prep refrigerator: havarti: 51 degrees F ( ~ 6 oz.) ~ 1 oz. pepper jack: 55 degrees F, ~ 4 oz. provolone cheese:…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestJul 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 13, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Deli prep refrigerator: havarti: 51 degrees F ( ~ 6 oz.) ~ 1 oz. pepper jack: 55 degrees F, ~ 4 oz. provolone cheese: 50 degrees F, Swiss cheese: 48 degrees F, chicken: 43 degrees F, ham: 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Cheeses at 50 degrees F or above were voluntarily discarded into the garbage. Facility doesn't have compost containers.
The department's words
CHSC 113996 Deli prep refrigerator: havarti: 51 degrees F ( ~ 6 oz.) ~ 1 oz. pepper jack: 55 degrees F, ~ 4 oz. provolone cheese: 50 degrees F, Swiss cheese: 48 degrees F, chicken: 43 degrees F, ham: 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Cheeses at 50 degrees F or above were voluntarily discarded into the garbage. Facility doesn't have compost containers.
EarlierDec 3, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot water available at time of inspection. / Immediately repair hot water heater to provide 120°F hot water to all sinks and 100-108°F water to all hand washing sinks. Deli and ice bagging must close until hot water has been restored. Plan submittal is required and $330.00 review fee with spec sheets if a new water heater is needed.
The department's words
CHSC 114192 No hot water available at time of inspection. / Immediately repair hot water heater to provide 120°F hot water to all sinks and 100-108°F water to all hand washing sinks. Deli and ice bagging must close until hot water has been restored. Plan submittal is required and $330.00 review fee with spec sheets if a new water heater is needed.
EarlierMay 30, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lacking test strips. / Obtain valid chlorine test strips.
The department's words
CHSC 114107 Lacking test strips. / Obtain valid chlorine test strips.
EarlierFeb 1, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A cold holding display unit was added to the facility without approval. [CA] Plans may be required by the enforcement agency due to the addition of new equipment previously approved by the local enforcement. Contact the plan check office or visit the EHS website for more information. NOTE: Owner provided the specification sheet for the cold holding display unit.
The department's words
CHSC 114380 A cold holding display unit was added to the facility without approval. [CA] Plans may be required by the enforcement agency due to the addition of new equipment previously approved by the local enforcement. Contact the plan check office or visit the EHS website for more information. NOTE: Owner provided the specification sheet for the cold holding display unit.
EarlierDec 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Macaroni pasta salad internal temperature readings were measured at 50F, and 52F in different parts of the food, guacamole 50F, salsa (green and red) 50F, and 51F. Foods mentioned above were observed in the cold holding unit in the grocery store. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Foods mentioned above were transferred into a unit providing required temperatures of 41F or below.
The department's words
CHSC 113996 Macaroni pasta salad internal temperature readings were measured at 50F, and 52F in different parts of the food, guacamole 50F, salsa (green and red) 50F, and 51F. Foods mentioned above were observed in the cold holding unit in the grocery store. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Foods mentioned above were transferred into a unit providing required temperatures of 41F or below.
EarlierOct 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: jack cheese at 46.6F, kombucha at 49-50F in reach in display unit to the right of cash register; pickles/mayo/thousand island at 62F on counter that say refrigerate after opening. Ensure potentially hazardous foods are cold held at 41F or below. Discussed with operator that refrigerate after opening foods are to be held at 41F or below, contact manufacturer for proof of non-PHF, or use TPHC (Time as a Public Health Control) for small portions with proper records/documentation. Operator adjusted fridge at time of inspection and states that the fridge was at 40F this morning. Fridge measured at 47.6F at end of inspection. If fridge >41F, move all PHF to walk in until repaired. Repair by end of today.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: jack cheese at 46.6F, kombucha at 49-50F in reach in display unit to the right of cash register; pickles/mayo/thousand island at 62F on counter that say refrigerate after opening. Ensure potentially hazardous foods are cold held at 41F or below. Discussed with operator that refrigerate after opening foods are to be held at 41F or below, contact manufacturer for proof of non-PHF, or use TPHC (Time as a Public Health Control) for small portions with proper records/documentation. Operator adjusted fridge at time of inspection and states that the fridge was at 40F this morning. Fridge measured at 47.6F at end of inspection. If fridge >41F, move all PHF to walk in until repaired. Repair by end of today.
EarlierJan 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 13, 2020Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Corrected during the inspection
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Corrected during the inspection
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
Code CHSC 114175
The department's words
Code CHSC 114175
Corrected during the inspection
Code CHSC 114159
The department's words
Code CHSC 114159
Corrected during the inspection
Show 4 more
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Corrected during the inspection
Code CHSC 114276
The department's words
Code CHSC 114276
Corrected during the inspection
Code CHSC 114286
The department's words
Code CHSC 114286
Corrected during the inspection
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
Corrected during the inspection
EarlierOct 12, 2020Routine inspectionYellow placard
9 violations listed, 9 marked critical.
Critical (9)
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 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.
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 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 114159
The department's words
Code CHSC 114159
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 4 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
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 114276
The department's words
Code CHSC 114276
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 114286
The department's words
Code CHSC 114286
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 113725.1
The department's words
Code CHSC 113725.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 8, 2020Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierSep 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierNov 1, 2018Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Repair leak at handwash sink to provide hot and cold water for handwashing.
The department's words
CHSC 113953.c Repair leak at handwash sink to provide hot and cold water for handwashing.
Remove all broken/unused equipment fro premises. Can serve as harborage for rodents.
The department's words
CHSC 114175 Remove all broken/unused equipment fro premises. Can serve as harborage for rodents.
No cooking allowed without a ventilation hood system. Remove all cooking equipment pots and pans.
The department's words
CHSC 114149.1 No cooking allowed without a ventilation hood system. Remove all cooking equipment pots and pans.
Provide probe thermometer 0-220f on dial.
The department's words
CHSC 114159 Provide probe thermometer 0-220f on dial.
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Show 3 more
Liquid and other waste noted at bottom of garbage dumpster. Clean dumpster thoroughly.
The department's words
CHSC 114245.1 Liquid and other waste noted at bottom of garbage dumpster. Clean dumpster thoroughly.
Clean the toilet thoroughly.
The department's words
CHSC 114250 Clean the toilet thoroughly.
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierOct 31, 2018Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Many flies observed in market and deli. Front doors do not close. Closed until reinspection on 11/1/2018
The department's words
CHSC 114259.1 Many flies observed in market and deli. Front doors do not close. Closed until reinspection on 11/1/2018
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Repair leak at handwash sink to provide hot and cold water for handwashing.
The department's words
CHSC 113953.c Repair leak at handwash sink to provide hot and cold water for handwashing.
Remove all broken/unused equipment fro premises. Can serve as harborage for rodents.
The department's words
CHSC 114175 Remove all broken/unused equipment fro premises. Can serve as harborage for rodents.
No cooking allowed without a ventilation hood system. Remove all cooking equipment pots and pans.
The department's words
CHSC 114149.1 No cooking allowed without a ventilation hood system. Remove all cooking equipment pots and pans.
Provide probe thermometer 0-220f on dial.
The department's words
CHSC 114159 Provide probe thermometer 0-220f on dial.
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Show 3 more
Liquid and other waste noted at bottom of garbage dumpster. Clean dumpster thoroughly.
The department's words
CHSC 114245.1 Liquid and other waste noted at bottom of garbage dumpster. Clean dumpster thoroughly.
Clean the toilet thoroughly.
The department's words
CHSC 114250 Clean the toilet thoroughly.
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierNov 2, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Repair leak at handwash sink to provide hot and cold water for handwashing.
The department's words
CHSC 113953.c Repair leak at handwash sink to provide hot and cold water for handwashing.
Remove all broken/unused equipment fro premises. Can serve as harborage for rodents.
The department's words
CHSC 114175 Remove all broken/unused equipment fro premises. Can serve as harborage for rodents.
No cooking allowed without a ventilation hood system. Remove all cooking equipment pots and pans.
The department's words
CHSC 114149.1 No cooking allowed without a ventilation hood system. Remove all cooking equipment pots and pans.
EarlierOct 6, 2017Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rodent droppings noted on floor by the ice cream freezer. Safely remove droppings with damp towel. Flies noted in facility. Provide Professional Pest Control Service for at least 6 months.
The department's words
CHSC 114259.1 Rodent droppings noted on floor by the ice cream freezer. Safely remove droppings with damp towel. Flies noted in facility. Provide Professional Pest Control Service for at least 6 months.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Provide liquid soap and papertowels in dispensers at handwashing sink in rest room and near kitchen. COS
The department's words
CHSC 113953.2 Provide liquid soap and papertowels in dispensers at handwashing sink in rest room and near kitchen. COS
Corrected during the inspection
Repair leak at handwash sink to provide hot and cold water for handwashing.
The department's words
CHSC 113953.c Repair leak at handwash sink to provide hot and cold water for handwashing.
Oyster tags could not be found. Found later after talking to owner per telephone. Keep tags in chronological order for 90 days COS
The department's words
CHSC 114039.4 Oyster tags could not be found. Found later after talking to owner per telephone. Keep tags in chronological order for 90 days COS
Corrected during the inspection
Remove all broken/unused equipment fro premises. Can serve as harborage for rodents.
The department's words
CHSC 114175 Remove all broken/unused equipment fro premises. Can serve as harborage for rodents.
No cooking allowed without a ventilation hood system. Remove all cooking equipment pots and pans.
The department's words
CHSC 114149.1 No cooking allowed without a ventilation hood system. Remove all cooking equipment pots and pans.
Show 5 more
Provide probe thermometer 0-220f on dial.
The department's words
CHSC 114159 Provide probe thermometer 0-220f on dial.
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Liquid and other waste noted at bottom of garbage dumpster. Clean dumpster thoroughly.
The department's words
CHSC 114245.1 Liquid and other waste noted at bottom of garbage dumpster. Clean dumpster thoroughly.
Clean the toilet thoroughly.
The department's words
CHSC 114250 Clean the toilet thoroughly.
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierJul 5, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Cut tomatoes observed at room temp at sandwich prep and recorded at 44F. Keep all potentially hazardous foods at 41F or below at all times.
The department's words
CHSC 113996 Cut tomatoes observed at room temp at sandwich prep and recorded at 44F. Keep all potentially hazardous foods at 41F or below at all times.
Keep oyster tags in chronological order for 90 days
The department's words
CHSC 114039.4 Keep oyster tags in chronological order for 90 days
Flies observed in facility. Keep front doors closed.
The department's words
CHSC 114259.1 Flies observed in facility. Keep front doors closed.
Remove all broken/unused equipment from premises.
The department's words
CHSC 114130 Remove all broken/unused equipment from premises.
Do not add soap to sanitizer
The department's words
CHSC 114185.1 Do not add soap to sanitizer
EarlierNov 24, 2015Follow-up inspectionNo Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Cold water not available at handwash sink. Provide at all times.
The department's words
CHSC 113953.2 Cold water not available at handwash sink. Provide at all times.
Soft cheeses recorded at 49F in front cold case. Maintain below 41F. Repeat violation.
The department's words
CHSC 113996 Soft cheeses recorded at 49F in front cold case. Maintain below 41F. Repeat violation.
Flies observed in facility.
The department's words
CHSC 114259.1 Flies observed in facility.
No test strips available. Provide them to monitor sanitizer solutions.
The department's words
CHSC 114107 No test strips available. Provide them to monitor sanitizer solutions.
Cardboard noted on shelves in walk I box. Remove and replace with cleanable material.
The department's words
CHSC 114130.1 Cardboard noted on shelves in walk I box. Remove and replace with cleanable material.
Show 2 more
No handwash sign found at handwash sink. Provided.
The department's words
CHSC 113953.5 No handwash sign found at handwash sink. Provided.
Post health Permit in public view.
The department's words
CHSC 114381 Post health Permit in public view.
EarlierNov 17, 2015Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee observed not sanitizing bowls at three compartment sink. Follow instructions on inspection report.
The department's words
CHSC 114099.2 Employee observed not sanitizing bowls at three compartment sink. Follow instructions on inspection report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Cold water not available at handwash sink. Provide at all times.
The department's words
CHSC 113953.2 Cold water not available at handwash sink. Provide at all times.
Soft cheeses recorded at 49F in front cold case. Maintain below 41F. Repeat violation.
The department's words
CHSC 113996 Soft cheeses recorded at 49F in front cold case. Maintain below 41F. Repeat violation.
Flies observed in facility.
The department's words
CHSC 114259.1 Flies observed in facility.
No test strips available. Provide them to monitor sanitizer solutions.
The department's words
CHSC 114107 No test strips available. Provide them to monitor sanitizer solutions.
Cardboard noted on shelves in walk I box. Remove and replace with cleanable material.
The department's words
CHSC 114130.1 Cardboard noted on shelves in walk I box. Remove and replace with cleanable material.
Show 2 more
No handwash sign found at handwash sink. Provided.
The department's words
CHSC 113953.5 No handwash sign found at handwash sink. Provided.
Post health Permit in public view.
The department's words
CHSC 114381 Post health Permit in public view.
EarlierFeb 24, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Propane stove in back kitchen is NOT approved. No vent hood in kitchen. Discontinue use of stove/BBQ immediately.
The department's words
CHSC 114130 Propane stove in back kitchen is NOT approved. No vent hood in kitchen. Discontinue use of stove/BBQ immediately.
Submit plans for any changes to deli/kitchen set up.
The department's words
CHSC 114380 Submit plans for any changes to deli/kitchen set up.
Display refrigerator had soft cheeses at 48 degrees F. Increase refrigerator temperature or move soft cheeses further down in case to colder areas. Maintain potentially hazardous foods (PHFs) below 41 degrees F.
The department's words
CHSC 113996 Display refrigerator had soft cheeses at 48 degrees F. Increase refrigerator temperature or move soft cheeses further down in case to colder areas. Maintain potentially hazardous foods (PHFs) below 41 degrees F.
Keep floors of dairy case clean of debris and spills.
The department's words
CHSC 114115.c Keep floors of dairy case clean of debris and spills.
Cardboard used to line shelves in dairy case. Remove cardboard and use material that is durable and can be easily cleaned.
The department's words
CHSC 114130.1 Cardboard used to line shelves in dairy case. Remove cardboard and use material that is durable and can be easily cleaned.
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 Inverness Store, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Inverness Store know
Ask for the manager. Inverness Store can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run Inverness Store?
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 L10036.
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.