At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 30, 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 Irwin Shell Food Mart's team
Is this your place?
Welcome, Irwin Shell Food Mart. We'll walk through this together, one item at a time. To log the fixes, claim Irwin Shell Food Mart 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 Irwin Shell Food MartWe'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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Irwin Shell Food MartWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 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
LatestSep 30, 2026Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Sep 30, 2026.
No violations listed in the data.
EarlierSep 11, 2026Follow-up inspectionYellow placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114192
The department's words
Code CHSC 114192
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)
Minimum hot water was still not provided and maintain during time of visit. Follow will be conducted upon manager call back.
The department's words
CHSC 113996 Minimum hot water was still not provided and maintain during time of visit. Follow will be conducted upon manager call back.
EarlierSep 4, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
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 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 13, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114178
The department's words
Code CHSC 114178
EarlierMay 13, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 2, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water temperature reading was at 89F in the 3-compartment sink and 71F in the handwashing facility. [Correction action] Hot water shall be supplied at a minimum temperature of 120F measured from the warewashing facet. [REPEAT VIOLATION].
The department's words
CHSC 114192 Hot water temperature reading was at 89F in the 3-compartment sink and 71F in the handwashing facility. [Correction action] Hot water shall be supplied at a minimum temperature of 120F measured from the warewashing facet. [REPEAT VIOLATION].
EarlierMay 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water temperature reading was at 64F at the 3-compartment sink, and 73F at the handwashing facility. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewashing sink faucet. Provide warm water at least 100F but not greater than 108F at each handwashing facility.
The department's words
CHSC 114192 Hot water temperature reading was at 64F at the 3-compartment sink, and 73F at the handwashing facility. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewashing sink faucet. Provide warm water at least 100F but not greater than 108F at each handwashing facility.
EarlierNov 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Manager food safety certificate was not provided upon request by the enforcement officer during the time of the inspection. [CA] A food facility that prepares and handles potentially hazardous foods shall have an employee or owner who has successfully passed an approved and accredited food safety examination. Comply by 01/08/2023
The department's words
CHSC 113947.1 Manager food safety certificate was not provided upon request by the enforcement officer during the time of the inspection. [CA] A food facility that prepares and handles potentially hazardous foods shall have an employee or owner who has successfully passed an approved and accredited food safety examination. Comply by 01/08/2023
EarlierApr 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed vanilla creamer at 53F and milk at 58F, out on counter next to coffee station, out since ~1130am. Maintain potentially hazardous foods (PHFs) at 41F or below OR use Time as a Public Health Control with proper records and documentation. 1/4 gal of vanilla creamer and 1/4 gal of milk voluntarily discarded. Observed naked juice at ~44F in walk in cooler, next to door. Walk in ambient is 41-42F; operator states door was opened frequently recently. Rearrange cooler so that PHFs (Naked Juice, milk, kombucha, etc.) are cold held away from door. Maintain PHFs at 41F or below. Repeat violation.
The department's words
CHSC 113996 Observed vanilla creamer at 53F and milk at 58F, out on counter next to coffee station, out since ~1130am. Maintain potentially hazardous foods (PHFs) at 41F or below OR use Time as a Public Health Control with proper records and documentation. 1/4 gal of vanilla creamer and 1/4 gal of milk voluntarily discarded. Observed naked juice at ~44F in walk in cooler, next to door. Walk in ambient is 41-42F; operator states door was opened frequently recently. Rearrange cooler so that PHFs (Naked Juice, milk, kombucha, etc.) are cold held away from door. Maintain PHFs at 41F or below. Repeat violation.
EarlierOct 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Naked Juice measured at 44F and milk measured at 45F (ambient 45F) in walk in cooler. Operator states walk in cooler was open for ~1hr. at 730 this morning for delivery. Drinks in deepest part of cooler were 42-43F. Ensure potentially hazardous foods/drinks are cold held below 41F. Discussed with operator to rearrange cooler so that milk, Naked Juice, and other perishables remain cold and are stored away from door. Ensure cooler is 41F or below, repair if needed. Rearrange PHFs to deeper part of cooler. Repeat violation.
The department's words
CHSC 113996 Naked Juice measured at 44F and milk measured at 45F (ambient 45F) in walk in cooler. Operator states walk in cooler was open for ~1hr. at 730 this morning for delivery. Drinks in deepest part of cooler were 42-43F. Ensure potentially hazardous foods/drinks are cold held below 41F. Discussed with operator to rearrange cooler so that milk, Naked Juice, and other perishables remain cold and are stored away from door. Ensure cooler is 41F or below, repair if needed. Rearrange PHFs to deeper part of cooler. Repeat violation.
EarlierMar 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk in cooler measured at 44-46F. Repair temperature to cold hold foods and drinks at 41F or below.
The department's words
CHSC 113996 Walk in cooler measured at 44-46F. Repair temperature to cold hold foods and drinks at 41F or below.
EarlierNov 5, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of paper towels in dispenser. Maintain stocked at all times.
The department's words
CHSC 113953.2 Lack of paper towels in dispenser. Maintain stocked at all times.
EarlierFeb 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The following foods were found out of temperature in the Hungry on the Go reach in cooler: Wilshire Snack 45-47F, Roltini Singles 45-47F, Brown bag sandwich 48F. Ambient temperature measured at 48F. Ensure all potentially hazardous foods are kept at or below 41F. Discussed with manager that fridge must be adjusted/repaired to cold hold foods at 41F or below. Fridge was adjusted at time of inspection. Monitor temperatures to ensure foods are held at 41F or below.
The department's words
CHSC 113996 The following foods were found out of temperature in the Hungry on the Go reach in cooler: Wilshire Snack 45-47F, Roltini Singles 45-47F, Brown bag sandwich 48F. Ambient temperature measured at 48F. Ensure all potentially hazardous foods are kept at or below 41F. Discussed with manager that fridge must be adjusted/repaired to cold hold foods at 41F or below. Fridge was adjusted at time of inspection. Monitor temperatures to ensure foods are held at 41F or below.
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pizza at 129F in hot holder. Reheat pizza to 165F to hot hold at 135F and adjust temperature of pizza hot holder. 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 Observed pizza at 129F in hot holder. Reheat pizza to 165F to hot hold at 135F and adjust temperature of pizza hot holder. 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 />
EarlierMar 27, 2018Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Food temps in the walk-in are 41 F or below.
The department's words
CHSC 113996 Food temps in the walk-in are 41 F or below.
Corrected during the inspection
When washing utensils, ensure that you 1) wash, 2) rinse, 3) sanitize, and 4) air dry. Sanitize by immersing utensils in 200 ppm quaternary ammonia for one minute or in 100 ppm chlorine for 30 seconds. Food handler indicated that utensils are washed and rinsed only.
The department's words
CHSC 114099.6 When washing utensils, ensure that you 1) wash, 2) rinse, 3) sanitize, and 4) air dry. Sanitize by immersing utensils in 200 ppm quaternary ammonia for one minute or in 100 ppm chlorine for 30 seconds. Food handler indicated that utensils are washed and rinsed only.
I did not observe any new signs of rodents. Continue to seal holes and gaps in kitchen area and continue to clean to remove food debris. Replace deteriorated wall coverings behind the 3-comp sink and beside the janitorial sink within 60 days. Clean up and remove larvae casings observed under the janitorial sink. Repair damaged wall behind the ice machine and clean up old rodent droppings using wet methods. Send me a copy of your pest report by next Monday. Observed flies in the market area - keep doors closed to exclude flies.
The department's words
CHSC 114259.1 I did not observe any new signs of rodents. Continue to seal holes and gaps in kitchen area and continue to clean to remove food debris. Replace deteriorated wall coverings behind the 3-comp sink and beside the janitorial sink within 60 days. Clean up and remove larvae casings observed under the janitorial sink. Repair damaged wall behind the ice machine and clean up old rodent droppings using wet methods. Send me a copy of your pest report by next Monday. Observed flies in the market area - keep doors closed to exclude flies.
Submit specifications for all new equipment. This includes the Pizza oven, Pizza warmer, and Soup warmer. This equipment is subject to approval by EHS. Submit an Exhaust Hood Exemption Application for the use of the pizza oven, along with $311 for review of this application.
The department's words
CHSC 114175 Submit specifications for all new equipment. This includes the Pizza oven, Pizza warmer, and Soup warmer. This equipment is subject to approval by EHS. Submit an Exhaust Hood Exemption Application for the use of the pizza oven, along with $311 for review of this application.
Repair mop sink to stop leaking from faucet.
The department's words
CHSC 114190 Repair mop sink to stop leaking from faucet.
Show 1 more
Obtain the services of a licensed pest control operator to identify and seal possible rodent entry points and set traps. Send me a copy of your most recent pest service report. Replace the deteriorated wall beside the mp sink and behind the 3-comparmtent sink so that this area is vermin proof and cleanable. Replace missing ceiling tiles and seal holes in ceiling around conduit pipes. If you see new rodent activity, discontinue all food prep until rodent(s) are caught, then clean and sanitize all food contact surfaces.
The department's words
CHSC 114259 Obtain the services of a licensed pest control operator to identify and seal possible rodent entry points and set traps. Send me a copy of your most recent pest service report. Replace the deteriorated wall beside the mp sink and behind the 3-comparmtent sink so that this area is vermin proof and cleanable. Replace missing ceiling tiles and seal holes in ceiling around conduit pipes. If you see new rodent activity, discontinue all food prep until rodent(s) are caught, then clean and sanitize all food contact surfaces.
EarlierMar 22, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one dead mouse and droppings under the janitorial sink and droppings under the 3-comp sink and in the employee bathroom. Remove mouse from facility and clean droppings using wet methods (bleach water) . Clean and sanitize all food contact surfaces and clean back area thoroughly to remove food debris. Remove any unnecessary items/equipment from back prep area and get everything off the ground 6 inches to allow for monitoring. Ensure container outdoors is sealed and does not let water in - observed water stains on walls.
The department's words
CHSC 114259.1 Observed one dead mouse and droppings under the janitorial sink and droppings under the 3-comp sink and in the employee bathroom. Remove mouse from facility and clean droppings using wet methods (bleach water) . Clean and sanitize all food contact surfaces and clean back area thoroughly to remove food debris. Remove any unnecessary items/equipment from back prep area and get everything off the ground 6 inches to allow for monitoring. Ensure container outdoors is sealed and does not let water in - observed water stains on walls.
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)
There was no paper towels inside dispensers at the front hand sink or at the 3-compartment sink also used for hand washing. Keep dispensers stocked with paper towels at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There was no paper towels inside dispensers at the front hand sink or at the 3-compartment sink also used for hand washing. Keep dispensers stocked with paper towels at all times to allow for proper hand washing.
Food temperatures in the walk-in cooler were 46-47 F. Immediately adjust or repair cooler so it maintains food temps at or below 41 F. Monitor food temps with a probe thermometer. Note: Ensure that food in the open display cooler does not block the air flow through vents.
The department's words
CHSC 113996 Food temperatures in the walk-in cooler were 46-47 F. Immediately adjust or repair cooler so it maintains food temps at or below 41 F. Monitor food temps with a probe thermometer. Note: Ensure that food in the open display cooler does not block the air flow through vents.
When washing utensils, ensure that you 1) wash, 2) rinse, 3) sanitize, and 4) air dry. Sanitize by immersing utensils in 200 ppm quaternary ammonia for one minute or in 100 ppm chlorine for 30 seconds. Food handler indicated that utensils are washed and rinsed only.
The department's words
CHSC 114099.6 When washing utensils, ensure that you 1) wash, 2) rinse, 3) sanitize, and 4) air dry. Sanitize by immersing utensils in 200 ppm quaternary ammonia for one minute or in 100 ppm chlorine for 30 seconds. Food handler indicated that utensils are washed and rinsed only.
Observed motor oil beside food and food prep area. Store all toxic chemicals separate and below food and food utensils/equipment. Observed Liquid Wrench above the 3-comp sink. Use food grade lubricants only for food equipment. Store non-food-grade lubricants separate and below food/utensils.
The department's words
CHSC 114254.1 Observed motor oil beside food and food prep area. Store all toxic chemicals separate and below food and food utensils/equipment. Observed Liquid Wrench above the 3-comp sink. Use food grade lubricants only for food equipment. Store non-food-grade lubricants separate and below food/utensils.
Submit specifications for all new equipment. This includes the Pizza oven, Pizza warmer, and Soup warmer. This equipment is subject to approval by EHS. Submit an Exhaust Hood Exemption Application for the use of the pizza oven, along with $311 for review of this application.
The department's words
CHSC 114175 Submit specifications for all new equipment. This includes the Pizza oven, Pizza warmer, and Soup warmer. This equipment is subject to approval by EHS. Submit an Exhaust Hood Exemption Application for the use of the pizza oven, along with $311 for review of this application.
Show 2 more
Repair mop sink to stop leaking from faucet.
The department's words
CHSC 114190 Repair mop sink to stop leaking from faucet.
Obtain the services of a licensed pest control operator to identify and seal possible rodent entry points and set traps. Send me a copy of your most recent pest service report. Replace the deteriorated wall beside the mp sink and behind the 3-comparmtent sink so that this area is vermin proof and cleanable. Replace missing ceiling tiles and seal holes in ceiling around conduit pipes. If you see new rodent activity, discontinue all food prep until rodent(s) are caught, then clean and sanitize all food contact surfaces.
The department's words
CHSC 114259 Obtain the services of a licensed pest control operator to identify and seal possible rodent entry points and set traps. Send me a copy of your most recent pest service report. Replace the deteriorated wall beside the mp sink and behind the 3-comparmtent sink so that this area is vermin proof and cleanable. Replace missing ceiling tiles and seal holes in ceiling around conduit pipes. If you see new rodent activity, discontinue all food prep until rodent(s) are caught, then clean and sanitize all food contact surfaces.
EarlierOct 16, 2017Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 12, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
The paper towel dispenser at the front hand sink is not working. Repair and ensure this is stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 The paper towel dispenser at the front hand sink is not working. Repair and ensure this is stocked at all times to allow for proper hand washing.
The display refrigerator is still running high. Food measured 47 F. Move display thermometers to the front of the unit - repair immediately and maintain food temps at or below 41 F.
The department's words
CHSC 113996 The display refrigerator is still running high. Food measured 47 F. Move display thermometers to the front of the unit - repair immediately and maintain food temps at or below 41 F.
Hot food was reheated to 165 F. Ensure that food is held at 135 F or greater.
The department's words
CHSC 114016 Hot food was reheated to 165 F. Ensure that food is held at 135 F or greater.
Corrected during the inspection
Clean mold from inside the ice machine. Wash, rinse, and sanitize.
The department's words
CHSC 114115 Clean mold from inside the ice machine. Wash, rinse, and sanitize.
Several flies observed in the facility. May need to install air curtains to exclude flies.
The department's words
CHSC 114259.1 Several flies observed in the facility. May need to install air curtains to exclude flies.
Show 4 more
A probe thermometer is used to check temperatures of hot food but may not be working properly. Calibrate thermometer or replace.
The department's words
CHSC 114159 A probe thermometer is used to check temperatures of hot food but may not be working properly. Calibrate thermometer or replace.
Keep lids to dumpster closed to prevent attracting flies.
The department's words
CHSC 114245.1 Keep lids to dumpster closed to prevent attracting flies.
Clean under equipment to remove food debris and litter.
The department's words
CHSC 114257 Clean under equipment to remove food debris and litter.
Food manager certification has expired. Provide within 30 days.
The department's words
CHSC 113947.1 Food manager certification has expired. Provide within 30 days.
EarlierFeb 9, 2016Routine inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Taquitos and tamales on the rolling warmer measured 114, 115, 119, and 130 F and were voluntarily discarded. Ensure that hot food is held at 135 F or greater. Food in the open display refrigerator measured 48 F. Repair this unit immediately. Food in the walk-in measured 44 F. Repair immediately. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Taquitos and tamales on the rolling warmer measured 114, 115, 119, and 130 F and were voluntarily discarded. Ensure that hot food is held at 135 F or greater. Food in the open display refrigerator measured 48 F. Repair this unit immediately. Food in the walk-in measured 44 F. Repair immediately. Maintain cold food temps at 41 F or below.
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
Food in the rolling warmer was reheated (from frozen state) to 28-70 F. The temperature was immediately turned to the high setting. Always reheat to 165 F.
The department's words
CHSC 114016 Food in the rolling warmer was reheated (from frozen state) to 28-70 F. The temperature was immediately turned to the high setting. Always reheat to 165 F.
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)
The paper towel dispenser at the front hand sink is not working. Repair and ensure this is stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 The paper towel dispenser at the front hand sink is not working. Repair and ensure this is stocked at all times to allow for proper hand washing.
Clean mold from inside the ice machine. Wash, rinse, and sanitize.
The department's words
CHSC 114115 Clean mold from inside the ice machine. Wash, rinse, and sanitize.
Several flies observed in the facility. May need to install air curtains to exclude flies.
The department's words
CHSC 114259.1 Several flies observed in the facility. May need to install air curtains to exclude flies.
Obtain a probe thermometer to measure cold temps. Use probe thermometers daily to monitor food temps (holding/re-heating). Place display thermometers in the warmest part of every refrigerator.
The department's words
CHSC 114159 Obtain a probe thermometer to measure cold temps. Use probe thermometers daily to monitor food temps (holding/re-heating). Place display thermometers in the warmest part of every refrigerator.
Keep lids to dumpster closed to prevent attracting flies.
The department's words
CHSC 114245.1 Keep lids to dumpster closed to prevent attracting flies.
Show 2 more
Clean under equipment to remove food debris and litter.
The department's words
CHSC 114257 Clean under equipment to remove food debris and litter.
Food manager certification has expired. Provide within 30 days.
The department's words
CHSC 113947.1 Food manager certification has expired. Provide within 30 days.
EarlierJan 27, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
There are no paper towels in the bathroom or at the hand sink by the front counter. Keep paper towel dispensers stocked at all times.
The department's words
CHSC 113953.2 There are no paper towels in the bathroom or at the hand sink by the front counter. Keep paper towel dispensers stocked at all times.
Clean mold from inside the ice machine.
The department's words
CHSC 114099.7 Clean mold from inside the ice machine.
Food is stored beside window cleaner. Store food separate from cleaners to prevent contamination.
The department's words
CHSC 114254.1 Food is stored beside window cleaner. Store food separate from cleaners to prevent contamination.
Label ice bags with the name and address of the food facility.
The department's words
CHSC 114089 Label ice bags with the name and address of the food facility.
Replace the broken display thermometer in the creamer dispenser. Place a display thermometer in the warmest part of the open air display refrigerator.
The department's words
CHSC 114157 Replace the broken display thermometer in the creamer dispenser. Place a display thermometer in the warmest part of the open air display refrigerator.
Show 3 more
Keep lids to garbage cans closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Keep lids to garbage cans closed at all times to prevent attracting vermin.
Clean litter and debris from under the front counters where the coffee pots are located.
The department's words
CHSC 114257 Clean litter and debris from under the front counters where the coffee pots are located.
Store mop heads upright to allow them to air dry.
The department's words
CHSC 114282 Store mop heads upright to allow them to air dry.
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 Irwin Shell Food Mart, you can:
Let Irwin Shell Food Mart know
Ask for the manager. Irwin Shell Food Mart can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Irwin Shell Food Mart?
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 L10660.
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
- No Violation(s) Found
- 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.