At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Feb 20, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Jasmine Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113953 CHSC 113953How to fixFix it
- Code CHSC 114051 CHSC 114051How to fixFix it
- Code CHSC 114175 CHSC 114175How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestFeb 20, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 20, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 114051
The department's words
Code CHSC 114051
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierJan 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 23, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several items in front prep fridge from 46-51F including potato salad, mayo+ garlic spread, yogurt, eggplant, and potato pancakes. Cold hold potentially hazardous food (PHF) at 41F or below. Display thermometer ranged from 47-51F during inspection. Facility was aware that fridge has not been keeping temp for about a week. Items that had been in fridge since yesterday and PHF were discarded. Do not store PHF in fridge until temperature is adjusted/repaired. Observed veggie pancakes, feta cheese, hummus, yogurt, tomato salad at 46-48F in display fridge. Hold food at 41F or below. Items moved to walk-in to cool. Ambient temp of fridge was 46F. Adjust temp of fridge and comply now.
The department's words
CHSC 113996 Observed several items in front prep fridge from 46-51F including potato salad, mayo+ garlic spread, yogurt, eggplant, and potato pancakes. Cold hold potentially hazardous food (PHF) at 41F or below. Display thermometer ranged from 47-51F during inspection. Facility was aware that fridge has not been keeping temp for about a week. Items that had been in fridge since yesterday and PHF were discarded. Do not store PHF in fridge until temperature is adjusted/repaired. Observed veggie pancakes, feta cheese, hummus, yogurt, tomato salad at 46-48F in display fridge. Hold food at 41F or below. Items moved to walk-in to cool. Ambient temp of fridge was 46F. Adjust temp of fridge and comply now.
EarlierApr 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator ambient temperature readings were measured at 48F, 47F, and 45F. [Corrective action] Repair or adjust the walk-in refrigerator. Transfer all potentially hazardous foods to a holding unit that can maintain required temperatures of 41 °F or below. (REPEAT VIOLATION).
The department's words
CHSC 114175 Walk-in refrigerator ambient temperature readings were measured at 48F, 47F, and 45F. [Corrective action] Repair or adjust the walk-in refrigerator. Transfer all potentially hazardous foods to a holding unit that can maintain required temperatures of 41 °F or below. (REPEAT VIOLATION).
EarlierOct 19, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 18, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several cooked food items were observed at 49F, (steamed rice, lamb stew, and vegetable soup) in the walk-in refrigerator. [CA] Potentailly hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Several cooked food items were observed at 49F, (steamed rice, lamb stew, and vegetable soup) in the walk-in refrigerator. [CA] Potentailly hazardous foods shall be held at or below 41F or at or above 135F.
EarlierOct 10, 2022Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Major violation: In the cold holding display unit, tabouli salad, internal temperature reading was measured at 44F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee discarded the food. Minor violation: In the cold holding display unit, meatballs internal temperature reading was measured at 44F, and hummus 44F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 Major violation: In the cold holding display unit, tabouli salad, internal temperature reading was measured at 44F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee discarded the food. Minor violation: In the cold holding display unit, meatballs internal temperature reading was measured at 44F, and hummus 44F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
Corrected during the inspection
Major violation: In the walk-in refrigerator, the chicken stew internal temperature readings were measured at 44F and 45F in different parts of the food, beef stew with kidney beans internal temperature reading was measured at 44F, and beef stew with celery was measured at 44F. According to the employee, foods mentioned above were cooked, and cooled yesterday (10/04/2022). [CA] Food that are cooked and then cooled, shall be cooled from 135F to 70F within 2hours, and from 70F to 41F within 4 hours. (total of 6 hours). (COS) Foods mentioned above were voluntarily discarded.
The department's words
CHSC 114002 Major violation: In the walk-in refrigerator, the chicken stew internal temperature readings were measured at 44F and 45F in different parts of the food, beef stew with kidney beans internal temperature reading was measured at 44F, and beef stew with celery was measured at 44F. According to the employee, foods mentioned above were cooked, and cooled yesterday (10/04/2022). [CA] Food that are cooked and then cooled, shall be cooled from 135F to 70F within 2hours, and from 70F to 41F within 4 hours. (total of 6 hours). (COS) Foods mentioned above were voluntarily discarded.
Corrected during the inspection
EarlierOct 5, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rice at 57-58F in 2 inch pan in walk in cooler - this was cooked yesterday and improperly cooled. ~1 inch deep worth of small hotel pan voluntarily discarded into trash. Cool PHFs rapidly from 135-70F within 2 hours and 70-41F within 4 hours - use shallow portions, and do not cover/stack foods while cooling. Cool foods in deep part of walk in, away from doors. Discussed with operator to use provided cooling logs to track cooling - send me a copy by 3/16/22.
The department's words
CHSC 114002 Observed rice at 57-58F in 2 inch pan in walk in cooler - this was cooked yesterday and improperly cooled. ~1 inch deep worth of small hotel pan voluntarily discarded into trash. Cool PHFs rapidly from 135-70F within 2 hours and 70-41F within 4 hours - use shallow portions, and do not cover/stack foods while cooling. Cool foods in deep part of walk in, away from doors. Discussed with operator to use provided cooling logs to track cooling - send me a copy by 3/16/22.
EarlierMar 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 23, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employee Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Lack of employee Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierJan 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at all sinks in the facility recorded around 81F at time of inspection. / Facility must restore hot water to all sinks to at least 120F and 100F to 108F for hand wash sinks.
The department's words
CHSC 114192 Hot water at all sinks in the facility recorded around 81F at time of inspection. / Facility must restore hot water to all sinks to at least 120F and 100F to 108F for hand wash sinks.
EarlierJan 10, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 12, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierMay 2, 2018Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Submit a copy of the food manager's certification to me within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to me within 30 days.
The True prep refrigerator is running at high temperatures. Food in this fridge measured 45-50 F. One container of yogurt at 50 F and one container of Koko at 50 F were voluntarily discarded. All other potentially hazardous food was moved to the walk-in. Repair or adjust refrigerator so it maintains food temperatures at 41 F or below.
The department's words
CHSC 113996 The True prep refrigerator is running at high temperatures. Food in this fridge measured 45-50 F. One container of yogurt at 50 F and one container of Koko at 50 F were voluntarily discarded. All other potentially hazardous food was moved to the walk-in. Repair or adjust refrigerator so it maintains food temperatures at 41 F or below.
Observed olvehe salad in a deep covered bowl in the walk-in at 59-84 F. Salad was immediately moved to an uncovered shallow container and placed back in the walk-in. Cool using approved methods (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs provided to monitor temperatures whiles cooling. Only cover food when it reaches 41 F.
The department's words
CHSC 114002.1 Observed olvehe salad in a deep covered bowl in the walk-in at 59-84 F. Salad was immediately moved to an uncovered shallow container and placed back in the walk-in. Cool using approved methods (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs provided to monitor temperatures whiles cooling. Only cover food when it reaches 41 F.
I spoke with a food handler who stated the ware washing process to be wash, rinse, dry. Discussed the need to sanitize all utensils and reviewed instructions on the ware wash sticker passed out at the last inspection. Food handler states that all utensils on the drying rack were washed and sanitized yesterday. Always 1) wash, 2) rinse, 3) sanitize (100 ppm chlorine), and 4) air dry.
The department's words
CHSC 114099.6 I spoke with a food handler who stated the ware washing process to be wash, rinse, dry. Discussed the need to sanitize all utensils and reviewed instructions on the ware wash sticker passed out at the last inspection. Food handler states that all utensils on the drying rack were washed and sanitized yesterday. Always 1) wash, 2) rinse, 3) sanitize (100 ppm chlorine), and 4) air dry.
Water at the 3-comp sink measured 115.7 F. Adjust hot water heater to provide water at a minimum temp of 120 F at 3 comp and food prep sinks, and 100 F at hand sinks.
The department's words
CHSC 114192 Water at the 3-comp sink measured 115.7 F. Adjust hot water heater to provide water at a minimum temp of 120 F at 3 comp and food prep sinks, and 100 F at hand sinks.
Show 5 more
Observed cucumbers in a bowl on the 3-comp drain board while food handler scrubbed utensils in nearby sink basin. Wash cucumbers again at the prep sink. Do not store food on the 3-comp sink drain board to prevent contaminating food.
The department's words
CHSC 113986 Observed cucumbers in a bowl on the 3-comp drain board while food handler scrubbed utensils in nearby sink basin. Wash cucumbers again at the prep sink. Do not store food on the 3-comp sink drain board to prevent contaminating food.
Obtain test strips for chlorine and use to measure chlorine in sanitizing solution.
The department's words
CHSC 114107 Obtain test strips for chlorine and use to measure chlorine in sanitizing solution.
Obtain a probe thermometer and keep in the kitchen so it can be used to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and keep in the kitchen so it can be used to monitor food temps.
Clean up garbage area (around compactor) to remove litter and food debris to prevent attracting vermin. Ensure that compactor is not leaking.
The department's words
CHSC 114245.1 Clean up garbage area (around compactor) to remove litter and food debris to prevent attracting vermin. Ensure that compactor is not leaking.
Keep doors closed to prevent entry of vermin.
The department's words
CHSC 114259 Keep doors closed to prevent entry of vermin.
EarlierMar 29, 2018Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed utensils washed, but not sanitized. Demonstrated how to sanitize with bleach at the 3-comp sink. Sanitize all utensils by immersing in 100 ppm chlorine (bleach) for 30 seconds. Always 1) wash, 2) rinse, 3) sanitize, and 4) air dry utensils and equipment.
The department's words
CHSC 114099.6 Observed utensils washed, but not sanitized. Demonstrated how to sanitize with bleach at the 3-comp sink. Sanitize all utensils by immersing in 100 ppm chlorine (bleach) for 30 seconds. Always 1) wash, 2) rinse, 3) sanitize, and 4) air dry utensils and equipment.
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)
Submit a copy of the food manager's certification to me within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to me within 30 days.
The deli hand sink was blocked by a table. This was immediately moved. Keep hand sinks accessible at all times to allow for proper hand washing.
The department's words
CHSC 113953 The deli hand sink was blocked by a table. This was immediately moved. Keep hand sinks accessible at all times to allow for proper hand washing.
The True prep refrigerator is running at high temperatures. Food in this fridge measured 45-50 F. One container of yogurt at 50 F and one container of Koko at 50 F were voluntarily discarded. All other potentially hazardous food was moved to the walk-in. Repair or adjust refrigerator so it maintains food temperatures at 41 F or below.
The department's words
CHSC 113996 The True prep refrigerator is running at high temperatures. Food in this fridge measured 45-50 F. One container of yogurt at 50 F and one container of Koko at 50 F were voluntarily discarded. All other potentially hazardous food was moved to the walk-in. Repair or adjust refrigerator so it maintains food temperatures at 41 F or below.
Observed olvehe salad in a deep covered bowl in the walk-in at 59-84 F. Salad was immediately moved to an uncovered shallow container and placed back in the walk-in. Cool using approved methods (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs provided to monitor temperatures whiles cooling. Only cover food when it reaches 41 F.
The department's words
CHSC 114002.1 Observed olvehe salad in a deep covered bowl in the walk-in at 59-84 F. Salad was immediately moved to an uncovered shallow container and placed back in the walk-in. Cool using approved methods (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs provided to monitor temperatures whiles cooling. Only cover food when it reaches 41 F.
Water at the 3-comp sink measured 115.7 F. Adjust hot water heater to provide water at a minimum temp of 120 F at 3 comp and food prep sinks, and 100 F at hand sinks.
The department's words
CHSC 114192 Water at the 3-comp sink measured 115.7 F. Adjust hot water heater to provide water at a minimum temp of 120 F at 3 comp and food prep sinks, and 100 F at hand sinks.
Show 5 more
Observed cucumbers in a bowl on the 3-comp drain board while food handler scrubbed utensils in nearby sink basin. Wash cucumbers again at the prep sink. Do not store food on the 3-comp sink drain board to prevent contaminating food.
The department's words
CHSC 113986 Observed cucumbers in a bowl on the 3-comp drain board while food handler scrubbed utensils in nearby sink basin. Wash cucumbers again at the prep sink. Do not store food on the 3-comp sink drain board to prevent contaminating food.
Obtain test strips for chlorine and use to measure chlorine in sanitizing solution.
The department's words
CHSC 114107 Obtain test strips for chlorine and use to measure chlorine in sanitizing solution.
Obtain a probe thermometer and keep in the kitchen so it can be used to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and keep in the kitchen so it can be used to monitor food temps.
Clean up garbage area (around compactor) to remove litter and food debris to prevent attracting vermin. Ensure that compactor is not leaking.
The department's words
CHSC 114245.1 Clean up garbage area (around compactor) to remove litter and food debris to prevent attracting vermin. Ensure that compactor is not leaking.
Keep doors closed to prevent entry of vermin.
The department's words
CHSC 114259 Keep doors closed to prevent entry of vermin.
EarlierJan 3, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Batteries are dead at the front handwash papertowel dispenser. Liquid soap dispenser found empty at rear handwash sink. Provide papertowel and soap at all times.
The department's words
CHSC 113953.2 Batteries are dead at the front handwash papertowel dispenser. Liquid soap dispenser found empty at rear handwash sink. Provide papertowel and soap at all times.
Boxes of food noted stored on ground. Store all food 6 above the ground or on racks or pallets.
The department's words
CHSC 114047 Boxes of food noted stored on ground. Store all food 6 above the ground or on racks or pallets.
Ensure overhead light in walk in box is shatterproof.
The department's words
CHSC 114252.1 Ensure overhead light in walk in box is shatterproof.
Keep front doors closed to exclude insects and rodents.
The department's words
CHSC 114259 Keep front doors closed to exclude insects and rodents.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L17323.
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.