At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 10, 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 L. J.'s Deli's team
Is this your place?
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 10, 2026.
No violations listed in the data.
EarlierJan 6, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chili observed holding at 112F. Per person in charge, chili was prepared approximately 45 minutes prior. All hot potentially hazardous foods (PHFs) shall be maintained at or above 135F. Person in charge rapidly re-heated chili during inspection to temperature of 173F.
The department's words
CHSC 113996 Chili observed holding at 112F. Per person in charge, chili was prepared approximately 45 minutes prior. All hot potentially hazardous foods (PHFs) shall be maintained at or above 135F. Person in charge rapidly re-heated chili during inspection to temperature of 173F.
Corrected during the inspection
EarlierMar 21, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water at the 3-comp sink measuring between 109-111 F. Water must reach 120 F. Water heater turned up. Water checked again after 20 minutes and temperature reached 125 F.
The department's words
CHSC 114192 Water at the 3-comp sink measuring between 109-111 F. Water must reach 120 F. Water heater turned up. Water checked again after 20 minutes and temperature reached 125 F.
EarlierMar 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 30, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
7-Up cooler measured >41F (~45-46F), no potentially hazardous foods in unit. Repair to cold hold at 41F or below.
The department's words
CHSC 114175 7-Up cooler measured >41F (~45-46F), no potentially hazardous foods in unit. Repair to cold hold at 41F or below.
EarlierFeb 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken salad in prep cooler at 49.4F (made within last 2 hours) cooling in a deep, covered plastic tub. Rapidly cool foods in smaller portions and uncovered/loosely covered to ensure rapid cooling. Discussed with employee to separate into smaller portions.
The department's words
CHSC 114002.1 Observed chicken salad in prep cooler at 49.4F (made within last 2 hours) cooling in a deep, covered plastic tub. Rapidly cool foods in smaller portions and uncovered/loosely covered to ensure rapid cooling. Discussed with employee to separate into smaller portions.
EarlierJul 23, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken salad at 46-47F in reach in cooler in plastic tub with lid. Employee states it was made ~30 mins. ago. Cool foods uncovered (or loosely covered) in smaller portions to ensure rapid cooling from 135-70F within 2 hours and from 70-41F within 4 hours. Lid removed.
The department's words
CHSC 114002.1 Observed chicken salad at 46-47F in reach in cooler in plastic tub with lid. Employee states it was made ~30 mins. ago. Cool foods uncovered (or loosely covered) in smaller portions to ensure rapid cooling from 135-70F within 2 hours and from 70-41F within 4 hours. Lid removed.
EarlierJan 22, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cubed chicken found in prep top cooler in warewash area at 46F. Chicken is prepackaged and was on top of drop pans with lid closed. Potentially hazardous foods shall be stored at 41F or below. Employee immediately moved chicken into regular part of cooler. Discontinue practice and only store foods within drop pans to proper fill line in prep top.
The department's words
CHSC 113996 Cubed chicken found in prep top cooler in warewash area at 46F. Chicken is prepackaged and was on top of drop pans with lid closed. Potentially hazardous foods shall be stored at 41F or below. Employee immediately moved chicken into regular part of cooler. Discontinue practice and only store foods within drop pans to proper fill line in prep top.
EarlierJun 11, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierSep 5, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
There was no soap in the soap dispenser at the hand sink. Soap was immediately replaced. Keep soap stocked at all times to allow for proper handwashing.
The department's words
CHSC 113953.2 There was no soap in the soap dispenser at the hand sink. Soap was immediately replaced. Keep soap stocked at all times to allow for proper handwashing.
Some food temps in the prep top salad cooler were 44-45 F. One egg, stacked too high in an insert measured 52 F and was voluntarily discarded. Maintain potentially hazardous food at or below 41 F or at or above 135 F.
The department's words
CHSC 113996 Some food temps in the prep top salad cooler were 44-45 F. One egg, stacked too high in an insert measured 52 F and was voluntarily discarded. Maintain potentially hazardous food at or below 41 F or at or above 135 F.
Sanitizer in the 3-comp sink measured 50 ppm chlorine. Bleach was immediately added to the solution. Use test strips to ensure there is 100 ppm chlorine in solution for sanitizing.
The department's words
CHSC 114099.6 Sanitizer in the 3-comp sink measured 50 ppm chlorine. Bleach was immediately added to the solution. Use test strips to ensure there is 100 ppm chlorine in solution for sanitizing.
Observed in-use wiping cloths on prep surfaces. Clean and sanitize prep surfaces and always store wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed in-use wiping cloths on prep surfaces. Clean and sanitize prep surfaces and always store wiping cloths in sanitizing solution of 100 ppm chlorine.
Observed lid to the dumpster propped open. Keep lid to dumpster closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Observed lid to the dumpster propped open. Keep lid to dumpster closed at all times to prevent attracting vermin.
EarlierMar 23, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3-compartment warewashing sink and at prep sink was 115F. Must be minimum 120F. Owner turned up heat on water heater.
The department's words
CHSC 114192 Hot water at 3-compartment warewashing sink and at prep sink was 115F. Must be minimum 120F. Owner turned up heat on water heater.
EarlierMar 10, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 7, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Post handwashing signs in restrooms. Signage provided.
The department's words
CHSC 113953.5 Post handwashing signs in restrooms. Signage provided.
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 L. J.'s Deli, you can:
Let L. J.'s Deli know
Ask for the manager. L. J.'s Deli can only fix what it knows about.
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Complain directly to the health department
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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.
About this record
Search the county's inspection lookup for the name or license number L17712.
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.