At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jan 30, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Lagunitas Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Trip 2 conducted to ensure no current violations regarding todent activity in facility. The following was observed: Two droppings along wall by the front door and old droppings under the coca-cola refrigerator. Facility is cleaner and equipment is pushed out from the walls. Continue to have licensed pest control treat facility. Trim back trees and vines from the roof. Install a new door sweep. Another inspection will be conducted on or after February 20th and charged at $207/hour. CHSC 114259.1How 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 Lagunitas Deli's team
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Follow the steps for each item, with the rule beside it.
Next: Trip 2 conducted to ensure no current violations regarding todent activity in facility. The following was observed: Two droppings along wall by the front door and old droppings under the coca-cola refrigerator. Facility is cleaner and equipment is pushed out from the walls. Continue to have licensed pest control treat facility. Trim back trees and vines from the roof. Install a new door sweep. Another inspection will be conducted on or after February 20th and charged at $207/hour.The county found: “Trip 2 conducted to ensure no current violations regarding todent activity in facility. The following was observed:…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 10 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 30, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 30, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Trip 2 conducted to ensure no current violations regarding todent activity in facility. The following was observed: Two droppings along wall by the front door and old droppings under the coca-cola refrigerator. Facility is cleaner and equipment is pushed out from the walls. Continue to have licensed pest control treat facility. Trim back trees and vines from the roof. Install a new door sweep. Another inspection will be conducted on or after February 20th and charged at $207/hour.
The department's words
CHSC 114259.1 Trip 2 conducted to ensure no current violations regarding todent activity in facility. The following was observed: Two droppings along wall by the front door and old droppings under the coca-cola refrigerator. Facility is cleaner and equipment is pushed out from the walls. Continue to have licensed pest control treat facility. Trim back trees and vines from the roof. Install a new door sweep. Another inspection will be conducted on or after February 20th and charged at $207/hour.
EarlierOct 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed portable AC unit blocking handwashing sink located in dishwashing area. Observed large fan stored in handwashing sink located in dishwashing area. Observed two knives stored in handwashing sink located near the register. Maintain all handwashing sinks empty and accessible at all times.
The department's words
CHSC 113953.1 Observed portable AC unit blocking handwashing sink located in dishwashing area. Observed large fan stored in handwashing sink located in dishwashing area. Observed two knives stored in handwashing sink located near the register. Maintain all handwashing sinks empty and accessible at all times.
EarlierJan 8, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 10, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Deli case not holding temperature: corn dogs 50F, egg salad 48F, milk 59F, halved chicken 48F, chili 49F. Cold holding units must hold <=41F. Food items from lunch that had ben taken from walk-in were returned to walk-in. Items voluntarily discarded: all items listed above including, deviled eggs, (2) 1/2 gallon of milk, mayo, round of blu cheese, 1/2 chicken, cooked veggies. Repair called during inspection and scheduled for tomorrow.
The department's words
CHSC 113996 Deli case not holding temperature: corn dogs 50F, egg salad 48F, milk 59F, halved chicken 48F, chili 49F. Cold holding units must hold <=41F. Food items from lunch that had ben taken from walk-in were returned to walk-in. Items voluntarily discarded: all items listed above including, deviled eggs, (2) 1/2 gallon of milk, mayo, round of blu cheese, 1/2 chicken, cooked veggies. Repair called during inspection and scheduled for tomorrow.
Corrected during the inspection
Observed grease build-up on pots, pans and sheet pans in kitchen storage. Need to degrease and clean to prevent contamination. Discussed with owner.
The department's words
CHSC 114097 Observed grease build-up on pots, pans and sheet pans in kitchen storage. Need to degrease and clean to prevent contamination. Discussed with owner.
Corrected during the inspection
Observed grease build-up on shelves in kitchen and between the basins of the 3 compartment sink. Need to degrease and clean to prevent contamination of pots/pans and prevent vermin attraction. Discussed with owner.
The department's words
CHSC 114115.c Observed grease build-up on shelves in kitchen and between the basins of the 3 compartment sink. Need to degrease and clean to prevent contamination of pots/pans and prevent vermin attraction. Discussed with owner.
Corrected during the inspection
Observed single use utensils stored with food contact surface up. Store single-use items with handle up to prevent contamination. Discussed with owner.
The department's words
CHSC 114081 Observed single use utensils stored with food contact surface up. Store single-use items with handle up to prevent contamination. Discussed with owner.
Corrected during the inspection
Observed grease build-up and food debris under shelves in dry storage. Deep clean and remove debris to prevent vermin attraction.
The department's words
CHSC 114257 Observed grease build-up and food debris under shelves in dry storage. Deep clean and remove debris to prevent vermin attraction.
Corrected during the inspection
EarlierOct 3, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Deli case not holding temperature: corn dogs 50F, egg salad 48F, milk 59F, halved chicken 48F, chili 49F. Cold holding units must hold <=41F. Food items from lunch that had ben taken from walk-in were returned to walk-in. Items voluntarily discarded: all items listed above including, deviled eggs, (2) 1/2 gallon of milk, mayo, round of blu cheese, 1/2 chicken, cooked veggies. Repair called during inspection and scheduled for tomorrow.
The department's words
CHSC 113996 Deli case not holding temperature: corn dogs 50F, egg salad 48F, milk 59F, halved chicken 48F, chili 49F. Cold holding units must hold <=41F. Food items from lunch that had ben taken from walk-in were returned to walk-in. Items voluntarily discarded: all items listed above including, deviled eggs, (2) 1/2 gallon of milk, mayo, round of blu cheese, 1/2 chicken, cooked veggies. Repair called during inspection and scheduled for tomorrow.
Observed grease build-up on pots, pans and sheet pans in kitchen storage. Need to degrease and clean to prevent contamination. Discussed with owner.
The department's words
CHSC 114097 Observed grease build-up on pots, pans and sheet pans in kitchen storage. Need to degrease and clean to prevent contamination. Discussed with owner.
Observed grease build-up on shelves in kitchen and between the basins of the 3 compartment sink. Need to degrease and clean to prevent contamination of pots/pans and prevent vermin attraction. Discussed with owner.
The department's words
CHSC 114115.c Observed grease build-up on shelves in kitchen and between the basins of the 3 compartment sink. Need to degrease and clean to prevent contamination of pots/pans and prevent vermin attraction. Discussed with owner.
Observed single use utensils stored with food contact surface up. Store single-use items with handle up to prevent contamination. Discussed with owner.
The department's words
CHSC 114081 Observed single use utensils stored with food contact surface up. Store single-use items with handle up to prevent contamination. Discussed with owner.
Observed grease build-up and food debris under shelves in dry storage. Deep clean and remove debris to prevent vermin attraction.
The department's words
CHSC 114257 Observed grease build-up and food debris under shelves in dry storage. Deep clean and remove debris to prevent vermin attraction.
EarlierMar 16, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
FONT color=#ff0000Pan of raw meat stored on top of beverage cans. Ensure to store raw meats below and away from ready to eat foods. Raw meat relocated./FONT
The department's words
CHSC 113986 FONT color=#ff0000Pan of raw meat stored on top of beverage cans. Ensure to store raw meats below and away from ready to eat foods. Raw meat relocated./FONT
FONT color=#ff0000Observed can o Ajax on food preparation sink. Ensure to store all chemicals below and away from ready to eat food or food contact surfaces. Ajax relocated./FONT
The department's words
CHSC 114254.2 FONT color=#ff0000Observed can o Ajax on food preparation sink. Ensure to store all chemicals below and away from ready to eat food or food contact surfaces. Ajax relocated./FONT
FONT color=#ff00000 chlorine in sanitizer bucket. After discussion with PIC detergent is added to sanitizer solution. Ensure not to add soap to sanitizer solution. Soap deactivates chlorine. Use 1 tsp bleach per gallon of STRONGcold /STRONGwater. Sanitizer remade several times with the reading less than 50 ppm. Determined the bottle of bleach was not working. PIC provided different bleach, sanitizer made to correct concentration, bad bleach discarded./FONT
The department's words
CHSC 114185.1 FONT color=#ff00000 chlorine in sanitizer bucket. After discussion with PIC detergent is added to sanitizer solution. Ensure not to add soap to sanitizer solution. Soap deactivates chlorine. Use 1 tsp bleach per gallon of STRONGcold /STRONGwater. Sanitizer remade several times with the reading less than 50 ppm. Determined the bottle of bleach was not working. PIC provided different bleach, sanitizer made to correct concentration, bad bleach discarded./FONT
EarlierSep 14, 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 6, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Hand sink in kitchen area blocked with garbage can and sink basin full of spray bottles. Ensure hand sinks are accessible at all times. Hand sink unblocked.
The department's words
CHSC 113953.1 Hand sink in kitchen area blocked with garbage can and sink basin full of spray bottles. Ensure hand sinks are accessible at all times. Hand sink unblocked.
Observed the following cold hold violations: chicken breast at 53-54F, meatloaf at 48F, turkey burgers 50F in display cooler. Observed 2 whole chicken at 79F, cooked rice 80F, cooked refried beans at 69F. Unit air temp 38-41F. Discussed with PIC to no use display cooler to cool hot foods. Display cooler is used to hold foods only. Ensure potentially hazardous foods cold hold 41F or below at all times. All warm foods placed in walk-in cooler. Do not put hot foods in display cooler to prevent other foods from warming into the danger zone. Observed flat of whole shell eggs on prep table in back kitchen area at 73F. Employee stated they were from this morning. Ensure all PHF is hot held or cold held at all times. Room temperature storage is not allowed. Eggs discarded,.
The department's words
CHSC 113996 Observed the following cold hold violations: chicken breast at 53-54F, meatloaf at 48F, turkey burgers 50F in display cooler. Observed 2 whole chicken at 79F, cooked rice 80F, cooked refried beans at 69F. Unit air temp 38-41F. Discussed with PIC to no use display cooler to cool hot foods. Display cooler is used to hold foods only. Ensure potentially hazardous foods cold hold 41F or below at all times. All warm foods placed in walk-in cooler. Do not put hot foods in display cooler to prevent other foods from warming into the danger zone. Observed flat of whole shell eggs on prep table in back kitchen area at 73F. Employee stated they were from this morning. Ensure all PHF is hot held or cold held at all times. Room temperature storage is not allowed. Eggs discarded,.
Observed 2 cooked whole chickens at 79F, cooked rice at 80F, and cooked refried beans at 69F being cooled in display cooler with no active time temperature monitoring to ensure proper cooling. PIC stated items were cooked at 1:30pm today. If chicken and rice had not been moved to walk-in cooler they would not have met required cooling requirement 135-70F with in 2 hours and from 70 to 41F or below with in 4 hours. Do not use display cooler to cool foods. Cool all foods in walk-in cooler to 41F or below before holding in display cooler.
The department's words
CHSC 114002.1 Observed 2 cooked whole chickens at 79F, cooked rice at 80F, and cooked refried beans at 69F being cooled in display cooler with no active time temperature monitoring to ensure proper cooling. PIC stated items were cooked at 1:30pm today. If chicken and rice had not been moved to walk-in cooler they would not have met required cooling requirement 135-70F with in 2 hours and from 70 to 41F or below with in 4 hours. Do not use display cooler to cool foods. Cool all foods in walk-in cooler to 41F or below before holding in display cooler.
Observed food debris built up on meat slicer. Ensure to completely break down meat slicer and wash, rinse, and sanitize it every 4 hours if used through out the day. Discussed with PIC.
The department's words
CHSC 114113 Observed food debris built up on meat slicer. Ensure to completely break down meat slicer and wash, rinse, and sanitize it every 4 hours if used through out the day. Discussed with PIC.
No cold water supplied at food preparation sink. Repair to provide both hot and cold water.
The department's words
CHSC 114192.1 No cold water supplied at food preparation sink. Repair to provide both hot and cold water.
Show 4 more
Observed multiple flies in facility. Keep screen door closed to prevent entrance of pests. Use fly strips over non-food contact/food storage areas. Clean regularly. Use covered trash containers.
The department's words
CHSC 114259.1 Observed multiple flies in facility. Keep screen door closed to prevent entrance of pests. Use fly strips over non-food contact/food storage areas. Clean regularly. Use covered trash containers.
FONT size=3Bread in basket stored on floor. Store all food off floor at least 6 inches to prevent potential contamination. Discussed with PIC. /FONT
The department's words
CHSC 113986 FONT size=3Bread in basket stored on floor. Store all food off floor at least 6 inches to prevent potential contamination. Discussed with PIC. /FONT
Facility storing in use knives in soapy bleach water. Only store in use utensils on clean dry surfaces and change out every 4 hours, in ice water at 41F or in hot water at 135F or higher. Discussed with PIC. Knives removed from use.
The department's words
CHSC 114119 Facility storing in use knives in soapy bleach water. Only store in use utensils on clean dry surfaces and change out every 4 hours, in ice water at 41F or in hot water at 135F or higher. Discussed with PIC. Knives removed from use.
Facility using soap in sanitizer solution. Do not add soap, soap deactivates the bleach. Use 1 tsp of bleach per gallon of water. Change sanitizer every 2 hrs. *Store wiping cloths in sanitizer when not in use.
The department's words
CHSC 114185.1 Facility using soap in sanitizer solution. Do not add soap, soap deactivates the bleach. Use 1 tsp of bleach per gallon of water. Change sanitizer every 2 hrs. *Store wiping cloths in sanitizer when not in use.
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 L15698.
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.