At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Loveski Deli?
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 114099.7 CHSC 114099.7How 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 Loveski Deli's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 4 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
LatestMay 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 7, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJan 10, 2024Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bagel station prep refrigerator: The following temperatures were observed: cheddar cheese: 43 degrees F chive cream cheese: 42 degrees F smoked salmon and plain cream cheese: 41 degrees F Retail area: whole milk: 47 degrees F half and half: 57 degrees F Half and half (~ 2 cups) voluntarily discarded. Recommend pre-chilling carafes to help maintain proper temperatures of milk and half and half. Retail refrigerator: Observed prepackaged cream cheese with external temperatures of 47 - 51 degrees F. Checked internal temperature of one container that had temperature of 50 degrees F with infrared thermometer - internal temperature also 50 degrees F. 8 packaged of crema cheese were voluntarily discarded into compost container. Bottom left side of retail refrigerator is area that is holding cream cheese at 50-51 degrees F. Adjust to colder setting.
The department's words
CHSC 113996 Bagel station prep refrigerator: The following temperatures were observed: cheddar cheese: 43 degrees F chive cream cheese: 42 degrees F smoked salmon and plain cream cheese: 41 degrees F Retail area: whole milk: 47 degrees F half and half: 57 degrees F Half and half (~ 2 cups) voluntarily discarded. Recommend pre-chilling carafes to help maintain proper temperatures of milk and half and half. Retail refrigerator: Observed prepackaged cream cheese with external temperatures of 47 - 51 degrees F. Checked internal temperature of one container that had temperature of 50 degrees F with infrared thermometer - internal temperature also 50 degrees F. 8 packaged of crema cheese were voluntarily discarded into compost container. Bottom left side of retail refrigerator is area that is holding cream cheese at 50-51 degrees F. Adjust to colder setting.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 10, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Half and half in carafe: 43 degrees F whole milk in carafe: 45 degrees F Submit video showing proper cold holding of potentially hazardous foods in retail refrigerator by 1/11/24.
The department's words
CHSC 113996 Half and half in carafe: 43 degrees F whole milk in carafe: 45 degrees F Submit video showing proper cold holding of potentially hazardous foods in retail refrigerator by 1/11/24.
EarlierJan 9, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple major temperature violations of potentially hazardous foods in the bagel station prep refrigerator. Temperatures are as follows: Plain cream cheese: 63 degrees F: ~ 4.5 lbs. chive cream cheese: 57 degrees F: ~ 5 lbs. veggie cream cheese: 65 degrees F: ~ 5lbs. white fish: 62 degrees F: ~ 1 lb. white American cheese: 66 degrees F: ~ 1lb. smoked salmon: 64 degrees F: ~ 1 lb. chickpea salad: 61 degrees F: ~ 2 lbs. chickpea salad: 61 degrees F: 2 lbs. veggie cream cheese: 61 - 62 degrees F plain cream cheese: 63 degrees F: ~ 5 lbs. plain cream cheese: 54-55 degrees F: ~ 5 lbs. cooked onion: 60 degrees F: ~ 1 cup All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost bin. Chef pulled bagel station prep refrigerator away from the wall. The GFI for electrical outlet this refrigerator was plugged into may have tripped. Ensure electrical outlet is functioning properly. Make any necessary repairs to the electrical outlet. Place water into insert pan of bagel prep refrigerator and monitor the temperature. Do not store any potentially hazardous foods in bagel station prep refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Monitor potentially hazardous foods with a probe thermometer as frequently as needed to ensure proper cold holding of potentially hazardous foods at or below 41 degrees F. Retail refrigerator: prepackaged cream cheese observed at 44 - 46 degrees F with infrared thermometer. Whole milk in carafe observed at 45 degrees F. Hal and half in carafe observed at 47 degrees F. Maintain open containers of milk/half and half, and other potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Observed multiple major temperature violations of potentially hazardous foods in the bagel station prep refrigerator. Temperatures are as follows: Plain cream cheese: 63 degrees F: ~ 4.5 lbs. chive cream cheese: 57 degrees F: ~ 5 lbs. veggie cream cheese: 65 degrees F: ~ 5lbs. white fish: 62 degrees F: ~ 1 lb. white American cheese: 66 degrees F: ~ 1lb. smoked salmon: 64 degrees F: ~ 1 lb. chickpea salad: 61 degrees F: ~ 2 lbs. chickpea salad: 61 degrees F: 2 lbs. veggie cream cheese: 61 - 62 degrees F plain cream cheese: 63 degrees F: ~ 5 lbs. plain cream cheese: 54-55 degrees F: ~ 5 lbs. cooked onion: 60 degrees F: ~ 1 cup All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost bin. Chef pulled bagel station prep refrigerator away from the wall. The GFI for electrical outlet this refrigerator was plugged into may have tripped. Ensure electrical outlet is functioning properly. Make any necessary repairs to the electrical outlet. Place water into insert pan of bagel prep refrigerator and monitor the temperature. Do not store any potentially hazardous foods in bagel station prep refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Monitor potentially hazardous foods with a probe thermometer as frequently as needed to ensure proper cold holding of potentially hazardous foods at or below 41 degrees F. Retail refrigerator: prepackaged cream cheese observed at 44 - 46 degrees F with infrared thermometer. Whole milk in carafe observed at 45 degrees F. Hal and half in carafe observed at 47 degrees F. Maintain open containers of milk/half and half, and other potentially hazardous foods at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Loveski Deli, you can:
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Ask for the manager. Loveski Deli can only fix what it knows about.
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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 L17032.
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.