At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin French Cheese Company?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot water maximum 110F at the faucets. Ensure hot water at faucet is provided at minimum 120F CHSC 114192How 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 Marin French Cheese Company's team
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Follow the steps for each item, with the rule beside it.
Next: Hot water maximum 110F at the faucets. Ensure hot water at faucet is provided at minimum 120FThe county found: “Hot water maximum 110F at the faucets. Ensure hot water at faucet is provided at minimum 120F”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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
LatestJun 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 23, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Hot water maximum 110F at the faucets. Ensure hot water at faucet is provided at minimum 120F
The department's words
CHSC 114192 Hot water maximum 110F at the faucets. Ensure hot water at faucet is provided at minimum 120F
EarlierNov 17, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water measured at maximum 110F at the warewash sink. Hot water shall be provided at the faucet at minimum 120F. Person in charge shall contact maintenance to check water heater.
The department's words
CHSC 114192 Hot water measured at maximum 110F at the warewash sink. Hot water shall be provided at the faucet at minimum 120F. Person in charge shall contact maintenance to check water heater.
EarlierApr 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierNov 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114159
The department's words
Code CHSC 114159
EarlierApr 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed Marin French Cheese cheese in retail refrigerator case. Two had been sitting out and were placed back into the refrigerator. These were observed at 66 degrees F and 68 degrees F. Once cheese is removed from the refrigerator and goes above 41 degrees F it can't be place back into the refrigerator. Discussed time as a public health control. Time as a public health control procedure document provided. Submit written procedures by 4/26/22.
The department's words
CHSC 113996 Observed Marin French Cheese cheese in retail refrigerator case. Two had been sitting out and were placed back into the refrigerator. These were observed at 66 degrees F and 68 degrees F. Once cheese is removed from the refrigerator and goes above 41 degrees F it can't be place back into the refrigerator. Discussed time as a public health control. Time as a public health control procedure document provided. Submit written procedures by 4/26/22.
EarlierJan 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114087
The department's words
Code CHSC 114087
EarlierFeb 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed soft cheese internal temperature at 45 degrees F and lemon yogurt at 45 degrees in cold holding display unit. Observed cooked chicken internal temperature at 48 degrees F and soft cheese at 43 degrees F in reach-in refrigerator. All potentially hazardous foods are required to be held at 41 degrees or below or 135 degrees F or above.
The department's words
CHSC 113996 Observed soft cheese internal temperature at 45 degrees F and lemon yogurt at 45 degrees in cold holding display unit. Observed cooked chicken internal temperature at 48 degrees F and soft cheese at 43 degrees F in reach-in refrigerator. All potentially hazardous foods are required to be held at 41 degrees or below or 135 degrees F or above.
EarlierAug 22, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
The department's words
CHSC 113953.2 Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
EarlierJan 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cold food in the sandwich case recorded 42F-44F. All cold potentially hazardous food must be kept at 41F or below. Unit adjusted. Corrected during inspection.
The department's words
CHSC 113996 Cold food in the sandwich case recorded 42F-44F. All cold potentially hazardous food must be kept at 41F or below. Unit adjusted. Corrected during inspection.
EarlierApr 13, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
When using time as a public health control (TPHC) Accurate records must be kept daily.
The department's words
CHSC 114000 When using time as a public health control (TPHC) Accurate records must be kept daily.
Light in the walk in box is out. Repair/replace.
The department's words
CHSC 114252 Light in the walk in box is out. Repair/replace.
EarlierSep 6, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Can of Twinkle cleaner found in kitchen. Store separatly
The department's words
CHSC 114254 Can of Twinkle cleaner found in kitchen. Store separatly
No thermometer found in the reach in refrigerator. Provide one.
The department's words
CHSC 114157 No thermometer found in the reach in refrigerator. Provide one.
EarlierNov 15, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Ham, spinach,and bacon croissants observed stored at room temperature. Store all potentially hazardous foods at 41F or below at all times. Croissants wrapped and placed in cold display case. COS
The department's words
CHSC 113996 Ham, spinach,and bacon croissants observed stored at room temperature. Store all potentially hazardous foods at 41F or below at all times. Croissants wrapped and placed in cold display case. COS
Corrected during the inspection
Food prep sink ( 2 compartment) is covered up. Move microwave/soup cooker from the sink to provide access to sink.
The department's words
CHSC 113992 Food prep sink ( 2 compartment) is covered up. Move microwave/soup cooker from the sink to provide access to sink.
Dust/mold noted at fan guards and ceiling in the walk in box. Maintain clean and sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards and ceiling in the walk in box. Maintain clean and sanitary.
Replace all wooden shelving in walk in box with Metro type shelving. On premises.
The department's words
CHSC 114175 Replace all wooden shelving in walk in box with Metro type shelving. On premises.
No thermometer available in the cold case display. Provide one.
The department's words
CHSC 114159 No thermometer available in the cold case display. Provide one.
EarlierSep 26, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Impounded hood and equipment below - Turbo Chef oven and double Panini grill. Case # 12957
The department's words
CHSC 114393 Impounded hood and equipment below - Turbo Chef oven and double Panini grill. Case # 12957
EarlierJul 18, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Dust/mold noted at ceiling in walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at ceiling in walk in box. Clean and maintain sanitary.
Employee observed making sandwich in the dark. Keep the lights on so you can see.
The department's words
CHSC 114252 Employee observed making sandwich in the dark. Keep the lights on so you can see.
Baffles missing at hood. Ensure all baffles are in place while cooking.
The department's words
CHSC 114149.1 Baffles missing at hood. Ensure all baffles are in place while cooking.
EarlierNov 4, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Managers Food Safety Certification has expired. Register for a class and fax to me.
The department's words
CHSC 113947.1 Managers Food Safety Certification has expired. Register for a class and fax to me.
Flies observed in kitchen and dining areas. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Flies observed in kitchen and dining areas. Continue efforts to control infestation.
Dust/mold noted at fan guards and ceiling in walk in box.
The department's words
CHSC 114115.c Dust/mold noted at fan guards and ceiling in walk in box.
Retain last inspection report for customer review
The department's words
CHSC 113725.1 Retain last inspection report for customer review
EarlierJan 26, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Spot check conducted. One employee did not have food handler card. All who need it must obtain cert. within 30 days and records shall be kept onsite.
The department's words
CHSC 113948 Spot check conducted. One employee did not have food handler card. All who need it must obtain cert. within 30 days and records shall be kept onsite.
Turbo Air sandwich case ( grab-and-go ) at 41 - 45F.
The department's words
CHSC 113996 Turbo Air sandwich case ( grab-and-go ) at 41 - 45F.
Observed 3rd compartment of 3-comp. sink with very little (<50 ppm) quats. No dishes washed and sanitized yet today. Corrected immediately to 200 ppm quats and education provided. Test strips were available onsite.
The department's words
CHSC 114099.6 Observed 3rd compartment of 3-comp. sink with very little (<50 ppm) quats. No dishes washed and sanitized yet today. Corrected immediately to 200 ppm quats and education provided. Test strips were available onsite.
Observed food (sandwiches in a box, bagged ice, etc.) stored on floor of walk-in freezer.
The department's words
CHSC 114047 Observed food (sandwiches in a box, bagged ice, etc.) stored on floor of walk-in freezer.
Observed household-grade microwave in food prep area. Use commercial only.
The department's words
CHSC 114130 Observed household-grade microwave in food prep area. Use commercial only.
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 Marin French Cheese Company, you can:
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10102.
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.