At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Dec 23, 2025
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.
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For Marin Health Medical Center Gift Gallery's team
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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 · 14 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
LatestDec 23, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 23, 2025.
No violations listed in the data.
EarlierAug 30, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 16, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 3, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 30, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 30, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Add display thermometer to refrigerator.
The department's words
CHSC 114157 Add display thermometer to refrigerator.
EarlierDec 27, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 2, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
The grab n go warmer has been replaced and new warming plates are holding food at 1345 F or greater. Submit specification sheets of new equipment to EHS for review and approval. Sandwich bar food temps were 49-62 F. Some containers were not fully immersed in ice. Some containers were overfilled. Food measuring greater than 50 F was voluntarily discarded. Salad bar food temps were 46 - 62 F. Food measuring greater than 50 F was voluntarily discarded. Submit specifications for mechanical refrigeration to replace ice wells within 30 days and install within 90 days. The current salad bar and sandwich bar are not able to hold food at safe temperatures (45 F or below). Plans may be required for installation.
The department's words
CHSC 113996 The grab n go warmer has been replaced and new warming plates are holding food at 1345 F or greater. Submit specification sheets of new equipment to EHS for review and approval. Sandwich bar food temps were 49-62 F. Some containers were not fully immersed in ice. Some containers were overfilled. Food measuring greater than 50 F was voluntarily discarded. Salad bar food temps were 46 - 62 F. Food measuring greater than 50 F was voluntarily discarded. Submit specifications for mechanical refrigeration to replace ice wells within 30 days and install within 90 days. The current salad bar and sandwich bar are not able to hold food at safe temperatures (45 F or below). Plans may be required for installation.
Food observed in a cabinet next to chemicals and under waste lines (at the espresso cart). Store food separate and above all chemicals. Do not store food under plumbing.
The department's words
CHSC 114254.1 Food observed in a cabinet next to chemicals and under waste lines (at the espresso cart). Store food separate and above all chemicals. Do not store food under plumbing.
Repair the door on the Victory pass-through refrigerator so it closes properly.
The department's words
CHSC 114175 Repair the door on the Victory pass-through refrigerator so it closes properly.
Clean floor sinks and clean area under dishwasher to remove accumulated food debris, standing water, and grease. Replace missing grout between tiles to prevent pooling food/water.
The department's words
CHSC 114257 Clean floor sinks and clean area under dishwasher to remove accumulated food debris, standing water, and grease. Replace missing grout between tiles to prevent pooling food/water.
Store employee belongings separate from food (in dry storage room).
The department's words
CHSC 114256.1 Store employee belongings separate from food (in dry storage room).
EarlierJun 23, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Chicken wings measured 109-127 F in the warmer and were voluntarily discarded. Repair unit so that it maintains temps at or above 135 F. The bottom shelf is missing glass side panels - do not use until replaced (for chicken wings). Provolone on the sandwich bar measured 49 F, ham measured 46 F. Chicken on the salad bar measured 53 F and was discarded. Beans measured 49 F. Ensure that food is immersed in ice and containers not overfilled. Maintain food temps on salad/sandwich bar at 45 F or lower. Notify me when equipment is repaired and containers on the salad bar replaced and I will re-inspect.
The department's words
CHSC 113996 Chicken wings measured 109-127 F in the warmer and were voluntarily discarded. Repair unit so that it maintains temps at or above 135 F. The bottom shelf is missing glass side panels - do not use until replaced (for chicken wings). Provolone on the sandwich bar measured 49 F, ham measured 46 F. Chicken on the salad bar measured 53 F and was discarded. Beans measured 49 F. Ensure that food is immersed in ice and containers not overfilled. Maintain food temps on salad/sandwich bar at 45 F or lower. Notify me when equipment is repaired and containers on the salad bar replaced and I will re-inspect.
Food observed in a cabinet next to chemicals and under waste lines (at the espresso cart). Store food separate and above all chemicals. Do not store food under plumbing.
The department's words
CHSC 114254.1 Food observed in a cabinet next to chemicals and under waste lines (at the espresso cart). Store food separate and above all chemicals. Do not store food under plumbing.
Repair the door on the Victory pass-through refrigerator so it closes properly.
The department's words
CHSC 114175 Repair the door on the Victory pass-through refrigerator so it closes properly.
Clean floor sinks and clean area under dishwasher to remove accumulated food debris, standing water, and grease. Replace missing grout between tiles to prevent pooling food/water.
The department's words
CHSC 114257 Clean floor sinks and clean area under dishwasher to remove accumulated food debris, standing water, and grease. Replace missing grout between tiles to prevent pooling food/water.
Store employee belongings separate from food (in dry storage room).
The department's words
CHSC 114256.1 Store employee belongings separate from food (in dry storage room).
EarlierJun 17, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Corrected during the inspection
Today hot food measured 135 F or above. Food temperatures on the salad bar were 58-62 F (sliced tomatoes and cut melon). Food containers observed on top of ice. For today, use time as a public health control and discard melon and tomatoes 4 hours from when they were removed from refrigeration. If you cannot use time as a public health control daily, I recommend upgrading the salad bar to mechanical refrigeration in order to maintain food temperatures at 45 F or below. For now, use ice and ensure food containers are immerse in ice. Do not overfill. Keep a temperature log and continue cooling food to 41 F before stocking the salad bar. Food in the grab and go display case measured 43-44 F in the front of the display case. The display thermometer in the unit is reading >41 F in the back of the refrigerator. Food was moved to the walk-in. Place display thermometers in the warmest part of the refrigerator. Lower temperature in this unit so that you maintain food temps at or below 41 F. All other cold food measured 41 F or below.
The department's words
CHSC 113996 Today hot food measured 135 F or above. Food temperatures on the salad bar were 58-62 F (sliced tomatoes and cut melon). Food containers observed on top of ice. For today, use time as a public health control and discard melon and tomatoes 4 hours from when they were removed from refrigeration. If you cannot use time as a public health control daily, I recommend upgrading the salad bar to mechanical refrigeration in order to maintain food temperatures at 45 F or below. For now, use ice and ensure food containers are immerse in ice. Do not overfill. Keep a temperature log and continue cooling food to 41 F before stocking the salad bar. Food in the grab and go display case measured 43-44 F in the front of the display case. The display thermometer in the unit is reading >41 F in the back of the refrigerator. Food was moved to the walk-in. Place display thermometers in the warmest part of the refrigerator. Lower temperature in this unit so that you maintain food temps at or below 41 F. All other cold food measured 41 F or below.
Code CHSC 114020
The department's words
Code CHSC 114020
Corrected during the inspection
Code CHSC 113986
The department's words
Code CHSC 113986
Corrected during the inspection
Food observed in a cabinet next to chemicals and under waste lines (at the espresso cart). Store food separate and above all chemicals. Do not store food under plumbing.
The department's words
CHSC 114254.1 Food observed in a cabinet next to chemicals and under waste lines (at the espresso cart). Store food separate and above all chemicals. Do not store food under plumbing.
Show 3 more
Repair the door on the Victory pass-through refrigerator so it closes properly.
The department's words
CHSC 114175 Repair the door on the Victory pass-through refrigerator so it closes properly.
Clean floor sinks and clean area under dishwasher to remove accumulated food debris, standing water, and grease. Replace missing grout between tiles to prevent pooling food/water.
The department's words
CHSC 114257 Clean floor sinks and clean area under dishwasher to remove accumulated food debris, standing water, and grease. Replace missing grout between tiles to prevent pooling food/water.
Store employee belongings separate from food (in dry storage room).
The department's words
CHSC 114256.1 Store employee belongings separate from food (in dry storage room).
EarlierJun 15, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 15, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
There were no paper towels at one of the hand sinks. The dispenser was immediately re-stocked.
The department's words
CHSC 113953.2 There were no paper towels at one of the hand sinks. The dispenser was immediately re-stocked.
Major hot holding violations observed: -Hamburgers in the café hot box measured 120 F, chicken measured 128 F. These were placed in the warmer approximately 30 minutes to 1 hour ago. Hamburgers and chicken sandwiches were immediately reheated to 165 F. Recommend taking out smaller portions for assembly and then transferring immediately to the hot box. -Buffalo chicken wings on the display warmer measured 120-123 F. For today, use time as a public health control and discard any remaining food 4 hours from when it was removed from temperature control. Maintain hot food temperatures at 135 F or greater. Major cold holding temperature violations observed: -Fish on a rack outside of refrigeration measured 52-56 F. Fish was immediately returned to the walk-in. -Chicken thawed under warm water (100 F) measured 62-82 F at the top of the container. Chicken was thawing under warm water for less than 20 minutes. Chicken was immediately cooked to 165 F. Chicken that was still frozen was moved to a shallow container and thawed under cold water. - Shrimp in the Victory refrigerator by the door measured 46 F and was moved to the walk-in. All other food in this unit measured 41 F or lower. -Ham on the deli bar measured 52 F, provolone measured 51 F, tuna salad measured 47 F. Containers were overfilled. Food from top portion of containers was moved to the walk-in. Only fill containers 3/4 full. Maintain cold food temperatures at 41 F or below. Food on the salad bar can be held at 45 F if it is still discarded at the end of a 12 hr time period.
The department's words
CHSC 113996 Major hot holding violations observed: -Hamburgers in the café hot box measured 120 F, chicken measured 128 F. These were placed in the warmer approximately 30 minutes to 1 hour ago. Hamburgers and chicken sandwiches were immediately reheated to 165 F. Recommend taking out smaller portions for assembly and then transferring immediately to the hot box. -Buffalo chicken wings on the display warmer measured 120-123 F. For today, use time as a public health control and discard any remaining food 4 hours from when it was removed from temperature control. Maintain hot food temperatures at 135 F or greater. Major cold holding temperature violations observed: -Fish on a rack outside of refrigeration measured 52-56 F. Fish was immediately returned to the walk-in. -Chicken thawed under warm water (100 F) measured 62-82 F at the top of the container. Chicken was thawing under warm water for less than 20 minutes. Chicken was immediately cooked to 165 F. Chicken that was still frozen was moved to a shallow container and thawed under cold water. - Shrimp in the Victory refrigerator by the door measured 46 F and was moved to the walk-in. All other food in this unit measured 41 F or lower. -Ham on the deli bar measured 52 F, provolone measured 51 F, tuna salad measured 47 F. Containers were overfilled. Food from top portion of containers was moved to the walk-in. Only fill containers 3/4 full. Maintain cold food temperatures at 41 F or below. Food on the salad bar can be held at 45 F if it is still discarded at the end of a 12 hr time period.
Chicken observed thawing under warm running water and in standing water. Thaw using approved methods in refrigeration, under cold running water, or as part of the cooking process. Monitor food temps with a probe thermometer to ensure food temps do not exceed 41 F during the thawing process.
The department's words
CHSC 114020 Chicken observed thawing under warm running water and in standing water. Thaw using approved methods in refrigeration, under cold running water, or as part of the cooking process. Monitor food temps with a probe thermometer to ensure food temps do not exceed 41 F during the thawing process.
Pastries observed uncovered on the counter for self-service. Food was immediately covered.
The department's words
CHSC 113986 Pastries observed uncovered on the counter for self-service. Food was immediately covered.
Food observed in a cabinet next to chemicals and under waste lines (at the espresso cart). Store food separate and above all chemicals. Do not store food under plumbing.
The department's words
CHSC 114254.1 Food observed in a cabinet next to chemicals and under waste lines (at the espresso cart). Store food separate and above all chemicals. Do not store food under plumbing.
Show 3 more
Repair the door on the Victory pass-through refrigerator so it closes properly.
The department's words
CHSC 114175 Repair the door on the Victory pass-through refrigerator so it closes properly.
Clean floor sinks and clean area under dishwasher to remove accumulated food debris, standing water, and grease. Replace missing grout between tiles to prevent pooling food/water.
The department's words
CHSC 114257 Clean floor sinks and clean area under dishwasher to remove accumulated food debris, standing water, and grease. Replace missing grout between tiles to prevent pooling food/water.
Store employee belongings separate from food (in dry storage room).
The department's words
CHSC 114256.1 Store employee belongings separate from food (in dry storage room).
EarlierMar 13, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 7, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Provide hot water to bathrooms. Use a different bathroom until this is corrected.
The department's words
CHSC 113953 Provide hot water to bathrooms. Use a different bathroom until this is corrected.
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
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Let Marin Health Medical Center Gift Gallery know
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10749.
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.