Marin Scotty's Market Inc.

Inspections

From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestAug 10, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Aug 10, 2026.

   No violations listed in the data.
2. EarlierDec 29, 2025Routine inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Bakery items (bagels, cookies) observed individually prepackaged for consumer self-service but observed lacking approved labels. Provide approved labels for all prepackaged food items, which includes, but not limited to, to the following: Common name of product, list of ingredients, quantity/weight/volume, name of manufacturer/facility and contact information, allergen information.

     The department's words

     CHSC 114089.1.a-b Bakery items (bagels, cookies) observed individually prepackaged for consumer self-service but observed lacking approved labels. Provide approved labels for all prepackaged food items, which includes, but not limited to, to the following: Common name of product, list of ingredients, quantity/weight/volume, name of manufacturer/facility and contact information, allergen information.

   • Bakery items (bagels, cookies) observed individually prepackaged for consumer self-service but observed lacking approved labels. Provide approved labels for all prepackaged food items, which includes, but not limited to, to the following: Common name of product, list of ingredients, quantity/weight/volume, name of manufacturer/facility and contact information, allergen information.

     The department's words

     CHSC 114089 Bakery items (bagels, cookies) observed individually prepackaged for consumer self-service but observed lacking approved labels. Provide approved labels for all prepackaged food items, which includes, but not limited to, to the following: Common name of product, list of ingredients, quantity/weight/volume, name of manufacturer/facility and contact information, allergen information.

3. EarlierApr 30, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed rotisserie chickens at 127 F in hot holding unit. This was put out at 13:00. Potentially hazardous foods must be hot held at 135 F. Hot holding unit increased to proper temp. Chickens reaching 140 F after 15 minutes.

     The department's words

     CHSC 113996 Observed rotisserie chickens at 127 F in hot holding unit. This was put out at 13:00. Potentially hazardous foods must be hot held at 135 F. Hot holding unit increased to proper temp. Chickens reaching 140 F after 15 minutes.

4. EarlierMay 21, 2024Routine inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Hot holding case holding macaroni at 128 degrees F, stuffed bell peppers at 125, ribs at 110, and the display thermometer showing 110. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Hot holding unit turned up 30 degrees F.

     The department's words

     CHSC 113996 Hot holding case holding macaroni at 128 degrees F, stuffed bell peppers at 125, ribs at 110, and the display thermometer showing 110. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Hot holding unit turned up 30 degrees F.

   • Chicken cooked on May 20 in the produce walk-in stored in a deep container covered at 46 degrees F. Food must be cooled using approved methods. 135 to 70 degrees in two hours and down to 41 degrees within 4 hours after that for a total of 6 hours. chicken was discarded.

     The department's words

     CHSC 114002 Chicken cooked on May 20 in the produce walk-in stored in a deep container covered at 46 degrees F. Food must be cooled using approved methods. 135 to 70 degrees in two hours and down to 41 degrees within 4 hours after that for a total of 6 hours. chicken was discarded.

5. EarlierMar 15, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114002

     The department's words

     Code CHSC 114002

6. EarlierJul 7, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed chicken salad cooling in walk in, covered with saran wrap. Discussed with employee to cool foods uncovered or loosely covered. COS.

     The department's words

     CHSC 114002.1 Observed chicken salad cooling in walk in, covered with saran wrap. Discussed with employee to cool foods uncovered or loosely covered. COS.

7. EarlierJul 20, 2021Routine inspectionViolation(s) Found

   The data does not list this inspection's violations.
8. EarlierJul 20, 2021Follow-up inspectionNo Violation(s) Found

   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.
9. EarlierFeb 16, 2021Routine inspectionGreen placard

   No violations listed in the data.
10. EarlierJan 4, 2021Routine inspectionGreen placard

    No violations listed in the data.
11. EarlierOct 6, 2020Routine inspectionGreen placard

    13 violations listed, 0 marked critical.

    Not critical (13)

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 114020

      The department's words

      Code CHSC 114020

    • Code CHSC 113984

      The department's words

      Code CHSC 113984

    • Code CHSC 114087

      The department's words

      Code CHSC 114087

    Show 8 more

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

    • Code CHSC 114095

      The department's words

      Code CHSC 114095

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114252

      The department's words

      Code CHSC 114252

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    • Code CHSC 114245.1

      The department's words

      Code CHSC 114245.1

    • Code CHSC 114257.1

      The department's words

      Code CHSC 114257.1

    • Code CHSC 114268

      The department's words

      Code CHSC 114268

12. EarlierFeb 24, 2020Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

      Corrected during the inspection

13. EarlierFeb 6, 2020Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

14. EarlierFeb 11, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed a meat department employee washing a rag in the hand sink behind the seafood deli case. Hand washing sinks can only be used for hand washing.

      The department's words

      CHSC 113953.1 Observed a meat department employee washing a rag in the hand sink behind the seafood deli case. Hand washing sinks can only be used for hand washing.

15. EarlierFeb 7, 2018Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • a. Salad bar has misc. food temps 44F. b. Hot dog, tofu, cheese area of second aisle has food temps 44-47F, may be front faced too far & need to go behind the load limit. c. Tofu section in produce dept. food temps 44F. Reduce all above to 41F or less, check equipment for repair or adjustment possibly reorganize food.

      The department's words

      CHSC 113996 a. Salad bar has misc. food temps 44F. b. Hot dog, tofu, cheese area of second aisle has food temps 44-47F, may be front faced too far & need to go behind the load limit. c. Tofu section in produce dept. food temps 44F. Reduce all above to 41F or less, check equipment for repair or adjustment possibly reorganize food.

    • a. Ensure equipment handles are cleaned down to bare metal, especially in food prep areas. b. Misc. refrigeration throughout store needs dust removal from vents. c. Some areas of rear store room need cleaning - floors, etc.

      The department's words

      CHSC 114115.c a. Ensure equipment handles are cleaned down to bare metal, especially in food prep areas. b. Misc. refrigeration throughout store needs dust removal from vents. c. Some areas of rear store room need cleaning - floors, etc.

    • a. Wooden door to produce walk-in needs repair. b. Misc. metro shelving in walk-ins are rusted, suggest replacement with like - chrome.

      The department's words

      CHSC 114175 a. Wooden door to produce walk-in needs repair. b. Misc. metro shelving in walk-ins are rusted, suggest replacement with like - chrome.

16. EarlierMar 6, 2017Follow-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.
17. EarlierFeb 24, 2017Routine inspectionGreen placard

    8 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed tri tip partially cooked hot holding in hot case at 122-130F. Discussed with PIC that because the facility is hot holding partially cooked (cooked medium rare) that facility must use time as a control. Mark the hot holding tri tip with the date and discard time. The discard time is 4 hours after the tri tip is removed from the oven. Tri tip was taken out of the oven about 30 mins prior and marked with date and discard time. Written procedures must be posted. After the discard time any left over tri tip must be discarded.

      The department's words

      CHSC 114000 Observed tri tip partially cooked hot holding in hot case at 122-130F. Discussed with PIC that because the facility is hot holding partially cooked (cooked medium rare) that facility must use time as a control. Mark the hot holding tri tip with the date and discard time. The discard time is 4 hours after the tri tip is removed from the oven. Tri tip was taken out of the oven about 30 mins prior and marked with date and discard time. Written procedures must be posted. After the discard time any left over tri tip must be discarded.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (7)

    • Observed cooked stuffed bell peppers hot holding at 113F-120F in steam table. Ensure all potentially hazardous foods hot hold 135F or higher. Ensure that all foods placed in hot hold unit are fully coked or if cooked and cooled previously are reheated to 165F or higher before placing in steam table. Stuffed bell peppers reheated to 165F or higher.

      The department's words

      CHSC 113996 Observed cooked stuffed bell peppers hot holding at 113F-120F in steam table. Ensure all potentially hazardous foods hot hold 135F or higher. Ensure that all foods placed in hot hold unit are fully coked or if cooked and cooled previously are reheated to 165F or higher before placing in steam table. Stuffed bell peppers reheated to 165F or higher.

    • * * Observed old food de bris inside the deli cold display case. Ensure to remind employees to pay close attention to deli meat display case when cleaning and sanitizing. Discussed with PIC. * Salami stored in direct contact with shelf. Discussed with PIC to store salami in a clean container that can be washed rinsed and sanitized. * Insect lights mounted over food contact surface areas. (in meat market over prep table, in deli over deli display case, and in deli over single use food containers on top of refrigerator) To prevent potential contamination of food or food contact surfaces relocate insect lights to area not over food or food contact.

      The department's words

      CHSC 114113 * * Observed old food de bris inside the deli cold display case. Ensure to remind employees to pay close attention to deli meat display case when cleaning and sanitizing. Discussed with PIC. * Salami stored in direct contact with shelf. Discussed with PIC to store salami in a clean container that can be washed rinsed and sanitized. * Insect lights mounted over food contact surface areas. (in meat market over prep table, in deli over deli display case, and in deli over single use food containers on top of refrigerator) To prevent potential contamination of food or food contact surfaces relocate insect lights to area not over food or food contact.

    • Shell stock tag not stored with batch of shell stock. Ensure to keep the tag with the shellfish until gone. Then file tags in chronological order and keep for 90 days. Tags placed with product.

      The department's words

      CHSC 114039.4 Shell stock tag not stored with batch of shell stock. Ensure to keep the tag with the shellfish until gone. Then file tags in chronological order and keep for 90 days. Tags placed with product.

    • Sprouts/avocados not being rinsed prior to being served. Ensure all unwashed produce is rinsed prior to cutting or serving. Ensure to unbundle produce prior to rinsing. Ask produce suppliers which produce is considered pre-washed and which require washing before use. Sprouts and avocados removed to be rinsed.

      The department's words

      CHSC 113992 Sprouts/avocados not being rinsed prior to being served. Ensure all unwashed produce is rinsed prior to cutting or serving. Ensure to unbundle produce prior to rinsing. Ask produce suppliers which produce is considered pre-washed and which require washing before use. Sprouts and avocados removed to be rinsed.

    • Chemical spray bottles stored on shelf wit food containers. Ensure all chemicals are stored below and away from food or food contact surfaces. Chemicals relocated.

      The department's words

      CHSC 114254.2 Chemical spray bottles stored on shelf wit food containers. Ensure all chemicals are stored below and away from food or food contact surfaces. Chemicals relocated.

    Show 2 more

    • Non-commercial microwave in use in bakery. Replace with commercial NSF/UL microwave. Discussed with PIC.

      The department's words

      CHSC 114130 Non-commercial microwave in use in bakery. Replace with commercial NSF/UL microwave. Discussed with PIC.

    • Observed dust debris on vent hood filters. Clean regularly.

      The department's words

      CHSC 114149.2 Observed dust debris on vent hood filters. Clean regularly.

18. EarlierDec 4, 2015Follow-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.
19. EarlierNov 23, 2015Routine inspectionGreen placard

    12 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed cooked sweet potatoes hot holding in steam table at 99-116F. Observed cooked chicken thighs hot holding at 114F in steam table. PIC stated both items had been placed in steam table 45-1 hour ago. Ensure all potentially hazardous foods are hot held at 135F or higher. Thighs and sweet potatoes rapidly reheated to 165F or higher and verify reheat temperature using a thermometer.

      The department's words

      CHSC 113996 Observed cooked sweet potatoes hot holding in steam table at 99-116F. Observed cooked chicken thighs hot holding at 114F in steam table. PIC stated both items had been placed in steam table 45-1 hour ago. Ensure all potentially hazardous foods are hot held at 135F or higher. Thighs and sweet potatoes rapidly reheated to 165F or higher and verify reheat temperature using a thermometer.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (11)

    • Employees did not know correct cooking temperatures, reheating temperatures, or time temperature requirements for cooling. To ensure food safety ensure all employees are knowledgeable in proper food safety procedures. Educational food safety materials provided.

      The department's words

      CHSC 113947 Employees did not know correct cooking temperatures, reheating temperatures, or time temperature requirements for cooling. To ensure food safety ensure all employees are knowledgeable in proper food safety procedures. Educational food safety materials provided.

    • Hand sink on cook line blocked with garbage can. Ensure hand sinks are accessible at all times. Hand sink unblocked.

      The department's words

      CHSC 113953.1 Hand sink on cook line blocked with garbage can. Ensure hand sinks are accessible at all times. Hand sink unblocked.

    • Observed old accumulated food debris on food prep tables, inside refrigeration/freezer units, food preparation sinks. Ensure to regularly clean and sanitize food prep surfaces. Food debris built up on meat slicers. After discussion with PIC meat slicers are used through out the day and are only wiped down with sanitizer rag through out the day and are completely broke down washed, rinsed, and sanitized at the end of day. Discussed with PIC meat slicers need to be completely broke down washed, rinsed, and sanitized every 4 hours. Discussed with PIC to write up a SOP for cleaning and sanitizing meat slicers.

      The department's words

      CHSC 114113 Observed old accumulated food debris on food prep tables, inside refrigeration/freezer units, food preparation sinks. Ensure to regularly clean and sanitize food prep surfaces. Food debris built up on meat slicers. After discussion with PIC meat slicers are used through out the day and are only wiped down with sanitizer rag through out the day and are completely broke down washed, rinsed, and sanitized at the end of day. Discussed with PIC meat slicers need to be completely broke down washed, rinsed, and sanitized every 4 hours. Discussed with PIC to write up a SOP for cleaning and sanitizing meat slicers.

    • Observed open package of raw chicken breasts stored directly on top of ready to eat salad condiments and next to open package of hot dogs. Observed cooked cooled foods on shelf stored next to raw meat shelf in walk in cooler. Ensure all raw meats are stored below and away from ready to eat foods. Ensure all raw meats are stored in a manner to prevent cross contamination (wrapped or in sealed containers). Raw chicken relocated hot dogs discarded by PIC, re-organize storage of foods in 1 Door Reach in and walk-in cooler.

      The department's words

      CHSC 113986 Observed open package of raw chicken breasts stored directly on top of ready to eat salad condiments and next to open package of hot dogs. Observed cooked cooled foods on shelf stored next to raw meat shelf in walk in cooler. Ensure all raw meats are stored below and away from ready to eat foods. Ensure all raw meats are stored in a manner to prevent cross contamination (wrapped or in sealed containers). Raw chicken relocated hot dogs discarded by PIC, re-organize storage of foods in 1 Door Reach in and walk-in cooler.

    • Observed large amount of accumulated old food debris on shelves, hand sink handles, refrigerator handles, under equipment. ensure to regularly clean to prevent accumulation and attraction of pests. Discussed with PIC to deep clean before re-inspection.

      The department's words

      CHSC 114115.c Observed large amount of accumulated old food debris on shelves, hand sink handles, refrigerator handles, under equipment. ensure to regularly clean to prevent accumulation and attraction of pests. Discussed with PIC to deep clean before re-inspection.

    Show 6 more

    • Cutting board prep tables show deep groves and deep staining in wood. Surfaces are no longer non-absorbent and easily cleanable. Resurface or replace.

      The department's words

      CHSC 114130.1 Cutting board prep tables show deep groves and deep staining in wood. Surfaces are no longer non-absorbent and easily cleanable. Resurface or replace.

    • Wiping cloths stored on prep tables. Dirty wiping cloths stored on prep tables. Sanitizer less than 200ppm quat. Ensure to store wiping cloths in sanitizer solution. Replace dirty rag with clean. Provide sanitizer at 200-400 ppm quat. Change sanitizer solution every 2 hours. Sanitizer solution changed and rags placed in buckets.

      The department's words

      CHSC 114185.1 Wiping cloths stored on prep tables. Dirty wiping cloths stored on prep tables. Sanitizer less than 200ppm quat. Ensure to store wiping cloths in sanitizer solution. Replace dirty rag with clean. Provide sanitizer at 200-400 ppm quat. Change sanitizer solution every 2 hours. Sanitizer solution changed and rags placed in buckets.

    • Observed food debris on floors, walls, under equipment. Ensure to regularly clean.

      The department's words

      CHSC 114268 Observed food debris on floors, walls, under equipment. Ensure to regularly clean.

    • Observed employee handling bloody cutting board with gloved hands, discard gloves, and put on new gloves with out washing hands before putting on new gloves. After handling raw meats or items contaminated by raw meats ensure to wash hands to prevent cross contamination. Hands washed.

      The department's words

      CHSC 113953.3 Observed employee handling bloody cutting board with gloved hands, discard gloves, and put on new gloves with out washing hands before putting on new gloves. After handling raw meats or items contaminated by raw meats ensure to wash hands to prevent cross contamination. Hands washed.

    • Observed multiple raw turkeys thawing in wash compartment and drain board out at room temperature. Ensure proper thawing procedures are met. Turkeys still partially frozen moved to walk in.

      The department's words

      CHSC 114020 Observed multiple raw turkeys thawing in wash compartment and drain board out at room temperature. Ensure proper thawing procedures are met. Turkeys still partially frozen moved to walk in.

    • Observed chemical spray bottles hanging on crate with food contact containers and trays. Ensure all chemicals are stored below and away from food or food contact surfaces. Spray bottles relocated.

      The department's words

      CHSC 114254.2 Observed chemical spray bottles hanging on crate with food contact containers and trays. Ensure all chemicals are stored below and away from food or food contact surfaces. Spray bottles relocated.

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) ↗