At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 28, 2026
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.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Michael's Sourdough Sandwiches' team
Is this your place?
Welcome, Michael's Sourdough Sandwiches. We'll walk through this together, one item at a time. To log the fixes, claim Michael's Sourdough Sandwiches first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 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
LatestAug 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 28, 2026.
No violations listed in the data.
EarlierJan 30, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 19, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cut cheese on counter at 51 F and cut tomato at 54 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Employee stated they were put out at 1:30PM. Both labeled for a discard time of 5:30PM. Label with discard time or they may be discarded in future inspections.
The department's words
CHSC 113996 Observed cut cheese on counter at 51 F and cut tomato at 54 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Employee stated they were put out at 1:30PM. Both labeled for a discard time of 5:30PM. Label with discard time or they may be discarded in future inspections.
EarlierDec 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels provided inside wall mounted dispenser above hand sink adjacent to 3-compartment sink and in restroom bathroom. Ensure paper towels are provided inside all dispenser at all times. Discussed with person in charge.
The department's words
CHSC 113953.2 No paper towels provided inside wall mounted dispenser above hand sink adjacent to 3-compartment sink and in restroom bathroom. Ensure paper towels are provided inside all dispenser at all times. Discussed with person in charge.
EarlierAug 22, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese at 61 degrees F on the top of the display cooler and tune/chicken salad at 45 degrees on the middle shelf of the display cooler. Potentially hazardous foods must be stored at 41 degrees F or below. These wer emoved to the bottom.
The department's words
CHSC 113996 Cheese at 61 degrees F on the top of the display cooler and tune/chicken salad at 45 degrees on the middle shelf of the display cooler. Potentially hazardous foods must be stored at 41 degrees F or below. These wer emoved to the bottom.
EarlierMar 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114095
The department's words
Code CHSC 114095
EarlierSep 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified Food Manager certification is expired. Operator completed training but did not take exam yet. Provide a current CFM certification within 30 days - send copy to inspector.
The department's words
CHSC 113947.1 Certified Food Manager certification is expired. Operator completed training but did not take exam yet. Provide a current CFM certification within 30 days - send copy to inspector.
EarlierDec 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Kombucha cans measured at ~46-52F in reach in beverage cooler. Potentially hazardous foods must be maintained at 41F or below. Repeat violation on Snapple beverage cooler (ambient~46F). Move all PHFs (kombucha) to a working unit until repaired. Repair to cold hold at 41F or below.
The department's words
CHSC 113996 Kombucha cans measured at ~46-52F in reach in beverage cooler. Potentially hazardous foods must be maintained at 41F or below. Repeat violation on Snapple beverage cooler (ambient~46F). Move all PHFs (kombucha) to a working unit until repaired. Repair to cold hold at 41F or below.
EarlierJun 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: sliced cheese at 44.1F in back reach in cooler; ambient temperature of ~46F in front display cooler. Back reach in cooler temperature seemed to fluctuate a lot when opened. Potentially hazardous foods shall be held at 41F or below. Repair both units to cold hold at 41F or below. Repeat violation. Operator adjusted units at time of inspection.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: sliced cheese at 44.1F in back reach in cooler; ambient temperature of ~46F in front display cooler. Back reach in cooler temperature seemed to fluctuate a lot when opened. Potentially hazardous foods shall be held at 41F or below. Repair both units to cold hold at 41F or below. Repeat violation. Operator adjusted units at time of inspection.
EarlierFeb 19, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: block of turkey at 45F (back fridge), salami slices at 47.2F (back fridge), blue cheese crumbles at 45.8F (back fridge), tomato slices at 53-55F (back fridge), swiss cheese slices at 45.4F (back fridge), sliced ham at 46.4F (front display cooler), potato salad at 43-44F (front display cooler). Potentially hazardous foods shall be held at 41F or below. Tomatoes were sliced 1.5 hrs. ago. Repair coolers to cold hold foods at 41F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: block of turkey at 45F (back fridge), salami slices at 47.2F (back fridge), blue cheese crumbles at 45.8F (back fridge), tomato slices at 53-55F (back fridge), swiss cheese slices at 45.4F (back fridge), sliced ham at 46.4F (front display cooler), potato salad at 43-44F (front display cooler). Potentially hazardous foods shall be held at 41F or below. Tomatoes were sliced 1.5 hrs. ago. Repair coolers to cold hold foods at 41F or below.
EarlierJun 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major Violation: Observed sliced tomatoes out on counter at 50-52F that have been left out for 1.5 hours. Owner states that the rest are thrown out at end of day (~1 hr. from time of inspection). When time is used as a public health control, records and documentation must be maintained. Please use labels to document what time the tomatoes must be thrown away by (after 4 hrs.) and maintain documentation.
The department's words
CHSC 114000 Major Violation: Observed sliced tomatoes out on counter at 50-52F that have been left out for 1.5 hours. Owner states that the rest are thrown out at end of day (~1 hr. from time of inspection). When time is used as a public health control, records and documentation must be maintained. Please use labels to document what time the tomatoes must be thrown away by (after 4 hrs.) and maintain documentation.
EarlierMay 20, 2019Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed the potentially hazardous foods held at unsafe temperatures: sliced tomatoes at 56F, dressing at 46F on the counter, cheese slices at 45F-49F on the top shelf of the deli display case.
The department's words
CHSC 113996 Observed the potentially hazardous foods held at unsafe temperatures: sliced tomatoes at 56F, dressing at 46F on the counter, cheese slices at 45F-49F on the top shelf of the deli display case.
EarlierNov 5, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods held on the counter at 52-53F. Maintain PHFs at 41F or below or 135F or above or have written procedures for using TPHC and maintain a log of discard time or mark food with discard time.
The department's words
CHSC 113996 Observed potentially hazardous foods held on the counter at 52-53F. Maintain PHFs at 41F or below or 135F or above or have written procedures for using TPHC and maintain a log of discard time or mark food with discard time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 28, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Too much bleach measrured in bucket of sanitizer. Provide 100 ppm Cl-. Demonstrated COS
The department's words
CHSC 114185.3 Too much bleach measrured in bucket of sanitizer. Provide 100 ppm Cl-. Demonstrated COS
Hang mops with head down at mop sink.
The department's words
CHSC 114282 Hang mops with head down at mop sink.
Store all employee belongings/clothing in lockers provided, not near food.
The department's words
CHSC 114256.1 Store all employee belongings/clothing in lockers provided, not near food.
EarlierFeb 23, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Corrado's Manager Food Safety Certification has expired. Provide proof of valid certification. Fax to [name] at [phone].
The department's words
CHSC 113947.1 Corrado's Manager Food Safety Certification has expired. Provide proof of valid certification. Fax to [name] at [phone].
Employee did not sanitize slicer parts. Always wash/rinse/sanitize all parts. Demonstrated. COS
The department's words
CHSC 114099.6 Employee did not sanitize slicer parts. Always wash/rinse/sanitize all parts. Demonstrated. COS
Corrected during the inspection
Seals on reach in in Deli Case on order.
The department's words
CHSC 114175 Seals on reach in in Deli Case on order.
Wet cloth found on counter. Keep all wet clothes in buckets with sanitizer when not in use. COS
The department's words
CHSC 114185.1 Wet cloth found on counter. Keep all wet clothes in buckets with sanitizer when not in use. COS
Corrected during the inspection
EarlierSep 12, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Some of the Food handler Cards have expired. Provide proof of valid certification.
The department's words
CHSC 113948 Some of the Food handler Cards have expired. Provide proof of valid certification.
Cold foods in front deli case recorded 43F-44F. All cold food must be kept below 41F at all times. Unit temp adjusted.
The department's words
CHSC 113996 Cold foods in front deli case recorded 43F-44F. All cold food must be kept below 41F at all times. Unit temp adjusted.
Food debris noted at second slicer in the kitchen. Owner says this unit is not used. Clean and sanitize the slicer.
The department's words
CHSC 114113 Food debris noted at second slicer in the kitchen. Owner says this unit is not used. Clean and sanitize the slicer.
Food accumulation noted at bottom of reach in freezer unit. Clean and maintain sanitary.
The department's words
CHSC 114175 Food accumulation noted at bottom of reach in freezer unit. Clean and maintain sanitary.
Screen at oven hood is dusty/dirty. Clean it.
The department's words
CHSC 114149.2 Screen at oven hood is dusty/dirty. Clean it.
Show 2 more
Purses and other employee belongings found stored in kitchen with food. Store separately.
The department's words
CHSC 114256 Purses and other employee belongings found stored in kitchen with food. Store separately.
Keep the front door closed to prevent the entry of insects/rodents.
The department's words
CHSC 114259 Keep the front door closed to prevent the entry of insects/rodents.
EarlierMar 15, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Dust observed at hood vent screen. Clean and maintain sanitary.
The department's words
CHSC 114149.1 Dust observed at hood vent screen. Clean and maintain sanitary.
Wet wiping cloths noted stored on countertops. Store in sanitizer solution when not in use.
The department's words
CHSC 114185.1 Wet wiping cloths noted stored on countertops. Store in sanitizer solution when not in use.
Aprons, soap, and purses found stored with food. Store separately.
The department's words
CHSC 114256 Aprons, soap, and purses found stored with food. Store separately.
Food accumulation noted at wall behind food prep table/oven. Clean thoroughly.
The department's words
CHSC 114271 Food accumulation noted at wall behind food prep table/oven. Clean thoroughly.
EarlierJul 30, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Remove clutter on side of reach-in refrigerator so cleaning is easy.
The department's words
CHSC 114115.c Remove clutter on side of reach-in refrigerator so cleaning is easy.
EarlierApr 16, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Continue cleaning to remove cobwebs. Thoroughly clean floors.
The department's words
CHSC 114115.c Continue cleaning to remove cobwebs. Thoroughly clean floors.
Remove rust from glass-door refrigerator in back. (Parts have been ordered.)
The department's words
CHSC 114175 Remove rust from glass-door refrigerator in back. (Parts have been ordered.)
EarlierApr 9, 2014Routine inspectionViolation(s) Found
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 4 packages (wrapped in saran wrap) of chicken breat and 2 large turkey roasts at 75-85F. Were in cooling process. Per owner, had been in cooling process 2 hours and 15 minutes. Discussed rapid-cooling process temperature requirements with owner [name]. Food had not cooled to 70F or below within 2 hours AND had been wrapped to trap heat. Employee reheated chicken to 185F and cut turkey roast into small portions to reheat to 165F+. Was in process when I left.
The department's words
CHSC 113996 Observed 4 packages (wrapped in saran wrap) of chicken breat and 2 large turkey roasts at 75-85F. Were in cooling process. Per owner, had been in cooling process 2 hours and 15 minutes. Discussed rapid-cooling process temperature requirements with owner [name]. Food had not cooled to 70F or below within 2 hours AND had been wrapped to trap heat. Employee reheated chicken to 185F and cut turkey roast into small portions to reheat to 165F+. Was in process when I left.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Observed onions and tomatos stored on floor. Must store 6 inches off the floor.
The department's words
CHSC 114047 Observed onions and tomatos stored on floor. Must store 6 inches off the floor.
Clean floors, walls, ceilings, equipment to remove debris and cobwebs.
The department's words
CHSC 114115.c Clean floors, walls, ceilings, equipment to remove debris and cobwebs.
Glass refrigerator is rusted on bottom and on shelving. Remove rust.
The department's words
CHSC 114175 Glass refrigerator is rusted on bottom and on shelving. Remove rust.
Wiping cloth pail sanitizer at 50 ppm chlorine. Must use 100 ppm chlorine.
The department's words
CHSC 114099.6 Wiping cloth pail sanitizer at 50 ppm chlorine. Must use 100 ppm chlorine.
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 Michael's Sourdough Sandwiches, you can:
Let Michael's Sourdough Sandwiches know
Ask for the manager. Michael's Sourdough Sandwiches can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Michael's Sourdough Sandwiches?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10663.
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.