At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mr. Pickle's Sandwich Shop?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed cut tomato and sliced meat at 51 F in a prep top placed in there 1 hour prior. Potentially hazardous foods must be cold held at 41 F or below. Food moved to other refrigeration. Repair unit before use. CHSC 113996How 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 Mr. Pickle's Sandwich Shop's team
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Follow the steps for each item, with the rule beside it.
Next: Observed cut tomato and sliced meat at 51 F in a prep top placed in there 1 hour prior. Potentially hazardous foods must be cold held at 41 F or below. Food moved to other refrigeration. Repair unit before use.The county found: “Observed cut tomato and sliced meat at 51 F in a prep top placed in there 1 hour prior. Potentially hazardous foods…”
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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
LatestFeb 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 25, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed cut tomato and sliced meat at 51 F in a prep top placed in there 1 hour prior. Potentially hazardous foods must be cold held at 41 F or below. Food moved to other refrigeration. Repair unit before use.
The department's words
CHSC 113996 Observed cut tomato and sliced meat at 51 F in a prep top placed in there 1 hour prior. Potentially hazardous foods must be cold held at 41 F or below. Food moved to other refrigeration. Repair unit before use.
EarlierMar 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Back kitchen hand sink lacking soap and paper towels at time of inspection. Wall mounted soap dispenser removed. Ensure to keep soap and paper towels stocked in wall mounted dispenser at all times. Immediately provide wall mounted soap dispenser next to this hand sink. Employee provided paper towels and hand soap adjacent to sink in meantime.
The department's words
CHSC 113953.2 Back kitchen hand sink lacking soap and paper towels at time of inspection. Wall mounted soap dispenser removed. Ensure to keep soap and paper towels stocked in wall mounted dispenser at all times. Immediately provide wall mounted soap dispenser next to this hand sink. Employee provided paper towels and hand soap adjacent to sink in meantime.
EarlierAug 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sinks had soap bucket stored in it. / Keep all hand wash sinks clear and easily accessible at all times.
The department's words
CHSC 113953.2 Hand wash sinks had soap bucket stored in it. / Keep all hand wash sinks clear and easily accessible at all times.
EarlierOct 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierMar 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 13, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 24, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
There was no sanitizer in solution in the 3-comp sink and no sanitizer in the sanitizer dispenser container (utensils on drying rack/drain board). Sanitizer was immediately replaced and added to the solution (200 ppm). Ensure all utensils washed this morning are immersed for one minute in 200 ppm quat.
The department's words
CHSC 114099.6 There was no sanitizer in solution in the 3-comp sink and no sanitizer in the sanitizer dispenser container (utensils on drying rack/drain board). Sanitizer was immediately replaced and added to the solution (200 ppm). Ensure all utensils washed this morning are immersed for one minute in 200 ppm quat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
EarlierFeb 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed one dead cock roach in cabinet under soda dispenser.
The department's words
CHSC 114259.1 Observed one dead cock roach in cabinet under soda dispenser.
EarlierAug 16, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed food handler leave prep area and return to engage in food prep without washing hands. Ensure hands are washed before handling food/clean equipment and anytime that contamination occurs. Remember that glove use does not replace handwashing.
The department's words
CHSC 113953.3 Observed food handler leave prep area and return to engage in food prep without washing hands. Ensure hands are washed before handling food/clean equipment and anytime that contamination occurs. Remember that glove use does not replace handwashing.
Observed hummus and cream cheese in prep top at 45F. Prep top pans were a little crowded in prep top and were stacked a little high in the unit. Cold hold potentially hazardous foods (PHFs) at 41F or below.
The department's words
CHSC 113996 Observed hummus and cream cheese in prep top at 45F. Prep top pans were a little crowded in prep top and were stacked a little high in the unit. Cold hold potentially hazardous foods (PHFs) at 41F or below.
Remove/clean debris on floor of walk-in and near floor sink outside of walk-in (on floor/wall).
The department's words
CHSC 114115.c Remove/clean debris on floor of walk-in and near floor sink outside of walk-in (on floor/wall).
No sanitizer observed in sanitizer buckets at start of inspection. Keep 100ppm of chlorine in these buckets and keep wiping rags in there.
The department's words
CHSC 114185.1 No sanitizer observed in sanitizer buckets at start of inspection. Keep 100ppm of chlorine in these buckets and keep wiping rags in there.
Vermin proof facility to prevent vermin harborage. Caulk back of sinks to wall where caulk is missing and seal coving tiles to walls where there are gaps.
The department's words
CHSC 114259 Vermin proof facility to prevent vermin harborage. Caulk back of sinks to wall where caulk is missing and seal coving tiles to walls where there are gaps.
EarlierOct 16, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No sanitation solution of 100ppm bleach and test strips observed at the time of inspection. Contamination of food contact surfaces that could result in food contamination. Stephen [name], manager immediately prepared a container with the sanitizing solution mixed with water for wiping cloths contained 100ppm bleach. Mr. [name] used the inspector's test strips to measure the sanitizing solution in ware sink and the container for wiping cloths. Have and use test strips daily to ensure if there is 100ppm chlorine in solution for sanitizing.
The department's words
CHSC 113984.d No sanitation solution of 100ppm bleach and test strips observed at the time of inspection. Contamination of food contact surfaces that could result in food contamination. Stephen [name], manager immediately prepared a container with the sanitizing solution mixed with water for wiping cloths contained 100ppm bleach. Mr. [name] used the inspector's test strips to measure the sanitizing solution in ware sink and the container for wiping cloths. Have and use test strips daily to ensure if there is 100ppm chlorine in solution for sanitizing.
A few dead cockroaches observed in the food prep area. Clean and sanitize all surfaces in the prep area so you can prevent a vermin infestation.
The department's words
CHSC 114259.1 A few dead cockroaches observed in the food prep area. Clean and sanitize all surfaces in the prep area so you can prevent a vermin infestation.
EarlierAug 19, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Brent's Manager Food Safety Cerification has expired. Provide proof of registration for class with in two weeks. Fax to me.
The department's words
CHSC 113947.1 Brent's Manager Food Safety Cerification has expired. Provide proof of registration for class with in two weeks. Fax to me.
Soda racks observed used as shelving. Discontinue practice. Use commercial dunnage racks if desired.
The department's words
CHSC 114130.1 Soda racks observed used as shelving. Discontinue practice. Use commercial dunnage racks if desired.
Last inspection report not available. Maintain last report for customer review.
The department's words
CHSC 113725.1 Last inspection report not available. Maintain last report for customer review.
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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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 L15880.
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.