At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 12, 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 Nugget Markets' team
Is this your place?
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Follow the steps for each item, with the rule beside it.
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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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Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 12, 2026Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Jun 12, 2026.
No violations listed in the data.
EarlierApr 7, 2026Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114130.1
The department's words
Code CHSC 114130.1
Code CHSC 114266
The department's words
Code CHSC 114266
EarlierFeb 5, 2026Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 17, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several breakfast items in hot holding steam table measured internal temperatures less than 135 *F. All PHF must be held at 135 *F and above or 41*F and below. Operator stated that the foods were prepared at around 7 AM. Noted foods were reheated to 165 *F or greater. Recommend checking temperatures at least twice throughout breakfast service to ensure proper holding temperatures.
The department's words
CHSC 113996 Observed several breakfast items in hot holding steam table measured internal temperatures less than 135 *F. All PHF must be held at 135 *F and above or 41*F and below. Operator stated that the foods were prepared at around 7 AM. Noted foods were reheated to 165 *F or greater. Recommend checking temperatures at least twice throughout breakfast service to ensure proper holding temperatures.
EarlierJan 15, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Wiping clothes stored in bucket without sanitizer soluton. All wiping cloths shall be stored in sanitizer buckets with correct concentration when not in use. Return rags to sanitizer bucket after use or discard.
The department's words
CHSC 114185.1 Wiping clothes stored in bucket without sanitizer soluton. All wiping cloths shall be stored in sanitizer buckets with correct concentration when not in use. Return rags to sanitizer bucket after use or discard.
EarlierDec 5, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inside of ice machine in meat department is growing slime mold. / Discard all ice then clean and sanitize inside of machine.
The department's words
CHSC 114115 Inside of ice machine in meat department is growing slime mold. / Discard all ice then clean and sanitize inside of machine.
EarlierOct 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed wheatberry salad at grain bar at 44F and ham and turkey at inserts at sandwich prep cooler at 44F. Maintain cold potentially hazardous foods at 41F or below. Use lids if necessary to contain cold food.
The department's words
CHSC 113996 Observed wheatberry salad at grain bar at 44F and ham and turkey at inserts at sandwich prep cooler at 44F. Maintain cold potentially hazardous foods at 41F or below. Use lids if necessary to contain cold food.
EarlierJun 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
EarlierNov 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJun 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJul 22, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierNov 15, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Install a paper towel dispenser at hand wash sink ( Wall mounted)
The department's words
CHSC 113953.2 Install a paper towel dispenser at hand wash sink ( Wall mounted)
EarlierNov 22, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked yams in the walk-in covered and stacked, measuring 46 F. Yams were cooled to 41 F, but then sauce was added and yams covered and returned to the refrigerator. When possible, use the cold room for prepping grab and go foods. Check temperatures before covering food to ensure that it cools to 41 F or below before covered.
The department's words
CHSC 114002 Observed cooked yams in the walk-in covered and stacked, measuring 46 F. Yams were cooled to 41 F, but then sauce was added and yams covered and returned to the refrigerator. When possible, use the cold room for prepping grab and go foods. Check temperatures before covering food to ensure that it cools to 41 F or below before covered.
EarlierNov 21, 2017Routine inspectionYellow placard
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods at unsafe temperatures: -On the deli steam table, spaghetti measured 92 F, meatballs 95 F, ham & beans 89 F, sweet potatoes 118 F, and chicken curry 115 F. This food was made on hour ago and was immediately reheated to 165 F. -In the deli grab and go cooler, chicken salad measured 44 F, salmon salad 45 F, kamutu grilled chicken 47, cottage cheese 45, and potato salad 45-47 F. Several containers were overfilled. Only fill 3/4 full. Hummus was voluntarily discarded. Discard all other potentially hazardous food at the end of the day. -In the cheese dept, brie cheese in the cooler measured 50-51 F in one section of the cooler and was voluntarily discarded. All other cheese in this section was moved to the walk-in to cool to 41 F. Do not store food in this part of the cooler until the cooler is repaired. -Watermelon in the produce cooler measured 45 F. Maintain food temps at or below 41 F or at or above 135 F. Use probe thermometers to monitor food temps.
The department's words
CHSC 113996 Observed the following potentially hazardous foods at unsafe temperatures: -On the deli steam table, spaghetti measured 92 F, meatballs 95 F, ham & beans 89 F, sweet potatoes 118 F, and chicken curry 115 F. This food was made on hour ago and was immediately reheated to 165 F. -In the deli grab and go cooler, chicken salad measured 44 F, salmon salad 45 F, kamutu grilled chicken 47, cottage cheese 45, and potato salad 45-47 F. Several containers were overfilled. Only fill 3/4 full. Hummus was voluntarily discarded. Discard all other potentially hazardous food at the end of the day. -In the cheese dept, brie cheese in the cooler measured 50-51 F in one section of the cooler and was voluntarily discarded. All other cheese in this section was moved to the walk-in to cool to 41 F. Do not store food in this part of the cooler until the cooler is repaired. -Watermelon in the produce cooler measured 45 F. Maintain food temps at or below 41 F or at or above 135 F. Use probe thermometers to monitor food temps.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed improper cooling methods and improper temperatures while cooling in the deli. -Observed several foods in the cooling process covered in the walk-in, some stacked on top of other foods that were cooling. -5 rotisserie chickens held in the hot case yesterday and moved to the walk-in, covered, measured 64 F and were voluntarily discarded. -Chicken salad measuring 54 F and Chinese chicken salad at 56 F made 1 hour ago were in sealed and stacked containers. -Sandwiches in the grab and go cooler measured 51 F and were made one hour ago and moved to walk-in. -Chicken pot pie in the grab and go cooler measured 61 F, quiche Lorraine 46 F, and chicken alfredo 49.6 F. these were made 1 hour ago and moved to walk-in to cool. Cool using approved methods (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not cover food and/or place in display coolers or prep coolers until 41 F. Use logs provided.
The department's words
CHSC 114002 Observed improper cooling methods and improper temperatures while cooling in the deli. -Observed several foods in the cooling process covered in the walk-in, some stacked on top of other foods that were cooling. -5 rotisserie chickens held in the hot case yesterday and moved to the walk-in, covered, measured 64 F and were voluntarily discarded. -Chicken salad measuring 54 F and Chinese chicken salad at 56 F made 1 hour ago were in sealed and stacked containers. -Sandwiches in the grab and go cooler measured 51 F and were made one hour ago and moved to walk-in. -Chicken pot pie in the grab and go cooler measured 61 F, quiche Lorraine 46 F, and chicken alfredo 49.6 F. these were made 1 hour ago and moved to walk-in to cool. Cool using approved methods (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not cover food and/or place in display coolers or prep coolers until 41 F. Use logs provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed flies land on brie cheese in the cheese department. Cheese was voluntarily discarded. Clean and sanitize any other surface flies land on.
The department's words
CHSC 113980 Observed flies land on brie cheese in the cheese department. Cheese was voluntarily discarded. Clean and sanitize any other surface flies land on.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Observed food handlers in the deli with dirt under fingernails. Food handlers must clean under fingernails when washing hands.
The department's words
CHSC 113953.3 Observed food handlers in the deli with dirt under fingernails. Food handlers must clean under fingernails when washing hands.
Observed mold and grime inside the ice machine in the meat department. Discard ice and wash, rinse, and sanitize the inside of the machine. -Equipment in the meat department is broken down and fully cleaned once daily. Clean at least every 4 hours or as required based on ambient air temps. -In use knives in the deli are wiped off with sanitizer towels. Observed some dirty knives in the knife block. Clean and sanitize knives and inside the block. Wash, rinse, and sanitize knives at the ware wash sink or dishwasher at least every 4 ho urs. Do not clean with wiping towels. -Disposable wiping towels are dipped in quaternary ammonia solution. Wiping towels tested had little to no quat ammonia on them. Immerse towels in 200 ppm quaternary ammonia for sanitizing in-use utensils.
The department's words
CHSC 114117 Observed mold and grime inside the ice machine in the meat department. Discard ice and wash, rinse, and sanitize the inside of the machine. -Equipment in the meat department is broken down and fully cleaned once daily. Clean at least every 4 hours or as required based on ambient air temps. -In use knives in the deli are wiped off with sanitizer towels. Observed some dirty knives in the knife block. Clean and sanitize knives and inside the block. Wash, rinse, and sanitize knives at the ware wash sink or dishwasher at least every 4 ho urs. Do not clean with wiping towels. -Disposable wiping towels are dipped in quaternary ammonia solution. Wiping towels tested had little to no quat ammonia on them. Immerse towels in 200 ppm quaternary ammonia for sanitizing in-use utensils.
Keep shellfish tags with the shellfish until used up.
The department's words
CHSC 114039.4 Keep shellfish tags with the shellfish until used up.
Exclude flies from the facility - observed several flies in the deli/cheese dept.
The department's words
CHSC 114259.1 Exclude flies from the facility - observed several flies in the deli/cheese dept.
Observed raw meat beside and above ready to eat food. Store raw meat separate and below all other foods. Cover samples to prevent contamination.
The department's words
CHSC 113986 Observed raw meat beside and above ready to eat food. Store raw meat separate and below all other foods. Cover samples to prevent contamination.
Show 4 more
Discard broken/not cleanable equipment. Do not use shopping basket as a colander to clean oranges - it is not smooth and cleanable. Use food grade utensils only.
The department's words
CHSC 114175 Discard broken/not cleanable equipment. Do not use shopping basket as a colander to clean oranges - it is not smooth and cleanable. Use food grade utensils only.
Replace broken display thermometers. Place display thermometers in the warmest part of each cooler.
The department's words
CHSC 114157 Replace broken display thermometers. Place display thermometers in the warmest part of each cooler.
Observed bloody wiping cloths tucked into food handlers' aprons in the meat department. Once used to clean spills, wiping cloths must be immersed and stored in sanitizing solution of 200 ppm quat. Do not use wiping cloths to clean hands.
The department's words
CHSC 114185.1 Observed bloody wiping cloths tucked into food handlers' aprons in the meat department. Once used to clean spills, wiping cloths must be immersed and stored in sanitizing solution of 200 ppm quat. Do not use wiping cloths to clean hands.
Clean the food waste bin and store food waste in a bin with tight fitting lids to prevent attracting vermin. Clean grease waste bin and clean around where there is an accumulation of grease.
The department's words
CHSC 114245.1 Clean the food waste bin and store food waste in a bin with tight fitting lids to prevent attracting vermin. Clean grease waste bin and clean around where there is an accumulation of grease.
EarlierOct 7, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
Clean condenser fan grills in produce walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grills in produce walk-in refrigerator.
Provide display thermometer in ice cream freezer, in cheese counter refrigerator, and in fish display case.
The department's words
CHSC 114157 Provide display thermometer in ice cream freezer, in cheese counter refrigerator, and in fish display case.
EarlierJun 29, 2016Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Discontinue double stacking deli sliced meats in back-up refrigerator inserts. Keep product at 41 F or below (Several containers were 55 F.)
The department's words
CHSC 113996 Discontinue double stacking deli sliced meats in back-up refrigerator inserts. Keep product at 41 F or below (Several containers were 55 F.)
Corrected during the inspection
Provide hot (120 F minimum) water at prep sink to the right of ice machine. Provide warm (100 F minimum) water at handwash sink to right of ice machine.
The department's words
CHSC 114192 Provide hot (120 F minimum) water at prep sink to the right of ice machine. Provide warm (100 F minimum) water at handwash sink to right of ice machine.
Corrected during the inspection
Provide hot (120 F minimum) water at 2-compartment and at 3-compartment sinks. Provide warm (100 F minimum) water at handwash sink.
The department's words
CHSC 114192 Provide hot (120 F minimum) water at 2-compartment and at 3-compartment sinks. Provide warm (100 F minimum) water at handwash sink.
Corrected during the inspection
EarlierJun 23, 2016Routine inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Discontinue double stacking deli sliced meats in back-up refrigerator inserts. Keep product at 41 F or below (Several containers were 55 F.)
The department's words
CHSC 113996 Discontinue double stacking deli sliced meats in back-up refrigerator inserts. Keep product at 41 F or below (Several containers were 55 F.)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide hot (120 F minimum) water at prep sink to the right of ice machine. Provide warm (100 F minimum) water at handwash sink to right of ice machine.
The department's words
CHSC 114192 Provide hot (120 F minimum) water at prep sink to the right of ice machine. Provide warm (100 F minimum) water at handwash sink to right of ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide hot (120 F minimum) water at 2-compartment and at 3-compartment sinks. Provide warm (100 F minimum) water at handwash sink.
The department's words
CHSC 114192 Provide hot (120 F minimum) water at 2-compartment and at 3-compartment sinks. Provide warm (100 F minimum) water at handwash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 15, 2016Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Final rinse of dishwasher must be 160 F at the plate. Repair immediately. Manually sanitize until repaired.
The department's words
CHSC 114099.7 Final rinse of dishwasher must be 160 F at the plate. Repair immediately. Manually sanitize until repaired.
Corrected during the inspection
Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times.
Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times.
EarlierJan 8, 2016Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Final rinse of dishwasher must be 160 F at the plate. Repair immediately. Manually sanitize until repaired.
The department's words
CHSC 114099.7 Final rinse of dishwasher must be 160 F at the plate. Repair immediately. Manually sanitize until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times.
Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times.
EarlierJun 3, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep shellfish tags in order by date. (COS)
The department's words
CHSC 114039.4 Keep shellfish tags in order by date. (COS)
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 Nugget Markets, you can:
Let Nugget Markets know
Ask for the manager. Nugget Markets 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.
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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 L14378.
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
- No Violation(s) Found
- 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.