At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 10, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Perry's Delicatessen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114095 CHSC 114095How 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 Perry's Delicatessen's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 10, 2023Routine inspectionGreen placard
This one: Green placard, inspected Mar 10, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114095
The department's words
Code CHSC 114095
EarlierJul 30, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114097
The department's words
Code CHSC 114097
EarlierDec 11, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pooled raw eggs at 49F on counter. Cold hold potentially hazardous foods at 41F or lower. Eggs moved to refrigerator.
The department's words
CHSC 113996 Observed pooled raw eggs at 49F on counter. Cold hold potentially hazardous foods at 41F or lower. Eggs moved to refrigerator.
EarlierApr 9, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed a food employee made a sandwich without washing hands. The employee stated that he washed his hands after handled the money. The food employee shall wash his/her hands and portion of arms as required and use utensils when possible.
The department's words
CHSC 113953.3 Observed a food employee made a sandwich without washing hands. The employee stated that he washed his hands after handled the money. The food employee shall wash his/her hands and portion of arms as required and use utensils when possible.
Observed a shelf for bread was greasy and dusty. All food contact surfaces and utensils shall be cleaned as required. Note: Discussed the cleaning frequency.
The department's words
CHSC 114113 Observed a shelf for bread was greasy and dusty. All food contact surfaces and utensils shall be cleaned as required. Note: Discussed the cleaning frequency.
Cover food in the walk-in refrigerator.
The department's words
CHSC 113986 Cover food in the walk-in refrigerator.
Observed a lot of food debris on the floor and shelving throughout facility is sticky and dirty. Clean throughout the facility. Non-food contact surfaces of shall be kept free of an accumulation of dust, dirt and food residue.
The department's words
CHSC 114115.c Observed a lot of food debris on the floor and shelving throughout facility is sticky and dirty. Clean throughout the facility. Non-food contact surfaces of shall be kept free of an accumulation of dust, dirt and food residue.
Observed grease drips from hood to floor in the refrigerator of the hallway. Clean it regularly.
The department's words
CHSC 114149.2 Observed grease drips from hood to floor in the refrigerator of the hallway. Clean it regularly.
Show 1 more
Floors in food prep area and under the stoves have an accumulation of dried food debris, dusty and greasy. Keep the floor clean, fully operative and in good repair.
The department's words
CHSC 114268.1 Floors in food prep area and under the stoves have an accumulation of dried food debris, dusty and greasy. Keep the floor clean, fully operative and in good repair.
EarlierMar 22, 2017Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
All hot foods measured 135 F or greater. TPHC is used for whipped butter, but the container was not marked. Mark container with start time and discard time (4 hours later).
The department's words
CHSC 113996 All hot foods measured 135 F or greater. TPHC is used for whipped butter, but the container was not marked. Mark container with start time and discard time (4 hours later).
The slicer is broken down and cleaned once daily. Do this at least every 4 hours - wash, rinse, and sanitize all parts.
The department's words
CHSC 114117 The slicer is broken down and cleaned once daily. Do this at least every 4 hours - wash, rinse, and sanitize all parts.
Cover food in refrigeration (as long as food is not cooling).
The department's words
CHSC 113986 Cover food in refrigeration (as long as food is not cooling).
Label ice bags with the name and address of the facility.
The department's words
CHSC 114089 Label ice bags with the name and address of the facility.
Butcher block prep tables are scored and losing their finish. Refinish or replace. Clean inside of refrigeration and walk-in to remove excess food debris. Clean shelving in prep and storage areas.
The department's words
CHSC 114175 Butcher block prep tables are scored and losing their finish. Refinish or replace. Clean inside of refrigeration and walk-in to remove excess food debris. Clean shelving in prep and storage areas.
Show 4 more
Clean garbage area to remove litter, discarded equipment, and standing water.
The department's words
CHSC 114245.1 Clean garbage area to remove litter, discarded equipment, and standing water.
Seal cracks, crevices, and holes to prevent entry/harborage of vermin. Ensure that wall coverings are flush with the wall. Base coving is non-compliant and starting to deteriorate. Replace with approved integral base coving. Clean kitchen thoroughly to remove accumulated grease and food debris. Seal hole at the bottom of the back door to prevent entry of vermin.
The department's words
CHSC 114257 Seal cracks, crevices, and holes to prevent entry/harborage of vermin. Ensure that wall coverings are flush with the wall. Base coving is non-compliant and starting to deteriorate. Replace with approved integral base coving. Clean kitchen thoroughly to remove accumulated grease and food debris. Seal hole at the bottom of the back door to prevent entry of vermin.
Do not wipe hands on apron. Wash at the hand sink or wipe off with a clean paper towel (if handling ready to eat food).
The department's words
CHSC 113953.3 Do not wipe hands on apron. Wash at the hand sink or wipe off with a clean paper towel (if handling ready to eat food).
Close doors to exclude flies. Sanitize any surfaces where you see flies landing.
The department's words
CHSC 114259.1 Close doors to exclude flies. Sanitize any surfaces where you see flies landing.
EarlierMar 6, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed whipped butter on the counter at 70 F. Refrigerate immediately. If you want to leave small amounts at room temp, use time as a public health control and mark the time to discard the product - 4 hrs from when it is removed from refrigeration. Eggs on the steam table measured 126-129 F and were rapidly reheated to 165 F. Hold food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed whipped butter on the counter at 70 F. Refrigerate immediately. If you want to leave small amounts at room temp, use time as a public health control and mark the time to discard the product - 4 hrs from when it is removed from refrigeration. Eggs on the steam table measured 126-129 F and were rapidly reheated to 165 F. Hold food at 41 F or below or 135 F or above.
The slicer is broken down and cleaned once daily. Do this at least every 4 hours - wash, rinse, and sanitize all parts.
The department's words
CHSC 114117 The slicer is broken down and cleaned once daily. Do this at least every 4 hours - wash, rinse, and sanitize all parts.
Cover food in refrigeration (as long as food is not cooling).
The department's words
CHSC 113986 Cover food in refrigeration (as long as food is not cooling).
Label ice bags with the name and address of the facility.
The department's words
CHSC 114089 Label ice bags with the name and address of the facility.
Butcher block prep tables are scored and losing their finish. Refinish or replace. Clean inside of refrigeration and walk-in to remove excess food debris. Clean shelving in prep and storage areas.
The department's words
CHSC 114175 Butcher block prep tables are scored and losing their finish. Refinish or replace. Clean inside of refrigeration and walk-in to remove excess food debris. Clean shelving in prep and storage areas.
Show 2 more
Clean garbage area to remove litter, discarded equipment, and standing water.
The department's words
CHSC 114245.1 Clean garbage area to remove litter, discarded equipment, and standing water.
Seal cracks, crevices, and holes to prevent entry/harborage of vermin. Ensure that wall coverings are flush with the wall. Base coving is non-compliant and starting to deteriorate. Replace with approved integral base coving. Clean kitchen thoroughly to remove accumulated grease and food debris. Seal hole at the bottom of the back door to prevent entry of vermin.
The department's words
CHSC 114257 Seal cracks, crevices, and holes to prevent entry/harborage of vermin. Ensure that wall coverings are flush with the wall. Base coving is non-compliant and starting to deteriorate. Replace with approved integral base coving. Clean kitchen thoroughly to remove accumulated grease and food debris. Seal hole at the bottom of the back door to prevent entry of vermin.
EarlierJan 7, 2016Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Observed employees wipe hands on a soiled wiping cloth. Clean hands by scrubbing with soap and warm water for 30 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed employees wipe hands on a soiled wiping cloth. Clean hands by scrubbing with soap and warm water for 30 seconds, then dry with a clean paper towel.
Stock paper towels inside the dispenser in the bathroom to prevent contamination.
The department's words
CHSC 113953.2 Stock paper towels inside the dispenser in the bathroom to prevent contamination.
All food in the hot case measured 135 F or greater.
The department's words
CHSC 113996 All food in the hot case measured 135 F or greater.
Corrected during the inspection
Sanitizer in the wiping cloth bucket was low. Remember to change when cloudy or when test strips show <100 ppm chlorine.
The department's words
CHSC 114099.6 Sanitizer in the wiping cloth bucket was low. Remember to change when cloudy or when test strips show <100 ppm chlorine.
Clean utensils with encrusted food debris.
The department's words
CHSC 114115 Clean utensils with encrusted food debris.
Show 7 more
Droppings observed under the hand sink and in the back kitchen. Clean droppings using wet methods and monitor for new activity.
The department's words
CHSC 114259.1 Droppings observed under the hand sink and in the back kitchen. Clean droppings using wet methods and monitor for new activity.
Clean on, around, and under equipment to remove accumulated food debris to prevent contamination and prevent attracting vermin.
The department's words
CHSC 114115.c Clean on, around, and under equipment to remove accumulated food debris to prevent contamination and prevent attracting vermin.
The Hobart grinder has exposed wiring - repair or replace. Note: Counters, cabinets, and some flooring are deteriorating. Repair or replacement may be required when surfaces are no longer cleanable.
The department's words
CHSC 114175 The Hobart grinder has exposed wiring - repair or replace. Note: Counters, cabinets, and some flooring are deteriorating. Repair or replacement may be required when surfaces are no longer cleanable.
Replace broken display thermometers. Place one in the warmest part of each refrigerator.
The department's words
CHSC 114157 Replace broken display thermometers. Place one in the warmest part of each refrigerator.
Repair leaking pipe under the 3-comp sink.
The department's words
CHSC 114190 Repair leaking pipe under the 3-comp sink.
Seal gaps observed around the front and back doors to prevent entry of vermin. Remove any unused equipment to prevent harborage of vermin.
The department's words
CHSC 114259 Seal gaps observed around the front and back doors to prevent entry of vermin. Remove any unused equipment to prevent harborage of vermin.
Send CFM to EHS within 30 days.
The department's words
CHSC 113947.1 Send CFM to EHS within 30 days.
EarlierDec 22, 2015Follow-up inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food in the hot case measured 115-130 F. Rapidly reheat all food to 165 F (whole chickens, ribs, drumsticks, shredded chicken, and macaroni & cheese). Use your probe thermometer to monitor food temps to ensure hot food is held at 135 F or above. The temperature settings on the case were immediately adjusted higher.
The department's words
CHSC 113996 Food in the hot case measured 115-130 F. Rapidly reheat all food to 165 F (whole chickens, ribs, drumsticks, shredded chicken, and macaroni & cheese). Use your probe thermometer to monitor food temps to ensure hot food is held at 135 F or above. The temperature settings on the case were immediately adjusted higher.
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)
Observed employees wipe hands on a soiled wiping cloth. Clean hands by scrubbing with soap and warm water for 30 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed employees wipe hands on a soiled wiping cloth. Clean hands by scrubbing with soap and warm water for 30 seconds, then dry with a clean paper towel.
Stock paper towels inside the dispenser in the bathroom to prevent contamination.
The department's words
CHSC 113953.2 Stock paper towels inside the dispenser in the bathroom to prevent contamination.
Always store wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Always store wiping cloths in sanitizing solution of 100 ppm chlorine.
Clean utensils with encrusted food debris.
The department's words
CHSC 114115 Clean utensils with encrusted food debris.
Droppings observed under the hand sink and in the back kitchen. Clean droppings using wet methods and monitor for new activity.
The department's words
CHSC 114259.1 Droppings observed under the hand sink and in the back kitchen. Clean droppings using wet methods and monitor for new activity.
Show 6 more
Clean on, around, and under equipment to remove accumulated food debris to prevent contamination and prevent attracting vermin.
The department's words
CHSC 114115.c Clean on, around, and under equipment to remove accumulated food debris to prevent contamination and prevent attracting vermin.
The Hobart grinder has exposed wiring - repair or replace. Note: Counters, cabinets, and some flooring are deteriorating. Repair or replacement may be required when surfaces are no longer cleanable.
The department's words
CHSC 114175 The Hobart grinder has exposed wiring - repair or replace. Note: Counters, cabinets, and some flooring are deteriorating. Repair or replacement may be required when surfaces are no longer cleanable.
Replace broken display thermometers. Place one in the warmest part of each refrigerator.
The department's words
CHSC 114157 Replace broken display thermometers. Place one in the warmest part of each refrigerator.
Repair leaking pipe under the 3-comp sink.
The department's words
CHSC 114190 Repair leaking pipe under the 3-comp sink.
Seal gaps observed around the front and back doors to prevent entry of vermin. Remove any unused equipment to prevent harborage of vermin.
The department's words
CHSC 114259 Seal gaps observed around the front and back doors to prevent entry of vermin. Remove any unused equipment to prevent harborage of vermin.
Send CFM to EHS within 30 days.
The department's words
CHSC 113947.1 Send CFM to EHS within 30 days.
EarlierDec 2, 2015Routine inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ribs on the steam table measured 97 F, tri tip measured 110 F, and chicken was 98 F, made around 8:15 am. Food was immediately reheated to 165 F and temps on the steam table turned up. Maintain hot food at 135 F or greater. Milk in the beverage cooler measured 43 F. Food in the walk-in measured 46 F. Immediately adjust/repair and maintain cold food at 41 F or less.
The department's words
CHSC 113996 Ribs on the steam table measured 97 F, tri tip measured 110 F, and chicken was 98 F, made around 8:15 am. Food was immediately reheated to 165 F and temps on the steam table turned up. Maintain hot food at 135 F or greater. Milk in the beverage cooler measured 43 F. Food in the walk-in measured 46 F. Immediately adjust/repair and maintain cold food at 41 F or less.
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)
Observed employees wipe hands on a soiled wiping cloth. Clean hands by scrubbing with soap and warm water for 30 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed employees wipe hands on a soiled wiping cloth. Clean hands by scrubbing with soap and warm water for 30 seconds, then dry with a clean paper towel.
Stock paper towels inside the dispenser in the bathroom to prevent contamination.
The department's words
CHSC 113953.2 Stock paper towels inside the dispenser in the bathroom to prevent contamination.
Soiled wiping cloths observed on the cutting board. Always store cutting boards in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia. Cutting boards are deeply stained. Remove stains or refinish.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on the cutting board. Always store cutting boards in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia. Cutting boards are deeply stained. Remove stains or refinish.
Clean utensils with encrusted food debris.
The department's words
CHSC 114115 Clean utensils with encrusted food debris.
Droppings observed under the hand sink and in the back kitchen. Clean droppings using wet methods and monitor for new activity.
The department's words
CHSC 114259.1 Droppings observed under the hand sink and in the back kitchen. Clean droppings using wet methods and monitor for new activity.
Show 6 more
Clean on, around, and under equipment to remove accumulated food debris to prevent contamination and prevent attracting vermin.
The department's words
CHSC 114115.c Clean on, around, and under equipment to remove accumulated food debris to prevent contamination and prevent attracting vermin.
The Hobart grinder has exposed wiring - repair or replace. Note: Counters, cabinets, and some flooring are deteriorating. Repair or replacement may be required when surfaces are no longer cleanable.
The department's words
CHSC 114175 The Hobart grinder has exposed wiring - repair or replace. Note: Counters, cabinets, and some flooring are deteriorating. Repair or replacement may be required when surfaces are no longer cleanable.
Replace broken display thermometers. Place one in the warmest part of each refrigerator.
The department's words
CHSC 114157 Replace broken display thermometers. Place one in the warmest part of each refrigerator.
Repair leaking pipe under the 3-comp sink.
The department's words
CHSC 114190 Repair leaking pipe under the 3-comp sink.
Seal gaps observed around the front and back doors to prevent entry of vermin. Remove any unused equipment to prevent harborage of vermin.
The department's words
CHSC 114259 Seal gaps observed around the front and back doors to prevent entry of vermin. Remove any unused equipment to prevent harborage of vermin.
Send CFM to EHS within 30 days.
The department's words
CHSC 113947.1 Send CFM to EHS within 30 days.
EarlierOct 15, 2014Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Cold water turned off at handwash sink due to leaky faucet. Repair faucet and turn on cold water.
The department's words
CHSC 113953 Cold water turned off at handwash sink due to leaky faucet. Repair faucet and turn on cold water.
Corrected during the inspection
Excessive food debris on floor of walkin. Thoroughly clean walkin and maintain on a regular basis.
The department's words
CHSC 114175 Excessive food debris on floor of walkin. Thoroughly clean walkin and maintain on a regular basis.
Corrected during the inspection
Excessive food debris in cabinets behind deli counter. Thoroughly clean cabinets and maintain on a regular basis.
The department's words
CHSC 114257 Excessive food debris in cabinets behind deli counter. Thoroughly clean cabinets and maintain on a regular basis.
Corrected during the inspection
EarlierOct 8, 2014Routine inspectionViolation(s) Found
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Foods in hot and cold displays are out of temperature. Cold display: ~50 degrees FHot display: ~122 degrees FEnsure cold foods stay below 41 degrees F and hot foods are held above 135 degrees F. Repair/adjust display units immediately and verify holding temperatures of food.
The department's words
CHSC 113996 Foods in hot and cold displays are out of temperature. Cold display: ~50 degrees FHot display: ~122 degrees FEnsure cold foods stay below 41 degrees F and hot foods are held above 135 degrees F. Repair/adjust display units immediately and verify holding temperatures of food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Cold water turned off at handwash sink due to leaky faucet. Repair faucet and turn on cold water.
The department's words
CHSC 113953 Cold water turned off at handwash sink due to leaky faucet. Repair faucet and turn on cold water.
Raw meatballs stored in walkin above raw vegetables. Ensure raw meatballs are stored away or below raw fruits and vegetables. Corrected at inspection.
The department's words
CHSC 113986 Raw meatballs stored in walkin above raw vegetables. Ensure raw meatballs are stored away or below raw fruits and vegetables. Corrected at inspection.
Corrected during the inspection
Excessive food debris on floor of walkin. Thoroughly clean walkin and maintain on a regular basis.
The department's words
CHSC 114175 Excessive food debris on floor of walkin. Thoroughly clean walkin and maintain on a regular basis.
Excessive food debris in cabinets behind deli counter. Thoroughly clean cabinets and maintain on a regular basis.
The department's words
CHSC 114257 Excessive food debris in cabinets behind deli counter. Thoroughly clean cabinets and maintain on a regular basis.
No paper towels in employee restroom. Corrected at time of inspection.
The department's words
CHSC 114276 No paper towels in employee restroom. Corrected at time of inspection.
Corrected during the inspection
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 L16693.
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.