At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Nov 4, 2021
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 Perry's Delicatessen's team
Is this your place?
Welcome, Perry's Delicatessen. We'll walk through this together, one item at a time. To log the fixes, claim Perry's Delicatessen first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Show what you did
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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.
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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 · 16 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
LatestNov 4, 2021Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Nov 4, 2021.
No violations listed in the data.
EarlierOct 27, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierFeb 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 28, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 26, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by 7 days.
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by 7 days.
EarlierMar 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Multiple employees have expired Food Handler Certifications. All employees serving, storing, or preparing food are required to have a valid Food Handler Certification.
The department's words
CHSC 113948 Multiple employees have expired Food Handler Certifications. All employees serving, storing, or preparing food are required to have a valid Food Handler Certification.
EarlierSep 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dirt, food, and debris on equipment (inside and out) through out facility, on shelving, under counter tops, on hand sinks, and ice machine. Cleaning has been notes as an issue at this facility on multiple inspections.
The department's words
CHSC 114115.c Observed dirt, food, and debris on equipment (inside and out) through out facility, on shelving, under counter tops, on hand sinks, and ice machine. Cleaning has been notes as an issue at this facility on multiple inspections.
EarlierJan 3, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Center cold hold case food temps at 45 F, reduce to 41 or less.
The department's words
CHSC 113996 Center cold hold case food temps at 45 F, reduce to 41 or less.
Please conduct long-term cleaning, esp in food prep area: floors, grout, handles, floor sinks, grill. Replace or flip cutting board on rear food prep frig.
The department's words
CHSC 114115.c Please conduct long-term cleaning, esp in food prep area: floors, grout, handles, floor sinks, grill. Replace or flip cutting board on rear food prep frig.
Replace burned out lights in walk-in and oven area - improve safety and reduce eye strain.
The department's words
CHSC 114252 Replace burned out lights in walk-in and oven area - improve safety and reduce eye strain.
Adjust pipes to create air gap/floor sink above warewash sink & rear room utility sink - twice pipe dia.
The department's words
CHSC 114193 Adjust pipes to create air gap/floor sink above warewash sink & rear room utility sink - twice pipe dia.
EarlierMar 22, 2017Follow-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.
EarlierMar 13, 2017Routine inspectionGreen placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed extreme amount of old food debris in the following places. * * Inside top and bottom of both prep coolers. * Meat slicers. * Main display cooler top and bottom holding areas. * Mold growth on walk-in cooler shelving. * Food preparation sink To prevent contamination of food, food contact surfaces must be cleaned and sanitized every four hours when in use and on a regular basis. Meat slicers that are used through out the day must be completely broke down and washed rinsed and sanitized every 4 hours. Per PIC meat slicer wiped down through out the day and broke down at the end of the day. Compliance issued to do a deep thorough cleaning and sanitizing of food contact surfaces. Clean shelving units in both walk-in refrigerator. Failure to comply will result in a case being opened and cost recovery fees being assessed. B. French fries being stored in contact with reused cardboard boxes. Re-used cardboard boxes are not an approved food contact surface. Discontinue re-using cardboard boxes. Discussed with PIC>
The department's words
CHSC 114113 Observed extreme amount of old food debris in the following places. * * Inside top and bottom of both prep coolers. * Meat slicers. * Main display cooler top and bottom holding areas. * Mold growth on walk-in cooler shelving. * Food preparation sink To prevent contamination of food, food contact surfaces must be cleaned and sanitized every four hours when in use and on a regular basis. Meat slicers that are used through out the day must be completely broke down and washed rinsed and sanitized every 4 hours. Per PIC meat slicer wiped down through out the day and broke down at the end of the day. Compliance issued to do a deep thorough cleaning and sanitizing of food contact surfaces. Clean shelving units in both walk-in refrigerator. Failure to comply will result in a case being opened and cost recovery fees being assessed. B. French fries being stored in contact with reused cardboard boxes. Re-used cardboard boxes are not an approved food contact surface. Discontinue re-using cardboard boxes. Discussed with PIC>
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
Hot water in front restroom 83F. Hot water must be provided at restroom hand sink at a minimum of 100F. Adjust insta hot water heater to provide 100F water.
The department's words
CHSC 114192 Hot water in front restroom 83F. Hot water must be provided at restroom hand sink at a minimum of 100F. Adjust insta hot water heater to provide 100F water.
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)
Hand sink by food prep sink not functional. Water turned off and cold water handle missing. Repair hand sink to be functional for hand washing. Discussed with PIC.
The department's words
CHSC 113953 Hand sink by food prep sink not functional. Water turned off and cold water handle missing. Repair hand sink to be functional for hand washing. Discussed with PIC.
Observed the following cold holding violations: Front prep cooler: tuna 44F, sliced tomatoes 46F, lunch meat 49F, pastrami 46F, pickles 48F, turkey 47F, egg salad 48F. Air temp of unit on the bottom 46-47F Back prep cooler: sliced tomatoes 45F, dressing 46F. Main Display cooler: macaroni salad 45F, potato salad 45F, coleslaw 45F. Ensure all potentially hazardous foods cold hold at 41F or below. Check food temps regularly. All 3 units adjusted. Discussed with PIC to monitor units to make sure they are capable of cold holding 41F or below.
The department's words
CHSC 113996 Observed the following cold holding violations: Front prep cooler: tuna 44F, sliced tomatoes 46F, lunch meat 49F, pastrami 46F, pickles 48F, turkey 47F, egg salad 48F. Air temp of unit on the bottom 46-47F Back prep cooler: sliced tomatoes 45F, dressing 46F. Main Display cooler: macaroni salad 45F, potato salad 45F, coleslaw 45F. Ensure all potentially hazardous foods cold hold at 41F or below. Check food temps regularly. All 3 units adjusted. Discussed with PIC to monitor units to make sure they are capable of cold holding 41F or below.
* * Observed deep groves in wooden cutting board surfaces. Resurface or replace. * Cutting board on back prep refrigerator deeply stained and with deep groves. Replace. * Back prep cooler condenser leaking and doors don't close properly. Repair.
The department's words
CHSC 114130.1 * * Observed deep groves in wooden cutting board surfaces. Resurface or replace. * Cutting board on back prep refrigerator deeply stained and with deep groves. Replace. * Back prep cooler condenser leaking and doors don't close properly. Repair.
Observed excessive amount of old food debris/dirt/grease built up through out facility on floors, inside both walk-in coolers, hand sinks, shelving units in front, and floors in back storage room. Cleaning compliance issued. Failure to comply will result in a case being opened and cost recovery fees being assessed.
The department's words
CHSC 114115.c Observed excessive amount of old food debris/dirt/grease built up through out facility on floors, inside both walk-in coolers, hand sinks, shelving units in front, and floors in back storage room. Cleaning compliance issued. Failure to comply will result in a case being opened and cost recovery fees being assessed.
0 sanitizer in sanitizer bucket. Ensure to change sanitizer every two hours to keep correct concentration. 100 ppm bleach or 200 ppm quat. Store wiping cloths in sanitizer solution when not in use.
The department's words
CHSC 114185.1 0 sanitizer in sanitizer bucket. Ensure to change sanitizer every two hours to keep correct concentration. 100 ppm bleach or 200 ppm quat. Store wiping cloths in sanitizer solution when not in use.
EarlierAug 24, 2016Follow-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.
EarlierAug 18, 2016Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee place raw hamburger patty on grill then grab bun and place it on grill without washing hands. Ensure after handling raw meat hands are washed immediately before touching anything else to prevent cross contamination. Use soap and warm water scrubbing for 20 seconds, rinse with warm water and use paper towel to dry. (do not dry hands on apron). *Recommend using tongs to place raw meat on grill to prevent having to wash hands after touching raw meat. Discussed with PIC, hands washed.
The department's words
CHSC 113953.3 Observed employee place raw hamburger patty on grill then grab bun and place it on grill without washing hands. Ensure after handling raw meat hands are washed immediately before touching anything else to prevent cross contamination. Use soap and warm water scrubbing for 20 seconds, rinse with warm water and use paper towel to dry. (do not dry hands on apron). *Recommend using tongs to place raw meat on grill to prevent having to wash hands after touching raw meat. Discussed with PIC, hands washed.
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)
No soap or paper towels provided at hand sink by food prep sink. Ensure all hand sinks are stocked with soap and paper towels at all times.
The department's words
CHSC 113953.2 No soap or paper towels provided at hand sink by food prep sink. Ensure all hand sinks are stocked with soap and paper towels at all times.
Observed cooked chicken in hot hold display case at 112F. Ensure all potentially hazardous foods are hot held at 135F or higher. *Do not double pan drop pans in steam well. It keeps food away from heat source. Chicken reheated to 165F.
The department's words
CHSC 113996 Observed cooked chicken in hot hold display case at 112F. Ensure all potentially hazardous foods are hot held at 135F or higher. *Do not double pan drop pans in steam well. It keeps food away from heat source. Chicken reheated to 165F.
Observed extreme amount of old food debris/grease build up on multiple food contact surfaces. To prevent contamination of food and to prevent bacterial growth clean and sanitize daily. Meat slicer if used continually through out the day MUST be COMPLETELY broke down and washed, rinsed, and sanitized every 4 hours. Clean and sanitize the following food contact surfaces: All 3 meat slicers, food prep sink, top/bottom deli case, steam wells and case, scale and buttons, under steam table, inside both prep coolers (Sandwich and hamburger prep), walk-in cooler shelves, inside ice machine, soda machine-
The department's words
CHSC 113984.d Observed extreme amount of old food debris/grease build up on multiple food contact surfaces. To prevent contamination of food and to prevent bacterial growth clean and sanitize daily. Meat slicer if used continually through out the day MUST be COMPLETELY broke down and washed, rinsed, and sanitized every 4 hours. Clean and sanitize the following food contact surfaces: All 3 meat slicers, food prep sink, top/bottom deli case, steam wells and case, scale and buttons, under steam table, inside both prep coolers (Sandwich and hamburger prep), walk-in cooler shelves, inside ice machine, soda machine-
Clean and sanitize following non-food contact surfaces: Handles to front walk-in cooler, back walk-in, and back freezer, Door/handle to back storage area, Under all equipment, seals and tracks to display refer/hotcase, hand sinks and handles.
The department's words
CHSC 114115.c Clean and sanitize following non-food contact surfaces: Handles to front walk-in cooler, back walk-in, and back freezer, Door/handle to back storage area, Under all equipment, seals and tracks to display refer/hotcase, hand sinks and handles.
Observed excessive amount of old food debris and grease build up on floors through out facility. Under equipment, in back stock room, under 3 comp/ HS in back. Clean regularly. Discussed with PIC.
The department's words
CHSC 114257 Observed excessive amount of old food debris and grease build up on floors through out facility. Under equipment, in back stock room, under 3 comp/ HS in back. Clean regularly. Discussed with PIC.
Show 4 more
Condenser leaking in hamburger prep cooler. Repair leak. B. Cracked window pains to deli case and steam well hot hold. To prevent physical hazards from glass chips and bacterial growth between glass pains. Repalce.
The department's words
CHSC 114175 Condenser leaking in hamburger prep cooler. Repair leak. B. Cracked window pains to deli case and steam well hot hold. To prevent physical hazards from glass chips and bacterial growth between glass pains. Repalce.
Observed grease build up and dripping from hood system. To prevent contamination of food and fire hazard have hood system cleaned and evaluated.
The department's words
CHSC 114149 Observed grease build up and dripping from hood system. To prevent contamination of food and fire hazard have hood system cleaned and evaluated.
0 ppm quat in sanitizer bucket. PIC stated bucket was from am. Ensure to provide quat sanitizer 200-400ppm to sanitize surfaces. Change sanitizer sanitizer every 2 hours to keep right concentration.
The department's words
CHSC 114185.1 0 ppm quat in sanitizer bucket. PIC stated bucket was from am. Ensure to provide quat sanitizer 200-400ppm to sanitize surfaces. Change sanitizer sanitizer every 2 hours to keep right concentration.
Bathrooms need cleaning. Ensure hand sink faucet handles and exit door to bathroom is kept clean.
The department's words
CHSC 114276 Bathrooms need cleaning. Ensure hand sink faucet handles and exit door to bathroom is kept clean.
EarlierMay 27, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
a. Chili at 130.5 F, increase to 135 F minimum. b. Some foods in sandwich prep frig at 46 F, reduce to 41 F or less.
The department's words
CHSC 113996 a. Chili at 130.5 F, increase to 135 F minimum. b. Some foods in sandwich prep frig at 46 F, reduce to 41 F or less.
Facility hot water at 118 F, increase to 120 F minimum.
The department's words
CHSC 114192 Facility hot water at 118 F, increase to 120 F minimum.
Work on long term cleaning of floor sinks, floors, equipment handles and gaskets.
The department's words
CHSC 114115.c Work on long term cleaning of floor sinks, floors, equipment handles and gaskets.
Walk-in frig leaking condensate from ceiling, repair, submit plans for replacement if needed.
The department's words
CHSC 114175 Walk-in frig leaking condensate from ceiling, repair, submit plans for replacement if needed.
Clean out and ensure proper flow of mop sink. Hang mops to dry after use.
The department's words
CHSC 114190 Clean out and ensure proper flow of mop sink. Hang mops to dry after use.
EarlierMar 25, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Keep records when using time (rather than temperature) as a public health control. Serve (or discard) foods within 4 hours.
The department's words
CHSC 114000 Keep records when using time (rather than temperature) as a public health control. Serve (or discard) foods within 4 hours.
Hot water at 117, increase to at least 120 deg. F.
The department's words
CHSC 114192 Hot water at 117, increase to at least 120 deg. F.
Please clean floor sinks, equipment handles and floors of walk-ins.
The department's words
CHSC 114115.c Please clean floor sinks, equipment handles and floors of walk-ins.
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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Let Perry's Delicatessen know
Ask for the manager. Perry's Delicatessen can only fix what it knows about.
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Complain directly to the health department
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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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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 L10029.
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.