At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 10, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Rocky's Quality Meats?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food safety manager certification expired. Renew certification. Ensure all food safety certification is current and is available on site for review. CHSC 113947.1How 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 Rocky's Quality Meats' team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Food safety manager certification expired. Renew certification. Ensure all food safety certification is current and is available on site for review.The county found: “Food safety manager certification expired. Renew certification. Ensure all food safety certification is current and is…”
Then the next one.
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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 · 19 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
LatestMar 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 10, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Food safety manager certification expired. Renew certification. Ensure all food safety certification is current and is available on site for review.
The department's words
CHSC 113947.1 Food safety manager certification expired. Renew certification. Ensure all food safety certification is current and is available on site for review.
EarlierFeb 26, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rotisserie chicken and ribs at 100-105 F in thew hot holding unit. Potentially hazardous foods must be hot held at 135 F or above. Turn unit on and let it heat up before placing food items in the unit.
The department's words
CHSC 113996 Observed rotisserie chicken and ribs at 100-105 F in thew hot holding unit. Potentially hazardous foods must be hot held at 135 F or above. Turn unit on and let it heat up before placing food items in the unit.
EarlierMar 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicers are both soiled with food debris and cleaned by sanitizer rags/wipes. Food contact surfaces must be clean and sanitized. Take apart deli slicers and clean ay the dishwashing station every 4 hours.
The department's words
CHSC 114099.7 Deli slicers are both soiled with food debris and cleaned by sanitizer rags/wipes. Food contact surfaces must be clean and sanitized. Take apart deli slicers and clean ay the dishwashing station every 4 hours.
EarlierMar 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierAug 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees were observed assembling ready-to-eat food (sandwiches and slicing cold cuts) without hair restraints. [CA] All food employees preparing, serving, and handling food or utensils shall wear hair restraints such as hats, hair coverings, hairnets to prevent food contamination.
The department's words
CHSC 113969 Employees were observed assembling ready-to-eat food (sandwiches and slicing cold cuts) without hair restraints. [CA] All food employees preparing, serving, and handling food or utensils shall wear hair restraints such as hats, hair coverings, hairnets to prevent food contamination.
EarlierDec 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dried meat debris on a knife stored on magnetic strip. Ensure all utensils and equipment are kept clean to sight and touch through proper wash/rinse/sanitizing. Clean and sanitize knife.
The department's words
CHSC 114113 Observed dried meat debris on a knife stored on magnetic strip. Ensure all utensils and equipment are kept clean to sight and touch through proper wash/rinse/sanitizing. Clean and sanitize knife.
EarlierMay 28, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A. Employee states meat slicers are broken down completely once a day to wash-rinse-sanitize but are wiped with sanitizer towel after use throughout day. Food contact surfaces in contact with potentially hazardous foods must be cleaned and sanitized at least every 4 hours. Ensure that meat slicers are completely broken down at least every 4 hours to wash-rinse-sanitize to prevent contamination. Discussed with operator. B. Observed red meat debris on butcher boy meat slicer. Operator states it was last used yesterday. Ensure food contact surfaces are clean and sanitized thoroughly to prevent contamination. Inspector instructed operator to clean and sanitize meat slicer before use at time of inspection.
The department's words
CHSC 114113 A. Employee states meat slicers are broken down completely once a day to wash-rinse-sanitize but are wiped with sanitizer towel after use throughout day. Food contact surfaces in contact with potentially hazardous foods must be cleaned and sanitized at least every 4 hours. Ensure that meat slicers are completely broken down at least every 4 hours to wash-rinse-sanitize to prevent contamination. Discussed with operator. B. Observed red meat debris on butcher boy meat slicer. Operator states it was last used yesterday. Ensure food contact surfaces are clean and sanitized thoroughly to prevent contamination. Inspector instructed operator to clean and sanitize meat slicer before use at time of inspection.
EarlierDec 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certification expired. Renew Certified Food Manager certification within 30 days and email copy to me.
The department's words
CHSC 113947.1 Food safety certification expired. Renew Certified Food Manager certification within 30 days and email copy to me.
EarlierJun 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured cheese at 45F in prep top cooler. Owner states that he needs to replace unit. Maintain all potentially hazardous foods at 41F or below. If replacing equipment, email me the manufacturer specifications of the model to gain approval by EHS.
The department's words
CHSC 113996 Measured cheese at 45F in prep top cooler. Owner states that he needs to replace unit. Maintain all potentially hazardous foods at 41F or below. If replacing equipment, email me the manufacturer specifications of the model to gain approval by EHS.
EarlierJun 26, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed condensate from the prep cooler drip onto uncovered ham. The contaminated portion of ham was discarded. Cover all foods in this cooler and do not store in areas where condensate is dripping to prevent contamination of food. Repair cooler so condensate does not drip onto food.
The department's words
CHSC 113980 Observed condensate from the prep cooler drip onto uncovered ham. The contaminated portion of ham was discarded. Cover all foods in this cooler and do not store in areas where condensate is dripping to prevent contamination of food. Repair cooler so condensate does not drip onto food.
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 vacuum packaged meats in the display cooler and a VacMaster with envelopes for vacuum packaging in the back room. Discontinue vacuum packaging immediately, as required at the last inspection, until you receive approval from the California Department of Public Health.
The department's words
CHSC 114419 Observed vacuum packaged meats in the display cooler and a VacMaster with envelopes for vacuum packaging in the back room. Discontinue vacuum packaging immediately, as required at the last inspection, until you receive approval from the California Department of Public Health.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 17, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ensure that all food handlers obtain food handler cards within 30 days
The department's words
CHSC 113948 Ensure that all food handlers obtain food handler cards within 30 days
EarlierJan 4, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Discontinue storing knives between refrigerator and table - this is an uncleanable area.
The department's words
CHSC 114178 Discontinue storing knives between refrigerator and table - this is an uncleanable area.
EarlierOct 24, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Provide a display thermometer in sandwich refrigerator. (COS)
The department's words
CHSC 114157 Provide a display thermometer in sandwich refrigerator. (COS)
Corrected during the inspection
Wash then rinse then sanitize then air dry all containers, knives, etc. Sanitize in a solution of 100 ppm chlorine.
The department's words
CHSC 114099.2 Wash then rinse then sanitize then air dry all containers, knives, etc. Sanitize in a solution of 100 ppm chlorine.
Corrected during the inspection
EarlierJun 15, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 9, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 29, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get recertified as a Certified Food Manager within 30 days. Fax copy of Certified Food Manager certificate to EHS. Put Rocky's Quality Meats on fax.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Fax copy of Certified Food Manager certificate to EHS. Put Rocky's Quality Meats on fax.
Keep meat off floor in walk-in freezer.
The department's words
CHSC 114047 Keep meat off floor in walk-in freezer.
Keep all wiping cloths in bucket of sanitizing solution when not immediately in use.
The department's words
CHSC 114185.1 Keep all wiping cloths in bucket of sanitizing solution when not immediately in use.
EarlierDec 2, 2014Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Reheat cooked chicken in oven not in hot case. Reheat to 165 F then hold at 135 F.
The department's words
CHSC 114016 Reheat cooked chicken in oven not in hot case. Reheat to 165 F then hold at 135 F.
Corrected during the inspection
Clean condenser fan grills in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grills in walk-in refrigerator.
EarlierNov 18, 2014Routine inspectionViolation(s) Found
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Reheat cooked chicken in oven not in hot case. Reheat to 165 F then hold at 135 F.
The department's words
CHSC 114016 Reheat cooked chicken in oven not in hot case. Reheat to 165 F then hold at 135 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Clean condenser fan grills in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grills in walk-in refrigerator.
EarlierMar 31, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
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 Rocky's Quality Meats, you can:
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Let Rocky's Quality Meats know
Ask for the manager. Rocky's Quality Meats can only fix what it knows about.
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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 L10273.
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.