At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Jan 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Safeway #2718?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. Increase water pressure at this hand wash sink. CHSC 113953.cHow to fixFix it
- Hot holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings: 121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\ bbq chicken all voluntarily discarded into the compost container. Repeat violation. CHSC 113996How to fixFix it
- Code CHSC 114192 CHSC 114192How 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 Safeway #2718's team
Is this your place?
Welcome, Safeway #2718. We'll walk through this together, one item at a time. To log the fixes, claim Safeway #2718 first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Safeway #2718We'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. Increase water pressure at this hand wash sink.The county found: “No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100…”
Then the next one: Hot holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings: 121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\ bbq chicken all voluntarily discarded into the compost container. Repeat violation.
Log it
Your team logs the fix on their phones, with the time and who did it.
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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Safeway #2718We'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestJan 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 23, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. Increase water pressure at this hand wash sink.
The department's words
CHSC 113953.c No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. Increase water pressure at this hand wash sink.
Hot holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings: 121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\ bbq chicken all voluntarily discarded into the compost container. Repeat violation.
The department's words
CHSC 113996 Hot holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings: 121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\ bbq chicken all voluntarily discarded into the compost container. Repeat violation.
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierMar 3, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding case: teriyaki wings: 123 degrees F, per employee, these chicken wings were cooked 20 minutes ago, chicken teriyaki drumsticks observed at 122 - 157 degrees F.Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Ensure chicken is heated to 165 degrees F prior to placing chicken in hot holding unit. Teriyaki wings and teriyaki chicken drumsticks reheated to 177 - 191 degrees F.
The department's words
CHSC 113996 Hot holding case: teriyaki wings: 123 degrees F, per employee, these chicken wings were cooked 20 minutes ago, chicken teriyaki drumsticks observed at 122 - 157 degrees F.Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Ensure chicken is heated to 165 degrees F prior to placing chicken in hot holding unit. Teriyaki wings and teriyaki chicken drumsticks reheated to 177 - 191 degrees F.
Corrected during the inspection
EarlierFeb 25, 2025Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. Increase water pressure at this hand wash sink.
The department's words
CHSC 113953.c No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. Increase water pressure at this hand wash sink.
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 holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings: 121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\ bbq chicken all voluntarily discarded into the compost container. Repeat violation.
The department's words
CHSC 113996 Hot holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings: 121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\ bbq chicken all voluntarily discarded into the compost container. Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 4, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding case for chicken had the following temperatures: roasted chicken 119°F, turkey 121°F, breakfast burritos 119°F, meat loaf at 125°F. Top shelf had chicken recorded at 138°F and above. / Discard out of temperature food. Discontinue use of bottom 3 shelves until unit has been repaired to hot hold food at 135°F throughout the food.
The department's words
CHSC 113996 Hot holding case for chicken had the following temperatures: roasted chicken 119°F, turkey 121°F, breakfast burritos 119°F, meat loaf at 125°F. Top shelf had chicken recorded at 138°F and above. / Discard out of temperature food. Discontinue use of bottom 3 shelves until unit has been repaired to hot hold food at 135°F throughout the food.
EarlierSep 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Open air refrigeration unit for cheese had top 2 shelves with cheeses recorded around 48-62°F at time of inspection. Top section did not appear to blow cold air. / Discard out of temperature cheeses. Discontinue use of top 2 shelves until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Open air refrigeration unit for cheese had top 2 shelves with cheeses recorded around 48-62°F at time of inspection. Top section did not appear to blow cold air. / Discard out of temperature cheeses. Discontinue use of top 2 shelves until repaired to cold hold food at 41°F or below.
EarlierMar 23, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tray of chicken in hot holding case recording around 114°F. Chicken was prepared over 2 hours ago. / Repair unit to hot hold food at 135°F or above. Discard out of temperature chicken.
The department's words
CHSC 113996 Observed tray of chicken in hot holding case recording around 114°F. Chicken was prepared over 2 hours ago. / Repair unit to hot hold food at 135°F or above. Discard out of temperature chicken.
EarlierSep 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No sanitizer recorded for sanitizer dispenser at fruit department no sanitizer hooked up to dispenser. / Keep dispenser stocked at all times.
The department's words
CHSC 114099.6 No sanitizer recorded for sanitizer dispenser at fruit department no sanitizer hooked up to dispenser. / Keep dispenser stocked at all times.
EarlierFeb 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 7 packages of baby formula expired on the sales floor. / Discard expired food. Frequently check inventory to ensure there is no expired food.
The department's words
CHSC 113980 Observed 7 packages of baby formula expired on the sales floor. / Discard expired food. Frequently check inventory to ensure there is no expired food.
EarlierDec 6, 2019Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 113996
The department's words
Code CHSC 113996
Show 2 more
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
EarlierMay 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A hand wash sink in cake decoration area of the bakery was lacking paper towels. / Keep paper towel dispensers stocked at all times.
The department's words
CHSC 113953.2 A hand wash sink in cake decoration area of the bakery was lacking paper towels. / Keep paper towel dispensers stocked at all times.
EarlierJan 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide proof of current certification for food handler cards for all employees involved in food preparation, storage, and service of food. Certified food manager certification needed by 1/23/2019.
The department's words
CHSC 113948 Provide proof of current certification for food handler cards for all employees involved in food preparation, storage, and service of food. Certified food manager certification needed by 1/23/2019.
EarlierFeb 1, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Provide display thermometer in sandwich making refrigerator and in Boar's Head display case and in Macaroon Ice Cream freezer.
The department's words
CHSC 114157 Provide display thermometer in sandwich making refrigerator and in Boar's Head display case and in Macaroon Ice Cream freezer.
Repair water dispenser. Duct tape is not allowed.
The department's words
CHSC 114175 Repair water dispenser. Duct tape is not allowed.
Keep toilet paper in the dispensers. One dispenser is missing the face piece - repair.
The department's words
CHSC 114250 Keep toilet paper in the dispensers. One dispenser is missing the face piece - repair.
Provide paper towels in dispenser on right.
The department's words
CHSC 113953.2 Provide paper towels in dispenser on right.
Cold water control at handwash sink is too stiff. Repair.
The department's words
CHSC 113953.c Cold water control at handwash sink is too stiff. Repair.
Show 1 more
Provide a display thermometer in evolution refrigerator.
The department's words
CHSC 114157 Provide a display thermometer in evolution refrigerator.
EarlierOct 27, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Post sign informing consumers that most recent inspection report is available to review upon request. Sign provided today.
The department's words
CHSC 113725.1 Post sign informing consumers that most recent inspection report is available to review upon request. Sign provided today.
Mozzarella cheese (49 degrees F), sliced tomatoes (45 degrees F), and Swiss cheese (43 degrees F) in deli prep refrigerator. Rock fish (49 degrees F) and tilapia (46 degrees F) in retail fish case in front of fish department. Prepackaged cheese in retail refrigerator case on one of the aisles ranged from 39 - 49 degrees F. Cheese above 41 degrees was found closer to front of store (right side of unit.)
The department's words
CHSC 113996 Mozzarella cheese (49 degrees F), sliced tomatoes (45 degrees F), and Swiss cheese (43 degrees F) in deli prep refrigerator. Rock fish (49 degrees F) and tilapia (46 degrees F) in retail fish case in front of fish department. Prepackaged cheese in retail refrigerator case on one of the aisles ranged from 39 - 49 degrees F. Cheese above 41 degrees was found closer to front of store (right side of unit.)
Observed knives with food residue in cutlery holder. Knives and holder brought over to utensil washing area.
The department's words
CHSC 114115 Observed knives with food residue in cutlery holder. Knives and holder brought over to utensil washing area.
Install commercial soap dispenser by front hand wash sink. No soap available at this sink.
The department's words
CHSC 113953.2 Install commercial soap dispenser by front hand wash sink. No soap available at this sink.
Replace missing sneezeguard at self-service soup bar.
The department's words
CHSC 114060 Replace missing sneezeguard at self-service soup bar.
Show 2 more
Replace broken thermometer in retail fish refrigerator case.
The department's words
CHSC 114157 Replace broken thermometer in retail fish refrigerator case.
Thoroughly wash, rinse, and sanitize cutting boards at deli food prep refrigerator, or replace them if unable to remove black stains. Stained cutting boards noted on previous inspection report. Clean soup spillage at soup bar.
The department's words
CHSC 114175 Thoroughly wash, rinse, and sanitize cutting boards at deli food prep refrigerator, or replace them if unable to remove black stains. Stained cutting boards noted on previous inspection report. Clean soup spillage at soup bar.
EarlierNov 4, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Cutting boards at sandwich station are stained and have deep grooves. Resurface or replace boards.
The department's words
CHSC 114130.3 Cutting boards at sandwich station are stained and have deep grooves. Resurface or replace boards.
Thermometer at below-counter refrigerator behind sandwich station is missing. Provide thermometer.
The department's words
CHSC 114159 Thermometer at below-counter refrigerator behind sandwich station is missing. Provide thermometer.
Plumbing at front handwash station is leading below sink. Repair sink.
The department's words
CHSC 114190 Plumbing at front handwash station is leading below sink. Repair sink.
Excessive food debris in walkin floors. Thoroughly clean out floors of walkin.
The department's words
CHSC 114175 Excessive food debris in walkin floors. Thoroughly clean out floors of walkin.
Thermometers missing at meat display case. Replace thermometer.
The department's words
CHSC 114157 Thermometers missing at meat display case. Replace thermometer.
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 Safeway #2718, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Safeway #2718 know
Ask for the manager. Safeway #2718 can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run Safeway #2718?
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 L10077.
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.