At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sausalito Gourmet Delicatessen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Two door glass true refrigerator: Synergy kombucha observed at 41 to 49.4 degrees F with infrared thermometer. Maintain potentially hazardous foods at or below 41 degrees F. CHSC 113996How 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
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Follow the steps for each item, with the rule beside it.
Next: Two door glass true refrigerator: Synergy kombucha observed at 41 to 49.4 degrees F with infrared thermometer. Maintain potentially hazardous foods at or below 41 degrees F.The county found: “Two door glass true refrigerator: Synergy kombucha observed at 41 to 49.4 degrees F with infrared thermometer.…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 4, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Two door glass true refrigerator: Synergy kombucha observed at 41 to 49.4 degrees F with infrared thermometer. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Two door glass true refrigerator: Synergy kombucha observed at 41 to 49.4 degrees F with infrared thermometer. Maintain potentially hazardous foods at or below 41 degrees F.
EarlierFeb 3, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Synergy kombucha bottles observed at 44.5 degrees F to 54.9 degrees F in two door glass refrigerator in retail refrigerator. Bottles are labeled Perishable Keep Refrigerated. All 6 bottles of Synergy kombucha in front row are above 50 degrees F. 6 16 oz. bottles voluntarily discarded into the hand wash sink. Unit adjusted to colder setting during the inspection.
The department's words
CHSC 113996 Synergy kombucha bottles observed at 44.5 degrees F to 54.9 degrees F in two door glass refrigerator in retail refrigerator. Bottles are labeled Perishable Keep Refrigerated. All 6 bottles of Synergy kombucha in front row are above 50 degrees F. 6 16 oz. bottles voluntarily discarded into the hand wash sink. Unit adjusted to colder setting during the inspection.
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 available at kitchen hand wash sink at beginning of the inspection. No hot water or any water coming out of faucet when hot water handle was turned on later in the inspection. Provide a minimum of 100 degrees F water at the kitchen hand wash sink.
The department's words
CHSC 113953.c Hot water available at kitchen hand wash sink at beginning of the inspection. No hot water or any water coming out of faucet when hot water handle was turned on later in the inspection. Provide a minimum of 100 degrees F water at the kitchen 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.
EarlierSep 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility pre-packages food but is lacking proper labels. / Provide labels on packaging to include: name of food, list of ingredients in descending order by weight, accurate quantity of food, name and place of business.
The department's words
CHSC 114089 Facility pre-packages food but is lacking proper labels. / Provide labels on packaging to include: name of food, list of ingredients in descending order by weight, accurate quantity of food, name and place of business.
EarlierMar 20, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed new unapproved food processor. / All equipment must be NSF approved. Remove from facility. Submit specification sheets for approval before buying new equipment.
The department's words
CHSC 114175 Observed new unapproved food processor. / All equipment must be NSF approved. Remove from facility. Submit specification sheets for approval before buying new equipment.
EarlierJan 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer lightly encrusted with food debris. / Take apart slicer to wash, rinse, sanitize each piece.
The department's words
CHSC 114113 Deli slicer lightly encrusted with food debris. / Take apart slicer to wash, rinse, sanitize each piece.
EarlierJul 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee dropped meat tenderizer on floor and was about to place back into storage with clean utensils. Employee had to be instructed to wash - rinse - sanitize - air dry utensil. / Utensils must be washed - rinsed - sanitized - air dried after contaminated.
The department's words
CHSC 114099.6 Observed employee dropped meat tenderizer on floor and was about to place back into storage with clean utensils. Employee had to be instructed to wash - rinse - sanitize - air dry utensil. / Utensils must be washed - rinsed - sanitized - air dried after contaminated.
EarlierDec 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer lightly soiled. / Take deli slicer apart and clean each piece using 3-step wash method.
The department's words
CHSC 114113 Deli slicer lightly soiled. / Take deli slicer apart and clean each piece using 3-step wash method.
EarlierJun 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer lightly soiled with food debris. / Take deli slicer apart to clean and sanitize using 3-step wash method.
The department's words
CHSC 114115 Deli slicer lightly soiled with food debris. / Take deli slicer apart to clean and sanitize using 3-step wash method.
EarlierDec 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer had encrusted food debris around blade. / Clean and sanitize deli slicer using 3-step wash method as described by county issued sticker on 3-comp sink.
The department's words
CHSC 114117 Deli slicer had encrusted food debris around blade. / Clean and sanitize deli slicer using 3-step wash method as described by county issued sticker on 3-comp sink.
EarlierJun 30, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierJan 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler card expired July 2018.
The department's words
CHSC 113948 Food handler card expired July 2018.
EarlierJan 16, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Deli case is running 43F to 46F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Deli case is running 43F to 46F. Must be 41F or below. Repair/adjust immediately.
Get recertified as a Certified Food Manager within 30 days. Certificate has expired.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Certificate has expired.
EarlierSep 12, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Potentially hazardous foods found in temperature danger zone. Chicken salad: 47 degrees F, tuna salad: 49 degrees F, spanakopita: 47 degrees F.
The department's words
CHSC 113996 Potentially hazardous foods found in temperature danger zone. Chicken salad: 47 degrees F, tuna salad: 49 degrees F, spanakopita: 47 degrees F.
Chicken finished cooking ~1:30 p.m., was cooled on top of stove and was then placed in deli display case refrigerator. Chicken measured 101 - 106 degrees F at 1:40 p.m. Both owners knew proper cooking temperature for chicken. Questioned owner who prepared chicken about procedure for cooling chicken as to how chicken dropped from 165 to 101 -106 degrees F in 10 minutes. Owner unsure of when chicken finished cooking. Unknown if chicken was cooked to 165 degrees F. Utilize rapid cooling log to ensure potentially hazardous foods are cooked to the right temperature and are properly cooled within required timeframes. Submit copy of rapid cooling log by September 19, 2016.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Chicken measured 45 degrees F at 4:50 p.m..
The department's words
CHSC 114002 Chicken finished cooking ~1:30 p.m., was cooled on top of stove and was then placed in deli display case refrigerator. Chicken measured 101 - 106 degrees F at 1:40 p.m. Both owners knew proper cooking temperature for chicken. Questioned owner who prepared chicken about procedure for cooling chicken as to how chicken dropped from 165 to 101 -106 degrees F in 10 minutes. Owner unsure of when chicken finished cooking. Unknown if chicken was cooked to 165 degrees F. Utilize rapid cooling log to ensure potentially hazardous foods are cooked to the right temperature and are properly cooled within required timeframes. Submit copy of rapid cooling log by September 19, 2016.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Chicken measured 45 degrees F at 4:50 p.m..
A few wiping cloths on cutting boards that are used to prepare sandwiches. No sanitizer in wiping cloth container. Bleach added every four or five days. Add appropriate sanitizer concentration as frequent as necessary.
The department's words
CHSC 114185.1 A few wiping cloths on cutting boards that are used to prepare sandwiches. No sanitizer in wiping cloth container. Bleach added every four or five days. Add appropriate sanitizer concentration as frequent as necessary.
No soap available at hand wash sink by three-compartment sink.
The department's words
CHSC 113953.2 No soap available at hand wash sink by three-compartment sink.
Hand wash sign not posted.
The department's words
CHSC 113953.5 Hand wash sign not posted.
EarlierApr 15, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Observed turkey (44 degrees Fahrenheit), tuna salad (43 degrees Fahrenheit) and spinach pie (45 degrees Fahrenheit) made yesterday in deli case refrigerator. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed turkey (44 degrees Fahrenheit), tuna salad (43 degrees Fahrenheit) and spinach pie (45 degrees Fahrenheit) made yesterday in deli case refrigerator. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Food handlers not wearing hair restraints. All food handlers shall wear hair restraints, such as hair nets or hats.
The department's words
CHSC 113969 Food handlers not wearing hair restraints. All food handlers shall wear hair restraints, such as hair nets or hats.
Replace missing hood fan guards.
The department's words
CHSC 114175 Replace missing hood fan guards.
No soap or paper towels in left restroom. Install commercial soap and paper towel dispensers in left restroom that is used by owners.
The department's words
CHSC 113953.2 No soap or paper towels in left restroom. Install commercial soap and paper towel dispensers in left restroom that is used by owners.
Post sign notifying customers that the most recent inspection report is available upon request. Sign provided at inspection today.
The department's words
CHSC 113725.1 Post sign notifying customers that the most recent inspection report is available upon request. Sign provided at inspection today.
Show 1 more
Wiping cloth container kept in right compartment of three-compartment sink, only had 50 ppm chlorine. A minimum of 100 ppm chlorine is required..
The department's words
CHSC 114185.1 Wiping cloth container kept in right compartment of three-compartment sink, only had 50 ppm chlorine. A minimum of 100 ppm chlorine is required..
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)
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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 L10331.
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
- Follow-up 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.