At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 8, 2026
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 Sausalito Market's team
Is this your place?
Welcome, Sausalito Market. We'll walk through this together, one item at a time. To log the fixes, claim Sausalito Market 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 Sausalito MarketWe'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.
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 Sausalito MarketWe'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 · 16 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 8, 2026.
No violations listed in the data.
EarlierNov 25, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink outside of the toilet area reached 69 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Hand wash sink outside of the toilet area reached 69 degrees F. Provide a minimum of 100 degrees F water.
EarlierSep 18, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Restroom paper towel dispenser empty. / Keep dispenser stocked at all times.
The department's words
CHSC 113953.2 Restroom paper towel dispenser empty. / Keep dispenser stocked at all times.
EarlierMar 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cardboard being used to line shelving in refrigeration. / Remove cardboard liners. Replace with materials that are smooth, durable, easily cleanable and non-absorbent.
The department's words
CHSC 114130.1 Observed cardboard being used to line shelving in refrigeration. / Remove cardboard liners. Replace with materials that are smooth, durable, easily cleanable and non-absorbent.
EarlierMar 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink by restroom lacking paper towels in its dispenser. / Keep dispenser stocked at all times.
The department's words
CHSC 113953.2 Hand wash sink by restroom lacking paper towels in its dispenser. / Keep dispenser stocked at all times.
EarlierSep 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Salsa and hummus recorded at around 46°F in refrigeration case by vegetables. / Repair unit to cold hold at 41°F or below.
The department's words
CHSC 113996 Salsa and hummus recorded at around 46°F in refrigeration case by vegetables. / Repair unit to cold hold at 41°F or below.
EarlierDec 8, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator ambient temperature recorded around 52°F. Cheese, meats, eggs, fish, and dairy products were recorded around 51-52°F at time of inspection. / Immediately discard out of temperature potentially hazardous foods. Discontinue use of out of temperature refrigerator until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Walk-in refrigerator ambient temperature recorded around 52°F. Cheese, meats, eggs, fish, and dairy products were recorded around 51-52°F at time of inspection. / Immediately discard out of temperature potentially hazardous foods. Discontinue use of out of temperature refrigerator until repaired to cold hold food at 41°F or below.
Corrected during the inspection
EarlierDec 7, 2021Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Walk-in refrigerator ambient temperature recorded around 52°F. Cheese, meats, eggs, fish, and dairy products were recorded around 51-52°F at time of inspection. / Immediately discard out of temperature potentially hazardous foods. Discontinue use of out of temperature refrigerator until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Walk-in refrigerator ambient temperature recorded around 52°F. Cheese, meats, eggs, fish, and dairy products were recorded around 51-52°F at time of inspection. / Immediately discard out of temperature potentially hazardous foods. Discontinue use of out of temperature refrigerator until repaired to cold hold food at 41°F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigerator by point of sale and produce section had tuna mac, string cheese and garlic pasta recorded at 44F. / Repair refrigerator to cold hold food at 41F or below.
The department's words
CHSC 113996 Refrigerator by point of sale and produce section had tuna mac, string cheese and garlic pasta recorded at 44F. / Repair refrigerator to cold hold food at 41F or below.
EarlierFeb 18, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Complete and post site specific protection plan from marinrecovers.com
The department's words
CHSC 114377 Complete and post site specific protection plan from marinrecovers.com
EarlierNov 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sinks at restroom and deli lacking paper towels. Provide paper towels in existing dispenser or have the roller dispenser by 1/7/19.
The department's words
CHSC 113953.2 Hand wash sinks at restroom and deli lacking paper towels. Provide paper towels in existing dispenser or have the roller dispenser by 1/7/19.
EarlierJan 19, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get recertified as a Certified Food Manager within 30 days. Fax copy to inspector. Put Sausalito Market on fax.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Fax copy to inspector. Put Sausalito Market on fax.
Provide soap in a permanently mounted dispenser at handwash sink in meat area and in bathroom. Discontinue using bar soap.
The department's words
CHSC 113953.2 Provide soap in a permanently mounted dispenser at handwash sink in meat area and in bathroom. Discontinue using bar soap.
Do not store food on floor in produce walk-in. Store food at least 6 inches above floor.
The department's words
CHSC 114047 Do not store food on floor in produce walk-in. Store food at least 6 inches above floor.
EarlierSep 12, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
External temperature of several types of cheese measured 46 degrees F. Internal temperature of Havarti cheese measured 46 degrees F.
The department's words
CHSC 113996 External temperature of several types of cheese measured 46 degrees F. Internal temperature of Havarti cheese measured 46 degrees F.
Remove coffin freezer and Frigidaire freezer from the facility within six months. Both are turned off and are not in use. Both are domestic. Coffin freezer is very rusted inside unit.
The department's words
CHSC 114175 Remove coffin freezer and Frigidaire freezer from the facility within six months. Both are turned off and are not in use. Both are domestic. Coffin freezer is very rusted inside unit.
No probe thermometer.
The department's words
CHSC 114159 No probe thermometer.
Drip at hand wash sink in meat department.
The department's words
CHSC 114190 Drip at hand wash sink in meat department.
No thermometer in refrigerator with dairy products located by register.
The department's words
CHSC 114157 No thermometer in refrigerator with dairy products located by register.
EarlierApr 18, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed sandwiches in temperature danger zone in open case refrigerator towards front of store. Internal temperature of prepackaged ham sandwich - 45 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed sandwiches in temperature danger zone in open case refrigerator towards front of store. Internal temperature of prepackaged ham sandwich - 45 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Place soap inside mounted soap dispensers.
The department's words
CHSC 113953.2 Place soap inside mounted soap dispensers.
Three-compartment sink near janitorial sink reached a maximum of 104 degrees Fahrenheit and janitorial sink reached a maximum of 99 degrees Fahrenheit. Provide a minimum of of 120 degrees Fahrenheit at the faucet of the three-compartment sink and janitorial sink.
The department's words
CHSC 114192 Three-compartment sink near janitorial sink reached a maximum of 104 degrees Fahrenheit and janitorial sink reached a maximum of 99 degrees Fahrenheit. Provide a minimum of of 120 degrees Fahrenheit at the faucet of the three-compartment sink and janitorial sink.
Permit is posted on back wall of meat department and is not visible due to height of meat case. Post health permit in conspicuous area.
The department's words
CHSC 114381 Permit is posted on back wall of meat department and is not visible due to height of meat case. Post health permit in conspicuous area.
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 Sausalito Market, you can:
Let Sausalito Market know
Ask for the manager. Sausalito Market 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 Sausalito Market?
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 L16247.
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.