At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 17, 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 Smokey's Deli's team
Is this your place?
Welcome, Smokey's Deli. We'll walk through this together, one item at a time. To log the fixes, claim Smokey's Deli 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.
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 · 13 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
LatestSep 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 17, 2026.
No violations listed in the data.
EarlierFeb 20, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114107
The department's words
Code CHSC 114107
EarlierAug 14, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Reach-in unit ambient temperature readings were at 46F and 47F. [Corrective action] Reparir or adjust unit.
The department's words
CHSC 114175 Reach-in unit ambient temperature readings were at 46F and 47F. [Corrective action] Reparir or adjust unit.
EarlierJul 17, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chlorine sanitizing solution was at 50.0 ppm in the sanitizing compartment in the warewashing area. [CA] Provide chlorine concentration at 100.0 ppm at all times to properly sanitize utensils.
The department's words
CHSC 114099.6 Chlorine sanitizing solution was at 50.0 ppm in the sanitizing compartment in the warewashing area. [CA] Provide chlorine concentration at 100.0 ppm at all times to properly sanitize utensils.
EarlierDec 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding inserts, ham internal temperature reading was measured at 53F, turkey 52F, cheese 47F, and slice tomatoes 48F. [CA] Potentially hazardous foods shall be held at or below 41For at or above 135f when hot. [COS] Owner agreed to use Time as a Public Health Control (TPHC) for 4 hours for foods mentioned above.
The department's words
CHSC 113996 In the cold holding inserts, ham internal temperature reading was measured at 53F, turkey 52F, cheese 47F, and slice tomatoes 48F. [CA] Potentially hazardous foods shall be held at or below 41For at or above 135f when hot. [COS] Owner agreed to use Time as a Public Health Control (TPHC) for 4 hours for foods mentioned above.
EarlierMay 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shell eggs internal temperature reading measured 56F. Raw shell eggs were observed stored on the table at ambient temperature in the preparation area. In addition, Half and Half milk internal temperature readings measured 52F, and 51F. Half and Half milk container was observed at ambient temperature in the self service area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. Avoid temperatures in the danger zone between 41F and 135F. At these temperatures bacteria grow and multiply faster and could contribute to a food borne illness. [COS] Owner transferred the food mentioned above in the reach-in unit.
The department's words
CHSC 113996 Raw shell eggs internal temperature reading measured 56F. Raw shell eggs were observed stored on the table at ambient temperature in the preparation area. In addition, Half and Half milk internal temperature readings measured 52F, and 51F. Half and Half milk container was observed at ambient temperature in the self service area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. Avoid temperatures in the danger zone between 41F and 135F. At these temperatures bacteria grow and multiply faster and could contribute to a food borne illness. [COS] Owner transferred the food mentioned above in the reach-in unit.
EarlierNov 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 24, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli meats measured between 45-48F in cold top unit. Maintain at or below 41F.
The department's words
CHSC 113996 Deli meats measured between 45-48F in cold top unit. Maintain at or below 41F.
EarlierFeb 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Discontinue use of cardboard and butcher paper to line shelving. A smooth easily cleanable material shall be used in place of cardboard and butcher paper.
The department's words
CHSC 114130.1 Discontinue use of cardboard and butcher paper to line shelving. A smooth easily cleanable material shall be used in place of cardboard and butcher paper.
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed baked potatoes and potato salad at 58F. Potatoes cooked 2 hours prior. Cool foods from 135F to 70F within two hours, then 80F to 41F within 4 hours.
The department's words
CHSC 114002 Observed baked potatoes and potato salad at 58F. Potatoes cooked 2 hours prior. Cool foods from 135F to 70F within two hours, then 80F to 41F within 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 5, 2017Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
When asked, food handlers were unable to tell me the correct temperatures for hot and cold holding of potentially hazardous foods. Post signage with critical temperatures. Ensure all employees know where to find this information. Signage provided.
The department's words
CHSC 113947 When asked, food handlers were unable to tell me the correct temperatures for hot and cold holding of potentially hazardous foods. Post signage with critical temperatures. Ensure all employees know where to find this information. Signage provided.
An employee was observed washing a bucket in the three compartment sink, then put a container of food away without first washing hands as is required when changing tasks. Corrected.
The department's words
CHSC 113953.3 An employee was observed washing a bucket in the three compartment sink, then put a container of food away without first washing hands as is required when changing tasks. Corrected.
Roast beef in prep top measured 48F Raw ground beef burger in rear reach in refrigerator measured 56F. The beef was out less than 30 minutes. Maintain potentially hazardous foods below 41F or above 135F. -Keep prep top closed when not in use. -Do not leave burgers/meat out when not in use.
The department's words
CHSC 113996 Roast beef in prep top measured 48F Raw ground beef burger in rear reach in refrigerator measured 56F. The beef was out less than 30 minutes. Maintain potentially hazardous foods below 41F or above 135F. -Keep prep top closed when not in use. -Do not leave burgers/meat out when not in use.
Observed a large metal bowl containing cooked potatoes measuring 74F on a prep table in the rear kitchen. A food handler sated they were cooked two hours earlier. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread hot foods out, no more than 2 inches thick and place in the refrigerator to cool Only cover with lid or plastic once the foods reach 41F. Potatoes were spread out and cooled.
The department's words
CHSC 114002 Observed a large metal bowl containing cooked potatoes measuring 74F on a prep table in the rear kitchen. A food handler sated they were cooked two hours earlier. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread hot foods out, no more than 2 inches thick and place in the refrigerator to cool Only cover with lid or plastic once the foods reach 41F. Potatoes were spread out and cooled.
Numerous house flies were observed in the facility. Keep front doors closed. Screen windows if you want to open them.
The department's words
CHSC 114259.1 Numerous house flies were observed in the facility. Keep front doors closed. Screen windows if you want to open them.
Show 4 more
Observed ventilation hood and make up air were not turned on during the inspection. Keep hood and make up air on when cooking and when equipment is turned on.
The department's words
CHSC 114149.1 Observed ventilation hood and make up air were not turned on during the inspection. Keep hood and make up air on when cooking and when equipment is turned on.
Obtain a probe thermometer measuring 0-220F within 24 hours.
The department's words
CHSC 114159 Obtain a probe thermometer measuring 0-220F within 24 hours.
Thermometer in the prep top was not accurate. Replace the thermometer.
The department's words
CHSC 114157 Thermometer in the prep top was not accurate. Replace the thermometer.
Observed uncovered bucket of food waste outside by the back door. Cover of place in the garbage can to eliminate fly attractant.
The department's words
CHSC 114245.1 Observed uncovered bucket of food waste outside by the back door. Cover of place in the garbage can to eliminate fly attractant.
EarlierOct 3, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Potatoes cooling at room temperature were cooked two hours prior measured 73F. Cool foods from 135F to 70F within 2 hours, then 70FD to 41F within 4 hours. Advise placing foods in refrigeration after 30 minutes. Use shallow pans and keep foods uncovered until 41F. Corrected.
The department's words
CHSC 114002 Potatoes cooling at room temperature were cooked two hours prior measured 73F. Cool foods from 135F to 70F within 2 hours, then 70FD to 41F within 4 hours. Advise placing foods in refrigeration after 30 minutes. Use shallow pans and keep foods uncovered until 41F. Corrected.
Observed pot lids with modified wooden blocks attached. Remove the wooden blocks as they are not an approved material for food contact equipment or purchase new lids with handles. Correct within 7 days.
The department's words
CHSC 114130.1 Observed pot lids with modified wooden blocks attached. Remove the wooden blocks as they are not an approved material for food contact equipment or purchase new lids with handles. Correct within 7 days.
Observed a dirty wiping cloth stored on the counter top. Keep multi-use wiping cloths stored in 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed a dirty wiping cloth stored on the counter top. Keep multi-use wiping cloths stored in 200 ppm quaternary ammonia or 100 ppm chlorine.
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 Smokey's Deli, you can:
Let Smokey's Deli know
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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 L14899.
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.