At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sprouts Farmers Market #288?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114159 CHSC 114159How 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 Sprouts Farmers Market #288's team
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Under each item here, people see what you fixed, in your words.
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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 3 times in the last 12 months (3 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 18, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114159
The department's words
Code CHSC 114159
EarlierNov 14, 2025Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 12, 2025Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Houseflies were observed flying in the preparation area. [Corrective action] Any food facility shall be kept free of vermin,
The department's words
CHSC 114259.1 Houseflies were observed flying in the preparation area. [Corrective action] Any food facility shall be kept free of vermin,
EarlierMar 16, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rotisserie chicken internal temperatures were measured at 115F, 145F, and 130F in different parts of the food. According to the employee, rotisserie chickens were reheated; however, all the chickens tested were below 165F. [CA] Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds.
The department's words
CHSC 114016 Rotisserie chicken internal temperatures were measured at 115F, 145F, and 130F in different parts of the food. According to the employee, rotisserie chickens were reheated; however, all the chickens tested were below 165F. [CA] Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds.
EarlierJul 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The two ice machine interior panel were observed with black/brown mold like residues on the food contact surfaces. However, the black/brown mold like residues were not observed directly in contact with the food (ice). In addition, a water bottle was observed to be stored on the ice during the time of the observation. [CA] To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ensure to protect food (ice) from contamination by storing bottled beverages away from food. [COS] Manager contacted the company to service the ice machine,
The department's words
CHSC 114117 The two ice machine interior panel were observed with black/brown mold like residues on the food contact surfaces. However, the black/brown mold like residues were not observed directly in contact with the food (ice). In addition, a water bottle was observed to be stored on the ice during the time of the observation. [CA] To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ensure to protect food (ice) from contamination by storing bottled beverages away from food. [COS] Manager contacted the company to service the ice machine,
EarlierOct 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean and sanitize the two ice machines in the deli twice per year according to the manufacturers recommendation.
The department's words
CHSC 114130.5 Clean and sanitize the two ice machines in the deli twice per year according to the manufacturers recommendation.
EarlierJan 16, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
One men's and one women's restroom hand sinks lacked hot water. 100F is required. Men's was fixed and the women's needs repair.
The department's words
CHSC 114192 One men's and one women's restroom hand sinks lacked hot water. 100F is required. Men's was fixed and the women's needs repair.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 3, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
* Deli: meat thawed improperly (not completely submerged in water) at 46F in prep sink. Keep potentially hazardous food below 41F or above 135F. Thaw under refrigeration, completely submerged under cold running water, or during the cooking process * sliced ham at 50F stacked high un prep top. Keep food below the fill line in the drop pans * Olive bar: Greek feta salad and provolini antipasti at 46F in olive bar. Other non-potentially hazardous foods also at mid 40s in bar. Repair unit so food stays below 41F.
The department's words
CHSC 113996 * Deli: meat thawed improperly (not completely submerged in water) at 46F in prep sink. Keep potentially hazardous food below 41F or above 135F. Thaw under refrigeration, completely submerged under cold running water, or during the cooking process * sliced ham at 50F stacked high un prep top. Keep food below the fill line in the drop pans * Olive bar: Greek feta salad and provolini antipasti at 46F in olive bar. Other non-potentially hazardous foods also at mid 40s in bar. Repair unit so food stays below 41F.
Deli: tuna salad at 53F in prep top. Tuna at ambient temperature was prepped then immediately placed in prep top. Cool tuna in walk-in after prep as the prep top will not rapidly cool food. Cool food uncovered so heat is not trapped in container.
The department's words
CHSC 114002.1 Deli: tuna salad at 53F in prep top. Tuna at ambient temperature was prepped then immediately placed in prep top. Cool tuna in walk-in after prep as the prep top will not rapidly cool food. Cool food uncovered so heat is not trapped in container.
Meat: organize the shellstock tags better. I could not find tags from late October 2017 or early November 2017 which is within the required 90 days that tags should be kept.
The department's words
CHSC 114039.4 Meat: organize the shellstock tags better. I could not find tags from late October 2017 or early November 2017 which is within the required 90 days that tags should be kept.
Meat: Clean handles of walk-in in the meat department. Observed built up dirt/debris on them.
The department's words
CHSC 114115.c Meat: Clean handles of walk-in in the meat department. Observed built up dirt/debris on them.
EarlierOct 13, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
All employees handling foods and/or food containers must have food handler cards.
The department's words
CHSC 113948 All employees handling foods and/or food containers must have food handler cards.
EarlierOct 4, 2016Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Customer deli reach-in case measures 43 F. Shredded chicken measures 50 F. Potentially hazardous foods must be kept at or below 41 F. Chicken was removed and discarded. - Case on order to be repaired today. - Provide readily visible thermometers in multiple areas of case to reflect accurate temp. where foods are displayed. - Sandwich prep. fridge measured 53 F. - tuna salad and chicken salad measured 43 F. - Unit also to be repaired today.
The department's words
CHSC 113996 Customer deli reach-in case measures 43 F. Shredded chicken measures 50 F. Potentially hazardous foods must be kept at or below 41 F. Chicken was removed and discarded. - Case on order to be repaired today. - Provide readily visible thermometers in multiple areas of case to reflect accurate temp. where foods are displayed. - Sandwich prep. fridge measured 53 F. - tuna salad and chicken salad measured 43 F. - Unit also to be repaired today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
All employees handling foods and/or food containers must have food handler cards.
The department's words
CHSC 113948 All employees handling foods and/or food containers must have food handler cards.
Employee cleaning juicing equipment observed putting sanitized dishes back into wash compartment. Dirty dishes from sushi operation in rinse compartment. - Properly wash, rinse, sanitize dishes. - Sushi dishes to be cleaned in other separate 3-compartment sink.
The department's words
CHSC 114099.6 Employee cleaning juicing equipment observed putting sanitized dishes back into wash compartment. Dirty dishes from sushi operation in rinse compartment. - Properly wash, rinse, sanitize dishes. - Sushi dishes to be cleaned in other separate 3-compartment sink.
Provide readily visible thermometers in all fridge cases (meat, deli, sandwich, cheese, raw meats).
The department's words
CHSC 114157 Provide readily visible thermometers in all fridge cases (meat, deli, sandwich, cheese, raw meats).
Clean debris/build-up from meat case and hot water heater floor sinks.
The department's words
CHSC 114190 Clean debris/build-up from meat case and hot water heater floor sinks.
EarlierMay 11, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food in the raw foods refrigerator measured 41 F or below. Some cheese in the reach-in measured 50-54 F (in the front right corner of the unit). Cheese above 50 F was voluntarily discarded.
The department's words
CHSC 113996 Food in the raw foods refrigerator measured 41 F or below. Some cheese in the reach-in measured 50-54 F (in the front right corner of the unit). Cheese above 50 F was voluntarily discarded.
EarlierMay 4, 2015Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Unpasteurized juice in the ice display measured 45-47 F and juice is not immersed in ice. Refrigerate now or immerse in ice to hold juice at 41 F or below. Sliced cheese in reach-in refrigerator measured 55-59 F and was removed from the walk-in 1.5 hrs ago. Move cheese to a working unit and ensure this unit is working properly before storing food in it. Food in the sandwich prep fridge measured 48.6 F. Lower temperature immediately. Only fill inserts 3/4 full and cover inserts whenever possible. Food in the raw foods refrigerator measured 50-52 F and has been in this unit overnight. All potentially hazardous food in this unit was voluntarily discarded. Maintain cold holding temperatures at 41 F or below.
The department's words
CHSC 113996 Unpasteurized juice in the ice display measured 45-47 F and juice is not immersed in ice. Refrigerate now or immerse in ice to hold juice at 41 F or below. Sliced cheese in reach-in refrigerator measured 55-59 F and was removed from the walk-in 1.5 hrs ago. Move cheese to a working unit and ensure this unit is working properly before storing food in it. Food in the sandwich prep fridge measured 48.6 F. Lower temperature immediately. Only fill inserts 3/4 full and cover inserts whenever possible. Food in the raw foods refrigerator measured 50-52 F and has been in this unit overnight. All potentially hazardous food in this unit was voluntarily discarded. Maintain cold holding temperatures 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.
Not critical (3)
A hand sink in the meat department was blocked with a stack of boxes. The boxes were immediately moved. Keep the hand sink unobstructed to allow for hand washing.
The department's words
CHSC 113953 A hand sink in the meat department was blocked with a stack of boxes. The boxes were immediately moved. Keep the hand sink unobstructed to allow for hand washing.
Sanitizing solution in the ware wash sink (produce) contained less than 200 ppm quaternary ammonia. Solution was immediately changed.
The department's words
CHSC 114097 Sanitizing solution in the ware wash sink (produce) contained less than 200 ppm quaternary ammonia. Solution was immediately changed.
Display thermometers were missing from many refrigerators. Place a display thermometer in the warmest part of each refrigerator.
The department's words
CHSC 114157 Display thermometers were missing from many refrigerators. Place a display thermometer in the warmest part of each refrigerator.
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 Sprouts Farmers Market #288, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Sprouts Farmers Market #288 know
Ask for the manager. Sprouts Farmers Market #288 can only fix what it knows about.
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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 L14398.
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.