At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Jun 17, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Subway #16096?
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 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 113953.2 CHSC 113953.2How to fixFix it
- Code CHSC 114190 CHSC 114190How 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 Subway #16096's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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
LatestJun 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 17, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierNov 4, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hose bibb to be in use instead of on NSF/ANSI approved faucet. Discontinue practice. Provide and install NSF/ANSI approved hand sink fixture.
The department's words
CHSC 114190 Observed hose bibb to be in use instead of on NSF/ANSI approved faucet. Discontinue practice. Provide and install NSF/ANSI approved hand sink fixture.
EarlierJun 28, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water measured 74*F in 3 compartment sink, food prep sink and handwashing fixtures and janitorial sink. Hot water shall be at least 120*F and 100*F - 104*F maximum for handwashing. If water heater is replaced, submit specification sheets and pay plan review fee before installation.
The department's words
CHSC 114195 Hot water measured 74*F in 3 compartment sink, food prep sink and handwashing fixtures and janitorial sink. Hot water shall be at least 120*F and 100*F - 104*F maximum for handwashing. If water heater is replaced, submit specification sheets and pay plan review fee before installation.
Corrected during the inspection
EarlierJun 27, 2024Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water measured 74*F in 3 compartment sink, food prep sink and handwashing fixtures and janitorial sink. Hot water shall be at least 120*F and 100*F - 104*F maximum for handwashing. If water heater is replaced, submit specification sheets and pay plan review fee before installation.
The department's words
CHSC 114195 Hot water measured 74*F in 3 compartment sink, food prep sink and handwashing fixtures and janitorial sink. Hot water shall be at least 120*F and 100*F - 104*F maximum for handwashing. If water heater is replaced, submit specification sheets and pay plan review fee before installation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the preparation area, two doors undercounter unit ambient temperature readings were measured at 59F, and 56F in different parts of the unit. [CA] Repair or adjust the refrigeration unit. Place potentially hazardous foods in a holding unit capable of maintaining required temperatures of 41F or below. (REPEAT VIOLATION). Repair or remove. Comply by 05/21/2023.
The department's words
CHSC 114175 In the preparation area, two doors undercounter unit ambient temperature readings were measured at 59F, and 56F in different parts of the unit. [CA] Repair or adjust the refrigeration unit. Place potentially hazardous foods in a holding unit capable of maintaining required temperatures of 41F or below. (REPEAT VIOLATION). Repair or remove. Comply by 05/21/2023.
EarlierApr 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Warm water from the faucet at the handwashing sink measured 92F at the employees/consumers restroom locate at the end of the hallway. [CA] Provide warm water under pressure. The water shall be at least 100F but not greater than 10*F.
The department's words
CHSC 114192 Warm water from the faucet at the handwashing sink measured 92F at the employees/consumers restroom locate at the end of the hallway. [CA] Provide warm water under pressure. The water shall be at least 100F but not greater than 10*F.
EarlierOct 14, 2021Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
MAJOR - Observed the following at unsafe temperatures: sliced tomatoes at 51.6F, cucumbers at 53.4F, dressing at 55F in veggie prep top unit. Potentially hazardous foods (PHFs) must be cold held at 41F or below. Employees state that food in unit was all prepped and put inside yesterday but temperatures taken this morning by employee were all logged 36.7-38.6F (vegetables) and veggie display unit at 37.6F this morning at ~730am on Food Temperature Recording and Action Log. All foods moved to walk in to cool back to 41F or below. Empty unit measured at 38.7F with inspector's thermometer so the unit may be used once food is <41F. Service the unit to ensure proper functioning - ensure that defrost mode doesn't last too long (foods should never enter danger zone). Since food temperatures were taken ~2hrs. prior, food may be kept. Ensure cold holding at 41F or below at all times. Monitor temperatures every 2 hours.
The department's words
CHSC 113996 MAJOR - Observed the following at unsafe temperatures: sliced tomatoes at 51.6F, cucumbers at 53.4F, dressing at 55F in veggie prep top unit. Potentially hazardous foods (PHFs) must be cold held at 41F or below. Employees state that food in unit was all prepped and put inside yesterday but temperatures taken this morning by employee were all logged 36.7-38.6F (vegetables) and veggie display unit at 37.6F this morning at ~730am on Food Temperature Recording and Action Log. All foods moved to walk in to cool back to 41F or below. Empty unit measured at 38.7F with inspector's thermometer so the unit may be used once food is <41F. Service the unit to ensure proper functioning - ensure that defrost mode doesn't last too long (foods should never enter danger zone). Since food temperatures were taken ~2hrs. prior, food may be kept. Ensure cold holding at 41F or below at all times. Monitor temperatures every 2 hours.
Corrected during the inspection
MAJOR - Observed employee reheat meatballs and put into hot holding unit at 59-83F. Ensure PHF are rapidly reheated to 165F for hot holding. Employee reheated meatballs again to >135F. Review Subway's reheating procedures, stir while reheating, and ensure to take temperature before placing in hot holding unit. Meatballs reheated to 165F.
The department's words
CHSC 114016 MAJOR - Observed employee reheat meatballs and put into hot holding unit at 59-83F. Ensure PHF are rapidly reheated to 165F for hot holding. Employee reheated meatballs again to >135F. Review Subway's reheating procedures, stir while reheating, and ensure to take temperature before placing in hot holding unit. Meatballs reheated to 165F.
Corrected during the inspection
MAJOR - Hand wash sinks in bathrooms (shared with adjacent businesses) measured at 72.2F. Hand sinks must have minimum 100F warm water. Facility sinks measured at >100F (hand) and >120F (other sinks) and employee confirmed hands are washed again when re-entering kitchen after restroom. Repair hand sink to have minimum 100F warm water within 24 hrs. in both restrooms. Correct by reinspection.
The department's words
CHSC 113953.c MAJOR - Hand wash sinks in bathrooms (shared with adjacent businesses) measured at 72.2F. Hand sinks must have minimum 100F warm water. Facility sinks measured at >100F (hand) and >120F (other sinks) and employee confirmed hands are washed again when re-entering kitchen after restroom. Repair hand sink to have minimum 100F warm water within 24 hrs. in both restrooms. Correct by reinspection.
EarlierOct 13, 2021Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed the following at unsafe temperatures: sliced tomatoes at 51.6F, cucumbers at 53.4F, dressing at 55F in veggie prep top unit. Potentially hazardous foods (PHFs) must be cold held at 41F or below. Employees state that food in unit was all prepped and put inside yesterday but temperatures taken this morning by employee were all logged 36.7-38.6F (vegetables) and veggie display unit at 37.6F this morning at ~730am on Food Temperature Recording and Action Log. All foods moved to walk in to cool back to 41F or below. Empty unit measured at 38.7F with inspector's thermometer so the unit may be used once food is <41F. Service the unit to ensure proper functioning - ensure that defrost mode doesn't last too long (foods should never enter danger zone). Since food temperatures were taken ~2hrs. prior, food may be kept. Ensure cold holding at 41F or below at all times. Monitor temperatures every 2 hours.
The department's words
CHSC 113996 MAJOR - Observed the following at unsafe temperatures: sliced tomatoes at 51.6F, cucumbers at 53.4F, dressing at 55F in veggie prep top unit. Potentially hazardous foods (PHFs) must be cold held at 41F or below. Employees state that food in unit was all prepped and put inside yesterday but temperatures taken this morning by employee were all logged 36.7-38.6F (vegetables) and veggie display unit at 37.6F this morning at ~730am on Food Temperature Recording and Action Log. All foods moved to walk in to cool back to 41F or below. Empty unit measured at 38.7F with inspector's thermometer so the unit may be used once food is <41F. Service the unit to ensure proper functioning - ensure that defrost mode doesn't last too long (foods should never enter danger zone). Since food temperatures were taken ~2hrs. prior, food may be kept. Ensure cold holding at 41F or below at all times. Monitor temperatures every 2 hours.
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
MAJOR - Observed employee reheat meatballs and put into hot holding unit at 59-83F. Ensure PHF are rapidly reheated to 165F for hot holding. Employee reheated meatballs again to >135F. Review Subway's reheating procedures, stir while reheating, and ensure to take temperature before placing in hot holding unit. Meatballs reheated to 165F.
The department's words
CHSC 114016 MAJOR - Observed employee reheat meatballs and put into hot holding unit at 59-83F. Ensure PHF are rapidly reheated to 165F for hot holding. Employee reheated meatballs again to >135F. Review Subway's reheating procedures, stir while reheating, and ensure to take temperature before placing in hot holding unit. Meatballs reheated to 165F.
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
MAJOR - Hand wash sinks in bathrooms (shared with adjacent businesses) measured at 72.2F. Hand sinks must have minimum 100F warm water. Facility sinks measured at >100F (hand) and >120F (other sinks) and employee confirmed hands are washed again when re-entering kitchen after restroom. Repair hand sink to have minimum 100F warm water within 24 hrs. in both restrooms. Correct by reinspection.
The department's words
CHSC 113953.c MAJOR - Hand wash sinks in bathrooms (shared with adjacent businesses) measured at 72.2F. Hand sinks must have minimum 100F warm water. Facility sinks measured at >100F (hand) and >120F (other sinks) and employee confirmed hands are washed again when re-entering kitchen after restroom. Repair hand sink to have minimum 100F warm water within 24 hrs. in both restrooms. Correct by reinspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 10, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 27, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Take a closer look at equipment handles. There is built up food debris on the. They need scrubbing to remove food debris.
The department's words
CHSC 114175 Take a closer look at equipment handles. There is built up food debris on the. They need scrubbing to remove food debris.
EarlierJul 10, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Sanitizing compartment in 3-compartment sink was at 100 ppm quaternary ammonium. Must be 200 ppm quat. (Corrected) Change solution more often.
The department's words
CHSC 114099.6 Sanitizing compartment in 3-compartment sink was at 100 ppm quaternary ammonium. Must be 200 ppm quat. (Corrected) Change solution more often.
Code CHSC 114172
The department's words
Code CHSC 114172
EarlierOct 2, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Employees were asked what temperature cold/hot potentially hazardous foods are required to be held at and they were not able to answer. The could also not say what they would do if all the foods were holding at unsafe temperatures, say, if the refrigerator broke. Train employees: For cold foods, keep below 41F. For hot foods, maintain above 135F.
The department's words
CHSC 113947 Employees were asked what temperature cold/hot potentially hazardous foods are required to be held at and they were not able to answer. The could also not say what they would do if all the foods were holding at unsafe temperatures, say, if the refrigerator broke. Train employees: For cold foods, keep below 41F. For hot foods, maintain above 135F.
Observed employees bottled soda, uncovered on a prep table. All personal drinks must be covered with a tight fitting lid.
The department's words
CHSC 113977 Observed employees bottled soda, uncovered on a prep table. All personal drinks must be covered with a tight fitting lid.
Rear kitchen hand sink's faucet is so short that it is difficult to wash hands without touching the surface of the sink. Switch faucet out for a longer one.
The department's words
CHSC 114175 Rear kitchen hand sink's faucet is so short that it is difficult to wash hands without touching the surface of the sink. Switch faucet out for a longer one.
EarlierSep 13, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Food handler cards are not maintained on site as is required. Ensure all employees possess card within 30 days. Keep copies of cards on site.
The department's words
CHSC 113948 Food handler cards are not maintained on site as is required. Ensure all employees possess card within 30 days. Keep copies of cards on site.
Unisex women's restroom hand sink lacks warm (100F) water. Repair within 24 hours. Rear facility hand sink has no war, water as valve is shut off. Repair leak at the faucet and provide warm water within 24 hours.
The department's words
CHSC 113953.c Unisex women's restroom hand sink lacks warm (100F) water. Repair within 24 hours. Rear facility hand sink has no war, water as valve is shut off. Repair leak at the faucet and provide warm water within 24 hours.
Remove the unapproved fly swatter rom the facility.
The department's words
CHSC 114130 Remove the unapproved fly swatter rom the facility.
Post the required hand washing signs in the restrooms.
The department's words
CHSC 113953.5 Post the required hand washing signs in the restrooms.
EarlierJan 25, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Food handler cards are not available for all employees as is required. Provide cards within 30 days.
The department's words
CHSC 113948 Food handler cards are not available for all employees as is required. Provide cards within 30 days.
Men and women's restroom lack the required warm water at hand sinks. Water measured 59F. 100F is required. Correct within 24 hours. Employees must wash hands again inside the facility upon return from the restroom.
The department's words
CHSC 113953.c Men and women's restroom lack the required warm water at hand sinks. Water measured 59F. 100F is required. Correct within 24 hours. Employees must wash hands again inside the facility upon return from the restroom.
There are several sticky fly traps hanging from the ceiling in the kitchen. These are unapproved for use. Remove today.
The department's words
CHSC 114130 There are several sticky fly traps hanging from the ceiling in the kitchen. These are unapproved for use. Remove today.
Shared garbage dumpster lacks the required lid. Contact service provider to provide a new dumpster within 7 days.
The department's words
CHSC 114245.1 Shared garbage dumpster lacks the required lid. Contact service provider to provide a new dumpster within 7 days.
EarlierApr 13, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The underneath hand sink water heaters were inoperative. Both of the restrooms were not capable of dispensing hot water of 100 degrees (F). Repair or replace the water heaters with NSF approved water heaters that can provide hot water to minimum 108 degrees (F).
The department's words
CHSC 113953.c The underneath hand sink water heaters were inoperative. Both of the restrooms were not capable of dispensing hot water of 100 degrees (F). Repair or replace the water heaters with NSF approved water heaters that can provide hot water to minimum 108 degrees (F).
EarlierApr 13, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Provide adequate supply of hot water at restroom handsinks.
The department's words
CHSC 114193 Provide adequate supply of hot water at restroom handsinks.
Provide adequate supply of hot water at restroom handsinks.
The department's words
CHSC 114192 Provide adequate supply of hot water at restroom handsinks.
The toilet was loose from restroom floor. Repair the toilet as needed so all fixtures are in god repair.
The department's words
CHSC 114257 The toilet was loose from restroom floor. Repair the toilet as needed so all fixtures are in god repair.
EarlierJun 11, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed the existing CFH cerrtificate has expired . Renew or replace the food safety manager position to comply with the california code requirements.
The department's words
CHSC 113947.1 Observed the existing CFH cerrtificate has expired . Renew or replace the food safety manager position to comply with the california code requirements.
Observed a newly provided free-standing locker tower for employees to store their belonings. Secure the lockers to the wall with earthquake brackets. Take any necessary action to prevent a from falling incident or other hazard.
The department's words
CHSC 114256.1 Observed a newly provided free-standing locker tower for employees to store their belonings. Secure the lockers to the wall with earthquake brackets. Take any necessary action to prevent a from falling incident or other hazard.
The walk-in refrigerator lighting was very weak and hard to see the food stored on the shelves. Replace the weak light bulb with a higher wattage bulb to provide at least 10 foot-candle light intensity.
The department's words
CHSC 114252 The walk-in refrigerator lighting was very weak and hard to see the food stored on the shelves. Replace the weak light bulb with a higher wattage bulb to provide at least 10 foot-candle light intensity.
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 Subway #16096, you can:
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Let Subway #16096 know
Ask for the manager. Subway #16096 can only fix what it knows about.
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Complain directly to the health department
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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 L16192.
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.