At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Jun 30, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Subway #25256?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed meatballs at 110 to 151 degrees F in hot holding unit. Maintain potentially hazardous foods at 135 degrees F or above in hot holding unit. Prepackaged ham on table: internal temperature: 49 degrees F. Maintain potentially hazardous cold foods at 41 degrees F or colder. Meatballs voluntarily discarded into the compost container. (~2 lbs.) CHSC 113996How to fixFix it
- No sanitizer in three-compartment sink, Utensil washing sink being utilized. Provide a minimum of 200 ppm quaternary ammonium. COS CHSC 114099.6How 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 #25256's team
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Welcome, Subway #25256. We'll walk through this together, one item at a time. To log the fixes, claim Subway #25256 first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed meatballs at 110 to 151 degrees F in hot holding unit. Maintain potentially hazardous foods at 135 degrees F or above in hot holding unit. Prepackaged ham on table: internal temperature: 49 degrees F. Maintain potentially hazardous cold foods at 41 degrees F or colder. Meatballs voluntarily discarded into the compost container. (~2 lbs.)The county found: “Observed meatballs at 110 to 151 degrees F in hot holding unit. Maintain potentially hazardous foods at 135 degrees F…”
Then the next one: No sanitizer in three-compartment sink, Utensil washing sink being utilized. Provide a minimum of 200 ppm quaternary ammonium. COS
Log it
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 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
LatestJun 30, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 30, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Observed meatballs at 110 to 151 degrees F in hot holding unit. Maintain potentially hazardous foods at 135 degrees F or above in hot holding unit. Prepackaged ham on table: internal temperature: 49 degrees F. Maintain potentially hazardous cold foods at 41 degrees F or colder. Meatballs voluntarily discarded into the compost container. (~2 lbs.)
The department's words
CHSC 113996 Observed meatballs at 110 to 151 degrees F in hot holding unit. Maintain potentially hazardous foods at 135 degrees F or above in hot holding unit. Prepackaged ham on table: internal temperature: 49 degrees F. Maintain potentially hazardous cold foods at 41 degrees F or colder. Meatballs voluntarily discarded into the compost container. (~2 lbs.)
Corrected during the inspection
No sanitizer in three-compartment sink, Utensil washing sink being utilized. Provide a minimum of 200 ppm quaternary ammonium. COS
The department's words
CHSC 114099.6 No sanitizer in three-compartment sink, Utensil washing sink being utilized. Provide a minimum of 200 ppm quaternary ammonium. COS
Corrected during the inspection
EarlierJun 29, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed meatballs at 110 to 151 degrees F in hot holding unit. Maintain potentially hazardous foods at 135 degrees F or above in hot holding unit. Prepackaged ham on table: internal temperature: 49 degrees F. Maintain potentially hazardous cold foods at 41 degrees F or colder. Meatballs voluntarily discarded into the compost container. (~2 lbs.)
The department's words
CHSC 113996 Observed meatballs at 110 to 151 degrees F in hot holding unit. Maintain potentially hazardous foods at 135 degrees F or above in hot holding unit. Prepackaged ham on table: internal temperature: 49 degrees F. Maintain potentially hazardous cold foods at 41 degrees F or colder. Meatballs voluntarily discarded into the compost container. (~2 lbs.)
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
No sanitizer in three-compartment sink, Utensil washing sink being utilized. Provide a minimum of 200 ppm quaternary ammonium. COS
The department's words
CHSC 114099.6 No sanitizer in three-compartment sink, Utensil washing sink being utilized. Provide a minimum of 200 ppm quaternary ammonium. COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 25, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certification not available at time of inspection. Facility must have an updated food manager certification displayed to the public. Sign up within 7 days and complete within 30 to avoid cost recovery fees. Email a copy to inspector.
The department's words
CHSC 113947.1 Food manager certification not available at time of inspection. Facility must have an updated food manager certification displayed to the public. Sign up within 7 days and complete within 30 to avoid cost recovery fees. Email a copy to inspector.
EarlierApr 9, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cut tomatoes at 45 degrees F and ham at 44 degrees F in prep top refrigerator units. Observed meatballs 125-144 degrees F in hot holding unit. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Employee reheated meatballs to 177 degrees F. Instructed employees to relocate tomatoes and ham to walk-in refrigerator.
The department's words
CHSC 113996 Observed cut tomatoes at 45 degrees F and ham at 44 degrees F in prep top refrigerator units. Observed meatballs 125-144 degrees F in hot holding unit. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Employee reheated meatballs to 177 degrees F. Instructed employees to relocate tomatoes and ham to walk-in refrigerator.
EarlierFeb 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJan 14, 2021Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114257
The department's words
Code CHSC 114257
EarlierDec 15, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 9, 2020Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114257
The department's words
Code CHSC 114257
EarlierSep 15, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 10, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 13, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility needs a certified food manager (CFM) and certificate must be available for review.
The department's words
CHSC 113947.1 Facility needs a certified food manager (CFM) and certificate must be available for review.
EarlierSep 21, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed employee go from the register to put on gloves to handle food without washing hands. Ensure to wash hands prior to donning gloves to prepare food. Stopped employee and instructed to wash hands before putting on gloves. Hands washed.
The department's words
CHSC 113953.3 Observed employee go from the register to put on gloves to handle food without washing hands. Ensure to wash hands prior to donning gloves to prepare food. Stopped employee and instructed to wash hands before putting on gloves. Hands washed.
Sandwich make line temperature range from 42-49F. Cut tomatoes 49F, turkey 45F, chicken 45F, pulled chicken 46F, tuna 42F. Walk-in cooler air temp 45-46F. Egg patty 45F, cut tomato 45-46F. Ensure all potentially hazardous food cold hold at 41F or below. Employee notified manager of refrigeration issues prior to inspection and is working with small amounts in food in make-line. Keeping the top closed as much as possible. Talked with manager via phone and requested emergency refrigeration service today. Manager called back and verified refrigeration services is on the way. *FSX SERVICE REPORT from refrigeration repair to [email] Keep working with small amounts in make line keep walk-in door closed as much as possible. If refrigeration units rise above 50F voluntarily close. Move PHF to another store's working refrigeration until refrigeration is capable of cold holding 41F.
The department's words
CHSC 113996 Sandwich make line temperature range from 42-49F. Cut tomatoes 49F, turkey 45F, chicken 45F, pulled chicken 46F, tuna 42F. Walk-in cooler air temp 45-46F. Egg patty 45F, cut tomato 45-46F. Ensure all potentially hazardous food cold hold at 41F or below. Employee notified manager of refrigeration issues prior to inspection and is working with small amounts in food in make-line. Keeping the top closed as much as possible. Talked with manager via phone and requested emergency refrigeration service today. Manager called back and verified refrigeration services is on the way. *FSX SERVICE REPORT from refrigeration repair to [email] Keep working with small amounts in make line keep walk-in door closed as much as possible. If refrigeration units rise above 50F voluntarily close. Move PHF to another store's working refrigeration until refrigeration is capable of cold holding 41F.
Sanitizer dispenser dispensing sanitizer at greater than 400ppm quat. Sanitizer greater than 400 ppm in sanitizer bucket. Ensure sanitizer dispenser is repaired to provide sanitizer at 200ppm. Using sanitizer too strong can leave chemical residue on food contact surfaces and cause chemical illnesses in customers and employees.
The department's words
CHSC 114185.1 Sanitizer dispenser dispensing sanitizer at greater than 400ppm quat. Sanitizer greater than 400 ppm in sanitizer bucket. Ensure sanitizer dispenser is repaired to provide sanitizer at 200ppm. Using sanitizer too strong can leave chemical residue on food contact surfaces and cause chemical illnesses in customers and employees.
EarlierDec 7, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hot water takes over a min to get to front service area hand sink. Repair to provide hot water to hand sink to ensure hands are washed with warm water.
The department's words
CHSC 113953 Hot water takes over a min to get to front service area hand sink. Repair to provide hot water to hand sink to ensure hands are washed with warm water.
Observed 1 Door glass air temp 48F Unit contains milk. Ensure all potentially hazardous foods are cold held at 41F or below. Unit adjusted.
The department's words
CHSC 113996 Observed 1 Door glass air temp 48F Unit contains milk. Ensure all potentially hazardous foods are cold held at 41F or below. Unit adjusted.
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
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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 L17017.
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.