At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · May 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Subway #42751?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Potentially hazardous foods (PHFs) at sandwich make line observed/measured at improper temperatures. Chicken, ham, turkey measured at 45F, 44F and 46F respectively. Items were brought from walk-in unit approximately 1 hour prior. Investigate cause of temperature increase of PHFs. PHFs noted in walk-in measured at acceptable temperature limits at this time. CHSC 113996How to fixFix it
- Meatballs at steam table observed holding at various inernal temperatures, ranging from 120F to 143F. Per employee, meatballs were re-=heated in microwave oven less than 2 hours prior. Meatballs prepared from hermetically sealed packaging. Ensure all PHFs are rapidly reheated to an acceptable temperature to all parts of the food prior to placing for hot holding. Instructed employee to return item back to microwave oven during inspection. Meatballs reheated to acceptable temperature during inspection. CHSC 114016How 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 #42751's team
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Follow the steps for each item, with the rule beside it.
Next: Potentially hazardous foods (PHFs) at sandwich make line observed/measured at improper temperatures. Chicken, ham, turkey measured at 45F, 44F and 46F respectively. Items were brought from walk-in unit approximately 1 hour prior. Investigate cause of temperature increase of PHFs. PHFs noted in walk-in measured at acceptable temperature limits at this time.The county found: “Potentially hazardous foods (PHFs) at sandwich make line observed/measured at improper temperatures. Chicken, ham,…”
Then the next one: Meatballs at steam table observed holding at various inernal temperatures, ranging from 120F to 143F. Per employee, meatballs were re-=heated in microwave oven less than 2 hours prior. Meatballs prepared from hermetically sealed packaging. Ensure all PHFs are rapidly reheated to an acceptable temperature to all parts of the food prior to placing for hot holding. Instructed employee to return item back to microwave oven during inspection. Meatballs reheated to acceptable temperature during inspection.
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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
LatestMay 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 7, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Potentially hazardous foods (PHFs) at sandwich make line observed/measured at improper temperatures. Chicken, ham, turkey measured at 45F, 44F and 46F respectively. Items were brought from walk-in unit approximately 1 hour prior. Investigate cause of temperature increase of PHFs. PHFs noted in walk-in measured at acceptable temperature limits at this time.
The department's words
CHSC 113996 Potentially hazardous foods (PHFs) at sandwich make line observed/measured at improper temperatures. Chicken, ham, turkey measured at 45F, 44F and 46F respectively. Items were brought from walk-in unit approximately 1 hour prior. Investigate cause of temperature increase of PHFs. PHFs noted in walk-in measured at acceptable temperature limits at this time.
Meatballs at steam table observed holding at various inernal temperatures, ranging from 120F to 143F. Per employee, meatballs were re-=heated in microwave oven less than 2 hours prior. Meatballs prepared from hermetically sealed packaging. Ensure all PHFs are rapidly reheated to an acceptable temperature to all parts of the food prior to placing for hot holding. Instructed employee to return item back to microwave oven during inspection. Meatballs reheated to acceptable temperature during inspection.
The department's words
CHSC 114016 Meatballs at steam table observed holding at various inernal temperatures, ranging from 120F to 143F. Per employee, meatballs were re-=heated in microwave oven less than 2 hours prior. Meatballs prepared from hermetically sealed packaging. Ensure all PHFs are rapidly reheated to an acceptable temperature to all parts of the food prior to placing for hot holding. Instructed employee to return item back to microwave oven during inspection. Meatballs reheated to acceptable temperature during inspection.
Corrected during the inspection
EarlierNov 19, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Toilet flushing mechanism, is broken. Facility must maintain a working toilet for employees and customers at all times while in operation. Owner has been contacted and a plumber is coming to repair. Inspector stayed on site to ensure completion.
The department's words
CHSC 114197 Toilet flushing mechanism, is broken. Facility must maintain a working toilet for employees and customers at all times while in operation. Owner has been contacted and a plumber is coming to repair. Inspector stayed on site to ensure completion.
EarlierDec 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: chopped beef at 43.7F, turkey at 46F, chicken at 45.9F, cheese at ~46F on sandwich prep top, placed there ~1 hr. prior. Potentially hazardous foods must be cold held at 41F or below. Discussed with Lucky (mgr.) to turn down temperature - temperature of both prep tops adjusted at time of inspection. Ensure foods are 41F or below prior to placing in prep top and ensure cold holding at all times below 41F. Keep covers on when not in use.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: chopped beef at 43.7F, turkey at 46F, chicken at 45.9F, cheese at ~46F on sandwich prep top, placed there ~1 hr. prior. Potentially hazardous foods must be cold held at 41F or below. Discussed with Lucky (mgr.) to turn down temperature - temperature of both prep tops adjusted at time of inspection. Ensure foods are 41F or below prior to placing in prep top and ensure cold holding at all times below 41F. Keep covers on when not in use.
EarlierJun 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: meatballs at 119-122F in hot holding unit; pepper jack cheese at 42F in walk in cooler (ambient ~42F). Potentially hazardous foods shall be held at 41F or below COLD or 135F or above HOT. Employee states meatballs were reheated 1-2 hrs. ago (~9 or 10am) in microwave. Ensure meatballs are rapidly reheated to 165F (or 135F if from commercially processed, hermetically sealed container or intact package from food processing plant) and HOT HELD at 135F or above -- employee turned temperature up on hot holding unit. Use probe thermometer to monitor temperatures. Repair walk in cooler to cold hold at 41F or below. Discussed with employee. Meatballs measured at >/= 135F at end of inspection.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: meatballs at 119-122F in hot holding unit; pepper jack cheese at 42F in walk in cooler (ambient ~42F). Potentially hazardous foods shall be held at 41F or below COLD or 135F or above HOT. Employee states meatballs were reheated 1-2 hrs. ago (~9 or 10am) in microwave. Ensure meatballs are rapidly reheated to 165F (or 135F if from commercially processed, hermetically sealed container or intact package from food processing plant) and HOT HELD at 135F or above -- employee turned temperature up on hot holding unit. Use probe thermometer to monitor temperatures. Repair walk in cooler to cold hold at 41F or below. Discussed with employee. Meatballs measured at >/= 135F at end of inspection.
EarlierDec 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee don new gloves, pick up a receipt on the floor, and then proceed to help customer. Inspector stopped employee and had them wash hands before any contamination could occur. Wash hands when required, any time when contamination may occur.
The department's words
CHSC 113953.3 Observed employee don new gloves, pick up a receipt on the floor, and then proceed to help customer. Inspector stopped employee and had them wash hands before any contamination could occur. Wash hands when required, any time when contamination may occur.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certificate not available on site. Please email me a copy within 30 days. This is a repeat violation.
The department's words
CHSC 113947.1 Food manager certificate not available on site. Please email me a copy within 30 days. This is a repeat violation.
EarlierOct 16, 2019Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114099.4
The department's words
Code CHSC 114099.4
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
EarlierApr 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
One employee must obtain a food managers certification. Obtain certification and submit to EHS within 30 days.
The department's words
CHSC 113947.1 One employee must obtain a food managers certification. Obtain certification and submit to EHS within 30 days.
EarlierSep 21, 2018Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous food at unsafe temps: In the sandwich prep cooler: -Chicken at 53 F, chicken teriyaki at 53 F, roast beef 58 F, ham at 49 F, cheese at 48.6. The temperature in the cooler was immediately lowered. Employees state that food items in this cooler are discarded every 4 hours, but there are no written procedures and no log showing how long food has been outside temperature control. The under counter cooler is running at 45 F. Lower the thermostat immediately.
The department's words
CHSC 113996 Observed the following potentially hazardous food at unsafe temps: In the sandwich prep cooler: -Chicken at 53 F, chicken teriyaki at 53 F, roast beef 58 F, ham at 49 F, cheese at 48.6. The temperature in the cooler was immediately lowered. Employees state that food items in this cooler are discarded every 4 hours, but there are no written procedures and no log showing how long food has been outside temperature control. The under counter cooler is running at 45 F. Lower the thermostat immediately.
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)
The hand sink in the back room was blocked by a garbage can and there was a container in the hand sink. Keep hand sinks accessible at all times.
The department's words
CHSC 113953.1 The hand sink in the back room was blocked by a garbage can and there was a container in the hand sink. Keep hand sinks accessible at all times.
Repair or replace the sanitary leg on the soda fountain dispenser and remove wood shims.
The department's words
CHSC 114175 Repair or replace the sanitary leg on the soda fountain dispenser and remove wood shims.
Clean up litter observed in the garbage area.
The department's words
CHSC 114245.1 Clean up litter observed in the garbage area.
Seal up holes, cracks and crevices in walls and ceiling, observed in the back prep area to prevent entry of vermin.
The department's words
CHSC 114259 Seal up holes, cracks and crevices in walls and ceiling, observed in the back prep area to prevent entry of vermin.
EarlierFeb 22, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Keep handwash sink in back room accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink in back room accessible at all times.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Provide display thermometer in drinks refrigerator in front area.
The department's words
CHSC 114157 Provide display thermometer in drinks refrigerator in front area.
In bathroom: keep toilet paper inside dispenser.
The department's words
CHSC 114250 In bathroom: keep toilet paper inside dispenser.
Email Certified Food Manager certificate to inspector: [email]
The department's words
CHSC 113947.1 Email Certified Food Manager certificate to inspector: [email]
EarlierNov 22, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Both refrigerators with glass tops are running 43F. Refrigerator under Turbo Chef is running 45F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Both refrigerators with glass tops are running 43F. Refrigerator under Turbo Chef is running 45F. Must be 41F or below. Repair/adjust immediately.
Provide light in walk-in freezer.
The department's words
CHSC 114252 Provide light in walk-in freezer.
Provide display thermometer in drinks refrigerator.
The department's words
CHSC 114157 Provide display thermometer in drinks refrigerator.
EarlierJun 16, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 2, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 3, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Subway, 4050 Redwood Hwy. on fax.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Subway, 4050 Redwood Hwy. on fax.
EarlierJan 21, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get one person certified as a Certified Food Manager within 60 days. Fax copy of certificate to EHS. Put Subway, 4050 Redwood Highway, San Rafael on fax.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 60 days. Fax copy of certificate to EHS. Put Subway, 4050 Redwood Highway, San Rafael on fax.
Post sign re: inspection report available upon request where customers can read it.
The department's words
CHSC 114381 Post sign re: inspection report available upon request where customers can read it.
EarlierApr 9, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Get one person certified as a Certified Food Manager within 60 days. Fax certificate to EHS. Put Subway, 4050 Redwood Hwy., Ste. C, San Rafael on fax.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 60 days. Fax certificate to EHS. Put Subway, 4050 Redwood Hwy., Ste. C, San Rafael on fax.
Keep a copy of each employee's Certified Food Handler certificate on site in one file.
The department's words
CHSC 113948 Keep a copy of each employee's Certified Food Handler certificate on site in one file.
Provide a display thermometer in glass-door beverage refrigerator.
The department's words
CHSC 114157 Provide a display thermometer in glass-door beverage 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
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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 L16542.
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.