At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 6, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tagliaferri's Deli?
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 114115.c CHSC 114115.cHow 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 Tagliaferri's Deli'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 · 12 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestNov 6, 2019Routine inspectionGreen placard
This one: Green placard, inspected Nov 6, 2019.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
EarlierJan 29, 2019Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 14, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
All hot food must be kept at 135F or above at all times. Reheat food to 165F in oven prior to placement in the steam table. Food reheated.
The department's words
CHSC 114016 All hot food must be kept at 135F or above at all times. Reheat food to 165F in oven prior to placement in the steam table. Food reheated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 14, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 30, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Provide proof of valid Food Handler Cards for all employees. (Camilla's is missing)
The department's words
CHSC 113948 Provide proof of valid Food Handler Cards for all employees. (Camilla's is missing)
Once a bulk food bag is opened, transfer contents to a container with a tight fitting lid. Bulk food in open bags observed.
The department's words
CHSC 114047 Once a bulk food bag is opened, transfer contents to a container with a tight fitting lid. Bulk food in open bags observed.
The hood motor is not working. Submit Hood Data Sheet along with fees to Environmental Health. Do not fry on stove until hoods is repaired and operating properly.
The department's words
CHSC 114149.1 The hood motor is not working. Submit Hood Data Sheet along with fees to Environmental Health. Do not fry on stove until hoods is repaired and operating properly.
EarlierMay 4, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 24, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Food debris found at large can opener. Wash/rinse/sanitize daily to prevent build up.
The department's words
CHSC 114139 Food debris found at large can opener. Wash/rinse/sanitize daily to prevent build up.
Food accumulation noted at seals on reach in doors. Clean and maintain sanitary.
The department's words
CHSC 114175 Food accumulation noted at seals on reach in doors. Clean and maintain sanitary.
Dust/mold observed at fan guards/ceiling/racks in the walk in box. REPEAT VIOLATION
The department's words
CHSC 114115.c Dust/mold observed at fan guards/ceiling/racks in the walk in box. REPEAT VIOLATION
Jackets noted I kitchen. Store separately.
The department's words
CHSC 114256.1 Jackets noted I kitchen. Store separately.
EarlierSep 14, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Brian's Food Handler Card has expired. Provide proof of valid certification.
The department's words
CHSC 113948 Brian's Food Handler Card has expired. Provide proof of valid certification.
Bulk food observed stored in open bags. Store bulk food in containers with tight fitting lids. REPEAT VIOLATION
The department's words
CHSC 114047 Bulk food observed stored in open bags. Store bulk food in containers with tight fitting lids. REPEAT VIOLATION
Dust/mold noted at fan guards in the walk-in box. Clean and maintain sanitary. REPEAT VIOLATION
The department's words
CHSC 114115.c Dust/mold noted at fan guards in the walk-in box. Clean and maintain sanitary. REPEAT VIOLATION
Milk crates used as shelving. Discontinue practice and use commercial dunnage racks if desired. REPEAT VIOLATION
The department's words
CHSC 114130.1 Milk crates used as shelving. Discontinue practice and use commercial dunnage racks if desired. REPEAT VIOLATION
Food accumulation noted at tracks at front deli case. Clean and maintain sanitary.
The department's words
CHSC 114175 Food accumulation noted at tracks at front deli case. Clean and maintain sanitary.
Show 1 more
Plastic utensils displayed working end up for customer self serve. Display handle up. REPEAT VIOLATION
The department's words
CHSC 114178 Plastic utensils displayed working end up for customer self serve. Display handle up. REPEAT VIOLATION
EarlierFeb 23, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Liquid soap dispenser found empty at rear handwash sink. Provide soap at all times. COS
The department's words
CHSC 113953.2 Liquid soap dispenser found empty at rear handwash sink. Provide soap at all times. COS
Corrected during the inspection
Plastic knives/forks/spoons found displayed for customer self service with handles down. Display with handles up. COS
The department's words
CHSC 114178 Plastic knives/forks/spoons found displayed for customer self service with handles down. Display with handles up. COS
Corrected during the inspection
Label all bulk food containers with contents.
The department's words
CHSC 114051 Label all bulk food containers with contents.
Dust/mold noted at fan guards in walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards in walk in box. Clean and maintain sanitary.
Discontinue use of milk/soda crates as shelving. Use commercial dunnage racks if needed.
The department's words
CHSC 114130.1 Discontinue use of milk/soda crates as shelving. Use commercial dunnage racks if needed.
Show 4 more
Store boxes of pasta 6 above the ground. COS
The department's words
CHSC 114047 Store boxes of pasta 6 above the ground. COS
Corrected during the inspection
No test strips for Cl- sanitizer solution available. Provide them.
The department's words
CHSC 114107 No test strips for Cl- sanitizer solution available. Provide them.
Too much bleach observed in sanitizer bucket. Demonstrated. COS
The department's words
CHSC 114185.1 Too much bleach observed in sanitizer bucket. Demonstrated. COS
Corrected during the inspection
Jackets. etc., found in kitchen. Store separately.
The department's words
CHSC 114256 Jackets. etc., found in kitchen. Store separately.
EarlierJul 27, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Walk-in refrigerator holding items between 42.3 and 43.9F. Service/adjust to hold temperature at or below 41F.
The department's words
CHSC 113996 Walk-in refrigerator holding items between 42.3 and 43.9F. Service/adjust to hold temperature at or below 41F.
Chicken in hot holding was at 110F. In morning was placed in oven from refrigerator then into hot holding area. Need to reheat Potentially Hazardous Foods to 165F for at least 15 seconds prior to placing in hot holding. Operator placed back into oven.
The department's words
CHSC 114016 Chicken in hot holding was at 110F. In morning was placed in oven from refrigerator then into hot holding area. Need to reheat Potentially Hazardous Foods to 165F for at least 15 seconds prior to placing in hot holding. Operator placed back into oven.
Chlorine in wiping cloth bucket very high, only need 100ppm.
The department's words
CHSC 114185.1 Chlorine in wiping cloth bucket very high, only need 100ppm.
Clean floor drains.
The department's words
CHSC 114257 Clean floor drains.
EarlierApr 9, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Must wear gloves when preparing ready-to-eat foods. None worn today.
The department's words
CHSC 113973 Must wear gloves when preparing ready-to-eat foods. None worn today.
Dairy refrigerator at 43-44F. Adjust or repair to maintain 41F or below. Repeat violation at this refrigeration unit. If not fixed, may need new refrigerator.
The department's words
CHSC 113996 Dairy refrigerator at 43-44F. Adjust or repair to maintain 41F or below. Repeat violation at this refrigeration unit. If not fixed, may need new refrigerator.
Observed 3 pans of meats in rapid-cooling process - covered with saran wrap. Cover removed. Meats had not been cooling long. Review rapid-cooling process. Ensure meat, other potentially hazardous food is UNcovered during process. Can cover when 41F or below is reached.
The department's words
CHSC 114002.1 Observed 3 pans of meats in rapid-cooling process - covered with saran wrap. Cover removed. Meats had not been cooling long. Review rapid-cooling process. Ensure meat, other potentially hazardous food is UNcovered during process. Can cover when 41F or below is reached.
EarlierApr 9, 2014Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Creamer screw top and lid smells very sour, spoiled. Food discarded (see VC&D) and container washed.
The department's words
CHSC 113980 Creamer screw top and lid smells very sour, spoiled. Food discarded (see VC&D) and container washed.
Corrected during the inspection
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 L13423.
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.