At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 31, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Trader Joe's #235?
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 113953.2 CHSC 113953.2How 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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestDec 31, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 31, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierDec 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink at front corner of the store reached a maximum of 65 degrees F. Provide a minimum of 100 degrees F water. Ecomax hot water heater attached to this hand wash sink. submit video showing correction by 12/24/24.
The department's words
CHSC 113953.c Hand wash sink at front corner of the store reached a maximum of 65 degrees F. Provide a minimum of 100 degrees F water. Ecomax hot water heater attached to this hand wash sink. submit video showing correction by 12/24/24.
EarlierJul 15, 2024Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierMar 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit for per-packaged meals had the following foods with their recorded temperatures: deli sandwiches 55°F, chicken pot pie 53°F, roasted vegetables 45°F, salads 46°F, meatloaf 52°F, meat lasagna 53°F, enchiladas 51°F, pasta 44°F, chicken 44°F, grilled chicken 45°F, pasta 53°F, turkey 54°F, pearl 51°F, balaeda 52°F, tabbouli 53°F, tamales 52°F. / Discard out of temperature foods immediately. Discontinue use of section of refrigeration that cannot cold hold food at 41°F or below until repaired to do so.
The department's words
CHSC 113996 Refrigeration unit for per-packaged meals had the following foods with their recorded temperatures: deli sandwiches 55°F, chicken pot pie 53°F, roasted vegetables 45°F, salads 46°F, meatloaf 52°F, meat lasagna 53°F, enchiladas 51°F, pasta 44°F, chicken 44°F, grilled chicken 45°F, pasta 53°F, turkey 54°F, pearl 51°F, balaeda 52°F, tabbouli 53°F, tamales 52°F. / Discard out of temperature foods immediately. Discontinue use of section of refrigeration that cannot cold hold food at 41°F or below until repaired to do so.
EarlierSep 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit for smoked salmon had salmon recorded at around 40-60°F. Unit was not set on defrost cycle. / Immediately discard out of temperature foods. Discontinue use of section not holding food at 41°F or below until repaired.
The department's words
CHSC 113996 Refrigeration unit for smoked salmon had salmon recorded at around 40-60°F. Unit was not set on defrost cycle. / Immediately discard out of temperature foods. Discontinue use of section not holding food at 41°F or below until repaired.
EarlierMar 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit for milk at top right recorded around 46°F - 47°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit for milk at top right recorded around 46°F - 47°F. / Repair unit to cold hold food at 41°F or below.
EarlierSep 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mid section for yogurt recorded around 45-47°F, mid section for cheeses around 47-48°F and mid section for deli meats recorded around 46-47°F. / Repair units to cold hold food at 41°F or below.
The department's words
CHSC 113996 Mid section for yogurt recorded around 45-47°F, mid section for cheeses around 47-48°F and mid section for deli meats recorded around 46-47°F. / Repair units to cold hold food at 41°F or below.
EarlierMar 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 28, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Top mid section recorded with ambient temperatures around 52-54F for refrigeration display case for milk and yogurts. Internal temperature for several milk and yogurt products recorded at 58-62F. / Discard out of temperature foods. Do not store foods in section unable to cold hold food at 41F or below. Repair unit to cold hold food at 41F or below.
The department's words
CHSC 113996 Top mid section recorded with ambient temperatures around 52-54F for refrigeration display case for milk and yogurts. Internal temperature for several milk and yogurt products recorded at 58-62F. / Discard out of temperature foods. Do not store foods in section unable to cold hold food at 41F or below. Repair unit to cold hold food at 41F or below.
EarlierNov 25, 2019Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 114189
The department's words
Code CHSC 114189
Code CHSC 114192
The department's words
Code CHSC 114192
Code CHSC 114192.1
The department's words
Code CHSC 114192.1
Code CHSC 114195
The department's words
Code CHSC 114195
EarlierJun 21, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get proper stopper for 3-compartment sink sanitizer compartment. Keep this sink 1//2 full with sanitizer solution (200 ppm quat) and leave washed and rinsed utensils in solution for one minute (minimum).
The department's words
CHSC 114099.6 Get proper stopper for 3-compartment sink sanitizer compartment. Keep this sink 1//2 full with sanitizer solution (200 ppm quat) and leave washed and rinsed utensils in solution for one minute (minimum).
Keep all food inside facility. There were some Ricola losenges and protein drinks outside in enclosed area with roof.
The department's words
CHSC 114047 Keep all food inside facility. There were some Ricola losenges and protein drinks outside in enclosed area with roof.
EarlierJul 27, 2017Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 8, 2017Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Facility lacks a food safety manager - or certification is unavailable for viewing. Submit certification to this department within 30 days. Repeat violation.
The department's words
CHSC 113947.1 Facility lacks a food safety manager - or certification is unavailable for viewing. Submit certification to this department within 30 days. Repeat violation.
a. Food handler demonstrating use of the three compartment sink rinsed cup with sanitizer. Submerge food contact surfaces in sanitizer for 1 minute. b. Several employees were unable to tell me what temperature cold foods are required to be maintained at. Train employees to know temperature at refrigerator should be maintained below 41F.
The department's words
CHSC 113947 a. Food handler demonstrating use of the three compartment sink rinsed cup with sanitizer. Submerge food contact surfaces in sanitizer for 1 minute. b. Several employees were unable to tell me what temperature cold foods are required to be maintained at. Train employees to know temperature at refrigerator should be maintained below 41F.
Measured sliced cheese at 58F in the wine sampling station. Potentially hazardous foods must be maintained below 41F or above 135F. Advise creating time as a public health control log for cheese. discard after 4 hours once removed from temperature control. Cheese ( 1 cup) was voluntarily discarded.
The department's words
CHSC 113996 Measured sliced cheese at 58F in the wine sampling station. Potentially hazardous foods must be maintained below 41F or above 135F. Advise creating time as a public health control log for cheese. discard after 4 hours once removed from temperature control. Cheese ( 1 cup) was voluntarily discarded.
Time as a public health control is used for milks at the sampling station - however, log was not filled out for milk today. Milk measured 46F. Corrected by employee. Keep log updated.
The department's words
CHSC 114000 Time as a public health control is used for milks at the sampling station - however, log was not filled out for milk today. Milk measured 46F. Corrected by employee. Keep log updated.
Quaternary ammonia was not dispensing from dispenser at the three compartment sink. Test daily with strips to ensure 200 ppm. Unit repaired. dishes not being washed at the time.
The department's words
CHSC 114099.7 Quaternary ammonia was not dispensing from dispenser at the three compartment sink. Test daily with strips to ensure 200 ppm. Unit repaired. dishes not being washed at the time.
Show 5 more
Pork gyoza pot stickers measured 38F in the freezer. Ensure frozen foods remain frozen, below 32F. 2 packages were voluntarily discarded.
The department's words
CHSC 114018 Pork gyoza pot stickers measured 38F in the freezer. Ensure frozen foods remain frozen, below 32F. 2 packages were voluntarily discarded.
Observed hand sanitizer pump dispenser offered to customers on the same platter as coffee condiments. Keep food and chemicals separated. Corrected.
The department's words
CHSC 114254.2 Observed hand sanitizer pump dispenser offered to customers on the same platter as coffee condiments. Keep food and chemicals separated. Corrected.
Non-potentially hazardous foods is stored in an area outdoors enclosed by a fence with overhead protection. Some rodent proofing work has been completed. Will discuss with Department management. Generally, all foods must be stored inside the enclosed portion of the facility.
The department's words
CHSC 114049 Non-potentially hazardous foods is stored in an area outdoors enclosed by a fence with overhead protection. Some rodent proofing work has been completed. Will discuss with Department management. Generally, all foods must be stored inside the enclosed portion of the facility.
Exposed wood in sampling kitchen at shelves Is not cleanable. Finish with high gloss white paint.
The department's words
CHSC 114130.1 Exposed wood in sampling kitchen at shelves Is not cleanable. Finish with high gloss white paint.
There appears to be a leak in the men's bathroom. Determine the source of the leak and mouse the loose toilet to the floor.
The department's words
CHSC 114276 There appears to be a leak in the men's bathroom. Determine the source of the leak and mouse the loose toilet to the floor.
EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Provide NSF-approved thermometers to monitor each refrigerator unit holding potentially hazardous foods. Thermometers were missing from the frozen food display case, frozen food walk-in unit, sample kitchen under-counter refrigerator and dairy walk-in refrigerator. Also replace broken thermometer for frozen food case with a like thermometer..
The department's words
CHSC 114157 Provide NSF-approved thermometers to monitor each refrigerator unit holding potentially hazardous foods. Thermometers were missing from the frozen food display case, frozen food walk-in unit, sample kitchen under-counter refrigerator and dairy walk-in refrigerator. Also replace broken thermometer for frozen food case with a like thermometer..
Provide protected areas for food storage and keep foods protected from possible contamination. Relocate from storage in tented area. Provide storage inside facility store room.
The department's words
CHSC 114049 Provide protected areas for food storage and keep foods protected from possible contamination. Relocate from storage in tented area. Provide storage inside facility store room.
EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Provide NSF-approved thermometers to monitor each refrigerator unit holding potentially hazardous foods. Thermometers were missing from the frozen food display case, frozen food walk-in unit, sample kitchen under-counter refrigerator and dairy walk-in refrigerator. Also replace broken thermometer for frozen food case with a like thermometer..
The department's words
CHSC 114157 Provide NSF-approved thermometers to monitor each refrigerator unit holding potentially hazardous foods. Thermometers were missing from the frozen food display case, frozen food walk-in unit, sample kitchen under-counter refrigerator and dairy walk-in refrigerator. Also replace broken thermometer for frozen food case with a like thermometer..
Discontinue hot holding samples only warm at 115 (F) degrees or lower. Monitor temperatures and maintain cooked and /or heated foods at 135 (F) degrees or above.
The department's words
CHSC 113996 Discontinue hot holding samples only warm at 115 (F) degrees or lower. Monitor temperatures and maintain cooked and /or heated foods at 135 (F) degrees or above.
Provide protected areas for food storage and keep foods protected from possible contamination. Relocate from storage in tented area. Provide storage inside facility store room.
The department's words
CHSC 114049 Provide protected areas for food storage and keep foods protected from possible contamination. Relocate from storage in tented area. Provide storage inside facility store room.
EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Provide NSF-approved thermometers to monitor each refrigerator unit holding potentially hazardous foods. Thermometers were missing from the frozen food display case, frozen food walk-in unit, sample kitchen under-counter refrigerator and dairy walk-in refrigerator. Also replace broken thermometer for frozen food case with a like thermometer..
The department's words
CHSC 114157 Provide NSF-approved thermometers to monitor each refrigerator unit holding potentially hazardous foods. Thermometers were missing from the frozen food display case, frozen food walk-in unit, sample kitchen under-counter refrigerator and dairy walk-in refrigerator. Also replace broken thermometer for frozen food case with a like thermometer..
Discontinue hot holding samples only warm at 115 (F) degrees or lower. Monitor temperatures and maintain cooked and /or heated foods at 135 (F) degrees or above.
The department's words
CHSC 113996 Discontinue hot holding samples only warm at 115 (F) degrees or lower. Monitor temperatures and maintain cooked and /or heated foods at 135 (F) degrees or above.
Provide protected areas for food storage and keep foods protected from possible contamination. Relocate from storage in tented area. Provide storage inside facility store room.
The department's words
CHSC 114049 Provide protected areas for food storage and keep foods protected from possible contamination. Relocate from storage in tented area. Provide storage inside facility store room.
EarlierMay 17, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Dust/mold noted at fan guards in the walk I box. Clean and maintain sanitary
The department's words
CHSC 114115.c Dust/mold noted at fan guards in the walk I box. Clean and maintain sanitary
Lids found up on dumpsters. Keep them closed.
The department's words
CHSC 114245.1 Lids found up on dumpsters. Keep them closed.
Placard missing. Do not move/remove placard form its posted location.
The department's words
CHSC 113725.1 Placard missing. Do not move/remove placard form its posted location.
EarlierDec 14, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
There is no certified food manager on staff.
The department's words
CHSC 113947.1 There is no certified food manager on staff.
Hand sink in wine tasting alcove is blocked with wine inside. Keep hand sink accessible for use at all times. Corrected.
The department's words
CHSC 113953 Hand sink in wine tasting alcove is blocked with wine inside. Keep hand sink accessible for use at all times. Corrected.
Cheese at wine bar measured 54F.
The department's words
CHSC 113996 Cheese at wine bar measured 54F.
EarlierSep 8, 2015Follow-up inspectionCase Opened
2 violations listed, 0 marked critical.
Not critical (2)
Observed multiple temperature violations in various locations. It appears that some products in the front of the cases are not maintaining temperatures, but products in the back of the refrigerated display cases are in the acceptable range. Either adjust units to maintain food at 41F or below or do not pack food in the front of the case where temperatures cannot be maintained. Observed the following temperature violations: Several units had some foods in the front of the case that were above 41F. Most were below 49F. These included the deli/cheese case, juice case, salads/cut melons section. Conducted VC and D of all foods over 50F from the same units. These included: 2 Very Green smoothies (32 oz.), 1 tangerine juice (32 oz.), 3 packs of sliced yogurt cheese, 1 pack of sliced muenster, 1 pack of light muenster, 2 packs of jarlesberg, 10 packs of Columbus lunchmeats (8 oz.), 2 packs of maple chicken breakfast sausage, 1 pack of uncured salami, 1 pack of spicy chicken sausage, 1 pack of hot smoked king salmon (6 oz.), 3 packs of Alaskan smoked salmon (16 oz.), 2 packs of smoked salmon (4 oz.), 1 pack of storkmeyer prosciutto, 1 pack of TJ's seasoned roast beef. Employees said refrigerator repairs had been completed and temps should have been all below 41F. Check more frequently to ensure temps are being maintained!
The department's words
CHSC 113996 Observed multiple temperature violations in various locations. It appears that some products in the front of the cases are not maintaining temperatures, but products in the back of the refrigerated display cases are in the acceptable range. Either adjust units to maintain food at 41F or below or do not pack food in the front of the case where temperatures cannot be maintained. Observed the following temperature violations: Several units had some foods in the front of the case that were above 41F. Most were below 49F. These included the deli/cheese case, juice case, salads/cut melons section. Conducted VC and D of all foods over 50F from the same units. These included: 2 Very Green smoothies (32 oz.), 1 tangerine juice (32 oz.), 3 packs of sliced yogurt cheese, 1 pack of sliced muenster, 1 pack of light muenster, 2 packs of jarlesberg, 10 packs of Columbus lunchmeats (8 oz.), 2 packs of maple chicken breakfast sausage, 1 pack of uncured salami, 1 pack of spicy chicken sausage, 1 pack of hot smoked king salmon (6 oz.), 3 packs of Alaskan smoked salmon (16 oz.), 2 packs of smoked salmon (4 oz.), 1 pack of storkmeyer prosciutto, 1 pack of TJ's seasoned roast beef. Employees said refrigerator repairs had been completed and temps should have been all below 41F. Check more frequently to ensure temps are being maintained!
Clean fans in the meat/deli refrigerator. Debris/dust observed.
The department's words
CHSC 114115.c Clean fans in the meat/deli refrigerator. Debris/dust observed.
EarlierAug 26, 2015Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple temperature violations in various locations. It appears that some products in the front of the cases are not maintaining temperatures, but products in the back of the refrigerated display cases are in the acceptable range. Either adjust units to maintain food at 41F or below or do not pack food in the front of the case where temperatures cannot be maintained. Observed the following temperature violations: Deli/cheese case: 37F - 57F. Conducted VC and D for products over 50F, including five packages of turkey breast slices, one package of Italian porchetta, and five packages of salmon. Juice case - VC and D conducted for 1 container of Very Green juice at 52F. Dairy case: 36F - 47F. Salads/cut melons at 44F - 46F. Sample station: Half and half at 46F, no time logs kept. A refrigerator repairperson was contacted immediately and expected to address problems 8/26/2015.
The department's words
CHSC 113996 Observed multiple temperature violations in various locations. It appears that some products in the front of the cases are not maintaining temperatures, but products in the back of the refrigerated display cases are in the acceptable range. Either adjust units to maintain food at 41F or below or do not pack food in the front of the case where temperatures cannot be maintained. Observed the following temperature violations: Deli/cheese case: 37F - 57F. Conducted VC and D for products over 50F, including five packages of turkey breast slices, one package of Italian porchetta, and five packages of salmon. Juice case - VC and D conducted for 1 container of Very Green juice at 52F. Dairy case: 36F - 47F. Salads/cut melons at 44F - 46F. Sample station: Half and half at 46F, no time logs kept. A refrigerator repairperson was contacted immediately and expected to address problems 8/26/2015.
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)
Observed slow draining at the sample station handwash sink and sample kitchen sinks. Must be addressed immediately. Plumber contacted and was expected to address 8/26/2015.
The department's words
CHSC 114190 Observed slow draining at the sample station handwash sink and sample kitchen sinks. Must be addressed immediately. Plumber contacted and was expected to address 8/26/2015.
Containers of coffee were observed stored adjacent to cleansers/wiping cloths. Store food to protect from potential for contamination.
The department's words
CHSC 113980 Containers of coffee were observed stored adjacent to cleansers/wiping cloths. Store food to protect from potential for contamination.
Mop sink has heaving staining; clean and sanitize to remove. Clean fans in the meat/deli refrigerator. Debris/dust observed.
The department's words
CHSC 114115.c Mop sink has heaving staining; clean and sanitize to remove. Clean fans in the meat/deli refrigerator. Debris/dust observed.
EarlierJan 6, 2015Follow-up inspectionNo Violation(s) Found
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.
EarlierDec 9, 2014Routine inspectionViolation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Provide NSF-approved thermometers to monitor each refrigerator unit holding potentially hazardous foods. Thermometers were missing from the frozen food display case, frozen food walk-in unit, sample kitchen under-counter refrigerator and dairy walk-in refrigerator. Also replace broken thermometer for frozen food case with a like thermometer..
The department's words
CHSC 114157 Provide NSF-approved thermometers to monitor each refrigerator unit holding potentially hazardous foods. Thermometers were missing from the frozen food display case, frozen food walk-in unit, sample kitchen under-counter refrigerator and dairy walk-in refrigerator. Also replace broken thermometer for frozen food case with a like thermometer..
Discontinue hot holding samples only warm at 115 (F) degrees or lower. Monitor temperatures and maintain cooked and /or heated foods at 135 (F) degrees or above.
The department's words
CHSC 113996 Discontinue hot holding samples only warm at 115 (F) degrees or lower. Monitor temperatures and maintain cooked and /or heated foods at 135 (F) degrees or above.
Provide protected areas for food storage and keep foods protected from possible contamination. Relocate from storage in tented area. Provide storage inside facility store room.
The department's words
CHSC 114049 Provide protected areas for food storage and keep foods protected from possible contamination. Relocate from storage in tented area. Provide storage inside facility store room.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11220.
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.