At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 30, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about United 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 113947.1 CHSC 113947.1How 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 United Deli's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestApr 30, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 30, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJul 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an employee rinsing his/her hands in the 3-compartment sink and then proceeding to dry his/her hands with a cloth towel in the kitchen area. [Corrective action] Ensure employees wash and dry their hands in the handwashing facility and use an approved hand towel, such as paper towels or a heated air hand drying device. Educate the employees.
The department's words
CHSC 113953.3 Observed an employee rinsing his/her hands in the 3-compartment sink and then proceeding to dry his/her hands with a cloth towel in the kitchen area. [Corrective action] Ensure employees wash and dry their hands in the handwashing facility and use an approved hand towel, such as paper towels or a heated air hand drying device. Educate the employees.
EarlierMar 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked pork ribs internal temperature reading was measured at 62F. The two small containers with pork ribs were observed stored at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41f, or at or above 135F. Avoid temperature danger zone between 41F and 135F. At these temperature bacteria grow and multiply faster. [CA] An employee transferred food containers in the walk-in refrigerator.
The department's words
CHSC 113996 Cooked pork ribs internal temperature reading was measured at 62F. The two small containers with pork ribs were observed stored at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41f, or at or above 135F. Avoid temperature danger zone between 41F and 135F. At these temperature bacteria grow and multiply faster. [CA] An employee transferred food containers in the walk-in refrigerator.
EarlierJul 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing facility in the bakery department is providing hot and cold water without pressure. [CA] Handwashing facilities shall be equipped to provide warm and cold water under pressure at all times.
The department's words
CHSC 114192.1 Handwashing facility in the bakery department is providing hot and cold water without pressure. [CA] Handwashing facilities shall be equipped to provide warm and cold water under pressure at all times.
EarlierAug 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: A. Observed the following foods at unsafe temperatures: - assorted deli meats in a covered bowl at 50.8F in prep cooler under meat slicer in deli, sliced ~1hr prior - kale veggie soup at 116F in left most hot holding self serve bar in retail area; 5 cups voluntarily discarded - spring veggie soup at 117-122F in right most hot holding self serve bar in retail area; 2 cups voluntarily discarded - soft brie cheese at 45.4F in cheese display case, stacked 2 levels high; 1 probed cheese discarded Potentially hazardous foods must be cold held at 41F or below or hot held at 135F or above. Operator adjusted temperatures in hot holding units and will rearrange cheeses to ensure adequate cold holding. B. Display mini fridge in bakery ambient ~46F. Operator adjusted at time of inspection.
The department's words
CHSC 113996 MAJOR: A. Observed the following foods at unsafe temperatures: - assorted deli meats in a covered bowl at 50.8F in prep cooler under meat slicer in deli, sliced ~1hr prior - kale veggie soup at 116F in left most hot holding self serve bar in retail area; 5 cups voluntarily discarded - spring veggie soup at 117-122F in right most hot holding self serve bar in retail area; 2 cups voluntarily discarded - soft brie cheese at 45.4F in cheese display case, stacked 2 levels high; 1 probed cheese discarded Potentially hazardous foods must be cold held at 41F or below or hot held at 135F or above. Operator adjusted temperatures in hot holding units and will rearrange cheeses to ensure adequate cold holding. B. Display mini fridge in bakery ambient ~46F. Operator adjusted at time of inspection.
EarlierFeb 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 28, 2020Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
Code CHSC 114192
The department's words
Code CHSC 114192
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114087
The department's words
Code CHSC 114087
Show 4 more
Code CHSC 114107
The department's words
Code CHSC 114107
Code CHSC 114252
The department's words
Code CHSC 114252
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114256.1
The department's words
Code CHSC 114256.1
EarlierMar 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Four door prep refrigerator in deli had an air temperature of 58F. Various types of sliced cheese were being stored there. Observed chicken at 125F-128F, breaded spicy wings at 130F, ribs at 125F in steam table or warmer. Also observed duck mousse at 53F in display case. Potentially hazardous foods shall be held at or below 41F or at or above 135F. Items in prep refrigerator had been put there this morning. These were moved back to walk in. Don't use prep refrigerator until the unit has been repaired. Hot food was reheated and placed back in unit. Ensure not to overfill pans in steam table. Keep chicken pushed to back of hot case. Major violation.
The department's words
CHSC 113996 Four door prep refrigerator in deli had an air temperature of 58F. Various types of sliced cheese were being stored there. Observed chicken at 125F-128F, breaded spicy wings at 130F, ribs at 125F in steam table or warmer. Also observed duck mousse at 53F in display case. Potentially hazardous foods shall be held at or below 41F or at or above 135F. Items in prep refrigerator had been put there this morning. These were moved back to walk in. Don't use prep refrigerator until the unit has been repaired. Hot food was reheated and placed back in unit. Ensure not to overfill pans in steam table. Keep chicken pushed to back of hot case. Major violation.
EarlierMay 30, 2018Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
The hand wash sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing. This was noted in the previous inspection on 07/29/2018.
The department's words
CHSC 113953.1 The hand wash sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing. This was noted in the previous inspection on 07/29/2018.
Measured the following. Fried rice at 101F and Stir Fry at 92F. Food employee stated that he cooked them an hour ago and will reheat them for lunch in 30 minutes. The above items are Potentially Hazardous Food (PHF). PHF shall be held at or below 41FF or at or below 135F.
The department's words
CHSC 113996 Measured the following. Fried rice at 101F and Stir Fry at 92F. Food employee stated that he cooked them an hour ago and will reheat them for lunch in 30 minutes. The above items are Potentially Hazardous Food (PHF). PHF shall be held at or below 41FF or at or below 135F.
Observed soiled wiping cloths were used to clean food contact surfaces. Sanitize these surfaces immediately and always store in-use cloths in sanitizing solution (Qt-200ppm).
The department's words
CHSC 114115 Observed soiled wiping cloths were used to clean food contact surfaces. Sanitize these surfaces immediately and always store in-use cloths in sanitizing solution (Qt-200ppm).
Keep foods up off floors by six inches (in walk-in).
The department's words
CHSC 114047 Keep foods up off floors by six inches (in walk-in).
Obtain test strips in food prep area.
The department's words
CHSC 114175 Obtain test strips in food prep area.
Show 1 more
Clean dust accumulation from walk-in fan guards. This was noted in the last inspection on 11/10/2018.
The department's words
CHSC 114185.1 Clean dust accumulation from walk-in fan guards. This was noted in the last inspection on 11/10/2018.
EarlierMay 29, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Tomato soup and chicken soup in walk-in measured at 47F and 58F. Food employee placed the food on a shallow containers immediately. Discussed with PIC an approved cooling methods. Provided handouts.
The department's words
CHSC 114002.1 Tomato soup and chicken soup in walk-in measured at 47F and 58F. Food employee placed the food on a shallow containers immediately. Discussed with PIC an approved cooling methods. Provided handouts.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The hand wash sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing. This was noted in the previous inspection on 07/29/2018.
The department's words
CHSC 113953.1 The hand wash sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing. This was noted in the previous inspection on 07/29/2018.
Measured the following. Fried rice at 101F and Stir Fry at 92F. Food employee stated that he cooked them an hour ago and will reheat them for lunch in 30 minutes. The above items are Potentially Hazardous Food (PHF). PHF shall be held at or below 41FF or at or below 135F.
The department's words
CHSC 113996 Measured the following. Fried rice at 101F and Stir Fry at 92F. Food employee stated that he cooked them an hour ago and will reheat them for lunch in 30 minutes. The above items are Potentially Hazardous Food (PHF). PHF shall be held at or below 41FF or at or below 135F.
Observed soiled wiping cloths were used to clean food contact surfaces. Sanitize these surfaces immediately and always store in-use cloths in sanitizing solution (Qt-200ppm).
The department's words
CHSC 114115 Observed soiled wiping cloths were used to clean food contact surfaces. Sanitize these surfaces immediately and always store in-use cloths in sanitizing solution (Qt-200ppm).
Keep foods up off floors by six inches (in walk-in).
The department's words
CHSC 114047 Keep foods up off floors by six inches (in walk-in).
Obtain test strips in food prep area.
The department's words
CHSC 114175 Obtain test strips in food prep area.
Show 1 more
Clean dust accumulation from walk-in fan guards. This was noted in the last inspection on 11/10/2018.
The department's words
CHSC 114185.1 Clean dust accumulation from walk-in fan guards. This was noted in the last inspection on 11/10/2018.
EarlierNov 10, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Show 1 more
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierJul 30, 2015Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113953
The department's words
Code CHSC 113953
Corrected during the inspection
Today hot foods at the burrito bar and on the buffet line measured 135 F or greater.
The department's words
CHSC 113996 Today hot foods at the burrito bar and on the buffet line measured 135 F or greater.
Corrected during the inspection
Wiping cloths are stored in sanitizing solution of 100 ppm chlorine (bleach).
The department's words
CHSC 114099.6 Wiping cloths are stored in sanitizing solution of 100 ppm chlorine (bleach).
Corrected during the inspection
Discontinue vacuum packaging and contact the state to develop a HACCP plan prior to using this process again.
The department's words
CHSC 114419 Discontinue vacuum packaging and contact the state to develop a HACCP plan prior to using this process again.
Code CHSC 114107
The department's words
Code CHSC 114107
Corrected during the inspection
EarlierJul 29, 2015Routine inspectionYellow placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food in the display case was 45-47 F. Adjust temperature of the unit, keep doors closed and monitor food temps. Hold cold food at 41 F or below. Beans and meat at the burrito bar measured 92-97 F. These were then rapidly reheated to 165 F. Maintain hot food temps at 135 F or above. Chicken wings and ribs at the hot foods bar measured 115 F. These were rapidly reheated to 165 F. Use a probe thermometer to monitor food temperatures.
The department's words
CHSC 113996 Food in the display case was 45-47 F. Adjust temperature of the unit, keep doors closed and monitor food temps. Hold cold food at 41 F or below. Beans and meat at the burrito bar measured 92-97 F. These were then rapidly reheated to 165 F. Maintain hot food temps at 135 F or above. Chicken wings and ribs at the hot foods bar measured 115 F. These were rapidly reheated to 165 F. Use a probe thermometer to monitor food temperatures.
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
There was no sanitizer in buckets for wiping cloths and soiled wiping cloths were used to clean food contact surfaces. Sanitize these surfaces immediately and always store in-use wiping cloths in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
The department's words
CHSC 114099.6 There was no sanitizer in buckets for wiping cloths and soiled wiping cloths were used to clean food contact surfaces. Sanitize these surfaces immediately and always store in-use wiping cloths in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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)
The hand sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing.
The department's words
CHSC 113953 The hand sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing.
Discontinue vacuum packaging and contact the state to develop a HACCP plan prior to using this process again.
The department's words
CHSC 114419 Discontinue vacuum packaging and contact the state to develop a HACCP plan prior to using this process again.
Obtain test strips to test levels of sanitizer in solution.
The department's words
CHSC 114107 Obtain test strips to test levels of sanitizer in solution.
EarlierApr 28, 2014Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Hot holding temperatures are all above 135 degrees F today.
The department's words
CHSC 114016 Hot holding temperatures are all above 135 degrees F today.
Corrected during the inspection
Code CHSC 114119
The department's words
Code CHSC 114119
Corrected during the inspection
EarlierApr 22, 2014Routine inspectionViolation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed overfilled refrigeration inserts in the food prep table between 41-49 degrees F and in the salad bar between 41-47 degrees F. Fill containers only 3/4 full to ensure food temperatures remain at 41 degrees F or below. Use a probe thermometer to monitor food temperatures.
The department's words
CHSC 113996 Observed overfilled refrigeration inserts in the food prep table between 41-49 degrees F and in the salad bar between 41-47 degrees F. Fill containers only 3/4 full to ensure food temperatures remain at 41 degrees F or below. Use a probe thermometer to monitor food temperatures.
Observed potatoes on steam table at 127 degrees F. Potatoes were rapidly reheated to 165 degrees F. Maintain temperatures in hot holding at 135 degrees F or above.
The department's words
CHSC 114016 Observed potatoes on steam table at 127 degrees F. Potatoes were rapidly reheated to 165 degrees F. Maintain temperatures in hot holding at 135 degrees F or above.
Observed espresso spoons (in the bakery) in water. Store in use utensils on the food prep surface, and wash, rinse, and sanitize as necessary.
The department's words
CHSC 114119 Observed espresso spoons (in the bakery) in water. Store in use utensils on the food prep surface, and wash, rinse, and sanitize as necessary.
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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About this record
Search the county's inspection lookup for the name or license number L14083.
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.