At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about United Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Restroom hand sink lacking paper towels. Hand sinks must be stocked with paper towels at all times. Stock the dispenser. 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
For United Market's team
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Follow the steps for each item, with the rule beside it.
Next: Restroom hand sink lacking paper towels. Hand sinks must be stocked with paper towels at all times. Stock the dispenser.The county found: “Restroom hand sink lacking paper towels. Hand sinks must be stocked with paper towels at all times. Stock the dispenser.”
Then the next one.
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What people see next
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 · 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
LatestMar 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Restroom hand sink lacking paper towels. Hand sinks must be stocked with paper towels at all times. Stock the dispenser.
The department's words
CHSC 113953.2 Restroom hand sink lacking paper towels. Hand sinks must be stocked with paper towels at all times. Stock the dispenser.
EarlierSep 3, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed flies in seafood department. Ensure facility is kept free of flies at all times. Use legal and effective means to eliminate flies from facility.
The department's words
CHSC 114259.1 Observed flies in seafood department. Ensure facility is kept free of flies at all times. Use legal and effective means to eliminate flies from facility.
EarlierDec 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed black mold buildup on the walls of the beer refrigeration unit. Maintain clean shelving. Clean and sanitize the shelves.
The department's words
CHSC 114115.c Observed black mold buildup on the walls of the beer refrigeration unit. Maintain clean shelving. Clean and sanitize the shelves.
EarlierMar 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed three Gerber rice baby food containers with best by date of Jan 31 2022 on shelf for sale. Maintain all food on shelves with appropriate best by date. Observed sensitive Toddler Formula on shelves with dented seam. Ensure cans are not dented on the rim or seams to prevent contamination. All items voluntarily discarded.
The department's words
CHSC 113980 Observed three Gerber rice baby food containers with best by date of Jan 31 2022 on shelf for sale. Maintain all food on shelves with appropriate best by date. Observed sensitive Toddler Formula on shelves with dented seam. Ensure cans are not dented on the rim or seams to prevent contamination. All items voluntarily discarded.
EarlierJun 17, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dented/warped storage shelving in back storage area. Repair or replace. Observed meat slicer stored on counter next to employee break area and office space. Relocate to food prep area. Observed debris around doors of seafood/meat display case. Maintain all equipment clean to prevent contamination.
The department's words
CHSC 114130.1 Observed dented/warped storage shelving in back storage area. Repair or replace. Observed meat slicer stored on counter next to employee break area and office space. Relocate to food prep area. Observed debris around doors of seafood/meat display case. Maintain all equipment clean to prevent contamination.
EarlierDec 22, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiple brooms blocking handwashing sink located next to 3 compartment sink. Maintain all handwashing stations accessible.
The department's words
CHSC 113953.2 Observed multiple brooms blocking handwashing sink located next to 3 compartment sink. Maintain all handwashing stations accessible.
EarlierDec 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJan 3, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Shell stock tags were not available for oysters on display in the seafood department. Shell stock tags must be maintained with the product at all times, then kept on site for 90 days.
The department's words
CHSC 114039.1 Shell stock tags were not available for oysters on display in the seafood department. Shell stock tags must be maintained with the product at all times, then kept on site for 90 days.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 23, 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.
EarlierJan 13, 2017Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following cold hold violations: Open bay cheese case45-47F, Grab and go case marsala 48-52F, tomato soup 50F. Ensure potentially hazardous foods cold hold 41F or below. Discussed with PIC to start having employees take receiving temperature to ensure PHF is received at 41F. Adjust cheese case to 41F or below. All grab and go items from Indian Bento removed to be sent back. *Ensure not to fill PHF above fill line/ load limit.
The department's words
CHSC 113996 Observed the following cold hold violations: Open bay cheese case45-47F, Grab and go case marsala 48-52F, tomato soup 50F. Ensure potentially hazardous foods cold hold 41F or below. Discussed with PIC to start having employees take receiving temperature to ensure PHF is received at 41F. Adjust cheese case to 41F or below. All grab and go items from Indian Bento removed to be sent back. *Ensure not to fill PHF above fill line/ load limit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Facility has preparation area in front service area which is used to prep raw chicken. No hand sink in the immediate area. Due to potential for cross contamination after handling raw meat facility must either install a hand sink or discontinue the prep of raw meats in this area. Discussed with PIC to use one of the compartments of the 2 comp sink in fish prep/service area for hand washing. Provide soap and paper towels.
The department's words
CHSC 113953 Facility has preparation area in front service area which is used to prep raw chicken. No hand sink in the immediate area. Due to potential for cross contamination after handling raw meat facility must either install a hand sink or discontinue the prep of raw meats in this area. Discussed with PIC to use one of the compartments of the 2 comp sink in fish prep/service area for hand washing. Provide soap and paper towels.
Meat Mkt: Dirty ice from display cases being dumped in sanitize compartment of 3 comp sink. Do not use sanitize compartment for anything but sanitizing dishes to prevent cross contamination. Produce: Orange juice machine used for juicing build up/old food debris. Ensure to clean and sanitize per unit specs.
The department's words
CHSC 114099.6 Meat Mkt: Dirty ice from display cases being dumped in sanitize compartment of 3 comp sink. Do not use sanitize compartment for anything but sanitizing dishes to prevent cross contamination. Produce: Orange juice machine used for juicing build up/old food debris. Ensure to clean and sanitize per unit specs.
Shell stock in walk-in missing shell stock tags (tags in display case). Ensure to keep a copy of the shell stock tag with each part of the batch until gone. Discussed with PIC.
The department's words
CHSC 114039.1 Shell stock in walk-in missing shell stock tags (tags in display case). Ensure to keep a copy of the shell stock tag with each part of the batch until gone. Discussed with PIC.
Facility using produce wash spray on produce. Directions require a rinse after spray. Ensure to rinse produce after using spray produce wash.
The department's words
CHSC 114254.2 Facility using produce wash spray on produce. Directions require a rinse after spray. Ensure to rinse produce after using spray produce wash.
Observed raw meat on door going into meat market. Observed mold on caulk of sinks in meat market. Ensure to regularly clean and sanitize.
The department's words
CHSC 114115.c Observed raw meat on door going into meat market. Observed mold on caulk of sinks in meat market. Ensure to regularly clean and sanitize.
Show 4 more
Produce: Cutting boards are no longer easily cleanable. Deep grooves and heavy staining. Replace. Garbage can in produce full of mold. Replace.
The department's words
CHSC 114175 Produce: Cutting boards are no longer easily cleanable. Deep grooves and heavy staining. Replace. Garbage can in produce full of mold. Replace.
Grocery: Provide tongs for bagels. Meat Mkt: In use utensil storage holder hanging from garbage can. Store on clean surface. .
The department's words
CHSC 114119 Grocery: Provide tongs for bagels. Meat Mkt: In use utensil storage holder hanging from garbage can. Store on clean surface. .
No thermometer provided. Provide digital probe thermometer.
The department's words
CHSC 114159 No thermometer provided. Provide digital probe thermometer.
Ice machine and sink plumbing leaking onto floor. Repair
The department's words
CHSC 114199 Ice machine and sink plumbing leaking onto floor. Repair
EarlierJan 20, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
No paper towels at hand wash station. Ensure soap and paper towels are stocked at all times. Paper towels provided.
The department's words
CHSC 113953.2 No paper towels at hand wash station. Ensure soap and paper towels are stocked at all times. Paper towels provided.
Display cooler through out store have accumulated old food debris. Clean food contact surfaces regularly. Discussed with store manager to clean all display coolers. 4 Door freezer and 2 Door cooler in back.
The department's words
CHSC 114117 Display cooler through out store have accumulated old food debris. Clean food contact surfaces regularly. Discussed with store manager to clean all display coolers. 4 Door freezer and 2 Door cooler in back.
Observed growth on seafood racks in walk-in, old dried blood on counter tops, raw meat debris on meat grinder that had already been cleaned and sanitized, display cooler in front meat service area large amount of old food/raw meat debris. To prevent cross contamination ensure to regularly clean and sanitize food contact surfaces. Wash, rinse, and sanitize in between species of raw meat and at least every 4 hours.
The department's words
CHSC 114117 Observed growth on seafood racks in walk-in, old dried blood on counter tops, raw meat debris on meat grinder that had already been cleaned and sanitized, display cooler in front meat service area large amount of old food/raw meat debris. To prevent cross contamination ensure to regularly clean and sanitize food contact surfaces. Wash, rinse, and sanitize in between species of raw meat and at least every 4 hours.
Observed cheese at 45F in cheese cooler. Ensure to maintain PHF 41F or below. Adjust to 41F.
The department's words
CHSC 113996 Observed cheese at 45F in cheese cooler. Ensure to maintain PHF 41F or below. Adjust to 41F.
No sanitizer set up in meat market. Employee actively working with raw meat. To prevent cross contamination ensure to have an open bucket of sanitizer solution during all hours of operation. One in back preparation area and one in front service area. Adjust sanitizer dispenser to 200-400ppm sanitizer for quat.
The department's words
CHSC 114185.1 No sanitizer set up in meat market. Employee actively working with raw meat. To prevent cross contamination ensure to have an open bucket of sanitizer solution during all hours of operation. One in back preparation area and one in front service area. Adjust sanitizer dispenser to 200-400ppm sanitizer for quat.
EarlierMay 21, 2014Follow-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.
EarlierMay 2, 2014Follow-up inspectionViolation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Dairy and cold cut aisle food temps still around 46 deg. F, reduce to 41 or less by re-inspection date, aiming for 38 deg. F is recommended.
The department's words
CHSC 113996 Dairy and cold cut aisle food temps still around 46 deg. F, reduce to 41 or less by re-inspection date, aiming for 38 deg. F is recommended.
EarlierApr 17, 2014Routine inspectionViolation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
a. Deli sandwich prep frig food temps at 48 deg. F, replace gaskets, re-check temps. b. Meat/poultry display case temps ranging from 43-48 deg. F, reduce to 41 or less, 38 deg. F recommended. Reduce stacking of food. c. Cold cuts, yogurt, cheese display case - same as above.
The department's words
CHSC 113996 a. Deli sandwich prep frig food temps at 48 deg. F, replace gaskets, re-check temps. b. Meat/poultry display case temps ranging from 43-48 deg. F, reduce to 41 or less, 38 deg. F recommended. Reduce stacking of food. c. Cold cuts, yogurt, cheese display case - same as above.
Milk display shelving dusty/dirty, please clean and work on plan for replacing shelving with chipped paint.
The department's words
CHSC 114115.c Milk display shelving dusty/dirty, please clean and work on plan for replacing shelving with chipped paint.
Assign one employee to spot check all display cases and ensure each display thermometer is accurate - replace if defective.
The department's words
CHSC 114157 Assign one employee to spot check all display cases and ensure each display thermometer is accurate - replace if defective.
Handwash signs needed at some stations, create your own or I will provide at re-inspection.
The department's words
CHSC 113953.5 Handwash signs needed at some stations, create your own or I will provide at re-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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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10147.
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.