At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems 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 Market?
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 113980 CHSC 113980How to fixFix it
- Code CHSC 114419 CHSC 114419How to fixFix 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 Market's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 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.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113980
The department's words
Code CHSC 113980
Code CHSC 114419
The department's words
Code CHSC 114419
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)
Espresso machine steamer nozzle was observed with milk soil residues in the bakery area. [Corrective action] Ensure to clean and sanitize steamer nozzle each time it is used.
The department's words
CHSC 114113 Espresso machine steamer nozzle was observed with milk soil residues in the bakery area. [Corrective action] Ensure to clean and sanitize steamer nozzle each time it is used.
EarlierMar 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In both employees'/customers restrooms, the handwashing facilities were observed to have not enough cold and hot water and without pressure. [CA] Provide pressurized cold and hot water at each hand washing facility in the employees restrooms'.
The department's words
CHSC 114192.1 In both employees'/customers restrooms, the handwashing facilities were observed to have not enough cold and hot water and without pressure. [CA] Provide pressurized cold and hot water at each hand washing facility in the employees restrooms'.
EarlierJul 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw chicken was observed above ground beef and raw pork chops in the meat department. [CA] To prevent cross-contamination from raw chicken to beef and pork, store raw chicken away or below beef and pork. When storing food, keep in mind to follow the final cooking temperatures.
The department's words
CHSC 113986 Raw chicken was observed above ground beef and raw pork chops in the meat department. [CA] To prevent cross-contamination from raw chicken to beef and pork, store raw chicken away or below beef and pork. When storing food, keep in mind to follow the final cooking temperatures.
EarlierSep 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: cut melons at 44-45F in produce display, carrots at 48F, bean and alfalfa sprouts at 48F in produce display. Unit appears to be going through defrost cycle. Cold hold potentially hazardous foods at 41F or below. Unit measured at 47-48F at end of inspection. Operator chose to discard ~21 cut melons and all sprouts since the sprouts were put out yesterday and since the temperature of the unit was not checked today; all other potentially hazardous foods moved to working unit. Operator called refrigeration company to service the unit. Send photo by end of day verifying repair.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: cut melons at 44-45F in produce display, carrots at 48F, bean and alfalfa sprouts at 48F in produce display. Unit appears to be going through defrost cycle. Cold hold potentially hazardous foods at 41F or below. Unit measured at 47-48F at end of inspection. Operator chose to discard ~21 cut melons and all sprouts since the sprouts were put out yesterday and since the temperature of the unit was not checked today; all other potentially hazardous foods moved to working unit. Operator called refrigeration company to service the unit. Send photo by end of day verifying repair.
EarlierFeb 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 28, 2020Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114039.1
The department's words
Code CHSC 114039.1
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114095
The department's words
Code CHSC 114095
Code CHSC 114276
The department's words
Code CHSC 114276
EarlierMar 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink at meat market was out of soap. Keep hand sinks supplied with soap and paper towels at all time. Corrected during inspection.
The department's words
CHSC 113953.2 Hand wash sink at meat market was out of soap. Keep hand sinks supplied with soap and paper towels at all time. Corrected during inspection.
EarlierMay 30, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed hand sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 Observed hand sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing.
Observed a spoon in a dry oats, chocolate.., container in a bulk food section. Store the spoon outside if the containers.
The department's words
CHSC 113980 Observed a spoon in a dry oats, chocolate.., container in a bulk food section. Store the spoon outside if the containers.
Observed mold in the ice machine in dry storage room. All food contact surfaces and utensils shall be cleaned as required. Wash-Rinse-Sanitize.
The department's words
CHSC 114113 Observed mold in the ice machine in dry storage room. All food contact surfaces and utensils shall be cleaned as required. Wash-Rinse-Sanitize.
Observed dust accumulation in walk-in fan guards. Clean fan guards regularly. This was noted in the last inspection on 11/10/2016.
The department's words
CHSC 114175 Observed dust accumulation in walk-in fan guards. Clean fan guards regularly. This was noted in the last inspection on 11/10/2016.
EarlierMay 29, 2018Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following: * Hot Case: Roasted chicken at 122F * Produce Case: Chopped salad (Buffalo Ranch) at 48F and Chopped Kit at 47-49F * Cheese Case: Brie Courinne at 45F, Cambozo at 47F * Duck Liver Mouss at 49F (internal Temperature) * Roasted Turkey and Ham at 48F Manager and food employee moved above items to walk-in. PHF shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Measured the following: * Hot Case: Roasted chicken at 122F * Produce Case: Chopped salad (Buffalo Ranch) at 48F and Chopped Kit at 47-49F * Cheese Case: Brie Courinne at 45F, Cambozo at 47F * Duck Liver Mouss at 49F (internal Temperature) * Roasted Turkey and Ham at 48F Manager and food employee moved above items to walk-in. PHF shall be held at or below 41F or at or above 135F.
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)
Observed hand sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 Observed hand sink was blocked. Keep the hand sink accessible at all times to allow for proper hand washing.
Observed a spoon in a dry oats, chocolate.., container in a bulk food section. Store the spoon outside if the containers.
The department's words
CHSC 113980 Observed a spoon in a dry oats, chocolate.., container in a bulk food section. Store the spoon outside if the containers.
Observed mold in the ice machine in dry storage room. All food contact surfaces and utensils shall be cleaned as required. Wash-Rinse-Sanitize.
The department's words
CHSC 114113 Observed mold in the ice machine in dry storage room. All food contact surfaces and utensils shall be cleaned as required. Wash-Rinse-Sanitize.
Observed dust accumulation in walk-in fan guards. Clean fan guards regularly. This was noted in the last inspection on 11/10/2016.
The department's words
CHSC 114175 Observed dust accumulation in walk-in fan guards. Clean fan guards regularly. This was noted in the last inspection on 11/10/2016.
EarlierNov 10, 2016Routine inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114419
The department's words
Code CHSC 114419
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 113984
The department's words
Code CHSC 113984
Show 9 more
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114063
The department's words
Code CHSC 114063
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114276
The department's words
Code CHSC 114276
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierJul 29, 2015Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Hand sink in the meat department blocked. Always keep hand sinks unobstructed to allow for proper hand washing.
The department's words
CHSC 113953 Hand sink in the meat department blocked. Always keep hand sinks unobstructed to allow for proper hand washing.
Yogurt in the dairy walk-in measured 48 F. Temperatures in the back of the walk-in are 41 F or below. Move all phf to the back and repair this fridge so that it maintains temps at or below 41 F.
The department's words
CHSC 113996 Yogurt in the dairy walk-in measured 48 F. Temperatures in the back of the walk-in are 41 F or below. Move all phf to the back and repair this fridge so that it maintains temps at or below 41 F.
Wiping cloths in the meat department observed on counters. Always store these in sanitizing solution. Clean mold observed in ice machine and algae from the ice scoop container.
The department's words
CHSC 114099.2 Wiping cloths in the meat department observed on counters. Always store these in sanitizing solution. Clean mold observed in ice machine and algae from the ice scoop container.
Shellfish tags are not kept with shellfish. Always keep tags with shellfish until it is used up. Then store tags in chronological order for 90 days.
The department's words
CHSC 114039.1 Shellfish tags are not kept with shellfish. Always keep tags with shellfish until it is used up. Then store tags in chronological order for 90 days.
Discontinue vacuum packaging until you receive approval from the state.
The department's words
CHSC 114419 Discontinue vacuum packaging until you receive approval from the state.
Show 4 more
Old droppings observed in upstairs storage. Clean using wet methods and monitor for activity.
The department's words
CHSC 114259.1 Old droppings observed in upstairs storage. Clean using wet methods and monitor for activity.
Provide an air gap of at least one inch between pipes from the ice machine and floor sink to prevent backflow.
The department's words
CHSC 114193 Provide an air gap of at least one inch between pipes from the ice machine and floor sink to prevent backflow.
When cleaning, dry floor to eliminate standing water (observed in the meat department).
The department's words
CHSC 114257 When cleaning, dry floor to eliminate standing water (observed in the meat department).
Clean garbage area.
The department's words
CHSC 114245.4 Clean garbage area.
EarlierApr 28, 2014Follow-up inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Employees are washing hands in the 2 compartment food prep/warewashing sink. Employees should use the handwash sink for handwashing, using warm water and soap and then dry hands with paper towels. Install a permanently mounted soap dispenser.
The department's words
CHSC 113953.3 Employees are washing hands in the 2 compartment food prep/warewashing sink. Employees should use the handwash sink for handwashing, using warm water and soap and then dry hands with paper towels. Install a permanently mounted soap dispenser.
Observed cut melons out of refrigeration at 75 degrees F. Approximately 9 melons were voluntarily destroyed. Cut melons are potentially hazardous foods and must be held at 41 degrees F or below.
The department's words
CHSC 113996 Observed cut melons out of refrigeration at 75 degrees F. Approximately 9 melons were voluntarily destroyed. Cut melons are potentially hazardous foods and must be held at 41 degrees F or below.
Observed container of ice open next to the handwash sink. Relocate to protect ice from contamination. Wash, rinse, and sanitize the ice bin.
The department's words
CHSC 114097 Observed container of ice open next to the handwash sink. Relocate to protect ice from contamination. Wash, rinse, and sanitize the ice bin.
The floor drain beside the ice machine in the seafood department is draining today and is clean. Oberved grime inside the ice machine. Clean the inside of the ice machine thoroughly - wash, rinse, and sanitize.
The department's words
CHSC 114190 The floor drain beside the ice machine in the seafood department is draining today and is clean. Oberved grime inside the ice machine. Clean the inside of the ice machine thoroughly - wash, rinse, and sanitize.
Observed flies in the garbage area outside and in the produce storage room. Keep all garbage contained and clean area as needed to prevent attracting flies. Keep door closed to the storage area to exclude flies.
The department's words
CHSC 114259.1 Observed flies in the garbage area outside and in the produce storage room. Keep all garbage contained and clean area as needed to prevent attracting flies. Keep door closed to the storage area to exclude flies.
Show 2 more
Observed fish thawing in standing water. Use approved methods to thaw food (under running water, in refrigeration).
The department's words
CHSC 114020 Observed fish thawing in standing water. Use approved methods to thaw food (under running water, in refrigeration).
Provide display thermometers to all refrigeration units. Place in the warmest part of the unit.
The department's words
CHSC 114157 Provide display thermometers to all refrigeration units. Place in the warmest part of the unit.
EarlierApr 22, 2014Routine inspectionViolation(s) Found
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed backed-up floor sink in seafood department next to the ice machine, with a flexible pipe from the ice machine inside the floor sink. The sink was immediately un-clogged. Provide an air gap between the flexible pipe and floor sink (of no less than one inch). Wash, rinse, and sanitize ice machine.
The department's words
CHSC 114190 Observed backed-up floor sink in seafood department next to the ice machine, with a flexible pipe from the ice machine inside the floor sink. The sink was immediately un-clogged. Provide an air gap between the flexible pipe and floor sink (of no less than one inch). Wash, rinse, and sanitize ice machine.
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)
Employees are washing hands in the 2 compartment food prep/warewashing sink. Employees should use the handwash sink for handwashing, using warm water and soap and then dry hands with paper towels. Install a permanently mounted soap dispenser.
The department's words
CHSC 113953.3 Employees are washing hands in the 2 compartment food prep/warewashing sink. Employees should use the handwash sink for handwashing, using warm water and soap and then dry hands with paper towels. Install a permanently mounted soap dispenser.
Observed temperatures in seafood display between 41-48 degrees F. Doors to the display case were open. Doors were closed and temperatures in the unit were lowered. Maintain food temperatures at 41 degrees F or below.
The department's words
CHSC 113996 Observed temperatures in seafood display between 41-48 degrees F. Doors to the display case were open. Doors were closed and temperatures in the unit were lowered. Maintain food temperatures at 41 degrees F or below.
Observed container of ice open next to the handwash sink. Relocate to protect ice from contamination. Wash, rinse, and sanitize the ice bin.
The department's words
CHSC 114097 Observed container of ice open next to the handwash sink. Relocate to protect ice from contamination. Wash, rinse, and sanitize the ice bin.
Observed flies in the garbage area outside and in the produce storage room. Keep all garbage contained and clean area as needed to prevent attracting flies. Keep door closed to the storage area to exclude flies.
The department's words
CHSC 114259.1 Observed flies in the garbage area outside and in the produce storage room. Keep all garbage contained and clean area as needed to prevent attracting flies. Keep door closed to the storage area to exclude flies.
Observed fish thawing in standing water. Use approved methods to thaw food (under running water, in refrigeration).
The department's words
CHSC 114020 Observed fish thawing in standing water. Use approved methods to thaw food (under running water, in refrigeration).
Show 1 more
Provide display thermometers to all refrigeration units. Place in the warmest part of the unit.
The department's words
CHSC 114157 Provide display thermometers to all refrigeration units. Place in the warmest part of the unit.
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 L10289.
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.