At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Viking Submarine Sandwiches?
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 114051 CHSC 114051How 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 Viking Submarine Sandwiches' team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114051
The department's words
Code CHSC 114051
EarlierJan 23, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierMay 15, 2024Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Turkey internal temperature readings were measured measured at 44F and 43F in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or below or at or above 135F.
The department's words
CHSC 113996 Turkey internal temperature readings were measured measured at 44F and 43F in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or below or at or above 135F.
Observed a baby nymph cockroach on the certificate frame and fell on the preparation counter. [Corrective action] contact and obtain the service of a professional pest control company today, and clean and sanitize all food contact surfaces.
The department's words
CHSC 114259.1 Observed a baby nymph cockroach on the certificate frame and fell on the preparation counter. [Corrective action] contact and obtain the service of a professional pest control company today, and clean and sanitize all food contact surfaces.
EarlierMay 18, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed old test strips in the warewashing area. [CA] Test strips and material shall be maintained to measured sanitization methods.
The department's words
CHSC 114107 Observed old test strips in the warewashing area. [CA] Test strips and material shall be maintained to measured sanitization methods.
EarlierNov 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The employee's drink was observed uncovered and stored on the preparation table in the preparation area. [CA] A food employee may drink from a closed beverage container with a lid and straw if the container is handled to prevent cross-contamination, and stored away from food handling areas.
The department's words
CHSC 113977 The employee's drink was observed uncovered and stored on the preparation table in the preparation area. [CA] A food employee may drink from a closed beverage container with a lid and straw if the container is handled to prevent cross-contamination, and stored away from food handling areas.
EarlierApr 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Potato salad internal temperature reading measured 47F, and macaroni salad measured 46F. Both food containers were observed stored in the Coca-Cola reach-in unit during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. NOTE: Discontinue the use of the Coca-Cola reach-in unit. This unit is meant to store only bottle drinks.
The department's words
CHSC 113996 Potato salad internal temperature reading measured 47F, and macaroni salad measured 46F. Both food containers were observed stored in the Coca-Cola reach-in unit during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. NOTE: Discontinue the use of the Coca-Cola reach-in unit. This unit is meant to store only bottle drinks.
EarlierOct 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierFeb 17, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Repair the leak at the handwashing sink and the mop sink. Owner informed inspector that a work order has been placed for both leaks.
The department's words
CHSC 114190 Repair the leak at the handwashing sink and the mop sink. Owner informed inspector that a work order has been placed for both leaks.
EarlierMar 29, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation corrected during inspection. Rice scoop observed in cup of water. Employee was not able to describe or provide records of a 4 hour window for changing waster or utensil. Begin use of records and endure scoop is washed, rinsed, and sanitized every four hours.
The department's words
CHSC 114000 Major violation corrected during inspection. Rice scoop observed in cup of water. Employee was not able to describe or provide records of a 4 hour window for changing waster or utensil. Begin use of records and endure scoop is washed, rinsed, and sanitized every four hours.
EarlierMar 21, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
A food handler on staff was unable to produce her food handler's card. Provide copies for all staff member on site.
The department's words
CHSC 113948 A food handler on staff was unable to produce her food handler's card. Provide copies for all staff member on site.
Cut tomatoes stored on the counter top measured 58F. Maintain PHFs below 41F or above 135F. Tomatoes were out all day and 1/2 cup was VCD.
The department's words
CHSC 113996 Cut tomatoes stored on the counter top measured 58F. Maintain PHFs below 41F or above 135F. Tomatoes were out all day and 1/2 cup was VCD.
Pre-packaged macaroni salad must be labeled, include the name of food, city, zip code, state, and name of the distributor, ingredients, net weight, and allergens.
The department's words
CHSC 114089 Pre-packaged macaroni salad must be labeled, include the name of food, city, zip code, state, and name of the distributor, ingredients, net weight, and allergens.
Replace the painted plywood used at the sandwich station. Provide food grade equipment.
The department's words
CHSC 114130.1 Replace the painted plywood used at the sandwich station. Provide food grade equipment.
EarlierApr 18, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed an employee dip hands in soapy water in the 3 compartment sink and begin to wash hands. Wash hands in the hand sink only - using soap from the dispenser and paper towels. Corrected.
The department's words
CHSC 113953.3 Observed an employee dip hands in soapy water in the 3 compartment sink and begin to wash hands. Wash hands in the hand sink only - using soap from the dispenser and paper towels. Corrected.
Three compartment sink observed set up with approximately 50 ppm chlorine. Ensure 100 ppm. Corrected.
The department's words
CHSC 114099.6 Three compartment sink observed set up with approximately 50 ppm chlorine. Ensure 100 ppm. Corrected.
Observed vegetables draining in a colander on the three compartment sink. Three compartment sink was full of dirty dishes. Use prep sink for food prep only.
The department's words
CHSC 113984 Observed vegetables draining in a colander on the three compartment sink. Three compartment sink was full of dirty dishes. Use prep sink for food prep only.
Observed meatballs reheating on gas stove. Ventilation hood was not turned on. Keep hood on when equipment below is in use. Corrected.
The department's words
CHSC 114149 Observed meatballs reheating on gas stove. Ventilation hood was not turned on. Keep hood on when equipment below is in use. Corrected.
There is no atmospheric vacuum breaker installed at the mop sink. Install within 14 days to eliminate risk of backflow.
The department's words
CHSC 114193 There is no atmospheric vacuum breaker installed at the mop sink. Install within 14 days to eliminate risk of backflow.
EarlierApr 7, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Food manager's certification is expired. Renew certification within 30 days.
The department's words
CHSC 113947.1 Food manager's certification is expired. Renew certification within 30 days.
Food handlers lack the required food handlers cards. Ensure each food handler obtains card by 4.13.16
The department's words
CHSC 113948 Food handlers lack the required food handlers cards. Ensure each food handler obtains card by 4.13.16
EarlierMar 29, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler pour container of raw beef blood down the hand sink. The worker's hands came into contact with the beef blood. Then foods handler then continued to cook foods without first washing hands as is required. Hands must always be washed after touching raw meats and before switching tasks or touching other foods. Employee was corrected. Contaminated tongs were removed from the cook line and the employee washed her hands. *Do not use hand sink for food wastes. Hand sink is for hand washing only.
The department's words
CHSC 113953.3 Observed food handler pour container of raw beef blood down the hand sink. The worker's hands came into contact with the beef blood. Then foods handler then continued to cook foods without first washing hands as is required. Hands must always be washed after touching raw meats and before switching tasks or touching other foods. Employee was corrected. Contaminated tongs were removed from the cook line and the employee washed her hands. *Do not use hand sink for food wastes. Hand sink is for hand washing only.
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)
Food manager's certification is expired. Renew certification within 30 days.
The department's words
CHSC 113947.1 Food manager's certification is expired. Renew certification within 30 days.
Food handlers lack the required food handlers cards. Ensure each food handler obtains card by 4.13.16
The department's words
CHSC 113948 Food handlers lack the required food handlers cards. Ensure each food handler obtains card by 4.13.16
Measured soup broth in freezer at 86F. Broth was stored in a plastic quart sized bucket and covered wit ha lid. Worker stated soup was cooked two hours prior. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use large shallow pans so foods are no more than 2 deep. The place in refrigeration. Corrected.
The department's words
CHSC 114002 Measured soup broth in freezer at 86F. Broth was stored in a plastic quart sized bucket and covered wit ha lid. Worker stated soup was cooked two hours prior. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use large shallow pans so foods are no more than 2 deep. The place in refrigeration. Corrected.
Observed raw eggs stored above produce in reach in. Store raw eggs below produce to avoid contamination of ready to eats foods.
The department's words
CHSC 113984 Observed raw eggs stored above produce in reach in. Store raw eggs below produce to avoid contamination of ready to eats foods.
Observed knife stored on dirty wiping cloth on counter top. Store all multi use wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Observed knife stored on dirty wiping cloth on counter top. Store all multi use wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia.
Show 1 more
The current health permit is not posted. Post in public view within 7 days.
The department's words
CHSC 114381 The current health permit is not posted. Post in public view within 7 days.
EarlierJul 27, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 14, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed the SB-180 sign was not posted at the start of this inspection. The food code requires the operator to post the SB -180 sign and inform public that EHS reports are available. Display the SB-180 sign so it is clearly visible to the public upon entry.
The department's words
CHSC 114381 Observed the SB-180 sign was not posted at the start of this inspection. The food code requires the operator to post the SB -180 sign and inform public that EHS reports are available. Display the SB-180 sign so it is clearly visible to the public upon entry.
Code CHSC 114178
The department's words
Code CHSC 114178
Observed the cleaning supplies and chemicals were on the floor. Consolidate the janitorial supplies and store on shelving separate from dry-food storage.
The department's words
CHSC 114047 Observed the cleaning supplies and chemicals were on the floor. Consolidate the janitorial supplies and store on shelving separate from dry-food storage.
Observed the cleaning supplies and chemicals werestored on the floor. Consolidate the janitorial supplies storage on shelving separate from dry-food storage.
The department's words
CHSC 114049 Observed the cleaning supplies and chemicals werestored on the floor. Consolidate the janitorial supplies storage on shelving separate from dry-food storage.
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 L10468.
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.