At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 6, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Whole Foods Market - 3's team
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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 6 times in the last 12 months (6 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 6, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 6, 2026.
No violations listed in the data.
EarlierMay 26, 2026Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMay 18, 2026Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 23, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 20, 2026Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 14, 2025Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 20, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dolma at buffet line recorded at 49°F. Employee stated dolma comes from a can and is normally cooled before being placed at buffet line. / Chill dolma to 41°F before placing onto buffet line to cold hold at 41°F or below.
The department's words
CHSC 113996 Dolma at buffet line recorded at 49°F. Employee stated dolma comes from a can and is normally cooled before being placed at buffet line. / Chill dolma to 41°F before placing onto buffet line to cold hold at 41°F or below.
EarlierFeb 16, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher is still not working properly, per staff. Final rinse of dishwasher shall reach 180 degrees F. Submit video with a temperature test strip on a utensil after cycle is completed by 2/21/23.
The department's words
CHSC 114175 Dishwasher is still not working properly, per staff. Final rinse of dishwasher shall reach 180 degrees F. Submit video with a temperature test strip on a utensil after cycle is completed by 2/21/23.
EarlierFeb 14, 2023Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierFeb 9, 2023Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked broccoli at 104 degrees F and mixed cooked veggies at 117 degrees F in hot holding Cambro box. These are the new cooked vegetables that ate being placed into retail hot holding unit. Hot holding unit in retail area by restrooms: popcorn chicken observed at 102-103 degrees F at 3:03 p.m. chicken strips observed at 122 degrees F at 3:07 p.m. chile verde observed at 106-133 degrees F at 3:09 p.m. Hot holding unit by Urban Remedy refrigerator: vegan potato samosas observed at 102-117 degrees F at 3:21 p.m. vegan fried fish: 127-128 degrees F. Whole Foods is using time as a public health control for potentially hazardous foods. Temperature/time log has time entries of 11 am for potentially hazardous foods. Some of potentially hazardous foods still in hot holding unit after 3:00 p.m. Hot foods below 135 degrees F that are noted above were removed from both hot bars. Will discuss use of t.p.h.c. for hot bars with C. P. Supervisor. .
The department's words
CHSC 114000 Observed cooked broccoli at 104 degrees F and mixed cooked veggies at 117 degrees F in hot holding Cambro box. These are the new cooked vegetables that ate being placed into retail hot holding unit. Hot holding unit in retail area by restrooms: popcorn chicken observed at 102-103 degrees F at 3:03 p.m. chicken strips observed at 122 degrees F at 3:07 p.m. chile verde observed at 106-133 degrees F at 3:09 p.m. Hot holding unit by Urban Remedy refrigerator: vegan potato samosas observed at 102-117 degrees F at 3:21 p.m. vegan fried fish: 127-128 degrees F. Whole Foods is using time as a public health control for potentially hazardous foods. Temperature/time log has time entries of 11 am for potentially hazardous foods. Some of potentially hazardous foods still in hot holding unit after 3:00 p.m. Hot foods below 135 degrees F that are noted above were removed from both hot bars. Will discuss use of t.p.h.c. for hot bars with C. P. Supervisor. .
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
Roasted whole chickens in retail area: internal temperature of 130 degrees F, 122 degrees F, and 155 degrees F. Chickens below 135 degrees F were voluntarily discarded.
The department's words
CHSC 113996 Roasted whole chickens in retail area: internal temperature of 130 degrees F, 122 degrees F, and 155 degrees F. Chickens below 135 degrees F were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130.3
The department's words
Code CHSC 114130.3
EarlierMar 9, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 26, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods held at unsafe temperatures: -Cooked eggs at 112-113F in the hot table made at 8 am. Eggs were immediately reheated to 165 F? -Falafel at the salad bar measured 52-53 F in an overfilled container. Temps were ok (41 F) at bottom of container. Any food >50 F was voluntarily discarded. Maintain potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: -Cooked eggs at 112-113F in the hot table made at 8 am. Eggs were immediately reheated to 165 F? -Falafel at the salad bar measured 52-53 F in an overfilled container. Temps were ok (41 F) at bottom of container. Any food >50 F was voluntarily discarded. Maintain potentially hazardous food at 41 F or below or 135 F or above.
EarlierMar 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food held at unsafe temperatures: Deli - * Food at the hot bar at 100 F - 125 F. Voluntarily discarded 4 hours from when food was placed on the hot bar. * Food in prep coolers at 43-45 F. Some overfilled containers. Moved to lower compartments to cool to 41 F. * Rotisserie chickens in hot holding at 131-132 F. 4 chickens at temps under 135 F were discarded. * Food in inserts at the salad bar at 44-51 F. Some containers overfilled. Specialty - * Mt. Athos green olives stuffed with garlic at 54 F, overfilled in a container on olive bar. Approx. 3 lbs discarded. Maintain potentially hazardous food at 135 F or above or 41 F or below. Use probe thermometer to monitor food temps frequently. Only fill prep cooler inserts 3/4 full and ensure that food is 41 F or below before placing in inserts.
The department's words
CHSC 113996 Observed food held at unsafe temperatures: Deli - * Food at the hot bar at 100 F - 125 F. Voluntarily discarded 4 hours from when food was placed on the hot bar. * Food in prep coolers at 43-45 F. Some overfilled containers. Moved to lower compartments to cool to 41 F. * Rotisserie chickens in hot holding at 131-132 F. 4 chickens at temps under 135 F were discarded. * Food in inserts at the salad bar at 44-51 F. Some containers overfilled. Specialty - * Mt. Athos green olives stuffed with garlic at 54 F, overfilled in a container on olive bar. Approx. 3 lbs discarded. Maintain potentially hazardous food at 135 F or above or 41 F or below. Use probe thermometer to monitor food temps frequently. Only fill prep cooler inserts 3/4 full and ensure that food is 41 F or below before placing in inserts.
EarlierAug 7, 2018Routine inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Meat Department All hand sinks appeared dry at the beginning of the inspection, despite employees prepping and serving food. Ensure that hands are washed at all required times, after contaminating hands (including after handling raw animal products or touching contaminated surfaces), before starting any kind of food prep, etc. Wash hands with soap and warm water for 20 seconds at the hand sink, then dry with clean paper towels.
The department's words
CHSC 113953.3 Meat Department All hand sinks appeared dry at the beginning of the inspection, despite employees prepping and serving food. Ensure that hands are washed at all required times, after contaminating hands (including after handling raw animal products or touching contaminated surfaces), before starting any kind of food prep, etc. Wash hands with soap and warm water for 20 seconds at the hand sink, then dry with clean paper towels.
Deli Department There was no soap at the hand sink beside the pizza station. Soap was immediately added to the dispenser. Keep soap stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 Deli Department There was no soap at the hand sink beside the pizza station. Soap was immediately added to the dispenser. Keep soap stocked at all times to allow for proper hand washing.
Deli Department Food in inserts of the prep top burrito cooler measured 41-48 F. Lower the temperature or repair cooler so it maintains temperatures of 41 F or below. Food above 41 F was voluntarily discarded. Specialty Department Brie in the open display cheese cooler measured 46 F. Brie was immediately moved to the walk-in cooler. Ensure that cheese is 41 F or below before it is placed in the open display cooler. Repair cooler if necessary. Olives in the open display olive bar measured 45-49 F. Adjust the temperature of this cooler or repair so it maintains food at 41 F or below. Produce Observed cut cantaloupe and watermelon being stocked in the display cooler, measuring 50 F. Melon was just cut and packaged and immediately returned to the walk-in. Ensure that potentially hazardous food is cooled to 41 F before placing in display coolers.
The department's words
CHSC 113996 Deli Department Food in inserts of the prep top burrito cooler measured 41-48 F. Lower the temperature or repair cooler so it maintains temperatures of 41 F or below. Food above 41 F was voluntarily discarded. Specialty Department Brie in the open display cheese cooler measured 46 F. Brie was immediately moved to the walk-in cooler. Ensure that cheese is 41 F or below before it is placed in the open display cooler. Repair cooler if necessary. Olives in the open display olive bar measured 45-49 F. Adjust the temperature of this cooler or repair so it maintains food at 41 F or below. Produce Observed cut cantaloupe and watermelon being stocked in the display cooler, measuring 50 F. Melon was just cut and packaged and immediately returned to the walk-in. Ensure that potentially hazardous food is cooled to 41 F before placing in display coolers.
Meat/Seafood Department Observed food splatter on unused wood skewers in an open box. Skewers were discarded. Observed soiled wiping cloths on prep surfaces. Clean and sanitize prep surfaces and always store wiping cloths in sanitizing solution. Observed food debris on meat grinder parts that had already been cleaned. Ensure that all food debris is removed when cleaning and that equipment is also properly sanitized. Instructed employees to clean and sanitize this equipment. Observed knives with dirty handles in clean storage. Clean to remove food debris. Produce & Juice Departments Observed mold inside ice machines. Clean and sanitize inside of ice machines to remove mold. Observed dust on debris on food contact surfaces of the Bongard dough molding machine. Clean and sanitize machine.
The department's words
CHSC 114115 Meat/Seafood Department Observed food splatter on unused wood skewers in an open box. Skewers were discarded. Observed soiled wiping cloths on prep surfaces. Clean and sanitize prep surfaces and always store wiping cloths in sanitizing solution. Observed food debris on meat grinder parts that had already been cleaned. Ensure that all food debris is removed when cleaning and that equipment is also properly sanitized. Instructed employees to clean and sanitize this equipment. Observed knives with dirty handles in clean storage. Clean to remove food debris. Produce & Juice Departments Observed mold inside ice machines. Clean and sanitize inside of ice machines to remove mold. Observed dust on debris on food contact surfaces of the Bongard dough molding machine. Clean and sanitize machine.
Observed some flies in the Bakery/Juice area and many around open dumpsters in the receiving room. Clean areas to remove food debris that may attract flies and exclude from the facility. Ensure that food contact surfaces are cleaned and sanitized if flies are observed landing on them.
The department's words
CHSC 114259.1 Observed some flies in the Bakery/Juice area and many around open dumpsters in the receiving room. Clean areas to remove food debris that may attract flies and exclude from the facility. Ensure that food contact surfaces are cleaned and sanitized if flies are observed landing on them.
Show 8 more
Meat/Seafood Department: Replace or re-finish deeply scored and stained cutting boards. Deli Department: Observed new Panini presses outside of the hood without a hood exemption. These were immediately moved under the exhaust hood. Panini presses are commercial, NSF approved and are approved for use. A new Pitco fryer was added under the hood in the back kitchen (same hood where the smoker is located). Submit a completed Hood Exhaust Data Sheet and Hood Performance Data Sheet, along with specification for all equipment under this hood, and a review fee of $311. Bakery The cookie display case was installed without approval and does not meet code as it does not have adequate sneeze guards to protect food from contamination. Repair or replace case so that food is protected from contamination. Submit a drawing to me for approval prior to repair/replacement. In the future, please contact EHS prior to purchase and installation of new equipment. All changes in equipment are subject to approval.
The department's words
CHSC 114175 Meat/Seafood Department: Replace or re-finish deeply scored and stained cutting boards. Deli Department: Observed new Panini presses outside of the hood without a hood exemption. These were immediately moved under the exhaust hood. Panini presses are commercial, NSF approved and are approved for use. A new Pitco fryer was added under the hood in the back kitchen (same hood where the smoker is located). Submit a completed Hood Exhaust Data Sheet and Hood Performance Data Sheet, along with specification for all equipment under this hood, and a review fee of $311. Bakery The cookie display case was installed without approval and does not meet code as it does not have adequate sneeze guards to protect food from contamination. Repair or replace case so that food is protected from contamination. Submit a drawing to me for approval prior to repair/replacement. In the future, please contact EHS prior to purchase and installation of new equipment. All changes in equipment are subject to approval.
Meat Department Observed raw sausage on top of a wiping cloth that appears clean. Do not store food in direct contact with wiping cloths.
The department's words
CHSC 114185 Meat Department Observed raw sausage on top of a wiping cloth that appears clean. Do not store food in direct contact with wiping cloths.
Deli Department Replace lights that are out inside exhaust hoods.
The department's words
CHSC 114252 Deli Department Replace lights that are out inside exhaust hoods.
Deli Department There was not enough sanitizer in solution for wiping cloths - less than 100 ppm quaternary ammonia. Sanitizer was replaced with a solution of 200 ppm quaternary ammonia. Only use wiping cloths to clean up spills or wipe down in-use equipment. Once used, always store by immersing inside sanitizing solution of 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Deli Department There was not enough sanitizer in solution for wiping cloths - less than 100 ppm quaternary ammonia. Sanitizer was replaced with a solution of 200 ppm quaternary ammonia. Only use wiping cloths to clean up spills or wipe down in-use equipment. Once used, always store by immersing inside sanitizing solution of 200 ppm quaternary ammonia.
Juice Department Repair leak in plumbing at the prep sink.
The department's words
CHSC 114190 Juice Department Repair leak in plumbing at the prep sink.
Observed open food waste dumpster in the receiving room. Clean out the dumpster and keep closed at all times to prevent attracting vermin. Observed many flies in this area. Clean out the food waste dumpster on a regular schedule to prevent attracting vermin.
The department's words
CHSC 114245.1 Observed open food waste dumpster in the receiving room. Clean out the dumpster and keep closed at all times to prevent attracting vermin. Observed many flies in this area. Clean out the food waste dumpster on a regular schedule to prevent attracting vermin.
Bakery Department Observed pooling water and food debris in between tiles. Replace grout between tiles to prevent pooling water and food - this will damage tiles and attract vermin. Deli Department Observed pooling water in the ware washing room. Ensure that floors are mopped dry to prevent attracting vermin.
The department's words
CHSC 114259 Bakery Department Observed pooling water and food debris in between tiles. Replace grout between tiles to prevent pooling water and food - this will damage tiles and attract vermin. Deli Department Observed pooling water in the ware washing room. Ensure that floors are mopped dry to prevent attracting vermin.
Meat Department Observed raw chicken stored above raw beef patties in the walk-in cooler. Store raw chicken below raw beef to prevent cross contamination. Beef was voluntarily discarded.
The department's words
CHSC 113986 Meat Department Observed raw chicken stored above raw beef patties in the walk-in cooler. Store raw chicken below raw beef to prevent cross contamination. Beef was voluntarily discarded.
EarlierOct 26, 2017Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Provide hot (100F) water to handwash sink in the deli. Sink is leaking. Repair as needed.
The department's words
CHSC 113953.c Provide hot (100F) water to handwash sink in the deli. Sink is leaking. Repair as needed.
Soap and sanitizer dispensers observed at food prep sink in Deli/Bakery. Suggest putting up signs: D8shwash Only at three comp sinks and Food Prep Only at the two comp sink.
The department's words
CHSC 113984 Soap and sanitizer dispensers observed at food prep sink in Deli/Bakery. Suggest putting up signs: D8shwash Only at three comp sinks and Food Prep Only at the two comp sink.
Lights out at kitchen hoods. Replace them.
The department's words
CHSC 114252 Lights out at kitchen hoods. Replace them.
Provide 200-300 ppm QA in sanitizer buckets. Observed 100 ppm QA. Change buckets every four hours.
The department's words
CHSC 114185.1 Provide 200-300 ppm QA in sanitizer buckets. Observed 100 ppm QA. Change buckets every four hours.
Dumpster lid is broken. And dumpster is dirty. Replace them. Carefully bag all garbage and tie off before putting into the dumpster.. Trash noted on ground. Clean it up.
The department's words
CHSC 114245.6 Dumpster lid is broken. And dumpster is dirty. Replace them. Carefully bag all garbage and tie off before putting into the dumpster.. Trash noted on ground. Clean it up.
Show 5 more
Linen and aprons found stored with food. Store separately.
The department's words
CHSC 114256.1 Linen and aprons found stored with food. Store separately.
Air dry all pots, pans trays before stacking in the Meat Dept.
The department's words
CHSC 114105 Air dry all pots, pans trays before stacking in the Meat Dept.
Provide a probe thermometer to monitor food temps in the Meat Dept.
The department's words
CHSC 114159 Provide a probe thermometer to monitor food temps in the Meat Dept.
Provide a thermometer in the Meat case. The digital one is broken.
The department's words
CHSC 114157 Provide a thermometer in the Meat case. The digital one is broken.
Replace basket bread mold as needed. Discard when dirty/worn. Remove masking tape from ice machine and repair as needed.
The department's words
CHSC 114175 Replace basket bread mold as needed. Discard when dirty/worn. Remove masking tape from ice machine and repair as needed.
EarlierJan 25, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Three compartment sink not set up properly. Soap and sanitizer dispensers are both at third sink. Soap must be at first sink and sanitizer at third.
The department's words
CHSC 114099.6 Three compartment sink not set up properly. Soap and sanitizer dispensers are both at third sink. Soap must be at first sink and sanitizer at third.
Lights at hood observed off. Keep them ON. COS
The department's words
CHSC 114252 Lights at hood observed off. Keep them ON. COS
Corrected during the inspection
Grease accumulation noted at baffles. Steam clean to prevent build up.
The department's words
CHSC 114149.2 Grease accumulation noted at baffles. Steam clean to prevent build up.
Corrected during the inspection
Observed homestyle electric frying pan used to fry bacon. Discontinue practice - no cooking/frying allowed without a hood ventilation system. Homestyle fry pan not approved for use.
The department's words
CHSC 114149.1 Observed homestyle electric frying pan used to fry bacon. Discontinue practice - no cooking/frying allowed without a hood ventilation system. Homestyle fry pan not approved for use.
Provide shatterproof light covers for overhead lights. On order.
The department's words
CHSC 114252.1 Provide shatterproof light covers for overhead lights. On order.
Show 2 more
Repair/replace broken thermometer at meat case. On order.
The department's words
CHSC 114157 Repair/replace broken thermometer at meat case. On order.
Produce wash station is installed at 3 compartment sink. This sink is for wash/rinse/sanitize equipment, utensils etc. Move the Victory produce wash to the two compartment Food Prep sink with an indirect connection (floor sink)
The department's words
CHSC 114113 Produce wash station is installed at 3 compartment sink. This sink is for wash/rinse/sanitize equipment, utensils etc. Move the Victory produce wash to the two compartment Food Prep sink with an indirect connection (floor sink)
EarlierJun 8, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
If time is used as a public health control, remove all breakfast buffet items before 4 hours.
The department's words
CHSC 114000 If time is used as a public health control, remove all breakfast buffet items before 4 hours.
Water takes too long at handwash sink in Bakery and Seafood departments. Provide 120F.
The department's words
CHSC 114195 Water takes too long at handwash sink in Bakery and Seafood departments. Provide 120F.
Flies observed in the Bakery. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Flies observed in the Bakery. Continue efforts to control infestation.
Grease noted at baffles.
The department's words
CHSC 114149.2 Grease noted at baffles.
EarlierApr 19, 2016Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
flies noted in bakery and in store. fly observed landing on open food (bread). Fly noted landing on food prep table in bakery. Continue efforts to control infestation.
The department's words
CHSC 114259.1 flies noted in bakery and in store. fly observed landing on open food (bread). Fly noted landing on food prep table in bakery. Continue efforts to control infestation.
Milk crates found in Prepared Foods used as shelving. Discontinue use. Use commercial dunnage racks as needed.
The department's words
CHSC 114130.1 Milk crates found in Prepared Foods used as shelving. Discontinue use. Use commercial dunnage racks as needed.
Grease/dust noted at baffels in hood. Steam clean on a regular basis. Some lights noted out in hood. Replace them.
The department's words
CHSC 114149.2 Grease/dust noted at baffels in hood. Steam clean on a regular basis. Some lights noted out in hood. Replace them.
EarlierNov 10, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
flies noted in bakery and in store. fly observed landing on open food (bread). Fly noted landing on food prep table in bakery. Continue efforts to control infestation.
The department's words
CHSC 114259.1 flies noted in bakery and in store. fly observed landing on open food (bread). Fly noted landing on food prep table in bakery. Continue efforts to control infestation.
Milk crates found in Prepared Foods used as shelving. Discontinue use. Use commercial dunnage racks as needed.
The department's words
CHSC 114130.1 Milk crates found in Prepared Foods used as shelving. Discontinue use. Use commercial dunnage racks as needed.
Grease/dust noted at baffels in hood. Steam clean on a regular basis. Some lights noted out in hood. Replace them.
The department's words
CHSC 114149.2 Grease/dust noted at baffels in hood. Steam clean on a regular basis. Some lights noted out in hood. Replace them.
EarlierMar 18, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cutting boards at sandwich station is heavily stained and with deep grooves. Resurface or replace cutting board.
The department's words
CHSC 114177 Cutting boards at sandwich station is heavily stained and with deep grooves. Resurface or replace cutting board.
Water pooled at bottom of blast chiller at right side door. Repair unit.
The department's words
CHSC 114175 Water pooled at bottom of blast chiller at right side door. Repair 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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11284.
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.