At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Woodacre Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed sliced cheese in a prep top above the fill lines at 53 F. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved to refrigeration. Do not stock food items above the fill line. CHSC 113996How 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
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Follow the steps for each item, with the rule beside it.
Next: Observed sliced cheese in a prep top above the fill lines at 53 F. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved to refrigeration. Do not stock food items above the fill line.The county found: “Observed sliced cheese in a prep top above the fill lines at 53 F. Potentially hazardous foods must be cold held at 41…”
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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
LatestMar 3, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 3, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed sliced cheese in a prep top above the fill lines at 53 F. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved to refrigeration. Do not stock food items above the fill line.
The department's words
CHSC 113996 Observed sliced cheese in a prep top above the fill lines at 53 F. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved to refrigeration. Do not stock food items above the fill line.
EarlierApr 4, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed garlic butter (housemade) stored on shelving under prep table measured at 63.8 *F without temperature control. Butter mixed with garlic and whipped is considered potentially hazardous. Store all potentially hazardous foods at 41*F and below or 135 *F and above. Operator stated garlic butter will be stored in refrigeration when not in use.
The department's words
CHSC 113996 Observed garlic butter (housemade) stored on shelving under prep table measured at 63.8 *F without temperature control. Butter mixed with garlic and whipped is considered potentially hazardous. Store all potentially hazardous foods at 41*F and below or 135 *F and above. Operator stated garlic butter will be stored in refrigeration when not in use.
Corrected during the inspection
EarlierApr 3, 2025Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed garlic butter (housemade) stored on shelving under prep table measured at 63.8 *F without temperature control. Butter mixed with garlic and whipped is considered potentially hazardous. Store all potentially hazardous foods at 41*F and below or 135 *F and above. Operator stated garlic butter will be stored in refrigeration when not in use.
The department's words
CHSC 113996 Observed garlic butter (housemade) stored on shelving under prep table measured at 63.8 *F without temperature control. Butter mixed with garlic and whipped is considered potentially hazardous. Store all potentially hazardous foods at 41*F and below or 135 *F and above. Operator stated garlic butter will be stored in refrigeration when not in use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
EarlierJan 6, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured Tomatoes ( 2 containers): 47 -50 degrees F, Mayonnaise 46degreesF, Deli Meat (Ham): 46 degrees F, Deli Meat Salami: 46 degrees F, Vegetable mix (Tomatoes): 46 degrees F, cream Cheese: 46 degrees F. All PHF are required to be maintained at 41 degrees F.
The department's words
CHSC 113996 Measured Tomatoes ( 2 containers): 47 -50 degrees F, Mayonnaise 46degreesF, Deli Meat (Ham): 46 degrees F, Deli Meat Salami: 46 degrees F, Vegetable mix (Tomatoes): 46 degrees F, cream Cheese: 46 degrees F. All PHF are required to be maintained at 41 degrees F.
EarlierJan 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hand soap available in the restroom. Maintain all handwash supplies stocked at all times. Corrected on site.
The department's words
CHSC 113953.2 No hand soap available in the restroom. Maintain all handwash supplies stocked at all times. Corrected on site.
EarlierNov 15, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierNov 14, 2018Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cockroaches were observed and a closure was ordered. Other minor violations were noted. For more information contact EHS at [phone] OR ask to see official inspection reporting available at the market.
The department's words
CHSC 114259.1 Cockroaches were observed and a closure was ordered. Other minor violations were noted. For more information contact EHS at [phone] OR ask to see official inspection reporting available at the market.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 3, 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.
EarlierDec 22, 2016Routine inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Observed raw chicken in food prep sin at 56F. Observed cooked salmon at 50F in food prep sink. B. Observed turkey in walk-in at 44F. Air temp of walk-in 44F. (walk-in temp cited on previous inspection). C. Sandwich prep cooler: top cooked vegetable 48F, turkey 48F, sliced tomato 48F, bottom sliced turkey 46-47F air temp 47-48F Ensure all potentially hazardous foods are cold held at 41F or below. Keep sandwich prep cooler pulled away from wall to ensure proper air flow. Ensure proper thawing is done. Thaw in refrigerator or in food prep sink under cold running water. Do not allow thawing PHF to warm into danger zone. *Check refrigeration temps daily. Ensue 41F or below. Walk-in cooler thermostat adjusted now blowing 41F. Prep cooler moved away from wall and thermostat adjusted air temp now 41F. Chicken and salmon moved to refrigerator.
The department's words
CHSC 113996 A. Observed raw chicken in food prep sin at 56F. Observed cooked salmon at 50F in food prep sink. B. Observed turkey in walk-in at 44F. Air temp of walk-in 44F. (walk-in temp cited on previous inspection). C. Sandwich prep cooler: top cooked vegetable 48F, turkey 48F, sliced tomato 48F, bottom sliced turkey 46-47F air temp 47-48F Ensure all potentially hazardous foods are cold held at 41F or below. Keep sandwich prep cooler pulled away from wall to ensure proper air flow. Ensure proper thawing is done. Thaw in refrigerator or in food prep sink under cold running water. Do not allow thawing PHF to warm into danger zone. *Check refrigeration temps daily. Ensue 41F or below. Walk-in cooler thermostat adjusted now blowing 41F. Prep cooler moved away from wall and thermostat adjusted air temp now 41F. Chicken and salmon moved to refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Hand sink basin had strainer in it. Keep hand sinks accessible at all times. Hand sink basin cleared.
The department's words
CHSC 113953 Hand sink basin had strainer in it. Keep hand sinks accessible at all times. Hand sink basin cleared.
Facility does a large amount of cooking and cooling (rice, turkey, chicken, pork, pasta, vegetables, etc.) Observed cooked cooling rice on counter at 68F. PIC was not monitoring time and temperature to verify proper cooling. Observed cooked vegetables and cooked pasta in covered containers at 50-48F. PIC stated theywere cooked earlier. ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135F to 70F with in 2 hrs and from 70 to 41F or below with in the next 4 hrs. *Monitoring time and temp of cooling foods is required. Recommend shallow pan uncovered in walk-in cooler to cool. Do not transfer to deep containers or cover until product fully cools to 41F or below. Discussed with PIC rice moved to refrigerator to finish cooling. *only leave cooling foods out at room temperature to steam off 15-20 mins. Then place into refrigerator.
The department's words
CHSC 114002 Facility does a large amount of cooking and cooling (rice, turkey, chicken, pork, pasta, vegetables, etc.) Observed cooked cooling rice on counter at 68F. PIC was not monitoring time and temperature to verify proper cooling. Observed cooked vegetables and cooked pasta in covered containers at 50-48F. PIC stated theywere cooked earlier. ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135F to 70F with in 2 hrs and from 70 to 41F or below with in the next 4 hrs. *Monitoring time and temp of cooling foods is required. Recommend shallow pan uncovered in walk-in cooler to cool. Do not transfer to deep containers or cover until product fully cools to 41F or below. Discussed with PIC rice moved to refrigerator to finish cooling. *only leave cooling foods out at room temperature to steam off 15-20 mins. Then place into refrigerator.
Observed food debris on meat slicer. Ensure to wash, rinse, and sanitize after completely breaking it down every 4 hours if used through out the day.
The department's words
CHSC 114113 Observed food debris on meat slicer. Ensure to wash, rinse, and sanitize after completely breaking it down every 4 hours if used through out the day.
Thawing raw meat in food prep sink with cooked salmon. Ensure raw meats are stored below and away from ready to eat foods
The department's words
CHSC 113986 Thawing raw meat in food prep sink with cooked salmon. Ensure raw meats are stored below and away from ready to eat foods
Observed oven spray cleaner stored next to clean dishes and W-D 40 stored on shelf next to food. Store chemicals below and away from food and food contact surfaces. Chemicals relocated.
The department's words
CHSC 114254.2 Observed oven spray cleaner stored next to clean dishes and W-D 40 stored on shelf next to food. Store chemicals below and away from food and food contact surfaces. Chemicals relocated.
Show 6 more
Observed build up on shelves through out kitchen on shelves. Observed old food debris on remote. Ensure to regularly clean paying close attention to items or areas where food is stored or what hands touch. Discussed with PIC.
The department's words
CHSC 114115.c Observed build up on shelves through out kitchen on shelves. Observed old food debris on remote. Ensure to regularly clean paying close attention to items or areas where food is stored or what hands touch. Discussed with PIC.
Facility using cloth towels to cover food or touch food. Cloth towels can not be used in contact with food. Discussed with PIC
The department's words
CHSC 114185 Facility using cloth towels to cover food or touch food. Cloth towels can not be used in contact with food. Discussed with PIC
Dial steam thermometer not calibrated/not functional. Provide digital probe thermometer.
The department's words
CHSC 114157 Dial steam thermometer not calibrated/not functional. Provide digital probe thermometer.
No sanitizer set up upon arrival. ensure to have open bucket of sanitizer set up during all hours of operation. Change sanitizer every 2 hr. Store wiping cloths in sanitizer solution when not in use.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. ensure to have open bucket of sanitizer set up during all hours of operation. Change sanitizer every 2 hr. Store wiping cloths in sanitizer solution when not in use.
Keep back kitchen door closed or provide screen to prevent entrance of pests.
The department's words
CHSC 114259 Keep back kitchen door closed or provide screen to prevent entrance of pests.
Baby crib/toys in back room. Ensure no unauthorized person are allowed in food prep/storage areas.
The department's words
CHSC 114285 Baby crib/toys in back room. Ensure no unauthorized person are allowed in food prep/storage areas.
EarlierAug 3, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Reduce all below to 41 F or less: a. walk in food temps 45 F b. cheese/salad display case food temps from 42-44 F c. deli display case foods 45 F
The department's words
CHSC 113996 Reduce all below to 41 F or less: a. walk in food temps 45 F b. cheese/salad display case food temps from 42-44 F c. deli display case foods 45 F
Clean areas noted during inspection, pull out and clean behind equipment.
The department's words
CHSC 114175 Clean areas noted during inspection, pull out and clean behind equipment.
a. Replace burned bulbs in kitchen lighting b. Monitor hood performance, some staining on ceiling
The department's words
CHSC 114149.1 a. Replace burned bulbs in kitchen lighting b. Monitor hood performance, some staining on ceiling
a. Replace burned bulbs in kitchen lighting b. Monitor hood performance, some staining on ceiling
The department's words
CHSC 114252 a. Replace burned bulbs in kitchen lighting b. Monitor hood performance, some staining on ceiling
EarlierJul 23, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 14, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Please eat in designated break area or dining area.
The department's words
CHSC 113977 Please eat in designated break area or dining area.
Handwash sink blocked, soap dispenser detached - repaired on site.
The department's words
CHSC 113953.2 Handwash sink blocked, soap dispenser detached - repaired on site.
a. Juice and cheese display case at 49 degrees F, reduce to 41 or less, call for reinspection. b. Pasta display case at 44 degrees F, reduce to 41 or less.
The department's words
CHSC 113996 a. Juice and cheese display case at 49 degrees F, reduce to 41 or less, call for reinspection. b. Pasta display case at 44 degrees F, reduce to 41 or less.
Sanitizer step of warewashing concentration at 50 ppm, increase to 200 ppm for quat.
The department's words
CHSC 114101 Sanitizer step of warewashing concentration at 50 ppm, increase to 200 ppm for quat.
Please keep wiping cloths in a bucket of sanitizer until ready for use.
The department's words
CHSC 114185.1 Please keep wiping cloths in a bucket of sanitizer until ready for use.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10202.
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.