At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 14, 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.
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For Woodlands Market (Kitchen)'s team
Is this your place?
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Fix it together
Follow the steps for each item, with the rule beside it.
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Show what you did
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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 · 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
LatestAug 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 14, 2026.
No violations listed in the data.
EarlierJan 12, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Garlic-in-oil mixture prepared on site observed holding at ambient temperature without intervention. Garlic-in-oil mixture shall be held under proper time or temperature control at all times. Per person in charge, item was just prepared. Garlic-in-oil was placed into refrigeration unit at time of visit.
The department's words
CHSC 113996 Garlic-in-oil mixture prepared on site observed holding at ambient temperature without intervention. Garlic-in-oil mixture shall be held under proper time or temperature control at all times. Per person in charge, item was just prepared. Garlic-in-oil was placed into refrigeration unit at time of visit.
Corrected during the inspection
Few rodent droppings observed underneath storage/utensil rack. Facility shall be free from rodent droppings. Remove rodent droppings in an approved manner. No live or dead rodents observed in the facility at time of inspection. Facility receives routine pest control services. Last date of service 1/6/2026.
The department's words
CHSC 114259.1 Few rodent droppings observed underneath storage/utensil rack. Facility shall be free from rodent droppings. Remove rodent droppings in an approved manner. No live or dead rodents observed in the facility at time of inspection. Facility receives routine pest control services. Last date of service 1/6/2026.
EarlierFeb 12, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pasta in a pan at 45-52 F in a covered pan, pasta in a deep container at 48 F, sauce at 75 F covered, and pork at 58 F covered. Food must be cooled from 135 to 70 F within 2 hours and from 70 to 41 F within the next 4 hours. Proper cooling methods include ice baths or blast chiller. All lids were removed from items. pasta from February 11 was discarded.
The department's words
CHSC 114002 Observed pasta in a pan at 45-52 F in a covered pan, pasta in a deep container at 48 F, sauce at 75 F covered, and pork at 58 F covered. Food must be cooled from 135 to 70 F within 2 hours and from 70 to 41 F within the next 4 hours. Proper cooling methods include ice baths or blast chiller. All lids were removed from items. pasta from February 11 was discarded.
EarlierOct 26, 2023Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Internal temperature reading of cooked rice was measured at 56F, pico de gallo sauce 54F, fried chicken 106F and 109F, raw chicken strips 64F, cooked prociutto 103F. All food items were observed at ambient temperature without an employee working or preparing the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [CA] Food was transferred in the walk-in refrigerator, and other foods were prepared.
The department's words
CHSC 113996 Internal temperature reading of cooked rice was measured at 56F, pico de gallo sauce 54F, fried chicken 106F and 109F, raw chicken strips 64F, cooked prociutto 103F. All food items were observed at ambient temperature without an employee working or preparing the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [CA] Food was transferred in the walk-in refrigerator, and other foods were prepared.
Corrected during the inspection
Observed two trays with cooked tofu cooled at ambient temperature in the preparation area. Internal temperature readings were at 68F and 70F. [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002.1 Observed two trays with cooked tofu cooled at ambient temperature in the preparation area. Internal temperature readings were at 68F and 70F. [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
Corrected during the inspection
Dishwasher machine was observed with no sanitizer reading. Several readings were taken with no success. Readings were at 0.ppm. In addition, employee was observed actively washing dishes during the time of the observation. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize utensils. Always provide chlorine sanitizing solution at 50ppm. [COS] PIC agreed to manaually wash, rinse, and sanitize utensils.
The department's words
CHSC 114099.7 Dishwasher machine was observed with no sanitizer reading. Several readings were taken with no success. Readings were at 0.ppm. In addition, employee was observed actively washing dishes during the time of the observation. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize utensils. Always provide chlorine sanitizing solution at 50ppm. [COS] PIC agreed to manaually wash, rinse, and sanitize utensils.
Corrected during the inspection
EarlierOct 23, 2023Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Internal temperature reading of cooked rice was measured at 56F, pico de gallo sauce 54F, fried chicken 106F and 109F, raw chicken strips 64F, cooked prociutto 103F. All food items were observed at ambient temperature without an employee working or preparing the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [CA] Food was transferred in the walk-in refrigerator, and other foods were prepared.
The department's words
CHSC 113996 Internal temperature reading of cooked rice was measured at 56F, pico de gallo sauce 54F, fried chicken 106F and 109F, raw chicken strips 64F, cooked prociutto 103F. All food items were observed at ambient temperature without an employee working or preparing the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [CA] Food was transferred in the walk-in refrigerator, and other foods were prepared.
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
Observed two trays with cooked tofu cooled at ambient temperature in the preparation area. Internal temperature readings were at 68F and 70F. [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002.1 Observed two trays with cooked tofu cooled at ambient temperature in the preparation area. Internal temperature readings were at 68F and 70F. [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
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
Dishwasher machine was observed with no sanitizer reading. Several readings were taken with no success. Readings were at 0.ppm. In addition, employee was observed actively washing dishes during the time of the observation. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize utensils. Always provide chlorine sanitizing solution at 50ppm. [COS] PIC agreed to manaually wash, rinse, and sanitize utensils.
The department's words
CHSC 114099.7 Dishwasher machine was observed with no sanitizer reading. Several readings were taken with no success. Readings were at 0.ppm. In addition, employee was observed actively washing dishes during the time of the observation. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize utensils. Always provide chlorine sanitizing solution at 50ppm. [COS] PIC agreed to manaually wash, rinse, and sanitize utensils.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 17, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a few fruit flies near juicer. Exclude insects from facility.
The department's words
CHSC 114259.1 Observed a few fruit flies near juicer. Exclude insects from facility.
EarlierMar 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: black beans at 46.1F, corn at 48F in under counter prep cooler in middle of kitchen - employee states these foods were used for food prep earlier today and were moved to walk in cooler to cool to 41F at time of inspection. Observed pico de gallo at 43.8F in walk in cooler - employee states this was also used for food prep earlier today. Maintain potentially hazardous foods at 41F or below at all times. Discussed with operator.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: black beans at 46.1F, corn at 48F in under counter prep cooler in middle of kitchen - employee states these foods were used for food prep earlier today and were moved to walk in cooler to cool to 41F at time of inspection. Observed pico de gallo at 43.8F in walk in cooler - employee states this was also used for food prep earlier today. Maintain potentially hazardous foods at 41F or below at all times. Discussed with operator.
EarlierAug 5, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: in use dishwasher measured at 0 ppm Cl, run several times. Operator states dishes were washed this morning. Call to repair so that dishwasher dispenses at least 50 ppm Cl ASAP. Do not use dishwasher until inspector verifies repair. Food contact surfaces shall be cleaned and sanitized. Until repaired, only use 3 compartment sink to WASH-RINSE-SANITIZE all utensils/food contact surfaces with 100 ppm Cl or 200 ppm quaternary ammonia. Clean and sanitize all utensils washed this morning in clean storage again. 3 compartment sink set up at time of inspection. Call for reinspection. Repeat violation.
The department's words
CHSC 114099.7 MAJOR: in use dishwasher measured at 0 ppm Cl, run several times. Operator states dishes were washed this morning. Call to repair so that dishwasher dispenses at least 50 ppm Cl ASAP. Do not use dishwasher until inspector verifies repair. Food contact surfaces shall be cleaned and sanitized. Until repaired, only use 3 compartment sink to WASH-RINSE-SANITIZE all utensils/food contact surfaces with 100 ppm Cl or 200 ppm quaternary ammonia. Clean and sanitize all utensils washed this morning in clean storage again. 3 compartment sink set up at time of inspection. Call for reinspection. Repeat violation.
Corrected during the inspection
EarlierAug 4, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: in use dishwasher measured at 0 ppm Cl, run several times. Operator states dishes were washed this morning. Call to repair so that dishwasher dispenses at least 50 ppm Cl ASAP. Do not use dishwasher until inspector verifies repair. Food contact surfaces shall be cleaned and sanitized. Until repaired, only use 3 compartment sink to WASH-RINSE-SANITIZE all utensils/food contact surfaces with 100 ppm Cl or 200 ppm quaternary ammonia. Clean and sanitize all utensils washed this morning in clean storage again. 3 compartment sink set up at time of inspection. Call for reinspection. Repeat violation.
The department's words
CHSC 114099.7 MAJOR: in use dishwasher measured at 0 ppm Cl, run several times. Operator states dishes were washed this morning. Call to repair so that dishwasher dispenses at least 50 ppm Cl ASAP. Do not use dishwasher until inspector verifies repair. Food contact surfaces shall be cleaned and sanitized. Until repaired, only use 3 compartment sink to WASH-RINSE-SANITIZE all utensils/food contact surfaces with 100 ppm Cl or 200 ppm quaternary ammonia. Clean and sanitize all utensils washed this morning in clean storage again. 3 compartment sink set up at time of inspection. Call for reinspection. Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 16, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 6, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 4, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 30, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 23, 2018Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Observed a food handler handling raw chicken, then left the room to get something from dry storage. Wash hands after touching raw animal products before switching tasks to prevent cross contamination. I did observe some very good hand washing by other food handlers.
The department's words
CHSC 113953.3 Observed a food handler handling raw chicken, then left the room to get something from dry storage. Wash hands after touching raw animal products before switching tasks to prevent cross contamination. I did observe some very good hand washing by other food handlers.
Cooling logs all show food cooling rapidly in the required time. Continue using cooling logs to track temperatures while cooling.
The department's words
CHSC 114002 Cooling logs all show food cooling rapidly in the required time. Continue using cooling logs to track temperatures while cooling.
Corrected during the inspection
Observed food debris on utensils on the clean rack in the utensil storage room. Wash, rinse, and sanitize.
The department's words
CHSC 114115 Observed food debris on utensils on the clean rack in the utensil storage room. Wash, rinse, and sanitize.
Repair the slow-draining hand sink beside the dishwasher.
The department's words
CHSC 114197 Repair the slow-draining hand sink beside the dishwasher.
Observed pork thawing at room temperature on a sheet pan at 45-50 F. This was immediately moved to the walk-in. Thaw in refrigeration, under running water, or as part of the cooking process.
The department's words
CHSC 114020 Observed pork thawing at room temperature on a sheet pan at 45-50 F. This was immediately moved to the walk-in. Thaw in refrigeration, under running water, or as part of the cooking process.
Show 4 more
-Refinish or replace deeply scored and stained cutting boards. -Move cooking equipment so that it is under the hood with at least a 6 inch overhang on the sides (from the inner lip of the hood to the cooking surface). Observed grease stains on the wall and ceiling indicating spillage of grease from the hood. This is a fire hazard.
The department's words
CHSC 114175 -Refinish or replace deeply scored and stained cutting boards. -Move cooking equipment so that it is under the hood with at least a 6 inch overhang on the sides (from the inner lip of the hood to the cooking surface). Observed grease stains on the wall and ceiling indicating spillage of grease from the hood. This is a fire hazard.
Observed soiled wiping cloths on counters and in buckets containing <200 ppm quaternary ammonia. Always store in sanitizing solution of 200 ppm quat, not on counters.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on counters and in buckets containing <200 ppm quaternary ammonia. Always store in sanitizing solution of 200 ppm quat, not on counters.
Seal holes and gaps around doors and walls to prevent entry of vermin.
The department's words
CHSC 114259 Seal holes and gaps around doors and walls to prevent entry of vermin.
Clean kitchen to remove accumulated food debris on plumbing and behind equipment.
The department's words
CHSC 114257 Clean kitchen to remove accumulated food debris on plumbing and behind equipment.
EarlierApr 16, 2018Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many foods in the cooling process, many cooling logs were missing and food handlers were unsure the exact time the cooling process began. The following foods did not reach 70 F within 2 hours: -Chicken orzo at 71 F was voluntarily discarded (one package). -2 sheet pans of meatloaf at 78-88 F and were rapidly reheated to 165 F. Cool from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Due to the quantity of food being cooled, you must use logs to track the temps while cooling. I recommend bringing out smaller working amounts of food when portioning and marking all food staged on cooling racks and counters with time it was removed from temp control and the temp of the food at that time.
The department's words
CHSC 114002 Observed many foods in the cooling process, many cooling logs were missing and food handlers were unsure the exact time the cooling process began. The following foods did not reach 70 F within 2 hours: -Chicken orzo at 71 F was voluntarily discarded (one package). -2 sheet pans of meatloaf at 78-88 F and were rapidly reheated to 165 F. Cool from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Due to the quantity of food being cooled, you must use logs to track the temps while cooling. I recommend bringing out smaller working amounts of food when portioning and marking all food staged on cooling racks and counters with time it was removed from temp control and the temp of the food at that time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Observed a food handler handling raw chicken, then left the room to get something from dry storage. Wash hands after touching raw animal products before switching tasks to prevent cross contamination. I did observe some very good hand washing by other food handlers.
The department's words
CHSC 113953.3 Observed a food handler handling raw chicken, then left the room to get something from dry storage. Wash hands after touching raw animal products before switching tasks to prevent cross contamination. I did observe some very good hand washing by other food handlers.
Observed food debris on utensils on the clean rack in the utensil storage room. Wash, rinse, and sanitize.
The department's words
CHSC 114115 Observed food debris on utensils on the clean rack in the utensil storage room. Wash, rinse, and sanitize.
Repair the slow-draining hand sink beside the dishwasher.
The department's words
CHSC 114197 Repair the slow-draining hand sink beside the dishwasher.
Observed pork thawing at room temperature on a sheet pan at 45-50 F. This was immediately moved to the walk-in. Thaw in refrigeration, under running water, or as part of the cooking process.
The department's words
CHSC 114020 Observed pork thawing at room temperature on a sheet pan at 45-50 F. This was immediately moved to the walk-in. Thaw in refrigeration, under running water, or as part of the cooking process.
-Refinish or replace deeply scored and stained cutting boards. -Move cooking equipment so that it is under the hood with at least a 6 inch overhang on the sides (from the inner lip of the hood to the cooking surface). Observed grease stains on the wall and ceiling indicating spillage of grease from the hood. This is a fire hazard.
The department's words
CHSC 114175 -Refinish or replace deeply scored and stained cutting boards. -Move cooking equipment so that it is under the hood with at least a 6 inch overhang on the sides (from the inner lip of the hood to the cooking surface). Observed grease stains on the wall and ceiling indicating spillage of grease from the hood. This is a fire hazard.
Show 3 more
Observed soiled wiping cloths on counters and in buckets containing <200 ppm quaternary ammonia. Always store in sanitizing solution of 200 ppm quat, not on counters.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on counters and in buckets containing <200 ppm quaternary ammonia. Always store in sanitizing solution of 200 ppm quat, not on counters.
Seal holes and gaps around doors and walls to prevent entry of vermin.
The department's words
CHSC 114259 Seal holes and gaps around doors and walls to prevent entry of vermin.
Clean kitchen to remove accumulated food debris on plumbing and behind equipment.
The department's words
CHSC 114257 Clean kitchen to remove accumulated food debris on plumbing and behind equipment.
EarlierMar 14, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get all kitchen workers certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get all kitchen workers certified as a Certified Food Handler within 30 days.
Mop sink faucet vacuum breaker is leaking. Repair.
The department's words
CHSC 114190 Mop sink faucet vacuum breaker is leaking. Repair.
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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Let Woodlands Market (Kitchen) know
Ask for the manager. Woodlands Market (Kitchen) can only fix what it knows about.
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Complain directly to the health department
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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 L15023.
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.