At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Zee's Deli Wine And Spirits?
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 114130 CHSC 114130How 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 Zee's Deli Wine And Spirits' team
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Follow the steps for each item, with the rule beside it.
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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 · 14 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 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierDec 16, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierSep 4, 2024Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
An employee's food handler card was not available upon request by the enforcement officer. [CA] Provide or renew food handler card.
The department's words
CHSC 113947.1 An employee's food handler card was not available upon request by the enforcement officer. [CA] Provide or renew food handler card.
EarlierJan 3, 2024Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed large garbage can in front of hand wash sink in behind-the-counter deli area. Relocate garbage can. Don't obstruct hand wash sink.
The department's words
CHSC 113953.1 Observed large garbage can in front of hand wash sink in behind-the-counter deli area. Relocate garbage can. Don't obstruct hand wash sink.
Paper towels were observed outside the dispenser in the employee's service area. [CA] Paper towels shall be provided inside the dispenser at all times.
The department's words
CHSC 113953.2 Paper towels were observed outside the dispenser in the employee's service area. [CA] Paper towels shall be provided inside the dispenser at all times.
EarlierDec 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large garbage can in front of hand wash sink in behind-the-counter deli area. Relocate garbage can. Don't obstruct hand wash sink.
The department's words
CHSC 113953.1 Observed large garbage can in front of hand wash sink in behind-the-counter deli area. Relocate garbage can. Don't obstruct hand wash sink.
EarlierSep 24, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a couple flies in deli. Front door open. eliminate flies by safe, legal effective means. Keep doors closed.
The department's words
CHSC 114259.1 Observed a couple flies in deli. Front door open. eliminate flies by safe, legal effective means. Keep doors closed.
EarlierSep 23, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods in deli display case refrigerator 48. 3 degrees f to 65 degrees f. All potentially hazardous foods at or above 50 degrees f were voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Observed potentially hazardous foods in deli display case refrigerator 48. 3 degrees f to 65 degrees f. All potentially hazardous foods at or above 50 degrees f were voluntarily discarded - see VCD sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 24, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 30, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Meat slicer and cutting boards are dirty and caked food debris were visible on food contact surfaces. Repeat violation. Need to better degrease and deep clean and sanitize food contact surfaces. Food prep was not occurring during inspection.
The department's words
CHSC 114115 Meat slicer and cutting boards are dirty and caked food debris were visible on food contact surfaces. Repeat violation. Need to better degrease and deep clean and sanitize food contact surfaces. Food prep was not occurring during inspection.
EarlierMar 28, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed sliced cheese on counter at 61F. Cold hold potentially hazardous foods at 41F or below. Keep cheese in prep top for easy access during the lunch rush.
The department's words
CHSC 113996 Observed sliced cheese on counter at 61F. Cold hold potentially hazardous foods at 41F or below. Keep cheese in prep top for easy access during the lunch rush.
Per conversation with food handler, it appears that food contact surfaces that are coming in contact with potentially hazardous foods (PHFs) are only washed, rinsed, and sanitized daily. Ensure these are washed/rinsed/sanitized at least every 4 hours with 100ppm of chlorine. Use chlorine test strips to monitor this.
The department's words
CHSC 114117 Per conversation with food handler, it appears that food contact surfaces that are coming in contact with potentially hazardous foods (PHFs) are only washed, rinsed, and sanitized daily. Ensure these are washed/rinsed/sanitized at least every 4 hours with 100ppm of chlorine. Use chlorine test strips to monitor this.
Keep beverages lifted off floor at least 6 inches.
The department's words
CHSC 114047 Keep beverages lifted off floor at least 6 inches.
Remove/clean food debris inside prep fridge.
The department's words
CHSC 114115.c Remove/clean food debris inside prep fridge.
Keep paper towels in dispensers at restroom hand sink instead of on counter.
The department's words
CHSC 114175 Keep paper towels in dispensers at restroom hand sink instead of on counter.
Show 3 more
Repair screen on window near warewashing area as it is broken.
The department's words
CHSC 114259 Repair screen on window near warewashing area as it is broken.
Remove all items unnecessary to the maintenance or operation of facility from premises. There was clutter and cardboard observed near stairwell.
The department's words
CHSC 114257.1 Remove all items unnecessary to the maintenance or operation of facility from premises. There was clutter and cardboard observed near stairwell.
Meat slicer and cutting boards were not clean to sight or touch. Wipe these down with sanitizer between use and wash, rinse, sanitize as stated before.
The department's words
CHSC 114115 Meat slicer and cutting boards were not clean to sight or touch. Wipe these down with sanitizer between use and wash, rinse, sanitize as stated before.
EarlierDec 19, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierDec 6, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierSep 28, 2015Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Send the food manager's certification to EHS within 30 days. Include the facility name on the email/fax.
The department's words
CHSC 113947.1 Send the food manager's certification to EHS within 30 days. Include the facility name on the email/fax.
There are no paper towels at the hand sink dispenser. Always keep this stocked to allow for proper handwashing.
The department's words
CHSC 113953 There are no paper towels at the hand sink dispenser. Always keep this stocked to allow for proper handwashing.
Soiled wiping cloths observed on the counter. Always store wiping cloths in sanitizing solution (100 ppm chlorine). Obtain test strips.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on the counter. Always store wiping cloths in sanitizing solution (100 ppm chlorine). Obtain test strips.
Clean food debris from the meat slicer prior to use.
The department's words
CHSC 114097 Clean food debris from the meat slicer prior to use.
Water temperature measured 110 F. Increase temperature of water at the ware wash sink to 120 F.
The department's words
CHSC 114192 Water temperature measured 110 F. Increase temperature of water at the ware wash sink to 120 F.
Show 6 more
Some flies observed inside the facility. Close doors or install screen doors to exclude flies.
The department's words
CHSC 114259.1 Some flies observed inside the facility. Close doors or install screen doors to exclude flies.
Pastries should have labels with the name and address of the business where they are made. I will follow up to ensure they are approved.
The department's words
CHSC 114089 Pastries should have labels with the name and address of the business where they are made. I will follow up to ensure they are approved.
Obtain a probe thermometer and use to monitor food temperatures.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor food temperatures.
Connect the hand sink to floor sink by installing plumbing. Ensure there is a proper air gap, no less than one inch.
The department's words
CHSC 114190 Connect the hand sink to floor sink by installing plumbing. Ensure there is a proper air gap, no less than one inch.
Clean out floor sinks to prevent attracting vermin.
The department's words
CHSC 114257 Clean out floor sinks to prevent attracting vermin.
Install screens on windows and replace broken window pane to exclude vermin.
The department's words
CHSC 114259 Install screens on windows and replace broken window pane to exclude vermin.
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
As a customer of Zee's Deli Wine And Spirits, you can:
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Ask for the manager. Zee's Deli Wine And Spirits can only fix what it knows about.
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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 L14545.
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.