Marin County, CA

Driver's Market

Name: Driver's Market
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Feb 2, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

Follow-Up

Feb 2, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113996Food temperature

Official wording

Deli: 3 door prep refrigerator: white cheddar cheese and Swiss cheese both 46 degrees F, capicollo: 42 degrees F, chicken in lower section: 42 degrees F. 2 door prep refrigerator: yogurt 41 degrees F. Retail self-contained grab and go refrigerator by the front door: Southwest salad and Mediterranean farro salad both 48 degrees F, Salads prepped at 8:30 a.m.. Maintain potentially hazardous foods at or below 41 degrees F.

Inspector’s notes

Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode CHSC 114099.7Cleaning and sanitizing

Official wording

Dishwasher not repaired yet. Submit video showing a minimum of 50 ppm chlorine at the final rinse. Continue utilizing the 3- compartment sink until dishwasher has been repaired.

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Marin County Environmental Health Services, Feb 2, 2026 · Original Source

Routine

Jan 29, 2026

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Deli: 3 door prep refrigerator: sliced turkey: 46 - 53 degrees F, sliced white cheddar cheese 41 - 62 degrees F, prosciutto: 49 degrees F, pastrami: 45 degrees F, sliced Swiss cheese 41 - 53 degrees. Some of the potentially hazardous foods are stacked too high in the insert pans causing temperature violations. 13 slices of white cheddar cheese, 4 slices of Swiss cheese, and 3 oz. of turkey all observed at 50 degrees F and above were voluntarily discarded into the compost container. e 2 door prep refrigerator: unopened containers of Strauss yogurt observed at 45 degrees F wit infrared thermometer. Retail area: Open retail refrigerator case by deli: potentially hazardous foods ranged from 38 - 49 degrees F with infrared thermometer. Retail open refrigerator case by front entrance: potentially hazardous foods ranged from 46 - 55 degrees F with infrared thermometer. Internal temperatures taken for potentially hazardous foods that measured 50 degrees F or above with infrared thermometer. Chicken salad wrap: 50 degrees F, chicken chipotle wraps: 54 degrees F. Unknown when these wraps were prepared. 1 chicken wrap and 2 chicken chipotle wraps voluntarily discarded into the compost container. Internal temperatures as follows: 1 Chinese chicken salad: 50 degrees F, 2 strawberry and goat cheese salads: 54 degrees F, 1 Caesar chicken salad: 56 degrees F. 1 Caesar salad: 54 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost containers.

Inspector’s notes

Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

In plain English

More about food kept at an unsafe temperature

criticalCode CHSC 114099.7Cleaning and sanitizing

Official wording

No sanitizer at the final rinse of the dishwasher, Provide a minimum of 100 ppm quaternary ammonium. Utilize 3-compartment sink until dishwasher provides 100 ppm quat. ammonium. Submit video of correction.

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Marin County Environmental Health Services, Jan 29, 2026 · Original Source

Routine

Sep 24, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113947.1Food source and labeling

Official wording

Certified food manager certificate expired. / Obtain certification immediately.

Inspector’s notes

Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report Or ask the food facility for the inspection report. A green placard was issued.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Marin County Environmental Health Services, Sep 24, 2024 · Original Source

Routine

Mar 13, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Refrigeration display case at deli ambient temperature recorded at 44°F. Cooked chicken at 44°F, cooked salmon at 45°F and egg salad at 45°F. / Repair or adjust unit to cold hold food at 41°F or below.