Routine
Sep 2, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Sep 2, 2026 · Original Source
Marin County, CA
Famous Market & Deli
[Object Object]
Last inspected Sep 2, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsRoutine
Feb 12, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 12, 2026 · Original Source
Follow-Up
May 23, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the cold holding unit, ham and cheese sandwiches, the internal temperature readings were measured at 54F and 52F, potato salad 47F, and pasta salad 47F. In the cold holding unit in the preparation area for cheddar cheese, the internal temperature reading was 46 °F, and for Swiss cheese, it was 45 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected on site] Food mentioned above were voluntarily discarded.
Inspector’s notes
All violations are in compliance, except, violations 34, 32, 44, and 48.
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 temperatureminorCode CHSC 114099.6Cleaning and sanitizing
Official wording
Employee could not demonstrate how to properly wash, rinse, and sanitize utensils in the 3-compartment sink. [Corrective action] Utensils shall be properly washed, rinsed, sanitized, and air-dried.
Inspector’s notes
All violations are in compliance, except, violations 34, 32, 44, and 48.
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 problemsminorCode CHSC 114021Food source and labeling
Official wording
Observed large cardboard box with tamales inside a garbage bag. The owner could not provide evidence of the purchase. [Corrective action] Food shall be obtained from approved sources. Food prepared in a private home shall not be used or offered for sale.
Inspector’s notes
All violations are in compliance, except, violations 34, 32, 44, and 48.
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 problemsOfficial record from Marin County Environmental Health Services, May 23, 2024 · Original Source
Routine
May 21, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the cold holding unit, ham and cheese sandwiches, the internal temperature readings were measured at 54F and 52F, potato salad 47F, and pasta salad 47F. In the cold holding unit in the preparation area for cheddar cheese, the internal temperature reading was 46 °F, and for Swiss cheese, it was 45 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected on site] Food mentioned above were voluntarily discarded.
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.”
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 temperaturecriticalCode CHSC 114099.6Cleaning and sanitizing
Official wording
Employee could not demonstrate how to properly wash, rinse, and sanitize utensils in the 3-compartment sink. [Corrective action] Utensils shall be properly washed, rinsed, sanitized, and air-dried.
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.”
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 problemscriticalCode CHSC 114021Food source and labeling
Official wording
Observed large cardboard box with tamales inside a garbage bag. The owner could not provide evidence of the purchase. [Corrective action] Food shall be obtained from approved sources. Food prepared in a private home shall not be used or offered for sale.
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.”
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 problemsOfficial record from Marin County Environmental Health Services, May 21, 2024 · Original Source
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