Routine
Aug 17, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 17, 2026 · Original Source
No Violation(s) Found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Lucky #732 last inspected?
- The most recent inspection on record was on Aug 17, 2026. The result listed by Marin County Environmental Health Services was “No Violation(s) Found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Jan 8, 2025 to Aug 17, 2026.
- Has Lucky #732 ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 8, 2025.
The Full Inspection History
4 inspectionsFollow-Up
Feb 18, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 18, 2026 · Original Source
Routine
Feb 17, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 17, 2026 · Original Source
Routine
Jan 8, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Middle shelving area of refrigerated island unit in front of deli measured at 45*f and 46*f at two separate times. All cold holding shall be at below 41*f or below. Repair/ adjust unit to hold at 41*F or below at all times.
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 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 temperatureOfficial record from Marin County Environmental Health Services, Jan 8, 2025 · Original Source