Routine
Aug 10, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 10, 2026 · Original Source
Marin County, CA
Marin Scotty's Market Inc.
[Object Object]
Last inspected Aug 10, 2026 · View Map ↗ · Compare ↗
No Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine
Dec 29, 2025
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 114089.1.a-bFood temperature
Official wording
Bakery items (bagels, cookies) observed individually prepackaged for consumer self-service but observed lacking approved labels. Provide approved labels for all prepackaged food items, which includes, but not limited to, to the following: Common name of product, list of ingredients, quantity/weight/volume, name of manufacturer/facility and contact information, allergen information.
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
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 114089Food temperature
Official wording
Bakery items (bagels, cookies) observed individually prepackaged for consumer self-service but observed lacking approved labels. Provide approved labels for all prepackaged food items, which includes, but not limited to, to the following: Common name of product, list of ingredients, quantity/weight/volume, name of manufacturer/facility and contact information, allergen information.
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
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, Dec 29, 2025 · Original Source
Routine
Apr 30, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed rotisserie chickens at 127 F in hot holding unit. This was put out at 13:00. Potentially hazardous foods must be hot held at 135 F. Hot holding unit increased to proper temp. Chickens reaching 140 F after 15 minutes.
Inspector’s notes
Green Placard Other 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 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 temperatureOfficial record from Marin County Environmental Health Services, Apr 30, 2025 · Original Source
Routine
May 21, 2024
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Hot holding case holding macaroni at 128 degrees F, stuffed bell peppers at 125, ribs at 110, and the display thermometer showing 110. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Hot holding unit turned up 30 degrees F.
Inspector’s notes
Green Placard Other 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 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 temperatureminorCode CHSC 114002Food temperature
Official wording
Chicken cooked on May 20 in the produce walk-in stored in a deep container covered at 46 degrees F. Food must be cooled using approved methods. 135 to 70 degrees in two hours and down to 41 degrees within 4 hours after that for a total of 6 hours. chicken was discarded.
Inspector’s notes
Green Placard Other 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 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 temperatureOfficial record from Marin County Environmental Health Services, May 21, 2024 · Original Source