Marin County, CA

Mollie Stone's Market

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

[Object Object]

Last inspected Feb 9, 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 9, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Deli: 6 door refrigerator: chicken nuggets: 42 degrees F Two door Traulsen refrigerator: Not Repaired yet. No food inside unit. Do not store any potentially hazardous foods in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Sandwich station: No temperature violations. Three door refrigerator: No temperature violations. Sandwich station prep refrigerator: No temperature violations. Hot holding unit: No temperature violations. Salad bar: Cabbage nut slaw salad with chicken : 49 degrees F. Maintain potentially hazardous foods at 45 degrees F or colder in the salad bar. Retail area: Urban Remedy refrigerator: Thermometer mounted on unit: 51 degrees F. no food in this unit. Unit is being inspected tomorrow. Don't store any potentially hazardous foods in this unit until it can maintain potentially hazardous foods at or below 41 degrees F. Kombucha refrigerator: Synergy kombucha: 41 - 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Short knee knocker refrigerator: prepackaged meats observed at 44 - 48 degrees F.

Inspector’s notes

Follow-up inspection conducted today. Complete all outstanding violations from 2/4/26 inspection report. 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

Official record from Marin County Environmental Health Services, Feb 9, 2026 · Original Source

Routine

Feb 4, 2026

Violation(s) Found

1 recorded violation

criticalCode CHSC 113996Food temperature

Official wording

Meat/Fish Dept: Observed raw shrimp on skewers in container of water at 61 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Raw shrimp (`4.5 lbs.) voluntarily discarded into the compost container. Deli: 6 door refrigerator: Observed 8 rotisserie chickens at 48 - 54 degrees F, All 8 rotisserie chickens voluntarily discarded into the compost container. Chicken made yesterday. Sandwich station: provolone cheese and pepper jack cheese: 48 degrees F, provolone cheese: 47 degrees F. 3 door refrigerator: Observed potentially hazardous foods at 49 - 57 degrees F. Temperatures as follows: Havarti: 50 - 53 degrees F ( 7 packages at 1.5 lbs. each), Monterey jack cheese: 51 - 54 degrees F (19 packages at 1.5 lbs. each), mild cheddar cheese: 49 - 57 degrees F (1 at 49 degrees F, rest: 50 - 54 degrees F.) All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost container. Cheddar cheese at 49 degrees F relocated to the walk-in refrigerator. Hot pepper jack cheese: 51 - 54 degrees F (8 packages at 16 oz. each), provolone cheese: (52 - 57 degrees F 10 - 16 oz. packages.) Thermometer in unit: 50 degrees F. Maintain all potentially hazardous foods at 41 degrees F or colder. Adjust refrigerator colder or repair. 6 door refrigerator being worked on during inspection. Remove food during repair. Two door Traulsen refrigerator: Grated Swiss cheese: 51 degrees F (~ 3lbs.), shaved Parmesan (~ 3lbs) over 50 degrees F, blue cheese dressing: 52 degrees F: (3 individual portions). All of the above voluntarily discarded into compost and garbage. Hot holding unit with lamps: pork ribs made one hour ago: 121 - 134 degrees F. Reheat to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F. Potatoes reheated to 171 degrees F. Pork ribs reheated to 177 degrees F. COS Salad bar: Cabbage nut salad with chicken breast: 52 degrees F. ~ 3lbs. cabbage nut slaw salad with chicken voluntarily discarded into the compo

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

Official record from Marin County Environmental Health Services, Feb 4, 2026 · Original Source

Routine

Sep 4, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Milk and alternative milks recorded at 54°F and 65°F respectively. Milks taken out for service about hour ago. / Keep milks in refrigeration unit to cold hold at 41°F or below.

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

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Sep 4, 2024 · Original Source

Routine

Feb 29, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed rotisserie chicken hot holding at 130 degrees F. Observed cream cheese, cranberry sauce, and mozzarella measuring 50 degrees F inside bottom refrigeration unit at sandwich prep station. Observed cooked vegetables on prep table measuring 64 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Rotisserie chicken was reheated to 172 degrees F. Cream cheese, cranberry sauce, and mozzarella was voluntarily discarded ( 23 small plastic containers about 8 oz). Employee stated cooked vegetables were recently prepped around 15 minutes ago, vegetable relocated to walk-in cooler.

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. Green placard was issued.