Marin County, CA

Smith Ranch Deli & Market

Name: Smith Ranch Deli & Market
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Sep 3, 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

5 inspections

Routine

Sep 3, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114192Handwashing

Official wording

Cold water unavailable at hand sink. Hot and Cold water shall be provided to all faucets. Corrected on site: valve for cold water re-activated during inspection.

Inspector’s notes

Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the facility for the inspection report.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Feb 9, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114099.7Cleaning and sanitizing

Official wording

Dish machine (in use) observed not dispensing adequate sanitizer residual after completing multiple cycles. Dish machine shall adequately sanitize utensils in an approved manner. Instructed employees to cease use of machine and to utilize 3-compartment sink for manual warewashing. Discussed manual warewashing with staff at time of visit. 3-compartment sink was set up with 100 PPM Chlorine/bleach sanitizer solution during visit. At end of visit, dish machine was able to dispense adequate sanitizer solution.

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

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 9, 2026 · Original Source

Routine

Mar 21, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114192Water, plumbing, and sewage

Official wording

Observed hot water not functioning at the back prep sink. Water must reach 120 F at this sink. Repair within 24 hours and email video confirmation to inspector.

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

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Marin County Environmental Health Services, Mar 21, 2025 · Original Source

Routine

Jun 7, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113953.2Handwashing

Official wording

Hand sink has a cup with liquid and a utensil in it. Hand sinks are for handwashing only. Cup and utensil removed.

Inspector’s notes

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Oct 6, 2023

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114020Food temperature

Official wording

Observed items defrosting in the back room in a pan. Food must be thawed in cold holding or under running cold water.

Inspector’s notes

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, Oct 6, 2023 · Original Source