Marin County, CA

Venice Gourmet

Name: Venice Gourmet
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected May 19, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

No Violation(s) Found

Get the next inspection, free.

We'll email you when Venice Gourmet has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

May 19, 2026

No Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, May 19, 2026 · Original Source

Routine

Nov 6, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Refrigeration case for deli ambient temperature recorded at 48°F. Cut deli meats recorded ~44-45°F, cooked pasta at ~47°F, cooked chicken at 50°F, and cooked eggplant at 50°F. / Discard out of temperature foods. Repair or adjust unit to cold hold food 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

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, Nov 6, 2024 · Original Source

Routine

Feb 29, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Pests

Official wording

In the cold holding insert, sliced tomato internal temperature readings were measured at 50F and 51F. In the cold holding display unit, meatball internal temperature readings were at 50F and 49F, pasta salad at 45F, pesto salad at 45F, and grilled chicken at 49F and 50F. [Corrective action} Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected on site]The person in charge agreed to use time as a health control for 4 hours.

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

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Marin County Environmental Health Services, Feb 29, 2024 · Original Source