Marin County, CA

Whale Of A Deli

Name: Whale Of A Deli
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Apr 30, 2026

Only Minor Violation(s) Found

3 recorded violations

minorCode CHSC 113953.1Handwashing

Official wording

Utensils (ice cream scoops) observed stored in hand sink compartment. Maintain hand sink facilities clear and accessible at all times. Corrected on site: utensils removed and sent to 3-compartment sink.

Inspector’s notes

Green placard issued. Minor violations 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

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.

Official wording

3 flies observed in kitchen area. Eliminate flies. Maintain facility vermin-proof . No direct contamination of food/food prep/food contact surfaces observed during visit.

Inspector’s notes

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

minorCode CHSC 114257.1Employee health and hygiene

Official wording

Personal items (toys, hair dye, books) observed throughout food prep/food storage areas. Remove personal items and maintain in approved areas only. Multiple pieces of unused utensil/equipment observed in facility. Remove all items that no longer serve purpose to the operation of the facility.

Inspector’s notes

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from Marin County Environmental Health Services, Apr 30, 2026 · Original Source

Routine

Apr 29, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113947.1Permits, training, and postings

Official wording

Food manager certification not available at time of inspection. Food manager certification must be up to date and displayed at all times. Sign up within 7 days and complete within 30. Email copy to inspector and display to the public.

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

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Marin County Environmental Health Services, Apr 29, 2025 · Original Source

Routine

Apr 23, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Pizzas in the front hot holding unit at 120-127 degrees F. Potentially hazardous foods must be hot hold at 135 degrees F or above. Unit was turned up to ensure food reaches 135 degrees F.

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, Apr 23, 2024 · Original Source