Routine
May 14, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 14, 2026 · Original Source
Marin County, CA
Whole Foods Market - 2
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Last inspected May 14, 2026 · View Map ↗ · Compare ↗
Only Minor 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
5 inspectionsFollow-Up
Apr 3, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Full hot bar adjacent to wine shelving repaired a couple of weeks ago. All potentially hazardous foods observed at or above 135 degrees F - in compliance. Bakery display case refrigerator: chocolate tea cake: 43 degrees F.
Inspector’s notes
2nd reinspection. Cost recovery fees may be charged for the 2nd reinspection. Cost recovery fee is $207.00 per hour.
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 3, 2025 · Original Source
Follow-Up
Feb 27, 2025
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Self-service hot holding unit: chicken tikka masala: 98 - 115 degrees F, lemon rice: 110 -122 degrees F, spring ratatouille94 degrees F, saag tofu: 110 degrees F, spicy broccoli beef: 103 degrees F. Middle hot holding self-service unit: chicken strips: 104 degrees f ( ~ 5lbs) cooked cauliflower: 101 degrees F (~ 1lb). Chicken tikka masala (~1.5 lbs), lemon rice (~2 lb), spring ratatouille(~ 1cup), saag tofu (~ 3 lbs), broccoli beef (~ 1/2 lb) and all other potentially hazardous foods noted above were voluntarily discarded into the compost container. Maintain all potentially hazardous foods in self-service hot holding units at or above 135 degrees F. Roasted chicken in hot holding unit in retail area was above 135 degrees F. Bakery display case refrigerator: Observed chocolate mousse mini tart: 4 at 56 - 60 degrees F. All four tarts voluntarily discarded into the compost container. Maintain all potentially hazardous foods at or below 41 degrees F. Store nonpotentially hazardous foods on top shelves.
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, Feb 27, 2025 · Original Source
Routine
Feb 3, 2025
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Roasted chicken in hot holding unit by hot bar observed at 126 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Roasted chicken in walk-in refrigerator observed at 80 degrees F (not made today.) Maintain cold holding at 41 degrees F or colder. Self-service hot bar: vegetable korma: 107 degrees F, broccoli and tofu: 100 degrees, roasted chicken: 126 degrees F, Maintain potentially hazardous foods at or above 135 degrees F in self-service hot holding units, Hot bar potentially hazardous foods are using time as a public health control, except for individually roasted packaged chicken. Discontinue using time as a public health control for hot bar self-service foods.
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, Feb 3, 2025 · Original Source
Routine
Oct 3, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114000Food temperature
Official wording
Buffalo chicken pizza at pizza bar recorded at 114°F. Pizza is supposed to be under TPHC but no logs for said pizza available. / Discard out of temperature pizza. Retrain staff to ensure food under TPHC is properly logged to follow 4 hour limit.
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 temperatureOfficial record from Marin County Environmental Health Services, Oct 3, 2023 · Original Source