Routine
Aug 6, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 6, 2026 · Original Source
Marin County, CA
Whole Foods Market - 3
[Object Object]
Last inspected Aug 6, 2026 · View Map ↗ · Compare ↗
No 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
7 inspectionsRoutine
May 26, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 26, 2026 · Original Source
Routine
May 18, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 18, 2026 · Original Source
Routine
Jan 23, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 23, 2026 · Original Source
Routine
Jan 20, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 20, 2026 · Original Source
Routine
Nov 14, 2025
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Nov 14, 2025 · Original Source
Routine
Nov 20, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Dolma at buffet line recorded at 49°F. Employee stated dolma comes from a can and is normally cooled before being placed at buffet line. / Chill dolma to 41°F before placing onto buffet line 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
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, Nov 20, 2024 · Original Source