Routine
Sep 3, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Sep 3, 2026 · Original Source
Marin County, CA
Whole Foods Market - 5
[Object Object]
Last inspected Sep 3, 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
5 inspectionsRoutine
May 15, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, May 15, 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
Jul 22, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Container with cooked meatballs was observed at ambient temperature on the sheet pan rack. Meatballs internal temperature readings were measured at 65F, and 61F in different parts of the food. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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
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, Jul 22, 2024 · Original Source
Routine
Oct 9, 2023
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
In the cold holding unit inserts, ground beef internal temperature readings were at 47F, and 45F in the preparation area, and cooked vegetables (onions, carrots) internal temperature readings were at 86F, and 89F. Food container was observed being stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Ground sausage was voluntarily discareded and cooked vegetables container was transferred to the cold holding unit.
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
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 9, 2023 · Original Source