Routine
Aug 14, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Aug 14, 2026 · Original Source
Marin County, CA
Woodlands Market (Kitchen)
[Object Object]
Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗
No 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 inspectionsRoutine
Jan 12, 2026
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 114259.1Pests
Official wording
Few rodent droppings observed underneath storage/utensil rack. Facility shall be free from rodent droppings. Remove rodent droppings in an approved manner. No live or dead rodents observed in the facility at time of inspection. Facility receives routine pest control services. Last date of service 1/6/2026.
Inspector’s notes
Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the 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 insectsminorCode CHSC 113996Food temperature
Official wording
Garlic-in-oil mixture prepared on site observed holding at ambient temperature without intervention. Garlic-in-oil mixture shall be held under proper time or temperature control at all times. Per person in charge, item was just prepared. Garlic-in-oil was placed into refrigeration unit at time of visit.
Inspector’s notes
Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the 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, Jan 12, 2026 · Original Source
Routine
Feb 12, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official wording
Observed pasta in a pan at 45-52 F in a covered pan, pasta in a deep container at 48 F, sauce at 75 F covered, and pork at 58 F covered. Food must be cooled from 135 to 70 F within 2 hours and from 70 to 41 F within the next 4 hours. Proper cooling methods include ice baths or blast chiller. All lids were removed from items. pasta from February 11 was discarded.
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
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 12, 2025 · Original Source
Follow-Up
Oct 26, 2023
No Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Internal temperature reading of cooked rice was measured at 56F, pico de gallo sauce 54F, fried chicken 106F and 109F, raw chicken strips 64F, cooked prociutto 103F. All food items were observed at ambient temperature without an employee working or preparing the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [CA] Food was transferred in the walk-in refrigerator, and other foods were prepared.
Inspector’s notes
All violaiton were observed in food safety compliance; except, violation 38 (ventilation hood filters), and violation 41(dishwasher drain board leaking) still not in food safety compliance.
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 temperatureminorCode CHSC 114002.1Food temperature
Official wording
Observed two trays with cooked tofu cooled at ambient temperature in the preparation area. Internal temperature readings were at 68F and 70F. [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
Inspector’s notes
All violaiton were observed in food safety compliance; except, violation 38 (ventilation hood filters), and violation 41(dishwasher drain board leaking) still not in food safety compliance.
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 temperatureminorCode CHSC 114099.7Cleaning and sanitizing
Official wording
Dishwasher machine was observed with no sanitizer reading. Several readings were taken with no success. Readings were at 0.ppm. In addition, employee was observed actively washing dishes during the time of the observation. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize utensils. Always provide chlorine sanitizing solution at 50ppm. [COS] PIC agreed to manaually wash, rinse, and sanitize utensils.
Inspector’s notes
All violaiton were observed in food safety compliance; except, violation 38 (ventilation hood filters), and violation 41(dishwasher drain board leaking) still not in food safety compliance.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Oct 26, 2023 · Original Source
Routine
Oct 23, 2023
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Internal temperature reading of cooked rice was measured at 56F, pico de gallo sauce 54F, fried chicken 106F and 109F, raw chicken strips 64F, cooked prociutto 103F. All food items were observed at ambient temperature without an employee working or preparing the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [CA] Food was transferred in the walk-in refrigerator, and other foods were prepared.
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 temperaturecriticalCode CHSC 114002.1Food temperature
Official wording
Observed two trays with cooked tofu cooled at ambient temperature in the preparation area. Internal temperature readings were at 68F and 70F. [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 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
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 temperaturecriticalCode CHSC 114099.7Cleaning and sanitizing
Official wording
Dishwasher machine was observed with no sanitizer reading. Several readings were taken with no success. Readings were at 0.ppm. In addition, employee was observed actively washing dishes during the time of the observation. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize utensils. Always provide chlorine sanitizing solution at 50ppm. [COS] PIC agreed to manaually wash, rinse, and sanitize utensils.
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
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Oct 23, 2023 · Original Source