Routine
Oct 2, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Oct 2, 2026 · Original Source
No Violation(s) Found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Harvest Market last inspected?
- The most recent inspection on record was on Oct 2, 2026. The result listed by Marin County Environmental Health Services was “No Violation(s) Found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Feb 5, 2025 to Oct 2, 2026.
- Has Harvest Market ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 5, 2025.
The Full Inspection History
4 inspectionsRoutine
Jul 21, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jul 21, 2026 · Original Source
Routine
Dec 1, 2025
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official Wording
Various food items in deli steam table (ribs, chicken wings, chicken tenders) were measured at 113F - 122*F. Hot foods shall be hot held at 135*F or above. Foods were reheated to 165*F before being returned to hot holding.
Inspector’s Notes
Minor violations were 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 temperatureminorCode CHSC 114419Food source and labeling
Official Wording
Facility was found to have vacuum sealing equipment in meat department without an approved permit or HAACP plan. Facility also storing vacuum sealed veal in freezer with sell by date marks. Roughly 17 lbs of vacuum sealed veal has been voluntarily discarded by operator. Facility required to remove any vacuum sealing equipment and discontinue selling any self vacuum sealed product.
Inspector’s Notes
Minor violations were 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 came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Marin County Environmental Health Services, Dec 1, 2025 · Original Source
Routine
Feb 5, 2025
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official Wording
Various food items in deli steam table (ribs, chicken wings, chicken tenders) were measured at 113F - 122*F. Hot foods shall be hot held at 135*F or above. Foods were reheated to 165*F before being returned to hot holding.
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 temperaturecriticalCode CHSC 114419Food source and labeling
Official Wording
Facility was found to have vacuum sealing equipment in meat department without an approved permit or HAACP plan. Facility also storing vacuum sealed veal in freezer with sell by date marks. Roughly 17 lbs of vacuum sealed veal has been voluntarily discarded by operator. Facility required to remove any vacuum sealing equipment and discontinue selling any self vacuum sealed product.
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 came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Marin County Environmental Health Services, Feb 5, 2025 · Original Source