Routine
Jul 10, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jul 10, 2026 · Original Source
Only Minor 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 Kelly's Deli last inspected?
- The most recent inspection on record was on Jul 10, 2026. The result listed by Marin County Environmental Health Services was “Only Minor 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 28, 2024 to Jul 10, 2026.
- Has Kelly's Deli 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 28, 2024.
The Full Inspection History
4 inspectionsRoutine
Nov 18, 2025
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Nov 18, 2025 · Original Source
Routine
Sep 9, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
In the preparation table, cooked chicken internal temperature readings were at 112F and 114F, cooked hash brown 116F, and 119F, and salsa in individual containers were at 61F. Food mentioned above were stored at ambient temperature. In addition, in the hot holding unit, cooked carne azada internal temperature readings were at 110F, and 98F, cooked chicken 59F, and 61F, and chorizo were at 110F. [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, Sep 9, 2024 · Original Source
Routine
Feb 28, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114002Food temperature
Official Wording
In the reach-in unit, boiled beans container internal temperature readings were measured at 54F, 51F, and 50F in different parts of the food. According to the employee, boiled beans were prepared, cooked, and cooled yesterday (01/27/2024). [Corrective action] Food that is cooked and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. [Corrected on site] Boiled beans were voluntarily discarded.
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, Feb 28, 2024 · Original Source