Routine
Jul 24, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jul 24, 2026 · Original Source
Marin County, CA
Palmetto Superfoods
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Last inspected Jul 24, 2026 · View Map ↗ · Compare ↗
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 Palmetto Superfoods last inspected?
- The most recent inspection on record was on Jul 24, 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?
- 3 inspections on record, from Jul 1, 2025 to Jul 24, 2026.
- Has Palmetto Superfoods ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 1, 2025.
The Full Inspection History
3 inspectionsRoutine
Jul 1, 2025
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jul 1, 2025 · Original Source
Routine
Jul 1, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed cooked oatmeal at 120 degrees F. Maintain cooked oatmeal at 135 degrees f or above. Oatmeal reheated to 189 degrees F.
Inspector’s Notes
Minor violations were also 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 temperatureOfficial record from Marin County Environmental Health Services, Jul 1, 2025 · Original Source