SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Rocky's Quality Meats last inspected?
The most recent inspection on record was on Oct 22, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Mar 19, 2024 to Oct 22, 2026.
Has Rocky's Quality Meats ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 19, 2024.
The Full Inspection History
4 inspections
Routine
Oct 22, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114107Cleaning and sanitizing
Official Wording
No method to measure chlorine sanitizer residual. Provide adequate means to measure chlorine sanitizer residual.
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
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.
Official record from Marin County Environmental Health Services, Oct 22, 2026 · Original Source
Routine
Mar 10, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113947.1Food source and labeling
Official Wording
Food safety manager certification expired. Renew certification. Ensure all food safety certification is current and is available on site for review.
Inspector’s Notes
Green placard issued. 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 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.
Official record from Marin County Environmental Health Services, Mar 10, 2026 · Original Source
Routine
Feb 26, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed rotisserie chicken and ribs at 100-105 F in thew hot holding unit. Potentially hazardous foods must be hot held at 135 F or above. Turn unit on and let it heat up before placing food items in the unit.
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.
Official record from Marin County Environmental Health Services, Feb 26, 2025 · Original Source
Routine
Mar 19, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114099.7Cleaning and sanitizing
Official Wording
Deli slicers are both soiled with food debris and cleaned by sanitizer rags/wipes. Food contact surfaces must be clean and sanitized. Take apart deli slicers and clean ay the dishwashing station every 4 hours.
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
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.