Marin County, CA

Safeway #2318

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Last inspected Mar 26, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Safeway #2318 last inspected?: The most recent inspection on record was on Mar 26, 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 Jan 18, 2024 to Mar 26, 2026.
Has Safeway #2318 ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 18, 2024.

The Full Inspection History

3 inspections

Routine

Mar 26, 2026

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Mar 26, 2026 · Original Source

Routine

Jan 23, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official Wording

Fried chicken in hot holding was made at around 730 hours. Said chicken recorded at 116 *F. Discard out of temperature chicken immediately. Adjust unit to ensure food is hot held at 135 *F or above. *25 lbs of chicken was discarded. Chicken in hot holding case left of friend chicken was made at around 10:00 hrs. Chicken recorded at 126 *F. Reheat chicken to 165 *F to hot hold 135 *F. Chicken reheated to 165 *F to hot hold at 135*F.

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 temperature

Official record from Marin County Environmental Health Services, Jan 23, 2024 · Original Source

Routine

Jan 18, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113953.cHandwashing

Official Wording

Men's restroom hand wash sink on left side reached a maximum of 61 degrees F. provide a minimum of 100 degrees F water at this hand wash sink. This sink looks like it has an insta-hot hot water heater.

Inspector’s Notes

Received call from E. Coleman, R.E.H.S. that sushi/deli area has inadequate hot water. Assisted E.Coleman with checking sinks in all the Safeway Depts. to ensure the facility has adequate hot water in each department. Submit videos showing sinks at minimum temperature requirements by 1/23/24. See written report in file for full report.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.