Permanent Food Facilities

• Health Permit License Application Form 

• California Food Manager Certification
• California Food Handler Cards
• Food Allergen Training
• California Retail Food Code (CalCode)
• Starting a Food Business in Marin County
• 100% Pre-Packaged Food Facility Requirements
• Ensuring Safety of Food Prepared and Transported for Service

Marin County has over 1,500 food facilities that are inspected on a routine basis to monitor compliance with state and local laws, such as the California Retail Food Code (Cal Code). Unannounced inspections are performed by a Registered Environmental Health Specialist (REHS). Our team of Environmental Health Specialists conduct inspections using a statewide standard Food Inspection Report. The Inspection Report lists all possible code violation sections, including critical and noncritical (a.k.a. Good Retail Practices). The REHS provides the facility with the completed copy of the food inspection report after each inspection. Under state law each food facility must maintain a copy of the most recent environmental health inspection report onsite, and must make the report available for review by interested parties upon request.

Food facility inspection reports are also available on the EHS Food Facility Inspection website. The Environmental Health Services Food Facility Inspection Results Website allows the public to search online for inspection results for all food facilities in Marin County. Food facilities inspected include: permanent food facilities such as restaurants and grocery stores; mobile food facilities such as food carts and food vending vehicles; and temporary food facility.

• Food Facility Inspection Results 

Applications/Forms

• Health Permit License Application Form
• Change of Operator Inspection Request Form
• Shared Food Commissary Agreement

Signs/Posters

• Food Facility Inspection Report Sign 
• Live Animals Prohibited Sign
• Manual Dishwashing and Sanitizing Poster (English/Spanish)
• Cooking Temperatures Poster
• Ice Bath Rapid Cooling Poster
• Shallow Cooling Poster
• Smaller Portion Cooling Poster

USDA & FDA Resources

• FoodSafety.gov - Government Food Safety Information
• Food Safety and Inspection Service
• Retail Food Protection Industry Educational Materials - FDA posters and storyboards available in nine different languages
• Safe Food Handling and Preparation - Food Safety Basics (including temperatures, refrigeration, and storage)
• Refrigeration and Storage Guidelines (Keeping Food Safe During an Emergency)
• Report a Problem With Food
• Bacteria That Cause Food Borne Illness

• Application and Requirements Handout
• Shared Food Commissary Agreement

• Change of Operator Inspection Request Form

Click on a question to see the answer, or Open All Questions.

• Where can I obtain a retail food establishment license to operate in Marin County?

  Contact Environmental Health Services for the County of Marin to begin the process for approval to operate. A complete permit to operate application and the annual permit fee must be submitted. Your application will be reviewed by a Registered Environmental Health Specialist (REHS) and if all requirements are met, a permit to operate will be issued.

• What is required to open a retail food establishment in the County of Marin?

  A Permit to Operate must be obtained along with a business license from the local jurisdiction. Plan submittal and inspection(s) may be required if the facility requires construction or upgrades in order to meet the requirements of California Retail Food Code.  Please see Starting a Food Business in Marin County.

• Do plans need to be submitted for the construction of a retail food establishment?

  Yes.  Submit the required plans to Environmental Health Services along with a completed plan check submission checklist and all required documentation. Refer to Food Plan Check Process webpage for the checklist and more information.

• If I am a Home Chef do I need a permit to operate?

  If all food storage, preparation and service are conducted at the client’s home, no health permit is required. Contact your city or county regarding business licenses.

• Is it OK to cook hamburgers and steaks to the customers' liking if they ask to have it cooked medium, medium rare or rare?

  Hamburgers should be cooked to an internal temperature of 155^o F or until the juices run clear.  Customers have the option to order hamburger or steak cooked to their preference.

• Is a grease trap required in a retail food establishment?

  Most local sanitary districts require grease traps in food facilities. The requirement can be verified and the sizing of the grease trap will be determined by contacting your local sanitary district.

  A retail food facility on a septic system may require a grease trap. This can be verified and the sizing of the grease trap determined by Environmental Health Services staff.

  Grease trap installation requires a plan check review from our office prior to installation.

• At what temperature should I cook my food?

  Food should be cooked to the uniform temperature of 140° F or above, except for the following:

  • Poultry, poultry stuffing, stuffed meats and stuffing containing meats should be cooked at a minimum of 165° F;
  • Pork and foods containing pork and ground beef should be cooked at a minimum of 155° F;
  • Rare roast beef and rare beefsteak should be cooked at a minimum of 130° F;
  • Leftovers should be cooked at a minimum of 16° F.
• Can I prepare food in the home and sell it wholesale to retail markets, etc.?

  Only approved Cottage Food Operators are allowed to prepare food from their home for public sale and consumption. However, this is restricted to certain low risk foods. Please refer to our Cottage Food webpage for applications, the list of allowable foods, and Frequently Asked Questions.