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Marin County, CA

China House Restaurant

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Last inspected Mar 18, 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.

The full inspection history

3 inspections

Routine

Mar 18, 2026

Only Minor Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Mar 18, 2026 · Original Source

Routine

Mar 4, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114175Food temperature

Official wording

Tongs stored on oven handles. Make sure tongs stored in separate and clean container. Rice paddle stored at room temperature water. Keep water stored with ice or hot water that is 135 *F or greater.

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, Mar 4, 2025 · Original Source

Routine

Dec 27, 2023

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed shelled raw eggs stored by point of sale. Eggs recorded at 62°F. / Discard all eggs. Keep eggs in refrigerator to cold hold at 41°F or below.

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, Dec 27, 2023 · Original Source

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