Routine
Sep 10, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Sep 10, 2026 · Original Source
No Violation(s) Found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsRoutine
Jan 6, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 6, 2026 · Original Source
Routine
Jan 6, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 6, 2026 · Original Source
Routine
Dec 19, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114000Food source and labeling
Official wording
Observed garlic in oil and shrimp spring rolls on counter at 61F with improper time labeling. Per procedure posted on wall, time as a public health control (TPHC) is used for these items but Post-It notes indicating disposal times were incomplete or not nearby. Follow TPHC procedures. Post-It notes wee made during inspection.
Inspector’s notes
Green (pass) placard posted. 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 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.
More about food source, dating, or labeling problemsOfficial record from Marin County Environmental Health Services, Dec 19, 2024 · Original Source
Follow-Up
Apr 25, 2024
No Violation(s) Found
4 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the preparation area, ten to-go containers with cooked rice noodles were observed to be stored at ambient temperature. Internal temperature readings of rice noodles were at 68F, 65F, and 71F. Raw bean sprouts internal temperature reading was at 58F. In the employee service area, shrimp spring rolls internal temperature readings were at 70F, and 71F. In the undercounter unit, garlic with oil was at 72F, and beef broth at 44F. Black pearls internal temperature readings were at 82F,and 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s notes
All violations are in food safety compliance.
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 temperatureminorCode CHSC 114000Food temperature
Official wording
Containers with shirmp spring rolls were observed at ambient temperature with time marked but without written procedures. [Corrective action] Food shall be marked and written procedures shallbe maintained in the food facility.
Inspector’s notes
All violations are in food safety compliance.
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 temperatureminorCode CHSC 114002Food temperature
Official wording
In the walk-in refrigerator, steamed rice, the internal temperature readings were measured at 98F and 86F. According to the person in charge, the steamed rice was cooked yesterday. [Corrective action] Foods that are cooked and then cooled shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
Inspector’s notes
All violations are in food safety compliance.
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 temperatureminorCode CHSC 114099.7Cleaning and sanitizing
Official wording
Slicer machine was observed with dry and old food soil residues on the food contact surfaces. [Corrective action] Ensure to properly clean and sanitize the slicer machine each time, right after it is used.
Inspector’s notes
All violations are in food safety compliance.
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Apr 25, 2024 · Original Source
Routine
Apr 22, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the preparation area, ten to-go containers with cooked rice noodles were observed to be stored at ambient temperature. Internal temperature readings of rice noodles were at 68F, 65F, and 71F. Raw bean sprouts internal temperature reading was at 58F. In the employee service area, shrimp spring rolls internal temperature readings were at 70F, and 71F. In the undercounter unit, garlic with oil was at 72F, and beef broth at 44F. Black pearls internal temperature readings were at 82F,and 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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.”
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 temperaturecriticalCode CHSC 114000Food temperature
Official wording
Containers with shirmp spring rolls were observed at ambient temperature with time marked but without written procedures. [Corrective action] Food shall be marked and written procedures shallbe maintained in the food facility.
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.”
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 temperaturecriticalCode CHSC 114002Food temperature
Official wording
In the walk-in refrigerator, steamed rice, the internal temperature readings were measured at 98F and 86F. According to the person in charge, the steamed rice was cooked yesterday. [Corrective action] Foods that are cooked and then cooled shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
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.”
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 temperaturecriticalCode CHSC 114099.7Cleaning and sanitizing
Official wording
Slicer machine was observed with dry and old food soil residues on the food contact surfaces. [Corrective action] Ensure to properly clean and sanitize the slicer machine each time, right after it is used.
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.”
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.
More about cleaning or sanitizing problemsOfficial record from Marin County Environmental Health Services, Apr 22, 2024 · Original Source
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