Marin County, CA

Ping's Chinese Restaurant

Name: Ping's Chinese Restaurant
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Jun 18, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Follow-Up

Jun 18, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Raw chicken and noodles observed in walk-in measured at 46F. Ambient air temperature of walk-in unit measured at 46F. Maintain all potentially hazardous foods (PHFs) at proper temperatures. Employee began relocating PHFs to alternate refrigeration units which were observed holding PHFs at acceptable temperatures at this time (prep table across from cook's line; 2-door upright unit). Employee adjusted temperature of walk-in refrigerator during inspection and reduced ambient air to 41F at end of visit.

Inspector’s notes

Minor violations were also observed. Green placard issued. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

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, Jun 18, 2026 · Original Source

Routine

Jun 15, 2026

Violation(s) Found

0 recorded violations

No violations recorded in this inspection.

Official record from Marin County Environmental Health Services, Jun 15, 2026 · Original Source

Follow-Up

Aug 1, 2025

No Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed cooked chicken in open top preparation refrigerator at frying station measured at internal temperature of 52.1 *F Operator stated chicken was made around 11:00 o clock. Operator instructed to keep cover to open top refrigerator closed at all times when not using. All potentially hazardous foods must be maintained at 41 *F or below or 135 *F and above

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

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Aug 1, 2025 · Original Source

Routine

Aug 1, 2025

Violation(s) Found

1 recorded violation

criticalCode CHSC 113996Food temperature

Official wording

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Aug 1, 2025 · Original Source

Routine

Jan 30, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Handwashing

Official wording

Raw chicken in batter at the cook line at 54 F. Wet noodles in a bin at the cook line at 50 F. Long prep top across from the cook line holding foods at 48 F. Prep top on the side of the cook line next to the hand sink holding meats at 47 F. Potentially hazardous foods must be cold held at 41 F or below. Chicken and noodles moved to refrigeration. Refrigerators turned down and moved further away from the cook line.

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

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.

Feb 7, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed the following: BBQ pork in a pan on the side of the kitchen at 120 degrees F. Noodles in a bin at the cookline at 62 degrees F. Walk-in reading 45-degree ambient temperature. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Pork was moved to the walk-in. Keep smaller bins of noodles out for active food prep. Walk-in temperature was reduced to 39 degrees F.