At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Sep 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Aloh-O?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How to fixFix it
- Code CHSC 114000 CHSC 114000How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Aloh-O's team
Is this your place?
Welcome, Aloh-O. We'll walk through this together, one item at a time. To log the fixes, claim Aloh-O first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Aloh-OWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Aloh-OWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 1, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierJan 8, 2026Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 6, 2026Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 8, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice in hot holding unit observed at 125 degrees F. Sushi rice was made at 11 a.m. today, per food handler. There are two labels on the sushi rice container, One labeled 11 a.m. - 3 p.m. and the other one 1:00 p.m. to 5:00 p.m.. If using time only as a public health control, submit copy of written procedures. Label sushi rice with date and one four hour time frame, so it is clear when the four hour time frame is. Sushi rice voluntarily discarded. Submit written procedure by January 13, 2025. 4 lbs. rice voluntarily discarded into the exterior compost container,s
The department's words
CHSC 113996 Sushi rice in hot holding unit observed at 125 degrees F. Sushi rice was made at 11 a.m. today, per food handler. There are two labels on the sushi rice container, One labeled 11 a.m. - 3 p.m. and the other one 1:00 p.m. to 5:00 p.m.. If using time only as a public health control, submit copy of written procedures. Label sushi rice with date and one four hour time frame, so it is clear when the four hour time frame is. Sushi rice voluntarily discarded. Submit written procedure by January 13, 2025. 4 lbs. rice voluntarily discarded into the exterior compost container,s
EarlierJan 7, 2025Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed sushi rice in hot holding unit at 97 - 101 degrees F at 3:00 p.m.. Sushi rice was made at 11 a.m., per food handler. No written procedures for sushi rice and no labels with date or time. ~ 2 gallons of sushi rice voluntarily discarded into the compost container. Observed shrimp at 49 degrees F double stacked in plastic insert pans in top section of large prep refrigerator. Discontinue double stacking pans as this leads to improper cold holding, Observed unagi at 44- 46 degrees F in prep refrigerator in insert pan at prep refrigerator in front kitchen located closest to back entrance. Observed cooked tofu in the walk-in refrigerator in a covered plastic container at 54 - 56 degrees F at 2:45 p.m.. Cooked tofu was sliced at ~ 2:25 p.m.. Keep food uncovered to promote rapid cooling to 41 degrees F or colder..
The department's words
CHSC 113996 Observed sushi rice in hot holding unit at 97 - 101 degrees F at 3:00 p.m.. Sushi rice was made at 11 a.m., per food handler. No written procedures for sushi rice and no labels with date or time. ~ 2 gallons of sushi rice voluntarily discarded into the compost container. Observed shrimp at 49 degrees F double stacked in plastic insert pans in top section of large prep refrigerator. Discontinue double stacking pans as this leads to improper cold holding, Observed unagi at 44- 46 degrees F in prep refrigerator in insert pan at prep refrigerator in front kitchen located closest to back entrance. Observed cooked tofu in the walk-in refrigerator in a covered plastic container at 54 - 56 degrees F at 2:45 p.m.. Cooked tofu was sliced at ~ 2:25 p.m.. Keep food uncovered to promote rapid cooling to 41 degrees F or colder..
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed water dripping over wet, black material on plastic component above the ice. Discard ice. Wash,rinse, sanitize, and rinse the ice machine.
The department's words
CHSC 114113 Observed water dripping over wet, black material on plastic component above the ice. Discard ice. Wash,rinse, sanitize, and rinse the ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water comes out of hand wash sink at front kitchen hand wash sink when hot water turned on. Provide a minimum of 100 degrees F water at hand wash sinks. Restroom hand wash sink took over three minute to reach 100 degrees F.
The department's words
CHSC 113953.c No hot water comes out of hand wash sink at front kitchen hand wash sink when hot water turned on. Provide a minimum of 100 degrees F water at hand wash sinks. Restroom hand wash sink took over three minute to reach 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed container of corn in refrigerator recording at 75°F. Corn was reheated at 1100AM. / Discard corn. Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Advised facility to not reheat corn. Instead, just defrost corn in a refrigerator overnight for use.
The department's words
CHSC 114002 Observed container of corn in refrigerator recording at 75°F. Corn was reheated at 1100AM. / Discard corn. Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Advised facility to not reheat corn. Instead, just defrost corn in a refrigerator overnight for use.
EarlierDec 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee wash and rinse bowl used to mix ingredients but skipped sanitizing step. / 3-step wash method of wash - rinse - sanitize then air dry must be used every time.
The department's words
CHSC 114099.6 Observed employee wash and rinse bowl used to mix ingredients but skipped sanitizing step. / 3-step wash method of wash - rinse - sanitize then air dry must be used every time.
EarlierJun 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Boba under TPHC without TPHC label. Boba recorded at ~76°F. / Discard out of temperature food without TPHC label. Provide proper TPHC label each time with name of food, start time after leaving temp control or being cooked and a discard time of 4 hours later.
The department's words
CHSC 114000 Boba under TPHC without TPHC label. Boba recorded at ~76°F. / Discard out of temperature food without TPHC label. Provide proper TPHC label each time with name of food, start time after leaving temp control or being cooked and a discard time of 4 hours later.
EarlierDec 2, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
2 pots of rice recorded at 87°F and 77°F. Pots of rice were leftover from previous day and were in the walk-in refrigerator covered. / Immediately discard improperly cooled rice. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70LF to 41°F in 4 hours. Spread rice out onto baking sheets no more than 2 inches high to cool. Do not cover rice when cooling. See Dept. issued handout.
The department's words
CHSC 114002 2 pots of rice recorded at 87°F and 77°F. Pots of rice were leftover from previous day and were in the walk-in refrigerator covered. / Immediately discard improperly cooled rice. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70LF to 41°F in 4 hours. Spread rice out onto baking sheets no more than 2 inches high to cool. Do not cover rice when cooling. See Dept. issued handout.
Corrected during the inspection
Observed employee use cup to make a drink for a customer. Said employee then rinsed cup at hand wash sink without any soap or sanitizer. Cup was then placed back in a container fro use again. / All equipment and utensils must go through the 3-step wash method of wash - rinse - sanitize at the 3-comp sink. Hand wash sinks are for hand washing only.
The department's words
CHSC 114099.6 Observed employee use cup to make a drink for a customer. Said employee then rinsed cup at hand wash sink without any soap or sanitizer. Cup was then placed back in a container fro use again. / All equipment and utensils must go through the 3-step wash method of wash - rinse - sanitize at the 3-comp sink. Hand wash sinks are for hand washing only.
Corrected during the inspection
EarlierDec 1, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
2 pots of rice recorded at 87°F and 77°F. Pots of rice were leftover from previous day and were in the walk-in refrigerator covered. / Immediately discard improperly cooled rice. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70LF to 41°F in 4 hours. Spread rice out onto baking sheets no more than 2 inches high to cool. Do not cover rice when cooling. See Dept. issued handout.
The department's words
CHSC 114002 2 pots of rice recorded at 87°F and 77°F. Pots of rice were leftover from previous day and were in the walk-in refrigerator covered. / Immediately discard improperly cooled rice. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70LF to 41°F in 4 hours. Spread rice out onto baking sheets no more than 2 inches high to cool. Do not cover rice when cooling. See Dept. issued handout.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee use cup to make a drink for a customer. Said employee then rinsed cup at hand wash sink without any soap or sanitizer. Cup was then placed back in a container fro use again. / All equipment and utensils must go through the 3-step wash method of wash - rinse - sanitize at the 3-comp sink. Hand wash sinks are for hand washing only.
The department's words
CHSC 114099.6 Observed employee use cup to make a drink for a customer. Said employee then rinsed cup at hand wash sink without any soap or sanitizer. Cup was then placed back in a container fro use again. / All equipment and utensils must go through the 3-step wash method of wash - rinse - sanitize at the 3-comp sink. Hand wash sinks are for hand washing only.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manger certificate being used for a sister location. / Food manager certification must be unique for each facility. Obtain new food manager certification within 30 days from 5/25/21.
The department's words
CHSC 113947.1 Certified food manger certificate being used for a sister location. / Food manager certification must be unique for each facility. Obtain new food manager certification within 30 days from 5/25/21.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Aloh-O, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Aloh-O know
Ask for the manager. Aloh-O can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L16798.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.