At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bah Mi Ba?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a prep cooler across from the cook line holding all food items at 50-51 F. This cooler was stocked 1 hour prior to inspection. Potentially hazardous foods must be cold held at 41 F or below. All items moved to other refrigeration. Refrigeration repair company contacted. CHSC 113996How 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
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Follow the steps for each item, with the rule beside it.
Next: Observed a prep cooler across from the cook line holding all food items at 50-51 F. This cooler was stocked 1 hour prior to inspection. Potentially hazardous foods must be cold held at 41 F or below. All items moved to other refrigeration. Refrigeration repair company contacted.The county found: “Observed a prep cooler across from the cook line holding all food items at 50-51 F. This cooler was stocked 1 hour…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 11, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a prep cooler across from the cook line holding all food items at 50-51 F. This cooler was stocked 1 hour prior to inspection. Potentially hazardous foods must be cold held at 41 F or below. All items moved to other refrigeration. Refrigeration repair company contacted.
The department's words
CHSC 113996 Observed a prep cooler across from the cook line holding all food items at 50-51 F. This cooler was stocked 1 hour prior to inspection. Potentially hazardous foods must be cold held at 41 F or below. All items moved to other refrigeration. Refrigeration repair company contacted.
EarlierJan 10, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed cooked rice noodles left on counter recording at 69°F. / All cooked foods must be cold held at 41°F or below in a refrigerator.
The department's words
CHSC 113996 Observed cooked rice noodles left on counter recording at 69°F. / All cooked foods must be cold held at 41°F or below in a refrigerator.
Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
The department's words
CHSC 114419 Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
Corrected during the inspection
Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
The department's words
CHSC 114057 Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
Corrected during the inspection
EarlierDec 14, 2023Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked rice noodles left on counter recording at 69°F. / All cooked foods must be cold held at 41°F or below in a refrigerator.
The department's words
CHSC 113996 Observed cooked rice noodles left on counter recording at 69°F. / All cooked foods must be cold held at 41°F or below in a refrigerator.
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 unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
The department's words
CHSC 114419 Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
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 unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
The department's words
CHSC 114057 Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 24, 2022Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Inaccessible handsink.
The department's words
CHSC 113953 Inaccessible handsink.
Inaccessible handsink.
The department's words
CHSC 113953.2 Inaccessible handsink.
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
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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 L16443.
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.