At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 12, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Banh Mi Zon?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Residue observed on inside of ice machine. Clean and sanitize inside of ice machine. CHSC 114113How 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 Banh Mi Zon's team
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Follow the steps for each item, with the rule beside it.
Next: Residue observed on inside of ice machine. Clean and sanitize inside of ice machine.The county found: “Residue observed on inside of ice machine. Clean and sanitize inside of ice machine.”
Then the next one.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 8 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 12, 2021Routine inspectionGreen placard
This one: Green placard, inspected Aug 12, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Residue observed on inside of ice machine. Clean and sanitize inside of ice machine.
The department's words
CHSC 114113 Residue observed on inside of ice machine. Clean and sanitize inside of ice machine.
EarlierJan 21, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed stewed meat at 93F in hot holding unit. Operator states that the meat was reheated by microwave but that the hot holding unit was still warming up. Potentially hazardous foods shall be hot held at 135F or above and rapidly reheated to 165F before placed on hot holding unit. Ensure hot holding unit is at 135F at least before putting food on it. All meat was microwaved at time of inspection since meat was placed there less than 2 hrs. ago. Chicken measured at 167F.
The department's words
CHSC 113996 Observed stewed meat at 93F in hot holding unit. Operator states that the meat was reheated by microwave but that the hot holding unit was still warming up. Potentially hazardous foods shall be hot held at 135F or above and rapidly reheated to 165F before placed on hot holding unit. Ensure hot holding unit is at 135F at least before putting food on it. All meat was microwaved at time of inspection since meat was placed there less than 2 hrs. ago. Chicken measured at 167F.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep sink measured hot water at 117F. Owner states that dishwasher running at the same time may affect the water temperature. Ensure the prep sink dispenses hot water at 120F or above.
The department's words
CHSC 114192 Prep sink measured hot water at 117F. Owner states that dishwasher running at the same time may affect the water temperature. Ensure the prep sink dispenses hot water at 120F or above.
EarlierSep 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierApr 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Observed the following foods at unsafe temperatures: vermicelli noodles on the counter at the prep station and in the food prep sink at 75F-76F vermicelli will be discarded within 3 hours from when it was prepared, but no logs are kept that show what time the vermicelli was prepared and the containers are not marked. Submit your procedures for TPHC and ensure you have a method of keeping track of the time. Maintain potentially hazardous food at 41F or below or 135F or above.
The department's words
CHSC 113996 Major violation. Observed the following foods at unsafe temperatures: vermicelli noodles on the counter at the prep station and in the food prep sink at 75F-76F vermicelli will be discarded within 3 hours from when it was prepared, but no logs are kept that show what time the vermicelli was prepared and the containers are not marked. Submit your procedures for TPHC and ensure you have a method of keeping track of the time. Maintain potentially hazardous food at 41F or below or 135F or above.
EarlierSep 13, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 114016
The department's words
Code CHSC 114016
Corrected during the inspection
Observed some flies at the front prep line. Keep doors closed at all times to exclude flies.
The department's words
CHSC 114259.1 Observed some flies at the front prep line. Keep doors closed at all times to exclude flies.
EarlierSep 12, 2018Routine inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee use cell phone with gloved hands, then employee continued to prep food without washing hands and changing gloves. Wash hands after removing contaminated gloves before donning new gloves and continuing to prepare food. Wash hands with soap and warm water for 20 seconds, then dry with clean paper towels.
The department's words
CHSC 113953.3 Observed an employee use cell phone with gloved hands, then employee continued to prep food without washing hands and changing gloves. Wash hands after removing contaminated gloves before donning new gloves and continuing to prepare food. Wash hands with soap and warm water for 20 seconds, then dry with clean paper towels.
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 the following foods at unsafe temperatures: -Cooked beef at 125 F, 118 F, and pork at 127 F on the steam table. -Cooked noodles at 127 F in the rice warmer and 76 F on top of the prep cooler. Discard all this food 4 hours from when it was removed from the walk-in cooler.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Cooked beef at 125 F, 118 F, and pork at 127 F on the steam table. -Cooked noodles at 127 F in the rice warmer and 76 F on top of the prep cooler. Discard all this food 4 hours from when it was removed from the walk-in cooler.
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
Operator states that food was reheated in the steam table, which is currently not maintaining all food temps at 135 F or above. They did not know to reheat food to 165 F before hot holding. Operator is going to discard any remaining food in the steam table 4 hours from when it was removed from the walk-in cooler - at 2 pm.
The department's words
CHSC 114016 Operator states that food was reheated in the steam table, which is currently not maintaining all food temps at 135 F or above. They did not know to reheat food to 165 F before hot holding. Operator is going to discard any remaining food in the steam table 4 hours from when it was removed from the walk-in cooler - at 2 pm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed some flies at the front prep line. Keep doors closed at all times to exclude flies.
The department's words
CHSC 114259.1 Observed some flies at the front prep line. Keep doors closed at all times to exclude flies.
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 Banh Mi Zon, you can:
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Ask for the manager. Banh Mi Zon can only fix what it knows about.
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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 L15537.
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.