At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Nov 2, 2017
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Boba Nosh?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed taro juice at 44.1 F in the drop-in cooler. The temperature in this cooler was immediately lowered. Maintain cold food temps at 41 F or below. CHSC 113996How to fixFix it
- Water temperature at the prep sink measured 118 F. Increase the hot water temperature to provide a minimum temperature of 120 F to the ware wash and food prep sinks. CHSC 114192How to fixFix it
- Locate your probe thermometer and use to monitor food temps. CHSC 114159How 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 Boba Nosh's team
Is this your place?
Welcome, Boba Nosh. We'll walk through this together, one item at a time. To log the fixes, claim Boba Nosh 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 Boba NoshWe'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.
Next: Observed taro juice at 44.1 F in the drop-in cooler. The temperature in this cooler was immediately lowered. Maintain cold food temps at 41 F or below.The county found: “Observed taro juice at 44.1 F in the drop-in cooler. The temperature in this cooler was immediately lowered. Maintain…”
Then the next one: Water temperature at the prep sink measured 118 F. Increase the hot water temperature to provide a minimum temperature of 120 F to the ware wash and food prep sinks.
Log it
Your team logs the fix on their phones, with the time and who did 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.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 1 inspection 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
LatestNov 2, 2017Routine inspectionGreen placard
This one: Green placard, inspected Nov 2, 2017.
3 violations listed, 0 marked critical.
Not critical (3)
Observed taro juice at 44.1 F in the drop-in cooler. The temperature in this cooler was immediately lowered. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Observed taro juice at 44.1 F in the drop-in cooler. The temperature in this cooler was immediately lowered. Maintain cold food temps at 41 F or below.
Water temperature at the prep sink measured 118 F. Increase the hot water temperature to provide a minimum temperature of 120 F to the ware wash and food prep sinks.
The department's words
CHSC 114192 Water temperature at the prep sink measured 118 F. Increase the hot water temperature to provide a minimum temperature of 120 F to the ware wash and food prep sinks.
Locate your probe thermometer and use to monitor food temps.
The department's words
CHSC 114159 Locate your probe thermometer and use to monitor food temps.
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 Boba Nosh, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Boba Nosh know
Ask for the manager. Boba Nosh can only fix what it knows about.
The department lists no phone for this place.
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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 L15216.
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.