At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 20, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Burmatown?
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 114178 CHSC 114178How 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 Burmatown's team
Is this your place?
Welcome, Burmatown. We'll walk through this together, one item at a time. To log the fixes, claim Burmatown 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 BurmatownWe'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.
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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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 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
LatestAug 20, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 20, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114178
The department's words
Code CHSC 114178
EarlierDec 4, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed in steam table under hood, cooked shrimp at 98F, coked meats at 108F and buns at 121*F. All PHF must be hot held at 135f and above or 41F and below. Foods were reheated to 165F and steam table adjusted to higher temperature. Check temperature of steam table when in use.
The department's words
CHSC 113996 Observed in steam table under hood, cooked shrimp at 98F, coked meats at 108F and buns at 121*F. All PHF must be hot held at 135f and above or 41F and below. Foods were reheated to 165F and steam table adjusted to higher temperature. Check temperature of steam table when in use.
Corrected during the inspection
EarlierDec 3, 2025Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed in steam table under hood, cooked shrimp at 98F, coked meats at 108F and buns at 121*F. All PHF must be hot held at 135f and above or 41F and below. Foods were reheated to 165F and steam table adjusted to higher temperature. Check temperature of steam table when in use.
The department's words
CHSC 113996 Observed in steam table under hood, cooked shrimp at 98F, coked meats at 108F and buns at 121*F. All PHF must be hot held at 135f and above or 41F and below. Foods were reheated to 165F and steam table adjusted to higher temperature. Check temperature of steam table when in use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 27, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked noodles in walk-in refrigerator were made at 5:00 a.m. today. Two hotel pans in walk-in refrigerator observed at 42 - 44 degrees F.
The department's words
CHSC 114002 Cooked noodles in walk-in refrigerator were made at 5:00 a.m. today. Two hotel pans in walk-in refrigerator observed at 42 - 44 degrees F.
EarlierJul 25, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked noodles in walk-in refrigerator in large plastic container covered with plastic wrap at 53 degrees F at 3:40 p.m.. Cooked noodles were made by food handler who arrive at 4 a.m. and has already left. Unknown when noodles finished cooking. Noodles were rechecked at 4:35 p.m. and were observed at 57- 59 degrees F. Noodles were voluntarily discarded. Utilize rapid cooling log to ensure potentially hazardous foods are cooled form 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Observed cooked pork at 57- -69 degrees F in walk-in refrigerator. Pork was purchased in San Francisco today and brought to Burmatown this morning around 10:00 a.m.. Pork was cooked in San Francisco today - unknown when finished cooking. Cooked pork was 62 - 69 degrees F at tend of inspection. Pork voluntarily discarded.
The department's words
CHSC 114002 Observed cooked noodles in walk-in refrigerator in large plastic container covered with plastic wrap at 53 degrees F at 3:40 p.m.. Cooked noodles were made by food handler who arrive at 4 a.m. and has already left. Unknown when noodles finished cooking. Noodles were rechecked at 4:35 p.m. and were observed at 57- 59 degrees F. Noodles were voluntarily discarded. Utilize rapid cooling log to ensure potentially hazardous foods are cooled form 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Observed cooked pork at 57- -69 degrees F in walk-in refrigerator. Pork was purchased in San Francisco today and brought to Burmatown this morning around 10:00 a.m.. Pork was cooked in San Francisco today - unknown when finished cooking. Cooked pork was 62 - 69 degrees F at tend of inspection. Pork voluntarily discarded.
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 sanitizer at final rinse of dishwasher. provide a minimum of 50 ppm chlorine. Corrected onsite.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. provide a minimum of 50 ppm chlorine. Corrected onsite.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed one fly in the kitchen. Front door is propped open. Eliminate fly by safe, legal effective means. Recommend keeping door closed.
The department's words
CHSC 114259.1 Observed one fly in the kitchen. Front door is propped open. Eliminate fly by safe, legal effective means. Recommend keeping door closed.
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 Burmatown, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Burmatown know
Ask for the manager. Burmatown 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 L16526.
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.