At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jun 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Dj Chinese Cuisine?
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 113953.1 CHSC 113953.1How to fixFix it
- Code CHSC 114259 CHSC 114259How 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 Dj Chinese Cuisine's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestJun 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 16, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierFeb 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler begin to touch raw shrimp in water after being outside backdoor (person was on phone). Wash hands in between switching tasks, especially after touching personal items (e.g., cellphone) and before touching food. When employee was instructed to wash hands, hands were rinsed at the at the two compartment sink. Wash hands at hands sink with warm water and soap, and dry with papertowels.
The department's words
CHSC 113953.3 Observed food handler begin to touch raw shrimp in water after being outside backdoor (person was on phone). Wash hands in between switching tasks, especially after touching personal items (e.g., cellphone) and before touching food. When employee was instructed to wash hands, hands were rinsed at the at the two compartment sink. Wash hands at hands sink with warm water and soap, and dry with papertowels.
EarlierApr 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJun 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierJan 21, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Obtain copies of all the employee food handlers cards and submit copies.
The department's words
CHSC 113948 Obtain copies of all the employee food handlers cards and submit copies.
EarlierJan 15, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Half gallon of pooled eggs at 56F since 10:00 AM. Other pooled eggs at 50F. Adjust refrigerator to 41F, cook line refrigerator holding at 48F adjust to 41F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Half gallon of pooled eggs at 56F since 10:00 AM. Other pooled eggs at 50F. Adjust refrigerator to 41F, cook line refrigerator holding at 48F adjust to 41F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 21, 2017Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler wash food contact equipment without use of a sanitizing step. Always wash, rinse, and sanitize. Use 100ppm chlorine. Post instructions above ware washing sink.
The department's words
CHSC 114099.6 Observed a food handler wash food contact equipment without use of a sanitizing step. Always wash, rinse, and sanitize. Use 100ppm chlorine. Post instructions above ware washing sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Not all food handling employees have their food handlers cards. Correct within 30 days.
The department's words
CHSC 113947.1 Not all food handling employees have their food handlers cards. Correct within 30 days.
The following foods were measured at unsafe temperatures: Chicken stock measured 48F in melted ice bath. Use more ice to maintain 41F and below. Prep top refrigerator still measured 49F ambient. Show invoice for repair.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Chicken stock measured 48F in melted ice bath. Use more ice to maintain 41F and below. Prep top refrigerator still measured 49F ambient. Show invoice for repair.
a. Repair prep top refrigerator so potentially hazardous foods inside can be maintained at 41F or below. b. Fly Zapper installed above food mixer. Move to a location away from food contact surfaces and prep areas. c. Replace degrading dish racks.
The department's words
CHSC 114175 a. Repair prep top refrigerator so potentially hazardous foods inside can be maintained at 41F or below. b. Fly Zapper installed above food mixer. Move to a location away from food contact surfaces and prep areas. c. Replace degrading dish racks.
a. Repair leaking valve under prep sink. b. Air ap at the warewashing sink (which is used as a prep sink) is improperly constructed. Install air gap at drains. Ensure 1 minimum.
The department's words
CHSC 114190 a. Repair leaking valve under prep sink. b. Air ap at the warewashing sink (which is used as a prep sink) is improperly constructed. Install air gap at drains. Ensure 1 minimum.
EarlierJul 18, 2017Follow-up inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler touch raw chicken with gloved hands, then rinse hands in the warewashing sink and return to the prep line and wipe hands on a wiping cloth. As soon as you are switching tasks away from handling raw chicken, gloves must be removed and hands washed. Always wash in the designated hand sinks. Corrected.
The department's words
CHSC 113953.3 Observed a food handler touch raw chicken with gloved hands, then rinse hands in the warewashing sink and return to the prep line and wipe hands on a wiping cloth. As soon as you are switching tasks away from handling raw chicken, gloves must be removed and hands washed. Always wash in the designated hand sinks. Corrected.
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
The following foods were measured at unsafe temperatures: Chicken stock measured 77F and raw eggs measured 62F at wok line. Foods were stored in a melted ice bath. Maintain these PHFs below 41F. Store potentially hazardous foods at wok line in full ice baths. Foods were out less than 2 hours and rapidly cooled with ice.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Chicken stock measured 77F and raw eggs measured 62F at wok line. Foods were stored in a melted ice bath. Maintain these PHFs below 41F. Store potentially hazardous foods at wok line in full ice baths. Foods were out less than 2 hours and rapidly cooled with ice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Not all food handling employees have their food handlers cards. Correct within 30 days.
The department's words
CHSC 113947.1 Not all food handling employees have their food handlers cards. Correct within 30 days.
Kitchen hand sink observed blocked with dishes stored in side. Keep all items out of the hand sink. maintain the sink accessible for use at all times. Corrected.
The department's words
CHSC 113953.2 Kitchen hand sink observed blocked with dishes stored in side. Keep all items out of the hand sink. maintain the sink accessible for use at all times. Corrected.
Observe large dent on the seam of a can of oyster sauce. Return dented cans or discard. Can was discarded.
The department's words
CHSC 113980 Observe large dent on the seam of a can of oyster sauce. Return dented cans or discard. Can was discarded.
a. Observed green onions outside drying out after they were washed. Do not store food or conduct food preparation outdoors. Corrected. Produce was re-washed. b. Food handler places a plate of raw meat on top of a to-go container. Maintain separate to avoid cross contamination. Corrected.
The department's words
CHSC 113986 a. Observed green onions outside drying out after they were washed. Do not store food or conduct food preparation outdoors. Corrected. Produce was re-washed. b. Food handler places a plate of raw meat on top of a to-go container. Maintain separate to avoid cross contamination. Corrected.
Observed a container of Comet cleaner on top of the shelf above the prep sink. Keep chemical stored away from food prep areas. Corrected.
The department's words
CHSC 114254.2 Observed a container of Comet cleaner on top of the shelf above the prep sink. Keep chemical stored away from food prep areas. Corrected.
Show 2 more
a. Repair prep top refrigerator so potentially hazardous foods inside can be maintained at 41F or below. b. Fly Zapper installed above food mixer. Move to a location away from food contact surfaces and prep areas. c. Replace degrading dish racks.
The department's words
CHSC 114175 a. Repair prep top refrigerator so potentially hazardous foods inside can be maintained at 41F or below. b. Fly Zapper installed above food mixer. Move to a location away from food contact surfaces and prep areas. c. Replace degrading dish racks.
a. Repair leaking valve under prep sink. b. Air ap at the warewashing sink (which is used as a prep sink) is improperly constructed. Install air gap at drains. Ensure 1 minimum.
The department's words
CHSC 114190 a. Repair leaking valve under prep sink. b. Air ap at the warewashing sink (which is used as a prep sink) is improperly constructed. Install air gap at drains. Ensure 1 minimum.
EarlierJul 14, 2017Routine inspectionYellow placard
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler touching dirty dishes to load the dishwasher, then remove clean dishes without first washing hands. Wash hands between clean and dirty or have two employees at the dish station - one on clean one on dirty. Corrected. Dishes were re-washed.
The department's words
CHSC 113953.3 Observed a food handler touching dirty dishes to load the dishwasher, then remove clean dishes without first washing hands. Wash hands between clean and dirty or have two employees at the dish station - one on clean one on dirty. Corrected. Dishes were re-washed.
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
The following foods were measured at unsafe temperatures: Raw Shrimp 67F Cooled rapidly after out for 3 hours. Chicken stock 113F Cooled rapidly after out for one hour Chicken stock 100F wok line, VCD one calling after out two+ hours Raw Eggs 67F Wok line, cooled in ice bath Bean sprouts 51F prep top does not work. Moved to alternate unit. Maintain potentially hazardous foods below 41F or above 135F. Repair prep top used for vegetables and noodles. Store potentially hazardous foods at wok line in ice baths. Maintain active prep for shrimp (and all PHFs) less than two hours and thaw frozen foods under cool running water.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Raw Shrimp 67F Cooled rapidly after out for 3 hours. Chicken stock 113F Cooled rapidly after out for one hour Chicken stock 100F wok line, VCD one calling after out two+ hours Raw Eggs 67F Wok line, cooled in ice bath Bean sprouts 51F prep top does not work. Moved to alternate unit. Maintain potentially hazardous foods below 41F or above 135F. Repair prep top used for vegetables and noodles. Store potentially hazardous foods at wok line in ice baths. Maintain active prep for shrimp (and all PHFs) less than two hours and thaw frozen foods under cool running water.
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
Several house flies observed in the kitchen. Maintain doors closed. Install self closing screen doors and eliminate flies.
The department's words
CHSC 114259.1 Several house flies observed in the kitchen. Maintain doors closed. Install self closing screen doors and eliminate flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Not all food handling employees have their food handlers cards. Correct within 30 days.
The department's words
CHSC 113947.1 Not all food handling employees have their food handlers cards. Correct within 30 days.
Observed multiple personal drinks in the kitchen that lacked the required tight fitting lid. Correct practice with employees.
The department's words
CHSC 113977 Observed multiple personal drinks in the kitchen that lacked the required tight fitting lid. Correct practice with employees.
Kitchen hand sink observed blocked with dishes stored in side. Keep all items out of the hand sink. maintain the sink accessible for use at all times. Corrected.
The department's words
CHSC 113953.2 Kitchen hand sink observed blocked with dishes stored in side. Keep all items out of the hand sink. maintain the sink accessible for use at all times. Corrected.
Observe large dent on the seam of a can of oyster sauce. Return dented cans or discard. Can was discarded.
The department's words
CHSC 113980 Observe large dent on the seam of a can of oyster sauce. Return dented cans or discard. Can was discarded.
a. Observed green onions outside drying out after they were washed. Do not store food or conduct food preparation outdoors. Corrected. Produce was re-washed. b. Food handler places a plate of raw meat on top of a to-go container. Maintain separate to avoid cross contamination. Corrected.
The department's words
CHSC 113986 a. Observed green onions outside drying out after they were washed. Do not store food or conduct food preparation outdoors. Corrected. Produce was re-washed. b. Food handler places a plate of raw meat on top of a to-go container. Maintain separate to avoid cross contamination. Corrected.
Show 3 more
Observed a container of Comet cleaner on top of the shelf above the prep sink. Keep chemical stored away from food prep areas. Corrected.
The department's words
CHSC 114254.2 Observed a container of Comet cleaner on top of the shelf above the prep sink. Keep chemical stored away from food prep areas. Corrected.
a. Repair prep top refrigerator so potentially hazardous foods inside can be maintained at 41F or below. b. Fly Zapper installed above food mixer. Move to a location away from food contact surfaces and prep areas. c. Replace degrading dish racks.
The department's words
CHSC 114175 a. Repair prep top refrigerator so potentially hazardous foods inside can be maintained at 41F or below. b. Fly Zapper installed above food mixer. Move to a location away from food contact surfaces and prep areas. c. Replace degrading dish racks.
Repair leaking valve under prep sink.
The department's words
CHSC 114190 Repair leaking valve under prep sink.
EarlierMay 10, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Employees lack the required food handler cards. Obtain cards and maintain at the facility.
The department's words
CHSC 113948 Employees lack the required food handler cards. Obtain cards and maintain at the facility.
Foods in the stand up beverage air refrigerator still measure 45F. Adjust or repair refrigerator by 5.5.16.
The department's words
CHSC 113996 Foods in the stand up beverage air refrigerator still measure 45F. Adjust or repair refrigerator by 5.5.16.
Adjust the restroom door so it self closes.
The department's words
CHSC 114276 Adjust the restroom door so it self closes.
EarlierMay 3, 2016Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler begin to prepare food in a dirty two compartment sink. -always prepare foods on clean and sanitized surfaces. -always clean and sanitize food contact surfaces are preparing raw meats. Do chicken prep last. Train all employees accordingly.
The department's words
CHSC 114113 Observed food handler begin to prepare food in a dirty two compartment sink. -always prepare foods on clean and sanitized surfaces. -always clean and sanitize food contact surfaces are preparing raw meats. Do chicken prep last. Train all employees accordingly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Employees lack the required food handler cards. Obtain cards and maintain at the facility.
The department's words
CHSC 113948 Employees lack the required food handler cards. Obtain cards and maintain at the facility.
Foods in the stand up beverage air refrigerator still measure 45F. Adjust or repair refrigerator by 5.5.16.
The department's words
CHSC 113996 Foods in the stand up beverage air refrigerator still measure 45F. Adjust or repair refrigerator by 5.5.16.
Adjust the restroom door so it self closes.
The department's words
CHSC 114276 Adjust the restroom door so it self closes.
EarlierApr 29, 2016Routine inspectionYellow placard
13 violations listed, 0 marked critical.
Not critical (13)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113980
The department's words
Code CHSC 113980
Show 8 more
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Code CHSC 113986
The department's words
Code CHSC 113986
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114119
The department's words
Code CHSC 114119
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114276
The department's words
Code CHSC 114276
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierFeb 18, 2015Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Observed dirt and food residue accumulating on the ceiling above the cooking station. Take steps to remove the dirt and residue and clean the accumulations from ceiling.
The department's words
CHSC 114271 Observed dirt and food residue accumulating on the ceiling above the cooking station. Take steps to remove the dirt and residue and clean the accumulations from ceiling.
The monitoring thermometer for kitchen refrigerator was missing during this inspection. Provide replacement thermometer to track food temperatures inside this unit.
The department's words
CHSC 114157 The monitoring thermometer for kitchen refrigerator was missing during this inspection. Provide replacement thermometer to track food temperatures inside this unit.
Observed dirty residues have accumulated on the mop sink basin and adjacent walls. Take steps to properly clean and remove the dirt from equipment, fixtures and surfaces, including janitorial sink on a regular bases or after each use.
The department's words
CHSC 114257 Observed dirty residues have accumulated on the mop sink basin and adjacent walls. Take steps to properly clean and remove the dirt from equipment, fixtures and surfaces, including janitorial sink on a regular bases or after each use.
The grout-line in kitchen tile floor appears worn and deteriorated. Take steps to replenish and reseal the grout in order to prevent water damage to floor.
The department's words
CHSC 114268 The grout-line in kitchen tile floor appears worn and deteriorated. Take steps to replenish and reseal the grout in order to prevent water damage to floor.
Observed the space allotted for dry goods storage was not adequate and a number of items were stacked on the floor, for long periods of time. Discontinue the practice of storing the back inventory on the floor. Initiate a practice of storing food and relocating food on proper storage shelving, within hours after delivery.
The department's words
CHSC 114047 Observed the space allotted for dry goods storage was not adequate and a number of items were stacked on the floor, for long periods of time. Discontinue the practice of storing the back inventory on the floor. Initiate a practice of storing food and relocating food on proper storage shelving, within hours after delivery.
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 Dj Chinese Cuisine, you can:
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Let Dj Chinese Cuisine know
Ask for the manager. Dj Chinese Cuisine can only fix what it knows about.
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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.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L17804.
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.