Hot Wok Chinese Food

Inspections

From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestMar 4, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Mar 4, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed a large tub of raw beef on a counter at 88 F. Cool foods using approved methods. Noodles moved to thin pans in refrigeration.

     The department's words

     CHSC 113996 Observed a large tub of raw beef on a counter at 88 F. Cool foods using approved methods. Noodles moved to thin pans in refrigeration.

2. EarlierJun 17, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Food Manager Certificate and Food Handler Cards expired. Ensure facility maintains a valid Food Manager Certificate and valid Food Handler Cards for employees at all times. Email copies of renewed certificates to inspector within 30 days to comply

     The department's words

     CHSC 113947.1 Food Manager Certificate and Food Handler Cards expired. Ensure facility maintains a valid Food Manager Certificate and valid Food Handler Cards for employees at all times. Email copies of renewed certificates to inspector within 30 days to comply

3. EarlierJan 23, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113953.2

     The department's words

     Code CHSC 113953.2

4. EarlierJul 27, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

5. EarlierSep 28, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

6. EarlierDec 15, 2020Routine inspectionGreen placard

   No violations listed in the data.
7. EarlierJul 9, 2020Follow-up inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Code CHSC 114000

     The department's words

     Code CHSC 114000

   • Code CHSC 114185.1

     The department's words

     Code CHSC 114185.1

   • Code CHSC 114256.1

     The department's words

     Code CHSC 114256.1

8. EarlierJul 2, 2020Follow-up inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Code CHSC 114000

     The department's words

     Code CHSC 114000

   • Code CHSC 114185.1

     The department's words

     Code CHSC 114185.1

   • Code CHSC 114256.1

     The department's words

     Code CHSC 114256.1

9. EarlierJun 8, 2020Routine inspectionGreen placard

   8 violations listed, 0 marked critical.

   Not critical (8)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Code CHSC 114000

     The department's words

     Code CHSC 114000

   • Code CHSC 114020

     The department's words

     Code CHSC 114020

   • Code CHSC 114175

     The department's words

     Code CHSC 114175

   • Code CHSC 114185.1

     The department's words

     Code CHSC 114185.1

   Show 3 more

   • Code CHSC 114256.1

     The department's words

     Code CHSC 114256.1

   • Code CHSC 114268

     The department's words

     Code CHSC 114268

   • Code CHSC 113725.1

     The department's words

     Code CHSC 113725.1

10. EarlierJan 16, 2019Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed staff wash gloved hands, dry hands with dirty rag, and then grab clean dishes to be moved from three compartment sink.

      The department's words

      CHSC 113953.3 Observed staff wash gloved hands, dry hands with dirty rag, and then grab clean dishes to be moved from three compartment sink.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

11. EarlierJan 10, 2019Routine inspectionYellow placard

    3 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed cashier process payment, moved food from steam table to cutting board, cut up meat, put in container for a customer with washing hands. Employees need to wash hands between tasks to prevent contamination.

      The department's words

      CHSC 113953.3 Observed cashier process payment, moved food from steam table to cutting board, cut up meat, put in container for a customer with washing hands. Employees need to wash hands between tasks to prevent contamination.

      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

      Pork in front of steam table 105F. Keep lids on food to keep warm. Heated to 135F. Observed two dins of raw chicken marinating at room temperature. Observed metal pan of fried tofu at 70F. 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 Pork in front of steam table 105F. Keep lids on food to keep warm. Heated to 135F. Observed two dins of raw chicken marinating at room temperature. Observed metal pan of fried tofu at 70F. 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.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed flies in dining room. Front door open. Facility must be enclosed and vermin proof. Corrected during inspection.

      The department's words

      CHSC 114259.1 Observed flies in dining room. Front door open. Facility must be enclosed and vermin proof. Corrected during inspection.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

12. EarlierMar 26, 2018Routine inspectionGreen placard

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Need food safety manager certification update - 60 days. All other employees need food handler cards within 30 days.

      The department's words

      CHSC 113947.1 Need food safety manager certification update - 60 days. All other employees need food handler cards within 30 days.

    • Handwash sink in kitchen needs soap refill.

      The department's words

      CHSC 113953.2 Handwash sink in kitchen needs soap refill.

    • Eggs out on rack, no active prep, 56F - voluntarily discarded to dumpster. Eggs ok up to 45F, discussed with person in charge.

      The department's words

      CHSC 113996 Eggs out on rack, no active prep, 56F - voluntarily discarded to dumpster. Eggs ok up to 45F, discussed with person in charge.

      Corrected during the inspection

    • Obtain and use test strips for chlorine - sample given.

      The department's words

      CHSC 114107 Obtain and use test strips for chlorine - sample given.

    • a. Conduct long-term cleaning of equipment handles, down to bare metal, sanitize. b. Floors, walls & sink area in back of kitchen need major food debris removal & sanitizing - please make time for cleaning.

      The department's words

      CHSC 114175 a. Conduct long-term cleaning of equipment handles, down to bare metal, sanitize. b. Floors, walls & sink area in back of kitchen need major food debris removal & sanitizing - please make time for cleaning.

    Show 2 more

    • Repair burned out light above warewash sink.

      The department's words

      CHSC 114252 Repair burned out light above warewash sink.

    • Set up wiping cloth buckets, keep all cloths in sanitizer, refer to handout.

      The department's words

      CHSC 114185.1 Set up wiping cloth buckets, keep all cloths in sanitizer, refer to handout.

13. EarlierDec 29, 2016Follow-up inspectionGreen placard

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
14. EarlierDec 16, 2016Follow-up inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed 8 sheet pans of deep fried chicken at 73-113F all cooling at room temperature. Employee bagging sheet pan of cooked chicken at 79F. No thermometer provided. PIC stated chicken cooled properly by touching chicken to see if it was cool. Observed large bowl of cooked teriyaki chicken at 83F covered with plastic wrap in refrigerator. PIC stated teriyaki chicken cooked over an hour ago. No monitoring of cooling. Observed full large bus tub of cooked noodles at 92-89F covered with towel in freezer. PIC stated noodles cooked one hour ago. *Due to limited refrigeration facility is only allowed to cook and cool 4 sheet pans of food at a time. Cook and cool menu items on different days. Provide working digital probe thermometer before next inspection. If facility is found improperly cooling potentially hazardous foods on future inspections additional refrigeration will be required or removal of menu items. All sheet pans of chicken placed in freezer and refrigerator to finish cooling. Teriyaki chicken placed on sheet pan in refrigerator. Noodles reduced to two containers uncovered and placed in freezer. Submit daily cooing schedule for menu items. Which day which menu item will be cooled.

      The department's words

      CHSC 114002 Observed 8 sheet pans of deep fried chicken at 73-113F all cooling at room temperature. Employee bagging sheet pan of cooked chicken at 79F. No thermometer provided. PIC stated chicken cooled properly by touching chicken to see if it was cool. Observed large bowl of cooked teriyaki chicken at 83F covered with plastic wrap in refrigerator. PIC stated teriyaki chicken cooked over an hour ago. No monitoring of cooling. Observed full large bus tub of cooked noodles at 92-89F covered with towel in freezer. PIC stated noodles cooked one hour ago. *Due to limited refrigeration facility is only allowed to cook and cool 4 sheet pans of food at a time. Cook and cool menu items on different days. Provide working digital probe thermometer before next inspection. If facility is found improperly cooling potentially hazardous foods on future inspections additional refrigeration will be required or removal of menu items. All sheet pans of chicken placed in freezer and refrigerator to finish cooling. Teriyaki chicken placed on sheet pan in refrigerator. Noodles reduced to two containers uncovered and placed in freezer. Submit daily cooing schedule for menu items. Which day which menu item will be cooled.

      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 deep fried chicken at 103-119F in steam table. *Use deeper drop pans to hot hold chicken at 135F or higher. Per PIC chicken was cooked 30 mins prior. Reheated to 165F.

      The department's words

      CHSC 113996 Observed deep fried chicken at 103-119F in steam table. *Use deeper drop pans to hot hold chicken at 135F or higher. Per PIC chicken was cooked 30 mins prior. Reheated to 165F.

15. EarlierDec 14, 2016Routine inspectionYellow placard

    13 violations listed, 5 marked critical.

    Critical (5)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed employee with raw chicken mixture on hands and arms go into the employee bathroom and then come out of the bathroom to go to preparing food with out washing hands first. Employee stated he washed hands in bathroom. Ensure when ever employees use the restroom they do a second hand wash upon entering the kitchen to handle food.

      The department's words

      CHSC 113953.3 Observed employee with raw chicken mixture on hands and arms go into the employee bathroom and then come out of the bathroom to go to preparing food with out washing hands first. Employee stated he washed hands in bathroom. Ensure when ever employees use the restroom they do a second hand wash upon entering the kitchen to handle food.

      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 multiple boxes of cooling cooked deep fried chicken stored at room temperature on back storage room shelf and prep table at 93-115F.Observed 3 bus tubs full of cooling cooked noodles between 83-86F stored at room temperature on shelf under prep table. Observed large bowl of cooked vegetable mix used for egg rolls cooling on shelf under prep table at 118F. PIC not monitoring time and temperature of cooling potentially hazardous foods. Thermometer broken. Ensure PHF is cooled from 135 to 70F with in 2 hrs and from 70 to 41F or below with in the next 4 hours. *Monitoring time and temperature of cooling process is required. Due to limited refrigeration (3 Door Steel Ref and a 3 Door Steel Freezer). Facility will need to do cooling of menu items on different days. Discussed with PIC to do advance preparation to be a day ahead to have better control of cooling process. If improper cooling is cited on future inspections additional refrigeration will be required. Deep fried chicken re-cooked to 165F and placed on sheet pans to briefly cool/steam off on prep table then place in refrigeration or freezer to finish cooling. Noodles did not meet the first tier of the cooling process therefore were discarded. Egg roll mixture will be used for egg rolls and then cooled on sheet pans.

      The department's words

      CHSC 114002 Observed multiple boxes of cooling cooked deep fried chicken stored at room temperature on back storage room shelf and prep table at 93-115F.Observed 3 bus tubs full of cooling cooked noodles between 83-86F stored at room temperature on shelf under prep table. Observed large bowl of cooked vegetable mix used for egg rolls cooling on shelf under prep table at 118F. PIC not monitoring time and temperature of cooling potentially hazardous foods. Thermometer broken. Ensure PHF is cooled from 135 to 70F with in 2 hrs and from 70 to 41F or below with in the next 4 hours. *Monitoring time and temperature of cooling process is required. Due to limited refrigeration (3 Door Steel Ref and a 3 Door Steel Freezer). Facility will need to do cooling of menu items on different days. Discussed with PIC to do advance preparation to be a day ahead to have better control of cooling process. If improper cooling is cited on future inspections additional refrigeration will be required. Deep fried chicken re-cooked to 165F and placed on sheet pans to briefly cool/steam off on prep table then place in refrigeration or freezer to finish cooling. Noodles did not meet the first tier of the cooling process therefore were discarded. Egg roll mixture will be used for egg rolls and then cooled on sheet pans.

      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

      1. Observed employee use a dry dirty rag to wipe down prep table that had been used for raw meat preparation. No sanitizer solution set up. 2. Observed raw meat blood and raw meat stored on and in sanitize compartment of 3 compartment sink. Ensure all food contact surfaces are washed, rinsed, and sanitized after coming in contact with raw meat. Do not use 3 compartment sink for raw meat preparation. 3 Compartment sink and prep table cleaned and sanitized.

      The department's words

      CHSC 113984.d 1. Observed employee use a dry dirty rag to wipe down prep table that had been used for raw meat preparation. No sanitizer solution set up. 2. Observed raw meat blood and raw meat stored on and in sanitize compartment of 3 compartment sink. Ensure all food contact surfaces are washed, rinsed, and sanitized after coming in contact with raw meat. Do not use 3 compartment sink for raw meat preparation. 3 Compartment sink and prep table cleaned and sanitized.

      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 cooked chicken stored in raw meat boxes. To prevent cross contamination do not use reuse raw meat boxes to store any food. Discussed with PIC. The cooked chicken that was stored in the raw meat boxes re-cooked to 165F and placed on metal sheet pans.

      The department's words

      CHSC 113980 Observed cooked chicken stored in raw meat boxes. To prevent cross contamination do not use reuse raw meat boxes to store any food. Discussed with PIC. The cooked chicken that was stored in the raw meat boxes re-cooked to 165F and placed on metal sheet pans.

      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

      A. Observed cooked rice on shelf under prep table at 79F stored at room temperature. Upon starting inspection PIC took room temperature stored rice and dumped it into the large rice warmer. Due to mixing the rice stored at room temperature with the rice warmer rice, all of the rice in the rice warmer discarded. B. Observed container of cooked tofu stored on prep table at 68F, bowl of cooked teriyaki chicken stored on shelf at room temperature at 79F, cooked chicken stored in pan on stove with no heat 79F. Potentially hazardous foods (PHF) must be hot held at 135F or higher or cold held at 41F or below. Room temperature storage is not allowed. PIC stated all items had been store out for more than 3 hours. Rice, tofu, chicken discarded. C. Observed deep fried chicken in steam table at 89-120F. Ensure all PHF is hot held at 135F or higher. Chicken discarded by PIC.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      The department's words

      CHSC 113996 A. Observed cooked rice on shelf under prep table at 79F stored at room temperature. Upon starting inspection PIC took room temperature stored rice and dumped it into the large rice warmer. Due to mixing the rice stored at room temperature with the rice warmer rice, all of the rice in the rice warmer discarded. B. Observed container of cooked tofu stored on prep table at 68F, bowl of cooked teriyaki chicken stored on shelf at room temperature at 79F, cooked chicken stored in pan on stove with no heat 79F. Potentially hazardous foods (PHF) must be hot held at 135F or higher or cold held at 41F or below. Room temperature storage is not allowed. PIC stated all items had been store out for more than 3 hours. Rice, tofu, chicken discarded. C. Observed deep fried chicken in steam table at 89-120F. Ensure all PHF is hot held at 135F or higher. Chicken discarded by PIC.<?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.

    Not critical (8)

    • A. Expired food managers certificate. B. Expired food handlers cards for all employees. Must provide a certified food managers certificate and food worker cards within 30 days or a case will be opened and cost recovery fees of $190.00 / hr will be assessed.

      The department's words

      CHSC 113947.1 A. Expired food managers certificate. B. Expired food handlers cards for all employees. Must provide a certified food managers certificate and food worker cards within 30 days or a case will be opened and cost recovery fees of $190.00 / hr will be assessed.

    • Kitchen hand sink basin full of plastic bags. Ensure hand sinks are accessible at all times. Plastic bags removed from sink.

      The department's words

      CHSC 113953 Kitchen hand sink basin full of plastic bags. Ensure hand sinks are accessible at all times. Plastic bags removed from sink.

    • A. Observed raw meat stored next to vegetable in 3 Door Steel Refrigerator. B. Observed box of oranges stored directly on top of open containers of raw chicken and raw beef. To prevent cross contamination of ready to eat foods/ produce store all raw meats below and away from ready to eat foods/ produce. Re organize storage of raw meat to lower shelves. C. Observed bags of food stored directly on floor. Do not store food on floor to prevent contamination. Discussed with PIC.

      The department's words

      CHSC 113986 A. Observed raw meat stored next to vegetable in 3 Door Steel Refrigerator. B. Observed box of oranges stored directly on top of open containers of raw chicken and raw beef. To prevent cross contamination of ready to eat foods/ produce store all raw meats below and away from ready to eat foods/ produce. Re organize storage of raw meat to lower shelves. C. Observed bags of food stored directly on floor. Do not store food on floor to prevent contamination. Discussed with PIC.

    • Observed employee cutting unwashed produce. Ensure all unwashed produce is rinsed prior to cutting or serving. * Facility does not have a dedicated food prep sink. Use sanitize compartment of 3 compartment sink to rinse vegetables. Upon repeated produce wash violations, a change of owner, or a remodel a designated food prep sink will be required.

      The department's words

      CHSC 113992 Observed employee cutting unwashed produce. Ensure all unwashed produce is rinsed prior to cutting or serving. * Facility does not have a dedicated food prep sink. Use sanitize compartment of 3 compartment sink to rinse vegetables. Upon repeated produce wash violations, a change of owner, or a remodel a designated food prep sink will be required.

    • Observed facility re-using multiple cardboard boxes to store food in. Do not re-use cardboard boxes. Store food grade containers that can be washed, rinsed, and sanitized. Discussed with PIC.

      The department's words

      CHSC 114130.1 Observed facility re-using multiple cardboard boxes to store food in. Do not re-use cardboard boxes. Store food grade containers that can be washed, rinsed, and sanitized. Discussed with PIC.

    Show 3 more

    • Rice scoop stored in 69F water. Store rice scoop on clean dry surface and wash, rinse, and sanitize every 4 hours.

      The department's words

      CHSC 114119 Rice scoop stored in 69F water. Store rice scoop on clean dry surface and wash, rinse, and sanitize every 4 hours.

    • Probe thermometer not functional. Replace thermometer with metal probe thermometer. Recommend digital thermometer.

      The department's words

      CHSC 114157 Probe thermometer not functional. Replace thermometer with metal probe thermometer. Recommend digital thermometer.

    • No sanitizer solution set up upon arrival. Dirty wiping cloths hanging from meat slicer. Active raw meat prep occurring at time of inspection. Ensure to have an open bucket of sanitizer solution set up during all hours of operation. Set up sanitizer buckets in front service area, kitchen, and back prep area. Use 1 tsp bleach per gallon of water. Store wiping cloths in sanitizer when not in use. Change sanitizer every 2 hours. Sanitizer made.

      The department's words

      CHSC 114185.1 No sanitizer solution set up upon arrival. Dirty wiping cloths hanging from meat slicer. Active raw meat prep occurring at time of inspection. Ensure to have an open bucket of sanitizer solution set up during all hours of operation. Set up sanitizer buckets in front service area, kitchen, and back prep area. Use 1 tsp bleach per gallon of water. Store wiping cloths in sanitizer when not in use. Change sanitizer every 2 hours. Sanitizer made.

16. EarlierMar 3, 2015Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Tray of noodles out on counter at 89 F, discarded, keep below 41 F or above 135 F. Use time as a control log if food in prep area needs to be kept out.

      The department's words

      CHSC 113996 Tray of noodles out on counter at 89 F, discarded, keep below 41 F or above 135 F. Use time as a control log if food in prep area needs to be kept out.

      Corrected during the inspection

    • a. Clean equip handles including handwash sink. b. Work on/schedule cleaning of grill area, especially the hood baffles and under the grill.

      The department's words

      CHSC 114175 a. Clean equip handles including handwash sink. b. Work on/schedule cleaning of grill area, especially the hood baffles and under the grill.

      Corrected during the inspection

17. EarlierMar 2, 2015Routine inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Tray of noodles out on counter at 89 F, discarded, keep below 41 F or above 135 F. Use time as a control log if food in prep area needs to be kept out.

      The department's words

      CHSC 113996 Tray of noodles out on counter at 89 F, discarded, keep below 41 F or above 135 F. Use time as a control log if food in prep area needs to be kept out.

      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)

    • a. Clean equip handles including handwash sink. b. Work on/schedule cleaning of grill area, especially the hood baffles and under the grill.

      The department's words

      CHSC 114175 a. Clean equip handles including handwash sink. b. Work on/schedule cleaning of grill area, especially the hood baffles and under the grill.

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) ↗