At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Feb 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Kitti's Place?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed food handler wash hands for a few seconds. Wash hands for a minimum of 20 seconds with soap and warm water. CHSC 113953.3How to fixFix it
- Glass refrigerator: open container of half and half: 48 degrees F. Maintain open containers of dairy at or below 41 degrees F. Walk-in refrigerator: no temperature violations observed. White rice in rice cooker: 130 degrees F. Maintain rice at or above 135 degrees F. CHSC 113996How 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 Kitti's Place's team
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Follow the steps for each item, with the rule beside it.
Next: Observed food handler wash hands for a few seconds. Wash hands for a minimum of 20 seconds with soap and warm water.The county found: “Observed food handler wash hands for a few seconds. Wash hands for a minimum of 20 seconds with soap and warm water.”
Then the next one: Glass refrigerator: open container of half and half: 48 degrees F. Maintain open containers of dairy at or below 41 degrees F. Walk-in refrigerator: no temperature violations observed. White rice in rice cooker: 130 degrees F. Maintain rice at or above 135 degrees F.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 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
LatestFeb 26, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 26, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Observed food handler wash hands for a few seconds. Wash hands for a minimum of 20 seconds with soap and warm water.
The department's words
CHSC 113953.3 Observed food handler wash hands for a few seconds. Wash hands for a minimum of 20 seconds with soap and warm water.
Glass refrigerator: open container of half and half: 48 degrees F. Maintain open containers of dairy at or below 41 degrees F. Walk-in refrigerator: no temperature violations observed. White rice in rice cooker: 130 degrees F. Maintain rice at or above 135 degrees F.
The department's words
CHSC 113996 Glass refrigerator: open container of half and half: 48 degrees F. Maintain open containers of dairy at or below 41 degrees F. Walk-in refrigerator: no temperature violations observed. White rice in rice cooker: 130 degrees F. Maintain rice at or above 135 degrees F.
EarlierFeb 24, 2026Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler pick up two wiping clothes form the floor, placed them in a container for dirty linens, and then touched bowl with food that was on top of the prep refrigerators. All food handlers shall wash hands after contaminating them before handling food or touching equipment and utensils. Food handler washed hands and gave bowl to another food handler with instructions to wash the bowl. Observed owner pick up wiping cloth from the floor and then picked up a knife. Oner instructed to wash hands. Review hand wash/sanitizing handout provided to day in English.
The department's words
CHSC 113953.3 Observed food handler pick up two wiping clothes form the floor, placed them in a container for dirty linens, and then touched bowl with food that was on top of the prep refrigerators. All food handlers shall wash hands after contaminating them before handling food or touching equipment and utensils. Food handler washed hands and gave bowl to another food handler with instructions to wash the bowl. Observed owner pick up wiping cloth from the floor and then picked up a knife. Oner instructed to wash hands. Review hand wash/sanitizing handout provided to day in English.
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
Glass refrigerator: Observed open container of half and half at 45 degrees F. Maintain open containers of dairy at or below 41 degrees F. Observed white rice at 128 degrees F in this refrigerator. Rice finished cooking at 11:00 a.m., per food handler. Do not cool potentially hazardous foods in the glass refrigerator. Cool potentially hazardous foods in the walk-in refrigerator. Walk-in refrigerator: Observed nine five lb. bags of rice noodles with internal temperatures of 49 degrees F ( 1bag) to 61 degrees F. Reviewed invoice dated 2/24/26 with rice noodles. All potentially hazardous foods shall be received at 45 degrees F or colder. Check potentially hazardous foods as soon as it is delivered to ensure it is 45 degrees F or colder. Nine bags at 5 lb. each of rice noodles voluntarily discarded into the compost container. Maintain potentially hazardous foods at 41 degrees f or colder.
The department's words
CHSC 113996 Glass refrigerator: Observed open container of half and half at 45 degrees F. Maintain open containers of dairy at or below 41 degrees F. Observed white rice at 128 degrees F in this refrigerator. Rice finished cooking at 11:00 a.m., per food handler. Do not cool potentially hazardous foods in the glass refrigerator. Cool potentially hazardous foods in the walk-in refrigerator. Walk-in refrigerator: Observed nine five lb. bags of rice noodles with internal temperatures of 49 degrees F ( 1bag) to 61 degrees F. Reviewed invoice dated 2/24/26 with rice noodles. All potentially hazardous foods shall be received at 45 degrees F or colder. Check potentially hazardous foods as soon as it is delivered to ensure it is 45 degrees F or colder. Nine bags at 5 lb. each of rice noodles voluntarily discarded into the compost container. Maintain potentially hazardous foods at 41 degrees f or colder.
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 large stock pot with carrot soup at 59 - 65 degrees F. Lid on pot. Carrot soup made yesterday. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four hours using approved cooling methods, such as shallow metal pans, ice wands, and ice bath. Don't cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with achieving proper rapid cooling timeframes. Cooling log provided with approved cooling methods in English. ~ 4 gallons carrot soup voluntarily discarded down the 2-compartment sink drain.
The department's words
CHSC 114002 Observed large stock pot with carrot soup at 59 - 65 degrees F. Lid on pot. Carrot soup made yesterday. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four hours using approved cooling methods, such as shallow metal pans, ice wands, and ice bath. Don't cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with achieving proper rapid cooling timeframes. Cooling log provided with approved cooling methods in English. ~ 4 gallons carrot soup voluntarily discarded down the 2-compartment sink drain.
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 large stock pot with carrot soup at 59 - 65 degrees F. Lid on pot. Carrot soup made yesterday. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four hours using approved cooling methods, such as shallow metal pans, ice wands, and ice bath. Don't cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with achieving proper rapid cooling timeframes. Cooling log provided with approved cooling methods in English. ~ 4 gallons carrot soup voluntarily discarded down the 2-compartment sink drain.
The department's words
CHSC 114002.1 Observed large stock pot with carrot soup at 59 - 65 degrees F. Lid on pot. Carrot soup made yesterday. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four hours using approved cooling methods, such as shallow metal pans, ice wands, and ice bath. Don't cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with achieving proper rapid cooling timeframes. Cooling log provided with approved cooling methods in English. ~ 4 gallons carrot soup voluntarily discarded down the 2-compartment sink drain.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 3, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator ambient temperature recorded at 61°F at time of inspection. The following foods were recorded at: shrimp 53°F, beef 54°F, raw chicken 52°F, chicken 55°F, minced beef 50°F, wontons 54°F, tofu 53°F, rice noodles cooked 54°F, bean sprouts 54°F, and shelled eggs at 58°F. / Discard all out of temperature foods. Discontinue use of said unit until repaired to cold hold all food at 41°F or below.
The department's words
CHSC 113996 Walk-in refrigerator ambient temperature recorded at 61°F at time of inspection. The following foods were recorded at: shrimp 53°F, beef 54°F, raw chicken 52°F, chicken 55°F, minced beef 50°F, wontons 54°F, tofu 53°F, rice noodles cooked 54°F, bean sprouts 54°F, and shelled eggs at 58°F. / Discard all out of temperature foods. Discontinue use of said unit until repaired to cold hold all food at 41°F or below.
Corrected during the inspection
EarlierOct 2, 2024Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Walk-in refrigerator ambient temperature recorded at 61°F at time of inspection. The following foods were recorded at: shrimp 53°F, beef 54°F, raw chicken 52°F, chicken 55°F, minced beef 50°F, wontons 54°F, tofu 53°F, rice noodles cooked 54°F, bean sprouts 54°F, and shelled eggs at 58°F. / Discard all out of temperature foods. Discontinue use of said unit until repaired to cold hold all food at 41°F or below.
The department's words
CHSC 113996 Walk-in refrigerator ambient temperature recorded at 61°F at time of inspection. The following foods were recorded at: shrimp 53°F, beef 54°F, raw chicken 52°F, chicken 55°F, minced beef 50°F, wontons 54°F, tofu 53°F, rice noodles cooked 54°F, bean sprouts 54°F, and shelled eggs at 58°F. / Discard all out of temperature foods. Discontinue use of said unit until repaired to cold hold all food at 41°F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 19, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed garlic suspended in oil left on counter recorded at 73°F, bean sprouts left on counter at 54°F, rice noodles from previous day at 75°F, rice noodles by dry storage at 72°F and just cut tomatoes double stacked in prep top refrigerator at 51°F. Some riec noodles and sprouts were brought in today at 1130. / Foods must be cold held at 41°F or below. Discard out of temperature noodles from previous day and garlic in oi. Use time as a public health control for rice noodles with time label at time taken out of temperature and 4 hour later discard time. Discard rice noodles and bean sprouts at 1530 today. Submit issued TPHC form for review by this Friday.
The department's words
CHSC 113996 Observed garlic suspended in oil left on counter recorded at 73°F, bean sprouts left on counter at 54°F, rice noodles from previous day at 75°F, rice noodles by dry storage at 72°F and just cut tomatoes double stacked in prep top refrigerator at 51°F. Some riec noodles and sprouts were brought in today at 1130. / Foods must be cold held at 41°F or below. Discard out of temperature noodles from previous day and garlic in oi. Use time as a public health control for rice noodles with time label at time taken out of temperature and 4 hour later discard time. Discard rice noodles and bean sprouts at 1530 today. Submit issued TPHC form for review by this Friday.
EarlierMar 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee cut tomatoes and left them on counter. / Cut tomatoes require refrigeration and must be cold held at 41°F or below.
The department's words
CHSC 113996 Observed employee cut tomatoes and left them on counter. / Cut tomatoes require refrigeration and must be cold held at 41°F or below.
EarlierAug 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Front hand wash sink soap dispenser missing. Facility has stand alone soap bottle. / Replace wall mounted soap dispenser and paper towel dispenser.
The department's words
CHSC 113953.2 Front hand wash sink soap dispenser missing. Facility has stand alone soap bottle. / Replace wall mounted soap dispenser and paper towel dispenser.
EarlierJan 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed clay pot of rice on counter waiting to be reheated. Operator stated rice was taken out of walk-in from previous day. Rice recorded around 70F. / Practice approved cooling methods. Rice must be spread out in metal pan and left uncovered to rapidly cool. Rapid cooling must occur from135-70F in 2 hours then 70-41F in 4 hours thereafter. Create ice baths if cooling is too slow. If rice does not cool down fast enough in 2 hours, it must be reheated to 165F and restart the cooling process. Discard out of temperature rice.
The department's words
CHSC 114002 Observed clay pot of rice on counter waiting to be reheated. Operator stated rice was taken out of walk-in from previous day. Rice recorded around 70F. / Practice approved cooling methods. Rice must be spread out in metal pan and left uncovered to rapidly cool. Rapid cooling must occur from135-70F in 2 hours then 70-41F in 4 hours thereafter. Create ice baths if cooling is too slow. If rice does not cool down fast enough in 2 hours, it must be reheated to 165F and restart the cooling process. Discard out of temperature rice.
EarlierJun 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed slime mold growing on parts where ice is made. / Discard all ice. Clean and sanitize ice machine.
The department's words
CHSC 114113 Observed slime mold growing on parts where ice is made. / Discard all ice. Clean and sanitize ice machine.
EarlierJan 13, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate expired. Operator stated exam was canceled as a result of the pandemic. / Obtain valid food safety certificate within 30 days of 8/20/20. Submit proof exam was cancled.
The department's words
CHSC 113947.1 Food safety certificate expired. Operator stated exam was canceled as a result of the pandemic. / Obtain valid food safety certificate within 30 days of 8/20/20. Submit proof exam was cancled.
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink behind register lacking paper towels. / Keep paper towel dispenser stocked at all times.
The department's words
CHSC 113953.2 Hand wash sink behind register lacking paper towels. / Keep paper towel dispenser stocked at all times.
EarlierAug 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
The department's words
CHSC 113947.1 Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
EarlierDec 26, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ware washing sink hot water temperature at 104F. Hot water shall be at ware washing minimum of 120F.
The department's words
CHSC 114192 Ware washing sink hot water temperature at 104F. Hot water shall be at ware washing minimum of 120F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 23, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get all food handlers recertified as a Certified Food Handler within 30 days. Certificates have expired.
The department's words
CHSC 113948 Get all food handlers recertified as a Certified Food Handler within 30 days. Certificates have expired.
Keep soap at handwash sink (in front) in a permanently mounted soap dispenser.
The department's words
CHSC 113953.2 Keep soap at handwash sink (in front) in a permanently mounted soap dispenser.
EarlierJan 19, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Black glass door refrigerator is running 59F to 62F. Must be 41F or below. Repair/adjust immediately. Food was moved to a working refrigerator.
The department's words
CHSC 113996 Black glass door refrigerator is running 59F to 62F. Must be 41F or below. Repair/adjust immediately. Food was moved to a working refrigerator.
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)
Get all food handlers recertified as a Certified Food Handler within 30 days. Certificates have expired.
The department's words
CHSC 113948 Get all food handlers recertified as a Certified Food Handler within 30 days. Certificates have expired.
Keep soap at handwash sink (in front) in a permanently mounted soap dispenser.
The department's words
CHSC 113953.2 Keep soap at handwash sink (in front) in a permanently mounted soap dispenser.
Provide display thermometer in glass display case and in wine & milk refrigerator and in black glass door refrigerator.
The department's words
CHSC 114157 Provide display thermometer in glass display case and in wine & milk refrigerator and in black glass door refrigerator.
EarlierOct 31, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
No food handling cards onsite.
The department's words
CHSC 113948 No food handling cards onsite.
Raw shell eggs stacked too high in insert pan in prep refrigerator. Raw eggs above 50 degrees Fahrenheit were voluntarily discarded. Jack cheese in glass refrigerator measured 42 degrees F.
The department's words
CHSC 113996 Raw shell eggs stacked too high in insert pan in prep refrigerator. Raw eggs above 50 degrees Fahrenheit were voluntarily discarded. Jack cheese in glass refrigerator measured 42 degrees F.
No soap in mounted dispenser by kitchen hand wash sink.
The department's words
CHSC 113953.2 No soap in mounted dispenser by kitchen hand wash sink.
Handle of spoon used for scooping rice was touching rice.
The department's words
CHSC 114119 Handle of spoon used for scooping rice was touching rice.
Corrected during the inspection
Thermometers not seen in any of the refrigerators.
The department's words
CHSC 114157 Thermometers not seen in any of the refrigerators.
Show 5 more
Two-compartment sink had dirty utensils in both compartments and both drainboards. Discussed proper setup.
The department's words
CHSC 114099.2 Two-compartment sink had dirty utensils in both compartments and both drainboards. Discussed proper setup.
Dirty knives mixed with clean knives in metal container. Do not mix clean utensils with dirty utensils.
The department's words
CHSC 114115 Dirty knives mixed with clean knives in metal container. Do not mix clean utensils with dirty utensils.
Lids missing from all three refuse bins. Lids missing from two oils waste drums. Yokayo biofuels has gone out of business, per owner. Legally dispose of oil drums.
The department's words
CHSC 114245.1 Lids missing from all three refuse bins. Lids missing from two oils waste drums. Yokayo biofuels has gone out of business, per owner. Legally dispose of oil drums.
Linens observed covering foods.
The department's words
CHSC 114185 Linens observed covering foods.
Permit not posted in conspicuous area.
The department's words
CHSC 114381 Permit not posted in conspicuous area.
EarlierNov 20, 2014Follow-up inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Ice scoop stored inside ice container at front counter. Store ice scoop in separate container.
The department's words
CHSC 113980 Ice scoop stored inside ice container at front counter. Store ice scoop in separate container.
Several food containers without labels. Once product is removed from original packaging, put common name (e.g. rice, sugar, etc.) label on new container.
The department's words
CHSC 114051 Several food containers without labels. Once product is removed from original packaging, put common name (e.g. rice, sugar, etc.) label on new container.
Corrected during the inspection
Condenser dripping in walkin refrigerator. Have technician service unit to prevent drips.
The department's words
CHSC 114175 Condenser dripping in walkin refrigerator. Have technician service unit to prevent drips.
Corrected during the inspection
No thermometers found at below counter refrigerators at front counter. Provide thermometers.
The department's words
CHSC 114157 No thermometers found at below counter refrigerators at front counter. Provide thermometers.
Corrected during the inspection
When not in use, wiping cloths should be stored in a sanitizing solution (1 Tbsp bleach per gallon water).
The department's words
CHSC 114185.1 When not in use, wiping cloths should be stored in a sanitizing solution (1 Tbsp bleach per gallon water).
Corrected during the inspection
EarlierNov 5, 2014Routine inspectionViolation(s) Found
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Condenser dripping in walkin refrigerator. Have technician service unit to prevent drips.
The department's words
CHSC 114175 Condenser dripping in walkin refrigerator. Have technician service unit to prevent drips.
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)
Ice scoop stored inside ice container at front counter. Store ice scoop in separate container.
The department's words
CHSC 113980 Ice scoop stored inside ice container at front counter. Store ice scoop in separate container.
Several food containers without labels. Once product is removed from original packaging, put common name (e.g. rice, sugar, etc.) label on new container.
The department's words
CHSC 114051 Several food containers without labels. Once product is removed from original packaging, put common name (e.g. rice, sugar, etc.) label on new container.
No thermometers found at below counter refrigerators at front counter. Provide thermometers.
The department's words
CHSC 114157 No thermometers found at below counter refrigerators at front counter. Provide thermometers.
When not in use, wiping cloths should be stored in a sanitizing solution (1 Tbsp bleach per gallon water).
The department's words
CHSC 114185.1 When not in use, wiping cloths should be stored in a sanitizing solution (1 Tbsp bleach per gallon water).
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
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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 L10638.
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
- Follow-up 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.