At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Jan 5, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Laos Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration. Observed tofu in ice sitting on maketable counter at 44 degrees F. Observed cooked tofu at 44 degrees F inside bottom area of the maketable refrigerator. Keep tofu in refrigeration at 41 degrees F or colder. Tofu un refrigerator was cooked yesterday. Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F. CHSC 113996How to fixFix it
- Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F. Monitor potentially hazardous foods utilizing a probe thermometer to ensure potentially hazardous foods are cooled from 135 degrees f to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Discussed approved cooling methods. Provided Approved Cooling Methods/log handout. Log potentially hazardous foods that are cooked and cooled. CHSC 114002How 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 Laos Kitchen's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration. Observed tofu in ice sitting on maketable counter at 44 degrees F. Observed cooked tofu at 44 degrees F inside bottom area of the maketable refrigerator. Keep tofu in refrigeration at 41 degrees F or colder. Tofu un refrigerator was cooked yesterday. Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F.The county found: “Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below.…”
Then the next one: Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F. Monitor potentially hazardous foods utilizing a probe thermometer to ensure potentially hazardous foods are cooled from 135 degrees f to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Discussed approved cooling methods. Provided Approved Cooling Methods/log handout. Log potentially hazardous foods that are cooked and cooled.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 3 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
LatestJan 5, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 5, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration. Observed tofu in ice sitting on maketable counter at 44 degrees F. Observed cooked tofu at 44 degrees F inside bottom area of the maketable refrigerator. Keep tofu in refrigeration at 41 degrees F or colder. Tofu un refrigerator was cooked yesterday. Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F.
The department's words
CHSC 113996 Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration. Observed tofu in ice sitting on maketable counter at 44 degrees F. Observed cooked tofu at 44 degrees F inside bottom area of the maketable refrigerator. Keep tofu in refrigeration at 41 degrees F or colder. Tofu un refrigerator was cooked yesterday. Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F.
Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F. Monitor potentially hazardous foods utilizing a probe thermometer to ensure potentially hazardous foods are cooled from 135 degrees f to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Discussed approved cooling methods. Provided Approved Cooling Methods/log handout. Log potentially hazardous foods that are cooked and cooled.
The department's words
CHSC 114002 Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F. Monitor potentially hazardous foods utilizing a probe thermometer to ensure potentially hazardous foods are cooled from 135 degrees f to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Discussed approved cooling methods. Provided Approved Cooling Methods/log handout. Log potentially hazardous foods that are cooked and cooled.
EarlierDec 30, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration.
The department's words
CHSC 113996 Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration.
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 1 dying cockroach under the prep sink in the kitchen. Facility must be kept free of vermin. Get routine pest control to treat facility.
The department's words
CHSC 114259.1 Observed 1 dying cockroach under the prep sink in the kitchen. Facility must be kept free of vermin. Get routine pest control to treat facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 31, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked tofu in a container on a shelf at the cook line at 68 degrees F. Observed soft and wet noodles in a bag on a cardboard box and in a bin under the dishwasher. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Instructed operator to move items to proper refrigeration.
The department's words
CHSC 113996 Observed cooked tofu in a container on a shelf at the cook line at 68 degrees F. Observed soft and wet noodles in a bag on a cardboard box and in a bin under the dishwasher. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Instructed operator to move items to proper refrigeration.
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)
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About this record
Search the county's inspection lookup for the name or license number L16631.
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.