At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Little Mandarin?
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
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 Little Mandarin's team
Is this your place?
Welcome, Little Mandarin. We'll walk through this together, one item at a time. To log the fixes, claim Little Mandarin 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 Little MandarinWe'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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Little MandarinWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestMay 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierAug 6, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several food items were observed stored at ambient temperature in the preparation area. Garlic with oil 57F, noodles 55F, cooked chicken 50F, steamed broccoli 55F, tofu 61F and 59F. In addition, in the cold holding unit, tofu internal temperature reading was at 44F, raw chiken 45F, pooled eggs 49F, and shrimps 55F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Several food items were observed stored at ambient temperature in the preparation area. Garlic with oil 57F, noodles 55F, cooked chicken 50F, steamed broccoli 55F, tofu 61F and 59F. In addition, in the cold holding unit, tofu internal temperature reading was at 44F, raw chiken 45F, pooled eggs 49F, and shrimps 55F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierMar 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the preparation area, garlic with oil internal temperature reading was measured at 70F, a bowl with steamed broccoli internal temperature was at 68F, and cooked shrimps 71F. All food items were observed stored at ambient temperature on the preparation counter. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Foods mentioned above were served within 30 minutes.
The department's words
CHSC 113996 In the preparation area, garlic with oil internal temperature reading was measured at 70F, a bowl with steamed broccoli internal temperature was at 68F, and cooked shrimps 71F. All food items were observed stored at ambient temperature on the preparation counter. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Foods mentioned above were served within 30 minutes.
EarlierAug 4, 2022Follow-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.
EarlierAug 1, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the hot holding unit, raw bean sprouts internal temperature readings were measured at 53F, and 54F, and cooked shrimps were measured at 56F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. 9COS0 Foods mentioned above were prepared and served within 30 minutes.
The department's words
CHSC 113996 In the hot holding unit, raw bean sprouts internal temperature readings were measured at 53F, and 54F, and cooked shrimps were measured at 56F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. 9COS0 Foods mentioned above were prepared and served within 30 minutes.
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 food items (egg noodles 58F, chicken 130F, cooked pork 121F, cooked chicken 130F, pooled eggs 52F, and garlic with oil 58F) were observed stored at ambient temperature . According to the person in charge, foods mentioned above are stored at ambient temperature during the lunch hours for easy access. However, no time as a public health control documents were provided during the time of the inspection. [CA] If time only is used, food must be time marked to indicate when it has been outside of temperature control for 4 hours. After or at 4 hours, food should be discarded.
The department's words
CHSC 114000 Several food items (egg noodles 58F, chicken 130F, cooked pork 121F, cooked chicken 130F, pooled eggs 52F, and garlic with oil 58F) were observed stored at ambient temperature . According to the person in charge, foods mentioned above are stored at ambient temperature during the lunch hours for easy access. However, no time as a public health control documents were provided during the time of the inspection. [CA] If time only is used, food must be time marked to indicate when it has been outside of temperature control for 4 hours. After or at 4 hours, food should be discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified Food Manager course has been taken but no copy of certification available on site for review. Please email me a copy of the Certified Food Manager Certification by 1/27/22. Keep copy available on site.
The department's words
CHSC 113947.1 Certified Food Manager course has been taken but no copy of certification available on site for review. Please email me a copy of the Certified Food Manager Certification by 1/27/22. Keep copy available on site.
EarlierMay 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - observed 3 hotel pans full of cooked chow mein at 56.8F, 59.9F, 55.8F all improperly cooled (cooked the night before ~8pm). Potentially hazardous foods must be cooled rapidly from 135-70F within 2 hours and from 70-41F within 4 hours. Operator voluntarily discarded 3 full hotel pans into trash can. Cool foods uncovered, in smaller portions, not stacked in fridge and recommend using ice bath/rinsing to promote rapid cooling.
The department's words
CHSC 114002 MAJOR - observed 3 hotel pans full of cooked chow mein at 56.8F, 59.9F, 55.8F all improperly cooled (cooked the night before ~8pm). Potentially hazardous foods must be cooled rapidly from 135-70F within 2 hours and from 70-41F within 4 hours. Operator voluntarily discarded 3 full hotel pans into trash can. Cool foods uncovered, in smaller portions, not stacked in fridge and recommend using ice bath/rinsing to promote rapid cooling.
EarlierDec 16, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 17, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed flies throughout facility on walls, meat freezer, and in the air. Food facilities shall be kept free of vermin. Clean facility thoroughly to exclude flies - clean up all moisture, crumbs, grease and grime and ensure door stays closed at all times.
The department's words
CHSC 114259.1 Observed flies throughout facility on walls, meat freezer, and in the air. Food facilities shall be kept free of vermin. Clean facility thoroughly to exclude flies - clean up all moisture, crumbs, grease and grime and ensure door stays closed at all times.
Corrected during the inspection
EarlierNov 4, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed flies throughout facility on walls, meat freezer, and in the air. Food facilities shall be kept free of vermin. Clean facility thoroughly to exclude flies - clean up all moisture, crumbs, grease and grime and ensure door stays closed at all times.
The department's words
CHSC 114259.1 Observed flies throughout facility on walls, meat freezer, and in the air. Food facilities shall be kept free of vermin. Clean facility thoroughly to exclude flies - clean up all moisture, crumbs, grease and grime and ensure door stays closed at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pooled eggs at 47-48F and cooked noodles at 44-45F in prep fridge. Potentially hazardous foods shall be held at or below 41F. These foods need to be held in the fridge at all times. Keep potentially hazardous foods at or below 41F.
The department's words
CHSC 113996 Observed pooled eggs at 47-48F and cooked noodles at 44-45F in prep fridge. Potentially hazardous foods shall be held at or below 41F. These foods need to be held in the fridge at all times. Keep potentially hazardous foods at or below 41F.
EarlierNov 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler mop the floor then begin to cut raw chicken without washing hands in between. Wash hands when switching tasks to prevent contamination.
The department's words
CHSC 113953.3 Observed food handler mop the floor then begin to cut raw chicken without washing hands in between. Wash hands when switching tasks to prevent contamination.
EarlierNov 29, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed good hand washing practices. Use the hand sink only for washing hands - do not wash hands at the prep sink.
The department's words
CHSC 113953.3 Observed good hand washing practices. Use the hand sink only for washing hands - do not wash hands at the prep sink.
Observed cooked meats on the counter measuring 100 F. Meat was cooked at 2 pm and used by 2:30 pm. Maintain food temperatures at 41 F or below or 135 F or above. If you want to use time as a public health control and hold food at room temperatures, you must mark food with the discard time or keep a log. I provided temperature markers and handout on TPHC by email.
The department's words
CHSC 113996 Observed cooked meats on the counter measuring 100 F. Meat was cooked at 2 pm and used by 2:30 pm. Maintain food temperatures at 41 F or below or 135 F or above. If you want to use time as a public health control and hold food at room temperatures, you must mark food with the discard time or keep a log. I provided temperature markers and handout on TPHC by email.
Observed noodles in the prep refrigerator measuring 44 F in the center and 41 F on the outside. When taking temperatures during cooling, take several temperatures and be sure to take a temperature in the center of the food, where it takes longer to cool.
The department's words
CHSC 114002 Observed noodles in the prep refrigerator measuring 44 F in the center and 41 F on the outside. When taking temperatures during cooling, take several temperatures and be sure to take a temperature in the center of the food, where it takes longer to cool.
Observed flies in kitchen. Keep doors closed at all times to exclude flies.
The department's words
CHSC 114259.1 Observed flies in kitchen. Keep doors closed at all times to exclude flies.
Clean kitchen thoroughly to remove grease, food debris, and standing water. Seal up any holes in wall and cracks and crevices to prevent entry/harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove grease, food debris, and standing water. Seal up any holes in wall and cracks and crevices to prevent entry/harborage of vermin.
EarlierNov 28, 2017Routine inspectionYellow placard
7 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed improper and unsafe hand washing and lack of hand washing: -Employee moved duck boards with bare hands, then continued to cut onions. -Employee touched tongs contaminated with raw meat, then touched cut carrots. Carrots were voluntarily discarded. -Employee touched/wiped hands on dirty apron, then continued to prepare food. -Employees rinsed hands in the prep sink. Employees were instructed to wash hands. Wash hands at all required times (see handout) scrubbing with soap and warm water for 20 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed improper and unsafe hand washing and lack of hand washing: -Employee moved duck boards with bare hands, then continued to cut onions. -Employee touched tongs contaminated with raw meat, then touched cut carrots. Carrots were voluntarily discarded. -Employee touched/wiped hands on dirty apron, then continued to prepare food. -Employees rinsed hands in the prep sink. Employees were instructed to wash hands. Wash hands at all required times (see handout) scrubbing with soap and warm water for 20 seconds, then dry with a clean paper towel.
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 the following potentially hazardous foods at unsafe temperatures: -Sprouts in an insert of the prep fridge measured 51 F and were moved to a lower section of the fridge. -Fried chicken measured 51 F, pooled eggs 53 F, and noodles 51 F in the bottom of the prep fridge. These were left on the county for approx. 30 min. Maintain food temperatures at 135 F or above or 41 F or below. Observed frozen, sliced meats stacked in bus tubs beside the back room prep table. Move these to a cooler immediately.
The department's words
CHSC 113996 Observed the following potentially hazardous foods at unsafe temperatures: -Sprouts in an insert of the prep fridge measured 51 F and were moved to a lower section of the fridge. -Fried chicken measured 51 F, pooled eggs 53 F, and noodles 51 F in the bottom of the prep fridge. These were left on the county for approx. 30 min. Maintain food temperatures at 135 F or above or 41 F or below. Observed frozen, sliced meats stacked in bus tubs beside the back room prep table. Move these to a cooler immediately.
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 noodles stacked and covered in the reach-in cooler measuring 50-73 F. 2 containers of noodles at 73 F at the 2 hour mark in the cooling process were rapidly reheated to 165 F . Cool using approved methods, in long, shallow, uncovered pans until food reaches 41 F. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Observed noodles stacked and covered in the reach-in cooler measuring 50-73 F. 2 containers of noodles at 73 F at the 2 hour mark in the cooling process were rapidly reheated to 165 F . Cool using approved methods, in long, shallow, uncovered pans until food reaches 41 F. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
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 cut vegetables in a colander on the dishwasher drain board. Do not use drain board for food prep. This is not a clean surface. Observed chunks of raw meat on freezer shelving. Remove, clean, and sanitize shelving to prevent contaminating other food.
The department's words
CHSC 113980 Observed cut vegetables in a colander on the dishwasher drain board. Do not use drain board for food prep. This is not a clean surface. Observed chunks of raw meat on freezer shelving. Remove, clean, and sanitize shelving to prevent contaminating other 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 soiled wiping cloths used to clean knives and food prep surfaces. Wash, rinse, and sanitize utensils and food prep surfaces. Always store wiping cloths in 100 ppm chlorine. Only use to clean up spills and to wipe down counters.
The department's words
CHSC 114099.6 Observed soiled wiping cloths used to clean knives and food prep surfaces. Wash, rinse, and sanitize utensils and food prep surfaces. Always store wiping cloths in 100 ppm chlorine. Only use to clean up spills and to wipe down counters.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Observed flies in kitchen. Keep doors closed at all times to exclude flies.
The department's words
CHSC 114259.1 Observed flies in kitchen. Keep doors closed at all times to exclude flies.
Clean kitchen thoroughly to remove grease, food debris, and standing water. Seal up any holes in wall and cracks and crevices to prevent entry/harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove grease, food debris, and standing water. Seal up any holes in wall and cracks and crevices to prevent entry/harborage of vermin.
EarlierOct 24, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 113967
The department's words
Code CHSC 113967
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114095
The department's words
Code CHSC 114095
Show 5 more
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114257
The department's words
Code CHSC 114257
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierApr 27, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
If you want to continue storing utensils beside the front hand sink, install a splash guard to protect utensils from contamination.
The department's words
CHSC 113953 If you want to continue storing utensils beside the front hand sink, install a splash guard to protect utensils from contamination.
Noodles observed in closed, stacked, plastic bags in the refrigerator at 70 F. Noodles were prepared approximately 20 minutes ago an just placed in the fridge. Cool in shallow containers and leave food uncovered until it reaches 41 F. Do not stack food in the cooling process - this will trap the heat. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002.1 Noodles observed in closed, stacked, plastic bags in the refrigerator at 70 F. Noodles were prepared approximately 20 minutes ago an just placed in the fridge. Cool in shallow containers and leave food uncovered until it reaches 41 F. Do not stack food in the cooling process - this will trap the heat. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
Sanitizing solution in the final rinse of the dishwasher measured less than 50 ppm chlorine. Repair dishwasher immediately. Use test strips to ensure there is 50 ppm chlorine in the final rinse of the dishwasher and 100 ppm chlorine for wiping cloths. There is no sanitizer in wiping cloth buckets. Replace solution immediately. Soiled wiping cloths observed on counters. Always store wiping cloths in 100 ppm chlorine.
The department's words
CHSC 114097 Sanitizing solution in the final rinse of the dishwasher measured less than 50 ppm chlorine. Repair dishwasher immediately. Use test strips to ensure there is 50 ppm chlorine in the final rinse of the dishwasher and 100 ppm chlorine for wiping cloths. There is no sanitizer in wiping cloth buckets. Replace solution immediately. Soiled wiping cloths observed on counters. Always store wiping cloths in 100 ppm chlorine.
Observed raw animal products stored next to noodles and dripping blood. Clean up blood and store raw animal products below all other food to protect food from contamination.
The department's words
CHSC 113986 Observed raw animal products stored next to noodles and dripping blood. Clean up blood and store raw animal products below all other food to protect food from contamination.
Obtain a probe thermometer that measures cold temperatures to 0 F. Display thermometers must be placed in the warmest part of each fridge.
The department's words
CHSC 114159 Obtain a probe thermometer that measures cold temperatures to 0 F. Display thermometers must be placed in the warmest part of each fridge.
Show 1 more
Clean accumulated grease from cooking equipment to prevent attracting vermin.
The department's words
CHSC 114257 Clean accumulated grease from cooking equipment to prevent attracting vermin.
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 Little Mandarin, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Little Mandarin know
Ask for the manager. Little Mandarin can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run Little Mandarin?
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 L17812.
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.