At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · Routine county inspection · Jul 29, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Ming Yen Restaurant?
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 113986 CHSC 113986How to fixFix it
- Code CHSC 114047 CHSC 114047How 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 Ming Yen Restaurant's team
Is this your place?
Welcome, Ming Yen Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Ming Yen Restaurant first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Log it
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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.
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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.
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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 (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 29, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113986
The department's words
Code CHSC 113986
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114119
The department's words
Code CHSC 114119
Show 1 more
Code CHSC 114178
The department's words
Code CHSC 114178
EarlierMar 9, 2026Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114000
The department's words
Code CHSC 114000
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 113986
The department's words
Code CHSC 113986
Show 3 more
Code CHSC 114130.5
The department's words
Code CHSC 114130.5
Code CHSC 114178
The department's words
Code CHSC 114178
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierFeb 6, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee cracking raw eggs into plastic container at preparation table then proceed to leave station to conduct other food preparation activity without washing hands. Operator was stopped and instructed to wash hands at front handwash sink with soap before returning to any other food preparation activities. Hands must be washed after handling raw foods before continuing onto other food preparation activities. Ensure employees are trained on proper hand washing techniques and washing hands frequently during food preparation processes.
The department's words
CHSC 113953.3 Observed employee cracking raw eggs into plastic container at preparation table then proceed to leave station to conduct other food preparation activity without washing hands. Operator was stopped and instructed to wash hands at front handwash sink with soap before returning to any other food preparation activities. Hands must be washed after handling raw foods before continuing onto other food preparation activities. Ensure employees are trained on proper hand washing techniques and washing hands frequently during food preparation processes.
EarlierJan 11, 2024Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Three boxes and two bags of egg noodles were observed at ambient temperature on the preparation bottom shelf. Internal temperature readings were measured at 52F, 55F, and 50F. Two containers with fried chicken internal temperature readings were at 54F and 52F, garlic with oil at 55F, sour soup at 64F, dumplings at 44F, cooked chicken at 44F, and beef at 45F. All foods mentioned above were observed to be stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
The department's words
CHSC 113996 Three boxes and two bags of egg noodles were observed at ambient temperature on the preparation bottom shelf. Internal temperature readings were measured at 52F, 55F, and 50F. Two containers with fried chicken internal temperature readings were at 54F and 52F, garlic with oil at 55F, sour soup at 64F, dumplings at 44F, cooked chicken at 44F, and beef at 45F. All foods mentioned above were observed to be stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Corrected during the inspection
While repairing the ice machine, the technician was observed working inside the machine, touching the ice, and residues getting on the ice. [CA] Food shall be protected from contamination. Remove the contaminated ice. (COS) Ice was removed from the ice machine.
The department's words
CHSC 113980 While repairing the ice machine, the technician was observed working inside the machine, touching the ice, and residues getting on the ice. [CA] Food shall be protected from contamination. Remove the contaminated ice. (COS) Ice was removed from the ice machine.
Corrected during the inspection
An employee was observed washing food containers in the preparation sink without using soap or sanitizer.[CA] Dishes, utensils and equipment shall be properly washed in the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized and air dried.
The department's words
CHSC 114099.6 An employee was observed washing food containers in the preparation sink without using soap or sanitizer.[CA] Dishes, utensils and equipment shall be properly washed in the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized and air dried.
Corrected during the inspection
Observed garlic in oil at 55*F, pooled eggs at 62 *F, sweet & sour soup at 56 *F/110 *F and egg noodles at 58 *F. Operator educated about proper cold holding procedures. Foods shall be kept at 41 *F or below 135 *F and above. Keep potentially hazardous food in open top unit or ice bath near cook's line. Proper cold and hot holding temperatures will be checked upon re-inspection. Observed no warewashing in food preparation sink. However, operator was asked to demonstrate proper manual warewashing procedures at 3-comp sink. Proper procedures were not observed at time of inspection. Operator instructed to remove sponges and no longer use. Handwashing sinks shall only be place used to wash hands. Operator shall demonstrate proper manual warewashing procedure upon re-inspection.
The department's words
CHSC 113998 Observed garlic in oil at 55*F, pooled eggs at 62 *F, sweet & sour soup at 56 *F/110 *F and egg noodles at 58 *F. Operator educated about proper cold holding procedures. Foods shall be kept at 41 *F or below 135 *F and above. Keep potentially hazardous food in open top unit or ice bath near cook's line. Proper cold and hot holding temperatures will be checked upon re-inspection. Observed no warewashing in food preparation sink. However, operator was asked to demonstrate proper manual warewashing procedures at 3-comp sink. Proper procedures were not observed at time of inspection. Operator instructed to remove sponges and no longer use. Handwashing sinks shall only be place used to wash hands. Operator shall demonstrate proper manual warewashing procedure upon re-inspection.
Corrected during the inspection
EarlierJan 4, 2024Follow-up inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Three boxes and two bags of egg noodles were observed at ambient temperature on the preparation bottom shelf. Internal temperature readings were measured at 52F, 55F, and 50F. Two containers with fried chicken internal temperature readings were at 54F and 52F, garlic with oil at 55F, sour soup at 64F, dumplings at 44F, cooked chicken at 44F, and beef at 45F. All foods mentioned above were observed to be stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
The department's words
CHSC 113996 Three boxes and two bags of egg noodles were observed at ambient temperature on the preparation bottom shelf. Internal temperature readings were measured at 52F, 55F, and 50F. Two containers with fried chicken internal temperature readings were at 54F and 52F, garlic with oil at 55F, sour soup at 64F, dumplings at 44F, cooked chicken at 44F, and beef at 45F. All foods mentioned above were observed to be stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
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
While repairing the ice machine, the technician was observed working inside the machine, touching the ice, and residues getting on the ice. [CA] Food shall be protected from contamination. Remove the contaminated ice. (COS) Ice was removed from the ice machine.
The department's words
CHSC 113980 While repairing the ice machine, the technician was observed working inside the machine, touching the ice, and residues getting on the ice. [CA] Food shall be protected from contamination. Remove the contaminated ice. (COS) Ice was removed from the ice machine.
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
An employee was observed washing food containers in the preparation sink without using soap or sanitizer.[CA] Dishes, utensils and equipment shall be properly washed in the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized and air dried.
The department's words
CHSC 114099.6 An employee was observed washing food containers in the preparation sink without using soap or sanitizer.[CA] Dishes, utensils and equipment shall be properly washed in the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized and air dried.
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 garlic in oil at 55*F, pooled eggs at 62 *F, sweet & sour soup at 56 *F/110 *F and egg noodles at 58 *F. Operator educated about proper cold holding procedures. Foods shall be kept at 41 *F or below 135 *F and above. Keep potentially hazardous food in open top unit or ice bath near cook's line. Proper cold and hot holding temperatures will be checked upon re-inspection. Observed no warewashing in food preparation sink. However, operator was asked to demonstrate proper manual warewashing procedures at 3-comp sink. Proper procedures were not observed at time of inspection. Operator instructed to remove sponges and no longer use. Handwashing sinks shall only be place used to wash hands. Operator shall demonstrate proper manual warewashing procedure upon re-inspection.
The department's words
CHSC 113998 Observed garlic in oil at 55*F, pooled eggs at 62 *F, sweet & sour soup at 56 *F/110 *F and egg noodles at 58 *F. Operator educated about proper cold holding procedures. Foods shall be kept at 41 *F or below 135 *F and above. Keep potentially hazardous food in open top unit or ice bath near cook's line. Proper cold and hot holding temperatures will be checked upon re-inspection. Observed no warewashing in food preparation sink. However, operator was asked to demonstrate proper manual warewashing procedures at 3-comp sink. Proper procedures were not observed at time of inspection. Operator instructed to remove sponges and no longer use. Handwashing sinks shall only be place used to wash hands. Operator shall demonstrate proper manual warewashing procedure upon re-inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 27, 2023Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Three boxes and two bags of egg noodles were observed at ambient temperature on the preparation bottom shelf. Internal temperature readings were measured at 52F, 55F, and 50F. Two containers with fried chicken internal temperature readings were at 54F and 52F, garlic with oil at 55F, sour soup at 64F, dumplings at 44F, cooked chicken at 44F, and beef at 45F. All foods mentioned above were observed to be stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
The department's words
CHSC 113996 Three boxes and two bags of egg noodles were observed at ambient temperature on the preparation bottom shelf. Internal temperature readings were measured at 52F, 55F, and 50F. Two containers with fried chicken internal temperature readings were at 54F and 52F, garlic with oil at 55F, sour soup at 64F, dumplings at 44F, cooked chicken at 44F, and beef at 45F. All foods mentioned above were observed to be stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
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
While repairing the ice machine, the technician was observed working inside the machine, touching the ice, and residues getting on the ice. [CA] Food shall be protected from contamination. Remove the contaminated ice. (COS) Ice was removed from the ice machine.
The department's words
CHSC 113980 While repairing the ice machine, the technician was observed working inside the machine, touching the ice, and residues getting on the ice. [CA] Food shall be protected from contamination. Remove the contaminated ice. (COS) Ice was removed from the ice machine.
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
An employee was observed washing food containers in the preparation sink without using soap or sanitizer.[CA] Dishes, utensils and equipment shall be properly washed in the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized and air dried.
The department's words
CHSC 114099.6 An employee was observed washing food containers in the preparation sink without using soap or sanitizer.[CA] Dishes, utensils and equipment shall be properly washed in the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized and air dried.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dumplings, beef, and chicken on counter at 62F, 96F, and 129F respectively. Observed pan of shrimp (raw) in walk-in cooler at 49F. Maintain all foods hot (135F+) or cold (41F-). Foods were immediately placed under temperature control.
The department's words
CHSC 113996 Observed dumplings, beef, and chicken on counter at 62F, 96F, and 129F respectively. Observed pan of shrimp (raw) in walk-in cooler at 49F. Maintain all foods hot (135F+) or cold (41F-). Foods were immediately placed under temperature control.
EarlierMay 18, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Corrected during the inspection
EarlierMay 11, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 24, 2020Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114195
The department's words
Code CHSC 114195
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierFeb 5, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Employee observed returning from a break outside and handling food without washing hands.
The department's words
CHSC 113953.3 Employee observed returning from a break outside and handling food without washing hands.
Corrected during the inspection
Fly observed on food, operator voluntarily discarded food.
The department's words
CHSC 113980 Fly observed on food, operator voluntarily discarded food.
Corrected during the inspection
EarlierFeb 4, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee observed returning from a break outside and then handling food without washing hands.
The department's words
CHSC 113953.3 Employee observed returning from a break outside and then handling food without washing hands.
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
Fly observed on food, operator voluntarily discarded food.
The department's words
CHSC 113980 Fly observed on food, operator voluntarily discarded food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierOct 9, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
EarlierOct 4, 2018Follow-up inspectionYellow placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: -Pot stickers covered with a towel on shelf at 70 F, made 2 hours ago. These were immediately moved to the walk-in cooler. -Fried chicken in a deep container on the counter at 58 F - moved to cooler. -Fish in a covered bowl at 102 F and beef in covered bowl at 121 F - operator states these items are for an order. -Pooled eggs at the cook line prep table at 48 F - move to a cooler. Maintain potentially hazardous food at 135 F or above or 41 F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Pot stickers covered with a towel on shelf at 70 F, made 2 hours ago. These were immediately moved to the walk-in cooler. -Fried chicken in a deep container on the counter at 58 F - moved to cooler. -Fish in a covered bowl at 102 F and beef in covered bowl at 121 F - operator states these items are for an order. -Pooled eggs at the cook line prep table at 48 F - move to a cooler. Maintain potentially hazardous food at 135 F or above or 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rodent droppings in a bin with an open bag of flour. Flour was voluntarily discarded due to adulteration by rodent droppings.
The department's words
CHSC 113980 Observed rodent droppings in a bin with an open bag of flour. Flour was voluntarily discarded due to adulteration by rodent droppings.
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 signs of a rodent infestation, evidenced by hard and soft droppings, fur, gnaw marks, and rub marks. Droppings observed on some food containers. This facility is closed due to a rodent infestation. Exclude rodents from the facility, clean up all droppings using wet methods, clean and sanitize all food contact surfaces, then call me for a re-inspection to re-open (no sooner than 24 hrs).
The department's words
CHSC 114259.1 Observed signs of a rodent infestation, evidenced by hard and soft droppings, fur, gnaw marks, and rub marks. Droppings observed on some food containers. This facility is closed due to a rodent infestation. Exclude rodents from the facility, clean up all droppings using wet methods, clean and sanitize all food contact surfaces, then call me for a re-inspection to re-open (no sooner than 24 hrs).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food handler states that sometimes hands are cleaned at the cook line by rinsing in a bucket of water on the ground. Observed food handler rinse hands at 3-compartment sink. Use the hand sink to wash hands with soap and water and dry with a clean paper towel whenever hands become contaminated.
The department's words
CHSC 113953.3 Food handler states that sometimes hands are cleaned at the cook line by rinsing in a bucket of water on the ground. Observed food handler rinse hands at 3-compartment sink. Use the hand sink to wash hands with soap and water and dry with a clean paper towel whenever hands become contaminated.
Clean inside ice machine to remove observed mold. Observed soiled wiping cloths on prep surfaces. Always store in-use wiping cloths in 100 ppm chlorine. Food handler moved a container from the floor and placed it on the cutting board. Clean and sanitize this surface.
The department's words
CHSC 114115 Clean inside ice machine to remove observed mold. Observed soiled wiping cloths on prep surfaces. Always store in-use wiping cloths in 100 ppm chlorine. Food handler moved a container from the floor and placed it on the cutting board. Clean and sanitize this surface.
Observed a container for raw chicken beside ready to eat food in the prep cooler. Store raw animals products separate and below all other food to prevent contamination.
The department's words
CHSC 113986 Observed a container for raw chicken beside ready to eat food in the prep cooler. Store raw animals products separate and below all other food to prevent contamination.
Clean grease and food debris around and on equipment to prevent attracting vermin.
The department's words
CHSC 114115.c Clean grease and food debris around and on equipment to prevent attracting vermin.
Remove tape from equipment and walls. It is smooth and cleanable. Remove cardboard and dirty cardboard boxes used to line shelves and store food.
The department's words
CHSC 114175 Remove tape from equipment and walls. It is smooth and cleanable. Remove cardboard and dirty cardboard boxes used to line shelves and store food.
Show 1 more
Seal all holes/gaps in walls and floor to prevent entry of vermin.
The department's words
CHSC 114259 Seal all holes/gaps in walls and floor to prevent entry of vermin.
EarlierOct 3, 2018Follow-up inspectionRed placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: -Pot stickers covered with a towel on shelf at 70 F, made 2 hours ago. These were immediately moved to the walk-in cooler. -Fried chicken in a deep container on the counter at 58 F - moved to cooler. -Fish in a covered bowl at 102 F and beef in covered bowl at 121 F - operator states these items are for an order. -Pooled eggs at the cook line prep table at 48 F - move to a cooler. Maintain potentially hazardous food at 135 F or above or 41 F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Pot stickers covered with a towel on shelf at 70 F, made 2 hours ago. These were immediately moved to the walk-in cooler. -Fried chicken in a deep container on the counter at 58 F - moved to cooler. -Fish in a covered bowl at 102 F and beef in covered bowl at 121 F - operator states these items are for an order. -Pooled eggs at the cook line prep table at 48 F - move to a cooler. Maintain potentially hazardous food at 135 F or above or 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rodent droppings in a bin with an open bag of flour. Flour was voluntarily discarded due to adulteration by rodent droppings.
The department's words
CHSC 113980 Observed rodent droppings in a bin with an open bag of flour. Flour was voluntarily discarded due to adulteration by rodent droppings.
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 signs of a rodent infestation, evidenced by hard and soft droppings, fur, gnaw marks, and rub marks. Droppings observed on some food containers. This facility is closed due to a rodent infestation. Exclude rodents from the facility, clean up all droppings using wet methods, clean and sanitize all food contact surfaces, then call me for a re-inspection to re-open (no sooner than 24 hrs).
The department's words
CHSC 114259.1 Observed signs of a rodent infestation, evidenced by hard and soft droppings, fur, gnaw marks, and rub marks. Droppings observed on some food containers. This facility is closed due to a rodent infestation. Exclude rodents from the facility, clean up all droppings using wet methods, clean and sanitize all food contact surfaces, then call me for a re-inspection to re-open (no sooner than 24 hrs).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food handler states that sometimes hands are cleaned at the cook line by rinsing in a bucket of water on the ground. Observed food handler rinse hands at 3-compartment sink. Use the hand sink to wash hands with soap and water and dry with a clean paper towel whenever hands become contaminated.
The department's words
CHSC 113953.3 Food handler states that sometimes hands are cleaned at the cook line by rinsing in a bucket of water on the ground. Observed food handler rinse hands at 3-compartment sink. Use the hand sink to wash hands with soap and water and dry with a clean paper towel whenever hands become contaminated.
Clean inside ice machine to remove observed mold. Observed soiled wiping cloths on prep surfaces. Always store in-use wiping cloths in 100 ppm chlorine. Food handler moved a container from the floor and placed it on the cutting board. Clean and sanitize this surface.
The department's words
CHSC 114115 Clean inside ice machine to remove observed mold. Observed soiled wiping cloths on prep surfaces. Always store in-use wiping cloths in 100 ppm chlorine. Food handler moved a container from the floor and placed it on the cutting board. Clean and sanitize this surface.
Observed a container for raw chicken beside ready to eat food in the prep cooler. Store raw animals products separate and below all other food to prevent contamination.
The department's words
CHSC 113986 Observed a container for raw chicken beside ready to eat food in the prep cooler. Store raw animals products separate and below all other food to prevent contamination.
Clean grease and food debris around and on equipment to prevent attracting vermin.
The department's words
CHSC 114115.c Clean grease and food debris around and on equipment to prevent attracting vermin.
Remove tape from equipment and walls. It is smooth and cleanable. Remove cardboard and dirty cardboard boxes used to line shelves and store food.
The department's words
CHSC 114175 Remove tape from equipment and walls. It is smooth and cleanable. Remove cardboard and dirty cardboard boxes used to line shelves and store food.
Show 1 more
Seal all holes/gaps in walls and floor to prevent entry of vermin.
The department's words
CHSC 114259 Seal all holes/gaps in walls and floor to prevent entry of vermin.
EarlierOct 2, 2018Routine inspectionRed placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: -Pot stickers covered with a towel on shelf at 70 F, made 2 hours ago. These were immediately moved to the walk-in cooler. -Fried chicken in a deep container on the counter at 58 F - moved to cooler. -Fish in a covered bowl at 102 F and beef in covered bowl at 121 F - operator states these items are for an order. -Pooled eggs at the cook line prep table at 48 F - move to a cooler. Maintain potentially hazardous food at 135 F or above or 41 F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Pot stickers covered with a towel on shelf at 70 F, made 2 hours ago. These were immediately moved to the walk-in cooler. -Fried chicken in a deep container on the counter at 58 F - moved to cooler. -Fish in a covered bowl at 102 F and beef in covered bowl at 121 F - operator states these items are for an order. -Pooled eggs at the cook line prep table at 48 F - move to a cooler. Maintain potentially hazardous food at 135 F or above or 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rodent droppings in a bin with an open bag of flour. Flour was voluntarily discarded due to adulteration by rodent droppings.
The department's words
CHSC 113980 Observed rodent droppings in a bin with an open bag of flour. Flour was voluntarily discarded due to adulteration by rodent droppings.
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 signs of a rodent infestation, evidenced by hard and soft droppings, fur, gnaw marks, and rub marks. Droppings observed on some food containers. This facility is closed due to a rodent infestation. Exclude rodents from the facility, clean up all droppings using wet methods, clean and sanitize all food contact surfaces, then call me for a re-inspection to re-open (no sooner than 24 hrs).
The department's words
CHSC 114259.1 Observed signs of a rodent infestation, evidenced by hard and soft droppings, fur, gnaw marks, and rub marks. Droppings observed on some food containers. This facility is closed due to a rodent infestation. Exclude rodents from the facility, clean up all droppings using wet methods, clean and sanitize all food contact surfaces, then call me for a re-inspection to re-open (no sooner than 24 hrs).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food handler states that sometimes hands are cleaned at the cook line by rinsing in a bucket of water on the ground. Observed food handler rinse hands at 3-compartment sink. Use the hand sink to wash hands with soap and water and dry with a clean paper towel whenever hands become contaminated.
The department's words
CHSC 113953.3 Food handler states that sometimes hands are cleaned at the cook line by rinsing in a bucket of water on the ground. Observed food handler rinse hands at 3-compartment sink. Use the hand sink to wash hands with soap and water and dry with a clean paper towel whenever hands become contaminated.
Clean inside ice machine to remove observed mold. Observed soiled wiping cloths on prep surfaces. Always store in-use wiping cloths in 100 ppm chlorine. Food handler moved a container from the floor and placed it on the cutting board. Clean and sanitize this surface.
The department's words
CHSC 114115 Clean inside ice machine to remove observed mold. Observed soiled wiping cloths on prep surfaces. Always store in-use wiping cloths in 100 ppm chlorine. Food handler moved a container from the floor and placed it on the cutting board. Clean and sanitize this surface.
Observed a container for raw chicken beside ready to eat food in the prep cooler. Store raw animals products separate and below all other food to prevent contamination.
The department's words
CHSC 113986 Observed a container for raw chicken beside ready to eat food in the prep cooler. Store raw animals products separate and below all other food to prevent contamination.
Clean grease and food debris around and on equipment to prevent attracting vermin.
The department's words
CHSC 114115.c Clean grease and food debris around and on equipment to prevent attracting vermin.
Remove tape from equipment and walls. It is smooth and cleanable. Remove cardboard and dirty cardboard boxes used to line shelves and store food.
The department's words
CHSC 114175 Remove tape from equipment and walls. It is smooth and cleanable. Remove cardboard and dirty cardboard boxes used to line shelves and store food.
Show 1 more
Seal all holes/gaps in walls and floor to prevent entry of vermin.
The department's words
CHSC 114259 Seal all holes/gaps in walls and floor to prevent entry of vermin.
EarlierDec 22, 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.
EarlierNov 28, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Kitchen handwash sink found blocked with bowl. Reserve this sink for handwashing ONLY
The department's words
CHSC 113953.1 Kitchen handwash sink found blocked with bowl. Reserve this sink for handwashing ONLY
Liquid soap dispense broken/stuck at kitchen handwash sink. Replace it.
The department's words
CHSC 113953.2 Liquid soap dispense broken/stuck at kitchen handwash sink. Replace it.
Uncovered food found in reach in and walk in refrigerators, Keep all food covered.
The department's words
CHSC 113986 Uncovered food found in reach in and walk in refrigerators, Keep all food covered.
Black buckets noted used to store food. Discontinue practice. Use Food grade containers ONLY
The department's words
CHSC 113980 Black buckets noted used to store food. Discontinue practice. Use Food grade containers ONLY
Slicer is found dirty. Manager says he does not use it anymore. Remove from premises.
The department's words
CHSC 114175 Slicer is found dirty. Manager says he does not use it anymore. Remove from premises.
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Food debris noted at reach in refrigerators, bottoms/insides/outsides/etc. Clean and maintain sanitary. Food accumulation noted at wok, etc., Condiment insert noted with food debris. Stainless steel counter tops, equipment, etc., observed with food debris. CLEAN AND MAINTAIN SANITARY Remove tape from spray arm at sink.
The department's words
CHSC 114130 Food debris noted at reach in refrigerators, bottoms/insides/outsides/etc. Clean and maintain sanitary. Food accumulation noted at wok, etc., Condiment insert noted with food debris. Stainless steel counter tops, equipment, etc., observed with food debris. CLEAN AND MAINTAIN SANITARY Remove tape from spray arm at sink.
Heavy grease accumulation noted at baffles in hood. Clean thoroughly to prevent build up. Service scheduled for this Saturday.
The department's words
CHSC 114149.2 Heavy grease accumulation noted at baffles in hood. Clean thoroughly to prevent build up. Service scheduled for this Saturday.
Replace missing overhead light. Provide shatterproof cover.
The department's words
CHSC 114252 Replace missing overhead light. Provide shatterproof cover.
Discard dirty rags. COS
The department's words
CHSC 114185.1 Discard dirty rags. COS
Corrected during the inspection
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 Ming Yen Restaurant, you can:
Learn how these get fixed
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Let Ming Yen Restaurant know
Ask for the manager. Ming Yen Restaurant 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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16460.
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.