At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 14, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about New China Villa?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed refrigeration unit across from the cook line holding tofu and bean sprouts in water at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Tofu and bean sprouts discarded. Repair refrigerator before storing any new items inside. 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 New China Villa's team
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Follow the steps for each item, with the rule beside it.
Next: Observed refrigeration unit across from the cook line holding tofu and bean sprouts in water at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Tofu and bean sprouts discarded. Repair refrigerator before storing any new items inside.The county found: “Observed refrigeration unit across from the cook line holding tofu and bean sprouts in water at 55 F. Potentially…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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
LatestApr 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 14, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed refrigeration unit across from the cook line holding tofu and bean sprouts in water at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Tofu and bean sprouts discarded. Repair refrigerator before storing any new items inside.
The department's words
CHSC 113996 Observed refrigeration unit across from the cook line holding tofu and bean sprouts in water at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Tofu and bean sprouts discarded. Repair refrigerator before storing any new items inside.
EarlierMar 20, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rodent droppings in the back corner of the kitchen near the hand sink. Facility must remain free of vermin. Clean and sanitize this area with wet methods. Clear out the clutter of too many items in the front area with the ice machine. If additional signs of rodent activity are seen, facility may be subject to closure. Have licensed pest control come and treat facility.
The department's words
CHSC 114259.1 Observed rodent droppings in the back corner of the kitchen near the hand sink. Facility must remain free of vermin. Clean and sanitize this area with wet methods. Clear out the clutter of too many items in the front area with the ice machine. If additional signs of rodent activity are seen, facility may be subject to closure. Have licensed pest control come and treat facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 20, 2024Follow-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 30, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing facility in the employee restroom was observed without soap in dispenser. [CA] Provide soap in dispenser at all times to ensure employee's proper handwashing.
The department's words
CHSC 113953.2 Handwashing facility in the employee restroom was observed without soap in dispenser. [CA] Provide soap in dispenser at all times to ensure employee's proper handwashing.
EarlierFeb 10, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed handwashing sink in kitchen covered in flour. Observed restroom handwashing sink covered with employee personal clothing. All handwashing sinks are required to be accessible and clean at all times.
The department's words
CHSC 113953.1 Observed handwashing sink in kitchen covered in flour. Observed restroom handwashing sink covered with employee personal clothing. All handwashing sinks are required to be accessible and clean at all times.
EarlierFeb 18, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bowl of flour stored in handwashing sink. Maintain all handwashing sinks accessible at all times. Bowl relocated.
The department's words
CHSC 113953 Observed bowl of flour stored in handwashing sink. Maintain all handwashing sinks accessible at all times. Bowl relocated.
EarlierMar 26, 2019Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Dishwasher not dispensing any measurable chlorine sanitizer. Service company was called during inspection.
The department's words
CHSC 114113 Dishwasher not dispensing any measurable chlorine sanitizer. Service company was called during inspection.
Corrected during the inspection
Discontinue use of residential crock pot for hot holding soup. All equipment must be commercial grade of NSF 7.
The department's words
CHSC 114130 Discontinue use of residential crock pot for hot holding soup. All equipment must be commercial grade of NSF 7.
EarlierFeb 25, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dishwasher not dispensing any measurable chlorine sanitizer. Service company was called during inspection.
The department's words
CHSC 114113 Dishwasher not dispensing any measurable chlorine sanitizer. Service company was called during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 2, 2018Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
a. Food safety manager certificate needed - 60 days b. Food handler cards needed - 30 days
The department's words
CHSC 113947.1 a. Food safety manager certificate needed - 60 days b. Food handler cards needed - 30 days
Reduce food temps below to 41 F or less: a. Walk-in food temps 42 F b. Beverage frig in service area 49-50 F
The department's words
CHSC 113996 Reduce food temps below to 41 F or less: a. Walk-in food temps 42 F b. Beverage frig in service area 49-50 F
Rat droppings outside near water heater also inside in office. Hire professional pest control, show receipt of service. Patch holes, perform exclusion work.
The department's words
CHSC 114259.1 Rat droppings outside near water heater also inside in office. Hire professional pest control, show receipt of service. Patch holes, perform exclusion work.
Entire facility needs long-term cleaning, focus on the following areas: Refrigeration, shelving, equipment handles, flooring, grill and dishwasher area, door handles and light switches.
The department's words
CHSC 114115.c Entire facility needs long-term cleaning, focus on the following areas: Refrigeration, shelving, equipment handles, flooring, grill and dishwasher area, door handles and light switches.
Sanyo residential microwave must be replaced with commercial grade.
The department's words
CHSC 114130 Sanyo residential microwave must be replaced with commercial grade.
Show 3 more
Repair burned out light fixture in kitchen and men's restroom. Add bulbs to employee restroom lighting.
The department's words
CHSC 114252 Repair burned out light fixture in kitchen and men's restroom. Add bulbs to employee restroom lighting.
No wiping cloths or buckets - set up, test and change fluid regularly - refer to handout provided.
The department's words
CHSC 114185.1 No wiping cloths or buckets - set up, test and change fluid regularly - refer to handout provided.
All three restrooms need cleaning, employee restroom needs repair/maintenance to fan.
The department's words
CHSC 114276 All three restrooms need cleaning, employee restroom needs repair/maintenance to fan.
EarlierMar 19, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
a. Food safety manager certificate needed - 60 days b. Food handler cards needed - 30 days
The department's words
CHSC 113947.1 a. Food safety manager certificate needed - 60 days b. Food handler cards needed - 30 days
Reduce food temps below to 41 F or less: a. Walk-in food temps 42 F b. Beverage frig in service area 49-50 F
The department's words
CHSC 113996 Reduce food temps below to 41 F or less: a. Walk-in food temps 42 F b. Beverage frig in service area 49-50 F
Rat droppings outside near water heater also inside in office. Hire professional pest control, show receipt of service. Patch holes, perform exclusion work.
The department's words
CHSC 114259.1 Rat droppings outside near water heater also inside in office. Hire professional pest control, show receipt of service. Patch holes, perform exclusion work.
Entire facility needs long-term cleaning, focus on the following areas: Refrigeration, shelving, equipment handles, flooring, grill and dishwasher area, door handles and light switches.
The department's words
CHSC 114115.c Entire facility needs long-term cleaning, focus on the following areas: Refrigeration, shelving, equipment handles, flooring, grill and dishwasher area, door handles and light switches.
Sanyo residential microwave must be replaced with commercial grade.
The department's words
CHSC 114130 Sanyo residential microwave must be replaced with commercial grade.
Show 3 more
Repair burned out light fixture in kitchen and men's restroom. Add bulbs to employee restroom lighting.
The department's words
CHSC 114252 Repair burned out light fixture in kitchen and men's restroom. Add bulbs to employee restroom lighting.
No wiping cloths or buckets - set up, test and change fluid regularly - refer to handout provided.
The department's words
CHSC 114185.1 No wiping cloths or buckets - set up, test and change fluid regularly - refer to handout provided.
All three restrooms need cleaning, employee restroom needs repair/maintenance to fan.
The department's words
CHSC 114276 All three restrooms need cleaning, employee restroom needs repair/maintenance to fan.
EarlierSep 15, 2017Follow-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.
EarlierSep 14, 2017Follow-up inspectionRed placard
2 violations listed, 0 marked critical.
Not critical (2)
Facility is still in need of cleaning all food contact surfaces in facility. Observed old food debris and grease on food contact surfaces and clean dishes. Demonstrated how to wash, rinse, and sanitize food contact surfaces. ***Before facility will be allowed to be re-opened PIC must completely wash rinse and sanitize all food contact surfaces paying close attention to prep tables, wok prep area, meat slicer (completely break down all pieces and wash rinse and sanitize), all dishes stored on shelving near deep fryer and stored on shelves above dish washing area. Discard all utensils that are no longer easily cleanable with grease and grim built up on handles. Clean food preparation sink ensure to clean corners.
The department's words
CHSC 114113 Facility is still in need of cleaning all food contact surfaces in facility. Observed old food debris and grease on food contact surfaces and clean dishes. Demonstrated how to wash, rinse, and sanitize food contact surfaces. ***Before facility will be allowed to be re-opened PIC must completely wash rinse and sanitize all food contact surfaces paying close attention to prep tables, wok prep area, meat slicer (completely break down all pieces and wash rinse and sanitize), all dishes stored on shelving near deep fryer and stored on shelves above dish washing area. Discard all utensils that are no longer easily cleanable with grease and grim built up on handles. Clean food preparation sink ensure to clean corners.
Observed old food debris and grease still built up through out kitchen. Facility still required to clean all non food contact surfaces paying close attention to: Floors, door handles, refrigerator handles, hand wash sink handles, any surface that hands touch. Discussed with PIC who's server translated requirements.
The department's words
CHSC 114115.c Observed old food debris and grease still built up through out kitchen. Facility still required to clean all non food contact surfaces paying close attention to: Floors, door handles, refrigerator handles, hand wash sink handles, any surface that hands touch. Discussed with PIC who's server translated requirements.
EarlierSep 12, 2017Routine inspectionRed placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed person in charge (PIC) handle raw shrimp then rinse hands with in warewashing sink then wipe hands on a dirty wiping cloth. Instructed PIC to go wash hands using soap in hand washing sink. Observed empty soap container at hand sink when attempting to wash hands before starting inspection. Ensure all food employees are educated on when and how to wash hands to prevent illness. Wash hands under warm running water for at least 20 seconds using soap and dry with a clean paper towel. To prevent cross contamination immediately wash hands at the designated hand sink after handling raw meats. Instructed PIC to refill soap dispenser and re-wash hands.
The department's words
CHSC 113953.3 Observed person in charge (PIC) handle raw shrimp then rinse hands with in warewashing sink then wipe hands on a dirty wiping cloth. Instructed PIC to go wash hands using soap in hand washing sink. Observed empty soap container at hand sink when attempting to wash hands before starting inspection. Ensure all food employees are educated on when and how to wash hands to prevent illness. Wash hands under warm running water for at least 20 seconds using soap and dry with a clean paper towel. To prevent cross contamination immediately wash hands at the designated hand sink after handling raw meats. Instructed PIC to refill soap dispenser and re-wash hands.
No soap at hand sink in kitchen. Ensure hand sink is stocked with soap and paper towels at all times. Employee re-filled soap dispenser.
The department's words
CHSC 113953.2 No soap at hand sink in kitchen. Ensure hand sink is stocked with soap and paper towels at all times. Employee re-filled soap dispenser.
Observed multiple potentially hazardous foods stored out at room temperature on the counters and on the floor. * Tofu on counter at 55F * Bus tub full of raw beef at 68F in dishwasher sprayer area. * Bowl of cooked chicken at 68F and bowl of raw beef at 69F counter. * 3 full bus tubs of raw chicken on floor at 58-68F * Raw fish at 63F on counter. * Bus tub of raw shrimp at 76F (employee working with shrimp at start of inspection) PIC stated tofu was out for an hour and put back into walk-in. Bus tub full of raw beef at dishwasher, raw fish on counter, stacked bowl of cooked chicken and bowl of raw beef discarded. One bus tub full of raw chicken discarded. PIC refused to discard the other two full bus tubs of raw chicken. Work top prep cooler air temp 55-59F. Condenser completely frozen over. Raw shrimp 56F, raw beef 58F, raw egg 57F, cooked pork 58F, bottom: chow mien noodles 58F, pooled eggs 55F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. Room temperature storage is not allowed. PIC initially cooperated and discarded some potentially hazardous foods and then starting raising his voice yelling at which time the inspection was ended due to lack of compliance and potential safety concerns. Verification could not be made that PIC discarded all the potentially hazardous foods found in the danger zone.
The department's words
CHSC 113996 Observed multiple potentially hazardous foods stored out at room temperature on the counters and on the floor. * Tofu on counter at 55F * Bus tub full of raw beef at 68F in dishwasher sprayer area. * Bowl of cooked chicken at 68F and bowl of raw beef at 69F counter. * 3 full bus tubs of raw chicken on floor at 58-68F * Raw fish at 63F on counter. * Bus tub of raw shrimp at 76F (employee working with shrimp at start of inspection) PIC stated tofu was out for an hour and put back into walk-in. Bus tub full of raw beef at dishwasher, raw fish on counter, stacked bowl of cooked chicken and bowl of raw beef discarded. One bus tub full of raw chicken discarded. PIC refused to discard the other two full bus tubs of raw chicken. Work top prep cooler air temp 55-59F. Condenser completely frozen over. Raw shrimp 56F, raw beef 58F, raw egg 57F, cooked pork 58F, bottom: chow mien noodles 58F, pooled eggs 55F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. Room temperature storage is not allowed. PIC initially cooperated and discarded some potentially hazardous foods and then starting raising his voice yelling at which time the inspection was ended due to lack of compliance and potential safety concerns. Verification could not be made that PIC discarded all the potentially hazardous foods found in the danger zone.
Observed container of baby corn with a layer of mold growing on it inside work top cooler. Ensure all food is free from spoilage or adulteration. Inspection ended before verification PIC discarded moldy food..
The department's words
CHSC 113980 Observed container of baby corn with a layer of mold growing on it inside work top cooler. Ensure all food is free from spoilage or adulteration. Inspection ended before verification PIC discarded moldy food..
1, Observed PIC use dirty wiping cloth to wipe down prep table that had raw shrimp on it. 2. Observed gross unsanitary conditions through out kitchen on floors, walls, equipment, meat slicer, in use equipment, cooking station, pots and pans at cooking station. *Facility closed due to gross unsanitary conditions. Before facility will be allowed to re-open all food contact surfaces must be cleaned and sanitized. Entire kitchen must be cleaned and de-greased.
The department's words
CHSC 114113 1, Observed PIC use dirty wiping cloth to wipe down prep table that had raw shrimp on it. 2. Observed gross unsanitary conditions through out kitchen on floors, walls, equipment, meat slicer, in use equipment, cooking station, pots and pans at cooking station. *Facility closed due to gross unsanitary conditions. Before facility will be allowed to re-open all food contact surfaces must be cleaned and sanitized. Entire kitchen must be cleaned and de-greased.
Show 3 more
Observed PIC thawing raw chicken in bus tubs on dirty floor at room temperature. Raw chicken observed at 68- 74F. Ensure to thaw food u nder r e frige r ation, c o mplet el y s ub m erg e d un d er cold r u n n i n g , or in the micr o w a ve o ven if the food is going to be cooked immediately after. PIC refused to discard raw chicken in bus tubs on floor out of temperature.
The department's words
CHSC 114020 Observed PIC thawing raw chicken in bus tubs on dirty floor at room temperature. Raw chicken observed at 68- 74F. Ensure to thaw food u nder r e frige r ation, c o mplet el y s ub m erg e d un d er cold r u n n i n g , or in the micr o w a ve o ven if the food is going to be cooked immediately after. PIC refused to discard raw chicken in bus tubs on floor out of temperature.
Observed gross unsanitary conditions through out kitchen. Facility closed.
The department's words
CHSC 114115.c Observed gross unsanitary conditions through out kitchen. Facility closed.
No sanitizer set up. Dirty wiping cloths on food prep surface through out kitchen. Have an open bucket of sanitizer set up during all hours of operation. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 50-100ppm. Change sanitizer every 2 hours to keep the right concentration.
The department's words
CHSC 114185.1 No sanitizer set up. Dirty wiping cloths on food prep surface through out kitchen. Have an open bucket of sanitizer set up during all hours of operation. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 50-100ppm. Change sanitizer every 2 hours to keep the right concentration.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15394.
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.