At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 2, 2026
Is that a lot?
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What was found out about Panda Express #2082?
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- Grilled chicken at serving line observed holding/measured at 110F. Maintain all hot potentially hazardous foods (PHFs) at or above 135F. person in charge voluntarily discarded item during visit. It was discovered heating element may have ceased operating. Investigate as needed. Heating element/pods serving other potentially hazardous foods at serving line appeared operational at this time while in use. 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
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Next: Grilled chicken at serving line observed holding/measured at 110F. Maintain all hot potentially hazardous foods (PHFs) at or above 135F. person in charge voluntarily discarded item during visit. It was discovered heating element may have ceased operating. Investigate as needed. Heating element/pods serving other potentially hazardous foods at serving line appeared operational at this time while in use.The county found: “Grilled chicken at serving line observed holding/measured at 110F. Maintain all hot potentially hazardous foods (PHFs)…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 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 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 2, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Grilled chicken at serving line observed holding/measured at 110F. Maintain all hot potentially hazardous foods (PHFs) at or above 135F. person in charge voluntarily discarded item during visit. It was discovered heating element may have ceased operating. Investigate as needed. Heating element/pods serving other potentially hazardous foods at serving line appeared operational at this time while in use.
The department's words
CHSC 113996 Grilled chicken at serving line observed holding/measured at 110F. Maintain all hot potentially hazardous foods (PHFs) at or above 135F. person in charge voluntarily discarded item during visit. It was discovered heating element may have ceased operating. Investigate as needed. Heating element/pods serving other potentially hazardous foods at serving line appeared operational at this time while in use.
EarlierDec 23, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Metal hotel pans observed at cook's line observed in use to portion brown rice. Prior to portioning cooked rice into hotel pan, observed accumulation of debris inside metal hotel pan. Employee was stopped and notified at time of inspection. Hotel pan was removed from service and replaced with clean tray/hotel pan. All utensils shall be maintained clean to sight and touch. All utensils that shall be used for service shall be properly cleaned and sanitized.
The department's words
CHSC 114113 Metal hotel pans observed at cook's line observed in use to portion brown rice. Prior to portioning cooked rice into hotel pan, observed accumulation of debris inside metal hotel pan. Employee was stopped and notified at time of inspection. Hotel pan was removed from service and replaced with clean tray/hotel pan. All utensils shall be maintained clean to sight and touch. All utensils that shall be used for service shall be properly cleaned and sanitized.
Metal hotel pans observed at cook's line observed in use to portion brown rice. Prior to portioning cooked rice into hotel pan, observed accumulation of debris inside metal hotel pan. Employee was stopped and notified at time of inspection. Hotel pan was removed from service and replaced with clean tray/hotel pan. All utensils shall be maintained clean to sight and touch. All utensils that shall be used for service shall be properly cleaned and sanitized.
The department's words
CHSC 114115 Metal hotel pans observed at cook's line observed in use to portion brown rice. Prior to portioning cooked rice into hotel pan, observed accumulation of debris inside metal hotel pan. Employee was stopped and notified at time of inspection. Hotel pan was removed from service and replaced with clean tray/hotel pan. All utensils shall be maintained clean to sight and touch. All utensils that shall be used for service shall be properly cleaned and sanitized.
EarlierApr 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an auto wok installed on the cook line. Equipment changes and installations must be approved by the local health department. Submit spec sheets and a construction application within 3 weeks to avoid cost recovery fees.
The department's words
CHSC 114175 Observed an auto wok installed on the cook line. Equipment changes and installations must be approved by the local health department. Submit spec sheets and a construction application within 3 weeks to avoid cost recovery fees.
EarlierApr 9, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water heater plug not functioning at time of inspection. Water at 3-comp sink measuring 108 degrees F. Water heater plugged into a different outlet. Work order placed to repair outlet. Water temperature measuring 121 degrees F after 15 minutes.
The department's words
CHSC 114192 Hot water heater plug not functioning at time of inspection. Water at 3-comp sink measuring 108 degrees F. Water heater plugged into a different outlet. Work order placed to repair outlet. Water temperature measuring 121 degrees F after 15 minutes.
EarlierJul 3, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following at the hot holding unit: Orange chicken at 130, broccoli beef at 120, and teriyaki chicken at 115 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below. Repair hot holding unit to hold at 135 degrees F.
The department's words
CHSC 113996 Observed the following at the hot holding unit: Orange chicken at 130, broccoli beef at 120, and teriyaki chicken at 115 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below. Repair hot holding unit to hold at 135 degrees F.
EarlierOct 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed egg rolls at 125.1F-132F on steam table, placed there ~20 mins. ago. Inspector instructed operator to immediately reheat to 165F and then hot hold at 135F or above at all times. Operator will verify 165F reached. Observed garlic + ginger at 65.8F next to wok. Packaging says keep refrigerated. Since it was placed there ~2 hrs. prior, inspector instructed operator to move to cold holding immediately. Keep keep refrigerated foods at 41F or below at all times.
The department's words
CHSC 113996 MAJOR - Observed egg rolls at 125.1F-132F on steam table, placed there ~20 mins. ago. Inspector instructed operator to immediately reheat to 165F and then hot hold at 135F or above at all times. Operator will verify 165F reached. Observed garlic + ginger at 65.8F next to wok. Packaging says keep refrigerated. Since it was placed there ~2 hrs. prior, inspector instructed operator to move to cold holding immediately. Keep keep refrigerated foods at 41F or below at all times.
EarlierMar 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A. Observed garlic in oil at 71F out at room temperature at cook line. Garlic in oil is considered potentially hazardous food (PHF) so it must be maintained at 41F or below. Discussed with operator to keep garlic in oil in prep cooler below 41F at all times. Operator discarded ~1/2 qt. garlic in oil into trash since garlic in oil has been out since ~9am. B. Fried rice fridge ambient ~50-52F, but contents inside at 42-49F. Move all PHFs to walk in until unit is <41F. Door is opened a lot and food has been in unit since ~10-1030 am - food moved to walk in cooler to cool to 41F. Repair unit ASAP - work order placed at time of inspection. Do not use until 41F or below.
The department's words
CHSC 113996 A. Observed garlic in oil at 71F out at room temperature at cook line. Garlic in oil is considered potentially hazardous food (PHF) so it must be maintained at 41F or below. Discussed with operator to keep garlic in oil in prep cooler below 41F at all times. Operator discarded ~1/2 qt. garlic in oil into trash since garlic in oil has been out since ~9am. B. Fried rice fridge ambient ~50-52F, but contents inside at 42-49F. Move all PHFs to walk in until unit is <41F. Door is opened a lot and food has been in unit since ~10-1030 am - food moved to walk in cooler to cool to 41F. Repair unit ASAP - work order placed at time of inspection. Do not use until 41F or below.
EarlierAug 20, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed brown rice hot holding at ~130F in rice cooker at serve station. Potentially hazardous foods shall be hot held at 135F or above. Inspector gave operator choice of reheating to 165F (rice was made ~1 hr. ago) or using TPHC (Time as a Public Health Control). Operator provided TPHC sticker with discard time of 4 hrs. after rice was put out. Discussed with operator to hot hold PHFs at 135F or above or use TPHC with proper records/documentation.
The department's words
CHSC 113996 Observed brown rice hot holding at ~130F in rice cooker at serve station. Potentially hazardous foods shall be hot held at 135F or above. Inspector gave operator choice of reheating to 165F (rice was made ~1 hr. ago) or using TPHC (Time as a Public Health Control). Operator provided TPHC sticker with discard time of 4 hrs. after rice was put out. Discussed with operator to hot hold PHFs at 135F or above or use TPHC with proper records/documentation.
EarlierFeb 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide paper towels at handwash sink next to prep sink.
The department's words
CHSC 113953.2 Provide paper towels at handwash sink next to prep sink.
EarlierJun 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Post Permit to Operate in public view.
The department's words
CHSC 114381 Post Permit to Operate in public view.
EarlierJul 18, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 7, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 23, 2018Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Poultry prep frig food temps (multiple) at 59F, all food discarded. ~ 2 lbs raw chicken, 6 cartons of egg yolk. Repair or adjust to 41F or less, call for recheck.
The department's words
CHSC 113996 Poultry prep frig food temps (multiple) at 59F, all food discarded. ~ 2 lbs raw chicken, 6 cartons of egg yolk. Repair or adjust to 41F or less, call for recheck.
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)
Ensure there is soap in dispensers at handwash stations at all times (empty upon arrival).
The department's words
CHSC 113953.2 Ensure there is soap in dispensers at handwash stations at all times (empty upon arrival).
Keep meats below produce (walk-in).
The department's words
CHSC 114047 Keep meats below produce (walk-in).
EarlierJan 23, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Ensure there is soap in dispensers at handwash stations at all times (empty upon arrival).
The department's words
CHSC 113953.2 Ensure there is soap in dispensers at handwash stations at all times (empty upon arrival).
Corrected during the inspection
Poultry prep frig food temps (multiple) at 59F, all food discarded. ~ 2 lbs raw chicken, 6 cartons of egg yolk. Repair or adjust to 41F or less, call for recheck.
The department's words
CHSC 113996 Poultry prep frig food temps (multiple) at 59F, all food discarded. ~ 2 lbs raw chicken, 6 cartons of egg yolk. Repair or adjust to 41F or less, call for recheck.
Corrected during the inspection
Keep meats below produce (walk-in).
The department's words
CHSC 114047 Keep meats below produce (walk-in).
Corrected during the inspection
EarlierMar 14, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 17, 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.
EarlierAug 9, 2016Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked rice in hot hold unit at 122-126F. Observed cooked pot stickers in hot hold unit at 124-129F. Ensure all PHF is hot held at 135F or higher. After discussion with IPC rice hot hold unit was not plugged in prior to placing rice in it. Pot stickers left on prep table prior to being placed in hot hold box. Ensure to preheat all hot holding equipment prior to placing food in it. After heating/cooking place food in hot hold equipment immediately to prevent food from dropping into danger zone. Both rice and pot stickers reheated.
The department's words
CHSC 113996 Observed cooked rice in hot hold unit at 122-126F. Observed cooked pot stickers in hot hold unit at 124-129F. Ensure all PHF is hot held at 135F or higher. After discussion with IPC rice hot hold unit was not plugged in prior to placing rice in it. Pot stickers left on prep table prior to being placed in hot hold box. Ensure to preheat all hot holding equipment prior to placing food in it. After heating/cooking place food in hot hold equipment immediately to prevent food from dropping into danger zone. Both rice and pot stickers reheated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed food debris inside prep coolers, on lids to top of prep coolers, scales, and thermometer. Ensure to clean food contact surfaces regularly.
The department's words
CHSC 114115 Observed food debris inside prep coolers, on lids to top of prep coolers, scales, and thermometer. Ensure to clean food contact surfaces regularly.
EarlierOct 13, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bagged raw chicken touching box of celery in walk-in cooler. To prevent contamination provide more separation between raw meats and produce. Raw meat relocated.
The department's words
CHSC 113986 Observed bagged raw chicken touching box of celery in walk-in cooler. To prevent contamination provide more separation between raw meats and produce. Raw meat relocated.
EarlierOct 5, 2015Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 29, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Please make 'permit to operate' and 'inspection report available' signs visible to customers.
The department's words
CHSC 113725.1 Please make 'permit to operate' and 'inspection report available' signs visible to customers.
Please make 'permit to operate' and 'inspection report available' signs visible to customers.
The department's words
CHSC 114381 Please make 'permit to operate' and 'inspection report available' signs visible to customers.
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 L11437.
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.