At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Jul 6, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Pho Tao Noodle House?
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 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 113948 CHSC 113948How to fixFix it
- Code CHSC 113984.d CHSC 113984.dHow 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 Pho Tao Noodle House's team
Is this your place?
Welcome, Pho Tao Noodle House. We'll walk through this together, one item at a time. To log the fixes, claim Pho Tao Noodle House 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 Pho Tao Noodle HouseWe'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 Pho Tao Noodle HouseWe'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 · 5 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
LatestJul 6, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 6, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
EarlierApr 4, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Stemed rice internal temperature readings were measured at 124°F, 131°F, and 133°F in different parts of the food. According to the person in charge, the rice was reheated and ready to go in the rice cooker. [corrective action] Reheating for hot holding shall be done rapidly, and the time the food is between 41 and 165F shall not exceed two hours. [Corrected on site] The employee reheated the food to 165F.
The department's words
CHSC 114016 Stemed rice internal temperature readings were measured at 124°F, 131°F, and 133°F in different parts of the food. According to the person in charge, the rice was reheated and ready to go in the rice cooker. [corrective action] Reheating for hot holding shall be done rapidly, and the time the food is between 41 and 165F shall not exceed two hours. [Corrected on site] The employee reheated the food to 165F.
Corrected during the inspection
Chili sauce internal temperature readings were measured at 71F and 78F in different parts of the food. Chili sauce container was observed to be stored at ambient temperature on the preparation table. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The employee transferrred the chili sauce in the reach-in unit.
The department's words
CHSC 113996 Chili sauce internal temperature readings were measured at 71F and 78F in different parts of the food. Chili sauce container was observed to be stored at ambient temperature on the preparation table. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The employee transferrred the chili sauce in the reach-in unit.
Corrected during the inspection
EarlierApr 2, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Stemed rice internal temperature readings were measured at 124°F, 131°F, and 133°F in different parts of the food. According to the person in charge, the rice was reheated and ready to go in the rice cooker. [corrective action] Reheating for hot holding shall be done rapidly, and the time the food is between 41 and 165F shall not exceed two hours. [Corrected on site] The employee reheated the food to 165F.
The department's words
CHSC 114016 Stemed rice internal temperature readings were measured at 124°F, 131°F, and 133°F in different parts of the food. According to the person in charge, the rice was reheated and ready to go in the rice cooker. [corrective action] Reheating for hot holding shall be done rapidly, and the time the food is between 41 and 165F shall not exceed two hours. [Corrected on site] The employee reheated the food to 165F.
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
Chili sauce internal temperature readings were measured at 71F and 78F in different parts of the food. Chili sauce container was observed to be stored at ambient temperature on the preparation table. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The employee transferrred the chili sauce in the reach-in unit.
The department's words
CHSC 113996 Chili sauce internal temperature readings were measured at 71F and 78F in different parts of the food. Chili sauce container was observed to be stored at ambient temperature on the preparation table. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The employee transferrred the chili sauce in the reach-in unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 8, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the preparation area, raw bean sprouts internal temperature readings were at 67F, and 61F were observed stored at ambient temperature. Partially cooked pork internal temperature was at 93F, beef 105F, chicken 68F, cooked shrimps 66F, rice noddles 108F, egg rolls 65F, and fried chicken wings at 99F, and 102F were observed stored at ambient temperature in the cook line. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. {COS] The owner agreed to use Time as a Public Health Control for 4 hours for the foods mentioned above.
The department's words
CHSC 113996 In the preparation area, raw bean sprouts internal temperature readings were at 67F, and 61F were observed stored at ambient temperature. Partially cooked pork internal temperature was at 93F, beef 105F, chicken 68F, cooked shrimps 66F, rice noddles 108F, egg rolls 65F, and fried chicken wings at 99F, and 102F were observed stored at ambient temperature in the cook line. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. {COS] The owner agreed to use Time as a Public Health Control for 4 hours for the foods mentioned above.
Corrected during the inspection
The walk-in refrigerator's ambient temperatures were at 60F and 64F in different parts of the unit. All potentially hazardous foods were observed at temperatures between 60F and 52F. The owner stated the walk-in refrigerator started having problems last night (06/06/2023), and all foods with high temperatures were in the walk-in two days ago. The food facility does not have another refrigeration unit. [CA] Repair or adjust the walk-in refrigerator that is not keeping food at the required temperatures. Transfer all potentially hazardous foods to a holding unit that can maintain the required temperatures of 41F or below. [COS] All potentially hazardous foods were voluntarily discarded, and bleach was added to denature foods. Cease and desist food operations until the walk-in refrigerator is in good repair.
The department's words
CHSC 114175 The walk-in refrigerator's ambient temperatures were at 60F and 64F in different parts of the unit. All potentially hazardous foods were observed at temperatures between 60F and 52F. The owner stated the walk-in refrigerator started having problems last night (06/06/2023), and all foods with high temperatures were in the walk-in two days ago. The food facility does not have another refrigeration unit. [CA] Repair or adjust the walk-in refrigerator that is not keeping food at the required temperatures. Transfer all potentially hazardous foods to a holding unit that can maintain the required temperatures of 41F or below. [COS] All potentially hazardous foods were voluntarily discarded, and bleach was added to denature foods. Cease and desist food operations until the walk-in refrigerator is in good repair.
Corrected during the inspection
EarlierJun 7, 2023Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the preparation area, raw bean sprouts internal temperature readings were at 67F, and 61F were observed stored at ambient temperature. Partially cooked pork internal temperature was at 93F, beef 105F, chicken 68F, cooked shrimps 66F, rice noddles 108F, egg rolls 65F, and fried chicken wings at 99F, and 102F were observed stored at ambient temperature in the cook line. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. {COS] The owner agreed to use Time as a Public Health Control for 4 hours for the foods mentioned above.
The department's words
CHSC 113996 In the preparation area, raw bean sprouts internal temperature readings were at 67F, and 61F were observed stored at ambient temperature. Partially cooked pork internal temperature was at 93F, beef 105F, chicken 68F, cooked shrimps 66F, rice noddles 108F, egg rolls 65F, and fried chicken wings at 99F, and 102F were observed stored at ambient temperature in the cook line. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. {COS] The owner agreed to use Time as a Public Health Control for 4 hours for the foods mentioned above.
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
The walk-in refrigerator's ambient temperatures were at 60F and 64F in different parts of the unit. All potentially hazardous foods were observed at temperatures between 60F and 52F. The owner stated the walk-in refrigerator started having problems last night (06/06/2023), and all foods with high temperatures were in the walk-in two days ago. The food facility does not have another refrigeration unit. [CA] Repair or adjust the walk-in refrigerator that is not keeping food at the required temperatures. Transfer all potentially hazardous foods to a holding unit that can maintain the required temperatures of 41F or below. [COS] All potentially hazardous foods were voluntarily discarded, and bleach was added to denature foods. Cease and desist food operations until the walk-in refrigerator is in good repair.
The department's words
CHSC 114175 The walk-in refrigerator's ambient temperatures were at 60F and 64F in different parts of the unit. All potentially hazardous foods were observed at temperatures between 60F and 52F. The owner stated the walk-in refrigerator started having problems last night (06/06/2023), and all foods with high temperatures were in the walk-in two days ago. The food facility does not have another refrigeration unit. [CA] Repair or adjust the walk-in refrigerator that is not keeping food at the required temperatures. Transfer all potentially hazardous foods to a holding unit that can maintain the required temperatures of 41F or below. [COS] All potentially hazardous foods were voluntarily discarded, and bleach was added to denature foods. Cease and desist food operations until the walk-in refrigerator is in good repair.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Pho Tao Noodle House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Pho Tao Noodle House know
Ask for the manager. Pho Tao Noodle House 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 Pho Tao Noodle House?
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 L16866.
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.