At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Prabh Indian Kitchen?
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 114099.7 CHSC 114099.7How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 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
LatestSep 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 15, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierMar 3, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierMar 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee handle cell phone and then was starting food preparation without washing hands in between. / Wash hands after handling cellphone and before food preparation.
The department's words
CHSC 113953.3 Observed employee handle cell phone and then was starting food preparation without washing hands in between. / Wash hands after handling cellphone and before food preparation.
EarlierApr 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 20, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large pot of tomato cream sauce on walk-in refrigerator floor right at entrance that was made yesterday. Tomato cream sauce measured 51-52 degrees F. Properly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Tomato cream sauce (~ 8 gallons) voluntarily discarded. Provide a written procedure for rapid cooling of tomato cream sauce by 6/8/20. Use approved cooling methods, such as ice wands, ice baths, and shallow metal pans. Monitor temperatures of potentially hazardous foods as frequently as needed to achieve rapid cooling within required timeframes.
The department's words
CHSC 114002 Observed large pot of tomato cream sauce on walk-in refrigerator floor right at entrance that was made yesterday. Tomato cream sauce measured 51-52 degrees F. Properly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Tomato cream sauce (~ 8 gallons) voluntarily discarded. Provide a written procedure for rapid cooling of tomato cream sauce by 6/8/20. Use approved cooling methods, such as ice wands, ice baths, and shallow metal pans. Monitor temperatures of potentially hazardous foods as frequently as needed to achieve rapid cooling within required timeframes.
EarlierDec 18, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a bag of onions stored outside. Keep foods inside. Corrected at inspection.
The department's words
CHSC 114051 Observed a bag of onions stored outside. Keep foods inside. Corrected at inspection.
EarlierDec 10, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
observed extra large pot in walk-in refrigerator filled with onion gravy that was made on 12/9/18. Internal temperature of gravy ranged from 51F-71F. Onion gravy has exceeded time frame for cooling. The onion gravy was voluntarily discarded.
The department's words
CHSC 114002 observed extra large pot in walk-in refrigerator filled with onion gravy that was made on 12/9/18. Internal temperature of gravy ranged from 51F-71F. Onion gravy has exceeded time frame for cooling. The onion gravy was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 5, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken curry that finished cooking at 12:15 PM sitting on shelf in plastic containers. Chicken curry measured 93F-118F at 2:15 PM. It is unknown when chicken curry entered the danger zone. Discussed rapid cooling methods.
The department's words
CHSC 114002.1 Observed chicken curry that finished cooking at 12:15 PM sitting on shelf in plastic containers. Chicken curry measured 93F-118F at 2:15 PM. It is unknown when chicken curry entered the danger zone. Discussed rapid cooling methods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 9, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
One burner pot needs to be pushed back towards back wall to provide a minimum six inch overhang between inner lip of hood and front end of open pot burner.
The department's words
CHSC 114149.1 One burner pot needs to be pushed back towards back wall to provide a minimum six inch overhang between inner lip of hood and front end of open pot burner.
Coffin freezers removed from room in downstairs garage, One has been relocated across from three-compartment sink. Observed a one door refrigerator in the garage. Unit was empty. remove refrigerator from the premises. Downstairs room off the garage and garage are not approved for food, utensil, equipment, or linen storage.
The department's words
CHSC 114257.1 Coffin freezers removed from room in downstairs garage, One has been relocated across from three-compartment sink. Observed a one door refrigerator in the garage. Unit was empty. remove refrigerator from the premises. Downstairs room off the garage and garage are not approved for food, utensil, equipment, or linen storage.
Observed chicken in two compartments of 3-compartment utensil washing sink. Use three-compartment sink for utensil washing only. Use food prep sink for preparing chicken. Wash, rinse, and sanitize three-compartment sink.
The department's words
CHSC 114163 Observed chicken in two compartments of 3-compartment utensil washing sink. Use three-compartment sink for utensil washing only. Use food prep sink for preparing chicken. Wash, rinse, and sanitize three-compartment sink.
Corrected during the inspection
Utensils in hand wash sink. Do not obstruct hand wash sink. Use hand wash sink for hand washing only.
The department's words
CHSC 113953.1 Utensils in hand wash sink. Do not obstruct hand wash sink. Use hand wash sink for hand washing only.
Corrected during the inspection
EarlierFeb 21, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
True display fridge had yogurt at 50F, milk at 46F. Other non-PHF at 46F. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Yogurt discarded. Temp of fridge turned down.
The department's words
CHSC 113996 True display fridge had yogurt at 50F, milk at 46F. Other non-PHF at 46F. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Yogurt discarded. Temp of fridge turned down.
* Cutting board by prep top is worn. Replace * Discontinue use of milk crates for produce storage as surface is difficult to clean
The department's words
CHSC 114175 * Cutting board by prep top is worn. Replace * Discontinue use of milk crates for produce storage as surface is difficult to clean
Observed one range grill in use outside of hood (spinach was being cooked on it)/ Grill also used for every sauce (onion, tomato, etc.) and some meats. Item is required to be under ventilation hood with a 6 inch overhang. Items under hood currently: 2 tandoori clay ovens, 6 range, 2 range, broiler. Will review file to see what was approved under hood
The department's words
CHSC 114149 Observed one range grill in use outside of hood (spinach was being cooked on it)/ Grill also used for every sauce (onion, tomato, etc.) and some meats. Item is required to be under ventilation hood with a 6 inch overhang. Items under hood currently: 2 tandoori clay ovens, 6 range, 2 range, broiler. Will review file to see what was approved under hood
3 compartment sink being used for food prep. Insufficient air gap noted. Requirement is air gap at least twice the diameter of the pipe and no less than 1 inch
The department's words
CHSC 114190 3 compartment sink being used for food prep. Insufficient air gap noted. Requirement is air gap at least twice the diameter of the pipe and no less than 1 inch
Outside garbage area has bins for used glass bottles. Bins are uncovered and filled with water. Cover bins
The department's words
CHSC 114245.1 Outside garbage area has bins for used glass bottles. Bins are uncovered and filled with water. Cover bins
Show 1 more
Crack in bottom wall of facility downstairs that is leading to puddles of water accumulating there after rain. Only restrooms are in this downstairs area (no food). Puddles mopped up while on-site. Repair cracks in building, seal building.
The department's words
CHSC 114271 Crack in bottom wall of facility downstairs that is leading to puddles of water accumulating there after rain. Only restrooms are in this downstairs area (no food). Puddles mopped up while on-site. Repair cracks in building, seal building.
EarlierJan 22, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Provide proof of Managers Food Safety Certification ASAP
The department's words
CHSC 113947.1 Provide proof of Managers Food Safety Certification ASAP
Rice cooker found on milk crate in mop sink. Remove rice cooker. Use on counter only.
The department's words
CHSC 113986 Rice cooker found on milk crate in mop sink. Remove rice cooker. Use on counter only.
Open bowls of food (shrimp) noted double stacked at reach in. Discontinue practice.COS
The department's words
CHSC 114060 Open bowls of food (shrimp) noted double stacked at reach in. Discontinue practice.COS
Corrected during the inspection
Cutting boards noted worn/stained. Replace them. Remove irregular pieces of tile from under the rack legs. Replace rack. Milk crates used as shelving. Discontinue practice. Use commercial dunnage racks if needed. Food accumulation noted at seals in reach in refrigerators. Clean and maintain sanitary.
The department's words
CHSC 114175 Cutting boards noted worn/stained. Replace them. Remove irregular pieces of tile from under the rack legs. Replace rack. Milk crates used as shelving. Discontinue practice. Use commercial dunnage racks if needed. Food accumulation noted at seals in reach in refrigerators. Clean and maintain sanitary.
Sanitizer in bucket recorded 0 ppm chlorine, even though two tablets were dissolved. Tablets may be old, or water too hot. Provide 100 ppm chlorine in buckets for wiping rags.
The department's words
CHSC 114185.1 Sanitizer in bucket recorded 0 ppm chlorine, even though two tablets were dissolved. Tablets may be old, or water too hot. Provide 100 ppm chlorine in buckets for wiping rags.
Show 2 more
Sponge observed in bucket in kitchen. Do not use sponges.
The department's words
CHSC 114135 Sponge observed in bucket in kitchen. Do not use sponges.
Apron found in kitchen near food. Store separately.
The department's words
CHSC 114256.1 Apron found in kitchen near food. Store separately.
EarlierFeb 11, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed cooked chicken (85 degrees Fahrenheit) sitting on shelf. Food handler who prepared chicken stated that it had come out of oven two minutes prior to beginning of inspection. Food handler stated chicken was fully cooked. Cooked chicken sitting on shelf can not decrease in temperature to 85 degrees within a couple minutes. Unable to determine how long chicken was sitting on shelf. Chicken was voluntarily discarded. Ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within two hours, and from 70 degrees F to 41 degrees F within four hours. 2/11/14: No rapid cooling observed at todays's inspection. Reviewed rapid cooling log for some of foods that go through rapid cooling process. Per log, it appears that potentially hazardous foods are being cooled within required timeframes.
The department's words
CHSC 114002 Observed cooked chicken (85 degrees Fahrenheit) sitting on shelf. Food handler who prepared chicken stated that it had come out of oven two minutes prior to beginning of inspection. Food handler stated chicken was fully cooked. Cooked chicken sitting on shelf can not decrease in temperature to 85 degrees within a couple minutes. Unable to determine how long chicken was sitting on shelf. Chicken was voluntarily discarded. Ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within two hours, and from 70 degrees F to 41 degrees F within four hours. 2/11/14: No rapid cooling observed at todays's inspection. Reviewed rapid cooling log for some of foods that go through rapid cooling process. Per log, it appears that potentially hazardous foods are being cooled within required timeframes.
Corrected during the inspection
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Corrected during the inspection
EarlierJan 7, 2014Routine inspectionViolation(s) Found
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken (85 degrees Fahrenheit) sitting on shelf. Food handler who prepared chicken stated that it had come out of oven two minutes prior to beginning of inspection. Food handler stated chicken was fully cooked. Cooked chicken sitting on shelf can not decrease in temperature to 85 degrees within a couple minutes. Unable to determine how long chicken was sitting on shelf. Chicken was voluntarily discarded. Ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within two hours, and from 70 degrees F to 41 degrees F within four hours.
The department's words
CHSC 114002 Observed cooked chicken (85 degrees Fahrenheit) sitting on shelf. Food handler who prepared chicken stated that it had come out of oven two minutes prior to beginning of inspection. Food handler stated chicken was fully cooked. Cooked chicken sitting on shelf can not decrease in temperature to 85 degrees within a couple minutes. Unable to determine how long chicken was sitting on shelf. Chicken was voluntarily discarded. Ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within two hours, and from 70 degrees F to 41 degrees F within four hours.
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 handlers did not have adequate knowledge of safe food handling practices as they relate to their job tasks.
The department's words
CHSC 113947 Food handlers did not have adequate knowledge of safe food handling practices as they relate to their job tasks.
Rice pudding observed at 62 degrees F in two door refrigerator made yesterday was voluntarily discarded. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Rice pudding observed at 62 degrees F in two door refrigerator made yesterday was voluntarily discarded. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Corrected during the inspection
Observed dirty wiping cloth on prep refrigerator cutting board. In-use wiping cloths must be stored in a container with appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed dirty wiping cloth on prep refrigerator cutting board. In-use wiping cloths must be stored in a container with appropriate sanitizer concentration.
A wood splashguard was installed on left side of hand wash sink. This is not an approved material at hand wash sink. All equipment shall be ANSI-certified. Install an ANSI-certified splashguard that is at least six inches high that extends from the wall to the end of the sink and has a smooth, curved edge.
The department's words
CHSC 114130 A wood splashguard was installed on left side of hand wash sink. This is not an approved material at hand wash sink. All equipment shall be ANSI-certified. Install an ANSI-certified splashguard that is at least six inches high that extends from the wall to the end of the sink and has a smooth, curved edge.
Observed food handler touch cooked chicken with gloved hand after handling raw chicken. All food handlers shall change gloves after contaminating them to prevent cross contamoination of food. Cooked chicken was voluntarily discarded.
The department's words
CHSC 113953.3 Observed food handler touch cooked chicken with gloved hand after handling raw chicken. All food handlers shall change gloves after contaminating them to prevent cross contamoination of food. Cooked chicken was voluntarily discarded.
Corrected during the inspection
Show 1 more
Post sign notifying customers that the most recent inpsection report is available to review.
The department's words
CHSC 113725.1 Post sign notifying customers that the most recent inpsection report is available to review.
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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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 L13892.
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.