At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Saigon Village?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a bowl of bean sprouts in water at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to refill ice container the sprouts are on. 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 Saigon Village's team
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Follow the steps for each item, with the rule beside it.
Next: Observed a bowl of bean sprouts in water at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to refill ice container the sprouts are on.The county found: “Observed a bowl of bean sprouts in water at 55 F. Potentially hazardous foods must be cold held at 41 F or below.…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 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 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a bowl of bean sprouts in water at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to refill ice container the sprouts are on.
The department's words
CHSC 113996 Observed a bowl of bean sprouts in water at 55 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to refill ice container the sprouts are on.
EarlierOct 4, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a knife stored between equipment and the wall. Food contact surfaces must be clean and sanitized. Knife was moved to the dishwashing area.
The department's words
CHSC 114099.7 Observed a knife stored between equipment and the wall. Food contact surfaces must be clean and sanitized. Knife was moved to the dishwashing area.
EarlierNov 14, 2022Follow-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.
EarlierOct 24, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 30, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJul 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 21, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
EarlierOct 15, 2020Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 5, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113980
The department's words
Code CHSC 113980
EarlierJan 9, 2019Follow-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.
EarlierDec 29, 2018Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed fried tofu at 51F and 52F and raw tofu at 51F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed fried tofu at 51F and 52F and raw tofu at 51F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
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)
2 live cockroaches observed and facility had conditions that could lead to vermin harborage. Status 12.29.2018 No cockroaches or rodent droppings observed at time of inspection. Pest control will be coming again tonight. Spoke with pest control operator during inspection and he did not see any cockroaches last night.
The department's words
CHSC 114259.1 2 live cockroaches observed and facility had conditions that could lead to vermin harborage. Status 12.29.2018 No cockroaches or rodent droppings observed at time of inspection. Pest control will be coming again tonight. Spoke with pest control operator during inspection and he did not see any cockroaches last night.
Corrected during the inspection
EarlierDec 28, 2018Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
2 live cockroaches observed and facility had conditions that could lead to vermin harborage.
The department's words
CHSC 114259.1 2 live cockroaches observed and facility had conditions that could lead to vermin harborage.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 27, 2018Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
4 live cockroaches observed and facility had conditions that could lead to vermin harborage.
The department's words
CHSC 114259.1 4 live cockroaches observed and facility had conditions that could lead to vermin harborage.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 4, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food is holding at proper temp. Violation corrected.
The department's words
CHSC 113996 Food is holding at proper temp. Violation corrected.
Corrected during the inspection
EarlierMar 26, 2018Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation not corrected. Observed boba at 74-77F on counter. Use time as a public health control for this and document discard time. Observed tofu at 53F in plate above prep top. Ensure food in prep top is stored below fill line in pans. Tofu discarded. Observed sprouts at 46-47F in ice bath. Ensure level of ice in ice bath is level with the food you are keeping cold.
The department's words
CHSC 113996 Major violation not corrected. Observed boba at 74-77F on counter. Use time as a public health control for this and document discard time. Observed tofu at 53F in plate above prep top. Ensure food in prep top is stored below fill line in pans. Tofu discarded. Observed sprouts at 46-47F in ice bath. Ensure level of ice in ice bath is level with the food you are keeping cold.
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 food is cooled uncovered (observed cooked noodles at 60F in walk-in with plastic wrap over it).
The department's words
CHSC 114002.1 Ensure food is cooled uncovered (observed cooked noodles at 60F in walk-in with plastic wrap over it).
Ensure food handlers don't drink from open mugs in prep area.
The department's words
CHSC 113977 Ensure food handlers don't drink from open mugs in prep area.
EarlierMar 22, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed tofu at 51F stored above prep top. Observed sprouts at 51F-54F in ice bath. Store potentially hazardous foods (PHFs) below 41F or above 135F. Ensure food is stored under the fill line in the pans of prep top. Ensure level of ice bath comes up to the same level of the food you are keeping cold. Items moved to proper refrigeration. Observed cooked tapioca balls (boba) at 104F. Use time as a public health control (TPHC) and ensure these are discarded within 4 hours of being cooked (document the discard time).
The department's words
CHSC 113996 Observed tofu at 51F stored above prep top. Observed sprouts at 51F-54F in ice bath. Store potentially hazardous foods (PHFs) below 41F or above 135F. Ensure food is stored under the fill line in the pans of prep top. Ensure level of ice bath comes up to the same level of the food you are keeping cold. Items moved to proper refrigeration. Observed cooked tapioca balls (boba) at 104F. Use time as a public health control (TPHC) and ensure these are discarded within 4 hours of being cooked (document the discard time).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed cooked noodles at 115-129F, covered with plastic wrap, in walk-in. Item was cooked 1 hour prior. Cool PHF rapidly, uncovered. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. You can also keep noodles hot (at 135F or above) for service instead of cooling.
The department's words
CHSC 114002.1 Observed cooked noodles at 115-129F, covered with plastic wrap, in walk-in. Item was cooked 1 hour prior. Cool PHF rapidly, uncovered. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. You can also keep noodles hot (at 135F or above) for service instead of cooling.
* Observed non-in use, clean equipment placed on floor. The dirt on floor could contaminate food contact surfaces. Discontinue practice (corrected with employee). Dishes washed/rinsed/sanitized. * Remove/clean mold residue in ice machines.
The department's words
CHSC 114113 * Observed non-in use, clean equipment placed on floor. The dirt on floor could contaminate food contact surfaces. Discontinue practice (corrected with employee). Dishes washed/rinsed/sanitized. * Remove/clean mold residue in ice machines.
Remove/clean dirt and grease observed near grease trap, under prep refrigeration, on floor by water heater, and on ceiling above ventilation hood.
The department's words
CHSC 114115.c Remove/clean dirt and grease observed near grease trap, under prep refrigeration, on floor by water heater, and on ceiling above ventilation hood.
Remove string wrapped around utensil handles to make the surface smooth and cleanable.
The department's words
CHSC 114130.1 Remove string wrapped around utensil handles to make the surface smooth and cleanable.
Seal hole in wall by water heater to prevent vermin.
The department's words
CHSC 114259 Seal hole in wall by water heater to prevent vermin.
EarlierJan 25, 2017Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Today all food measured 41 F or below or 135 F or above. Sprouts are now kept in refrigeration.
The department's words
CHSC 113996 Today all food measured 41 F or below or 135 F or above. Sprouts are now kept in refrigeration.
Corrected during the inspection
This facility is no longer rapidly cooling broth. Broth is prepared overnight, is held at 135 F during the day, and discarded at the end of dinner service. Submit standard operating procedures to me if you want to start rapidly cooling again.
The department's words
CHSC 114002 This facility is no longer rapidly cooling broth. Broth is prepared overnight, is held at 135 F during the day, and discarded at the end of dinner service. Submit standard operating procedures to me if you want to start rapidly cooling again.
Corrected during the inspection
Observed many clean utensils encrusted with food. Wash, rinse, and sanitize.
The department's words
CHSC 114097 Observed many clean utensils encrusted with food. Wash, rinse, and sanitize.
Bits of raw meat observed on the slicer. Break down the slicer and clean it thoroughly before using it slice other food.
The department's words
CHSC 114117 Bits of raw meat observed on the slicer. Break down the slicer and clean it thoroughly before using it slice other food.
Clean refrigerator handles to remove encrusted debris. Use food grade, clean containers only for holding food - do not use the garbage can for sprouts or grocery bags to hold food. Clean the hood to remove excess grease. Clean the walk-in walls and ceiling to remove mold. Remove string wrapped around utensil handles and do not use string to hang utensils. It is not smooth and cleanable.
The department's words
CHSC 114175 Clean refrigerator handles to remove encrusted debris. Use food grade, clean containers only for holding food - do not use the garbage can for sprouts or grocery bags to hold food. Clean the hood to remove excess grease. Clean the walk-in walls and ceiling to remove mold. Remove string wrapped around utensil handles and do not use string to hang utensils. It is not smooth and cleanable.
Show 7 more
Observed rice scoop in 69 F water. Utensil was washed and sanitized, then placed in hot water (135 F). Store utensils in-use on a clean dry surface or in water 135 F or above or 41 F or below, and clean every 4 hours.
The department's words
CHSC 114119 Observed rice scoop in 69 F water. Utensil was washed and sanitized, then placed in hot water (135 F). Store utensils in-use on a clean dry surface or in water 135 F or above or 41 F or below, and clean every 4 hours.
Provide an air gap no less than one inch between the tubing from the ice machine and the floor sink.
The department's words
CHSC 114190 Provide an air gap no less than one inch between the tubing from the ice machine and the floor sink.
Clean kitchen thoroughly to remove accumulated grease and food debris. Seal gaps and cracks in walls and floors to prevent attracting vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulated grease and food debris. Seal gaps and cracks in walls and floors to prevent attracting vermin.
Re-paint ceiling above dishwasher where paint is peeling.
The department's words
CHSC 114271 Re-paint ceiling above dishwasher where paint is peeling.
Remove fly strips from areas near/above food prep.
The department's words
CHSC 114259.3 Remove fly strips from areas near/above food prep.
Remove litter and food debris from the ground around and inside the garbage enclosure.
The department's words
CHSC 114245.1 Remove litter and food debris from the ground around and inside the garbage enclosure.
Provide a consumer advisory for raw/undercooked foods on your menu.
The department's words
CHSC 114093 Provide a consumer advisory for raw/undercooked foods on your menu.
EarlierJan 23, 2017Routine inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sprouts observed in a deep bucket of water with an ice wand inside beside the cook line at 53 F. Discard 4 hours from when they were removed from refrigeration. Sliced tomatoes on top of ice on the counter measured 56 F. Discard 4 hours from when they were removed from refrigeration. Hold food cold at 41 F or below or hot at 135 F or above.
The department's words
CHSC 113996 Sprouts observed in a deep bucket of water with an ice wand inside beside the cook line at 53 F. Discard 4 hours from when they were removed from refrigeration. Sliced tomatoes on top of ice on the counter measured 56 F. Discard 4 hours from when they were removed from refrigeration. Hold food cold at 41 F or below or hot at 135 F or 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
Observed 8 containers (deep 5 gallon buckets) of beef broth, covered with lids - 3 in the sinks on ice (a thin layer at the bottom), and 5 on a rack beside the pantry, measuring 128-138 F. After 2 hours cooling, beef broth measured 110 F (was placed in one large stock pot). Reheat broth to 165 F, then hold hot at 135 F or above. This facility is not equipped to cool large amounts of food and/or food handlers do not have sufficient knowledge to rapidly cool. If you wish to continue rapid cooling of large amounts of food, submit a written plan to me describing how you propose to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Observed 8 containers (deep 5 gallon buckets) of beef broth, covered with lids - 3 in the sinks on ice (a thin layer at the bottom), and 5 on a rack beside the pantry, measuring 128-138 F. After 2 hours cooling, beef broth measured 110 F (was placed in one large stock pot). Reheat broth to 165 F, then hold hot at 135 F or above. This facility is not equipped to cool large amounts of food and/or food handlers do not have sufficient knowledge to rapidly cool. If you wish to continue rapid cooling of large amounts of food, submit a written plan to me describing how you propose to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 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 (9)
Observed many clean utensils encrusted with food. Wash, rinse, and sanitize.
The department's words
CHSC 114097 Observed many clean utensils encrusted with food. Wash, rinse, and sanitize.
Bits of raw meat observed on the slicer. Break down the slicer and clean it thoroughly before using it slice other food.
The department's words
CHSC 114117 Bits of raw meat observed on the slicer. Break down the slicer and clean it thoroughly before using it slice other food.
Clean refrigerator handles to remove encrusted debris. Use food grade, clean containers only for holding food - do not use the garbage can for sprouts or grocery bags to hold food. Clean the hood to remove excess grease. Clean the walk-in walls and ceiling to remove mold. Remove string wrapped around utensil handles and do not use string to hang utensils. It is not smooth and cleanable.
The department's words
CHSC 114175 Clean refrigerator handles to remove encrusted debris. Use food grade, clean containers only for holding food - do not use the garbage can for sprouts or grocery bags to hold food. Clean the hood to remove excess grease. Clean the walk-in walls and ceiling to remove mold. Remove string wrapped around utensil handles and do not use string to hang utensils. It is not smooth and cleanable.
Observed rice scoop in 69 F water. Utensil was washed and sanitized, then placed in hot water (135 F). Store utensils in-use on a clean dry surface or in water 135 F or above or 41 F or below, and clean every 4 hours.
The department's words
CHSC 114119 Observed rice scoop in 69 F water. Utensil was washed and sanitized, then placed in hot water (135 F). Store utensils in-use on a clean dry surface or in water 135 F or above or 41 F or below, and clean every 4 hours.
Provide an air gap no less than one inch between the tubing from the ice machine and the floor sink.
The department's words
CHSC 114190 Provide an air gap no less than one inch between the tubing from the ice machine and the floor sink.
Show 4 more
Clean kitchen thoroughly to remove accumulated grease and food debris. Seal gaps and cracks in walls and floors to prevent attracting vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulated grease and food debris. Seal gaps and cracks in walls and floors to prevent attracting vermin.
Re-paint ceiling above dishwasher where paint is peeling.
The department's words
CHSC 114271 Re-paint ceiling above dishwasher where paint is peeling.
Remove fly strips from areas near/above food prep.
The department's words
CHSC 114259.3 Remove fly strips from areas near/above food prep.
Remove litter and food debris from the ground around and inside the garbage enclosure.
The department's words
CHSC 114245.1 Remove litter and food debris from the ground around and inside the garbage enclosure.
EarlierNov 17, 2015Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Corrected during the inspection
Logs are now kept for holding sprouts out of temperature. Continue to keep logs when using time as a public health control.
The department's words
CHSC 113996 Logs are now kept for holding sprouts out of temperature. Continue to keep logs when using time as a public health control.
Corrected during the inspection
Raw animal products are now stored at the front of the prep fridge.
The department's words
CHSC 113980 Raw animal products are now stored at the front of the prep fridge.
Corrected during the inspection
Buckets used for broth were cleaned and sanitized in the dishwasher.
The department's words
CHSC 114099.6 Buckets used for broth were cleaned and sanitized in the dishwasher.
Corrected during the inspection
Use scoops with handles, not bowls, to dispense food. Store scoop in a clean container or in food with the handle sticking out.
The department's words
CHSC 114119 Use scoops with handles, not bowls, to dispense food. Store scoop in a clean container or in food with the handle sticking out.
EarlierNov 16, 2015Routine inspectionYellow placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sprouts observed on the counter by the cookline and on the counter beside the meat slicer. Sprouts were removed from refrigeration at 12:00 pm and 11:00 am today. Sprouts measured 61 F. Discard 4 hours from the time food was taken from the fridge. Maintain cold food temps at 41 F or below or use logs to track time as a public health control (see handout). Do not stack inserts - food will not stay 41 F.
The department's words
CHSC 113996 Sprouts observed on the counter by the cookline and on the counter beside the meat slicer. Sprouts were removed from refrigeration at 12:00 pm and 11:00 am today. Sprouts measured 61 F. Discard 4 hours from the time food was taken from the fridge. Maintain cold food temps at 41 F or below or use logs to track time as a public health control (see handout). Do not stack inserts - food will not stay 41 F.
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
Raw meat observed on top of cooked beef in the prep fridge. The cooked beef touching raw was voluntarily discarded. Store raw animal products separate from all other food. In the prep fridge, store raw animal products closest to the front to prevent cross contamination.
The department's words
CHSC 113980 Raw meat observed on top of cooked beef in the prep fridge. The cooked beef touching raw was voluntarily discarded. Store raw animal products separate from all other food. In the prep fridge, store raw animal products closest to the front to prevent cross contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
There was no soap at the hand sink at the wait station. This was immediately replaced. Keep soap stocked at the hand sink at all times.
The department's words
CHSC 113953.2 There was no soap at the hand sink at the wait station. This was immediately replaced. Keep soap stocked at the hand sink at all times.
Soiled wiping cloths observed on counters. Always store in 100 ppm chlorine. To sanitize large pots, use a spray bottle with 100 ppm chlorine and spray inside of pot thoroughly, then air dry. Clean buckets used to store soup (inside and out). Buckets are dirty on the outside and stacked when stored.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on counters. Always store in 100 ppm chlorine. To sanitize large pots, use a spray bottle with 100 ppm chlorine and spray inside of pot thoroughly, then air dry. Clean buckets used to store soup (inside and out). Buckets are dirty on the outside and stacked when stored.
Use scoops with handles, not bowls, to dispense food. Store scoop in a clean container or in food with the handle sticking out.
The department's words
CHSC 114119 Use scoops with handles, not bowls, to dispense food. Store scoop in a clean container or in food with the handle sticking out.
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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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 L16389.
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.