At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Shanghai Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Tempura at 110 F, raw eggrolls at 68 F, wet noodles at 90 F, meat at 48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Tempura marked with 4:30 discard time. Eggroll prep completed. Wet noodles and meat moved to cold holding. 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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Follow the steps for each item, with the rule beside it.
Next: Tempura at 110 F, raw eggrolls at 68 F, wet noodles at 90 F, meat at 48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Tempura marked with 4:30 discard time. Eggroll prep completed. Wet noodles and meat moved to cold holding.The county found: “Tempura at 110 F, raw eggrolls at 68 F, wet noodles at 90 F, meat at 48 F. Potentially hazardous foods must be held at…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 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 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Tempura at 110 F, raw eggrolls at 68 F, wet noodles at 90 F, meat at 48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Tempura marked with 4:30 discard time. Eggroll prep completed. Wet noodles and meat moved to cold holding.
The department's words
CHSC 113996 Tempura at 110 F, raw eggrolls at 68 F, wet noodles at 90 F, meat at 48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Tempura marked with 4:30 discard time. Eggroll prep completed. Wet noodles and meat moved to cold holding.
EarlierOct 16, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw chicken and raw beef in plastic food tubs being stored at room temperature without any temperature control. Internal temperature of raw chicken measured at 61.8 *F and 57.5 *F. Store raw meat inside refrigerator until ready to be processed. Food must be stored at 41 *F and blow or 135 *F and above.
The department's words
CHSC 113996 Observed raw chicken and raw beef in plastic food tubs being stored at room temperature without any temperature control. Internal temperature of raw chicken measured at 61.8 *F and 57.5 *F. Store raw meat inside refrigerator until ready to be processed. Food must be stored at 41 *F and blow or 135 *F and above.
Corrected during the inspection
EarlierOct 15, 2025Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw chicken and raw beef in plastic food tubs being stored at room temperature without any temperature control. Internal temperature of raw chicken measured at 61.8 *F and 57.5 *F. Store raw meat inside refrigerator until ready to be processed. Food must be stored at 41 *F and blow or 135 *F and above.
The department's words
CHSC 113996 Observed raw chicken and raw beef in plastic food tubs being stored at room temperature without any temperature control. Internal temperature of raw chicken measured at 61.8 *F and 57.5 *F. Store raw meat inside refrigerator until ready to be processed. Food must be stored at 41 *F and blow or 135 *F and above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 2, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed one live cockroach on the wall near the janitorial sink and two dead bodies in the kitchen. Pest control came on 10/23. Traps have been placed. Facility must be kept free of vermin and insects at all times. Do not operate if two or more live cockroaches are found. Pest control is coming on 11/3 to treat facility. Clean and sanitize food contact surfaces and monitor for new activity.
The department's words
CHSC 114259.1 Observed one live cockroach on the wall near the janitorial sink and two dead bodies in the kitchen. Pest control came on 10/23. Traps have been placed. Facility must be kept free of vermin and insects at all times. Do not operate if two or more live cockroaches are found. Pest control is coming on 11/3 to treat facility. Clean and sanitize food contact surfaces and monitor for new activity.
EarlierFeb 24, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 23, 2020Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
A new hood as installed. Submit a hood performance test on Marin County form by August 6, 2020. This form is a twww.marincounty.org/ehs. Look under food program/plan check. Once the plan check er has been approved the hood performance test the Sr. Plan Checker will call to schedule a construction inspection.
The department's words
CHSC 114149.1 A new hood as installed. Submit a hood performance test on Marin County form by August 6, 2020. This form is a twww.marincounty.org/ehs. Look under food program/plan check. Once the plan check er has been approved the hood performance test the Sr. Plan Checker will call to schedule a construction inspection.
EarlierJul 23, 2020Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Tofu measured 49 degrees F in prep refrigerator and was discarded by owner.
The department's words
CHSC 113996 Tofu measured 49 degrees F in prep refrigerator and was discarded by owner.
Observed cooked potentially hazardous foods (noodles, beef) not being monitored. There isn’t a probe thermometer to check internal food temperatures. Beef finished cooking at ~3:00 p.m. and measured 89 degrees F at 4:30 p.m.. This beef was still sitting on table at end of inspection and measured 84 degrees F at 6:10 p.m.. Cooked beef voluntarily discarded. Discussed rapid cooling process. Rapidly 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. Observed plastic tray with pot stickers on top of prep refrigerator insert pans at 63 degrees F at 4:34 p.m.. Pot stickers were made at 2:00 p.m.. Don’t double attack anything on top of insert pans. Cool potentially hazardous foods in the two door refrigerator. 7/23/20: cooked chicken made at 1:10 p.m. measured 51 degrees F in shallow pan that was double stacked on top of prep refrigerator insert pans. Don't double stack pans. Chicken was placed directly into an insert pan. recommend using two door refrigerator for rapid cooling rather than prep refrigerator. Noodles cooked today are already 41 degrees F. Approved cooling log provided. make copies of form and use each time food is being cooled down.
The department's words
CHSC 114002 Observed cooked potentially hazardous foods (noodles, beef) not being monitored. There isn’t a probe thermometer to check internal food temperatures. Beef finished cooking at ~3:00 p.m. and measured 89 degrees F at 4:30 p.m.. This beef was still sitting on table at end of inspection and measured 84 degrees F at 6:10 p.m.. Cooked beef voluntarily discarded. Discussed rapid cooling process. Rapidly 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. Observed plastic tray with pot stickers on top of prep refrigerator insert pans at 63 degrees F at 4:34 p.m.. Pot stickers were made at 2:00 p.m.. Don’t double attack anything on top of insert pans. Cool potentially hazardous foods in the two door refrigerator. 7/23/20: cooked chicken made at 1:10 p.m. measured 51 degrees F in shallow pan that was double stacked on top of prep refrigerator insert pans. Don't double stack pans. Chicken was placed directly into an insert pan. recommend using two door refrigerator for rapid cooling rather than prep refrigerator. Noodles cooked today are already 41 degrees F. Approved cooling log provided. make copies of form and use each time food is being cooled down.
Observed cooked potentially hazardous foods (noodles, beef) not being monitored. There isn’t a probe thermometer to check internal food temperatures. Beef finished cooking at ~3:00 p.m. and measured 89 degrees F at 4:30 p.m.. This beef was still sitting on table at end of inspection and measured 84 degrees F at 6:10 p.m.. Cooked beef voluntarily discarded. Discussed rapid cooling process. Rapidly 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. Observed plastic tray with pot stickers on top of prep refrigerator insert pans at 63 degrees F at 4:34 p.m.. Pot stickers were made at 2:00 p.m.. Don’t double attack anything on top of insert pans. Cool potentially hazardous foods in the two door refrigerator.
The department's words
CHSC 114002.1 Observed cooked potentially hazardous foods (noodles, beef) not being monitored. There isn’t a probe thermometer to check internal food temperatures. Beef finished cooking at ~3:00 p.m. and measured 89 degrees F at 4:30 p.m.. This beef was still sitting on table at end of inspection and measured 84 degrees F at 6:10 p.m.. Cooked beef voluntarily discarded. Discussed rapid cooling process. Rapidly 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. Observed plastic tray with pot stickers on top of prep refrigerator insert pans at 63 degrees F at 4:34 p.m.. Pot stickers were made at 2:00 p.m.. Don’t double attack anything on top of insert pans. Cool potentially hazardous foods in the two door refrigerator.
EarlierJul 21, 2020Routine inspectionYellow placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw beef and raw pork improperly thawing in prep sink and attached table. Both were voluntarily discarded - see VCD sheet. Beef was taken out of freezer at 11:30 and observed at 71 -74 degrees Fat 4:15 p.m.. Pork taken out of freezer at 2:30 measured 66 degrees F at 4:28 p.m..
The department's words
CHSC 113996 Observed raw beef and raw pork improperly thawing in prep sink and attached table. Both were voluntarily discarded - see VCD sheet. Beef was taken out of freezer at 11:30 and observed at 71 -74 degrees Fat 4:15 p.m.. Pork taken out of freezer at 2:30 measured 66 degrees F at 4:28 p.m..
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 raw beef and raw pork improperly thawing in prep sink and attached table. Both were voluntarily discarded - see VCD sheet. Beef was taken out of freezer at 11:30 and observed at 71 -74 degrees Fat 4:15 p.m.. Pork taken out of freezer at 2:30 measured 66 degrees F at 4:28 p.m..
The department's words
CHSC 114020 Observed raw beef and raw pork improperly thawing in prep sink and attached table. Both were voluntarily discarded - see VCD sheet. Beef was taken out of freezer at 11:30 and observed at 71 -74 degrees Fat 4:15 p.m.. Pork taken out of freezer at 2:30 measured 66 degrees F at 4:28 p.m..
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 cooked potentially hazardous foods (noodles, beef) not being monitored. There isn’t a probe thermometer to check internal food temperatures. Beef finished cooking at ~3:00 p.m. and measured 89 degrees F at 4:30 p.m.. This beef was still sitting on table at end of inspection and measured 84 degrees F at 6:10 p.m.. Cooked beef voluntarily discarded. Discussed rapid cooling process. Rapidly 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. Observed plastic tray with pot stickers on top of prep refrigerator insert pans at 63 degrees F at 4:34 p.m.. Pot stickers were made at 2:00 p.m.. Don’t double attack anything on top of insert pans. Cool potentially hazardous foods in the two door refrigerator.
The department's words
CHSC 114002 Observed cooked potentially hazardous foods (noodles, beef) not being monitored. There isn’t a probe thermometer to check internal food temperatures. Beef finished cooking at ~3:00 p.m. and measured 89 degrees F at 4:30 p.m.. This beef was still sitting on table at end of inspection and measured 84 degrees F at 6:10 p.m.. Cooked beef voluntarily discarded. Discussed rapid cooling process. Rapidly 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. Observed plastic tray with pot stickers on top of prep refrigerator insert pans at 63 degrees F at 4:34 p.m.. Pot stickers were made at 2:00 p.m.. Don’t double attack anything on top of insert pans. Cool potentially hazardous foods in the two door refrigerator.
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 cooked potentially hazardous foods (noodles, beef) not being monitored. There isn’t a probe thermometer to check internal food temperatures. Beef finished cooking at ~3:00 p.m. and measured 89 degrees F at 4:30 p.m.. This beef was still sitting on table at end of inspection and measured 84 degrees F at 6:10 p.m.. Cooked beef voluntarily discarded. Discussed rapid cooling process. Rapidly 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. Observed plastic tray with pot stickers on top of prep refrigerator insert pans at 63 degrees F at 4:34 p.m.. Pot stickers were made at 2:00 p.m.. Don’t double attack anything on top of insert pans. Cool potentially hazardous foods in the two door refrigerator.
The department's words
CHSC 114002.1 Observed cooked potentially hazardous foods (noodles, beef) not being monitored. There isn’t a probe thermometer to check internal food temperatures. Beef finished cooking at ~3:00 p.m. and measured 89 degrees F at 4:30 p.m.. This beef was still sitting on table at end of inspection and measured 84 degrees F at 6:10 p.m.. Cooked beef voluntarily discarded. Discussed rapid cooling process. Rapidly 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. Observed plastic tray with pot stickers on top of prep refrigerator insert pans at 63 degrees F at 4:34 p.m.. Pot stickers were made at 2:00 p.m.. Don’t double attack anything on top of insert pans. Cool potentially hazardous foods in the two door refrigerator.
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 one live cockroach on shelf above open bowl of food. Owner killed this cockroach. Eliminate cockroaches by safe, legal effective means. Observed pest control invoice for 7/16/20 or 7/20/20 (two dates on invoice.) Pest control operator treated for cockroaches. Per owner's wife, pest control company is scheduled to come next month. Pest control service is needed now. Follow narrative on pest control report, which states Highly recommend to practice good sanitation.
The department's words
CHSC 114259.1 Observed one live cockroach on shelf above open bowl of food. Owner killed this cockroach. Eliminate cockroaches by safe, legal effective means. Observed pest control invoice for 7/16/20 or 7/20/20 (two dates on invoice.) Pest control operator treated for cockroaches. Per owner's wife, pest control company is scheduled to come next month. Pest control service is needed now. Follow narrative on pest control report, which states Highly recommend to practice good sanitation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 24, 2019Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw shell eggs sitting on shelf. Internal temperatures of eggs measured 66 degrees F. Maintain raw shell eggs at or below 45 degrees F. eggs voluntarily discarded - see VCD sheet. Shrimp on shelf below counter measured 68 degrees F. Shrimp was taken out of the refrigerator at 10:30 and placed under running water until 1:00. At 1:00 began taking off skin of shrimp. Thaw under cold running water for no more than two hours. Best practice is to thaw potentially hazardous foods, such as shrimp, in the refrigerator. Shrimp voluntarily discarded -see VCD sheet. Chicken in bowl in food prep sink measured 65 degrees F at 3:10 p.m. Chicken was taken out of the freezer and placed under running water for an hour. Chicken was cut at 112:00 and rinsed at ~ 1:00. Unknown what happened to chicken from ~1:15 - 3:10. chicken voluntarily discarded - see VCD sheet. Plate of shrimp measured 74 degrees F. Shrimp was taken out of the freezer at 10:30 a.m. (same batch as noted at top of report.) Shrimp voluntarily discarded - see VCD sheet. Raw prawns in prep refrigerator: 45 degrees F. Maintain at or below 41 degrees F.
The department's words
CHSC 113996 Observed raw shell eggs sitting on shelf. Internal temperatures of eggs measured 66 degrees F. Maintain raw shell eggs at or below 45 degrees F. eggs voluntarily discarded - see VCD sheet. Shrimp on shelf below counter measured 68 degrees F. Shrimp was taken out of the refrigerator at 10:30 and placed under running water until 1:00. At 1:00 began taking off skin of shrimp. Thaw under cold running water for no more than two hours. Best practice is to thaw potentially hazardous foods, such as shrimp, in the refrigerator. Shrimp voluntarily discarded -see VCD sheet. Chicken in bowl in food prep sink measured 65 degrees F at 3:10 p.m. Chicken was taken out of the freezer and placed under running water for an hour. Chicken was cut at 112:00 and rinsed at ~ 1:00. Unknown what happened to chicken from ~1:15 - 3:10. chicken voluntarily discarded - see VCD sheet. Plate of shrimp measured 74 degrees F. Shrimp was taken out of the freezer at 10:30 a.m. (same batch as noted at top of report.) Shrimp voluntarily discarded - see VCD sheet. Raw prawns in prep refrigerator: 45 degrees F. Maintain at or below 41 degrees F.
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)
Shrimp on shelf below counter measured 68 degrees F. Shrimp was taken out of the refrigerator at 10:30 and placed under running water until 1:00. At 1:00 began taking off skin of shrimp. Thaw under cold running water for no more than two hours. Best practice is to thaw potentially hazardous foods, such as shrimp, in the refrigerator. Shrimp voluntarily discarded -see VCD sheet.
The department's words
CHSC 114020 Shrimp on shelf below counter measured 68 degrees F. Shrimp was taken out of the refrigerator at 10:30 and placed under running water until 1:00. At 1:00 began taking off skin of shrimp. Thaw under cold running water for no more than two hours. Best practice is to thaw potentially hazardous foods, such as shrimp, in the refrigerator. Shrimp voluntarily discarded -see VCD sheet.
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 L15680.
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.