At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 7, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Siam Lotus Ii?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Employee lacked Food Handler Certification. . All employees serving, preparing, or storing food are required to have a Food Handler Certification. CHSC 113948How 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: Employee lacked Food Handler Certification. . All employees serving, preparing, or storing food are required to have a Food Handler Certification.The county found: “Employee lacked Food Handler Certification. . All employees serving, preparing, or storing food are required to have a…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 7, 2021Routine inspectionGreen placard
This one: Green placard, inspected Jul 7, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Employee lacked Food Handler Certification. . All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employee lacked Food Handler Certification. . All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierDec 22, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierSep 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierNov 19, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer bucket had no measureable sanitizer. Test buckets after they are made to ensure the proper sanitization solution levels.
The department's words
CHSC 114099.6 Sanitizer bucket had no measureable sanitizer. Test buckets after they are made to ensure the proper sanitization solution levels.
EarlierNov 6, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
All food and contact surfaces must be cleaned and sanitized every four house when in use. Observed staff rinse out bucket with water and utensils. Water had been at 67F and neither the bucked or utensils were sanitized.
The department's words
CHSC 114117 All food and contact surfaces must be cleaned and sanitized every four house when in use. Observed staff rinse out bucket with water and utensils. Water had been at 67F and neither the bucked or utensils were sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 18, 2017Follow-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.
EarlierApr 10, 2017Routine inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee come into kitchen from serving customers then prepare foods using bare hands with out washing hands first. Discussed with employee anytime you enter kitchen after serving customers hand washing is required before preparation of any foods. Discussed using utensils to prevent hands from touching foods. Education provided.
The department's words
CHSC 113953.3 Observed employee come into kitchen from serving customers then prepare foods using bare hands with out washing hands first. Discussed with employee anytime you enter kitchen after serving customers hand washing is required before preparation of any foods. Discussed using utensils to prevent hands from touching foods. Education provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Observed spouts in bucket cold held with ice between 49-58F. Employee stated they have been out for 20 mins. Ensure all potentially hazardous foods (PHF) is cold held at 41F or below. If using ice to cold hold ensure there is enough ice in the water to keep sprouts 41F. Explained to employee who added ice to sprouts. Note: When rinsing sprouts or adding water for storage recommend rinsing with ice water and adding ice water to keep the sprouts from warming up.
The department's words
CHSC 113996 Observed spouts in bucket cold held with ice between 49-58F. Employee stated they have been out for 20 mins. Ensure all potentially hazardous foods (PHF) is cold held at 41F or below. If using ice to cold hold ensure there is enough ice in the water to keep sprouts 41F. Explained to employee who added ice to sprouts. Note: When rinsing sprouts or adding water for storage recommend rinsing with ice water and adding ice water to keep the sprouts from warming up.
Observed large number of gnats in kitchen concentrating around grease trap, dish sink area, and back dry storage room. Cleaning compliance issued to clean all these areas thoroughly, clean all floor drains, and sinks. Keep all used/dirty wiping cloths in covered containers until laundered. Cover all trash cans. Failure to comply with cleaning compliance will result in a case being opened and cost recovery fees of $190.00/hr will be assessed.
The department's words
CHSC 114259.1 Observed large number of gnats in kitchen concentrating around grease trap, dish sink area, and back dry storage room. Cleaning compliance issued to clean all these areas thoroughly, clean all floor drains, and sinks. Keep all used/dirty wiping cloths in covered containers until laundered. Cover all trash cans. Failure to comply with cleaning compliance will result in a case being opened and cost recovery fees of $190.00/hr will be assessed.
1. Observed bowls/drop pans of raw meat stored over open vegetables in bottom of cook line prep cooler. Ensure all raw meats are stored below and away from ready to eat foods. Employee relocated raw meats to the bottom shelf. All other refrigeration raw meat storage ok. 2. Observed bag of carrots stored directly on the floor. Ensure all food is stored up off the floor at least 6 inches to prevent potential contamination. Carrots relocated.
The department's words
CHSC 113986 1. Observed bowls/drop pans of raw meat stored over open vegetables in bottom of cook line prep cooler. Ensure all raw meats are stored below and away from ready to eat foods. Employee relocated raw meats to the bottom shelf. All other refrigeration raw meat storage ok. 2. Observed bag of carrots stored directly on the floor. Ensure all food is stored up off the floor at least 6 inches to prevent potential contamination. Carrots relocated.
Observed grease/old food debris build up on the following equipment: door handles, all refrigeration handles, light switches, and preparation table shelves. Clean and sanitize. Discussed with employee.
The department's words
CHSC 114115.c Observed grease/old food debris build up on the following equipment: door handles, all refrigeration handles, light switches, and preparation table shelves. Clean and sanitize. Discussed with employee.
Observed growth inside ice machine. Clean and sanitize regularly. Discussed with employee to clean and sanitize ice machine.
The department's words
CHSC 114113 Observed growth inside ice machine. Clean and sanitize regularly. Discussed with employee to clean and sanitize ice machine.
Show 6 more
1. Facility currently using woven bamboo sticky rice steamers. These bamboo steamers are not approved. All food contact surfaces must be smooth, non-absorbent and easily cleanable. Discontinue use of bamboo steamers. 2. Non commercial rice cooker in use. All equipment must be NSF/commercial grade. Discontinue use. 3. Observed shelves being lined with cardboard. Cardboard in not approved. Discontinue use of cardboard to line the shelves.
The department's words
CHSC 114130.1 1. Facility currently using woven bamboo sticky rice steamers. These bamboo steamers are not approved. All food contact surfaces must be smooth, non-absorbent and easily cleanable. Discontinue use of bamboo steamers. 2. Non commercial rice cooker in use. All equipment must be NSF/commercial grade. Discontinue use. 3. Observed shelves being lined with cardboard. Cardboard in not approved. Discontinue use of cardboard to line the shelves.
1. Observed in use rice scoop stored in 95F water and in use utensils on the cook line stored in 77F water. In use utensils must be stored in ice water at 41 F or below, hot at 135F or higher, or on a clean dry surface and changed out every 4 hours. Employee stated they were brought out 20 mins prior. Ice added to rice scoop and cook line utensils. 2. Observed multiple food items covered and in contact with cloth towels/ linens/ news paper. Linens or cloth napkins or newspapers are not an approved food contact surface. Discontinue use of cloth or newspaper in contact with food. All cloth and news paper removed.
The department's words
CHSC 114119 1. Observed in use rice scoop stored in 95F water and in use utensils on the cook line stored in 77F water. In use utensils must be stored in ice water at 41 F or below, hot at 135F or higher, or on a clean dry surface and changed out every 4 hours. Employee stated they were brought out 20 mins prior. Ice added to rice scoop and cook line utensils. 2. Observed multiple food items covered and in contact with cloth towels/ linens/ news paper. Linens or cloth napkins or newspapers are not an approved food contact surface. Discontinue use of cloth or newspaper in contact with food. All cloth and news paper removed.
Observed hood filters with large amount of grease build up and dripping. While cooking observed large amount of smoke in kitchen. Due to fire hazard and contamination possibility of leaking grease into food compliance issued to have hood system service immediately Compliance issued for 04-12-2017. Failure to comply will result in a case being opened and cost recovery fees of $190.00/hr being assessed.
The department's words
CHSC 114149 Observed hood filters with large amount of grease build up and dripping. While cooking observed large amount of smoke in kitchen. Due to fire hazard and contamination possibility of leaking grease into food compliance issued to have hood system service immediately Compliance issued for 04-12-2017. Failure to comply will result in a case being opened and cost recovery fees of $190.00/hr being assessed.
No probe thermometer provided to monitor the temperatures of food. Provide a probe thermometer to check the temperatures of potentially hazardous foods. Recommend providing a digital probe thermometer. Discussed with employee. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114159 No probe thermometer provided to monitor the temperatures of food. Provide a probe thermometer to check the temperatures of potentially hazardous foods. Recommend providing a digital probe thermometer. Discussed with employee. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Splash guard required on right and left side of service station hand sink. Water pitchers are stored to the right and ice well is on the left. Install 6 in splash guard at hand sink to prevent potential contamination. Discussed with PIC
The department's words
CHSC 113953 Splash guard required on right and left side of service station hand sink. Water pitchers are stored to the right and ice well is on the left. Install 6 in splash guard at hand sink to prevent potential contamination. Discussed with PIC
Observed several very dirty wiping cloths hanging from handle to ovens on cook line. Ensure all wiping cloths are cleaned and laundered regularly. Discard any unclean/worn wiping cloths. Wiping cloth discarded.
The department's words
CHSC 114185.1 Observed several very dirty wiping cloths hanging from handle to ovens on cook line. Ensure all wiping cloths are cleaned and laundered regularly. Discard any unclean/worn wiping cloths. Wiping cloth discarded.
EarlierJun 27, 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.
EarlierJun 14, 2016Routine inspectionYellow placard
7 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handle raw chicken, rinse hands in food preparation sink, then go up front and start cooking touching cutting boards and utensils without washing hands. Observed employee handle raw whole shell eggs then touch food contact surfaces with out washing hands. Ensure after handling raw meat to thoroughly wash hands to prevent cross contamination. Employees educated. Hands washed.
The department's words
CHSC 113953.3 Observed employee handle raw chicken, rinse hands in food preparation sink, then go up front and start cooking touching cutting boards and utensils without washing hands. Observed employee handle raw whole shell eggs then touch food contact surfaces with out washing hands. Ensure after handling raw meat to thoroughly wash hands to prevent cross contamination. Employees educated. Hands washed.
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 multiple containers of raw meat stored out at room temperature: bus tub raw chicken 57F, pot of raw chicken 60F, bucket of raw chicken 58F, pot of raw beef 54F, cooked rice in plastic wrap 76F, red curry 57F, sprouts in water 70F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or above. Raw chicken and beef placed in refrigerators and freezer. Cooked rice and sprouts discarded. Curry placed in cooler.
The department's words
CHSC 113996 Observed multiple containers of raw meat stored out at room temperature: bus tub raw chicken 57F, pot of raw chicken 60F, bucket of raw chicken 58F, pot of raw beef 54F, cooked rice in plastic wrap 76F, red curry 57F, sprouts in water 70F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or above. Raw chicken and beef placed in refrigerators and freezer. Cooked rice and sprouts discarded. Curry placed in cooler.
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 large stock pot of cooling curry on counter no ice. Employee who was cooling curry did not know the time temperature requirements and was not monitoring cooling process. Ensure to cool from 135F to 70F with in 2 hours and from 70F to 41F or below in the next 4 hours. Ensure employees are properly trained in cooling requirements. Ice added and curry reduced to smaller portions to cool.
The department's words
CHSC 114002.1 Observed large stock pot of cooling curry on counter no ice. Employee who was cooling curry did not know the time temperature requirements and was not monitoring cooling process. Ensure to cool from 135F to 70F with in 2 hours and from 70F to 41F or below in the next 4 hours. Ensure employees are properly trained in cooling requirements. Ice added and curry reduced to smaller portions to cool.
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 prep table being used for raw chicken prep be wiped down with wet dirty rag then set washed produce on prep table. No sanitizer set up in facility. Rag wet with water only. Ensure all food contact surfaces are thoroughly sanitized after contamination from raw meat. Discussed with employees, sanitizer made, prep table sanitized.
The department's words
CHSC 113984.d Observed prep table being used for raw chicken prep be wiped down with wet dirty rag then set washed produce on prep table. No sanitizer set up in facility. Rag wet with water only. Ensure all food contact surfaces are thoroughly sanitized after contamination from raw meat. Discussed with employees, sanitizer made, prep table sanitized.
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)
Observed multiple baskets in hand sink basin and no soap at hand sink. Ensure all hand sinks are accessible at all times and are stocked with soap and paper towels. Hand sink unblocked and soap provided.
The department's words
CHSC 113953 Observed multiple baskets in hand sink basin and no soap at hand sink. Ensure all hand sinks are accessible at all times and are stocked with soap and paper towels. Hand sink unblocked and soap provided.
Observed ready to eat vegetables stored next to or under raw meats. Ensure all raw meats are stored below and away from ready to eat foods. Discussed with owner re-organization of refrigerators is required. Store all raw meats in one cooler and vegetables in the other.
The department's words
CHSC 113986 Observed ready to eat vegetables stored next to or under raw meats. Ensure all raw meats are stored below and away from ready to eat foods. Discussed with owner re-organization of refrigerators is required. Store all raw meats in one cooler and vegetables in the other.
No sanitizer set up. Dirty wet rags stored on food prep surfaces through out kitchen. Ensure sanitizer is set up in back kitchen and front cook area. Use 1 tsp of bleach per gallon of cold water. Change sanitizer every 2 hours. Store rags in sanitizer solution when not in use.
The department's words
CHSC 114185.1 No sanitizer set up. Dirty wet rags stored on food prep surfaces through out kitchen. Ensure sanitizer is set up in back kitchen and front cook area. Use 1 tsp of bleach per gallon of cold water. Change sanitizer every 2 hours. Store rags in sanitizer solution when not in use.
EarlierOct 26, 2015Follow-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 20, 2015Routine inspectionYellow placard
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handle raw meat (fish/beef) and touch food contact surfaces with out washing hands. Ensure after handling raw meats or hands become contaminated to immediately wash hands to prevent cross contamination. Hands washed.
The department's words
CHSC 113953.3 Observed employee handle raw meat (fish/beef) and touch food contact surfaces with out washing hands. Ensure after handling raw meats or hands become contaminated to immediately wash hands to prevent cross contamination. Hands washed.
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 pan of cooked yellow curry stored at room temperature on top of prep cooler at 64F. Ensure all potentially hazardous foods are cold held at 41F or below. Curry discarded. Observed soaking rice at 85F and two bus tubs of soaking rice noodles at 66F and 71F. Soaking rice or rice noodles need to be soaked under refrigeration not at room temperature.
The department's words
CHSC 113996 Observed pan of cooked yellow curry stored at room temperature on top of prep cooler at 64F. Ensure all potentially hazardous foods are cold held at 41F or below. Curry discarded. Observed soaking rice at 85F and two bus tubs of soaking rice noodles at 66F and 71F. Soaking rice or rice noodles need to be soaked under refrigeration not at room temperature.
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 cutting board table that hand raw beef on it be wiped down with a wiping cloth with no sanitizer. Cutting board used for raw chicken rinsed off with sprayer and scrubber with out being properly sanitized. Ensure all food contact surfaces are properly washed, rinsed, and sanitized. Education provided.
The department's words
CHSC 114113 Observed cutting board table that hand raw beef on it be wiped down with a wiping cloth with no sanitizer. Cutting board used for raw chicken rinsed off with sprayer and scrubber with out being properly sanitized. Ensure all food contact surfaces are properly washed, rinsed, and sanitized. Education provided.
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)
No food managers certificate available for review. Missing employee food handlers permits. Demonstration of knowledge could not be demonstrated by any of the employees in reference to food safety questions. Ensure to have a certified food manager and proof of certification for facility and ensure all employees have food handlers cards. Food safety materials provided.
The department's words
CHSC 113947.1 No food managers certificate available for review. Missing employee food handlers permits. Demonstration of knowledge could not be demonstrated by any of the employees in reference to food safety questions. Ensure to have a certified food manager and proof of certification for facility and ensure all employees have food handlers cards. Food safety materials provided.
Kitchen hand sink basin full of dishes. Ensure to keep hand sink accessible at all times. Dishes moved.
The department's words
CHSC 113953 Kitchen hand sink basin full of dishes. Ensure to keep hand sink accessible at all times. Dishes moved.
Raw shrimp thawing in food prep sink not submerged in water. Ensure to submerge thawing food in cold water with a continual flow of cold running water. Education provided.
The department's words
CHSC 114020 Raw shrimp thawing in food prep sink not submerged in water. Ensure to submerge thawing food in cold water with a continual flow of cold running water. Education provided.
Raw meat stored over or in contact with produce in 1 Door glass cooler, prep cooler, and 2 Door glass cooler. Ensure all raw meats are stored below and away from ready to eat foods. Raw meats relocated.
The department's words
CHSC 113986 Raw meat stored over or in contact with produce in 1 Door glass cooler, prep cooler, and 2 Door glass cooler. Ensure all raw meats are stored below and away from ready to eat foods. Raw meats relocated.
Observed food debris built up on shelves, old equipment, and dust on ceiling from vent system. Clean all non food contact surfaces. Clean and organize kitchen.
The department's words
CHSC 114115.c Observed food debris built up on shelves, old equipment, and dust on ceiling from vent system. Clean all non food contact surfaces. Clean and organize kitchen.
Show 4 more
3 Door prep cooler condenser leaking. -2 Door prep cooler not functional. Repair both units. Noted all refrigeration units are at complete capacity. File review will be conducted to determine if facility will be required to obtain additional refrigeration. Non-commercial rice cookers (X2) and crock pot in use remove or replace with NSF.
The department's words
CHSC 114175 3 Door prep cooler condenser leaking. -2 Door prep cooler not functional. Repair both units. Noted all refrigeration units are at complete capacity. File review will be conducted to determine if facility will be required to obtain additional refrigeration. Non-commercial rice cookers (X2) and crock pot in use remove or replace with NSF.
In use utensils stored in 78F water. Rice scoops stored in 77F water. Store in use utensils in ice water to keep them at 41F or below or on grill in water at 135F or higher. Discussed with employee.
The department's words
CHSC 114119 In use utensils stored in 78F water. Rice scoops stored in 77F water. Store in use utensils in ice water to keep them at 41F or below or on grill in water at 135F or higher. Discussed with employee.
Large amounts of grease build up on vent hood system. Have hood cleaned.
The department's words
CHSC 114149.2 Large amounts of grease build up on vent hood system. Have hood cleaned.
No sanitizer set up upon arrival and facility actively working with raw meats. Ensure to have sanitizer set up during all hours of operation. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival and facility actively working with raw meats. Ensure to have sanitizer set up during all hours of operation. Sanitizer made.
EarlierJul 15, 2014Routine inspectionOnly Minor Violation(s) Found
8 violations listed, 0 marked critical.
Not critical (8)
Keep handwash stations stocked with soap and paper towels - rear station was empty.
The department's words
CHSC 113953.2 Keep handwash stations stocked with soap and paper towels - rear station was empty.
a. Front drink frig temp at 48 F, reduce to 41 or less. b. Rear 2-door frig temp at 45 F, reduce to 41 or less.
The department's words
CHSC 113996 a. Front drink frig temp at 48 F, reduce to 41 or less. b. Rear 2-door frig temp at 45 F, reduce to 41 or less.
Multiple flies in kitchen/dry storage, continue to hang mops & eliminate standing water.
The department's words
CHSC 114259.1 Multiple flies in kitchen/dry storage, continue to hang mops & eliminate standing water.
a. Replace or resurface cutting boards that are permanently soiled. b. Purchase only NSF approved cooking equipment.
The department's words
CHSC 114130 a. Replace or resurface cutting boards that are permanently soiled. b. Purchase only NSF approved cooking equipment.
a. Replace or resurface cutting boards that are permanently soiled. b. Purchase only NSF approved cooking equipment.
The department's words
CHSC 114175 a. Replace or resurface cutting boards that are permanently soiled. b. Purchase only NSF approved cooking equipment.
Show 3 more
Keep one probe thermometer on-site and one display thermometer in each refrigeration unit.
The department's words
CHSC 114157 Keep one probe thermometer on-site and one display thermometer in each refrigeration unit.
Keep one probe thermometer on-site and one display thermometer in each refrigeration unit.
The department's words
CHSC 114159 Keep one probe thermometer on-site and one display thermometer in each refrigeration unit.
Repair rear handwash faucet leak, save water and money.
The department's words
CHSC 114190 Repair rear handwash faucet leak, save water and money.
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 L10022.
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.