At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · County inspection, Follow-up inspection · Feb 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Thep Lela?
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 113996 CHSC 113996How to fixFix it
- Code CHSC 114002 CHSC 114002How to fixFix it
- Code CHSC 114099.6 CHSC 114099.6How 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 Thep Lela's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 3, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 3, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierJan 30, 2026Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114002
The department's words
Code CHSC 114002
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
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 18, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cut tomato at 53F stacked high in prep top. Hold at 41F or below.
The department's words
CHSC 113996 Observed cut tomato at 53F stacked high in prep top. Hold at 41F or below.
EarlierApr 4, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee wash knife with soap in hand wash sink. No sanitizing step observed. / All ware washing needs to have wash - rinse - sanitize - air drying. Send knife to mechanical dish washer to wash and sanitize.
The department's words
CHSC 114099.6 Observed employee wash knife with soap in hand wash sink. No sanitizing step observed. / All ware washing needs to have wash - rinse - sanitize - air drying. Send knife to mechanical dish washer to wash and sanitize.
EarlierAug 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
1 food handler card has expired. / Obtain valid certification within 30 days.
The department's words
CHSC 113948 1 food handler card has expired. / Obtain valid certification within 30 days.
EarlierDec 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
cooked rice noodles observed left on countertop waiting to be used in next order. Noodles recorded around 160°F. / Food must be held at 135°F or above or 41°F or below. Reheat food to 165°F and hot hold at 135°F or above.
The department's words
CHSC 113996 cooked rice noodles observed left on countertop waiting to be used in next order. Noodles recorded around 160°F. / Food must be held at 135°F or above or 41°F or below. Reheat food to 165°F and hot hold at 135°F or above.
EarlierMay 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rice in a metal bowl covered with plastic wrap recorded at around 80F. Rice was prepared the day before. / Follow Department issued handout on cooling methods. Have rice spread out on a baking sheet to cool from 135F to 70F in 2 hours then from 70F to 41F in 4 hours thereafter. Discard out of temperature rice. About 2lb of rice was discarded on site.
The department's words
CHSC 114002 Rice in a metal bowl covered with plastic wrap recorded at around 80F. Rice was prepared the day before. / Follow Department issued handout on cooling methods. Have rice spread out on a baking sheet to cool from 135F to 70F in 2 hours then from 70F to 41F in 4 hours thereafter. Discard out of temperature rice. About 2lb of rice was discarded on site.
EarlierNov 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an employee quickly scrub knives with soap and rinsed them off for use before starting food preparation. No sanitizing step observed. / Follow 3-step wash method as described in sticker on 3-comp sink or utilize mechanical dishwasher. Do not skip sanitization step. Ensure sanitizer solution is 100ppm chlorine or 200ppm quat ammonium for manual sanitization.
The department's words
CHSC 114099.6 Observed an employee quickly scrub knives with soap and rinsed them off for use before starting food preparation. No sanitizing step observed. / Follow 3-step wash method as described in sticker on 3-comp sink or utilize mechanical dishwasher. Do not skip sanitization step. Ensure sanitizer solution is 100ppm chlorine or 200ppm quat ammonium for manual sanitization.
EarlierJun 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an employee take a ladle to the 3-comp sink to wash but skipped the sanitization step. / Follow 3-step wash method as described on the posted 3-step wash method county sticker. Do not skip sanitization step when ware washing.
The department's words
CHSC 114099.6 Observed an employee take a ladle to the 3-comp sink to wash but skipped the sanitization step. / Follow 3-step wash method as described on the posted 3-step wash method county sticker. Do not skip sanitization step when ware washing.
EarlierOct 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
2 Food handler cards have expired. / Obtain valid cards within 30 days from 10/10/19.
The department's words
CHSC 113948 2 Food handler cards have expired. / Obtain valid cards within 30 days from 10/10/19.
EarlierMay 2, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
An employee had dropped a wok while cooking. The employee picked up the wok and rinsed the wok at the food prep sink with hot water then proceeded to begin cooking again. / Immediately discontinue practice. Utilize 3 step wash method of wash rinse and sanitize. Do not use prep sink for any ware washing. Clean prep sink with hot water and soap, then sanitize. Violation corrected on site.
The department's words
CHSC 114099.2 An employee had dropped a wok while cooking. The employee picked up the wok and rinsed the wok at the food prep sink with hot water then proceeded to begin cooking again. / Immediately discontinue practice. Utilize 3 step wash method of wash rinse and sanitize. Do not use prep sink for any ware washing. Clean prep sink with hot water and soap, then sanitize. Violation corrected on site.
EarlierOct 31, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash facilities must be clean and free of obstructions.
The department's words
CHSC 113953.1 Hand wash facilities must be clean and free of obstructions.
EarlierMar 2, 2017Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Keep copies of food manager certificate on site. Some food handler cards have expired. Renew.
The department's words
CHSC 113948 Keep copies of food manager certificate on site. Some food handler cards have expired. Renew.
Observed employee eating in prep area. Eating/tasting/drinking should not be done where contamination of non-prepackaged food can result.
The department's words
CHSC 113977 Observed employee eating in prep area. Eating/tasting/drinking should not be done where contamination of non-prepackaged food can result.
Observed raw chicken at 48F in prep fridge. Keep potentially hazardous foods below 41F or above 135F. Chicken placed in walk-in uncovered to cool.
The department's words
CHSC 113996 Observed raw chicken at 48F in prep fridge. Keep potentially hazardous foods below 41F or above 135F. Chicken placed in walk-in uncovered to cool.
Rice cooker with rice in it stored on floor. Store food at least 6 inches off the ground. Corrected on site.
The department's words
CHSC 114047 Rice cooker with rice in it stored on floor. Store food at least 6 inches off the ground. Corrected on site.
* Clean bottom of Maximum freezer. Food residue at bottom * Observed dirty shelving in prep fridges with open food. Clean shelving to prevent contamination * Napkins, personal clothing items, first under ice bin at bar. Clean
The department's words
CHSC 114115.c * Clean bottom of Maximum freezer. Food residue at bottom * Observed dirty shelving in prep fridges with open food. Clean shelving to prevent contamination * Napkins, personal clothing items, first under ice bin at bar. Clean
Show 4 more
Rice cookers appear domestic. Use ANSI/NSF certified equipment for cooking
The department's words
CHSC 114175 Rice cookers appear domestic. Use ANSI/NSF certified equipment for cooking
Provide scooper with handle for rice in bulk storage container. Discontinue storing measuring cup in rice container
The department's words
CHSC 114119 Provide scooper with handle for rice in bulk storage container. Discontinue storing measuring cup in rice container
Linen stored on top of noodle. Discontinue practice of covering food with linen.
The department's words
CHSC 114185 Linen stored on top of noodle. Discontinue practice of covering food with linen.
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
EarlierMar 29, 2016Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
No Certified Food Manager at this facility. Certificate expired in 2014. Submit proof of enrollment for at least one person in a Certified Food Manager exam by March 28, 2016, and take exam by April 21, 2016. Submit copy of a valid CFM certificate once you receive it. CFM handout provided. 3/29/16: Submit proof of enrollment in CFM exam by March 30, 2016.
The department's words
CHSC 113947.1 No Certified Food Manager at this facility. Certificate expired in 2014. Submit proof of enrollment for at least one person in a Certified Food Manager exam by March 28, 2016, and take exam by April 21, 2016. Submit copy of a valid CFM certificate once you receive it. CFM handout provided. 3/29/16: Submit proof of enrollment in CFM exam by March 30, 2016.
All food handler cards are expired. All food handlers, including servers, shall obtain CFH cards by April 21, 2016. CA food handler handout provided.
The department's words
CHSC 113948 All food handler cards are expired. All food handlers, including servers, shall obtain CFH cards by April 21, 2016. CA food handler handout provided.
Observed fried tofu (51-52 degrees F) that was made yesterday and whole shell eggs (45-54 degrees F) in prep refrigerator insert pans. Both were stacked too high in insert pans. Place smaller portions in insert pans. Adjust unit colder if needed in order to keep whole shell eggs at or below 45 degrees Fahrenheit and other potentially hazardous foods at or below 41 degrees Fahrenheit. Egg at 54 degrees Fahrenheit and fried tofu voluntarily discarded. 3/29/16: Cooked tofu: 44 degrees F. Other potentially food that was checked was in compliance.
The department's words
CHSC 113996 Observed fried tofu (51-52 degrees F) that was made yesterday and whole shell eggs (45-54 degrees F) in prep refrigerator insert pans. Both were stacked too high in insert pans. Place smaller portions in insert pans. Adjust unit colder if needed in order to keep whole shell eggs at or below 45 degrees Fahrenheit and other potentially hazardous foods at or below 41 degrees Fahrenheit. Egg at 54 degrees Fahrenheit and fried tofu voluntarily discarded. 3/29/16: Cooked tofu: 44 degrees F. Other potentially food that was checked was in compliance.
Food debris observed on left drainboard that is for storage of sanitized utensils. Clean three-compartment sink. food debris also seen in rinse and sanitize compartments. Sink cleaned during inspection so it can utilized immediately. Dishwasher isn't providing adequate sanitizer at the final rinse. Clean refrigerator gaskets to remove dirt accumulation. Clean interiors of refrigerators and freezers to remove food spillage. Clean fryer to remove black, crusty material. Remove charred aluminum foil fro char-broiler. Corrected at inspection. Replace cracked lid of rice bulk storage container.
The department's words
CHSC 114175 Food debris observed on left drainboard that is for storage of sanitized utensils. Clean three-compartment sink. food debris also seen in rinse and sanitize compartments. Sink cleaned during inspection so it can utilized immediately. Dishwasher isn't providing adequate sanitizer at the final rinse. Clean refrigerator gaskets to remove dirt accumulation. Clean interiors of refrigerators and freezers to remove food spillage. Clean fryer to remove black, crusty material. Remove charred aluminum foil fro char-broiler. Corrected at inspection. Replace cracked lid of rice bulk storage container.
Show 7 more
Observed a couple wet wiping cloths on prep refrigerator cutting boards.
The department's words
CHSC 114185.1 Observed a couple wet wiping cloths on prep refrigerator cutting boards.
Corrected during the inspection
Dishwasher final rinse greater than ppm chlorine, but less than the required 50 ppm. Utilize three-compartment sink until dishwasher capable of providing 50 ppm chlorine. 3/29/16: The first three times the dishwasher was checked today the chlorine level was ~ 10 ppm. Chlorine container was swapped out and final rinse was 50 ppm at fourth try.
The department's words
CHSC 114099.7 Dishwasher final rinse greater than ppm chlorine, but less than the required 50 ppm. Utilize three-compartment sink until dishwasher capable of providing 50 ppm chlorine. 3/29/16: The first three times the dishwasher was checked today the chlorine level was ~ 10 ppm. Chlorine container was swapped out and final rinse was 50 ppm at fourth try.
Corrected during the inspection
Rice bulk storage container on the floor.
The department's words
CHSC 114178 Rice bulk storage container on the floor.
Corrected during the inspection
Eliminate gap at hood.
The department's words
CHSC 114149.1 Eliminate gap at hood.
Repair drip at hand wash sink. Correct within one month.
The department's words
CHSC 114190 Repair drip at hand wash sink. Correct within one month.
Corrected during the inspection
No lids on exterior refuse in labeled Thep Lela. Provide lids for refuse bin to prevent vermin form entering bin.
The department's words
CHSC 114245.4 No lids on exterior refuse in labeled Thep Lela. Provide lids for refuse bin to prevent vermin form entering bin.
Post permit in conspicuous place.
The department's words
CHSC 114381 Post permit in conspicuous place.
EarlierMar 22, 2016Routine inspectionGreen placard
18 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed fried tofu (51-52 degrees F) that was made yesterday and whole shell eggs (45-54 degrees F) in prep refrigerator insert pans. Both were stacked too high in insert pans. Place smaller portions in insert pans. Adjust unit colder if needed in order to keep whole shell eggs at or below 45 degrees Fahrenheit and other potentially hazardous foods at or below 41 degrees Fahrenheit. Egg at 54 degrees Fahrenheit and fried tofu voluntarily discarded.
The department's words
CHSC 113996 Observed fried tofu (51-52 degrees F) that was made yesterday and whole shell eggs (45-54 degrees F) in prep refrigerator insert pans. Both were stacked too high in insert pans. Place smaller portions in insert pans. Adjust unit colder if needed in order to keep whole shell eggs at or below 45 degrees Fahrenheit and other potentially hazardous foods at or below 41 degrees Fahrenheit. Egg at 54 degrees Fahrenheit and fried tofu voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (17)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
No Certified Food Manager at this facility. Certificate expired in 2014. Submit proof of enrollment for at least one person in a Certified Food Manager exam by March 28, 2016, and take exam by April 21, 2016. Submit copy of a valid CFM certificate once you receive it. CFM handout provided.
The department's words
CHSC 113947.1 No Certified Food Manager at this facility. Certificate expired in 2014. Submit proof of enrollment for at least one person in a Certified Food Manager exam by March 28, 2016, and take exam by April 21, 2016. Submit copy of a valid CFM certificate once you receive it. CFM handout provided.
All food handler cards are expired. All food handlers, including servers, shall obtain CFH cards by April 21, 2016. CA food handler handout provided.
The department's words
CHSC 113948 All food handler cards are expired. All food handlers, including servers, shall obtain CFH cards by April 21, 2016. CA food handler handout provided.
Food handler eating and drinking from open glass in kitchen.
The department's words
CHSC 113977 Food handler eating and drinking from open glass in kitchen.
Corrected during the inspection
Observed dirty gloves stashed on hand wash sink handles.
The department's words
CHSC 113953.1 Observed dirty gloves stashed on hand wash sink handles.
Corrected during the inspection
Show 12 more
Observed wet noodles covered with wet linen.
The department's words
CHSC 114185 Observed wet noodles covered with wet linen.
Corrected during the inspection
Food debris observed on left drainboard that is for storage of sanitized utensils. Clean three-compartment sink. Food debris also seen in rinse and sanitize compartments. Sink cleaned during inspection so it can utilized immediately. Dishwasher isn't providing adequate sanitizer at the final rinse. Clean refrigerator gaskets to remove dirt accumulation. Clean interiors of refrigerators and freezers to remove food spillage. Clean fryer to remove black, crusty material. Remove charred aluminum foil fro char-broiler. Corrected at inspection. Replace cracked lid of rice bulk storage container.
The department's words
CHSC 114175 Food debris observed on left drainboard that is for storage of sanitized utensils. Clean three-compartment sink. Food debris also seen in rinse and sanitize compartments. Sink cleaned during inspection so it can utilized immediately. Dishwasher isn't providing adequate sanitizer at the final rinse. Clean refrigerator gaskets to remove dirt accumulation. Clean interiors of refrigerators and freezers to remove food spillage. Clean fryer to remove black, crusty material. Remove charred aluminum foil fro char-broiler. Corrected at inspection. Replace cracked lid of rice bulk storage container.
Observed a couple wet wiping cloths on prep refrigerator cutting boards.
The department's words
CHSC 114185.1 Observed a couple wet wiping cloths on prep refrigerator cutting boards.
Provide scooper with handler for rice in bulk storage container. Discontinue storing measuring cup in rice contanier.
The department's words
CHSC 114119 Provide scooper with handler for rice in bulk storage container. Discontinue storing measuring cup in rice contanier.
Batter in covered plastic container observed at 57 degrees F at 3:35 p.m. was made at 12:00 p.m. today. Cool within four hours to 41 degrees Fahrenheit. Don't cover until batter is 41 degrees Fahrenheit or less.
The department's words
CHSC 114002 Batter in covered plastic container observed at 57 degrees F at 3:35 p.m. was made at 12:00 p.m. today. Cool within four hours to 41 degrees Fahrenheit. Don't cover until batter is 41 degrees Fahrenheit or less.
Dishwasher final rinse greater than 10 ppm chlorine, but less than the required 50 ppm. Utilize three-compartment sink until dishwasher capable of providing 50 ppm chlorine.
The department's words
CHSC 114099.7 Dishwasher final rinse greater than 10 ppm chlorine, but less than the required 50 ppm. Utilize three-compartment sink until dishwasher capable of providing 50 ppm chlorine.
Rice bulk storage container on the floor.
The department's words
CHSC 114178 Rice bulk storage container on the floor.
Eliminate gap at hood.
The department's words
CHSC 114149.1 Eliminate gap at hood.
Repair drip at hand wash sink. Correct within one month.
The department's words
CHSC 114190 Repair drip at hand wash sink. Correct within one month.
Garbage can in front of hand wash sink was relocated to bar.
The department's words
CHSC 113953.1 Garbage can in front of hand wash sink was relocated to bar.
Corrected during the inspection
No lids on exterior refuse in labeled Thep Lela. Provide lids for refuse bin to prevent vermin from entering bin.
The department's words
CHSC 114245.4 No lids on exterior refuse in labeled Thep Lela. Provide lids for refuse bin to prevent vermin from entering bin.
Post permit in conspicuous place.
The department's words
CHSC 114381 Post permit in conspicuous place.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Ask for the manager. Thep Lela can only fix what it knows about.
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Complain directly to the health department
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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.
About this record
Search the county's inspection lookup for the name or license number L10064.
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
- Follow-up 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.