SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Bah Mi Ba last inspected?
The most recent inspection on record was on Nov 6, 2026. The result listed by Marin County Environmental Health Services was “No Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Dec 14, 2023 to Nov 6, 2026.
Has Bah Mi Ba ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 14, 2023.
The Full Inspection History
5 inspections
Follow-Up
Nov 6, 2026
No Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed 8 containers of wet rice noodles on a counter at the cook line. Repeat violation. Observed prep refrigerator at 45-46 F across from the cookline. Repeat violation.
Inspector’s Notes
Green Placard Previous violations corrected. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Marin County Environmental Health Services, Nov 6, 2026 · Original Source
Routine
Oct 30, 2026
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official Wording
Observed 8 containers of wet rice noodles on a counter at the cook line. Repeat violation. Observed prep refrigerator at 45-46 F across from the cookline. Repeat violation.
Inspector’s Notes
Green Placard Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Marin County Environmental Health Services, Oct 30, 2026 · Original Source
Routine
Feb 11, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed a prep cooler across from the cook line holding all food items at 50-51 F. This cooler was stocked 1 hour prior to inspection. Potentially hazardous foods must be cold held at 41 F or below. All items moved to other refrigeration. Refrigeration repair company contacted.
Inspector’s Notes
Green Placard Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Marin County Environmental Health Services, Feb 11, 2026 · Original Source
Follow-Up
Jan 10, 2024
Only Minor Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official Wording
Observed cooked rice noodles left on counter recording at 69°F. / All cooked foods must be cold held at 41°F or below in a refrigerator.
Inspector’s Notes
For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Green placard was issued.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
Inspector’s Notes
For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Green placard was issued.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
Inspector’s Notes
For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Green placard was issued.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Marin County Environmental Health Services, Jan 10, 2024 · Original Source
Routine
Dec 14, 2023
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official Wording
Observed cooked rice noodles left on counter recording at 69°F. / All cooked foods must be cold held at 41°F or below in a refrigerator.
Inspector’s Notes
No comments from inspector
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
Inspector’s Notes
No comments from inspector
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.
Inspector’s Notes
No comments from inspector
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.