Routine
Jul 6, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jul 6, 2026 · Original Source
Marin County, CA
Pho Tao Noodle House
[Object Object]
Last inspected Jul 6, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Pho Tao Noodle House last inspected?
- The most recent inspection on record was on Jul 6, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Apr 2, 2024 to Jul 6, 2026.
- Has Pho Tao Noodle House ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 2, 2024.
The Full Inspection History
3 inspectionsFollow-Up
Apr 4, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 114016Food temperature
Official Wording
Stemed rice internal temperature readings were measured at 124°F, 131°F, and 133°F in different parts of the food. According to the person in charge, the rice was reheated and ready to go in the rice cooker. [corrective action] Reheating for hot holding shall be done rapidly, and the time the food is between 41 and 165F shall not exceed two hours. [Corrected on site] The employee reheated the food to 165F.
Inspector’s Notes
During the time of the re-inspection, all violations were in compliance; except, 01, 19, and 42.
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.
More about food kept at an unsafe temperatureminorCode CHSC 113996Food temperature
Official Wording
Chili sauce internal temperature readings were measured at 71F and 78F in different parts of the food. Chili sauce container was observed to be stored at ambient temperature on the preparation table. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The employee transferrred the chili sauce in the reach-in unit.
Inspector’s Notes
During the time of the re-inspection, all violations were in compliance; except, 01, 19, and 42.
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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Apr 4, 2024 · Original Source
Routine
Apr 2, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 114016Food temperature
Official Wording
Stemed rice internal temperature readings were measured at 124°F, 131°F, and 133°F in different parts of the food. According to the person in charge, the rice was reheated and ready to go in the rice cooker. [corrective action] Reheating for hot holding shall be done rapidly, and the time the food is between 41 and 165F shall not exceed two hours. [Corrected on site] The employee reheated the food to 165F.
Inspector’s Notes
“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 report 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.
More about food kept at an unsafe temperaturecriticalCode CHSC 113996Food temperature
Official Wording
Chili sauce internal temperature readings were measured at 71F and 78F in different parts of the food. Chili sauce container was observed to be stored at ambient temperature on the preparation table. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The employee transferrred the chili sauce in the reach-in unit.
Inspector’s Notes
“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 report 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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Apr 2, 2024 · Original Source