Routine
Oct 26, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Oct 26, 2026 · Original Source
Marin County, CA
Thuan Phat Vietnamese Sandwich
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Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗
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 Thuan Phat Vietnamese Sandwich last inspected?
- The most recent inspection on record was on Oct 26, 2026. The result listed by Marin County Environmental Health Services was “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?
- 5 inspections on record, from Apr 30, 2024 to Oct 26, 2026.
- Has Thuan Phat Vietnamese Sandwich ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Apr 30, 2024.
The Full Inspection History
5 inspectionsRoutine
Nov 25, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 114130Other
Official Wording
Observed open flame butane burner on shelving unit. Discontinue use of butane burner.
Inspector’s Notes
Minor violation was observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Marin County Environmental Health Services, Nov 25, 2025 · Original Source
Follow-Up
May 22, 2024
No Violation(s) Found
4 recorded violations
minorCode CHSC 113996Food temperature
Official Wording
Raw shell eggs were observed to be stored at ambient temperature. The temperature of the eggs was 77 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s Notes
No evidence of cockroach infestation. food facility is okay to operate and open to the public.
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 114002Food temperature
Official Wording
Cooked chicken, the internal temperature readings measured 107F, 99F, and 101F in different parts of the food. According to the owner, the cooked chicken was cooked in the morning. However, chicken was observed to be at ambient temperature for more than two hours. [Corrective action] Food that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Inspector’s Notes
No evidence of cockroach infestation. food facility is okay to operate and open to the public.
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 114099.6Cleaning and sanitizing
Official Wording
The owner was observed using the ice scoop to obtain the ice that was on the floor, then proceeded to rinse the ice scoop with water and went back to scoop ice from the ice container and serve it in a cup. [Corrective action] Any food-contact surfaces shall be properly cleaned and sanitized before and after they are used.
Inspector’s Notes
No evidence of cockroach infestation. food facility is okay to operate and open to the public.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode CHSC 114259.1Pests
Official Wording
Observed two live cockroaches (one adult, one nymp) crawling on the preparation counters in the kitchen area. [Corrective action] Food facility shall be maintained so as to prevent the entrance of cockroaches. Food facility is closed to the public.
Inspector’s Notes
No evidence of cockroach infestation. food facility is okay to operate and open to the public.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Marin County Environmental Health Services, May 22, 2024 · Original Source
Follow-Up
May 7, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official Wording
Raw shell eggs were observed to be stored at ambient temperature. The temperature of the eggs was 77 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s Notes
Food facility still closed to the public. Several adult cockroaches and baby nymps were observed in the preparation area.
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 114002Food temperature
Official Wording
Cooked chicken, the internal temperature readings measured 107F, 99F, and 101F in different parts of the food. According to the owner, the cooked chicken was cooked in the morning. However, chicken was observed to be at ambient temperature for more than two hours. [Corrective action] Food that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Inspector’s Notes
Food facility still closed to the public. Several adult cockroaches and baby nymps were observed in the preparation area.
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 114099.6Cleaning and sanitizing
Official Wording
The owner was observed using the ice scoop to obtain the ice that was on the floor, then proceeded to rinse the ice scoop with water and went back to scoop ice from the ice container and serve it in a cup. [Corrective action] Any food-contact surfaces shall be properly cleaned and sanitized before and after they are used.
Inspector’s Notes
Food facility still closed to the public. Several adult cockroaches and baby nymps were observed in the preparation area.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode CHSC 114259.1Pests
Official Wording
Observed two live cockroaches (one adult, one nymp) crawling on the preparation counters in the kitchen area. [Corrective action] Food facility shall be maintained so as to prevent the entrance of cockroaches. Food facility is closed to the public.
Inspector’s Notes
Food facility still closed to the public. Several adult cockroaches and baby nymps were observed in the preparation area.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Marin County Environmental Health Services, May 7, 2024 · Original Source
Routine
Apr 30, 2024
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official Wording
Raw shell eggs were observed to be stored at ambient temperature. The temperature of the eggs was 77 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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 114002Food temperature
Official Wording
Cooked chicken, the internal temperature readings measured 107F, 99F, and 101F in different parts of the food. According to the owner, the cooked chicken was cooked in the morning. However, chicken was observed to be at ambient temperature for more than two hours. [Corrective action] Food that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
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 114099.6Cleaning and sanitizing
Official Wording
The owner was observed using the ice scoop to obtain the ice that was on the floor, then proceeded to rinse the ice scoop with water and went back to scoop ice from the ice container and serve it in a cup. [Corrective action] Any food-contact surfaces shall be properly cleaned and sanitized before and after they are used.
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
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode CHSC 114259.1Pests
Official Wording
Observed two live cockroaches (one adult, one nymp) crawling on the preparation counters in the kitchen area. [Corrective action] Food facility shall be maintained so as to prevent the entrance of cockroaches. Food facility is closed to the public.
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
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Marin County Environmental Health Services, Apr 30, 2024 · Original Source