At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jun 10, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Arigatou Japanese Food To Go?
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 113984 CHSC 113984How to fixFix it
- Code CHSC 114254 CHSC 114254How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 10, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114254
The department's words
Code CHSC 114254
EarlierApr 24, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed Panko crumble bread, and white rice bags open and stored on the storage shelf in the dry storage area. [CA] Once opened, store all dry goods in an approved food rigid container with tight fitting lids. Label all food containers as to content.
The department's words
CHSC 113986 Observed Panko crumble bread, and white rice bags open and stored on the storage shelf in the dry storage area. [CA] Once opened, store all dry goods in an approved food rigid container with tight fitting lids. Label all food containers as to content.
EarlierNov 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chlorine sanitizing solution concentration was measured at 200.0 ppm in the 3-compartment sink in the preparation area. [CA] Ensure to provide chlorine sanitizing solution at 100.0 ppm. Levels exceeding the upper limit may be toxic and shall not be used.
The department's words
CHSC 114099.6 Chlorine sanitizing solution concentration was measured at 200.0 ppm in the 3-compartment sink in the preparation area. [CA] Ensure to provide chlorine sanitizing solution at 100.0 ppm. Levels exceeding the upper limit may be toxic and shall not be used.
EarlierApr 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed vents in ceiling covered with foiled. Per owner flies were coming in through the vents. Remove foil, adequate ventilation is required in all facilities.
The department's words
CHSC 114149 Observed vents in ceiling covered with foiled. Per owner flies were coming in through the vents. Remove foil, adequate ventilation is required in all facilities.
EarlierSep 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed frozen crab stored on the counter thawing. thawing is required to be conducted in an approved manner, either under cold running water or under refrigeration. Crab relocated to the refrigerator.
The department's words
CHSC 114020 Observed frozen crab stored on the counter thawing. thawing is required to be conducted in an approved manner, either under cold running water or under refrigeration. Crab relocated to the refrigerator.
EarlierFeb 18, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bucket of chlorine sanitizer measured below 100ppm. Maintain at 100ppm.
The department's words
CHSC 114185.1 Bucket of chlorine sanitizer measured below 100ppm. Maintain at 100ppm.
EarlierFeb 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee 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 113947 Employee onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierMar 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed sushi rice at 74F in bowl on counter. Potentially hazardous foods shall be held at or below 41F or at or above 135F. Repeat violation<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed sushi rice at 74F in bowl on counter. Potentially hazardous foods shall be held at or below 41F or at or above 135F. Repeat violation<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierSep 28, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rice with vinegar at 95F. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Rice discarded. Use time as a public health control log as discussed during inspection 9/20/18. Also observed crab meat at 49F. If you are taking items out of refrigeration for service, immediately return them to refrigeration when you are done using the item. Only take out as much as you need for the given order.
The department's words
CHSC 113996 Observed rice with vinegar at 95F. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Rice discarded. Use time as a public health control log as discussed during inspection 9/20/18. Also observed crab meat at 49F. If you are taking items out of refrigeration for service, immediately return them to refrigeration when you are done using the item. Only take out as much as you need for the given order.
EarlierSep 20, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked rice on counter at 100F, crab meat at 49F on cold plate, fried tofu at 53F in fridge, and one sliced tomato at 60F near cold pack on counter. Keep potentially hazardous foods below 41F or above 135F. As mentioned in previous inspection, discontinue use of cold plate for cold holding. Use time as a public health control (TPHC) for rice. Keep log of time rice came out of cooker and discard within 4 hours. TPHC log provided.
The department's words
CHSC 113996 Observed cooked rice on counter at 100F, crab meat at 49F on cold plate, fried tofu at 53F in fridge, and one sliced tomato at 60F near cold pack on counter. Keep potentially hazardous foods below 41F or above 135F. As mentioned in previous inspection, discontinue use of cold plate for cold holding. Use time as a public health control (TPHC) for rice. Keep log of time rice came out of cooker and discard within 4 hours. TPHC log 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 (6)
Observed open mugs of coffee in kitchen, used by employees. Keep drinks for employee use covered with lids to prevent contamination.
The department's words
CHSC 113977 Observed open mugs of coffee in kitchen, used by employees. Keep drinks for employee use covered with lids to prevent contamination.
Observed lettuce stored under raw meat. Store raw meat below to prevent contamination.
The department's words
CHSC 113986 Observed lettuce stored under raw meat. Store raw meat below to prevent contamination.
Remove duct tape, foil, plastic wrap from surfaces of equipment and flooring as this is not a smooth, durable, easily cleanable surface. Repeat violation . repair surfaces as needed (e.g. add silicone sealant to metal panel behind warewashing sink, re-grout around flooring, etc.). Remove within 30 days.
The department's words
CHSC 114130.1 Remove duct tape, foil, plastic wrap from surfaces of equipment and flooring as this is not a smooth, durable, easily cleanable surface. Repeat violation . repair surfaces as needed (e.g. add silicone sealant to metal panel behind warewashing sink, re-grout around flooring, etc.). Remove within 30 days.
Remove electric gar cooker (it is not under ventilation hood) within 30 days. Repeat violation.
The department's words
CHSC 114149 Remove electric gar cooker (it is not under ventilation hood) within 30 days. Repeat violation.
Discontinue use of sponges to wipe off counters.
The department's words
CHSC 114135 Discontinue use of sponges to wipe off counters.
Show 1 more
Openings observed around front counter. Seal to prevent vermin.
The department's words
CHSC 114259 Openings observed around front counter. Seal to prevent vermin.
EarlierJul 5, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No papertowels at hand sink at start of inspection. Keep handwashing facilities supplied at all times. Corrected on site.
The department's words
CHSC 113953.2 No papertowels at hand sink at start of inspection. Keep handwashing facilities supplied at all times. Corrected on site.
Raw chicken at 64F thawing in still water in 3 compartment sink. Thaw under refrigeration, submerged in cold running water or in microwave. Keep potentially hazardous foods below 41F or above 135F. Per person in charge, chicken had been in sink for about 5 hours with no temperature monitoring. Chicken discarded. Iniri at 49F in 2 door fridge, crab meat at 48F on cold holding table. Spread food out into a single layer when its on this table.
The department's words
CHSC 113996 Raw chicken at 64F thawing in still water in 3 compartment sink. Thaw under refrigeration, submerged in cold running water or in microwave. Keep potentially hazardous foods below 41F or above 135F. Per person in charge, chicken had been in sink for about 5 hours with no temperature monitoring. Chicken discarded. Iniri at 49F in 2 door fridge, crab meat at 48F on cold holding table. Spread food out into a single layer when its on this table.
Observed two food handlers wash food contact surfaces with improper sanitization (no sanitizer or insufficient contact with sanitizer). Sanitize in 100ppm of chlorine for at least 30 seconds 7/5/17 Major violation corrected to minor violation. Food contact surfaces were sanitized properly, but employee forgot to rinse dishes after washing them
The department's words
CHSC 114099.6 Observed two food handlers wash food contact surfaces with improper sanitization (no sanitizer or insufficient contact with sanitizer). Sanitize in 100ppm of chlorine for at least 30 seconds 7/5/17 Major violation corrected to minor violation. Food contact surfaces were sanitized properly, but employee forgot to rinse dishes after washing them
Remove tape, foil, and plastic wrap from equipment (on wall behind 3 compartment sink around stainless steel, on utensil drawers). These materials are not smooth and cleanable * Replace gasket on left side of 2 door upright fridge * Freezer is domestic and has a gasket that is coming off. Replace fridge
The department's words
CHSC 114175 Remove tape, foil, and plastic wrap from equipment (on wall behind 3 compartment sink around stainless steel, on utensil drawers). These materials are not smooth and cleanable * Replace gasket on left side of 2 door upright fridge * Freezer is domestic and has a gasket that is coming off. Replace fridge
Provide adequate lighting in pantry/office area
The department's words
CHSC 114252 Provide adequate lighting in pantry/office area
Show 1 more
Sanitizer bucket had 200ppm of chlorine. Requirement is 100ppm
The department's words
CHSC 114185.1 Sanitizer bucket had 200ppm of chlorine. Requirement is 100ppm
EarlierJun 26, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two food handlers wash food contact surfaces with improper sanitization (no sanitizer or insufficient contact with sanitizer). Sanitize in 100ppm of chlorine for at least 30 seconds
The department's words
CHSC 114099.6 Observed two food handlers wash food contact surfaces with improper sanitization (no sanitizer or insufficient contact with sanitizer). Sanitize in 100ppm of chlorine for at least 30 seconds
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
No papertowels at hand sink at start of inspection. Keep handwashing facilities supplied at all times. Corrected on site.
The department's words
CHSC 113953.2 No papertowels at hand sink at start of inspection. Keep handwashing facilities supplied at all times. Corrected on site.
Raw chicken at 64F thawing in still water in 3 compartment sink. Thaw under refrigeration, submerged in cold running water or in microwave. Keep potentially hazardous foods below 41F or above 135F. Per person in charge, chicken had been in sink for about 5 hours with no temperature monitoring. Chicken discarded. Iniri at 49F in 2 door fridge, crab meat at 48F on cold holding table. Spread food out into a single layer when its on this table.
The department's words
CHSC 113996 Raw chicken at 64F thawing in still water in 3 compartment sink. Thaw under refrigeration, submerged in cold running water or in microwave. Keep potentially hazardous foods below 41F or above 135F. Per person in charge, chicken had been in sink for about 5 hours with no temperature monitoring. Chicken discarded. Iniri at 49F in 2 door fridge, crab meat at 48F on cold holding table. Spread food out into a single layer when its on this table.
Remove tape, foil, and plastic wrap from equipment (on wall behind 3 compartment sink around stainless steel, on utensil drawers). These materials are not smooth and cleanable * Replace gasket on left side of 2 door upright fridge * Freezer is domestic and has a gasket that is coming off. Replace fridge
The department's words
CHSC 114175 Remove tape, foil, and plastic wrap from equipment (on wall behind 3 compartment sink around stainless steel, on utensil drawers). These materials are not smooth and cleanable * Replace gasket on left side of 2 door upright fridge * Freezer is domestic and has a gasket that is coming off. Replace fridge
Provide adequate lighting in pantry/office area
The department's words
CHSC 114252 Provide adequate lighting in pantry/office area
Sanitizer bucket had 200ppm of chlorine. Requirement is 100ppm
The department's words
CHSC 114185.1 Sanitizer bucket had 200ppm of chlorine. Requirement is 100ppm
EarlierFeb 18, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Food handler did not wash hands after handling garbage. Wash hands at all required times with soap and warm water for 30 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Food handler did not wash hands after handling garbage. Wash hands at all required times with soap and warm water for 30 seconds, then dry with a clean paper towel.
Potstickers on the stove measured 128 F and were immediately reheated to 165 F. Hold hot food at 135 F or above.
The department's words
CHSC 113996 Potstickers on the stove measured 128 F and were immediately reheated to 165 F. Hold hot food at 135 F or above.
Utensils are now sanitized in the 3-compartment sink as part of the dish washing process. However, sanitizer measured 50 ppm chlorine. Bleach was immediately added to the solution. Obtain test strips today and use these to ensure there is 100 ppm chlorine in solution for sanitizing.
The department's words
CHSC 114099.6 Utensils are now sanitized in the 3-compartment sink as part of the dish washing process. However, sanitizer measured 50 ppm chlorine. Bleach was immediately added to the solution. Obtain test strips today and use these to ensure there is 100 ppm chlorine in solution for sanitizing.
Remove tape and aluminum foil from equipment - this is not smooth and cleanable. Discard pans that are no longer cleanable.
The department's words
CHSC 114175 Remove tape and aluminum foil from equipment - this is not smooth and cleanable. Discard pans that are no longer cleanable.
Use scoops with handles, not bowls to dispense food. Store scoops with handles outside of food.
The department's words
CHSC 114119 Use scoops with handles, not bowls to dispense food. Store scoops with handles outside of food.
Show 4 more
Provide adequate lighting in pantry/office so you can see to clean.
The department's words
CHSC 114252 Provide adequate lighting in pantry/office so you can see to clean.
Clean litter observed in garbage area.
The department's words
CHSC 114245.1 Clean litter observed in garbage area.
Replace the broken screen door within 30 days to exclude vermin. The current door is ripped and has large gaps. Do not use fly swatter in the kitchen.
The department's words
CHSC 114259 Replace the broken screen door within 30 days to exclude vermin. The current door is ripped and has large gaps. Do not use fly swatter in the kitchen.
Do not use Raid as this can contaminate food. Pesticide should only be applied by a licensed pest control operator.
The department's words
CHSC 114254.1 Do not use Raid as this can contaminate food. Pesticide should only be applied by a licensed pest control operator.
EarlierFeb 10, 2016Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Utensils are not sanitized as part of ware washing. Always 1) wash, 2) rinse, and 3) sanitize in 100 ppm chlorine (bleach). Use test strips to ensure there is 100 ppm chlorine in solution. Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Utensils are not sanitized as part of ware washing. Always 1) wash, 2) rinse, and 3) sanitize in 100 ppm chlorine (bleach). Use test strips to ensure there is 100 ppm chlorine in solution. Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Food handler did not wash hands after handling garbage. Wash hands at all required times with soap and warm water for 30 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Food handler did not wash hands after handling garbage. Wash hands at all required times with soap and warm water for 30 seconds, then dry with a clean paper towel.
Potstickers on the stove measured 128 F and were immediately reheated to 165 F. Hold hot food at 135 F or above.
The department's words
CHSC 113996 Potstickers on the stove measured 128 F and were immediately reheated to 165 F. Hold hot food at 135 F or above.
Remove tape and aluminum foil from equipment - this is not smooth and cleanable. Discard pans that are no longer cleanable.
The department's words
CHSC 114175 Remove tape and aluminum foil from equipment - this is not smooth and cleanable. Discard pans that are no longer cleanable.
Use scoops with handles, not bowls to dispense food. Store scoops with handles outside of food.
The department's words
CHSC 114119 Use scoops with handles, not bowls to dispense food. Store scoops with handles outside of food.
Provide adequate lighting in pantry/office so you can see to clean.
The department's words
CHSC 114252 Provide adequate lighting in pantry/office so you can see to clean.
Show 3 more
Clean litter observed in garbage area.
The department's words
CHSC 114245.1 Clean litter observed in garbage area.
Replace the broken screen door within 30 days to exclude vermin. The current door is ripped and has large gaps. Do not use fly swatter in the kitchen.
The department's words
CHSC 114259 Replace the broken screen door within 30 days to exclude vermin. The current door is ripped and has large gaps. Do not use fly swatter in the kitchen.
Do not use Raid as this can contaminate food. Pesticide should only be applied by a licensed pest control operator.
The department's words
CHSC 114254.1 Do not use Raid as this can contaminate food. Pesticide should only be applied by a licensed pest control operator.
EarlierFeb 10, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Sanitizer is used at the hand wash sink. Replace sanitizer with soap as this is more effective for cleaning hands.
The department's words
CHSC 113953.2 Sanitizer is used at the hand wash sink. Replace sanitizer with soap as this is more effective for cleaning hands.
Water temperature at the ware wash sink measured 114 F. Immediately adjust the water temperature to provide water at 120 F at this fixture.
The department's words
CHSC 114192 Water temperature at the ware wash sink measured 114 F. Immediately adjust the water temperature to provide water at 120 F at this fixture.
Do not use Raid as this can contaminate food. Pesticide should only be applied by a licensed pest control operator.
The department's words
CHSC 114254 Do not use Raid as this can contaminate food. Pesticide should only be applied by a licensed pest control operator.
The outer portion of some pots and pans are encrusted with grease and food debris. Remove grease and food debris from these utensils or replace. Replace or repair the broken screen door to exclude vermin. There are gaps all around the door and it does not self close.
The department's words
CHSC 114175 The outer portion of some pots and pans are encrusted with grease and food debris. Remove grease and food debris from these utensils or replace. Replace or repair the broken screen door to exclude vermin. There are gaps all around the door and it does not self close.
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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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10555.
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.