At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Chonmage Japanese Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a large tub of pork broth cooked the day prior currently at 49 F. Food must be cooled in thin pans or in an ice bath. Cool from 70-41 F within 4 hours. Tub of broth discarded. CHSC 114002How 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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Next: Observed a large tub of pork broth cooked the day prior currently at 49 F. Food must be cooled in thin pans or in an ice bath. Cool from 70-41 F within 4 hours. Tub of broth discarded.The county found: “Observed a large tub of pork broth cooked the day prior currently at 49 F. Food must be cooled in thin pans or in an…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 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
LatestFeb 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a large tub of pork broth cooked the day prior currently at 49 F. Food must be cooled in thin pans or in an ice bath. Cool from 70-41 F within 4 hours. Tub of broth discarded.
The department's words
CHSC 114002 Observed a large tub of pork broth cooked the day prior currently at 49 F. Food must be cooled in thin pans or in an ice bath. Cool from 70-41 F within 4 hours. Tub of broth discarded.
EarlierJun 13, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed beef at 51 F in 3-door prep refrigerator. Observed cooked chicken at 47 F in prep refrigerator. Ambient temperature of refrigerator measured 45-46 F. Observed boba on front counter counter adjacent to refrigerator adjacent to register 84 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 4 lbs of beef discarded and about 1/4 lb boba discarded. Chicken relocated to walk-in cooler. Per person in charge (PIC) chicken was cooked this morning at about 9:30 AM and is cooling. All other potentially hazardous foods relocated to back walk-in cooler. Immediately service/adjust 3-door prep refrigerator to cold hold at 41 F or below and discontinue holding PHF's in unit until repaired.
The department's words
CHSC 113996 Observed beef at 51 F in 3-door prep refrigerator. Observed cooked chicken at 47 F in prep refrigerator. Ambient temperature of refrigerator measured 45-46 F. Observed boba on front counter counter adjacent to refrigerator adjacent to register 84 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 4 lbs of beef discarded and about 1/4 lb boba discarded. Chicken relocated to walk-in cooler. Per person in charge (PIC) chicken was cooked this morning at about 9:30 AM and is cooling. All other potentially hazardous foods relocated to back walk-in cooler. Immediately service/adjust 3-door prep refrigerator to cold hold at 41 F or below and discontinue holding PHF's in unit until repaired.
Corrected during the inspection
Observed multiple dead cockroaches in facility. Majority of dead cockroaches observed towards back of facility near prep sink. Ensure facility is kept free of vermin at all times. Submit a copy of most recent pest control report to inspector. Clean all food contact surfaces and sanitize before using. Clean up all dead cockroaches and eliminate all potential for harboring vermin. If there are any live cockroaches, facility must stop operating immediately, exclude cockroaches, and clean and sanitize all food contact surfaces. Remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors & ceiling to prevent entry/harborage of vermin.
The department's words
CHSC 114259.1 Observed multiple dead cockroaches in facility. Majority of dead cockroaches observed towards back of facility near prep sink. Ensure facility is kept free of vermin at all times. Submit a copy of most recent pest control report to inspector. Clean all food contact surfaces and sanitize before using. Clean up all dead cockroaches and eliminate all potential for harboring vermin. If there are any live cockroaches, facility must stop operating immediately, exclude cockroaches, and clean and sanitize all food contact surfaces. Remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors & ceiling to prevent entry/harborage of vermin.
Corrected during the inspection
EarlierJun 10, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed beef at 51 F in 3-door prep refrigerator. Observed cooked chicken at 47 F in prep refrigerator. Ambient temperature of refrigerator measured 45-46 F. Observed boba on front counter counter adjacent to refrigerator adjacent to register 84 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 4 lbs of beef discarded and about 1/4 lb boba discarded. Chicken relocated to walk-in cooler. Per person in charge (PIC) chicken was cooked this morning at about 9:30 AM and is cooling. All other potentially hazardous foods relocated to back walk-in cooler. Immediately service/adjust 3-door prep refrigerator to cold hold at 41 F or below and discontinue holding PHF's in unit until repaired.
The department's words
CHSC 113996 Observed beef at 51 F in 3-door prep refrigerator. Observed cooked chicken at 47 F in prep refrigerator. Ambient temperature of refrigerator measured 45-46 F. Observed boba on front counter counter adjacent to refrigerator adjacent to register 84 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 4 lbs of beef discarded and about 1/4 lb boba discarded. Chicken relocated to walk-in cooler. Per person in charge (PIC) chicken was cooked this morning at about 9:30 AM and is cooling. All other potentially hazardous foods relocated to back walk-in cooler. Immediately service/adjust 3-door prep refrigerator to cold hold at 41 F or below and discontinue holding PHF's in unit until repaired.
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
Observed multiple dead cockroaches in facility. Majority of dead cockroaches observed towards back of facility near prep sink. Ensure facility is kept free of vermin at all times. Submit a copy of most recent pest control report to inspector. Clean all food contact surfaces and sanitize before using. Clean up all dead cockroaches and eliminate all potential for harboring vermin. If there are any live cockroaches, facility must stop operating immediately, exclude cockroaches, and clean and sanitize all food contact surfaces. Remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors & ceiling to prevent entry/harborage of vermin.
The department's words
CHSC 114259.1 Observed multiple dead cockroaches in facility. Majority of dead cockroaches observed towards back of facility near prep sink. Ensure facility is kept free of vermin at all times. Submit a copy of most recent pest control report to inspector. Clean all food contact surfaces and sanitize before using. Clean up all dead cockroaches and eliminate all potential for harboring vermin. If there are any live cockroaches, facility must stop operating immediately, exclude cockroaches, and clean and sanitize all food contact surfaces. Remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors & ceiling to prevent entry/harborage of vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed one dying cockroach in a trap under the dishwashing area. Facility must be kept free of insects. Clean the area under the dishwasher and replace the monitoring traps. Email most recent pest control report to inspector.
The department's words
CHSC 114259.1 Observed one dying cockroach in a trap under the dishwashing area. Facility must be kept free of insects. Clean the area under the dishwasher and replace the monitoring traps. Email most recent pest control report to inspector.
EarlierSep 12, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114380
The department's words
Code CHSC 114380
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 3, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114380
The department's words
Code CHSC 114380
Corrected during the inspection
EarlierSep 23, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierJun 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 20, 2019Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 31, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
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.
EarlierJul 17, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bean sprouts at 49F, fresh noodles at 52F, cooked pork at 47F in prep fridge. Ensure potentially hazardous foods (PHFs) cool down to 41F in walk-in after you receive them (prior to placing in prep fridge). Don't wrap noodles in plastic as you are cooling them.
The department's words
CHSC 114002.1 Observed bean sprouts at 49F, fresh noodles at 52F, cooked pork at 47F in prep fridge. Ensure potentially hazardous foods (PHFs) cool down to 41F in walk-in after you receive them (prior to placing in prep fridge). Don't wrap noodles in plastic as you are cooling them.
EarlierJul 10, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw chicken at 50F in prep fridge, bamboo shoots at 58-60F on counter, rehydrated black fungus (it is bought dried) at 52F on counter. Cold hold potentially hazardous foods (PHFs) at 41F or below. Items immediately placed in the walk-in to cool. Ensure that PHF is returned back to refrigeration after taking it out for use. Consider using the prep top to hold these items.
The department's words
CHSC 113996 Observed raw chicken at 50F in prep fridge, bamboo shoots at 58-60F on counter, rehydrated black fungus (it is bought dried) at 52F on counter. Cold hold potentially hazardous foods (PHFs) at 41F or below. Items immediately placed in the walk-in to cool. Ensure that PHF is returned back to refrigeration after taking it out for use. Consider using the prep top to hold these items.
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)
Observed fresh noodles in prep fridge in plastic bags and placed in covered containers at 65F. Noodles were wrapped in the plastic about 1 hour prior. Ensure to rapidly cool PHF in walk-in uncovered so the heat is not trapped. Cool PHF within 4 hours to 41F if received at a temperature above 41F. Noodles uncovered/unwrapped and placed in walk-in to cool.
The department's words
CHSC 114002.1 Observed fresh noodles in prep fridge in plastic bags and placed in covered containers at 65F. Noodles were wrapped in the plastic about 1 hour prior. Ensure to rapidly cool PHF in walk-in uncovered so the heat is not trapped. Cool PHF within 4 hours to 41F if received at a temperature above 41F. Noodles uncovered/unwrapped and placed in walk-in to cool.
Sanitizer low (<50ppm) in dispenser used for sink. Maintain 200ppm of quaternary ammonia. Monitor dishwasher sanitizer daily.
The department's words
CHSC 114099.6 Sanitizer low (<50ppm) in dispenser used for sink. Maintain 200ppm of quaternary ammonia. Monitor dishwasher sanitizer daily.
Clean mold in ice machine.
The department's words
CHSC 114115 Clean mold in ice machine.
Hand sink water at 97F in men's restroom, 94F in women's restroom. Requirement is 100F. Repair.
The department's words
CHSC 114192 Hand sink water at 97F in men's restroom, 94F in women's restroom. Requirement is 100F. Repair.
Secure compressed gas containers to a solid structure to prevent a hazard.
The department's words
CHSC 114172 Secure compressed gas containers to a solid structure to prevent a hazard.
EarlierJun 13, 2017Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Some food handler cards unavailable for viewing. Get food safety certifications within 30 days and keep copies in store.
The department's words
CHSC 113948 Some food handler cards unavailable for viewing. Get food safety certifications within 30 days and keep copies in store.
Potato salad at 49F and tartar sauce at 53F in prep top. Cold hold potentially hazardous foods below 41F. Tartar sauce discarded.
The department's words
CHSC 113996 Potato salad at 49F and tartar sauce at 53F in prep top. Cold hold potentially hazardous foods below 41F. Tartar sauce discarded.
Miso (soybean paste) at 48F in walk-in. Item in a deep pot, covered. In conversation with person in charge (PIC), learned that miso was reheated 2 days prior and placed in walk-in as is. Miso was not actively cooled. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool using shallow, heat conducting pans, ice baths, and ice wands for example. Cool uncovered so heat is not trapped inside pan/pot. Actively cool potentially hazardous food. Hard boiled eggs and sliced beef were cooling in covered containers. Cool uncovered .
The department's words
CHSC 114002 Miso (soybean paste) at 48F in walk-in. Item in a deep pot, covered. In conversation with person in charge (PIC), learned that miso was reheated 2 days prior and placed in walk-in as is. Miso was not actively cooled. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool using shallow, heat conducting pans, ice baths, and ice wands for example. Cool uncovered so heat is not trapped inside pan/pot. Actively cool potentially hazardous food. Hard boiled eggs and sliced beef were cooling in covered containers. Cool uncovered .
Miso (soybean paste) at 48F in walk-in. Item in a deep pot, covered. In conversation with person in charge (PIC), learned that miso was reheated 2 days prior and placed in walk-in as is. Miso was not actively cooled. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool using shallow, heat conducting pans, ice baths, and ice wands for example. Cool uncovered so heat is not trapped inside pan/pot. Actively cool potentially hazardous food. Hard boiled eggs and sliced beef were cooling in covered containers. Cool uncovered .
The department's words
CHSC 114002.1 Miso (soybean paste) at 48F in walk-in. Item in a deep pot, covered. In conversation with person in charge (PIC), learned that miso was reheated 2 days prior and placed in walk-in as is. Miso was not actively cooled. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool using shallow, heat conducting pans, ice baths, and ice wands for example. Cool uncovered so heat is not trapped inside pan/pot. Actively cool potentially hazardous food. Hard boiled eggs and sliced beef were cooling in covered containers. Cool uncovered .
Observed towel drying of dishes. Air dry dishes to prevent contamination.
The department's words
CHSC 114105 Observed towel drying of dishes. Air dry dishes to prevent contamination.
Show 4 more
Install a permanently mounted papertowel dispenser for the handsink at the front.
The department's words
CHSC 114130 Install a permanently mounted papertowel dispenser for the handsink at the front.
No sanitizer in sanitizer buckets. 200ppm of quaternary ammonia is required. Buy test strips to test this.
The department's words
CHSC 114185.1 No sanitizer in sanitizer buckets. 200ppm of quaternary ammonia is required. Buy test strips to test this.
Secure the CO2 tanks so they don't create a safety hazard.
The department's words
CHSC 114257.1 Secure the CO2 tanks so they don't create a safety hazard.
Water at maximum of 66F in women's restroom. Requirement is 100F. Repair.
The department's words
CHSC 114192 Water at maximum of 66F in women's restroom. Requirement is 100F. Repair.
EarlierJun 8, 2017Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Miso (soybean paste) at 48F in walk-in. Item in a deep pot, covered. In conversation with person in charge (PIC), learned that miso was reheated 2 days prior and placed in walk-in as is. Miso was not actively cooled. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool using shallow, heat conducting pans, ice baths, and ice wands for example. Cool uncovered so heat is not trapped inside pan/pot. Actively cool potentially hazardous food. Hard boiled eggs and sliced beef were cooling in covered containers. Cool uncovered .
The department's words
CHSC 114002 Miso (soybean paste) at 48F in walk-in. Item in a deep pot, covered. In conversation with person in charge (PIC), learned that miso was reheated 2 days prior and placed in walk-in as is. Miso was not actively cooled. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool using shallow, heat conducting pans, ice baths, and ice wands for example. Cool uncovered so heat is not trapped inside pan/pot. Actively cool potentially hazardous food. Hard boiled eggs and sliced beef were cooling in covered containers. Cool uncovered .
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)
Some food handler cards unavailable for viewing. Get food safety certifications within 30 days and keep copies in store.
The department's words
CHSC 113948 Some food handler cards unavailable for viewing. Get food safety certifications within 30 days and keep copies in store.
Potato salad at 49F and tartar sauce at 53F in prep top. Cold hold potentially hazardous foods below 41F. Tartar sauce discarded.
The department's words
CHSC 113996 Potato salad at 49F and tartar sauce at 53F in prep top. Cold hold potentially hazardous foods below 41F. Tartar sauce discarded.
Miso (soybean paste) at 48F in walk-in. Item in a deep pot, covered. In conversation with person in charge (PIC), learned that miso was reheated 2 days prior and placed in walk-in as is. Miso was not actively cooled. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool using shallow, heat conducting pans, ice baths, and ice wands for example. Cool uncovered so heat is not trapped inside pan/pot. Actively cool potentially hazardous food. Hard boiled eggs and sliced beef were cooling in covered containers. Cool uncovered .
The department's words
CHSC 114002.1 Miso (soybean paste) at 48F in walk-in. Item in a deep pot, covered. In conversation with person in charge (PIC), learned that miso was reheated 2 days prior and placed in walk-in as is. Miso was not actively cooled. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool using shallow, heat conducting pans, ice baths, and ice wands for example. Cool uncovered so heat is not trapped inside pan/pot. Actively cool potentially hazardous food. Hard boiled eggs and sliced beef were cooling in covered containers. Cool uncovered .
Observed towel drying of dishes. Air dry dishes to prevent contamination.
The department's words
CHSC 114105 Observed towel drying of dishes. Air dry dishes to prevent contamination.
Install a permanently mounted papertowel dispenser for the handsink at the front.
The department's words
CHSC 114130 Install a permanently mounted papertowel dispenser for the handsink at the front.
Show 3 more
No sanitizer in sanitizer buckets. 200ppm of quaternary ammonia is required. Buy test strips to test this.
The department's words
CHSC 114185.1 No sanitizer in sanitizer buckets. 200ppm of quaternary ammonia is required. Buy test strips to test this.
Secure the CO2 tanks so they don't create a safety hazard.
The department's words
CHSC 114257.1 Secure the CO2 tanks so they don't create a safety hazard.
Water at maximum of 66F in women's restroom. Requirement is 100F. Repair.
The department's words
CHSC 114192 Water at maximum of 66F in women's restroom. Requirement is 100F. Repair.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16478.
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.