Ikoi Sushi

Inspections

From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestApr 7, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Apr 7, 2026.

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Soft shell crab holding at 120F on food prep table top without intervention. Per person in charge, item was prepared approximately 20 minutes prior. Item relocated to refrigerator during inspection. All potentially hazardous foods (PHFs) shall be held under proper temperatures unless under active approved intervention.

     The department's words

     CHSC 113996 Soft shell crab holding at 120F on food prep table top without intervention. Per person in charge, item was prepared approximately 20 minutes prior. Item relocated to refrigerator during inspection. All potentially hazardous foods (PHFs) shall be held under proper temperatures unless under active approved intervention.

   • No written disclosure (e.g. asterisk) for food items of animal origin that are served/sold undercooked, raw on menu. Provide written disclosure. Written reminder observed on menu. Consumer advisory handout provided. Written reminder and disclosure required.

     The department's words

     CHSC 114093 No written disclosure (e.g. asterisk) for food items of animal origin that are served/sold undercooked, raw on menu. Provide written disclosure. Written reminder observed on menu. Consumer advisory handout provided. Written reminder and disclosure required.

   • Code CHSC 114020

     The department's words

     Code CHSC 114020

2. EarlierJun 13, 2025Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • No hand soap at the hand sink. Soap is required for handwashing. Kitchen activity was stopped, and employee went to the store to get hand soap. All employees washed hands before continuing.

     The department's words

     CHSC 113953.3 No hand soap at the hand sink. Soap is required for handwashing. Kitchen activity was stopped, and employee went to the store to get hand soap. All employees washed hands before continuing.

     Corrected during the inspection

   • Observed hard boiled eggs and tempura batter on the counter at 70 F. Potentially hazardous foods must be cold held at 41 F or below. Items moved to refrigeration.

     The department's words

     CHSC 113996 Observed hard boiled eggs and tempura batter on the counter at 70 F. Potentially hazardous foods must be cold held at 41 F or below. Items moved to refrigeration.

     Corrected during the inspection

3. EarlierJun 12, 2025Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     No hand soap at the hand sink. Soap is required for handwashing. Kitchen activity was stopped, and employee went to the store to get hand soap. All employees washed hands before continuing.

     The department's words

     CHSC 113953.3 No hand soap at the hand sink. Soap is required for handwashing. Kitchen activity was stopped, and employee went to the store to get hand soap. All employees washed hands before continuing.

     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 hard boiled eggs and tempura batter on the counter at 70 F. Potentially hazardous foods must be cold held at 41 F or below. Items moved to refrigeration.

     The department's words

     CHSC 113996 Observed hard boiled eggs and tempura batter on the counter at 70 F. Potentially hazardous foods must be cold held at 41 F or below. Items moved to refrigeration.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

4. EarlierMay 30, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Tempura batter on counter at 71 degrees F. Potentially hazardous foods must be kept at 41 or below or 135 or above. Batter moved to refrigeration. Take out small bowls of batter for active prep.

     The department's words

     CHSC 113996 Tempura batter on counter at 71 degrees F. Potentially hazardous foods must be kept at 41 or below or 135 or above. Batter moved to refrigeration. Take out small bowls of batter for active prep.

5. EarlierAug 15, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed raw meats in a bowl on the counter at 60 degrees F and cooked pork in a prep top above the fill line at 61 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below. These were moved to refrigeration.

     The department's words

     CHSC 113996 Observed raw meats in a bowl on the counter at 60 degrees F and cooked pork in a prep top above the fill line at 61 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below. These were moved to refrigeration.

6. EarlierDec 27, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • MAJOR - Observed a pile of tempura shrimp partially covered with saran wrap in prep cooler at 46-49F, cooked and cooled last night ~7pm in this cooler. Other foods in cooler were <41F, so tempura determined to be improperly cooled. ~20 pc. of shrimp tempura discarded into trash. Rapidly cool potentially hazardous foods from 135-70F within 2 hrs. and from 70-41F within 4 hrs. (total = 6 hrs.). Fill out cooling log (provided) and email copy to inspector within 14 days. COS.

     The department's words

     CHSC 114002 MAJOR - Observed a pile of tempura shrimp partially covered with saran wrap in prep cooler at 46-49F, cooked and cooled last night ~7pm in this cooler. Other foods in cooler were <41F, so tempura determined to be improperly cooled. ~20 pc. of shrimp tempura discarded into trash. Rapidly cool potentially hazardous foods from 135-70F within 2 hrs. and from 70-41F within 4 hrs. (total = 6 hrs.). Fill out cooling log (provided) and email copy to inspector within 14 days. COS.

7. EarlierJul 20, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • MAJOR: Observed the following foods at unsafe temperatures: - kewpie mayo at room temperature for unknown period of time (keep refrigerated after opening) - 1/2L discarded - seafood tempura (~1.5qts.) at 55F, shrimp tempura (~25pcs) at 48.6-53F, chasiu (~12 pcs) at 50.5F in prep cooler across from grill - discarded (kept in cooler overnight, unknown temperature of cooler this morning (ambient ~44-47F)); cooler turned down by operator; prep cooler ~44F at end of inspection. Operator called for service. Move PHFs into working cooler until repaired. - bamboo at 46.9F, eggs at 46.1F, spam at 44F, cooked veggies at 47F, chasiu at 44F - cooler turned down at time of inspection Maintain potentially hazardous foods (PHFs) at 41F or below. Repair prep cooler to cold hold at 41F or below immediately.

     The department's words

     CHSC 113996 MAJOR: Observed the following foods at unsafe temperatures: - kewpie mayo at room temperature for unknown period of time (keep refrigerated after opening) - 1/2L discarded - seafood tempura (~1.5qts.) at 55F, shrimp tempura (~25pcs) at 48.6-53F, chasiu (~12 pcs) at 50.5F in prep cooler across from grill - discarded (kept in cooler overnight, unknown temperature of cooler this morning (ambient ~44-47F)); cooler turned down by operator; prep cooler ~44F at end of inspection. Operator called for service. Move PHFs into working cooler until repaired. - bamboo at 46.9F, eggs at 46.1F, spam at 44F, cooked veggies at 47F, chasiu at 44F - cooler turned down at time of inspection Maintain potentially hazardous foods (PHFs) at 41F or below. Repair prep cooler to cold hold at 41F or below immediately.

8. EarlierJun 29, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed the following foods at unsafe temperatures: cooked shrimp at 47.8F, octopus at 46.4F in sushi display case. Operator states cooler was turned on 1 hr. ago. Ensure potentially hazardous foods are cold held at 41F or below. Do not put food in cooler until unit reaches 41F. Measured at 43F at end of inspection. Repair ASAP. Repeat violation.

     The department's words

     CHSC 113996 Observed the following foods at unsafe temperatures: cooked shrimp at 47.8F, octopus at 46.4F in sushi display case. Operator states cooler was turned on 1 hr. ago. Ensure potentially hazardous foods are cold held at 41F or below. Do not put food in cooler until unit reaches 41F. Measured at 43F at end of inspection. Repair ASAP. Repeat violation.

9. EarlierJan 4, 2021Follow-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.
10. EarlierJan 4, 2021Routine inspectionGreen placard

    No violations listed in the data.
11. EarlierDec 8, 2020Routine inspectionGreen placard

    8 violations listed, 8 marked critical.

    Critical (8)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113948

      The department's words

      Code CHSC 113948

      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

      Code CHSC 113973.b-c

      The department's words

      Code CHSC 113973.b-c

      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

      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.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113984

      The department's words

      Code CHSC 113984

      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

      Code CHSC 114047

      The department's words

      Code CHSC 114047

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 3 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 114175

      The department's words

      Code CHSC 114175

      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

      Code CHSC 114157

      The department's words

      Code CHSC 114157

      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

      Code CHSC 114245.1

      The department's words

      Code CHSC 114245.1

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

12. EarlierJun 11, 2020Routine inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Code CHSC 113947

      The department's words

      Code CHSC 113947

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    • Code CHSC 114245.1

      The department's words

      Code CHSC 114245.1

    Show 1 more

    • Code CHSC 113725.1

      The department's words

      Code CHSC 113725.1

13. EarlierDec 6, 2019Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 113998

      The department's words

      Code CHSC 113998

    • Code CHSC 114037

      The department's words

      Code CHSC 114037

14. EarlierJan 16, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed moist cloth on deli table cutting board. All moist wiping cloths must remain in sanitizer buckets to prevent contamination.

      The department's words

      CHSC 114185.1 Observed moist cloth on deli table cutting board. All moist wiping cloths must remain in sanitizer buckets to prevent contamination.

15. EarlierJan 25, 2018Follow-up inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Observed food handlers wash hands properly at the hand sink. Remember to wash hands after removing gloves.

      The department's words

      CHSC 113953.3 Observed food handlers wash hands properly at the hand sink. Remember to wash hands after removing gloves.

      Corrected during the inspection

    • Logs for foods under TPHC are now kept (batter and tempura shrimp) and indicate that food will be discarded 4 hours from when it is removed from temperature control.

      The department's words

      CHSC 113996 Logs for foods under TPHC are now kept (batter and tempura shrimp) and indicate that food will be discarded 4 hours from when it is removed from temperature control.

      Corrected during the inspection

    • Wiping cloths are now stored in sanitizing solution and used only to wipe down counters/cutting boards/tables.

      The department's words

      CHSC 114115 Wiping cloths are now stored in sanitizing solution and used only to wipe down counters/cutting boards/tables.

      Corrected during the inspection

    • Code CHSC 113986

      The department's words

      Code CHSC 113986

      Corrected during the inspection

    • Code CHSC 114119

      The department's words

      Code CHSC 114119

      Corrected during the inspection

16. EarlierJan 24, 2018Routine inspectionYellow placard

    5 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed the following potentially hazardous foods at unsafe temperatures: -Tempura shrimp on the counter measured 58 F and was made 2 hours ago. For today, discard 4 hours from when it was removed from temperature control. -Tempura batter at 68 F on counter was made over 2 hours ago - discard 4 hours from when it was removed from temperature control. Maintain potentially hazardous food at 41 F or below or 135 F or above. If you want to use time as a public health control, you must mark the food with the time it was removed from temperature control/keep logs.

      The department's words

      CHSC 113996 Observed the following potentially hazardous foods at unsafe temperatures: -Tempura shrimp on the counter measured 58 F and was made 2 hours ago. For today, discard 4 hours from when it was removed from temperature control. -Tempura batter at 68 F on counter was made over 2 hours ago - discard 4 hours from when it was removed from temperature control. Maintain potentially hazardous food at 41 F or below or 135 F or above. If you want to use time as a public health control, you must mark the food with the time it was removed from temperature control/keep logs.

      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 soiled (not sanitized) wiping cloth used to clean the sushi cutting board and knives in between prepping pieces of sushi. Store wiping cloths in sanitizing solution of 200 ppm quaternary ammonia. Clean and sanitize the cutting board and knives. Use wiping cloths only for wiping up spills/counters. All other utensils must be washed, rinsed, and sanitized at the 3-compartment sink or in the dishwasher. Use test strips daily to check sanitizer levels.

      The department's words

      CHSC 114115 Observed soiled (not sanitized) wiping cloth used to clean the sushi cutting board and knives in between prepping pieces of sushi. Store wiping cloths in sanitizing solution of 200 ppm quaternary ammonia. Clean and sanitize the cutting board and knives. Use wiping cloths only for wiping up spills/counters. All other utensils must be washed, rinsed, and sanitized at the 3-compartment sink or in the dishwasher. Use test strips daily to check sanitizer levels.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (3)

    • Observed food handler wipe hands on a soiled wiping cloth, then continue to prepare food. Wash hands at the hand sink, scrubbing with soap and water and dry with a clean paper towel at all required times, including touching contaminated surfaces.

      The department's words

      CHSC 113953.3 Observed food handler wipe hands on a soiled wiping cloth, then continue to prepare food. Wash hands at the hand sink, scrubbing with soap and water and dry with a clean paper towel at all required times, including touching contaminated surfaces.

    • Observed raw fish stored above ready to eat food/produce in refrigeration. Store raw animal products separate and below all other food.

      The department's words

      CHSC 113986 Observed raw fish stored above ready to eat food/produce in refrigeration. Store raw animal products separate and below all other food.

    • Use scoops with handles instead of bowls to dispense food. Observed in-use chop sticks in water at 68 F. Clean and sanitize chop sticks. Keep in water maintained at 135 F or keep in a clean, dry location.

      The department's words

      CHSC 114119 Use scoops with handles instead of bowls to dispense food. Observed in-use chop sticks in water at 68 F. Clean and sanitize chop sticks. Keep in water maintained at 135 F or keep in a clean, dry location.

17. EarlierOct 11, 2016Routine inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Observed soy beans (edaname) at 58F on counter. PIC placed in refrigerator at start of inspection. Ensure all PHF is cold held at 41F or below or hot held at 135F or higher. Room temperature storage is not allowed. Edaname discarded. PIC will cold hold in future.

      The department's words

      CHSC 113996 Observed soy beans (edaname) at 58F on counter. PIC placed in refrigerator at start of inspection. Ensure all PHF is cold held at 41F or below or hot held at 135F or higher. Room temperature storage is not allowed. Edaname discarded. PIC will cold hold in future.

    • Observed sushi rice at above 5.0 pH being time controlled with no written procedures of date and time marking. Discussed with PIC written procedures and date / discard time marking of sushi rice is required or facility can develop written procedures and pH testing of sushi rice as long as rice is below 4.6 pH. PIC stated he would like to use pH testing to store sushi rice at room temperature and will purchase test strips and develop procedures. Please email procedures to inspector [email] .

      The department's words

      CHSC 114000 Observed sushi rice at above 5.0 pH being time controlled with no written procedures of date and time marking. Discussed with PIC written procedures and date / discard time marking of sushi rice is required or facility can develop written procedures and pH testing of sushi rice as long as rice is below 4.6 pH. PIC stated he would like to use pH testing to store sushi rice at room temperature and will purchase test strips and develop procedures. Please email procedures to inspector [email] .

    • Observed raw meats stored over and next to ready to eat foods in sushi case, 2 door work top sushi ref, and 2 door prep top. Store raw meats below and away from ready to eat foods. Provide more separation between raw and ready to eat in sushi case. Raw meats relocated.

      The department's words

      CHSC 113986 Observed raw meats stored over and next to ready to eat foods in sushi case, 2 door work top sushi ref, and 2 door prep top. Store raw meats below and away from ready to eat foods. Provide more separation between raw and ready to eat in sushi case. Raw meats relocated.

    • A. Observed small non-commercial ice maker in use. B. Observed unapproved bamboo sushi rice mixing bowl in use. Ensure all equipment is commercial grade. Ensure all food contact surfaces are smooth, non absorbent, and easily cleanable. Remove non commercial ice machine and bamboo mixing bowl.

      The department's words

      CHSC 114130 A. Observed small non-commercial ice maker in use. B. Observed unapproved bamboo sushi rice mixing bowl in use. Ensure all equipment is commercial grade. Ensure all food contact surfaces are smooth, non absorbent, and easily cleanable. Remove non commercial ice machine and bamboo mixing bowl.

    • Observed rice scoop stored in room temp water. Ensure to store rice scoop in ice water.

      The department's words

      CHSC 114119 Observed rice scoop stored in room temp water. Ensure to store rice scoop in ice water.

    Show 1 more

    • Sanitizer in bucket less then 200 ppm quat. Ensure to change sanitizer every 2 hours. Keep wiping cloths in sanitizer when not in use.

      The department's words

      CHSC 114185.1 Sanitizer in bucket less then 200 ppm quat. Ensure to change sanitizer every 2 hours. Keep wiping cloths in sanitizer when not in use.

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) ↗