At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jun 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Kamikaze?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Lack of Food Manager and Food Handler certificates. CHSC 113947.1How to fixFix it
- Lack of Food Manager and Food Handler certificates. CHSC 113948How 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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Follow the steps for each item, with the rule beside it.
Next: Lack of Food Manager and Food Handler certificates.The county found: “Lack of Food Manager and Food Handler certificates.”
Then the next one: Lack of Food Manager and Food Handler certificates.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 16, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Lack of Food Manager and Food Handler certificates.
The department's words
CHSC 113947.1 Lack of Food Manager and Food Handler certificates.
Lack of Food Manager and Food Handler certificates.
The department's words
CHSC 113948 Lack of Food Manager and Food Handler certificates.
EarlierApr 15, 2024Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Fried shrimps internal temperature readings were measured at 102F, 104F, 108F, raw shirmps at 70F and 68F, and adamame 45F were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Fried shrimps internal temperature readings were measured at 102F, 104F, 108F, raw shirmps at 70F and 68F, and adamame 45F were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
Sushi rice was observed without time or written procedures in the sushi area. [Corrective action] when time only rather than time in conjuction with temperature is being employeed as a means to controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, maintain written procedures, and food shall be served or discarded within 4 hours after it has been removed from temperature control.
The department's words
CHSC 114000 Sushi rice was observed without time or written procedures in the sushi area. [Corrective action] when time only rather than time in conjuction with temperature is being employeed as a means to controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, maintain written procedures, and food shall be served or discarded within 4 hours after it has been removed from temperature control.
Corrected during the inspection
An employee was observed cooking raw chicken, After the chicken was removed from the griddle equipment, the final internal temperature readings were measured at 154F, 149F, and 152F in different parts of the food. [Corrective action] Raw chicken shall be cooked to a minimum internal temperature of 165F or above for 15 seconds.
The department's words
CHSC 114004 An employee was observed cooking raw chicken, After the chicken was removed from the griddle equipment, the final internal temperature readings were measured at 154F, 149F, and 152F in different parts of the food. [Corrective action] Raw chicken shall be cooked to a minimum internal temperature of 165F or above for 15 seconds.
Corrected during the inspection
Chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The dishwasher was observed being used during the time of the observation. [Corrective action] Always provide chlorine at 50 ppm in the mechanical dishwasher.
The department's words
CHSC 114099.7 Chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The dishwasher was observed being used during the time of the observation. [Corrective action] Always provide chlorine at 50 ppm in the mechanical dishwasher.
Corrected during the inspection
EarlierApr 9, 2024Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Fried shrimps internal temperature readings were measured at 102F, 104F, 108F, raw shirmps at 70F and 68F, and adamame 45F were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Fried shrimps internal temperature readings were measured at 102F, 104F, 108F, raw shirmps at 70F and 68F, and adamame 45F were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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
Sushi rice was observed without time or written procedures in the sushi area. [Corrective action] when time only rather than time in conjuction with temperature is being employeed as a means to controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, maintain written procedures, and food shall be served or discarded within 4 hours after it has been removed from temperature control.
The department's words
CHSC 114000 Sushi rice was observed without time or written procedures in the sushi area. [Corrective action] when time only rather than time in conjuction with temperature is being employeed as a means to controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, maintain written procedures, and food shall be served or discarded within 4 hours after it has been removed from temperature control.
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
An employee was observed cooking raw chicken, After the chicken was removed from the griddle equipment, the final internal temperature readings were measured at 154F, 149F, and 152F in different parts of the food. [Corrective action] Raw chicken shall be cooked to a minimum internal temperature of 165F or above for 15 seconds.
The department's words
CHSC 114004 An employee was observed cooking raw chicken, After the chicken was removed from the griddle equipment, the final internal temperature readings were measured at 154F, 149F, and 152F in different parts of the food. [Corrective action] Raw chicken shall be cooked to a minimum internal temperature of 165F or above for 15 seconds.
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
Chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The dishwasher was observed being used during the time of the observation. [Corrective action] Always provide chlorine at 50 ppm in the mechanical dishwasher.
The department's words
CHSC 114099.7 Chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The dishwasher was observed being used during the time of the observation. [Corrective action] Always provide chlorine at 50 ppm in the mechanical dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two containers with sushi rice were stored at ambient temperature in the sushi bar area. According to the employee, sushi rice containers are under Time as a Public Health Control (TPHC) for 4 hours; however, no time-marked labels or time logs were observed. [CA] When time only, rather than time in conjunction with temperature, is being employed as a means for controlling the safety of potentially hazardous foods. -Food shall be time marked for 4 hours -Food shall be either served or discarded within 4 hours after it has been removed from temperature control. -Maintain written procedures. (COS) Employee time labeled sushi container, and provide the time log.
The department's words
CHSC 114000 Two containers with sushi rice were stored at ambient temperature in the sushi bar area. According to the employee, sushi rice containers are under Time as a Public Health Control (TPHC) for 4 hours; however, no time-marked labels or time logs were observed. [CA] When time only, rather than time in conjunction with temperature, is being employed as a means for controlling the safety of potentially hazardous foods. -Food shall be time marked for 4 hours -Food shall be either served or discarded within 4 hours after it has been removed from temperature control. -Maintain written procedures. (COS) Employee time labeled sushi container, and provide the time log.
EarlierOct 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed brown rice at 49.2F in reach in cooler, cooked last night and improperly cooled. Ensure to cool PHFs uncovered, in shallow portions from 135-70F within 2 hours and from 70-41F within 4 hours. Brown rice discarded voluntarily.
The department's words
CHSC 114002 MAJOR - Observed brown rice at 49.2F in reach in cooler, cooked last night and improperly cooled. Ensure to cool PHFs uncovered, in shallow portions from 135-70F within 2 hours and from 70-41F within 4 hours. Brown rice discarded voluntarily.
EarlierApr 16, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 14, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 19, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dishwasher handle dirty dishes then begin to handle clean dishes without washing hands in between. Wash hands when they become contaminated. Corrected with employee. Dishes that were contaminated were cleaned/sanitized.
The department's words
CHSC 113953.3 Observed dishwasher handle dirty dishes then begin to handle clean dishes without washing hands in between. Wash hands when they become contaminated. Corrected with employee. Dishes that were contaminated were cleaned/sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 2, 2018Routine inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
No paper towels observed at a hand sink at sushi bar. Keep hand sinks supplied with soap and paper towels in wall mounted dispenser at all times.
The department's words
CHSC 113953.2 No paper towels observed at a hand sink at sushi bar. Keep hand sinks supplied with soap and paper towels in wall mounted dispenser at all times.
Observed eel at 45-48F and octopus at 45F in sushi display refrigerator. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
The department's words
CHSC 113996 Observed eel at 45-48F and octopus at 45F in sushi display refrigerator. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
Observed wiping cloth with no sanitizer being used to wipe down a cutting board that had raw fish on it. Keep 100ppmm of chlorine in sanitizer buckets, and keep wiping cloths there.
The department's words
CHSC 114113 Observed wiping cloth with no sanitizer being used to wipe down a cutting board that had raw fish on it. Keep 100ppmm of chlorine in sanitizer buckets, and keep wiping cloths there.
Ensure utensils and food contact surfaces are cleaned and sanitized before each use with a different type of raw food of animal origin, and each time there is a change in working with raw food and fully cooked food. Per conversation with person in charge (PIC), facility did not have a process to ensure this cross contamination did not occur at sushi prep area and at grill.
The department's words
CHSC 114117 Ensure utensils and food contact surfaces are cleaned and sanitized before each use with a different type of raw food of animal origin, and each time there is a change in working with raw food and fully cooked food. Per conversation with person in charge (PIC), facility did not have a process to ensure this cross contamination did not occur at sushi prep area and at grill.
Remove/clean mold in ice machine.
The department's words
CHSC 114115 Remove/clean mold in ice machine.
Show 9 more
No Hazard Analysis Critical Control Point (HACCP) plan observed for sushi rice. Rice at 90F, pH at 4.5 using test strips. Either keep rice hot (135F), use time only as a control, or submit a HACCP for the sushi rice. Guidelines provided (facility will use time only )
The department's words
CHSC 114419 No Hazard Analysis Critical Control Point (HACCP) plan observed for sushi rice. Rice at 90F, pH at 4.5 using test strips. Either keep rice hot (135F), use time only as a control, or submit a HACCP for the sushi rice. Guidelines provided (facility will use time only )
No consumer advisory on menu. Add a disclosure and reminder statement on menu.
The department's words
CHSC 114093 No consumer advisory on menu. Add a disclosure and reminder statement on menu.
Provide a thorough deep cleaning of facility, especially in the following areas: on walls under sushi display counters (brown residue observed), around floor drain under two compartment sink (white powder observed), under food prep sink (food debris on floor)
The department's words
CHSC 114115.c Provide a thorough deep cleaning of facility, especially in the following areas: on walls under sushi display counters (brown residue observed), around floor drain under two compartment sink (white powder observed), under food prep sink (food debris on floor)
* Replace chest freezer with the approved model by 10/16/18 as the freezer lid is deteriorated * Food prep sink lacks drain board. This will be required upon remodel or change of ownership
The department's words
CHSC 114175 * Replace chest freezer with the approved model by 10/16/18 as the freezer lid is deteriorated * Food prep sink lacks drain board. This will be required upon remodel or change of ownership
Remove duct tape/plastic on surfaces within kitchen, and repair as needed.
The department's words
CHSC 114130.1 Remove duct tape/plastic on surfaces within kitchen, and repair as needed.
* Re-submit application for hood exemption for Waring Oven with 30 days * ensure gas rice cooker fits under hood and that shelving is not blocking air flow when in use
The department's words
CHSC 114149.1 * Re-submit application for hood exemption for Waring Oven with 30 days * ensure gas rice cooker fits under hood and that shelving is not blocking air flow when in use
Repair leak under front hand sink.
The department's words
CHSC 114190 Repair leak under front hand sink.
Seal hole in wall by dishwasher.
The department's words
CHSC 114259 Seal hole in wall by dishwasher.
Walls around mop sink are deteriorated and there is a hole in wall by faucet. Add FRP or another water resistant material extended up wall at least 8 ft. Complete this within 30 days.
The department's words
CHSC 114271 Walls around mop sink are deteriorated and there is a hole in wall by faucet. Add FRP or another water resistant material extended up wall at least 8 ft. Complete this within 30 days.
EarlierMay 8, 2017Follow-up inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
Observed open glass of drinking water on the prep table. Store employee beverages separate from food prep areas or covered with a lid and straw.
The department's words
CHSC 113977 Observed open glass of drinking water on the prep table. Store employee beverages separate from food prep areas or covered with a lid and straw.
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
Observed shrimp in a box on the floor, delivered 30 minutes ago. Shrimp measured 57 F. Shrimp was immediately moved to the refrigerator. Once food is delivered, immediately check receiving temperatures and then move to the refrigerator or freezer. Food temperatures in the Hoshizaki sushi display case measured 43-47 F. Move food to a refrigerator that is working properly. Ambient temperatures in the sushi area measured 82 F. The Hoshizaki display case is only rated to hold food cold at ambient air temperatures of 80 F or less. Immediately lower the air temperature in the facility to ensure that display cases work properly. Maintain cold food temperatures at 41 F or below.
The department's words
CHSC 113996 Observed shrimp in a box on the floor, delivered 30 minutes ago. Shrimp measured 57 F. Shrimp was immediately moved to the refrigerator. Once food is delivered, immediately check receiving temperatures and then move to the refrigerator or freezer. Food temperatures in the Hoshizaki sushi display case measured 43-47 F. Move food to a refrigerator that is working properly. Ambient temperatures in the sushi area measured 82 F. The Hoshizaki display case is only rated to hold food cold at ambient air temperatures of 80 F or less. Immediately lower the air temperature in the facility to ensure that display cases work properly. Maintain cold food temperatures at 41 F or below.
Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Observed ice scoop on top of the ice machine. Wash, rinse, and sanitize scoop and store in a clean, dry location or in the ice with the handle sticking out.
The department's words
CHSC 114115 Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Observed ice scoop on top of the ice machine. Wash, rinse, and sanitize scoop and store in a clean, dry location or in the ice with the handle sticking out.
Shellfish tags were missing, not retained for 90 days. Submit invoices to me for any missing tags.
The department's words
CHSC 114039.4 Shellfish tags were missing, not retained for 90 days. Submit invoices to me for any missing tags.
Show 10 more
Code CHSC 114192.1
The department's words
Code CHSC 114192.1
Corrected during the inspection
Observed many boxes of frozen food stacked on the floor and one container of frozen chicken on top of the chest freezer. Once food is received, immediately check receiving temperatures and put food away. Thaw only using approved methods - in refrigeration, as part of the cooking process, or in running water with sufficient flow to flush loose particles. Ensure that food temperatures are maintained at or below 41 F during the thawing process.
The department's words
CHSC 114020 Observed many boxes of frozen food stacked on the floor and one container of frozen chicken on top of the chest freezer. Once food is received, immediately check receiving temperatures and put food away. Thaw only using approved methods - in refrigeration, as part of the cooking process, or in running water with sufficient flow to flush loose particles. Ensure that food temperatures are maintained at or below 41 F during the thawing process.
Observed raw chicken stored next to mayo and raw fish stored above vegetables in the fridge. Store raw products separate and below all other foods. Observed open bags of food in dry storage area. Once opened, store food in clean, sealed containers.
The department's words
CHSC 113986 Observed raw chicken stored next to mayo and raw fish stored above vegetables in the fridge. Store raw products separate and below all other foods. Observed open bags of food in dry storage area. Once opened, store food in clean, sealed containers.
There was a bowl and some food debris inside the hand sink at the sushi counter. This sink is for hand washing only. Keep sink unobstructed at all times.
The department's words
CHSC 113953.1 There was a bowl and some food debris inside the hand sink at the sushi counter. This sink is for hand washing only. Keep sink unobstructed at all times.
Observed spray paint stored beside oil in the dry storage area. Store toxic substances separate and below all food and food contact surfaces to prevent contamination.
The department's words
CHSC 114254.1 Observed spray paint stored beside oil in the dry storage area. Store toxic substances separate and below all food and food contact surfaces to prevent contamination.
Replace or refinish deeply scored and stained cutting boards. Remove tape from equipment. This is not smooth and cleanable. The following violations are repeat violations from previous inspections. Correct within 30 days to avoid incurring cost recovery fees: Install metal splash guards on either side of the hand sink in the kitchen at a height of no less than 12 inches to prevent contamination of food on prep tables adjacent to the sink. Replace rusted freezer lids. These are no longer smooth and cleanable.
The department's words
CHSC 114175 Replace or refinish deeply scored and stained cutting boards. Remove tape from equipment. This is not smooth and cleanable. The following violations are repeat violations from previous inspections. Correct within 30 days to avoid incurring cost recovery fees: Install metal splash guards on either side of the hand sink in the kitchen at a height of no less than 12 inches to prevent contamination of food on prep tables adjacent to the sink. Replace rusted freezer lids. These are no longer smooth and cleanable.
Clean the pass through curtains between the kitchen and sushi bar. Curtains are greasy to the touch.
The department's words
CHSC 114115.c Clean the pass through curtains between the kitchen and sushi bar. Curtains are greasy to the touch.
The following is a repeat violation. Correct within 30 days to avoid incurring cost recovery fees. The prep sink faucet is leaking. Repair faucet so that it does not leak.
The department's words
CHSC 114190 The following is a repeat violation. Correct within 30 days to avoid incurring cost recovery fees. The prep sink faucet is leaking. Repair faucet so that it does not leak.
Clean kitchen thoroughly to remove accumulation of grease and food debris. Clean on and around all equipment. Observed a heavy accumulation of grease and food debris on and under cooking equipment under the hood. Seal cracks and crevices and any holes or gaps in walls to prevent entry/harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulation of grease and food debris. Clean on and around all equipment. Observed a heavy accumulation of grease and food debris on and under cooking equipment under the hood. Seal cracks and crevices and any holes or gaps in walls to prevent entry/harborage of vermin.
Do not use linens as food covers. Observed a clean towel on top of sushi rice.
The department's words
CHSC 114185 Do not use linens as food covers. Observed a clean towel on top of sushi rice.
EarlierMay 2, 2017Routine inspectionYellow placard
14 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee load dirty utensils into the dishwasher, then put clean utensils away without washing hands. Wash hands after touching contaminated surfaces and at all other times required by scrubbing with soap and warm water and drying with clean paper towels.
The department's words
CHSC 113953.3 Observed employee load dirty utensils into the dishwasher, then put clean utensils away without washing hands. Wash hands after touching contaminated surfaces and at all other times required by scrubbing with soap and warm water and drying with clean paper towels.
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
Shellfish tags were missing, not retained for 90 days. Submit invoices to me for any missing tags.
The department's words
CHSC 114039.4 Shellfish tags were missing, not retained for 90 days. Submit invoices to me for any missing tags.
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
There is no water at the hand sink by the sushi bar. Immediately repair to provide hot water at a minimum temperature of 100 F.
The department's words
CHSC 114192.1 There is no water at the hand sink by the sushi bar. Immediately repair to provide hot water at a minimum temperature of 100 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Observed open glass of drinking water on the prep table. Store employee beverages separate from food prep areas or covered with a lid and straw.
The department's words
CHSC 113977 Observed open glass of drinking water on the prep table. Store employee beverages separate from food prep areas or covered with a lid and straw.
Observed shrimp in a box on the floor, delivered 30 minutes ago. Shrimp measured 57 F. Shrimp was immediately moved to the refrigerator. Once food is delivered, immediately check receiving temperatures and then move to the refrigerator or freezer. Food temperatures in the Hoshizaki sushi display case measured 43-47 F. Move food to a refrigerator that is working properly. Ambient temperatures in the sushi area measured 82 F. The Hoshizaki display case is only rated to hold food cold at ambient air temperatures of 80 F or less. Immediately lower the air temperature in the facility to ensure that display cases work properly. Maintain cold food temperatures at 41 F or below.
The department's words
CHSC 113996 Observed shrimp in a box on the floor, delivered 30 minutes ago. Shrimp measured 57 F. Shrimp was immediately moved to the refrigerator. Once food is delivered, immediately check receiving temperatures and then move to the refrigerator or freezer. Food temperatures in the Hoshizaki sushi display case measured 43-47 F. Move food to a refrigerator that is working properly. Ambient temperatures in the sushi area measured 82 F. The Hoshizaki display case is only rated to hold food cold at ambient air temperatures of 80 F or less. Immediately lower the air temperature in the facility to ensure that display cases work properly. Maintain cold food temperatures at 41 F or below.
Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Observed ice scoop on top of the ice machine. Wash, rinse, and sanitize scoop and store in a clean, dry location or in the ice with the handle sticking out.
The department's words
CHSC 114115 Observed soiled wiping cloths on cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Observed ice scoop on top of the ice machine. Wash, rinse, and sanitize scoop and store in a clean, dry location or in the ice with the handle sticking out.
Observed many boxes of frozen food stacked on the floor and one container of frozen chicken on top of the chest freezer. Once food is received, immediately check receiving temperatures and put food away. Thaw only using approved methods - in refrigeration, as part of the cooking process, or in running water with sufficient flow to flush loose particles. Ensure that food temperatures are maintained at or below 41 F during the thawing process.
The department's words
CHSC 114020 Observed many boxes of frozen food stacked on the floor and one container of frozen chicken on top of the chest freezer. Once food is received, immediately check receiving temperatures and put food away. Thaw only using approved methods - in refrigeration, as part of the cooking process, or in running water with sufficient flow to flush loose particles. Ensure that food temperatures are maintained at or below 41 F during the thawing process.
Observed raw chicken stored next to mayo and raw fish stored above vegetables in the fridge. Store raw products separate and below all other foods. Observed open bags of food in dry storage area. Once opened, store food in clean, sealed containers.
The department's words
CHSC 113986 Observed raw chicken stored next to mayo and raw fish stored above vegetables in the fridge. Store raw products separate and below all other foods. Observed open bags of food in dry storage area. Once opened, store food in clean, sealed containers.
Show 6 more
There was a bowl and some food debris inside the hand sink at the sushi counter. This sink is for hand washing only. Keep sink unobstructed at all times.
The department's words
CHSC 113953.1 There was a bowl and some food debris inside the hand sink at the sushi counter. This sink is for hand washing only. Keep sink unobstructed at all times.
Observed spray paint stored beside oil in the dry storage area. Store toxic substances separate and below all food and food contact surfaces to prevent contamination.
The department's words
CHSC 114254.1 Observed spray paint stored beside oil in the dry storage area. Store toxic substances separate and below all food and food contact surfaces to prevent contamination.
Replace or refinish deeply scored and stained cutting boards. Remove tape from equipment. This is not smooth and cleanable. The following violations are repeat violations from previous inspections. Correct within 30 days to avoid incurring cost recovery fees: Install metal splash guards on either side of the hand sink in the kitchen at a height of no less than 12 inches to prevent contamination of food on prep tables adjacent to the sink. Replace rusted freezer lids. These are no longer smooth and cleanable.
The department's words
CHSC 114175 Replace or refinish deeply scored and stained cutting boards. Remove tape from equipment. This is not smooth and cleanable. The following violations are repeat violations from previous inspections. Correct within 30 days to avoid incurring cost recovery fees: Install metal splash guards on either side of the hand sink in the kitchen at a height of no less than 12 inches to prevent contamination of food on prep tables adjacent to the sink. Replace rusted freezer lids. These are no longer smooth and cleanable.
Clean the pass through curtains between the kitchen and sushi bar. Curtains are greasy to the touch.
The department's words
CHSC 114115.c Clean the pass through curtains between the kitchen and sushi bar. Curtains are greasy to the touch.
The following is a repeat violation. Correct within 30 days to avoid incurring cost recovery fees. The prep sink faucet is leaking. Repair faucet so that it does not leak.
The department's words
CHSC 114190 The following is a repeat violation. Correct within 30 days to avoid incurring cost recovery fees. The prep sink faucet is leaking. Repair faucet so that it does not leak.
Clean kitchen thoroughly to remove accumulation of grease and food debris. Clean on and around all equipment. Observed a heavy accumulation of grease and food debris on and under cooking equipment under the hood. Seal cracks and crevices and any holes or gaps in walls to prevent entry/harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulation of grease and food debris. Clean on and around all equipment. Observed a heavy accumulation of grease and food debris on and under cooking equipment under the hood. Seal cracks and crevices and any holes or gaps in walls to prevent entry/harborage of vermin.
EarlierDec 4, 2015Follow-up inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
Employees observed washing hands at the sushi bar. Remember to wash hands with soap and warm water and dry with paper towels at all the required times.
The department's words
CHSC 113953.3 Employees observed washing hands at the sushi bar. Remember to wash hands with soap and warm water and dry with paper towels at all the required times.
Install a permanently mounted paper towel dispenser at the sushi hand sink.
The department's words
CHSC 113953.2 Install a permanently mounted paper towel dispenser at the sushi hand sink.
Today there is 50 ppm chlorine in the final rinse of the dishwasher.
The department's words
CHSC 114099.7 Today there is 50 ppm chlorine in the final rinse of the dishwasher.
Corrected during the inspection
There is no hot water at the hand sink at the sushi bar. Hot water temp at the 2-compartment sink was low (97F), but reached 120 F when no other fixtures were in use. Adjust water heater to provide water of 100 F for hand washing and 120 F for ware washing.
The department's words
CHSC 114192 There is no hot water at the hand sink at the sushi bar. Hot water temp at the 2-compartment sink was low (97F), but reached 120 F when no other fixtures were in use. Adjust water heater to provide water of 100 F for hand washing and 120 F for ware washing.
Rodent droppings observed under the dishwasher. Clean using wet methods and monitor for new activity. Seal holes and gaps in walls.
The department's words
CHSC 114259.1 Rodent droppings observed under the dishwasher. Clean using wet methods and monitor for new activity. Seal holes and gaps in walls.
Show 10 more
Raw fish observed uncovered in the refrigerator above vegetables. Store raw animal products separate or below all other food.
The department's words
CHSC 113986 Raw fish observed uncovered in the refrigerator above vegetables. Store raw animal products separate or below all other food.
Remove tape from equipment - this is not smooth or cleanable. There are exposed wires behind the microwave - repair to prevent injury/fire. Chest freezer lid is pitted and no longer cleanable - replace. Submit a hood exemption form and spec sheet for any cooking equipment not under the hood.
The department's words
CHSC 114130 Remove tape from equipment - this is not smooth or cleanable. There are exposed wires behind the microwave - repair to prevent injury/fire. Chest freezer lid is pitted and no longer cleanable - replace. Submit a hood exemption form and spec sheet for any cooking equipment not under the hood.
Remove fly strips observed above ware washing to prevent contamination.
The department's words
CHSC 114175 Remove fly strips observed above ware washing to prevent contamination.
Remove fly strips observed above ware washing to prevent contamination.
The department's words
CHSC 114259.3 Remove fly strips observed above ware washing to prevent contamination.
Scoop handles and bowls observed in dry food bins. Store scoop in bins with the handle sticking out to prevent contamination. Utensils observed in room temp water. Store either in hot water (maintained at 135 F) or on a clean surface. Do not store in-use tongs on the oven door - this is not clean.
The department's words
CHSC 114119 Scoop handles and bowls observed in dry food bins. Store scoop in bins with the handle sticking out to prevent contamination. Utensils observed in room temp water. Store either in hot water (maintained at 135 F) or on a clean surface. Do not store in-use tongs on the oven door - this is not clean.
Some display thermometers are missing or broken. Place one in the warmest part of each refrigerator.
The department's words
CHSC 114157 Some display thermometers are missing or broken. Place one in the warmest part of each refrigerator.
Repair leak at the prep sink and repair drainage pipe from this sink. Provide an air gap between the pipe from the ice machine and the floor sink. The air gap must be twice the diameter of the pipe but no less than one inch.
The department's words
CHSC 114190 Repair leak at the prep sink and repair drainage pipe from this sink. Provide an air gap between the pipe from the ice machine and the floor sink. The air gap must be twice the diameter of the pipe but no less than one inch.
Clean kitchen thoroughly to remove grease/food debris to prevent attracting vermin. Replace burned out light bulbs so you can see to clean. Remove any unused equipment.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove grease/food debris to prevent attracting vermin. Replace burned out light bulbs so you can see to clean. Remove any unused equipment.
Replace deteriorated flooring by the back door storage area within 60 days. Quarry tile is approved.
The department's words
CHSC 114268 Replace deteriorated flooring by the back door storage area within 60 days. Quarry tile is approved.
Install a splash guard at the hand sink to prevent contamination of food at the prep table beside the cookline. Until the splash guard is installed, do not prep food in this area. Splash guard must be approved material.
The department's words
CHSC 113984 Install a splash guard at the hand sink to prevent contamination of food at the prep table beside the cookline. Until the splash guard is installed, do not prep food in this area. Splash guard must be approved material.
EarlierDec 3, 2015Routine inspectionYellow placard
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee observed wiping hands on soiled (not sanitized) wiping cloth, then continue to prepare food. Wiping cloth then used to clean knife. Employee instructed to wash hands with soap and water and clean and sanitize knife. Wash hands at the hand sink at all required times - do not use wiping cloths to clean hands.
The department's words
CHSC 113953.3 Employee observed wiping hands on soiled (not sanitized) wiping cloth, then continue to prepare food. Wiping cloth then used to clean knife. Employee instructed to wash hands with soap and water and clean and sanitize knife. Wash hands at the hand sink at all required times - do not use wiping cloths to clean hands.
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
There is no sanitizer in the dishwasher. Repair immediately. Until repaired, sanitize by immersing utensils in the 2-comp sink for 30 seconds in 100 ppm chlorine. Obtain test strips for chlorine and use daily to test sanitizer levels in dishwasher. Clean encrusted food from knives and scoops (in dry storage). Soiled wiping cloths observed on counters. Always store in 100 ppm chlorine. Clean cutting boards to remove deep stains or refinish.
The department's words
CHSC 114099.7 There is no sanitizer in the dishwasher. Repair immediately. Until repaired, sanitize by immersing utensils in the 2-comp sink for 30 seconds in 100 ppm chlorine. Obtain test strips for chlorine and use daily to test sanitizer levels in dishwasher. Clean encrusted food from knives and scoops (in dry storage). Soiled wiping cloths observed on counters. Always store in 100 ppm chlorine. Clean cutting boards to remove deep stains or refinish.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Install a permanently mounted paper towel dispenser at the sushi hand sink.
The department's words
CHSC 113953.2 Install a permanently mounted paper towel dispenser at the sushi hand sink.
There is no hot water at the hand sink at the sushi bar. Hot water temp at the 2-compartment sink was low (97F), but reached 120 F when no other fixtures were in use. Adjust water heater to provide water of 100 F for hand washing and 120 F for ware washing.
The department's words
CHSC 114192 There is no hot water at the hand sink at the sushi bar. Hot water temp at the 2-compartment sink was low (97F), but reached 120 F when no other fixtures were in use. Adjust water heater to provide water of 100 F for hand washing and 120 F for ware washing.
Rodent droppings observed under the dishwasher. Clean using wet methods and monitor for new activity. Seal holes and gaps in walls.
The department's words
CHSC 114259.1 Rodent droppings observed under the dishwasher. Clean using wet methods and monitor for new activity. Seal holes and gaps in walls.
Raw fish observed uncovered in the refrigerator above vegetables. Store raw animal products separate or below all other food.
The department's words
CHSC 113986 Raw fish observed uncovered in the refrigerator above vegetables. Store raw animal products separate or below all other food.
Remove tape from equipment - this is not smooth or cleanable. There are exposed wires behind the microwave - repair to prevent injury/fire. Chest freezer lid is pitted and no longer cleanable - replace. Submit a hood exemption form and spec sheet for any cooking equipment not under the hood.
The department's words
CHSC 114130 Remove tape from equipment - this is not smooth or cleanable. There are exposed wires behind the microwave - repair to prevent injury/fire. Chest freezer lid is pitted and no longer cleanable - replace. Submit a hood exemption form and spec sheet for any cooking equipment not under the hood.
Show 7 more
Remove fly strips observed above ware washing to prevent contamination.
The department's words
CHSC 114175 Remove fly strips observed above ware washing to prevent contamination.
Remove fly strips observed above ware washing to prevent contamination.
The department's words
CHSC 114259.3 Remove fly strips observed above ware washing to prevent contamination.
Scoop handles and bowls observed in dry food bins. Store scoop in bins with the handle sticking out to prevent contamination. Utensils observed in room temp water. Store either in hot water (maintained at 135 F) or on a clean surface. Do not store in-use tongs on the oven door - this is not clean.
The department's words
CHSC 114119 Scoop handles and bowls observed in dry food bins. Store scoop in bins with the handle sticking out to prevent contamination. Utensils observed in room temp water. Store either in hot water (maintained at 135 F) or on a clean surface. Do not store in-use tongs on the oven door - this is not clean.
Some display thermometers are missing or broken. Place one in the warmest part of each refrigerator.
The department's words
CHSC 114157 Some display thermometers are missing or broken. Place one in the warmest part of each refrigerator.
Repair leak at the prep sink and repair drainage pipe from this sink. Provide an air gap between the pipe from the ice machine and the floor sink. The air gap must be twice the diameter of the pipe but no less than one inch.
The department's words
CHSC 114190 Repair leak at the prep sink and repair drainage pipe from this sink. Provide an air gap between the pipe from the ice machine and the floor sink. The air gap must be twice the diameter of the pipe but no less than one inch.
Clean kitchen thoroughly to remove grease/food debris to prevent attracting vermin. Replace burned out light bulbs so you can see to clean. Remove any unused equipment.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove grease/food debris to prevent attracting vermin. Replace burned out light bulbs so you can see to clean. Remove any unused equipment.
Replace deteriorated flooring by the back door storage area within 60 days. Quarry tile is approved.
The department's words
CHSC 114268 Replace deteriorated flooring by the back door storage area within 60 days. Quarry tile is approved.
EarlierOct 21, 2014Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Food handler cards expired. Obtain new valid food handler cards for all employees within 30 days.
The department's words
CHSC 113948 Food handler cards expired. Obtain new valid food handler cards for all employees within 30 days.
Corrected during the inspection
Label dry goods container with common name of contents.
The department's words
CHSC 114051 Label dry goods container with common name of contents.
Corrected during the inspection
Ensure raw meats are stored below fruits/vegetables or any ready to serve items in all refrigerators.
The department's words
CHSC 113980 Ensure raw meats are stored below fruits/vegetables or any ready to serve items in all refrigerators.
Corrected during the inspection
EarlierOct 14, 2014Routine inspectionViolation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No detectable sanitizer levels in dishwasher. Repair immediately. Manually sanitize dishware until repaired (1 Tbsp bleach per gallon water).
The department's words
CHSC 114099.7 No detectable sanitizer levels in dishwasher. Repair immediately. Manually sanitize dishware until repaired (1 Tbsp bleach per gallon water).
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)
Food handler cards expired. Obtain new valid food handler cards for all employees within 30 days.
The department's words
CHSC 113948 Food handler cards expired. Obtain new valid food handler cards for all employees within 30 days.
Label dry goods container with common name of contents.
The department's words
CHSC 114051 Label dry goods container with common name of contents.
Ensure raw meats are stored below fruits/vegetables or any ready to serve items in all refrigerators.
The department's words
CHSC 113980 Ensure raw meats are stored below fruits/vegetables or any ready to serve items in all refrigerators.
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)
What you can do
As a customer of Kamikaze, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Kamikaze know
Ask for the manager. Kamikaze can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
About this record
Search the county's inspection lookup for the name or license number L10670.
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.