At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · Routine county inspection · Jul 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Keiko Fish?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114097 CHSC 114097How to fixFix it
- Code CHSC 114254.2 CHSC 114254.2How to fixFix it
- Code CHSC 114107 CHSC 114107How 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
For Keiko Fish's team
Is this your place?
Welcome, Keiko Fish. We'll walk through this together, one item at a time. To log the fixes, claim Keiko Fish first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Keiko FishWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 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
LatestJul 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 24, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 114097
The department's words
Code CHSC 114097
Code CHSC 114254.2
The department's words
Code CHSC 114254.2
Code CHSC 114107
The department's words
Code CHSC 114107
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierApr 11, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Fried shrimps internal temperature readings were observed at 58F and 56F, cooked salmon at 53F, 110F, and 118F. Both food containers were observed to be stored at ambient temperatures 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 observed at 58F and 56F, cooked salmon at 53F, 110F, and 118F. Both food containers were observed to be stored at ambient temperatures 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 at ambient temperature without time or written procedures. [Corrective action] When tiem only is employed for controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, written procedures shall be maintained, 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 at ambient temperature without time or written procedures. [Corrective action] When tiem only is employed for controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, written procedures shall be maintained, and food shall be served or discarded within 4 hours after it has been removed from temperature control.
Corrected during the inspection
Ice machine white and blue interior panels were observed with black and brown mold like residues on the food contact surfaces. [Corrective action] Food contact surfaces shall be properly cleaned and sanitized.
The department's words
CHSC 114113 Ice machine white and blue interior panels were observed with black and brown mold like residues on the food contact surfaces. [Corrective action] Food contact surfaces shall be properly cleaned and sanitized.
Corrected during the inspection
EarlierApr 9, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Fried shrimps internal temperature readings were observed at 58F and 56F, cooked salmon at 53F, 110F, and 118F. Both food containers were observed to be stored at ambient temperatures 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 observed at 58F and 56F, cooked salmon at 53F, 110F, and 118F. Both food containers were observed to be stored at ambient temperatures 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 at ambient temperature without time or written procedures. [Corrective action] When tiem only is employed for controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, written procedures shall be maintained, 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 at ambient temperature without time or written procedures. [Corrective action] When tiem only is employed for controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, written procedures shall be maintained, 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
Ice machine white and blue interior panels were observed with black and brown mold like residues on the food contact surfaces. [Corrective action] Food contact surfaces shall be properly cleaned and sanitized.
The department's words
CHSC 114113 Ice machine white and blue interior panels were observed with black and brown mold like residues on the food contact surfaces. [Corrective action] Food contact surfaces shall be properly cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierMar 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
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 Keiko Fish, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Keiko Fish know
Ask for the manager. Keiko Fish 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 L16419.
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.