At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 29, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Kikka @marin Scotty's Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Sushi rice held in blue insulated container on countertop measured at 70F. Per employee, the rice is mixed with vinegar to be held on countertop for 24 hours. pH logs observed at time of visit but no standard operating procedures (i.e HACCP plan) or demonstration by employee could be provided at this time (i.e method to to measure pH unavailable). Minimal written procedures observed. Immediately provide to this department an approved HACCP plan that outlines all critical control points and critical limits in the preparation of sushi rice, or cease and desist the holding of sushi rice on countertop and maintain all potentially hazardous foods (PHFs) under proper time or temperature control. At end of visit, manager Nila appeared on site and presented facility's HACCP plan and was able to demonstrate procedures to measure pH for sushi rice. Ensure all employees are able to demonstrate methods of measuring pH and provide documentation as needed. CHSC 114419How 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 Kikka @marin Scotty's Market's team
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Next: Sushi rice held in blue insulated container on countertop measured at 70F. Per employee, the rice is mixed with vinegar to be held on countertop for 24 hours. pH logs observed at time of visit but no standard operating procedures (i.e HACCP plan) or demonstration by employee could be provided at this time (i.e method to to measure pH unavailable). Minimal written procedures observed. Immediately provide to this department an approved HACCP plan that outlines all critical control points and critical limits in the preparation of sushi rice, or cease and desist the holding of sushi rice on countertop and maintain all potentially hazardous foods (PHFs) under proper time or temperature control. At end of visit, manager Nila appeared on site and presented facility's HACCP plan and was able to demonstrate procedures to measure pH for sushi rice. Ensure all employees are able to demonstrate methods of measuring pH and provide documentation as needed.The county found: “Sushi rice held in blue insulated container on countertop measured at 70F. Per employee, the rice is mixed with…”
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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
LatestDec 29, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 29, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice held in blue insulated container on countertop measured at 70F. Per employee, the rice is mixed with vinegar to be held on countertop for 24 hours. pH logs observed at time of visit but no standard operating procedures (i.e HACCP plan) or demonstration by employee could be provided at this time (i.e method to to measure pH unavailable). Minimal written procedures observed. Immediately provide to this department an approved HACCP plan that outlines all critical control points and critical limits in the preparation of sushi rice, or cease and desist the holding of sushi rice on countertop and maintain all potentially hazardous foods (PHFs) under proper time or temperature control. At end of visit, manager Nila appeared on site and presented facility's HACCP plan and was able to demonstrate procedures to measure pH for sushi rice. Ensure all employees are able to demonstrate methods of measuring pH and provide documentation as needed.
The department's words
CHSC 114419 Sushi rice held in blue insulated container on countertop measured at 70F. Per employee, the rice is mixed with vinegar to be held on countertop for 24 hours. pH logs observed at time of visit but no standard operating procedures (i.e HACCP plan) or demonstration by employee could be provided at this time (i.e method to to measure pH unavailable). Minimal written procedures observed. Immediately provide to this department an approved HACCP plan that outlines all critical control points and critical limits in the preparation of sushi rice, or cease and desist the holding of sushi rice on countertop and maintain all potentially hazardous foods (PHFs) under proper time or temperature control. At end of visit, manager Nila appeared on site and presented facility's HACCP plan and was able to demonstrate procedures to measure pH for sushi rice. Ensure all employees are able to demonstrate methods of measuring pH and provide documentation as needed.
Corrected during the inspection
EarlierMay 2, 2025Follow-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.
EarlierApr 29, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed sushi rice in insulated blue container at 87 - 98 degrees F at 12:20 p.m.. No log for 4/29 on monthly rice activity log. Per employee, sushi rice finished cooking at 12:00 p.m. today. Arrived at facility by this time and sushi rice was already in this container. Per food handler, pH of sushi rice is tested at 2:00 p.m.. Sushi rice was tested during the inspection and has a pH of 4.5. Test strip only goes to 4.5. Sushi rice may be above 4.5. Provide pH test strips with pH range above 4.6. Maintain written procedures for sushi rice at the food facility.
The department's words
CHSC 114419 Observed sushi rice in insulated blue container at 87 - 98 degrees F at 12:20 p.m.. No log for 4/29 on monthly rice activity log. Per employee, sushi rice finished cooking at 12:00 p.m. today. Arrived at facility by this time and sushi rice was already in this container. Per food handler, pH of sushi rice is tested at 2:00 p.m.. Sushi rice was tested during the inspection and has a pH of 4.5. Test strip only goes to 4.5. Sushi rice may be above 4.5. Provide pH test strips with pH range above 4.6. Maintain written procedures for sushi rice at the food facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 18, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed liquid hand soap at hand wash sink in separate hand soap container placed next to sink. Hand soap shall be provided in dispenser mounted on wall. Discussed with person in charge.
The department's words
CHSC 113953.2 Observed liquid hand soap at hand wash sink in separate hand soap container placed next to sink. Hand soap shall be provided in dispenser mounted on wall. Discussed with person in charge.
EarlierJul 7, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 16, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 6, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 6, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 11, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 7, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Obtain and use sanitizer test strips.
The department's words
CHSC 114107 Obtain and use sanitizer test strips.
EarlierMar 6, 2017Follow-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.
EarlierFeb 24, 2017Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility has an approved HACCP in place for sushi rice. The HACCP plan required the pH and temperature be documented daily on the HACCP log. PIC has not recoded pH or temp in log since beginning of Jan 2017. 2nd Violation for not following the HACCP plan. If PIC can not follow HACCP approval for HACCP may be retracted. Discussed with PIC.
The department's words
CHSC 114419 Facility has an approved HACCP in place for sushi rice. The HACCP plan required the pH and temperature be documented daily on the HACCP log. PIC has not recoded pH or temp in log since beginning of Jan 2017. 2nd Violation for not following the HACCP plan. If PIC can not follow HACCP approval for HACCP may be retracted. Discussed with PIC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Hand sink basin is placed wooden cutting board surface. Wood around hand sink is water damaged, swelling, and molding. Duct tape taped around sink basin and back of wall. Replace counter area around sink.
The department's words
CHSC 114175 Hand sink basin is placed wooden cutting board surface. Wood around hand sink is water damaged, swelling, and molding. Duct tape taped around sink basin and back of wall. Replace counter area around sink.
No sanitizer set up upon arrival. Ensure to have an open bucket of sanitizer solution set up during all hours of operation. Change sanitizer every 2 hours.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure to have an open bucket of sanitizer solution set up during all hours of operation. Change sanitizer every 2 hours.
EarlierDec 4, 2015Follow-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.
EarlierNov 23, 2015Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility currently has an approved HACCP that requires logging daily pH test results and temperatures. Logs provided have not been filled out since March 2015 and inconsistently before that. As terms of the approved HACCP facility must adhere to the approved procedure. Discussed with PIC.
The department's words
CHSC 114419 Facility currently has an approved HACCP that requires logging daily pH test results and temperatures. Logs provided have not been filled out since March 2015 and inconsistently before that. As terms of the approved HACCP facility must adhere to the approved procedure. Discussed with PIC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Facility currently has a HACCP in place for sushi rice to be considered a non-potentially hazardous food. When asked PIC to preform the required daily pH testing for the sushi rice, PIC conducted the test incorrectly. As terms of the approved HACCP, PIC will be knowledgeable in HACCP required procedures. Discussed with PIC. Demonstrated correct way to conduct pH test for sushi rice. Recommend PIC re-read HACCP procedures. pH of sushi rice after test 4.2.
The department's words
CHSC 113947 Facility currently has a HACCP in place for sushi rice to be considered a non-potentially hazardous food. When asked PIC to preform the required daily pH testing for the sushi rice, PIC conducted the test incorrectly. As terms of the approved HACCP, PIC will be knowledgeable in HACCP required procedures. Discussed with PIC. Demonstrated correct way to conduct pH test for sushi rice. Recommend PIC re-read HACCP procedures. pH of sushi rice after test 4.2.
No consumer advisory posted or on labels for the grab and go sushi containing raw fish. Must provide consumer advisory Contains raw seafood. Consuming raw or under cooked meat or seafood my increase your chance for food borne illness.
The department's words
CHSC 114093 No consumer advisory posted or on labels for the grab and go sushi containing raw fish. Must provide consumer advisory Contains raw seafood. Consuming raw or under cooked meat or seafood my increase your chance for food borne illness.
EarlierJan 29, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Moldy cheeses observed in Silver King frig, removed and discarded.
The department's words
CHSC 113980 Moldy cheeses observed in Silver King frig, removed and discarded.
Rat droppings observed in cupboard under handwash sink, make repairs to exclude rodents immediately.
The department's words
CHSC 114259.1 Rat droppings observed in cupboard under handwash sink, make repairs to exclude rodents immediately.
Clean floor sinks
The department's words
CHSC 114268 Clean floor sinks
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 L10909.
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.