At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Mar 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Kikka @woodlands Market?
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 114020 CHSC 114020How to fixFix it
- Code CHSC 114057.1 CHSC 114057.1How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 12, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114020
The department's words
Code CHSC 114020
Code CHSC 114057.1
The department's words
Code CHSC 114057.1
EarlierAug 8, 2024Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 1, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice pH reading was measured at 4.5. The facility's HACCP plan states that pH should be at 4.2 or less. [Corrective action] The food facility should follow the HACCP plan as written.
The department's words
CHSC 114419 Sushi rice pH reading was measured at 4.5. The facility's HACCP plan states that pH should be at 4.2 or less. [Corrective action] The food facility should follow the HACCP plan as written.
EarlierNov 29, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Brown sushi rice at 62 degrees F, Brown rice was made yesterday. No logs or written procedures for sushi rice onsite. White sushi rice in blue plastic containers finished cooking at ~ 12:30 p.m. today. Vinegar was added in bowl it cooked in, per PIC at 12:30 p.m.. No logs for white sushi rice. Lids tightly over both sushi rice containers. Top container has temperature range of 109 -133 degrees F, and bottom container ranged from 114 - 129 degrees F. Sushi rice is going to be placed in the walk-in refrigerator to cool with lids. Don't cover rice while cooling. Brown rice voluntarily discarded - see VCD sheet. Maintain written procedures for sushi rice onsite. Label sushi rice with date and discard time. White rice made today: pH: 3.9 brown rice made today: pH: 3.9 11/29/21: No sushi rice in food prep area. Person in charge stated that sushi rice was made today and finished cooking at 10:30 a.m. and was placed in the walk-in refrigerator at 1:00 p.m.. Both white sushi rice containers were taken out of the walk-in by employee during the inspection. Both labels have manufacture date of 11/29/20.21.PIC changed labels to 11/29/21 and added time 10:50. Time should be time finished cooking. Follow written procedures. Properly label date/time stickers, and include time manufacture. Preprinted label has Manufacture Date/Time.
The department's words
CHSC 114000 Brown sushi rice at 62 degrees F, Brown rice was made yesterday. No logs or written procedures for sushi rice onsite. White sushi rice in blue plastic containers finished cooking at ~ 12:30 p.m. today. Vinegar was added in bowl it cooked in, per PIC at 12:30 p.m.. No logs for white sushi rice. Lids tightly over both sushi rice containers. Top container has temperature range of 109 -133 degrees F, and bottom container ranged from 114 - 129 degrees F. Sushi rice is going to be placed in the walk-in refrigerator to cool with lids. Don't cover rice while cooling. Brown rice voluntarily discarded - see VCD sheet. Maintain written procedures for sushi rice onsite. Label sushi rice with date and discard time. White rice made today: pH: 3.9 brown rice made today: pH: 3.9 11/29/21: No sushi rice in food prep area. Person in charge stated that sushi rice was made today and finished cooking at 10:30 a.m. and was placed in the walk-in refrigerator at 1:00 p.m.. Both white sushi rice containers were taken out of the walk-in by employee during the inspection. Both labels have manufacture date of 11/29/20.21.PIC changed labels to 11/29/21 and added time 10:50. Time should be time finished cooking. Follow written procedures. Properly label date/time stickers, and include time manufacture. Preprinted label has Manufacture Date/Time.
Restrooms on main level are closed due to a remodel. There are three mobile restroom in the back parking lot. Hand wash sinks in three restrooms didn't have hot water. Water is 65 degrees F. Provide a minimum of 100 degrees F water at all of these hand wash sinks. There is a restroom upstairs by the office with 100 degrees F water at the hand wash sink. Per PIC, of Woodlands Market, Kikka employees can use this restroom. 11/29/21: Mobile restrooms in back parking lot still don't have hot water. Major violation. Hot water heaters will be installed December 4, 2021. Kikka employees can use upstairs restroom.
The department's words
CHSC 113953.c Restrooms on main level are closed due to a remodel. There are three mobile restroom in the back parking lot. Hand wash sinks in three restrooms didn't have hot water. Water is 65 degrees F. Provide a minimum of 100 degrees F water at all of these hand wash sinks. There is a restroom upstairs by the office with 100 degrees F water at the hand wash sink. Per PIC, of Woodlands Market, Kikka employees can use this restroom. 11/29/21: Mobile restrooms in back parking lot still don't have hot water. Major violation. Hot water heaters will be installed December 4, 2021. Kikka employees can use upstairs restroom.
EarlierNov 23, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Brown sushi rice at 62 degrees F, Brown rice was made yesterday. No logs or written procedures for sushi rice onsite. White sushi rice in blue plastic containers finished cooking at ~ 12:30 p.m. today. Vinegar was added in bowl it cooked in, per PIC at 12:30 p.m.. No logs for white sushi rice. Lids tightly over both sushi rice containers. Top container has temperature range of 109 -133 degrees F, and bottom container ranged from 114 - 129 degrees F. Sushi rice is going to be placed in the walk-in refrigerator to cool with lids. Don't cover rice while cooling. Brown rice voluntarily discarded - see VCD sheet. Maintain written procedures for sushi rice onsite. Label sushi rice with date and discard time. White rice made today: pH: 3.9 brown rice made today: pH: 3.9
The department's words
CHSC 114000 Brown sushi rice at 62 degrees F, Brown rice was made yesterday. No logs or written procedures for sushi rice onsite. White sushi rice in blue plastic containers finished cooking at ~ 12:30 p.m. today. Vinegar was added in bowl it cooked in, per PIC at 12:30 p.m.. No logs for white sushi rice. Lids tightly over both sushi rice containers. Top container has temperature range of 109 -133 degrees F, and bottom container ranged from 114 - 129 degrees F. Sushi rice is going to be placed in the walk-in refrigerator to cool with lids. Don't cover rice while cooling. Brown rice voluntarily discarded - see VCD sheet. Maintain written procedures for sushi rice onsite. Label sushi rice with date and discard time. White rice made today: pH: 3.9 brown rice made today: pH: 3.9
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
Restrooms on main level are closed due to a remodel. There are three mobile restroom in the back parking lot. Hand wash sinks in three restrooms didn't have hot water. Water is 65 degrees F. Provide a minimum of 100 degrees F water at all of these hand wash sinks. There is a restroom upstairs by the office with 100 degrees F water at the hand wash sink. Per PIC, of Woodlands Market, Kikka employees can use this restroom.
The department's words
CHSC 113953.c Restrooms on main level are closed due to a remodel. There are three mobile restroom in the back parking lot. Hand wash sinks in three restrooms didn't have hot water. Water is 65 degrees F. Provide a minimum of 100 degrees F water at all of these hand wash sinks. There is a restroom upstairs by the office with 100 degrees F water at the hand wash sink. Per PIC, of Woodlands Market, Kikka employees can use this restroom.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 3, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sliding door refrigerator not repaired. No food inside. Submit repair invoice by 12/10/20.
The department's words
CHSC 114175 Sliding door refrigerator not repaired. No food inside. Submit repair invoice by 12/10/20.
EarlierDec 1, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food handler who made sushi rice the previous day that was working today didn’t know where sushi rice pH log was located. Per this food handler, sushi rice finished cooking at 12:00 p.m. on 11/30/20 and was placed in the walk-in refrigerator at 6:00 p.m.. Sushi rice was taken out of the refrigerator by the same food handler at 5:00 a.m. today. Brown sushi rice measured 81 degrees F. White sushi rice in top blue container measured 73 degrees F. Inform employees where sushi pH logs ad HACCP Plan are located, and instruct all employees on HACCP Plan. When second employee arrived, pH log for November was shown. Log shows pH of 4.1 for all sushi rice. pH of brown rice and white rice tested during inspection was 2.5 and 3.0. pH doesn’t match log for 11/30/20. Write accurate pH on logs. Per flow chart sushi rice diagram, reviewed onsite, after rice is acidified and pH is below 4.2, it can be stored at room temperature and used within 36 hours. This diagram is dated 1/15/16. Revise sushi rice flow chart diagram, so it is accurate to current procedure, or follow this diagram. No time on sushi rice log. How can you tell when sushi rice is at 36 hours? Label containers with date made and date and discard time.
The department's words
CHSC 114419 Food handler who made sushi rice the previous day that was working today didn’t know where sushi rice pH log was located. Per this food handler, sushi rice finished cooking at 12:00 p.m. on 11/30/20 and was placed in the walk-in refrigerator at 6:00 p.m.. Sushi rice was taken out of the refrigerator by the same food handler at 5:00 a.m. today. Brown sushi rice measured 81 degrees F. White sushi rice in top blue container measured 73 degrees F. Inform employees where sushi pH logs ad HACCP Plan are located, and instruct all employees on HACCP Plan. When second employee arrived, pH log for November was shown. Log shows pH of 4.1 for all sushi rice. pH of brown rice and white rice tested during inspection was 2.5 and 3.0. pH doesn’t match log for 11/30/20. Write accurate pH on logs. Per flow chart sushi rice diagram, reviewed onsite, after rice is acidified and pH is below 4.2, it can be stored at room temperature and used within 36 hours. This diagram is dated 1/15/16. Revise sushi rice flow chart diagram, so it is accurate to current procedure, or follow this diagram. No time on sushi rice log. How can you tell when sushi rice is at 36 hours? Label containers with date made and date and discard time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 1, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114419
The department's words
Code CHSC 114419
EarlierDec 11, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 17, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Post raw/under cooked advisory. This is a repeat violation.
The department's words
CHSC 114093 Post raw/under cooked advisory. This is a repeat violation.
EarlierAug 9, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Peanut sauce at 58F on counter. product contains soybeans. Keep below 41F. Turn down temperature of prep fridge. Air temp 47F. Tuna at 48F in that unit.
The department's words
CHSC 113996 Peanut sauce at 58F on counter. product contains soybeans. Keep below 41F. Turn down temperature of prep fridge. Air temp 47F. Tuna at 48F in that unit.
Ensure to cool food down in walk-in after prep. before packaging it. Tuna at 48F in open fridge, that did not cool down to 41F after prep.
The department's words
CHSC 114002.1 Ensure to cool food down in walk-in after prep. before packaging it. Tuna at 48F in open fridge, that did not cool down to 41F after prep.
About 50ppm of quaternary ammonia in sanitizer bucket. 200ppm required. Observed employee dip knife in sanitizer bucket for less than 5 seconds in order to sanitize it. Food contact surfaces need to be in contact with (quat) sanitizer for 1 min.
The department's words
CHSC 114099.6 About 50ppm of quaternary ammonia in sanitizer bucket. 200ppm required. Observed employee dip knife in sanitizer bucket for less than 5 seconds in order to sanitize it. Food contact surfaces need to be in contact with (quat) sanitizer for 1 min.
No consumer advisory for raw food. Add an advisory to label or deli case.
The department's words
CHSC 114093 No consumer advisory for raw food. Add an advisory to label or deli case.
EarlierJul 31, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No Hazard Analysis and Critical Control Plan (HACCP) for acidification of rice and brown rice was observed slightly above 4.6 pH. Rice discarded. Develop a procedure for acidification of rice.
The department's words
CHSC 114419 No Hazard Analysis and Critical Control Plan (HACCP) for acidification of rice and brown rice was observed slightly above 4.6 pH. Rice discarded. Develop a procedure for acidification of rice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Peanut sauce at 58F on counter. product contains soybeans. Keep below 41F. Turn down temperature of prep fridge. Air temp 47F. Tuna at 48F in that unit.
The department's words
CHSC 113996 Peanut sauce at 58F on counter. product contains soybeans. Keep below 41F. Turn down temperature of prep fridge. Air temp 47F. Tuna at 48F in that unit.
Ensure to cool food down in walk-in after prep. before packaging it. Tuna at 48F in open fridge, that did not cool down to 41F after prep.
The department's words
CHSC 114002.1 Ensure to cool food down in walk-in after prep. before packaging it. Tuna at 48F in open fridge, that did not cool down to 41F after prep.
About 50ppm of quaternary ammonia in sanitizer bucket. 200ppm required. Observed employee dip knife in sanitizer bucket for less than 5 seconds in order to sanitize it. Food contact surfaces need to be in contact with (quat) sanitizer for 1 min.
The department's words
CHSC 114099.6 About 50ppm of quaternary ammonia in sanitizer bucket. 200ppm required. Observed employee dip knife in sanitizer bucket for less than 5 seconds in order to sanitize it. Food contact surfaces need to be in contact with (quat) sanitizer for 1 min.
No consumer advisory for raw food. Add an advisory to label or deli case.
The department's words
CHSC 114093 No consumer advisory for raw food. Add an advisory to label or deli case.
EarlierDec 7, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
There was no sanitizing solution in the wiping cloth bucket. Always store wiping cloths in 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114099.6 There was no sanitizing solution in the wiping cloth bucket. Always store wiping cloths in 100 ppm chlorine or 200 ppm quaternary ammonia.
Dried droppings observed below the hand sink at the sushi station. Clean droppings using wet method. Clean the cabinet and floor sink thoroughly and monitor for new activity.
The department's words
CHSC 114259.1 Dried droppings observed below the hand sink at the sushi station. Clean droppings using wet method. Clean the cabinet and floor sink thoroughly and monitor for new activity.
Obtain test strips to measure chlorine in the dishwasher - should be 50 ppm chlorine in the final rinse.
The department's words
CHSC 114107 Obtain test strips to measure chlorine in the dishwasher - should be 50 ppm chlorine in the final rinse.
EarlierSep 9, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Clean the floor sink of observed food debris and grime.
The department's words
CHSC 114115.c Clean the floor sink of observed food debris and grime.
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 L10898.
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.