At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Oct 21, 2025
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.
- Cooked chicken observed at 51 - 53 degrees F. ~ 2lbs. chicken voluntarily discarded into the compost container. CHSC 113996How 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 @woodlands Market's team
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Follow the steps for each item, with the rule beside it.
Next: Cooked chicken observed at 51 - 53 degrees F. ~ 2lbs. chicken voluntarily discarded into the compost container.The county found: “Cooked chicken observed at 51 - 53 degrees F. ~ 2lbs. chicken voluntarily discarded into the compost container.”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestOct 21, 2025Routine inspectionGreen placard
This one: Green placard, inspected Oct 21, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Cooked chicken observed at 51 - 53 degrees F. ~ 2lbs. chicken voluntarily discarded into the compost container.
The department's words
CHSC 113996 Cooked chicken observed at 51 - 53 degrees F. ~ 2lbs. chicken voluntarily discarded into the compost container.
EarlierApr 25, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 17, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floor under refrigerators are lightly soiled. / Clean and sanitize floors.
The department's words
CHSC 114268 Floor under refrigerators are lightly soiled. / Clean and sanitize floors.
EarlierMar 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed wiping cloth left on counter. / Keep wiping cloth in sanitizer solution when not in use.
The department's words
CHSC 114185.1 Observed wiping cloth left on counter. / Keep wiping cloth in sanitizer solution when not in use.
EarlierMar 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permit to Operate that is posted has expired. / Post valid permit certificate in public view.
The department's words
CHSC 114381 Permit to Operate that is posted has expired. / Post valid permit certificate in public view.
EarlierAug 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierOct 30, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 18, 2017Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed employee sneeze onto the cutting board and container of sushi. Wash, rinse, and sanitize cutting board. Sushi voluntarily discarded - see VCD sheet.
The department's words
CHSC 113967 Observed employee sneeze onto the cutting board and container of sushi. Wash, rinse, and sanitize cutting board. Sushi voluntarily discarded - see VCD sheet.
Wash hands after contaminating them.
The department's words
CHSC 113953.3 Wash hands after contaminating them.
EarlierMar 29, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. follow written procedure to ensure pH test results are accurate. 3/2/17: pH measured 4.5. Food handler touched rice while conducting test. HACCP protocol not being followed. White rice was made at 11:00 a.m. and brown rice was made at 12:00 p.m.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. follow written procedure to ensure pH test results are accurate. 3/2/17: pH measured 4.5. Food handler touched rice while conducting test. HACCP protocol not being followed. White rice was made at 11:00 a.m. and brown rice was made at 12:00 p.m.
Corrected during the inspection
EarlierMar 2, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. follow written procedure to ensure pH test results are accurate. 3/2/17: pH measured 4.5. Food handler touched rice while conducting test. HACCP protocol not being followed. White rice was made at 11:00 a.m. and brown rice was made at 12:00 p.m.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. follow written procedure to ensure pH test results are accurate. 3/2/17: pH measured 4.5. Food handler touched rice while conducting test. HACCP protocol not being followed. White rice was made at 11:00 a.m. and brown rice was made at 12:00 p.m.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 17, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. Follow written procedure to ensure pH test results are accurate.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. Follow written procedure to ensure pH test results are accurate.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 6, 2017Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log.
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)
No food handling cards onsite. Keep CA food handler cards onsite. Anyone without a valid CA food handle card shall obtain one within 30 days.
The department's words
CHSC 113948 No food handling cards onsite. Keep CA food handler cards onsite. Anyone without a valid CA food handle card shall obtain one within 30 days.
Corrected during the inspection
Person in charge didn't know what HACCP Plan is. CFM who is PIC didn't know how to use the probe thermometer. PIC placed thermometer in sushi rice with plastic sleeve over probe and digital readout was covered with plastic that had a temperature marked on it to show what digital readout would look like when turned on. Instruct all food handlers how to use the probe thermometer correctly. Also, the probe thermometer was still in packaging.
The department's words
CHSC 113947 Person in charge didn't know what HACCP Plan is. CFM who is PIC didn't know how to use the probe thermometer. PIC placed thermometer in sushi rice with plastic sleeve over probe and digital readout was covered with plastic that had a temperature marked on it to show what digital readout would look like when turned on. Instruct all food handlers how to use the probe thermometer correctly. Also, the probe thermometer was still in packaging.
Corrected during the inspection
No cold water available at hand wash sink due to leak. Water from faucet reached 134 degrees F. Provide cold water at hand wash sink.
The department's words
CHSC 114192 No cold water available at hand wash sink due to leak. Water from faucet reached 134 degrees F. Provide cold water at hand wash sink.
Corrected during the inspection
Spicy salmon: 45 degrees F made at 12:00. Nigy sushi: 48 degrees F made at 11:00 a.m., rock and roll sushi: 45 degrees F made at 12:00.
The department's words
CHSC 113996 Spicy salmon: 45 degrees F made at 12:00. Nigy sushi: 48 degrees F made at 11:00 a.m., rock and roll sushi: 45 degrees F made at 12:00.
Corrected during the inspection
EarlierFeb 1, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
No food handling cards onsite. Keep CA food handler cards onsite. Anyone without a valid CA food handle card shall obtain one within 30 days.
The department's words
CHSC 113948 No food handling cards onsite. Keep CA food handler cards onsite. Anyone without a valid CA food handle card shall obtain one within 30 days.
Person in charge didn't know what HACCP Plan is. CFM who is PIC didn't know how to use the probe thermometer. PIC placed thermometer in sushi rice with plastic sleeve over probe and digital readout was covered with plastic that had a temperature marked on it to show what digital readout would look like when turned on. Instruct all food handlers how to use the probe thermometer correctly. Also, the probe thermometer was still in packaging.
The department's words
CHSC 113947 Person in charge didn't know what HACCP Plan is. CFM who is PIC didn't know how to use the probe thermometer. PIC placed thermometer in sushi rice with plastic sleeve over probe and digital readout was covered with plastic that had a temperature marked on it to show what digital readout would look like when turned on. Instruct all food handlers how to use the probe thermometer correctly. Also, the probe thermometer was still in packaging.
No cold water available at hand wash sink due to leak. Water from faucet reached 134 degrees F. Provide cold water at hand wash sink.
The department's words
CHSC 114192 No cold water available at hand wash sink due to leak. Water from faucet reached 134 degrees F. Provide cold water at hand wash sink.
Thermometer for three door refrigerator in back. Keep thermometer in warmest part of unit in easily visible location.
The department's words
CHSC 114159 Thermometer for three door refrigerator in back. Keep thermometer in warmest part of unit in easily visible location.
Corrected during the inspection
Spicy salmon: 45 degrees F made at 12:00. Nigy sushi: 48 degrees F made at 11:00 a.m., rock and roll sushi: 45 degrees F made at 12:00.
The department's words
CHSC 113996 Spicy salmon: 45 degrees F made at 12:00. Nigy sushi: 48 degrees F made at 11:00 a.m., rock and roll sushi: 45 degrees F made at 12:00.
EarlierJul 30, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Temperature in 3-door refrigerator unit was 48 degrees F. Keep cold foods stored below 41 degrees F/
The department's words
CHSC 113996 Temperature in 3-door refrigerator unit was 48 degrees F. Keep cold foods stored below 41 degrees F/
Corrected during the inspection
Store foods in walk in at least 6 inches off the floor.
The department's words
CHSC 114047 Store foods in walk in at least 6 inches off the floor.
Corrected during the inspection
EarlierFeb 19, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Provide probe thermometer.
The department's words
CHSC 114157 Provide probe thermometer.
Observed wet wiping cloth on food contact surface. Store wiping cloths in sanitizer container.
The department's words
CHSC 114185.1 Observed wet wiping cloth on food contact surface. Store wiping cloths in sanitizer container.
White sushi rice (pH 6.0) and brown sushi rice (5.0) were both made at ~ 12:00 today. Ph of both types of rice above 4.6, hence sushi rice is considered potentially hazardous. If using time only as a public health control, maintain written procedures and indicate time that is four hours past the point in time that food is removed from temperature control. More vinegar was added to both types of sushi rice to lower pH.
The department's words
CHSC 114000 White sushi rice (pH 6.0) and brown sushi rice (5.0) were both made at ~ 12:00 today. Ph of both types of rice above 4.6, hence sushi rice is considered potentially hazardous. If using time only as a public health control, maintain written procedures and indicate time that is four hours past the point in time that food is removed from temperature control. More vinegar was added to both types of sushi rice to lower pH.
Corrected during the inspection
Observed open can of Red Bull in refrigerator. Employees may only drink from closed beverage containers to prevent contamination of food.
The department's words
CHSC 113977 Observed open can of Red Bull in refrigerator. Employees may only drink from closed beverage containers to prevent contamination of food.
Corrected during the inspection
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
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L13922.
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.