At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jun 17, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about King Of The Roll?
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
For King Of The Roll's team
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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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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 17, 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.
EarlierMar 14, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
In the preparation area, fried shrimp, the internal temperature readings were 78F and 76F, and for fried crab, 76F and 79F. Both food items were observed to be stored at ambient temperatures. In the two door reach-in unit, grilled chicken internal temperature readings were at 53F and 51F, raw shrimp at 44F, beef broth at 45F, and tofu at 45F. In the sushi bar area, fish eggs internal temperature reading was at 53F, crab salad 52F were observed in the cold holding unit. Cooked eel internal temperature was measured at 93F and 96F in the small griddle equipment. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the preparation area, fried shrimp, the internal temperature readings were 78F and 76F, and for fried crab, 76F and 79F. Both food items were observed to be stored at ambient temperatures. In the two door reach-in unit, grilled chicken internal temperature readings were at 53F and 51F, raw shrimp at 44F, beef broth at 45F, and tofu at 45F. In the sushi bar area, fish eggs internal temperature reading was at 53F, crab salad 52F were observed in the cold holding unit. Cooked eel internal temperature was measured at 93F and 96F in the small griddle equipment. [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 to be at ambient temperature without a time label, time marking, or written procedures. According to the owner, he stated that he was busy putting the time labels on the sushi container. [Corrective action] Food shall be time marked for 4 hours, food not marked or marked over shall be served, consumed or discarded, and written procedures that ensure compliance shall be maintained in the food facility.
The department's words
CHSC 114000 Sushi rice was observed to be at ambient temperature without a time label, time marking, or written procedures. According to the owner, he stated that he was busy putting the time labels on the sushi container. [Corrective action] Food shall be time marked for 4 hours, food not marked or marked over shall be served, consumed or discarded, and written procedures that ensure compliance shall be maintained in the food facility.
Corrected during the inspection
Handwashing facility in the employee restroom is lacking hot water. [Corrective action] Provide warm water of at least 100 °F but not greater than 108 °F.
The department's words
CHSC 114195 Handwashing facility in the employee restroom is lacking hot water. [Corrective action] Provide warm water of at least 100 °F but not greater than 108 °F.
Corrected during the inspection
EarlierMar 7, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the preparation area, fried shrimp, the internal temperature readings were 78F and 76F, and for fried crab, 76F and 79F. Both food items were observed to be stored at ambient temperatures. In the two door reach-in unit, grilled chicken internal temperature readings were at 53F and 51F, raw shrimp at 44F, beef broth at 45F, and tofu at 45F. In the sushi bar area, fish eggs internal temperature reading was at 53F, crab salad 52F were observed in the cold holding unit. Cooked eel internal temperature was measured at 93F and 96F in the small griddle equipment. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the preparation area, fried shrimp, the internal temperature readings were 78F and 76F, and for fried crab, 76F and 79F. Both food items were observed to be stored at ambient temperatures. In the two door reach-in unit, grilled chicken internal temperature readings were at 53F and 51F, raw shrimp at 44F, beef broth at 45F, and tofu at 45F. In the sushi bar area, fish eggs internal temperature reading was at 53F, crab salad 52F were observed in the cold holding unit. Cooked eel internal temperature was measured at 93F and 96F in the small griddle equipment. [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 to be at ambient temperature without a time label, time marking, or written procedures. According to the owner, he stated that he was busy putting the time labels on the sushi container. [Corrective action] Food shall be time marked for 4 hours, food not marked or marked over shall be served, consumed or discarded, and written procedures that ensure compliance shall be maintained in the food facility.
The department's words
CHSC 114000 Sushi rice was observed to be at ambient temperature without a time label, time marking, or written procedures. According to the owner, he stated that he was busy putting the time labels on the sushi container. [Corrective action] Food shall be time marked for 4 hours, food not marked or marked over shall be served, consumed or discarded, and written procedures that ensure compliance shall be maintained in 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Handwashing facility in the employee restroom is lacking hot water. [Corrective action] Provide warm water of at least 100 °F but not greater than 108 °F.
The department's words
CHSC 114195 Handwashing facility in the employee restroom is lacking hot water. [Corrective action] Provide warm water of at least 100 °F but not greater than 108 °F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierFeb 2, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ice in contact with mold growth in ice machine. Ice was voluntarily condemned and destroyed. Clean and sanitize interior of ice machine before resuming use.
The department's words
CHSC 113980 Ice in contact with mold growth in ice machine. Ice was voluntarily condemned and destroyed. Clean and sanitize interior of ice machine before resuming use.
EarlierOct 30, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Discussed consumer advisory requirement with owner. Consumer advisory handout provided today.
The department's words
CHSC 114093 Discussed consumer advisory requirement with owner. Consumer advisory handout provided today.
Provide chlorine sanitizer test strips to check sanitizer level at dishwasher, sanitizer compartment o f three-compartment sink, and wiping cloth containers.
The department's words
CHSC 114107 Provide chlorine sanitizer test strips to check sanitizer level at dishwasher, sanitizer compartment o f three-compartment sink, and wiping cloth containers.
Cadco Roberta oven that is used to cook different types of fish is not under a hood. Submit an application for exemption from mechanical ventilation, and a plan check fee of $201.00 or removed the oven from the facility.
The department's words
CHSC 114149.1 Cadco Roberta oven that is used to cook different types of fish is not under a hood. Submit an application for exemption from mechanical ventilation, and a plan check fee of $201.00 or removed the oven from the facility.
Several base cove tiles by the janitorial sink are cracked and partially missing. Replace deteriorated quarry tiles within six months.
The department's words
CHSC 114268 Several base cove tiles by the janitorial sink are cracked and partially missing. Replace deteriorated quarry tiles within six months.
EarlierOct 24, 2018Routine inspectionYellow placard
17 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Raw duck that was in bowl of water measured 56-57 degrees Fahrenheit and was voluntarily discarded -see VCD sheet. Observed pooled eggs in prep refrigerator insert pan at 55 degrees Fahrenheit. Raw beef in two door refrigerator measured 44 degrees Fahrenheit. Tofu in glass refrigerator: 44 degrees Fahrenheit. Do not store potentially hazardous foods in glass refrigerator. Steamed rice in warmer that finished cooking at 4:00 p.m. measured 112 - 128 degrees Fahrenheit. Rice was reheated in the microwave to 173 degrees Fahrenheit.
The department's words
CHSC 113996 Raw duck that was in bowl of water measured 56-57 degrees Fahrenheit and was voluntarily discarded -see VCD sheet. Observed pooled eggs in prep refrigerator insert pan at 55 degrees Fahrenheit. Raw beef in two door refrigerator measured 44 degrees Fahrenheit. Tofu in glass refrigerator: 44 degrees Fahrenheit. Do not store potentially hazardous foods in glass refrigerator. Steamed rice in warmer that finished cooking at 4:00 p.m. measured 112 - 128 degrees Fahrenheit. Rice was reheated in the microwave to 173 degrees Fahrenheit.
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
Observed covered pot of beef soup at 49- 50 degrees Fahrenheit in the bottom of the two door refrigerator. Soup was made yesterday. Do not cover soup while it is in the cooling process. Soup was voluntarily discarded -see VCD sheet.
The department's words
CHSC 114002 Observed covered pot of beef soup at 49- 50 degrees Fahrenheit in the bottom of the two door refrigerator. Soup was made yesterday. Do not cover soup while it is in the cooling process. Soup was voluntarily discarded -see VCD sheet.
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
Missing shellfish tags.
The department's words
CHSC 114039.4 Missing shellfish tags.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
At lease one CA food hander card not present at the facility for a food handler that was preparing food during the inspection. Maintain copies of CA food handler cards at the facility.
The department's words
CHSC 113948 At lease one CA food hander card not present at the facility for a food handler that was preparing food during the inspection. Maintain copies of CA food handler cards at the facility.
Heavy accumulation of grease and grime on exteriors of soap and paper towel dispensers.
The department's words
CHSC 113953.1 Heavy accumulation of grease and grime on exteriors of soap and paper towel dispensers.
Observed raw meat and fish above shredded Daikon that was covered in plastic. Meat was placed on the bottom during the inspection.
The department's words
CHSC 113980 Observed raw meat and fish above shredded Daikon that was covered in plastic. Meat was placed on the bottom during the inspection.
Observed dirty water in right compartment that is used for washing utensils and dirty utensils in the other two compartments. The pot used for cooking rice was washed in the middle compartment. The owner washed this pot to demonstrate how the fabric implement that is used to cook the rice is washed. Utensils shall be washed, rinsed and then sanitized.
The department's words
CHSC 114099.2 Observed dirty water in right compartment that is used for washing utensils and dirty utensils in the other two compartments. The pot used for cooking rice was washed in the middle compartment. The owner washed this pot to demonstrate how the fabric implement that is used to cook the rice is washed. Utensils shall be washed, rinsed and then sanitized.
Discussed consumer advisory requirement with owner. Consumer advisory handout provided today.
The department's words
CHSC 114093 Discussed consumer advisory requirement with owner. Consumer advisory handout provided today.
Show 9 more
Observed a couple of flies in the kitchen One fly landed on the Formica countertop to the right of the Cadco oven.
The department's words
CHSC 114259.1 Observed a couple of flies in the kitchen One fly landed on the Formica countertop to the right of the Cadco oven.
Observed chicken and duck thawing in a bowl of water on utensil washing drainboard.
The department's words
CHSC 114020 Observed chicken and duck thawing in a bowl of water on utensil washing drainboard.
Provide chlorine sanitizer test strips to check sanitizer level at dishwasher, sanitizer compartment o f three-compartment sink, and wiping cloth containers.
The department's words
CHSC 114107 Provide chlorine sanitizer test strips to check sanitizer level at dishwasher, sanitizer compartment o f three-compartment sink, and wiping cloth containers.
Observed accumulation of food residues inside and outside of food equipment. Replace broken handles on two door under counter refrigerator.
The department's words
CHSC 114175 Observed accumulation of food residues inside and outside of food equipment. Replace broken handles on two door under counter refrigerator.
Cadco Roberta oven that is used to cook different types of fish is not under a hood. Submit an application for exemption from mechanical ventilation, and a plan check fee of $201.00 or removed the oven from the facility.
The department's words
CHSC 114149.1 Cadco Roberta oven that is used to cook different types of fish is not under a hood. Submit an application for exemption from mechanical ventilation, and a plan check fee of $201.00 or removed the oven from the facility.
No thermometer in sushi refrigerator. Provide thermometers in refrigerators where missing.
The department's words
CHSC 114157 No thermometer in sushi refrigerator. Provide thermometers in refrigerators where missing.
Provide ANSI-certified probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Provide ANSI-certified probe thermometer to check internal food temperatures.
A thorough cleaning of the facility is needed to remove dirt, grease, and grime accumulation.
The department's words
CHSC 114257 A thorough cleaning of the facility is needed to remove dirt, grease, and grime accumulation.
Several base cove tiles by the janitorial sink are cracked and partially missing. Replace deteriorated quarry tiles within six months.
The department's words
CHSC 114268 Several base cove tiles by the janitorial sink are cracked and partially missing. Replace deteriorated quarry tiles within six months.
EarlierMay 16, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Get new employee, [name], certified as a Certified Food Handler ; and get a copy of Israel Bela's Certified Food Handler certificate within 2 weeks.
The department's words
CHSC 113948 Get new employee, [name], certified as a Certified Food Handler ; and get a copy of Israel Bela's Certified Food Handler certificate within 2 weeks.
EarlierApr 23, 2018Routine inspectionYellow placard
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous food at 57F to 66F in 3-door prep top refrigerator. See voluntary condemnation and destruction of food form for itemized list. Do not use this refrigerator until it is repaired.
The department's words
CHSC 113996 Observed potentially hazardous food at 57F to 66F in 3-door prep top refrigerator. See voluntary condemnation and destruction of food form for itemized list. Do not use this refrigerator until it is repaired.
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
Clean black mold off white plastic baffle inside ice machine. Discard ice and sanitize entire ice machine before making new ice.
The department's words
CHSC 113980 Clean black mold off white plastic baffle inside ice machine. Discard ice and sanitize entire ice machine before making new ice.
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
Keep shellfish tags in order by date for 90 days. Observed no shellfish tags today.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date for 90 days. Observed no shellfish tags today.
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)
Provide a display thermometer in 3-door prep top refrigerator.
The department's words
CHSC 114157 Provide a display thermometer in 3-door prep top refrigerator.
Email Certified Food Handler certificates for 2 employees and owner [name] to inspector: [email]
The department's words
CHSC 113948 Email Certified Food Handler certificates for 2 employees and owner [name] to inspector: [email]
Get new gasket for refrigerator door (next to ice machine).
The department's words
CHSC 114175 Get new gasket for refrigerator door (next to ice machine).
Keep wiping cloths in bucket of 100 ppm chlorine sanitizing solution between each use.
The department's words
CHSC 114185.1 Keep wiping cloths in bucket of 100 ppm chlorine sanitizing solution between each use.
EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Food manager certificate not available during inspection. Fax/email copy to EHS.
The department's words
CHSC 113947.1 Food manager certificate not available during inspection. Fax/email copy to EHS.
Clean out refrigerators of old or rotting produce.
The department's words
CHSC 113980 Clean out refrigerators of old or rotting produce.
Mildew growing in ice machine. Thoroughly clean and sanitize inside of ice chest.
The department's words
CHSC 114113 Mildew growing in ice machine. Thoroughly clean and sanitize inside of ice chest.
Corrected during the inspection
a) Clean food debris from around vents of TRUE refrigerator unit. b) Grease build up on vent hood. Thoroughly clean hood.
The department's words
CHSC 114175 a) Clean food debris from around vents of TRUE refrigerator unit. b) Grease build up on vent hood. Thoroughly clean hood.
EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed a food handler start his shift and fail to wash his hands prior to handling food containers. Always wash hands at the start of work. Corrected.
The department's words
CHSC 113953.3 Observed a food handler start his shift and fail to wash his hands prior to handling food containers. Always wash hands at the start of work. Corrected.
Corrected during the inspection
EarlierSep 20, 2016Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler start his shift and fail to wash his hands prior to handling food containers. Always wash hands at the start of work. Corrected.
The department's words
CHSC 113953.3 Observed a food handler start his shift and fail to wash his hands prior to handling food containers. Always wash hands at the start of work. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 10, 2016Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food is being prepared on the top of the three compartment sink due to food prep sink rendered inaccessible by large table.
The department's words
CHSC 113984.d Food is being prepared on the top of the three compartment sink due to food prep sink rendered inaccessible by large table.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 8, 2016Routine inspectionRed placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed live German cockroaches on shelf above the kitchen hand sink. You are directed to close until the following is corrected and approved: * Contact your pest control professional. Have a clean out service performed. * Remove all items from shelving and thoroughly clean on and under equipment. * Remove your shelf liners. * Identify source of standing water under the prep sink and repair any leaks. * Seal crack and crevices with caulking. * Eliminate the infestation Call when ready for a re-inspection.
The department's words
CHSC 114259.1 Observed live German cockroaches on shelf above the kitchen hand sink. You are directed to close until the following is corrected and approved: * Contact your pest control professional. Have a clean out service performed. * Remove all items from shelving and thoroughly clean on and under equipment. * Remove your shelf liners. * Identify source of standing water under the prep sink and repair any leaks. * Seal crack and crevices with caulking. * Eliminate the infestation Call when ready for a re-inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Food safety certification is not available for viewing. Provide proof of certification within 7 days. Maintain original on site.
The department's words
CHSC 113947.1 Food safety certification is not available for viewing. Provide proof of certification within 7 days. Maintain original on site.
Food handler cards are not available for viewing. Ensure all food Nadler staff has cards and maintain them on site. Correct within 30 days.
The department's words
CHSC 113948 Food handler cards are not available for viewing. Ensure all food Nadler staff has cards and maintain them on site. Correct within 30 days.
Observed foods stored on top of the three compartment sink. All foods must be prepared/washed in the food prep sink. The prep sink is blocked. remove the large table to render the sink accessible for use.
The department's words
CHSC 113980 Observed foods stored on top of the three compartment sink. All foods must be prepared/washed in the food prep sink. The prep sink is blocked. remove the large table to render the sink accessible for use.
Shellstock tags are not maintain with oysters. Keep tags with fresh shellstock until consumed. then retain on site for 90 days. Corrected.
The department's words
CHSC 114039.4 Shellstock tags are not maintain with oysters. Keep tags with fresh shellstock until consumed. then retain on site for 90 days. Corrected.
Food observed thawing at room temperature. Either thaw food in the prep sink under running water, thaw in the refrigerator, in a microwave, or during the cooking process.
The department's words
CHSC 114020 Food observed thawing at room temperature. Either thaw food in the prep sink under running water, thaw in the refrigerator, in a microwave, or during the cooking process.
Show 4 more
Repair the broken door at the prep top refrigerator.
The department's words
CHSC 114175 Repair the broken door at the prep top refrigerator.
Install and ANSI/NSF approved towel dispenser at the kitchen hand sink.
The department's words
CHSC 114130 Install and ANSI/NSF approved towel dispenser at the kitchen hand sink.
Observed wiping cloths stored on counter tops. Store cloths in a 100pm chlorine/water solution.
The department's words
CHSC 114185.1 Observed wiping cloths stored on counter tops. Store cloths in a 100pm chlorine/water solution.
The placard was not posted as is required. Do not remove posted placards.
The department's words
CHSC 114381 The placard was not posted as is required. Do not remove posted placards.
EarlierNov 10, 2015Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Mildew growing in ice machine. Thoroughly clean and sanitize inside of ice chest.
The department's words
CHSC 114113 Mildew growing in ice machine. Thoroughly clean and sanitize inside of ice chest.
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 manager certificate not available during inspection. Fax/email copy to EHS.
The department's words
CHSC 113947.1 Food manager certificate not available during inspection. Fax/email copy to EHS.
Clean out refrigerators of old or rotting produce.
The department's words
CHSC 113980 Clean out refrigerators of old or rotting produce.
a) Clean food debris from around vents of TRUE refrigerator unit. b) Grease build up on vent hood. Thoroughly clean hood.
The department's words
CHSC 114175 a) Clean food debris from around vents of TRUE refrigerator unit. b) Grease build up on vent hood. Thoroughly clean hood.
EarlierFeb 3, 2015Follow-up inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No shellfish tags onsite. Keep shellfish tags in file, onsite, and in chronological order. Note: shellfish is a seasonal item and none on hand during inspection.
The department's words
CHSC 114039.4 No shellfish tags onsite. Keep shellfish tags in file, onsite, and in chronological order. Note: shellfish is a seasonal item and none on hand during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Keep copies of food manager certificate and food handler cards on site for future inspections
The department's words
CHSC 113947.1 Keep copies of food manager certificate and food handler cards on site for future inspections
Keep copies of food manager certificate and food handler cards on site for future inspections
The department's words
CHSC 113948 Keep copies of food manager certificate and food handler cards on site for future inspections
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Ice machine requires thorough cleaning.
The department's words
CHSC 113980 Ice machine requires thorough cleaning.
Replace/resurface cutting boards to remove deep cuts and stains.
The department's words
CHSC 114175 Replace/resurface cutting boards to remove deep cuts and stains.
Show 2 more
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierFeb 2, 2015Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No shellfish tags onsite. Keep shellfish tags in file, onsite, and in chronological order. Note: shellfish is a seasonal item and none on hand during inspection.
The department's words
CHSC 114039.4 No shellfish tags onsite. Keep shellfish tags in file, onsite, and in chronological order. Note: shellfish is a seasonal item and none on hand during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Keep copies of food manager certificate and food handler cards on site for future inspections
The department's words
CHSC 113947.1 Keep copies of food manager certificate and food handler cards on site for future inspections
Keep copies of food manager certificate and food handler cards on site for future inspections
The department's words
CHSC 113948 Keep copies of food manager certificate and food handler cards on site for future inspections
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Ice machine requires thorough cleaning.
The department's words
CHSC 113980 Ice machine requires thorough cleaning.
Replace/resurface cutting boards to remove deep cuts and stains.
The department's words
CHSC 114175 Replace/resurface cutting boards to remove deep cuts and stains.
Show 2 more
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierFeb 25, 2014Routine inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Initiate a program of regular cleaning from a daily checklist. Equipment and premises appear clean this inspection.
The department's words
CHSC 114257.1 Initiate a program of regular cleaning from a daily checklist. Equipment and premises appear clean this inspection.
Corrected during the inspection
EarlierJan 2, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Operator is repainting kitchen walls a dark color which may prevent proper cleaning. Submit a sample of the colors proposed for walls to EHS and consult with the district inspector or plan check inspector for prior approval. Or repaint the walls white or off-white color. In addition, the paint must be semi-gloss enamel-base paint that can be washed after it dries.
The department's words
CHSC 114271 Operator is repainting kitchen walls a dark color which may prevent proper cleaning. Submit a sample of the colors proposed for walls to EHS and consult with the district inspector or plan check inspector for prior approval. Or repaint the walls white or off-white color. In addition, the paint must be semi-gloss enamel-base paint that can be washed after it dries.
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)
The large gas rice cooker was being operated outside the hood canopy. Relocate the cooking equipment to include all gas cooking equipment underneath the hood.
The department's words
CHSC 114149 The large gas rice cooker was being operated outside the hood canopy. Relocate the cooking equipment to include all gas cooking equipment underneath the hood.
Observed heavy accumulations of grease on cooking equipment. Clean the cooking equipment to remove the grease and provide clean premises for food preparation.
The department's words
CHSC 114257 Observed heavy accumulations of grease on cooking equipment. Clean the cooking equipment to remove the grease and provide clean premises for food preparation.
Provide NSF approved thermometers for each refrigerator and monitor food temperatures inside the units..
The department's words
CHSC 114157 Provide NSF approved thermometers for each refrigerator and monitor food temperatures inside the units..
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 King Of The Roll, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let King Of The Roll know
Ask for the manager. King Of The Roll can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run King Of The Roll?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10700.
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.