At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Kuro Nami?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed tempura batter on a counter at 75 F. Tempura shrimp on a counter at 105 F. A container of pot stickers on a counter at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Butter and pot stickers moved to refrigeration. Tempura was served to a customer. Cook tempura per order or use TPHC similarly to the sushi rice. 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 Kuro Nami's team
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Follow the steps for each item, with the rule beside it.
Next: Observed tempura batter on a counter at 75 F. Tempura shrimp on a counter at 105 F. A container of pot stickers on a counter at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Butter and pot stickers moved to refrigeration. Tempura was served to a customer. Cook tempura per order or use TPHC similarly to the sushi rice.The county found: “Observed tempura batter on a counter at 75 F. Tempura shrimp on a counter at 105 F. A container of pot stickers on a…”
Then the next one.
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What people see next
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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed tempura batter on a counter at 75 F. Tempura shrimp on a counter at 105 F. A container of pot stickers on a counter at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Butter and pot stickers moved to refrigeration. Tempura was served to a customer. Cook tempura per order or use TPHC similarly to the sushi rice.
The department's words
CHSC 113996 Observed tempura batter on a counter at 75 F. Tempura shrimp on a counter at 105 F. A container of pot stickers on a counter at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Butter and pot stickers moved to refrigeration. Tempura was served to a customer. Cook tempura per order or use TPHC similarly to the sushi rice.
EarlierOct 30, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a container of tempura better on a prep counter at 45 F. Potentially hazardous foods must be cold held at 41 F or below. Batter moved to refrigeration.
The department's words
CHSC 113996 Observed a container of tempura better on a prep counter at 45 F. Potentially hazardous foods must be cold held at 41 F or below. Batter moved to refrigeration.
EarlierJul 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility claims to use vinegar for their sushi rice. EHS has no HACCP plan for sushi rice and facility did not have means to test pH of sushi rice or logs. For today, facility may use Time as a Public Health Control (TPHC) and discard the sushi rice after 4 hours (9:00 PM). Ensure to submit a HACCP plan to EHS for review or utilize TPHC for sushi rice submitting standard operating procedures (SOP's) for this to EHS and utilizing logs and labels. Discussed with person in charge (PIC). Provided PIC with TPHC guidelines, written procedures, logs and specialized food processing questionnaire.
The department's words
CHSC 114419 Facility claims to use vinegar for their sushi rice. EHS has no HACCP plan for sushi rice and facility did not have means to test pH of sushi rice or logs. For today, facility may use Time as a Public Health Control (TPHC) and discard the sushi rice after 4 hours (9:00 PM). Ensure to submit a HACCP plan to EHS for review or utilize TPHC for sushi rice submitting standard operating procedures (SOP's) for this to EHS and utilizing logs and labels. Discussed with person in charge (PIC). Provided PIC with TPHC guidelines, written procedures, logs and specialized food processing questionnaire.
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 Kuro Nami, you can:
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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.
About this record
Search the county's inspection lookup for the name or license number L17241.
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.