At a glance
CleanCleaver food safety systematic review results
What happened?
9problems found
9 problems found · County inspection, Follow-up inspection · May 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Matsuyama Restaurant?
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 114000 CHSC 114000How to fixFix it
- Code CHSC 113984.d CHSC 113984.dHow to fixFix it
- Code CHSC 114099.2 CHSC 114099.2How 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 Matsuyama Restaurant's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 18, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 18, 2026.
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 114000
The department's words
Code CHSC 114000
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114099.2
The department's words
Code CHSC 114099.2
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 113984
The department's words
Code CHSC 113984
Show 4 more
Code CHSC 114099
The department's words
Code CHSC 114099
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114081
The department's words
Code CHSC 114081
Code CHSC 114193.1
The department's words
Code CHSC 114193.1
EarlierMay 4, 2026Routine inspectionGreen placard
9 violations listed, 9 marked critical.
Critical (9)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114000
The department's words
Code CHSC 114000
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
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
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
Code CHSC 114099.2
The department's words
Code CHSC 114099.2
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
Code CHSC 114197
The department's words
Code CHSC 114197
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
Code CHSC 113984
The department's words
Code CHSC 113984
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 4 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114099
The department's words
Code CHSC 114099
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
Code CHSC 114130
The department's words
Code CHSC 114130
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
Code CHSC 114081
The department's words
Code CHSC 114081
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
Code CHSC 114193.1
The department's words
Code CHSC 114193.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked chicken in pot stored on top of food inserts of open top refrigerator measured at 109*F. All potentially hazardous foods shall be stored at 41*F and below or 135*F and above. Do not store any foods on top of inserts. Keep foods under temperature control in refrigeration after cooking.
The department's words
CHSC 113996 Observed cooked chicken in pot stored on top of food inserts of open top refrigerator measured at 109*F. All potentially hazardous foods shall be stored at 41*F and below or 135*F and above. Do not store any foods on top of inserts. Keep foods under temperature control in refrigeration after cooking.
EarlierFeb 1, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
An employee did not wash hands (used water to rinse hands) and then proceeded to handle raw shrimp in the preparation area.[CA] Ensure the employees wash, rinse, and dry their hands before handling or serving food.
The department's words
CHSC 113953.3 An employee did not wash hands (used water to rinse hands) and then proceeded to handle raw shrimp in the preparation area.[CA] Ensure the employees wash, rinse, and dry their hands before handling or serving food.
Corrected during the inspection
Raw chicken internal temperature readings were measured at 59F, and 60F in different parts of the meat. The raw chicken container was observed at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 Raw chicken internal temperature readings were measured at 59F, and 60F in different parts of the meat. The raw chicken container was observed at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
Corrected during the inspection
Warm water was not available at the handwashing facility in the preparation area. [CA] Provide warm water at each handwashing facility. Warm water shall be at least 100 °F but not greater than 108 °F.
The department's words
CHSC 114195 Warm water was not available at the handwashing facility in the preparation area. [CA] Provide warm water at each handwashing facility. Warm water shall be at least 100 °F but not greater than 108 °F.
Corrected during the inspection
EarlierJan 22, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee did not wash hands (used water to rinse hands) and then proceeded to handle raw shrimp in the preparation area.[CA] Ensure the employees wash, rinse, and dry their hands before handling or serving food.
The department's words
CHSC 113953.3 An employee did not wash hands (used water to rinse hands) and then proceeded to handle raw shrimp in the preparation area.[CA] Ensure the employees wash, rinse, and dry their hands before handling or serving food.
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
Raw chicken internal temperature readings were measured at 59F, and 60F in different parts of the meat. The raw chicken container was observed at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 Raw chicken internal temperature readings were measured at 59F, and 60F in different parts of the meat. The raw chicken container was observed at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
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
Warm water was not available at the handwashing facility in the preparation area. [CA] Provide warm water at each handwashing facility. Warm water shall be at least 100 °F but not greater than 108 °F.
The department's words
CHSC 114195 Warm water was not available at the handwashing facility in the preparation area. [CA] Provide warm water at each handwashing facility. Warm water shall be 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.
EarlierOct 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed ice in handwash station by sushi case. Use handwash station ONLY for handwashing, not as a dump sink.
The department's words
CHSC 113953.2 Observed ice in handwash station by sushi case. Use handwash station ONLY for handwashing, not as a dump sink.
EarlierAug 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 10, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierSep 9, 2019Follow-up inspectionGreen placard
The data does not list this inspection's violations.
EarlierSep 6, 2019Routine inspectionYellow placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierJan 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The kitchen hand wash sink contained sponges and scrubbers remove from this sink so it is easily accessible for hand washing. Only use this sink for hand washing.
The department's words
CHSC 113953.1 The kitchen hand wash sink contained sponges and scrubbers remove from this sink so it is easily accessible for hand washing. Only use this sink for hand washing.
EarlierMar 14, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Sacks of carrots noted on ground in the walk in box. Store all food 6 above the ground or on racks or pallets. REPEAT VIOLATION
The department's words
CHSC 114047 Sacks of carrots noted on ground in the walk in box. Store all food 6 above the ground or on racks or pallets. REPEAT VIOLATION
Milk crates found used in kitchen. DO NOT USE MILKCRATES. Use commercial dunnage racks , if desired.
The department's words
CHSC 114130.1 Milk crates found used in kitchen. DO NOT USE MILKCRATES. Use commercial dunnage racks , if desired.
Use commercial tables for rice cookers. Food accumulation noted at reach in refrigerator units. Clean and maintain sanitary.
The department's words
CHSC 114175 Use commercial tables for rice cookers. Food accumulation noted at reach in refrigerator units. Clean and maintain sanitary.
No sanitizer recorded in bucket for wiping rags. Provide 100 ppm chlorine. USE THE BOTTLE OF BLEACH, not chlorine from dishwash machine.
The department's words
CHSC 114185.1 No sanitizer recorded in bucket for wiping rags. Provide 100 ppm chlorine. USE THE BOTTLE OF BLEACH, not chlorine from dishwash machine.
Liquid/debris noted at bottom of dumpster. Exchange for a new one. Carefully bag all garbage - do not put liquids in the dumpster.
The department's words
CHSC 114245.1 Liquid/debris noted at bottom of dumpster. Exchange for a new one. Carefully bag all garbage - do not put liquids in the dumpster.
EarlierAug 1, 2017Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Handwash sink observed with bowls and scrubbers in it. Keep this sink clear and accessible at all times. REPEAT VIOLATION
The department's words
CHSC 113953.1 Handwash sink observed with bowls and scrubbers in it. Keep this sink clear and accessible at all times. REPEAT VIOLATION
Raw fish (salmon, etc.) noted store above mushrooms and other produce in the walk in. Store raw meat/fish/poultry BELOW prepared foods/produce to prevent contamination by dripping.
The department's words
CHSC 113986 Raw fish (salmon, etc.) noted store above mushrooms and other produce in the walk in. Store raw meat/fish/poultry BELOW prepared foods/produce to prevent contamination by dripping.
Boxes of food noted on floor in walk in freezer. Store all food 6 above the ground or on racks or pallets.
The department's words
CHSC 114047 Boxes of food noted on floor in walk in freezer. Store all food 6 above the ground or on racks or pallets.
Dust/mold noted at fan guards/ceiling in walk in box. Clean and maintain sanitary .
The department's words
CHSC 114115.c Dust/mold noted at fan guards/ceiling in walk in box. Clean and maintain sanitary .
Food accumulation noted at bulk food containers/lids. Clean and maintain sanitary
The department's words
CHSC 114175 Food accumulation noted at bulk food containers/lids. Clean and maintain sanitary
Show 5 more
Rice cookers must be on a commercial prep table.
The department's words
CHSC 114130.1 Rice cookers must be on a commercial prep table.
Bowl found in bulk food. Use scoop with handles only. Keep handle out of food
The department's words
CHSC 114119 Bowl found in bulk food. Use scoop with handles only. Keep handle out of food
Wet wiping rags observed on counters. Keep wet rags in sanitizer solution when not I use.
The department's words
CHSC 114185.1 Wet wiping rags observed on counters. Keep wet rags in sanitizer solution when not I use.
Men's restroom door does not close all the way. Adjust/repair to close completely and automatically
The department's words
CHSC 114276 Men's restroom door does not close all the way. Adjust/repair to close completely and automatically
Jackets and other personal belongings must be stored in lockers provided.
The department's words
CHSC 114256.1 Jackets and other personal belongings must be stored in lockers provided.
EarlierJan 9, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Can of burn spray (Lanocain) observed stored near dishwash machine. Store hazardous materials separately from food. 2ND NOTICE
The department's words
CHSC 114254.2 Can of burn spray (Lanocain) observed stored near dishwash machine. Store hazardous materials separately from food. 2ND NOTICE
Repair leaky plumbing at food prep sink. 2ND NOTICE Clean seals at reach in refrigerators. Food accumulation observed. 2ND NOTICE Food debris noted inside/outside bulk food containers. Clean and maintain sanitary.
The department's words
CHSC 114175 Repair leaky plumbing at food prep sink. 2ND NOTICE Clean seals at reach in refrigerators. Food accumulation observed. 2ND NOTICE Food debris noted inside/outside bulk food containers. Clean and maintain sanitary.
Grease accumulation noted at stainless steel at hood above char broil. Steam clean to avoid build up.
The department's words
CHSC 114149.1 Grease accumulation noted at stainless steel at hood above char broil. Steam clean to avoid build up.
Screen door repaired with duct tape. Rescreen door to render fly tight.
The department's words
CHSC 114259 Screen door repaired with duct tape. Rescreen door to render fly tight.
Dirty cardboard noted on floor under floor matts. Discontinue practice. Keep floor and floor matts clean.
The department's words
CHSC 114272 Dirty cardboard noted on floor under floor matts. Discontinue practice. Keep floor and floor matts clean.
EarlierMar 21, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Cups found in kitchen handwash sink. Keep this sink clear and accessible for handwashing.
The department's words
CHSC 113953.1 Cups found in kitchen handwash sink. Keep this sink clear and accessible for handwashing.
Corrected during the inspection
The handwash, food prep and sink adjacent to dishwash all leak. Repair plumbing as needed.
The department's words
CHSC 114175 The handwash, food prep and sink adjacent to dishwash all leak. Repair plumbing as needed.
Poly cutting boards found worn and stained. Replace them.
The department's words
CHSC 114177 Poly cutting boards found worn and stained. Replace them.
Particle board and duct tape observed at Metro shelving in kitchen. Remove it.
The department's words
CHSC 114130.1 Particle board and duct tape observed at Metro shelving in kitchen. Remove it.
Can of Lidocane noted stored on top of dishwash machine. Store meds separately. COS
The department's words
CHSC 114256.4 Can of Lidocane noted stored on top of dishwash machine. Store meds separately. COS
Corrected during the inspection
Show 5 more
Food accumulation observed at bottoms/seals in reach in refrigerators. Clean and maintain sanitary.
The department's words
CHSC 114130.3 Food accumulation observed at bottoms/seals in reach in refrigerators. Clean and maintain sanitary.
Bowls observed used in bulk food bins. Do not use bowls as scoops. Provide scoops with handles
The department's words
CHSC 114119 Bowls observed used in bulk food bins. Do not use bowls as scoops. Provide scoops with handles
Corrected during the inspection
Bucket of sanitizer found with too much chlorine. Provide 100 ppm. Test with test strips. Demonstrated . COS
The department's words
CHSC 114185.1 Bucket of sanitizer found with too much chlorine. Provide 100 ppm. Test with test strips. Demonstrated . COS
Corrected during the inspection
Ledge behind the food prep sink is dirty. Clean thoroughly. Remove cardboard from under floor matts.
The department's words
CHSC 114271 Ledge behind the food prep sink is dirty. Clean thoroughly. Remove cardboard from under floor matts.
Maintain last inspection report on site for customer review.
The department's words
CHSC 113725.1 Maintain last inspection report on site for customer review.
EarlierJul 30, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep backroom hand-wash sink clear and use to wash hands on a regular basis.
The department's words
CHSC 113953.1 Keep backroom hand-wash sink clear and use to wash hands on a regular basis.
Prep refrigerator food on cook line 46-47F. Keep below 41F. You can close after lunch to keep cold.
The department's words
CHSC 113996 Prep refrigerator food on cook line 46-47F. Keep below 41F. You can close after lunch to keep cold.
Raw sliced meat over vegetables in walk-in. Store raw meats on bottom shelf.
The department's words
CHSC 113986 Raw sliced meat over vegetables in walk-in. Store raw meats on bottom shelf.
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 Matsuyama Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Matsuyama Restaurant know
Ask for the manager. Matsuyama Restaurant can only fix what it knows about.
The department lists no phone for this place.
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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 Matsuyama Restaurant?
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 L16674.
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
- Follow-up 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.