At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 10, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mj Sushi?
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 at 75 degrees F at 11:30 a.m. with water bottle with ice in hotel pan. Tempura batter made at 11:00 a.m.. Tempura is kept by the fryer. Keep tempura at 41 degrees F or colder in the refrigerator or set up an ice bath around the tempura batter. Ice shall go around all 4 sides of the tempura batter container and shall extend up to top level of food. Ice bath set up, however ice is only on the bottom. Hotel pan with ice is too small for ice to go around all 4 sides of hotel pan with tempura. Sushi refrigerator on the left was turned on at 10:30 a.m. and fish prepared on a different day was placed into the unit at 11:00 a.m. today. The following raw fish was observed in the temperature danger zone in this unit: salmon: 51 degrees F (~ 2lbs.), hamashi: 53 degrees F (~1.5 lbs.), tuna: 51 degrees F ( ~ 1 lb.), hamashi: 44 degrees F,. All potentially hazardous foods at 50 degrees f and above were voluntarily discarded into the compost container. Observed eel in toaster oven at 100 degrees F. Oven not turned on. Eel is partially reheated and kept in the toaster oven until there is an order. When reheating potentially hazardous foods, reheat to 165 degrees F and maintain at 135 degrees F or hotter in hot holding unit. Or, remove from refrigeration and reheat for individual customer orders. Discontinue keeping cooked eel in toaster oven in the danger zone (42 degrees F - 134 degrees F). Cooked eel reheated to 170 degrees F. Right glass refrigerator in sushi prep refrigerator: white tuna: 43 degrees F. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter. 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 Mj Sushi's team
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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 · 1 inspection 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
LatestSep 10, 2025Routine inspectionGreen placard
This one: Green placard, inspected Sep 10, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed tempura at 75 degrees F at 11:30 a.m. with water bottle with ice in hotel pan. Tempura batter made at 11:00 a.m.. Tempura is kept by the fryer. Keep tempura at 41 degrees F or colder in the refrigerator or set up an ice bath around the tempura batter. Ice shall go around all 4 sides of the tempura batter container and shall extend up to top level of food. Ice bath set up, however ice is only on the bottom. Hotel pan with ice is too small for ice to go around all 4 sides of hotel pan with tempura. Sushi refrigerator on the left was turned on at 10:30 a.m. and fish prepared on a different day was placed into the unit at 11:00 a.m. today. The following raw fish was observed in the temperature danger zone in this unit: salmon: 51 degrees F (~ 2lbs.), hamashi: 53 degrees F (~1.5 lbs.), tuna: 51 degrees F ( ~ 1 lb.), hamashi: 44 degrees F,. All potentially hazardous foods at 50 degrees f and above were voluntarily discarded into the compost container. Observed eel in toaster oven at 100 degrees F. Oven not turned on. Eel is partially reheated and kept in the toaster oven until there is an order. When reheating potentially hazardous foods, reheat to 165 degrees F and maintain at 135 degrees F or hotter in hot holding unit. Or, remove from refrigeration and reheat for individual customer orders. Discontinue keeping cooked eel in toaster oven in the danger zone (42 degrees F - 134 degrees F). Cooked eel reheated to 170 degrees F. Right glass refrigerator in sushi prep refrigerator: white tuna: 43 degrees F. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter.
The department's words
CHSC 113996 Observed tempura at 75 degrees F at 11:30 a.m. with water bottle with ice in hotel pan. Tempura batter made at 11:00 a.m.. Tempura is kept by the fryer. Keep tempura at 41 degrees F or colder in the refrigerator or set up an ice bath around the tempura batter. Ice shall go around all 4 sides of the tempura batter container and shall extend up to top level of food. Ice bath set up, however ice is only on the bottom. Hotel pan with ice is too small for ice to go around all 4 sides of hotel pan with tempura. Sushi refrigerator on the left was turned on at 10:30 a.m. and fish prepared on a different day was placed into the unit at 11:00 a.m. today. The following raw fish was observed in the temperature danger zone in this unit: salmon: 51 degrees F (~ 2lbs.), hamashi: 53 degrees F (~1.5 lbs.), tuna: 51 degrees F ( ~ 1 lb.), hamashi: 44 degrees F,. All potentially hazardous foods at 50 degrees f and above were voluntarily discarded into the compost container. Observed eel in toaster oven at 100 degrees F. Oven not turned on. Eel is partially reheated and kept in the toaster oven until there is an order. When reheating potentially hazardous foods, reheat to 165 degrees F and maintain at 135 degrees F or hotter in hot holding unit. Or, remove from refrigeration and reheat for individual customer orders. Discontinue keeping cooked eel in toaster oven in the danger zone (42 degrees F - 134 degrees F). Cooked eel reheated to 170 degrees F. Right glass refrigerator in sushi prep refrigerator: white tuna: 43 degrees F. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter.
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 Mj Sushi, 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 L17561.
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.