At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Oyama Sushi?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Glass sushi refrigerator on the right: salmon: 44 degrees F. Walk-in refrigerator: udo noodles: 45 degrees F, raw salmon: 42 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. 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
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Follow the steps for each item, with the rule beside it.
Next: Glass sushi refrigerator on the right: salmon: 44 degrees F. Walk-in refrigerator: udo noodles: 45 degrees F, raw salmon: 42 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.The county found: “Glass sushi refrigerator on the right: salmon: 44 degrees F. Walk-in refrigerator: udo noodles: 45 degrees F, raw…”
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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
LatestMar 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Glass sushi refrigerator on the right: salmon: 44 degrees F. Walk-in refrigerator: udo noodles: 45 degrees F, raw salmon: 42 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Glass sushi refrigerator on the right: salmon: 44 degrees F. Walk-in refrigerator: udo noodles: 45 degrees F, raw salmon: 42 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
EarlierOct 23, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration under counter opposite of range ambient temperature recorded at 48°F with the following foods: ~2lb salmon 50°F, ~2.5lb tuna 50°F, ~2.7lb imitation crab 52°F, ~0.36lb fish eggs, ~0.4lb scallops 52°F. / Discard out of temperature foods. Discontinue use of said unit to cold hold foods at 41°F or below.
The department's words
CHSC 113996 Refrigeration under counter opposite of range ambient temperature recorded at 48°F with the following foods: ~2lb salmon 50°F, ~2.5lb tuna 50°F, ~2.7lb imitation crab 52°F, ~0.36lb fish eggs, ~0.4lb scallops 52°F. / Discard out of temperature foods. Discontinue use of said unit to cold hold foods at 41°F or below.
EarlierApr 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bottom right refrigerator below sushi prep cooler measured an ambient temperature of 49 degrees F. Salmon in unit measured 47 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employee voluntarily discarded salmon. Potentially hazardous foods in unit relocated to walk-in cooler. Repair/adjust unit to cold hold at 41 F or below. Discontinue use until repaired.
The department's words
CHSC 113996 Bottom right refrigerator below sushi prep cooler measured an ambient temperature of 49 degrees F. Salmon in unit measured 47 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employee voluntarily discarded salmon. Potentially hazardous foods in unit relocated to walk-in cooler. Repair/adjust unit to cold hold at 41 F or below. Discontinue use until repaired.
EarlierApr 26, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierSep 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 17, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 1, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw fish in refrigeration measured between 45-47F. Employee informed inspector that the fish had recently been prepared. Maintain at or below 41F.
The department's words
CHSC 113996 Raw fish in refrigeration measured between 45-47F. Employee informed inspector that the fish had recently been prepared. Maintain at or below 41F.
EarlierMar 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
One handwash sink in kitchen out of soap, keep stocked at all times.
The department's words
CHSC 113953.2 One handwash sink in kitchen out of soap, keep stocked at all times.
EarlierMar 14, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
TPHC is being used for edamame. Observed crab at 47F in prep top. Cold hold food at 41F or below. Major violation corrected to minor violation.
The department's words
CHSC 113996 TPHC is being used for edamame. Observed crab at 47F in prep top. Cold hold food at 41F or below. Major violation corrected to minor violation.
EarlierMar 9, 2018Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked edamame at 58-66F on counter, cooked mushrooms in plastic container above prep top at 56F, and spicy tuna in prep fridge at 49F. Cold hold potentially hazardous foods (PHF) at 41F or below. If you want to use time as a public health control fro these items, document that on the log. PHF over 50F immediately moved to refrigeration.
The department's words
CHSC 113996 Observed cooked edamame at 58-66F on counter, cooked mushrooms in plastic container above prep top at 56F, and spicy tuna in prep fridge at 49F. Cold hold potentially hazardous foods (PHF) at 41F or below. If you want to use time as a public health control fro these items, document that on the log. PHF over 50F immediately moved to refrigeration.
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)
Observed food handler wash hands with gloves on. If gloves become contaminated, discard them and wash bare hands. Corrected with employee.
The department's words
CHSC 113973.b-c Observed food handler wash hands with gloves on. If gloves become contaminated, discard them and wash bare hands. Corrected with employee.
Observed back hand sink blocked by a cart. Keep hand sinks accessible at all times.
The department's words
CHSC 113953.1 Observed back hand sink blocked by a cart. Keep hand sinks accessible at all times.
Ensure food contact surfaces (e.g. knives) that are used for PHF are washed, rinsed, and sanitized at least every 4 hours.
The department's words
CHSC 114117 Ensure food contact surfaces (e.g. knives) that are used for PHF are washed, rinsed, and sanitized at least every 4 hours.
* Clean mold in ice machine * Observed sanitizer buckets with too much/too little sanitizer. Ensure 100ppm of sanitizer is in the buckets
The department's words
CHSC 114115 * Clean mold in ice machine * Observed sanitizer buckets with too much/too little sanitizer. Ensure 100ppm of sanitizer is in the buckets
Add a consumer advisory to the menu fro raw foods (educational document provided).
The department's words
CHSC 114093 Add a consumer advisory to the menu fro raw foods (educational document provided).
Show 4 more
* Ensure dry foods are stored in a fully enclosed container. Observed lids of containers with holes in them * Use separate cutting boards for raw food and ready to eat food
The department's words
CHSC 113986 * Ensure dry foods are stored in a fully enclosed container. Observed lids of containers with holes in them * Use separate cutting boards for raw food and ready to eat food
Some food items in freezer are stored in packaging on floor. Store at least 6 inches above floor.
The department's words
CHSC 114047 Some food items in freezer are stored in packaging on floor. Store at least 6 inches above floor.
Some food items in freezer are stored in packaging on floor. Store at least 6 inches above floor.
The department's words
CHSC 114149.1 Some food items in freezer are stored in packaging on floor. Store at least 6 inches above floor.
Floor is deteriorated in freezer. Repair. Let me know what material you will replace flooring with
The department's words
CHSC 114268 Floor is deteriorated in freezer. Repair. Let me know what material you will replace flooring with
EarlierDec 20, 2016Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114254.2
The department's words
Code CHSC 114254.2
Code CHSC 114051
The department's words
Code CHSC 114051
Show 1 more
Code CHSC 114157
The department's words
Code CHSC 114157
EarlierDec 5, 2016Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114254.2
The department's words
Code CHSC 114254.2
Code CHSC 114051
The department's words
Code CHSC 114051
Show 1 more
Code CHSC 114157
The department's words
Code CHSC 114157
EarlierDec 2, 2016Routine inspectionGreen placard
7 violations listed, 7 marked critical.
Critical (7)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113977
The department's words
Code CHSC 113977
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 113953.c
The department's words
Code CHSC 113953.c
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 113996
The department's words
Code CHSC 113996
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
Hot water is too hot at ~ 145 F. Adjust to 125 - 130 F.
The department's words
CHSC 114192 Hot water is too hot at ~ 145 F. Adjust to 125 - 130 F.
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 114254.2
The department's words
Code CHSC 114254.2
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114051
The department's words
Code CHSC 114051
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 114157
The department's words
Code CHSC 114157
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 14, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Send a copy of food handler cards to EHS within 30 days.
The department's words
CHSC 113948 Send a copy of food handler cards to EHS within 30 days.
Food debris observed in both hand sinks. Use hand sinks for hand washing only to prevent contamination and to prevent clogging plumbing.
The department's words
CHSC 113953.1 Food debris observed in both hand sinks. Use hand sinks for hand washing only to prevent contamination and to prevent clogging plumbing.
When using time as a public health control for the batter. Mark the container with start time and discard time. Discard food left out of refrigeration for 4 hours.
The department's words
CHSC 113996 When using time as a public health control for the batter. Mark the container with start time and discard time. Discard food left out of refrigeration for 4 hours.
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Corrected during the inspection
Cucumbers stored beside raw fish. Store raw animal products separate and below all other food.
The department's words
CHSC 113986 Cucumbers stored beside raw fish. Store raw animal products separate and below all other food.
Show 3 more
Obtain test strips for chlorine and use daily to monitor levels of sanitizer in solution for wiping cloths (100 ppm) and in the final rinse of the dishwasher (50 ppm).
The department's words
CHSC 114107 Obtain test strips for chlorine and use daily to monitor levels of sanitizer in solution for wiping cloths (100 ppm) and in the final rinse of the dishwasher (50 ppm).
Remove soiled towel from utensil handle. This is not smooth and cleanable.
The department's words
CHSC 114175 Remove soiled towel from utensil handle. This is not smooth and cleanable.
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
EarlierApr 8, 2016Follow-up inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee observed handling raw beef, then touched vegetables. The contaminated vegetables were voluntarily discarded and hands washed. Wash hands after handling raw animal products before changing tasks/handling other food or equipment.
The department's words
CHSC 113953.3 Employee observed handling raw beef, then touched vegetables. The contaminated vegetables were voluntarily discarded and hands washed. Wash hands after handling raw animal products before changing tasks/handling other food or equipment.
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)
Send a copy of food handler cards to EHS within 30 days.
The department's words
CHSC 113948 Send a copy of food handler cards to EHS within 30 days.
Food debris observed in both hand sinks. Use hand sinks for hand washing only to prevent contamination and to prevent clogging plumbing.
The department's words
CHSC 113953.1 Food debris observed in both hand sinks. Use hand sinks for hand washing only to prevent contamination and to prevent clogging plumbing.
Batter observed on the counter at room temperature. To use time as a public health control, you must keep a log. If not, batter must be refrigerated.
The department's words
CHSC 113996 Batter observed on the counter at room temperature. To use time as a public health control, you must keep a log. If not, batter must be refrigerated.
Today wiping cloths are in sanitizing solution. One bucket for wiping cloths had no sanitizer - bleach was immediately added.
The department's words
CHSC 114099.6 Today wiping cloths are in sanitizing solution. One bucket for wiping cloths had no sanitizer - bleach was immediately added.
Cucumbers stored beside raw fish. Store raw animal products separate and below all other food.
The department's words
CHSC 113986 Cucumbers stored beside raw fish. Store raw animal products separate and below all other food.
Show 2 more
Obtain test strips for chlorine and use daily to monitor levels of sanitizer in solution for wiping cloths (100 ppm) and in the final rinse of the dishwasher (50 ppm).
The department's words
CHSC 114107 Obtain test strips for chlorine and use daily to monitor levels of sanitizer in solution for wiping cloths (100 ppm) and in the final rinse of the dishwasher (50 ppm).
Remove soiled towel from utensil handle. This is not smooth and cleanable.
The department's words
CHSC 114175 Remove soiled towel from utensil handle. This is not smooth and cleanable.
EarlierMar 31, 2016Follow-up inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Soiled wiping cloths observed on cutting boards and were used to clean cutting boards and utensils. Sanitize all cutting boards and knives. Always store wiping cloths in sanitizing solution of 100 ppm chlorine to prevent cross contamination.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards and were used to clean cutting boards and utensils. Sanitize all cutting boards and knives. Always store wiping cloths in sanitizing solution of 100 ppm chlorine to prevent cross contamination.
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)
Send a copy of food handler cards to EHS within 30 days.
The department's words
CHSC 113948 Send a copy of food handler cards to EHS within 30 days.
Today I observed employees washing hands. Continue to wash hands at all required times.
The department's words
CHSC 113953.3 Today I observed employees washing hands. Continue to wash hands at all required times.
Corrected during the inspection
Food debris observed in both hand sinks. Use hand sinks for hand washing only to prevent contamination and to prevent clogging plumbing.
The department's words
CHSC 113953.1 Food debris observed in both hand sinks. Use hand sinks for hand washing only to prevent contamination and to prevent clogging plumbing.
Shrimp observed stacked on top of inserts and measured 55 F in the prep fridge. Shrimp was placed there 30 minutes ago and was immediately moved to the bottom of the fridge. Do not stack food on top of inserts. Batter for breading food observed on the counter at 64 F. It was removed from refrigeration 15 minutes ago and immediately transferred to the refrigerator. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Shrimp observed stacked on top of inserts and measured 55 F in the prep fridge. Shrimp was placed there 30 minutes ago and was immediately moved to the bottom of the fridge. Do not stack food on top of inserts. Batter for breading food observed on the counter at 64 F. It was removed from refrigeration 15 minutes ago and immediately transferred to the refrigerator. Maintain cold food temps at 41 F or below.
Cucumbers stored beside raw fish. Store raw animal products separate and below all other food.
The department's words
CHSC 113986 Cucumbers stored beside raw fish. Store raw animal products separate and below all other food.
Show 2 more
Obtain test strips for chlorine and use daily to monitor levels of sanitizer in solution for wiping cloths (100 ppm) and in the final rinse of the dishwasher (50 ppm).
The department's words
CHSC 114107 Obtain test strips for chlorine and use daily to monitor levels of sanitizer in solution for wiping cloths (100 ppm) and in the final rinse of the dishwasher (50 ppm).
Remove soiled towel from utensil handle. This is not smooth and cleanable.
The department's words
CHSC 114175 Remove soiled towel from utensil handle. This is not smooth and cleanable.
EarlierMar 29, 2016Routine inspectionYellow placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler wash hands then dry with a soiled wiping cloth (not sanitized). After washing hands, always dry hands with a clean paper towel. Do not use wiping cloths to clean or dry hands. Food handler continued to wipe hands on soiled wiping cloth, then handle food.
The department's words
CHSC 113953.3 Observed food handler wash hands then dry with a soiled wiping cloth (not sanitized). After washing hands, always dry hands with a clean paper towel. Do not use wiping cloths to clean or dry hands. Food handler continued to wipe hands on soiled wiping cloth, then handle 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
Soiled wiping cloths observed on cutting boards and were used to clean cutting boards before prepping food. Always store wiping cloths in 100 ppm chlorine (bleach) once used, to prevent cross contamination.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards and were used to clean cutting boards before prepping food. Always store wiping cloths in 100 ppm chlorine (bleach) once used, to prevent cross contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Send a copy of food handler cards to EHS within 30 days.
The department's words
CHSC 113948 Send a copy of food handler cards to EHS within 30 days.
Food debris observed in both hand sinks. Use hand sinks for hand washing only to prevent contamination and to prevent clogging plumbing.
The department's words
CHSC 113953.1 Food debris observed in both hand sinks. Use hand sinks for hand washing only to prevent contamination and to prevent clogging plumbing.
Shrimp observed stacked on top of inserts and measured 55 F in the prep fridge. Shrimp was placed there 30 minutes ago and was immediately moved to the bottom of the fridge. Do not stack food on top of inserts. Batter for breading food observed on the counter at 64 F. It was removed from refrigeration 15 minutes ago and immediately transferred to the refrigerator. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Shrimp observed stacked on top of inserts and measured 55 F in the prep fridge. Shrimp was placed there 30 minutes ago and was immediately moved to the bottom of the fridge. Do not stack food on top of inserts. Batter for breading food observed on the counter at 64 F. It was removed from refrigeration 15 minutes ago and immediately transferred to the refrigerator. Maintain cold food temps at 41 F or below.
Cucumbers stored beside raw fish. Store raw animal products separate and below all other food.
The department's words
CHSC 113986 Cucumbers stored beside raw fish. Store raw animal products separate and below all other food.
Obtain test strips for chlorine and use daily to monitor levels of sanitizer in solution for wiping cloths (100 ppm) and in the final rinse of the dishwasher (50 ppm).
The department's words
CHSC 114107 Obtain test strips for chlorine and use daily to monitor levels of sanitizer in solution for wiping cloths (100 ppm) and in the final rinse of the dishwasher (50 ppm).
Show 1 more
Remove soiled towel from utensil handle. This is not smooth and cleanable.
The department's words
CHSC 114175 Remove soiled towel from utensil handle. This is not smooth and cleanable.
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)
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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 L14707.
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.