At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 6, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Rocket Roll?
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 114130 CHSC 114130How 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 Rocket Roll's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 inspections 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
LatestApr 6, 2021Routine inspectionGreen placard
This one: Green placard, inspected Apr 6, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierOct 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJun 17, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierDec 27, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rice at 84F on counter. Person in charge had taken it out of warmer about 15 minutes prior as the room temperature rice is easier to roll. Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 Observed rice at 84F on counter. Person in charge had taken it out of warmer about 15 minutes prior as the room temperature rice is easier to roll. Keep potentially hazardous foods below 41F or above 135F.
EarlierApr 17, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Chemicals not stored separate from food items.
The department's words
CHSC 114254.1 Chemicals not stored separate from food items.
Always store in-use wiping cloths in sanitizing solution of 100ppm chlorine.
The department's words
CHSC 114185.1 Always store in-use wiping cloths in sanitizing solution of 100ppm chlorine.
EarlierApr 16, 2018Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Contamination of food-contact surfaces that could result in food contamination. Observed the food employee was washing letters in the three-compartment sinks. Hand washing soap and a sponge were storing next to letters. Wash letters in a food prep sink.
The department's words
CHSC 113984.d Contamination of food-contact surfaces that could result in food contamination. Observed the food employee was washing letters in the three-compartment sinks. Hand washing soap and a sponge were storing next to letters. Wash letters in a food prep sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Chemicals not stored separate from food items.
The department's words
CHSC 114254.1 Chemicals not stored separate from food items.
Always store in-use wiping cloths in sanitizing solution of 100ppm chlorine.
The department's words
CHSC 114185.1 Always store in-use wiping cloths in sanitizing solution of 100ppm chlorine.
EarlierFeb 2, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Rice measured 135-155 F in the warmer today and shrimp is still in the freezer and cooked to order. Eggs on top of the prep refrigerator were at unsafe temperatures - 62 F, out on the counter for one hour. These were immediately refrigerated. Maintain food temperatures at 135 F or above or 41 F or below.
The department's words
CHSC 113996 Rice measured 135-155 F in the warmer today and shrimp is still in the freezer and cooked to order. Eggs on top of the prep refrigerator were at unsafe temperatures - 62 F, out on the counter for one hour. These were immediately refrigerated. Maintain food temperatures at 135 F or above or 41 F or below.
Sanitizing solution for utensils contained 50 ppm chlorine. Add bleach so there is 100 ppm chlorine in solution. Always store in-use wiping cloths (towels) in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Sanitizing solution for utensils contained 50 ppm chlorine. Add bleach so there is 100 ppm chlorine in solution. Always store in-use wiping cloths (towels) in sanitizing solution of 100 ppm chlorine.
Provide a consumer advisory on your menu for raw fish.
The department's words
CHSC 114093 Provide a consumer advisory on your menu for raw fish.
Remove Hot Sot spray from facility. This is not approved for use in the kitchen. Pesticide must be applied by a licensed pest control operator.
The department's words
CHSC 114254.1 Remove Hot Sot spray from facility. This is not approved for use in the kitchen. Pesticide must be applied by a licensed pest control operator.
Store all food at least 6 inches off the floor.
The department's words
CHSC 114047 Store all food at least 6 inches off the floor.
EarlierJan 26, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rice in rice warmer (turned off), measured 108 F and was voluntarily discarded. Shrimp in the convection oven measured 91 F and were rapidly reheated to 165 F. Do not use convection oven for holding hot foods. Heat foods to order. Maintain food temperatures at 135 F or above or 41 F or below.
The department's words
CHSC 113996 Rice in rice warmer (turned off), measured 108 F and was voluntarily discarded. Shrimp in the convection oven measured 91 F and were rapidly reheated to 165 F. Do not use convection oven for holding hot foods. Heat foods to order. Maintain food temperatures at 135 F or above or 41 F or below.
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)
There is no sanitizer in the bucket for wiping cloths. Add bleach to solution. Obtain test strips for chlorine (bleach) and use daily to ensure there is 100 ppm chlorine in solution for sanitizing utensils and wiping cloths.
The department's words
CHSC 114099.6 There is no sanitizer in the bucket for wiping cloths. Add bleach to solution. Obtain test strips for chlorine (bleach) and use daily to ensure there is 100 ppm chlorine in solution for sanitizing utensils and wiping cloths.
Provide a consumer advisory on your menu for raw fish.
The department's words
CHSC 114093 Provide a consumer advisory on your menu for raw fish.
Remove Hot Sot spray from facility. This is not approved for use in the kitchen. Pesticide must be applied by a licensed pest control operator.
The department's words
CHSC 114254.1 Remove Hot Sot spray from facility. This is not approved for use in the kitchen. Pesticide must be applied by a licensed pest control operator.
Store all food at least 6 inches off the floor.
The department's words
CHSC 114047 Store all food at least 6 inches off the floor.
EarlierNov 24, 2015Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Corrected during the inspection
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Sanitizer was set up in the 3-compartment sink. Ensure that you 1. wash, 2. rinse. 3. then immerse in sanitizing solution for 30 seconds, then air dry. Wiping cloths observed on counters and touching a knife. Always store wiping cloths in sanitizing solution. Wash, rinse, and sanitize utensil. Obtain test strips for chlorine - for use with bleach.
The department's words
CHSC 114099.6 Sanitizer was set up in the 3-compartment sink. Ensure that you 1. wash, 2. rinse. 3. then immerse in sanitizing solution for 30 seconds, then air dry. Wiping cloths observed on counters and touching a knife. Always store wiping cloths in sanitizing solution. Wash, rinse, and sanitize utensil. Obtain test strips for chlorine - for use with bleach.
Use scoops with handles rather than bowls to prevent cross contamination.
The department's words
CHSC 114119 Use scoops with handles rather than bowls to prevent cross contamination.
Code CHSC 114259
The department's words
Code CHSC 114259
Corrected during the inspection
Show 1 more
There are lots of boxes on the floor in the back room and bathroom. Remove any unused equipment and store all food at least 6 inches off the ground.
The department's words
CHSC 114257.1 There are lots of boxes on the floor in the back room and bathroom. Remove any unused equipment and store all food at least 6 inches off the ground.
EarlierNov 16, 2015Routine inspectionGreen placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food containers stacked on top of inserts in the prep refrigerator. Tuna measured 53 F. Immediately move this to the walk-in to cool to 41 F. Do not stack inserts and only fill inserts 3/4 full. Maintain food temperatures at or below 41 F.
The department's words
CHSC 113996 Food containers stacked on top of inserts in the prep refrigerator. Tuna measured 53 F. Immediately move this to the walk-in to cool to 41 F. Do not stack inserts and only fill inserts 3/4 full. Maintain food temperatures at or below 41 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
Utensils and wiping cloths are not sanitized. Immediately sanitize all utensils using 200 ppm quaternary ammonia. Always store wiping cloths in 200 ppm quaternary ammonia or 100 ppm chlorine. Use test strips daily to ensure there is enough sanitizer in solution.
The department's words
CHSC 114099.6 Utensils and wiping cloths are not sanitized. Immediately sanitize all utensils using 200 ppm quaternary ammonia. Always store wiping cloths in 200 ppm quaternary ammonia or 100 ppm chlorine. Use test strips daily to ensure there is enough sanitizer in solution.
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)
There were no paper towels at the hand sink. These were immediately refilled. Keep stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There were no paper towels at the hand sink. These were immediately refilled. Keep stocked at all times to allow for proper hand washing.
Use scoops with handles rather than bowls to prevent cross contamination.
The department's words
CHSC 114119 Use scoops with handles rather than bowls to prevent cross contamination.
Keep door closed to exclude vermin (flies) or install a screen door.
The department's words
CHSC 114259 Keep door closed to exclude vermin (flies) or install a screen door.
There are lots of boxes on the floor in the back room and bathroom. Remove any unused equipment and store all food at least 6 inches off the ground.
The department's words
CHSC 114257.1 There are lots of boxes on the floor in the back room and bathroom. Remove any unused equipment and store all food at least 6 inches off the ground.
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 Rocket Roll, you can:
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About this record
Search the county's inspection lookup for the name or license number L14616.
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.