At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sakura Sushi?
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 113948 CHSC 113948How 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 Sakura Sushi's team
Is this your place?
Welcome, Sakura Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Sakura Sushi first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Sakura SushiWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestApr 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 23, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierMar 20, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand sink at the cook line is detached from the wall, has thick soap, and lacks paper towels. Hand sinks must be properly supplied and usable. Paper towels stocked. Seal hand sink to the wall. Replace the soap.
The department's words
CHSC 113953.2 Hand sink at the cook line is detached from the wall, has thick soap, and lacks paper towels. Hand sinks must be properly supplied and usable. Paper towels stocked. Seal hand sink to the wall. Replace the soap.
EarlierApr 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rice at 72 degrees F in front prep area. Time as a public health control logs are on site and not in use. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Time as a public health control log filled out in site with a 2:30PM discard time. Fill this out daily.
The department's words
CHSC 113996 Rice at 72 degrees F in front prep area. Time as a public health control logs are on site and not in use. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Time as a public health control log filled out in site with a 2:30PM discard time. Fill this out daily.
EarlierJun 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 10, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher (in use) measured at 10ppm Cl at final rinse. Discussed with operator to provide minimum 50 ppm Cl at final rinse. Repeat violation since 8/4/21 - if this is observed on next routine inspection, cost recovery fees charged to a case will apply. Repair to dispense minimum 50 ppm Cl on final rinse within 24 hours. Until repaired, 3-step WASH-RINSE-SANITIZE manual dishwashing must be used - do NOT use dishwasher until repaired. Discussed with operator and employee; WASH-RINSE-SANITIZE set up with 100 ppm Cl set up with inspector.
The department's words
CHSC 114099.7 Dishwasher (in use) measured at 10ppm Cl at final rinse. Discussed with operator to provide minimum 50 ppm Cl at final rinse. Repeat violation since 8/4/21 - if this is observed on next routine inspection, cost recovery fees charged to a case will apply. Repair to dispense minimum 50 ppm Cl on final rinse within 24 hours. Until repaired, 3-step WASH-RINSE-SANITIZE manual dishwashing must be used - do NOT use dishwasher until repaired. Discussed with operator and employee; WASH-RINSE-SANITIZE set up with 100 ppm Cl set up with inspector.
EarlierNov 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher (in use) measured at 10ppm Cl at final rinse. Discussed with operator to provide minimum 50 ppm Cl at final rinse. Repeat violation since 8/4/21 - if this is observed on next routine inspection, cost recovery fees charged to a case will apply. Repair to dispense minimum 50 ppm Cl on final rinse within 24 hours. Until repaired, 3-step WASH-RINSE-SANITIZE manual dishwashing must be used - do NOT use dishwasher until repaired. Discussed with operator and employee; WASH-RINSE-SANITIZE set up with 100 ppm Cl set up with inspector.
The department's words
CHSC 114099.7 Dishwasher (in use) measured at 10ppm Cl at final rinse. Discussed with operator to provide minimum 50 ppm Cl at final rinse. Repeat violation since 8/4/21 - if this is observed on next routine inspection, cost recovery fees charged to a case will apply. Repair to dispense minimum 50 ppm Cl on final rinse within 24 hours. Until repaired, 3-step WASH-RINSE-SANITIZE manual dishwashing must be used - do NOT use dishwasher until repaired. Discussed with operator and employee; WASH-RINSE-SANITIZE set up with 100 ppm Cl set up with inspector.
EarlierMar 18, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher sanitizer measured at 0-10ppm Cl and container is empty. Operator will call for replacement now. Until dishwasher measures 50 ppm Cl, clean and sanitize all utensils/dishes using 3-step WASH-RINSE-SANITIZE(with 100 ppm Cl)-AIR DRY. Repair ASAP. 3-step method set up at time of inspection with 100 ppm Cl and went over 3-step method with operator and employee. Do not use dishwasher until repaired.
The department's words
CHSC 114099.7 Dishwasher sanitizer measured at 0-10ppm Cl and container is empty. Operator will call for replacement now. Until dishwasher measures 50 ppm Cl, clean and sanitize all utensils/dishes using 3-step WASH-RINSE-SANITIZE(with 100 ppm Cl)-AIR DRY. Repair ASAP. 3-step method set up at time of inspection with 100 ppm Cl and went over 3-step method with operator and employee. Do not use dishwasher until repaired.
Corrected during the inspection
EarlierMar 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher sanitizer measured at 0-10ppm Cl and container is empty. Operator will call for replacement now. Until dishwasher measures 50 ppm Cl, clean and sanitize all utensils/dishes using 3-step WASH-RINSE-SANITIZE(with 100 ppm Cl)-AIR DRY. Repair ASAP. 3-step method set up at time of inspection with 100 ppm Cl and went over 3-step method with operator and employee. Do not use dishwasher until repaired.
The department's words
CHSC 114099.7 Dishwasher sanitizer measured at 0-10ppm Cl and container is empty. Operator will call for replacement now. Until dishwasher measures 50 ppm Cl, clean and sanitize all utensils/dishes using 3-step WASH-RINSE-SANITIZE(with 100 ppm Cl)-AIR DRY. Repair ASAP. 3-step method set up at time of inspection with 100 ppm Cl and went over 3-step method with operator and employee. Do not use dishwasher until repaired.
EarlierAug 5, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee use gloved hands to mop floor and then proceed to touch food in plastic wrap without washing hands. Inspector stopped employee and instructed to wash hands. Gloves were washed in food prep sink. Employee was instructed to remove gloves and wash hands in hand sink. Hands washed. Ensure hands are washed at all required times (after cleaning, switching tasks, etc.) for 20 seconds in hand sink to prevent contamination. Discussed with employees.
The department's words
CHSC 113953.3 Observed employee use gloved hands to mop floor and then proceed to touch food in plastic wrap without washing hands. Inspector stopped employee and instructed to wash hands. Gloves were washed in food prep sink. Employee was instructed to remove gloves and wash hands in hand sink. Hands washed. Ensure hands are washed at all required times (after cleaning, switching tasks, etc.) for 20 seconds in hand sink to prevent contamination. Discussed with employees.
EarlierAug 4, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee use gloved hands to mop floor and then proceed to touch food in plastic wrap without washing hands. Inspector stopped employee and instructed to wash hands. Gloves were washed in food prep sink. Employee was instructed to remove gloves and wash hands in hand sink. Hands washed. Ensure hands are washed at all required times (after cleaning, switching tasks, etc.) for 20 seconds in hand sink to prevent contamination. Discussed with employees.
The department's words
CHSC 113953.3 Observed employee use gloved hands to mop floor and then proceed to touch food in plastic wrap without washing hands. Inspector stopped employee and instructed to wash hands. Gloves were washed in food prep sink. Employee was instructed to remove gloves and wash hands in hand sink. Hands washed. Ensure hands are washed at all required times (after cleaning, switching tasks, etc.) for 20 seconds in hand sink to prevent contamination. Discussed with employees.
EarlierJan 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a rice cooker full of sushi rice at 81.8F leftover from last night's dinner service in an unplugged rice cooker. Manager states that he was waiting to throw rice away with today's trash. Potentially hazardous foods shall be held at or below 41F or at or above 135F. 2 rice cookers full of sushi rice were voluntarily discarded into the trash by the operator. Discontinue practice and discard rice at end of the night.
The department's words
CHSC 113996 Observed a rice cooker full of sushi rice at 81.8F leftover from last night's dinner service in an unplugged rice cooker. Manager states that he was waiting to throw rice away with today's trash. Potentially hazardous foods shall be held at or below 41F or at or above 135F. 2 rice cookers full of sushi rice were voluntarily discarded into the trash by the operator. Discontinue practice and discard rice at end of the night.
EarlierFeb 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice found in unplugged rice cooker at 85-86F that was made 3-4 hours ago. Manager reports that the rice is thrown away at the end of the shift (after lunch) and a new batch is made for dinner, but no logs were available for TPHC. Sushi rice must be kept at 135F or above, be made with a HACCP plan, or using Time as a Public Health Control being thrown out after 4 hours. If using TPHC, please provide a log by the next inspection where the time the sushi rice is made and discarded is recorded on paper.
The department's words
CHSC 113996 Sushi rice found in unplugged rice cooker at 85-86F that was made 3-4 hours ago. Manager reports that the rice is thrown away at the end of the shift (after lunch) and a new batch is made for dinner, but no logs were available for TPHC. Sushi rice must be kept at 135F or above, be made with a HACCP plan, or using Time as a Public Health Control being thrown out after 4 hours. If using TPHC, please provide a log by the next inspection where the time the sushi rice is made and discarded is recorded on paper.
EarlierMay 29, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierNov 8, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114159
The department's words
Code CHSC 114159
EarlierNov 6, 2018Routine inspectionYellow placard
3 violations listed, 0 marked critical.
Not critical (3)
Potentially hazardous food observed at unsafe temperatures. Food in the sushi bar Frigidaire cooler was voluntarily discarded, Wonton soup reheated to 165 F, and pooled eggs and tempura batter discarded at the end of lunch service.
The department's words
CHSC 113996 Potentially hazardous food observed at unsafe temperatures. Food in the sushi bar Frigidaire cooler was voluntarily discarded, Wonton soup reheated to 165 F, and pooled eggs and tempura batter discarded at the end of lunch service.
Chicken cooked on the grill measured 96-106 F when plated. Chicken was immediately reheated to 165 F.
The department's words
CHSC 114004 Chicken cooked on the grill measured 96-106 F when plated. Chicken was immediately reheated to 165 F.
Observed soiled wiping cloths stored on counters and prep surfaces and used to clean food contact surfaces. Instructed employees to clean and sanitize food contact surfaces. Utensils used to handle raw animal products were then used to handle ready to eat chicken. Chicken was reheated to 165 F.
The department's words
CHSC 114115 Observed soiled wiping cloths stored on counters and prep surfaces and used to clean food contact surfaces. Instructed employees to clean and sanitize food contact surfaces. Utensils used to handle raw animal products were then used to handle ready to eat chicken. Chicken was reheated to 165 F.
EarlierNov 16, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Sakura Sushi on fax.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Sakura Sushi on fax.
Install soap dispenser at kitchen sink and at bathroom handwash sink.
The department's words
CHSC 113953.2 Install soap dispenser at kitchen sink and at bathroom handwash sink.
Clean ceiling above hood (dusty).
The department's words
CHSC 114271 Clean ceiling above hood (dusty).
EarlierJun 17, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep soap in a permanently mounted dispenser in bathroom.
The department's words
CHSC 113953.2 Keep soap in a permanently mounted dispenser in bathroom.
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 Sakura Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Sakura Sushi know
Ask for the manager. Sakura Sushi 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.
About this record
Search the county's inspection lookup for the name or license number L15922.
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.