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CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 20, 2025
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- Grill station prep refrigerator: vegetable potsticker in upper section _ 47 - 48 degrees F, tofu: 78 degrees F in upper insert pan - tofu voluntarily discarded into garbage container. 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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Next: Grill station prep refrigerator: vegetable potsticker in upper section _ 47 - 48 degrees F, tofu: 78 degrees F in upper insert pan - tofu voluntarily discarded into garbage container. Maintain potentially hazardous foods at or below 41 degrees F.The county found: “Grill station prep refrigerator: vegetable potsticker in upper section _ 47 - 48 degrees F, tofu: 78 degrees F in…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestFeb 20, 2025Routine inspectionGreen placard
This one: Green placard, inspected Feb 20, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Grill station prep refrigerator: vegetable potsticker in upper section _ 47 - 48 degrees F, tofu: 78 degrees F in upper insert pan - tofu voluntarily discarded into garbage container. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Grill station prep refrigerator: vegetable potsticker in upper section _ 47 - 48 degrees F, tofu: 78 degrees F in upper insert pan - tofu voluntarily discarded into garbage container. Maintain potentially hazardous foods at or below 41 degrees F.
EarlierNov 21, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed food handler touch a garbage container and then touched a food container with food in it and then touched empty food containers and placed them on a shelf. Employees shall wash hands after contaminating them. COS. Observed another food handler touch the garbage can - instructed to wash hands before touching anything else.
The department's words
CHSC 113953.3 Observed food handler touch a garbage container and then touched a food container with food in it and then touched empty food containers and placed them on a shelf. Employees shall wash hands after contaminating them. COS. Observed another food handler touch the garbage can - instructed to wash hands before touching anything else.
Corrected during the inspection
Two door refrigerator in sushi bar: None of the potentially hazardous foods observed in proper temperature requirement of 41 degrees F or below. Air temperature with Atkins thermometer: 66 degrees F. Observed multiple types of raw fish at 53 degrees F that were prepared between 3:30 - 4:30 p.m. today. Omelette: 57 degrees f - unknown when made. Eel: 54- 61 degrees F - unknown when prepared. Omelette and eel were voluntarily discarded. Potentially hazardous foods that were prepared between 3:30 - 4:30 were relocated to the two door refrigerator in back kitchen. Repair two door refrigerator. Don't store any food in this unit until it is capable of maintaining it at 41 degrees F or colder. Observed sushi rice at 105 - 124 degrees F. Sushi rice was made at 4:30 p.m. When using time as a public health control maintain written procedures. Sushi rice was not labeled with date and time. Label sushi rice with date and indicated discard time. All 3 sushi rice containers labeled with date and 4:30 - 8:30 timeframe. Discard sushi rice by 8:30 p.m..
The department's words
CHSC 113996 Two door refrigerator in sushi bar: None of the potentially hazardous foods observed in proper temperature requirement of 41 degrees F or below. Air temperature with Atkins thermometer: 66 degrees F. Observed multiple types of raw fish at 53 degrees F that were prepared between 3:30 - 4:30 p.m. today. Omelette: 57 degrees f - unknown when made. Eel: 54- 61 degrees F - unknown when prepared. Omelette and eel were voluntarily discarded. Potentially hazardous foods that were prepared between 3:30 - 4:30 were relocated to the two door refrigerator in back kitchen. Repair two door refrigerator. Don't store any food in this unit until it is capable of maintaining it at 41 degrees F or colder. Observed sushi rice at 105 - 124 degrees F. Sushi rice was made at 4:30 p.m. When using time as a public health control maintain written procedures. Sushi rice was not labeled with date and time. Label sushi rice with date and indicated discard time. All 3 sushi rice containers labeled with date and 4:30 - 8:30 timeframe. Discard sushi rice by 8:30 p.m..
Corrected during the inspection
EarlierNov 16, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch a garbage container and then touched a food container with food in it and then touched empty food containers and placed them on a shelf. Employees shall wash hands after contaminating them. COS. Observed another food handler touch the garbage can - instructed to wash hands before touching anything else.
The department's words
CHSC 113953.3 Observed food handler touch a garbage container and then touched a food container with food in it and then touched empty food containers and placed them on a shelf. Employees shall wash hands after contaminating them. COS. Observed another food handler touch the garbage can - instructed to wash hands before touching anything else.
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
Two door refrigerator in sushi bar: None of the potentially hazardous foods observed in proper temperature requirement of 41 degrees F or below. Air temperature with Atkins thermometer: 66 degrees F. Observed multiple types of raw fish at 53 degrees F that were prepared between 3:30 - 4:30 p.m. today. Omelette: 57 degrees f - unknown when made. Eel: 54- 61 degrees F - unknown when prepared. Omelette and eel were voluntarily discarded. Potentially hazardous foods that were prepared between 3:30 - 4:30 were relocated to the two door refrigerator in back kitchen. Repair two door refrigerator. Don't store any food in this unit until it is capable of maintaining it at 41 degrees F or colder. Observed sushi rice at 105 - 124 degrees F. Sushi rice was made at 4:30 p.m. When using time as a public health control maintain written procedures. Sushi rice was not labeled with date and time. Label sushi rice with date and indicated discard time. All 3 sushi rice containers labeled with date and 4:30 - 8:30 timeframe. Discard sushi rice by 8:30 p.m..
The department's words
CHSC 113996 Two door refrigerator in sushi bar: None of the potentially hazardous foods observed in proper temperature requirement of 41 degrees F or below. Air temperature with Atkins thermometer: 66 degrees F. Observed multiple types of raw fish at 53 degrees F that were prepared between 3:30 - 4:30 p.m. today. Omelette: 57 degrees f - unknown when made. Eel: 54- 61 degrees F - unknown when prepared. Omelette and eel were voluntarily discarded. Potentially hazardous foods that were prepared between 3:30 - 4:30 were relocated to the two door refrigerator in back kitchen. Repair two door refrigerator. Don't store any food in this unit until it is capable of maintaining it at 41 degrees F or colder. Observed sushi rice at 105 - 124 degrees F. Sushi rice was made at 4:30 p.m. When using time as a public health control maintain written procedures. Sushi rice was not labeled with date and time. Label sushi rice with date and indicated discard time. All 3 sushi rice containers labeled with date and 4:30 - 8:30 timeframe. Discard sushi rice by 8:30 p.m..
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 13, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 30, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice made at 2:20 p.m.. Vinegar added to rice as soon as finished cooking. Sushi rice 120-125 degrees F at 4:15 p.m. Discussed requirements for using time only as a public health control measure. Maintain written procedures and label sushi rice with date and discard time. T.P.H.C. form and log provided today. Two door refrigerator in sushi bar: scallops: 45 degrees F, cooked eel: 44 degrees F. Rice in rice warmer by ice machine: 71 degrees F was made yesterday. Rice in this warmer voluntarily discarded.
The department's words
CHSC 113996 Sushi rice made at 2:20 p.m.. Vinegar added to rice as soon as finished cooking. Sushi rice 120-125 degrees F at 4:15 p.m. Discussed requirements for using time only as a public health control measure. Maintain written procedures and label sushi rice with date and discard time. T.P.H.C. form and log provided today. Two door refrigerator in sushi bar: scallops: 45 degrees F, cooked eel: 44 degrees F. Rice in rice warmer by ice machine: 71 degrees F was made yesterday. Rice in this warmer voluntarily discarded.
EarlierApr 12, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Get all employees certified as a Certified Food Handler within 10 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 10 days.
EarlierMar 29, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed no hot water at handwash sink in sushi prep area. Provide warm (100F minimum) at this handwash sink. (Use kitchen handwash sink until repaired.) Note: Closing on 4/9&10/18 to install hot water line and replace sink.
The department's words
CHSC 114192 Observed no hot water at handwash sink in sushi prep area. Provide warm (100F minimum) at this handwash sink. (Use kitchen handwash sink until repaired.) Note: Closing on 4/9&10/18 to install hot water line and replace sink.
Provide a stainless steel spacer to close gap in hood filter bank.
The department's words
CHSC 114149.1 Provide a stainless steel spacer to close gap in hood filter bank.
Observed some missing Certified Food Handler certificates. Get all employees certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Observed some missing Certified Food Handler certificates. Get all employees certified as a Certified Food Handler within 30 days.
EarlierMar 22, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Smaller sushi case: cooked shrimp 46F, raw tuna 47F. Refrigerator under toaster ovens: yellow tail 46F, pico de gayo 45F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.
The department's words
CHSC 113996 Smaller sushi case: cooked shrimp 46F, raw tuna 47F. Refrigerator under toaster ovens: yellow tail 46F, pico de gayo 45F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.
Observed no hot water at handwash sink in sushi prep area. Provide warm (100F minimum) at this handwash sink. (Use kitchen handwash sink until repaired.)
The department's words
CHSC 114192 Observed no hot water at handwash sink in sushi prep area. Provide warm (100F minimum) at this handwash sink. (Use kitchen handwash sink until repaired.)
Provide a stainless steel spacer to close gap in hood filter bank.
The department's words
CHSC 114149.1 Provide a stainless steel spacer to close gap in hood filter bank.
Provide soap in the dispenser at kitchen handwash sink.
The department's words
CHSC 113953.2 Provide soap in the dispenser at kitchen handwash sink.
Observed some missing Certified Food Handler certificates. Get all employees certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Observed some missing Certified Food Handler certificates. Get all employees certified as a Certified Food Handler within 30 days.
Show 2 more
Observed raw meat above cooked food in refrigerator with three doors (sandwich refrigerator). Store all raw meat below and separate from all other food.
The department's words
CHSC 113986 Observed raw meat above cooked food in refrigerator with three doors (sandwich refrigerator). Store all raw meat below and separate from all other food.
Provide buckets with sanitizing solution to keep wiping cloths in between each use. Solution must be 100 ppm chlorine or 200 ppm quaternary ammonium (quat).
The department's words
CHSC 114185.1 Provide buckets with sanitizing solution to keep wiping cloths in between each use. Solution must be 100 ppm chlorine or 200 ppm quaternary ammonium (quat).
EarlierSep 14, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Food manager certificate is not available for viewing. Email a copy of certification and maintain original on site. [email] - correct within 7 days.
The department's words
CHSC 113947.1 Food manager certificate is not available for viewing. Email a copy of certification and maintain original on site. [email] - correct within 7 days.
Food handler cards are not available for viewing. Maintain copies on site for all employees. Correct within 30 days.
The department's words
CHSC 113948 Food handler cards are not available for viewing. Maintain copies on site for all employees. Correct within 30 days.
Kitchen hand sink was blocked with a large table. Maintain hand sinks accessible for use at all times. COS
The department's words
CHSC 113953.1 Kitchen hand sink was blocked with a large table. Maintain hand sinks accessible for use at all times. COS
Soap and towel dispensers are mounted at the food prep sink. Remove dispensers as hand washing is not permitted at a prep sink.
The department's words
CHSC 113953 Soap and towel dispensers are mounted at the food prep sink. Remove dispensers as hand washing is not permitted at a prep sink.
Spicy mayonnaise prepared one hour prior measures 76F. Store potentially hazardous foods below 41F or above 135F. Keep creamy dressings in refrigerator or on ice. COS.
The department's words
CHSC 113996 Spicy mayonnaise prepared one hour prior measures 76F. Store potentially hazardous foods below 41F or above 135F. Keep creamy dressings in refrigerator or on ice. COS.
Show 4 more
Observed a food handler wash a spoon used for sushi rice in the hand sink. Always wash, rinse, and sanitize food contact equipment. The hand sink is for hand washing only.
The department's words
CHSC 114099.2 Observed a food handler wash a spoon used for sushi rice in the hand sink. Always wash, rinse, and sanitize food contact equipment. The hand sink is for hand washing only.
Gas rice cooler is not located under the hood as is required. Correct within 7 days.
The department's words
CHSC 114149.1 Gas rice cooler is not located under the hood as is required. Correct within 7 days.
New ice machine installed lacks an air gap at the floor sink. Cut pipe to ensure a 1 air gap.
The department's words
CHSC 114193 New ice machine installed lacks an air gap at the floor sink. Cut pipe to ensure a 1 air gap.
Rear screen door lacked a self closing device. Correct within 7 days.
The department's words
CHSC 114259 Rear screen door lacked a self closing device. Correct within 7 days.
EarlierMay 20, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed two kitchen refrigerator were operating without thermometers inside main compartment. Provide accurate thermometers for each refrigerator on site.
The department's words
CHSC 114157 Observed two kitchen refrigerator were operating without thermometers inside main compartment. Provide accurate thermometers for each refrigerator on site.
The cleaning towels and restaurant linen are not being cleaned properly on site. Provide professional cleaning company to clean linen and rags properly.
The department's words
CHSC 114185 The cleaning towels and restaurant linen are not being cleaned properly on site. Provide professional cleaning company to clean linen and rags properly.
EarlierJul 29, 2014Follow-up inspectionNo Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Provide an appropriate glove use policy to comply with AB1252. Submit a copy of the policy to EHS as a record for your file.
The department's words
CHSC 113973 Provide an appropriate glove use policy to comply with AB1252. Submit a copy of the policy to EHS as a record for your file.
Hosing down kitchen floor sprays water on the bulk food containers. Discontinue the practice of spraying water on the food in kitchen or storage areas.
The department's words
CHSC 113980 Hosing down kitchen floor sprays water on the bulk food containers. Discontinue the practice of spraying water on the food in kitchen or storage areas.
Several cutting broad surfaces appear deteriorated and uncleanable. Replace the worn cutting broads with new easily cleanable cutting boards. Sanitize cutting board surfaces when changing food preparation activities.
The department's words
CHSC 113984 Several cutting broad surfaces appear deteriorated and uncleanable. Replace the worn cutting broads with new easily cleanable cutting boards. Sanitize cutting board surfaces when changing food preparation activities.
The groute lines in kitchen floor are deteriorated. Replenish the groute and seal it to prevent further damage.
The department's words
CHSC 114268 The groute lines in kitchen floor are deteriorated. Replenish the groute and seal it to prevent further damage.
Observed older cutting boards with deteriorated uncleanable surfaces. Replace the deteriorated cutting boards with new smooth and easily cleanable cutting boards.
The department's words
CHSC 114130.3 Observed older cutting boards with deteriorated uncleanable surfaces. Replace the deteriorated cutting boards with new smooth and easily cleanable cutting boards.
EarlierJul 1, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Provide a glove use policy which complies with the no bare hand contact regulations.
The department's words
CHSC 113961 Provide a glove use policy which complies with the no bare hand contact regulations.
Provide NSF approved bulk food containers with common name labels and tight fitting lids. The current bulk food containers are soiled and uncleanable.
The department's words
CHSC 113980 Provide NSF approved bulk food containers with common name labels and tight fitting lids. The current bulk food containers are soiled and uncleanable.
The floor groute lines were deteriorated at work stations in the kitchen. Replenish the groute where it is missing, porous, and worn-out. Apply a sealer to the groute to prevent moisture intrusion and damage to tiles.
The department's words
CHSC 114268 The floor groute lines were deteriorated at work stations in the kitchen. Replenish the groute where it is missing, porous, and worn-out. Apply a sealer to the groute to prevent moisture intrusion and damage to tiles.
EarlierMay 21, 2014Routine inspectionViolation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Provide an appropriate glove use policy to comply with AB1252. Submit a copy of the policy to EHS as a record for your file.
The department's words
CHSC 113973 Provide an appropriate glove use policy to comply with AB1252. Submit a copy of the policy to EHS as a record for your file.
Hosing down kitchen floor sprays water on the bulk food containers. Discontinue the practice of spraying water on the food in kitchen or storage areas.
The department's words
CHSC 113980 Hosing down kitchen floor sprays water on the bulk food containers. Discontinue the practice of spraying water on the food in kitchen or storage areas.
Several cutting broad surfaces appear deteriorated and uncleanable. Replace the worn cutting broads with new easily cleanable cutting boards. Sanitize cutting board surfaces when changing food preparation activities.
The department's words
CHSC 113984 Several cutting broad surfaces appear deteriorated and uncleanable. Replace the worn cutting broads with new easily cleanable cutting boards. Sanitize cutting board surfaces when changing food preparation activities.
The groute lines in kitchen floor are deteriorated. Replenish the groute and seal it to prevent further damage.
The department's words
CHSC 114268 The groute lines in kitchen floor are deteriorated. Replenish the groute and seal it to prevent further damage.
Observed older cutting boards with deteriorated uncleanable surfaces. Replace the deteriorated cutting boards with new smooth and easily cleanable cutting boards.
The department's words
CHSC 114130.3 Observed older cutting boards with deteriorated uncleanable surfaces. Replace the deteriorated cutting boards with new smooth and easily cleanable cutting boards.
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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About this record
Search the county's inspection lookup for the name or license number L10053.
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.