At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Shiro Kuma Sushi?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. 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 Shiro Kuma Sushi's team
Is this your place?
Welcome, Shiro Kuma Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Shiro Kuma 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 Shiro Kuma 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.
Next: Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.The county found: “Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food…”
Then the next one.
Log it
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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 · 10 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
LatestJul 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierOct 24, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed front sushi display cooler holding different raw cut fish at 45 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. This unit's temperature was turned down.
The department's words
CHSC 113996 Observed front sushi display cooler holding different raw cut fish at 45 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. This unit's temperature was turned down.
EarlierNov 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114012
The department's words
Code CHSC 114012
EarlierJan 7, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierFeb 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 6, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 21, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
.
The department's words
CHSC 113947.1 .
Corrected during the inspection
The rice is being labeled with the discard time. Complete the TPHC procedures hand out I gave to you so that there are records these procedures are being used.
The department's words
CHSC 113996 The rice is being labeled with the discard time. Complete the TPHC procedures hand out I gave to you so that there are records these procedures are being used.
EarlierDec 18, 2017Routine inspectionYellow placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Tofu at 57F in prep fridge. It appears that it was sitting out on the counter for a little while per food handler. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Cold water placed in tofu pan to cool it down. * Observed sushi rice at 96F. Use time as a public health control for the rice (discard food within 4 hours from the point when food is removed from temperature control and maintain written procedures for it). Alternatively, develop a HACCP plan to acidify the rice to make it a non-PHF. * fish eggs at 49F on ice at front counter. Ensure ice level is same level as food.
The department's words
CHSC 113996 * Tofu at 57F in prep fridge. It appears that it was sitting out on the counter for a little while per food handler. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Cold water placed in tofu pan to cool it down. * Observed sushi rice at 96F. Use time as a public health control for the rice (discard food within 4 hours from the point when food is removed from temperature control and maintain written procedures for it). Alternatively, develop a HACCP plan to acidify the rice to make it a non-PHF. * fish eggs at 49F on ice at front counter. Ensure ice level is same level as 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
* No sanitizer detected in dishwasher. 50ppm of chlorine required. Repair. Manually sanitize dishes in 3 comp sink with 100ppm of chlorine. * Observed food handler wipe of cutting board with dirty rag. Keep wiping cloths in sanitizer bucket to prevent contamination.
The department's words
CHSC 114099.7 * No sanitizer detected in dishwasher. 50ppm of chlorine required. Repair. Manually sanitize dishes in 3 comp sink with 100ppm of chlorine. * Observed food handler wipe of cutting board with dirty rag. Keep wiping cloths in sanitizer bucket to prevent 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 (5)
No food manager certification available for viewing. E-mail me certificate within 30 days.
The department's words
CHSC 113947.1 No food manager certification available for viewing. E-mail me certificate within 30 days.
Observed food handler wipe hands on dirty towel and then start to handle food/food contact surfaces. Dry hands with disposable papertowels and wash them at the handsink (not at the 3 compartment sink).
The department's words
CHSC 113953.3 Observed food handler wipe hands on dirty towel and then start to handle food/food contact surfaces. Dry hands with disposable papertowels and wash them at the handsink (not at the 3 compartment sink).
Add a consumer advisory to the menu.
The department's words
CHSC 114093 Add a consumer advisory to the menu.
Separate raw food and ready to eat food in back fridge to prevent contamination.
The department's words
CHSC 113986 Separate raw food and ready to eat food in back fridge to prevent contamination.
Submit an exemption for hood ventilation for the toaster. Toaster is being used to warm up cooked eel.
The department's words
CHSC 114149.1 Submit an exemption for hood ventilation for the toaster. Toaster is being used to warm up cooked eel.
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 Shiro Kuma Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Shiro Kuma Sushi know
Ask for the manager. Shiro Kuma 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.
Do you work at or run Shiro Kuma Sushi?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L15238.
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.