At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 19, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Shogun?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- The following foods were found out of temperature in the prep cooler next to the back stove: Udon at 46F, fishcake slices at 46F. All potentially hazardous foods shall be held at or below 41F. Repair fridge to cold hold foods at or below 41F. 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
For Shogun's team
Is this your place?
Welcome, Shogun. We'll walk through this together, one item at a time. To log the fixes, claim Shogun 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 ShogunWe'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: The following foods were found out of temperature in the prep cooler next to the back stove: Udon at 46F, fishcake slices at 46F. All potentially hazardous foods shall be held at or below 41F. Repair fridge to cold hold foods at or below 41F.The county found: “The following foods were found out of temperature in the prep cooler next to the back stove: Udon at 46F, fishcake…”
Then the next one.
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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim ShogunWe'll set it up with you. 25 days free.
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.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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 19, 2020Routine inspectionGreen placard
This one: Green placard, inspected Feb 19, 2020.
1 violation listed, 0 marked critical.
Not critical (1)
The following foods were found out of temperature in the prep cooler next to the back stove: Udon at 46F, fishcake slices at 46F. All potentially hazardous foods shall be held at or below 41F. Repair fridge to cold hold foods at or below 41F.
The department's words
CHSC 113996 The following foods were found out of temperature in the prep cooler next to the back stove: Udon at 46F, fishcake slices at 46F. All potentially hazardous foods shall be held at or below 41F. Repair fridge to cold hold foods at or below 41F.
EarlierApr 3, 2019Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Raw beef at 47F, shrimp at 46F in cold pull out drawer under grill. This violation was noted on the last routine inspection report 5.1.2018. Major violation. Repeat violation. All cold food must be kept at 41F or below at all times. Second inspection was conducted and this violation has been corrected.
The department's words
CHSC 113996 Raw beef at 47F, shrimp at 46F in cold pull out drawer under grill. This violation was noted on the last routine inspection report 5.1.2018. Major violation. Repeat violation. All cold food must be kept at 41F or below at all times. Second inspection was conducted and this violation has been corrected.
Corrected during the inspection
Post public health permit so the public can view it.
The department's words
CHSC 114381 Post public health permit so the public can view it.
EarlierMar 25, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Raw beef at 47F, shrimp at 46F in cold pull out drawer under grill. This violation was noted on the last routine inspection report 5.1.2018. Major violation. Repeat violation. All cold food must be kept at 41F or below at all times.
The department's words
CHSC 113996 Raw beef at 47F, shrimp at 46F in cold pull out drawer under grill. This violation was noted on the last routine inspection report 5.1.2018. Major violation. Repeat violation. All cold food must be kept at 41F or below at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 1, 2018Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
No food safety manager, food handler cards missing - correct within 60 and 30 days.
The department's words
CHSC 113947.1 No food safety manager, food handler cards missing - correct within 60 and 30 days.
Corrected during the inspection
Upon arrival, kitchen handwash sink was stuffed with kitchenwares, leave sink open for access.
The department's words
CHSC 113953 Upon arrival, kitchen handwash sink was stuffed with kitchenwares, leave sink open for access.
Corrected during the inspection
Kitchen, True food prep frig food temps 46F, reduce to 41F or less.
The department's words
CHSC 113996 Kitchen, True food prep frig food temps 46F, reduce to 41F or less.
Corrected during the inspection
Add consumer advisory to your menu as discussed at inspection.
The department's words
CHSC 114093 Add consumer advisory to your menu as discussed at inspection.
Corrected during the inspection
Carrots on floor in walk-in, store them on shelf. Store your eggs below produce.
The department's words
CHSC 113986 Carrots on floor in walk-in, store them on shelf. Store your eggs below produce.
Corrected during the inspection
Show 4 more
Use NSF approved food storage containers for foods in walk-in. Veggies and meats being stored in plastic shopping bags is not permitted.
The department's words
CHSC 114130 Use NSF approved food storage containers for foods in walk-in. Veggies and meats being stored in plastic shopping bags is not permitted.
Corrected during the inspection
Entire facility needs long-term cleaning down to bare surfaces. Focus on meat prep and grill area. Clean, scrape and sanitize down to bare surface. Cut out and replace soiled caulking around warewash sink.
The department's words
CHSC 114115.c Entire facility needs long-term cleaning down to bare surfaces. Focus on meat prep and grill area. Clean, scrape and sanitize down to bare surface. Cut out and replace soiled caulking around warewash sink.
Corrected during the inspection
Obtain and use test strips for chlorine.
The department's words
CHSC 114107 Obtain and use test strips for chlorine.
Corrected during the inspection
Store all wiping cloths in buckets of sanitizer at proper level until ready for use --> you need 2-3 more buckets for kitchen and front counter. Refer to handout.
The department's words
CHSC 114185.1 Store all wiping cloths in buckets of sanitizer at proper level until ready for use --> you need 2-3 more buckets for kitchen and front counter. Refer to handout.
Corrected during the inspection
EarlierMar 5, 2018Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
No food safety manager, food handler cards missing - correct within 60 and 30 days.
The department's words
CHSC 113947.1 No food safety manager, food handler cards missing - correct within 60 and 30 days.
Upon arrival, kitchen handwash sink was stuffed with kitchenwares, leave sink open for access.
The department's words
CHSC 113953 Upon arrival, kitchen handwash sink was stuffed with kitchenwares, leave sink open for access.
Kitchen, True food prep frig food temps 46F, reduce to 41F or less.
The department's words
CHSC 113996 Kitchen, True food prep frig food temps 46F, reduce to 41F or less.
Cooked noodles in 1.5 ft. tall stack at 84F, two hours into cooling process. Proper methods reviewed, refer to handout provided. Error was corrected, split food into several smaller pans.
The department's words
CHSC 114002.1 Cooked noodles in 1.5 ft. tall stack at 84F, two hours into cooling process. Proper methods reviewed, refer to handout provided. Error was corrected, split food into several smaller pans.
Corrected during the inspection
Add consumer advisory to your menu as discussed at inspection.
The department's words
CHSC 114093 Add consumer advisory to your menu as discussed at inspection.
Show 5 more
Carrots on floor in walk-in, store them on shelf. Store your eggs below produce.
The department's words
CHSC 113986 Carrots on floor in walk-in, store them on shelf. Store your eggs below produce.
Use NSF approved food storage containers for foods in walk-in. Veggies and meats being stored in plastic shopping bags is not permitted.
The department's words
CHSC 114130 Use NSF approved food storage containers for foods in walk-in. Veggies and meats being stored in plastic shopping bags is not permitted.
Entire facility needs long-term cleaning down to bare surfaces. Focus on meat prep and grill area. Clean, scrape and sanitize down to bare surface. Cut out and replace soiled caulking around warewash sink.
The department's words
CHSC 114115.c Entire facility needs long-term cleaning down to bare surfaces. Focus on meat prep and grill area. Clean, scrape and sanitize down to bare surface. Cut out and replace soiled caulking around warewash sink.
Obtain and use test strips for chlorine.
The department's words
CHSC 114107 Obtain and use test strips for chlorine.
Store all wiping cloths in buckets of sanitizer at proper level until ready for use --> you need 2-3 more buckets for kitchen and front counter. Refer to handout.
The department's words
CHSC 114185.1 Store all wiping cloths in buckets of sanitizer at proper level until ready for use --> you need 2-3 more buckets for kitchen and front counter. Refer to handout.
EarlierJun 29, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice at 110F. Rice was not reheated after mixing. Discussed with PIC rice will either need to be reheated in microwave after mixing or use time as a public health control. PIC decided to use TPHC. Have written procedures posted.
The department's words
CHSC 114016 Sushi rice at 110F. Rice was not reheated after mixing. Discussed with PIC rice will either need to be reheated in microwave after mixing or use time as a public health control. PIC decided to use TPHC. Have written procedures posted.
Corrected during the inspection
EarlierJun 13, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sushi rice at 110F. Rice was not reheated after mixing. Discussed with PIC rice will either need to be reheated in microwave after mixing or use time as a public health control. PIC decided to use TPHC. Have written procedures posted.
The department's words
CHSC 114016 Sushi rice at 110F. Rice was not reheated after mixing. Discussed with PIC rice will either need to be reheated in microwave after mixing or use time as a public health control. PIC decided to use TPHC. Have written procedures posted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 30, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed sushi rice in rice warmer at 98F. PIC stated he mixed the rice with sushi rice mix which lowers the temperature then places rice in the rice warmer to heat back up and hold. Discussed with PIC that rice warmer is not an approved reheating equipment. Ensure all potentially hazardous foods are reheated to 165F for hot holding with in 2 hours. Discussed with PIC he can either use time as a public health control for sushi rice or reheat the sushi rice after mixing. Rice reheated in microwave today.
The department's words
CHSC 114016 Observed sushi rice in rice warmer at 98F. PIC stated he mixed the rice with sushi rice mix which lowers the temperature then places rice in the rice warmer to heat back up and hold. Discussed with PIC that rice warmer is not an approved reheating equipment. Ensure all potentially hazardous foods are reheated to 165F for hot holding with in 2 hours. Discussed with PIC he can either use time as a public health control for sushi rice or reheat the sushi rice after mixing. Rice reheated in microwave today.
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)
Food managers certificate has not been provided since last one expired in 2015. Compliance issued to provide a certified food manager with in 30 days or a case will be opened and cost recovery fees assessed. Discussed with PIC.
The department's words
CHSC 113947.1 Food managers certificate has not been provided since last one expired in 2015. Compliance issued to provide a certified food manager with in 30 days or a case will be opened and cost recovery fees assessed. Discussed with PIC.
Hand sink in back blocked by ice bucket in sink basin. Ensure hand sinks are unblocked and accessible at all times. Bucket removed.
The department's words
CHSC 113953 Hand sink in back blocked by ice bucket in sink basin. Ensure hand sinks are unblocked and accessible at all times. Bucket removed.
Employee drinks up front with no lids. Ensure to provide lids for employee drinks to prevent potential cross contamination. Discussed with PIC.
The department's words
CHSC 113977 Employee drinks up front with no lids. Ensure to provide lids for employee drinks to prevent potential cross contamination. Discussed with PIC.
Observed 3 bus tubs of raw chicken thawing at room temperature. Chicken temperatures ranged from 59-36F. Ensure to properly thaw potentially hazardous foods. Ensure to thaw food u nder r e frige r ation, c o mplet el y s ub m erg e d un d er cold r u n n i n g , or in the micr o w a ve o ven if the food is going to be cooked immediately after. Bus tubs of chicken moved to walk-in. All parts of the thawing food should be 41F or below.
The department's words
CHSC 113996 Observed 3 bus tubs of raw chicken thawing at room temperature. Chicken temperatures ranged from 59-36F. Ensure to properly thaw potentially hazardous foods. Ensure to thaw food u nder r e frige r ation, c o mplet el y s ub m erg e d un d er cold r u n n i n g , or in the micr o w a ve o ven if the food is going to be cooked immediately after. Bus tubs of chicken moved to walk-in. All parts of the thawing food should be 41F or below.
* * Observed mold and excessive old food debris on in use rice cookers. * Observed mold inside of ice machine. * Observed old food debris inside grill drawers. Ensure all food contact surfaces are cleaned and sanitized. Discussed with PIC. Cleaning compliance issued. Failure to clean and sanitize all food contact surfaces with in 2 weeks will result in a case being opened and cost recovery fees assessed.
The department's words
CHSC 114113 * * Observed mold and excessive old food debris on in use rice cookers. * Observed mold inside of ice machine. * Observed old food debris inside grill drawers. Ensure all food contact surfaces are cleaned and sanitized. Discussed with PIC. Cleaning compliance issued. Failure to clean and sanitize all food contact surfaces with in 2 weeks will result in a case being opened and cost recovery fees assessed.
Show 2 more
Observed build up of old food debris, grease, spilled sauces on floors, shelves, sinks, outside of rice cookers, under equipment, under grill etc. Discussed with PIC to do a deep clean of entire facility. A 2 week compliance is given. Failure to comply will result in a case being opened and cost recovery fees being assessed.
The department's words
CHSC 114115.c Observed build up of old food debris, grease, spilled sauces on floors, shelves, sinks, outside of rice cookers, under equipment, under grill etc. Discussed with PIC to do a deep clean of entire facility. A 2 week compliance is given. Failure to comply will result in a case being opened and cost recovery fees being assessed.
1. Non-commercial microwave in use. All equipment must be commercial grade/NSF. 2. Handle to rice warmer broken. Replace handle or replace ricer warmer.
The department's words
CHSC 114175 1. Non-commercial microwave in use. All equipment must be commercial grade/NSF. 2. Handle to rice warmer broken. Replace handle or replace ricer warmer.
EarlierOct 7, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed employee drinks and drinking in food preparation areas. Ensure employees drink in designated break areas.
The department's words
CHSC 113977 Observed employee drinks and drinking in food preparation areas. Ensure employees drink in designated break areas.
Hand sink blocked with boxes of broccoli on floor and ice bucket on sink basin. Ensure hand sinks are accessible at all times. Hand sink unblocked.
The department's words
CHSC 113953.1 Hand sink blocked with boxes of broccoli on floor and ice bucket on sink basin. Ensure hand sinks are accessible at all times. Hand sink unblocked.
A. Observed mold in ice machine. Clean and sanitize. B. Facility using a metal dispensing box of shredding cabbage mixture which is stored next to grill. PIC stated the metal box is cleaned and sanitized every other day. Clean and sanitize everyday. Discussed with PIC.
The department's words
CHSC 114113 A. Observed mold in ice machine. Clean and sanitize. B. Facility using a metal dispensing box of shredding cabbage mixture which is stored next to grill. PIC stated the metal box is cleaned and sanitized every other day. Clean and sanitize everyday. Discussed with PIC.
A. Observed boxes of broccoli stored on floor. To prevent possible cross contamination do not store food on floor. Boxes relocated. B. Observed personal drink stored inside ice used for drinks. To prevent contamination od ice do not store anything inside it.
The department's words
CHSC 113986 A. Observed boxes of broccoli stored on floor. To prevent possible cross contamination do not store food on floor. Boxes relocated. B. Observed personal drink stored inside ice used for drinks. To prevent contamination od ice do not store anything inside it.
Observed build up of old food debris inside grill drawers, 1 door prep cooler, and shelves. Clean regularly.
The department's words
CHSC 114115.c Observed build up of old food debris inside grill drawers, 1 door prep cooler, and shelves. Clean regularly.
Show 2 more
Observed non-commercial microwave (oyster) and non-commercial home style presto fryer in use. All equipment is required to be commercial. Due to fire hazard replace non-commercial fryer immediately with NSF/UL. Replace microwave with commercial when a new one is needed.
The department's words
CHSC 114130 Observed non-commercial microwave (oyster) and non-commercial home style presto fryer in use. All equipment is required to be commercial. Due to fire hazard replace non-commercial fryer immediately with NSF/UL. Replace microwave with commercial when a new one is needed.
In use utensils stored with handles touching food (raw shrimp). Store utensils in ice water 41F or below or hot water 135F or higher on grill. Discussed with PIC.
The department's words
CHSC 114119 In use utensils stored with handles touching food (raw shrimp). Store utensils in ice water 41F or below or hot water 135F or higher on grill. Discussed with PIC.
EarlierAug 11, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Remove Kenmore toaster oven, replace with commercial grade, NSF approved.
The department's words
CHSC 114130 Remove Kenmore toaster oven, replace with commercial grade, NSF approved.
Update recently expired food handler cards, list of instructors provided.
The department's words
CHSC 113948 Update recently expired food handler cards, list of instructors provided.
EarlierJul 31, 2015Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Provide evidence of a Certified Food Manager or proof of registration with in 7 days. Failure to do so will result in the opening of a Case and cost recovery fees being charged.
The department's words
CHSC 113947.1 Provide evidence of a Certified Food Manager or proof of registration with in 7 days. Failure to do so will result in the opening of a Case and cost recovery fees being charged.
Observed the ice container stored in the round sink. Ensure hand sink remaines accessible at all times.
The department's words
CHSC 113953.1 Observed the ice container stored in the round sink. Ensure hand sink remaines accessible at all times.
The sushi display case is holding salmone and tuna at 45F. The refrigerated drawers under the cookline is holding chiken, beef and noodles at 47F. Service/adjust units to maintain Potentially Hazardous Foods at or below 41F.
The department's words
CHSC 113996 The sushi display case is holding salmone and tuna at 45F. The refrigerated drawers under the cookline is holding chiken, beef and noodles at 47F. Service/adjust units to maintain Potentially Hazardous Foods at or below 41F.
Observed dried mouse droppings in the storage area. Thoroughly clean to determine if there is a rodent problem. Will reinspect within 48 hours.
The department's words
CHSC 114259.1 Observed dried mouse droppings in the storage area. Thoroughly clean to determine if there is a rodent problem. Will reinspect within 48 hours.
Observed raw beef stored above condiments and ready to eat in Walk-in. Ensure all raw food is stored below ready to eat foods.
The department's words
CHSC 113986 Observed raw beef stored above condiments and ready to eat in Walk-in. Ensure all raw food is stored below ready to eat foods.
Show 3 more
Provide scoops with handles for all bulk food containers. Also, ensure containers are labeled with the name of the food item.
The department's words
CHSC 114130 Provide scoops with handles for all bulk food containers. Also, ensure containers are labeled with the name of the food item.
Relocate the deep fryer to under the ventalation hood or remove from the facility.
The department's words
CHSC 114149.1 Relocate the deep fryer to under the ventalation hood or remove from the facility.
Provide thermometers in all refrigerated cases. Place in the warmest part of the unit.
The department's words
CHSC 114157 Provide thermometers in all refrigerated cases. Place in the warmest part of the unit.
EarlierJul 29, 2015Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Provide evidence of a Certified Food Manager or proof of registration with in 7 days. Failure to do so will result in the opening of a Case and cost recovery fees being charged.
The department's words
CHSC 113947.1 Provide evidence of a Certified Food Manager or proof of registration with in 7 days. Failure to do so will result in the opening of a Case and cost recovery fees being charged.
Observed the ice container stored in the round sink. Ensure hand sink remaines accessible at all times.
The department's words
CHSC 113953.1 Observed the ice container stored in the round sink. Ensure hand sink remaines accessible at all times.
The sushi display case is holding salmone and tuna at 45F. The refrigerated drawers under the cookline is holding chiken, beef and noodles at 47F. Service/adjust units to maintain Potentially Hazardous Foods at or below 41F.
The department's words
CHSC 113996 The sushi display case is holding salmone and tuna at 45F. The refrigerated drawers under the cookline is holding chiken, beef and noodles at 47F. Service/adjust units to maintain Potentially Hazardous Foods at or below 41F.
Provide old water at the handsink in the rear kitchen. Cold water valve was inopperable.
The department's words
CHSC 114192 Provide old water at the handsink in the rear kitchen. Cold water valve was inopperable.
Corrected during the inspection
Observed dried mouse droppings in the storage area. Thoroughly clean to determine if there is a rodent problem. Will reinspect within 48 hours.
The department's words
CHSC 114259.1 Observed dried mouse droppings in the storage area. Thoroughly clean to determine if there is a rodent problem. Will reinspect within 48 hours.
Show 4 more
Observed raw beef stored above condiments and ready to eat in Walk-in. Ensure all raw food is stored below ready to eat foods.
The department's words
CHSC 113986 Observed raw beef stored above condiments and ready to eat in Walk-in. Ensure all raw food is stored below ready to eat foods.
Provide scoops with handles for all bulk food containers. Also, ensure containers are labeled with the name of the food item.
The department's words
CHSC 114130 Provide scoops with handles for all bulk food containers. Also, ensure containers are labeled with the name of the food item.
Relocate the deep fryer to under the ventalation hood or remove from the facility.
The department's words
CHSC 114149.1 Relocate the deep fryer to under the ventalation hood or remove from the facility.
Provide thermometers in all refrigerated cases. Place in the warmest part of the unit.
The department's words
CHSC 114157 Provide thermometers in all refrigerated cases. Place in the warmest part of the unit.
EarlierJun 24, 2014Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
The department's words
CHSC 114259.1 Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
Corrected during the inspection
EarlierJun 23, 2014Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
The department's words
CHSC 114259.1 Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 19, 2014Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
The department's words
CHSC 114259.1 Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 18, 2014Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
The department's words
CHSC 114259.1 Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 17, 2014Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
The department's words
CHSC 114259.1 Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 12, 2014Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
The department's words
CHSC 114259.1 Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 11, 2014Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
The department's words
CHSC 114259.1 Live cockroaches still observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 9, 2014Routine inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
20-30 live cockroaches observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
The department's words
CHSC 114259.1 20-30 live cockroaches observed in facility, hire a professional pest control service and provide proof of service. Facility closed until there are no live cockroaches observed, call for re-inspection when ready.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Shogun, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Shogun know
Ask for the manager. Shogun can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 L11286.
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.